Recipes
Curried Cauliflower Salad
- 600 g cauliflower, cut into small florets
- 2 shallots or a small onion, sliced
- ½ c low fat mayonnaise
- 1-2 tsp curry powder
- ½ tsp of vegetable or chicken stock powder
- 1-2 cloves of garlic, crushed
- Pepper
- ½ c toasted cashew nuts
Steam the cauliflower until just cooked. Place in a colander and run it under the cold tap to cool it quickly and prevent further cooking. Drain well and place in a large bowl.
In another bowl combine the remaining ingredients (except the nuts) then toss with the cauliflower mixing well. Chill and mix in the cashew nuts just before serving.
Pepper Chicken with Smoked Paprika
- 12 chicken drumsticks
- 1 onion, peeled and chopped
- 2-3 large cloves of garlic, chopped
- 1/4 tsp chilli flakes
- 1 capsicum
- 1 1/2 tsp smoked paprika
- 410 g can of seasoned tomatoes
- 2 1/2 c chicken stock
- 1 1/2 c long grain white rice
- 1 tsp salt
- 410 g can cannellini beans
- chopped parsley to garnish
Turn the oven onto it's highest setting and place the drumsticks in a roasting pan and cook for about 20 mins until the skin has coloured and the juices run clear. Shake the pan from time to time.
Add the chopped vegetables to the dish and return to the hot oven until the onion is cooked. Reduce the temperature to 210C and sprinkle over the smoked paprika. Add the seasoned tomatoes, rice, chicken stock and salt, mix well and return to the oven until the liquid is evapourated and the rice is cooked (about 20 minutes). Add more water or stock if needed. Lastly add the rinsed cannellini beans and sprinkle with choppe parsley to garnish. Serves 6.