Salt and Chilli Chicken Fakeaway.

INGREDIENTS:

For the chicken:

·       8 boneless skinless chicken thighs (approx 650g) , trimmed of all visible fat and cut into chunks

·       4 tbs of cornstarch flour

·       salt and black pepper to season

·       1 egg

·       spray oil / olive oil

For the vegetables:

·       1 red onion, finely diced

·       3 cloves of garlic minced

·       1 red chilli pepper, sliced

·       ½ red pepper

·       ½ green pepper

·       1 small carrot, julienned (or sliced into thin matchsticks

·       ¼ cup (60ml)  of chicken stock 

·       1 tbs of soy sauce

·       1 tbs or rice vinegar

·       2 spring onions, sliced

For the salt and pepper mix:

·       2 tsp of fine sea salt

·       2 tsp of black pepper

·       2 tsp of Chinese five spice

·       2 tsp of sugar 

Instructions

For the chicken:

1.Add the chicken to a large bowl and season generously with salt and black pepper

2.whisk the egg in a separate bowl and pour into the chicken, toss well to coat thoroughly and drain off the excess.

3.Gradually sprinkle in the starch tossing as you do, until the chicken is well coated.

4.Add to the actifry, or oven tray spray over the top with spray oil and set for 30 mins, until it is lovely and golden in colour (it may take slightly less or longer).

For the vegetables:

1.Spray a frying pan or wok over a medium high heat with spray oil.

2.Add the onion and garlic and fry for 1 minute to soften.

3. Add the peppers and chilli and gradually add a little stock at a time, continuing tossing as you do, until it is all absorbed.

4. Add in carrots,soy sauce and rice vinegar and heat until it evaporates off.

For the salt and pepper mix:

1.Mix the salt and pepper mix ingredients together in a bowl

2.When the chicken is done, sprinkle with some of the salt and pepper mix and turn back on the actifry, or back into the oven,  keep doing this with the salt and pepper mix, until it is seasoned to your liking. I don’t recommend adding it all in at once, as you may want less depending on your taste.

1. Once it is to your desired taste. Add the chicken into the frying pan/wok with the vegetables and toss all together.
2. Sprinkle with chopped spring onion
3. Serve with your choice of sides. i prefer egg fried rice, where I crack one egg and one egg white into the frying pan with the ready made rice, season with some salt and pepper, mix through until eggs are cooked.
   
   why not top with some curry sauce , I just normally make mayflower curry as it’s a nice spice to it. Gx

Fajita Stuffed Peppers

INGREDIENTS

4 red bell peppers

1 tablespoon olive oil

1 onion chopped

2 garlic cloves minced

3 chicken breast cut into bite-size pieces

½ tbsp hot chilli powder

2 tbsp sweet smoked paprika

1 tbsp ground cumin

1 tbsp garlic powder

½ tbsp ground coriander

1 heaped tbsp dried oregano

Salt and freshly ground black pepper

1 cup precooked rice

1 tablespoon fresh lime juice

shredded cheddar/ mozzarella cheese

drizzle of taco sauce for serving

INSTRUCTIONS

• Preheat oven to 180oC, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane; set aside in a baking dish cut side up.
• Heat olive oil in a large skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes.
• slice and cube 1 of the red peppers.
• Add garlic, chicken, hot chilli powder, sweet smoked paprika, ground cumin, garlic powder, ground coriander, dried oregano and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes. (i also added a dash of white wine) optional
• Add rice (i used Pilau rice, lime juice, and stir together until heated through, about 2 minutes.
• Spoon the cooked chicken and rice mixture into the cut pepper halves, filling them to the top. Pour a little bit of water into the baking dish to fill the bottom, being careful not to pour any water on the peppers.
• Cover baking dish with foil and bake until peppers are softened, about 20 minutes. Remove from oven, sprinkle with shredded cheese/ mozzarella and return to oven to bake until cheese is melted, about 5 more minutes
• Serve immediately, topped with a little taco sauce if desired.

Let me know if you make these, start convo below in the comment sections and tag me in your re-creations. Gx

Pasta alla Norma al Forno

INGREDIENTS

320 g Tube Pasta , (penne, rigatoni )

400 g aubergines

300 g passata sauce

200 g mozzarella (use light for less calories)

3 x cloves of garlic

40 g of grated parmesan cheese

5 basil leaves

Salt to taste

Extra virgin olive oil to taste

INSTRUCTIONS.

