With summer fast approaching here in Australia this is a great recipe for a healthy barbecue option. I love using this on a butterflied chicken and serving it with some yummy salads. It’s always a hit! It’s so easy because once it’s marinated there is really not much else I need to do (as hubby is in charge of the barbecue!), and since it really benefits from being put together a day before – it leaves me more time to chat with our guests.
This is a recipe from The Food Coach and is seriously easy but very impressive! Try it with my warm mushroom, walnut and baby spinach salad or my tasty haloumi, green bean and lentil salad.
Healthy BBQ Chook
You will need:
1 free range chicken (ask your butcher to butterfly it for you)
Marinade: (quantity per chicken – i.e. I double this for 2 chickens)
here50 grams preserved lemon rind (2 wedges makes aprox 50 grams) (check out this link for how to make your own preserved lemons)
Juice of 1 lemon
3 cloves crushed garlic (or 3 teaspoons organice minced garlic)
2 teaspoons cumin
1 teaspoon hot paprika
1/3 cup olive oil
1/3 cup chopped coriander (cilantro)
Sea salt/celtic salt to taste
How to make it:
Place the above ingredients in a food processor and blend until it forms a paste. Using your hands, spread the paste over both sides of the chicken.
Refrigerate overnight if possible or for a few hours to allow the flavours to penetrate the chicken meat.
Cook on a barbeque and serve with your favourite salads!
My sister sent me this amazing recipe which I made for friends on the weekend and then again last night. It is so healthy and delicious that I simply had to share! It’s quick, easy and will become part of your regular repertoire I promise!
Piri Piri Lamb with Eggplant and Pumpkin (serves 2)
2 Tbsp Olive Oil
3 Garlic cloves (crushed)
2 tsp piri piri seasoning (Keep in mind this is a spicy seasoning if you are doubling the marinade. I have used both Masterfoods piri piri seasoning and Herbies Peri Peri seasoning. The Herbies one was much hotter than Masterfoods so maybe only use 1 tsp if this is the one you want to use).
Rind and juice of 1 lemon
Whisk the above ingredients together (or shake up in a jar)
1 eggplant diced (I sliced the eggplant lengthwise and salted it for 10 minutes before patting dry and dicing – this drains the bitter juices)
1/4 Kent pumpkin diced (You could use Kumera/Sweet Potato instead of pumpkin)
1 tin chickpeas (drained and rinsed well)
Lamb rack (I usually serve 4 cutlets to a person)
(you could also use lamb cutlets, lamb chops, backstrap, lamb loin etc…)
Brush lamb with marinade.
Toss 1/2 of the marinade with eggplant and pumpkin.
Cook eggplant and pumpkin for 20 minutes at about 180 degrees.
At this point put the marinated lamb rack in the oven for 15 minutes (and cook the veggies for a further 15 minutes at the same time.) If using lamb cutlets/chops or back strap you could BBQ or pan fry at this point.
Take out the veggies (after total of 35 minutes) and toss with chickpeas then cook for further 5 mins.
(At this point I blanched a bunch of asparagus to go with it)
Serve lamb on bed of veggies and drizzle with remaining marinade (with added chopped parsley if desired) over top. Could serve with a dollop of hummus if you wanted to – we did and it was yummy!
So easy and so delicious – enjoy!
So with father’s day coming up this weekend, I thought I’d share a fairly new recipe that Andrew and I have recently added to our repertoire – Lamb Pizza! It sounds naughty but it is actually clean and healthy and absolutely delicious. I have previously mentioned my love for mountain bread (I like the spelt version, but the rye is also good) as it is so versatile, and at only 60 calories per slice a MUCH better alternative for your waistline than bread (or in this case pizza base!).
Here’s how you make it:
Healthy Lamb Pizza
This recipe makes 2 mountain bread pizzas – we had one each as we were starving from training. You could cut them in half and serve with a big salad if you wanted to keep it as a lighter meal …
What you need:
4 slices mountain bread
Approx 300 grams of lamb (either backstrap, lean cutlets, lean steaks etc)
Juice of a lemon,
Garlic infused olive oil (or olive oil and a clove or 2 of garlic)
Bag of baby spinach leaves
1 round buffalo mozzarella (or bocconcini cheese would also be good here)
Store bought pesto
How to prepare it
Slice the eggplant into rounds (I like 6 per pizza so we used 2 eggplants) and lay out on a paper towel. Sprinkle some salt (I like using celtic sea salt) and let it weep it’s bitter juices out.
Slice the lamb and marinate it in some garlic olive oil (or olive oil and garlic), lemon juice, herbs (e.g. rosemary, oregano) and pop in the fridge for 10-20 minutes)
When you can see that the eggplant has released its juices, pat dry with paper towel, spray with oil and bake in the oven at about 180 degrees for about 30 minutes or until brown. When done remove from oven.
Meanwhile either barbeque or fry up the marinated lamb until brown and tender (be careful not to over cook).
Set up two separate baking trays (lined with baking paper) and spread one layer of mountain bread with tomato paste as you like it. Then place 2nd slice of mountain bread on top and spread tomato paste over top. (do this on each tray)
Place a big handful of baby spinach spread out on the tomato base, lay out the eggplant, tomato (if desired – Andrew hates tomato!) and lamb and then tear half the mozzarella cheese ball into bite size pieces over the top of each pizza.
Ready to go into the oven!
Bake in the oven (again about 180 degrees) for 10-15 minutes – careful it doesn’t burn!
While it is baking whisk together about 1/2 cup of greek yogurt with a squeeze of lemon and pesto to taste.
When pizza is ready drizzle yogurt over top and serve!
You can get creative with your pizza! Here are another couple of suggestions:
1. Chicken, roast pumpkin, spinach and feta;
2. Caramelised onion and goats cheese (or feta or bocconcini)
(to make your own caramelised onions fry up a couple of sliced red onions with some olive oil, salt, pepper and 2 tablespoons balsamic vinegar on low heat for about 10 minutes or until caramelised.)
We are having Andrew’s family over on Sunday night for Fathers Day and I intend to make all three pizzas, cut them into quarters on platters and serve with a big green salad for everyone to share with some fresh strawberries for desert! So delicious and healthy!
Hope you enjoy! Thank you to all my new facebook ‘likers’! We are thrilled with your support and hope you continue to enjoy what The Shrinking Hubby has to offer!