Sweet Potato & Peanut Butter Gratin

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This little dish was super tasty and nutritious too, Sweet Potatoes are an excellent source of vitamins A and C, and a good source of fiber, vitamin B-6 and potassium. And like all vegetables, they’re relatively low in calories — one-half of a large sweet potato has just 81 calories.

Peanuts, they’re an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds. They can be useful as a part of a weight loss diet and may reduce your risk of both heart disease.

INGREDIENTS

500g Sweet Potato – Peeled and sliced

3 Large Tbsps of Crunchy Peanut Butter

2 Tbsps Sunflower Oil

2 Clove Garlic, chopped or crushed

2 Chillies, chopped finely

150ml Double Cream

1 Lime & Lime Zest

Salt & Pepper

METHOD

  1. Mix the sweet potato, chillies, garlic and 1 tbsp of oil in a large bowl until coated
  2. Pour in the double cream and season with salt & pepper, mix well.
  3. Beat together the peanut butter and 1 tbsp oil with the lime juice and zest
  4. In an oven proof dish, lay 1 layer of the sweet potato mix, then dollop on top evenly the peanut butter mix.
  5. Finish with a final layer of the sweet potato mix and pour over the remaining cream, season to taste.
  6. Bake covered with foil in a fan oven at 190 deg for 20 minutes, remove foil and continue to bake for about 30 minutes until nice and browned on top.

Enjoy!

Quick Teriyaki Chicken

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Teriyaki Chicken

Although I maybe working from home during this pandemic, somehow I still don’t find the time to be preparing and making mid week dinners, so this recipe is a great quick throw together meal that is massively flavorful and satisfying. Only takes 20 minutes. I served it with some Egg Fried Rice. I do have a confession to make, it was microwaveable Egg Fried Rice, after all it only takes 2 minutes and to be honest is a great alternative when you don’t have time to make the real thing. Most brands now offer these ready packets such as Uncle Bens, Tilda, Blue Dragon and even supermarket own brands, they are are a great store cupboard essential or at least they have been during this pandemic lockdown period. Well, we all like to cheat sometimes, don’t we?

If you like it a little sweeter, you can add 1 tbsp of honey to the recipe. I use Heather honey which is a darker semi-sweet honey and delicious, it is made with the nectar collected from the tiny purple bell-shaped flower of the common Scottish Heather plant.

Serves 2

1 Packet 250g Microwave Egg Fried Rice

2 Chicken Breasts, diced into bite sized pieces

1 Tsp Minced Garlic

1 Tsp Oil

1 White Onion, diced

1 Tbsp Cornflour

150ml Good Quality Teriyaki Sauce

2 Tsp Sesame Seeds

1 Handful Garden Peas (I used frozen)

1 Tbsp Honey (Optional)

Salt & Pepper to taste

  1. Heat the oil in a pan on medium to high heat and fry the garlic & onions until softened.
  2. Season the chicken, add to the pan and cook until slightly brown all over.
  3. Add in the garden peas along with 150ml of teriyaki sauce & honey (if using) and about 100ml water, place lid on pan and reduce to a simmer for about 15-20 minutes until chicken is cooked through. If the sauce is too thin, mix the cornflour with a tbsp of water and add to pan stir through to thicken the sauce.
  4. Serve with some cooked rice (of your choice) and sprinkle over some sesame seeds for that extra crunch and nutrition. Yum! Enjoy!
Teriyaki Chicken Dish with Rice