Pesto Chicken Pasta

Pesto Chicken Pasta

Pesto Chicken Pasta


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SERVES: 4
INGREDIENTS:
  • 500g Chicken thigh
  • 1 tbsp olive oil
  • ½ cup pesto
  • 1 cup milk
  • 1/2 cup cream
  • 500g pasta
  • ½ cup parmesans cheese
  • Method:
  • Cook the Pasta as per packet instructions. When draining the pasta, keep 1 cup of cooking liquid.

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Prep TIME: 20mins
Method:

Meanwhile, Cut the chicken into small pieces, approximately 2cmx1cm pieces. Heat a large pan with olive oil, then add in chicken thigh cook until slightly browned 5mins. Reduce heats and then add in pesto, milk and cream. Stir to ensure that pesto is distributed evenly. Cook on low for 5-10 mins or until the sauce starts to thicken.
Add the cooked pasta into the sauce and mix it together. Add in ½ cup of cooking liquid and allow to reduce for 5mins, if it looks a little dry add in remaining cooking liquid and allow to reduce again. Serve into bowls, top with parmesan cheese.

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Cheat’s Thai Green Curry

Cheat’s Thai Green Curry

This is one of the last recipes I am developing for in celebration of the Food Revolution. Together with 9 other ambassadors, we had the privilege of putting our twist on 10 of Jamie Oliver’s Recipes and sharing them over on his website (ekkk!!!).

I have to say this is one of my favourite recipes… But I have something to confess. It is stolen. Stolen from my Mother. My mother taught the fundamentals of cooking and now a lot of the recipes you see on here are a twist of recipes that she used to cook for me every day, as well as a lot of original goodies I have created with the skills she taught me.

No, I didn’t make my own curry paste, I rarely do. The food revolution is all about encouraging people to cook wholesome nourishing meals at home. When you cook from home you limit the number of processed foods you consume and often eat a much healthier diet. So why did I use a store bought curry paste?

Because its a hell of a lot easier, especially when I am time poor. There is nothing wrong with taking the easy route now and then, just ensure you check the label for ingredients. Here are my top tips for buying a curry paste:

  1. If it has palm sugar, don’t touch it.
  2. Make sure sugar is not one of the top ingredients (most curry pastes will contain a little sugar, this is partly to preserve it, partly to balance the flavours).
  3. Buy a large jar and freeze it in ice cube trays so you always have it on hand (and cut the costs!)
  4. Lastly, do your self a favour and head to your local Asian grocer. Not only will it be cheaper, they will be the ‘real’ curry pastes, will out all the nasties.

My favourite brand for Thai curry pastes are Mae Ploy (I get it from an Asian grocer, but it is now stocked in some coles!

 

Cheat’s Thai Green Curry


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SERVES: 4
INGREDIENTS:
  • 1tbsp olive oil

    1 brown onion

    2 chicken breasts

    2 large carrots

    2 potatoes

    1 tbsp Green Curry Paste (see notes above)

    2tsp fish sauce

    2 x 400mL Light coconut cream

    2 cups of greens (I like to use green beans and broccoli)

    1/2 cup Roasted cashews

    1 bunch coriander


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Prep TIME: 20mins
Cooking TIME: 40mins
Method:

Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces. 

Heat the oil in a large heavy-based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir in carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1-inch gap on one side (to make sure it doesn’t boil over).  Allow the curry to simmer for 30mins, at this stage, you just be able to put a knife through the potatoes and carrots. 

If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop…. the high water content of green vegetables means they will go mushy when frozen and defrosted…

But alas, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.

Serve with brown rice and top with chopped coriander and cashews. 

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‘All the Greens’ Pizza’s

‘All the Greens’ Pizza’s

 

‘All the Greens’ Pita Pizza’s


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SERVES: 4
INGREDIENTS:
  • 4 small wholemeal pita’s
  • 4 tbsp Spinach pesto
  • 12 asparagus sticks
  • 1 zucchini
  • 4 eggs
  • 50g mozzarella


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Prep TIME: 10mins
Cooking TIME: 20mins
Method:

 

Preheat fan forced oven to 180C. Place pitas on a lined baking tray and bake in the oven for 5mins. Meanwhile prep the toppings. Cut the bottom inch of the asparagus sticks and discard – if the asparagus is really thick, slice them in half horizontally. To prepare the zucchini, use a vegetable peeler to slice into ribbons.

