Win a Hemsley and Hemsley Spiralizer
Fancy a perfectly healthy giveaway?
Three lucky Sláinte readers have the chance to win a fabulous Hemsley & Hemsley Spiralizer. We’ve teamed up with the wonderful crew at Juiceland to help you boost your summer eating with a spiralizer giveaway
It’s the must-have kitchen gadget and a spiralizer will have you making fruit and vegetable noodles in a matter of minutes, there’s no need for fancy knife skills.
To be in with a chance to win, simply email firstname.lastname@example.org with your name, follow us on twitter @slaintemagazine or like our Facebook page here. ________________________________________________________________
Check out this fab recipe from the Hemsley sisters, Jasmine and Melissa, which will give you an idea of the fab food you can make with a spiralizer.
The Ultimate Chicken Tamarind Salad
You’ll probably know the tangy tamarind flavour from Thai and Southeast Asian cooking – our mum cooks with this super sour and addictive tamarind fruit all the time in the Filipino classic Sinigang.
We like to eat protein and starch separately for better digestion so instead of using buckwheat noodles we make our own noodles from raw courgettes (that’s zucchini to you guys!) and fondly call them courgetti. We’ve got an excellent gadget called the spiralizer but you can also use a julienne peeler or go gadget free and thinly slice the courgette lengthways, then slice into thin ribbons.
The salad and sauce can be made up in advance, just don’t combine until you’re ready to eat, then gently warm the sauce to serve and enjoy!
For the Chicken Salad
- ½ tsp sea salt
- 4 large chicken thighs/drumsticks or 1 small chicken
- 3 medium courgettes/zucchini, spiralised or sliced into noodle shaped ribbons
- 1 small handful of pink radishes, finely sliced
- 1 small red cabbage, finely shredded, approx 350g
- 1 small handful mangetout/snap peas, sliced on the angle
- 2 large carrots, julienned into matchsticks
- 4 – 6 spring onions/scallions, or 1 small red onion finely sliced
- 3 large handfuls of mixed leaves (we use watercress and lambs lettuce but you could use shredded kale, lettuce, chard, spinach)
- 1 large handful of fresh herbs (we use a mixture of coriander/cilantro, mint and basil)
- 2 limes, quartered
For the Tamarind Sauce
- 3 tbsp almond butter, chunky or smooth
- 4 tbsp tamarind paste
- 4 tbsp maple syrup
- 2 large garlic cloves, grated or finely chopped
- 1 tsp tamari
- 250ml water
- 2 tbsp extra virgin olive oil (EVOO)
- Add some fresh or dried chilli to the sauce, to taste
1. Preheat the oven to 200°C/400°F.
2. Rub ½ teaspoon of sea salt into the chicken skin and roast for 35-40 minutes or until cooked through – a whole chicken will need longer.
3. Meanwhile prepare the salad by spiraling the courgettes/zucchinis or slicing them into ribbons.
4. Thinly slice the radishes and onions, shred the red cabbage, julienne the carrots and roughly chop the herbs.
5. On a large serving platter, pile the courgette noodles in the middle and arrange the leaves around the edge. Layer up with the carrots, mangetout/peas and red cabbage and then scatter over half of the spring onions, radishes and herbs.
6. Remove the chicken and allow to cool, then shred using two forks and scatter over the salad – don’t forget the crispy skin!
7. Mix all the tamarind sauce ingredients, except the EVOO in a saucepan, then simmer with the lid on for 8 minutes. When cooled slightly, whisk in the extra virgin olive oil and use to dress the salad.
8. Garnish with the remaining spring onions, radishes and herbs and serve with the fresh lime wedges.