My "Fried" Chimichangas

A chimichanga is a traditional Mexican dish which is usually deep fried.

However, I prefer the healthier low fat option of oven baking these crispy chimichangas.

This is a great meal for a busy day: fast and delicous.

 

INGREDIENTS

500g Lean Beef Mince
3 Shallots, finely sliced
¼ Cup Slivered Almonds
1/2 Cup Tasty Cheese, grated

1 Can Refried Beans

For the seasoning for a very quick simple recipe:

1 Burrito Seasoning Packet mixed with 1/4 cup of water.

OR Combine the following ingredients for your own flavoursome seasoning:

1/4 Tsp Chilli Powder

1/2 Tbsp Paprika 

1/2 Tbsp Cumin

1/2 Tsp Oregano

1/4 Tbsp Garlic Powder

1/2 Tbsp Onion Flakes or Onion Powder

1/8 Tsp Cayenne Powder, adjust according to your tastebuds

1/4 Tsp Salt.

8 Tortillas

To Serve:
1/4 cup slivered almonds, extra, toasted

1 green shallot, extra, finely sliced diagonally

Taco Sauce

Avocado & Tomato Salsa

METHOD

Preheat oven to 180°C.

Heat oil in a large non-stick frying pan, add mince and cook until well browned.

Stir in burrito seasoning, refried beans, shallots and ¼ cup almonds. Simmer for a further 3 minutes.

Remove from heat, then fold through cheese.

Warm to separate tortillas.  Follow the instructions on the packet.

Spoon 1/3 cup of mince mixture onto centre of each Tortilla.

Moisten Tortilla edges lightly, fold all ends in like a parcel and turn over.

Brush or spray chimichangas lightly with oil, place onto a baking tray lined with baking paper.

Bake for 15-20 minutes or until golden brown.

Serve topped with taco sauce, extra almonds, shallots and chunky tomato and avocado salsa.


Chunky Salsa Recipe link:
http://beccannonsrecipes.blogspot.com/2011/11/chunky-tomato-avocado-salsa.html

HINT: Prepared Chimichangas can be chilled to allow the edges to seal and then deep-fried or shallow-fried until parcels are crisp and golden.

Chunky Tomato & Avocado Salsa

A chunky and extremely flavourful salsa.

Great served with corn chips.

Or even better accompanying your favourite Mexican meal.

INGREDIENTS

1 Cup Grape Tomatoes, halved or quartered
1 Avocado, diced small
1/4 Cup Onion, chopped small
2 Tbsps Coriander, coarsely chopped
1 Garlic Clove, minced
1/2 Lime, juice of
2 to 4 Tbsps Feta, crumbled (optional)
Sea Salt and Freshly Ground Pepper

For the chilli lovers: Add 1 Small Red Chilli, seeded and minced



METHOD

In a medium bowl, gently combine all the ingredients.

Season with salt and pepper to taste.

Stir again to combine.

Serve.

NOTE: If you’d like a less chunky salsa, chop the tomatoes and avocado even smaller.

Citrus Tuna Kebabs

The garlic and citrus marinade gives a great flavor

to the tuna and makes it very tender.

 This meal is ideal for a hot summer night when you don't feel
like doing a lot in the kitchen but still want a satisfying, healthy meal.

INGREDIENTS

2 x 250g Tuna Steaks, cut into 3cm cubes (swordfish is also great in this recipe)

1 Yellow Capsicum, cut into 2 to 3cm squares

10 Large Button Mushrooms

Marinade Ingredients

2 Tbsps Oil, olive or avocado

1 Lemon, juice of

1 Orange, juice of

1 Tsp Thyme (fresh or dried)

1 Tsp salt

1/2 Tsp black pepper

2 Garlic Cloves, minced

METHOD (Makes 10 Skewers)

If using wooden skewers, soak in water for approx 20 minutes.

Combine the ingredients for the marinade in a small mixing bowl. Set aside.