Remove Pitas from oven, spread with pesto, sprinkle over cheese. Then top with zucchini ribbons and asparagus. Create a little dip in the middle, boarded by the asparagus (see above photo) and then crack the eggs into the whole. Return to oven and bake for 15min or until egg is just cooked.

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Mini Pizzas

Mini Pizzas

This is the easiest pizza dough EVER!! My sister easily make this for dinner once a week. Why? Because it is just so damn easy – do you get it yet? it’s easy!

Just equal amounts of yoghurt and self-raising flour are all you need. It develops into a thin pizza dough then is puffy and crusty in all the right places.

I like to keep the toppings simple – I think salami always belongs on pizza, but to put a bit of a twist on the ordinary I topped this one with zucchini ribbons and frozen peas – don’t knock it till you’ve tried it!

Mini Pizza’s with salami and greens


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SERVES: 8
INGREDIENTS:
  • Pizza Dough: 

    1 cup Self-raising flour

    1 cup greek yoghurt

  • Toppings

  • 3 tbsp tomato paste
  • 1 cup grated cheese
  • 2 zucchini
  • 100g Salami
  • 4 tbsp frozen pea’s


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Prep TIME: 20mins
Cooking TIME: 25mins
Method:

Preheat oven to 200C. Line 2 baking trays with baking paper.

Make the dough: Mix flour and yoghurt in a stand mixer with a dough hook for 5mins until it comes together into a smooth ball. Alternatively mix it my hand, then tip onto a floured surface and need for 2mins until it comes into a smooth ball. Cut the dough into four. Dust the bench with more flour then roll out each piece of dough until it is 2mm thick. Place two pizza’s on each tray.

Spread the tomato paste on the pizzas, and spread the pizzas with cheese.  Chop the salami into thin slices, and sprinkle over the pizzas. Using a peeler, peel ribbons of zucchini over the pizza’s and then top with frozen peas.  Bake in the oven for 20-25mins until golden and crispy!

 

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Ham and Tomato Quiche

Ham and Tomato Quiche

 

Ham and Tomato – Name a more iconic duo. I dare you!!

It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.

Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!

Ham and Tomato Quiche


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SERVES: 8
INGREDIENTS:
  • 1 batch of Paramesan shortcrust pastry

    150g Ham

    1 Tomato

    2 spring onions

    6 eggs

    ¾ cup milk

    salt and pepper to taste

    ½ cup cottage cheese
     

     


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Prep TIME: 2hr
Cooking TIME: 20+20mins
Method:

Prepare the Short Crust Pastry.

Roughly chop ham, slice tomato and remove the seeds. Then spread them out over the pastry. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20mins.


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Sweet Salmon Patties

Sweet Salmon Patties

I am always looking for new lunch ideas, so when my sister and I thought of salmon patties I knew I had to do something a little different! Combining it with the sweet potato gives it a deliciously sweet flavour and hide some of the ‘fishy’ taste – so it is sure to be a favourite with everyone! Keep them in an airtight container in the fridge for up to 4 days or freeze them and take them out for lunches when you need!

Sweet Salmon Patties


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SERVES: 3
INGREDIENTS:
  • 415g tin of salmon
  • 400g Sweet potato
  • 2 eggs
  • 3/4 cup almond meal + 1/2 cup almond meal to coat
  • 1/4 cup roughly chopped coriander
  • 1/4 cup roughly chopped parsley
  • 2 spring onions, finely chopped
  • 1tsp Chilli powder


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COOKING TIME: 45mins
Method:

Peel and roughly chop the sweet potato. Steam in the microwave or over the stove for 15mins or until soft. Then place into a large bowl and mash. Add in salmon and mash together with a fork. Add in remaining ingredients to form a thick, but wet mixture. Now for the messy bit. Roll mixture into the size of golf balls then roll in the excess almond meal and flatten slightly on a lined baking tray. Bake in the oven for 15-20mins, turning over once.


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