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Food And Nutrition

Keto Lemon-Garlic Chicken Thighs in the Air Fryer

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3 months ago

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These keto-friendly and low-carb chicken thighs are packed with tangy lemon and garlic flavor. Serve with mashed cauliflower or your favorite keto side dish.

Ingredients

  • ¼ cup lemon juice

Method.

Step 1

Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.

Step 2

Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.

Step 3

Preheat an air fryer to 360 degrees F (175 degrees C).

Step 4

Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.

Step 5

Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

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Food And Nutrition

Stuffed roast turkey breast

Published

3 months ago

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June 16, 2023

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Less than 2 hours of roasting makes this roast turkey breast a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and sweet leeks.

Ingredients

For the stuffing

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 leek, trimmed and finely sliced
  • 4 pork sausages, around 275g/9¾oz
  • 50g/1¾oz dried cranberries
  • 25g/1oz flaked almonds
  • 1 unwaxed lemon, finely grated zest only
  • 1 heaped tbsp roughly chopped fresh thyme leaves
  • 40g/1½oz dried white breadcrumbs
  • salt and freshly ground black pepper

For the turkey

  • 1.5kg/3lb 5oz turkey breast joint, fully thawed if frozen
  • 16 rashers smoked streaky bacon
  • 2 tbsp sunflower oil, plus extra for oiling
  • fresh thyme and bay leaves, to garnish

For the gravy

  • 2 tbsp plain flour
  • splash of wine
  • 450ml/16fl oz chicken stock, made with 1 chicken stock cube
  • 1 tbsp redcurrant jelly

Method

  1. To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes.

  2. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly.

  3. To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl.

  4. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined.

  5. Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over.

  6. Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice.

  7. Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling.

  8. Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.)

  9. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked.

  10. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes.

  11. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly.

  12. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve.

  13. Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy.

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Food And Nutrition

How To Make Vegan Grilled Cheese Sandwich

Published

3 months ago

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June 16, 2023

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A grilled cheese sandwich is an easy lunch for kids and adults. You can make it with vegan cheese if you are eating dairy-free or eliminating animal products.

Making a delicious vegan grilled cheese is dependent on two things—the bread and the vegan cheese. Try a few different brands to find the ones you like best; three are Follow Your Heart, Daiya, and Teese. With Daiya, you have a choice of their Daiya shreds or slices. Another choice that emulates American cheese slices is Earth Island American Style Slices.

Your choice of bread is also important for making a great vegan grilled cheese sandwich. You don’t have to use sourdough, as in this recipe. A whole-grain, dairy-free bread will add even more texture. Whatever bread you choose, it should be about 1/2-inch thick in order to not dry out when grilled.

This recipe uses olive oil for pan-frying. If you want a buttery flavor, try using a vegan butter instead.

Pair it with a bowl of Vegan Tomato and Barley Vegetable Soup, or whatever soup you desire, or a tossed green salad for a delicious meal.

Ingredients

  • 8 ounces vegan cheeseof your choice, shredded or cut into thin slices
  • 8 slices dairy-free sourdough bread
  • 2 teaspoons olive oil, for pan-frying

Method

  1. Gather the ingredients.

    Vegan Grilled Cheese Sandwich ingredients

  2. Place about 2 ounces of dairy-free cheese–shredded or in strips–on top of 4 of the bread slices.

    Place dairy-free cheese on top of four of the bread slices

  3. Then top with the remaining 4 and press the sandwiches together firmly.

    Then top cheese with the remaining four and press the sandwiches together firmly

  4. Lightly oil a nonstick cooking pan with olive oil, then place it over medium-high heat and add the sandwiches.

    grilled cheese cooking on a skillet

  5. Cook each sandwich on one side for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes until golden brown on each side.

    cook grilled cheese on the other side

  6. To fully melt the vegan cheese, finish by adding 1 tablespoon of water to the pan, cover, and allow to steam for 30 seconds to 1 minute. Remove sandwiches and serve immediately.

    cooke grilled cheese in a covered skillet
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Food And Nutrition

Chicken pitta

Published

3 months ago

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June 16, 2023

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This simple chicken pitta makes a filling lunch or a quick and easy dinner when you want a tasty meal that takes less than 10 minutes to cook.

Each serving provides 854 kcal, 47g protein, 54g carbohydrates (of which 15g sugars), 49g fat (of which 6g saturates), 7g fibre and 1.3g salt.

Ingredients

For the piri-piri sauce

  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ½ tsp hot smoked paprika
  • ½ tsp dried oregano
  • pinch cayenne pepper
  • 1 tsp lemon juice

For the chicken pitta

  • 1 chicken breast, skin removed, cut in half lengthways
  • ½ lemon, zest plus 1 tsp juice
  • 1 garlic clove, crushed
  • 2 tbsp plain yoghurt
  • 2 tbsp mayonnaise
  • ¼ onion, very thinly sliced
  • 1 large pitta bread (or 2 mini pitta breads), warmed or toasted
  • 2 large lettuce leaves
  • 1 carrot, peeled and then grated, shredded or peeled into ribbons
  • salt and freshly ground black pepper

Method

  1. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside.

  2. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours.

  3. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong.

  4. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist.

  5. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately.

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