Sweet Potato Fritters with Lemon Chicken

As sands through the hour glass so are the days of my life... currently at the moment there is lots on the go with several post backed up due to being time poor from being busy with both family life and work.

Before I go any further I need to formally announce the winner of my giveaway...... Congratulations to Erin Roe!!!  Well done and as mentioned in my original post Sirloin Steak with Tomato Kasundi and Potato Wedges I am jealous.  Can you send me an email to me and I will give you instruction on how to activate your course?

One of the posts I have trying to post during the last few weeks has been this one.  Sweet Potato Fritters with Lemon Chicken is a very elegant dish to look at but is very simple with only very few components to complete.  Not to mention it is a favourite of mine.

The lemon chicken isn't like that of a chinese restaurant where it is battered, deep fried and then coated in a sticky sweet lemon sauce.  The chicken is pan fried with the lemon juice is added during the last few minutes of cooking.  Served on top of the sweet potato fritters that are flavoured with spring onions and ginger, all drizzled with sweet chilli sauce makes for a perfect mid week dinner or for a special easy meal for a dinner party.

Sweet Potato Fritters with Lemon Chicken

(recipe sourced from WW Pure Test Cookbook)

Serves: 4

ProPoints per serve: 8

600gram chicken breast fillets

2 tablespoons lemon juice

600 grams sweet potatoes, peeled and grated

5 shallots, finely chopped

2 teaspoons fresh ginger, minced

2 eggs, lightly beaten

1/3 cup flour

1/3 cup Thai sweet chili sauce

4 tablespoons coriander leaves (optional)

Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.

Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.

Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.

Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

(Click here for a printable version of this recipe)

Lemon and Saffron Chicken

I don't cook Roast Chicken very often.  Why?  I really don't know.  I guess using the same stuffing and roasting is just boring.  Plus I have always associated Roast Chicken as being a "fatty" roast.  But when I saw this recipe I knew that we had to put in on the menu for dinner.  The kids thoroughly enjoyed it and to be honest they are still talking about it. 

 

A very easy roast chicken to prepare and cook.  The flavours were noticable but not overpowering and it was easy on the eye also.  The sauce, unlike a normal thick fatty gravy was zesty and complemented the chicken perfectly.

 

A little high ProPoint wise but served with steamed ProPoint free vegetables it was definitely a perfect Sunday roast.

 

Lemon and Saffron Chicken

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 13

 

cooking spray

1.4kg whole chicken

1/4 teaspoon saffron threads

2 teaspooons finely grated lemon rind

1 teaspoon sea salt flakes

2 teaspoons olive oil

freshly ground black pepper

500 grams chat (baby) potatoes

4 carrots, peeled and sliced

1/2 cup frozen peas 

1/2 cup frozen corn kernels

1 cup verjuice

3 teaspoons cornflour

Preaheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large flameproof baking dish with cooking spray. 

Using kitchen scissors, cut along each side of the chicken's backbone.  Remove and discard backbone.  Place chicken, breast-side up, in prepared dish.  Using the heel of your hand, press firmly on breastbone to flatten chicken.  Trim and discard excess fat around neck and legs.

Combine saffron, rind, sea alt and oil in a small bowl.  Set aside for 5 minutes.  Rub saffron mixture all over chicken.  Season with freshly ground black pepper.  Bake for 1 hour 10 minutes or until skin is crisp and chicken is cooked through.  (The chicken is ooked if juices run clear when thigh is pierced with a skewer.) Transfer to a plate.  Cover chicken with foil and set aside to rest for 10 minutes before cutting into portions.

Meanwhile, boil, steam or microwave potatoes until tender.  Cook carrots and peas seperately, drain.

Whisk 1/4 cup verjuice and cornflour in a jug.  Drain and discard fat from baking dish.  Place dish over medium heat and add cornflour mixture and remaining verjuce.  Cook stirring for 2 - 3 minutes or until sauce has thickened.

Serve chicken with sauce and vegetables.

(click here for a printable version of this recipe)

Fish Fillets with Confetti Topping

On a fish fancy yesterday, I remember this old recipe I used to cook many moons ago.

An easy dish to prepare and cook which sees a fish fillet topped with a medley of vegetables, lemon, soy sauce and ham - yes ham! 

The flavours are great - really complimenting the fish to the point that it needs no sauce added and the fish is moist and tender.

Fish Fillets with Confetti Topping

(recipe adapted from WW Cooking Light Cookbook)

Serves: 4

ProPoints per serve: 5

4 x 200 gram boneless fish fillets

1 clove garlic, crushed

1/2 teaspoon lemon rind, grated

1 tablespoon lemon juice

120 grams lean ham, cut into fine strips

2 carrots, grated

1 large zucchini, grated

2 spring onions, chopped

Preheat oven to 180 degrees Celsius.

Place fish in a single layer in a shallow casserole dish or baking tray.

Combine all remaining ingredients and divide among each fillet, pressing into to place.

Cook in oven for 15 minutes or until fish is cooked through and tender.

(click here for a printable version of this recipe)

Grilled Chicken with Salsa Verde

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)

Bake Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

This simply yet tasty dish was enjoyed by one and all last night.

Very easy to prepare, this one pot wonder is perfect not only for a busy week night but would be a perfect dish when entertaining. The simplicity in the preparation is not reflected in the finished dish considering the look, smell and flavour - magnificent.

The lemon wasn't sweet but complimented the chicken just as the saltiness of the proscuitto did. Served with creamy mashed potatoes and vegetables I think this recipe would please even the fussiest of diners.

