CHICKEN CHAT

CHICKEN CHAT


INGREDIENTS
Chicken tikka shredded 500g
Green bell pepper, julienne 50g
Red bell pepper, julienne 50g
White onions, julienne 30g
Chat masala powder 15g
Olive oil 50ml
Salt 15g
Lemon juice50ml
Tamarind chutney,coked 50ml

METHOD
1.Mix ingredients well in a bowl and season.
2.Chill in the fridge
3.Serve cold as salad or an appetizer. 

CREAMY GUACAMOLE

CREAMY GUACAMOLE
Serve with ready-made tortilla chips and crisp vegetable sticks
(serve 4)

INGREDIENTS
4 ripe avocados
3 plum tomatoes,skinned, deseeded and diced
juice of 1 lime
1 clove garlic, peeled and finely chopped
6tbsp greek yoghurt
1 large red chilli, deseeded and chopped(optional)
2tbsp fresh coriander,chopped
Salt and pepper, to taste

METHOD
1. Cut the avocados in half and remove the stones.Using a spoon, scoop the flesh into a bowl and mash thoroughly
2. Add the tomatoes, lime juice, garlic, yoghurt, red chilli(if using), coriander and seasoning. Cover the bowl with clingfilm to prevent discolouring, making sure there are no gaps. Chill for 1-2 hours.
3, Uncover the mix lightly once more before serving.

SWEETCORN SALSA

SWEETCORN SALSA
This chunky salsa makes a good snack for dipping. Peppers and sweetcorn are both good sources of vitamin C. Preparation time is 10 minutes, cooking takes another 10 minutes.

(Serve 2-3)

INGREDIENTS
1fresh corn on the cob, trimmed
Half small red pepper, very finely chopped
2spring onions, finely sliced
1dessertspoon olive oil
Half tsp paprika
1tbsp fresh coriander, chopped
Black pepper to taste

METHOD
1. Cook the corn in boiling water for about 10 minutes, or until just tender and then set aside to cool. Strip the corn from the cob and place in a mixing bowl.
2. Add the remaining ingredients and mix well together. For a finer consistency, use a hand blender or food processor to chop the ingredients a little more, being careful not to over-process. The salsa should still be chunky and textured. Season to taste before serving.

BAKED TOMATO AND OLIVE SALAD

BAKED TOMATO AND OLIVE SALAD
Here, tomatoes are mixed with olives, for an ideal appetizer or accompaniment to grilled fish.

(Serve 4)
INGREDIENTS
8 large tomatoes, sliced
12 black olives, halved
Paprika and garlic salt, to taste
1tbsp olive oil
2spring onions, trimmed and finely sliced.

METHOD
1.Preheat the oven to 200C, gas mark 6. Lightly grease an oven-proof dish.
2.Layer the tomatoes and the olives into the dish and season with the paprika and garlic salt.
3.Drizzle the olive oil over the tomatoes and olives and bake in the middle of the oven for about 15 minutes, until the tomatoes are soft but not mushy.
4.Garnish with the spring onions and serve warm.