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Category: High Protein

  • Better-Than-Takeaway Cashew Chicken with Ginger and Mushrooms

    Better-Than-Takeaway Cashew Chicken with Ginger and Mushrooms

    Quick Cashew Chicken with Ginger

    Applause for the Chef TeamApplause for the Chef Team
    Cashew chicken with ginger is a quick stir-fry with tender chicken, mushrooms, green pepper and a glossy soy-based sauce. Water chestnuts and cashews add the crisp texture that makes the dish work.
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp cornflour
    • 1 tbsp brown sugar
    • 300 ml chicken stock
    • 2 tbsp soy sauce
    • 3 tbsp rapeseed oil divided
    • 680 g chicken breast cut into 2.5 cm pieces
    • 225 g mushrooms sliced
    • 1 green pepper cut into strips
    • 225 g water chestnuts drained and sliced
    • 1 ½ tsp fresh ginger grated
    • 4 spring onions sliced
    • 110 g salted cashews
    • 1 cooked rice to serve
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    Instructions

    • Whisk the cornflour, brown sugar, chicken stock and soy sauce until smooth.
      2 tbsp cornflour, 1 tbsp brown sugar, 300 ml chicken stock, 2 tbsp soy sauce
    • Heat 2 tbsp oil in a large frying pan or wok and stir-fry the chicken until no longer pink. Remove from the pan.
      3 tbsp rapeseed oil, 680 g chicken breast
    • Add the remaining oil and stir-fry the mushrooms, green pepper, water chestnuts and ginger until the pepper is crisp-tender.
      3 tbsp rapeseed oil, 225 g mushrooms, 1 green pepper, 225 g water chestnuts, 1 1/2 tsp fresh ginger
    • Return the chicken to the pan. Stir the sauce again, pour it in and bring to the boil.
    • Cook until thickened, then add the spring onions and cashews. Serve with rice.
      4 spring onions, 110 g salted cashews, 1 cooked rice
    Start Cooking

    Chef's notes

    • Have all ingredients prepared before heating the pan. The stir-fry moves quickly.
    • Stir the cornflour sauce again just before adding it so it thickens evenly.
    • Add the cashews at the end to keep them crisp.
    • Serve immediately with plain rice or noodles.
    Drink pairing
    Ginger, soy and cashews suit drinks with freshness, light sweetness and a clean finish.

    Alcoholic

    • Off-dry Riesling
    • Pinot Gris
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Ginger and lime soda
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 557kcal (28%) | Carbohydrates: 30g (10%) | Protein: 46g (92%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 111mg (37%) | Sodium: 1005mg (44%) | Potassium: 1258mg (36%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 283IU (6%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 31mg (38%) | Vitamin D: 0.3µg (2%) | Vitamin E: 4mg (27%) | Vitamin K: 37µg (35%) | Folate: 57µg (14%)

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  • Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    BramBram
    Coq au vin chicken and bacon pie turns the classic wine-rich chicken stew into a compact baked main. A passata and red wine stock sauce sits under smooth potato mash with a crisp cheese finish.
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    Servings
    Servings 2 people

    Ingredients
     

    • 450 g potatoes
    • 120 ml milk
    • 1 carrot
    • 2 garlic cloves
    • 260 g diced chicken breast
    • 60 g smoked bacon lardons
    • 390 g tomato passata
    • 28 g red wine stock paste
    • 1 tsp dried oregano
    • 20 g hard Italian cheese
    • 150 g green beans
    • 50 ml water
    • ½ tsp sugar
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    Instructions

    • Boil the potatoes in salted water until tender, then drain and mash with a little milk or butter.
      450 g potatoes
    • Fry the chicken, bacon and grated carrot until coloured. Add the garlic and cook briefly.
      1 carrot, 260 g diced chicken breast, 60 g smoked bacon lardons, 2 garlic cloves
    • Stir in passata, red wine stock paste, oregano, sugar and water. Simmer until the chicken is cooked and the sauce thickens.
      390 g tomato passata, 28 g red wine stock paste, 1 tsp dried oregano, 1/2 tsp sugar, 50 ml water
    • Transfer the filling to a dish, cover with mash and cheese, then grill until golden. Serve with sautéed green beans.
      20 g hard Italian cheese, 150 g green beans
    Start Cooking

    Chef's notes

    • Allow the filling to cool slightly before assembling the pie. A cooler filling helps the mash stay distinct and prevents the topping from sinking.
    • A dry red wine such as Pinot Noir, Gamay or a light Côtes du Rhône works best in the sauce. Avoid heavily oaked wines.
    • For a deeper flavour, reduce the wine sauce until it lightly coats the back of a spoon before combining with the chicken and bacon.
    • Fresh thyme complements the coq au vin flavours particularly well and can be added to the filling during the final simmer.
    • The pie can be assembled up to 24 hours in advance and refrigerated before baking.
    • Leftovers keep well for up to 3 days in the refrigerator and reheat best in the oven rather than the microwave.
    • For extra colour, place the pie under the grill for the final 2–3 minutes of cooking once the mash is fully heated through.
    • Serve with buttered green beans, peas or a simple dressed salad to balance the richness of the filling. 
    Drink pairing
    Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.

