Seared Ginger Prawns

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Updating as we go

Earlier in 2021, I made a move to relocate and update my website. I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better. 

Protein in a small package

I like prawns; they are small, tasty and simple to make. I like to get a package of prawns to cook up and to have on hand as an easy protein portion that can be added to meals like salads or stir-frys. I like to cook the prawns all at once and portion them out; this means I can have protein in the fridge or the freezer. Prawns last about three days cooked in the fridge, which is excellent when you have an abundance of salad.

Competition for dinner

Prawns are a favourite of more than just me; my fur baby is a big fan of prawns and loves it when we have them around. Don’t believe me? Check out the face before I even open the bag. 

Seared ginger prawns recipe

Ingredients

  • 500g prawns
  • 4 tbsp. olive oil
  • 3 cm piece of ginger, thinly sliced
  • Pinch ground black pepper

Peel the prawns by first removing the head and legs. 

Peel off the shell, then squeeze the prawn’s tail to remove it from the body. 

Pull the vein through the opening at the head of the prawn and discard.

Place a frying pan on medium-high heat with olive oil and ginger.

When the ginger starts to colour, add the prawns to the pan.

Be careful not to burn the ginger.

Cook the prawns for 5-6 minutes or until the prawns are cooked.

Remove the prawns from the pan.

Season with black pepper to serve.

“Seared

  • Rating: ★★★★★
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“Fast



Credit: Cath @ easycleaneats

Ingredients

  • 500g prawns
  • 1/4 cup olive oil
  • 8 garlic cloves, finely grated
  • 2 spring onions, thinly sliced

Directions

  1. Peel the prawns by first removing the head and legs. 
  2. Peel off the shell, then squeeze the prawn’s tail to remove it from the body. 
  3. Pull the vein through the opening at the head of the prawn and discard.
  4. Place a frying pan on medium-high heat with olive oil and ginger.
  5. When the ginger starts to colour, add the prawns to the pan.
  6. Be careful not to burn the ginger.
  7. Cook the prawns for 5-6 minutes or until the prawns are cooked.
  8. Remove the prawns from the pan.
  9. Season with black pepper to serve.

Nutrition

Per Serving:272 calories; 14 g fat; 2 g carbohydrates; 29 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Scales
  • Mixing bowl
  • Frying pan
  • Tongs  

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Beef and snow pea stir-fry

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Last of the Snow peas

During the summer months, my mother in law has a little veg patch in her garden that keeps the family in spinach, silverbeet, cucumbers, beans, snow peas and spaghetti squash. Some years the haul from the garden is better than others, this year has been very dry, so we have had far less to eat from the garden. The snow peas have been small and kind of dry until recently, which is a shame because I do love them. last week we got a reasonable haul of snow peas to come home with, not wanting to waste the sweet crisp freshness of the snow peas I decided a tasty beef stir-fry would make the best use of the little green treats.

Beef and snow pea stir-fry recipe

Ingredients 

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice 

Whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar in a bowl, then set aside.

Heat a wok or large frying pan, add two tablespoons of sunflower oil. 

When you add the oil, it should be smoking hot.

Add the sliced mushrooms to the wok and cook them on high heat, occasionally stirring. 

When they start to brown, remove them from the pan and set them to one side.

Return the wok to the heat, add the remaining sunflower oil.

Add half of the beef to the pan.  

Stir the meat and cook it until it is browned. 

Remove the cooked meat from the pan and set it to one side.  

Repeat with the remainder of the meat.

Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  

Stir everything together over a high heat for about two minutes.

Serve over the cooked cauliflower rice.

