Sunday, 15 November 2015

Mexican Open Omelette

Mexican Open Omelette

  • 2 tsps olive oil
  • Handful of chopped jalapeño peppers
  • 1/2 diced red onion
  • 1 clove of garlic minced
  • Handful of cherry tomatoes, halved
  • 4 eggs, whisked
  • Handful of chopped coriander 
  • Handful of crumbled feta & cheddar cheese

Method:-
Heat the oil in a medium sized frying pan.  Add the onion and sauté for 3 minutes then add the garlic and tomatoes and sauté for a further 3 minutes.  Once done transfer to a plate and leave to one side.  

Preheat your grill to high.  Return the pan to the stove, add the whisked eggs and cook for around 5 minutes.  Cover the omelette with the cheddar cheese and place the pan under the grill until the cheese has melted and the omelette has puffed up slightly (remember to make sure the handle of the frying pan is outside the oven).  Transfer the omelette to a plate, scatter over the tomato and onion mixture along with the jalapeños, feta and coriander.

This was a late breakfast which was quick and easy to make and oh so tasty.  I drizzled some Kankun habanero and jalapeño sauce over the top for an extra zing.  An ideal recipe for breakfast, lunch and dinner.  Avocado would be great with this as well, unfortunately the "perfectly ripe avocados " I had ordered were far from ripe!  Oh well, there is always next time.

Thursday, 12 November 2015

Griddled Chicken with quinoa Greek salad


Griddled Chicken with quinoa Greek salad

  • 225g quinoa
  • 25g butter
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove crushed
  • 400g chicken mini fillets
  • 1 ½ tbsp. extra-virgin olive oil
  • 300g vine tomatoes, roughly chopped
  • Handful pitted black Kalamata olives
  • 1 red onion finely sliced
  • 100g feta cheese, crumbled
  • Small bunch of mint leaves, chopped
  • Juice and zest ½ lemon

 Method:-
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile mix the butter, chilli and garlic into a paste.  Toss the chicken fillets in 2 tsp of the olive oil with some seasoning.  Lay in a hot griddle pan and cook for 3-4 minutes each side or until cooked through.  Transfer to a plate, dot with the spicy butter and set aside to melt. 

Next tip the tomatoes, olives, onion, feta and mint into a bowl.  Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, season well.  Serve with the chicken fillets on top, drizzled with any buttery chicken juices. 

This is a nice light zesty dinner with scope for chopping and changing the ingredients to suit your own taste.  As an addition I added some rocket to the dish, you could also add roughly chopped cucumber.  The recipe is courtesy of BBC goodfood