Chicken & Kale Lasagne

Image Leave a comment
Chicken & Kale Lasagne

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

  1. Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
  2. Pre-heat your oven to 180 deg.
  3. Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
  4. Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
  5. Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
  6. In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
  7. Serve & Enjoy.

Creamy Italian Chicken Pasta

Image Leave a comment
Italian Creamy Chicken

I’m feeling all Italian this week….lol! Do you ever get days or weeks where you just have certain cravings? This week it was Italian for me, with Bruschetta at the start of the week (check my classic recipe here https://cookingwithluce.wordpress.com/2021/11/08/classic-bruschetta/ ), and now this fab little pasta dish, I am feeling all Italian Inspired. I even made a cheeky Limoncello Cocktail to finish off (you can view my recipe here..https://cookingwithluce.wordpress.com/2021/07/31/limoncello-spritz-cocktail/ )

This recipe is so easy to make and is packed full of flavour, great one for the whole family, especially as you can adjust your own Chilli portions. I made it a lighter option too with the lower fat Philadelphia and it tasted delicious, you would never know it wasn’t full fat.

Serves 2

2 Chicken Breasts, diced into bite size pieces

100g Wholegrain Pasta

1 White onion, diced finely

1 400g Tin Tomatoes

1 Red pepper, diced

150g Philadelphia Cream Cheese

1 Tsp crushed red chilli flakes

1 Tsp of Italian Seasoning

Handful fresh Basil to serve.

  1. Bring a pan of water to the boil and cook your pasta until soft (about 8-10 minutes)
  2. Meanwhile, in a fry pan on medium heat, season with salt & pepper the chicken and brown, add in the onions and peppers & cook until softened (few minutes). Next add in the chilli and mix.
  3. Pour in the tin tomatoes and Italian seasoning and mix though, reduce to a simmer and cook for about 5 minutes.
  4. Next add in the cream cheese and mix through until melted, then when pasta is ready, drain and add to the pan, mix through until coated and simmer for a few minutes.
  5. Serve with some fresh basil. Enjoy!
Creamy Italian Chicken Pasta

Chicken & Bean Bagel Nachos

Image Leave a comment
Chicken & Bean Bagel Nachos

A Healthier Twist to your normal Nacho dish. I had some Bagels left and decided to give this a shot, it worked perfectly adding that little bit of crunch to the bake. Easy to make to & just 30 minutes to bake in total which makes this dish a great quick family meal. I served it with a refreshing homemade spicy salsa which was a great accompaniment.

Serves 4

2 Large Chicken Breasts, cut into bite size pieces

2 Bagels, cut into bite sized pieces

Small head of Broccoli, cut into small pieces

400g Tin of mixed beans (or baked beans)

200g Tin of tinned tomatoes

2 Tsp Smoked Paprika

2 Fresh Tomatoes, diced

1/2 Red Onion, diced

Small handful or chopped coriander

1 Chilli, diced

1 Tbsp balsamic vinegar

1 Lime

1 Avocado, diced

100g Mature Cheddar (lighter option to make it healthier)

2 Tbsp Oil or spray oil

  1. Preheat your oven to 190 deg. Drizzle the bagel pieces with 1 tbsp oil and place on a baking tray lined with baking paper and bake for 15 minutes tossing halfway to brown. Remove from oven.
  2. Meanwhile, spray a fry pan with oil and heat to a medium heat, season the chicken and coat in the paprika then add to warm pan to brown, 10 minutes. Add in the broccoli and mix through for a few minutes. Next add in the beans and tin tomatoes, stir through. Transfer to a baking dish.
  3. Top the chicken mixture with the baked bagels then top with the grated cheese. Place into the oven and bake for about 10 minutes until cheese is melted.
  4. Meanwhile to make the salsa, put the diced tomatoes, chilli, onion, avocado, coriander into a bowl and mix, pour 1 tbsp balsamic vinegar along with half juice of lime and mix through.
  5. Once ready serve with salsa and enjoy.
Chicken & Bean Bagel Nachos

