Chicken Wraps With Pesto-Yoghurt Dressing
Chicken Wraps With Pesto-Yoghurt Dressing
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Ingredients
- 1 tsp olive oil
- 1 Tomato sliced
- 2 Chicken Breast skinless, cut into strips
- 2 lettuce leaves
- 1 tbsp Oregano leaves
- 1 tub basil leaves
- 2 tbsp olive oil
- 0.5 tub Plain Yoghurt
- 1 Clove garlic Peeled
- 1 Pinch salt
- 1 Pinch Pepper
- 1 tbsp walnuts Coarsley Chopped
Method
Heat the olive oil in a pan and add the chicken strips and oregano. Cook the chicken thoroughly, and then set aside.
Put the pine nuts/walnuts and the garlic into the food processor or blender until finely minced. Add the olive oil and pulse several times. Add in the basil, yoghurt, and salt. Pulse until thoroughly mixed.
Lay the lettuce leaf flat on a plate. Spread the whole of the leaf with the dressing and then assemble your chicken and tomato slices. Wrap, secure with a toothpick and serve.
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Ingredients
- 4 Handful Baby Spinach
- 1 Pinch Black Pepper
- 3 tbsp olive oil
- 3 Tomato Chopped
- 1 tbsp Chilli Powder
- 1 Courgette Chopped
- 2 clove garlic Minced
- 1 tsp ground cumin
- 1 onion Diced
- 0.5 tsp Paprika
- 1 Jalapeno Seeded and Diced
- 1 pinch salt
- 450 g Turkey Mince Can be substituted for beef mince
Method
In a large saucepan heat the oil over medium heat.
Add the onion and jalapeño, and cook until soft.
Stir in the garlic and courgette
Cook for a minute and add the seasonings.
Stir and add the turkey mince to the pot. Cook until no longer pink in the center.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan.
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Ingredients
- 1 tbsp butter
- 4 Sweet Potatoes Peeled and cubed
- 0.5 Litre Fresh Milk
- 3 Cloves garlic Crushed
- 1 pinch salt
- 1 pinch Pepper
- 2 tbsp Soured Cream
Method
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden.
Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy.
Adjust salt and pepper to taste.
Turkey Curry
Put your leftovers to good use.
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Ingredients
- 4 tbsp vegetable oil
- 1 onion finley chopped
- 4 garlic cloves finely chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp tumeric
- 1/4 tsp chili powder
- 1/4 tsp Garam masala
- 1/4 tsp salt
- 1 lb roasted turkey chopped into 1/2in pieces
- 1 tsp grated ginger root
- 1 tsp Lemon juice
- 1 bunch fresh coriander chopped
Method
Heat 3 tbsp of the oil in a saucepan and add the onion and garlic fry for 6-7 minutes till the onion is lightly browned
in a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, tumeric, chili powder, garam masala and salt to form a thick paste
Tip the paste into the onion mixture and fry for half a minute
Stir in the turkey pieces and cook for 1 minute
Add in 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger and the lemon juice
Garnish with cilantro and serve with plain basmati rice, bread and salad of crisp lettuce
Tomato and Thyme Soup
This hearty soup will warm up your lunch break.
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Ingredients
- 0.5 tsp Black Pepper
- 2 tbsp olive oil
- 500 g cherry tomatoes
- 4 clove garlic
- 1 tsp salt
- 5 Thyme Sprigs
- 250 ml Vegetable Stock
Method
Pre-heat your oven to 200C/180C fan/Gas Mark 6. Put your cherry tomatoes into a roasting dish.
Peel the garlic cloves and chop them in half before adding to the tomatoes.
Add the thyme sprigs whole and drizzle the olive oil over the tomatoes, thyme and garlic. Add the salt and pepper and mix well. Roast for 20 to 25 minutes, until the cherry tomatoes are well roasted.
Transfer the roasted tomatoes to a saucepan and add 250ml of vegetable stock.
Bring to a simmer over a medium heat. Use a hand blender to whizz the soup until smooth.
Add more hot water if you want a smoother texture. Taste it to check if it needs more salt or pepper.
Serve with a fresh thyme sprig on top.
Potato Cakes with Smoked Salmon
Potato Cakes with Smoked Salmon
These crispy cakes are perfect partners for smoked salmon.
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Ingredients
- 4 tbsp olive oil
- 1 Centra Onion grated
- 1 clove garlic grated
- 0.5 tsp Pepper
- 4 Potatoes
- 1 tsp salt
- 200g Smoked Salmon
- Cream Cheese to serve
Method
Start by peeling the potatoes. Roughly grate the potatoes into a colander and squeeze out the excess water from the potatoes.
Transfer them to a mixing bowl and grate in the onion and garlic.
Mix in the salt, pepper and 2 tablespoons of olive oil.
Heat the other two tablespoons of olive oil in a large frying pan over a medium heat.
Use your hands to shape the grated potato into cakes and carefully add them to the frying pan.
The mix will make four potato cakes. Cook for 8 to 10 minutes on both sides, until golden brown. Once cooked, set aside.
Divide the potato cakes between two plates and top with equal amounts of cream cheese and smoked salmon.
serve with an extra sprinkling of salt and pepper if you like.
Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
Saucy Spanish Omelette
Also known as a tortilla, this deliciously quick and easy to make spanish omelette will add an exotic twist to the start of your day.
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Ingredients
- 4 Centra Free Range Eggs
- 1 tbsp Centra Olive Oil
- 8 Cherry Vine Tomatoes washed and halved
- 1 clove garlic finely diced
- 25 g Greek Feta Cheese
- 1 small onion liced into thin half-moons
- 1/2 tsp Pepper
- 1 large Potatoes peeled and cut into 1/2 cm slices
- 1 tsp salt
Method
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Boil the potato slices in a saucepan for 5 minutes.
Meanwhile, heat the olive oil in a small non-stick frying pan over a medium heat.
Fry the tomatoes for 2 minutes.
Then add the onions and garlic and fry for a further 3 minutes, mixing everything well.
Drain the potatoes and mix into the frying pan. Using kitchen tongs, position the potatoes so they are flat and overlapping.
Beat the eggs in a bowl and add the salt and pepper.
Finish off your omelette by putting the frying pan under the grill for 2 minutes. Be careful when you take it out from under the grill – the handle will be hot!
Now pour this egg mix over the potato and tomato mix. Move the pan around so that the egg is evenly distributed.
Crumble the feta cheese over the top.
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