HONEY CHICKEN, RICE & TIKTOK CARROT SALAD
Serves 4
FOR THE CHICKEN
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- 1 kg chicken thighs
- 2 tablespoons of olive oil
- 1/4 teaspoon of baking powder
- 1/2 cup of honey
- 1/4 cup of tamari
- 2 teaspoons sesame oil
- 4 cloves of garlic
- 1 tablespoon of cold water
Method
- Pat the chicken dry with paper towel. Mix the baking powder and oil together and spread the mix over the chicken skin both on top and under.
- Mix the sesame oil, tamari, honey and garlic and pour over the chicken.
- Bake at 180 degrees for 30 minutes.
- For the last 10 minutes turn the oven up to 200 degrees and crisp up the chicken
RICE – cook 1 cup of rice
Carrot salad
- 4 carrots
- 2 tablespoon of sesame oil
- 2 teaspoon rice wine vinegar
- Pinch salt and pepper
- Juice of 1 lime
Method
- Peel the carrots length ways into strips with a potato peeler. Add the sesame seeds, salt, pepper, sesame oil and rice vinegar and toss.
- Serve.
MEXICAN BROCCOLI SALAD
Serves 4
- 1 head broccoli
- 2 tomatoes
- 1 capsicum
- 1 can of black beans (rinsed and drained)
- 200 grams of beef strips
Seasoning
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- Salt and pepper
IF YOU HAVE THEM IN THE PANTRY WHY NOT ADD…
- 1 teaspoon of chilli powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried oregano
Dressing
- 1 avocado
- 1 tablespoon of olive oil
- 1 lemon juiced
- 2 cloves of minced garlic
- 1/2 teaspoon of cumin
- Salt and pepper
Method
- Mix the Mexican seasoning in a bowl and add the meat. Marinade in the fridge for 30 minutes.
- For the dressing – mix the ingredients together well with a bullet blender or fork.
- Chop the salad ingredients and assemble on a plate.
- Cook the beef strips in a pan until cooked through.
- Drizzle the dressing over the top.
BERRY SKEWERS & CHOCOLATE FONDUE
Serves 4
- 1 punnet of strawberries
- 1 banana
- 1 block dark chocolate
Method
- Melt the chocolate.
- Make up the skewers with a mix of banana and strawberries
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