Chicken Chorizo (2017 update)

Chicken Chorizo (2017 update)

Chicken Chorizo

I had some left over penne from the night before and found a chorizo and some other goodies which I needed to use. I really love digging out what I have not used every few days and seeing what I can come up with, it doesn’t always work out as I expect but this one was a real winner. If you don’t have chorizo, use bacon or salami. This fed 3 very hungry people with a bit left over so 4 or 5 would be right. It took all of 15 minutes from start to finish.

Chorico has a beautiful spicy paprika flavour that just puts this recipe in a whole dimension of it’s own. I make it regularly and love it every time.

What you need

Chorizo – about 25cm piece
3/4 large chicken breasts
1 large onion finely chopped or grated
3/4 cloves finely sliced garlic (not crushed)
1 tin chopped peeled tomatos
1 teaspoon paprika (I have smoked paprika which gives it a great flavor)
1 small dried chilli (leave this out if you don’t like it hot.)
Salt and pepper.
300g penne

The process

Slice the chicken breasts across the grain into fairly thin slices (3-4mm) and do the same with the chorizo. Season the chicken well with salt and pepper and sprinkle over the paprika.

In a hot wok or deep frying pan with a little oil, add the onion, garlic, chicken and chorizo and cook for about 5 minutes stirring all the time. When the chicken takes on a whitish color add the tin of chopped tomatos, reducethe heat to low and simmer for about another 5 minutes, stirring occasionally.

Toss the cooked penne into the pan or the mixture into the pasta pot and toss until the pasta is coated with sauce. You are done, enjoy.

2017 – I have really made this so often I have to remind you all. You can try different variations of this recipe using bacon instead of chorico and then adding a little smoked paprika or even adding some cream to the sauce just before serving and letting it heat up (well worth tring, it’s a winner for me).

We had a Malva pudding for dessert and I still had a bit of Lemon meringue pie which did not last very long… what a treat and so little fuss.

Chicken and stout casserole

Chicken and stout casserole

chicken-beer-casseroleThis recipe is a perfect recipe if you are a fan of one pot cooking. It is really delicious, has a fantastic gravy and never fails to please. You can substitute the stout for regular beer or chicken stock but believe me, the stout gives it a really great flavour. For my foreign readers, a stout beer is very similar to Guinness.

Serve it with some creamed spinach or any greens. Green beans in a bit of garlic with bacon are excellent with this dish.

This will serve 4-5 people quite happily. If you have more than 5 people just add other vegetables to serve it with like broccoli and cauliflower steamed and smothered in cheese sauce.

What you need

1 x whole chicken in pieces or 10-12 thighs (I personally like thighs)
1 x large onion roughly chopped
2-3 large carrots roughly chopped
1 x 250g packet of bacon cut into pieces
half packet brown onion soup
1 tablespoon of chopped Fresh herbs + bay leaf (thyme, rosemary, celery leaf or whatever you have in the garden/fridge) or, if you have a bouquet garni, toss that in.
200ml castle milk stout beer and drink the rest 🙂
3-4 large potatoes sliced about 5mm thick
Salt and pepper
2 x tablesoons melted butter

The process

Chop up all of your ingredients and take a 23-30cm diameter casserole dish that is nice and deep (over 10cm) or cast iron pot and place a layer of potato slices in the bottom.

Now place a layer of chicken pieces and half of all of the rest of the ingredients, another layer of chicken pieces and the rest of the chopped ingredients and brown onion soup.

Pour over the beer and then cover the top with a layer of potato slices. (overlap them so that you have plenty of potato)

Now pour the melted butter over the potatoes, cover with a lid and put into a 160 celsius oven for 90 minutes.

Remove the lid, turn on the grill and grill the top until the potatoes look fabulous and brown.

Let it stand for about 10 minutes before serving if you can.

Fathers day Lunch

Fathers day Lunch

Fathers day

Dads seldom need more than to be shown that you appreciate them and what better way than to spend a little time preparing a few of his favorite meals. Spoil the Dads this weekend with a hearty lunch and a dessert that will have him singing your praises and looking forward to next year. Here are a few ideas that are really simple but will show him that you have put in the effort to make something special.