Beef and snow pea stir-fry 

  • Servings: “6
  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice

Directions

  1. In a bowl, whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar then set aside.
  2. Heat a wok or large frying pan, add two tablespoons of sunflower oil when you add the oil it should be smoking hot.
  3. Add the sliced mushrooms to the wok and cook them on a high heat, occasionally stirring, when they start to brown remove them from the pan and set them to one side.
  4. Return the wok to the heat, add the remaining sunflower oil.
  5. Add half of the beef to the pan.  
  6. Stir the meat and cook it until it is browned, remove the cooked meat from the pan and set to one side.  
  7. Repeat with the remainder of the meat.
  8. Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  
  9. Stir everything together over a high heat for about two minutes.
  10. Serve over the cooked cauliflower rice.

Nutrition

Per Serving: 256 calories; 14 g fat; 17 g carbohydrates; 14 g protein

Equipment

  • Wok or large frying pan
  • Measuring cups
  • Scales
  • Measuring spoons
  • Knife
  • Chopping board
  • Spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Fried chicken

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2016; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not, the original suitable be kids, and less developed palates is at the bottom of the post.

Not KFC

We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious and healthier fakeaway. Thankfully, KFC was never on my junk food list, so I have never felt the need to reproduce it. The idea of fried chicken as a replacement for chicken nuggets for little people did appeal when the kids were young. I had a play around with a grain-free coating for some fried chicken that would keep the kids happy back in the day. I managed to come up with a simple coating that was light and crunchy, the coconut gives a great texture, and the flavour is a nice change from your standard heavy batter.

Fried chicken recipe

Ingredients

  • 400ml milk 
  • 800g chicken thigh fillets
  • 1 tsp. Garlic powder
  • 1 tsp. paprika
  • 1/2 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1/4 cup parmesan cheese, grated
  • 1 tsp. paprika 
  • Salt and pepper to taste

Instructions

Take the chicken thighs and place them in a large bowl or tub.

In a bowl, whisk together the milk, paprika and garlic powder.

Pour the milk over the chicken thighs.

Cover the bowl or tub and put it in the fridge for a minimum of 2 hours but ideally overnight.

When you are ready to use the chicken, remove the bowl or tub from the fridge.

On a plate with tall sides or a bowl, mix together the coconut flour, buckwheat flour, parmesan cheese, paprika, salt and pepper.

Take a piece of the chicken from the milk mixture and place it into the flour mix.

Spoon the flour over the chicken, making sure to coat the chicken thoroughly.

Lightly shake the excess flour off the chicken and place the chicken on a baking sheet to rest. 

Repeat with all of the chicken.

Take a large frying pan and heat a little oil over a medium heat.

Shallow fry the chicken. 

The coating should be a golden brown all over.

Make sure that the chicken is cooked through.

Set the cooked chicken on some kitchen paper to soak up any excess oil.

Serve with a helping of slaw.

“Fried

  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats 

Ingredients

– 400ml milk  – 800g chicken thigh fillets – 1 tsp. Garlic powder – 1 tsp. paprika – 1/2 cup coconut flour – 1/2 cup buckwheat flour – 1/4 cup parmesan cheese, grated – 1 tsp. paprika  – Salt and pepper to taste

Directions

  1. Take the chicken thighs and place them in a large bowl or tub.
  2. In a bowl, whisk together the milk, paprika and garlic powder.
  3. Pour the milk over the chicken thighs.
  4. Cover the bowl or tub and put it in the fridge for a minimum of 2 hours but ideally overnight.
  5. When you are ready to use the chicken, remove the bowl or tub from the fridge.
  6. On a plate with tall sides or a bowl, mix together the coconut flour, buckwheat flour, parmesan cheese, paprika, salt and pepper.
  7. Take a piece of the chicken from the milk mixture and place it into the flour mix.
  8. Spoon the flour over the chicken, making sure to coat the chicken thoroughly.
  9. Lightly shake the excess flour off the chicken and place the chicken on a baking sheet to rest. 
  10. Repeat with all of the chicken.
  11. Take a large frying pan and heat a little oil over a medium heat.
  12. Shallow fry the chicken. 
  13. The coating should be a golden brown all over.
  14. Make sure that the chicken is cooked through.
  15. Set the cooked chicken on some kitchen paper to soak up any excess oil.
  16. Serve with a helping of slaw.

