Chicken drumsticks
Chicken drumsticks
2016-07-05 23:10:40
Ingredients
- 125ml (1/2 cup) light soy sauce
- 80ml (1/3 cup) honey
- 1 lemon, juiced
- 1 garlic clove, crushed
- 12 chicken drumsticks
Instructions
- Preheat oven to 180°C.
- Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
- Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
- Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear when the drumsticks are pierced in the thickest part.
- Turn the drumsticks and baste them with the marinade every 15 minutes.
- Remove from oven, drain off marinade and cool to room temperature.
- Store in an airtight container in the fridge for up to 2 days.
- If you want to reheat the drumsticks, preheat the oven to 140°C.
- Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.
Tina's Cooks https://tinascooks.com/
Chicken tikka wrap
There are many different kinds of wraps that you can buy in the supermarket, whole wheat, rice flour, corn, Tortilla, Rye ect ect!
Have a try of a few different ones and find out which one works best for you.
Chicken tikka wrap
2016-07-05 23:08:15
Ingredients
- 1 packet of chicken fillet tenders.
- 1 tbsp of tikka paste or other curry paste
- 2 tbsp natural yogurt
- 1 small cucumber chopped
- 1 tomato
- 4 tbsp of natural yogurt
- Handful of fresh mint
- Iceberg or cos lettuce sliced
- Salt and pepper
- Spicy mango chutney or slices of fresh mango (optional)
Instructions
- Mix up the tikka paste with yogurt and marinate the chicken, you can do this the day before or 1/2 an hour.
- Put the oven grill on and grill the chicken till cooked and tender, you can either have the chicken hot or cold for this wrap it is up to you.
- Mix the cucumber and yogurt and chopped mint season.
- Chop the lettuce and tomato.
- Assemble your wrap!
Tina's Cooks https://tinascooks.com/
Prawn/fish fajitas with avocado cream and mango salsa
Prawn/fish fajitas with avocado cream and mango salsa
2016-07-05 23:04:39
Total Time
45 min
Prawn/fish fajitas with avocado cream
- Juice of 2 lime, plus wedges to serve
- 1 red chilli, deseeded and chopped
- 2 garlic clove, crushed
- Small bunch coriander, chopped
- 1 tsp dried coriander
- 225g large raw peeled prawns/fillet white fish
- 1 avocado, stoned and skinned
- 1 heaped tbsp low fat soured cream , plus extra to serve
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 4 flour tortillas and a good handful mixed salad leaves, to serve
Mango salsa
- 1 fresh mango chopped small
- 1 lime zest and juice
- 2 spring onions chopped or half red onion
- 1 large mild red chili deseeded and chopped
- 2 tbsp chopped coriander
- 1 small clove garlic crushed
Instructions
- Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish.
- Add the prawns/ fish and mix to coat them all.
- Leave to marinate while you prepare the avocado.
- Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning.
- Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)
- Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften.
- Add the prawns and fry, in a single layer, for 1-2 mins each side - you will know they are cooked when they turn pink and feel firm to the touch.
- Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.
Salsa
- Mix all the ingredients together and let sit in the fridge till ready to serve
Tina's Cooks https://tinascooks.com/
Cobb Salad
Cobb Salad
2016-07-05 23:00:24
Serves 6
Ingredients
- 1 boneless and skinless chicken breast half
- 2 large eggs
- 3 slices canadian bacon
- 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-
- wide strips (about 6 cups)
- 1 cup chopped fresh watercress
- 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
- 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1 ounce blue cheese, crumbled
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
Instructions
- Bring a medium saucepan of water to a boil.
- Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
- Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise.
- Pass the yolks through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
- Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side.
- Transfer to drain on paper towels. Let cool; roughly chop.
- Spread lettuce on a serving platter.
- Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
Vinaigrette
- In a small bowl, whisk together cheese, vinegar, and mustard.
- Slowly whisk in the oil.
- Season with pepper.
- Drizzle vinaigrette over salad, and serve immediately.
Tina's Cooks https://tinascooks.com/
Cod fish with tomato, capers and olives
Cod fish with tomato, capers and olives
2016-07-05 22:57:31
Ingredients
- 2 tins
- chopped tomatoes
- 1 Onion
- 2 Cloves of garlic
- 1/2 Stick of celery
- 1/2 Carrot
- 2 tbsp capers
- 2 tbsp chopped olives
- 1 chili
- 4 fillets of cod fish
- Salt and pepper
- Fresh thyme to serve
- Splash of white wine (if you like)
Instructions
- Chop your onion carrot and celery and fry in a pan with some olive oil till soft, then add chopped garlic and fry a little longer.
