4. Chicken Caesar Salad 27/02/09

I ended up putting in more lemon than the recipe said! However, it was a very tasty dish which surprisingly fills you up. We decided to serve it with Italian antipasto coated bread, which compliment the dish very nicely.

Ingredients (for 4)
6 tbsp lemon juice
2 cloves garlic, crushed
4tsp French mustard
4 skinned, boneless chicken breasts
Salt
Black pepper, freshly ground
8thick slices white bread
4 tsp white wine vinegar
175g/6oz natural yoghurt
3 tbsp mayonnaise
100g/4oz Parmesan cheese, shaved into curls
2 cos lettuces



1. Preheat the grill to hot and line the grill pan with foil, Mix 2 (4) tablespoons of the lemon juice with the garlic and half the mustard and smear over the chicken breasts. Season with salt and pepper and grill the chicken on both sides for 10minutes until tender. Cool.

2. Cut the crusts from the bread and toast lightly on both sides. Cool, then cut into 2.5cm/1in cubes.

3. Put the remaining lemon juice and mustard in a blender or small processor with the vinegar, yoghurt, mayonnaise and half the Parmesan cheese and blend until smooth.

4. Slice the cold chicken into strips and toss in half the dressing. Break the lettuce into leaves, chop into thick slices and arrange on serving plates with the chicken and croutons. Drizzle over the remaining dressing and Parmesan cheese.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.

3. Thai Chicken Curry 7/02/09

This is such a quick, easy and tasty dish. The portion sizes though were quite small but it might have been it was just so tasty. I could have had three more helping! Now that's just piggy :). I really recommend this dish but unless you like hot (spicy) things then go easy on the red-curry paste. 9/10 for this dish.

Ingredients (4 people)
1 tbsp sunflower oil
700g/1.5lb skinless, boneless chicken breasts, cubed
2 tbsp Thai red-curry paste
50g/2oz coconut-milk powder
410g/14oz can evaporated milk, mixed with 150ml/0.25pt water
1 stick lemon grass, chopped
1 tsp Thai fish sauce
2 kaffir lime leaves
4 tbsp fresh coriander leaves, chopped



1. Heat the oil in a large frying pan and lightly brown the chicken cubes. Add the red curry paste and stir to coat the chicken.

2. Mix the coconut milk powder in a jug with the evaporated milk and the water.

3. Add to the pan with the chopped lemon grass, fish bring to the boil.

4. Lower the heat and simmer for 10-15minutes, stirring frequently, until the chicken is tender. Just before serving, fold in the fresh coriander. Serve with boiled rice or rice noodles.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.

2. Smoked Haddock and Potato Wedges 31/01/09

I wasn't keen on this dish at all. I have now found out that I really don't like Omelette or anything hot where egg is one of the main ingredients! It was very filling and good size portions. I give this dish a 6/10.

Ingredients (4 people)
450g/1lb potatoes, peeled
1 large courgette
350g/12oz smoked haddock fillet, skinned and roughly chopped
2 spring onions, finely chopped
2 tbsp sunflower oil
4 eggs, beaten
170g/ 6fl oz single cream or evaporated milk
50g/2oz Edam cheese, grated



1. Boil the potatoes in a pan of salted water for 10 minutes to half cook. Drain and cool.

2. Coarsely grate the potatoes and the courgette into a bowl and stir in the haddock and spring onions. Heat the oil in a non stick frying pan and fry the mixture for 4 minutes, stirring, until the mixture begins to turn golden.

3. Beat the eggs with the milk and seasoning. Pour over the browned mixture, stir and shake the pan. Cook without stirring until the egg mixture begins to set, for about 4 minutes.

4. Meanwhile, preheat a grill to Hot. Sprinkle the grated cheese over the top of the pan and place under the grill for 3 minutes until the topping is golden. Serve cut into wedges with a green leaf salad and chunks of curry bread.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.

1. Spicy Chicken Grill 23/01/09

This was the first dish I cooked for my family. It is a very tasty dish with lots of flavour and the geek yogurt really complements the spice of the glazed chicken. Its very quick to cook as well. This dish gets an 8/10.

Ingredients (4 people)
1 tbsp medium curry paste
2 tbsp mango chutney, chopped
2 tbsp sunflower oil
575g or 1 1/4lb skinless and boneless chicken-breast fillets
350g or 12oz quick-cook couscous
15g or 1/2 oz unsalted butter
Salt
Black pepper, freshly ground
2 tbsp fresh coriander chopped
2 ripe tomatoes, finely chopped
4 tbsp thick Greek yogurt




1. Mix the curry paste, chutney, and oil together in a bowl. Cut the chicken fillets in half and stir to coat in the mixture.

2. Line a grill pan with foil and heat to high. Place the chicken pieces on the foil and grill for about 10 minutes, turning over once, until golden.

3. Meanwhile, make up the couscous with boiling water according to the pack instructions, this should take 10-15 minutes. When the couscous has soaked up all the water, stir in the butter fluff it up with a fork and season with salt and pepper.

4. Spoon the couscous into a bowl and fold in the coriander and chopped tomatoes. Serve the chicken fillets withe couscous and a table spoon each of thick yogurt.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.