Portuguese piri-piri chicken

Portuguese piri-piri chicken

Ingredients (6 servings) 1.3kg whole small fresh chicken 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon brown sugar 2 teaspoons ground paprika 2 garlic cloves, crushed 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon ground coriander ½ teaspoon dried chilli flakes Lemon wedges, to serve Method Place the chicken, breast-side…

Marinated red cabbage slaw

Marinated red cabbage slaw

A zesty coleslaw made with red cabbage. Allow 3 hours marinating time for the flavours to mature. Ingredients (6 servings) ½ small red cabbage, thinly sliced 1 red onion, thinly sliced ½ cup (75g) raisins 1 tablespoon caster sugar (optional) ¼ cup (60ml) balsamic vinegar ¼ cup (60ml) extra virgin olive oil 1/3 cup (35g)…

Slow-cooked lemon-paprika beef

Slow-cooked lemon-paprika beef

Ingredients (8 servings) ±1.4kg beef topside roast 1 tablespoon olive oil 2 teaspoons cumin seeds 2 teaspoons coriander seeds 2 dried bay leaves 1 tablespoon sweet paprika Chilli sauce 1/3 cup extra virgin olive oil ¼ cup lemon juice ¼ cup chopped fresh flat-leaf parsley leaves 2 garlic cloves, crushed 1 teaspoon dried chilli flakes…

Easy summer salsa

Easy summer salsa

Ingredients 2 ripe mangoes 1 small red onion, finely chopped 1 small fresh red chilli, halved, deseeded, finely chopped ¼ cup fresh coriander leaves 1 tablespoon olive oil 1 tablespoon fresh lime juice Salt and pepper, to serve Method Remove the cheeks from mangoes. Peel and discard the skin. Chop the flesh into 1cm pieces.…

Portuguese-style chicken

Portuguese-style chicken

Ingredients ±2 kg Whole Chicken twin pack (2 x 1kg chickens) 1 tbsp olive oil 2 cloves garlic crushed 1 tbsp dried oregano 2 tsp sweet paprika 1 tsp cayenne pepper 1 tsp salt 2 lemons quartered Method Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side…

Chicken, olive and rosemary hotpot

Chicken, olive and rosemary hotpot

Ingredients (4 servings) ¼ cup plain flour 4 small chicken breast fillets, skin removed 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 cup Chicken stock 400g can chopped tomatoes ½ cup pitted olives 2 tablespoons rosemary leaves, roughly chopped Method Preheat oven to 170°C. Place flour, and salt and…

Bean and rocket salad

Bean and rocket salad

Ingredients (6 servings) 2 x 300g cans four-bean mix, rinsed and drained 400g can chickpeas, rinsed and drained ±250g cherry tomatoes, halved ±125g baby rocket 2 tablespoons red wine vinegar ¼ cup (60ml) olive oil 2 teaspoons wholegrain mustard Salt and cracked black pepper Method Place the four-bean mix in a large bowl with the…

Chicken saganaki

Chicken saganaki

Ingredients 1 tablespoon olive oil 8 chicken fillets, trimmed, halved 1 brown onion, chopped 3 garlic cloves, sliced 150g cup mushrooms, halved 2 zucchini (baby marrow), thickly sliced diagonally 400g can crushed tomatoes 1 cup (250ml) chicken stock ½ cup (80g) pitted olives 50g fetta, crumbled Oregano leaves, to garnish Method Heat the oil in…

Macadamia-crumbed fish fillets

Macadamia-crumbed fish fillets

Ingredients (4 Servings) 145g (1 cup) whole unsalted macadamia nuts 1 tablespoon plain flour ¼ teaspoon salt ¼ cup loosely packed fresh continental parsley leaves 2 egg whites 4 (about 175g each) white fish fillets (such as Hake) 1 tablespoon vegetable oil Method Place the macadamia nuts, flour, salt and parsley in the bowl of…