FoodieChat

Who says healthy can’t be delicious and exotic?  I made the most of the last of the season’s tropical fruit by assembling a fresh fruit salad with a special tip from Jamie Oliver.  The secret is to add fresh mint.  I saw him do it on a show by bashing mint leaves up with sugar in a mortar and pestle, but I think that’s just a bit too much work first thing in the morning and way too much physical activity! (more…)

 Such an easy to make yet impressive looking entree!

Ingredients

• 2 - 3 field mushrooms per person
• Olive Oil
• Shaved parmesan
• Rocket
• Balsamic vinegar
• Butter

Method

1. Clean or peel mushrooms and place in a single layer on an oven tray.
2. Place half a teaspoon (or more if you can spare it!) of butter in the centre of each mushroom. I’ve seen Jamie Oliver use flavoured butter to do this - mixing herbs and chilli into it.
3. Bake in 200 degree oven for 20 mins or until the mushrooms soften and start releasing their juices
4. Meanwhile, wash the rocket leaves and toss with the parmesan. Then dress with the olive oil and balsamic. Toss.
5. Just before serving, stack the mushrooms on top of each other on a plate. Layer some rocket salad on top.
6. Drizzle extra balsamic around the plate if desired. Season with salt and pepper.

Leftover chicken can be made into sandwiches with turkish bread and rocket. A great BBQ dish!

Ingredients

500g chicken breast fillet, cut into 3cm wide lengths
Juice of 1 lime
1 tablespoon finely chopped parsley
4 cloves garlic, sliced
3 tablespoons olive oil
Salt and pepper
 

Method

1. Mix together lime juice, olive oil, parsley, garlic
2. Marinate chicken breast strips and season, leave for at least 30 minutes
3. Thread chicken onto wooden skewers
4. Cook chicken skewers on an oiled grill pan until cooked, turning once
5. Serve with side salad or couscous. Serves 2-3