Delicious food ideas following the principle 'less is more'...
Simple food can be healthy, fresh, tastes delicious and is less time intensive in the kitchen. There's no doubt about it - there are just too many things you can whip up with just a few ingredients. This month we're all about showcasing recipes that pack-a-punch using seasonal produce and around 5 or so ingredients.
Less time in the kitchen means less energy expended, and by making sure the few ingredients you need are seasonal makes for recipes that are better for the planet. Less can really be more in the kitchen...
Thai chicken bites with homemade sweet chilli sauce
This recipe is crazy easy, and uses seasonal produce like capsicum, coriander and chilli. If you're looking for a simple and quick weeknight meal then this is for you. It's also the perfect starter for a dinner party, your guests can nibble on these exotic chicken bites while the mains are on the way.
Making your own sweet chilli sauce is optional, but I can assure you it doesn't take very long (20 minutes), it's even more delicious than a store bought one and is better for the environment as it involves less packaging. It's also the perfect chance to recycle old jars you might have lying around.
Thai Chicken Bites:
- 400g minced chicken
- Small Red or green capsicum, finely diced
- 3/4 cup breadcrumbs
- 1 egg
- Coriander bunch, chopped
Directions:
- 1. In a bowl mix together the chicken, capsicum, coriander and egg.
- 2. Add the breadcrumbs. (If the mixture is too wet, add more breadcrumbs until it's a consistency so you can roll the mixture into balls).
- 3. Roll the mixture into smallish balls.
- 4. Heat some oil in a pan and cook the chicken balls until they are golden brown on the outside.
- 5. Serve with homemade sweet chilli dipping sauce.
Sweet Chilli Sauce:
- 3 garlic cloves, finely chopped
- 3 chillies, finely chopped (you can use any kind, I used a mix of 2 long red chillies and 1 baby birds-eye one for extra spice. Use less chillies for a more moderate spice)
- 1 cup white sugar
- 1/2 cup rice wine vinegar
- 1 cup water
- 1.5 tbsp cornflour mixed with 2 tbsp cold water
Directions:
- 1. Put garlic, chilli, sugar, water, and rice wine vinegar in a saucepan. Bring to a boil and place on a rapid simmer on medium to high heat for 10 minutes
- 2. Turn the heat down to low so that there are only a few bubbles and stir the cornflour and water mix (Don't mix the cornflour to far ahead of time, it tends to settle if you do).
- 3 . Keep it on a low simmer and stir every now and again until it thickens.
- 4. Allow to cool for a few minutes and then process in a food processor.
- 5. Pour it into a jar or bottle to keep in the fridge, or put some into a bowl if you will be serving it straight away.
Simple and delicious!
Other recipes you might like...
- Caramelised Grapefruit & Avocado Salad w/ Grapefruit Vinaigrette - Seasonal, vegetarian, vegan
- Pea, Mint, Feta & Tahini Salad - Seasonal, vegetarian
- Sustainable Table's Lentil & Haloumi Salad - Seasonal, Vegetarian
- Maeve O'Meara's Summer Ratatouille - Seasonal, vegetarian
- Maeve O’Meara’s Mexican Guacamole - Seasonal, vegetarian
- Dominique Rizzo's No Cook Date, Pecan & Strawberry Tart - Seasonal, No Cook