One pot chicken

This is a recipe of my own making and is so simple – it’ll surprise you.

With a rich sauce, this dish is surprising light and is healthy too. Although it is best slow cooked for a number of hours, this recipe is a tasty bowl of comfort within an hour and a half and the prep will only steal a few minutes.

No sauteing or browning in a pan – this one pot chicken is just that.

Less dishes. Less fuss. More flavour

Ingredients (serves 3)

4x Chicken breasts

baby potatoes

1x stick of celery

1x red onion

can of tomatoes

2x red bell peppers

2 cloves of garlic

350ml chicken stock

capers or pitted black olives

parsley

dried basil  

olive oil

 

  1. Pre-heat the oven to 180 degrees.
  2. Chop the vegetables into bite sized pieces and lay them at the bottom of the pot with the potatoes.
  3. Mince 2 large cloves of garlic and tear some parsley – placing both into the pot with the vegetables.
  4. Score the chicken breasts and Lay them on top of the vegetables. Add the can of tomatoes and stock to the pot.
  5. Season to taste with salt & pepper and add a teaspoon basil.
  6. Cover and place pot into the hot oven. Cook for 1hr.
  7. After 1hr. Remove pot from oven and add the capers or olives to the pot. Stir.
  8. Place pot back into the oven and cook uncovered for 30mins.
  9. Serve in warm bowls with a drizzle of olive oil and garnished with parsley with a slice of crusty buttered bread. Dig in!

For vegetarian & vegan readers – why not try this recipe with some fried firm tofu?

 

If you have the time and the patience I really recommend you slow cook the dish for 3hrs. The recipe above is quick and healthy but is extremely versatile too. We not knock it up a notch with some chili flakes or replace the potatoes with lentils

 

Salchicha española y salsa de pimiento asado

Spanish sausage & red pepper sauce – an Addict’s recipe

This is a quick scrap which is simple to make, packed with flavour and is perfect if there are many mouths to feed as it can be cooked in one big pot. It goes brilliantly with couscous or rice and peas and is a cracking good dish with minimum effort.

#recipethursday

Ingredients  (serves 4)

Spanish sausage or sausages

onion

2 garlic cloves

3 red bell peppers

2 tablespoons of red pepper relish or salsa

Cajun spice 

ground coriander

cumin

can of chopped tomatos

salt and black pepper

parsley 

olive oil

 

  1. Pre-heat an oven to 180c
  2. Chop the bell peppers in half, removing seeds and stalk. Lightly coat peppers in olive oil and salt and pepper on a tray. Place tray into oven for 10-15mins (or until peppers are lightly chared).
  3. Whilst peppers roast in the oven. Dice an onion and the garlic and add it to a heated pan with olive oil. Saute.
  4. Chop the sausages into bite sized pieces and add them to the pan.
  5. When the meat has browned on its sides, add the chopped tomatos and turn down the heat of the pan. Simmer.
  6. Remove peppers from oven and place them into a heat-proof blender. Bliz. 
  7. Pour pureed bell peppers into simmering pan. Add the spices and relish/salsa. Stir
  8. Turn up the heat and let sauce bubble once more and thicken.
  9. Roughly chop parsley and garnish dish
  10. Serve with warm couscous or rice.

 

Dig in!

This dish is great comfort food and is delicious as is but it can be knocked up a notch with some pitted black olives, a final sprinkling of chili flakes  and a dollop of sour cream. Chorizo works brilliantly here but any Spanish sausage or bangers in the fridge will do too!

Butternut Squash Soup

Christmas is on its way and there’s nothing better than having a hot bowl of soup while snuggled on the sofa near a roaring fire. This is a quick recipe perfect for cold winter nights. It’s so easy to make and will have you warmed up in no time as the winds continue to howl outside.

With very few ingredients – This recipe is as healthy as it is fuss-free. All it takes is a little prep and either a heatproof blender or a handheld blender which will blitz the vegetables in no time.

Ingredients:

2x Butternut squash 

1x large onion

garlic

350ml of vegetable or chicken stock

tablespoon of honey

tablespoon of french mustard

dried oregano

olive oil

cumin seeds

Juice of half a lemon

salt & pepper

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  1. Chop the butternut squash into chunks. No need to peel the hard outer skin, just scoop out the seeds.
  2. Place the chunks of squash in a baking tray and massage the olive oil generously so that the chunks are coated.
  3. sprinkle a few cumin seeds onto the chunks of squash
  4. Place tray into a heated oven for 30mins at 200 degrees.
  5. Dice a large onion and a large clove of garlic.
  6. Add chopped onion & garlic to a pot with some melted butter or a little olive oil. Saute.
  7. Take the cooked squash out from the oven and leave to cool for a few minutes. Scoop the squash away from the skin. After being baked, the skin can peel away easily.
  8. Add the squash to the pot
  9. Add the stock and stir
  10. Add a tablespoon of the honey, mustard and dried oregano. Stir
  11. Squeeze the juice of 1/2 a lemon in the pot and stir well
  12. Blend the stock and vegetables until smooth.
  13. Serve the soup with a  dollop of cream cheese or sour cream and a few diced chives.

This soup is so easy to make and is healthy too. Serve the soup with some crusty buttered bread, sit back and dig in.

Cooking tip

& a quick salad dressing

Here’s a recipe for a quick and tasty salad dressing. It can be stirred up in no time and is great with steak. Three simple ingredients simply mixed together – this dressing has a nice kick to it. Give it a go.

Extra virgin olive oil

light soy sauce

Dijon mustard

It’s really that simple. Depending on how much salad is needed, add a teaspoon of the mustard to about 3 tablespoons of the olive oil and soy sauce. mix and blend the dressing together and dress the leaves immediately before serving.

