Tag Archives: dinner

Chicken Cacciatore: with Meditteranean roasted veg + rustic, skin on potatoes

19 Apr

Chicken Cacciatore

Moist, succulent and juicy chicken breast – doused in rich, peppery and olive tainted plum tomato sauce…baked till golden and bubbling, surrounded by firm, plump butter beans – delicately sprinkled with grated cheddar and served with nothing but the finest skin on wedges of the season; & herby Mediterranean veg. Fresh, fruity, colourful and tasty.

Chicken cacciatore, veg, herbs, parsley and rustic potatoes with butter beans

Chicken cacciatore, veg, herbs, parsley and rustic potatoes with butter beans

Warm and filling

Familiar yet different. Home tastes and the mountains of Italy on a British summer evening…

Dinner is served. And the sun is shining – at dinner time.

I used to be quite skeptic of the BBC good food website. Thinking it was just mass printed, recipe book style generic ingredients and instructions. But having seen the vast range of complex yet appealing and itty bitty dishes, entwined with traditional favorites…they know take up the majorityof my sidebar ‘to do’ list… This recipe itself was actually adapted from:

http://www.bbcgoodfood.com/recipes/4251/chicken-cacciatore

It also took less than an hour so cook up, it would have been less…but Iwasn’t clumsy or anything and most certainly didn’t slash my finger with a knife whilst getting happy chopping onions thus delaying the time….so yeah, take care on this, and enjoy the recipe!

Ingredients

CHICKEN:

  • 4 chicken breasts
  • Olive oil
  • Milk
  • Salt to taste

SAUCE:

  • 1 x can of plum tomatoes
  • 1x can of butter beans
  • 1 green pepper
  • 1 red pepper
  • 1 x red onion
  • 1 tsp parsley
  • Black pepper to taste
  • 2 Garlic gloves
  • 1 small white onion
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp thyme
  • ½ tsp chives
  • Fresh basil and mascarpone (optional)

 

 

  1. Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in  olive oil until softened but not colored  Add tomatoes and beans, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone (optional) and half a handful of basil, roughly torn.
  2. Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Add a splash of milk (Greeks moist chicken secret) and some salt. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.
  3. As for the peppers and red onion, I just drizzled them in olive and dumped them in a baking dish, sprinkled with salt and paprika and baked them till brown and soft – timed to come out along with the chicken. Just a serving idea, makes the meal!

I served this with rustic baked potatoes and a little cheese for the fussy veggie phobic at the table.

This was dad’s after work reheat:

Roasted chicken cacciatore

Honey mushroom & onion egg noodles with spinach – Recipe

8 Feb

Honey mushroom & onion egg noodles with spinach

I saw a post recently for ‘Honey soba noodles with mushroom and onion’

WP_20130208_010

Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

Well, if you use ‘recently’ loosely, seeing as it’s made it’s way to the bottom of my favorites bar, and thus has probably been stewing around there for a good few months now. But anyhow, there’s a perfect time for everything…

So yeah, they looked mouth watering, and today, I rationally decided it was time to make use of the 7 packs of mushrooms we bought on reduction last week – making a twist on the original recipe I had in mind,..and actually changing it totally. I actually didn’t use any honey (we were out of the squeezy kind and the jar was just effort overload) . I went overboard on the chili and pepper (like really really overboard)so the meal ended with a few desperate slabs of butter to reduce inflammation of le tongue. But otherwise? This totally hit the spot, and smelled pretty impressive too, it looks like a fresh chinese takeaway! (£10 to any one who spots that in London!)

The spinach isn’t usually a regular part of such a dish, but once again, we have this large bag which is just never ending. Like it’s literally bottomless. Spinach anyone?!

You can add chicken, tofu, pork etc into this to. I just didn’t have any on hand, but it would have gone rather nicely!

Here’s the recipe, I hope you like it!

