hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Charlie's Chicken

Less than 30 minutes

27Jul 12

Chicken Caesar Salad

Chicken Caesar SaladI’ll confess that being a food lover and staying consistently slim have occasionally been a hard combination for me to successfully achieve. I’m always looking for ways to enjoy a rich and varied diet whilst trying to keep to, or get back to, my ideal weight. There have been some seasons where I’ve relied quite heavily on the delights of chicken caesar salad as a stock lunch because it’s lightish, healthyish and very, very tasty.

It makes a good staple during these times with plenty of crunchy romaine lettuce, which I sometimes mix with spinach leaves for extra iron. And when I need to, I just go easy on the dressing, or swap it for a lower calorie version, and choose a leaner bacon. You can also try this lamb’s lettuce salad with serrano ham and apricots for a light and healthy lunch.

Chicken Caesar salad was said to have been invented in a moment of kitchen sparseness, on a very busy day in his restaurant when lack of supplies got Caesar Cardini’s creativity flowing – making the best of what was left in the cupboards. Something I love to do myself.

Chicken Caesar Salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Said to have been invented in a moment of kitchen sparseness, on a very busy day in his restaurant when lack of supplies got Caesar Cardini’s creativity flowing...
Ingredients
  • 5 skinless chicken breasts
  • A couple of pinches of mixed dried Italian herbs
  • 4 cherry tomatoes, cut in halves
  • 195g streaky smokey bacon
  • 2 garlic cloves, chopped in half
  • 3 slices of thick white or brown bread
  • 2 tbsp olive oil
  • 2 Romaine or Cos lettuce heads, washed and thickly chopped into ribbons
  • 2 large ripe avocado pears, stones and skin removed, and sliced
  • 8 tbsp ready to use Caesar salad dressing
  • A handful of fresh basil
  • A pinch of cumin seeds
  • Salt and pepper to season
Instructions
  1. Turn the grill on to high. Make a slash in the chicken breasts, season well with salt and pepper and sprinkle over the mixed herbs. Place under the preheated grill for around 15 minutes, or until cooked throughout. After 5 minutes of grilling, add the bacon slices, sprinkle over with the cumin seeds and cook until crispy.
  2. Slice the chicken diagonally across the width and chop up the bacon. Wrap them in foil and place to one side.
  3. Toast the bread under the grill; rub well with the garlic, adding a little minced garlic to the top if you like a bit of extra bite. Drizzle over the olive oil and either leave whole or chop or tear the bread into rough croutons.
  4. Divide the lettuce, cherry tomatoes, avocado, bacon and chicken across 4 shallow serving bowls and top with the croutons, some dressing and the fresh basil. Season again with salt and pepper if you wish.

 

Continue reading
16Jul 12

Nutritious Chicken Nuggets

Nutritious Chicken Nuggets
Home-made nutritious chicken nuggets use unprocessed meat, less salt and more natural ingredients than the ones you get in most restaurants and frozen sections of the supermarket. They are very quick to make and taste good, leaving the kids with happy tums and the mums with happy minds!

Let’s face it – children just love chicken nuggets; and the ones they fill their tummies with are not always the healthiest. I know for my part, that I cringe a little inside when my daughter picks nuggets off a menu.  ‘If only she’d pick the soup, or something with vegetables, or something at least vaguely healthy,’ I think, and I worry about it. So I’m always looking for ways to create healthier alternatives at home. Making these give me some peace of mind knowing that at least my little one is getting a healthier version of the much loved chicken nugget.

If you can find organic chicken breasts, that’s fantastic. We make these at least once a month now and serve them with home-made chips and peas. For a grown up meal that you could eat with your children try this roast chicken with home-made chips. If your’e looking to introduce your children to slightly more adventurous foods, try this mild vegetable curry.

Nutritious Chicken Nuggets
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Home-made nutritious chicken nuggets use unprocessed meat, less salt and more natural ingredients than the ones you get in most restaurants and frozen sections of the supermarket.
Ingredients
  • 4 chicken breast fillets, skinless
  • 2 tbsp cornflour
  • 2 eggs
  • A little salt and fresh ground black pepper to season.
  • A little olive oil to fry
Instructions
  1. Break the eggs into a bowl and beat them together.
  2. Add in the cornflour, a twist of pepper and a pinch of salt.
  3. Cut the chicken breasts into nugget size pieces, about 4-5cm long.
  4. Put the chicken pieces into the bowl with the egg mix and coat them thoroughly.
  5. Heat a little olive oil in a frying pan and cook the chicken nuggets on a medium heat for around 8-15 minutes (depending on their size) until they are cooked throughout and turn golden brown.

 

Continue reading
12Jul 12

Chicken with Almond Sauce

Chicken in Almond SauceHaving lived part of my life in Spain, I am passionately influenced by the flavours of both the Mediterranean and the Continental aspects of Spanish cooking.

