Coconut Vegetable Curry

Go Nuts for Coconuts…

As a mother of two, I am always finding ways to make haste in the kitchen. I am always on the quest for quick recipes, which are easy to make and equally tasty and nutritious. It’s hard to imagine but such recipes do exist!

Today’s recipe is a good way to introduce your little people to curry and vegetables. My boys adore this dish and will happily eat thirds too. It combines the warm earthiness of garam masala with the coastal flavours of coconut. What makes this recipe fuss free is that you can pretty much use whatever vegetables you have in the fridge. My meat lovers, you could add chicken or fish or prawns to this dish, either way it’s lip smackingly delicious.

Ingredients: 16 Cooking time: 20 minutes

Serves : 4

    One small cauliflower, cut into bite size florets
    Two potatoes, cut into bite size cubes
    Two carrots, peeled and cut into sticks
    One red capsicum, roughly sliced
    Handful of green beans, roughly chopped
    One cup of green peas
    One onion, finely sliced
    Two pods of garlic, finely chopped
    One thumb sized piece of ginger, finely chopped
    One heaped teaspoon of garam masala
    Half teaspoon of turmeric
    One medium size cinnamon stick
    One bay leaf
    800 ml of light coconut milk
    Salt to season
    Four tablespoons of vegetable oil

Heat oil in a saucepan. Add cinnamon stick, followed by onion, garlic and ginger. Cook until aromatic and onion is translucent.

Now add the vegetables and dry spices, except bay leaf. Mix well.

Add coconut milk, bay leaf and season with salt to taste. Simmer the curry on a medium flame for 15-20 minutes or until the vegetables are tender.

Serve with steamed rice or savoury flatbread or simply eat it as a soup. So moorish, so tasty

Spinach and Potato Bake

Love what you do, do what you love…

After a long break, I am sitting here staring at the screen thinking of something profound to say. Trying to make a come back, with a bang. However, words fail me! I don’t have an explanation for my absence. I don’t know how long I am back for or how frequently I will post a recipe for you. What I do know, is I love food and as long as I can cook, I will share it with you.

Today’s recipe is a simple, hearty winter warmer. Layers of potato, garlicky spinach, cream and cheese, a perfect matrimony of decadence and nutrition.

Ingredients:  11          Cooking time: 60 minutes

Serves: 4

  • One large bunch of spinach, finely chopped
  • Three medium potatoes, thinly sliced
  • one small onion, finely chopped
  • two to three garlic cloves, finely chopped
  • Two eggs
  • 300ml of cream
  • 250 gms of grated cheddar cheese
  • 125 gms of grated parmesan cheese
  • Two tablespoons of extra virgin olive oil
  • One teaspoon white pepper
  • Salt to taste

Preheat the oven to 180 degrees celsius.

Heat oil in a pan. Add onion, once translucent add garlic. Cook until aromatic.

Now add the chopped spinach, season with salt. Once wilted, drain the excess liquid (tip: you can use the liquid as stock in your gravies or pasta sauce).

In a bowl, combine eggs, cream, pepper and salt. Mix well.

Now grease a baking dish with some olive oil. Make a double layer the of the sliced potatoes, then add the spinach mixture and finish with a double layer of potatoes.

Pour the cream and egg batter and finally top it with grated cheese.

Bake in the oven for about 45 minutes or until cooked and golden brown on the top.

I usually serve this with a side of roasted vegetables or a salad. Either way it is lip smackingly delicious.

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Green Thai Curry

Bring the taste of Thailand to your home…

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As much as I love winter, I am not a fan of all the cold and flu ailments it brings with it. 

I always thought being a stay at home meant I could just lie in bed all day and be a vegetable on days when I’m feeling under the weather. The reality is so far from it!  Give me a corporate job any day, atleast it comes with an end time everyday and paid leave for sick days. A stay at home mum on the other hand is a 24/7 kind of thing, sick or not sick #thestruggleisreal.

Now that I wasn’t going to get any ‘lie on my ass all day’ recovery time. So what’s the next best thing to cure a winter flu? Yep, you guessed it right a big bowl of curry and rice. 

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Here’s my version of Thai green curry. It’s simple, it’s tasty and filled with lotsa goodness, which will please your palette and heal your soul.

