Where do the days go? It's the weekend again and I have no idea what happened to the rest of the week! My friend C. flew back to Germany on Tuesday, but before she did, we managed to do some cooking together. One of the dishes we cooked was Jambalaya.
Usually I'm not that keen on smokey flavours, I always prefer my bacon, salmon, ham etc. unsmoked, but for some reason I do enjoy the smokiness of a good Jambalaya and the two of us polished off the whole thing. Well, I did cut the recipe in half to serve two, but when we first looked at how much there was we thought we'd made way too much. We were definitely wrong though and somehow managed to find enough room for every last bit.
This is a recipe from Lesley Waters' Simple Ways to Success - Healthy cookbook. I sometimes find her a bit annoying when she's on telly, but I have to say every dish I have tried from this book so far has been a success and I guess that's what really counts. As I said, I cut the recipe in half, used white Basmati rice and left out the cloves, but I write the original amounts and ingredients here for you to try or tinker with. Oh, and sorry about the bad picture, I've gotta get used to taking pictures with artificial lighting again, as the days are getting darker quickly!
Jambalaya (serves 4)
2 chicken breast fillets, cut into bite sized pieces
3 peppers (red, yellow and orange), roughly chopped
350gr Camargue red rice, cooked
80gr sliced chorizo
1tbsp olive oil
1 red onion, cut into wedges
2 garlic cloves, crushed
1 1/2 tespoons smoked paprika
pinch of ground cloves
3 bay leaves
400gr can of chopped tomatoes
200ml vegetable stock
freshly ground black pepper, to taste
salt, to taste
In a large shallow frying pan, fry the chorizo slices for about half a minute on each side. Take them out using some tongs, leaving as much of the released fat in the pan.
Add the chicken pieces and fry until golden, approx. 10minutes. Take out off the pan and drain on some kitchen paper.
Add the oil to the pan and fry the peppers and onion for about 5minutes. Add the garlic, paprika, cloves and bayleaves and cook for another minute or so.
Add the cooked rice, chorizo, chicken, tomatoes and the stock and stir well. Bring to a simmer and continue to cook for about 10 more mintes, stirring frequently. Most of the liquid should be absorbed.
Season with salt and freshly grounf black pepper to taste.
Enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, 10 October 2008
Jambalaya
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Thursday, 28 August 2008
Chicken Peanut Curry or Addicted to Peanut Butter
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I love peanut butter. I like it on sandwiches with or without jam, in cookies and in savoury dishes like satay and this Chicken Peanut Curry. The funny thing is that I remember the first time I tried it I didn't like it at all. You see, in Germany, it isn't as popular as in America and many people probably won't have heard of a PB&J Sandwich. So when I bought a jar some time in my teens I didn't enjoy it. I didn't mind the taste but hated the way it made your tongue stick to the roof of your mouth. Well, I have definitely been converted since.
The best peanut butter I have ever had is the freshly ground honey roast peanut butter from Whole Foods Market in America. I always by some when I'm there and bring it back, but as I don't get to go to the States regularly, I usually have a large jar of organic Suma Unsalted Chunky Peanut Butter in my cupboard, which is just that, chunky ground peanuts without any other additives.
I find peanut butter and peanuts quite addictive and can never just eat a handful or just one sandwich, which is bad and I have as a result been known to continue eating until I feel slightly unwell, which is not good and I'm ashamed to admit. What's the thing you can't stop eating?
Chicken Peanut Curry (serves 2)
1 large chicken breast fillet, diced
1/2 onion, chopped
1/2 red pepper, chopped
1 clove of garlic, minced
1 tbsp red curry paste, heaped (this time I used Korma paste)
2 tbsp chunky or smooth peanut butter
3/4 can of coconut milk
1 tsp ginger syrup (optional)
1 tbsp soy sauce or nam pla
salt, to taste
pepper, to taste
Heat a little vegetable oil in a frying pan and fry the onion and chicken until the chicken is sealed on the outside.
Add the pepper and the garlic and fry for another minute or so.
Add the rest of the ingredients and stir until everything is well combined.
Bring to a simmer and cook until your chicken is cooked through.
Serve with Jasmin rice.
