Rosemary Roast Chicken

Rosemary Roast Chicken | Add A Little

Can I just say how incredibly hard it is to style meat and fish?! That’s why most of my recipes on Add A Little are vegan – the bright colours of the vegetables are naturally very appetising and pleasing to the eye! But every time I try to style meat or fish, I try real hard to make it look real good but I’m never 100% happy with the shots – if you have any tips it would be greatly appreciated!

Rosemary Roast Chicken | Add A Little

 

But I couldn’t not share this recipe with you guys because this tasted outtathisworld good! I’ve also made a video! (Don’t know if you can tell, but I’m trying to get back into the video vibes!)

Rosemary Roast Chicken gluten free, dairy free
Serves 2

An easy and delicious 1 pan meal (aka. barely any cleaning up!) that’s full of flavour. Perfect with a side of salad for a light meal or with roast potatoes. 1o minute prep and the oven does the magic!

2 chicken legs
1 large carrot, cut into chunks
2 small white onions, sliced
5 or so cloves of garlic, smashed and still in the skin
A few stalks of fresh rosemary
Coarse sea salt
Extra virgin olive oil
Splash of white wine

Preheat your oven to 180ºC.

Put your carrots, onions, garlic and rosemary in a baking tray with a liberal amount of salt and olive oil.

Set aside and rub the chicken with olive oil and salt then place on top of vegetables.

Place uncovered in the oven for 30 minutes until the skin starts to brown and crisp up.

After 30 minutes, cover with tin foil and turn the oven down to 160ºC and leave the chicken in for 30-40 minutes until cooked and tender.

For the last 10 minutes before serving, take off the foil so the skin can get crispy.

Serve with an (optional) sprinkling of coriander and a squeeze of lemon to liven the dish.

Chicken, Kale & Coconut Rice

Chicken, Kale & Coconut Rice | Add A Little

I remember seeing this recipe yeeears ago on Tracy’s blog and wanted to try it for so long.
I don’t know why I didn’t, I guess I never go round to it as I didn’t have all the ingredients on hand yada yada yada.
But the, I finally made it and OMG BEST DECISION EVER!

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice | Add A Little

Such an easy, healthy meal: tender chicken thighs (they’re more flavourful than their breast counterpart), garlicky kale and crunchy toasted coconut, all on steaming hot brown rice. Comfort food at its finest.

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice dairy free, gluten free
Serves 2

This is one of my new go to meals, adapted from Shutterbean‘s Kale Salad w/ Coconut and Sesame Oil. Quick, easy and super delicious – what more could you want?! You can use left over chicken to make things even speedier and you can also make this into a fried rice situation by dumping everything into a wok.

2 chicken thighs, cooked and shredded (you can poach, bake or pan fry them)
A few handfuls of kale
Thick coconut chips (unsweetened)
1 garlic clove
1 tbsp extra virgin olive oil (or coconut oil if you want more flavour)
Salt and pepper (you can also substitute for soy sauce)
Sesame oil, for drizzling
Brown rice (you can also use quinoa, white rice, farro etc)

notes: to make this vegan, simple omit the chicken, you can eat it as is or add tempeh or tofu (which you may want to marinade in soy sauce, chilli flakes and sesame oil and bake till crispy.

Heat a dry pan and add coconut chips.
Frequently stir around so that they don’t burn.

Once browned, put in a bowl and set on the side.

Heat oil in a pan and add garlic and kale and cook the kale has started to wilt.

Add the shredden chicken and keep cooking until hot and kale has started to brown.

Drizzle the kale and chicken with sesame oil for extra flavour.

Serve ingredients on top of rice and dig in!

Chicken, Kale & Coconut Rice | Add A Little

 

Japanese Hamburger

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So meaty, so good!
This is a staple recipe in any Japanese household. Even though the title says hamburger, it’s not actually stuffed between two buns, but rather, served with rice, and in my case – vegetables!

This is a traditional Japanese Westernised dish that’s popular all over Japan and most it the time, served with demiglace sauce.
I served mine with a 50/50 mix of ketchup and Bulldog sauce (Japanese brown sauce)
Whatever you serve this with, I know you’ll enjoy it!

Japanese Hamburger
Serves 4

200g pork mince
200g lean beef mince
1 medium onion, chopped
2 slices bread, broken up and soaked in milk
1 egg yolk
Pinch of nutmeg
Salt and pepper
Extra virgin olive oil for cooking

Note:
You can either choose to cook onions before putting them in the mixture, or opt to put them in raw.
You can also use 400g of beef mince and cook patties until medium rare for an even juicer burger.

Mix together pork and beef mince, salt, pepper and nutmeg until ‘tacky’.

Add bread and egg yolk and mix again.
Add onion.

Shape into patties once all ingredients are combined and heat oil in a pan.

Put patties in a pan, but don’t overcrowd it!

Once bottom are browned, flip and put lid on pan to let them steam.

You can either leave them in the pan until fully cooked, or put them in the oven for about 5 minutes until clear juices drain out of it.

Serves with freshly cooked rice and vegetables.

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