Always remember that the love you put into your food comes through in the flavour and remember to tell him you love him when you place it in front of him, it will bring tears to his eyes and probably result in a string of stories about when you were a nipper. After you have made your Dad the French toast for breakfast, try one of these.

Greek Lamb shanks

These are truly delicious, the preparation takes a little time and you need a bit of time for it to cook, but oh so well worth it.

Jeremy Mansfields Greek style chicken

This is one of the easiest yet tastiest meals to prepare and is a real winner for chicken lovers.

For Dessert in winter you NEED to make one of these beauties, they are foolproof and seriously delicious. Check the comments for inspiration.

Malva pudding recipe

Sticky toffee pudding

Apple passion crumble

Summer time chicken salad

Summer time chicken salad

summer chicken salad

chicken salad

This is a great little chicken salad recipe with a summer twist that will have your family and friends going back again and again. It’s been so hot lately, I thought I’d make a chicken salad with some fruit. It’s really foolproof and fantastically fresh and delicious, Ideal for hot days so give it a try, you will love it. (makes 4 servings so double it up if need be)

What you need

Red apples and strawberries, same weight as the chicken 500g in this case
1 lemon
150ml light mayonnaise
3 or 4 spring onions
500g Chicken breast
mixed bag of salad greens
Handful of rocket leaves

The process

Cut the chicken breasts as if you were to butterfly them so that you have thinner pieces to cook, season with salt and pepper and then fry the chicken breasts in a little olive oil on a medium heat, and leave to cool on a plate. (they will continue to cook through while cooling and will be moist and succulent.

Skin and cube the apples into small pieces (say 2cm cubes) and place in a bowl. Squeeze a little lemon juice over them to prevent them from turning brown. Add 1 tablespoon of mayo and a twist of black pepper, mix and set aside.

Slice the celery and spring onions finely, halve the strawberries and mix together with the apples. Stir in the rest of the mayonnaise and make sure that everything is coated with the mayo mix.

Cube or shred the chicken breasts into similar size pieces and mix it all together.

Place some of the greens on a plate, spoon over some of the mixture and then pretty it up a bit by scattering some of the fine greens on top and serve with a french loaf or warmed traingles of pita bread. YUM

You can also add different fruits or nuts, walnuts to replace the strawberries is fantastic, a bit of sweet melon, watermelon or really any fruit you like will make it your own.

Try some of the other fabulous chicken recipes or serve this with the Eton mess as a dessert for the perfect summer meal.

Chicken Leek and Ham pie

Chicken Leek and Ham pie

Chicken and Ham pie with Leeks

I made these pies along with the Greek Lamb shanks and Lemon Flans for a dinner party of 23 people the other night and it went down a real treat. You can prepare the filling the night before and then just cover with the pastry and pop it in the oven half an hour before serving. It is a very simple recipe and seriously delicious.  Make a large pie or separate into 4 smaller pies, it works just as well. (Serves 4 to 6 people)

What you need

Large knob of butter (about 2 tablespoons)
1 large onion finely chopped
4 leeks finely sliced
4 chicken thighs poached and bones taken out
1 large potato cubed and par cooked
1/2 cup chicken stock
2 tablespoons flour
150g cooked ham chopped or shredded
1 pack frozen puff pastry
beaten egg for glazing
Pepper

The process

Put a large pan on a medium heat, melt the butter and then add the leeks and onions. Cook gently until they are soft but not browned. This should take about 10 minutes or so.

Now add the flour and give it a good mix. You want to cook the flour but not colour it so stir for about 3 minutes.

Add the chicken stock and bring to a gentle simmer so that the mixture begins to thicken. Now add the potato, chicken and ham, simmer for about 5 minutes, taste season if need be(this will depend a lot on the type of ham you use) and then remove from the stove.

Before serving, transfer everything into an oven proof disk, cover with the pastry, poke 2 holes into the top, wash with beaten egg and into a 200 Celsius oven for 30 minutes or until beautifully browned and puffed up.

This recipe can be doubled or trebled without any problem.

