Here are some suggestions for sandwich fillings using chicken as a base.
Chicken and bacon
Pan fry a chicken breast.
Grill or fry 2 slices of bacon.
Cut up the cooked chicken and bacon into smaller pieces.
Mix with mayonnaise.
Spread on your favourite bread/crackers/baps/rolls etc.
Chicken and sweetcorn
Pan fry a chicken breast then cut into smaller pieces.
Add some tinned sweetcorn to the cooked chicken.
Mix with mayonnaise.
Spread on your favourite bread/crackers/baps/rolls etc.
Chicken, basil, red onion and parmesan
Pan fry a chicken breast then cut into smaller pieces.
Slice up some red onion.
Grate some parmesan cheese.
Cut up some basil leaves.
Put everything together in a bowl and bind with some mayonnaise.
Spread on your favourite bread/crackers/baps/rolls etc.
Chicken and stuffing
Pan fry a chicken breast then cut into smaller pieces.
Add to some cold stuffing.
Mix with mayonnaise.
Spread on your favourite bread/crackers/baps/rolls etc.
Stuffing
This is a simple stuffing to make.
Ingredients
1 large onion, finely chopped
1 tbsp (or more) dried sage
1 handful of breadcrumbs
1 apple, peeled, cored and finely diced (optional).
Oil
Method
Gently pan fry the onion until softened.
Add the rest of the ingredients to the onion and toss for 2-3 minutes.
Allow to cool.
This can be used for sandwiches, for stuffing chicken or pork fillets etc.
Dried apricots can be added to the stuffing also.
Wednesday, 16 May 2012
Flapjacks
These have to be the easiest flapjacks in the world. Great for school lunch boxes and after school treats.
Makes 15-21 flapjacks (depending on how you cut them)
Time taken
-preparation 3 minutes
-cooking 15 minutes
Total cost € 2.00 (yes TWO € in total!)
Ingredients
200g butter
200g sugar
squirt golden syrup
200g oats
200g self-raising flour
(You can add chocolate chips/dried fruit etc to the basic recipe)
Method
Preheat oven to 180c.
Line a rectangular tray (approximately 9 inches by 13 inches) with greaseproof paper.
Melt butter, sugar and golden syrup at low/medium heat in a large pot.
Add oats and flour to the melted butter and mix well to combine.
Put the mix in the tray, flatten with a knife and place in the oven for 15 minutes, turning the tray around after 7 minutes.
Remove from oven and allow to cool slightly before transferring to a cooling rack. Cut into slices before the flapjacks cool too much.
Makes 15-21 flapjacks (depending on how you cut them)
Time taken
-preparation 3 minutes
-cooking 15 minutes
Total cost € 2.00 (yes TWO € in total!)
Ingredients
200g butter
200g sugar
squirt golden syrup
200g oats
200g self-raising flour
(You can add chocolate chips/dried fruit etc to the basic recipe)
Method
Preheat oven to 180c.
Line a rectangular tray (approximately 9 inches by 13 inches) with greaseproof paper.
Melt butter, sugar and golden syrup at low/medium heat in a large pot.
Add oats and flour to the melted butter and mix well to combine.
Put the mix in the tray, flatten with a knife and place in the oven for 15 minutes, turning the tray around after 7 minutes.
Remove from oven and allow to cool slightly before transferring to a cooling rack. Cut into slices before the flapjacks cool too much.
Lamb Meatballs
This is a quick and tasty meal, much of which can be prepared in advance.
Feeds 4
Time taken
-preparation 20 minutes
-cooking 20 minutes
Total cost € 8.00 ( €2.00 per head)
Ingredients
500g lamb mince
1 egg
1 tsp cumin
Handful of breadcrumbs
Oil
4 wraps
Iceberg lettuce
Optional ingredients
1 clove garlic
Mayonnaise
Natural yoghurt
Ketchup
Tabasco
Cucumber
Mint
Feta cheese, cubed.
Method
Add the lamb, egg, cumin and breadcrumbs to a bowl and mix well. If too soggy add more breadcrumbs.
Shape the mixture into balls (about the size of golf balls) and set aside in the fridge until ready to cook.
