One from a few years ago – Ministry of Food. Easy recipes for people who don’t cook. Video recipe here.
Essentially: get chicken breasts, bash them flat, wrap in parma ham (or other thin dried ham) with parmesan and thyme between the chicken and the ham, then fry.
Sounds simple, is simple, but for some reason I found the “bashing the breast flat” to be really difficult. My chicken stayed plump, and so took a while to cook through and threatened dryness. There’s also only room in my decent-sized frying pan for 2, or perhaps 3.
So the next time I tried it (in an unfamiliar kitchen on holiday) I made the following adjustments:
- Cut the chicken breasts in half
- Used pesto instead of parmesan (there was no fine grater in the kitchen)
- Bake at 200C for 10-15 mins, instead of frying
This meant I could feed 6, and could deal with other things while it was cooking, rather than trying to stand over 2 or 3 frying pans.
Served with green beans cooked in butter and garlic, and quinoa (cooked in chicken stock) with roasted veg (red pepper, courgette, aubergine).
Also known as “another thing you can do with a Nutribullet that is not making a green juice“. It does contain have “green veggies” though, so maybe the Nutri Gods would approve.
I’m using this as a marinade for chicken but you could use it on anything that you fancied marinading. Big prawns would be nice. Some vegetables, maybe. Tofu? I don’t know anything about tofu. It can be vegetarian if you leave out the fish sauce – if you do that you’ll have to add more salt.
Into your blender of choice, throw things that you have in your fridge or freezer or cupboard, including but not limited to:
- spinach (the frozen lumps work well here)
- spring onions (cut off the roots and the very dry ends but leave most of the green)
- ginger (I had fresh, jarred or powder would be fine too)
- lemongrass (I had a jar of paste)
- a glug of fish sauce
Nothing needs to be cut up finely, you’re going to whizz it into oblivion very soon.
Add half a cup of water to help it all whizz.
Whizz it. Now you have green goo.
Put it on top of your chicken. I highly recommend these frozen chicken mini fillets – they live int he freezer, you can take out as many as you need (usually 2-3 per person), and in this circumstance I’m doubling up on marinading time and defrosting time.
These would be great on skewers for a BBQ, or cooked in coconut milk to make a curry.
I decided to make a greenish stir fry with broccoli, courgette, and baby sweetcorn. You could call it a curry but it’s not as sauce as most Thai curries tend to be. I didn’t have any coconut milk so I added a little bit of yoghurt to make the sauce a bit creamier.