Thai-Spiced Chicken Traybake

A recipe by Sarah Cooks, inspired by Jamie Oliver

Ingredients

2 cups cauliflower florets

2 potatoes, chopped into 3cm cubes

Olive oil, salt and pepper

1 teaspoon red wine vinegar

2 chicken marylands

1 tablespoon Thai yellow curry paste

3 tablespoons coconut yogurt, coconut cream, or Greek yogurt

Fresh coriander, for serving

Method

Preheat the oven to 180C.

Place the cauliflower florets and potato pieces into a large roasting tray. Drizzle with olive oil and the red wine vinegar and season with salt and pepper.

Using a sharp knife, score the chicken pieces down to the bone in the thickest parts of the chicken.

Stir together the curry paste and coconut yogurt.

Coat the chicken pieces in the spicy paste (I recommend food gloves), making sure you get it all over the chicken pieces and into the slits.

Place the chicken pieces into the tray with the cauliflower and potatoes.

Bake for 1 hour, or until the chicken skin is crispy, the meat is cooked through, and the vegetables are soft and beginning to brown around the edges.

Garnish with fresh coriander leaves to serve. 

Serves 2

With all the fixings...

Mexican Lentil Soup
A Recipe by Sarah Cooks, primarily adapted from Yummy Mummy Kitchen

Ingredients
1-2 tablespoons extra virgin olive oil
1/2 large onion, finely chopped
1 large carrot, chopped into small cubes
2 sticks of celery, chopped into small cubes
1 red capsicum, chopped into small cubes
3 cloves of garlic, crushed
1 chipotle chilli in adobo sauce (from a can), finely shopped
1 teaspoon ground cumin powder
1/4 teaspoon smoked paprika
1 teaspoon dried oregano
1 x 400 gram tin chopped tomatoes
1 litre vegetable stock
1/4 cup red lentils
To serve: fresh coriander, sour cream (omit to keep it vegan), avocado, lime wedges, chipotle tortilla chips (see recipe below)

Method
Heat the olive oil in a large saucepan over a medium heat.
Add the onion, carrot, celery and capsicum. Cook, stirring frequently, until softened, approximately 10 minutes.
Add the garlic, chipotle chilli, cumin, smoked paprika, and dried oregano and cook for a further few minutes.
Add the chopped tomatoes, vegetable stock and red lentils and stir well. Bring to the boil, turn down to a simmer and cook for 20-25 minutes, or until the red lentils are cooked.
Serve in shallow bowls with coriander, sour cream, avocado, lime wedges and chipotle tortilla chips on the side for people to add to taste.
Serves 4 as a main, more as a starter

Chipotle Tortilla Chips
A Recipe by Sarah Cooks

Ingredients
4 x corn tortillas
Extra virgin olive oil
Chipotle seasoning

Method
Brush the corn tortillas with olive oil and sprinkle with chipotle seasoning. Cut each tortilla into eight wedges, and cook in an AirFryer for 5 minutes at 180C.
Note: if you don't have an air fryer, they can be cooked in the oven, or deep-fried.
Note: chipotle seasoning is available at my local supermarket in the spice aisle, and is a mixture of salt, sugar, garlic powder and dried chipotle chilli powder.

Harissa Halloumi

Harissa Halloumi Green Bowls

Harissa Halloumi Green Bowl

Harissa Halloumi Green Bowls
An original recipe by Sarah Cooks

Ingredients
4 eggs
200 grams green beans
1 bunch asparagus
1 bunch broccolini
1 handful coriander leaves
1 handful mint leaves
Small bunch chives
1 spring onion
Juice of 1/2 a lemon, divided
1 tablespoon extra virgin olive oil, divided
250 grams halloumi
1 teaspoon harissa

Method
Place the eggs into a small saucepan and cover with cold water. Place over a medium heat and bring to the boil. As soon as it comes to the boil, place a lid on and turn off the heat. Allow to sit for 8 minutes, then drain and rinse under cold water until cool enough to handle. Peel the eggs, cut in half lengthwise and set aside.
Top and tail the green beans. Snap the woody ends off the asparagus, and trim the ends off the broccolini. Chop the asparagus and broccolini into thirds.
Bring a pot of water to the boil and add a good pinch of salt.
Add the beans to the water and boil for 2 minutes. Add the broccolini and boil for a further minute. Add the asparagus and boil for a further minute.
Drain the vegetables and rinse under cold water to arrest the cooking. Place the cooked vegetables in a large mixing bowl.
Roughly chop the coriander, mint, chives and spring onion, and add to the mixing bowl.
Squeeze over the juice of 1/4 lemon plus half the olive oil. Season generously with salt and pepper and toss to combine.
Slice the halloumi into 1-cm slices. Place in a separate bowl. Add the harissa, the juice of the remaining 1/4 lemon and the remaining olive oil. Toss to coat the halloumi evenly. (If you're using your hands, wear food gloves!)
Heat a non stick frying pan over a medium heat. Fry the halloumi slices for a few minutes on each side, or until golden brown.
Divide the cooked green vegetables, hardboiled eggs, and halloumi slices between four serving containers.
Makes 4 servings

Baked!

Inca Berry Granola

Inca Berry Granola
A recipe by Sarah Cooks

Ingredients
1/4 cup maple syrup
2 tablespoons coconut oil
2 cups rolled oats
1/2 cup coconut flakes
1/2 cup cashews
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt flakes
1/2 cup dried inca berries

Method
Preheat the oven to 160C.
Melt the maple syrup and coconut oil together in a small saucepan or in the microwave. Set aside.
Stir together the rolled oats, coconut flakes, cashews, ground cinnamon, ground ginger and sea salt flakes.
Pour in the melted coconut oil and maple syrup and stir gently until well combined.
Spread the mixture out onto a lined baking tray and bake for 20 minutes, or until golden brown, stirring the mixture halfway.
Allow to cool, then stir in the inca berries and store in an airtight container.

• Peanut Butter Granola
• Chocolate Berry Granola
• Matcha Granola
• Peanut Butter Granola Bars