Tag: protein

Lemon quince Pterodactyl wings

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Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!

These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

Ingredients

    Turkey wings (about 800g which was 5)
    2 tablespoons lemon infused olive oil
    2 tablespoons quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

One Tray Mediterranean Chicken Bake

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This is one for those ‘cooking when you can’t be bothered cooking’ kind of days!

Ingredients 

  • 4 chicken breasts
  • 2 medium zucchinis
  • 500g mushrooms
  • 2 red capsicums
  • I head of broccoli
  • Herbs of your choosing – I used my favourite garlic lovers mix from Gewurtzhaus but a clove of garlic and a generous sprinkle of mixed herbs or parsely + oregano will work just fine!

Method

  1. Preheat the oven to 180*C. Line a baking dish with paper or grease with olive oil.
  2. Chop the zucchinis, broccoli and capsicum into roughly even sized chunks.
  3. Place the vegetables on the bottom of the dish, then place the chicken on top, covered with a little olive oil and the herbs of your choosing.
  4. Cover with alfoil and bake until cooked through (about 30 minutes). Remove from oven when chicken is just cooked (as the veggies will be cooked underneath). Serve hot or use as meal prep to fill the freezer!

Pumpkin Poulet Patties

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These are based on my turkey rissoles, and make for some great chicken burgers (although they’re just as tasty on their own too!).

Ingredients (makes 8 large patties) 

  • 500g chicken mince
  • 1 small piece sourdough
  • 1/4 cup quinoa flakes
  • 100g pumpkin
  • 1 egg
  • herbs: 2 sprigs dill, 4 sprigs parsley, 6 tarragon leaves

Method

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
  3. Place the bread in a food processor and process into crumbs. Add the mince, egg, herbs and pumpkin until combined, then stir in the quinoa flakes.
  4. Heat a large fry pan over medium heat with a small amount of olive oil. Roll 2-3 tbsp of mixture into balls and drop onto the pan, squishing with the back of a spatula. Lightly brown both sides of the patties, then remove from the pan, place on the oven tray and return to the oven until cooked through (~ 15-20 minutes). Serve hot or cold.

Served above with a beetroot and cauliflower dip (essentially my lemon beetroot hummus but with roasted 1/2 head small cauliflower instead of chickepeas).

 

Sassy Shakshouka

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I bake these ahead of time and freeze them for the perfect quick, protein-loaded, ‘throw in the microwave and then eat in the car’ style breakfast while I’m rushing to work of a morning!

Baked eggs with mushroom, cherry tomato, spinach and seeds 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, then line with a small handful of spinach. Place 2 button mushrooms and 2 cherry tomatoes on top of each ramekin, followed by the eggs (1 each in a small ramekin or  2 in a large). Sprinkle with 1 tsp of pumpkin seeds and sunflower seeds, then bake for 10 minutes until the egg white is cooked through.

Baked eggs with broccoli, peas, beetroot and macadamia dukkha 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, the roughly chop the broccoli florets and place at the bottom. Add 1/8 cup frozen peas in each ramekin, then 1 baby beetroot finely sliced. Top with the eggs and a sprinkle of dukkha, then bake for 10 minutes until the egg whites are cooked through.