Preheat the oven to 180c
Add a small drop of oil to a frying pan (not much as the lamb can be quite fatty).
Brown the meatballs for about 7-8 minutes (you may need to do this in batches) and transfer to an oven dish. Place in oven for about 10 minutes.
Meanwhile make your sauces to accompany the lamb. Select from the following or use your own.
Garlic/Mayo/Yoghurt
Crush 1 clove of garlic into a small bowl.
Add 3 tbsp of mayo and 1 tbsp of natural yoghurt.
Mix well to combine.
Mayo/Ketchup/Tabasco
Mix 3 tbsp mayo with 2 tbsp of ketchup.
Add a dash of tabasco and combine.
Tzatziki
Crush 1 clove of garlic into a small bowl.
Chop 1/4 cucumber into small cubes and add to the bowl.
Add 3 or 4 mint leaves.
Add 5 tbsp mayo and 3 tbsp natural yoghurt
Mix to combine.
When the lamb is cooked heat the wraps for 15 seconds in a microwave.
Place the meatballs and lettuce in the wraps.
Top with your toppings/sauces.
Roll up and enjoy!
Feeds 4
Time taken
-preparation 20 minutes
-cooking 20 minutes
Total cost € 8.00 ( €2.00 per head)
Ingredients
500g lamb mince
1 egg
1 tsp cumin
Handful of breadcrumbs
Oil
4 wraps
Iceberg lettuce
Optional ingredients
1 clove garlic
Mayonnaise
Natural yoghurt
Ketchup
Tabasco
Cucumber
Mint
Feta cheese, cubed.
Method
Add the lamb, egg, cumin and breadcrumbs to a bowl and mix well. If too soggy add more breadcrumbs.
Shape the mixture into balls (about the size of golf balls) and set aside in the fridge until ready to cook.
Preheat the oven to 180c
Add a small drop of oil to a frying pan (not much as the lamb can be quite fatty).
Brown the meatballs for about 7-8 minutes (you may need to do this in batches) and transfer to an oven dish. Place in oven for about 10 minutes.
Meanwhile make your sauces to accompany the lamb. Select from the following or use your own.
Garlic/Mayo/Yoghurt
Crush 1 clove of garlic into a small bowl.
Add 3 tbsp of mayo and 1 tbsp of natural yoghurt.
Mix well to combine.
Mayo/Ketchup/Tabasco
Mix 3 tbsp mayo with 2 tbsp of ketchup.
Add a dash of tabasco and combine.
Tzatziki
Crush 1 clove of garlic into a small bowl.
Chop 1/4 cucumber into small cubes and add to the bowl.
Add 3 or 4 mint leaves.
Add 5 tbsp mayo and 3 tbsp natural yoghurt
Mix to combine.
When the lamb is cooked heat the wraps for 15 seconds in a microwave.
Place the meatballs and lettuce in the wraps.
Top with your toppings/sauces.
Roll up and enjoy!
Thursday, 3 May 2012
Chicken in Parmesan Breadcrumbs
A very handy recipe to have. This can be served in numerous different ways e.g.
-as a main course, maybe with some garlic butter/mayonnaise
-sliced and added to a baguette/wrap with crunchy iceberg lettuce
-as a snack with a sweet chilli sauce dip
-in a lunchbox for school etc.
Feeds 4
Time taken
-preparation 10 minutes
-cooking 10 minutes
Total cost € 6.00 (€ 1.50 a head) This cost is just for the chicken/breadcrumbs. It does not include sides/rolls etc.
Ingredients
2 slices of day-old bread
A handful of grated Parmesan cheese
1 egg
4 chicken breasts
Oil
Method
Blitz the bread into fine breadcrumbs in a food processor and add to a large flattish bowl.
Add the grated Parmesan to the breadcrumbs and mix with your hands to combine.
Crack the egg into a second bowl and lightly mix with a fork.
Dip each chicken breast in the egg and then in the breadcrumbs.
(The prepared chicken can be prepared to this stage in advance and left in the fridge).
