Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.

Salt and Vinegar Hot Chips

Salt and Vinegar Hot Chips

Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.

Salt and Vinegar Chips

Course Side Dish, Snack
Keyword Chips, salt and vinegar
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 3 large potatoes
  • 1 cup white vinegar +2 tbsp
  • 2 cups water
  • Salt

Instructions

  • Preheat the oven to 200C and line a large baking tray.
  • Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
  • Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
  • Bake the potatoes in the oven for 30mins or until golden.
  • Serve with aioli!

Chewy Muesli Slice

Chewy Muesli Slice

 

I used to love a good muesli bar in my school lunch box and nothing is changed, except for taking out the crap and filling up on all the delicious good ingredients!

I wanted to make a one bowl, super easy no bake muesli slice and this is just that! Packed with flavour and a great balance of carbohydrates, healthy fats and protein for a great snack for adults or kids! 

 

Chewy Muesli Slice

Course Dessert, Snack
Keyword Muesli, Raw
Prep Time 5 minutes
Resting Time 4 hours

Ingredients

  • 2 cups oats
  • 1 cup nuts and seeds – I used cashews almonds and kernels
  • ½ cup desiccated coconut
  • 1 tsp cinnamon
  • ½ cup dried cranberries
  • 2 tbsp chia seeds
  • 3 tbsp peanut butter
  • ½ cup coconut oil
  • 3 tbsp rice malt syrup

Instructions

  • Combine dry ingredients (Oats, nuts and seeds, coconut, cinnamon, cranberries and chia seedin a large bowl.
  • Heat the peanut butter, coconut oil and rice malt syrup in the microwave for 30secs. Pour wet ingredients into dry ingredients and mix well. Press mixture into a lined square baking tray.
  • Refrigerate for 4hrs before slicing into bars

 

Mediterranean Pizza Scrolls

Mediterranean Pizza Scrolls

 

These are amazing! I could eat these till the cows come home. Only thing I’m sure about is that there would be no leftovers. 

I used to be scared of making ‘dough’ or anything remotely ‘bread’ related. But when I moved in with my partner I new I had to start making some delicious snacks – so he doesn’t just eat shapes hahah!!

Enter the pizza scrolls. You can put just about anything in them, just like a normal pizza. But this Mediterranean mix is always my favourite and even with homemade dough they don’t take longer than 20min to prepare! They are that simple!

Mediterranean Pizza Scrolls

Course Snack
Keyword Pizza Scrolls, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 Scrolls

Ingredients

  • 50 g butter cubed
  • 2 cups Self Raising Flour
  • 2/3 cup milk
  • ¼ cup Pizza Sauce or tomato Paste
  • 100 g thinly sliced salami
  • ½ small red onion thinly sliced
  • 2-3 marinated chargrilled capsicum thinly sliced (optional)
  • ¼ cup sliced black olives optional
  • 1 cup mozzarella cheese grated

Instructions

  • Preheat the oven to 200C and line a large baking tray with baking paper.
  • Use your hands to rub the butter into the flour to form a fine crumb. Then slowly add the milk using either for hands or a smooth edge of a butter knife to bring it together to form a soft dough. Dust a little extra flour onto your clean bench and then tip the dough out.
  • Knead the dough for 5min until it comes together in a smooth ball. Use a floured rolling pin to roll it out to 20cm x 30cm. The dough should be between 3-5mm thick.
  • Spread the dough with pizza sauce. Then layer on the salami, red onion, capsicum, black olives and ¾ of the cheese.
  • Roll up like a swiss roll and then slice into 8-10 scrolls.
  • Place the scrolls flat on a lined baking tray 3 cm apart and sprinkle with remaining cheese. Bake for 15min or until golden brown.

Cheesy Bolognese Pasta Bake

Cheesy Bolognese Pasta Bake

Don’t be alarmed by the long ingredients list. I find this meal is best made in batches! I often cook up 2kg of lean mince at a time (that is 4 x the recipe below!!) and freeze it in takeaway portions. Getting about 8 meals for my partner and I. When that is done this meal is super easy to put together. Just heat up your Bolognese sauce, mix with the white sauce and pasta and bake!

