So there has been a call for the chicken and for the bacon and lentil soup, particularly. Both are Donna Hay recipes from her ‘What’s For Dinner’ app.
Enjoy! I’m typing this with a Very Sore Finger, such is my love for you all. This is pain, this is.
SPICE BAKED-CHICKEN WITH TZATZIKI SALAD
1 teaspoon ground cumin
1/2 teaspoon dried chilli flakes
1 tablespoon thyme leaves
1 tablespoon shredded lemon zest
1 tablespoon olive oil (I used 2, I found I needed more)
4 x 200g chicken breast fillets, trimmed
For the salad:
1/2 cup or so of thick natural yoghurts
2 tablespoons lemon juice
Cucumber, sliced lengthways with a veg peeler (I used one very big cucumber to feed me and the boyfriend)
1 cup mint leaves
1/2 cup chopped dill
Preheat oven to 200C. Place cumin, chilli, thyme, lemon zest and oil in a bowl and mix to combine. Add the chicken and toss to coat. Place the chicken in a baking dish/on a baking tray and roast for 15 mins or so until just cooked through.
Whilst chicken is cooking, make the salad. Put the yoghurt, lemon juice and salt into a bowl and mix. Add the dill (Donna doesn’t add the dill to the yoghurt BUT I DO SO ADD THE BLOODY DILL). Divide the cucumber and mint between plates, spoon over the dressing. Slice the chook and serve.
BACON AND LENTIL SOUP
2 teaspoons vegetable oil
1 onion, finely chopped
2-3 rashers of bacon, finely chopped
1 teaspoon tyhyme leaves
150g (3/4 cup) red lentils
1.25 litres chicken stock
cracked black pepper
Finely grated parmesan and sour cream, to serve
Heat a saucepan over medium-high heat, add the oil, onion and bacon and cook for 4 mins or so until lightly browned. Add the thyme, lentils and stock, cover and simmer for 20 mins or so until the lentils start to break down.
Stir in some salt and pepper (check for salt first as stock and bacon pretty salty, yo). Ladle between bowls and top with shaved parmesan and sour cream. Serve and slurp.