Ingredients: 20   Cooking time: 30 minutes

Serves: 6

  •  One bunch of fresh coriander
  • One to two green chillies
  • Four kaffir lime leaves
  • Juice of half a lemon
  • Half a teaspoon cumin powder
  • Two pods of garlic
  • One two inch piece of ginger
  • One cinnamon stick
  • One bay leaf 
  • 500 ml of coconut milk
  • 250 gms of firm tofu, cut in sticks
  • Two carrots, peeled and cut into discs
  • One zucchini, cut into discs
  • 150 gms of shiitake mushrooms, quartered 
  • Two bunches of pak choy
  • One medium sized broccoli, cut into florets
  • One tablespoon of brown sugar
  • Salt to season
  • Two tablespoons of vegetable oil
  • One teaspoon sesame oil (optional)

To make the green curry paste combine coriander, green chillies, two kaffir lime leaves, lemon juice, cumin powder, garlic and ginger in a blender. Add one cup of water and blend the ingredients into a smooth paste.

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Heat oil in a heavy bottom pan. Add tofu and all veggies apart from the pak choy, sear them through for three to four minutes. Now add the green curry paste, coconut milk, cinnamon stick, remaining kaffir lime leaves and bayleaf. Cover the pan and let the gravy simmer on a medium heat for seven to ten minutes. 

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Now add pak choy and season with salt and sugar. Cover the pan and let the curry simmer on a low heat for another 10  minutes. Finally drizzle a teaspoon of sesame oil and mix well.

Your lip smackingly delicious Green Thai Curry is ready to be served. Serve alongside some steamed rice or simply eat it by itself. This dish is a definitely a midweek treat.

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Masala Aloo Gobi (Indian Spiced Potato and Cauliflower)

You haven’t eaten it all till you’ve eaten Aloo Gobi…

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Every Punjabi mother  dreams of a world where she cooks all day and her children eat all day. There are few vegetarian dishes every Punjabi mother swears by. These staples made up most of my childhood and continue to delight my tastebuds even today. For instance Rajma Chawal (red kidney bean stew with rice), Kaali Dal aur paratha (creamy black lentils with crispy flatbread), Kadhi Chawal (Chickpea flour and yogurt curry with rice), Aloo Paratha ( Potato stuffed crispy flatbread) and finally Aloo Gobi (potato with cauliflower).

So far I’ve brought you recipes for Rajma, Kaali Dal, Kadhi, and Parathas. Therefore it only makes sense to add Aloo Gobi,  another lip smackingly delicious dish to sort of complete your vegetarian Punjabi repertoire. There are many different ways to make aloo gobi but my favourite is cooking it in a onion, ginger and tomato paste with loads of garam masala, cumin and coriander powder.

So without further ado here’s the recipe for masala aloo gobi.



Ingredients: 15  Cooking time: 40 minutes

Serves: 6

  • One medium sized cauliflower cut into florets
  • Cauliflower stalks, roughly sliced
  • Three to four medium sized potatoes, peeled and cubed
  • One red onion, roughly chopped
  • Two tomatoes, cut in big chunks
  • One thumbsized piece of ginger grated
  • One tablespoon garam masala
  • One teaspoon cumin powder
  • One teaspoon coriander powder
  • One teaspoon cumin seeds
  • Half a teaspoon chilli powder
  • Quarter teaspoon turmeric powder
  • Salt to season
  • One tablespoon of ghee
  • Fresh coriander to garnish

Heat ghee in a heavy bottom pan. Add cumin seeds and let them splutter. Once aromatic add onion, cook until lightly caramelised. Now add tomatoes, grated ginger, one teaspoon of garam masala and all the other dried spices.


Once the tomatoes are soft, add potatoes and mix well. Cover the pan and cook the potatoes for five to seven minutes on a medium heat. Now add the cauliflower, stalks, remaining garam masala and season with salt. Mix well, cover the pan and cook the vegetables on a medium heat for 20 – 25 minutes. From time to time stir the aloo gobi to cook it evenly.


Take the lid of at this point, cook the aloo gobi on a high heat to crisp it up for about four to five minutes. Your lip smackingly delicious aloo gobi is ready to serve. It’s best eaten as a side along with dal, rotis and rice. Alternatively it can also be served with a nice piece of fish and some salad.

Eggplant Schnitzel with White Bean Mash

Being a vegetarian has never been easier…

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Schnitzel and I go back eight years ago. The first time I met my mother in law which also happens to be eight years ago, she had invited me to dinner. My husband had obviously forgotten to mention I was a vegetarian.

So there we were sitting on the table, delicious aromas permeating through the house and my stomach rumbling, waiting to devour a warm home cooked meal. Until I found out we were having chicken schnitzel and mash. Fearing that I would come across as high maintenance if I said I was vegetarian, I decided to eat the meal without saying a word. After all nothing pleases a cook more than to see an all clean after dinner plate. 

