All posts filed under: For Meat eaters

Oven cooked masala lamb chops

Published by Angelee

Omg a serious flavor explosion with no added oil, this totally hits the spot on the weekend with an ice cold beer! Lamb is a great source of iron and this is finger licking good! INGREDIENTS Ready in 1 hour 10 min Serves 5-6 12 lamb cutlets 250g yogurt ½ a lemon juiced tsp garam masala ½ tsp turmeric 1 heaped tsp salt ½ lemon, juiced 1 ½ inches of ginger 4-5 garlic cloves, peeled 3-4 chilies, depending on your level for heat! METHOD To the yogurt add the garam masala, turmeric, salt and squeeze 1/2 a lemon. In a food processor add the ginger, garlic and chilli’s and whizz, add this to the yogurt mixture. Mix in about 12 lamb chops and marinate for 4hrs or overnight. Before cooking bring the meat to room tempreture to avoid chewy lamb. Place the lamb on a flat on baking tray and place in a pre-heated oven at 200c for 10min then lower to 150c for further 50 min. Add a healthy sprinkle of coriander and enjoy x

Deconstructed lamb burger with sweet potato chips and homemade salsa

Published by Angelee

Burger’s with some attitude! Who doesn’t like a good burger? I use lean lamb mince for a good source of iron and a double helping of yumminess! Swap your chips for sweet potatoes and you have yourself a serious helping of potassium and B vitamins….sweet! INGREDIENTS For the chips 4 large sweet potatoes coconut oil salt, pepper and rosemary to season For the burger 250g lean mince lamb 1 medium sz onion, diced 3-4 garlic cloves, crushed 1 tsp garam masala 1 tsp cumin seeds 1 tsp smoked paprika 1 heaped tsp salt handful of corriander METHOD Sweet potato chips kick the schzel out of potato chips. Amazingly satisfying, with over 400% of you daily vit A requirement as well as fibre, potassium and more nutrients and less calories than your regular potato. However I don’t want to diss potatoes as cant say I don’t love a good spud! For the chips throughly wash and roughly chop the sweet potato into large chips. Grease a large baking tray with coconut oil and spread the chips …

Chicken Sharwarma with bulgur wheat tabbouleh

Published by Angelee

Seriously love Middle eastern food second fav after Indian oh and Tai and of course Japanese, not forgetting Italian! This recipe is sooo easy and with knock out flavour. Love chicken quick, easy and kids love it, great for your muscles too. Bulgur wheat is awesome, a complete whole wheat, good source of protein, iron and vitamin B-6. This recipe feeds about 4 but I double the chicken as its great for the next day. For best results and to make life easy do the chicken the night before…put on some samba beats, music always makes you groove in the kitchen and your chicken tastes better. INGREDIENTS Serves 4 For the chicken 400g Chicken breast, cut into 1 inch chunks 3-4 cloves of garlic, crushed 1tsp ground cardamom 1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika 1 heaped tsp salt ½ lemon juiced 2 tblsp coconut oil melted 4 tblsp plain yogurt Coriander, handful For the tabbouleh 1 small cup bulgar wheat to 2 parts boling water Coriander, handful Mint, handful …

Soul soothing ginger and chicken broth

Published by Angelee

To Soothe your soul when your feeling under the weather. The weather turned grey and so did I… This ginger and chicken broth will nourish you from the inside and warm your bones…this is a take on my mum’s veggie version that always made me feel better. INGREDIENTS 1 tble sp coconut oil 1tsp cumin seeds ½ tsp turmeric 1 tsp of salt 4-5 garlic cloves, crushed ½ inch of ginger (or a bit more if you love ginger like me) ½ tin tomatoes 1 ½ pints water 400g chicken breast (the pre cut into strips chicken makes it easier) 200g broccoli (I like long stem) 200g peas (I use frozen) 200g sliced mushrooms 2 large handfuls of spinach METHOD To start put the kettle on…to a pan add the coconut oil, cumin seeds, once it’s starts sizzling add the crushed garlic cloves. Whizz up the ginger in a blender then add to the pan. Keep stirring so it doesn’t burn or stick and keep on a medium heat. After about 3-4 min add the …

Jazzed up roast chicken

Published by Angelee

It was a wet and grey Sunday and I wanted some sunshine in my roast… So I jazzed up my roast chicken with Autumn veggies with a burst of mediterrananean sunshine and a double helping of Miles Davies. Once cooked, a sprinkling of pomegranate seeds…brightened up this rainy evening. Better still Jai said its ‘the best chicken I’ve ever eaten’! INGREDIENTS Prep time 20min Cook time 1 hour 45 minutes Serves 4-5 2kg whole chicken 1kg of sweet potatoes, scrubbed and roughly cut 250g parsnips, peeled and quartered long ways 200g carrots, scrubbed and quartered long ways 200g mixed olives (I use jarred, its cheaper!) ½ a pommegrante, seeded fresh rosemary sprigs and thyme, handful 2 lemons, unwaxed 1 bulb of garlic, broken into cloves with skin on olive oil maple syrup (optional) salt and pepper METHOD Preheat oven to 190c. Rub the chicken with olive oil a generous amount of salt, freshly ground pepper and half of the rosemary. Avoid cooking the chicken when you have just taken it out the fridge as this …