Irn-Bru Chicken Pakora

Image 1 Comment
Irn-Bru Chicken Pakora

I first saw this on Tik-Tok by Myles Omar, https://www.tiktok.com/@mylesomar?lang=en. You can watch the video here https://www.dailyrecord.co.uk/scotland-now/tiktok-scots-irn-bru-chicken-23680157

I just had to try this, I love pakora, I love chicken & I love pakora so it was a must. Simple to make and very tasty. I didn’t quite have all the ingredients so here is my version. We enjoyed these pakora bites with sweet chilli dip rather than pakora sauce and was delicious. You have to give these a go.

Makes enough for 4 portions or 2 very large portions

2-3 Chicken Breasts – cut into strips

1 Tbsp Garlic & Ginger Paste

Juice of 1/2 a Lemon

Salt & Pepper to taste

1 Tbsp Fenugreek Powder

1 Tsp Paprika Powder

200g Rice Flour (or gram flour)

1/2 Tsp Biacarbonate of Soda

1 Tsp Chilli Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tbsp Rapeseed Oil (or vegetable oil)

200ml Irn-Bru

100ml Water

  1. First heat up your oil in a pan or fryer if you have one. (I use Rapeseed oil and heat to about 180-200 deg)
  2. Place the Chicken strips in a bowl, add in the garlic & ginger paste, along with paprika, lemon juice, salt & pepper, mix together and allow to sit and marinade for a few minutes.
  3. Add in the cumin, coriander, garam masala, fenugreek powder, biacarbonate soda, rice flour, oil, water and Irn-Bru, give it a good mix together.
  4. Drop the chicken strips into your hot fryer and cook until browned and crispy (about 8-10 minutes), remove with a slotted spoon or tongs and place onto some kitchen paper to drain the oil.
  5. Serve. Yum….Yum!
Irn-Bru Pakora

Italian Chicken Bake

Image Leave a comment
Italian Chicken Bake

A great way to use up left over chicken after your Sunday Roast. This dish is very easy to bake and healthy too.

This simple and tasty bake will keep you full as it has protein (chicken), fiber (veggies), and fat (cheese). The chicken is smothered with cherry tomatoes, onion and peppers keeping the chicken moist. I used Italian herbs and chilli spice for a wee kick. Delicious!

Prep time is only 10 minutes and 40 minutes in total to cook, so a quick meal to bake. Gluten free too.

Serves 3-4

2 Large Chicken Breasts, cooked & shredded

1 Onion, chopped

1 Red Pepper, chopped

1 Garlic Clove, chopped

Spray Oil

2 Tsp Italian Herb Mix

1 x 400g Tin Chopped Tomatoes

10-12 Cherry Tomatoes, halved

1 Tbsp Sugar

1 Tbsp Balsamic Vinegar

1 Tsp Dried Chilli Flakes

125g Mozzarella, grated or sliced

Small handful basil leaves to serve

Salt & Pepper to taste

  1. Preheat oven to 200 deg fan.
  2. In a pan heat the spray oil and fry the onions, pepper and garlic for a few minutes to soften.
  3. Add in the Italian herbs, chilli, tin tomatoes, cherry tomatoes, balsamic vinegar, sugar and season, then simmer for about 20 minutes until sauce has thickened slightly. Stir in the cooked chicken then transfer to a baking dish.
  4. Tear or grate over the mozzarella evenly and bake in the oven for 20 minutes or until the topping is golden and bubbling. Serve with some chopped basil leaves. Plate up with a side of cooked rice, pasta or potatoes.

Italian Chicken Bake with Mozzarella

Chinese Chicken Fried Rice

Image Leave a comment
Chinese Chicken Fried Rice

This was wonderfully flavourful and so easy to make. I do love it when last minute decisions go well. I was planning a completely different dish for my dinner at the weekend and realised I forgot some of the ingredients, so as you do, you make the most of what you have in your cupboards. This was simple to make and using mostly store cupboard ingredients too it was super tasty.

