Coriander Chicken Burgers with Lime Aioli

Ingredients

2 chicken breasts
1 bunch coriander
1 small onion
handful of pine nuts
salt and pepper
1 egg
handful of breadcrumbs or piece of old bread

Aioli and 1 lime

Method
Whiz all ingredients (except lime and aioli) in food processor to a paste.
Fry in olive oil on both sides till just done.
Meanwhile, mix lime zest and 1 tsp of lime juice with 4 tbsp aioli, set aside.


These are so moist!!
Add salad ingredients and lime aioli to a wrap or bread roll and enjoy.

Tim & Suzie's Sticky Skewers

These skewers have no photo because we always eat them right away!

Ingredients for marinade:
1 cup maple syrup
3/4 cup white wine vinegar
2 garlic cloves or equivalent minced garlic
1 cup mint leaves chopped
1 cup parsely leaves chopped
12 sprigs Rosemary, half with leaves picked

800g lamb and/or chicken cut up
metal or bamboo skewers
Lemon wedges or juice to serve

Method
Place Maple syrup and vinegar in a saucepan and simmer to reduce by half.
Place in a bowl with the rest of the marinade ingredients and mix well.
Add meat, mix and refrigerate for about 1 hour.
Secure on skewers and cook 3 mins each side on BBQ for medium rare.
Serve with lemon wedges.

Lemon Thyme Chicken w/ soba noodles & stuffed zucchini flowers

Ingredients
1 lemon
handful of thyme
1 chicken breast, sliced
1 tbsp olive oil
salt and pepper
1 tsp chicken stock powder
4 tbsp water
1/2 a packet of soba noodles
4 zucchini flowers
14 kalamata olives
2 tbsp ricotta
1 tbsp feta
1 tbsp bread crumbs
handful of basil, chopped
1 tsp butter
1/2 cup parmesan

Method
Finely chop the flesh off 6 olives. Combine with ricotta, feta, basil, breadcrumbs, salt and pepper.
Use this stuffing to fill the flowers. Twist the tops to seal the petals together.
Heat a small frypan and add 1 tsp margarine or butter. Place flowers in and cook, turning occasionally while you prepare the rest of the meal. You are warming the inside and slightly browning the outside.
Combine chicken, thyme, water, stock and olive oil in a medium frypan and cook on medium heat for 6-8 minutes till just done.
Meanwhile boil a saucepan of water and cook the soba noodles for 4 minutes. When done, toss with the ready chicken, and add the lemon zest and juice.
Assemble in bowls, sprinkle over parmesan and garnish with basil and zucchini flowers.

Roast Chicken with Mushroom and Pine Nut Stuffing

For the recipe look up Jamie Oliver's 30 minute meals

The stuffing is placed between the skin and the chicken breasts so that the skin crisps up.

The leftover stuffing is made into these crunchy dumpling like balls which go so well with the chicken - a nice change from the usual soggy stuffing.

I served this with roast beetroot, parsnip, carrot and potatoes.

Sagey Chicken and Proscuitto Parcels

Sagey Chicken and Proscuitto Parcels

Ingredients :
2 chicken breasts
1 ripe tomato
Parmegano reggiano
Sage (easy to grow in your garden or kitchen window potplant)
4 slices of prosciutto
Olive oil
Salt and pepper

Method:
1. Slice breast thinly in half lengthways, reserving the tenderloins for the soup to accompany this dish (see next recipe).
2. Place sage leaves, salt and pepper, parmesan and 1 slice of tomato on wide end and roll up with prosciutto.

3. Place some olive oil in a roasting pan (with a dash of white wine if available!) and place chicken parcels on top.
4. Roast in 180-200C oven for 25-35 minutes until the chicken is tender and the prosciutto is crispy.

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Chicken, Leek and Proscuitto soup with Cabbage

Ingredients:
6 cups savoy cabbage
3 slices prosciutto
2 leeks
2 tomatoes
½ cup long grain rice or brown rice
rosemary
2 chicken tenderloins
Parsely
Parmesan

Method:
1. Heat 1 tbsp olive oil in pan with ½ cup water and cook leeks, prosciutto and rosemary over low heat for 10 minutes until leeks soften.
2. Add tomatoes and salt and pepper, cook further 10 mintues.
3. Add cabbage and 4 cups of water, cook further 15 minutes.
4. Bring to boil, add rice, stir and cook further 18 minutes or until rice is tender.