Poached Chicken and Zucchini Parcels (2)

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Pre-heat oven to 350 degrees.

I my use spiraliser to make the zucchini into spaghetti-like spirals but am noticing that they are appearing in more and more supermarkets. The chicken breast is cut into think slices or even small chunks and placed on a sheet of aluminum foil and topped with the zucchini and the lemony sauce then steamed in the oven.

1 chicken breast – sliced

8 oz zucchini – spiralised

Place a piece of aluminum in an ovenproof dish, top with the chicken and zucchini and pour the sauce over (see below). Close the foil so you have a parcel. Place in the pre-heated oven for 30 minutes.

Lemony Sauce

1 clove garlic – grated

1 tbsp. parsley – finely chopped

2 tbsp. freshly squeezed lemon juice

Zest of 1/4 of a lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a small bowl in the order they are listed above and whisk together then pour over the chicken and zucchini.

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Turkey Meatballs on Top of Potatoes, Tomatoes and Zucchini with a little Goat’s Cheese (4)

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The potatoes and turkey meatballs are pan-seared before they are placed in a pre- heated, ovenproof dish. Fresh parsley and oregano are added both to the meatball, breadcrumb-free mixture and scattered over the other veg. Cut the zucchini into 2 or 3 inch long, thin batons. Prick the baby tomatoes so the juices spill out. as they cook.

Pre-heat oven to 400 degrees

3 tbsp. olive oil

3/4 pound zucchini – cut into 2 – 3 inch batons

1/2 pound baby tomatoes – pricked with a fork

1/2 pound new potatoes – cut into halves or quarters, depending on their size

2 tbsp. fresh parsley – finely chopped

2 tbsp. fresh oregano – finely chopped

1 pound ground turkey

1 large shallot – finely chopped

1 egg – whisked with a fork

Salt and freshly ground black pepper

Goat’s cheese crumbles

Place zucchini batons and baby tomatoes in an ovenproof dish, add 1 tbsp. each of parsley and oregano and toss with 1 tbsp. oil and season with salt and freshly ground black pepper.

Heat 1 tbsp. oil seasoned with salt and freshly ground black pepper in a skillet and when sizzling add the potatoes. When browned remove from the skillet and add to the bowl with the other vegetables and toss again.

In another bowl thoroughly mix together the ground turkey, shallot, the remaining parsley and oregano and the whisked egg. Season with salt land freshly ground black pepper and shaped into smallish meat balls.

Heat 1 tbsp. seasoned oil in a skillet and when sizzling add the meatballs and brown. Then remove from skillet and place them on top of the vegetables.

Cook in the oven for 30 – 40 minutes – ideally the tomatoes want to be bursting. Remove dish from the oven and sprinkle with goat’s cheese crumbles.

 

 

 

 

 

 

Satay Zucchini (2)

photo - zucchini sataySatay sauce is delicious. Normally it accompanies pieces of chicken or beef on a skewer. Today I spiralised zucchini/courgettes and served them with a satay sauce. Because I used Fish Sauce in the Satay sauce it isn’t vegan or vegetarian but it may taste OK without that ingredient. It is important to dry the zucchini ‘spaghetti’ well after it is cooked

3 x largish zucchini/courgettes – spiralised, boiled for a couple of minutes and turned out onto a clean T-towel or paper towel and dried well.

The Satay sauce is quick to make and there will be some left over.

Place 1 can lite coconut milk in a skillet/frying pan

Add 1/2 cup of crunchy peanut butter, 1 tbsp. grated ginger, 1 large clove of garlic (grated), 1 tbsp. gluten free soy sauce and 2 tbsp. fish sauce

Stir well and bring to a boil, then simmer for a few minutes.

