Tag Archives: green chilli

Coriander Dressing

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This is one of those fab dressings that goes with so many things, we have it poured over roast chicken pieces, salads, barbecued meat and roast vegetables.

I delight in the fact that some of the vibrancy of the sauce comes from a sneaky handful of spinach leaves, what the boys don’t know won’t hurt them!

Ingredients

a large bunch of coriander, around 70g

1 cup firmly packed baby spinach

1 green chilli, deseeded

1 garlic clove, peeled and roughly chopped

juice of 1 lime

60-80mls olive oil

salt and pepper

 Method

In a food processor, whizz the coriander, spinach, chilli and garlic.

Pour in the lime juice and with the motor running pour in enough oil to get it to the consistency that you are after.

Simple Roast Chicken With Chimichurri Sauce

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The boys and I recently went out for dinner to a Brazilian BBQ restaurant which was a huge success with my carnivores, I have never seen them eat so much!

One of the side sauces served with the barbecued meat was  Argentinian Chimichurri and it was a massive hit, so, home again we have been experimenting with our own version which lifts the most humble of chickens to stellar levels of taste!

This chicken can also be barbecued, just remember to let it rest after cooking.

Roast the carcass at the same time as the joints and then add the meat bones and pan juices after dinner to form the base of a simple stock.

Ingredients

1 x 1.8kg chicken, jointed into 10 pieces

2 tablespoons olive oil

salt and pepper

25g  fresh parsley leaves, chopped finely

25g fresh coriander leaves and stalks, finely chopped

1 clove garlic, minced

1 teaspoon very finely diced fresh green chilli

140mls olive oil

2 teaspoons apple cider vinegar

Method

Preheat the oven to 200degrees Centigrade.

Combine the chicken, olive oil and a really good dose of seasoning in a bowl.

Place the chicken joints, skin side up on a baking sheet and bake for 35-45mins, basting every 10mins until golden and the skin is crisp.

While the chicken cooks, combine the parsley, coriander, garlic, chilli, oil and vinegar. Set aside.

Once the chicken is cooked, let it rest for 15-20mins, serve with a little sauce spooned over the top with extra on the table for people to help themselves.

The Greenest Veggie Patties

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Food doesn’t come much greener than these delicious patties, using a mishmash of international cooking styles, think felafel crossed with a kadhi, crossed with a bean burger.

As vivid as these are the boys love them served with yogurt and salad with a pitta bread on the side. I try not to make too big a deal of how much spinach has passed their lips!

Serves six.

 Ingredients

30g ghee

2 teaspoons cumin seeds

1 onion, finely diced

1 green chilli, deseeded and finely diced

250g baby spinach leaves

100g fresh coriander, leaves, stalks and roots

1 tablespoon garam masala

100g besan or chickpea flour

1 x 420g tin chickpeas, drained and washed

1 x 420g tin butter beans, drained and washed

1 egg

oil to fry in

Method

Heat the ghee in a large pan that has a lid.

Add the cumin seeds and once fragrant, add the onion and chilli.

Cook until the onion is soft.

Allow to cool a little and then pour into your food processor.

Add the spinach to the pan and cover, cook until just wilted, set aside and once cool enough, squeeze the liquid out of it.

Add the spinach and the rest of the ingredients, except the oil, to the processor and process well.

Heat a frying pan and add the oil, spoon around two tablespoons of batter onto the pan and repeat until you have 3-5 patties in the pan.

Cook until crisp and dark golden underneath and flip, again cooking until crisp and dark golden.

Repeat with the remaining batter.