Sriracha chicken

Ingredients :

1kg chicken drumsticks

2 tbsp sriracha hot chilli sauce

2 tbsp soy sauce

1 tbsp clear honey

1 lime, zested and juiced

Salt and Pepper to taste

Method:

1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Put the chicken in a baking dish and score with a sharp knife.

3. In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 minutes, basting regularly, until the chicken is cooked through with no pink meat remaining.

4. Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.

5. Serve the chicken.

Fried Chicken Lemon

Ingredients :

4 skinned and boned chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1/4 cup chicken broth

1/4 cup lemon juice

1 tablespoon honey

2 teaspoons minced garlic

2 teaspoon lemon zest

1/4 cup chopped fresh flat-leaf parsley

Optional: fresh rosemary and lemon slices for garnish

Method :

1. Cut chicken breast in half lengthwise. Flatten chicken using a rolling pin. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 2 Tbsp. butter with 2 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving plate.

3. Add minced garlic to the skillet, when its browned add broth. After few minutes add honey and lemon zest, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley, lemon juice and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

Baked Lemon Chicken

Ingredients :

4 boneless skinless chicken breasts

3 tablespoons butter

⅓ cup chicken broth

2 tablespoons fresh chopped Thyme (2 tsp dried)

2 teaspoons fresh chopped Rosemary (½ tsp dried)

4 tablespoons fresh lemon juice

4 teaspoons lemon zest

1 tablespoon honey

2 teaspoons minced garlic

Salt and pepper to taste

Optional: fresh rosemary and lemon slices for garnish

Method :

1.Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

3.In a small bowl whisk together chicken broth, lemon juice, lemon zest, thyme, rosemary, honey, garlic, salt and pepper.

4.Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

5.Garnish with fresh rosemary and lemon slices if desired and serve.

No Bake Vanilla Cheesecake

Ingredients :

100g digestive biscuits crushed into fine crumbs

50g demerara sugar

50g melted butter

500g full-fat cream cheese

100g icing sugar

1 tsp vanilla extract

200ml double cream

Method :

1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.

2. Put the biscuit mixture into a 20cm Cheesecake tin (Springform pan) lined with baking paper. Press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.

3. Beat together the cream cheese, icing sugar and vanilla extract until well mixed.

4. Fold in the double cream, mixing well.

5. Spoon the cream mixture over the chilled biscuit base. Smooth the top of the cheesecake.

6. Chill the cheesecake in the refrigerator for 1 hour until set.

7. To serve, remove from the cake tin and cut into slices.

Quick Caesar Salad

Ingredients :

4 piece cooked boneless chicken sliced ( Crispy chicken, Fried fresh or leftovers)

½ Cup or enough Mayonnaise

2 tbsp Lemon juice

1 tbsp Worcestershire sauce

50g grated Parmesan (optional)

1 garlic clove, crushed

Crushed Pepper (to taste)

Salt (to taste)

50g crouton or toasted bread pieces

1 large lettuce or 4 Little Gem, ripped into pieces

Tomatoes, Avocado ( Optional for garnish)

Method :

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season.

2. When ready to eat, add the chicken slices, croutons and lettuce.

3. Mix well and sprinkle with extra Parmesan.

4. Garnish with Tomatoes, Avocado if you like.

Red Velvet Cake

Ingredients :

500g plain flour

500g golden caster sugar

2 tbsp cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

250g butter, extra for greasing

200g dark chocolate, broken into pieces

2 large egg

200g natural yogurt

400g boiled beetroot

4 tbsp red food colouring

Method :

1. Heat oven to 180C/160C fan/gas 4.

2. Starting by greasing and lining 2 x 20cm round tins.

3. Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl.

4. Gently melt half the butter and chocolate together in a saucepan.

5. Blend one egg and half the yogurt and beetroot in a blender until fairly smooth. Put the kettle on.

6. Put the beetroot mix, melted chocolate mixture into the flour mix and add 150ml boiling water, then stir to combine. Stir in half the food colouring and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.

For the Frosting

Ingredients :

200g full-fat soft cheese, at room temperature

250g butter

400g icing sugar

2 tsp vanilla extract

Method :

To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes. Sit the cake somewhere cool to set a little before serving.