Monthly Archives: July 2017

Fiesta Chicken Lasagna

 

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As the name suggests, this recipe is an adaptation of my Slow Cooker Fiesta Chicken. My Fiesta Chicken recipe is really tasty I thought I needed to come up with other ways to enjoy its yumminess!

This recipe popped into my head when I was thinking of what I associate with Mexican food and flavours. Tortilla wraps are a favourite in my house so I thought about using them instead of pasta to make a lasagne inspired Mexican dish. The finished dish was delicious! Another great thing about it is once you have done some very simple assembling, you can chuck it in the oven for 20 minutes and forget about it. This along with the fact that you’re using the Fiesta Chicken you have already made, make it a quick meal perfect for a weekday dinner.

It is hard to specify the ingredients you will need as they vary depending on how many people you are cooking for. The below quantities provided two large portions. When I say a portion of Fiesta Chicken, I mean enough to feed however many people you are cooking for. The initial recipe can be split into quite a few different portions depending on how many people there are in your family. For example for a family of four, use the amount of Fiesta Chicken you would usually have served with rice, and then allow for 12 small tortillas and between 150-200g of cheese (you can use as much or as little cheese as you want).

Serves 2

Portion of Slow Cooker Fiesta Chicken
1
00g cheese, grated

1 pepper, sliced
1 tbsp tomato puree (if needed)
6 small tortillas 

  1. Add your Fiesta Chicken to a pan over a medium heat and allow to begin heating through
  2. If your Fiesta Chicken has been defrosted, you may need to add some more liquid. I added around 100ml of water from a recently boiled kettle to create more of a sauce as I find when dishes have been frozen they loose their moisture. Add as much or as little as you feel you need. I then added the tomato puree to add a richness back to the sauce
  3. Add the sliced pepper and allow to simmer for around 5 minutes, stirring occasionally

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  1. Preheat the oven to 170ºC
  2. After your Fiesta Chicken has warmed through you are ready to assemble. I used a 10″ square oven proof dish and began with cutting all of the tortillas in half. I used four of the halves to cover as much of the base of the dish as I could and then added one third of the Fiesta Chicken mix. On top of the mix I added one third of the grated cheese
  3. Repeat twice more finishing so you have the Fiesta Chicken topped with cheese

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  1. Put in the oven to cook for 20 minutes on a rack in the middle of the oven

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Tenderstem Broccoli with Oyster Sauce & Garlic

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Delicious crisp Tenderstem broccoli flavoured with garlic and oyster sauce – what’s not to love?!

I am obsessed with Tenderstem broccoli. Absolutely obsessed. It started about six months ago when I was watching what I was eating as part of my wedding diet. I’ve always liked broccoli, but Tenderstem broccoli is on another level. The stems are delicious and as the same suggests – tender! It also has a slightly different taste to normal broccoli which is hard to describe so you will need to try it for yourself if you haven’t already!

A couple of months before my wedding, I decided to really reduce the carbs I ate. I’m not suggesting everyone should do this, but it worked for me and I actually didn’t miss carbs and it has helped change my view on food. Reducing my carbs meant I was eating a lot more vegetables which consisted of eating Tenderstem broccoli at least 6 days out of 7. I would go to numerous shops searching for it if it was sold out at the first shop I tried. The obsession was real.

We went on our honeymoon for 2 weeks to the Maldives and there was no broccoli in sight, let alone Tenderstem! I ate the most amazing food but my time away from my beloved broccoli made me think new recipes as before I had just boiled it. That is when I came up with this recipe and loved it.

Yes I went and brought some Tenderstem broccoli the day after we got back from our honeymoon!

This recipe is so incredibly quick and delicious that I have now had it a few times instead of a salad or sandwich; its a tasty meal in itself!

The quantities below make enough for one large portion; which in my opinion is the only size portion you need of this!

100g tenderstem broccoli
2 tsp sunflower oil
1 tsp finely diced garlic
1 ½ tbsp oyster sauce
Sprinkling of sesame seeds 

  1. Heat the oil in a frying pan on medium heat and when hot, add the Tenderstem broccoli. Stir fry for 2-3 minutes allowing the stems to get slightly brown and toasted

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  1. Add the garlic and oyster sauce and cook for a further 2-3 minutes. Add a splash of water if the broccoli tops are getting a bit too crisp
  2. Put on a plate and garnish with a sprinkle of sesame seeds