Tag Archives: family

Quick & Easy Italian Chicken

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Chicken Parmigiano is one of my favourite chicken dishes and the rest of the family like it too. However, it takes a bit of preparation and while it’s not complicated it doesn’t fall into the quick and easy category.

This recipe is similar, but without the tomato sauce and it can be prepared in a jiffy. Serve with a salad and crusty bread or rice. A real crowd pleaser which is easy to double.

4 or 5 skinless, boneless chicken breasts
1/3 cup olive oil
Grated rind and juice of 1 lemon
1 tsp Oregano
3 cloves garlic, crushed
¼ cup grated Parmesan
2 tsp crushed chilli (optional)
½ tsp salt
Topping:
1 cup Panko breadcrumbs or home-made stale breadcrumbs
¼ cup grated Parmesan, extra
2 Tbs finely chopped parsley
3 Tbs melted butter (optional)

Place the olive oil, lemon juice and rind, oregano, garlic, Parmesan, chilli and salt in a large rectangular lasagne-type dish and mix well. Slice the chicken breasts in half horizontally so you end up with 8-10 thinner pieces. Place them in the dish, one by one, turning them to coat them evenly with the oil mixture, then arranging them to cover the whole dish.

Mix the breadcrumbs, extra Parmesan, parsley and melted butter and sprinkle evenly over the chicken. You can leave out the butter if preferred. Bake for about 30 mins at 180°C or until golden brown and cooked through.

Serve with a green salad or a tomato, red onion and basil salad dressed with a simple olive oil and red wine vinegar dressing and crusty bread or rice, or both.

Serves 6

Note: crushed chilli is sold in jars in most supermarkets

Cumquat and Almond Cake

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When a dessert comes into fashion you see it everywhere – in food magazines, on restaurant menus and served up by friends who entertain. A few years ago chocolate fondants – those tricky little puddings which are all about timing – were very much in vogue. A pool of delectable melted chocolate pours out when you stick your spoon into the middle – well that’s the theory. If you’ve managed to over-cook them, as I’ve done on more than one occasion, they’re still delicious. One of my all-time favourite desserts.

Turn the clock back even further to the 1970s and 80s and everyone was making Orange and Almond cake, where you boil two whole oranges until soft, whizz them to a purée, then add them to the cake mixture. I believe this cake made its debut in Australia in Claudia Roden’s Book of Middle Eastern Food, but recipes were soon popping up everywhere. Some versions don’t use any flour, making them good for celiacs.

Once again we have a huge crop of cumquats, so I decided to make this cake using cumquats instead of oranges and it was a great success. If preferred use two oranges or even mandarins.

Cumquat and Almond Cake

Cake:
About 300g cumquats (or 2 oranges)
2 cups ground almonds (or grind your own from whole or slivered blanched almonds)
125g butter at room temperature
1 cup caster sugar
5 eggs
½ cup self-raising flour, sifted
2 tsp baking powder
Syrup:
2 Tbs cumquat juice (or orange juice)
½ cup caster sugar
½ cup water
2 Tbs whisky (optional)
To serve:
Icing sugar

Preheat oven to 180ºC and line the base of a 22cm cake pan with baking paper and grease the sides. Place cumquats in a pan and cover with water. Simmer for 10 mins or until soft then cool. If using oranges they will take 20-30 mins. Cut in half and remove seeds.

If you need to grind the almonds, do them first in the food processor, then add remaining ingredients for cake, including the cooked cumquats, skin and all. Mix until smooth, stopping once to scrape down mixture from the sides. Tip mixture into cake pan and bake for an hour or until a skewer inserted in the middle comes out clean. Ovens vary so start checking after 45 mins.

Meanwhile make the syrup – place all ingredients in a small pan and simmer for 5 mins. Make holes over the top of the cake with a metal skewer and spoon the warm syrup over as soon as it comes out of the oven. The syrup will be absorbed.

Serve dusted with icing sugar, either warm or at room temperature, with a dollop of thick cream.

Serves 8-10

Variations: use macadamia nuts or pine nuts instead of almonds

Note: to make a flourless version suitable for anyone who is gluten intolerant, replace the flour with an extra half cup of ground almonds

Aleppo Pepper & Honey Chicken

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According to Wikipedia, Aleppo pepper is a variety of capsicum used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisines. Also known as Halaby pepper, its pods are ripened, semi-dried, de-seeded and crushed.

I’ve been seeing quite a few recipes which call for this spice and realised it was one which, believe it or not, I didn’t have in my collection. It’s not sold in Australia in your average supermarket selection, but I found it at The Essential Ingredient.

If you look at images online you will see that Aleppo Pepper varies in colour from bright red through to a dark brownish red. I suggest you buy a bright red one, as the colour is a big part of the appeal of this spice. The flavour is somewhere between a spicy, tangy pepper and a very subtle chilli.

