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.

Strawberry Oat Loaf

September 30, 2016 / Lyn Jones / 0 Comments

Drizzle with maple syrup for the perfect breakfast or enjoy as a healthy snack – serves 8

Ingredients

  • 100g unsalted butter
  • ¾ cup brown sugar
  • 1 x 250g punnet Victorian Strawberries, washed and hulled
    (fresh or frozen and thawed)
  • ½ cup rolled oats
  • 2 eggs
  • 2 cups plain flour
  • 1 tsp baking powder
  • 2 tbsp extra butter
  • 1 cup walnuts
  • maple syrup and extra strawberries to serve

Method

  1. Preheat oven to 180oC. Mash the strawberries, leaving a few to serve.
  2. Cream the butter & sugar and add strawberries and oats.
  3. Add eggs one at a time and mix well. Sift the flour and baking powder into a large bowl, then gently fold through strawberry mixture.
  4. Pour into a greased (21cm x 6.5cm x 9cm) loaf pan then place in the preheated oven.
  5. Bake for 50 minutes or until a skewer inserted comes away clean. Allow to cool on a wire rack, then slice and serve.
  6. For a great breakfast option, toast thick slices of the strawberry loaf. Pan-fry walnuts lightly in butter, then spoon over toast with a drizzle of maple syrup and extra berries.

 

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