You need a sauce pan, frying pan and a pot of SALTED boiling water. Please never cook your pasta in unsalted water. It’s awful.

• Oven pre-heated to 200oC and an oven dish.
• All three things on the go at the same time.

• Cut and cube the aubergine into small 1cm squares (leave skin on)
• In a frying pan add a little bit of olive oil and add 2 cloves of the garlic. *Whole cloves slightly crush with the palm of your hand* season lightly with some salt.
• After 30 seconds add the cubed aubergines. And start to cook. Once soft and cooked through remove the garlic from the pan and turn off the heat.
• Meanwhile in a separate saucepan , add a little oil and add the remaining full clove of garlic. Add in the passata sauce and the basil leaves add in salt and cook for around 15/20 minutes.
• When ready take out the garlic clove. Once sauce is on for about 7 minutes you can add the pasta to the boiling salted water.
• While all is cooking, start to cut and cube the mozzarella. Into smallish cubes.
• Drain the pasta AL DENTE , (pasta should keeps its shape and not flop or split. If it does this, its because its over cooked), add the pasta to the sauce and stir, add in Most but not all of the aubergines and mix. (keeping some for the top toping)
• Add in a sprinkle of the parmesan and all but 50gs of the mozzarella and stir.

• Transfer all of it quickly to an oven dish.  And top with remaining mozzarella and aubergines.
• Put it in the over for 10 minutes. When cheese is melted take it out and serve <3

To make this even more delicious you can fry the aubergines in a more generous amount of oil and add in a good helping of parmesan cheese.

ENJOY. Gx

Curried,Coconut,Roasted Cauliflower Soup

INGREDIENTS

* 1 large head of cauliflower, broken into small florets, stems chopped

* drizzle of olive oil over cauliflower.

* 1 medium onion, diced

* 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I’d use 3!)

* ½ teaspoon lemon zest

* ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**

* 1 ½ cups vegetable broth or stock

* 1 can light coconut milk

* ½ teaspoon sugar

* 1tsp of rice vinegar (optional)

* Salt and freshly ground black pepper

* ¼ cup chopped spring onions or chives

* 1 tablespoon chopped fresh basil

* Thinly sliced jalapeño, (optional)

INSTRUCTIONS.

1. Preheat oven to 180 degrees. Toss the cauliflower with enough oil to lightly coat it. add a little salt and pepper, Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

2. In a pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated

3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.

4. Let the soup cool for a few minutes, then carefully use a blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)

5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

Perfect for cold days <3 Gx

PASTA ZUCCHINE E GAMBERETTI

INGREDIENTS FOR 2

• 160GR OF PENNE PASTA

• 250G OF NORMAL PRAWNS

• 125G OF KING PRAWNS

• 2 COURGETTES

• ¼ GLASS OF WHITE WINE

• 2 CLOVES OF GARLIC

• SALT

• PEPPER

• EXTRA VIRGIN OLIVE OIL

• PARSLEY

INSTRUCTIONS

• slice the courgettes very finely or cube to small cubes.
• If using fresh prawns (which I recommend) clean them. With the king prawns remove the head and tail. set aside
• Put the water for the pasta on to boil, once BOILING, add salt to the water, stir, then add the pasta.
• Add the olive oil to the pan and add the two cloves of Garlic until lightly golden, DO NOT BURN THE GARLIC, if you do redo the oil. (can add small amount of chilli flakes if you wish)
• Remove garlic. Add in the thinly sliced courgettes.
• Once courgettes are soft and almost mushy add in the prawn, add salt and pepper to taste.
• Mix and add the wine.
• Let wine reduce.
• Add in a ladle full of pasta water let reduce.
• Drain pasta and add to the pan of courgettes and prawns, mix all together.
• Serve and garnish with some parsley and dig in
• add a drizzle of olive oil for extra amazingness.

My go to favourite , every single time !! Gx

Italian Chicken and Potatoe Bake

Ingredients

• 1 long red chilli
• 3 tbsp tomato purée
• 3 tbsp olive oil
• 3 garlic cloves
• 8 skinless chicken thighs
• 500g new potato (not kerrs as they will break away)
• 4 thyme sprigs
• 140g cubetti di pancetta (or smoked bacon lardons)
• 400g tomato, half cherry or baby plum, the rest is up to you – any larger ones halved
• green salad and bread, to serve (optional)

INSTRUCTIONS

STEP 1

Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.

STEP 2

Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

kcal 472
fat 20g
carbs 27g
protein 46g