Category Archives: Easy
Paprika Chicken with Quinoa Tabbouleh
Pan seared chicken with sage roast pumpkin, roasted kale and almond salad and mushroom reduction 10/10
Mexican Snapper Soup 10/10
Soup
- 2 onions diced
- 4 cloves of garlic minced
- 1 1/2 jalapenos deseeded and finely chopped
- 1 tbps olive oil
- 2 litres home made chicken stock
- 2 cans whole peeled tomatoes
- 2 cans kidney beans
Garnish
- 1/4 coriander roughly chopped
- 1 lime cut into wedges
- 1 cup Monterey Jack or Colby cheese shredded
- 2 avocados diced
- Sour cream
Snapper
- 2 whole fish filleted
- 1 tsp cumin
- 1/2 tsp Mexican chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Sweat onions, jalapenos and garlic in olive oil until soft
- Add in tomatoes, squeeze with hands to crush
- Add in chicken stock
- Add in kidney beans
- Bring to boil
- Reduce heat and simmer for 15-20 minutes
- Heat 1 tsp olive oil in skillet
- Season fish as per above
- Fry in skillet until cooked
- Add soup to bowl
- Garnish with items above in serving bowls
- Top with fish
Roasted beetroot and goat cheese salad 10/10
Dressing:
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tps honey
- Pinch of salt and pepper
- Add to jar and shake
Salad:
- Rocket
- Roasted beetroot
- Goat cheese
- Toasted walnuts
Beetroot:
- Two large beetroots, wash, drizzle with olive oil and salt and pepper.
- Wrap with foil and put in roasting pan.
- Roast in oven at 170 for 90 minutes
- Allow to cool slightly, peel off skin
- Cube
- Toss with 1/2 dressing and set aside until ready to serve
Blueberry Buttermilk Streusal Muffins 10/10
Cobb Salad 10/10
Garlic Pepper Beef on Rice 10/10
Donna Hay
Japanese Beef with Rice, Coriander & Pickled Ginger 10/10
Neil Parry