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Spiced Chicken Drumsticks with Coconut Peanut Dip

Monday, August 23, 2021

With a savoury, sweet, citrusy, tangy and a little spicy coconut peanut dip, these well spiced chicken drumsticks are perfect for a budget-friendly TV dinner with some seasonal leafy greens and crispy roasted potatoes. The flavours come out best when the chicken drumsticks remain infused in the marinade for at least 1 hour, but not more than 6 hours as the marinade contains lime juice, which can worsen the texture by making it too dry if sitting too long. Longer is not always better. Stabbing the chicken with a fork allows the marinade to penetrate deep inside of the meat and enhance the flavour.

	Coconut Peanut Dip
2-4 Dried red chillie peppers 1 piece / 30 g Ginger root, peeled and roughly chopped 3 Garlic cloves, peeled 3/4 tsp Black pepper powder 1 tsp Cumin powder 1 tsp Cayenne pepper powder 1/4 tsp Turmeric powder 2 tbsp Lime juice 2 tbsp Olive oil Salt to taste 600-800 g Chicken drumsticks 1 Lime, cut into wedges, to serve 1 Tomato, cut into wedges, to serve	4 tbsp Creamy or chunky peanut butter 70 ml Coconut milk 1 Lime, juice and zest 10 g Ginger, peeled and grated 1 tbsp Soya sauce 1/2-1 tsp Chilli powder 1/2 tbsp Peanut oil 1/2 tbsp Roasted sesame seed oil 20 g Roasted salted peanuts, chopped 1 tbsp Spring onion, chopped 1 tbsp Cilantro or parsley, chopped

Soak the dried chillie peppers in 3 tbsp of hot water. Set aside for 30 minutes. In a blender, add the soaked chillie peppers with water, ginger, garlic, black pepper powder, cumin powder, cayenne powder, turmeric powder, lime juice and olive oil. Process all the ingredients into a paste.
Stab each chicken drumstick all over with a fork and place them in a baking pan. Season with salt and rub marinade generously on the surface of the chicken and make sure all the sides are thouroughly coated with the marinade paste. Cover and let marinate for 1 hour.
Preheat the oven to 200C/400F. Roast the chicken for 35 minutes until golden and cooked through.
Combine peanut butter, coconut milk, lime juice, zest, ginger, soya sauce, chilli powder, and oils together in a bowl. Top with chopped peanuts and herbs.
Serve chicken with lime wedges, tomato wedges if using, and prepared coconut peanut dip.

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Beetroot Penne with Parmigiano-Reggiano and Arugula

Saturday, August 21, 2021

This fuss-free, low-cost and delicious pasta meal only takes 10 minutes to make, perfect for a simple lunch for any weekday and is guaranteed to be a crowd pleaser. Deep purple-red beet juice is used to transform the plain penne into a vibrant, fun and exciting pasta dish. Use gluten-free pasta if you have a gluten intolerance or other gluten-related disorders.

250 g Organic vacuum-packed beetroot
200 ml Water
350 ml Organic beetroot juice
200 g Penne
2 Scallions, chopped
Salt and pepper
50 g Arugula
Parmigiano-Reggiano (30-months aged)

Cut the beetroot into 1/2cm thick slices, then slice each into 4-5cm long sticks. Set aside.
Place water and beetroot juice in a medium saucepan and bring the mixture to a boil. Add in pasta and cook, uncovered, over high heat for about 7 minutes. Add in beetroot sticks, and lower the heat to medium, and cook 3 more minutes until the beet juice mixture is almost absorbed and the pasta al dente.
Wash and dry scallions, then cut into fine rings. Season the pasta with your favourite sea salt and freshly milled black pepper.
Divide arugula and beet pasta between serving plates. Sprinkle chopped scallions over and top with shaved Parmigiano-Reggiano. Scatter some chopped toasted walnuts over if you desired.