March sees much of the countryside come alive with the delicate pink blossom of the almond tree.  Because almonds are so abundant there, they are used in many sweet and savoury recipes.  Chicken with almond sauce is simply delicious. And for dessert, you can follow the almond theme with this flaked almond chocolate cake.

Ingredients:

  • 2 chicken breasts, skinless and boneless
  • 50g ground almonds
  • 20g wholemeal bread (1/2 to 3/4 of a slice)
  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 1 mug of chicken stock

Steps:

  1. In a heavy-based frying pan, fry the garlic cloves whole with the bread for a few minutes, in 2 tbsp of olive oil – until both are golden brown.
  2. Remove them to a mortar and create a pulp with a pestle.  If you don’t have these, put the ingredients in a plastic bowl and gently squash them with the end of a rolling pin, mixing them in well afterwards with a fork – it works just fine.
  3. Heat 2 tbsp olive oil in a clean frying pan and cook the chicken breasts, first sealing in the juices for a few minutes on high both sides, before turning the heat down to medium and frying on until cooked throughout.  If the breasts are very thick, I slice them in half horizontally about 2/3 of the way through cooking so that they are ready within about 10 minutes.
  4. Whilst the chicken is cooking, mix a splash of stock into the bread and garlic pulp. Stir well.
  5. Sprinkle the ground almonds into the same pan in which you fried the bread and garlic, and dry-fry it for a few minutes on a medium heat until golden in colour all over.
  6. Then add the bread, garlic and stock mixture to the almonds, stirring it all in well and keeping it on the heat.  Gradually add the rest of the stock and simmer gently for 5-10 minutes.
  7. The chicken and almond sauces should come together at about the same time.
  8. Place the chicken onto warm plates, spoon over the sauce and garnish with fresh parsley.

This dish is also very tasty served with finely sliced, steamed, then sautéed cabbage, with fried garlic, drizzled all over with olive oil and lemon juice.

Duration: Ready in less than half an hour

Recipe for: 2 people

Continue reading
11May 12

Chicken and Avocado Baguette with Pesto Mayonnaise

Chicken and Avocado BaguetteHere’s a delicious sandwich to enjoy at home or out on a picnicChicken and avocado baguette with pesto mayonnaise makes for a simple lunch bursting with flavour.  Chicken is full of protein and is relatively low in fat.  If you are looking for an overall low-fat option, substitute your mayonnaise for a low-calorie version and either leave out the olive oil altogether, or use very little.

Avocado is said to be one of the human super foods.  It contains many different types of nutrients, including potassium, fibre, folic acid, B-vitamins and vitamins E, C and K, amongst other things.  There are more than 80 varieties of avocado, and it is also known as the alligator pear because of the texture of the variety called Haas, which can be used to make baked avocados.  Some avocados have a really smooth skin though, like the Florida variety.

It has been scientifically proven that the antioxidants beta-carotene and lycopene are more effectively absorbed with the help of the monounsaturated fat that is abundant in the avocado.

Ingredients:

  • White baguette
  • 2 chicken breasts (from a previously roasted chicken), sliced through the middle lengthwise
  • 1 avocado, skin and stone removed, and cut into 1 cm slices
  • 2-3 tbsp mayonnaise
  • 4 tsp pesto
  • Fresh ground black pepper
  • Drizzle of olive oil
  • A few fresh basil leaves

Steps:

  1. Cut the baguette into quarters and slit open with a sharp knife.
  2. Mix the mayonnaise with the pesto in a bowl.
  3. Open up the baguette pieces and drizzle a little olive oil over both inner sides.
  4. Spread the pesto mayonnaise generously onto both inner sides of the baguette.
  5. Fill with the sliced chicken breasts and top with the avocado, finishing off with a twist of black pepper and a few basil leaves.
  6. Enjoy your baguettes straight away or wrap them in tin foil and take them with you on a picnic.  Don’t forget to keep them in a cool bag whilst you’re travelling or walking before you sit down to eat them.

Duration: 10 minutes to prepare. No cooking time.

Recipe for: 4

Continue reading
03May 12

Warm Chicken Salad with Garlic and Tomato Bread

Warm Chicken Salad with Garlic & Tomato BreadThis recipe assumes that you have already roasted your chicken (try this spiced roast chicken recipe) and are ready to make up the salad, and the garlic & tomato bread. Sometimes, if I’m pushed for time, I cook the tomato and garlic mixture in the microwave for a few minutes – this is one of the very few times you’ll ever hear a microwave go ping in my house, in fact!

We eat warm chicken salad with garlic & tomato bread at home straight after roasting the chicken: removing the breasts and the wings to use, then storing the legs in the fridge to eat the next day, and the carcass to make a stock.

