ESSENTIAL RECIPES- CHICKEN
CHICKEN HERB MEATBALLS & PASTA
By Jobin @ jobinthefoodie
INGREDIENTS
• 500g chicken mince
• 1 onion, finely chopped
• 1 to 2 garlic cloves, minced
• handful fresh thyme, chopped
• handful fresh sage, chopped
• 1 egg
• 2 tablespoons corn flakes crumbs or breadcrumbs
• salt & pepper
• 3 tablespoons olive oil, divided
For the sauce:
• 2 tablespoons butter
• 1 tablespoon flour
• milk, to adjust to preferred consistency
• 1 chicken stock pod
• 3 tablespoons heavy cream
• 3 sprigs fresh thyme
• a few fresh sage leaves
• 1 teaspoon dried parsley
• handful baby pak choi or spinach
• cooked pasta of choice
• grated Parmesan, to serve
METHOD
1. In a bowl, mix all the meatball ingredients. Roll into small balls.
2. Heat the oil in a pan and fry the meatballs until fully cooked. Set aside. Fry in batches; don’ t overcrowd the pan.
3. Cook the pasta according to the packaging instructions. Make sure your pasta water tastes like the ocean! Salting the water enhances the flavour of the pasta, allowing it to absorb flavour during cooking.
4. In the meatball pan, heat 2 tablespoons of butter. Once melted, stir in 1 tablespoon of flour. Pour in a little milk and stir until the sauce thickens to your desired consistency.
That’ s roughly 125ml of milk.
5. Add your chicken stock pod, 3 tablespoons of heavy cream, 3 sprigs of fresh thyme, 1 sprig of fresh sage, dried parsley and baby pak choi to the sauce. Stir and cook for about 2 minutes.
6. Remove the thyme and sage sprigs, then add the cooked pasta to the sauce, followed by the meatballs. Serve with grated Parmesan.
GRILLED CHICKEN, PARMESAN & CRUNCHY SLAW SALAD
Jandré Coetzee-Blom @ deliciously _ lia
Serves: 2 – 3
Perfect for a light lunch or easy supper.
INGREDIENTS
• ●2 chicken breasts
• ●1 tablespoon olive oil
• ●salt and freshly ground black pepper
• ●2 cups finely shredded white cabbage
• ●1 cup finely shredded red cabbage
• ●1 small carrot, grated
• ●handful of fresh coriander or flat-leaf parsley
• ●40 – 60g Parmesan, shaved with a peeler
For the creamy lemon dressing:
• ●3 tablespoons plain yoghurt or crème fraîche
• ●1 tablespoon olive oil