Delishuss Blog

Just another WordPress.com site

Chicken and puy lentil salad with coriander August 29, 2010

Filed under: Chicken,Healthy Eating,Salads and Dressings — delishuss @ 8:30 pm
Tags: , , ,

I got this recipe from TV3 ‘s Expose show. Clodagh McKenna was the name of the chef making the dish. It’s pretty quick and easy.

Ingredients

Preparation method

  1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
  2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
  3. Preheat the oven to 230C/450F/Gas 8.
  4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
  5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
  6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
  7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.
 

Thai Green Chicken Curry August 11, 2010

Filed under: Chicken,Curries — delishuss @ 9:34 pm
Tags: , ,

This is my own version of Thai Green Curry, I think it’s great but sure I would J

Serves 4

 

Ingredients

3 Chicken Breasts

150g of potatoes

2 tablespoons of green curry paste (I like to mix 1 tblsp with regular curry paste and 1 green curry paste)

1 tin of light coconut milk

1 green chilli

50g of broccoli

1 large onion

2 cloves of garlic

2 tablespoons of chutney (mango preferably)

50 g of sugar snap peas

1 stock cube

100ml of boiling water

Instructions

  1. Peel and dice the potatoes and boil for 15 mins. At the last 5 mins of cooking time, add in the broccoli and sugar snap peas and boil for the remaining time.
  2. Meanwhile chop the chicken, onion and garlic and chilli.
  3. Fry the chicken in a large fry pan until turning brown, add in the onion, garlic and chilli and fry for a further 2-3 minutes.
  4. Add in the boiled vegetables and add stir in the curry paste and cook for 2 minutes.
  5. Dissolve the stock cube in the boiling water and add to the pan.
  6. Pour in the coconut milk and stir. Add the chutney and stir.
  7. Simmer for 40 minutes.

 

Serve with Basmati rice. You could add some coriander seeds to the rice during cooking to give it a nice flavour.

 

Chicken and New Potato Bake

Filed under: Chicken,Healthy Eating,Potatoes,Weight Watchers Recipes — delishuss @ 9:31 pm
Tags: ,

5 ½ points per serving

Serves 4

Ingredients

½ lemon, cut into quarters

2 cloves of chopped garlic

2 tbsp runny honey

1 tbsp tomato puree

50ml white wine

1 tbsp chopped fresh parsley

8 small bone-in skinless chicken thighs or 4 chicken breasts

500g baby new potatoes

1 red onion halved and sliced

Low fat cooking spray

50g of pitted olives in brine

Salt and pepper

Instructions

  1. Preheat the oven to gas mark 5/190 degrees Celsius.
  2. Squeeze the juice from the lemon pieces into a large bowl and add the squeezed out lemon. Stir in the honey, wine, tomato puree and half the parsley.
  3. Season well and add the chicken, stirring to coat. Set aside to marinate.
  4. Meanwhile, place the whole new potatoes in a pan of water, bring to the boil and simmer for 10-15 minutes until tender. Drain and cool under running water.
  5. Slice thickly, and then place them in a large shallow casserole dish. Scatter the onions, garlic and olives on top, season well and mist with low fat spray.
  6. Place the chicken on top of the potatoes and drizzle with the marinade.
  7. Roast for 1 hour or until cooked through, turning the chicken over every now and then.
  8. Stir the remaining parsley into the cooked chicken and serve with a salad.
 

Asian Chicken Salad

Filed under: Chicken,Fast Food,Salads and Dressings — delishuss @ 9:21 pm
Tags: , ,

 

 Note: I served this with some noodles to bulk it up.

Ingredients

2 cooked, skinless chicken fillets, shredded

200g breansprouts, rinsed

1 large carrot, shredded or grated

125g Chinese leaves, shredded

50g mangetout, sliced

3 tbsp soy sauce

3 tbsp smooth peanut butter

3 tbsp honey

1 tbsp cider vinegar

½ tsp ground ginger

Instructions

  1. Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
  2. Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.
 