Ingredients:

  • 2 chicken breasts, roasted, skin removed and sliced into thick diagonal strips
  • 2 chicken wings, roasted with skin left on
  • ½ an iceberg lettuce, washed and cut into large or fine shreds
  • 1 avocado pear
  • 1 wild cucumber or ½ standard cucumber, peeled and sliced
  • Olive oil and a good balsamic vinegar to dress
  • 1 tbsp green pesto
  • 2-3 tbsp mayonnaise
  • 1 wholemeal baguette
  • 3 large ripe tomatoes
  • 3 garlic cloves, peeled and finely sliced
  • 1 tsp cumin seeds
  • Pinch of cumin powder
  • A very generous slug of extra virgin olive oil
  • Salt and pepper to season

Steps:

  1. Towards the end of your chicken roasting and resting time, make the garlic and tomato bread.  Cut the tomatoes into small cubes and soften them on a medium heat in a saucepan, along with a little oil, the garlic, the fresh and ground cumin and some salt and pepper to season.  (If I do this stage in the microwave, I don’t add any of the olive oil until the very end when the mixture is soft and cooked.  The benefits of adding the oil at the end are significant; you don’t degrade the oil so it remains vibrantly full of nutrients.)  Softening the tomatoes on the hob will take between 5-10 minutes.  Once soft, mash them with a fork, slug and stir in a good amount of olive oil and leave in the pan to rest.
  2. Cut the baguette in half lengthwise and grill it or pop it in the toaster until crisp.
  3. Stir the pesto and mayonnaise together in a bowl.
  4. When ready to serve, arrange the chicken, the lettuce and cucumber on plates.  Add the dry, toasted baguette to the plate and spoon over with the tomato and oil mixture, being very generous with how much you add.  Add a dollop of your pesto mayonnaise to the side of the plate, and drizzle the entire dish with a dressing of olive oil and balsamic vinegar.

Duration: 20 minutes to prepare (with ready-cooked chicken)

Recipe for: 2 people

Continue reading
24Apr 12

Grilled Chicken Wings with a Honey and Lime Butter Sauce

Grilled Chicken WingsGrilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.

If you can cook your chicken outside, that’s great!  If not, grill it like me, and it will still be super tasty.  When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.

Ingredients:

  • 6-12 chicken wings, skins on
  • Salt and pepper to season
  • 8 tbsp butter
  • 2 tbsp honey
  • Juice of 1 lime
  • Zest of 1 lime
  • 1-2 tbsp fresh coriander finely chopped (optional)

Steps:

  1. Scatter the chicken wings onto a baking tray and season really well with salt and pepper.  I don’t use any oil.  Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process.  If you are cooking outside, you’ll need to turn the chicken regularly.  Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
  2. Whilst the chicken is grilling, prepare the sauce.  Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
  3. Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest.  Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning.  And don’t forget a few serviettes for those sticky fingers later.

Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.

Duration: 10 minutes to prepare, 20 minutes to cook.  Ready in half an hour

Recipe for:  2-3 people

Continue reading
30Mar 12

Roast Chicken and Cherry Tomato Sandwich

Roast Chicken and Cherry Tomato BaguetteThis very same sandwich reminds me of the time that we trogged down to the river by the old church with our little girl, a picnic hamper, a chequered blanket, and about 8 teddy bears all with rumbling tummies.  We packed the juice, the cava, and the cubes of home-made Spanish omelette which our daughter loves. In our pack we also carried little empty plastic pots, but in our daughter’s eyes, they were all full of honey for the bears.  We spread out the blanket under the shade of an old weeping willow, propped up the teddies and laid out the food.  It was right by the spot where we had walked a few years before on a Winter’s day, thinking about whether to buy the cottage.  It had snowed that day as we walked by the river, and no doubt the romance of the moment was part of our decision to move there.  But on this sunny Summer’s day, we filled the teddies’ tummies full of invisible honey, and we munched on roast chicken and cherry tomato sandwiches made just like this…

Ingredients:

  • A generous drizzle of olive oil
  • Pinch of salt
  • Pinch of cumin seeds
  • 10 cherry tomatoes, each cut into 3 slices
  • 2/3 white baguette
  • 2 roast chicken legs, skin removed and pieces torn from the bone (saved from a previously roasted chicken)
  • 2 tbsp mayonnaise
  • Rocket leaves (Arugula)

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the cherry tomato slices on a small baking tray (I use a loaf tin), sprinkle on a pinch of salt, drizzle all over with olive oil and shake over the cumin seeds.  Roast in the oven for 10 minutes.
  3. Whilst the tomatoes are cooking, cut the baguette into thirds, and then cut two of these pieces in half for the sandwiches. You can store the remaining third for a different occasion.
  4. Fill the baguettes with the mayonnaise, the torn chicken leg meat, the oven roasted tomatoes, and top off with rocket.
  5. Enjoy straight away, or if you’re going to take them on your picnic, allow the tomatoes to cool before putting them in the baguette. Once the sandwiches are made, wrap them in tin foil and pop them in your hamper.  If it’s going to be a while before you eat them, and it’s a hot day, be sure to pack them in a cool bag.

Duration:10 minutes preparation time and 10 minutes cooking time (plus cooling time when appropriate)

Recipe for: 2 generously-filled baguette sandwiches

Continue reading