Saturday, 26 July 2014
Sunday, 20 July 2014
Sunday, 2 December 2012
Friday, 30 November 2012
Chicken Breast Paillard With Spiced Butter Marinade ...
320 calories / 21.5g fat per portion
Monday, 10 September 2012
Saturday, 8 September 2012
Thursday, 23 February 2012
This recipe from chilli guru Dan May who has written his first book The Red Hot Chilli Cookbook, aimed at enlightening the public on the wonders of chillies...
Recipe and photo credit by -
- 1 teaspoon mixed peppercorns
- 1 teaspoon coriander seeds
- 1⁄2 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1⁄2 teaspoon fennel seeds
- 1 teaspoon sea salt
- 200 g/61⁄2 oz. fresh mango flesh, diced (from 1 mango about 300 g/10 oz.)
- 4 tablespoons white wine vinegar
- 4 teaspoons sugar
- 1 small Habanero or other very hot chilli, very finely chopped
- 2 garlic cloves, crushed
- handful of fresh coriander/cilantro, chopped
- 1–2 tablespoons olive oil, if required
- 4 large skinless free-range chicken breasts pilaf rice, to serve
- deep casserole dish
- Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop.
- Grind them, together with the salt, using a pestle and mortar.
- Put the ground spices, mango, vinegar, sugar, chilli, garlicand coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth.
- If required, loosen the marinade with 1–2 tablespoons olive oil.
- Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade.
- Use your hands to rub the marinade well into the meat.
- Cover and refrigerate for at least 2 hours
- This can be done first thing in the morning and left to marinate until the evening.
- A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
- Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes.
- Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
- Serve on a bed of pilaf rice.
Recipe and photo credit by -
The Red Hot Chilli Cookbook by Dan May available from Amazon
Wednesday, 1 February 2012
Warm Moroccan-style Chicken on A bed Of Mixed Bean Cous Cous With A Herby Yoghurt Dressing ...
A great healthy midweek evening meal, the leftovers of which can be saved for lunch the following day!
This recipe contains cinnamon which is dubbed as a seriously healthy food. It contains nutrients such as manganese, calcium, iron and is a good source of fibre.
The kidney beans are full of fibre and will keep you feeling fuller for longer. They’re also loaded with antioxidant, to help you fight off diseases.
Prep time: 20 minutes
Cooking time: 20 minutes
Wednesday, 11 January 2012
Friday, 2 December 2011
A great recipe to stay trim for Christmas or if you are going to over indulgence during the festive come the New Year, many of us will be trying to turn over a new leaf to shed the extra pounds gained and embark on a slimming or healthier diet.
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