Eight years hence I can’t say I love chicken  but I definitely love schnitzels, especially vegetarian schnitzels. These eggplant schnitzels are just amazing. Light, crisp and succulent. Moreover no animal was killed or injured in the making of this dish.

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Ingredients: 22   Serves: 4

Cooking time: 20 minutes

For Schnitzels

  • Two medium sized eggplants
  • One cup of plain flour
  • Three eggs
  • 1/4 cup of milk
  • Two cups of bread crumbs
  • One teaspoon oregano
  • One teaspoon smoked paprika
  • Salt to season
  • Oil for pan frying

For White bean mash

  • 400 gms of butter beans
  • Two pods of garlic, minced
  • 100 gms of parsley, finely chopped
  • 100 gms of basil, finely chopped
  • Juice of half a lemon
  • Two tablespoons of extra virgin olive oil (EVOO)
  • Two teaspoons of cracked pepper
  • Salt to season 

For Spicy aioli

  • Two tablespoons of natural Greek yogurt
  • One tablespoon of siracha sauce or hot chilli sauce
  • One teaspoon of dried mint leaves
  • Half a teaspoon of sugar
  • Salt to season 

Prepare the eggplant by slicing it lengthwise down the middle. Then cut quarter inch slices and keep aside. 

Place flour, whisked eggs with milk and salt and breadcrumbs with oregano and paprika in separate bowls. Coat the eggplant slices invidiually with flour, dip in egg wash and finally crumb them evenly. The schnitzels are ready to be fried. If you are vegan you can make a temupra batter with flour and water and then crumb the schnitzels.

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Heat one tablespoon EVOO in another pan. Add garlic, parsley and basil. Stir until aromatic. Now add butter beans and mix well, cook for seven to ten minutes on a low heat. Then add lemon juice, pepper and season with salt. Mash the beans until creamy. Finally add the remaining EVOO and mix well. Your white bean mash is ready to serve. If you can’t get your hand on butter beans, you can use black eyed beans.


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In another pan heat oil in a pan to fry the schnitzels. Fry the eggplant schnitzels on both sides until crispy.

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Finally for the aioli, mix all the ingredients in a bowl. Stir well.

Now it’s time to bring this sensational dish together. Place a spoonful of mash on a plate. Place the schnitzels on top and  finally top it up with the delicious aioli. Your lip smackingly delicious eggplant schnitzels are ready to serve.

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Mexican Friday Night Feast

Arribaaaaaaaaaaaaaaaaaaaa!!! Need I say more…

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I have always wanted to go to Mexico! Remember the Sex and the City movie? When Carrie and the girls go to Mexico on Carrie’s honeymoon after she and Mr Big have that pre wedding spat. I was watching it the other day. All I could think of was how amazing would it be to be in Mexico with my girlfriends – the beach, a Corona, sunshine, a big bright sombrero, lots of tacos. Oh please teleport me to Mexico. Alas, going to Mexico could be a while, but that can’t stop me from bringing Mexico to me! How? Simple, through those big bold beautiful Mexican flavours – beans, salsa, jalapeno, guacamole, corn chips and more.

Recently for our Friday night in (Yes! My husband and I are too cool to go out for after work drinks on Friday lol), I decided it was time we took a culinary trip to Mexico. I had just watched the Sex and the City movie the night before and was clearly obsessing about Mexico all over again. I decided to change things up a bit and rather than the usual tacos or enchiladas I tried something different.

I tried to uplift the down trodden veggie burger by giving it a Mexican twist. You will know why I am calling it a down trodden Veggie Burger if you have eaten one here in Australia – it’s either too dry, or too soggy, under seasoned, over cooked, all in all just pathetic. To top it all there’s no McVeggie burger in McDonald’s either, which is the pride and glory of vegetarian burger lovers in India. So for all my Australian and other veggie burger lovers until McDonald’s doesn’t introduce the McVeggie here or wherever you are, please find a winner in this Mexican veggie burger. 

