Chicken Salad Dinner...Throw a punnet of cherry tomatoes on a lined baking tray and roast for 20 minutes in a moderate oven. Pan fry a chicken breast cut in half lengthwise to make it thinner until cooked through. Shred the chicken once cooked, and toss it with a tin of chilled and rinsed Cannelini beans, some rocket, red onion, and a punnet of Cherry Tomatoes. Drizzle with extra virgin olive oil and lemon juice.
Lamb Biryani...Cook 1-2 cups brown rice, drain and set aside, and while that's cooking, brown 500gms diced lamb leg in a hot pan and add a cup of frozen peas and half a cauliflower cut into florets. Add 1 teaspoon each Turmeric, Ground Cumin, Ground Coriander, Ground Powdered Ginger, and 2 beef stock cubes dissolved in a cup of boiling water. Add the cooked rice, stir well, and cover with a lid, steaming for 20 minutes. Serve with natural yoghurt mixed with chopped fresh coriander, parsley and mint.
Lemon Tarragon Chicken and rosy red angel hair coleslaw... Poach a chicken breast using the method found below. Use a mandolin to thinly slice one quarter of a red cabbage, and grate one peeled carrot. Shred the cooled chicken and mix the cabbage and carrot with whole egg mayo. Serve with lemon wedges.
Mimi's Nannas Poached Chicken Breast:
Poached Chicken Breasts...Bring 6 cups of chicken stock to a high simmer, and add a bouquet garni. Add 3 chicken breast fillets, or a whole small hen, return to a high simmer (not a rolling boil), cover the saucepan and switch the hotplate off, removing the pan from the heat source. Allow the chicken to poach for 20-30 minutes without lifting the lid. Slice into a breast after 20 minutes and if it's cooked through to the middle it's ready to be served.
Two minute wraps for Breakfast or Lunch...Put each wrap on a microwave safe platter in the microwave and heat for 20 seconds. For each wrap, throw a handful of diced bacon into a hot pan and crack 2 eggs directly into the pan, swirling with a spoon to combine the white and the yolk. Flip like a crepe, and slide onto the warmed wrap. Top with slivers of avocado, a slice of cheese broken in half, and a handful of rocket or spinach.
Middle Eastern Lamb Salad...Marinate lamb leg, lamb rump or lamb fillet in Middle Eastern spice mix for 2 hours. Sear the meat in a medium hot pan, and cook 6 minutes one side, 4 on the other. Rest in foil for 10 minutes. Slice the lamb, and serve over a salad of rocket, feta, red onion and tomato, with a Tzatziki topping.
Enjoy!
