Home made flat bread with Chicken, peppers, hummus, feta and Tzatziki

img-20170304-wa0004

There’s nothing better than having a meal made for you with lots of love all wrapped up in it. I was on the receiving end of this a few months ago when a special friend made this for my family. It was ridiculously comforting and yummy! I have made it a few times since and have played around with the topping options as they are pretty much limitless, but this one is the Courtney Original and always the favourite of the varieties that I now make. Thanks Courts! Come and cook for me again!!

For the flat bread

  • 2 Cups of Self Raising Flour
  • 1 Cup of plain, natural greek double cream yoghurt
  • 2 Tablespoons freshly squeezed lemon juice
  • Salt and pepper to season

In a large mixing bowl, mix all the ingredients together. Once a sticky dough is formed, turn out onto a floured surface and kneed until well combined. Add more flour if the dough stays too sticky. Tear dough off in ‘balls’ that are roughly 1 and a half times the size of a golf ball. Roll out and then dry fry on both sides until done. Set aside.

This makes about 5. You can double if making more.

For the topping 

  • 3 x Chicken breasts , diced into small squares
  • 1 large red pepper diced into small squares
  • Seasoning of your choice for the chicken (I used sweet sticky chicken spice)
  • 2 tablespoons olive oil
  • Salt and pepper to season
  • 2 – 3 rounds of feta cheese
  • Hummus
  • Tzatziki
  • Rocket (Arugula) for garnish

Heat the oil in a frying pan, add the chicken and the seasoning and the red pepper into the frying pan and stir fry together until the chicken is just done.

Spread a layer of humus on the flatbread. Then top with the chicken mixture and then crumble the feta on top of the chicken mixture and then top with blobs of tzatziki and serve.

Serves: 4 to 5 people

Courtney’s special touches: 

You can add cubes of roast butternut and caramelised onions. DELISH!

 

 

 

 

Panini Steak Sandwiches With Pickled Peppers And Crispy Baby Potatoes

Steak sm

This is a fantastic recipe to entertain with. We had friends over on Sunday afternoon and it was a perfect lazy Sunday afternoon meal! It was stress free entertaining because it was quick and easy and tasty! You can do the steaks on a braai (barbecue) or you can do then in a pan. You can add whatever you like to the steak sarmies but I find that keeping it simple highlights the flavour of the steak – which is the hero of the dish! You don’t want to overpower that with adding too many ingredients.

1 kg good quality steak (sirloin, porterhouse or any of your favourite cuts – I used porterhouse) cut about 2cm /  2.5cm thick (about 4 large steaks)

1 small jar of pickled, grilled red peppers

1 handful of italian flat leaf parsley

1 handful of Thyme leaves

Salt and Pepper to season

Horseradish

Olive oil

100g butter

10 baby potatoes

6 cloves of garlic

2 sprigs rosemary

2  – 3 handfuls of micro greens

6 small panini loaves

– Start with your potatoes.  wash them and cut any large potatoes in half, then add all of them to the large heavy based casserole dish that can go on the stove top and oven. Add a good pinch of salt. Peel and bruise the garlic cloves and add them to the casserole dish. Pour in enough cold water to cover, then bring to the boil and cook for 12 to 15 minutes, or until cooked through.

– While the potatoes are cooking, you can prepare the paninis. Slice them and drizzle them with a little bit of olive oil. Then lightly spread one side with a very thin layer of horseradish. (You can add more if you like!). Lay them out so that when the steak is ready you can place them on the paninis easily.

– Drain the potatoes in a colander and let them steam ‘dry’ for a little while.  Return the pan to a high heat, add a good lug of olive oil, and tip the potatoes and garlic back in. Use a potato masher to lightly burst the skins open (don’t mash them though). Add a few sprigs of rosemary and a pinch of salt. Toss every couple of minutes until golden and crisp. (You can finish them in the oven if you want to)

– Finely chop the pickled red peppers on a large clean board. (Save some of the juice that they come in).Finely chop a few parsley leaves, mixing them in with the peppers. spread them out a little to make a ‘bed’ for the steaks (divide the pepper mixture over  two boards). Drizzle over a little bit of the pickling juice.

– Put the steaks on a different (clean) board. Sprinkle with salt & pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put into the screaming-hot grill pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Add a blob of butter in near the end of the cooking and let it get hot and coat the steak before taking it out of the pan.

– Take the steaks out of the pan and place them on the ‘pepper bed’ and let them rest with the juices running into the pepper mixture.  When you are ready to slice, take them off the peppers, scrape the peppers to one side and slice the steak into strips (not too thin) at an angle. Mix the slices up with all the peppers, parsley and any meat juices and then place on the paninis. Repeat with the other steaks on the other board.

– Top the steak with micro greens or with rocket or baby spinach (micro greens look prettier and add more variety).

– Pile  the steak rolls on a large platter and then arrange the potatoes around them. Finish off by sprinkling with a few more micro greens.  And serve immediately.

Serves 6

Carol’s Curried Chinese Chicken

Carol's Chinese Chicken

I was given this recipe about 13 years ago! I thought I had lost it only to find it recently. I made it last night and it brought back great memories of when I really started cooking and trying out new recipes! I will always be grateful to Carol for passing on some amazing recipes that I STILL use today!

If you dont want to cook the chicken you can use a shredded cooked chicken (one you buy, or you can roast a whole chicken and shred it into this sauce which I actually prefer doing as you get gorgeous different textures of meat).

The sauce is a fragrant, spicy, sweet and sour type sauce, it’s hard to explain, but very delicious! Its a great way to liven up a few chicken breasts!

4 Tbsp Olive oil

900g chicken fillets

1 clove garlic – crushed

1 Green Pepper – sliced or diced

1/2 Red pepper and 1/2 yellow pepper – sliced or diced

1/2 punnet button mushrooms – sliced

5 small onions, sliced

Sauce:

1/2 C Sugar

1/2 Cup Vinegar

1 clove of garlic, crushed

2 tsp curry powder

1 tsp rosemary

1 tsp tumeric

1 tsp mixed spice

1 tsp ground ginger

1 tsp dried sweet basil

2 sticks cinnamon

5 cloves

1/2 tsp salt

1/2 tsp ground black pepper

2 C boiling water – can add more

1 small tin of tomato paste

– Heat a frying pan on high heat and quickly fry the chicken strips in some salt and pepper and garlic until coloured and JUST cooked. Set aside.

– Gently fry the onions in oil for a minute or two. Add the peppers and the mushrooms and fry for a few minutes.

– Mix all the sauce ingredients together in a bowl and then pour it over the onion mixture and simmer gently until veggies are tender.

– Add the chicken strips to the sauce, mix well and allow to simmer for about 5 minutes. Taste and adjust the seasoning and serve with steamed basmati rice or egg noodles.

Serves 4

Recipe by Carol Elliott