- Put the grill on to heat to medium.
- Wash and cut the potatoes into 2-3 cm slices.
- Place them in a pot and cover three-quarters with water. Add a pinch of salt. Bring to a boil and then let simmer for 10 minutes.
- While they boil, flatten the chicken with a mallet (or a rolling pin if no mallet is handy). Rub with salt, pepper, dill and garlic on both sides.
- Place the chicken on a grill tray and put under the grill for 7 minutes and then turn and cook for 6 minutes on the other side. While you are preparing the rest, do keep an eye on the chicken, things can burn easily under a grill.
- While the chicken is grilling, slice up the asparagus and fry in a medium heat nonstick pan for 2 minutes.
- Drain the potatoes and add to the pan with the asparagus and fry for approximately 8 minutes until browned.
- Turn off the heat and take the chicken out from under the grill (turning off the grill).
- Make the sauce by mixing the lemon curd and milk substitute in a small saucepan or microwavable dish and warming for 30 seconds. Add a pinch of black pepper to taste.
- Serve with sauce drizzled over all the meal.
I saw this in delicious magazine and just had to try it out. I modified for my own way of cooking so here’s my version. Do check out the original link – even if just for their picture!
- In a large casserole pot that can go in the oven and the stove, heat the coconut butter over a medium heat. Add the garlic and the shallots and fry for 5 minutes, stirring gently.
- Add the carrots and cook for another 5 minutes, stirring regularly.
- Add the chicken, pomegranate juice, chicken stock, salt and pepper, and herbs. Bring to a boil.
- Reduce the heat and simmer for 45 minutes. Check the chicken is cooked through.
- Serve with pomegranate seeds scattered on top.
I was just looking for something a little more interesting than plain steak and remembered this from when I was a kid. It’s easy but is a bit of effort.
- Preheat the oven to 180ºC (fan-assisted).
- Fry the onions in a frying pan on medium heat with the garlic and a bit of olive oil until they are soft. It takes up to 5 minutes.
- Lay the steak on a board and pound flat with a mallet.
- Season with salt and upper on both sides.
- Spread the onions over the steak.
- Follow this by laying the spinach on top.
- Roll the steak from the short end.
- Insert 3 toothpicks at intervals to keep steak together
- Cut the steak into slices – this needs a well-sharpened knife.
- Brown in the frying pan on each side by frying on a medium heat for 1 minute each side.
- Place into a baking tray, and bake in the oven at 180ºC (fan-assisted) for 15 minutes.
- Take out and leave to stand for 3 minutes.
I only made some slight modifications:
- replaced the white wine with additional chicken stock
- added the juice of 1/2 a lemon to the stock
The rest was all the same. It makes a lovely tender chicken roast and irresistible potatoes. I was so eager to try it, I forgot to take pictures!
When not well I crave good food and lemony food and reading the roasted broccoli post http://leebakers.com/2017/01/19/oven-roasted-broccoli/ made me remember it was easy.
One chicken breast coated in olive oil salt, pepper and herbs and juice of half a lemon, and one sliced potato with some dried herbs sprinkled over, for 15 min at 180ºC (fan-assisted) then add 100g frozen broccoli with a splash of oil over it for 15 min.
Dinner for one, no effort and little to clean up. Perfect for a low energy night.
Coming out of the Christmas holiday indulgence, I wanted some nice wholesome foods with a warm, winter comfort food feel. I’ve been thinking about other ways besides cornflour to thicken sauces. Which brought me to milled flaxseed to thicken my Bolognese sauce for courgettes with Bolognese. Two dessert spoons into the mixture and letting it slowly cook up, and there is a lovely sauce at the end. I should have used slightly less water but the recipe is modified here below to the right amount:
Oil/coconut oil/cocoa butter
1 x 410g can of chopped tomatoes
2 tablespoons of milled flaxseed
250ml beef stock
2 teaspoons Balsamic vinegar
Black pepper, salt, garlic and mixed herbs to taste
3 courgettes, spiralised or grated or sliced julienneMethod:
- Fry onion in a little oil or coconut or cocoa butter.
- Add mince and fry until turning brown.
- Add remaining ingredients except the courgettes. Stir.
- Bring to boil.
- Reduce the heat and simmer for 45 minutes, stirring occasionally.
- Remove from the heat.
- Microwave courgette for 30 seconds. They can also be steamed if preferred.
- Serve together.