To assemble skewers:

Thread the cubes of tuna, capsicum and mushrooms on to the skewers and place in a shallow dish. 

Pour over the marinade. Turning skewers to coat well.

Cover and leave to marinade for only 30 minutes.

Preheat the grill to high and oil the BBQ grill rack or char grill pan.

Brush the kebabs with the reserved marinade from the shallow dish.

Grill for 2-4 minutes on each side, brushing them with more marinade when you turn the kebabs.

Serve immediately with my couscous salad and tzatziki. ( And for the chilli lover: Red Harissa+)

Couscous Salad Link:
http://beccannonsrecipes.blogspot.com/2011/08/couscous-salad.html


+ Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are piri piri (type of chili pepper), and other hot chilli peppers and spices such as garlic, coriander, caraway as well as some olive oil. This is chilli is not for the faint hearted. 

Lemon Chilli Garlic Chicken Thighs

In this dish chicken thighs are baked with chilli, lemon and garlic.

The chilli is optional, as the Lemon and Garlic Chicken is superb too.

You can make this dish with any of your favourite chicken pieces.

I choose thigh fillets because they stay very moist when baked.

 

INGREDIENTS (Serves 4 to 6)

8 Chicken Thighs, skin on (score the skin on the diagonal 1cm apart like pork crackling; as it bakes to be crispy, and allows the flavours to infuse into the chicken thigh meat.)

1/4 Cup Vegetable Oil

1/4 Cup White Wine Vinegar

3 Lemons, juiced

Hot Chilli Sauce, 1 Tbsp to ???, depending on your taste buds (optional)

6 Garlic Cloves, crushed

1 Tbsps Dried Oregano

1 Tbsps Dried Parsley

1/2 Onion, minced

Sea Salt and Pepper to season

 

METHOD

Preheat the oven to 180 degrees Celsius.

Arrange the thigh pieces in a large baking tray.

Combine the vinegar, chilli, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the oil in a small mixing bowl and pour this mixture over the chicken.

Bake in the preheated oven for 25 to 30 minutes, basting the chicken with the sauce mixture.

Let the chicken rest for 5 minutes and serve hot with rice and asian greens.

Asian Green Recipe:

http://beccannonsrecipes.blogspot.com/2011/07/asian-green-side.html



Creamed Spinach - Great American Steakhouse Side Dish

Creamed Spinach is a delicious "American Steakhouse" side dish.

It is also a great side with a Sunday roast dinner.

Tonight I am serving this with a piece of steak,

roast potatoes and hot english mustard.

INGREDIENTS (Serves 4 as a side dish)

400g of Baby Spinach, washed

3 Tbsps Onion, finely grated

1 Tsp Sea Salt

1/4 Cup of Thick Cream

1 Tbsp Butter

2 Eggs, hard boiled and sliced (optional)

Pinch of Nutmeg

METHOD

Heat spinach in saucepan;

Add onion, salt, nutmeg, cream, and butter.

Mix well and heat through.

Spoon with a slotted spoon (to reduce any extra liquid) into a serving dish and top with hard-cooked egg slices.

Serve immediately.

You can also top this spinach dish with a little fresh grated Parmesan cheese.

Homemade Sweet Chilli Chicken Schnitzel Burgers

This burger is really delicious!

Chicken Schnitzel

sandwiched between toasted hamburger buns,

drizzled with sweet chilli and mayonnaise,

topped with shredded lettuce, red onion rings 

and slices of vine-ripened truss tomatoes.

It's as healthy as a burger can be, using lean chicken breast fillets,

coated in fresh breadcrumbs and oven baked, not deep-fried!

They were also a winner with the kids and make a great

(and healthier) alternative to chicken nuggets.

INGREDIENTS (Makes 4)

If you are time poor: you can buy prepared Chicken Breast Schnitzels, and forget about the next 7 ingredients.)