Chicken, Coriander and Cashew Nut Curry

Chicken, Coriander and Cashew Nut Curry

Chicken Coriander and Cashew nut curry

Chicken Coriander & Cashew nut curry

The marvellous thing about a curry is that you can adapt the recipe to suit you. Don’t be scared to add a few extra chillies if you like to be dripping with sweat while you eat. This recipe has a bit of a kick, but isn’t too hot at all! Recipe By Rozanne

This is a rich and seriously delicious curry that has plenty of gravy that is fantastic just on it’s own with a bit of rice. G

What you need

75g raw, unsalted cashew nuts
4 onions, chopped
3 tablespoons sunflower oil
3 small green chillies, deseeded and chopped 25g fresh coriander
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cardamon pods, crushed
1 cinnamon stick
4 garlic cloves, crushed
25g fresh ginger, grated
3 chicken breasts, cut into strips
Fresh lime/lemon to serve

The process

Soak the nuts is 200 ml of cold water for 20 minutes.

Begin cooking, by frying the chopped onions in 2 tablespoons of the oil until soft and slightly browned.

Once the nuts are soft, place them (with the water) in a blender. Add the onions, chillies and coriander and blend until a thick paste is formed.

Place the remaining oil in a saucepan and, on a low heat, fry the spices, garlic and ginger for a few minutes. Add the nut paste and chicken cubes and mix well. Cook for about 3 minutes.

Add 200ml of water to the saucepan and simmer until the chicken is cooked through.

Squeeze over lime juice and serve with fluffy basmati rice

Just a few hints

A curry just isn’t a curry without poppadoms. They’re so easy to prepare, so there is really no excuse! Just buy them from and food store and fry in a bit of oil. Be careful though, they burn quite easily.

Sambals are often served with some curries too. Add some to the side of this dish to make the meal more festive and exciting

Winter recipes

Winter recipes

Winter is such a great time to stay in and create some of those recipes that fill your home with mouth watering smells so I have put together a few ideas for you.

Winter Meat Recipes

Stews and bredies are must do meals for winter and the lasagna is another of those proper comfort foods that hits the mark every time. These are just a few of my favourites, so be sure to browse around in the Beef recipes, Lamb recipes or the Meat recipes as a whole, you may just find exactly what you feel like tonight.

Meat Lasagna

Easy Lamb Casserole

Tomato Bredie recipe

Lamb cottage pie

Winter Chicken recipes

I can never get enough of a good chicken curry in the winter and if you have not tried the chicken broccoli bake yet, you must give it a go. Take a look at the rest of the chicken recipes as well, there are a few real winners in there.

Chicken Curry

Chicken potato Cakes

Chicken Broccoli Bake

Quick Ginger Ale Chicken

Soup Recipes

Here are a few of my favourite soup recipes. As the weather cools off there is always a pot of soup on the stove, makes for healthy tasty, warming any time meals and of course it’s a perfect way to get your daily veggie intake. There a quite a few other great soup recipes, so take a peek.

Chicken Vegetable Soup

Butternut and Sweet potato soup

Minestrone soup

Quick Mustard Chicken

Quick Mustard Chicken

Wholegrain Mustard chicken

This chicken recipe is very quick and very tasty, you will be out of the kitchen in 20 minutes tops. The recipe also does very well doubled which makes it ideal for large crowds. These ingredients serve 4 to 5 people depending on what you decide to serve it with. I like to serve it with boiled baby potatoes that have been rustically crushed and tossed in better, parsley and black pepper as well as green beans.

You can also use the sauce as a creamy pepper sauce for steaks and it also goes very well with pork so have a ball with this one, it’s a keeper!

What you need

4 boneless skinless chicken breasts cut into chunks
Olive oil (about a tablespoon)
Paprika
2 tablespoons wholegrain mustard
1/2 cup white wine
200ml Creme Fraiche
Salt and pepper

The process

Heat your oil in a pan on a medium heat and toss in your chicken pieces. Cook them, tossing them about for about 5 or 6 minutes until they are almost cooked and lightly browned.

Now add the wine, paprika and mustard, give it a stir and leave it to simmer for about another 5-6 minutes.

