Posts Tagged ‘chicken’

January 31st, 2010

Chicken and sweet leek pie Category: Recipes

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Tonights dinner wasn’t something I’d normally make when trying to eat more healthily, but I am participating in a forum monthly challenge and this months recipe certainly made Anthony smile. In fact, anything with sausages makes Anthony happy. The recipe is taken from Jamie’s Dinners – I halved everything to make dinner for two but even they were extremely generous portions.

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Ingredients

Serves 4

  • Olive Oil
  • 2 knobs butter
  • 4 chicken breasts, cut into chunks (Mr Oliver uses 1kg/2lb 3oz boned and skinned chicken legs, cut into pieces)
  • 2 medium leeks, trimmed, washed and sliced into 1cm pieces
  • 2 carrots peeled and roughly chopped
  • 3 sticks of celery finely sliced
  • A small handful of thyme, leaves picked
  • 2 tablespoons of flour
  • 1 wineglass of white wine
  • ½ pint milk
  • s&p
  • 225g good pork sausages
  • 1 x 500g pack of all butter puff pastry
  • 1 egg

Carry on reading & leave a comment…

October 1st, 2007

Saturday Evening Feast Category: Recipes

As part of the ‘bags weekly challenge I decided to cook scallops this weekend. Now this is something I’ve been wanting to try for ages and ages but Mr C is not a fishy man at all but I persuaded him with a starter sized portion and combining it Nigella style with Chorizo. Very quick & simple – I enjoyed it & would love to try scallops again.

For mains I cooked something that was on my To Do list – Spicy Chicken with Aubergine and Naans:

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tbsp fresh coriander, chopped
  • 1/2 lime, juice only
  • salt and pepper
  • 2 chicken breasts, boned, skinned, halved horizontally and flattened slightly
  • 1 small aubergine, sliced horizontally into eight
  • Natural low fat yoghurt (we used a small pot)
  • 1in piece cucumber, diced
  • 1/2 tsp mint, chopped
  • 4 mini naan breads (or 2 normal sized)
  • fresh coriander
  • lime wedges to garnish

Method

  1. To make the marinade, combine the oil, cumin, ground coriander, ginger, chopped coriander, lime juice, salt and pepper.
  2. Pour the marinade over the chicken and chill for 15 minutes (though I left for about an hour)
  3. Brush the aubergine with oil, season and grill on both sides until golden.
  4. Grill the chicken for about 12 minutes until golden. Slice into pieces.
  5. Make the dressing by mixing the yoghurt, cucumber, mint and seasoning.
  6. Warm the naan and layer the aubergine, chicken pieces and yoghurt dressing on top.
  7. Garnish with coriander and lime wedges (if you remember before you eat!!)

It really was very tasty and something we’ll have again.

May 31st, 2007

Puy Lentil and Roast Tomato Salad with Chicken Category: Recipes

Tonight we had a quick tea of chicken with some very easy puy lentils and roast tomato salad.

Puy Lentil Salad

  • 4/6 tomatoes halved (drizzle with oil)
  • 100g puy lentils
  • 1/2 lemon juice
  • 1/2 garlic clove
  • 1/2 small red onion, sliced
  • handful of coriander
  1. Heat oven to 180°c & roast tomatoes (I put the chicken in for 15 mins first, then added the tomatoes for another 15/20 mins)
  2. Cook puy lentils in a pan of cold water for 20 minutes
  3. Mix lentils with lemon juice, garlic, onion & 2 tablespoons of olive oil (*).

Serve & eat.

(*) not necessarily required as I forgot this!

May 27th, 2007

Green Thai Curry with Greens Category: Recipes

A Simon Rimmer recipe from Delicious magazine (June 07) – for 4 people

The paste (though it needed more chillies)

  • 1 tsp each cumin & coriander seeds
  • 5 Thai chillies (I used normal green ones, but only 2 – next time use 5!)
  • 2 shallots (roughly chopped)
  • 2 garlic cloves (roughly chopped)
  • 4cm ginger, grated
  • 2 lemongrass stalks, chopped
  • Finely grated zest 1 lime
  • 1/4 tsp turmeric
  • 1/2 tsp palm sugar (I used golden brown normal sugar as we couldn’t find any)
  • splash vegetable oil

Dry fry the spices & then grind with pestle and mortar. Put in blender & add the other ingredients.

And the veg

  • 400ml can coconut milk
  • 3 courgettes, thickly slicedd
  • 250g shelled broad beans
  • 250g asparagus
  • 10 fresh basil leaves
  1. Warm some oil in a pan & add 40g paste and cook for 2 minutes.
  2. Add coconut milk & simmer for 5 minutes
  3. Toss courgette in oil & griddle for 2 minutes each side
  4. Add courgette to the curry & simmer for 6 minutes
  5. Add the asparagus & broad beans and cook for 3-4 minutes
  6. Stir in the basil

Our dinner…