Mexican Style Chicken

Mexican Style Chicken

After a few drinks we were craving spicy food hence the decision to make this meal for dinner. It has a lot of components but is pretty easy to prepare. Probably not authentic Mexican, but is my version and it is absolutely delicious. Great combination and great flavours.

Ingredients

Chicken

500g chicken fillets
1 large red chili, finely chopped
3 cloves garlic, finely chopped
1 tbsp paprika
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
juice of 1 fresh lime

Method

Mix all the ingredients together and marinate the chicken for 30 minutes. Once marinated place in a pan and cook until the juices have dried out, the chicken is cooked and has a bit of a char on it.

Guacamole

2 soft ripe avo’s, finely chopped
1/4 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1 tsp white wine vinaigrette
juice of 1 fresh lime

Method

Add all the ingredients to a food processor and process until chunky but not big pieces. If you prefer for it to be smooth, just process for longer. I like it to have a bit of texture, so as you will see in the photo, it is still quite chunky.

Tip – If you do not have a food processor, throw all the ingredients into a Ziploc bag and use a rolling pin. Bit time consuming, but works just as well and you can cut off a corner and use it as a piping bag.

Salsa

1/2 red onion, finely chopped
1 tomato, finely chopped
1/2 large red chili
juice of 1/2 fresh lime
salt and black pepper to taste

Method

Mix together and serve all the above together with some fresh lettuce of your choice and a dollop of sour cream. Enjoy the meal! It is amazing.

Advertisements

Steak & Broccoli Salad

Steak with Broccoli Salad

What a wonderful meal to end off a long day, filling and yummy.The broccoli salad is a perfect dish to serve with the steak as the flavours are very complimentary. Serve this combination with a nice glass of red wine to complete the package. A delicious package indeed.

Ingredients

Steak & Gravy

2 x 300g rump steaks
1 tsp salt
2 tbsp olive oil
1/2 cup water
1 tbsp flour
1 tsp ground black pepper

Method

Pre heat the oven to 200 degrees Celsius. Rub the steak with the salt, heat oil in a pan and brown the steak on all sides. Remove from the pan and cook in the preheated oven until it is cooked to your preference. I cooked mine for approximately 20 minutes. Once the steak is removed from the pan, add the rest of the ingredients to the pan of steak juices and cook on a low heat stirring to create the gravy.

Broccoli Salad

1 head of fresh broccoli
200g bacon chopped
1/2 tsp dijon mustard
1 tsp white wine vinegar
1.5 tbsp olive oil
salt and black pepper to taste
parmesan cheese shavings to serve

Method

Cook the bacon in a pan until crispy and set aside. Place the broccoli in a pot, boil water in a kettle and pour it into the pot. Leave the broccoli in the pot for approximately 8 minutes. Do not turn on the stove, this way they will heat up but stay crispy and keep the beautiful green colour. In a small bowl mix together all the remaining ingredients except for the cheese to make a dressing. Once the broccoli is removed add it to a bowl with the bacon, mix in the dressing and serve with the parmesan cheese on top. Very easy and very tasty meal. Enjoy!

Meatballs stuffed with Mozzarella in a BBQ Sauce

Meat Balls stuffed with Mozzarella

Meatballs are so diverse which is what makes it so interesting. You can use different spices, different meats, different sauces or just serve it on its own, the possibilities are endless. This dinner was inspired by a snack we had at a bar yesterday. Now who said you cant learn anything from a bar? I prefer to use dry spices when making meatballs as it does not affect the texture of the meat but still adds enormous amounts of flavour. Hope you all enjoy it.

Ingredients

Meatballs

400g beef mince
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp sea salt
1 tsp ground black pepper
1 egg
1/4 cup dried bread crumbs
18 1×1 cm cubes of mozzarella

Method

Combine all the ingredients except for the cheese and mix well. Now comes the dirty part! Using your hands take some of the mince mixture, make a slight hole and insert a cube of cheese, then proceed to roll the meatball into a ball shape. They should be about the size of a golfball to be able to get out around 18 meatballs. Once rolled, put them in the freezer for 30 minutes. Remove from freezer and fry in a heated pan with a little bit of oil until all sides are browned.

BBQ Sauce

1 cup of tomato sauce (ketchup)
1 tsp brown sugar
2 tsp white vinegar
1 large onion finely chopped
2 tsp Worcester sauce
1.5 cups of water
2 tbsp tomato paste
1 tsp chilli powder
1 tsp onion powder
1 tbsp olive oil
salt and pepper to taste

Method

Heat the oil in a pot and add the onions. Fry until they start going translucent and the add the dry spices. Stir and cook for about 2 minutes and then add the remaning ingredients to the pot. Bring to boil, once it starts to boil turn down the heat and allow to simmer for 45 minutes. Add the cooked meatballs and allow to cook for a further 30 minutes. Serve hot with some roast veg.

Salad & Roast Chicken

Roast Chicken & Salad

So, the roast chicken was left overs from the weekend. We unfortunately could not take a photo of it at that stage because for one, we were entertaining a lot of people, two – it was pouring down with rain and all the people squeezed in on the patio was chaos, three – everyone was starving. I love this salad, very easy but so tasty and I thought that it would work perfectly with the chicken as a lunch. Because of all the flavours in this salad, I do not use a salad dressing. Maybe a bit of fig balsamic vinegar, or just as it is.

Ingredients

Chicken

1 whole chicken
1/4 cup paprika
1/3 cup chili powder
2 tsp cayenne pepper
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tbsp dried thyme
2 tbsp dried coriander leaves
8 sprigs of fresh thyme
1 whole lemon

Method

Mix all the spices together and give the chicken a good rub all over. This is a dry rub and no oil is used. Place the whole lemon and the fresh thyme in the cavity of the chicken so that it is half sticking out. We roasted the chicken in a weber, but you can also do it in a preheated oven. Either way, cooking time is approximately 2 to 2.5 hours. The oven should be preheated to 190 degrees celcius, and place the chicken in an oven dish so that the juices can run down and cook the chicken as well. Turn the chicken over after one hour so that both sides can cook in the juices. In the weber, place the chicken in a foil dish on top of the upper grid, and same as the oven, turn it over after one hour.

Salad

1 packet of mixed herb lettuce
1 small bottle of capers
1 bottle of sun-dried tomatoes, oil drained
1 block of Danish feta, crumbed
1 red onion, thinly sliced

Method

Just add all the ingredients together. I cut the sun-dried tomatoes into smaller pieces. Tip from me: When I make a salad I do it in layers. I do a layer of lettuce followed by a layer of all the ingredients and repeat this again. This way all the goodies is not only at the top, and people dishing up last wont be stuck with just lettuce. This really works very well. Also, this way your salad looks pretty and no need to toss before serving. Hope you all enjoy this recipe.