I love me a chicken salad, it’s the one thing I make or order from cafes quite regularly. This one is a little different though; spicy roast chickpeas give the salad a lovely crunch and flavour. The crisp salad, herbs, flavoursome chicken pieces with a bit of parmesan made this a lovely lunch last week. I stuffed[read more…]
This is a spicy and flavourful Jamaican dish which is a combination of a fresh and dry rub over hearty chicken legs. If you buy chicken with the skin on, you’ll get a crispy skin thing happening however I prefer not to eat chicken skin. I also roasted it in the oven; I have eaten Jerk[read more…]
Whenever I throw together a casserole I always seem to under-estimate the ingredients – moral of the story, find your biggest cast iron casserole dish for this recipe, around 6 litres or so, or even halve the recipe if there’s only a couple of you (we were eating chicken casserole for days! Not a hardship but in retrospect[read more…]
Along with the lovely cinnamon sugar and vanilla cinnamon shakes I received a couple of weeks ago, Jonathan also sent me the Red Ape Organic Rasta Shake which is a delicious Jamaican spice mix perfect for chicken and rice dishes. This spice mix includes garlic, onion, thyme, ginger, allspice, red chili pepper, black pepper, salt,[read more…]
Although I make ye olde basic curries quite regularly (chicken stock, coconut cream, chilli paste), I don’t do fancy Asian cooking very often because although I love it (Thai, Indian, Chinese and Japanese cuisine are among my favourite foods), I can’t do this type of cuisine justice in the same way they’re traditionally cooked by those folks[read more…]
I loved this hearty sandwich I made using some of this roast chicken I made on a Sunday a couple of weeks back. A classic chicken salad recipe, it combined the flavoursome, savoury roast chicken with crunchy, sweet, tart, creamy and fresh ingredients, all piled onto some toasted, rustic bread rolls.
A cheerful Sunday night meal which was easy and tasty – roasted spice and herb rubbed chicken with vegies and chorizo. I used chicken thighs which are marvelous for roasting but you could always use chicken drumsticks, breast or a mixture.
Happy middle of the week and … here’s an awesomely crunchy, creamy, zesty and simple sandwich to keep you going. For future reference – tiger bread shall forthwith be known as giraffe bread. That is all. Club sandwich: Tiger bread, toasted and buttered Ranch dressing Left over spicy avocado dip Take-away barbecued chicken breast Fresh avocado, sliced thinly Lean,[read more…]
I love a classic chicken salad so was really keen to try this when I spotted it online recently. And it is a particularly lovely salad but … the problem with chefy type recipes is, not that they’re difficult but that there’s a lot of steps to things, not to mention the washing up afterwards. So I didn’t[read more…]
This method of roasting chicken changed my life. Tender, fall-of-the-bone, fragrant and full of the good things in cooking; lemon, garlic and herbs. No more basting, cleaning the oven or worrying about a dry roast – you simply place a quickly prepared chicken into the oven, forget about it for 1 1/2 hours or so, then take the[read more…]
The other night I had a craving for some chicken and pasta so I roasted some Cajun spiced chicken breasts in the oven and served up a creamy, velvety rigatoni on the side. There’s no getting around it, this is the perfect way to cook chicken breast; it might be a bit easier to slice up the chicken and toss it around[read more…]
Oh yeah the 90s. The time I went to uni, backpacked overseas to the US, London and Europe, shared old Queenslanders with countless housemates, partied like it was 1999 and was part of the 18-25 demographic. In the 90s People were eating: Thai food was the food to eat out in Australia. In honour of the[read more…]