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Jerk Rub Chicken with Peach Salsa

Monday, August 09, 2021

Jamaican jerk spice blend works great to jazz up the boring bland skinless boneless chicken breast while sweet juicy peach salsa makes an excellent summery addition to the meal. The recipe is easy, quick and very versatile. Use chicken drumsticks or thighs instead of breast, mango or pineapple for the salsa in the place of peach and feel free to use more jalapenos if you want it spicier. If you don't have any fresh lime on hand, just use lemon.
Jamaican jerk rub is a spicy, sweet, and tangy seasoning for grilled meat, pork and chicken particularly.

Jamaican Jerk Chicken	Peach Salsa
1 tbsp Garlic granules 1 tbsp Coconut sugar 4 tsp Dried thyme leaves 2 tsp Salt 2 tsp Ground black pepper 2 tsp Ground allspice 1/2 tsp Ground nutmeg 1/2 tsp Ground cinnamon 1 tsp Cayenne pepper 1 tbsp Olive oil 2 tbsp Butter 3 / 500-600 g Chicken breast	350-400 g / 2 Ripe yet firm peaches, peeled and diced 150 g Red bell pepper, seeded, finely diced 1 alapeño, seeded and finely diced 1 Red onion, finely diced 3-4 tbsp Mint and parsley, chopped 2 tbsp Freshly squeezed lime juice 1 Large garlic clove, minced 1 tsp Salt 1/4 tsp Black pepper

In a bowl, combine all the spices for the rub and mix well. Cut the chicken breast lengthways into 2 equal pieces. Add in 2 tablespoons of the prepared rub and massage it into the chicken, making sure that chicken is evenly covered with spice mixture. Store the rest airtight at room temperature. Cover and leave to marinate while you prepare the salsa. You can make this one day ahead and leave the chicken marinate overnight.
Peel and dice the peaches. Transfer them to a bowl. Finely chop seeded bell pepper, jalapeño. and red onion and add all the vegetables to the bowl with peaches. Add chopped mint, parsley, lime juice, salt and pepper. Gently toss everything together until well mixed. Cover and chill in the fridge for 30 minutes.
Heat the olive oil in a large skillet (or grill pan) on high until hot. Add in chicken breast and cook until well browned, about 5 minutes. Lower the heat and add in butter, cook, covered, for a further 5 minutes until cooked through.
Spoon the prepared peach salsa on a platter and top with jerk rub chicken. Garnish with fresh mint leaf. Enjoy!

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Zucchini Buckwheat Muffins with Feta and Dijon Mustard

Saturday, August 07, 2021

Not only are these easy savoury zucchini and buckwheat muffins ideal for afternoon break, they're great at busting after-school hunger too. They are made with a mixture of spelt and buckwheat flour, so they are much healthier, not gluten free though. Use all purpose gluten free flour instead of white spelt flour if you are gluten intolerant or have a celiac disease. Crème fraîche and olive oil help keep yield muffins that are soft, tender and moist. Add in some walnuts if you want more texture, but these muffins have plenty even without them thanks to the Feta, Dijon mustard and spices.

400 g Zucchini, coarsely grated
1 tsp Salt
150 g White spelt flour
150 g Buckwheat flour
1 1/2 tsp Baking powder
1 tsp Baking soda
80 ml Olive oil (or butter, melted)
2 Large eggs
1 tbsp Coconut sugar
200 g Crème fraîche
2 tbsp Maille Dijon mustard
2 tsp Dried oregano
2 tsp Dried garlic powder
1 tsp Smoked paprika powder
150 g Feta, cubed

Coarsly grate the zucchini and place them in a bowl. Add in salt and set aside for 30 minutes. Squeeze as much of the liquid out as possible.
Preheat the oven 200C/400F. Grease and flour a giant 6-cup muffin pan. Set aside.
In a mixing bowl, add white spelt flour, buckwheat flour, baking powder and baking soda. Make a well in centre.
Whisk olive oil, eggs, coconut sugar, crème fraîche, mustard, oregano, garlic powder and paparika in a jug and pour into the well. Add zucchini and cubed feta. Stir until just combined. Divide the batter among prepared muffin cups.
Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes to cool slightly. Serve warm or at room temperature.

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Orangedew Melon and Pomegranate Salad with Caper Berries

Thursday, August 05, 2021

A sweet, bright, vibrant summer salad that is fresh, refreshing and delicious! If you are feeling fancy, add some prosciutto and mozzarella to make a light lunch.
Orange Dew melon is a hybrid cross between a cantaloupe and a honeydew. It has a smooth, thin yellow skin and a creamy orange interior that is both juicy and sweet, just like cantaloupe. You can use any kind of melon that you prefer for the recipe. Honeydew melon and pomegranate are known for their anti-inflammatory properties due to the presence of antioxidants. Enjoy this beautiful salad to relieve inflammation!

1 Orangedew melon, halved and pitted (or use your favourite melon)
1 Large pomegranate
1 tbsp Mint leaves, chopped
1 Lime, zest and juice
Salt and pepper
10 Caper berries
30 g Baby arugula leaves

Using a melon baller, scoop out rounds of melon. Cut the pomegranate into quarters and remove the seeds, leaving all the pith behind.
In a separate bowl, combine the melon balls with the pomegranate arils, mint and baby arugula. Toss with the lime juice. Season to taste. Top the melon halves with the fruit salad and garnish with the caper berries.

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Stirfried Cajun Prawns

Tuesday, August 03, 2021

Originating from Louisiana, Cajun seasoning can be used in so many ways. It's made of spices that are common in Cajun cuisine, like paprika, cayenne, and garlic powder. It's easy and simple to make this spice mix yourself with some pantry spices that you most likely already have. It's the perfect thing to liven up some seafood or meat. If you want a spicier mix, add more cayenne pepper or some red chilli pepper flakes.
Cook the prawns in their shells and with heads on often helps them retain moisture as they cook, plus they add extra flavour. However, if you are not accustomed to head- and shell-on prawns and want to enjoy them free of mess, then remove them before marinating.

Cajun Spice Mix
2 tbsp Smoked paprika 2 tsp Cayenne pepper (more if you want it spicier) 1 tbsp Freshly ground black pepper 1 tbsp White pepper 1 tbsp Garlic powder 1 tsp Sea salt 1 tsp Dried oregano leaves 1 tsp Dried thyme leaves	500 g Black tiger prawns, shell and head-on 80 g Herb garlic butter (storebought or homemade) Chilli, Parsley and scallion, chopped, to garnish Lime, cut into wedges, to serve

Place spices and dried herbs in a bowl and stir to combine. Place the prawns in a large bowl and sprinkle over 3 tablespoons of the spice mix. Toss to coat.
Melt the herb garlic butter in a large skillet over medium-high heat. Add prawns and cook, turning, for about 5 minutes or until changed in colour and just cooked through.
Place prawns on a serving platter. Sprinkle with chopped chilli, parsley and scallion. Serve with lime wedges.