2 Chicken Breast Fillet (about 300g each), escalloped (this gives you 4 pieces)

6 Pieces of Stale Bread, torn into pieces (or alternatively 2 Cups Japanese Panko Breadcrumbs)

2 Tbsps Parsley, finely chopped

1 Large egg, lightly beaten with 1 Tbsp Milk

Plain Flour for coating

Sea Salt

 

Freshly Ground Pepper

Hamburger Buns, halved and buttered each side and lightly toasted in a fry pan

2 Large Truss Tomatoes, sliced

1 Cup of Iceberg Lettuce, shredded

 

1/2 Red Onion, thinly sliced into rings

Mayonnaise ( I use Japanese Kewpie Doll Mayo)

Thai Sweet Chilli Sauce (optional)

 

 

 

METHOD

 

Preheat the oven at 180 degrees Celsius.

 

Using a meat mallet, flatten the chicken into thin escallopes, from which you will get 4-5 pieces. Cut them in half if they are too big for the burger.

 

In a food processor, combine stale bread with some parsley, rosemary and thyme, and season with a good amount of salt and pepper. Using the pulse button, process into breadcrumbs. Pour out onto a plate.

 

Dip the chicken escallope into the flour (shake off excess), then into the egg mixture, and into the breadcrumbs and coat both sides.

 

Then dip it in egg again and back into the breadcrumbs for a double coating (optional).

 

Throw breadcrumbs over the top and all over the chicken and press the crumbs in firmly to ensure a thick and even coating.

 

Line a oven tray with baking paper. Place the chicken on the tray, and put into the the oven for 20 minutes, turning once after 10 minutes.

 

After turning the chicken, prepare your hamburger buns.

 

To assemble the burger:

 

Top the bottom halves of the toasted hamburger buns with one piece of the schnitzels, then drizzle over a generous amount of sweet chilli sauce.

 

Top with the shredded lettuce, sliced tomato, onion rings and squeeze some mayonnaise over, and then top with the hamburger bun tops.

 

Serve with some oven baked chips or oven baked hash browns with hot chilli sauce. (Do not knock until you have tried it! So Yummy!)



Vietnamese Prawn Rice Paper Rolls

Vietnamese prawn rice paper rolls are so delicious

that it's hard to believe that they're also really healthy.

They make a lovely change for a summer party served with the hoisin-peanut dipping sauce.

Well worth the effort - these are fantastic!

INGREDIENTS (Makes 8)

60g Rice Vermicelli Noodles

8 Rice Paper Wrappers

32 Small Cooked Prawns, peeled, and deveined

1 1/3 Tbsps Fresh Thai basil, chopped 

3 Tbsps Fresh Mint Leaves, chopped 

3 Tbsps Fresh Coriander Leaves, chopped 

2 Iceberg Lettuce Leaves, chopped

Hollow Green Leaves of Shallots, cut into 5cm pieces (optional for garnish)

Dipping Sauce

6 Tbsps Hoisin Sauce

2 Tsp Roasted Peanuts, finely chopped 

METHOD

Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.

Fill a large shallow bowl with warm water.

Instructions to wrap rice paper rolls

Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 4 prawns, a handful of noodles, basil, mint, coriander, lettuce, and green shallot leaves in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.  

In another small bowl, mix the hoisin sauce and peanuts.

Serve the rice paper rolls with the hoisin-peanut dipping sauce.

 

Hummus

Chickpeas are one of the least expensive, nutrient-rich foods that you can eat.

Chickpeas are rich in a number of nutrients,

most notably folate, manganese, tryptophan,

copper, iron, and of course, healthy protein.

Due to their high folate and tryptophan content, chickpeas are an excellent food choice for women of child-bearing age and people who have trouble getting restful sleep.

Enjoy the many health benefits of chickpeas through my favorite hummus recipe below.

INGREDIENTS

600g Canned Chickpeas, drained, rinsed
3 Garlic Cloves, crushed
100ml Olive Oil
Water
2 Tbsps Tahini Paste*
1 Tsp Ground Cumin
Juice of 1 Lemon


METHOD

Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined.

