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. 

POTATO SALAD WITH BLUE CHEESE DRESSING

POTATO SALAD WITH BLUE CHEESE DRESSING
A  high calcium  version of a popular side dish, this is perfect as an accompaniment and also great for a picnic or buffet lunch
(Serve 4 )




INGREDIENTS
550g new potatoes, sliced in half
5 tbsp natural fromage frais
3 tbsp semi-skimmed milk
125g stilton or other blue cheese,crumbled or chopped into small pieces
2 tbsp fresh chives, chopped

METHOD
1.Place potatoes in a pan of boiling salted water and boil for 15-20 minutes, until cooked through.
2.Whisk together the formage frais and milk, then stir in the cheese.
3.Drain the potatoes well and place in a serving dish.Cover with the blue cheese dressing and sprinkle with chives. Stir well to ensure the potatoes are coated with the dressing, then serve.

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD
A light but filling meal that will delight your taste buds. the flavors of the avocados and walnut combine perfectly with the chicken, and this is ideal for lunch or supper.


(serve 4)

INGREDIENTS
4 avocados, peeled, stoned and sliced
2tbsp lemon juice

For the salad
2tbsp extra virgin olive oil
3 x 150g skinless and boneless chicken breasts,finely shredded
100g canned red pimento, drained and finely sliced
Salt and pepper to taste
2 tsp french mustard
1 tsp caster sugar
50g chopped walnuts, to garnish

METHOD
1. Put the avocado slices into a bowl with the lemon juice and mix gently.
2. Heat the olive oil in a wok or a non-stick frying pan(a wok is better), and stir-fry the shredded chicken
    for  3-4 minutes or until it is cooked through.
3.Add the pimento slices and stir-fry for further minute.
4. Remove from the heat, then drain the lemon juice from the avocados, and stir it into the chicken. Mix in  the seasoning, mustard and sugar.
5. Arrange the avocado slices onto 4 serving plates, add the chicken salad and serve garnished with the walnuts.

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.

TACOS SALAD

TACOS SALAD
(Serve 4)

INGREDIENTS
150gms romaine lettuce
100gms sweet corn in grain
50gms guacamole
50gms halloumi cheese, shredded
100gms mince beef
4 corn tortilla
100gms Pico e Gallo(chopped tomatoes, onions, coriander,corn oil, white vinegar, salt and pepper)

METHODS
Cut corn tortilla in quarters and deep-fry. Season lettuce on a plate; place all the ingredients in order of preference on top of the lettuce , except halloumi cheese.
Then sprinkle deep-fried tortilla chips around and garnish with halloumi cheese.

COUNTRY GARDEN SALAD

COUNTRY GARDEN SALAD
Make this salad fun for children to eat by cutting the green pepper and cheese into geometric shapes.
Experiment with the ingredients to appeal to different tastes - carrots, red pepper, cucumber, watercress or toasted chopped nuts and seeds all make delicious alternatives.
(serve2)

INGREDIENTS
1tbsp extra-virgin olive oil
1tsp white wine vinegar
1tsp mayonnaise
8 cherry tomatoes, halved
4 baby corn, blanched and sliced into rounds
8 white or black seedless grapes, halved
3 slices green pepper
2 cheese slices

METHOD
Make the dressing by whisking together the oil, vinegar and mayonnaise.
Place the tomatoes, corn and grapes in a bowl.
Spoon over the dressing and toss well.
Cut the green pepper and cheese slices into small shapes and sprinkle over the top of the salad.