For Mothers Day I’ve planned an early tapas dinner with Mum, and Dad, Cath, and Travis too, and so this weekend I’m playing around with various tapas style dishes to see what will and won’t work.

So far this Chorizo & Black Olive Tapanade plate is definitely getting served, it is so quick to make and damn tasty.

Basically I just grilled the Chorizo in a little Olive Oil, and served it on a pre-made Black Olive Tapanade with a couple of scallions finely sliced on top. Serve it with a crisp white wine. Mmmmm!

Stay tuned for more tapas dishes later today.

Chorizo & Black Olive Tapanade is a post from: Mathew Packer

I was in the mood for something quick and easy for dinner tonight so I fell back on an old favourite, Grilled Chicken Breast with Roasted Vegetables.

This is one of those really quick, simple, and tasty recipes that Cath and I cook somewhat regularly as there’s no mucking around. So let’s get started with the what you’ll need to make this.

Ingredients (for the grilled chicken)

• Chicken Breast fillets (allow around 120-150gm per person)
• 1 tsb Worcestershire Sauce
• 1 tsb Wholegrain Mustard
• 1 tsb BBQ sauce
• 1 tsb Honey
• 1/2 tsb Lemon Juice
• Olive Oil Spray

Let’s marinade

Mix all the above ingredients together in a bowl, if you’re making this for more than 2 people then double the ingredients per extra couple. Marinate the Chicken Breast in the mixture for at least an hour.

Now it’s vegetable time

The vegetable portion of this dish is really quite simple. Take some vegetables suitable for roasting, I normally use a combination of Sweet Potato, Eggplant, Red & Green Capsicum, Zucchini, and Spanish Onion. Chop them all up and place into a bowl with a light splash / spray of Olive Oil and then add the magic ingredient…..Masterfood’s Roast Vegetable Sprinkle. (yeh I like to cheat every now and then)

Pop the vegetables in the oven on a roasting tray for about 15-20 minutes at around 180 degree’s C , or until cooked to your liking.

Back to the chicken

Heat your griddle or frying pan up till it’s quite hot, take the pan off of the heat and give it a quick spray with the Olive Oil then pop it back on the heat and get your marinated Chicken Breast into the pan and cook it till it’s done (I’m guessing we all know when Chicken is cooked).

It’s eating time!

Once everything is cooked it’s time to serve it all up. Depending on whether I’m in the mood or not I’ll stack the vegetables up and then pop the chicken on top, it makes the dish just that little bit fancy….oh la la.

All up this is a pretty quick and easy dinner to make after work, specially on those days when you’ve been flat chat. It’s good to eat something reasonably healthy too instead of resorting to takeaway junk. And hey, it’s also pretty easy on the hip pocket.

Eat and Enjoy!

Grilled Chicken with Oven Roasted Vegetables is a post from: Mathew Packer