Spring into a world of flavours
‘Tis the season of blossom and bloom. Spring is most certainly in, so this means it’s time to start anew, in the kitchen too. With seasonal favorites such as asparagus, carrots, crisp salads, potatoes, spinach and pineapple, you can flourish with fresh ingredients boasting rich and bold flavours. Food has enlisted the assistance of culinary expert, Executive Chef Noel Cunningham, who has prepared three main dishes suitable for any meal of the day.
First, let’s take you on a world tour and stop over in Europe for the cheesy Italian potato and spinach frittata, which flaunts all the spring goodness of eggs, potato, tomato, spinach and onion. According to Chef Noel, “This one pot egg dish quickly goes from stove top to oven to plate. Perfect for breakfast or weekend brunch, you can pair it with a fresh salad and toast. Also, you can add just about any vegetable or meat in it and it is still delicious. This is a great way to use up leftover veggies and meat to create a wholesome dish. It is packed with all the essential nutrients you need to get you going, and perfect for reheating.”
Then we head home for creamy lemon and mushroom chicken thigh recipe, paired with the warm spring salad. “If you are looking for a lunch or dinner ideas, that are light, simple, easy to prepare and super tasty, you can also try these delicious delights,” he added. See the recipes below and season your spring with flavours to savour:
Warm Spring Salad with Creamy cucumber dressing
1 can sweet corn
1 cup cherry tomato
8-10 asparagus, cooked
1 tablespoon olive oil
salt and pepper, to taste
1 handful Spinach
4 oz cucumber salad dressing.
Preheat oven to 350ºF. Season corn, cherry tomato, carrots and asparagus with olive, salt and pepper and put to roast for 10 to 15 minutes. To serve, place on a bed of spinach and drizzle with cucumber dressing.
Cheesy Italian Potato and Spinach Frittata
2 tablespoon oils
1 pound (16 oz) potatoes, medium diced
1 cup torn fresh spinach
1 tablespoons sliced green onions
2 tablespoon sliced onion
salt and pepper to taste
1/3 cup milk
1/2 cup shredded mozzarella and cheddar cheese blend
⅓ cup Parmesan cheese
Heat oil in a medium skillet over medium heat. Sauté onion and potatoes in the skillet, cover, and cook about three minutes. Mix in spinach and green onions. Season with salt and pepper. Continue cooking for one to two minutes, until spinach is wilted. Beat together eggs and milk in a medium bowl. Pour into the skillet over the vegetables. Sprinkle with cheese. Reduce heat to low, cover, and cook five to seven minutes, or until eggs are firm. It serves eight to 10 persons. Prep time is 10 minutes. And cooking time is approximately 25 minutes.
Creamy Lemon and Mushroom Chicken Thigh
1 tablespoon vegetable oil
5 bone-in, skin-on chicken thighs, washed
Kosher salt and freshly ground black pepper, to taste
1 teaspoon paprika
2 teaspoon Lawry’s seasoned salt
1/4 cup flour
For the lemon cream sauce
2 cloves garlic, minced
½ small onion, diced
1/2 cup heavy cream
juice of 1 lemon
½ cup mushroom
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Season chicken breast with salt, black pepper, paprika and Lawry’s seasoned leave to marinate for up to 2 hours or overnight. Lightly dredge seasoned chicken into flour (dust off excess) and put a side. In a medium frying pan with oil fry chicken thigh until golden then place on a tray and bake for 20-25 minutes.
For the sauce: In a frying pan, saute together minced garlic and onion until translucent. Then add mushroom and cook for an addition two minutes and add remaining ingredients. Adjust season to taste.
Remove chicken from the oven then add the chicken back into the sauce garnish with lemon and enjoy.