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Chicken, Capsicum & Cider Skewers


These are a simple, colourful and tasty tapa that can be eaten hot or at room temperature. A perfect snack!

2 Tegel Skinless Chicken Breasts

½ green capsicum, diced into 2 cm chunks
½ red capsicum, diced into 2 cm chunks
3 tablespoons olive oil
3 cloves garlic, crushed
salt & pepper
½ cup cider


Soak 15 short wooden skewers in cold water. Cut the breasts into 2 cm cubes and put in a bowl with diced capsicum, olive oil and minced garlic. Stir to coat.

Thread chicken and peppers onto skewers.

Heat a heavy-based pan to medium and fry the skewers in batches, turning to brown the chicken on all sides. When all skewers are browned put them all back in the pan (doesn’t matter if they’re on top of each other), season with salt and pepper, add the cider and cover immediately with a lid (or dinner plate). Cook for a further 3-5 minutes or until chicken is cooked through.

Serve warm or at room temperature.

Chickpeas on Bread

This is so quick and easy it barely needs a recipe!


325g can chickpeas

2 tablespoons olive oil

1 tablespoons sherry vinegar (or red wine vinegar)

Juice from half a lemon

¼ cup chopped flat leaf parsley

¼ teaspoon smoked paprika

2 medium tomatoes, diced

Empty the contents of the chickpeas can into a small saucepan, juices and all. Heat through, remove from heat and add the remaining ingredients, except the tomatoes.Using a fork, roughly mash the chickpeas then stir in the chopped tomatoes. Serve with bread.

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