Virtual cook-along
Join Chef Pete Goffe-Wood, the Chief Culinary Alchemist on the FIRE for Life team, as we have fun and cook up a virtual storm here on this page:
- THURSDAY 1 OCTOBER 2026
- 18:00 – 19:00 (Southern African Time: UTC +2h
Print the recipe, source the ingredients, then join us live from your kitchen on the following Zoom link:
Mexican Grilled Chicken with Spicy Fried Cauliflower Rice & Guacamole
Mexican Grilled Chicken
Foodie's delight | From the Chef's kitchen
Ingredients
- 4 Chicken, breasts, preferably with skin
- 1 tsp Red chillies, dried crushed
- 1 tbsp Coriander, whole seeds, roasted
- 1 tbsp Cumin, whole seeds, roasted
- 1 tsp Smoked paprika
- Salt and pepper, to taste
- 2 Limes, juice
- 50 ml Extra virgin olive oil
Instructions
- Grind all the rub ingredients in a mortar and pestle until well-blended.
- Combine the spices with the olive oil and lime juice then rub the chicken breasts with the mixture and leave to marinade for 10 minutes.
- Place the chicken breasts in a hot cast iron skillet or frying pan and cook for about 10-15 minutes, or until tender and juicy
- Remove from the heat and leave to rest for 10 minutes before slicing the breasts.
Nutrition
Calories: 389kcalCarbohydrates: 5gProtein: 49gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 145mgSodium: 266mgPotassium: 925mgFiber: 2gSugar: 1gVitamin A: 350IUVitamin C: 13mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!
Spicy Fried Cauliflower Rice
Ingredients
- 50 ml Olive oil extra virgin
- 100 g Bacon steaky
- 1 Red onion finely chopped
- 2 cloves Garlic finely chopped
- 10 g Ginger finely chopped
- 1 Green pepper neatly diced
- 1 Red chilli finely chopped
- 150 g Button mushrooms sliced
- 2 tsp Smoked paprika
- 2 tsp Ground cumin
- 2 Tomatoes deseeded & roghly chopped
- 2 cups Cauliflower rice (frozen or head of cauliflower grated)
- 1 Lime juice
- 20 g Coriander roughly chopped
Instructions
- Cut the bacon into a neat 1 cm dice.
- Heat the olive oil in a large frying pan, add the bacon and fry until the bacon begins to crisp then add the red onion followed by the garlic and ginger.
- Fry until the onions begin to colour then add the peppers, chilli and mushrooms.
- Fry until the vegetables begin to soften. Add the paprika and cumin and fry for 2 minutes. Add the chopped tomatoes and cook until the tomatoes begin to break down.
- Put the cauliflower rice in another pan and simply sauté over medium heat in 1 tablespoon olive oil and fry for 3 minutes. Cover with a lid so the cauliflower steams and become more tender.
- Add the cauliflower rice to the bacon mixture and stir until the rice is evenly distributed, cook for a further 5 minutes and then add the lime juice and coriander.
- Remove from the heat and season with salt and pepper.
Tried this recipe?Let us know how it was!
Guacamole
Foodie's delight | From the Chef's kitchen
Ingredients
- 2 Avocados
- 1/2 cup Greek yoghurt
- 10 g Coriander, fresh and roughly chopped
- Juice of 1 lime or lemon
- Salt and pepper
Instructions
- Mash all the ingredients together with a fork.
- Season to taste with salt and pepper.
Nutrition
Calories: 190kcalCarbohydrates: 11gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 19mgPotassium: 519mgFiber: 8gSugar: 2gVitamin A: 163IUVitamin C: 11mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
Hope you enjoy this!