Add 1/4 cup (60ml) of water and process again until quite smooth.

To serve as a dip:
Place hummus in a bowl and serve with toasted Turkish bread.

* From health food stores and selected supermarkets.

Shawarma Chicken Kebab

Shawarma is a Middle Eastern Arabic-style sandwich. (Kebab)

Shawarma is a popular dish and fast-food staple across the Middle East.

 Great, tasty, no-fuss dinner for a busy weeknight or lazy Sunday!

You can either serve it pressed closed or open.

Closed Chicken Shawarma - toasted in the sandwich press 

Open Chicken Shawarma

INGREDIENTS (Makes 2 Kebabs)

2 Chicken Breasts 

1/2 Tsp Allspice

1/2 Tsp Ground Cinnamon

1/4 Tsp Ground Cloves ( buy whole cloves and ground in a mortar and pestle)

1/2 Tsp Cayenne Pepper

1 Tsp Ground Cardamom

3 Tbsps Lemon Juice

Sea Salt & Ground Pepper, to season

 

1 Cup of Iceberg Lettuce, shredded

2 Roma Tomatoes, halved length ways and sliced

1/2 Red Onion, thinly sliced

1 Cup of Hummus (good quality store bought or make your own)

2 Medium Lebanese Bread Pitas (available at most good delis or supermarkets)

 

 

METHOD

 

Mix together a mixing bowl, lemon juice, spices, salt and pepper until well combined.

 

Place the chicken in shallow marinading dish. Pour the marinade over all the chicken. Rotate chicken to ensure it is well coated. Cover. And place in the fridge for an hour or two.

 

Preheat the oven to 180 degrees Celsius.

 

Line an oven tray with baking paper.

 

Place chicken breasts on the baking tray, put the tray in the oven & bake for 20 to 25 minutes.

Allow the chicken to stand for a minute or two. 

 

Slice the chicken breast on the diagonal into thin slices.

 

 

To Serve An Open Shawarma Kebab:

 

Sprinkle a little water on both sides of the pita, then microwave for 20 seconds or until warm to touch.

 

Lie the pita flat on a plate. And spoon hummus over it. Leaving a 3cm edge crust on the outside of the pita.

 

Top with the lettuce, tomato  and pile, to make a neat circular pile in the middle of the pita.

 

Then place the thinly sliced chicken on top.

 

Serve immediately.

 

 

To Serve A Closed Shawarma Kebab: (For a crispy option preheat the sandwich press)

 

Serve your kebab up in the lebanese pita bread by laying the pita flat and spooning hummus over it.

 

Place a thin layer of shredded lettuce, thinly sliced onion and tomato down the middle of the pita. Leaving a 4cm space at the bottom.

 

Then place your thinly sliced chicken on top of the salad.

 

First fold the bottom edge of the pita up over the filling.

 

Then take one side of the pita, and start rolling it firmly over the filling, until you have a cylinder.

 

Place the rolled kebab in the sandwich press for 3 to 4 minutes, or until the outside pita is crispy and toasted.

 

Serve immediately.

 

 

Link to My Hummus Recipe:

http://beccannonsrecipes.blogspot.com/2011/11/hummus.html

 

 

 



Stuffed Greek Style Lamb

This Greek-style lamb dish makes an elegant presentation:

the lamb is butterflied and stuffed with a spinach and haloumi filling.



Stuffed Greek Style Lamb served with Eggplant Bowls, Skewers & Tzatziki

INGREDIENTS (Serves 2 to 3 people)

2 Garlic Clove, crushed

1 Tsp Olive Oil

50 g Baby Spinach, chopped

85 g Haloumi or Feta, finely chopped

Sea Salt 

Freshly Ground Pepper

840 g Boneless Butterflied Leg of Lamb, trimmed

METHOD

Preheat the oven to 200 degrees Celsius.

