Omg a serious flavor explosion with no added oil, this totally hits the spot on the weekend with an ice cold beer! Lamb is a great source of iron and this is finger licking good!

INGREDIENTS
Ready in 1 hour 10 min
Serves 5-6
12 lamb cutlets
250g yogurt
½ a lemon juiced
tsp garam masala
½ tsp turmeric
1 heaped tsp salt
½ lemon, juiced
1 ½ inches of ginger
4-5 garlic cloves, peeled
3-4 chilies, depending on your level for heat!

METHOD
To the yogurt add the garam masala, turmeric, salt and squeeze 1/2 a lemon. In a food processor add the ginger, garlic and chilli’s and whizz, add this to the yogurt mixture.

Mix in about 12 lamb chops and marinate for 4hrs or overnight. Before cooking bring the meat to room tempreture to avoid chewy lamb. Place the lamb on a flat on baking tray and place in a pre-heated oven at 200c for 10min then lower to 150c for further 50 min. Add a healthy sprinkle of coriander and enjoy x

Burger’s with some attitude!

Who doesn’t like a good burger? I use lean lamb mince for a good source of iron and a double helping of yumminess! Swap your chips for sweet potatoes and you have yourself a serious helping of potassium and B vitamins….sweet!

INGREDIENTS
For the chips
4 large sweet potatoes
coconut oil
salt, pepper and rosemary to season
For the burger
250g lean mince lamb
1 medium sz onion, diced
3-4 garlic cloves, crushed
1 tsp garam masala
1 tsp cumin seeds
1 tsp smoked paprika
1 heaped tsp salt
handful of corriander

METHOD
Sweet potato chips kick the schzel out of potato chips. Amazingly satisfying, with over 400% of you daily vit A requirement as well as fibre, potassium and more nutrients and less calories than your regular potato. However I don’t want to diss potatoes as cant say I don’t love a good spud! For the chips throughly wash and roughly chop the sweet potato into large chips. Grease a large baking tray with coconut oil and spread the chips out evenly. Season with Himalayan pink salt, pepper and Rosemary, place in the oven on 180c for 45min.

For burger dice 1 onion, add the garlic garlic’s,  garam masala, cumin seeds, salt and  smoked paprika, and 250g the mince lamb to a mixing bowl, mix thouroughly.  Crack 1 egg and whisk in a separate small bowl and add about half the egg to the mince, making sure the mixture is not to wet.Finely chop the coriander and mix in, bind together and make burgers. Cook on a griddle or Forman grill and serve. I do like a bit of Mayo with paprika with my chips!

Check out my salsa recipe in ‘for sharers’ section…totally hits the spot!
Photographed next to my blooming gorgeous geraniums.

Seriously love Middle eastern food second fav after Indian oh and Tai and of course Japanese, not forgetting Italian! This recipe is sooo easy and with knock out flavour. Love chicken quick, easy and kids love it, great for your muscles too. Bulgur wheat is awesome, a complete whole wheat, good source of protein, iron and vitamin B-6. This recipe feeds about 4 but I double the chicken as its great for the next day. For best results and to make life easy do the chicken the night before…put on some samba beats, music always makes you groove in the kitchen and your chicken tastes better.

 

INGREDIENTS
Serves 4
For the chicken
400g Chicken breast, cut into 1 inch chunks
3-4 cloves of garlic, crushed
1tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 heaped tsp salt
½ lemon juiced
2 tblsp coconut oil melted
4 tblsp plain yogurt
Coriander, handful
For the tabbouleh
1 small cup bulgar wheat to 2 parts boling water
Coriander, handful
Mint, handful
½ cuecumber
2 tomatoes
1 small red onion
½ lemon, juiced
Olive oil
Salt and pepper to taste

METHOD
For the chicken you need about 400gr chicken breast cut into strips. In a big bowl add the crushed garlic, 1 tsp of the following: ground coriander, ground cumin, , ground cardamon, smoked paprika, 1heaped tsp salt, juice of 1/2lemon, 3 tbls coconut oil (melted), 4tbls plain yogurt, pepper to taste and chopped coriander add the chicken strips give it a good mix and place in the fridge over night.