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Chicken Cutlets in Creamy Sundried Tomato Parmesan Sauce

Thursday, August 19, 2021

Easy, flavourful, and ready in 30 minutes, this skillet chicken cutlet in creamy, cheesy sun dried tomato sauce recipe is a crowd pleaser. The sauce is not only great for chicken, also perfect for salmon or shrimp. Be sure to use real, freshly grated parmesan cheese, which makes the difference to the texture and flavour of the sauce. Fantastic over some pasta or with zoodles if you are on keto.

4 Chicken cutlets (about 1 pound)
Salt and black pepper
2 tbsp Ghee
3 Garlic cloves, peeled and chopped
1/4 tsp Chilli flakes
10 Sundried tomatoes in olive oil, sliced
60 ml White wine
180 ml Chicken broth
120 ml Heavy cream
50 g Parmigiano-Reggiano
Fresh herb, chopped (parsley, basil or thyme)

Season the chicken cutlets with salt and pepper. Heat ghee in a large skillet over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes. Transfer to a plate and cover to keep warm while you make the sauce.
Add garlic, chilli flakes and sundried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add white wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add in chicken broth, cream, Parmesan and any accumulated juices from the chicken. Cook for 2 minutes. Taste and season.
Return the chicken cutlets to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and chopped herbs.

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Spicy Kidney Bean Dip with Dark Chocolate

Tuesday, August 17, 2021

This is a creamy, spicy bean dip made with red kidney beans, tomato and dark chocolate. It's a snap to put together and packs loads of flavours. Enjoy it with chips, homemade crackers or crudités as an appetizer or a snack between meals.

2 tbsp Olive oil
1 Red onion, finely chopped
1 clove Garlic, minced
1 (150 g) Tomato, chopped
1 Red chilli pepper, sliced
1 tin (400 g) Red kidney beans, drained and rinsed
100 ml Red wine
80 ml Vegetable broth or water
1/2 tsp Cumin powder
Salt and pepper, to taste
50 g 75% Dark chocolate, roughly chopped
1/2 tbsp Lime juice
1 tsp Tabasco sauce
1 tbsp Chives, chopped, to garnish
1 tbsp Cacao nibs, to garnish
Chillie pepper flakes, to garnish

Heat the olive oil in a saucepan. Add in chopped onion and minced garlic. Cook, stirring, until aromatic, for 2 minutes.
Add in chopped tomato, chopped chilli pepper, and red kidney beans. Stir briefly. Pour in red wine and broth or water. Season with cumin, salt and pepper. Simmer for 10 minutes.
Puree the mixture with an immersion blender until smooth. If you prefer a chunky dip, then use a potato masher to mash everything together. Stir in chopped chocolate. Set aside to cool.
Stir lime juice and tabasco into the mixture. Transfer to a serving plate. Granish with cacao nibs, chives and chilli flakes.

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Golden Spiced Sandwich Loaf

Sunday, August 15, 2021

A mix of exotic, aromatic spices (turmeric, fennel, cayenne, cumin and nigella seeds) adds not only beautiful golden colour, also amazing flavour and complexity to this deliciously high-risen sandwich loaf with a beautifully soft, tender crumb. You can enjoy it plain as it is or toast it up as the breakfast with some butter and homemade jam or slice it thick and turn into French toast or use the leftover to bake up a batch of croutons for your next salad, soup and more.

Spice Blend	Dough
1 tsp Cumin, toasted and coarsely ground 1 1/2 tsp Turmeric powder 1/2 tsp Fennel seeds, toasted and coarsely ground A large pinch of cayenne pepper	240 ml Whole milk Spice blend from above 20 g Maple syrup 50 g Unsalted butter, at room temperature 3 tsp Celtic grey salt (or regular sea salt) 2 tsp Active dry yeast 1 tbsp Nigella seeds 420 g Plain flour

Mix together all of the ingredients for the spice blend. Bring the milk to a simmer and stir in the spice blend. Remove from the heat and let the mixture steep for at least 2 hours. I covered it with a plastic film and left it overnight in the fridge.
Heat the infused milk to lukewarm and place in the bowl of your stand mixer. Add the maple syrup, butter, salt, yeast, and nigella seeds. Add the flour and mix and knead until a soft, smooth dough forms, about 8 minutes.
Turn out the dough on a work surface. Shape the dough into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough and cover with a clean kitchen towel. Let rise for 1 hour, until doubled.
Line a standard loaf pan with parchment paper. Punch down the dough and roll it into a log. Place the log seam-side down in the prepared pan. Cover and let rise till doubled, about 45 minutes.
Near the end of the rise, preheat the oven to 190C/375F. Bake for 30 minutes or until golden brown. Remove from the oven and turn the loaf out onto a rack to cool completely before slicing.

