Citrus Chicken

Citrus Chicken

Serves 6

6 skinless chicken breast fillets
3 cloves garlic, crushed
4 Tbsp orange marmalade
Zest and juice of 1 orange
1 Tbsp (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve

1. Preheat the oven to 180°C.
2. Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.
3. Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.
4. Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.

Minestrone Soup

Minestrone Soup

1 tablespoon of olive oil
1 onion, chopped small
3 celery sticks, diced
2 carrots, diced
1 onion, diced
1 cup of peas
garlic, crushed
2 medium potatoes, cut into cubes
tin of Barlotti beans, drained
1 tablespoon of tomato paste
2 Cups of chicken stock
1/4 cup of small pasta shells
salt and pepper
chopped parsley
freshly grated Parmesan cheese

1. Gently fry the onion in the oil, then add the carrots and celery and gently fry a few more minutes.
2. Stir in the onion and peas, pour in stock and tomato paste then add the beans and potatoes and leave to simmer for 15-20 minutes.
3. Finally add the pasta shells and leave to simmer another 7-10 minutes, until pasta is cooked. Mix in some chopped parsley and season with salt and pepper to taste.
4. Sprinkle with grated parmesan and serve with crusty bread.

Jelly Slice

Jelly Slice

200g packet of Marie biscuits
125g unsalted butter, melted
2 1/2 teaspoons gelatine
1/4 cup (60ml) water
250g cream cheese
395g can sweetened condensed milk
1/3 cup (80ml) lemon juice
1/2 cup (125ml) cream
100g packet of jelly (the flavour of your choice)

1. Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined.
2. Press biscuit mixture evenly over the base of a 20cm x 30cm lamington tin. Refrigerate until required.
3. Meanwhile, sprinkle gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 seconds or until dissolved.
4. Beat cream cheese until smooth in a medium bowl. Add condensed milk, lemon juice and cream. Continue to beat until smooth. Stir in the gelatine mixture and fold through the cream. Pour over the top of the biscuit crumbs. Refrigerate for 4 hours or until set.
5. Make jelly according to packet directions, but using only half the amount of water stated on the packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely.
6. Cut into squares and serve.

Barbecue Marinade

Barbecue Marinade

1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Mix all together.

Honey Mustard Marinade

Honey Mustard Marinade

1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tablespoons soy sauce

Mix all ingredients.