I mean who doesn’t like Fried Rice? At the moment as our favourite restaurant’s are not open due to the pandemic, this is great dish to create your own Chinese takeout food at home. A great dish on its own or as a side dish.

Serves 4

3 Chicken Breasts (skinless)

120ml Teriyaki Sauce

1 Onion, diced

2 Tsp Diced Garlic

3 Tbsp Toasted Sesame Oil

150-200g Rice (I used wholegrain but you can use long grain white or Jasmine which works well)

200g Frozen Peas and Diced Carrots

2 Large Eggs

4 Tbsp Soy Sauce

Salt & Pepper to taste

4-6 Spring Onions for topping, chopped

  1. Heat the sesame oil in a deep pot/pan on medium to high heat and season & brown the chicken breasts.
  2. Add to the pot the garlic & onions and cook for a couple of minutes until softened.
  3. Pour in Teriyaki Sauce, put lid on pan and cook on a very low heat for about 3 hours.
  4. While the chicken is cooking, cook the rice as per instructions and put to the side and allow to cool. TIP: The rice is much better when cooked, cooled and left for a couple of hours.
  5. After 3 hours, slice chicken into smaller pieces (it should flake apart nicely). Add to the pot, the rice, peas, carrots and soy sauce. Stir through and place lid back on pot.
  6. In a fry pan, add a little oil and scramble the eggs, add to the pan when ready, mix & serve with a sprinkle of spring onions on top. Yummy!

Chinese Chicken Fried Rice

Slow Cook Iron Bru Chicken

Image Leave a comment
Slow Cook Iron Bru Chicken

This was absolutely yummy! Thank you to Scott Baptie @ Food for Fitness for this recipe. https://www.foodforfitness.co.uk/welcome/

I had seen this ages ago but never got round to trying it, this weekend was that time. After all it is Scotland’s favourite fizzy drink! Iron Bru is quite a sweet flavour which is hard to describe & I wasn’t sure just how sweet this dish would turn out but I was pleasantly surprised, it was really delicious and definitely would make again. I used the Iron Bru Extra which has 0g sugars so helped make this dish not overly sweet.

Irn Bru
Iron Bru

Iron Bru was launched in Scotland in 1901 and is still a closely guarded family secret recipe with 32 flavours.

It was back in 1901 in Glasgow that steel workers who were working on rebuilding Central Station in Glasgow were drinking too much beer! Yes too much beer! This is when local soft drinks experts AG Barr introduced them to the caffeinated drink to help get them through the night, and ‘Iron Bru’ was born! One of the most memorable adverts on TV ran for over 20 years with the slogan ‘Made in Scotland – from girders’ & the slogan stuck!

Go on, you know you want to….give it a try, trust me, you’ll love it!

Serves 2

2 Chicken Breasts, chopped into bite size pieces

1 Onion, finely chopped

1 Garlic Clove, finely chopped

15ml Worcester Sauce

1 Tbsp Tomato Puree

1 Tsp Smoked Paprika

300ml Iron Bru

1 Tbsp olive oil

Salt & Pepper to taste

1 Tbsp Corn Flour (to thicken sauce after)

100-125g Cooked Rice to serve.

  1. Heat the oil in a pan on medium to high heat and season chicken and add to the pan to brown for a few minutes. Remove, add the onion & garlic to the pan and saute for a few minutes until softened.
  2. Add the chicken back to the pan along with paprika, tomato puree, worcester sauce & Iron Bru, bring to a low simmer, cover with lid and cook on low heat for 4 hours.
  3. Remove chicken from pan to a plate, if sauce is too thin, add the cornflour mixed with a little water and stir through to thicken up the sauce, pour over chicken and serve with some cooked rice of your choice.

