When I think of family classic dinners, roast chicken comes straight to mind. I love the fact that you can prepare a whole chook earlier with whatever spices or flavouring you like then leave it to marinade. Then before all the after school craziness or after work fatigue kicks in you have the chicken ready to cook, throw a few veggies in the oven and in 30-40mins you have a delicious family dinner on the table.
I butterfly my chicken before I roast it (meaning cut it so it lays out flat) I have explained this process in another recipe I’ve posted here’s the link incase How to butterfly a whole chicken. It cuts the cooking time in half and no one can argue with that. I used a Peri Peri spice rub this time which is a mix of paprika, garlic, chilli, salt and oregano. You can buy the Peri Peri or Portuguese spice premix in the herb and spice section of your supermarket or I have shared a quick make-yourself version in the recipe. Serve with whatever roast veggies you and your family like. Roast carrots and peas are always a good roast accompaniment, I have jazzed up my peas with some shredded mint and marinated fetta.
The secret to a succulent juicy chicken is all in how you cook it, with the addition of white wine in the roasting tray keeps the bird moist and doesn’t dry out. Add some slices of lemon and rosemary or oregano under the chicken to infuse extra flavours and make sure not to over cook. A regular size chicken with only take around 30-35mins to cook when it’s butterflied like this so make sure to check it, when the juices run clear it is ready. Enjoy!
Peri Peri Roast Chicken with Roast Veggies and Minted Peas with Fetta
Summer has come to an end sadly and what I will miss the most is the tropical fruit we are so lucky to enjoy here in Australia especially Mangoes. My grandfather has the most spectacular mango trees in his backyard which they planted over 40 years ago. Each year he harvests around 600-800 mangoes during the summer most the size of small footballs. The juicy flesh of these delicious fruits are so sweet nothing quite compares.
The mangoes that you buy from the grocery shops are picked well under ripe like most commercially grown fruit so the flavour doesn’t have the time to develop as much as homegrown making these mangoes the absolute best (non biased of course). He even has had people help themselves to his tree uninvited to my grandfathers displeasure. At 85 years old he still hobbles around his yard every morning quite literally collecting and admiring the fruits of his labour. So proud in fact that he keeps a journal and records how many he has harvested each year even the ones that the bats have taken. Bless his heart ♥
Mangoes are a great source of vitamin C which aids a healthy immune system. Helps with digestion as it contains enzymes that help to break down protein in your body. Lowers cholesterol, clears the skin, keeps your eyes healthy and there is even research that suggests the compounds in mangoes have cancer preventing properties. In case the sweet flavour of this fruit isn’t enough to get you indulging in them the nutritional benefits speak for themselves.
Finishing off the season I decided to make a summery mango salad to accompany the kids sweet chilli chicken they love. Very simply put together with fresh lime and olive oil as the mango just shines on its own.
Now to embrace the cooler weather ahead well not quite yet, here in Queensland they weather stays quite warm till end of April so we still have time to enjoy the sun and afternoon swims for a little while longer.
I’m all for quick meals at the moment, with this sweltering heat we’ve been having no one feels like spending hours in front of a hot stove even me!
Still always trying to keep dinners healthy for the family, so this version of chicken parmigiana came out of the recipe files. Replacing the bread crumbing with quinoa flakes making it gluten-free and added benefits of a superfood. Baked in the oven over fried (always a good idea) Then topped it with cherry tomatoes and bocconcini cheese, making this ordinary pub grub meal into a healthier summer family favourite the whole family will love.
Served with a simple side salad and some pan cooked asparagus or your families favourite veggies.
Not quite your average taco night and totally different flavour combinations but hey we can all change things up a little why not Asian inspired. By swapping a flour tortilla or corn taco to a lettuce cup you have an more nutritious meal. My kids loved this and the bubs had the chicken filling and noodles in a bowl so it was easier for him to eat.
Alright so its not tacos but still tastes amazing!
1 tbs chilli jam or chilli paste heat to your liking
1/3 cup soy sauce or tamari
6-8 baby coz lettuce leaves
3 eggs whisked
To top; fresh coriander leaves, chopped toasted peanuts, bean sprouts and red chilli sliced
Place noodles in a heat proof bowl and add boiling water. Let them sit for 10mins then drain and set aside
Place oil, garlic, chicken in a fry pan on med-high heat and cook for 2-3mins
Add ginger, chilli jam/paste, soy and stirring to combine for 5-6mins or until chicken is cooked through
Make omelette, In a small pan heat a little oil and add the whisked eggs. Cook for 2-3 mins without stirring, then gently flip over and cook for further 1-2 mins or until cooked. Turn onto a chopping board and slice into small pieces.
Divide the noodles between the lettuce, add the chicken, then top with coriander, beansprouts, sliced chilli, peanuts and sliced omelette.
#TacoTuesdays are becoming very on trend lately and why not they are fast, family friendly and so utterly satisfying making them an easy choice for the beginning of a busy week.
But how can we switch things up from the ordinary “Old El Paso”and pack even more of a nutritious spin on it? By replacing mince with fish and adding different veg, the lighter filling and zesty flavours of lime and coriander will make the typical ‘stand & stuff’ a thing of the past. The family will not regret the new and improved Mexican fiesta!
*For the kids I omit the chilli and coriander fuss pots
Lime Yoghurt Mayo
Lime, Chilli & Coriander
Fish Tacos with Avocado, Coleslaw, Chilli, Coriander And A Lime & Yoghurt Mayo