Sweet and Spicy Mango Chicken

A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side. You can also use your favourite sweet chilli brand and just add some sriracha or other spicy chilli to make it more spicy if you like more spice than sweet like me. I served mine over stir fried vegetables for a lower carb meal, but it would also be great with vegetable noodles or fried rice.

 

 

 

 

 

 

Ingredients

4 chicken breasts
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
4 slices prosciutto
2 mangoes, peeled and sliced into thick slices
olive oil

Mango Sauce

1 mango, peeled and chopped
2 garlic cloves, crushed
2 tablespoons honey
3 tablespoons sweet chili sauce (read my intro for tips)

Directions

 

1. Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.

2. Combine black pepper, cumin and paprika in a small bowl.

3. Sprinkle mix over chicken.

4. Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.

5. Heat a little olive oil in a pan brown chicken on both sides.

6. Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min’s or until chicken is cooked through.

Mango Sauce

1. Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min’s or until sauce has thickened slightly.

2. Remove and blend or process sauce to make a smooth puree like mixture.

Serve chicken breasts drizzled with sauce. Enjoy!!

Très Délicieux

All photos taken by me unless otherwise stated.

Marinated Steaks with a Tangy Butter

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.