Fat conscious Archives

Easter recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Prawns and

Celebration saffron baked rice

30 minutes

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Asian recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Chicken recipes

Easy tandoori chicken skewers

25–30 minutes

Mexican chicken tortilla soup with lime and avocado

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 cups chicken stock
300 - 400 g free-range skinless chicken breasts
135 g baby corn, split lengthways
1 red chilli, seeded and finely chopped
2 t coriander, finely chopped, plus extra to garnish
1 fresh lime, thinly sliced
1 firm, ripe avocado, quartered and thinly sliced
sea salt and freshly ground black pepper, to taste
flour tortilla strips, fried, for serving

Method

1. Bring the stock to a simmer in a large saucepan. Add the chicken, turn off the heat and allow to stand for 5 minutes until just cooked and still moist. Remove using a slotted spoon and shred when cool enough to handle.

2. Simmer the corn, chilli, coriander and lime in the stock for 10 minutes. Add the shredded chicken and avocado and gently heat through. Season to taste. Sprinkle with coriander and pass around crisp tortilla strips to serve.

Find more Mexican recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Szechuan wok beef with salted lime cucumber

Homemade Cape Malay-style pickled fish

Mussels in spicy tomato broth

Celebration saffron baked rice

Crunchy broccoli salad with creamy tahini dressing

Chilli beef ramen

Springbok and klipkombers

Harissa ruby vegetables with feta and black-bean salad

Easy tandoori chicken skewers

Salmon finger sandwiches

Potato salad with herbed chilli dressing

Mexican chicken tortilla soup with lime and avocado

Mexican chicken tortilla soup with lime and avocado

Ingredients

Method