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Cajun Chicken with Salsa and Sweet Potato

Mark EarndenThis recipe for Cajun Chicken with Salsa and Sweet Potato comes from Chef Mark Earnden, the presenter of a food show called ExpoChef, which helps promote healthy eating in the community. ExpoChef is an interactive cooking show that demonstrates how to make food fun, easy and healthy.

Lets get cooking . . .

OK, before we start you must:

  • Clear clutter away
  • Wash your hands
  • Rinse and clean the fruit and vegetables

THe Expo Chef recipes consist of three easy steps to cooking which are:

  • Preparation
  • Cooking method
  • Plating up the food

There are no exact measurements as Mark's recipes are intended only as guidelines . . . but please eat everything in moderation and remember those all important portion sizes!

Mark wants you to experiment with flavours using herbs and spices. Remember cooking is not an exact science so give this recipe a go and good luck!

Remember to try to vary your diet! Just because you like a recipe does not mean you should carry on eating that dish alone! Challenge your body with new meals and new ingredients . . . plus it is fun to experiment with food!

Remember: use herbs to season instead of salt!

Ingredients for Cajun Chicken with Salsa and Sweet Potato

1 x chicken breast per person
1/2 pepper
1/2 juice of lime
1 x spring onion
1 x pineapple ring
Table spoon of olive oil
1/4 of a hot chilli
1 x sweet potato per person
Cajun spice

How to make Cajun Chicken with Salsa and Sweet Potato

  • Finely chop pepper, onion, pineapple, chilli and mix with lime juice and olive oil to make Salsa
  • Peel potato and cut into smaller chunks (not too small, but about the size of a table spoon)

Cooking method

  • To poach the chicken boil water
  • Add chicken breast and cook for 15 minutes
  • Add to a hot oven for two minutes to brown
  • Once poached add Cajun spice to taste
  • Boil pan of water, add the potato and cook until soft and then mash

Plating up the food

  • Place mash and chicken on the plate and then spoon the salsa over the top for a small taste of the Caribbean!

Serves 1

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Mark Earnden
Expo Chef

Expo Chef

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