Spiced Moroccan Chicken Wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread

(Makes 4 wraps)

Ingredients:

2 skinless & boneless chicken breasts cut into bite-size chunks

Salt

Black pepper

2 cloves garlic pressed through garlic press

1 teaspoon lemon zest

1 teaspoon lemon juice

¼ teaspoon paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon turmeric

Pinch cayenne pepper

4 wooden skewers

• Eggplant, Tomato & Onion Chutney (recipe below)

• Spicy Hummus Spread (recipe below)

4 pieces Middle Eastern flatbread or pita

Method:

-Place the chunks of chicken into a bowl and add a couple of pinches of salt and black pepper, and the rest of the ingredients. Toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.

-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).

-Next, prepare the Spicy Hummus Spread (recipe below).

-Grill the chicken skewers on a grill pan for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of the Spicy Hummus over each of the 4 pieces of flat bread

; next, slide the chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flat bread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced

Salt

Black pepper

2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)

3 Roma tomatoes, diced into small pieces

2 cloves garlic, pressed through garlic press

1 tablespoon fresh chopped mint

½ teaspoon lemon juice

Method:

-Add the sliced onions to the Grill Pan, plus a pinch of salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.

-Next, add in the diced eggplant, plus a pinch of salt, and sauté it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender.

-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.

-Finally, add in the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed

1 clove of garlic

1 ½ tablespoons of lemon juice

½ teaspoon lemon zest

¼ teaspoon plus a pinch salt

¼ teaspoon ground cumin

¼ teaspoon paprika

Pinch cayenne pepper

¼ cup plus 1 tablespoon rapeseed oil

Method:

-Place all ingredients into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the rapeseed oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Courgette Parmesan Casserole

A healthy yet yummy meal the whole family will like. The cheese hides all the delicious vegetables and the kids will be none the wiser. 

Ingredients


2-3 Courgette, ends trimmed, sliced into 1/3" discs
coarse salt and freshly-cracked black pepper
130g all-purpose flour
85g of your favourite tomato sauce
1/2 teaspoon crushed red pepper flakes (optional)
1 large ball or block fresh mozzarella (about 4 1/2 ounces), torn into small pieces
small handful of basil leaves, roughly torn
85g  freshly-grated Parmesan (about 3 ounces)

Method

Sprinkle slices of Courgette with a small pinch of coarse salt and freshly-cracked black pepper on each side.

Preheat the oven to 180°C.

In a large bowl, lightly dredge the courgette slices in the flour, tapping them on the side of the bowl to shake off excess flour. When a pinch of flour sizzles on contact, add the courgette slices in a single layer, turn the heat to medium and cook for about one and a half minutes on each side or until dark golden brown. Transfer the courgette to paper towels to drain. Repeat in batches until all of your courgette it is cooked.

In a Sauté pan or Deep Casserole, arrange as many slices of courgette as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes (if desired), and mozzarella. 

Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden colour. Add parmesan and bake for an additional 5 minutes. Remove from oven, and garnish with torn basil. Serve immediately.

Chorizo Queso Fundido-- Super cheesy and great to share!

It's the weekend and the weather is hot! What better time to gather your family and friends with some lovely summer drinks and sit in the garden with an array or appetisers to share and just relax.

Ingredients

500g Chorizo
1 whole Medium Onion, Finely Diced
2 whole small Bell Peppers (any Colour Combination), Seeded And Finely Diced
500g Grated Mozzarella or other favourite melting cheese
Sprinkle Of Chili Powder
3 whole Roma Tomatoes, Diced
1/4 cup Cilantro, Chopped
Tortilla Chips For Serving
Preparation Instructions
Preheat oven to 180 Degrees

Method

In a Crafond Frying Pan (we recommend a 24 cm for this recipe,) cook the chorizo until brown. Remove from pan and drain on a paper towel. Pour off any excess fat. Add onions and peppers to the pan and cook over medium heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
To build the dish, place 1/3 of the cheese in a Crafond frying pan or you even a Crafond Shallow Casserole (pre-seasoned with rapeseed oil) Add half the chorizo. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the chorizo, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your pan, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts!
Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the Queso Fundido pretty much right out of the oven. It's best when piping hot!

Spinach Stuffed Flank Steak- Great Recipe for a Rainy Day

Hey everyone, looks like we will be without the BBQ weather for a little while so we thought we would go with a nice Sunday roast alternative. 

In the office, we've been trying to eat healthier and this beautiful roast recipe is just the right amount of comfort food and  healthy dinner. We love spinach and feta together, it always feels so Mediterranean. 






Ingredients:

1 flank steak, about 1-1/2 pounds
1  10  ounce package frozen chopped spinach, thawed and squeezed dry  
4 ounces sun-dried tomato or herb-garlic flavoured feta cheese, plain Feta crumbled. You could also use Philadelphia too.
2   tablespoons seasoned bread crumbs
1 egg, lightly beaten
3/4  teaspoon salt
1/2  teaspoon black pepper
1 Red Pepper chopped into small cubes


Directions
1. Heat oven to 200 degrees C, Prepare a roasting pan for this meal and set aside. We recommend the Castey Vulcano Roasting pan as it's silicone handles make it perfect for safe oven use. 
2. Lay steak on a clean work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
3. In a bowl, combine spinach, feta, bread crumbs, red pepper and the beaten egg.
4. Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
5. Season with remaining 1/4 teaspoon each salt and pepper.
6. Heat a large Sauté Pan over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to roasting pan.
7. Roast at 180 degrees c for 35 minutes.

Remove meat from oven; let rest, covered, 10 minutes before slicing.