Delicious!

Iron Bru Chicken

Moroccan Chicken & Lentil Bake

Image Leave a comment
Moroccan Chicken & Lentil Bake

Inspired by North Africa, this quick and easy one pan meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the peppery flavour of the lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. To make this dish vegetarian, just omit the chicken and replace with you favourite vegetables.

Another great one pot meal that is not only quick but simple to make too. Very nutritious and filling.

Serves 2

2 Chicken Breasts, cut into large pieces (or you can use thighs)

4 Rashers of Smoked Bacon, chopped small

1 Onion, diced

2 Stalks of Celery, diced

100g Green Lentils (or Red if you prefer)

1 Garlic Clove, diced

1 Tbsp Cumin

1 Tbsp Smoked Paprika

8-10 Whole Cherry Tomatoes

300ml Chicken Stock

1 Tsp Chilli Flakes

Salt & Pepper to taste

1 Tbsp Olive Oil

Small Handful of Chopped Fresh Parsley to serve.

  1. Pre heat your oven to 200 deg Fan.
  2. Add the oil to a fry pan on medium to high heat. Dry the chicken pieces with a piece of kitchen paper and season. Add to the pan and brown all over to seal. Remove with a slotted spoon.
  3. If needed add a little more oil to the pan. Cook the bacon, onions, celery, garlic, cumin & paprika for 3 minutes. Add back the chicken, add the lentils and sprinkle the chill flakes, mix through.
  4. Decant into an oven proof dish, add in the stock and tomatoes, bake in the oven for 25 minutes.
  5. Turn on your grill at the end of cooking for a few minutes to brown the tomatoes.
  6. Remove from oven, sprinkle with parsley and Serve. Yum!
Moroccan Chicken & Lentils
Moroccan Chicken & Lentil Bake

Chicken & Broccoli Bake

Image Leave a comment
Chicken & Broccoli Bake

This is a great mid week dinner when you are short for time, easy to prepare and quick to bake. You can also make ahead and pop in fridge until ready or if you have a delay timer on your oven, pop it in the oven in morning and time for when you are due home. One of my favourite features on my oven is the 24hr programmable timer, I use it all time, I organise myself in the morning then I don’t have to worry about remembering to switch oven on later.

Oven Timer

This dish is healthy and packed with protein and vitamins, it also provides a richness with the Gruyere cheese, what’s not to like?

Serves 3-4

300-400g Broccoli Florets (you can use frozen or fresh)

40g Butter

1 Large White Onion, sliced

350-400g Chicken Breasts, cut into bite sized pieces

100g Creme Fraiche (use light for a healthier option)

200ml Chicken Stock

30g Breadcrumbs (about 2-3 slices)

50g Gruyere Cheese, grated

1 Tsp Dried Chilli Flakes

1 Tsp Dried Mixed Herbs (or any herb of your choice)

Salt & Pepper to taste

  1. Preheat oven to 200deg. Bring a Saucepan of water to the boil and cook the broccoli for 5 minutes, Drain.
  2. Melt the butter in a fry pan on medium to high heat and cook the onions until soft, remove with a slotted spoon.
  3. Season the chicken and add to the pan and brown all over, about 3-5 minutes, set aside.
  4. Add some butter to the fry pan and cook the breadcrumbs until slightly browned. Remove.
  5. Layer up the chicken, broccoli and onions in an oven proof dish, season well. Pour over the chicken stock and creme fraiche, sprinkle the chilli flakes and herbs.
  6. Sprinkle on top the breadcrumbs and finish with the grated cheese.
  7. Bake in the oven for about 35 minutes until golden brown on top. Serve.
Chicken & Broccoli Bake

Quick Teriyaki Chicken

Image Leave a comment
Teriyaki Chicken

Although I maybe working from home during this pandemic, somehow I still don’t find the time to be preparing and making mid week dinners, so this recipe is a great quick throw together meal that is massively flavorful and satisfying. Only takes 20 minutes. I served it with some Egg Fried Rice. I do have a confession to make, it was microwaveable Egg Fried Rice, after all it only takes 2 minutes and to be honest is a great alternative when you don’t have time to make the real thing. Most brands now offer these ready packets such as Uncle Bens, Tilda, Blue Dragon and even supermarket own brands, they are are a great store cupboard essential or at least they have been during this pandemic lockdown period. Well, we all like to cheat sometimes, don’t we?

