How to use weekly specials to save money and eat well.

Chef to the Max: Maxine Meek created a delicious spinach, walnut, haloumi and sweet potato salad during last week's cooking demo. Photo: Mark Logan.

Chef to the Max: Maxine Meek created a delicious spinach, walnut, haloumi and sweet potato salad during last week's cooking demo. Photo: Mark Logan.

Every supermarket have their weekly specials and Bernardi’s, a partner in the Healthy and Happy Wellness Challenge along with Blayney Shire Council and the Blayney Chronicle, is no different.

Every Wednesday their specials come out and the challenge for those who glance through the catalogue is to work out what to buy that’s both healthy and great value.

For the next two weeks you can try one of the creations devised from the week’s catalogue and this week Mark Logan will be cooking solo, and he’s decided on a really quick way to prepare two popular meat dishes, and a way to pimp up some takeaway salads.

“Both chicken tenderloins and pork fillet are really healthy and delicious meats and this week I’ll also show ways to improve some of the pre-packaged salads, making them even more healthy and quick to prepare,” he said.

The food tasting will be held inside the store near the fruit and vegetable section with samples available from 4pm to around 6pm or when it runs out.

After many requests the ingredients and technique for the Moroccan Style Apricot Chicken is as follows.

Bon Appétit!

INGREDIENTS

  • Chicken pieces of any type, breast, thigh, drumsticks etc.
  • One onion and one clove of garlic finely chopped.
  • Cumin, Coriander and Cinnamon to taste.
  • Chicken stock (powder in water is fine)
  • Honey
  • Lemon juice
  • Apricots

TECHNIQUE

Over a medium heat gently fry the onions and garlic in olive or vegetable oil.

Sprinkle with the spices. Start with about half a teaspoon for starters and add more or less next time you make it. Don’t be scared.

Then add the chicken and gently cook it as well until it starts to colour.

As this is happening chop up the apricots and add them, usually about six will do.

Then pour in some stock to come about half a centimetre up the chicken. Cover and gently cook until the sauce thickens. 

When the chicken is cooked add about a teaspoon of honey and a squeeze of lemon for a fresh zing. 

NOTE: Don’t be afraid to experiment with this and any recipe. You can add more or less spices, add extra ones like turmeric or paprika or herbs as well. Just enjoy the process of cooking.