Tag Archives: food

Pea and haloumi fritters with tomato salsa

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This is a great meal for lunch or dinner. I made it for lunch one day when I was running low on cash to go grocery shopping and decided to just make something with whatever I could find in the fridge. Luckily I had some frozen peas, a bit of haloumi, some red onion, plus eggs and flour. I’ve done variations of these fritters since- one with zucchini, corn and haloumi which has actually turned Ciaran on to eating haloumi. I never thought I’d see that day. All you really need for these fritters is some eggs and flour to make the base and then your choice of veggies. The haloumi is also essential because other cheeses will melt too much and you’ll have a puddly mess of dairy and veg. If you’re using veggies that you have to chop yourself, basically anything other than peas and corn, make sure you cut the pieces very very small or your fritters will be very ugly and fiddily.

Recipe from Vegie Project

  • Prep time: 10 min
  • Cooking time: 10 min
  • Servings: makes 12
  • Difficulty: easy

Ingredients:
1 cup frozen peas
1/4 red onion finely diced
30g haloumi cheese finely diced
2 eggs
1/2 cup self-raising flour
salt and pepper to taste
olive oil to shallow fry

Tomato salsa:
2 tomatoes finely chopped
2 tablespoons chopped coriander
1/4 red onion finely diced
juice of half a lime
salt and pepper to taste
a pinch of chilli flakes

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To prepare the tomato salsa just combine all the ingredients in a bowl and season with salt and pepper to taste. Set aside.

Place the frozen peas in a small saucepan with water and boil them for 2 minutes. Drain and set aside.

To make the fritters simply combine all ingredients in a bowl.

Heat 2 tablespoons of olive oil in a non-stick frying pan. Drop tablespoons of the fritter mixture into the pan (about 2 tablespoons will make one fritter). Flatten the fritters slightly with a spatula. Cook the bottom side for about 3 minutes until a crust forms, then using a spatula flip the fritters over and cook for another 3 minutes.

Serve with the tomato salsa.

-A

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Stuffed chicken with goat’s cheese and spinach

Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

 

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Simply make a small pocket with a paring knife and stuff with your favourite ingredients.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

Enjoy!

A

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Filed under Dinner, Lunch, Recipe