Sunday, 22 June 2008
Packing Boxes and Sesame Chicken Wraps
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Well, as I said things at work have gone back to normal as the term has finished and all our students have left for the summer. My life is still topsy turvy though, as I'll be moving in two weeks, which means a lot of stuff to sort out and boxes to pack, so I don't know how much I'll be around and how long I'll be without regular internet access.
For now I'll share this quick, simple and light dinner with you in the hope that I'll be able to post again soon. If not please keep bearing with me. I will be back! Promise!
Sesame Chicken Wrap (serves 4)
2 1/2 lbs, chicken breast fillets, pounded flat
1/4 cup sesame seeds
1/4 tsp cayenne pepper
8 tortilla or deli wraps
1 avocado, sliced
lettuce, chopped
sour cream, to serve
salsa, to serve
Mix the sesame, cayenne and salt and coat the chicken on both sides.
Grill the chicken either on your BBQ, George Foreman Grill or using the grill in your oven until cooked through.
Times will vary, but it won't take too long as you've pounded the chicken breast fillets flat.
Slice into strips and divide between the warmed tortillas/wraps.
Top with avocado, shredded lettuce, sour cream and salsa.
For now I'll share this quick, simple and light dinner with you in the hope that I'll be able to post again soon. If not please keep bearing with me. I will be back! Promise!
Sesame Chicken Wrap (serves 4)
2 1/2 lbs, chicken breast fillets, pounded flat
1/4 cup sesame seeds
1/4 tsp cayenne pepper
8 tortilla or deli wraps
1 avocado, sliced
lettuce, chopped
sour cream, to serve
salsa, to serve
Mix the sesame, cayenne and salt and coat the chicken on both sides.
Grill the chicken either on your BBQ, George Foreman Grill or using the grill in your oven until cooked through.
Times will vary, but it won't take too long as you've pounded the chicken breast fillets flat.
Slice into strips and divide between the warmed tortillas/wraps.
Top with avocado, shredded lettuce, sour cream and salsa.
Friday, 30 May 2008
Lemon Roast Chicken
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Today I made Nigella’s Lemon Roast Chicken just for myself.
No, I didn’t eat it all, but I bought a wonderful free range chicken last Sunday and it was still sitting in my fridge today, because I was never home in time during the week to roast it and there was no room in the freezer for it. As the date on it said I had to make it today and D. is out for a leaving do from work, I thought I’d just have to treat myself and have it anyways.
I wanted a simple, no faff recipe and I remembered seeing this one in Nigella’s Feast. It is very similar to my own standard roast chicken recipe, apart from that I usually add half an onion and some garlic to the cavity and sprinkle some paprika on the chicken before roasting, but I decided to go with Nigella’s even simpler version as she had never once failed me yet. Oh, and I usually baste my chicken a couple of times, so it won’t dry out, but even with not basting the chicken was good and not dry at all.
So, without further ado, here is and if anybody can tell me how to take a really good picture of a whole roasted chicken, please do, as I think it never looks as good as it smells and tastes.
Lemon Roast Chicken
1 chicken (1 1/2kg), at room temperature
1 lemon
1 tbsp Maldon salt
20-25 gr butter
olive oil
Preheat your oven to 220C/Gas 7.
Wash your chicken inside and out and pat dry with a paper towel.
Place the chicken, breast side up, in a roasting tin and rub the cavity with some of the salt.
Place half of the lemon in the cavity and rub the chicken with the butter and drizzle with a little olive oil.
Place in the middle of your oven and roast for 1 1/4 hours.
Remove from the oven and squeeze the juice of the other lemon half all over. Be careful when you do this as the hot fat at the bottom of the pan will start spluttering.
Sprinkle with the rest of the salt and allow to rest for 15 minutes before carving.
Enjoy!
If you have a bigger or smaller chicken you can calculate the times as given in this recipe.
No, I didn’t eat it all, but I bought a wonderful free range chicken last Sunday and it was still sitting in my fridge today, because I was never home in time during the week to roast it and there was no room in the freezer for it. As the date on it said I had to make it today and D. is out for a leaving do from work, I thought I’d just have to treat myself and have it anyways.
I wanted a simple, no faff recipe and I remembered seeing this one in Nigella’s Feast. It is very similar to my own standard roast chicken recipe, apart from that I usually add half an onion and some garlic to the cavity and sprinkle some paprika on the chicken before roasting, but I decided to go with Nigella’s even simpler version as she had never once failed me yet. Oh, and I usually baste my chicken a couple of times, so it won’t dry out, but even with not basting the chicken was good and not dry at all.
