GuestRecipe : Coriander Chicken

My darling mother Jan introduced us to this Family Favourite over ten years ago. Since the day she ate this delicious dinner at a friends dinner party it has been a staple in the Tait Family's diet.

Jannie describes the first of many Tait Family GuestRecipe's as;

 

"This Family Favourite is a versatile recipe. It is a popular meal for the summer served on skewers on a barbecue or stir-fried and served over rice or couscous for a winter warmer.  I would suggest using whatever veges are in season as zucchinis can be a bit expensive in the winter!
This is always a exciting dish that never fails just make sure you check that your visitors like coriander before deciding to cook this family favourite!"
 

 Jannie recommends "always make lots of the sauce as there has been known to be fights if there is not enough! It’s also a good idea to make the sauce at the same time as the marinade or it is double the work (as the ingredients are very similar)".

 

 Serve with pita breads, rice and salad or serve as a one pot dish with stir-fried meat and veg over the rice. 

  

INGREDIENTS

 

Marinade

• 2 cloves garlic, crushed
• handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice and rind of half a large lemon
• 1 tsp of paprika and cumin
• pinch of chili powder and salt

Sauce

• 1 clove of garlic, crushed
• small handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice of half a lemon
• 1 tspn of paprika
• salt to taste

Chicken Kebabs

• 2 chicken boobs, cut into cubes
• 1 red capsicum, seeded and cubed
• 1 small red onion, quartered and separated
• 1 large zucchini, sliced into 0.5mm slices

METHOD

•  Soak approximately 6 kebab skewers in cold water, set aside
• Make the sauce and the marinade at the same time
• Mix the marinade ingredients in one medium-sized bowl and combine with the chicken, cover and marinate in the fridge for 30 minutes or overnight
• Combine the sauce ingredients in a smaller bowl and mix well, garnish with a few leaves of coriander, set aside
• Thread the chicken, zucchini, pepper and onion onto the skewers
• Grill or BBQ until chicken is cooked through - approx 10-15 minutes (make sure to turn the skewers half way through)
• Serve the kebabs over a bed of basmati rice and with a green salad and drizzled with the sauce!

Variations

• Stir fry the chicken and add the veges
• Serve over a couscous or Bulgar wheat vege medley

(This recipe has been derived from a Simon Holst Yoghurt and Coriander Chicken Kebab recipe from his book Fast and Fantastic Recipes)

LoveBites Chicken Ceaser Salad

This recipe is a great way to use up leftover chicken or ingredients in the fridge. It makes a tasty light meal for dinner or a hearty lunch. This is one even the guys won't mind "Just having a salad!!"

Ingredients
1 chicken boob or 2-3 escalopes
3 rashes of bacon
5 sliced mushrooms
1 clove garlic crushed
salt and garlic pepper to taste
2 eggs, soft boiled
mesculin and crunchy baby lettuce
1/2 diced avocado
Ceaser dressing, sliced parmesan and lemon juice to garnish

Method

• Heat a lug of oil in a pan over a medium heat
• Coat the chicken in salt and pepper and a bit of garlic pepper, add to one side of the pan
• Add the crushed garlic and sliced mushroom to other side of the pan
• Stir fry the mushrooms until soft, and remove from pan (may be reheated in microwave before serving if necessary)
• Add bacon rashes and turn the chicken over once browned on one side
• Cook bacon and chicken until cooked through, remove from heat (drain excess oil and fat on a paper towel)
• Slice chicken and bacon
• Serve mesculin, baby lettuce, red onion, and avocado in a bowl, top with chopped chicken, mushrooms, and bacon, slice eggs in half and place astheticingly around edge of bowl
• Grate parmesan to garnish and drizzle with Ceasar dressing and lemon juice.

LoveBites Poached Salmon with Green Veg Medley

This was a first attempt of mine recently. I have lately been intrigued by the poaching of salmon instead of frying it, making it a softer texture and less rich on the stomach. This recipe is a quick and easy answer to a healthy high protein meal. Enjoy!

INGREDIENTS

• x2 salmon fillets
• white vinegar
• x1 clove of crushed garlic
• three small potatoes each (or a packet of Tesco Herby Potatoes)
• small bunch of asparagus and snow peas
• half a lime
• x2tblspns of basil pesto
• x1tblspn capers
• 1/2 red onion finely diced
• salt and pepper to garnish

METHOD

• Cook the potatoes in a microwave safe container with some water (if using the Tesco potatoes follow instructions on the pack of the packet)
• Saute the asparagus and snow peas in crushed garlic and a lug of oil, salt and pepper
• Bring a saucepan of water to the boil. Add a lug of white wine vinegar and salt and pepper to the water
• Rinse the salmon fillets under cold water and add to the pan. Simmer for five minutes

• Once the potatoes are cooked add some chopped herbs and butter.  Once slightly cooled slice the potatoes (about three pp) and arrange them on a plate
• Serve the green veg on top of the potatoes, then drain and add the salmon
• Squash the capers, and pesto together on a chopping board with salt and pepper and a squeeze of lime. Spoon this mixture on top of the salmon
• Serve with a lime wedge.

LoveBites Tandoori Chicken Wraps

These wraps are a great idea instead of takeaways and a tasty alternative to their Mexican cousins fajita and burrito.

Recommendation: Marinate the meat over night for a intense flavour hit.

This recipe serves 2 people.

INGREDIENTS

Marinade:

• Two small chicken breasts sliced into small pieces
• 2-3 tbspns Pataks Tandoori Paste
• 1 glove of garlic crushed
• salt and pepper to taste

• Handful of Mesculin pp sliced again with a knife
• Three small diced tomatoes
• 1/2 red onion sliced
• 1/2 red and yellow capsicums lightly stir fried
• Small bunch of coriander roughly torn
• Sour cream and juice of a lime to garnish
• 2-3 chapatti wraps pp

Method:

• Combine all marinade ingredients Ian bowl, cover and refrigerate for as Lin as possible (either 1/2 hour to overnight)
• Lightly fry capsicums and set aside
• Prepare salad ingredients on a serving platter and set aside
• Fry the chicken in batches so the chicken doesn't stew
• Lightly fry the chapattis so they are warm but not crisp so you can't wrap them!
• Set all ingredients on the table and get people to prepare their own wraps.

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A Luscious Breakfast

This breakfast recipe is perfect for a mid morning brunch or a snack at anytime. The flavours of the fresh veges will be at best when they are in season so make the most if then in spring/summer.

INGREDIENTS:
Based on 1 person

• Poached eggs (1-2)
• Grainy bread (vogels ideal)
• 1/4 sliced avocado
• 5 cherry tomatoes halved
• A rash of bacon
• Salt, pepper, coriander and lemon juice to garnish.

METHOD:

• Poach the eggs on a stove top
• Whilst they are cooking grill the bacon in a oven or in the stove tip
• Toast the bread and slice the avocado, keeping the smaller end in tact so the avo will fan out over the toast, place toast in centre of place
• Halve the cherry tomatoes, and spread around the plate
• Spread the bacon on top of the avo and top with the cooked egg
• Garnish with salt, pepper, the leaves of coriander and a squeeze of lemon juice.

Enjoy with a tasty glass of freshly squeezed orange juice!

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