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Sesame Green Bean Chicken Salad

Friday, August 13, 2021

Crispy-tender green beans, delicate shredded chicken, a creamy addictive sesame dressing: this simple, deliciously healthy and flavour-packed salad makes a perfect, almost-effortless summer meal. Although you can find green beans in supermarkets all year round, there’s nothing like plump, fresh green beans in summer. I used 3 chicken thighs for the recipe, but you can use chicken breast, or leftover roasted chicken. Try to shred the chicken the same size as the sliced green beans for the best texture. This salad tastes the best after chilling for an hour in the refridgerator, but if you are short on time or can't wait that long, serve it immediately.


350 g Chicken thigh or chicken breast 2-3 slice Ginger 1 Scallion, chopped Sea salt 400 g Green beans, trimmed	35 g White sesame seeds, toasted 60 g Mayonnaise, homemade or store-bought 1 tbsp Soya sauce 1 Lime, juiced or plain rice vinegar 2 tsp Toasted sesame oil 1 tsp Honey

In a medium saucepan, add the chicken thighs or breast, ginger, scallion and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 15 minutes for the thighs, and 10 minutes for the breast. Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add in green beans into boiling water and cook until crisp-tender, 4-5 minutes. Fill a bowl with ice water. Use a slotted spoon to transfer the green beans to the ice water to cool completely. Drain well.
Cut the green beans lengthwise into thirds on a slight diagonal. Transfer to a large bowl and refrigerate.
For the dressing, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soya sauce, lime juice or rice vinegar, sesame oil, honey and 1/3 teaspoon sea salt. Stir until smooth.
Transfer the chicken to a plate to cool completely. If you are short in time, just cool it in a bowl of ice wate. When chicken is cool enough to handle, pat dry, then finely shred the meat with 2 forks. The shreds should be similar in size to the sliced green.
Add the shredded chicken and all of the dressing to the chilled green beans. Toss gently until coated. Cover and chill for an hour before serving.

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Yoghurt Rye Cake with Apricots and Almonds

Wednesday, August 11, 2021

Dark rye flour, coconut sugar and cardamom give this simple cake real depth of flavour and a wonderful colour and thanks to natural Greek yoghurt and sweet ripe apricots, the cake turned out really yummy with a perfectly dense and moist texture. It’s great as a teatime snack or you could serve it as a dessert with a little mascarpone cream. For this cake, I used half dark rye flour and half plain flour. Next time I will definitely try it with 100% rye flour.

120 g Rye flour
120 g Plain flour
A pinch of salt
1/2 tsp Cardamom
1/2 tsp Baking soda
1 1/2 tsp Baking powder

120 g Kerrygold butter, softened
100 g Coconut sugar
1 tsp Vanilla extract
2 Eggs, medium
285 g Greek yoghurt, room temperature
5 Ripe apricots, pitted and quartered
50 g Almond slices
1 tbsp Coconut sugar
30 g Kerrygold butter, cut into thin slices

Preheat the oven to 180C/350F. Line the bottom of a 24-cm spring-form pan with parchment paper and grease the sides with a bit of butter.
Whisk rye flour, plain flour, salt, cardamom, baking soda and baking powder together.
Using an electric mixer, beat butter, coconut sugar and vanilla until light and fluffy. Add eggs, one at a time, beating after each addition.
Sift in half flour mixture, gently stir to combine. Add in Greek yoghurt, then the remaining flour mixture. Mix until combined. The batter will be thick.
Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot wedges. Spoon remaining mixture over apricots. Smooth the surface. Sprinkle with almonds and coconut sugar. Arrange the butter slices on top.
Bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan and place on a wire rack to cool.

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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!