Chicken Brest on Skewers

Serves: 4-6 Prep: 15 minutes (plus 1h rest) Cooking Time: 15 minutes

This will make a lovely summer evening meal.
Served with a side salad and not too difficult to make.
I think this is a winner, especially as every thing can be made
in advance and the actual frying can be done just before needed.

• 2-4 fresh chicken breasts
  150ml Lemon Juice
  75ml Olive Oil
  1 tsp salt
  1 tsp pepper
  2 tsp brown sugar
  2 eggs

• Cut 4 Chicken breast into thin stripes
• In a medium to large bow Add and Mix:
  · 150ml Lemon Juice
  · 75ml Olive Oil
  · 1 tsp salt
  · 1 tsp pepper
  · 2 tsp brown sugar
• Soak all the chicken strips in this liquid.
  Cover with cling film and place in fridge to chill for at least 1 hour.
• Remove from fridge and skewer 2 stripes onto one skewer,
  and place the skewer in a deep oven dish (1st and 2nd picture),
  making sure all the skewers are tightly packed but not stacked.
• Whip 2 eggs, with a little salt and pepper, and pour this over the skewers,
  making sure each skewer is covered.
• Take each skewer and turn them in breadcrumbs
• Use a high edged frying pan, or a deep fryer, and fry the skewers (in badges) until brown,
  you must keep turning the skewers.
• Drain on kitchen paper and serve.

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Bolognaise Leftover Supper

Serves 1         Prep. time 5 minutes         Oven time 40-45 minutes
I had a small portion of bolognaise sauce leftover, and didn’t want to cook pasta so I decided to make stuffed open sweet pepper to be served with baked potato and onion.

• 1 small portion of leftover bolognaise sauce
• 1 large Sweet Pepper, halved length wise
• 1 large potato, quartered into boats
• 1 large shallot, halved length wise
• Salt and Pepper, to taste
• Olive oil, for the oven tray and to brush potatoes and onion
• 2 tbsp grated cheese

1. Preheat the oven to 190°C, in the meantime:
2. Clean the two halves of Sweet Pepper, fill the cavity with the bolognaise sauce
3. Place everything in a sparsely greased baking tray as in the picture.
4. Brush a little oil on each potato boat and the two onion halves.
5. Sprinkle the potatoes and onion with salt & pepper
6. Cover the tray with foil, and place the hot oven for 30 minutes.
7. Remove the foil, and sprinkle the Sweet peppers with the cheese.
8. Return the baking tray to the oven for another 10-15 minutes.

And serve. It’s delicious.

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Salmon Broccoli Pie

Prep time 2 minutes	Cooking time 15-20 minutes
Serves 2

I had purchased a side of fresh salmon (for myself) and just didn’t want to freeze half of it. So, I cut the side into 3 pieces and griddled them. I ate 1 slice, froze another slice and made a pie with the last piece. This is the result.

• 200g cooked/fried fresh salmon
• 1 handful frozen prawns (optional)
• 1 small broccoli (cut into florets, stem- peeled and cut into smallish pieces)
• ¾l milk and fish stock (dissolve a fish-stock cube in ½l hot water & use half)
• 20g butter (10g each for the filling and the broccoli mash)
• 2 tbsp Cornflour (to make the roux gluten free)
• Salt & Pepper and herbs (onion, garlic salt and green herbs) to taste.

1. Pre-heat oven to 200°C.
2. Place the broccoli in a steamer and microwave for 4 minutes.
3. Remove the skin from the salmon, flake it, making sure to remove all fishbones. Spread this into 1 big oven dish or 2 smaller portion oven dishes.
4. Spread the frozen prawns evenly over the salmon.
5. Make a roux with butter and corn flower, and gradually add the milk & water mixture.
6. When the sauce is smooth add salt, pepper, garlic or onion granules and the dried parsley and pour this evenly over the fish.
7. Place the cooked broccoli in a food processor (using a blade) and add the butter (flake it), salt, pepper and other herbs if wanted. Pulse it until it has a slightly grained consistency. I also use a little of the leftover fish stock to make it easier to pulse. Spread evenly over the dish(s) making the pie lid.
8. Place in the hot oven for approx. 15 minutes, until the lop looks crusty.
9. Finish off by placing the dish under the grill for 2 min to get a lovely crunchy brown top.

Enjoy!

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