Add the oil to a large frying pan and gently fry the chicken on a medium heat until nice and golden on both sides and cooked through.
(Do not turn the chicken over until it lets you - i.e. it will stick to the pan initially but when it is ready to be turned over the chicken will move easily. If it is still sticking to pan leave it for another minute or two).
Serve as you like.
TIP
If you have bread that is past its best blitz in a food processor and freeze. A very handy standby.
This recipe can also be used for pork and veal.
-as a main course, maybe with some garlic butter/mayonnaise
-sliced and added to a baguette/wrap with crunchy iceberg lettuce
-as a snack with a sweet chilli sauce dip
-in a lunchbox for school etc.
Feeds 4
Time taken
-preparation 10 minutes
-cooking 10 minutes
Total cost € 6.00 (€ 1.50 a head) This cost is just for the chicken/breadcrumbs. It does not include sides/rolls etc.
Ingredients
2 slices of day-old bread
A handful of grated Parmesan cheese
1 egg
4 chicken breasts
Oil
Method
Blitz the bread into fine breadcrumbs in a food processor and add to a large flattish bowl.
Add the grated Parmesan to the breadcrumbs and mix with your hands to combine.
Crack the egg into a second bowl and lightly mix with a fork.
Dip each chicken breast in the egg and then in the breadcrumbs.
(The prepared chicken can be prepared to this stage in advance and left in the fridge).
Add the oil to a large frying pan and gently fry the chicken on a medium heat until nice and golden on both sides and cooked through.
(Do not turn the chicken over until it lets you - i.e. it will stick to the pan initially but when it is ready to be turned over the chicken will move easily. If it is still sticking to pan leave it for another minute or two).
Serve as you like.
TIP
If you have bread that is past its best blitz in a food processor and freeze. A very handy standby.
This recipe can also be used for pork and veal.
Friday, 13 April 2012
Chicken Cajun Wraps
A very economical dish. Teenagers love this one.
Feeds 4.
Time taken
-preparation 3 minutes
-marinating 10 minutes (or more if you have the time)
-cooking 30 minutes
Total cost € 11.40 (€2.85 a head)
Ingredients
4 chicken breasts
4 tbsp oil
2 tsp cajun spice mix
1 cucumber
Iceberg lettuce
Natural yoghurt or sour cream
4 wraps or pitta bread (I love the "east west" lebanese style flatbread wraps now sold in Supervalu)
Method
Place the chicken pieces, oil and cajun spices into a bowl. Mix well and leave for at least 10 minutes.
Preheat the oven to 180c
Brown the chicken on both sides in a pan.
Transfer chicken to oven for 20 minutes.
Meanwhile slice the cucumber and lettuce.
When the chicken is ready cut into slices.
Place cucumber and lettuce on wraps, top with the chicken and serve with the yoghurt or sour cream.
Feeds 4.
Time taken
-preparation 3 minutes
-marinating 10 minutes (or more if you have the time)
-cooking 30 minutes
Total cost € 11.40 (€2.85 a head)
Ingredients
4 chicken breasts
4 tbsp oil
2 tsp cajun spice mix
1 cucumber
Iceberg lettuce
Natural yoghurt or sour cream
4 wraps or pitta bread (I love the "east west" lebanese style flatbread wraps now sold in Supervalu)
Method
Place the chicken pieces, oil and cajun spices into a bowl. Mix well and leave for at least 10 minutes.
Preheat the oven to 180c
Brown the chicken on both sides in a pan.
Transfer chicken to oven for 20 minutes.
Meanwhile slice the cucumber and lettuce.
When the chicken is ready cut into slices.
Place cucumber and lettuce on wraps, top with the chicken and serve with the yoghurt or sour cream.
Lamb Chops with Mint Sauce and Peas
Feeds 2
Time taken
-preparation 2 minutes
-cooking 10 minutes
Total cost € 10.80 (€5.40 a head)
Ingredients
2 tbsp oil
1 clove of garlic
4 lamb chops
100 ml white wine (or stock)
1 tbsp parsley
1 tbsp mint
225g frozen peas
1 loaf crusty bread
Method
Smash the garlic slightly (but still leaving clove intact)
Fry the lamb chops and garlic in the oil for approx. 3 minutes each side (they will be slightly pink)
Chop the parsley and mint.