So, without further ado, here is and if anybody can tell me how to take a really good picture of a whole roasted chicken, please do, as I think it never looks as good as it smells and tastes.
Lemon Roast Chicken
1 chicken (1 1/2kg), at room temperature
1 lemon
1 tbsp Maldon salt
20-25 gr butter
olive oil
Preheat your oven to 220C/Gas 7.
Wash your chicken inside and out and pat dry with a paper towel.
Place the chicken, breast side up, in a roasting tin and rub the cavity with some of the salt.
Place half of the lemon in the cavity and rub the chicken with the butter and drizzle with a little olive oil.
Place in the middle of your oven and roast for 1 1/4 hours.
Remove from the oven and squeeze the juice of the other lemon half all over. Be careful when you do this as the hot fat at the bottom of the pan will start spluttering.
Sprinkle with the rest of the salt and allow to rest for 15 minutes before carving.
Enjoy!
If you have a bigger or smaller chicken you can calculate the times as given in this recipe.
Sunday, 23 March 2008
Is it really Easter?
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It certainly doesn't feel like it. It's snowing outside and whereas I really do share the sentiment of dreaming of a white Christmas, I would rather have a green and sunny Easter. Also, when I was flicking through the TV channels yesterday afternoon, The Grinch was on. What's going on?
If it wasn't for the Easter Bunny on the breakfast table this morning I'd think I got my dates mixed up this year!
Happy Easter to you all and I hope you got loads of chocolate eggs!
We had Chicken Ceasar Wraps for dinner last night. I usually have them on days where I get home late from work as they are so quick and easy, but yesterday was one of those days where, despite having loads of time, I didn't really feel like cooking much.
This isn't really a proper recipe as there are no measurements, I just do it by eye, but I'll try to write it down anyways. This makes four to six wraps depending on the size of your tortillas.
Chicken Ceasar Wraps
2 chicken breast fillets
1 romaine lettuce, chopped (I used 2 little gem lettuce yesterday as I couldn't find any romaine)
3-4 tbsp ceasar salad dressing
1 handful of freshly grated parmesan
4-6 tortilla or deli wraps
1/2 packet of croutons
Grill your chicken breast fillets and cut into slices.
Mix the lettuce, dressing and parmesan cheese.
Divide the salad between the wraps, top with chicken and some croutons.
Roll up and serve straight away.
If it wasn't for the Easter Bunny on the breakfast table this morning I'd think I got my dates mixed up this year!
Happy Easter to you all and I hope you got loads of chocolate eggs!
We had Chicken Ceasar Wraps for dinner last night. I usually have them on days where I get home late from work as they are so quick and easy, but yesterday was one of those days where, despite having loads of time, I didn't really feel like cooking much.
This isn't really a proper recipe as there are no measurements, I just do it by eye, but I'll try to write it down anyways. This makes four to six wraps depending on the size of your tortillas.
Chicken Ceasar Wraps
2 chicken breast fillets
1 romaine lettuce, chopped (I used 2 little gem lettuce yesterday as I couldn't find any romaine)
3-4 tbsp ceasar salad dressing
1 handful of freshly grated parmesan
4-6 tortilla or deli wraps
1/2 packet of croutons
Grill your chicken breast fillets and cut into slices.
Mix the lettuce, dressing and parmesan cheese.
Divide the salad between the wraps, top with chicken and some croutons.
Roll up and serve straight away.
Thursday, 6 March 2008
Curried Chicken Parcels and the Foodie Blog Roll
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When I first started writing this blog, somebody mentioned to have a look the Foodie Blog Roll. Well, I did at the time but didn't feel ready to join, but yesterday I had another look at it, because I kept coming across it on other food blogs and I sent an e-mail to the Left Over Queen asking to add me and she did! So there.
Okay, now I guess I better keep blogging about what's going on in my kitchen...
The Curried Chicken Parcels are one of those recipes that I came across in some magazine, I think it was something like Better Homes and Garden a few years ago. Often I see a recipe and cut cut it out and they disappears in the depths of my recipe folder, never to get tried (I think I'd need at least 10 years to make all the ear-marked recipes, even if I cooked something new each day and stopped collecting new ones now). Luckily that didn't happen with this recipe though. I tried it that week and never looked back. I just love it and my friend G. likes a plate full of these for his birthday every year. He not only likes them so much that he prefers them to a birthday cake, but he (jokingly of course) proposed marriage after trying them for the first time.
