Easy Baked Popcorn Chicken
Baked popcorn chicken is simple to prepare and healthier than deep-fried versions. Perfect as a quick bite, you can try one or a handful depending on how hungry you are. Kids love them too!
- 4 Free Range Chicken thigh fillets, cut into 2-3 cm pieces
- 1 tsp Southern style chicken blend spice mix or spice mix of your choice
- 3 tbsp Chives, chopped
- 1 ½ cup Cornmeal flour
- Natural Avocado Oil
- 1 cup Buttermilk
- 1/2 cup dipping sauce
- 1 tbsp Dijon mustard
- 1 tsp Honey
Preheat the oven to 200° C. Line two large baking sheets with baking paper.
In a bowl whisk together buttermilk, garlic powder, salt & pepper, cayenne and chives. Add chicken and leave to marinate for 10 minutes.
Working in batches, coat the chicken pieces in cornmeal flour until fully coated. Spread chicken in even layers on prepared baking sheets. Drizzle some oil all over the chicken.
Bake chicken until golden and cooked through for 25 minutes, flipping halfway.
Dipping sauce: In a small bowl, combine all ingredients.
Turkish venison flatbreads (lahmacun)
Lahmacun (pronounced lah-mah-juhn) is popular street food in Turkey. Some describe it as a cheeseless pizza. We make ours with venison mince for a high-protein, iron-rich meal.
- 2 cups flour, plus extra for kneading and rolling
- 1 tsp instant yeast
- 1 tsp salt
- ½ tsp sugar
- 2 tbsp Extra Virgin Olive Oil
- ½ cup warm water
- 200 g Farm Raised Venison mince
- 2 tbsp tomato paste
- 2 garlic cloves, crushed
- ½ onion, grated
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp chilli flakes, optional
- Salt and pepper
- ½ red onion, thinly sliced
- 1 lemon, cut into wedges
- ½ cup Italian parsley and mint leaves
- Greek yoghurt (optional)
- Sliced tomatoes (optional)
Whisk yeast into warm water. Set aside. In a large bowl add the flour, sugar and salt. Whisk to combine. Make a well in the middle and add yeast mixture and olive oil. Knead the dough in the bowl then turn out onto a floured surface and knead for 10 minutes, or until soft. Place dough in a clean oiled bowl, cover with a tea towel and leave to rise for 30 minutes until it has doubled in size.
Meanwhile, make the topping. Add all the ingredients to a large bowl and mix to combine well. Season with salt and pepper.
Preheat the oven to 250°C. Place a pizza stone or oven tray high in the oven to heat. (Be very careful with these and use oven mitts when handling.)
Divide the pizza dough into four portions and roll out into very thin flatbreads on pieces of non-stick baking paper. Spread toppings onto flatbreads then very carefully place on the heated pizza stone or baking sheet. Bake each flatbread for 7-10 minutes or until crisp and cooked.
Serve flatbreads while hot topped with red onion, parsley, mint, yoghurt and tomatoes (if using). Squeeze lemon juice on and enjoy!
Hummus is surprisingly fast to make and tastes bettern made from scratch. You can easily spice up your hummus by adding harissa or your favourite spices. Perfect with breads, vegetables or crackers!
- 2 tbsp tahini
- 2 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 2 tbsp Extra Virgin Avocado Oil
- Juice of 1 lemon
- 400 g Chickpeas drained, 3 tbsp brine reserved
- sliced fresh bread
Add tahini, garlic, salt, chilli powder, oil and lemon juice into a blender. Blend on high for 1–2 minutes until the mixture lightens in colour.
Add the chickpeas into the blender. Blend on high until the mixture stops moving. Turn off, scrape down the sides and toss the mixture. Blend on high again for 2–3 minutes until smooth. While the machine is running add a tablespoon of the chickpea brine one tablespoon at a time.
Chill and serve as a dip with your favourite bread, raw carrot sticks, capsicum or cucumber. Garnish with fresh herbs.
Tip: Try different variations by adding in a handful of parsley, spinach and feta. Sprinkle toasted pine nuts on top. Or try adding 1 roasted red pepper and 1 tbsp harissa plus dukkah and basil sprinkled on top.
If it’s a quick bite or a hearty meal, we have it all
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