While we’ll definitely miss those winter warmers, there’s no denying that we can’t wait to indulge in all the flavours the summer season has to offer! Make this quick coconut chicken with charred peppers and yoghurt sauce for an easy wholesome meal.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the peppers
100 g small red peppers
1 tbsp olive oil
Pinch salt
For the chicken
½ cup chickpea flour
2 eggs, whisked
½ cup desiccated coconut
4 chicken breasts
2 tbsp olive oil
For the sauce
½ cup low-fat yoghurt
Juice of ½ lemon
1 tbsp mayonnaise

METHOD
For the peppers
1. Preheat the oven grill.
2. Toss the peppers in olive oil and salt, and place on a baking tray. Cook under the grill, turning them until they have blistered and blackened all over
3. Remove from the oven and cool on the baking tray for 10 minutes.
For the chicken
1. Preheat the oven to 180°C.
2. Place the chickpea flour, whisked eggs and desiccated coconut in 3 separate bowls. Dip the chicken breasts in each one to coat.
3. Heat the olive oil in a non-stick pan and fry the chicken breasts for 2 minutes per side, until golden.
4. Place the chicken in the oven for 10 minutes, until crispy.
For the sauce
1. Mix all the ingredients until smooth.
2. To serve, drizzle the sauce on to a plate and top with the coconut chicken breasts and charred peppers.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

The post Coconut chicken, charred peppers and yoghurt sauce appeared first on MyKitchen.

You and your guests will be living on the veg after you’ve had these gem squash blini. They are quick, easy to prepare and the meat eaters will love them too! 

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
3 gem squashes
Pinch nutmeg
Pinch cayenne pepper
Pinch cloves
1 cup cake flour
1 tsp baking powder
1 tsp salt
1 egg
150g butter
50 ml olive oil
3 sprigs thyme
1 tin sweetcorn, drained
Salt and black pepper
Handful sage, plus extra to garnish
Juice of 1 lemon
200g blue cheese, to serve

METHOD
1. Preheat oven to 180°C.
2. Halve the gem squash and place on a large baking tray, facing down. Bake until soft. Scoop out the flesh into a bowl and add the spices. Leave to cool. Sift in the flour, baking powder and salt. Whisk the egg in a separate bowl and stir into the squash mixture.
3. Heat 50g butter in a pan over medium heat. Drop in spoonfuls of the gem squash mixture and fry on both sides until golden brown.
4. Heat the olive oil in a pan over high heat. Add the thyme sprigs and allow to sizzle for one minute. Add the drained sweetcorn and toss in the hot oil until it is slightly charred. Remove from the pan and place on paper towel. Season.
5. To make the sage butter, heat the remaining butter in a heavy-based pan. Allow to slowly caramelise, making sure to always keep an eye on it, as it can quickly become blackened butter!
6. Turn down the heat, add the sage leaves and allow to gently fry and infuse in the fat. Slowly add the lemon juice (watch out – this will splatter!) and season.
7. Assemble the blini by topping each with a teaspoon of charred corn and a crumble of blue cheese. Garnish with a sage leaf and serve with the sage butter.

The post Gem squash blini with charred corn and sage butter appeared first on MyKitchen.