Archive for category: Recipe

ingredients

for the chicken :

1 tbsp olive oil

1 tsp dried oregano

salt and pepper

3/4 large chicken fillets

1 ball of fresh mozzarella

6/8 slices of chorizo

small bunch of fresh basil

for the sauce:

1 tin of tomatoes

10 cherry tomatoes halved

1 head of garlic halved

1 red onion peeled and sliced

1 dessert spoon of oregano

2 tbsp olive oil

salt and pepper

2 handfuls of grated mozzarella

1 tbsp of grated parmesan

some fresh basil leaves

method:

preheat oven to 180 degrees

to begin season the chicken and toss it in the olive oil and oregano

get a good sharp knife and make a large deep slit to the side of the breast

stuff the slit with a piece of mozzarella, chorizo and a basil leaf….. do the same to all breasts and leave in the fridge

now to make the sauce

grab a large casserole dish or a oven proof skillet

pour the tin of tomatoes on the base

in a small bowl toss the cherry tomatoes, leftover chorizo and red onion in the olive oil and oregano give them a good season and pour onto base of tinned tomatoes

arrange the garlic and pre prepared chicken on top

finish with the grated mozzarella and any leftover fresh mozzarella

bake in preheated oven for 45 mins

garnish with grated parmesan fresh basil and serve on a bed of buttered orzo

DELICIOUS

ingredients :

for chicken:

2 chicken breasts sliced

2 tbsp soy sauce

1 tbsp sesame oil

3 garlic cloves crushed

1 tsp ground ginger

1 tbsp maple syrup

1 tbsp sake or mirin

1 tbsp of cornflour

150 ml of water

5 scallions chopped

for noodles :

3 nest of any noodle of your choice

Peanut dressing: ( may be too much for this recipe HOWEVER it  keeps well in fridge, goes with everything and its delicious)

120g of roasted red skin peanuts

3 tbsp of sesame oil

1 tbsp of chili oil

2 tbsp of honey

1 garlic clove

100ml of rapeseed oil

60 ml of water

method:

Begin by preparing the marinade for chicken, simply combine soy, sesame oil, garlic, ginger, maple syrup and sake in a bowl.Add the chicken strips stir to combine, leave to marinate for 2/4 hours

Next make the peanut dressing

for this your need your food processor roast your peanuts leave the skin on

put all listed dressing ingredients together in processor give it a good blitz, TASTE and that’s that. peanut dressing can be stored in fridge for up to a week

To assemble:

add a glug of oil to a large wok, when its almost spitting add all the chicken strips leave the remaining sauce to the side

when the chicken begins to change colour lash in the scallions and the remaining marinade, simmer for 2 mins

mix the cornflour with the 150 ml of water and stir into the wok

let it simmer for about 8 mins

meanwhile cook those noodles using packet instructions

Finally drain the noodles leaving a little drizzle of their cooking water in the pot…. DRENCH THEM in that peanut dressing

TOP with that SAUCY chicken

garnish with chilli, coriander or basil and more peanut dressing

ABSOLUTE AND UTTER HEAVEN

ingredients:

2 chicken breasts thinly sliced

1 red onion thinly sliced

2 garlic cloves peeled and crushed

10g of fresh ginger peeled and grated

salt & pepper

veg oil for frying

1 tin coconut milk

1 tin of tomatoes

1 dessert spoon of tom puree

1 tsp of honey

1 dessert spoon of curry leaves

juice of 1/2 a lemon

spices:

1 dessert spoon of garam masala

1 dessert spoon of ground cumin

1 dessert spoon of grond coriander

1 dessert spoon of turmeric

1 dessert spoon of chilli powder

method:

1. firstly gather and prepare all ingredients
2. season the chicken strips with salt and pepper
3. heat a plug of oil in a large pan and gently fry the strips just until they change colour
4. remove the chicken and set aside
5. in the same pan add a drop more oil and sweat the onions, garlic and ginger (season here)
6. once they are soft add in your spices
7. cook together on a low heat fir about 2 mins stirring continuously as you do not want your spices to burn ( add a drop of water here)
8. Add back in your chicken and stir to combine
9. pour in the tomatoes, puree, coconut milk, honey and curry leaves (season)
10. simmer on very low for 20/30 mins do not let it boil
11. pour in the lemon juice top with lots of fresh coriander
12. serve with steamed rice

This is an EPIC sauce that can be used for lots of dishes not just pasta !

Serve it with chicken, fish or even just as a lunch dish with some crunchy white bread

Lasts for 4 days in the fridge a true midweek winner

ingredients:

250/300g of fusilli

2 red peppers roasted (keep those roasting juices)and deseeded them

1 tbsp of olive oil

1 stick of chorizo diced

3 cloves of garlic finely chopped

1 large white onion sliced

1 dessert spoon of oregano

splash of red wine optional

200 ml of tomato passata

2 tbsp of mascarpone

heaps of Parmesan

some fresh basil

method:

To begin combine the red pepper +roasting juices, salt +pepper, oil and one clove of the chopped garlic in a food processor and blitz until there are no lumps ….. TASTE make sure your are happy with seasoning etc

cook pasta in a big pot of salted water

next heat a dry pan and gently fry the chorizo until the oils start running and the become LIGHTLY coloured

remove the chorizo lower the heat and lash in the onion, garlic and oregano…season it (easy on the salt) let it sweat until soft (could add a splash of red wine here)

when the onions are soft pour in the red pepper sauce followed by the passata and then mascarpone, stir to combine then allow simmer for a few mins

TASTE AND CHECK SEASONING ETC

stir in a load of parmesan some fresh basil and cracked black pepper

At this stage your pasta should be ready soooo just ladle it across to the sauce pan adding a few sloshes of pasta water give it a good stir

finish with a good grate of parmesan and more fresh basil

Recipe :

Dressing part :

3 tbsp of buttermilk

2 tbsp of mayo

2 tbsp of sour cream

drizzle of honey a GOOD drizzle

juice of 1/2 a lemon

1/2 tsp of smoked paprika

1/2 tsp of garlic powder

1/2 tsp of onion powder

loads of black pepper

pinch of salt

Salad components:

120/150 g Pre cooked pasta I used farfalle

1 cooked chicken fillet cooled and sliced

1 packet of bacon lardons cooked and crispy

5 cherry tomatoes halved

4 scallions chopped

MASSIVE lump of blue cheese

handful of fresh flat parsley

handful of fresh chopped chives

handful of fresh basil

handful of of fresh chopped Dill …. optional

Method:

Begin by making the dressing simply combine all listed ingredients and whisk to a sauce consistency, taste and make sure you are happy with flavour

Next fold in your fresh herbs and finally add all other prepared salad components add the pasta last give it a good mix, the old hand is your best salad mixer

serve some crumbled blue cheese on top and a scattering of some herbs of your choice.

this salad is a BANGER, perfect for summer and also really nice inside a baked sweet potato