Recipe of the Week

Checkout my weekly recipe.  Each week I choose a quick, healthy and easy to cook recipe, that’s just that little bit special, perhaps for a midweek treat or a delicious Friday night meal, with a glass of wine

Chicken with Mango and Coriander Rice

Chicken with Mango and Coriander Rice

Jacqui Farbrace
This chicken with mango makes a lovely fresh summer dish with the coriander rice adding that extra flavour.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 4 People

Equipment

  • Large pan or Wok
  • Chopping board
  • Sharp knife
  • Small Bowl

Ingredients
  

  • 4 Chicken Breasts (skin removed)
  • 1 Tbsp Cornflour
  • Salt and pepper
  • 1 Mango (peeled and sliced)
  • 1 Red Pepper (sliced)
  • 1 Red Onion (chopped)
  • 2 Garlic Gloves (finely chopped or crushed)
  • 2 Tbsp Grated fresh Ginger You can use ginger puree or dried ginger
  • 1 tbsp olive oil If you have it you can use coconut oil

For the Sauce

  • 3 tbsp Rice vinegar
  • 3 tbsp Water
  • 5 tbsp soy sauce
  • 2 tbsp honey
  • 1 Cup Rice Basmanti is best
  • 1 Handful of fresh coriander, washed and finely chopped You can used dried – 2tsp

Instructions
 

  • in a shallow dish or on a plate, mix the salt, pepper and flour together
  • Cut the chicken into finger size strips and coat in the flour
  • Cut and slice or chop your onion, pepper and mango. Grate the Ginger and crush the Garlic.
  • Make your sauce. Add all the ingredients to a bowl stir well and set to one side
  • Put your rice on to cook (if using microwave rice do this last before serving)
  • Heat a little oil in the pan and add all the vegetables (not the mango). Stir for about 3mins but do not let the garlic burn. Place into a dish or bowl.
  • Add a little more oil to the pan and then add the chicken. Cook until the chicken starts to brown.
  • Add the vegetables back to the pan along with mango and stir until the mango is warm. Add the sauce and stir through.
  • Add a the coriander to the cooked rice with a little salt to taste and stir through.
  • Serve onto plates or into bowls.

Notes

If left to go cold or if there is any left over, this dish is great cold or as a lunch time meal.
Keyword Chicken, Coriander, Family meal, Healthy meal, Mango, Peppers, Rice, Summer

Chickpea Curry

ChickPea Curry

Jacqui Farbrace
This Chick Pea Curry is a tasty filling and cheap meal.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegetarian
Servings 2 People

Equipment

  • 1 large pan
  • 1 Chopping board
  • 1 Sharp knife

Ingredients
  

  • 1 small Tin ChickPeas (drained)
  • 1 large Tin Chopped Tomatoes
  • 1 Large Tin Coconut Milk
  • 2 Sticks Celery (chopped)
  • 1 Medium Yellow Pepper (sliced) You can use any colour
  • 2 Gloves Garlic (finely chopped)
  • 1 Red Onion (chopped)
  • 1 tsp Ground Cumin
  • 1 tsp GaramMasala
  • 1 tsp Corriander
  • Salt to taste
  • Olive Oil
  • 1 large tsp cornflour

Instructions
 

  • Heat a little olive oil in a deep pan or saucepan
  • Add the onion, garlic, and spices and stir until the onion is soft. Do not let the garlic burn as it will become bitter. Add a spoonful of tomatoes to loosen the mixture. Allow to cook for 2-3 minutes.
  • Add the chickpeas, pepper and celery and stir for 5minutes.
  • Add the Tomatoes and Coconut milk. bring to the boil and then simmer for 5minutes.
  • Add a large tsp of cornflour to a cup along with a little cold water. Stir to a paste and then add to the Curry and stir. Add a little salt to taste. Allow to simmer for a futher 5 minutes. If you would like the curry to be thicker add a little more cornflour paste.

Notes

Serve with some rice or just some warmed nan bread.
If you want to add more vegetables you can do so, a mix of peppers, Baby corn would work well.
To make for 4 people, just double the ingredients.
Keyword Cheap meal, Chic Peas,, Chickpeas, Curry, Family meal, Meal for two, Peppers, Spices, Tomatoes

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