Lastly stir in the creme fraiche, taste, season stir and serve!

Give it a little sprinkle with some paprika once on the plate.

Delicious Chicken Casserole

Delicious Chicken Casserole

Chicken Casserole

This Chicken Casserole is so simple to make and is real home made Italian style cooking that never fails to meet the taste test. It’s economical and you don’t have to use the vegetables in the recipe, use whatever vegetable you have in your fridge. You will love the chunky farm style look of the dish and the flavour is fabulous. The best oart is that it is a meal all on it’s own, although I always have a nice fresh roll or piece of French loaf on hand to mop up the last of the sauce. (Good for 4 people)

What you need

6 Large chicken thighs or large legs (if small use 8)
4 pork sausages sliced into 3cm thick slices (or 1 chorico sausage)
3 medium potatoes (try sweet potato for a change)
1/2 Garlic bulb broken up (leave skin on)
4 large sticks celery roughly chopped (or 1 fennel bulb)
2 medium onions quartered
4 tomatoes quartered
1 teaspoon fresh thyme leaves chopped (or 1/2 teaspoon dried thyme/ Italian herbs)
Salt and pepper
1 cup Chicken stock

The process

Pre-heat your oven to 190 Celsius

Cut your potatoes into quarters and pop into a pot of cold water along with the garlic and Celery, bring to a boil, simmer for 5 minutes and then turn off the heat leaving them standing in the hot water while you get the rest of the dish together.

Heat a little oil in a pan and fry your chicken pieces and pork sausages on a medium heat until you have some nice colour on them. Remove from the pan and place into a casserole dish/ roasting pan. Use the same pan with it’s fat in it to fry your onions until glassy, add the tomatoes and thyme, season with salt and pepper and cook for about 5 minutes. You may need to add a little water at this stage, just a splash.

Remove the Potatoes, garlic and fennel from the water and add to the chicken saving the water. Now add the onions and the tomatoes to the chicken, move it all about a bit to distribute evenly.

In this one I added about 1/2 a cup of tinned chickpeas just before going into the oven(tip always shell you chickpeas by squeezing between thumb and forefinger first)

Make your 1 cup of stock with the liquid remaining in potato pot, pour over the vegetables and chicken and pop into the oven for about 45 minutes.

Done and delicious.

Chicken and baby potato salad

Chicken and baby potato salad

Chicken potato salad

It is so hot right now that a great salad that has all the makings of a roast is just what I need. Try this Chicken and baby potato salad with peas and greens, it is really fantastic and depending on how you feel, you can have the chicken and potatoes warm or cold. Try it tonight, your family will love it. (4 people as a main meal)

What you need

500g baby potatoes boiled and halved
4 chicken breasts roasted/grilled/poached your choice (I like to roast them in the oven with a little salt and pepper on the bone and leave the skin on)
250g frozen peas thawed in boiling water
Leafy Greens like rocket, pea shoots, flat leaf parsley, leafy lettuce, not iceberg.

Dressing
75ml olive oil
2 teaspoons mustard
Juice of 1/2 a lemon (about 2 tablespoons)
1/2 teaspoon sugar
1/2 teaspoon crushed garlic

The process

Cook your chicken however you choose and then shred it. If you have roasted it with the skin, remove the skin and chop it into thin slivers then shred the chicken. Add to a large bowl.

In a large pan with a generous amount of olive oil and a blob of butter on a medium heat, add you halved baby potatoes and cook them until they are browned nicely. Drain on a paper towl and add to the chicken.

Now add the peas and most of the greens that have been ripped into smaller pieces. Leave a few large pieces of salad greens to put on the bottom of the plate.

In a separate bowl add all of the dressing ingredients and whick thoroughly. Pour over the chicken mixture and toss to coat everything in the salad. Taste and season with salt and pepper.

place one or two of the larger leafy greens on the plate and then pile up a generous amount of the salad. Serve as is or with a piece of crusty warm Ciabatta bread.

It’s a really easy and tasty summer meal. Next time I will add a few baby beetroot that have been halved on the top or a few snap peas for some extra depth.

Don’t forget to try this amazing Bunch recipe, its become one of my favourites.