recipes for healthy living

Category: Meat

Sweet Chilli & Lime Chicken Wraps with Mango Salsa

If it is dry we usually cook on the barbecue…. Since it’s Ireland, We usually have to eat it inside but even so it is nice to not have to put on the oven and still be able to produce a nice meal. While I do like a burger or sausage on the barbeque. I think it is nice to mix it up a bit and have some lovely colour and flavour instead of smokey red meat. These are delicious and easy to prepare and the mango salsa just sings summer. This salsa is also great nutritionally being rich in vitamins, minerals, and antioxidant compounds. No ketchup or mustard required here, just spoon on the salsa, wrap and eat – Delicious!.

2 Skinless chicken breasts
Finely grated zest and juice of a lime
2 tbsp light soy sauce
1″ piece of ginger peeled and grated
1 tbsp honey
1 clove garlic peeled and mashed
Salt and pepper

1 mango peeled and diced
1 small red onion diced
1/2 red pepper diced
juice and zest of of 1/2 lime

Cut chicken into bit sized cubes
tip into a bowl with the other ingredients and toss well
Season with salt and pepper
Leave to marinate for a few hours covered in the fridge
Thread onto metal or soaked wooden skewers and barbeq for about 12-15 minutes until cooked through.

Combine all the ingredients for the salsa and season well.

Serve the chicken in wraps with salad leaves and the mango salsa

Thai meatballs with 2 sauces

This double dip recipe is for Thai Meatballs with two sauces – great versatile sauces that can be used as sides on lots of recipes. The meatballs are great based on beef lamb or pork, I have to admit I’m only mad on pork mince when I know its provenance. This is quick too – I had the 2 sauces cooking and the meatballs in the oven after 30 minutes – not bad for a meal made from scratch. The peanut sauce comes from Dublin Cookery School’s great recipe repetoire. Make the meatballs really small and serve as canapes on cocktail sticks and they make great party food.  You can make the sauces as hot as you like which will make the cocktails go down even quicker if it’s party time!….Without the cocktails it makes a great nutritious meal.

Peanut Sauce
1 tbsp vegetable oil
1 tbsp red curry paste.. r 2 if you love it hot!
2 tbsp crunchy peanut butter
1 tbsp unrefined brown sugar
2 tbsp lemon juice
1 tbsp fish sauce
8floz coconut milk
Heat the oil in a saucepan and add the curry paste and cook out for about a minute. Stir in all the other ingredients and bring to the boil, reduce heat and simmer until thickens and is lovely and fragrant.

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions  chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar

Heat oil in the pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before using.
This will keep in jars in the fridge for 2-3 weeks

1 tbsp vegetable oil
1lb minced beef, lamb or pork
1 tbsp finely chopped garlic
1 tbsp finely chopped lemongrass
4 spring onions finely chopped
2 tbsp chopped fresh coriander
1 tbsp each of lemon juice and fish sauce
salt and pepper
Heat the oil in a pan and add teh spring onion, garlic, lemongrass and cook for a few minutes until softened. Add the mix to the meat and using your hands blend well. Season and roll and shape the meat into small balls. Heat a decent amount of oil in a frying pan and when hot cook the meatballs over a medium heat unti browned on the underside. turn over and cook the other side until browned. You can continue cooking on the pan until cooked through or put into preheated over at 180C for about 5 minutes if small balls and slightly longer if bigger than bite size.

Serve with the 2 dipping sauces and enjoy… cocktail of choice – optional!

Chicken Provencale

A recipe for Chicken Provencal
There must be millions and millions of recipes for chicken are out there – does that make it a really boring option or a very versatile food?. I like to think positively about my birds and include chicken once or twice a week in what we cook. As we have a small child it is a really popular dinner.  Easy to cook but overdone & rubbery or just plain bland are the main chicken sins I have encountered and made on my way to creating a great chicken dish. I always make chicken casseroles by poaching a chicken first, Its the only way to get delicious juicy soft chicken and you get so much meat off the carcass it makes enough for now and some for later. I made this twice the same week, the first time to get the recipe the way I wanted it and the second time for the crowd I was feeding. Dom ate it twice though and didn’t complain so I’m taking that as approval. The herbs de provence I used contained a mix of dried thyme, savory, basil and oregano. They were carried all the way home from Nice but there are many varieties locally available. Let me know what you think or share your favourite casserole recipe…

Serves 6
1 Poached chicken (poach in water with some veggies and you get delicious stock as a bonus)
100gr mushrooms
100gr lardons
2 medium white onions sliced
2 cloves of garlic peeled and crushed
1 tbsp herbs de provence
Small glass of white wine
1 jar tomato passata (usually about a pint)
1 ltr stock
1 pint Cream
1 tbsp gluten free flour
1 bay leaf
2 tbsp chopped flat leaf parsley