Simple yet deliciously effective.

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Another tip which I use all the time to elevate home made sauces is red pepper relish. I add a heaped tablespoon of this stuff into tomato pasta sauces or into chicken casseroles baked in the oven. The red pepper relish I usually use comes from Lidl – it’s great value and has a nice smokey flavour  perfect for pasta sauces with ham or bacon. It’s also great simply spread on crusty bread with cheese.

It’s a great kitchen cheat – that will give your sauces the needed depth & tang. As the best sauces are left to cook and boil down for hours – a tablespoon of relish stirred through a can of chopped tomatoes and some basil, substitutes for time and acts as a flavourful  thickener too.

Although tomato puree brings out a deeper flavour, the relish does its job and more – giving dishes a little spice.

It’s worth a try!

 

On my trip to Galway city, in the Latin quarter, over weekends there is a food and stall market along the many street encircling a small church close to the quays. There I bought for 10 euro a Provencail garlic grater. It comes with a rubber tube (see photo below) which makes peeling garlic husks in a matter of seconds possible. The garlic clove sits inside whilst you roll the tube quickly between your hands.

The actual grater then is the painted plate with many groves on it. Holding the garlic between your thumb and index finger – you simply rub the garlic in circular movements along the plate. In a matter of minutes you have minced garlic pulp which you can toss into your dishes or pan. The small handled brush is used to collect any pulp still clinging to the plate & the plate itself is dishwasher proof – though a blitz under the tap will do too.

I’m really impressed by this kitchen gadget – so I thought I’d share it here in the scrapbook. The grater can be used to grate almost anything, from carrot, nuteg, most nuts, chocolate, lemons, apple and pears – it’s a nice find.

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Egg fried rice

A healthy takeaway favourite

This is a quick recipe for a tasty meal packed with flavour. Unlike a Chinese takeway this home cooked scrap will have your tummy thanking you. Quick and easy – like all my recipes, this is a great warming dish perfect for cold autumn nights. Add as much spice as desired and you’re good to go.

The recipe below uses few ingredients but feel free to pack in more of your favourite veggies and of course use quorn or tofu as an alternative to chicken.

Vegetarian tip: Use rice wine vinegar too instead of Oyster sauce.

Seriously this meal is whipped up in minutes, just prep first and have all your veg chopped and ready to go.

Ingredients:

cooked chicken breast

cooked brown rice

spring onion

garlic

ginger

chili flakes

mangetout

1 egg

peanut or coconut oil

oyster sauce 

soy sauce

5 spice

toasted sesame oil (optional)

 

  1. Chop the chicken/tofu into bite sized pieces
  2. Dice the garlic, ginger & chop the veg.
  3. In a bowl, scramble an egg and leave aside for later.
  4. Heat a pan or wok with some peanut oil or coconut oil.
  5. Add the diced ginger, garlic and some chili flakes. Stir
  6. Add the spring onion and mangetout (and other desired veg). Stir.
  7. Add the rice and stir the wok, making sure to keep everything moving on high heat.
  8. Add the osyster sauce, spices and soy sauce.
  9. Add the egg and quickly mix/stir the rice and vegetables together making sure the egg coats as much of the rice as possible.
  10. Serve immediately in warm bowls with a final drizzle of sesame oil

 

The toasted sesame oil is optional but if you have it at hand use it as it adds a brilliant nutty flavour to the dish. The recipe is extremely simple and versatile but packed with flavour. It’s one of my favourites

Feta Omelette

The Addict’s recipe

This is a short scrap which is perfect for those of you looking for a quick and healthy meal.

I must confess, this recipe was a fluke really as I was simply looking for a way to get rid of a few leftovers and bits in the fridge but the end result was pretty tasty so I thought I’d post it here. I used a few cooked baby potatoes in the omelette which I sliced and layered in the egg but there were too few to make a Spanish omelette (or tortilla de patatas) but the combination worked really well and as I said before it’s quick and full of protein and vegetables.

I use coconut oil as it is a healthy alternative to olive or vegetable oil but it also gives the omelette a subtle nutty sweetness – which I love.

Ingredients:

3 eggs

half a cup of milk

lean ham

cooked beetroot (without brine) 

frozen peas

mixed rocket leaves

feta cheese

spring onion

paprika

salt & pepper

baby potatoes

1 tomato

coconut oil
  1. Chop the spring onion, tomato, beetroot and potato into bite sized pieces.
  2. Place chopped onion, tomato, beetroot and the peas into a bowl and add the eggs.
  3. With your hands simply tear the rocket leaves into pieces and add it to the bowl.
  4. Add the milk and mix. Add a little salt & pepper and mix once more until the eggs are well scrambled.
  5. Chop or crumble feta into the omelette mixture.
  6. In a pan, heat the coconut oil.
  7. Pre-heat the grill, which will be used later.
  8. Once the pan is hot tip the mixture into the pan and reshuffle the chopped vegetables and leaves so they are evenly distributed in the omelette.
  9. Sprinkle paprika on top of the cooking omelette
  10.  Keep the pan on high heat and let the bottom of the omelette cook for about 2 mins.
  11. Chop the ham into pieces.
  12. When you see that the sides of the omelette are lifting away – scatter the ham on top of the omelette.
  13. Take the pan off the heat and place it into the grill to cook the top of the omelette. It should take about 2 mins, the egg will be cooked and the ham will have crisped slightly
  14. Remove pan from grill and slide the omelette on to a plate. Dig in!

 

TIP: a little drizzle of balsamic vinegar on the omelette works well too as it compliments the feta and beetroot combination. It’s eggceedingly good! (yeah, I’ll see myself out …)