Pie recipes

Three-cheese and baby spinach pies

25 minutes

Sticky rice with sweet soya pork

Lamb recipes

Spiced lamb and leek pies

15 minutes

Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Pan-fried fillet with crispy onion rings and aioli

20 minutes

Fish recipes

Parsley-buttered hake

Spinach and feta frittata

Fragrant fried chorizo

Egg recipes

Spinach, Parmesan and soft egg salad

Asparagus recipes

Chilled asparagus summer soup

Duck recipes

Pasta with duck and duck crackling

30 minutes

Chicken breasts in coconut and-wasabi cream

10 minutes

Chicken breasts in coconut and-wasabi cream

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

400 ml coconut cream (one can)
1 green chilli, finely chopped
1 T wasabi
30 g butter
6 chicken breasts, cut into chunks
140 g punnet sugarsnap peas, blanched
140 g punnet mangetout, blanched
150 g punnet hand-shelled baby peas, blanched
200 g punnet Tenderstem broccoli, blanched
80 g baby spinach, blanched
½ cup coriander, roughly chopped
sea salt and freshly ground black pepper, to taste
jasmine rice, steamed, for serving

Method

Place a saucepan over a medium-to-high heat.

Add the coconut cream (or use coconut milk for a lighter version), chilli and wasabi, and simmer until reduced and thick, stirring occasionally.

Place another pan over a medium-to-high heat. Add the butter and allow to melt before adding the chicken.

Fry until golden and cooked through, but still juicy.

Combine the crisp greens and plate. Top with the chicken.

Stir the coriander into the coconut-and-wasabi cream then pour over the chicken and greens.

Season to taste then serve hot with steamed jasmine rice.

Per serving: 2229.8 kJ, 42.8 g protein, 20.8 g fat, 39.3 g carbs

Cook's tip: make this dish child-friendly by omitting the wasabi.

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Chicken breasts in coconut and-wasabi cream

Chicken breasts in coconut and-wasabi cream

Ingredients

Method