Moroccan Spiced Chicken Skewers with a Roasted Vegetable Salad
Ingredients
- Chicken Skewers:
- 1 clove garlic, crushed
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Finely grated zest of 1 lemon
- 1 tablespoon olive oil
- 400g lean chicken breast, diced
- Pre soaked bamboo skewers
- Roast Vegetable Salad:
- 500g Kent pumpkin, skin on
- 1 red onion, cut into wedges
- 1 red capsicum, halved, seeded, thickly sliced lengthways
- 2 teaspoons olive oil
- 2 bunches asparagus, trimmed
- 200g rocket
- 120g pomegranate arils (seeds) (about ½ pomegranate)
- Pomegranate dressing:
- ½ garlic clove
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate arils (seeds)
- 1 teaspoon pure maple syrup
- 2 tablespoons olive oil
Method
- In a bowl, combine garlic, ginger, turmeric, cumin, coriander, lemon zest and olive oil. Add chicken and mix until well coated.
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Cut pumpkin into chunks, red onion into quarters and capsicum into thick slices. Spread vegetables out onto prepared baking tray and drizzle with 1 teaspoon olive oil. Roast for 30 minutes or until vegetables have caramelised and are cooked through.
- On a separate baking tray, spread the asparagus and drizzle with 1 teaspoon olive oil. Roast for 15 minutes or until cooked through.
- While vegetables are roasting, thread chicken onto skewers.
- Pan fry, grill or BBQ chicken skewers for 4-5 minutes each side or until chicken is browned and cooked through. Keep warm.
- To make pomegranate dressing, place the garlic, pomegranate molasses, lemon juice, pomegranate arils, maple syrup and olive oil into a small food processor and blitz until smooth.
- Put the rocket, vegetables and pomegranate arils into a large salad bowl. Drizzle with pomegranate dressing and toss to combine.
- Serve chicken skewers with roasted vegetable salad.
Prawn and quinoa salad
Ingredients
- 100g quinoa
- 3 cups green beans, trimmed
- 1 teaspoon olive oil
- 2 garlic cloves, finely chopped
- 350g raw prawns with tail-shells on
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 x 250g punnet cherry tomatoes, halved
- ½ bunch fresh dill, chopped
- ½ bunch flatleaf parsley, chopped
- ¼ bunch mint, chopped
- 120g baby spinach, roughly chopped
- 50g macadamia nuts, roughly chopped
Method
- Place quinoa in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until tender. Drain well and set aside.
- Cook green beans in a saucepan of boiling water for 2-3 minutes or until tender. Drain. Refresh under cold running water, drain.
- Heat olive oil in a large frying pan, add garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
- To make dressing, combine olive oil and lemon juice in a bowl and stir to combine.
- Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a small bowl.
- Place the spinach and green beans on the bottom of a large salad plate, top with quinoa mix and scatter prawns and macadamia nuts over the salad and drizzle with dressing.
Chilli fish stir fry
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 460g blue-eye trevalla or other firm white fish, cut into 3cm pieces
- 220g Hokkien noodles
- 200g snow peas, trimmed, sliced diagonally
- 1 bunch broccolini, sliced
- 4 green onions, sliced
- 1 bunch baby bok choy, chopped
- 1 tablespoon salt-reduced soy sauce
- 1 ½ tablespoons sweet chilli sauce
- ¼ teaspoon chilli flakes
- 2 tablespoons fresh coriander for garnish
Method
- Heat oil in a non-stick frying pan over medium-high heat.
- Cook garlic, ginger and fish, stirring occasionally, until fish is almost cooked through. Transfer to a plate and set aside.
- Cook or heat noodles according to packet instructions. Drain well.
- Add snow peas, broccolini and green onion to the pan, cook for 2-3 minutes or until tender. Add bok choy, noodles, soy sauce, sweet chilli sauce and chilli flakes. Cook, stirring for another 2 minutes until noodles are heated through.
- Return cooked fish to the pan and cook stirring for 1 minute. Garnish with fresh coriander.
Comments
Post a Comment