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Recipe of the week

Sep

20

Below is the first of many recipes I will be adding to this blog each week. The recipes come from a student competition run last year by Health and Wellbeing.

Quinoa Salad with garlic dressing

Serves 4

About £1 per head

"Quinoa chopped up veg Quinoa on the boil My housemates and I love this dish because we can all put together the veg we need using up (before it goes out of date in the fridge) and its quick and cheap. The roasted garlic and the garlic dressing is the best bit, as it gives the dish a kick and brings out all the flavours of the veg. The dish is so filling because of the high protein in the quinoa and it tastes even better cold for lunch the next day!"
Hanna Lodge

Quinoa veg  Quinoa chopped up veg Quinoa on the boil Quinoa salad

Ingredients

  • 200g Quinoa
  • water for the quinoa (as pack instructions)
  • 2 red onion
  • 1 white onion
  • 1 courgette
  • 3 assorted peppers
  • 3 cloves of garlic
  • 3 tomatoes
  • 100g feta cheese
  • handful of spinach
  • Olive Oil
  • Salt and pepper

Method

  1. Firstly, cook the quinoa as pack instructs
  2. Chop a selection of vegetables for roasting, keeping them nice and chunky (we used these ingredients, but you can use what ever veg you have that needs to be eaten)
  3. Place veg on baking tray, season with salt and pepper and drizzle with olive oil
  4. Put a couple of garlic cloves (skin on) with the veg to roast - roasted garlic has a much mellower flavour than raw garlic and it is nice squeezed out of their skin after its been roasted
  5. Let the veg roast for 25mins, keep checking and toss regularly
  6. Meanwhile, using the small grater holes on your grater, grate 1/2 a red onion, the tomatoes and garlic clove (sounds strange, but its Jamie Oliver inspired)
  7. Once grated season well and add 1 Tbsp of olive oil and mix into a dressing texture - this will be drizzled over the salad before serving (you can add as much or as little ingredients as you like)
  8. Place the cooked quinoa in a large serving dish and put the roasted veg on top, crumble the feta and sprinkle the spinach on top
  9. Lastly, drizzle the dressing over the salad and serve!

Cornflake Chicken Strips

Sep

27

"I love this recipe because it's simple and fun to make. The honey and lemon bring sweet and sour flavours to the chicken and keeps the coating juicy. Something a bit more interesting to do with chicken!"
Laura Harvey

Cornflake Chicken Strips recipe pics    Cornflake Chicken Strips recipe pics

Ingredients

  • 1 large chicken breast
  • 3 tbsp lemon juice
  • 2 tbsp honey
  • 50g Crushed cornflakes
  • 1 egg
  • Salt
  • Pepper
  • Olive oil

Method

  1. Preheat the oven to 200˚. Place the flour into one bowl and crack the egg into another. In a third bowl stir the crushed cornflakes, lemon juice and honey together and until the mixture is sticky. Add a pinch of both salt and pepper.
  2. Prepare an oven tray drizzled with a little olive oil. Slice the chicken breast into strips. Chronologically, cover each strip with the egg, then the flour and finally the cornflake mix.
  3. Place the strips on the oven tray and drizzle the remaining egg over each strip. Bake for 15 – 20mins.
  4. Serve with green beans and new potatoes covered in melted butter and oregano.

Feta Stuffed Chicken and roast potatoes

Oct

10

Serves 4

"This recipe has been a family favourite in my house ever since I can remember, and its virtues really are plentiful! Preparation takes about ten minutes, and once it’s in the oven there is very little else to do.  As a fairly haphazard cook (not one to necessarily stick religiously to a recipe), I like that this dish can be done in any order -you can slice the potatoes first, or make the stuffing or spatchcock the chicken. There’s no panicking that something will be ready before anything else. It’s virtually a one pot dish, as everything is roasted in the same oven dish so minimal washing up to do which is always a plus! Any vegetables go well with this, but my personal favourites are green beans and asparagus, great when in season. I’d wholeheartedly recommend just opening a bag of green salad though, as it’s significantly cheaper and easier. As a student on a budget, I find that buying a whole chicken is a great way to save money, as there’s better value for money than say, 4 chicken breasts. What I also like about this is the way it’s so sociable, there’s something very reassuring about sitting down to one of the home comforts you miss most as a student- a roast dinner. No one can resist a good roast potato, and these are so easy to do that it’s a recipe accessible to all. Spatchcocking might seem a bit fiddly for some, but it’s surprisingly easy, and a really great way of speeding up the cooking process whilst keeping the chicken moist. I envisage eating this meal outside on a Sunday with glorious weather, as the lightness of the chicken along with the comfort of hot potatoes is a perfect way to spend an afternoon!"
Chloe Locatelli

Feta stuffed chicken pics Feta stuffed chicken pics Feta stuffed chicken pics

Ingredients

  • 1 whole chicken (approximately 1-1.5kg)
  • 1 kg Potatoes
  • 250g Feta Cheese
  • Fresh (preferably) Basil
  • 6 cloves of Garlic
  • Bag of salad (or any mixture of green vegetables- I used asparagus and green beans!)

Method

  • Preheat the oven at 220c. Spatchcock the chicken, simply cutting out the backbone with strong kitchen scissors or a knife. Open up, and make as flat as possible.
  • In a bowl mix the crumbled feta, crushed garlic, basil and season. When thoroughly mixed, gently lift the chicken skin making sure it doesn’t split or come of the chicken and push the mixture under. Push this around the chicken, making sure it’s evenly spread.
  • Thinly slice the onion and potatoes too. I’d recommend using grater, to get the thinnest potatoes possible, ensuring you get a good mix of potatoes smother in chicken and feta juices as well as crunchy ones.
  • Evenly spread the potatoes and onion on a greased baking tray, gently placing the chicken on top. Place in the oven for an hour, flipping the potatoes every 15 minutes or so.
  • Voila! Your chicken should be ready to carve, garnish with salad or green vegetables of your choice.

More recipes on the Health and Wellbeing website.