Grilled Chicken with Fried asparagus, new potatoes, and a lemon curd sauce

Grilled Chicken Asparagus fried potato lemon curd sauceI made a pot of lemon curd to test out a new recipe and use up lemons sitting in the fridge. Now I have to use up the lemon curd. I love lemon chicken and I had chicken. So chicken with lemon curd sauce was born.
250g new potatoes
2 chicken breasts
200g asparagus spears
3 tablespoons of lemon curd
1 tablespoon of milk substitute of choice (my usual is almost milk)
Salt & Black Pepper
Garlic, fresh crushed or powdered
Dried dill tops
  1. Put the grill on to heat to medium.
  2. Wash and cut the potatoes into 2-3 cm slices.
  3. 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.
  4. 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.
  5. 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.
  6. While the chicken is grilling, slice up the asparagus and fry in a medium heat nonstick pan for 2 minutes.
  7. Drain the potatoes and add to the pan with the asparagus and fry for approximately 8 minutes until browned.
  8. Turn off the heat and take the chicken out from under the grill (turning off the grill).
  9. 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.
  10. Serve with sauce drizzled over all the meal.

Chicken & Pomegranate Stew

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!

20g coconut butter
100g shallots, chopped
2 cloves of garlic
4 carrots, sliced
2 chicken breasts, chopped
100ml pomegranate juice
300ml chicken stock
Mixed herbs
Salt and pepper
50g pomegranate seeds
  1. 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.
  2. Add the carrots and cook for another 5 minutes, stirring regularly.
  3. Add the chicken, pomegranate juice, chicken stock, salt and pepper, and herbs. Bring to a boil.
  4. Reduce the heat and simmer for 45 minutes. Check the chicken is cooked through.
  5. Serve with pomegranate seeds scattered on top.
If you prefer, serve it with rice. I eat it without any rice or mashed vegetables.

Rolled Steak

Rolled Steak

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.

olive oil
1/2 onion, chopped
Pinch of powdered garlic
1 relatively thin steak
Salt and pepper
handful fresh spinach leaves
  1. Preheat the oven to 180ºC (fan-assisted).
  2. 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.
  3. Lay the steak on a board and pound flat with a mallet.
  4. Season with salt and upper on both sides.
  5. Spread the onions over the steak.
  6. Follow this by laying the spinach on top.
  7. Roll the steak from the short end.
  8. Insert 3 toothpicks at intervals to keep steak together
  9. Cut the steak into slices – this needs a well-sharpened knife.
  10. Brown in the frying pan on each side by frying on a medium heat for 1 minute each side.
  11. Place into a baking tray, and bake in the oven at 180ºC (fan-assisted) for 15 minutes.
  12. Take out and leave to stand for 3 minutes.
Serve with salad.

Beef & Beetroot Meatballs

I was looking for a way to use up the cooked beetroot in the fridge and came across this recipe ( which I modified. To complete the comfort food I had gluten-free pasta (shop bought because I don’t know how to make normal pasta, never mind gluten-free). Having used beetroot in chocolate fudge cakes before, it had never occurred to me to put it into meatballs – it works!
Beef & Beetroot Meatballs
400g beef mince
2 beetroots, cooked, grated
50g almond flour
mixed herbs
garlic (fresh or dried)
2 tbsp corn flour
2 tbsp olive oil
1 400g can chopped tomato
salt, pepper
1. Put the beef mince, grated beetroot, almond flour, mixed herbs and garlic in a bowl. Mix well with your hands.
2. Form into small balls – roll them so they are tightly formed.
3. Put the cornflour on a plate and roll the meatballs in the cornflour.
4. Heat 2 tbsp olive oil in a frying pan and brown the meatballs for 2 – 3 minutes. Take them out the pan to a plate and set aside.
5. Add the chopped tomato and a little water if desired to the pan. Bring to a boil. Reduce the heat to a simmer and add the meatballs – carefully so they don’t splash tomato sauce everywhere. That’s a nightmare for cleaning up.
6. Put on a lid and let simmer for 30min for small meatballs but for bigger ones, cook longer.
7. Serve either by itself or with some gluten-free pasta or a vegetable mash.

Dinner for One

Dinner for one

When not well I crave good food and lemony food and reading the roasted broccoli post 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.

Bolognese Sauce with Flaxseed


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:

Serves: 4

Time: 1 hour 15 minutes
Oil/coconut oil/cocoa butter
1 onion, chopped fine
500g mince
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:

  1. Fry onion in a little oil or coconut or cocoa butter.
  2. Add mince and fry until turning brown.
  3. Add remaining ingredients except the courgettes. Stir.
  4. Bring to boil.
  5. Reduce the heat and simmer for 45 minutes, stirring occasionally.
  6. Remove from the heat.
  7. Microwave courgette for 30 seconds. They can also be steamed if preferred.
  8. Serve together.
This sauce will store in the fridge in a lidded container for 2 – 3 day. Courgettes are best eaten the day they are sliced.
© Whisked Lemon 2017