oliveoilandlemon

recipes for a healthy life

Escalope of Chicken – a family summer favourite

I have been told that this is the tastiest chicken recipe ever full with full on flavour and a bonus for these lovely summer evenings is it’s really easy to prepare. Most recipes for this cook the chicken fully on the pan in oil but I just do this to make the crumb topping golden then I finish the cooking in the oven which is much healthier and yet still delicious.

chicken escalope II

Serves 4
4 chicken breasts, skin off
100gr fresh breadcrumbs, I always use gluten free
3 tbsp grated parmesan
zest of 1/2 lemon
25gr pine nuts
2 tbsp chopped flat leaf parsley
3tbsp plain gluten free flour
1 egg
100ml milk
2 tbsp rapeseed or coconut oil

Oven at 180
Place chicken between 2 pieces of cling and bash until nice and flat
Combine the breadcrumbs herbs lemon zest and pine nuts and season well
Place flour on a flat plate
Whisk egg and milk together
Put milk and breadcrumbs in separate wide bowls
Heat oil in a medium hot pan, meanwhile coat chicken in flour then dip into egg milk mixture then dip into the breadcrumbs
pressing well to coat each side
Place on a plate and repeat with all the chicken
Cook the chicken in the pan for 1 minute each side until the breadcrumbs are golden
Place on a flat baking tray and into the oven to complete the cooking
Serve with a rocket salad and lemon wedges

appasionataaflowers

garden 2015

Summer Fruit with Shortcake

This is such a simple summer dessert but really elegant and delicious. The shortcake works really well made with gluten free flour and is there anything simpler or more delicious than a bowl of summer fruit?. The red wine syrup is amazing with the flavours of star anise, clementine and vanilla and works really well with meringues or a fruit parfait.

OO&L Mixed Berries and Shortcake

OO&L Mixed berries

Shortcake Rounds
100gr plain flour
50gr cornflour
100gr unsalted butter
50gr caster sugar
1oz flaked almonds

Oven at 160C
Mix flour and cornflour together.
Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to come together.
Knead lightly until the mixture forms a smooth dough.
Press flat, wrap in cling and place into the freezer for about 30 minutes
Tip into blender and blend to breadcrumnbs
Tip into baking tin and press flat – cover with some cling film and use a rolling pin to really flatten
Chill until firm then bake in a preheated oven for about 20 minutes until a very pale golden colour. Mark into circles with a cutter then return to the oven for a final 8 minutes until golden brown
Leave to cool for a few minutes before carefully lifting off onto a wire rack to finish cooling.

Red Wine Syrup
.5 bottle full-bodied red wine (Malbec, Zinfandel, Barbera, Cabernet Sauvignon, or Rioja)
2/3 cup sugar
1 star anise
1 cinnamon stick- broken
1/2 vanilla pod split and seeds and all put in with the wine
Few centimetres of orange or clementine peel

Add everything to a medium pan and heat over medium high. Stir from time to time until the sugar has dissolved then cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Pour through a sieve into another container to cool and store in the fridge until needed.

To serve
Add some summer fruit of choice into a bowl and top with some of the syrup
Cover with circle of shortbread, top with some icing sugar and serve immediately

Chickpea Cakes & Mango Relish

OO&L Chickpea Cakes & Mango Relish

I’m neither vegan or vegetarian and even if I was convinced that there were benefits to that kind of a diet (which I’m not) it flat out wouldn’t work in my house and for those of you who know my other half, you know why. But occasionally I do like to have a meat free meal which these are great for or as a starter if you are having a big group over. Just make a big platter of these with lots of salsas and other dips and they make for a perfect informal gathering. Other pulses will work just as well for these – I’m thinking kidney beans or others like them. Just check in the back of the press you know there is a tin lying around in there – now you know what to do with it :-)

Makes 8 small cakes
250gr Tin chickpeas
2 tbsp toasted coconut
1 tsp chilli powder
2 tbsp chopped fresh coriander
1 tbsp chopped ginger
1 tsp Nigella seeds
2 tbsp fresh breadcrumbs
1 tsp Salt
1/2 tsp Pepper