If you like it a little sweeter, you can add 1 tbsp of honey to the recipe. I use Heather honey which is a darker semi-sweet honey and delicious, it is made with the nectar collected from the tiny purple bell-shaped flower of the common Scottish Heather plant.

Serves 2

1 Packet 250g Microwave Egg Fried Rice

2 Chicken Breasts, diced into bite sized pieces

1 Tsp Minced Garlic

1 Tsp Oil

1 White Onion, diced

1 Tbsp Cornflour

150ml Good Quality Teriyaki Sauce

2 Tsp Sesame Seeds

1 Handful Garden Peas (I used frozen)

1 Tbsp Honey (Optional)

Salt & Pepper to taste

  1. Heat the oil in a pan on medium to high heat and fry the garlic & onions until softened.
  2. Season the chicken, add to the pan and cook until slightly brown all over.
  3. Add in the garden peas along with 150ml of teriyaki sauce & honey (if using) and about 100ml water, place lid on pan and reduce to a simmer for about 15-20 minutes until chicken is cooked through. If the sauce is too thin, mix the cornflour with a tbsp of water and add to pan stir through to thicken the sauce.
  4. Serve with some cooked rice (of your choice) and sprinkle over some sesame seeds for that extra crunch and nutrition. Yum! Enjoy!
Teriyaki Chicken Dish with Rice

Scottish Heather Honey Chicken

Image Leave a comment
Scottish Heather Honey Chicken

Hello and Happy Wednesday!

Yes, I know what you are thinking, this isn’t chicken? It looks like Beef? That’s because of the soy Sauce and dark honey in the recipe marinating into the chicken.

One pot meals are always my go to when I am working, simply because they are easy and less washing up to do. I used some Scottish Heather Honey for this recipe and oh my……..this was a super tasty meal that I am so proud of. I had 2 recipes in mind to cook tonight, 1 was Honey and Garlic roasted Chicken and the other was a Soy Glazed Chicken, yes, you guessed it, I went for it and mixed it all up. I do love it when you change your mind last minute and get a successful NEW recipe!

Known as the ‘Champagne’ of all honeys, expertly gathered by bees that visit the legendary flower of Scotland, Heather. Scottish Heather Honey is dark and semi-set.  A highly intense, distinctive, warm, woody and floral aroma reminiscent of the Scottish Highlands. I use honey from Heather Hills Farm, they are a family run business based in Blairgowrie, Perthshire since 1945. Click to their website for more details :- http://www.heatherhills.co.uk/.

Pure honey is full of natural antibacterial and antimicrobial goodness. As well as the high antioxidant qualities, manganese plays a role in helping to make and activate enzymes in the body involved in protecting tissues from damage and in the metabolism of nutrients. It also helps maintain healthy bones.

Serves 4

3-4 Large Chicken Breasts, cut into large chunks

1 Red Pepper, diced

1 Yellow Pepper, diced

2 White Onions, cut into wedges

4 Tbsps of Heather Honey (you can use clear honey if you can’t get this)

3 Tbsps of Dark Soy Sauce

2 Tsps Dried Garlic Granules

1 Tbsp Olive Oil

3 Tsps French Mustard

1 Tsp Curry Powder

Salt & Ground Black Pepper

  1. Heat the oil in a pan, season the chicken, add to pan and brown.
  2. Add in the garlic, peppers and onion and cook for a few minutes.
  3. Mix in a jug or bowl the soy sauce, honey, curry powder and mustard. Season.
  4. Pour the sauce mixture over the chicken and vegetables, add 100ml water and stir to combine.
  5. Cover and cook on a low heat for about 2 hours.
  6. Remove lid season if need and cook for a further 20 minutes.
  7. Serve with some boiled potatoes or mash or anything you like. Enjoy!
Heather Honey Chicken

