Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Photography by Darren Bester

I love chicken wraps, not only are they super tasty but they healthy too!  Its always so well received by my family that I almost feel a little guilty because it took just minutes to throw together.

Just when you thought it couldn’t get any healthier, we throwing out the wheat and wrapping it up in a lettuce leaf instead …

Yield: 1


1x 80grm chicken frikkadel (recipe here)

1 large crisp lettuce leaf 

few slices chopped tomato 

few slices cucumber 

few slices carrot 

For the Coriander Yoghurt Dressing:

Yield: 250ml (will be suitable for a few wraps)

1 cup coriander, roughly chopped 

1 cup fat free greek yoghurt 

3 spring onions, chopped 

good squeeze of lemon juice 


For the dressing – put all ingredients together and blend.  Adjust lemon juice seasoning to taste.  

To assemble wrap:  Cut frikkadel in half and place inside the middle of the lettuce leaf, drizzle over a little yoghurt dressing, sprinkle with tomatoes, cucumber and carrot, drizzle over a little more dressing and fold lettuce leaf over to close your wrap.  Cut in half and enjoy!





Chicken Frikkadel’s with Apple & Parmesan – so healthy your toddler can eat them too !

Chicken Frikkadel’s with Apple & Parmesan – so healthy your toddler can eat them too !

Photography by Darren Bester

These frikkadel’s freeze well & can be defrosted in the microwave in 1 and a half minutes.  When making for my 1 year old, I make each frikkadel 30grms in weight.  If making for adults, I increase to 80grms each (Note: adult portions would require slightly longer cooking time in the microwave from frozen). 

Yield: 38 Frikkadel’s of 30grms each 


coconut oil / olive oil for frying 

600grms boneless and skinless chicken thighs – blended in a food processor until smooth

3 onions

fresh breadcrumbs from 4 slices of bread 

3 cloves garlic

handful fresh thyme, finely chopped

handful fresh parsley, finely chopped 

2 granny smith apples, peeled & grated

60grms parmesan cheese, finely grated

3 eggs, beaten 

For adults – salt & pepper to taste 


Pour the coconut oil / olive oil into the pan and warm, add the onions and garlic and sauté until soft – set aside.   In a mixing bowl, add the minced / pureed chicken, breadcrumbs, fresh herbs, eggs, apple, parmesan and add the onion mixture. Stir well to combine.  

Preheat the oven to 180ºc

At this point – if you are making half for your little ones and half for adults – separate the mixture and to the adult mixture, add salt and pepper.   Heat a little coconut oil / olive oil in a pan and gently fry a small amount of the adult mixture – taste, and adjust seasoning if necessary.  Then shape the mixture into frikkadels – following my guidelines of 30grms for toddlers or 80grms for adults.  

Heat a little more coconut oil / olive oil in pan/s and fry gently in batches to brown on both sides.  Line a baking tray with baking paper and place the fried frikkadels onto the tray and pop into the oven for 10 minutes for the 30grm frikkadels and 20 minutes for the 80grm frikkadels.  Remove and place on a cooling rack until cool.  

At this point, you could refrigerate a few frikkadels for your next meal.  With the remaining frikkadels, you can portion and freeze for up to 3 months.  For my toddler, I freeze x 2 frikkadels per portion by wrapping in clingfilm and then putting all the wrapped portions in a freezer bag, sealed and labelled with the date.  As and when needed, I remove a portion and microwave on high for 1.5 minutes. 


Roast Chicken with Lemon & Herbs

Roast Chicken with Lemon & Herbs

Photography by Darren Bester


In my top 5 favourite meals of all time … Roast Chicken is definitely up there!  I remember as a child, as I’m sure we all do, finding the wish bone and then finding someone to snap it with, the winner received the honour of making a wish.  I took my wish making very seriously.  Still today, very little comes close to a roast chicken just out the oven, with its crispy skin and tender meat, throw in some of my Mom’s famous roast potatoes, some veggies and gravy and I am one happy lady!  I’m a leg & thigh kinda gal … so if you ever round at my house for dinner and I offer you the leg & thigh … you can be sure that I’m a fan of yours. This recipe has served me well for years, the lemon and herb combo bring a freshness to the roast without compromising on the crispy skin.