So, without further ado....
Curried Chicken Parcels
2 tsp olive oil
1kg frozen puff pastry, defrosted
1 red onion, finely sliced
150gr butternut squash, peeled and cubed
150gr sweet potato, peeled and cubed
200gr chicken breast fillets, cubed
3tbsp Korma curry paste
100ml coconut milk
2tbsp fresh coriander, chopped
1 egg
2tbsp poppy seeds
Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
Add the chicken and fry until browned on the outside and nearly done.
Add the curry paste and coconut milk and simmer for another 10 minutes.
Take the pan of the heat and stir in the coriander.
Roll out the pastry and cut out four 17 centimetre circles.
Divide the filling between the pastry circles.
Beat the egg and brush the edges of the pastry circles.Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C/Gas Mark 6) for about 30 to 40 minutes until golden.They are great hot or cold.
Okay, now I guess I better keep blogging about what's going on in my kitchen...
The Curried Chicken Parcels are one of those recipes that I came across in some magazine, I think it was something like Better Homes and Garden a few years ago. Often I see a recipe and cut cut it out and they disappears in the depths of my recipe folder, never to get tried (I think I'd need at least 10 years to make all the ear-marked recipes, even if I cooked something new each day and stopped collecting new ones now). Luckily that didn't happen with this recipe though. I tried it that week and never looked back. I just love it and my friend G. likes a plate full of these for his birthday every year. He not only likes them so much that he prefers them to a birthday cake, but he (jokingly of course) proposed marriage after trying them for the first time.
So, without further ado....
Curried Chicken Parcels
2 tsp olive oil
1kg frozen puff pastry, defrosted
1 red onion, finely sliced
150gr butternut squash, peeled and cubed
150gr sweet potato, peeled and cubed
200gr chicken breast fillets, cubed
3tbsp Korma curry paste
100ml coconut milk
2tbsp fresh coriander, chopped
1 egg
2tbsp poppy seeds
Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
Add the chicken and fry until browned on the outside and nearly done.
Add the curry paste and coconut milk and simmer for another 10 minutes.
Take the pan of the heat and stir in the coriander.
Roll out the pastry and cut out four 17 centimetre circles.
Divide the filling between the pastry circles.
Beat the egg and brush the edges of the pastry circles.Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C/Gas Mark 6) for about 30 to 40 minutes until golden.They are great hot or cold.
Friday, 22 February 2008
Leftovers
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It's been one of those weeks. I've had quite a few late nights at work and as a result not much proper cooking has gone on this week. When it's like that I'm always glad if I have some leftovers in the fridge.
I know some people don't like leftovers much, but I do. You just got to be creative with them, so that nobody will actually feel like they are eating leftovers. I still had quite a bit of the roast chicken I made on Sunday, so rather than just having the obligatory roast chicken sandwiches, I made some Spicy Chicken Parcels, using my George Foreman Grill on Wednesday night.
This isn't really a recipe as such as the amounts vary depending on what's in but I'll try and describe what I usually do.
Chicken Salsa Parcels
leftover roast chicken, shredded ( I had a tiny bit of breast meat, one leg and thigh and the wings left which was enough for 4 parcels)
2/3 tub of fresh hot salsa (the stuff you find with the dips in the supermarket)
8 cherry vine tomatoes, quartered
a large handful of grated cheese
1/4 tsp ground cumin
4 flour tortillas
Mix the shredded chicken, salsa, tomatoes, cheese and cumin together.
Divide between the tortillas and fold up into parcels.
Place seam side down onto your pre-heated George Foreman or Panini Grill and grill for 7-10 minutes.
Serve with sour cream or guacomole and a tossed salad.
If you don't have a George Foreman Grill (I only do because we were given one by D.'s stepmum, which is actually the most useful present she ever got us, saying a lot about her usual presents, as I only get it out once or maybe twice a month and probably wouldn't replace it if it broke. I know I'm being ungrateful. Sorry.) you can place the parcels seam-side down on a baking tray, brush with a little oil and bake them at 180C for for about 25 minutes instead.