Ingredients: 22   Cooking time: 20 minutes

Serves: 4

For the burger
  • Four large potatoes, boiled and mashed
  • 250 gms of red kidney beans, boiled and coarsely mashed
  • Half cup of breadcrumbs
  • One red onion, finally chopped
  • Half bunch of coriander, finally chopped
  • 1.5 teaspoon of cumin powder
  • 1.5 teaspoon of smoked paprika
  • One teaspoon of coriander powder
  • Salt to season
  • Oil for pan frying
  • Burger buns (I used English muffins)
For the salsa
  • One red onion, finely sliced
  • Two tomatoes, finely sliced
  • Juice of half a lemon
  • Half a bunch of fresh coriander, coarsely chopped
  • Half teaspoon of cumin powder
For the mayo
  • Four tablespoons of mayonnaise
  • One tablespoon of Jalapeno sauce
  • One tablespoon of Habanero sauce (or less if you don’t like it hot)
  • Juice of half a lemon
Burger toppings
  • Cheddar cheese slices
  • Fresh lettuce
  • Fried egg (optional)

To make the burger patties, combine all the ingredients in a bowl and mash them up. Divide and shape the mixture into four equal sized patties, roughly 2 cm thick. Place them in the fridge for about 10 minutes to firm up while you prepare the other elements of the burger.

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To make the sauce, combine all the ingredients in a bowl and mix well. You can add more or less of the ingredients as desired, I personally prefer a zingy, spicy sauce and it goes really well with the patty. My vegan readers you can replace the mayonnaise based sauce by combining smashed avocado with the Habanero and Jalapeno sauce.

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To make the salsa, simply combine all the ingredients. Taste to make sure the flavours are to your liking. 

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Pre heat the oven to 150 degrees celsius. Heat oil in a frying pan and add the burger patties, cook for five to six minutes on each side or until crispy. Transfer them to the oven while you prepare the remaining elements of the burger.

Halve, butter and toast the burger buns on a hot griddle pan or under the grill. Once ready, add a dollop of Mexican mayo  or avocado relish and spread of both buns evenly. Remove and place the patty from the oven on the base of the bun, top it up with more mayo, salsa, fresh lettuce, fried egg (optional), cheese slice and finally the burger top. Your lip smackingly delicious Mexican Veggie Burger is ready to be devoured.

I served the burger with a side of corn chips, avocado relish and char grilled corn – I was definitely teleported to Mexico!!!

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Smashed Peas with Poached Eggs and Avocado

Smashed avocado is so yesterday…Smashed Peas are here to stay…

As a devout foodie I can tell you nothing, absolutely nothing is more important than breakfast. Particularly on a Saturday morning after a wonderful sleep in, what could be better than a delicious breakfast plate waiting for you. My husband and I love surprising each other with breakfast in bed every now and then, believe me it’s a great old trick among others to keep that spark alive.

The other day we were still laying in bed at 11:00am, after all it was a Saturday. I said to my husband you know what I had a dream, where you brought me this delicious plate of green goodness for breakfast. He indulged me and asked what was on the plate, without any hesitation I began to describe – avocado, peas, fresh herbs, eggs and toast with lots of butter. Ha! yes I do recall my food dreams vividly, after all that’s how I get most of my cooking inspiration. Anyway so my husband just chuckled and continued to play on his phone and for some reason I fell back to sleep.

The next thing I know I was woken up by my dream, but this time it was a reality. My plate of green goodness was right in front of me and behind it all was my gorgeous husband. I know right – LUCKY ME!

Today’s breakfast/brunch is my dream on a plate. I hope you enjoy it as much as I do.

Ingredients: 8   Cooking time: 20 minutes

Serves: 2

  • Four free range eggs
  • One avocado, sliced
  • Two cups of frozen peas
  • 10-12 fresh mint leaves
  • One tablespoon of extra virgin olive oil
  • A nice loaf of sourdough bread
  • Half a lemon
  • Salt and pepper to season

Everywhere around Melbourne, smashed avocado seems to be a raging breakfast sensation. I say honey your days are over because smashed peas are here to stay! This recipe is built on a bed of smashed peas flavoured with mint, extra virgin olive oil and lemon – a combination that will simply knock your jocks off. LOL!

Steam the peas for about five to seven minutes, until soft. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender coarsely blend all the ingredients. Your smashed mint peas are ready!

For poached eggs – the first step for perfect poached eggs is to use the freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt. Once the water has boiled let it simmer. Crack each egg in a small bowl drop them in the pan one by one, you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.

While the eggs are poaching get your toasts ready, it is essential to use really good bread with this recipe because life is too short to eat bad bread.

To plate up – make a bed of smashed peas, surround it with avocado slices, top it up with toast and poached eggs. I added some of the leftover smashed peas on the top too, because I just can’t get enough. Finally season with some cracked pepper, dig in and get ready to fall in a food coma.

