Kids will go ‘flat out’ making these fantastic quick and easy chicken pancakes.
3/4 cup plain flour
1/4 teaspoon salt
1 cup milk
Olive oil cooking spray
1/2 cup tomato passata sauce
1/3 cup grated tasty cheese
170g button mushrooms, quartered
1 garlic clove, crushed
1 green onion, sliced
2 cups chopped cooked chicken
1 tablespoon chopped fresh flat-leaf parsley leaves
1 cup (200g) fresh ricotta cheese, crumbled
Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.
Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with 1/4 cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.
To freeze: Cover dish (omit cheese) with plastic wrap then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge.
To reheat: Preheat oven to 200C/180C fan-forced. Top with cheese. Bake for 15 minutes or until heated through.
Grilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.
If you can cook your chicken outside, that’s great! If not, grill it like me, and it will still be super tasty. When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.
6-12 chicken wings, skins on
Salt and pepper to season
8 tbsp butter
2 tbsp honey
Juice of 1 lime
Zest of 1 lime
1-2 tbsp fresh coriander finely chopped (optional)
Scatter the chicken wings onto a baking tray and season really well with salt and pepper. I don’t use any oil. Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process. If you are cooking outside, you’ll need to turn the chicken regularly. Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
Whilst the chicken is grilling, prepare the sauce. Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest. Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning. And don’t forget a few serviettes for those sticky fingers later.
Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.
Duration: 10 minutes to prepare, 20 minutes to cook. Ready in half an hour
Recipe for: 2-3 people
Chicken Risotto with Green Peas by Charlie Locke Shareno comments
Risottos are a filling and healthy food to prepare on a budget. Chicken risotto with green peas is a refreshing blend of spring vegetables, chicken and lemon. (I also recommend this mushroom risotto.)
600g risotto rice
2 large onions, peeled and finely sliced
3 garlic cloves, peeled and minced
2-4 tbsp extra virgin olive oil
A generous splash or two of Martini, or white wine
6 chicken breasts sliced into diagonal strips about 1.5cm wide, skin removed
1.5L prepared, hot chicken stock
300g courgettes, halved then sliced into long, thin strands – or however you prefer them
2-3 tbsp crème fraiche or double cream
2 tbsp fresh coriander, roughly chopped
1 tbsp fresh parsley, roughly chopped
A generous twist or two of freshly squeezed lemon juice
Salt and fresh ground black pepper to season
Heat the olive oil in a large heavy-bottomed pan. Sauté the onions and courgettes until soft. Add the minced garlic and the chicken pieces; fry until the chicken is well-browned on all sides and about 2/3 cooked throughout.
Add the rice to the pan, coat it all over with the oil and juices and fry for a couple of minutes. Splash in the Martini, turn the pan down to a simmer and reduce away all of the Martini.
Spoon in a ladle or two of the hot chicken stock. Stir it in and with the pan uncovered, simmer the rice until the stock is absorbed. Continue to add ladlefuls of stock in this way until the rice is fully cooked. Stir the contents of the pan regularly. Some of the chicken will fall apart in the cooking process, but this is normal and just contributes to the texture of the dish.
Use your judgement to gauge when the rice is around 10 minutes from being cooked, adding in the peas at this point, and stirring everything together.
Once the rice is cooked, remove it from the heat, season the pan well with salt and pepper, spoon in and combine the crème fraiche, twist over the lemon, and sprinkle over with half of the coriander and all of the parsley.
Serve into pretty bowls and garnish with the remaining coriander.
Duration: 30 minutes to prepare, 40-60 minutes to cook
Recipe for: 6 servings