Remove the lamb from the pan and keep warm. Discard the garlic.
Add the wine to the pan and let bubble to reduce slightly.
Add parsley and mint to the pan.
Meanwhile cook the peas in boiling water for 3 minutes.
Serve the lamb chops with the mint sauce, peas and some crusty bread.
Hope you like this.
Time taken
-preparation 2 minutes
-cooking 10 minutes
Total cost € 10.80 (€5.40 a head)
Ingredients
2 tbsp oil
1 clove of garlic
4 lamb chops
100 ml white wine (or stock)
1 tbsp parsley
1 tbsp mint
225g frozen peas
1 loaf crusty bread
Method
Smash the garlic slightly (but still leaving clove intact)
Fry the lamb chops and garlic in the oil for approx. 3 minutes each side (they will be slightly pink)
Chop the parsley and mint.
Remove the lamb from the pan and keep warm. Discard the garlic.
Add the wine to the pan and let bubble to reduce slightly.
Add parsley and mint to the pan.
Meanwhile cook the peas in boiling water for 3 minutes.
Serve the lamb chops with the mint sauce, peas and some crusty bread.
Hope you like this.
Wednesday, 4 April 2012
Chicken Stuffed with Spinach & Cheese
This is a really simple dish that looks like it took much longer than it actually does.
This feeds 4. If you have hungry teenagers you may need more than 1 chicken breast per person.
Time taken:
-preparation 10 minutes
-cooking 20 minutes
Total cost € 14.00 (€3.50 a head)
4 skinless chicken breasts
1 pack of pancetta (12 slices) or you can use streaky rashers
1 bag baby spinach leaves (use about a handful for the chicken)
1 ball mozzarella cut into small pieces (not buffalo) or you can use cream cheese
1 tbsp grated parmesan
1 small bag baby potaooes
Preheat oven to 180C
Boil the kettle.
Get all the ingredients for the chicken ready.
Slice the chicken breasts horizontally about 3/4 across and open out.
Roughly mix a handful of spinach, the mozzarella and the grated parmesan together.
Divide the spinach mixture between the chicken breasts.
Fold the chicken breasts back to enclose the spinach etc.
Wrap each chicken breast in approx. 3 slices of pancetta.
Place chicken breasts on a baking tray and place in oven for 20 minutes.
While the chicken is in the oven cook the baby potatoes.
When the chicken is ready (when the meat is white with no pink remaining) serve with the remaining baby spinach leaves and the baby potatoes.
If you prefer to cook the baby spinach leaves simply place them in a colander over the sink and pour over some boiling water. The leaves will wilt almost immediately.
Enjoy!
This feeds 4. If you have hungry teenagers you may need more than 1 chicken breast per person.
Time taken:
-preparation 10 minutes
-cooking 20 minutes
Total cost € 14.00 (€3.50 a head)
4 skinless chicken breasts
1 pack of pancetta (12 slices) or you can use streaky rashers
1 bag baby spinach leaves (use about a handful for the chicken)
1 ball mozzarella cut into small pieces (not buffalo) or you can use cream cheese
1 tbsp grated parmesan
1 small bag baby potaooes
Preheat oven to 180C
Boil the kettle.
Get all the ingredients for the chicken ready.
Slice the chicken breasts horizontally about 3/4 across and open out.
Roughly mix a handful of spinach, the mozzarella and the grated parmesan together.
Divide the spinach mixture between the chicken breasts.
Fold the chicken breasts back to enclose the spinach etc.
Wrap each chicken breast in approx. 3 slices of pancetta.
Place chicken breasts on a baking tray and place in oven for 20 minutes.
While the chicken is in the oven cook the baby potatoes.
When the chicken is ready (when the meat is white with no pink remaining) serve with the remaining baby spinach leaves and the baby potatoes.
If you prefer to cook the baby spinach leaves simply place them in a colander over the sink and pour over some boiling water. The leaves will wilt almost immediately.
Enjoy!
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