Spicy Vegetable Noodle Soup

Winter is coming…bring out your stock pots…

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My favourite season is here, yes you heard that right – I love winter! I mean let’s be honest what’s not to love – you can eat what you want, sit in front of the fire snuggled up in your favourite blanket all day (yes on a cold winter day it is totally ok!) and winter fashion, seriously how can you not fall in love with those beautifully tailored woolen pants or that perfect trench coat?

Another thing that is great about winter – it’s the perfect season to enjoy delicious soups. Creamy soups, chunky soups, dumpling soups or noodle soups, the variety is truly endless!  This season I will be posting a lot of soups for you to try, but for starters here’s a spicy noodle soup recipe. To be honest this noodle soup is so delicious, it can be enjoyed all year round.

Don’t let the list of ingredients bring you down, most of these are pantry staples and as for the others you will be using them a lot if you intend on cooking some of my lip smackingly delicious recipes.

So without further ado here’s presenting my…Spicy Vegetable Noodle Soup

Ingredients:  19    Cooking time: 1 hr 15 mins

Serves: 2

For the broth

  • One large brown onion, coarsely chopped
  • Four celery sticks, coarsely chopped
  • Five pods of smashed garlic
  • Two inch piece of smashed ginger
  • Five to six pieces of sliced shiitake mushrooms
  • Two kaffir lime leaves
  • Half a lime, deseeded
  • Three to four red chillies chopped
  • Coriander root, coarsely chopped
  • Two tablespoons of soy sauce
  • Two tablespoons of chinese rice wine
  •  Two tablespoons of vegetable oil
  • Salt to season
  • Five cups of water

Noodles

  • You can use flat rice noodles, Singapore noodles or udon noodles (I used udon noodles)

Toppings

  • Bunch of Asian greens
  • One cup of carrots, sliced
  • One cup tofu, cubed
  • One cup of broccolini, florets and stems sliced

We will start by making the broth, which is the centrepiece of a good noodle soup

To make the broth – heat two tablespoons of vegetable oil, add the coarsely chopped onion, smashed ginger and garlic, cook until the onion is translucent and you can smell those beautiful aromas.

Now add the chopped coriander root, celery, red chillies, shiitake mushrooms and give all the ingredients a good stir.

Add water, followed by soy sauce, chinese rice wine, sliced lime and kaffir lime leaves. Bring the broth to a boil on a medium heat and the cover the pan with a lid, letting the stock simmer for one hour on a low heat.

Strain the broth and keep hot until ready to serve.

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While the broth is simmering, cook the noodles as per packet instructions and keep warm until ready to serve.

For the toppings, lightly blanch the greens and carrots. In a wok add a tablespoon of vegetable oil and quickly stir fry the vegetables and tofu with some finely chopped ginger and a tablespoon of vegetable oil (Please note: stir frying the toppings is optional).

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To serve – divide noodles between two bowls, arrange toppings over noodles and finally ladle about 2 cups of broth into each bowl. Garnish with extra chopped red chillies for that extra fiery zing! Enjoy!

Lemon Caper Spaghetti with Carrot Ribbons

Back with a bang and some lip smackingly delicious pasta…

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After a two month-long hiatus, LSD is back! Did you miss your daily dose of lip smackingly delicious food? Apologies to have kept you hanging. I was holidaying in India with my wonderful family, I was forbidden to enter the kitchen and was thoroughly spoilt with an assortment of my favourite dishes everyday. Knowing this, I am sure you can excuse my absence.

Now that I am back in Melbourne, where the weather is cold, dark and grey most days – I can’t help but rekindle my love affair with food, trying and testing recipes and bring them to you. In return I ask that you share your comments and feedback with me, because let’s be honest feedback is the motivation needed to keep LSD going.

Moving on today is monday and I am sure you’ve had enough of it already. To make your dinner woes easier today’s recipe is a quick, easy, flavour packed family meal that will keep you coming back for more. Perfect for summer or winter nights, this pasta recipe is tantalising for sure!

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Ingredients: 12      Cooking time: 15 minutes

Serves: 4

  • 500 gms of spaghetti
  • One red onion, finely sliced
  • Six to seven pods of garlic, finely chopped
  • Two red chillies, chopped
  • Handful of parsley, finely chopped
  • Juice of one lemon
  • 3 teaspoons capers
  • Three carrots, peeled
  • Handful of toasted and chopped macadamia nuts (optional)
  • Five – six tablespoons of extra virgin olive oil
  • One cup grated parmesan cheese
  • Salt and cracked pepper to season

To start let me tell you how to make carrot ribbons. Trim the ends of a peeled carrot, use a vegetable peeler to carefully slice the vegetable lengthways into long, thin ribbons. Once your carrot ribbons are ready, drizzle them with one tablespoon of lemon juice to ensure they don’t change colour.

