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Kamis, 19 September 2019

5 Spice Chicken, Broccoli and Dukkah Salad

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http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com

















http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com






Try this fresh, simple and flavour-packed 5 spice chicken and broccoli salad with a green sauce made with avocado and Greek yoghurt for a satisfying, low-calorie and gluten-free meal.


SaladAvocado Dressing

  • 350 g Chicken breast fillets, diced
  • 1 tsp Chinese five-spice
  • 1 tsp Potato starch
  • 1 tsp Lemon juice
  • 4 tsp Olive oil
  • Salt and pepper
  • 300 g Broccoli, cut into florets
  • 2-3 tbsp Almond dukkah
  • 80 g Arugula or baby spinach
  • 1 Sweet pointed pepper, sliced into rings
  • 2 tbsp Dried cranberries

  • 1 Avocado, chopped
  • 2 tbsp White wine vinegar
  • 1 Garlic clove, roughly chopped
  • 1 tbsp Lime juice
  • 2 tbsp Walnut oil
  • 50 g Greek yoghurt
  • 1 Green onions, thinly sliced
  • A handful of basil
  • Sea salt


  1. Place everything for the dressing in a blender. Process until smooth. Season with salt and refrigerate for 1 hour.
  2. Place diced chicken in a bowl. Add in 5-spice, potato starch, lemon juice, 1 teaspoon of olive oil, a pinch of salt and pepper. Mix well and set aside for 10 minutes.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium- high heat. Cook marinated chicken for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover loosely with foil.
  4. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH for 2 minutes or until bright green and tender. Toss with the remaining 1 teaspoon olive oil.
  5. Place almond dukkah in a pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add chicken and broccoli and toss for 1 to 2 minutes or until coated. Place arugula, sweet pepper rings and dried cranberries on a serving plate. Top with chicken broccoli mixture. Serve with avocado dressing.





http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com





Tandoori Spiced Baked Chicken

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http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com






This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.



  • 1,5 kg Whole chicken, trimmed, washed, dried
  • 30 g Butter, cut into small pieces
  • 1 tbsp Olive oil
  • 20 Sage leaves
  • 3-4 Rosemary sprigs
  • Salt
  • 1 tbsp Tandoori masala spice mix
  • 2 Red onions, cut into wedges
  • 1 kg Hokkaido pumpkin, chopped

  1. Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
  2. Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
  3. Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
  4. Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).





http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com





Tri-coloured Quinoa Rice Paper Rolls

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Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.



  • 100 g Tri-coloured quinoa, rinsed
  • 200 ml Water
  • 1 tsp Gluten free tamari plus extra to serve
  • 10 Rice paper sheets
  • 200 g Leftover roasted chicken breast, thinly sliced
  • 1 Sweet pepper, deseeded and thinly sliced
  • 1 Fresh red chilli, thinly sliced diagonally
  • Fresh parsley, cilantro or mint leaves

  1. Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
  2. Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
  3. Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.





http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com





Black Rice with Cauliflower Hummus

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Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.


Black Rice with Leftover ChickenCauliflower Hummus

  • 200 g Black rice
  • 450 ml Water
  • Leftover roasted chicken, diced
  • 2 tsp Olive oil
  • 1 tsp White balsamic vinegar
  • Salt and pepper

  • 700 g Cauliflower, trimmed, cut into florets
  • 3 tbsp Olive oil plus extra to drizzle
  • 2 tsp Cumin powder
  • 2 Garlic cloves, chopped
  • 3 tbsp Tahini
  • 60 ml Lemon juice
  • 60 ml Warm water
  • Sumac, to serve
  • Dried barberries, to serve
  • Arugula, chopped, to serve
  • Sesame seeds, toasted, to serve

  1. Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
  2. Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
  3. To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side.





http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com





Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken

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Lamb's lettuce, also known as corn salad or m�che, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.


SaladDijon Vinaigrette

  • 2 medium Soft boiled eggs, peeled and halved
  • 2 Ripe yet firm persimmons, peeled and sliced
  • 80 g Lamb's lettuce (you can use baby spinach or watercress)
  • 150 g Grilled chicken leftover, sliced
  • 50 g Macadamia nuts, roasted and salted
  • 50 g Dried cranberries

  • 45 ml Olive oil
  • 15 ml Macadamia oil
  • 40 ml Apple cider vinegar
  • 1-2 tsp Dijon mustard
  • Sea salt
  • Fresh ground peppers


  1. Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
  2. Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
  3. Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.





http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com





Crisp Roasted Duck

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http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com






A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.

The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!







Gravy

  • 1 x 2-2.2 kg Duck
  • Sea salt
  • Freshly milled peppers
  • 1 bunch Thyme
  • 1 Organic lemon, quartered
  • 750 g Brussels sprouts, trimmed, washed and dried

  • 2 tbsp Spelt flour
  • 150 ml Chicken broth or water
  • 50 ml Port or Marsala


  1. Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  2. Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together -- be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
  3. Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  4. Lower the temperature to 190C/375F. Turn the duck breast-side up and fill the roasting pan with another cup of water. Continue cooking for a further 60-70 minutes until golden brown and crisp.
  5. Brush the duck occasionally with dripping from the roasting pan. 20 minutes before the duck is done, add the Brussels sprouts into the roasting pan and toss with the duck dripping and cook until tender.
  6. Remove duck and Brussels sprouts on a large serving plate. Cover with a tin foil to keep warm.
  7. Scrape the duck fat and juice from the roasting pan and pour into a pan. Add in spelt flour and stir with a wooden spoon until slightly thickened. Add in chicken broth and port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally.
  8. Shred or carve up the duck, and serve with roasted Brussels sprouts and gravy.






http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com







Hokkaido Coconut Soup

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http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com






Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.



  • 1 tbsp Coconut oil
  • 1 Large shallot, coarsely chopped
  • 30 g Fresh ginger, peeled, coarsely chopped
  • 1.5 kg Hokkaido or other squash, deseeded, chopped
  • 400 ml Coconut milk
  • 400 ml Chicken broth or water
  • 1 Lime, juiced
  • Salt and pepper
  • 300 g Roasted duck breast, sliced
  • Parsley for garnishing
  • Desiccated coconut flakes for garnishing
  • Pomegranate seeds for garnishing


  1. Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
  2. Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
  3. Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.





http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com






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