I know some people don't like leftovers much, but I do. You just got to be creative with them, so that nobody will actually feel like they are eating leftovers. I still had quite a bit of the roast chicken I made on Sunday, so rather than just having the obligatory roast chicken sandwiches, I made some Spicy Chicken Parcels, using my George Foreman Grill on Wednesday night.
This isn't really a recipe as such as the amounts vary depending on what's in but I'll try and describe what I usually do.
Chicken Salsa Parcels
leftover roast chicken, shredded ( I had a tiny bit of breast meat, one leg and thigh and the wings left which was enough for 4 parcels)
2/3 tub of fresh hot salsa (the stuff you find with the dips in the supermarket)
8 cherry vine tomatoes, quartered
a large handful of grated cheese
1/4 tsp ground cumin
4 flour tortillas
Mix the shredded chicken, salsa, tomatoes, cheese and cumin together.
Divide between the tortillas and fold up into parcels.
Place seam side down onto your pre-heated George Foreman or Panini Grill and grill for 7-10 minutes.
Serve with sour cream or guacomole and a tossed salad.
If you don't have a George Foreman Grill (I only do because we were given one by D.'s stepmum, which is actually the most useful present she ever got us, saying a lot about her usual presents, as I only get it out once or maybe twice a month and probably wouldn't replace it if it broke. I know I'm being ungrateful. Sorry.) you can place the parcels seam-side down on a baking tray, brush with a little oil and bake them at 180C for for about 25 minutes instead.
Monday, 18 February 2008
Sunday Roast
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The last couple of weekends we have always been eating out, but yesterday we finally had the Roast Chicken that I had been meaning to make for a couple of weeks now. I really enjoy a Roast Chicken and it's one of the things that I usually get right when it comes to roasting, which I can't always claim of my Roast Beef or Pork. Plus, it's got the added advantage that there is always some left-overs for wraps, sandwiches or some other meal and if I feel really frugal I use the carcass to make stock.
We had it with a side of Whole Roasted Shallots and Baby Potatoes and a simple mixed salad. The balsamic vinegar means that the potatoes and shallots caramelise beautifully, and go a rich dark colour. The first time I made this recipe, I actually thought at first glance that I had burnt them, but it's just the balsamic vinegar.
Rosemary & Garlic Roast Chicken
1 free range chicken
1 lemon, cut in half
2 cloves of garlic, peeled and cut in half
1 large twig of rosemary, cut in four
large knob of butter
bay seasoning or paprika or poultry seasoning, to taste
salt, to taste
pepper, to taste
Preheat your oven to 200C/Gas 6.
Rinse your chicken inside and out under hot water and pat dry with a kitchen towel.
Rub the inside with some salt and pepper and place both lemon halves in the cavity.
Carefully slide your hands in between the skin and the flesh through the neck of the chicken, separating the skin from the breast and the top of the legs and thighs, without breaking it.
Spread the butter under the skin all over the chicken breast and legs.
Place 1/2 clove of garlic and one of the cut up bits of rosemary in between the skin and the flesh on each leg, as well as on each half of the chicken breast.
Sprinkle the outside of the chicken with seasoning and salt and pepper to taste.
Place breast side up in a high rimmed roasting tray or oven dish and roast for 20 minutes per lb, plus 20 minutes for the chicken. (Example for a 4lb chicken: 4 x 20 minutes + 20 minutes for the chicken = 1hour 40minutes).
Baste the chicken with its juices every 20 minutes to stop it from drying out.
If you have a very large chicken, you might want to cover it loosely with aluminium foil for the last part of roasting, if you feel it is getting to dark.
Whole Roasted Shallots and Potatoes with Rosemary
11 oz shallots , peeled
1 1/2 lbs baby potatoes , washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt , to taste
fresh ground black pepper , to taste
Preheat oven to 180°C/350°F/Gas 4.
In a large baking tray (you might want toile it with aluminium foil for easier clean up afterwards) mix the olive oil and balsamic vinegar add the whole twigs of rosemary.
Add the shallots and potatoes, stir so everything gets coated well.
Season to taste with salt and pepper.
Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, start checking after about 45 minutes.
Stir once or twice while roasting.
We had it with a side of Whole Roasted Shallots and Baby Potatoes and a simple mixed salad. The balsamic vinegar means that the potatoes and shallots caramelise beautifully, and go a rich dark colour. The first time I made this recipe, I actually thought at first glance that I had burnt them, but it's just the balsamic vinegar.