In a small fry pan, saute garlic in oil for 2-3 minutes.

Remove from the heat; stir in the spinach, haloumi, and season with salt and pepper.

Untie lamb and open it so it lies flat; flatten further if necessary to be approx 3cm thickness.

Spread spinach mixture over meat to within 2 cm of edges.

Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 4cm intervals.

Season the outside with salt and pepper.

Place seam side down on a rack in a shallow roasting pan.

Cover with foil and bake at 200 degrees Celsius for 45 minutes to 1 hour. Depending on how you enjoy your lamb cooked.

Uncover; bake 15 minutes longer or until browned.

Let stand for 10-15 minutes before slicing.                

Serve immediately with my simple greek salad and parmesan roast potatoes or my eggplant bowls and vegetable skewers.

Simple Greek Salad Recipe:
http://beccannonsrecipes.blogspot.com/2011/06/my-simple-greek-salad.html

Parmesan Roast Potato Recipe:
http://beccannonsrecipes.blogspot.com/2011/07/parmesan-roast-potatoes.html

Eggplant Bowl Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/greek-eggplant-bowls.html

Spring Vegetable Skewer Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/grilled-spring-vegetable-skewers.html

Grilled Spring Vegetable Skewers

A simple matter of sliding pieces of your favorite vegetables onto skewers

turns into a fabulous side dish for your BBQ or Eggplant Bowl.

Vegetable Skewers served with Tzatziki and Eggplant Bowls

INGREDIENTS (makes 6 skewers)

6 Cherry Tomatoes

1 Zucchini, cut into 1 cm slices

2 Yellow Squash, quartered

1 Medium Red Onion, quartered

6 Small Mushrooms

Sea Salt

Freshly Ground Pepper

2 Garlic cloves, crushed

1/4 Cup of Olive Oil

6 wooden or metal skewers

METHOD

If using wooden skewers, soak in a bowl of water for atleast 10 to 15 minutes.

Thread vegetables onto skewers, alternating vegetables.

Combine olive oil and garlic in a small bowl and brush vegetables.

Season skewers well.

Heat a grill pan over a medium to high heat (or a BBQ grill).

Place skewers in the pan (or on the BBQ), and cook turning occasionally for 7 to 10 minutes.

Serve immediately.

Vegetable Skewers served with Tzatziki and Lamb topped Eggplant Bowls

Eggplant Bowl Recipe:

http://beccannonsrecipes.blogspot.com/2011/11/greek-eggplant-bowls.html

Lamb Recipe: 

Greek Eggplant Bowls

The taste of this eggplant just can't be matched.

Eggplant Boat served with Tzatziki & Vegetable Skewers

 This recipe creates a simple and delicious bowl-shaped dish to serve as a side dish.

Perfect to be cooked on the BBQ grill.

INGREDIENTS (Serves 2)

1 Large Eggplant (for two people)

2 Tbsps Olive Oil

Sea Salt

Freshly Ground Pepper

1 Tsp Ground Cumin

1 Garlic Clove, crushed

METHOD

Rinse eggplant. Remove leaves and stem and wipe to clean and dry.

Cut the eggplant in half from the top (stem) to bottom.

Score through the pulp side of the eggplant several times almost all the way through, taking care not to cut through the skin.

Mix in a small bowl, oil, cumin and garlic.

Brush each the eggplant's pulp sides with half of the oil mixture and season to taste.

Place a grill pan over a high heat (or the BBQ grill can be used), place the cut side down and cook until the skin turns completely brown/black.

Turn the eggplant halves onto the skin side and continue to grill until the juices bubble up.

Note: The juices will start to steam and the eggplant pulp will expand and contract as the juices boil internally. Wait until the juices bubble up out the top before removing from the grill.

Serve hot, to be eaten with or without the skin.