In a saucepan bring water to a boil, add the spaghetti and cook it as per packet instructions. Make sure the pasta is al-dente (i.e. has a bit of a crunch).

To make the sauce – in another pan heat three tablespoons of extra virgin olive oil on a medium heat. Add the sliced onions and cook until translucent. Now add chopped garlic and chillies and cook until you can smell the delicious garlic aromas.

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Now add the chopped parsley, capers and lemon juice. Cook this mixture for about 2 – 3 minutes. Add the cooked spaghetti and toss it so it is coated with all that delicious flavour.

Season with salt, add the remaining extra virgin olive oil and finally add the carrot ribbons. Toss the spaghetti one more time before serving.

To serve garnish the dish with cracked pepper, grated parmesan cheese and toasted macadamia nuts for that little extra crunch.

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Chicken Schnitzel with Mash Potatoes and Roast Veggies

Mother in law’s speciality dish…

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Growing up in a Hindu household, I had never eaten meat. Even after moving to Australia I continued being a vegetarian – this was about to change. The first time I met my mother in law (my husband and I were newly dating), she had invited me for dinner and surprisingly my husband forgot to tell her I was then a pure vegetarian Anyway, I arrived at their house and as always was so hungry, I could hardly wait for dinner. When we get to the dinner table my mother in law said ‘I have made one of my specialities’, I couldn’t wait to find out what it was. Turns out it was Chicken Schnitzel with mash and roast veggies!  That day I couldn’t I tell her I was a vegetarian, it would just be so rude and clearly I could forget about making an impression.

So that day was the first time I ate chicken and now the only time I will eat it is if my mother in law makes her schnitzels. Given its one of my husbands favourite meals, I have learnt how to make this from my mother in law.

It is such a quick meal to make during the week, especially when you are longing for home cooked comfort food and missing your mother. Everyone has their own take on Schnitzels, I like to use free range chicken tenderloins, they are so lean and there is no fuss about trimming the fat or cutting them evenly. They come ready to use! 

Ingredients:  20   Cooking time: 45 minutes

Serves: 2

For the schnitzel

  • One pack of free range chicken tenderloins (usually has about 12 strips)
  • One cup of panko breadcrumbs
  • Two eggs, beaten
  • One cup of plain flour to dust
  • One teaspoon Italian herbs
  • One teaspoon chilli flakes
  • Salt to season
  •  Vegetable oil for shallow frying

For the mash potatoes

  • Four to five medium sized potatoes, peeled
  • Half cup skim milk
  • One tablespoon extra virgin olive oil
  • Salt to season

For the roast veggies

  • One cup cauliflower florets
  • Four carrots, peeled and cut into sticks
  • One cup brussel sprouts, cut in halves
  • One cup squash, cut in cubes
  • One teaspoon rosemary leaves
  • Four to five pods of smashed garlic
  • Two tablespoons of extra virgin olive oil
  • Salt to season

Pre-heat the oven to 180 degrees celsius.

Now place all the vegetables in the baking dish, add rosemary leaves and smashed garlic, drizzle with olive oil and toss them well. Roast in oven, turning them once for about 30 – 40 minutes,  until lightly crispy and golden. Remember you can use any vegetables available in your fridge, just be mindful of the cooking time.

To make the mash potatoes, cut the potatoes in cubes and boil them in salted water until completely tender. Drain potatoes well and return to the saucepan on low heat. Now roughly mash the potatoes, add milk and olive oil and mash the potatoes once again. Beat them with a wooden spoon until the mash is fluffy.

Lets prepare the schnitzel. Combine breadcrumbs, chilli flakes and Italian herbs in a bowl. Season with salt. Place flour in a bowl and whisk egg and milk together in another shallow bowl.

Coat the chicken tenderloin in flour first, followed by the egg mixture and finally cover with breadcrumbs. Do this for each piece of tenderloin until all are prepped and ready to fry.

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Heat oil in a frying pan on medium heat. Cook chicken in batches for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

To assemble place the potato mash on a plate first and top it up with the chicken tenderloin strips, add the side of roast vegetables and there you have it an easy, lip smackingly delicious meal.

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