Tag Archives: gluten free

zesty and tangy summer chicken

4 Aug

From THE worst blogger in the world! I never seem to have enough time to do posts every day, not even once a week! Especially since summers in London are so short, I tend to say away from all technology, and I’m hoping this will pose as an excuse for my #noblognessdisease

asparagus

It has definitely caught up with me, since I’ve started to become a bit “low”, which is what happens when I’ve not been creative for some time.

I do hope this post will lift my spirits, and encourage your appetite!

 

mushroom

Zesty & tangy summer chicken

2 x teaspoons olive oil

season with Schwartz season all / chicken spice to taste

1 x pack of chicken thigh fillets

2 x tablespoons of capers

2 x handfuls of sliced button mushrooms

juice of a lemon

2  x handfuls of fresh oregano

2 x bunches of fresh, green asparagus

1 x red onion, finely chopped

2 x teaspoons of butter

30ml dry white wine

sprinkle of grana padano / freshly grated parmesan

Freshly ground black pepper to taste

mushroom onion

Heat the olive oil in the pan. While its heating up, season your chicken thighs with the season all / chicken spice.

mushroom asparagus

Cook the thighs about 7-10 minutes on each side, depending on their thickness. You want it to become crispy on each side.

Meanwhile, while your chicken is cooking, take another pan and melt the butter in it. Add your mushrooms and gently fry them. While you’re frying them, check your chicken thighs. As soon as it has cooked crispy on both sides, add your browned mushrooms to the chicken.

asparagus and oregano

Mix through and add half of the lemon juice. Allow to simmer for a minute or two and then add the capers and white wine.

Take the remaining butter and add to the pan the mushrooms were cooked in.

asparagus and onion

Cook the asparagus with the freshly picked leaves of the oregano in the butter, season with salt and pepper and allow to grill in the pan for a few minutes. Now add the finely chopped red onion and mix.

oregano

mushroom and asparagus

After frying slightly,  add the remaining lemon juice and white wine. Allow it to simmer away slightly, but make sure the asparagus doesn’t overcook, or it will be soggy. You want it to stay firm. Sprinkle over a little bit of freshly grated parmesan, and you’ll sing!

assembled chicken

All you do now is dish it up!

assembled chicken

If you feel like it, you can always lean over to the posh side and add a cheeky poached egg on top, either one is really tasty!

assembled chicken

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Spring Zucchini Fritters

11 Mar

zucchini fritters

Can you see the daffodils popping out all over.. this is a sure sign of spring! One of my favourite,most beautiful seasons! Everything is new again and then I just want to start cooking light, fresh, good-for- you meals!

It sounds a little bit different, and for those that aren’t big fans of tuna, I’ll tell you, its a whole load of protein – you wont even taste the tuna, and the best of all,its gluten free! Sometimes you just have to take a different route with vegetables and it can be very refreshing!

Zucchini, feta & tuna fritters

zucchini

Ingredients

2 x fresh chives, finely chopped

2 x medium sized zucchinis, grated

150g of greek feta, crumbled

1 x tin tuna

2 x eggs

4 x strips of bacon

salt & pepper to taste

1 x tablespoon olive oil

handful of marinated artichokes

2 x teaspoons of red pepper pesto

2 x poached eggs

zucchini

When you have grated your zucchini, flavour it with salt and black pepper and mix through. The salt will draw the water from zucchini.

zucchini

Make sure you squeeze all the water out from the zucchini, or it won’t bind properly with the remaining ingredients. While you wait for this, in the meantime, you can fry your bacon in a pan.

zucchini

When you have squeezed the water out, place the zucchini in the bowl. Add all the ingredients to the zucchini, besides the bacon, pesto & olive oil and poached eggs.

chives

Mix together thoroughly, to allow the egg to bind properly with the other ingredients. Heat your olive oil in a pan and scoop the mixture in the pan with a tablespoon.

IMG_20150210_192934~2

Cook the fritters on medium heat. These should go for about 4 minutes on each side before you turn them over.

eggs

Make sure to fully scoop them, covering the whole spatula, or they will break when you flip them over. In the meantime, cooke your poached eggs.

zucchini

To plate up, place 2 strips of bacon on each plate. Place the fritters on top of the bacon and top each fritter stack with a poached egg.

eggs

Drizzle with a little pesto, grind some black pepper and add artichokes to the side (optional)

zucchini fritters

Hope you enjoy these fresh little fritters as much as I did!

zucchini fritters