Lamb topped Eggplant Bowl with Tzatziki & Vegetable Skewers

Vegetable Skewer Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/grilled-spring-vegetable-skewers.html

Lamb Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/stuffed-greek-style-lamb.html

Roasted Garlic Pizza Bread

Our favorite pizza, is roasted garlic.

It's incredibly simple, very tasty, and deliciously inexpensive.

INGREDIENTS: ( 1 Pizza)

1 Pizza Base

Topping:
1 Head of Garlic
Olive Oil, splash of
Sea Salt
Freshly Ground Pepper
1/4 Cup Mozzarella Cheese, grated
1/4 Parmesan Cheese, grated
1 Tsp Oregano, finely chopped (or 1/2 tsp dried oregano)

METHOD

Preheat the oven to 200 Celsius degrees.

Keep the garlic head whole, peel away the papery exterior.

Cut the top off the whole head. Place the garlic head on a large square of aluminum foil.

Drizzle with olive oil, and season with salt and pepper.

Take up the ends of the foil around the garlic head, and roast on a baking tray for 20 minutes. Do not turn the oven off.

Allow the garlic to cool slightly.

Once the garlic has cooled enough to handle, unwrap the foil, and place on a plastic cutting board.

Using the non cutting side of a knife, start to press and squeeze the softened garlic from the head. It should come out very easily.

Once all the garlic is removed from the head, mix the softened garlic into a paste.

Place your pizza base on a pizza stone or baking tray.

Gather up the garlic paste and using a spatula or knife, spread the paste over the pizza base.

Combine the mozzarella and parmesan cheese together in a small mixing bowl.

Then sprinkle the combined cheeses over the pizza base. Top with the oregano.

Place the pizza back into the oven and bake for approx 7 minutes or until crust is golden and cheese is bubbly.

Allow the pizza to cool slightly, slice and serve.

My "Fried" Chicken

The buttermilk tenderises the chicken, while the spices and

crispy coating creates the perfect crunchy chicken.

Particularly great because there is no fatty frying!!!

This makes a great snack!

Or main meal, served with a simple salad,

of potato, rocket and/or coleslaw.

 

INGREDIENTS (Serves 4 to 6)

500ml Buttermilk

12 Chicken Drumsticks

1 Tsp Sea Salt

1/2 Tsp Ground Chilli Powder or Flakes

1/2 Tsp Cracked Black Pepper

1 1/2 Tsps Chinese Five Spice Powder

2 Cups Panko Japanese Breadcrumbs

METHOD

Stir together the buttermilk, chilli, and five spice in a non metallic bowl.

Add the drumsticks, toss to coat well, and marinate in the fridge for 4 hours until overnight.

Preheat the oven to 190 degrees Celsius and remove the drumsticks from the fridge.

Line a large baking tray with baking paper.

Put the breadcrumbs in a large bowl and season with salt and pepper.

Working one drumstick at a time, lift it our of the marinade, coat evenly in the breadcrumbs and place on the tray.

Bake in the oven for 40 to 45 minutes, or until golden brown and cooked through.

Serve with a simple rocket or potato salad and/or coleslaw.

These drumsticks are great hot or cold. You can also use thigh fillets with the skin on.





Salad links below:

http://beccannonsrecipes.blogspot.com/2011/11/potato-salad.html

http://beccannonsrecipes.blogspot.com/2011/05/rocket-salad.html

Potato Salad



Jazz up the humble potato with this delectable potato salad recipe.

This potato salad makes the perfect accompaniment to a meal

or a delicious and substantial meal on its own (plus sliced ham).

I used kipfler potatoes here for a little twist, but any waxy potato is great!



INGREDIENTS (Serves 4 as a side dish)

1kg Kipfler Potatoes, washed
Pinch of Saffron Threads (optional)
4 Spring Onions, chopped

Dressing
3 Tbsps Capers
1/2 Cup of Good Quality Mayonnaise
1/2 Cup of Sour Cream (I use light)
1 Tsp Lemon Zest, finely grated

Pinch of Sea Salt, to season
Pinch of Freshly Ground Pepper, to season
Bunch of Chives, finely snipped, to serve


METHOD

Place the saffron and potatoes in a pot of boiling water and cook for 10 to 12 minutes or until soft.

