Honey roast chicken with Thai pea mash and new potatoes

I came up with this scrumptious recipe last night and couldn’t wait to share it with you all! The sweet, honeyed chicken is so delicious with the chilli pea mash; a serious taste sensation. Who said peas had to be boring? Definitely try this one asap!

Serves 2

2 organic chicken breasts

drizzle of clear honey

300g frozen peas, cooked and drained

1 tbsp thai green curry paste

1 dollop natural yoghurt/ crème fraiche

6 new potatoes

sea salt and freshly cracked black pepper

4 tbsp olive oil

knob of butter

1. Heat the oven to 200C and line a baking tray with greaseproof paper.

2. Chop the potatoes in half and place on baking tray. Drizzle with oil and season with salt and pepper. Pop them in the oven straight away, as they’ll take a little while.

3. Meanwhile, on a hot non-stick pan, sear the chicken breasts, about 2-3 minutes each side with a little olive oil and butter. Remove from the pan and place on the baking tray with the already cooking potatoes. Drizzle some oil and honey on the chicken and cook in the oven for about 30 minutes or until chicken is cooked through. Make sure you keep an eye on the potatoes to ensure they don’t overcook.

4. Place the cooked peas, curry paste and natural yoghurt in a food processor and pulse until smooth.

5. Once the chicken has cooked through and the potatoes are nice and crisp, plate up with a good helping of mash topped with the honeyed chicken and roast potatoes; delicious!

Gluten free – Wheat free

something yummy to try for lunch

Hi all,

Sorry it’s taken me so long to upload some more scrumptious gluten free recipes. This month I’ve created ten great lunch/ side dishes to suit a variety of tastes, from simple salads to Mediterranean mushroom stacks, there’s bound to be something you’ll like! I am still working on the security settings for this blog and understand that most of you haven’t been able to “join”. I would really love to hear your comments so I’ll sort that out as soon as possible. In the meantime, get cooking and enjoy these delicious recipes.

Libby x

Vietnamese chicken salad

This is a slightly more complicated recipe but will not disappoint on taste. Just serve it up in a big dish and let everyone dig in. Yum!

3 organic chicken breast fillets

1 large carrot

½ cup (125ml) rice wine vinegar

2 teaspoons salt

2 tablespoons caster sugar

1 medium white onion, sliced thinly

1 ½ cups bean sprouts

2 cups finely shredded savoy cabbage

¼ cup firmly packed fresh mint leaves

½ cup firmly packed fresh coriander leaves

1 tablespoon crushed toasted peanuts

2 tablespoons fried shallots

for the dressing

2 tablespoons fish sauce

¼ cup water

2 tablespoons caster sugar

2 tablespoons lime juice

1 clove garlic, crushed

1. place the chicken in a medium saucepan of boiling water; return to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes or until cooked through. Leave to cool in saucepan for 10 minutes, then remove chicken from the liquid and shred coarsely. Discard the poaching liquid

2. Meanwhile, cut the carrot into matchstick-sized pieces. Combine the carrot with vinegar, salt and sugar in a large bowl. Cover and stand for 5 minutes. Add the onion, cover, stand 5 minutes. Add sprouts, cover, stand 5 minutes. Drain the pickled vegetables, discard liquid.

3. place the chicken in a large bowl with the picked vegetables, cabbage and herbs.

4. combine the ingredients for the Vietnamese dressing in a jar and shake well. Pour over salad mixture and toss gently to combine. Sprinkle with nuts and shallots to serve.

Gluten free – Wheat free – Dairy Free

Tuna fish cakes

An all time classic of mine; this is such a simple recipe that fills that hole every time. I love the polenta crust, which gives it a lovely crispiness. Serve these with a fresh rocket salad and sweet chilli.

2 tins canned tuna in spring water, drained

3 spring onions, chopped finely

1 free-range egg

1 tablespoon polenta, plus extra for coating

2 teaspoons sweet chilli sauce

salt and pepper to season

1.  Combine the tuna, onions, egg, polenta, sweet chilli and salt and pepper in a bowl.

2. Sprinkle some polenta on a plate in preparation to coat the fish cakes.

3. Shape the tuna mixture into burgers and coat well with polenta. Place on a clean plate and cool in fridge for 10 minutes.

4. On a Teflon pan, fry the fish cakes for 5 minutes on each side or until lightly browned and heated through.

Gluten free – Wheat free – Dairy free

String beans with roasted almonds and goat’s cheese

This is a great side dish for a dinner party or alongside some simple poached chicken.

Approx 500g French green beans

½ cup coarsely chopped roasted almonds

½ cup crumbled goat’s cheese

3 tablespoons garlic, minced

knob butter

Bring a large saucepan of water to a boil. Add the beans and cook until tender; about 1 to 2 minutes. Drain the beans and rinse under cold water. Return the beans to the saucepan and add the remaining ingredients and cook over a medium heat until the butter is melted and everything is well blended together.

*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden.

Gluten free – Wheat free – Dairy free

Rice paper rolls

This is a classic recipe I loved to make years ago. It is simply delicious and great to take to dinner with the girls.

1 cup shredded cooked chicken

1 small carrot, grated coarsely

1 small red pepper (capsicum), sliced thinly

100g fresh shitake mushrooms, sliced thinly

50g snow peas, sliced thinly

2 tablespoons coarsely chopped fresh coriander

2 tablespoons teriyaki sauce

1 tablespoon sweet chilli sauce

12 rice paper rounds (22cm)

1. Combine the chicken, carrot, pepper, mushrooms, snow peas, coriander and sauces in a large bowl.

2. Place one sheet of rice paper in a medium bowl of warm water until just softened; lift the sheet carefully from water, place on a board covered with a  tea towel.

3. Place some filling in the centre of the sheet; fold in the bottom, then fold in the two sides and wrap tightly. Repeat with the remaining rice paper sheets and filling.

Gluten free – Wheat free – Dairy free

Pesto chicken salad

This is a great fresh salad I love to make when I feel like something tasty and delicious but all the same healthy.

1/3 cup (90g) bottled basil pesto

2 tablespoons balsamic vinegar

4 organic chicken breast fillets

6 medium egg tomatoes, halved

125g baby rocket leaves

1 tablespoon olive oil

fresh parmesan to serve

1. combine the pesto and balsamic vinegar in a bowl.

2. place the chicken and tomatoes on a lined tray; brush half the pesto mixture over both.

3. cook the tomato on a heated oiled grill plate until just softened.

4. cook the chicken on the same grill until browned and cooked all the way through. Slice thickly.

5. in a large bowl, toss the chicken, tomato, rocket, oil and remaining pesto mixture.

6. serve with a little fresh parmesan and enjoy!

Gluten free – wheat free