Baked Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

(recipe adapted from Good Taste Magazine Novermber 2005)

Serves: 12

Points per serve: 4

12 (about 150 grams each) chicken thigh cutlets, skin and visible fat removed
3 large lemons
12 prosciutto slices, halved
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaves
3/4 cup fresh marjoram leaves
2 large sprigs fresh rosemary, leaves picked
Salt

freshly ground black pepper

1/2 cup dry white wine

2 tablespoons olive oil

Place the chicken cutlets, bone side down, in a large roasting pan.

Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.

Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice, white wine and season with salt and pepper. Drizzle with the olive oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat oven to 170°C.

Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Serve the chicken drizzled with pan juices.

(click here for a printable version of this recipe)

Lemon Veal Cutlets with Smashed Potatoes

I have to say I wasn't quite sure on how this dish was going to turn out but I am glad that we gave it a go.

Lemon doesn't really strike me as a perfect match for veal in fact I would have thought the strong sharp taste would have overpowered the veal but to my surprise it didn’t – if anything it was a pleasant tang complimenting the soft pan fried veal.

Saying all of this though, I was the only one that liked the sauce. Noel and the kids had their meals without it and actually feel that they missed out on enjoying the flavours once combined. The only lemon sauce the kids like comes from the local Chinese take away and is served with battered chicken!

Lemon Veal Cutlets with Smashed Potatoes
(Recipe adapted from WW Cooking for Everyone)

Serves: 4
Points per serve: 6.5

1 kilogram baby chat potatoes, cleaned
cooking spray
¼ cup plain flour
salt
freshly ground black pepper
4 veal cutlets (150g), all visible fat trimmed
1 tablespoon baby capers, drained
¼ cup lemon juice
¼ cup water

Preheat the oven to 200 degrees Celsius.

Cook the potatoes in a saucepan of boiling water for 10 – 15 minutes or until tender. Drain and allow to cool slightly. Place the potatoes on a lined oven tray and using a potato masher, gently press the potatoes to squash them. Cooked with cooking spray and bake for 30 minutes or until golden and crisp.

Place the flour in a large snap lock bag and season with salt and pepper. Add the veal, seal the bag and toss to coat veal cutlets completely. Remove from bag shaking off the excess flour.

Heat a large frying pan and coat with cooking spray. Add the veal and cook for 2 – 3 minutes each side or until cooked to your liking. Remove from pan and keep warm.

Add the capers, juice and water to the pan. Using a wooden spoon scrap along the bottom to pick up any bits. Bring to the boil, stirring.

Serve the veal drizzled with the pan juices accompanied by the smashed potatoes and vegetables of your choice.

(click here for a printable version of this recipe)

Roast Chicken with Lemon and Rosemary Potatoes

I have to admit we do quite a few roast dinners but rarely a roast chicken. I cannot explain why that is - we just don't. Being home from work today I decided that we would have a roast chicken dinner tonight.
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Of course, I just couldn't pop it in the oven and cook it... I had to experiment. After reading a few (well lots) of recipes I came finally across a Jamie Oliver recipe that took my fancy. Not only did the picture look nice the use of fresh herbs really captured my attention... as everyone knows I love fresh herbs.

Roast Chicken with Lemon and Rosemary Roast Potatoes

(recipe adapted from Jamie Oliver)

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Serves: 8

Points per serve: 7.5

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1 x 2 kilogram whole chicken

sea salt

freshly ground black pepper

2 kilograms, peeled

1 large lemon

1 whole bulb of garlic, broken into cloves

a handful of fresh thyme

olive oil

sprinkle sweet paprika

a handful of fresh rosemary sprigs, leaves picked

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Rinse and dry the chicken. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner.
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About 30 minutes before you plan to cook the chicken remove it from the bench and allow it to come to room temperature.
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Preheat your oven to 190 degrees Celcius.
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Bring a large pan of salted water to the boil. Cut the potatoes into pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute, then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy.

While the lemon is still hot, carefully stab it about 10 times. Pat the chicken with kitchen paper and rub it all over with olive oil and sprinkle over the sweet paprika. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Drain most of the fat from the roasting tray, leaving around a tablespoon.
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Toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. Ensure juices run clear.....


(click here for a printable version of this recipe)

Lamb Steaks with Sweet Chilli Glaze

Lamb is a favourite meat in our house especially the good old Roast Leg of Lamb (but saying that we love most meats) and I really enjoy lean lamb steaks. They are one cut of meat that I get excited about as they have the ability to become anything and be cooked many different ways. Last night's recipe wasn't an exception.... another different way of serving up this tender cut of meat.

We had menu planned Lamb Steaks with Cheesy Mustard Topping but the kids weren't too fussed about that and by cooking time neither was I. So I opted for another new flavour that I hadn't tested on the family as yet.... and it turned out to be a winner!!

Lamb Steaks with Sweet Chilli Glaze

Serves: 4

Points per serve: 6

1/2 cup sweet chilli sauce

2 tablespoons brown sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon sweet paprika

1 tablespoon tomato sauce

1 tablespoon soy sauce

8 lean lamb steaks (800g)

Combine chilli sauce, brown sugar, lemon rind and juice, garlic, ginger, paprika, tomato sauce and soy sauce in a large bowl mixing well. Add lamb, toss to coat completely in the marinade. Cover and refrigerate for at least 30 minutes.

Preheat a non-stick frying pan over high heat, spray lightly with oil. Remove lamb from marinade and reserve marinade. Cook the lamb for 3 - 4 minutes each side or until cooked to your liking. Remove from pan to a plate, loosely cover with foil and allow to rest for several minutes.

In a small saucepan bring reserved marinade to the boil, simmer for 1 minute or until thickened slightly.

Serve lamb steaks topped with chilli marinade and Crunchy Hasselback Potatoes.