oliveoilandlemon

recipes for healthy living

Tag: meals

Crunchy Almond Chicken with Beetroot and Yogurt

This is a quick easy family favourite and the almonds are a lovely alternative to breadcrumbs. Perfect with the beetroot and yogurt dip but what harm if the kids use a little ketchup instead 🙂

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Crunchy Almond Chicken with Beetroot and Yoghurt

Serves 4
4 chicken breasts off the bone, flattened
4 tbsp plain flour
2 eggs beaten
75g flaked almond

Oven at 180C
Spray a baking tray with a few sprays of oil
Tip flour onto a flat plate
Tip egg into a shallow bowl
Tip the flaked almonds onto a flat plate
Line them up flour egg almonds in that order
Season the chicken well,
With one hand dip the chicken into the flour, cover on both sides, then into the egg (both sides) then into the flaked almonds, pressing down well to cover the chicken .
Remove to the baking tray. Repeat for all 4 breasts. Spray the chicken with a few sprays of oil then bake until golden brown and cooked through about 15 minutes, Half way through, flip the chicken over.
(You could brown them on the pan in oil first and finish in the oven but I prefer this lower oil method)
Serve with some beetroot and Yoghurt dip and sweet potato chips.

Yoghurt and Beetroot dip
150gr cooked beetroot
1 clove of garlic peeled and mashed
1 tsp ground cumin
1 tbsp fresh chopped dill (optional if you don’t have it)
4 tbsp greek style natural yoghurt
1 tbsp chopped chilis in oil
Blend everything to a smooth puree and serve

Spiced Lentils, Potatoes and Fish

Spiced Lentils Potatoes and Fish

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This is such an easy dish and you can omit the fish & chorizo if you would like a completely vegetarian meal. Gently spiced, crispy fish, the goodness of lentils, tomatoes and the spices –  a meal the whole family will like. This is spiced with Panch phoran which is a mix of fennel, fenugreek, coriander cumin and nigella. If you can not find this, make up your own using 1 tsp of each.

Serves 4

2 tbsp panch phoran spice mix

1 tsp each of sweet and smoky paprika

2 tbsp oil divided

1 medium onion sliced

50g chorizo sliced

1 tbsp tomato puree

250gr lentils of choice, soaked and drained

1 vegetable sock cube make up in 200ml hot water

½ tin chopped tomatoes

12 baby potatoes, cleaned chopped into 2cm slices parboiled

4 portions of fish of choice, pin-boned

2 tbsp fresh chopped coriander

Method

In a dry pan toast the panch phoran until it starts to release aromas

Tip into spice grinder ( or do by hand) and blend

Stir in the paprika

Heat the oil in a large deep pan or cooking pot and add the onion and chorizo and cook over a low heat until soft.

Tip in the spice mix and stir well and cook for a minute.

Add the tomato puree stir well to combine followed by the tinned tomatoes and lentils.

Cook for about 20 minutes until the lentils are nearly done, then add the potatoes, stir well to cover and complete the cooking about 5-8 minutes. Just as done, stir in 2 tbsp chopped coriander,

Meanwhile heat the oil and on a hot pan cook the fish until done.

Keep warm while you serve the lentils topped with a piece of fish.

 

 

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