Mojito Lamb with Naan Bread

Ingredients for Lamb:

3 Servings of Lamb, cubed

Fresh Mint, one handful

4 Cloves of Garlic 

1 1/2 tsp Curry Powder

3 Limes (about 3oz of lime juice)

Salt/Pepper

1 TB Olive Oil

Sour Cream (optional)

Ingredients for Naan Bread:

2 Cups Flour (white or whole wheat)

3/4 Cup of Water (approximately, see below)

1 TB Dried Rosemary

Directions:

1.  Start preparing your marinade about an hour before you want to begin cooking so that the meat has time to absorb the flavours.  Mince the garlic cloves and the mint in a food processor with the TB of olive oil.  Sprinkle the curry powder on the cubed lamb, add the minced mixture and pour the lime juice on top.  Mix with your hands, and cover, letting it sit for at least an hour.

2.  Once the lamb has sufficiently marinaded, fry it on the stove top until it is cooked to your preference.  You can always take one of the cubes and cut it open to see how well cooked it is inside.  You'll want to start the naan bread pretty much as soon as you have the lamb on the stove.

3.  For the naan bread, mix two cups of flour with approximately 3/4 cups of cold water.  I say approximately because you want to add as much water as it takes for the dough to pull away from the side of your mixer (use a dough hook attachment if you have it).  The dough should not be sticky.  You can add herbs to your flour if you like, I added dried rosemary because it goes well with lamb.

4.  Divide the dough into eight pieces and generously flour your cutting board.  Make each piece into a ball and roll out as thin as possible, this will help it bubble up more.  Throw the rolled out naan into a hot pan (I prefer cast iron), do not grease the pan.  Depending on how hot your pan is, the naan will need to be cooked anywhere from 30 seconds to two minutes per side.  You know the naan is done when it starts to create air pockets inside, but make sure they don't burn!

5.  To assemble my naan I put 3 or 4 pieces of meat, and a TB of sour cream on top.  These were sooo good, and reminded me of street food!  I think tzatziki sauce would also be really good with these.

Spinach and Feta-Stuffed Chicken Breast with Accordion Potatoes

We eat a lot of chicken in my house, and I was getting a bit bored of having it the usual way. I thought I would try stuffing it, because what doesn't taste better with cheese, am I right?  This was so delicious!!  We also eat a lot of potatoes, and this is one of the more creative ways to fancy up a normal, baked potato.  Hope you enjoy!

Ingredients:

3 Chicken Breasts (4 - 6 oz)
90 grams Feta (I used goat feta)
6 pieces of sun-dried tomato
2 Eggs
2 Cups Bread Crumbs 
1 Cup White Flour 
Spinach
Garlic
Russet Potatoes
Oil
salt and pepper


Directions:

1)  Start by preheating your oven to 350 degrees.

2)  The potatoes will take about an hour to cook, so you want to put them on before the chicken, which only takes 40 minutes.  Stab each potato with a fork so it won't explode in the microwave.  Microwave each potato for about 2.5 to 3 minutes each, they can all go in together.  For example, if you are doing three potatoes put them in for about 7.5 to 9 minutes.

3)  Give the potatoes some time to cool once they are out of the microwave because you will need to be able to handle them for the next step.  In order to create the accordion effect you want to slice the potato straight down, leaving about .25 to .5 of an inch at the bottom.  Do this across the whole potato, and then add sliced pieces of garlic in between the slats.  Sprinkle with dried rosemary, salt, and pepper.  I would recommend putting these in the oven before you start your chicken so they will be done around the same time.

4)  Using a sharpish knife, cut your chicken breast butterfly style.  Don't worry, it doesn't have to be pretty, just make sure you don't cut it all the way, leave about .25 to .5 inch connecting the two halves.

5)  Combine the chopped spinach, chopped sun-dried tomato and crumbled feta.  Spread 1/3 of the mixture evenly across the chicken breast.  Fold the top back over and place on a baking sheet.

6)  Now it is time to bread the chicken breasts.  This part is totally optional, of course!  The breading helps to keep the chicken moist but it is still awesome without this step.  Put the flour, beaten egg, and breadcrumbs in three separate bowls.  Dip the chicken in the flour, then the egg, and then the bread crumbs.  Place back on greased baking dish.

7)  Bake the chicken for 40 minutes, and the potato for an hour.

This was so good, I think I am going to have it again tomorrow =P