Rosemary & Garlic Roast Chicken
1 free range chicken
1 lemon, cut in half
2 cloves of garlic, peeled and cut in half
1 large twig of rosemary, cut in four
large knob of butter
bay seasoning or paprika or poultry seasoning, to taste
salt, to taste
pepper, to taste
Preheat your oven to 200C/Gas 6.
Rinse your chicken inside and out under hot water and pat dry with a kitchen towel.
Rub the inside with some salt and pepper and place both lemon halves in the cavity.
Carefully slide your hands in between the skin and the flesh through the neck of the chicken, separating the skin from the breast and the top of the legs and thighs, without breaking it.
Spread the butter under the skin all over the chicken breast and legs.
Place 1/2 clove of garlic and one of the cut up bits of rosemary in between the skin and the flesh on each leg, as well as on each half of the chicken breast.
Sprinkle the outside of the chicken with seasoning and salt and pepper to taste.
Place breast side up in a high rimmed roasting tray or oven dish and roast for 20 minutes per lb, plus 20 minutes for the chicken. (Example for a 4lb chicken: 4 x 20 minutes + 20 minutes for the chicken = 1hour 40minutes).
Baste the chicken with its juices every 20 minutes to stop it from drying out.
If you have a very large chicken, you might want to cover it loosely with aluminium foil for the last part of roasting, if you feel it is getting to dark.
Whole Roasted Shallots and Potatoes with Rosemary
11 oz shallots , peeled
1 1/2 lbs baby potatoes , washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt , to taste
fresh ground black pepper , to taste
Preheat oven to 180°C/350°F/Gas 4.
In a large baking tray (you might want toile it with aluminium foil for easier clean up afterwards) mix the olive oil and balsamic vinegar add the whole twigs of rosemary.
Add the shallots and potatoes, stir so everything gets coated well.
Season to taste with salt and pepper.
Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, start checking after about 45 minutes.
Stir once or twice while roasting.
Friday, 25 January 2008
Let them eat soup!
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As everyone who has been watching the UK news at the beginning of the week will know (well most people in the UK will actually know from their own experience), it has been raining and raining and raining here in Yorkshire.
Well, I have to say it has been hideous and I certainly didn't feel like singing. Maybe if Gene Kelly had been around to accompany me I would have burst into song and dance, but as that wasn't the case the only remedy I could think of was to wrap up warm, light a fire, make soup and of course eat it!
When I was in New York in December I had a wonderful Chicken and Corn Chowder, so now my quest is to come up with a recipe to match it. I haven't quite perfected it, but nevertheless this was pretty good and in my opinion well worth posting. I took the Sweetcorn Chowder recipe from 'Nigella Express' as the basis and added and adapted a little here and there to come up with this. It served two of us, plus one portion to take to work for lunch the next day.
Quick Chicken and Corn Chowder
500gr frozen sweetcorn, defrosted
2 spring onions, cleaned and roughly chopped
1 small clove of garlic, peeled
35gr cornmeal or semolina
1 litre hot vegetable stock
1 chicken breast fillet, cooked and shredded
1 pinch of cayenne pepper, or to taste
salt, to taste
pepper, to taste
1 red chili, seeds removed and finely chopped
200gr lightly salted tortilla chips
some grated cheddar
Preheat your oven to 200C/Gas 6/400F.
Drain any liquid that might have collected while defrosting from the sweetcorn and place it in a food processor together with the spring onions, garlic, cornmeal (semolina) and blend until mushy.
Scrape the mix into a heavy bottomed pan, add the vegetable stock, stir and bring to a simmer. Season to taste with cayenne, salt and pepper.
Lower the heat and cook for 10-15 minutes, stirring occasionally.
While the soup is simmering spread your tortillas on a baking sheet and sprinkle with as much or as little cheddar as you like, warm them through in your oven until the cheese has melted. It should take about 5 minutes
Add the shredded cooked chicken to the soup (I fried mine on low heat while the soup was simmering, but you could use left over roast chicken as well) and heat through.
Fill some bowls with the soup and top with a few of the tortilla chips and sprinkle with chili.
Serve the rest of the tortilla chips on the side.
