Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.
2 chicken breast, cut into chunks
Zest of 1 lime plus juice when serving
120g basmati rice, rinsed
300ml chicken stock
1 dsp white wine
1 garlic bulb, whole cloves removed from shells
2 tbsp olive oil
Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.
A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.
2 skinless salmon fillets
1 shallot finley chopped
3 garlic cloves chopped
1 inch piece of ginger, peeled and grated
1/2 tsp dried coriander
2 cup mushrooms, sliced
2 tbsp olive oil
165ml coconut milk
2 fresh tomatoes, peeled
1tbsp fish sauce
1 red chilli, deseeded and chopped (add more if you’d prefer more spice)
In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
Remove the salmon from the pan.
Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
Pour in the coconut milk and give it a quick stir.
Put the salmon back in the pan along with the juice of half a lime.
Leave to simmer for 8-10 minutes or until the salmon is fully cooked.