- Add both tins of tomato, capers, olives and chili and cook on a low heat till reduced and a rich red colour.
- If you are cooking for children leave out the chili.
- Dry your fish off and season with a little salt and pepper.
- Add your sauce to an oven dish and place your fish on top baste with a bit of the sauce and a splash of white wine and put into a hot oven to bake for about 20 minutes till you fish is cooked through and your sauce is bubbling around it.
Tina's Cooks https://tinascooks.com/
Pitta crisps
Pitta crisps
2016-07-05 22:55:38
Ingredients
- 6 Pitas
Instructions
- Heat oven to 190C/170C fan/gas 5.
- Split 6 pitas horizontally into two circles, then cut each into 6 triangles.
- Lay them in a single layer, rough side up, on 2 or 3 baking sheets.
- Use a pastry brush to brush the pita triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt.
- Bake for 10-15 mins, until golden.
- Leave to cool on the tray.
Tina's Cooks https://tinascooks.com/
Harissa-spiked hummus
Harissa-spiked hummus
2016-07-05 22:53:28
Ingredients
- 2 x 400g cans chickpeas , rinsed and drained
- 5 tbsp olive oil
- 1 garlic clove crushed
- lemon juice , to taste
- 2 tbsp harissa paste (see tip below)
- 1 tbsp tomato purée
Instructions
- Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water.
- Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
- Add the rest of the chickpeas, then whizz again for a few secs until nobbly.
- Season with salt and a good squeeze of lemon juice.
- Mix together the harissa and tomato purée with the rest of the olive oil.
- Drizzle over the hummus to serve.
Tina's tip
- I like to use Belazu Rose Harissa (in jars from delis and supermarkets) which is relatively mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.
Tina's Cooks https://tinascooks.com/
Smoky aubergine & coriander dip
Smoky aubergine & coriander dip
2016-07-05 22:51:29
Ingredients
- 4 large aubergines
- 4 tbsp Greek yogurt
- 2 tbsp olive oil
- Large bunch coriander, leaves only, finely chopped
- 1 garlic clove, crushed
- Squeeze of lemon/lime juice
Instructions
- Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring.
- In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides.
- Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
- Once done, put the aubergines in a plastic bag.
- When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
- Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth.
- Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice.
- Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.
Tina's Cooks https://tinascooks.com/
Courgette and beetroot carpaccio
Courgette and beetroot carpaccio
2016-07-05 22:47:45
Ingredients
- 1-2 courgette, sliced into thin ribbons on a mandolin
- 1-2 cooked beetroot
- 2 tomatos, chopped
- 1 packet low fat feta cheese
- 1 lemon, zest and juice only
- 1 small handful fresh mint, chopped
- 1 small handful fresh parsley, chopped
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- Handful of pine nuts - toasted
Instructions
- With a mandolin, slice the courgette and the cooked beetroot into thin rounds or ribbons for the courgette.
- Then season the courgette with a splash of lemon and a dash of olive oil salt and pepper.
- Lay the beetroot on the bottom of the plate then place the courgette in a layer on the top.
- Mix the rest of the ingredients together in a small bowl and drizzle over the courgette and beetroot.
- Leave to marinate for ten minutes, then serve.
- Sprinkle with pine nuts to serve
Tina's Cooks https://tinascooks.com/
Gazpacho
Gazpacho
2016-07-05 22:45:37
Ingredients
- 1kg really ripe tomatoes, roughly chopped
- 1 red onion, chopped
- 3 cloves garlic
- 1 cucumber , peeled
- 2 red peppers
- 75ml olive oil
- 2 tbsp sherry vinegar
- Salt and pepper
Garnish
- 2 spring onions
- 1⁄2 red pepper
- 1⁄2 green pepper
- 2 hard-boiled egg
- 1 baguettes
- Olive oil
Instructions
- Put the chopped tomatoes, red onion,peppers, garlic and cucumber in a blender and whizz until smooth.
- Pass through a fine sieve 2 or 3 times to remove most of the pulp.
- Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well.
- Chill in the fridge.
- To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg.
- Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons.
- Serve all together.
Tina's Cooks https://tinascooks.com/
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