Drain. Refrigerate until cool. Then cut in half length ways.

To make the dressing, combine capers, mayonnaise, sour cream, salt and pepper.

Toss the potatoes with the spring onions and dressing and chill until ready to serve.

Serve sprinkled with snipped chives.

Thai Beef Noodle Salad

This salad is sweet, savoury and sour all in one!

I really love the combination of coriander and mango.

I think it provides great flavour to the salad. 

This salad is an extremely substantial weeknight meal.

Or omit the steak and you have a great noodle side salad for a BBQ or picnic

INGREDIENTS (Serves 2 to 3)

Dressing:

3 Tbsps Lime Juice

1 Tbsp Fish Sauce
1 Tbsp Water
1 Garlic Clove, minced
1 Red Birdseye Chilli, finely chopped or 1 Tbsp Hit Chilli Sauce
1 Tbsp Raw Sugar
1/2 Tsp Sesame Oil
1 Tbsp Peanut or Grapeseed or Canola Oil

Salad:
400g Rump Steak
190g Packet of Noodles, cooked al dente (1/2 a packet) (I used a thin egg noodle)
50g Baby Spinach
1/4 Cabbage, shredded
1/2 Bunch of Coriander, chopped coarsely
1/4 Bunch of Mint, chopped coarsely (optional)
1 Carrot, julienned
1 Mango, diced
A Handful of Peanuts, crushed


METHOD:

Mix all of the dressing ingredients together. Set aside while you are preparing the salad.

Season the beef with salt and pepper and sear in a hot fry pan for 5 minutes per side, or until medium. Then transfer the steak onto a cutting board. Let it sit for 5 minutes, covered.

Once rested slice the beef into strips on the bias.

Meanwhile, prepare the noodles, according to packet directions. The key is to not overcook the noddles because the texture of the noodles will become really mushy and clash with the rest of the salad. Drain and rinse the noodles under cold running water, once cooked.

Mix the remaining salad ingredients (except the peanuts) in a large bowl, toss in the noodles, add the dressing, and combine well.

To serve: place the noodle salad on a plate, top with sliced beef and sprinkle with the chopped peanuts.

Chicken & Coriander Burritos

Chicken Burritos make a satisfying Friday night meal.

 

If you are short on time and looking for real fast food,

replace the cooked chicken breast with 1 BBQ Chicken,

meat removed from bones & shredded.

Put all the fillings on the table and letting everyone load up their own.

 

INGREDIENTS (Serves 4)

2 Tbsps Oil

1 Red Onion, sliced

2 Green Chillies, finely chopped (optional)

1 Tsp Ground Coriander Seeds

1 Tsp Ground Cumin

400g Tin of Finely Chopped Tomatoes

1 Tsp Sugar

400g Tin of Kidney Beans, rinsed well

10 Pack (400g) Burrito Tortillas

3 Chicken Breasts, cooked and shredded

1/2 Iceberg Lettuce, shredded

A Handful of Coriander Leaves

3 Tomatoes, chopped

1 Cup of Grated Cheese (optional)

150g Sour Cream

1 Avocado, sliced

1 Lime, quartered

METHOD

Heat the oil in a frying pan over a medium heat.

Add the onion and green chillies and cook for 3 minutes, stirring frequently.

Add the ground coriander and cumin, and cook for a further 2 minutes.

Add the tinned tomatoes, sugar and beans and allow to simmer for 10 minutes.

Heat the tortillas according to packet directions.

 

To Assemble:

Spoon the tomato and bean mixture over the warm tortilla.

Top with chicken, lettuce, coriander, tomato, sour cream and avocado slices.

Season with salt and pepper and finish with a squeeze of lime juice.

Roll up the tortilla and eat immediately.