five spice chicken, avocado & macadamia salad with confit garlic mayo (keto)

this salad is inspired by one i tried at vault 21 in dunedin, new zealand.

the flavours were just incredible, its a salad on steroids – so i knew i had to try my hand at replicating it.

and this is perfect – just like the original.   there is no doubt itll make an impact at your table!

its easy to make.  the effort is in the confit garlic mayo, but please.. pretty please, please make it yourself… the flavour cant be replicated by store bought mayo… i promise itll be worth it and the fam will be impressed!

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mexican chicken thighs, with chipotle slaw, avocado & fresh coriander

mexican is a favourite in our house… this dish is bursting with flavour and any heat from the chipotle or mexican seasoning is tamed by the avocado (cheese & sour cream – optional)…

this recipe is a great weeknight option – its nutritious, full of vege, good fats and protein… and the best part – from start to finish, its only a 20 minute ordeal.

part of the efficiency is due to the use of two pre-prepared ingredients (slaw and seasoning)….  now i am not usually a huge supporter of this option BUT these are ones i trust because they dont have any ingredients i dont know… and thats always a good sign!

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harissa chicken, with mango, roasted carrot, feta and spinach

harissa is a beautifully balanced spicy paste with garlic, chilli, roasted red capsicum and spices.  its absolutely delicious.

in this dish harissa is used as a marinade for the chicken.  the spiciness of the chicken balances beautifully with the sweetness from the mango, and the warmth, savoury notes of the roasted carrot.

this salad feels gourmet, its bound to please but its really really easy to make – especially if you buy yourself a really good harissa paste…. look at the ingredients and make sure they are as pure as possible.  you should know every ingredient that goes into it! i use sabato.

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paprika, lemon & thyme chicken

that striking colour is from the paprika (not chilli!) doesnt it make you want to dive straight in?

this is a warming broth, with a surprising flavour – lemon and thyme are a match made in heaven and alongside the earthiness that comes from the paprika, its a stunning dish.

if you dont like coriander (first up, what is wrong with you!? haha :-))… basil would be beautiful with this as well.

im not eating carbs at the moment which is why this comes solely as a broth, but you could stretch it further by cooking up some jasmine rice or serving it with some crusty bread to dip in the broth.

yum.

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moroccan chicken, with basil, grilled apricot, mozzarella, toasted almonds and sugar snap peas

a roaring success.  this is easy to put together and wham bam, thank you mam, the flavour will suggest otherwise ….

the key to success on this baby is the strength of marinade in the chicken – depth is created with the touch of chilli, cinnamon and ginger, all balanced stunningly with my usual marinade faves – garlic, cumin, coriander …..

the grilled apricots match perfectly…. each bite of chicken will have you craving a slice of apricot to be on the fork too………………. so get into it.

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spicy chicken kebabs with watermelon, mint, gouda, tamari almonds, and rocket salad

bloody hell, this was a beautiful dish…

the chilli kick of the chicken fires up savagely in your mouth, but is quickly extinguished by the cool and crisp of the watermelon. the nuttiness and creaminess of the gouda cheese, is matched perfectly by the salty almonds…..  and right there alongside it, the mint brings an explosion of palate cleansing freshness.

this is an absolute favourite, it will be yours too.

option: if you don’t have access to soy (tamari) almonds, use toasted almonds and replace the gouda with feta – youll get the same balance of flavours!

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Chicken salad, cucumber, chilli, thai herbs, ginger and lime dressing (inspired by Chinwag – Christchurch)

nothing else can match the fresh, explosive flavour of a thai salad… and the one i had at chinwag in christchurch on a hot, blustery dry summers day was just that… and it hit the spot.

boy was it spicy… (which i love) but not at the expense of all the other trademark thai flavours. perfectly balanced and satisfying, i had to give it a whirl.

there are a few deviations from chinwags offering – i didnt have lemongrass at home, so used ginger in the dressing instead.  and i couldnt get fresh squid, so there is chicken which i bathed in its own sticky marinade so it would get a great flavour crust on it.  the chicken ended up contrasting with the chilli in in the dressing perfectly.

this is something you can smash together in about 45mins if you need to.  it will take longer if you want the chicken to marinate longer.

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