Ontrac5
@ontrac5 • 405,500 subscribers
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BALANCED BOWLS SERIES 🥗 Day 2/14 - Mango, Avo & halloumi chicken bowl Serves 4 Ingredients: * 3 cups white rice * 1 avocado, diced * 1 mango, diced * 1 Lebanese cucumber, diced * 1 lime, juiced * 1 tbsp extra virgin olive oil * 8 slices halloumi Chicken marinade: * 500g chicken thigh * Salt & pepper * 1 tbsp red chilli, finely chopped * 1 tbsp garlic mince * 1 tbsp parsley, finely chopped * 1/2 lemon, juiced Instructions: 1. Marinate the chicken and cook in a pan until golden brown and fully cooked. Set aside. 2. Cook halloumi for 2-3 minutes on each side in the same pan. 3. In a bowl, mix mango, cucumber, avocado, lime juice, olive oil, and salt/pepper. 4. Place cooked white rice at the bottom of serving bowls. 5. Top rice with mango and avocado mixture, then add the cooked chicken and halloumi. 6. Serve and enjoy!
Ontrac5568,700 次观看 • 2 年前
BALANCED BOWL SERIES 🥗 Day 7/14 - Lamb Kofta bowls with turmeric rice and yoghurt sauce Ingredients: Lamb koftas: * 500g lamb mince * 1/2 brown onion, grated * 1/4 cup panko breadcrumbs * 4 cloves garlic, crushed * 1/4 cup fresh coriander, chopped * salt & pepper * 1 tbs cumin * 1 tbsp paprika * 1.5 tsp ground cinnamon Instructions: Grate the onion into the bowl using a grater. Add remaining ingredients and mix well with your hands. Divide meat into balls and pan fry until golden brown and cooked through. Turmeric rice: * 1 tbsp olive oil * 2 cups Jasmine rice, washed * 2 cup chicken stock * 1 cup water * 1.5 tsp turmeric * Salt & pepper Instructions: Rinse rice until water runs clear, drain. In a rice cooker, add rice, olive oil and turmeric. Stir until combined. Add chicken broth. Turn on. Yoghurt sauce: * 1 cup Greek yogurt * 1 tbsp olive oil * 1 clove garlic , crushed * 1 tsp cumin * 1/2 lemon juiced * 1 tbsp dill, chopped * salt & pepper Instructions: Mix ingredients together. Serve with: * 1/4 cup red onion, finely diced * 1/2 cup cherry tomatoes, halved * 1/2 cup cucumber, finely diced * Flat bread, toasted
Ontrac5298,200 次观看 • 2 年前
Crunchy Chickpea, Chicken & Rice Bowl Ingredients: 1 can of chickpeas, drain and pat dry. Sprinkle with 1 tbsp of paprika, 1 tsp salt, 1 tbsp olive oil. Oven roast for 35 minutes at 200C or until crispy. Brown rice and quinoa Chicken, shredded Red onion, sliced Cherry tomatoes, halved Avocado, cubed Salad dressing: Combine the following in a small jar: 2 tbsp extra virgin olive oil 2 tbsp dijon mustard 1 tbsp honey 2 tbsp fresh lemon juice Salt and pepper
Ontrac5226,400 次观看 • 2 年前
PRE-GAME PASTA SERIES - ROUND 2 One pan lemon chicken risoni Ingredients: - 1/2 brown onion, diced - 2 cloves garlic, finely chopped - 1.5 cups risoni - 2 cups chicken stock - 1 cup water - 1 tbsp dried oregano - 1 tbsp thyme - 1/2 lemon, juiced - 1 tsp salt - 1/2 cup light cream - 1 cup baby spinach leaves - Sprinkle with feta cheese Chicken seasoning: - 500g chicken breast or thigh - 2 tbsp olive oil - 1 tsp of salt and pepper, each - 1 tbsp dried oregano - 2 garlic cloves, minced - 1 tbsp thyme - 1/2 tbsp paprika Instructions: - In a bowl, combine chicken with seasoning. - In a large pan, heat oil over medium-high heat. Add the marinated chicken pieces. Cook until browned and cooked through, set aside. - In the same pan, heat oil over medium heat. Add onion and garlic. Sauté until softened. - Add risoni, chicken stock, water, dried oregano, thyme, lemon juice, and salt. Stir well to combine. Bring the mixture to a gentle boil. - Once the risoni mixture is boiling, reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the risoni is tender and most of the liquid has been absorbed, about 10-12 minutes. - Stir in the light cream until well incorporated into the risoni mixture. - Add baby spinach leaves, stirring until wilted. - Turn the heat off and top with the cooked chicken pieces. Sprinkle with crumbled feta cheese. Enjoy!