This recipe can be halved or doubled. If preferred, you can use chicken breasts or bone-in pieces, such as wings or drumsticks, instead of boned thighs, adjusting the cooking time accordingly. I prefer to use thighs as chicken breasts tend to be a bit dry.

This recipe is easy and absolutely delicious, with a subtle pepperiness and a very attractive colour. You will want to make it again. Perfect for a weekend BBQ, but it can also be cooked in the oven.

1 kg boneless, skinless chicken thighs
Juice of 1 lemon or 2 limes
2 Tbs Aleppo pepper
2 Tbs olive oil
Salt to taste
2 cloves garlic, crushed
1 Tbs honey
2 Tbs finely chopped parsley
To serve:
Lime wedges

Trim chicken pieces of any excess fat. Place in bowl with remaining ingredients. Mix well, then leave to marinate for at least half an hour or overnight if that suits you.

Cook the drained chicken in a preheated oven 200°C for 20-30 minutes or on a BBQ – preferably a charcoal grill. If cooking in the oven, cook in a single layer and you may want to line the baking sheet with baking paper which comes up the sides a bit, to make the washing up easier. Burnt honey is always a pain to clean!

Garnish with lime wedges to serve.

Serves 6-8

 

Mexican Charred Corn Salad

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This fresh corn salad is a nice accompaniment to chicken, fish or beef or use it to fill some wraps, with a few slices of barbecued chicken.

Using mayonnaise in the dressing makes it creamier but leave it out if you prefer. Optional garnish is some sliced avocado.

3-4 cobs of fresh corn (or 3 cups frozen corn, thawed)
2 Tbs olive oil
2-3 spring onions, thinly sliced or diced red onion
3 Tbs mayonnaise, preferably home made (optional)
1 or 2 cloves garlic, crushed
3 Tbs chopped fresh coriander or parsley
1 small red chilli, finely chopped (optional)
1 tsp smoked paprika
1 small red capsicum (or ½ a larger one), diced
Salt and freshly ground black pepper, to taste
1 cup grated cheddar cheese (or substitute crumbled feta)
2 Tbs lemon or lime juice
Garnish:
Sliced avocado (optional)

Remove kernels from cobs using a sharp knife. Heat oil in a large frying pan and cook the corn for 10 minutes, stirring often, over medium to high heat, until it’s starting to brown a bit.

Mix all ingredients together.

Serves 4

 

Chickpeas with Chorizo

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This is a hearty dish to tuck into before the warm weather arrives. It’s one of those dishes that improves with keeping for a day or two in the fridge. So, if there are any leftovers, serve them later in the week, on one of those nights when you’re too busy to cook. To make the leftovers go further, serve them in warm wraps. You can also freeze it.

I made this in my slow cooker, so I was able to leave it to cook while I was out for a couple of hours. If you prefer to cook it in the oven, use a heavy casserole with a lid and you may need to add a bit more water. Keep an eye on it and add as necessary.

The Clonakilty Black Pudding I used, which I bought in Woolies, completely dissolved into the sauce, making it thick and full-flavoured.

3 or 4 chorizo sausages, thickly sliced
5 cloves garlic, sliced
2 Tbs olive oil
5 large shallots or 2-3 medium onions
100g speck or pancetta, cut into chunky dice
100g black pudding (optional), sliced (you can substitute salami)
2 cans chickpeas (or 1 can chickpeas and 1 can cannellini beans), drained
2 cups beef stock
2 Tbs fresh thyme leaves
Salt and freshly ground black pepper, to taste
To serve:
Steamed rice
Chopped parsley

Peel and quarter the shallots or if using onions cut them into 8ths. Heat olive oil in a frying pan and cook the onions, garlic, chorizo and speck for a few minutes, stirring often, until onions and garlic are softening and speck is starting to brown and release its fat.

Place all ingredients in the bowl of a slow cooker. Cover and cook for 3-4 hours on high or longer on low. Stir from time to time. Serve with steamed rice and garnish with parsley.

Serves 4

Variations: use any other sausages instead of the chorizo. Use ordinary bacon instead of speck. Use drained lentils or black beans instead of cannellini and chickpeas.

Ten Super Quick Dinners

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We all have our favourite quick and easy recipes that we make regularly. The recipe you think of as you take the main ingredient out of the freezer.

Tried and tested, easy no-brainers.

What are your favourite go-to recipes you can make with your eyes closed? Here are some of mine.

Salmon with Ginger and Sweet Chilli Sauce
Crispy Skinned Fish with Tomato Salsa
Lamb chops with Dijon, Rosemary and Honey
Steak Diane
Smoked Haddock with Tomatoes and Cream
Eggplants with Labneh and Spicy Cashews
Sticky Chilli Chicken
Pasta with Broad Beans and Pesto
Kedgeree
Chicken with Spinach, Pine Nuts and Raisins

Brussels Sprouts with Honey & Balsamic

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Brussels sprouts, love them or hate them?
Nightmares of these over-cooked, soggy vegetables have haunted generations of children. Back then everybody boiled them for far too long, leaving them grey and unpalatable.
But have you ever tried them roasted? With the addition of olive oil, salt and pepper and about 20 minutes in a hot oven, sprouts take on a whole new persona.

