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Roast chicken pieces with lentils
quantity cook time ideal for
serves 6-8 45 min health
Ingredients
1 kg chicken pieces (8 pieces)
100 ml Olive oil
2 tbsp chicken spice
500 g lentils
1 onion, peeled and chopped
1 clove garlic, crushed
1 chilli, chopped
1 pack streaky bacon,
chopped
100 g cherry tomatoes, roasted
Salt and freshly ground
black pepper, to taste
Method
Preheat the oven to 180°C.
Place chicken in roasting tray and
season with chicken spice, salt and
pepper.
Drizzle with half the olive oil and
roast in the oven for about
40 minutes until cooked and the
skins are crispy.
Meanwhile fry the bacon bits in
a hot pan and keep aside. In the
same pan, flash fry the cherry
tomatoes and set aside.
Fry the onion and garlic with the
remaining olive oil in a medium
saucepan until lightly glazed not
carmelised.
Add the lentils and enough water
to come 3cm above the lentils and
cook for 20-30 minutes, or until
tender.
Drain well in a sieve. Transfer to a
serving dish.
Place the chicken pieces on top of
the lentils and sprinkle the bacon
bits, cherry tomatoes and chilli on
top.
Fish and chips
quantity cook time ideal for
serves 4 xx min working moms
Ingredients
4 large potatoes, peeled, cut
lengthways into 1cm-thick
chips
185 g plain flour, plus extra to
dust
330 ml beer
2 tsps of salt
800 g skinless hake fillets, halved
into long strips if necessary
Sunflower oil, to deep-fry
Lemon wedges and tomato
sauce, to serve
Method
Whisk the flour, beer and 2
teaspoons salt in a bowl until
smooth. Cover with plastic wrap
and set aside at room temperature
for 30 minutes.
Half-fill a deep-fryer with oil and
heat to 160°C.
Fry the chips, in batches, for 5-7
minutes until soft but still pale,
then drain and lay flat on a paper
towel.
Drain on paper towel, place on
a tray, in a single layer, and keep
warm in the oven while you cook
fish.
Dust hake fillets in the flour. Dip
into the batter, one at a time,
allowing excess to drain off.
Carefully place into the hot oil.
Cook the fish, in batches if
necessary, for 3-4 minutes until
golden and crisp, then drain on
paper towel.
Remove chips from oven and
sprinkle fish and chips with a little
more sea salt.
Serve immediately with lemon
wedges and tomato sauce.
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