Ontrac5217,300 次观看 • 2 年前
#AD Halftime Honey Garlic Chicken Tenders with Chicken Continental Stock Pots Sensations Glaze @continentalfoodsanz #StockPot #ContinentalFoods #RealConcentratedStock Ingredients: 600g chicken thigh 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp paprika Pinch of salt & pepper 1 pack corn flakes 1 egg Glaze: 1 Chicken Continental Stock Pot Sensations 3 tbsp butter 4 cloves garlic, crushed 2 tbsp honey 1 tbsp corn flour Method: Slice the chicken thigh into fillets and season with salt, pepper, paprika, onion powder and garlic powder. Dip the chicken into egg yolk and then into crushed corn flakes. Cook the chicken in the air fryer for 15 minutes or until crispy and golden. In a hot pan, combine the butter and garlic, cooking for one minute before adding the honey. Add the Chicken Continental Stock Pot Sensations to the pan with a splash of boiling water. Add the cornflour to thicken and stir until combined. Add the cooked chicken tenders to the pan to glaze and enjoy.
Ontrac5245,400 次观看 • 3 年前
Herb Butter Turkey Crown using the Ninja FlexDrawer Air Fryer. Juicy, golden and full of flavour - perfect for Christmas @Ninja Kitchen Australia #PaidPartnership #NinjaFlexDrawer Ingredients Serves: 4-6 * 2-2.5kg turkey crown For the Dry Brine: * 1.5–2 tsp salt For the Herb Butter: * 120g unsalted butter, softened * 2 garlic cloves * 1 tbsp fresh rosemary leaves * 1 tbsp fresh thyme leaves * 1 tbsp fresh parsley leaves * 1 tbsp fresh sage leaves * 1 tsp lemon zest * 1 tsp Dijon mustard * Salt & pepper, to taste For Roasting: * 1 small brown onion, quartered * A few sprigs of rosemary and thyme * 500g baby potatoes, halved * 2 carrots, chopped into large chunks * 1 tbsp olive oil * Salt & pepper Directions For the Dry Brine (12–24 hours before cooking) 1. Pat the turkey crown completely dry with paper towel. 2. Sprinkle salt evenly over the entire turkey — outside, inside the cavity, underneath and under the skin where possible. 3. Place the turkey on a tray uncovered in the fridge for 12–24 hours. For the Herb Butter: 1. Add garlic, rosemary, thyme, sage, parsley, lemon zest, mustard, salt and pepper to a food processor. Blitz 5–10 seconds until finely chopped. 2. Add softened butter and pulse until smooth and fully combined. Scrape into a bowl and set aside. For the Turkey: 1. Gently loosen the skin over the breast. Spread half the herb butter underneath the skin, then spread the remaining butter all over the outside of the turkey. 2. Toss potatoes, carrots and onion with olive oil, salt and pepper. Add to the base of the Ninja FlexDrawer Air Fryer. 3. Place the turkey crown breast-side up on top of the vegetables. 4. Air fry at 180°C for 60–70 minutes, or until the skin is golden and the internal temperature reaches 74°C in the thickest part of the breast. If the skin browns too quickly, loosely cover with foil for the final 15–20 minutes. 5. Remove from the air fryer and rest for 15–20 minutes before carving.
Ontrac525,200 次观看 • 11 个月前
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