Before serving, you might like to add a touch of honey and a drizzle of balsamic glaze. In the second photo I’ve added some cooked peas and crumbled feta cheese.

Let me know in the comments if this recipe convinces you to give sprouts another go!

500g brussels sprouts
2 Tbs olive oil
Salt and pepper to taste
1 tsp honey
1-2 tsp balsamic glaze
1-2 cups frozen peas, cooked in boiling salted water and drained (optional)
100g feta cheese, crumbled (optional)

Preheat oven to 200°C. Trim sprouts and halve vertically. Mix with oil and seasoning. Spread out on a shallow tray lined with baking paper and roast for about 20 minutes or until al dente and starting to brown on the edges. Alternatively, cook in an air fryer for 10-15 minutes.

Drizzle with the honey and balsamic glaze. If liked, mix in the peas, top with the feta and drizzle with a little more olive oil.

Serves 4-6

 

Lamb with Hummus, Roasted Veggies & Mint Pesto

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This is a delicious way to serve roast lamb.

1 leg or shoulder of lamb, boned or not
½ cup balsamic vinegar
½ cup water
2-3 tsp Za’atar spice mix (or spice mix of your choice)
Salt and freshly ground black pepper to taste
2 cups hummus (home-made or bought)
1 batch oven roasted veggies
Mint Pesto:
1 cup mint leaves, firmly packed
½ cup pistachios or pine nuts, lightly toasted
1 Tbs lemon juice
1 tsp honey
Olive oil
Salt to taste
To serve:
Toasted pine nuts

Pre-heat oven to 150°C. Place lamb in a large heavy casserole with a lid. Season with the Za’atar, salt and pepper. Add the balsamic vinegar and water and cover. Cook for 2- 3 hours, turning the meat over halfway through. If when you turn the meat the liquid has all dried up add a bit more water – half a cup or so. If the meat is boned it will take less time. Cook to preferred doneness.

Prepare the roast veggies.

For the mint pesto, place all ingredients except the oil in a food processor. Process until chunky then add the oil through the feed chute with the motor running until you have a thick sauce. Scrape down the sides halfway through. Scrape out into a bowl.

To serve, spread the hummus on one large plate or divide between individual plates. Top with sliced lamb, then the roasted vegetables. Top with some mint pesto and sprinkle with a few toasted pine nuts – which as you can see from the photo, I forgot! If liked drizzle some of the cooking liquid from the lamb over the top and around the edge of the plate.

Serves 6-8

Crunchy Beans with Humus and Feta

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This healthy dip or shared plate is delicious and easy to make. Even the grandkids loved it.

1 can white cannelini beans, drained thoroughly
1 good pinch chilli flakes
1 Tbs cornflour
Salt and pepper to taste
1 tsp dried rosemary or another herb (optional(
1 tsp garlic powder
1 Tbs olive oil
1- 2 cups humus (bought or home made)
100g feta cheese, crumbled
Chopped fresh herbs to garnish or spring onion slivers
Extra virgin olive oil

Preheat ovento 200C. Mix beans with chilli flakes, corflour, salt, pepper, rosemary, garlic powder and olive oil. Line a shallow baking sheet with baking paper. Spread the beans over the paper in one layer. Bake for 20-30 mins or until golden and crunchy. Move them around a bit halfway through cooking.

Meanwhile spread humus over serving plate. Sprinkle feta over the top, then, the crunchy beans and a few fresh herbs. Drizzle with olive oil. Serve with nice bread.

Serves 4-6 as a shared plate

Salmon with Ginger and Sweet Chilli Sauce

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This recipe is so easy, I have never bothered to include it in this blog.

I’m going to do so today, for two reasons. Firstly it’s a favourite in our house, so I make it at least once a fortnight and sometimes once a week. Secondly, if I serve it to guests they invariably ask for the recipe.

2 portions salmon, skin on or off
1 Tbs grated fresh ginger (see note below)
1 Tbs Thai sweet chilli sauce
Lemon to garnish (optional)

Preheat oven to 200°C. Line a shallow baking tray with baking paper.

Pat the salmon fillets dry and arrange on the tray. Mix ginger and chilli sauce and spread evenly over the tops of the salmon. Bake for 8-10 minutes. We like our salmon pink in the middle. If liked, cook longer.

Serve garnished with lemon, with an Asian Coleslaw or steamed green vegetable.

Serves 2

Note: Peel half a kilo or more of fresh ginger, then chop very finely in food processor. Freeze in ice cube trays, pressing down to fill. When frozen, tip into a ziplock bag or container and freeze. Just take out one cube at a time. Perfect for stir-fries and marinades.