Lemon, Chicken & Pea Barley

Pearl Barley, a versatile delicous grain that can be used in a multitude of ways: soups, stews and salads. It can be the ingredient that almost ‘pads out’ your meal or can be the showcase; either way, it’s a win win situation. With this particular recipe, I love how the chicken remains so moist and juicy, absorbing the lemon and all those delicious seasonings.

Serves 2-3

Ingredients:

  • 2 chicken breasts, cut into small chunks
  • 2 tbsp fresh lemon juice
  • 100g frozen peas
  • 100g pearl barley, rinsed
  • 500ml chicken stock
  • 1 celery, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 1 tsp onion granules
  • Salt
  • Pepper

Method:

  1. In a pan, fry the garlic and celery in the oil for 2-3 minutes.
  2. On medium heat, add the chicken, lemon, onion granules, oregano and season with salt and pepper; cook for 3-4 minutes.
  3. Add the barley and cook for a further 4 minutes.
  4. Pour in the chicken stock, add the peas, mix and bring to a gentle boil.
  5. Cover and leave to simmer on low for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂

Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

  • 1 can (400ml) coconut milk
  • 1 can peeled plum tomatoes
  • 200g baby button mushrooms, roughly chopped
  • 1 chilli, roughly chopped
  • 2 basa fillets
  • 3 garlic cloves, roughly chopped
  • Zest of 1/2 lime
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Lime juice (optional)

Method:

  1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
  2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
  3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
  4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
  5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

  • 165g raw king prawns
  • 3 cloves of garlic, roughly chopped
  • 1 inch piece of ginger, grated
  • 3 tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 can (400ml) coconut milk
  • 1 lime
  • 1/2 tsp medium curry powder
  • 1 small red chilli, sliced into thin rings (seeds included)
  • Salt
  • Pepper

Method:

  1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
  2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
  3. Add the curry powder and pour in the coconut milk and give it a good stir.
  4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
  5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
  6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Lemon and Herb Chicken

Serves 2

Ingredients:

  • 4 chicken thighs
  • 1 lemon
  • 2 sprigs of thyme
  • 3 sage leaves
  • 2 cloves of chopped garlic
  • 1tsp garlic granules
  • 1tsp dried oregano
  • Salt
  • 1/2 tsp pepper
  • 100ml white wine
  • 1tbsp plain flour
  • 2tbsp olive oil
  • 1tsp butter

Method

  1. In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
  2. Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
  3. Remove the chicken from the pan.
  4. Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
  5. Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.

Best served hot and with some roast potatoes and salad.

2020-06-02 17.32.31

 

Coconut Salmon

A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2

Ingredients:

  • 2 skinless salmon fillets
  • 1 shallot finley chopped
  • 3 garlic cloves chopped
  • 1 inch piece of ginger, peeled and grated
  • 1/2 tsp dried coriander
  • 2 cup mushrooms, sliced
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 2 fresh tomatoes, peeled
  • 1tbsp fish sauce
  • 1 lime
  • 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)

Method

  1. In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
  2. Remove the salmon from the pan.
  3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
  4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
  5. Pour in the coconut milk and give it a quick stir.
  6. Put the salmon back in the pan along with the juice of half a lime.
  7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.