Nutrition

Per Serving:387 calories;6 g fat;16 g carbohydrates;53 g protein

Equipment

  • Mixing bowl
  • Food tub
  • Plate x1
  • Cooling rack/baking tray
  • Frying pan
  • Tongs
  • Kitchen paper

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Fried chicken recipe

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup shredded coconut
  • 1 egg beaten
  • 600g chicken breast, large dices

Instructions

  1. In a mixing bowl, mix together shredded coconut and flour; put the flour mix onto a plate. 
  2. In a bowl, beat the egg.
  3. Take the chicken pieces, dip each of them in the egg and then roll them in the flour mix.
  4. Put the coated chicken on a cooling rack.
  5. Once all of the chicken has been coated, it is ready to fry.
  6. In a frying pan over medium heat with some coconut oil, shallow fry the chicken.
  7. The coating should be a golden brown all over.
  8. Set the cooked chicken on some kitchen paper to soak up any excess oil.
  9. Sprinkle the cooked chicken with a little paprika before serving.

Corned beef

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I never had any interest in corned beef when I was younger. I thought of corned beef as something nasty that came in a can and smiled a bit gross. While I still think that the corned beef in a can is gross, I do like a nice chunk of corned beef cooked just right. As with all things learning how to do something right is a key to success, cooking the meat right is no exception.

A good crust

The first few times I made corned beef I plonked the meat in the pan with some water and boiled it. Boring, I know. I decided to see what would happen if I seared the meat before boiling it. The difference in flavour was amazing. I could not believe how much better the corned beef was. I know I shouldn’t be so surprised that the simple step of searing meat would creak such a difference. The simple step adds a depth of flavour to any dish and brings out the best in your meal.

Corned beef

Ingredients 

  • 2kg Corned beef
  • 2 bag leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Corned beef

  • Servings: 12
  • Rating: ★★★★★
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“Easy



Credit: Cath @ easycleaneats 

Ingredients

  • 2kg Corned beef
  • 2 bay leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Directions

  1. Preheat a heavy bottom or cast won frying pan.
  2. Sear all sides of the beef to create a golden crust.
  3. If using an Instant pot place all of the ingredients in the pot with water up to the no higher than the minimum water line.
  4. Set the Instant pot to cook on the pressure cooking setting, on high for 90 minutes.
  5. Allow the pressure to release naturally.
  6. Alternatively
  7. Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
  8. Cover the meat with boiling water.
  9. Bring the water to a rolling boil.
  10. Reduce the heat to allow the meat to gently simmer, cover the pan.
  11. Simmer the meat for 40 mins per 500g of meat.
  12. Once the meat is cooked, remove it from the pan.
  13. Let it rest for 15 minutes before shredding.

Nutrition

Per Serving:196 calories;5 g fat; 2 g carbohydrates; 35 g protein

Equipment 

  • Cast iron frying pan
  • Tongs
  • Stockpot with a lid

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Cross bun cookies

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Easter treats  

Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns, you can keep your chocolate eggs and your cream eggs, I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done, they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!  

Same but different  

These cross bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun, but in a gluten and sugar-free compact form. 

Cross bun cookies recipe 

Ingredients  

  • 1 1/4 cup rolled oats  
  • 1/2 tsp. baking powder  
  • 1/2 tsp. baking soda  
  • 2 tbsp. coconut sugar  
  • 1 tbsp. mixed spice  
  • 1 tsp. ground cinnamon  
  • 1/4 tsp. cloves  
  • 1/2 cup sun butter  
  • 2 tbsp. maple syrup  
  • 3 tbsp. coconut milk  
  • 1/4 tsp. vanilla bean powder  
  • 1/4 tsp. salt  
  • 1/4 cup dark chocolate chips  
  • 1/4 cup raisins 

Preheat your oven to 180°c /360°f.  

