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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Black rice pudding with mango, lime, passionfruit and coconut

BT Toronto | posted Monday, Oct 26th, 2015

Black-Rice-Pudding-sized

Hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage.

Black rice pudding with mango, lime, passionfruit and coconut

Ingredients:

  • 1 cup black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 3/4 cup + 5 tablespoons hazelnut milk
  • 1 tablespoon vanilla extract
  • optional: manuka honey
  • 4 heaping tablespoons plain yogurt
  • 2 wrinkly passion fruit

Method:

Cook the black rice according to the package instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and pit the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract, and two-thirds of the black rice—depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice—this will give you great texture and color. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yogurt and sprinkle with the hazelnuts and coconut.

I make these on a Sunday night and stack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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