Yield: 4


1 large free Range Chicken

2 large handfuls of fresh Rosemary & Parsley, chopped

1 lemon, halved 

2 extra sprigs of Rosemary for the cavity of the chicken

Coarse Salt & Black Pepper

Couple of glugs of olive oil 


Remove chicken from the fridge half an hour before cooking & discard packaging.  Pat dry with some carlton towel and set aside in a safe place

Preheat the oven and roasting tray to 190ºc

Pull up the skin at the tip of the chicken breasts, being careful not to tear it.  Separate the skin from the meat of the breast bone by using a sharp knife to cut through the little bit of tissue holding the two together in the middle.  Mix together the mixed herbs with some salt and a small dash of olive oil and then stuff into this pocket you have created, spreading it down and all around this side of the bird.  Pull the skin back to where it was to ensure none of the flesh is exposed as this will dry out during cooking.  Put the lemon halves (removing any visible pips) and the Rosemary sprigs into the cavity of the chicken.   Use cooking string to tie the legs of the chicken together, to help keep the stuffing inside the bird.  Rub the chicken generously with olive oil, salt & black pepper.  Remove the roasting try and add a few glugs of olive oil before adding the bird and roasting for plus minus 70 – 80 minutes. 

Chicken is cooked when the juices from the thigh run clear. 

Cooks Note: Use whatever herbs you have handy – I’ve tried many combinations by simply using what I had available and haven’t had a disappointment yet.   Remember, all ovens are different so start checking your bird from around the 60 minute mark.





Curry in a hurry …

Curry in a hurry …

This recipe is a quick fix for a Butter Chicken Curry craving because it can be whipped up in less than 30 minutes, thanks to the store bought curry paste mix … *blush* why mess with a tried and tested formula? Especially if it means less dishes after a long day in the office!

Throw in some homemade or store bought Rotis and you have the perfect week night dinner for a cold winter evening just like tonight!

Butter Chicken Curry 

Yield: 2 big portions with leftovers for 1 lucky lunchbox


50grms Butter Chicken Curry Paste (I buy the Woolworths aka the Mother Ship’s paste & follow the recipe on the packet)

Oil for frying

410grms chopped canned tomatoes

125ml cream

400 grms chicken breasts

50grms butter

Fresh Coriander and Cashew nuts for garnishing


Gently fry the butter chicken curry paste in a little oil for 2 – 3 minutes until it becomes fragrant. Add the chopped tomatoes, reduce heat and simmer for 10 minutes. Dice the chicken breasts and add to the tomatoes with cream. Bring to a gentle simmer and cook for further 10 minutes or until the chicken is cooked through. Remove from the heat and stir through the butter and half the chopped cashew nuts. Season with salt and pepper, garnish with the remaining chopped cashew nuts and fresh coriander and serve with Basmati Rice and / or Rotis.


I am far from perfecting the art of making crispy and delicious, melt in your mouth rotis but will keep trying … practise makes perfect after all. You may opt to buy your rotis, a safer and far faster option. If you want to be a bit adventurous and give it a whirl … follow my recipe below which has been adapted based on recommendations received from 2 Roti experts … 1 a pastry chef and the other a hot kitchen chef whose Mother has been rolling out Rotis for longer than I have been alive!

Roti Recipe

Yield: 4 Minimum


500ml flour

250ml water (more or less depending on how your dough forms)

80 – 100ml soft butter (estimate only – do not be afraid to use more, instead be afraid of the bathroom scale)

Oil for frying

Pinch of salt


Sift flour and salt in a bowl

Add butter and rub into the flour mixture to form a crumb like consistency

Add the water and knead until an even textured firm dough forms

Cover and leave to rest for 30 minutes

Divide into 4 or more even sized portions and roll out on lightly floured board

Dot / grate with more or less 20mls of soft butter on each portion, fold over so that the butter is on the inside and roll into a sausage shape. Repeat with the other portions

Roll both ends of the sausage shape in towards each other until they meet (the one clockwise and the other anti clockwise)

Cover and rest in the refrigerator for 30 minutes

Roll out into a circular shape

Heat a pan with some oil

Place the dough into the hot pan, poke at it with your fingers, coat the top side with a little oil or butter before flipping over and browning on the other side too

Once both sides show brown ‘freckles’ it’s ready to eat and enjoy!

Note: Roti’s freeze well – Once cooked and cooled, wrap in Cling film and freeze, take out a few hours before required and simply warm up in a pan. (I’ve forgotten to take mine out a few hours in advance before and found that even frying from frozen worked well as they are not very thick!