Spiralized Zucchini and Yellow Squash with Slightly Spicy Sauce (serves 4 as a side dish)

Spiralized Zucchini and Yellow Squash with Slightly Spicy Sauce (serves 4 as a side dish)

Spiralized veg. seem popular at the moment (and if you don’t have a tool for making them, you can buy them pre-prepared or just feed your zucchini/courgettes through the appropriate bit in your food processor). The really yummy thing about this recipe is the sauce. This is the first time I have used almond butter in a recipe. Almond butter, garlic, veg. broth/stock, curry powder and soy sauce make the most delicious sauce.

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper

8 oz. zucchini/courgettes – spiralized

8 oz. yellow squash – spiralized

1 large clove garlic – grated

1/2 cup veg. broth/stock

1 tbsp. almond butter (could also use peanut butter)

1 – 2 tsp. curry powder (according to taste)

2 tbsp. soy sauce (I use Tamari gluten free, reduced sodium brand)

Place seasoned olive oil in skillet/frying pan and when hot add spiralized veg. and cook for a minute or two.

Add grated garlic and stir well so it mixes in.

Combine broth, almond butter, curry powder and soy sauce in a bowl and whisk until fairly smooth.

Pour into skillet and stir.

Place lid on skillet and cook for 5 minutes.

Zucchini/Courgette ‘Spaghetti’ with Curried Chicken (serves 4)

Zucchini/Courgette ‘Spaghetti’ with Curried Chicken (serves 4)

Out comes the spiralizer again to make zucchini ‘spaghetti – no spiralizer, just use food processor or grate. Decided to combine ground/minced chicken with some onion and Sharwood’s Tikka Paste. Easy to find in UK. Here in the US I found it in the UK food section and the ingredients list seemed fine to me.

2 x zucchini – spiralized/grated/processed

1 tbsp. extra virgin olive oil

1 x medium onion – finely chopped

1 pound ground/minced chicken

2 tbsp. Sharwood’s Tikka Paste

1 cup veg. broth/stock

Place zucchini in a skillet/frying pan with 1/2 cup veg. broth. Cover with a lid and cook for several minutes until zucchini is cooked through, then drain.

In a separate skillet, place the olive oil and when sizzling add the onion, cook for a minute or two then lower heat a little.

Add ground chicken, tikka paste and 1/2 cup veg. broth.

Cook for 15 minutes.

Pop on top of zucchini spaghetti.

Carrots and Zucchini with Garlic and Ginger (serves 4)

A spiraliser is a wonderful addition to any kitchen and it makes preparing this recipe so quick and easy.

1/2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 shallot – finely chopped

1 large clove of garlic – finely chopped

1 inch of fresh ginger – finely grated

8 oz  zucchini – spiralised

8 oz carrots – spiralised

Splash of veg. broth to moisten

Sautee shallot and garlic in the olive oil and when softened add the grated ginger and cook for a couple of minutes.

Add the zucchini and carrots and cook for a further few minutes, stirring frequently.

Pour over a small amount of broth and cook for another couple of minutes until broth is heated through.

Braised Spring Vegetables (serves 4)

Braised Spring Vegetables (serves 4)

This mixture of veg. is bright and colorful and will go well with my spring lamb for Easter. The key thing is not to overcook the veg and to figure out which to add in what order. First into the veg. broth go the carrots thinly sliced, followed by snowpeas/mangetout, then asparagus tips and zucchini/courgettes and lastly peas and sweetcorn (I used frozen but fresh would be lovely). The whole process takes 10 minutes or so.

1 large carrot – thinly sliced

Good handful of snowpeas – topped and tailed

8 oz baby asparagus – but just use the tips

1 zucchini – sliced and then cut into chunks

1/2 cup frozen peas

1/2 cup frozen sweetcorn

1 cup veg. broth

Salt and freshly ground black pepper

Pour broth into skillet and when boiling add carrots. Turn down heat so carrots are simmering and cook for 5 minutes.

Add snowpeas and cook for a couple of minutes.

Add rest of ingredients and cook for a couple more minutes until just tender.

Season and serve.