Summer chicken salad

Add a fantastic flavour to chicken by dredging it in basil and  and garlic and lightly pan frying it. Serve tossed together with the crisp produce of summer for a light, healthy lunch. The best bit is that you can have it on the table and spread it to as many hungry mouths come through the door in under 10 minutes.

INGREDIENTS: (for one person- multiply for more people)

• 1 chicken breast per person or two chicken thighs
• 1 tomato sliced into wedges
• 3 asparagus stalks cut into quarters
• 2 large lettuce leaves
• 1/4 cup soft cheese Brie/Camembert 
• 1 Tblsp Extra virgin olive oil
• 1 Tblsp basil pesto
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp white wine vinegar
• 1 clove crushed garlic
• mayonnaise to serve

METHOD:
Cut chicken into 6 pieces. Place into a bowl with the pesto, soy sauce, white vinegar, garlic and honey. Cover with glad wrap and place in fridge. Marinade your chicken for at least an hour, overnight is best.
Lightly steam the asparagus and leave to cool while you cook the chicken. Cook chicken in a pan with the olive oil until golden on all sides and cooked through.
To prepare the salad, combine all of your salad greens, including your asparagus and arrange on your plate(s). Sprinkle with cheese, and top with tomato and chicken. Serve with home-made mayonnaise on the side.

TIPS:

• Add any other goodies that you have in the vege garden or find in season at the farmers market like avocado, cherry tomatoes, spring onions, red onion or fresh torn spinach.

Corn Fritters

Corn fritters remind me of university days, such a  good lunch for the flat. Actually if our flat was a country then corn fritters may have just been our national dish (if you don't count Speight's as a meal). They take two minutes to throw together, cost about two bucks a batch and can make a great brunch, lunch or easy tea when cooking is not on the motivation list.

INGREDIENTS:

• 1 can cream style corn or kernels depending on what you prefer
• 1/2 cup flour
• 1 tsp baking powder
• 1 Tblsp sugar
• 1/2 tsp salt
• 2 beaten eggs
• 1/4 cup milk
• 1/3 cup diced red pepper
• 1/4 cup diced onion

TO SERVE:

• 3 rashers bacon
• 2 Tblsp sour cream
• 1/2 Tblsp fresh chives chopped
•  1/2 Tblsp fresh parsley chopped
• 1 Tblsp tomato relish
• basil leaves

METHOD:
Make a batter from the flour, baking powder, sugar, salt, eggs and milk. Beat until smooth. Add the corn, red pepper and onion. Drop a tablespoon of the mixture onto a non stick frying pan. Cook until golden and then turn and cook the other side.
Cook the bacon until crispy. Mix the sour cream, parsley and chives together in a small bowl.
Serve the fritters in a stack with the bacon, sour cream and relish. Finish off with the fresh basil leaves.
yum!!

Enjoy xx
A

Why god made farmers

In New Zealand we don't get the super bowl, which is fine considering there are about two kiwis that actually understand american football (and it takes ages!) but what we do miss out on is the half time adverts. These adverts are big budget and I mean BIG like feed a family for thirty years big. And they are creative and brilliant and get people that like marketing all warm and fuzzy (that's me). This advert not only makes me want to run out and buy a truck but also moves emotions that probably make a few of those town folk out there understand just why we live out here with our bad cell phone coverage and smelly dogs- cause god made us farmers..........

this is a gem.......
xx

Fresh peach chutney

INGREDIENTS

• 1kg yellow peaches, peeled
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 5cm piece fresh ginger, peeled, grated
• 1/2 cup malt vinegar
• 1/2 cup white sugar
• 2 tablespoons sweet chilli sauce

METHOD:
Cut peaches in half. Remove stones and roughly chop flesh.
Combine peaches, onion, garlic, ginger, vinegar, sugar and sweet chilli in a large microwave safe bowl (it will need to be 3L or more). Microwave, uncovered, on HIGH (100%) power for 25 to 30 minutes, stirring every 5 minutes, or until chutney is thick.
Spoon hot chutney into hot sterilised jars. Cover with a tea towel and allow to cool. Seal and label. Refrigerate after opening. Serve with ham or chicken. It is also really good in sandwiches with cheese.