Blend chickpeas with nigella seeds and chilli powders
Add the coconut, coriander, ginger, breadcrumbs, salt and peppers
Shape into small cakes about 4cm wide 1 cm deep.
If the mix seems dry then add a little water
Put into the fridge for at least 30 minutes to chill before frying
Heat 1 tbsp oil in pan and fry until crisp brown on both sides
Side hot with salad and the relish

Mango and Ginger Relish
1 red onion
1 large red chilli
2 tbsp olive oil
t tsp grated ginger
1 ripe mango
2 ripe tomatoes
t tbsp distilled malt vinegar

Peel and dice the onion
De-seed and finely chop the chilli
Heat oil in a small saucepan, add onion ginger and chilli and gently fry for 10 minutes until the onion is softened.
Peel and chop roughly the mango and tomatoes
Add to the onion mixture, stir once, add vinegar and 1 tbsp water
Season , Bring to the boil, cover and simmer for 5 minutes
Leave to cool and serve with the chickpea cakes.

Spelt and Oat Fruit Bars

Spelt & Oat Fruit Bars

These are a delicious easy option for a sweet treat based on good ingredients. Keeping all the ingredients natural and minimising the sugar makes these a sugar savvy sweet treat. Similar to my other half’s flapjacks but a bit more refined as I blend most of the oats to oat flour. I like to have a tray of these so that I can put one in my daughter’s lunchbox on a Friday. They are so easy to make and can be whipped up and in the oven in minutes.

Makes a tray of about 12
Spelt and Oat Fruit Bars
6oz butter
3oz honey
6oz mixed dried fruit
7oz oat flour (porridge oats blended to fine flour)
7oz spelt flour
1tsp mixed spice
2 handfuls jumbo oats
2 tbsp chia seed
2 eggs beaten

Oven at 170C
Line a flat baking tray with parchment
Over a medium heat, Gently melt the butter honey and syrup
Allow to cool slightly while you beat the eggs
Mix with melted honey butter mix
Add all dry ingredients, fruit seeds and spice to a bowl and make a well in the centre
Pour liquid in and mix well to combine
Pour onto the baking tray
Wet your clean hands and press down until flat and smooth and into the corners of your tray
Bake for 20 minutes until golden
Let cool and cut into squares.

Spiced Sweet Potato Lentils

IMG_9140

This lentil dish is delicious on its own or paired as I have done with some fish. Any firm white fish works really well with this dish and the gentle spicing gives delicious flavour, a nice subtle amount of heat as well as a great dose of antioxidants – just make sure you spices aren’t in the press for years… :-)

Serves 4
1 tbsp rapeseed oil
125 gr yellow lentils
1 sweet potato peeled and cubed
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp nigella seeds
1 tsp each fresh chopped garlic and ginger
1 tsp chilli powder
1 tsp coriander
1/2 tsp turmeric
5 small tomatoes chopped
1 tsp salt
600ml water
2 tbsp chopped fresh coriander
1/2 tsp garam masala

Wash the lentils well in a few changes of water
Heat oil in a pan over a medium heat and add the fennel mustard and nigella seeds and fry until they start to pop
Immediately add the garlic and ginger and fry for about a minute – watch it doesn’t catch, a drop of water will help if it starts.
Add the chilli, coriander, turmeric and fry for another minute then add the tomatoes, lentils, cover with the water, season with
a teaspoon of salt and bring to the boil. Reduce the heat and simmer for about 30 minutes until the lentils are almost cooked.
Add the cubed sweet potato, cover with some greaseproof paper and simmer over a low heat until the potatoes are tender about 15 minutes more.
Taste and adjust the seasoning – it may need more salt
Sprinkle over the coriander and garam masala just before serving – on its own or with a piece of fish, cooked on the pan in oil and butter until
golden and cooked through.

IMG_9139

Follow

Get every new post delivered to your Inbox.

Join 395 other followers

%d bloggers like this: