Staple2

Quinoa and Kale Salad two hundred and fifty grams white quinoa four big leafs of kale two red apples, sliced or small cubes one hundred grams goat cheese four tbsp EVOO half a lemon, peel and juice one tbsp hot english mustard salt and black pepper one// Cook the quinoa according to instructions on the box. two// Mix the evoo, lemon, mustard, salt and pepper in a small bowl or container for the dressing. three// Allow the quinoa to cool and then add the dressing. Rinse the kale and roughly chop. Mix all ingredients together with the quinoa and top with goats cheese. NB// The kale in this recipe is eaten raw. You may wish to rinse the kale under boiling water to soften the leaf and/or replace with an alternative like baby spinach or watercress. Serves three to four
Apr 13

Quinoa and Kale Salad



two hundred and fifty grams white quinoa

four big leafs of kale

two red apples, sliced or small cubes

one hundred grams goat cheese

four tbsp EVOO

half a lemon, peel and juice

one tbsp hot english mustard

salt and black pepper


one// Cook the quinoa according to instructions on the box.

two// Mix the evoo, lemon, mustard, salt and pepper in a small bowl or container for the dressing.

three// Allow the quinoa to cool and then add the dressing. Rinse the kale and roughly chop. Mix all ingredients together with the quinoa and top with goats cheese.

NB// The kale in this recipe is eaten raw. You may wish to rinse the kale under boiling water to soften the leaf and/or replace with an alternative like baby spinach or watercress.

Serves three to four

Zucchetti with pestosix large zucchinis  half a cup good-quality basil pesto two teaspoons finely grated lemon zest two tablespoons extra virgin olive oil, plus extra to drizzle one third cup pine nuts, toasted half a cup finely grated parmesan Basil leaves, to serveone// Cut the zucchini  into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut the ribbon into thin strips. Place the zucchini in a colander set in the sink and toss with one tablespoon of sea salt. Allow to drain for thirty minutes, then rinse well and pat dry with paper towel. two// Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with a few basil leaves and serve.  Serves six. 
Mar 24

Zucchetti with pesto

six large zucchinis 

half a cup good-quality basil pesto

two teaspoons finely grated lemon zest

two tablespoons extra virgin olive oil, plus extra to drizzle

one third cup pine nuts, toasted

half a cup finely grated parmesan

Basil leaves, to serve

one// Cut the zucchini  into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut the ribbon into thin strips. Place the zucchini in a colander set in the sink and toss with one tablespoon of sea salt. Allow to drain for thirty minutes, then rinse well and pat dry with paper towel.

two// Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with a few basil leaves and serve. 

Serves six. 

alwayslabellavita asked: For the sushi...would it be possible to include photos for each step? :) We are working on that! ;-)

Mar 24
Staple2 SKILL - Making Classic SushiWhat you needBamboo matNoriSushi rice - pre-cooked according to packet instructionsRice vinegar Fillings - salmon, crab meat sticks, avocado, cucumber, chickenSoy sauceGinger Step by Step one// Lay flat your bamboo mat (with the bamboo horizontal) with one nori sheet laying also flat on top ensuring that the rough side is facing upwards. The shiny side should face the mat. two// Now to layer the sushi rice. With wet hands and a handful of rice, form rice into a ball of rice and place in the centre of the nori. Gently and evenly spread the rice, without compressing, until the entire nori sheet is covered except the upper 2cm margin.three// Arrange the fillings. Place fish, vegetable fillings etc horizontally approximately 2cm from the bottom. Be creative with which fillings you choose to you.four// Begin the sushi roll by folding the closest end over the filling, forming a rectangular shape. Tighten the roll by tucking the end of the nori in tighter and putting a gentle pressure on as you roll. Continue to roll the nori with the bamboo mat until you reach the end.five// Let the sushi roll stand for a moment before slicing the roll. Using a wet and sharp knife gently slice the roll into six to eight individual sushi rolls.My favourite fillings are the classic California roll with salmon or crab meat, avocado and cucumber.Coming soon the next Staple2 SKILL - Inside out Sushi.
Mar 21

Staple2 SKILL - Making Classic Sushi

What you need

Bamboo mat
Nori
Sushi rice - pre-cooked according to packet instructions
Rice vinegar 
Fillings - salmon, crab meat sticks, avocado, cucumber, chicken
Soy sauce
Ginger


Step by Step


one// Lay flat your bamboo mat (with the bamboo horizontal) with one nori sheet laying also flat on top ensuring that the rough side is facing upwards. The shiny side should face the mat.

two// Now to layer the sushi rice. With wet hands and a handful of rice, form rice into a ball of rice and place in the centre of the nori. Gently and evenly spread the rice, without compressing, until the entire nori sheet is covered except the upper 2cm margin.

three// Arrange the fillings. Place fish, vegetable fillings etc horizontally approximately 2cm from the bottom. Be creative with which fillings you choose to you.

four// Begin the sushi roll by folding the closest end over the filling, forming a rectangular shape. Tighten the roll by tucking the end of the nori in tighter and putting a gentle pressure on as you roll. Continue to roll the nori with the bamboo mat until you reach the end.

five// Let the sushi roll stand for a moment before slicing the roll. Using a wet and sharp knife gently slice the roll into six to eight individual sushi rolls.

My favourite fillings are the classic California roll with salmon or crab meat, avocado and cucumber.

Coming soon the next Staple2 SKILL - Inside out Sushi.

Prawn cakes with cucumber relishfive hundred grams green prawns two and a half teaspoons red curry paste one quarter cup oyster sauce five kaffir lime leaves, centre vein removed, shredded, plus extra to serve seventy gram green beans, very thinly sliced sunflower oil, to deep-fryCucumber relishone lebanese cucumber, finely chopped one long red chilli, seeds removed, finely chopped one cm piece ginger, finely chopped  two eschalots, finely chopped one tablespoon white vinegar one teaspoon white sugar one// Combine prawns, red curry paste and oyster sauce in a food processor, then process until meat is coarsely minced and mixture is combined. Transfer to a bowl and fold through kaffir lime leaves and beans.  two// Divide prawn mixture into twenty portions. Using damp hands, roll into balls, then use your thumb to make an indent in each. Loosely cover and chill for ten minutes. three// Meanwhile, for the relish, combine cucumber, chill, ginger and eschalots in a bowl. In a separate bowl, whisk vinegar and sugar until sugar dissolves.  Pour over vegetables and stir to combine.  four// Fill a wok two-thirds full with oil and heat to hundred and eighty degrees Celcius. In three batches, cook prawn cakes for three-five minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towel. five// To serve, place prawn cakes on a platter, fill indents with cucumber relish and scatter with extra kaffir lime leaves. Makes twenty.
Feb 20

Prawn cakes with cucumber relish


five hundred grams green prawns

two and a half teaspoons red curry paste

one quarter cup oyster sauce

five kaffir lime leaves, centre vein removed, shredded, plus extra to serve

seventy gram green beans, very thinly sliced

sunflower oil, to deep-fry

Cucumber relish


one lebanese cucumber, finely chopped

one long red chilli, seeds removed, finely chopped

one cm piece ginger, finely chopped 

two eschalots, finely chopped

one tablespoon white vinegar

one teaspoon white sugar 

one// Combine prawns, red curry paste and oyster sauce in a food processor, then process until meat is coarsely minced and mixture is combined. Transfer to a bowl and fold through kaffir lime leaves and beans. 

two// Divide prawn mixture into twenty portions. Using damp hands, roll into balls, then use your thumb to make an indent in each. Loosely cover and chill for ten minutes.

three// Meanwhile, for the relish, combine cucumber, chill, ginger and eschalots in a bowl. In a separate bowl, whisk vinegar and sugar until sugar dissolves.  Pour over vegetables and stir to combine. 

four// Fill a wok two-thirds full with oil and heat to hundred and eighty degrees Celcius. In three batches, cook prawn cakes for three-five minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towel.

five// To serve, place prawn cakes on a platter, fill indents with cucumber relish and scatter with extra kaffir lime leaves.

Makes twenty.

Banana and Blueberry Pancakestwo eggstwo cups of milktwo tbsp vegetable or canola oiltwo cups of flourtwo tbsp sugarone tbsp baking powderone large overripe banana, mashedthree quarters of a cup of blueberries, halvedicing sugar, honey, maple syrup to serveone// In a large mixing bowl combine the egg, milk and oil. Whisk until foamy.two// In another bowl combine the flour, sugar and baking powder. Add the dry mixture to the wet ingredients and whisk until combine and the mixture is smooth. three// Add mashed banana and blueberries to the mixture and gently fold through. four// Heat, on medium heat, a large non stick fry pan or spray fry pan lightly with non stick cooking oil. Pour a quarter of a cup of batter into the centre of the frypan. Allow the mixture to spread naturally. five// When the surface of the batter begins to bubbles and the ends begin to dry out, using a spatula flip pancake to the other side. Cook for another minute or so until pancake is golden brown then remove. six// Repeat with the rest of the batter. Serve with extra blueberries, banana, syrup, icing sugar. Enjoy.Serves approx. six
Feb 15

Banana and Blueberry Pancakes


two eggs
two cups of milk
two tbsp vegetable or canola oil
two cups of flour
two tbsp sugar
one tbsp baking powder
one large overripe banana, mashed
three quarters of a cup of blueberries, halved
icing sugar, honey, maple syrup to serve

one// In a large mixing bowl combine the egg, milk and oil. Whisk until foamy.

two// In another bowl combine the flour, sugar and baking powder. Add the dry mixture to the wet ingredients and whisk until combine and the mixture is smooth.

three// Add mashed banana and blueberries to the mixture and gently fold through.

four// Heat, on medium heat, a large non stick fry pan or spray fry pan lightly with non stick cooking oil. Pour a quarter of a cup of batter into the centre of the frypan. Allow the mixture to spread naturally.

five// When the surface of the batter begins to bubbles and the ends begin to dry out, using a spatula flip pancake to the other side. Cook for another minute or so until pancake is golden brown then remove.

six// Repeat with the rest of the batter. Serve with extra blueberries, banana, syrup, icing sugar. Enjoy.

Serves approx. six

Vegetable lasagnetwo eggplants, cut lengthways one red onion, roughly chopped two capsicums, cut in large pieces  two zucchini, sliced in rounds five hundred grams pumpkin, cut into thin slices one tablespoon olive oil five hundred ml passata handful of fresh basil, chopped handful of baby spinach leaves five hundred grams ricotta  pinch nutmeg/pinch cinnamon thirty grams parmesan four hundred gram tin lentils, rinsed and drained one// Preheat the oven to two hundred degrees Celsius. Grill the eggplant on a bbq or grill pan until soft. Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt pepper and a little cinnamon. Put on a baking tray/dish and roast for thirty minutes or until soft, then remove from the heat. two// Fold through the lentils, passata and basil. Layer the eggplant to line the base or a large baking dish. Top with half of the roasted vegetables. Place another layer of eggplant over the top then proceed with the final vegetable filling. Finish off with the final layer of eggplant. three// Combine the ricotta, nutmeg and a handful of baby spinach leaves into a food processor and process until smooth and creamy. Spread over the top of the eggplant followed by a light grating of parmesan. Bake for thirty or forty minutes until golden and heated through.  Serves six.   
Jan 26

Vegetable lasagne

two eggplants, cut lengthways

one red onion, roughly chopped

two capsicums, cut in large pieces 

two zucchini, sliced in rounds

five hundred grams pumpkin, cut into thin slices

one tablespoon olive oil

five hundred ml passata

handful of fresh basil, chopped

handful of baby spinach leaves

five hundred grams ricotta 

pinch nutmeg/pinch cinnamon

thirty grams parmesan

four hundred gram tin lentils, rinsed and drained 

one// Preheat the oven to two hundred degrees Celsius. Grill the eggplant on a bbq or grill pan until soft. Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt pepper and a little cinnamon. Put on a baking tray/dish and roast for thirty minutes or until soft, then remove from the heat.

two// Fold through the lentils, passata and basil. Layer the eggplant to line the base or a large baking dish. Top with half of the roasted vegetables. Place another layer of eggplant over the top then proceed with the final vegetable filling. Finish off with the final layer of eggplant.

three// Combine the ricotta, nutmeg and a handful of baby spinach leaves into a food processor and process until smooth and creamy. Spread over the top of the eggplant followed by a light grating of parmesan. Bake for thirty or forty minutes until golden and heated through. 

Serves six. 

 

Chicken curry soupone tablespoon light flavoured oil two garlic cloves, finely sliced one lemon grass stalk, white part cut in 3 pieces one and a half tablespoons curry powder three cups chicken stock four hundred millilitre coconut milk two tablespoons fish sauce  one tablespoon caster sugar  four hundred grams orange sweet potato two chicken breast fillets, cut into chunks two hundred fifty grams rice stick noodles (soaked in boiling water, drained and rinsed) one bunch broccoli, cut into small florets  one cup frozen peas (optional) one red chilli, finely sliced half a red onion cut into thin wedges  two tablespoons crispy shallots one// Heat the oil in a wok over medium heat. Add the garlic and lemon grass and cook, stirring, until golden. Add the curry powder and continue stirring for thirty seconds. Add the stock, coconut milk, fish sauce and sugar. Reduce the heat to a simmer. Peel the sweet potato, cut into chunks, and add to the soup. Poach gently for seven minutes. Add the chicken and continue to poach for a further eight minutes. Add the peas and broccoli and simmer for five more minutes. Place the noodles in four bowls, cover with the chicken and soup and dress with the red chilli, onion wedges and crispy shallots. Serves four.
Jan 19

Chicken curry soup

one tablespoon light flavoured oil

two garlic cloves, finely sliced

one lemon grass stalk, white part cut in 3 pieces

one and a half tablespoons curry powder

three cups chicken stock

four hundred millilitre coconut milk

two tablespoons fish sauce 

one tablespoon caster sugar 

four hundred grams orange sweet potato

two chicken breast fillets, cut into chunks

two hundred fifty grams rice stick noodles (soaked in boiling water, drained and rinsed)

one bunch broccoli, cut into small florets 

one cup frozen peas (optional)

one red chilli, finely sliced

half a red onion cut into thin wedges 

two tablespoons crispy shallots 

one// Heat the oil in a wok over medium heat. Add the garlic and lemon grass and cook, stirring, until golden. Add the curry powder and continue stirring for thirty seconds. Add the stock, coconut milk, fish sauce and sugar. Reduce the heat to a simmer. Peel the sweet potato, cut into chunks, and add to the soup. Poach gently for seven minutes. Add the chicken and continue to poach for a further eight minutes. Add the peas and broccoli and simmer for five more minutes. Place the noodles in four bowls, cover with the chicken and soup and dress with the red chilli, onion wedges and crispy shallots.

Serves four.

Apricot chicken two onions, sliced six hundred grams organic / free range chicken breast fillets, cut into chunks four ripe sweet apricots, cut in half, stone removedone cup chicken stocktwo heaped teaspoons whole fruit apricot jamgood grind of black pepperone// Sauté the onion over medium heat in a little olive oil until softened. Add the chicken and brown on both sides for about six minutes. Pour in the stock and deglaze the pan, so all the caramelised juices combine with the stock. two//  Blend the apricots into puree. You should have about a cup of puree. (If you can`t blend them well, add a bit of the chicken stock). Add the apricot puree to the chicken and mix through. Simmer for about two minutes or until the chicken is cooked through. three// Add the whole fruit apricot jam and season to taste with the black pepper. Taste your sauce and adjust to your palate. Serve the apricot chicken with our previously posted  healthy quinoa salad, potato mash or rice.  Serves four. 
Jan 17

Apricot chicken

two onions, sliced

six hundred grams organic / free range chicken breast fillets, cut into chunks

four ripe sweet apricots, cut in half, stone removed
one cup chicken stock
two heaped teaspoons whole fruit apricot jam
good grind of black pepper

one// Sauté the onion over medium heat in a little olive oil until softened. Add the chicken and brown on both sides for about six minutes. Pour in the stock and deglaze the pan, so all the caramelised juices combine with the stock.

two//  Blend the apricots into puree. You should have about a cup of puree. (If you can`t blend them well, add a bit of the chicken stock). Add the apricot puree to the chicken and mix through. Simmer for about two minutes or until the chicken is cooked through.

three// Add the whole fruit apricot jam and season to taste with the black pepper. Taste your sauce and adjust to your palate. Serve the apricot chicken with our previously posted  healthy quinoa salad, potato mash or rice. 

Serves four. 

Warm Puy lentil and tarragon beef salad  one cup puy lentils twelve red baby beetroots, trimmed and scrubbed two tablespoons olive oil two tablespoons chopped tarragon leaves two teaspoons sea salt flakes one teaspoon cracked black pepper  one x five hundred gram beef eye fillet one cup flat-leaf parsley leavesMustard dressingone tablespoon balsamic vinegar one tablespoon Dijon mustard one tablespoon olive oil one// Preheat oven to two hundred degrees celsius. Place the lentils in a bowl, cover with cold water and soak for twenty minutes.  Drain and place the lentils in a small saucepan, cover with boiling water and cook for twenty minutes over high heat or until tender. Drain and keep warm. two// Meanwhile place the beetroot on a baking tray lined with non-stick baking paper, drizzle with the oil and roast for thirty minutes. While the beetroot is cooking, combine the tarragon, salt and pepper and sprinkle over the beef to coat. three// Heat a non-stick frying pan over high heat. Add the beef and cook for three-four minutes each side or until well browned. Add the beef to the tray with the beetroot in the last ten minutes of the cooking time and roast for ten minutes or until the beef is cooked to your liking. Remove from the oven and set the beef aside to rest. four// Place the lentils, beetroot and parsley in a bowl. Mix together the vinegar, mustard and oil, pour over the lentils and toss to combine. Thinly slice the beef, divide between the plates and top with the lentil salad to serve.Serves four. 
Jan 16

Warm Puy lentil and tarragon beef salad
 

one cup puy lentils

twelve red baby beetroots, trimmed and scrubbed

two tablespoons olive oil

two tablespoons chopped tarragon leaves

two teaspoons sea salt flakes

one teaspoon cracked black pepper 

one x five hundred gram beef eye fillet

one cup flat-leaf parsley leaves

Mustard dressing

one tablespoon balsamic vinegar

one tablespoon Dijon mustard

one tablespoon olive oil

one// Preheat oven to two hundred degrees celsius. Place the lentils in a bowl, cover with cold water and soak for twenty minutes.  Drain and place the lentils in a small saucepan, cover with boiling water and cook for twenty minutes over high heat or until tender. Drain and keep warm.

two// Meanwhile place the beetroot on a baking tray lined with non-stick baking paper, drizzle with the oil and roast for thirty minutes. While the beetroot is cooking, combine the tarragon, salt and pepper and sprinkle over the beef to coat.

three// Heat a non-stick frying pan over high heat. Add the beef and cook for three-four minutes each side or until well browned. Add the beef to the tray with the beetroot in the last ten minutes of the cooking time and roast for ten minutes or until the beef is cooked to your liking. Remove from the oven and set the beef aside to rest.

four// Place the lentils, beetroot and parsley in a bowl. Mix together the vinegar, mustard and oil, pour over the lentils and toss to combine. Thinly slice the beef, divide between the plates and top with the lentil salad to serve.

Serves four. 

Healthy quinoa salad with pomegranate dressingone and a half cup cooked quinoa two cups parsley, chopped two cups mint, chopped two large handfuls, baby spinach leaves one small red onion, finely sliced two lebanese cucumbers, chopped two hundred and fifty grams cherry tomatoes  twenty grams pepitas (pumpkin seeds) twenty grams almonds, chopped twenty grams goji berriesPomegranate dressingthree tablespoons pomegranate molasses one lemon juiced + zest (about thirty ml) two teaspoons honey hundred ml olive oil fresh ground pepperone// Combine all the dressing ingredients until creamy. This results in a delicious dressing. two// Mix together the parsley, mint, red onion and spinach. Add the tomato, cucumber, seeds, quinoa and almonds. Mix in a few tablespoons of the dressing. Keep some dressing on the side in case you need more. Serves four.  
Jan 15

Healthy quinoa salad with pomegranate dressing

one and a half cup cooked quinoa

two cups parsley, chopped

two cups mint, chopped

two large handfuls, baby spinach leaves

one small red onion, finely sliced

two lebanese cucumbers, chopped

two hundred and fifty grams cherry tomatoes 

twenty grams pepitas (pumpkin seeds)

twenty grams almonds, chopped

twenty grams goji berries

Pomegranate dressing

three tablespoons pomegranate molasses

one lemon juiced + zest (about thirty ml)

two teaspoons honey

hundred ml olive oil

fresh ground pepper

one// Combine all the dressing ingredients until creamy. This results in a delicious dressing.

two// Mix together the parsley, mint, red onion and spinach. Add the tomato, cucumber, seeds, quinoa and almonds. Mix in a few tablespoons of the dressing. Keep some dressing on the side in case you need more.

Serves four.  

Beef, broccoli and black bean stir-fryone tablespoon vegetable oil one large beef eye fillet, sliced two long red chillies, thinly sliced one tablespoon shredded ginger two cloves garlic, thinly sliced fifty grams black beans, rinsed four hundred gram broccoli, cut into florets one third cup chicken stock four green onions (scallions), slicedone// Heat a wok or large non-stick frying pan over very high heat. Add the oil and beef and cook, stirring, for one-two minutes or until well browned. Add the chilli, ginger, garlic and black beans and cook, stirring, for two minutes. Remove from the pan and keep warm. two// Add the broccoli, stock and onions to the wok and cook for four minutes, stirring, or until tender. Return the beef to the pan and toss for one minutes until warmed through. Serves four.  
Jan 14

Beef, broccoli and black bean stir-fry

one tablespoon vegetable oil

one large beef eye fillet, sliced

two long red chillies, thinly sliced

one tablespoon shredded ginger

two cloves garlic, thinly sliced

fifty grams black beans, rinsed

four hundred gram broccoli, cut into florets

one third cup chicken stock

four green onions (scallions), sliced

one// Heat a wok or large non-stick frying pan over very high heat. Add the oil and beef and cook, stirring, for one-two minutes or until well browned. Add the chilli, ginger, garlic and black beans and cook, stirring, for two minutes. Remove from the pan and keep warm.

two// Add the broccoli, stock and onions to the wok and cook for four minutes, stirring, or until tender. Return the beef to the pan and toss for one minutes until warmed through.

Serves four. 

 

Salmon burgersfour hundred gram fresh raw skinless and boneless salmon fillet, choppedtwo tablespoons chopped parsleyzest from one lemona good grind of pepper and a little sea saltone free range egg whitealmond meal to coat (optional)one//Combineraw salmon, herbs, lemon, salt, pepper and egg white into a food processor or your vitaMix.Pulse until just combined then remove and shape into four burgers.  two//Cook the burgers in a pan over a low – medium heat with a little olive or coconut oil until crisp, golden and cooked through. three// Serve with a nice fresh salad or quick stir fried greens like zucchini, kale, snow peas, green beans or any other vegetable you like. Serves two.   
Jan 7

Salmon burgers

four hundred gram fresh raw skinless and boneless salmon fillet, chopped
two tablespoons chopped parsley
zest from one lemon
a good grind of pepper and a little sea salt
one free range egg white
almond meal to coat (optional)

one//Combineraw salmon, herbs, lemon, salt, pepper and egg white into a food processor or your vitaMix.Pulse until just combined then remove and shape into four burgers. 

two//Cook the burgers in a pan over a low – medium heat with a little olive or coconut oil until crisp, golden and cooked through.

three// Serve with a nice fresh salad or quick stir fried greens like zucchini, kale, snow peas, green beans or any other vegetable you like.

