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.

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.