Line a baking tray with baking paper or a silicone liner.  

Blend your oats into flour or use a coffee grinder.  

In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.  

In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.  

Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.  

Fold in your sultanas or choc chips.

Divide the dough into cookies and place evenly on your lined trays.  

Press lightly on each to flatten and bake for 15 minutes.  

Cool and top with crosses.  

“Lemon

  • Servings: 15
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats 

Ingredients

  • 1 1/4 cup rolled oats
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut sugar
  • 1 tbsp. mixed spice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cloves
  • 1/2 cup sun butter
  • 2 tbsp. maple syrup
  • 3 tbsp. coconut milk
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp. salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins

Directions

  1. Preheat your oven to 180°c /360°f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Blend your oats into flour or use a coffee grinder.
  4. In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
  5. In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
  6. Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
  7. Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
  8. Press lightly on each to flatten and bake for 15 minutes.
  9. Cool and top with crosses.

Nutrition

Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein

Equipment   

  • Baking tray   
  • Baking paper or a silicone liner
  • Measuring cups
  • Measuring spoons   
  • Mixing bowl   
  • Spice mill   
  • Spatula   
  • Ice cream scoop   

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

One tray sausage and pepper rolls

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It’s time!!

This is one of our favourite Sunday afternoon meals because it is perfect for watching the UFC. Getting to sit down and watch the fights is often the only time we get to sit down and relax. I don’t mind making a spread when we have company over to watch fights, but not so much when it is just two of us. My ideal UFC meal takes minimum effort to prepare, no supervision to cook, and you don’t need to look at it while you eat it. There is nothing worse than taking your eyes off the screen to take a bite and missing a knockout.

Ready for UFC 271

With the Adesanya vs Whittaker 2 fights this weekend, these sausage and pepper roles are most definitely on the menu.

The buns make it perfect

Living in the land of the sausage sizzle, I’ve got used to the idea of sausages in a bread slice; while it isn’t my favourite, I appreciate the simplicity. For this recipe, I decided to upgrade the bread to some gluten-free rolls. The secret to this recipe is baking the rolls and the generous coating of butter. Buttering the inside and outside of the rolls for baking that gives the rolls a fantastic crunch on the outside. 

One tray sausage and pepper rolls recipe

Ingredients

  • 4 sausages
  • 1/2 onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. Italian seasoning
  • 4 gluten-free rolls
  • 2 tbsp. butter, melted

Instructions 

Preheat oven to 200 degrees C/ 400 degrees F.

Line a baking tray with baking paper or a silicone liner.

Place the sausages, onions and peppers on the baking tray.

Drizzle the olive oil and vinegar over the tray.

Sprinkle the Italian seasoning over the top before tossing to coat everything.

Bake for 25 minutes.

Slice each of the rolls down the centre, then brush the rolls with the melted butter.

After baking for 25 minutes, move the sausages, peppers and onions down the tray and place the rolls on the tray.

Bake for another 10 minutes.

Serve each roll with one sausage and a portion of the vegetables.

“One

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 4 sausages
  • 1/2 onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. Italian seasoning
  • 4 gluten-free rolls
  • 2 tbsp. butter, melted

Directions

  1. Preheat oven to 200 degrees C/ 400 degrees F.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Place the sausages, onions and peppers on the baking tray.
  4. Drizzle the olive oil and vinegar over the tray.
  5. Sprinkle the Italian seasoning over the top before tossing to coat everything.
  6. Bake for 25 minutes.
  7. Slice each of the rolls down the centre, then brush the rolls with the melted butter.
  8. After baking for 25 minutes, move the sausages, peppers and onions down the tray and place the rolls on the tray.
  9. Bake for another 10 minutes.
  10. Serve each roll with one sausage and a portion of the vegetables.