Crispy Garlic Chicken Breasts August 4, 2010

Filed under: Chicken,Healthy Eating,Weight Watchers Recipes — delishuss @ 9:51 pm
Tags: , , ,

This is another recipe from the Weight Watchers Fabulous & Filling. I thoroughly enjoyed this. I served it would green beans and some new potatoes (1 1/2 points for 150g)

Serves 4

3 1/2 Weight Watchers points per serving

Ingredients

2 garlic cloves, crushed

1 tablespoon finely chopped parsley

75g (2 3/4 oz) low fat soft cheese

4 x 125g (4 1/2 oz) skinless boneless chicken breasts

1 egg

1 tablespoon skimmed milk

7g ( 2 3/4 oz) fresh breadcrumbs

Low fat cooking spray

Freshly ground black pepper

Method

1. Preheat the oven to Gas mark 6/200 degrees celsius/ fan oven 180 degrees celsius.

2. In a bowl, mix together the garlic and parsley with the soft cheese and black pepper. Cut a deep pocket in each chicken breast, taking care not to cut right through, then stuff the soft cheese mixture inside, closing the flesh around the stuffing as far as possible.

3. Beat the egg with the milk in a shallow dish, and spread the breadcrumbs out on a plate.

4. Dip each chicken breast first in the egg mixture and then in crumbs to coat all over. Place on a non stick baking tray and spray with the cooking spray. Bake for 20 minutes until crisp and cooked through.

 

Chicken, Grape and Potato Salad July 15, 2010

Filed under: Chicken,Healthy Eating,Salads and Dressings,Weight Watchers Recipes — delishuss @ 9:37 pm
Tags: , ,

Surprise, surprise another Weight Watchers recipe. Again, this is from the Fabulous and Filling Cookbook. When I tasted the dressing I thought it needed something, so I added a few splashes of Worchester Sauce, perfect. Also I coated the chicken with some fajita mix before grilling.

 Serves 2

4 Weight Watchers points per serving

Ingredients

300g (10 ½ oz) new potatoes, diced

125g (4 1/2) oz) skinless boneless chicken breast, halved horizontally

40g (1 ½ oz) reduced fat mayonnaise

50g (1 ¾ oz) low fat natural yoghurt

1 tablespoon snipped fresh chives

½ teaspoon Dijon mustard (optional)

100g (3 ½ oz) red grapes, halved

1 little gem lettuce leaves separated

Freshly ground pepper

 

Method

  1. Bring a lidded saucepan of water to the boil and cook the potatoes, covered, for 15 minutes or until tender. Drain.
  2. Meanwhile, heat the grill to medium high and grill the chicken for 10-12 minutes until cooked through, Set aside to cool.
  3. In a large bowl, mix the mayonnaise with the yoghurt, chives and mustard, if using, adding pepper to taste. Stir in the new potatoes and grapes.
  4. Slice the chicken and mix into the potato salad. Serve on a bed of Little Gem lettuce leaves.
 

Morrocan Chicken with Couscous July 7, 2010

Filed under: Chicken,Healthy Eating — delishuss @ 9:07 pm
Tags: , ,

Hello again. This is a recipe I saw on Exposé, made by Clodagh McKenna. It’s very quick and easy to make. Nice and light for the summer.  It’s supposed to serve 4, the portions would probably be small enough if it was just for a meal on its own.  If you were having a starter or other accompaniments.