Serves 1

  • 125g/1 serving of dry egg noodles, cooked to packet instructions (I used Sharwoods – cook in 4 minutes!)
  • 1/2 a large white onion, sliced (I used a whole!)
  • 2 spring onions chopped, with green part.
  • Sliced button mushrooms (Quantity to preference)
  • 1/4 tsp dried ginger
  • 1.5 tsp dark soy sauce + extra if you desire
  • Dried chili, to taste
  • 1 tsp white wine vinegar
  • Sprinkle of dried parsley
  • Garlic for frying (1 -3 cloves depending on preference!)
  • Sesame oil for frying
  • 1 tsp of honey
  • Lots of black pepper
  • Sprinkle of white pepper
  • Pinch of salt
  • Handful of fresh spinach
  • Optional: Beansprouts
  1. Heat the oil in a large frying pan/a wok
  2. Add garlic, parsley and ginger, stir. Do not allow to burn
  3. Add all the onions, spring onions, mushrooms, spinach and chili. Cook until the onions and mushrooms are slightly browned/caramelized
  4. Add the cooked noodles bit by bit and mix thoroughly after each addition.
  5. Generously add soy sauce, pinch of salt and white pepper.
  6. Drizzle the honey over the stir fry
  7. Once the noodles are properly warmed and coated. Remove from heat and serve!
WP_20130208_012

Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

A fresh, healthy quick and delicious meal thrown together in no time. Looks pretty good huh? Try it and leave your feedback, I’d love to hear! 🙂 Good day all!

Deliciously warming Red Lentil Curry – Recipe

5 Feb

This curry was absolutely amazing! The red lentils go quite soft when they’re cooking so its an almost ‘melt in your mouth’ but solid kinda textured. Tomatoey and soft, this is the ultimate warmer after a long day. And it takes less than 30 minutes! This recipe was originally adapted from HonestCooking.com http://honestcooking.com/2012/04/26/red-lentil-dahl-recipe-for-a-rainy-day/

I actually skipped out the honey and didn’t sweeten it at all but it was still divine. I don’t think I will ever get my head around grains – water cup ratios when cooking, and will always have google as my best friend at hand when necessary. But for red lentils, the approximation for a curry is 1 cup of lentils : 4 cups of water. Adding more later if necessary.

On this day I sat on the London bus going to my nanas house wondering if I should stick to something regular for dinner or re-attempt lentils. I was using my phone to google…”How to cook lentils” – for the 34393th time in a row. (The first attempt was chana dhal in a pan of salted water- NEVER try this, the shell hardens and the lentils will stubbornly refuse to cook for eternity. And you have no edible dinner) But this turned out fantastic. I even convincved my little brother that the lentils were a type of mashed baked bean. (He’s a veggiephobic) and he gobbled up the whole lot. One cup of dried lentils made 4 massive portions, 5 if you wanted or even 6 if you were sharing. I found myself eating out of the pan at the end of the meal. I hope you gain as much satisfaction out of this as I did!! Remember to only salt when the lentils are cooked. Enjoy!!

Red Lentil curry, chana masala, basmati rice & excess coriander.
Red Lentil curry, chana masala, basmati rice & excess coriander.
Ingredients
  • 1.25 cup red lentils
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 x 3cm piece ginger, peeled and diced
  • 3/4 teaspoon turmeric
  • 1 can peeled tomatoes
  • 2 cups hot water from the kettle
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon honey
Instructions
  1. Wash lentils in running water, discarding debris. Drain.
  2. Heat up large fry pan until smoking hot and then add oil.
  3. Add onions, garlic and ginger and turn down to medium heat.
  4. Cook, stirring often, for few minutes until onion softens and then add turmeric, mixing in thoroughly.
  5. Continue cooking for a minute or so and then add lentils.
  6. Stir to combine and continue cooking for a minute before adding tomatoes, garam masala and water.
  7. Simmer over low heat for 15 minutes and then add salt and honey, mixing in thoroughly.
  8. Serve with basmati rice and coriander to garnish.