O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.
Makes 2 servings
2 chicken breasts
2 tbsp peanut butter (smooth or crunchy…your choice)
1 tsp honey
1 tbsp soy sauce
1 clove garlic, minced
1 tbsp chilli paste
1/2 cup almond milk
1 red pepper – chopped
Salt & pepper to season
handful of coriander finely chopped for garnish
2 tbsp chopped peanuts for garnish
- Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
- Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
- Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
- Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely! This will soon be a staple recipe in my household I think.
You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.
Makes enough for 4 people
For the Chicken Thighs and marinade:-
500g chicken thighs cut into strips
2 tbsp soy sauce
1 tsp cornflour
1 tbsp peanut oil
For the Sauce:-
1 tbsp balsamic vinegar (good quality one)
80g peanut butter – crunchy
1 tsp soy sauce
2 tbsp sesame oil
1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)
2 tbsp peanut oil
2 red chillies – chopped finely or 2 tsp dried chillies
4 spring onions – finely chopped
2 garlic cloves – crushed
1 inch root ginger, finely chopped
- For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
- Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth.
- Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
- Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.
- Serve with your choice of accompaniment.
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
- Preheat oven to 230 deg and line a baking tray with non stick paper
- Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
- Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
- Sprinkle the paprika onto the egg whites
- Bake in the oven for approx 3-4 mins
- Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
- Bake for a further 2-3 mins
Nothing like homemade Guacamole. Here is my classic recipe that never fails to impress.
2 tbsp finely chopped white onion
1 tbsp fresh chopped red chilli
1/2 tsp salt (Kosher)
Handful of chopped parsley
1 large avocado
- Finely chop the onion, very finely
- Add the salt, parsley and chilli and mix
- Mash up the avocado lightly so you still have some chunky bits and add to the mixture
- Cut the Lime in half and squeeze the juice into the mixture. Mix together and serve. Yum!
Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.
Makes 2 servings
1 packet of Cauliflower Rice
1/2 tin of tomatoes
1 tin of tuna in spring water (or any you like)
1/2 cup of sweetcorn
1 tbsp soya sauce
1 tsp turmeric powder (classed as a superfood)
1 tsp cumin
1 tsp chilli powder
chopped parsley to serve
- Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
- Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
- Serve with some fresh parsley. Yummy! and Healthy!
Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.
Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)
2 tbsp of Beetroot and Apple Chilli Relish
Assorted Vegetables to serve
1 Pepper (Colour of your choice)
- Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
- Using a microwave on high level cook the haggis for approx 2 mins per 100g.
- Mash up and stir in the relish until mixed through.
- Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!