I would recommend marinating the chicken the night before to make it easier and more flavorful.  Take the chicken out of the fridge and leave for about 15 min then place in the oven covered with foil for 45min 200c.

Next the tabbouleh; bulgur wheat is just like cooking couscous, 1 cup of bulgur to 2 parts boiling water. Place the bulgar wheat on a flat bottomed dish and pour the boiling water over the top and cover, forking through occasionally (cooks through in about 15 min). In a separate bowl finely chop the following; coriander or parsley, mint,  tomatoes, cucumber (seeded), 1 small red onion, just before serving add Himalayan pink salt, juice of 1/2 lemon and olive oil.

Seriously full on flavorsome food…

To Soothe your soul when your feeling under the weather. The weather turned grey and so did I… This ginger and chicken broth will nourish you from the inside and warm your bones…this is a take on my mum’s veggie version that always made me feel better.

INGREDIENTS
1 tble sp coconut oil
1tsp cumin seeds
½ tsp turmeric
1 tsp of salt
4-5 garlic cloves, crushed
½ inch of ginger (or a bit more if you love ginger like me)
½ tin tomatoes
1 ½ pints water
400g chicken breast (the pre cut into strips chicken makes it easier)
200g broccoli (I like long stem)
200g peas (I use frozen)
200g sliced mushrooms
2 large handfuls of spinach

METHOD
To start put the kettle on…to a pan add the coconut oil, cumin seeds, once it’s starts sizzling add the crushed garlic cloves. Whizz up the ginger in a blender then add to the pan. Keep stirring so it doesn’t burn or stick and keep on a medium heat. After about 3-4 min add the tomatoes, turmeric and salt (to taste). Stir and add the boiled water to the pan. Bring to boil then simmer for 5 minutes. Cut the chicken into roughly 1 inch chunks and add to the broth, simmer for 5 min then add the veg. Be creative, this is your chance to get your five or seven a day! I used broccoli, mushrooms, peas and spinach and cook for a further 5-10 minutes until chicken is cooked…for veggie version don’t add the chicken.

It was a wet and grey Sunday and I wanted some sunshine in my roast… So I  jazzed up my roast chicken with Autumn veggies with a burst of mediterrananean sunshine and a double helping of Miles Davies.

Once cooked, a sprinkling of pomegranate seeds…brightened up this rainy evening. Better still Jai said its ‘the best chicken I’ve ever eaten’!

INGREDIENTS
Prep time 20min
Cook time 1 hour 45 minutes
Serves 4-5
2kg whole chicken
1kg of sweet potatoes, scrubbed and roughly cut
250g parsnips, peeled and quartered long ways
200g carrots, scrubbed and quartered long ways
200g mixed olives (I use jarred, its cheaper!)
½ a pommegrante, seeded
fresh rosemary sprigs and thyme, handful
2 lemons, unwaxed
1 bulb of garlic, broken into cloves with skin on
olive oil
maple syrup (optional)
salt and pepper

METHOD
Preheat oven to 190c. Rub the chicken with olive oil a generous amount of salt, freshly ground pepper and half of the rosemary. Avoid cooking the chicken when you have just taken it out the fridge as this will result in a chewy texture. I like to take out the chicken season, put it to one side and prep the veggies.

Prep the veg as described and layer on a large baking tray that will fit the chicken in too. Add the olives rest of the rosemary, half of the thyme to the veg and a generous glug of olive oil and seasons with salt and pepper (I some times like to drizzle the tiniest bit of maple syrup on my veg (brings out the sweetness and is heavenly!)

At this point you probably wont be able to see the bottom of the baking tray. Add the chicken in the middle on the top of the veggies. Scatter over half the garlic, putting the other half in the cavity along with the rest of the thyme. Prick the lemon all over using a sharp knife and pop in the microwave for about 30 seconds. OMG this will just ooze out that gorgeous lemony flavor. Place the lemon inside the cavity. Juice half a lemon and drizzle over the top

Pop in the oven at 200c and cook for about 1 hour and 30min. With chicken always check that the juices run clear and there is no pinkness. Leave to rest for 10 minutes and enjoy this feast with family and friends.