Well, I have to say it has been hideous and I certainly didn't feel like singing. Maybe if Gene Kelly had been around to accompany me I would have burst into song and dance, but as that wasn't the case the only remedy I could think of was to wrap up warm, light a fire, make soup and of course eat it!
When I was in New York in December I had a wonderful Chicken and Corn Chowder, so now my quest is to come up with a recipe to match it. I haven't quite perfected it, but nevertheless this was pretty good and in my opinion well worth posting. I took the Sweetcorn Chowder recipe from 'Nigella Express' as the basis and added and adapted a little here and there to come up with this. It served two of us, plus one portion to take to work for lunch the next day.
Quick Chicken and Corn Chowder
500gr frozen sweetcorn, defrosted
2 spring onions, cleaned and roughly chopped
1 small clove of garlic, peeled
35gr cornmeal or semolina
1 litre hot vegetable stock
1 chicken breast fillet, cooked and shredded
1 pinch of cayenne pepper, or to taste
salt, to taste
pepper, to taste
1 red chili, seeds removed and finely chopped
200gr lightly salted tortilla chips
some grated cheddar
Preheat your oven to 200C/Gas 6/400F.
Drain any liquid that might have collected while defrosting from the sweetcorn and place it in a food processor together with the spring onions, garlic, cornmeal (semolina) and blend until mushy.
Scrape the mix into a heavy bottomed pan, add the vegetable stock, stir and bring to a simmer. Season to taste with cayenne, salt and pepper.
Lower the heat and cook for 10-15 minutes, stirring occasionally.
While the soup is simmering spread your tortillas on a baking sheet and sprinkle with as much or as little cheddar as you like, warm them through in your oven until the cheese has melted. It should take about 5 minutes
Add the shredded cooked chicken to the soup (I fried mine on low heat while the soup was simmering, but you could use left over roast chicken as well) and heat through.
Fill some bowls with the soup and top with a few of the tortilla chips and sprinkle with chili.
Serve the rest of the tortilla chips on the side.
Monday, 14 January 2008
One Pot Chicken with Beans
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I took some chicken breast fillets out of my freezer on Saturday and then, I'm embarrassed to say, we ended up having a dirty take away instead. After eating it I so wished I had cooked, just like 90% of the time when we order some food in. I really should know better, but I just felt too lazy. Anyways I still had the defrosted chicken left to use up last night.
Whilst visiting my family in Germany over the holidays, I bought a new cookbook like I always do. It's full of tasty looking and sounding one pot meals and this is one of the recipes that caught my eye whilst looking through it the other day.
Instead of using the chicken pieces called for in the recipe, I used the fillets and just decreased the cooking time, especially the initial frying time. I also added some garlic (essential in my kitchen) and some extra chili and scaled the recipe (serves 6) down for just the two of us. We both really enjoyed it and thought it was well worth sharing.
One Pot Chicken with Beans (Hühnereintopf)
3 1/2lb bone in chicken pieces with skin
salt
2tbsp paprika
2tbsp olive oil
1tbsp butter
2 medium onions, chopped
2 yellow bell peppers, chopped
1 (400gr) can chopped tomatoes
200ml dry white wine
500ml chicken stock
1tbsp Worcester Sauce
¼ tbsp Tabasco
2 cloves garlic, crushed
1/2 of a chopped red chili, seeds removed
1tbsp freshly chopped parsley (I used basil)
1 (350gr) can sweetcorn
1 (400gr) can butter beans
Season the chicken pieces with salt and the paprika.
In a large, heavy based pan, heat the oil and butter. Fry the chicken pieces over a medium heat until they have turned golden brown. This should take about 10-12 minutes. Remove them from the pan and set aside.
Add the onions and bell peppers to the pan and fry on a low heat for about 5 minutes until the have softened.
Add the tomatoes, wine, stock, Worcester sauce, Tabasco, garlic, chili and parsley (basil). Stir together whilst bringing it to a simmer. Add the chicken back to the pan, cover and allow to simmer for 30 minutes, stirring occasionally.Add the sweetcorn and beans and allow to simmer for a further 30 minutes, keeping the pan only half covered.
You might want to thicken the sauce a little with a cornflower/water paste.
Garnish with some more freshly chopped parsley (basil).
This is great served just as it is with some crusty bread, or you can serve it over rice.
