Dinner

DINNER: A meal that should be shared with loved ones, catching up on the day’s events and being mindful to take your time. Dinner was always a socialising meal, unfortunately with our busy society, we often forget to sit down and have regular meals together. Here are some delicious meals that are sure to please all generations of the family, for a relaxing, enjoyable mealtime after a product day. 

CHICKEN AND ASIAN GREENS STIR-FRY- Serves 4

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This satisfying Chicken Asian Stir-Fry, flavoured simply with soy sauce, garlic and ginger, is full of colour and packed with vitamins. It makes an easy meal idea for the family and can be served on its own or with buckwheat noodles or steamed brown rice!

Ingredients:

2 tsp Olive oil/Coconut Oil

500g Boneless, skinless chicken breast fillets, cut into cubes

250g Mushrooms, sliced

1 Bunch gai lan ( chinese broccoli) trimmed, stems separated

2 Bunches of Bok Choy

1 small red chilli

1 Tbsp soy sauce

1 Tbsp Oyster Sauce/Fish Sauce

2 cloves of garlic

1 tsp freshly grated ginger

1 C salt-reduced Chicken Stock

1 Tbsp Sesame seeds to garnish

Method:

Step 1: Heat peanut oil in a wok over high heat. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Stir-fry the chicken cubes for about 3 minutes until browned.

Step 2: Add chicken stock, ginger, soy sauce and Oyster/Fish sauce to mixture, stir-fry for 1-2 minutes until heated through.

Step 3: Add gai lan ( chinese broccoli) and Bok Choy to pan. Stir-fry for 1-2 minutes until just wilted.

Step 4: Divide the Stir-fry among four bowls and serve immediately. Enjoy!

CHICKEN CACCIATORE- serves 4-6 Sweet Potato, Spinach and Lentil Dahl- serves 4

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A tender, flavoursome dinner packed with immune boosting spices to heal sickness. For easy cooking, throw all ingredients into the slow cooker in the morning and set on ‘low’. Not only will your dinner be ready with minimal fuss, but your house will smell of gorgeous Italian aromas. 

Ingredients:

1 Tsp Organic Virgin Coconut Oil

3 large garlic cloves, crushed

2 organic, chicken breasts

1/2 Cup Almond meal/Flour for coating chicken

1 Large organic red capsicum, diced

250g Mushrooms, sliced

2 Brown onions

2 Zucchinis, diced

3/4 Cup Dry Certified Organic White Wine

2 large organic roma tomatoes, diced

2 Tsp Salt- Reduced Tomato Paste

3/4 Cup Salt-Reduced Chicken Stock

1-2 tsp dried oregano leaves

1/2 Cup coarsely chopped fresh basil leaved and other desired fresh herbs

Method:

Step 1: Dice chicken and coat with Almond Meal/Flour.

Step 2: Heat coconut oil in a large cooking pan, add chicken and sauté until brown.

Step 3: Add onion, capsicum, zucchini, mushrooms and garlic to pan, sauté for around 5 minutes. Add White Wine and simmer until reduced by half, around 3 minutes.

Step 4: Add tomatoes with their juice, stock, basil and other herbs. Continue simmering over medium to low heat until sauce is thickened and aromatic.

* Serve with Brown rice/quinoa. This recipe is also suitable for the slow cooker, simply add ingredients and cook on low for 8 hours.

LAMB MADRAS – Serves 4

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Tuck into this delicious, healthier curry in the colder months. For easy cooking, throw all ingredients into the slow cooker in the morning and set on ‘low’. Not only will your dinner be ready with minimal fuss, but your house will smell of gorgeous indian aromas. 

Ingredients:

2 Tsp Madras curry paste

1/2 Cup No-fat Greek Yoghurt

750 grams lean diced lamb, trimmed of fat

1 brown onion, cut into wedges

375ml of Organic Reduced Salt Vegetable Stock

1 Tsp Organic No Added Salt Tomato Paste

1 Tsp freshly squeezed lemon juice

2 large organic roma tomatoes, roughly chopped

1/3 Cup fresh basil leaves

1 Tsp Organic Virgin Coconut Oil

Method:

Step 1: Mix curry paste and yoghurt in a shallow dish, add diced lamb and mix well. Cover and refrigerate for 1-2 hours.

Step 2: Add coconut oil to a cooking pan and sauté onion until golden brown.

Step 3: Add marinated diced lamb and stir over heat until brown.

Step 4: Add all remaining marinade to pain, stir in stock, tomato paste and bring to the boil. Reduce heat, simmer covered for 30 minutes, stirring occasionally.

Step 5: When liquid has reduced and thickened, stir through fresh lemon juice, tomatoes and basil leaves.

* Serve with steamed greens and brown rice/quinoa

This recipe can also be cooked in the slow-cooker. Simply marinade lamb over-night and add all ingredients to the slow-cooker in the morning. Cook on low setting for 8 hours.