Thai Basil Chili Chicken

Ingredients:

·      1kg chicken mince

·      3 spring onions, chopped

·      4 cloves garlic, minced

·      6 birds eye chillies

·      3 long red chillies

·      handful of basil leaves

·      3-4 lime leaves, thinly sliced

·      1 tbsp fish sauce

·      1 tbsp soy sauce

Directions:

1.  Heat oil in fry pan or wok.

2.  Add garlic and spring onions. Fry until garlic starts to turn golden.

3.  Add chicken mince.  Stir continuously until cooked and most of the liquid is gone. 

4.  Add fish sauce and soy sauce.

5.  Add chillies (thinly sliced), basil leaves, lime leaves.

6.  Cook another 5 minutes.

7.  Serve with rice (optional).

Serves 4. 

Nutrition: 400 calories per serving (without rice).

Smoked Paprika Roasted Chicken

Ingredients:

·      1 onion whole

·      2 tbsp smoked paprika

·      2 tbsp melted unsalted butter

·      1 tsp garlic powder

·      1 ½ tsp salt

·      ½ tsp pepper

·      1 whole chicken ~2.5kg

·      4 tbsp honey

·      2 tbsp lemon juice

Directions:

1. Preheat oven to 190 deg C.  Rinse chicken with cold water. Pat dry with paper towel.  Place whole onion into cavity of chicken.

2. Mix together smoked paprika, melted butter, garlic powder, salt, and pepper.  Spread over the entire surface of the chicken and place in a baking pan.

3. Heat honey and lemon juice and set aside.

4. Bake at 190 deg C for 20-25 minutes per 500g of chicken.  After 45 minutes, baste with lemon-honey mixture, and then every 15 minutes after.  Chicken is done when juices run clear.

5. Add more salt and pepper to taste.


Adapted from simplyrecipes.com   
(http://www.simplyrecipes.com/recipes/smoked_paprika_roasted_chicken/)

Lemongrass Chili Chicken

Ingredients:

·      ¼ cup fish sauce

·      1 ½ tbsp of Stevia (or sugar)

·      2 lemongrass stems, white part only finely diced

·      4 garlic cloves, minced

·      3 long red chillies, finely diced

·      5 birdseye chillies, finely diced

·      500g boneless, skinless chicken breast, cubed

·      2 tbsp grapeseed oil

·      1 cup (250ml) coconut water

·      1 onion, cut into wedges

Directions:

1. In a bowl, combine fish sauce and sugar. Mix until sugar has dissolved.  Add half the lemongrass, half the garlic, and half the chilli, and all of the chicken.

2. Toss the chicken to coat and marinate for at least 1 hour. 

3. Heat a large wok over medium heat.  Add oil and remaining lemongrass, chilli, and garlic.  Stir until lightly brown.

4. Increase heat to high and then add chicken.  Seal chicken by cooking about 5 minutes. 

5. Add coconut juice and onions.  Cover and cook for an additional 5 minutes or until the sauce has reduced by half. 

6. Serve with basmati rice.

Adapted from Feast Magazine.

Wholemeal Pancakes

Ingredients:

·      1 cup organic wholemeal spelt flour

·      1 cup low fat milk

·      1 egg

·      35ml Queen Maple Syrup (sugar free)

Directions:

1. Whisk together flour, milk and egg thoroughly creating bubbles in the mixture.

2. Let sit for 5 minutes.

3. Heat a non-stick frying pan over medium heat. Spray lightly with oil (we use grapeseed). Gently spread batter to 10cm round.  Cook pancakes in batches for two minutes, or until bubbles appear on surface.  Flip. Cook an additional 1 to 2 minutes until cooked through.

4. Serve with maple syrup.

Serves 2.

Nutritional Information: 330 Calories, 52g Carbs, 6g Fat, 17g Protein, 6g Fiber, 7g Sugar

(source: myfitnesspal.com)

Beef, Broccolini & Quinoa Salad

Ingredients:

·      1 cup white quinoa

·      2 cups water

·      30 g fresh ginger, sliced

·      1 tsp dried chili flakes

·      2 cloves garlic, crushed

·      300g porterhouse steak, trimmed

·      sea salt and black pepper

·      2 bunches of broccolini (~175g each)

Dressing

·      ½ cup lite coconut milk

·      ¼ lime juice

·      1 tbsp freshly grated ginger

Directions:

1. Make coconut dressing by mixing coconut milk, lime juice and ginger in a bowl.  Whisk to combine and set aside.

2. Place quinoa, water, and sliced ginger in a pressure cooker.  Turn pressure cooker to ‘cook’ mode.

3. Slice porterhouse steak into thin strips.  Coat with oil, chili flakes, and garlic.  Fry in a hot pan until just cooked.

4. Cook broccoli separately in a pan until tender. 

5. Serve broccoli with quinoa, steak, and coconut dressing.


Adapted from Donna Hay Magazine

Chicken Biryani with Chickpeas

Ingredients:

·      6 onions, sliced

·      5 tomatoes, chopped

·      2” piece of ginger

·      20 cloves of garlic

·      5 birds eye chillies

·      10 cloves

·      2 cinnamon sticks

·      2 Tbsp oil

·      1.5 Tbsp chili powder

·      4 cups basmati rice

·      1 Tbsp turmeric powder

·      5 Tbsp yogurt

·      1.5 kg lovely legs

·      1 Tbsp garam masala

·      1 Tbsp ground cumin

·      2 Tbsp Tandoori paste
  Salt to taste
  Optional: Add 500g cooked chickpeas in at the end

Directions:

1. Wash and soak basmati rice in 6 cups of water for 20 minutes.

2. In a bowl, combine chicken pieces, garam masala, cumin, tandoori paste, yogurt, and turmeric. Marinate until needed (at least 30 mins).

3. Heat 2 Tbsp oil in a pan.  Once oil is hot, add cloves and cinnamon.

4. Add onions and ginger garlic paste (blend ginger and garlic together in a mixer with a tsp of water).

5. Saute onions for 5-7 minutes.

6. Add chopped tomatoes and chillies and cook for an additional 5-10 minutes until tomatoes are mushy.

7. Add salt and chili powder.

8. In a fry pan, seal the chicken.  Then add it to the onions and tomatoes. 

9. Place lid on pan and simmer on low heat for 15 minutes.

10.  Add half the water to a rice cooker and switch to cook. 

11.  Add the 4 cups of rice to the chicken and stir through.

12.  Add half the chicken to the rice cooker. Cover and cook until rice cooker switches to warm. Turn off rice cooker.  Let sit for an additional 15-20 minutes or more to let the liquid be absorbed as much as possible.

13.  Repeat with the second half of chicken and the rest of the water from soaking the rice.
14. Optional: Mix in 500g cooked chickpeas.

Makes 10 servings.

Chili Fried Rice (with Quinoa)

Ingredients:

·      500g Dried Quinoa

·      3 medium eggplant (~1kg)

·      10-12 red chillies

·      8 cloves garlic

·      2 small onions

·      10 shallots

·      120g shortcut bacon

·      2 Tbsp grapeseed oil

·      2 Tsp fish sauce

Directions:

1. Cook quinoa according to package directions.

2. Fry eggplant with 1 Tbsp grapeseed oil.  Set aside.

3. Use food processor to combine onion, garlic, and chillies.  Fry in a pan until it is a bright orange color (~10 mins). Set aside.

4. Fry the finely chopped white parts of shallots with bacon chopped into ½ cm pieces with 1 Tbsp grapeseed oil. 

5. Add eggplant, chili, onion, garlic, and quinoa. Stir in 3cm long green parts of shallots.

6. Cook an additional 5 minutes.