Week 6: Community MasterChef

Ingredients

• 400 grams pasta (such as rotini, penne, or fusilli)
• 2 cooked chicken breasts, diced or shredded
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Optional Toppings:
• Crumbled bacon
• Sliced avocado
• Toasted nuts (such as almonds or pecans)
• Shredded cheese

Instructions:

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, rinse with cold water, and set aside.
• Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
• Combine Ingredients: In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, shredded cheddar cheese, and chopped parsley. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
• Add Optional Toppings: If desired, add crumbled bacon, sliced avocado, toasted nuts, or extra shredded cheese.
• Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled and enjoy!

Ingredients

• 6 boneless, skinless chicken thighs
• 1 red onion
• 300g frozen or fresh sweet potato chucks
• 3 tbsp tikka curry paste
• 200ml coconut milk
• Optional sides
• Naan bread
• Mango chutney
• Mint raita

Instructions:

• If making ahead: place all of the ingredients in a large labelled freezer bag and seal. Freeze flat. Remove the bag from the freezer and leave to fully defrost. Preheat the oven or airfryer to 180°. Tip all of the ingredients into a baking tray cook for 25 to 30 minutes, until the chicken is cooked through.

If cooking now:

• Mix the ingredients together: put all of the ingredients into a large bowl and mix together well.
• Cook: Preheat the oven to 180°. Tipple the ingredients onto a baking tray. Cook for 25 to 30 minutes until the chicken is cooked through.

Ingredients:

• One loaf French bread split lengthwise and divided into six equal portions.
• 40g butter* softened or melted
• 2 tbsp garlic paste or 4 cloves garlic
• 1 x Tin of tomatoes
• 1 x onion chopped
• Tsp mixed herbs
• 300g grated cheese, (Whatever cheese is available)
• Toppings of choice pepperoni, mushrooms, green peppers, crumbled bacon, etc.

Instructions

• Preheat the oven to 450ºF/ 220ºC or Airfryer* and line a baking sheet with parchment.
• Place the French bread on the baking sheet and spread with softened garlic butter* (or brush melted garlic butter).
• Bake in the preheated oven for 8 minutes, or until lightly toasted. Remove from the oven.
• Spread each piece with pizza sauce*.
• Sprinkle half of the grated cheese blend on each half of the French bread.
• Add any toppings of your choice (what is available in the community fridge? Peppers, mushrooms, Ham, etc).
• Bake in the oven/Airfryer for an additional 10 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and allow to cool for 5 minutes.
• Serve immediately.