Recipe to come… ☺️
Roasted kumara
The perfect snack - delicious hot or cold. ☺️
Roasted purple and orange kumara with dried chives and lots of Himalayan salt! What a great snack to pick away at, or thrown some mesclun, grilled haloumi and spring onions with a bit of balsamic…delish.
When preparing, give them a good scrubs and removes the knobbly bits, but leave the skins on, they’re good for you too.
Hassleback Chicken
Recipe courtesy of Hello Fresh. A quick and easy chicken recipe from prep to plate in 30mins!
Don’t be afraid to change out ingredients for a different taste each time you make this recipe too.
INGREDIENTS
4 skinless, boneless chicken breasts
2-3 truss tomatoes
1 cup of grated cheddar or tasty cheese
dried oregano to season
salt & pepper to season
METHOD
Preheat oven to 180º.
Score each chicken breast about 5 times, 1 cm apart, make sure you don’t cut right through. Season lightly with salt. Lift onto a lined oven tray.
Spread pesto into the scored slices.
Slice tomatoes, and halve again so you are left with semi-circles. Slot these into the scored slices.
Top with grated cheese and season with oregano and cracked pepper.
Pop in the over for approx 15-20 minutes until the chicken juices run clear. Let the chicken sit for 5 mins before serving.
Don’t be afraid to try different cheese, like blue vein, emmental, smoked cheese, feta. Also other ingredients like olives, basil leaves, prosciutto, parma, salami, sun-dried tomatoes, flavoured butters etc.
Bon appetit.
Wontons
Probably the easiest Wontons you’ll ever make, and hands-down the most delicious.
Inspiration for this recipe came from the recipe book China, published by Phaidon, who are bringing out incredible books based on a specific country’s cuisine. These are fantastic books; so far I have China, Japan, France, USA and Spain, watch out for more incredible recipes!
INGREDIENTS
One packed of 100 Wonton wrappers [there’s not point making these, they’re so cheap to buy.]
300gm lean pork mince, preferably freedom farmed please.
50-75gm fatty pork mince, this is great for flavour.
250gm finely dice Barbecued Pork from the Chinese grocer, alternatively you could use Chinese sausage, again from the Chinese grocer.
2 tsp sugar
1 tsp Cornflour
2 tsp Soy Sauce
Pinch of salt
White Pepper to season
Oil for deep frying
METHOD
Wash your hands thoroughly and massage all ingredients together. Let the mixture rest for about half an hour to allow the flavours to come together.
Add your oil to your fryer or pan and heat. My deep fryer I turn on to 180º celsius.
Get a shallow glass of water ready to wet the edges of the the wrappers.
Start by taking a wrapper, and in centre drop about half a teaspoon of mixture, run a wet finger around the edges of the wrapper, pick up the wonton, gather the sides up around the mixture, sealing it in with a bit of a twist. This is important as they can open up when frying.
Drop a bit of wrapper in to the oil to check the heat, it should rise almost straight away. Once you’re at the right temperature, cook your wontons, I normally do about six at a time, for roughly 2-3 minutes. You’ll see them browning up quite nicely. Check one before you cook the rest to make sure your oil is at the right temperature and you cooking right through your wontons.
Serve hot with your choice of sauce there are so many good ones out there these days!
The wontons are also pretty good cold the next day . . . if they last that long . . . enjoy.