High Protein Recipes

Vietnamese turkey salad

/in , , , /by

This is a great, fresh way to use up leftover turkey and it’s ready in just 15 minutes. It’s the perfect foil to a surfeit of rich food over the Holidays

Vietnamese turkey salad

Print Recipe

Ingredients
  

  • Ingredients
  • rice vinegar or cider vinegar 80ml
  • caster sugar 1 tbsp
  • red chilli 1 small halved
  • rice noodles 50g cooked/soaked following the packet instructions
  • cooked turkey 200g shredded
  • coriander or mint leaves a handful of each
  • Chinese leaf ½ shredded
  • carrot 1 shredded
  • peanuts a small handful toasted and chopped

Instructions
 

  • Method
  • STEP 1
  • Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Notes

Adapted from olivemagazine.com

Patrick William’s jerk chicken brochettes with saffron couscous

/in , , /by

Patrick WIlliam’s jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

Patrick William’s jerk chicken brochettes with saffron couscous

Print Recipe

Ingredients
  

  • Ingredients
  • skinless chicken breasts 4 cut into 3cm chunks
  • wet jerk seasoning 4 tbsp
  • red peppers 2 cut into 3cm chunks
  • yellow peppers 2 cut into 3cm chunks
  • red onions 2 cut into 3cm chunks
  • vegetable oil
  • couscous 200g
  • lime 1 zested
  • extra-virgin olive oil
  • chicken stock 200ml
  • saffron 2 pinches
  • cucumber ½ seeded and diced
  • plum tomatoes 2 seeded and diced
  • coriander chopped to make 2 tsp
  • chives chopped to make 2 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
  • STEP 2
  • Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
  • STEP 3
  • Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

Notes

Adapted from olivemagazine.com

Posh hummus

/in , , , , /by

This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Posh hummus

Print Recipe

Ingredients
  

  • Ingredients
  • chickpeas 400g tin rinsed and drained
  • olive oil
  • lemon 1 juiced
  • pitta bread to serve
  • tomatoes 2 chopped
  • paprika to sprinkle
  • spring onions 2 finely chopped

Instructions
 

  • Method
  • STEP 1
  • Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Notes

Adapted from olivemagazine.com

Chicken quesadillas

/in , /by

These chicken quesadillas make a great spicy snack or meal and couldn’t be easier to put together. Make use of cooked chicken slices and a jar of sweet red peppers to have this on the table in less than 30 minutes

Chicken quesadillas

Print Recipe

Ingredients
  

  • Ingredients
  • flour tortillas 8
  • chicken breasts 2 cooked and sliced
  • Peppadew sweet peppers 150g drained and roughly chopped
  • red onion 1/2 finely sliced
  • rocket a handful
  • Gruyère cheese or comté 200g grated

Instructions
 

  • Method
  • STEP 1
  • Sprinkle 4 tortilla wraps with the ingredients. Top with the remaining tortillas.
  • STEP 2
  • Heat a non-stick frying pan, add a quesadilla for 3-4 minutes until the tortilla browns, then flip and cook the other side. Repeat with the other quesadillas, then serve in wedges.

Notes

Adapted from olivemagazine.com

Spiced autumn lamb with butternut squash purée

/in , , /by

Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Try this easy spiced lamb dish as a healthier alternative to your Sunday roast.

Spiced autumn lamb with butternut squash purée

Print Recipe

Ingredients
  

  • Ingredients
  • cumin seeds ½ tbsp
  • coriander seeds ½ tbsp
  • garlic 1 clove crushed
  • olive oil
  • rack of lamb 2 racks French trimmed
  • butternut squash or pumpkin 500g peeled and chopped
  • butter
  • coriander a small handful chopped

Instructions
 

  • Method
  • STEP 1
  • Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.
  • STEP 2
  • Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
  • STEP 3
  • Meanwhile, steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.

Notes

Adapted from olivemagazine.com

Thai coconut chicken

/in , , /by

We love a freshly made, aromatic curry, but don’t always have time to make one. This red Thai chicken curry uses ready-made paste, making it achievable as a quick and easy midweek meal.

Thai coconut chicken

Print Recipe

Ingredients
  

  • Ingredients
  • Thai red curry paste 1-2 tbsp depending on how hot you like it
  • half-fat coconut milk 400ml tin
  • skinless chicken breasts 2 cut into strips
  • green beans 100g
  • cherry tomatoes 100g
  • brown rice 100g steamed to serve

Instructions
 

  • Method
  • STEP 1
  • Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.

Notes

Adapted from olivemagazine.com

Lemon and horseradish prawns with fettucini

/in , , /by

Low-Gi and full of fresh, punchy flavours, this prawn fettucini dish is the perfect lunch or a light dinner, plus, it’s ready in just 15 minutes.

Lemon and horseradish prawns with fettucini

Print Recipe

Ingredients
  

  • Ingredients
  • fettucini 200g
  • cooked peeled prawns 200g
  • horseradish cream 1 tbsp
  • lemon ½ zested and juiced
  • rocket 2 handfuls chopped

Instructions
 

  • Method
  • STEP 1
  • Cook the fettucini following the packet instructions. Heat a little oil in a pan and quickly toss the prawns through it, don’t cook them for too long though as they just need heating through. Add the horseradish, lemon zest and juice and rocket and stir until just heated through, season well. Serve the fettucini with the prawns spooned over.

Notes

Adapted from olivemagazine.com

Devilled chicken

/in , , /by

This chicken dish is really easy but full of flavour. Serve with a baked potato and salad for a quick and comforting midweek meal.

Devilled chicken

Print Recipe

Ingredients
  

  • Ingredients
  • tomato purée 2 tsp
  • white wine vinegar 2 tsp
  • cayenne pepper a pinch
  • mustard powder 1 tsp
  • boneless chicken thighs 4
  • baked potato or baked sweet potato to serve
  • green salad to serve

Instructions
 

  • Method
  • STEP 1
  • Mix the tomato purée with the vinegar, cayenne, mustard powder and a pinch of salt to make a paste. Rub this over the chicken then grill for about 7 minutes on each side or until cooked through. Serve with baked potato and salad.

Notes

Adapted from olivemagazine.com

Leek, chicken and white bean stew

/in , , /by

This one pot stew is easy, healthy and ready in just 30 minutes – perfect for a midweek supper. Try experimenting with different types of beans to see which you prefer.

Leek, chicken and white bean stew

Print Recipe

Ingredients
  

  • Ingredients
  • onion 1 sliced
  • garlic 1 clove crushed
  • skinless chicken thigh fillets 4 cut into chunks
  • leeks 2 chopped
  • chicken stock fresh made up to 150ml
  • white beans (butter about 400g
  • curly parsley 1 bunch chopped

Instructions
 

  • Method
  • STEP 1
  • Heat a little oil in a casserole and fry the onion for about 4 minutes until soft but not browned. Add the garlic, chicken and leeks and stir until the chicken is browned. Add the stock and bring to a simmer, cook for 8 minutes or until the leeks are tender and the chicken is cooked. Stir in the beans and heat then stir in the parsley and season well.

Notes

Adapted from olivemagazine.com