The freezer is your best friend when it comes to meal prepping!

Bolognese Pasta Bake

Don’t be alarmed by the long ingredients list. I find this meal is best made in batches! I often cook up 2kg of lean mince at a time (that is 4 x the recipe below!!) and freeze it in takeaway portions. Getting about 8 meals for my partner and I. When that is done this meal is super easy to put together. Just heat up your Bolognese sauce, mix with the white sauce and pasta and bake! The freezer is your best friend when it comes to meal prepping!
Course Dinner
Keyword Bolognese, Pasta, Pastabake
Prep Time 1 hour
Cook Time 50 minutes

Ingredients

Bolognese sauce

  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 2 stalks celery finely chopped
  • 2 large carrots grated
  • 1 large zucchini grated
  • 500 g lean mince
  • 2 x 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar or red wine
  • 1 tsp brown sugar optional
  • 2 tsp dried oregano
  • 1-2 tsp basil fresh or dried
  • Salt and pepper

White Sauce

  • 50 g butter
  • 3 tbsp plain flour
  • 2 cups milk
  • Salt
  • 1 ½ cups cheddar or mozzarella grated
  • ½ cup parmesan
  • 500 g penne pasta

Instructions

  • First prepare the Bolognese sauce to allow the flavours to develop. As I said above, I often make this ahead of time in big batches!!
  • Add the onion, celery, zucchini and carrot to the bowl of a food processor. Process on high for 3-4 min until it is all minced! If you don’t have a big food processor do this in batches, or alternatively chop and grate the veggies by hand!
  • Heat the oil in a large heavy based saucepan. Then add in the vegetable mix and cook off for 5-7 mins on a medium heat. Then add in the mince, and allow it to brown slightly. This should take about 3-4 mins. Then stir through the crushed tomatoes, tomatoes paste, balsamic vinegar, sugar, herbs and salt and pepper. Bring to the boil and then allow to simmer on low heat while you prepare the rest of the bake.
  • To make the white sauce melt the butter in a saucepan and then stir in the flour allowing it to come together in a thick paste. Then gradually whisk in the milk whisking continuously until it is all added. Season with salt and pepper and mix in 1 cup of cheddar or mozzarella. Whisk the sauce to bring it all together until it starts to form a thick white sauce. It should coat the back of a spoon.
  • Cook the pasta as per packet instructions and then drain.
  • Assembly:
  • Preheat the oven to 180Tip in half pasta into a large lasagne dish. Then spoon on Bolognese and white sauce gently mixing it. Add in the remaining pasta, more Bolognese and white sauce and again mix gently until all of the pasta is coated. Top with remaining cheddar and parmesan cheese.
  • Bake in the oven for 40-50mins until golden brown!

Baked Falafels

Baked Falafels

 

Middle Eastern food is one of my absolute favourite cuisines. When I was at work the other day I was speaking to an Arabic colleague and she told me how to make the perfect falafels. So I knew I had to try it out. But I wanted to try baking them instead of frying them like traditional recipes. This is my take on traditional (baked) falafels! The flavour is amazing, though the texture is slightly different because there is no way to get that usual crunch without all the oil!

The best-baked falafels

[Description]
[row]
[column md=”3″]
[Ingredients]

SERVES: 4
INGREDIENTS:
  • 2 x 400g cans chickpeas
  • 1 brown onion, chopped finely
  • 3-4 cloves garlic, crushed
  • 1/4 cup fresh parsley
  • 1/4 cup fresh coriander
  • 2 tsp ground cumin
  • 2tsp paprika
  • salt and pepper to taste
  • 1/2 cup almond meal

[/Ingredients]
[/column]

[column md=”9″]
[Method]

Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Add all ingredients, except almond meal, to a food processor then process until all combined, but before chickpeas turn to a smooth paste (about 3mins). Add in 1/4 cup almond meal. Allow mixture to sit for 20mins to develop flavours. Then form into balls, and place on a greased tray. Bake in a moderate oven for 20-30mins or until golden and the surface begins to crack.

[/Method]

[/column]
[/row]
[/Description]
[row]

[/row]