Serves two. 


 

Herb & Lime marinated chickensix limes, plus extra wedges to serve two tablespoons olive oil one green chill, seeds removed, finely chopped, plus extra to serve handful mint leaves, finely chopped handful coriander leaves, finely chopped, plus extra leaves to serve twelve chicken thigh fillets, trimmed one// Finely grate the zest of two limes into a glass or ceramic bowl and squeeze in the juice of six lime halves, reserving the squeezed lime halves. Add the oil, chilli and herbs, then season. Add the chicken and coat in the marinade. Scatter all the squeezed lime halves over the chicken pieces, then cover and marinate in the fridges for at least four hours or overnight. two// Bring the chicken back to room temperature before cooking. Heat a chargrill pan (or bbq) over medium-high heat. Remove chicken from the marinade and season. In two batches, chargrill the chicken, turning, for ten to twelve minutes until charred and cooked through. three// Place the chicken pieces on a warmed serving platter, top with extra coriander and green chill, then serve immediately with lime wedges.  Serves six.
Dec 17

Herb & Lime marinated chicken

six limes, plus extra wedges to serve

two tablespoons olive oil

one green chill, seeds removed, finely chopped, plus extra to serve

handful mint leaves, finely chopped

handful coriander leaves, finely chopped, plus extra leaves to serve

twelve chicken thigh fillets, trimmed

one// Finely grate the zest of two limes into a glass or ceramic bowl and squeeze in the juice of six lime halves, reserving the squeezed lime halves. Add the oil, chilli and herbs, then season. Add the chicken and coat in the marinade. Scatter all the squeezed lime halves over the chicken pieces, then cover and marinate in the fridges for at least four hours or overnight.

two// Bring the chicken back to room temperature before cooking. Heat a chargrill pan (or bbq) over medium-high heat. Remove chicken from the marinade and season. In two batches, chargrill the chicken, turning, for ten to twelve minutes until charred and cooked through.

three// Place the chicken pieces on a warmed serving platter, top with extra coriander and green chill, then serve immediately with lime wedges. 

Serves six.

Buttermilk and harissa chicken with spiced carrot couscoustwo cups buttermilk two garlic cloves, crushed two tablespoons harissa, plus extra to serve four chicken breast fillets one tablespoon olive oil three hundred grams couscous one and a half cup chicken stock, heated one teaspoon ground cumin thirty grams unsalted butter, melted two carrots, grated two tablespoons finely chopped coriander leaves, plus extra to serve four hundred gram can chickpeas, rinsed and drained one// Preheat oven to hundred and eighty degrees celcius. Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for twenty minutes. two// Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for three minutes each side or until golden, then transfer to the oven and bake for eight minutes or until cooked through.  three// Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for ten minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander.  Serves four. 
Dec 9

Buttermilk and harissa chicken with spiced carrot couscous

two cups buttermilk

two garlic cloves, crushed

two tablespoons harissa, plus extra to serve

four chicken breast fillets

one tablespoon olive oil

three hundred grams couscous

one and a half cup chicken stock, heated

one teaspoon ground cumin

thirty grams unsalted butter, melted

two carrots, grated

two tablespoons finely chopped coriander leaves, plus extra to serve

four hundred gram can chickpeas, rinsed and drained 

one// Preheat oven to hundred and eighty degrees celcius. Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for twenty minutes.

two// Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for three minutes each side or until golden, then transfer to the oven and bake for eight minutes or until cooked through. 

three// Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for ten minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander. 

Serves four.