Heat a tbsp oil in a large pot and add the lardons and fry on medium heat until brown.
remove and add the mushrooms and a little more oil if needed and fry until browning. Season when the browining has begun – if you do it too early them will release water and become soggy.
Remove and add the onions and garlic and fry until soft.
Add the flour and work until it starts to cook.
Add the herbs de provence, Tip the mushrooms and lardons back in, turn up the heat and add the white wine and stir.  Reduce the heat to medium when the alcohol has fizzled away.
Add in the stock , the tomato passata the cream and bay leaf.
Season again and let it simmer for about 10 minutes until the flavours have developed and you are happy with the flavours and seasoning.
Shred the meat off your poached chicken and tip into the sauce
Bring up to temperature and make sure the chicken is hot.
At the last minute sprinkle in the flat leaf parsley and serve with your choice of rice or other vegetable

Lamb Harissa and Quinoa Rolls

This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in work with a little dipping sauce on the side – some chermoula would work great.

Ingredients to make 12 rolls
500gr lamb mince
2oz slivered almonds
2oz raisins or currants
2oz cooked quinoa
4 tbsp harissa paste
Salt and Pepper
1 Quantity of glutenfree shortcrust pastry (See below)
Egg wash for brushing
Poppy seeds (Optional) for sprinking

Preheat the oven to 200
Toast the almonds in the oven until lightly golden (5 mins )
Roughly chop and add to mixing bowl with lamb mince, quinoa, harissa paste, raisins.
Season and mix the meat to thoroughly combine for about 2 or 3 minutes. This starts to work the protein of the meat and the currants and quinoa will soak up any meat and harissa juice and bind the filling together.

Cut pastry into 4 equal pieces and roll out each piece into a rectangle about 10″ by 3″
Divide meat mixture into 4 equal pieces and form into a log the same length of each pastry piece
Place on the log just below half way and brush one long edge with egg wash
Fold the pastry over, firmly pressing to enclose the log tightly leaving the ends open.
Cut each piece into 3 equal size pieces and place on a baking tray lined with parchment seam side down
Brush with egg wash and sprinkle with poppy seeds if you have them
Reduce oven to 190 and cook for about 30 – 35 minutes until golden brown
Just delicious – sweet savoury hot and flavourful!

Shortcrust Pastry
8oz gluten free plain flour
4oz unsalted butter
1/2 tsp salt
1 egg yolk
water to bind say 2-3 tbsp

Tip the flour and salt into food processor
Chop butter into cubes and tip in to processor
Process on pulse until it resembles breadcrumbs
With the motor running add the egg yolk and 1 tbsp of the water.
Process until the pastry comes together – add 1-2 more tbsp of water if needed
If you need to add more water then do so as dry pastry will be impossible to work with. With pastry the water amount in the recipe is always an estimate as so much depends on the flour type, the heat of your kitchen etc. Your pastry should come together into a ball.
Tip the pastry out onto the counter and gently knead into a ball. Flatten slightly and wrap in cling and into the fridge for at least 30 minutes before using. The trick with pastry is keep it cool. If it gets to warm and the butter starts to melt, get it back into the fridge to chill again.

Duxelle of Mixed Mushrooms Celeriac and Carrot

A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly as a stuffing for chicken breasts which I have done here as well as serving some on the side. This amount makes enough to fill 4 chicken breasts or 2 breasts and some over for a side dish. The flavours of mushroom and celeriac work really well together and I added a glug of madeira to the pan which also is the perfect partner for mushrooms. Topped with cream and really well seasoned, this tastes so good – even someone who thought they did not like celeriac, absolutely loved it.

4 carrots peeled and diced finely
About 30gr mixed mushrooms roughly chopped
2 slices from a big celeriac diced finely – make sure you roughly have the same amount as the carrot
A glug of madeira (say 30mls)
100ml cream
salt and pepper
2 small shallots finely chopped
1 big clove garlic peeled and crushed and mashed
20gr butter
2 tbsp rapeseed oil

Melt the butter and oil in a medium pan and add the shallot and garlic and fry until softened.
Tip in the carrot and celeriac and toss to coat in the butter oil.
Season well and cook for about 5 minutes with a lid on to begin softening the vegetables.
Tip in the mushrooms and toss to coat and cook on a medium heat.
Turn up the heat momentarilly and then tip in the glug of madeira and let it burn the alcohol off then turn back to medium.
Add the cream and stir.
Cover until the veggies are cooked. Make sure you don’t boil the cream.
If you are using to stuff the chicken breasts then spread out on a plate to cool
When it is cool, make a pocket in the chicken fillets (free range), season them well and stuff with the mixture. Cook in the oven for about 20 minutes at 180C and then served on a bed of Celeria Mash (I knew the rest of it would come in handy) with the rest of the duxelle on the side.
ready to cook
Absolutely delicious, really easy, very tasty and a great way to liven up chicken.

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