Whilst visiting my family in Germany over the holidays, I bought a new cookbook like I always do. It's full of tasty looking and sounding one pot meals and this is one of the recipes that caught my eye whilst looking through it the other day.
Instead of using the chicken pieces called for in the recipe, I used the fillets and just decreased the cooking time, especially the initial frying time. I also added some garlic (essential in my kitchen) and some extra chili and scaled the recipe (serves 6) down for just the two of us. We both really enjoyed it and thought it was well worth sharing.
One Pot Chicken with Beans (Hühnereintopf)
3 1/2lb bone in chicken pieces with skin
salt
2tbsp paprika
2tbsp olive oil
1tbsp butter
2 medium onions, chopped
2 yellow bell peppers, chopped
1 (400gr) can chopped tomatoes
200ml dry white wine
500ml chicken stock
1tbsp Worcester Sauce
¼ tbsp Tabasco
2 cloves garlic, crushed
1/2 of a chopped red chili, seeds removed
1tbsp freshly chopped parsley (I used basil)
1 (350gr) can sweetcorn
1 (400gr) can butter beans
Season the chicken pieces with salt and the paprika.
In a large, heavy based pan, heat the oil and butter. Fry the chicken pieces over a medium heat until they have turned golden brown. This should take about 10-12 minutes. Remove them from the pan and set aside.
Add the onions and bell peppers to the pan and fry on a low heat for about 5 minutes until the have softened.
Add the tomatoes, wine, stock, Worcester sauce, Tabasco, garlic, chili and parsley (basil). Stir together whilst bringing it to a simmer. Add the chicken back to the pan, cover and allow to simmer for 30 minutes, stirring occasionally.Add the sweetcorn and beans and allow to simmer for a further 30 minutes, keeping the pan only half covered.
You might want to thicken the sauce a little with a cornflower/water paste.
Garnish with some more freshly chopped parsley (basil).
This is great served just as it is with some crusty bread, or you can serve it over rice.
Saturday, 24 November 2007
Roast Chicken
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I have no idea what is going on at the moment. Everything seems so hectic and it doesn't even have anything to do with Christmas yet. I've not been doing much notable cooking over the last few weeks, that's why my posts have been so sporadic. I did buy a chicken to roast last weekend, with the intention to make it on Sunday, but we ended up going out so I made it during the week instead. This recipe is really easy though and doesn't require much effort at all, but still guarantees a well flavoured, moist chicken.
The original recipe calls for lime juice, but it also works well with lemon or orange. This is the perfect recipe for anybody who is roasting a chicken for the first time, but also good enough for company.
Honey & Lime Roast Chicken
1 chicken
1 onion, peeled and quartered
3 garlic cloves, peeled
1 lime, quartered
juice of 1/2 lime
1 tsp paprika
2tbsp honey
1 tbsp olive oil
salt, to taste
pepper, to taste
Preheat your oven to 200°C/400°F/Gas 6.
Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
Rub salt and pepper into the cavity.
Stuff the cavity with the quartered lime, onion and the garlic.
Rub the olive oil all over the chicken and season with salt and pepper.
Place the chicken in a roasting tin and place in the middle of your preheated oven.
The roasting time depends on size of chicken. You need to calculate it as follows: Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
Cover the roasting tin loosely with tin foil. The chicken should already have a lovely golden colour and covering it will stop the honey from burning. Return the chicken to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
The original recipe calls for lime juice, but it also works well with lemon or orange. This is the perfect recipe for anybody who is roasting a chicken for the first time, but also good enough for company.
Honey & Lime Roast Chicken
1 chicken
1 onion, peeled and quartered
3 garlic cloves, peeled
1 lime, quartered
juice of 1/2 lime
1 tsp paprika
2tbsp honey
1 tbsp olive oil
salt, to taste
pepper, to taste
Preheat your oven to 200°C/400°F/Gas 6.
Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
Rub salt and pepper into the cavity.
Stuff the cavity with the quartered lime, onion and the garlic.
Rub the olive oil all over the chicken and season with salt and pepper.
Place the chicken in a roasting tin and place in the middle of your preheated oven.
The roasting time depends on size of chicken. You need to calculate it as follows: Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
Cover the roasting tin loosely with tin foil. The chicken should already have a lovely golden colour and covering it will stop the honey from burning. Return the chicken to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
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