Nutrition

Per Serving: 397 calories; 23 g fat; 48 g carbohydrates; 11 g protein

Equipment

  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or silicone liner
  • Tongs
  • Pastry brush

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Crunch salad

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Fresh and crunchy

Can you believe it is 2022? I have no idea where the time is going. It has been great having time off work over the last few weeks, nothing better than getting out of Auckland after five months in lockdown. We had a little break up north and returned to a sweltering Auckland. While I am happy baking in the sunshine, I didn’t fancy baking in the kitchen.

Fridge raid

Inspirational seems to strike me when I can’t be bothered to do a supermarket but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers cooking happily on the bbq. 

Crunch salad recipe

Ingredients 

  • 1/4 cup pumpkin seeds, toasted 
  • 1 head green cabbage, shredded 
  • 4 celery stalks, sliced 
  • 2 handfuls rocket 
  • 1/2 cup spring onions, sliced 
  • 1/4 cup easy mayo 

In a large bowl, mix together all ingredients. 

“Crunch

  • Servings: “10
  • Rating: ★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup pumpkin seeds, toasted
  • 1 head green cabbage, shredded
  • 4 celery stalks, sliced
  • 2 handfuls rocket
  • 1/2 cup spring onions, sliced
  • 1/4 cup Mayo

Directions

  1. In a large bowl, mix together all ingredients.

Nutrition

Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Mixing bowl
  • Tongs

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Tandoori chicken skewers

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Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned off and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

A few years back, I bought a backyard BBQ cookbook on one of our many trips to the Ops shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. Feels like a good fit for my cooking style-easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking, could you make the standard meat and veg skewer better? Yes, you can obviously, or l wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious, tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of Tandoori style spice mix in my pantry so that I can add a little extra spice to dinner when I need to. I decide to combine BBQ and Indian inspired flavours to give the family something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I much prefer the results from a charcoal BBQ. Charcoal BBQ’s take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can pretty much look after themselves and cook your food without too much effort from you. I am not a BBQ expert, I know what works well for my cooking style and the recipes I have created or used in the past. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook

once all of the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, which meant the meat and veggies were cooked in about minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is black on the outside and raw in the middle. This is dangerous when you are cooking chicken. If you want to know more about the basics of BBQ set up and cooking.

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

Tandoori chicken skewers

  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori spice powder
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breast, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed-quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl.
  2. Add the chicken to the bowl with the tandoori paste, mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

Per Serving: 139 calories; 10g fat; 2g carbohydrates; 12g protein

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Italian roast chicken

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Something fancy

It has been a busy few weeks, I’ve been a bit basic with our meals and we have been living off our freezer staples, I have a little bit of breathing room and a strong craving for something fancier for dinner.

Italian roast chicken tray
Italian roast chicken tray

Fancy but easily

In my book, fancy doesn’t mean spending hours ‘in the kitchen boiling to death over a hot stove. This recipe is very fancy but is all cooked on a single tray.

The garlic is the star of this meal for me, the bed of garlic under the chicken means you have a suture frae our through the meat while the roast garlic cloves have a deep rich flavour that compliments the rest of the dish.

The quick peep and hands off cooking measures you can get on with other things and come back to a perfectly roasted chicken.

Italian roast chicken recipe

Italian roast chicken ingredients

Ingredients 

  • 2 large tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat-leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken
Large chicken

Take a large baking tray.

Take a large baking tray.
Take a large baking tray.

Place one garlic bulb on the baking tray.

Place one garlic bulb on the baking tray.
Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Lay the chicken on top of the garlic.
Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Spread out the onion next to the chicken.
Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the remaining garlic bulbs on top of the onions.
Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

Add the tomatoes on top of the garlic.
Add the tomatoes on top of the garlic.

Drizzle the vinegar and olive oil over the chicken and vegetables.

