Tonight I made Greek salad with Gyros spiced chicken, and it was lush :) . I have been asked about the gyros spice mix, so I thought I'd share it with you.
This amount is enough for 1 - 1,5 kg of chicken, so just put it into a jar where it should keep for about 6 months.
2 tbsp coriander powder
2 tbsp black pepper
2 tbsp dried thyme
1 tbsp Pul Biber (Aleppo Pepper) or chili flakes
1 tbsp cumin
2 tbsp dried majoram
2 tbsp dried oregano
2 tbsp paprika powder (I used smoked)
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp salt
Mix all ingredients and keep in a jar in a dry place. Easy :)
Who doesn't love a chicken dinner?
1 large fresh chicken (please use free range if you can afford it, thanks!)
1 tbsp olive oil
2 tbsp smoked paprika powder
1 tbsp garlic granules
1 tbsp onion granules
S & P
Salt the chicken inside.
Mix the spices with the oil and cover the chicken generously.
Preheat the oven to 175 C.
Cooking instructions do vary, so please check the information on the chicken.
A good rule of thumb is: 40 mins per kilo plus 30 mins.
Yesterday I made my very own version of chicken fricassee which I hope you will enjoy, too!
400g chicken, diced
300ml extra thick double cream, or alternatively 300ml heavy cream
1 jar white asparagus (Green Giant @ 190g) or alternatively fresh asparagus
150g mushrooms (fresh or from the can)
1 tsp curry powder
1 tsp vegetable stock (optional)
Xanthan gum (optional)
Brown off the chicken and pepper it to your liking.
Lower the heat and add the cream, the asparagus, mushrooms and parsley.
Season with the curry powder, the vegetable stock and salt.
Simmer until the chicken is done, and add the parsley.
If you find the sauce too thin, use some Xanthan gum to thicken the sauce.
I admit it.. I did spend £2.- each for two pieces of Lo-Dough. Why? Because it seems to be the latest graze, and I like everything new and shiny.
As you can see from the image above, I have decided to use it as a pizza base, as recommended on the product package.
Lo-Dough comes as round pizza bases/wraps and the product as such smells nicely of .. yeast? The product states that it's ready to eat however I decided to give it the pizza test. The uncooked texture reminds me of foam, very soft and quite nice. We added a thin layer of tomato sauce to the dough, added pre-grilled chicken, onion, mushrooms and cheese and baked it at 180 C for 15 mins.
The crust was crisp.. very crisp. As a matter of fact it was completely dry. The centre of the pizza was soggy to the point of being inedible. I would not use Lo-Dough again, not for pizza anyway, and in all honesty, I would use it for anything else. The product tastes of absolutely nothing, and at £2.- per piece it is far too expensive for what it is.
I will stick with fathead and quark as an alternative for pizza bases, but at least I can say that I tried Lo-Dough.
I think this dish is a good dish to have some fake noodles :)
A bit more spicy than I anticipated this dish was absolutely delicious. I have not made the spice mix myself though. I bought it from my local supermarket. I am not ashamed to admit it.
I made good use of both coconut oil and coconut milk in this dish, both ingredients that I love.
I followed some instructions on how to cook konjac noodles, i.e. I washed them and fried them off to dry them off but to be honest, I don't think it made a difference.
What's your secret to cooking konjac noddles?
This dish might not look the most appetising dish, but it is amazing nonetheless! So why don't you give it a try yourself?
300ml extra thick double cream
300g spinach, finely chopped
1 small onion, finely chopped
1 garlic glove, crushed
100g Castella blue cheese
If you use frozen spinach, thaw it thoroughly.
Wash the spinach and chop it.
Add the spinach to a food blender and together with the cream, the onion and the garlic, blend it until you have a smooth paste.
Heat up the creamy spinach in a pot (careful: it does burn easily) and add about half of the blue cheese. Keep storing while the cheese melts. Salt and pepper to taste.
Brown off the chicken breast in a frying pan (optional) and transfer it to a casserole dish.
Top the chicken with the spinach and add the rest of the cheese.
30 mins at 200C - longer if your chicken breast is particularly thick.
My husband calls this Arabian Chicken because it uses Harissa, but it is actually just a fairly simple chicken bake with tomatoes, Harissa and cheese. Very tasty, slightly spicy and I do hope you'll enjoy it!
400g chicken breast in cubes or strips
400g tinned tomatoes
2 tbsp Harissa paste (e.g. Fnare or Le Phare Du Cap Bon Tunisie)
1 large onion, sliced
2 tbsp extra thick double cream (or thick yoghurt)
3 garlic gloves, crushed
2 medium tomatoes, sliced
50g grated cheese
2 tsp Schwartz Reduced Salt Season-All (not the standard one as this has a different recipe)
0,5 tsp Schwartz Moroccan Spice Mix
Salt & Pepper
Fry of the chicken in some coconut oil, or any other oil that you prefer.
Set aside, and fry off the onions and garlic. Add the tinned tomatoes, the Harissa paste, the spices and cream (yoghurt). Simmer at a low temperature for about 5 minutes before adding the chicken again. Simmer for another 5 minutes.
Add the mixture to casserole dish and evenly distribute the tomatoes on the mixture. Add the cheese and bake in the oven at 200C for about 15 mins.