250g streaky bacon, chopped
1 red onion, chopped
10ml chopped garlic
250g mushrooms, sliced
1 red pepper, diced
250ml chicken stock
60ml sherry (optional)
salt and pepper
750ml shredded chicken
300g linguini pasta
60ml grated Parmesan cheese
Heat the oil and fry the bacon for 2-3 minutes.
Add the onion, garlic, mushrooms and pepper and fry until soft. Set aside.
In a pot, melt the butter and stir in the flour. Gradually add milk and stock, stirring, until the mixture boils and thickens.
Add the sherry and season to taste. Add the chicken and the bacon mixture.
Boil the pasta until al dente, drain and combine with the chicken mixture. Pour the mixture into an ovenproof dish and sprinkle with the Parmesan cheese.
Bake at 180°C for 15-20 minutes until cheese is melted and golden.
QUICK CHICKEN AND CHORIZO GUMBO
1 onion, chopped
2 stalks of celery, chopped
1 red pepper, chopped
5ml dried oreganum
5ml dried thyme
625ml chicken stock
500ml shredded chicken
200g chorizo sausage, sliced
250ml basmati rice, cooked
Heat the oil over a medium heat.
Add the flour and cook, stirring constantly, until the mixture turns pale golden brown.
Stir in the onion, celery, garlic, pepper and herbs and cook, stirring, for 10 minutes.
Add the stock and seasoning and bring to the boil. Add the chicken and chorizo and simmer for 10 minutes.
Place a mound of rice in the centre of a serving plate and spoon over the gumbo.
SPICY MANGO AND CHICKEN LETTUCE CUPS
500ml cooked chicken, cubed
1 bunch of spring onion, sliced
1 mango, peeled and diced
1 avocado, peeled and diced
125ml chopped coriander
lettuce leaves, to serve
lime wedges, to serve
5-10ml sambal oelek
zest and juice of 1 lime
5ml grated ginger
10ml sesame oil
30ml sweet chilli sauce
Combine chicken, spring onion, mango, red pepper, avocado and coriander. Pour over the dressing. Check for seasoning.
Spoon the chicken into lettuce cups and serve with wedges of lime.
DRESSING: Combine all the ingredients and mix well.
15ml sunflower oil
1 red onion, finely chopped
1 garlic clove, finely chopped
15ml ground cumin
10ml dried oregano
a pinch of chilli flakes
400g jar of prepared Mexican-style salsa
8 flour tortillas
250ml grated cheddar cheese
1 avocado, diced
2 tomatoes, diced
1 small red onion, finely diced
60ml chopped coriander
Heat the oil in a frying pan and fry the onion, garlic and spices until fragrant. Add the salsa, chicken and season. Simmer for 10 minutes, until sauce has thickened.
Lay a tortilla flat on the work surface. Spoon 60ml of the chicken mixture below the centre of the tortilla and top with a bit of cheese.
Fold in the two sides of the tortilla. Fold over the bottom half and roll up to enclose the filling. Secure with toothpicks.
Repeat with remaining tortillas and chicken filling.
Place folded-side down on greased baking sheets. Brush with olive oil and bake at 200°C for 8-10 minutes, until golden. Remove toothpicks and serve with avocado salsa.
SALSA: Combine all the ingredients. Season with salt and pepper.
EASY BUTTER CHICKEN
5ml chopped garlic
20g box of butter chicken spice blend
30ml tomato paste
400g tin of chopped tomatoes
60ml hot water
750ml cooked shredded chicken
250ml frozen peas
250ml plain yoghurt
5ml garam masala
basmati rice, to serve
Melt the butter in a pot over medium heat. Fry the onion until golden, about 5 minutes.
Add the garlic, spice blend and tomato paste and cook for a minute, stirring constantly.
Add the tinned tomatoes and water and stir well. Add the chicken and simmer, uncovered, until the chicken is warmed through and sauce has thickened, about 10 minutes.
Stir in the peas, yoghurt and garam masala and cook for a further 5 minutes.
Season with salt and pepper and serve on a bed of basmati rice