    Alcoholic

    • Sauvignon Blanc or Vermentino
    • Dry rosé or light Pinot Noir
    • Crisp lager or pale ale

    Non alcoholic

    • Sparkling lemon water with mint
    • Iced green tea with lime
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 655kcal (33%) | Carbohydrates: 70g (23%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 114mg (38%) | Sodium: 4330mg (188%) | Potassium: 2495mg (71%) | Fiber: 12g (50%) | Sugar: 21g (23%) | Vitamin A: 6204IU (124%) | Vitamin B12: 1µg (17%) | Vitamin C: 76mg (92%) | Vitamin D: 1µg (7%) | Vitamin E: 4mg (27%) | Vitamin K: 58µg (55%) | Folate: 104µg (26%)

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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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  • Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Applause for the Chef TeamApplause for the Chef Team
    A quick skillet frittata with earthy mushrooms, sweet pumpkin, smoky bacon and Parmesan. It is soft, savoury and easy enough for a weeknight meal.
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    Servings
    Servings 2 people

    Ingredients
     

    • 4 eggs
    • 50 g grated Parmesan
    • 1 tbsp olive oil
    • 125 g mushrooms sliced, fresh or frozen
    • 100 g pumpkin cubes
    • 75 g bacon lardons
    • 1 spring onion sliced
    • salt and pepper
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    Instructions

    • Beat the eggs with salt and pepper, then stir in the Parmesan.
      4 eggs, salt and pepper, 50 g grated Parmesan
    • Heat the olive oil in a deep frying pan. Add the mushrooms and pumpkin and cook until tender and any liquid has evaporated. Add the bacon and fry until lightly golden.
      1 tbsp olive oil, 125 g mushrooms, 100 g pumpkin cubes, 75 g bacon lardons
    • Pour in the egg mixture. Cover and cook gently until just set. Finish with spring onion and serve with fresh bread or salad.
      1 spring onion
    Start Cooking

    Chef's notes

    Keep the heat low once the eggs go in, so the frittata sets without burning underneath.
    Drink pairing
    The eggs, Parmesan and bacon make this dish savoury and rich, while the pumpkin adds sweetness. Pair it with freshness and gentle acidity.

    Alcoholic

    • Unoaked Chardonnay
    • Dry Cava
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling apple water
    • Iced green tea with lemon
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 367kcal (18%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Cholesterol: 349mg (116%) | Sodium: 1317mg (57%) | Potassium: 553mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5008IU (100%) | Vitamin B12: 1µg (17%) | Vitamin C: 7mg (8%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 18µg (17%) | Folate: 65µg (16%)

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  • Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    BramBram
    A quick seafood pasta with tender cod, pink shrimp, snow peas and a light white wine cream sauce. Elegant enough for guests, easy enough for dinner.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 250 g cod fillet diced
    • 0.5 tbsp lemon juice
    • 200 g spaghetti
    • 75 g snow peas diagonally sliced
    • 1.5 tbsp olive oil
    • 0.5 onion chopped
    • 1 garlic clove pressed
    • 75 g peeled pink shrimp
    • 0.5 tbsp butter
    • 1 tbsp flour
    • 100 ml dry white wine
    • 100 ml cream
    • 200 ml water
    • 1 tbsp parsley chopped, optional
    • salt and pepper
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    Instructions

    • Cut the cod into cubes and sprinkle with lemon juice.
      250 g cod fillet, 0.5 tbsp lemon juice
    • Cook the spaghetti in salted water. Add the snow peas 2 minutes before the end of cooking. Drain and keep warm.
      200 g spaghetti, 75 g snow peas
    • Heat part of the olive oil and fry the onion, garlic and shrimp. Season and set aside. Melt the butter, stir in the flour, then add the wine, water and cream. Simmer, return the shrimp to the sauce and season.
      1.5 tbsp olive oil, 0.5 onion, 1 garlic clove, 75 g peeled pink shrimp, 0.5 tbsp butter, 1 tbsp flour, 100 ml dry white wine, 100 ml cream, 200 ml water, salt and pepper
    • Fry the cod cubes in the remaining olive oil and season. Serve the pasta and snow peas with the shrimp sauce and cod. Finish with parsley.
      1 tbsp parsley
    Start Cooking

    Chef's notes

    Keep the cod pieces fairly large so they do not break up too much in the pan.
    Drink pairing
    Seafood, cream and white wine call for crispness, minerality and citrus rather than heavy sweetness.

    Alcoholic

    • Muscadet or Albariño
    • Unoaked Chardonnay
    • Belgian Witbier

    Non alcoholic

    • Sparkling lemon cucumber water
    • Iced white tea
    • Alcohol-free dry white wine style
    Nutrition per serving
    Calories: 849kcal (42%) | Carbohydrates: 86g (29%) | Protein: 39g (78%) | Fat: 34g (52%) | Saturated Fat: 15g (94%) | Cholesterol: 118mg (39%) | Sodium: 122mg (5%) | Potassium: 961mg (27%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1457IU (29%) | Vitamin B12: 1µg (17%) | Vitamin C: 30mg (36%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 51µg (49%) | Folate: 61µg (15%)

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  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
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    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

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