Two portions couscous
Green beans, about 200g
1 medium butternut
250 g chicken
4 – 6 tablespoons plain Bulgarian yoghurt
1-2 garlic cloves
Some tarragon, fresh (if you have)
Some parsley, fresh (if you have)
1 large leek
1 tablespoon sesame oil
Half a teaspoon salt
Half a teaspoon ground black pepper
Half a teaspoon chili flakes
One teaspoon Marsala spice
Preheat the oven to 180 degrees Celsius. Add a bit of olive oil to a baking tray. On the tray, put pieces of garlic, tarragon, parsley, green beans (cut in half) and butternut pieces. Spice with chili, pepper, salt and Marsala spice. Cook in the oven for 20 minutes. Stir around at half time not to let it burn. Cut the chicken into bite-sized pieces and fry together with chopped leek in a pan with some sesame oil, salt and pepper for about 5 minutes. Cook for a further 15-20 minutes on high heat until ready. Take from heat and add about 4 tablespoons of yoghurt and mix. Add the feta pieces to the warm, already prepared couscous. Mix everything in a large mixing bowl. Enjoy warm or cold.
A fresh homemade wrap with Indonesian soy sauce, some chicken and veggies.
Mmmm easy and tasty!
Ingredients for the wrap:
a cup of white flour
a pinch of salt
3 -4 tablespoons water
For the chicken:
200g chicken breast, sliced in strips
50ml sweet Indonesian soy sauce
salt and pepper
ginger, cut into small pieces
a cup of cabbage
some fresh slices of carrot
In a pan, fry the garlic and ginger in some olive oil. Add the chicken, salt and pepper and cook on high heat for about 5 minutes. Turn the heat to medium and cook for a further 5 minutes. Then add the soy sauce and cook for another minute or two, add the cabbage and steam the cabbage for 2 minutes on low heat.
In a bowl, mix the flour and the salt. Add the water, room temperature, little by little to form the dough.
Sprinkle some flour on a surface and roll out the dough. Try not to make it too thick because the wrap must be folded.
Put your frying pan on high heat, add olive oil and add the doughy wrap. Cook it on each side until cooked and a little bit brown, about two minutes, depending on the heat.
Prepare your wrap in a plate with some cream cheese and add your ingredients. Fold and enjoy!
200 g chicken breast
half a red pepper
half a green pepper
one medium sized onion
1 tin pineapple pieces
some kebab skewers(+-10)
For the marinade:
half a cup soy sauce
the liquid/juice from the pineapple tin
14 inch piece ginger – cut into pieces
one garlic clove
half a tsp coriander spice
half a tsp cumin spice
half a tsp salt
half a tsp pepper
a sprig of thyme
Method: Start by making the marinade. Cut the ginger and garlic into small pieces. Put the ginger and garlic in a bowl together with the soy sauce, thyme and all the dry spices. Cut the chicken into small pieces to fit onto the skewers. Let the chicken marinade for about 30 minutes or longer.
Now cut the veggies into small pieces to fit unto the skewers with the chicken. Thread pieces of chicken, onion, carrot, pepper and pineapple unto the skewers, leaving a bit of space open on each end as to prevent some pieces from falling off.
Cook on your grill or open fire on medium heat for about 20 minutes or until chicken and veggies are cooked and a little bit blackened from the fire.
Ingredients 400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1 large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
Desiccated coconut to serve
Chutney to taste
Basil for garnish
Method I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;
Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat for about 25-30 minutes . Add a teaspoon turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy. Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.