Chicken & Cashew Nut Stir Fry
Feeds 4 hungry people
3 chicken breasts 9 (cubed)
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup asparagus (chopped into bite-size pieces)
1/4 cup zucchini (chopped into bite-size pieces)
10 mushrooms cut into quarters
4 cloves of garlic
1 small thumb size piece of fresh ginger (minced)
1 shallot (cut into strips)
1 red chilli (finely diced)
1 mini red pepper
1 mini yellow pepper (cut into small strips)
1 tbsp tamari *Gluten-Free alternative for soy sauce
1 tbsp raw virgin coconut oil (melted) or 1 tbsp rapeseed oil & a splash of sesame seed oil
1 Knor chicken stock pot *gluten-free
1 handful of cashew nuts (optional)
1 teasp turmeric
1 teasp paprika
1 teasp onion salt
1 teasp garlic salt
handful of fresh parsley
Preparation is everything!
Chicken & Cashew stir-fry preparation
Brown the chicken in a skillet pan with the coconut oil for about 8 minutes, then add the onions, garlic, chilli, ginger, mushrooms and the remaining vegetables until slightly softened this should take about 3 minutes. Then add the tamari and the stock pot with a tablespoon of water and cook for 1 min. Add the cashew nuts at the very end.
Serve on it’s own for a Keto-friendly meal or add brown rice, pilau rice, jasmin rice or quinoa for a really healthy meal.
Garlic & lemon chargrilled chicken
A bit of sunshine and us Irish have lost the run of ourselves altogether!! This recipe is perfect for this time of year when your not quite sure if you should take the bikini or man-kini out quite yet. This marinade promises all of the taste and none of the belly!
Free range chicken breast x 3
2 tablespoons rapeseed oil
3 cloves of fresh garlic (finely chopped)
Slice 3 pieces of lemon and set aside. Put your chicken breasts into a large container, add the rapeseed oil, garlic and thyme. Squeeze in the remaining lemon and coat well with all ingredients. Put the remaining lemon slices on top of each of the chicken breasts. Cover and leave in the fridge until ready to cook. Preferably over night.
Cook on a BBQ or grill for approx 15-20 minutes until the chicken is cooked through and it is golden on the outside. Turning a few times to ensure even cooking.
Serve with Roasted root vegetables (parsnip, sweet potato) using rapeseed oil, salt & pepper and a medley of steamed veg. This Garlic lemon char-grilled chicken would also be a great addition to a fresh salad.
Spicy marinated BBQ Chicken
Its official, the sun is out and time to take that BBQ out for a test drive! This marinade is so special because you made it with love yourself. It is so easy to make, the chicken is so full of flavour, crispy on the outside and delicious and succulent on the inside that you will be converted for life!
For the Marinade:
Half a lemon squeezed
1 teaspoon of rapeseed oil
2 garlic cloves crushed
1 red chilli finely chopped
1 teaspoon of paprika
1/2 teaspoon of turmeric
2 Tablespoons of gluten-free organic Greek yoghurt or natural yoghurt
A handful of fresh thyme
Marinade for BBQ Chicken
Put your chicken pieces, (skin and bone left on) into a large container and put all the ingredients on top and with clean hands rub the mixture into the chicken pieces. I have used a whole chicken which I cut into parts, 2 breasts, two legs. Leave in the fridge for at least 20 minutes but it is also ideal for leaving overnight in the fridge, in fact the flavours will be more intense.
Prepare your BBQ by putting the grill up to a high heat and coating with either vegetable or rapeseed oil. Then reduce the head to a low to medium heat and place the chicken on the grill. Cook on one side until golden and then turn over to cook the other side. Baste with the remaining marinade during cooking to keep moist. Repeat the procedure until the chicken is cooked through and has a charred appearance. The slower you cook the chicken the better as it will prevent the outside from burning.
I have served this with a large side salad consisting of sweet red peppers, cherry tomatoes, cucumber, red onion and some of the lovely Cooleeney Handmade Irish Cheese my friend brought me back from cork, drizzled with a balsamic dressing. For more information on Irish Cheese producers please see: Irish Farmhouse Cheese Association
Cooleeney Handmade Soft Irish Cheese
I made some of my Potato Salad to accompany it and large mushroom which I coated in rapeseed oil and placed on the BBQ grill during the last 10 minutes of cooking but a baked potato would be ideal also.
Creamy Chicken & Wild Mushroom Carbonara
200g Free from pasta
1 large chicken fillet
2 thick streaky bacon
1 large wild mushroom sliced
1 large red onion
1/2 cayenne chilli (orange ones)
1 hand full of fresh parsley chopped
1 clove of garlic
1 tablespoon of rapeseed oil
1 tablespoon of parmesan
For the sauce:
1 tablespoon olive oil
1 squeeze fresh lemon
Boil the pasta in water for 12 minutes. While the pasta is cooking. Whisk the egg, olive oil and lemon in a jug. Heat the rapeseed oil in a large pan. Put in the bacon and chicken and cook until slightly golden, add the onions, mushrooms and garlic and chilli and cook for a further 2 minutes. Add the parsley. Drain the pasta, put the cooked ingredients into the pasta and stir, then stir in the egg mixture. The residual heat from the pasta will cook the egg, keep stiring and it will become creamy white. Add the parmesan cheese and stir through. Top with a sprinkle of fresh parsley.