Drizzle the vinegar and olive oil over the chicken and vegetables.
Drizzle the vinegar and olive oil over the chicken and vegetables.

Place the rosemary sprigs on top of the chicken and the vegetables.

Cover the baking tray with baking paper.

Cover the baking tray with baking paper.
Cover the baking tray with baking paper.

Cover the baking paper with foil.

Cover the baking paper with foil.
Cover the baking paper with foil.

Bake for 1 hour.

Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.

Check the chicken to make sure the meat is cooked and the juices are running clear
Check the chicken to make sure the meat is cooked and the juices are running clear

Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.

Return the chicken to the oven uncovered for another 20 minutes
Return the chicken to the oven uncovered for another 20 minutes

Slice the chicken, squeeze out the garlic and serve while hot.

Slice the chicken, squeeze out the garlic and serve while hot.
Slice the chicken, squeeze out the garlic and serve while hot.

Italian roast chicken

  • Servings: 6
  • Rating: ★★★★★
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This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 2 tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.  
  2. Take a large baking tray.
  3. Place one garlic bulb on the baking tray.
  4. Lay the chicken on top of the garlic.
  5. Spread out the onion next to the chicken.
  6. Add the remaining garlic bulbs on top of the onions.
  7. Add the tomatoes on top of the garlic.
  8. Drizzle the vinegar and olive oil over the chicken and vegetables.
  9. Place the rosemary sprigs on top of the chicken and the vegetables.
  10. Cover the baking tray with baking paper.
  11. Cover the baking paper with foil.
  12. Bake for 1 hour.
  13. Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.
  14. Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
  15. Slice the chicken, squeeze out the garlic and serve while hot.

Nutrition

Per Serving: 349 calories; 14 g fat; 9 g carbohydrates; 53 g protein

Equipment

  • Roasting tin
  • Baking paper 
  • Aluminium foil
  • Measuring cups
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

One pot sausage stew

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Simple meals don’t have to be boring

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single pot, and the preparation takes no more than 20 minutes and is portioned to feed four adults.

Scraping the bottom of the freezer

It has been a crazy week; I’ve been bouncing around all over the place with no time to sort out my life. After a frantic week with no desire to eat another portion of chilli and even less desire to go shopping, it was time to get creative. I knew there would be treasure hiding in the kitchen; I just had to find it. A quick rummage around in the freezer, I discovered a pack of pork sausages that would be a perfect dinner after some thawing. Another rummage around the fridge and the cupboards, and I had the garlic, onion, barbeque sauce and tomatoes. 

Simple but tasty

With my ingredients sorted in the morning, I knew I had a leisurely evening to get dinner made and on the table. With less than 10 minutes of chopping and preparation, I had dinner underway and a chance to sit down and enjoy some time talking with Jay. A perfect end to a busy week.

One pot sausage stew recipe

Ingredients 

  • 1 tbsp. olive oil
  • 500g sausages
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 800g can chopped tomatoes
  • 1/4 cup barbeque seasoning

One pot sausage stew

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

–1 tbsp. olive oil –500g sausages –1 onion, sliced –2 garlic cloves, crushed –800g can chopped tomatoes –1/4 cup barbeque seasoning

Directions

1.Heat half the oil in a large, heavy-based saucepan over medium-high heat. 2.Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. 3.Transfer the cooked sausages to a plate. 4.Heat remaining oil in a large saucepan; add the onion and garlic to the pan. 5.Cook the onion and garlic until it begins to soften. 6.Add the tomatoes, barbeque sauce to the onions, and return sausages to pan. 7.Bring to the boil then reduce heat to medium-low, let the stew simmer, for 30 minutes. 8.When the sausages are cooked through, and the sauce has thickened, it is ready to serve. 

Nutrition

Per Serving: 274 calories; 21.9g fat; 9.4g carbohydrates; 10g protein

Equipment

  • Saucepan
  • Tongs
  • Plate 
  • Knife
  • Chopping board
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.