Baked Chicken with Cracked Pepper and Lemon

This is a super easy recipe.  It is a go to in our house, makes a great family dinner or having guest over? no problem they will love it too, serve cold for a snack the next day or pack for a  picnic (great cold to.)

• 8 - 10 Chicken drum sticks
• 1 Large lemon
• 1 heaped tablespoon black peppercorns
• 2 tablespoon olive oil
• 3 bay leaves
• 2 teaspoon sea salt

Method

1. Put the chicken in a roast dish.
2. Put the peppercorns in a mortal and bash into small but chunky pieces (this means the pepper is sweeter than using your pepper grinder). Mix in with olive oil and juice from the lemon.
3. Pour over chicken and add bay leaves to chicken and sprinkle salt over chicken.
4. Roast for 40-45 minutes turning once. The chicken should be golden and sticky and the edges slightly dark.

Health Benefits of Black Pepper

A pinch of black pepper added to any recipe works as more than just a flavor enhancer. This king of spices is known to offer a number of health benefits while providing an excellent depth of flavor to a dish.

• Improves Digestion. Consumption of pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion. ...
• Weight Loss
• Skin Care
• Provides Respiratory Relief
• Antibacterial Quality
• Antioxidant Potential
• Enhances Bioavailability
• Improves Cognitive Function

Slow Cooker \\ Pulled Pork

Ingredients

• 1 - 5 kg pork roast with fat cut off
• 2 tablespoons paprika (try smoked paprika for more of that smoked flavour)
• 2 tablespoons coconut sugar
• 1 teaspoon pepper
• 1 teaspoon minced chilli (eg organic from spiral foods)
• 1 teaspoon minced garlic (eg organic from spiral foods)
• 1 teaspoon sea salt
• 1/4 cup apple cider vinegar
• 3/4 cup water

Instructions

1. Mix together all of the dried spices with the garlic and chilli and rub into all sides of the pork
2. Place vinegar and water in bottom of slow cooker
3. Carefully add pork, so you don't wash off spices(remember to cut off any large fatty pieces and discard)
4. Cover and cook on low for about 6-8 hours
5. Remove pork and shred
6. Add juices from slow cooker as desired

This is a great recipe, super yummy and easy :). Use to make pulled port burgers on sour dough bread, nachos, add to a roast veggie and kale salad.

Chicken Casserole

Ingredients 

• 6 large chicken pieces    
• 4 Tbsp flour  (plain or tapioca)               
• 1 tsp paprika               
• 1 tsp salt
• 1 Tbsp soy sauce
• 2 Tbsp tomato paste or tomato sauce
• 2 tsp worcestérshire sauce
• ½ cup hot water  
• 100 g mushrooms, sliced - optional
• 400 g courgettes sliced 1 cm thick
  

instructions

1. Pat chicken pieces dry.
2. Combine flour, paprika and salt and coat the chicken pieces with this mixture. Place chicken pieces in the crockpot.
3. Arrange the courgette slices on top of the chicken in the crockpot.
4. Combine the worcestershire sauce, soy sauce, tomato paste and hot water in a small bowl and mix well. Pour this over the chicken and courgettes. Cover with the lid and cook on low/auto for 5-7 hours.
5. If using mushrooms -Turn control to high, add mushrooms and gently stir the casserole to distribute all the ingredients evenly. Cover with the lid and cook on high for 15-20 minutes.

Salmon - How to cook

Salmon is super easy to cook and quick.  Below is a basic how to serve with a salad, wilted spinach, the options are endless.

Heat a large frying pan over a high heat.

Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.

Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.

Mexican Chilli Beans

Use instead of mince in taco's, on nacho' s or over a baked Kumera (sweet potato) or baked potato.
 

Ingredients – Thermomix

1 onion, peeled and quartered
1 clove of garlic, peeled (or 1 teaspoon of minced garlic)
1 red chilli or 1/2 to 1 teaspoon chilli flakes
2 large carrots, roughly chopped
1 red capsicum, deseeded and roughly chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
20g olive oil
1 tin kidney beans (rinsed and drained)
1 tin chopped tomatoes (400g)
1 tablespoon tomato paste
1 teaspoon soy sauce
Salt and pepper to taste (a few grinds of each)

How to – Thermomix

1. Add garlic, onion, chilli, carrots and capsicum to TM bowl and chop for 5 seconds on speed 7. 

2. Scrape down sides of bowl, add oil and saute for 3 minutes at 100C on speed 1.

3. Add cumin, coriander and paprika, and saute for a further 1 minute at 100C on speed 1.

4. Add the beans, tomato paste, tin tomatoes, soy sauce, salt and pepper and cook for 17 minutes at 100C on reverse + speed soft.