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Coconut Lime Chicken Fillets with Fried Rice




Chicken steak
700-800g chicken maryland fillet, skin on
1 tsp chicken powder
1/2 tsp ginger powder
4 tsp Thai premium anchovy/fish sauce
3 kaffir lime leaves, chopped into small strips
2 tsp fresh squeezed lime/lemon juice
5 tbsp fine desiccated coconut
Extra light olive cooking oil spray
3 cup cooked long-grain rice
2 eggs, beaten lightly
1 tsp chicken powder
1/2 tsp sea salt
1/2 cup iceberg lettuce strips
2 tbsp coconut/vegetable oil

To serve
Thai sweet chilli sauce (optional)
Fresh basil leaves (optional)
Cooked Asian greens (optional)


Marinate chicken fillets thoroughly on each side with chicken powder, ginger powder, anchovy/fish sauce, chopped
lime leaves, squeezed lime juice and desiccated coconut.
Cover and refrigerate for 2 hours.
Preheat oven to 180 ℃ (fan-forced).
Spray some cooking oil evenly on a frypan over medium-high heat.
Pan fry each side of the marinated fillets for 3 minutes, with skin side facing down first.
Transfer to a roasting tray, with skin side facing up and bake in oven for 10-15 minutes depending on the thickness of
the fillets, but don’t overcook.
Meanwhile, heat coconut/vegetable oil on a frypan over medium-high heat, pour into cooked rice.
Add chicken powder, sea salt. Stir fry until the rice does not stick together, just a few minutes.
Then add beaten eggs, stir fry quickly to ensure every rice grain is coated in egg mixture.
Add chopped lettuce and give a final quick stir.
The roasted chicken should be ready.
Slice the roasted fillets, divide and arrange fried rice and sliced fillets on serving plates.
Garnish with some fresh basil leaves.
Best serve with some cooked Asian greens and a small plate of sweet chilli sauce on side .
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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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