Roast chicken, pumpkin salad & raspberry vinaigrette

October 1, 2016 / Lyn Jones / 0 Comments

Serves 6

roast-chicken-cinnamon-fried-pumpkin-and-spinach-salad-with-raspberry-vinaigrette

Ingredients

  1. 800g jap pumpkin, peeled and sliced into 2-3mm thick slices
  2. 3 tablespoons olive oil
  3. ½ teaspoon cinnamon
  4. 1/2 cup walnut pieces
  5. 500g IGA shredded roast chicken
  6. 100g spinach and rocket salad mix
  7. 100g goat’s cheese
  8. 200g fresh raspberries
  9. 3 tablespoons olive oil
  10. 3 tablespoons apple cider vinegar
  11. 2 teaspoons maple syrup

Method

  1. Heat a frypan over moderate temperature and add in the oil. Fry the slices of pumpkin for 2-3 minutes on each side sprinkling them with a little cinnamon and cook until golden, set aside on the plate.
  2. Layer the cooked sliced pumpkin into a platter , top with the shredded cooked chicken, walnut pieces, the spinach and rocket and crumble in the goats cheese. For the vinaigrette, smash 50g of the raspberries into a bowl and add in the olive oil vinegar, vinegar and the maple syrup, season with salt and pepper and stir.
  3. Pour this over the salad garnishing the salad with the remainder of the raspberries.

Tips

  • Vinaigrette is basically a salad dressing usually with equal parts of oil and vinegar, although you can make many substitutions and flavours using herbs, mustards, different oils and vinegars.
  • A Vinaigrette is a great way of bringing spices, herbs and fruits into your salads, poured over steamed vegetables or used for marinating before barbequing.
  • When shredding your roast chicken, be sure to cover it well in the fridge and eat it within three days after purchase or alternately wrap it in plastic and freeze it making it a hand and quick healthy protein addition to soups, pasta and salads.
  • Boil up the roasted chicken frame with carrots, onions and celery and season it with pepper corns and parsley for a delicious stock.

Substitute Ingredients:

  • Fresh berries are always best, but out of season. Frozen berries are a perfect addition and come in handy for baking, smoothies and cooking.
  • This is a perfect salad that uses up your left over roast chicken. The recipe will also work with sliced roast lamb or turkey, even ham would be delicious.
  • Strawberries and blueberries give a yummy tang to the salad, as well as the added colour and health benefits.

Poh’s Spiced Tuna & Coriander Rice

October 1, 2016 / Lyn Jones / 0 Comments

Made with mostly pantry staples, this recipe is a weeknight dinner saviour! – Serves 4
spiced-tuna-corinander-rice

Ingredients

1 1/2 cups SunRice Medium Grain white rice
2 tsp cumin seeds
1 large brown onion, diced 1cm
425g can tuna in oil, drained, and flaked
3/4 cup firmly packed fresh herbs (coriander/flat leaf parsley/mint)
Pantry staples: olive oil, light soy sauce or salt, pepper, lemon zest & juice (optional)

Method

  1. Start with the rice. Cook SunRice Medium grain rice as per the pack instructions.
  2. Meanwhile, heat 2 table spoons of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna, stir through and remove from heat.
  3. Fold through the rice. Once combined, stir through the fresh herbs. If you have a lemon lying around, shave a sprinkle of zest over the top and a squeeze of lemon juice will liven things up!
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