Chicken And Sweet corn With Avo
Cook 2 cobs sweet corn in salted, boiling
water until tender. Slice off the kernels and set aside. Heat 1T olive oil, 1
crushed garlic clove, 11 smoked paprika, the juice of 1 lemon and 1T chili
paste in a large pan. Cut 400 g skinless chicken breast into large cubes and
add to the spice mixture. Fry over a high heat until golden, about 5 to 7
minutes. Add the corn kernels. Serve with sliced avocado, chili and fresh
coriander.
Serves 4
Carb-Conscious, Fat-conscious, Dairy-Free,
Meat- And Gluten-Free
Chicken
And Sweet corn With Avo
Amanda Kruger S Cheese-And-Walnut Dip
Combine 150 g coarsely crumbled feta cheese
with 250 g smooth cottage cheese in a mixing bowl. Heat 1T olive oil in a pan and
fry 100 g coarsely chopped walnuts until lightly browned. Fold the nuts into
the cheese mixture, sprinkle with pink peppercorns and serve with deep-fried
flour tortillas.
Serves 4 to 6
Meat-Free
Beef Kebabs In Sticky Pomegrante Glaze
With Beetroot Tzatziki
Cut 800 g rump steak into large cubes. Heat
2T oil in a large frying pan and sear the steak, then transfer to a chopping
board to rest. Divide the cubes into 8 portions and thread onto 8 skewers. Heat
½ cup pomegranate molasses and 21 dried chilli flakes in a large frying pan.
Fry the kebabs in the syrup until sticky. Mix 400g Woolworths cooked beetroot
with 1½ cup plain yoghurt and season. Serve the kebabs and tzatziki with fresh
mint leaves and a sprinkling of pomegranate rubies.
Serves 4
Wheat-And Gluten-Free
Beef
Kebabs In Sticky Pomegrante Glaze With Beetroot Tzatziki
Tagliatelle With Creamy Bacon Sauce And
Poached Egg
Cook 400 g fresh tagliatelle in boiling
salted water until al dente. Heat a large frying pan over a high heat, cut 250
g streaky bacon in large strips and fry until crispy. Add 1 cup cream and bring
to the boil. Reduce the heat, add 1T butter and 70 g grated Parmesan and simmer
for a few minutes, stirring constantly. When the sauce starts to thicken and
the cheese has melted, remove from the heat and stir in 2T chopped Italian
parsley. Season to taste and serve with the cooked tagliatelle and a soft-poached
free-ranger egg.
Serves 4
Easy Berry Crumble
Preheat the oven to 180*C. Combine 50 g
sugar, 80 g flour and 50 g rolled oats in a mixing bowl. Rub in 40 g cold
butter to create crumbs. Mix 400 g frozen mixed berries with 100 g treacle
sugar and place in an ovenproof dish. Sprinkle the crumble over the berries and
bake for 20 minutes until berries are bubbling and the top is browned.
Serves 4
Fat-Conscious