Ingredients

1 red onion, finely chopped

2 chicken breasts

1 chilli, finely chopped

1 lemon, juiced

75 ml of balsamic vinegar

2 sprigs of finely chopped rosemary

½ tsp cumin

½ tsp cinnamon

½ sp coriander

50g golden sultanas

350 ml of chicken stock

A handful chopped parsley (flat leaf would work best)

400 g of couscous

Salt and pepper

Method

  1. Mixed the vinegar, rosemary and chilli in a bowl and add the chicken. Leave to marinade if possible. It still tastes good if you don’t have the time.
  2. Cook on a griddle pan for 4-5 minutes each side.
  3. Meanwhile, add the chicken stock to the couscous and cover for a couple of minutes.
  4. Separate the grains by using a fork, a spoon will make the mixture clumpy.
  5. Stir in the spices.
  6. Stir in the lemon juice, onion and chopped parsley.
  7. Season to taste.
  8. Slice the chicken and serve over the couscous in a large serving bowl so that people can help themselves.
 

Chicken Masala July 4, 2010

Filed under: Chicken,Curries — delishuss @ 9:09 pm
Tags: , ,

This masala is from the curry house website, http://www.curryhouse.co.uk/rsc/masala.htm. It’s very good but I think I will continue my search for the perfect masala recipe.

Ingredients

  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 small onion – finely chopped
  • 1.5 inch piece cassia bark (or cinnamon)
  • 2 green cardamon pods
  • 4 whole cloves
  • 1 teaspoon fennel seeds
  • 1 inch piece fresh ginger – very finely chopped
  • 2 cloves garlic – very finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander seed
  • 3/4 teaspoon good chilli powder
  • 5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
  • 1 teaspoon (or a little more) concentrated tomato purée
  • salt to taste
  • 2 chicken breasts, skinned and cut into 1 inch pieces
  • 1 tablespoon chopped up pieces from a block of creamed coconut
  • chopped fresh coriander leaf (cilantro) to garnish

Method

  1. Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high
  2. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes
  3. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns
  4. Add the turmeric, coriander and chilli powder and fry gently for a minute
  5. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don’t worry, it won’t split if you’ve used full cream yoghurt)
  6. When the yoghurt has lost a lot of it’s moisture add another tablespoon. Stir and fry as before.
  7. Repeat until all the yoghurt is incorporated (the last tablespoons won’t sizzle but it doesn’t matter)
  8. Add the tomato purée and stir in. The colour of the dish should now be similar to the background colour of the recipe list page – a rich orangy yellow with red flecks if you’ve turned the graphics off.
  9. Stir in lots of hot water – enough to make the mixture very fluid
  10. Bring to the boil and simmer, stirring occasionally for 20 minutes
  11. Add salt to taste
  12. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white
  13. Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water
  14. 10 minutes from the end add the creamed cocunut pieces and stir to melt them. Adjust the consistency of the sauce with some hot water as the creamed cocnut will thicken the sauce
  15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cassia and cardamons (if you can find them! Don’t worry about the cloves)
  16. Serve, garnished with chopped fresh coriander leaf (cilantro)
 

Grilled Chicken on Herbed Cous Cous June 25, 2010

Filed under: Rice and Grains — delishuss @ 4:04 pm
Tags: ,

Ingredients

4 chicken breasts, skinless and boneless

2 tbsp clear honey

Juice of 3 limes

1 tbsp Dijon mustard

2 tsp paprika

Salt and freshly ground black pepper

175g couscous

1 tbsp olive oil

6 tbsp fresh herbs (e.g. parsley, chives, mint and coriander, chopped)

2 tomatoes, finely chopped

Juice of 1 lemon

Instructions

  1. Cut the chicken into bite sized pieces and place in a bowl with the honey, lime juice, Dijon mustard and paprika. Season well and allow to marinade for at least 15 minutes.
  2. Meanwhile, prepare the couscous by placing in a bowl and pouring over 250ml boiling water and the olive oil. Cover and allow to stand for 20-30 minutes, fluffing the grains with a fork halfway through. Add the chopped herbs, tomatoes and the lemon juice. Season well and set aside.
  3. Place chicken on a grill rack under a medium-hot grill and cook for 3-4 minutes on each side until it’s cooked. Serve chicken immediately with couscous.