Quick Chinese Chicken Curry Takeout-style

Image Leave a comment
Chinese Chicken Curry

Due to the Covid 19 Restrictions most of us aren’t able to go visit our favourite restaurants to enjoy our best bites to eat or even get takeaways, so if you fancy a wee curry then this is for you. This 15 minute dish is quick and easy to make, and using staple ingredients that most of us have in our kitchen cupboards, its quicker than phoning a takeaway and can be made more healthier too by adding in your favourite vegetables.

This was a full flavour curry with loads of sauce, great for scooping up the rice. The flavours were so good that my other half said I needed to make this sauce again for his chips….lol! Yes, curry chips is his thing! If you make, let me know what you think.

Serves 4

2 Large Chicken Breasts, cut into bite size pieces

2 White Onions, cut into wedges

Handful of Frozen Garden Peas (optional)

2 Tbsp oil

1 Tsp Soy Sauce

2 Tsp Cornflour

350ml Chicken Stock

4 Tsps Curry Powder

1 Tsp Turmeric

1/2 Tsp Ground Ginger

1/2 Tsp Brown Sugar

Salt & Pepper to taste

50g per person of Cooked Rice (of your choosing) to serve.

  1. Heat 1Tbsp oil in a pan or wok on high heat. Mix together the soy sauce and 1Tbsp oil in a bowl add in the chicken pieces and coat, sprinkle 1 Tsp of cornflour over to coat, season, then add to the hot pan and brown all over, remove with a slotted spoon.
  2. Add the onions to the hot pan and stir fry until softened and slightly brown, about 3-4 minutes.
  3. Add to the pan the Frozen Peas, Curry Powder, Turmeric, Ginger & Sugar, mix through for about 1 minute to release flavours.
  4. Pour in the stock and bring to the boil, mix 1 Tsp cornflour with a little water and slowly pour little at a time into the sauce mix until it starts to thicken slightly. Add back to the pan the cooked chicken and mix through and simmer gently for about 5 minutes.
  5. Serve with cooked rice. Enjoy!
Chinese Chicken Curry

Jamaican Chicken & Rice

Image Leave a comment
Jamaican Chicken & Rice

With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.

Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.

Serves 4

2 Chicken Breasts – cut into bite size pieces

1 Red Pepper, diced

1 White Onion, diced

4-6 Spring Onions, diced (for serving)

1 Tbsp Oil for cooking

1 Tbsp Curry Powder

1 Tbsp Smoked Sweet Paprika

1/2 Tsp of AllSpice

1/2 Tsp of Ginger

200g Cooked Wholemeal Rice (about 50g per person)

Juice of 1 Lime

1 Tbsp Brown Sugar

1 Tsp Dried Chilli Flakes

1 Tin Pineapple Chunks

1 400g can of Black Beans, drained

Handful of Garden Peas

20-30g Cashews, chopped (for serving)

Salt & Pepper to taste

  1. Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
  2. Add the peppers and onion to the pan and cook for about 3 minutes until softened.
  3. Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
  4. If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!
Pan of Jamaican Chicken & Rice
Jamaican Dish, Chicken & Rice

MEDICINAL GREEN CURRY

Image Leave a comment
Green Curry with Rice

This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.

This recipe contains the following, so it is the ultimate winter fighter food.

Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.

This is also a great dish for batch cooking. It really is a win win all round.

Serves 4

2 Large Chicken Breasts – cut into chunks

2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)

1 Tbsp Coconut Oil or Olive Oil for cooking

1 400g Tin Coconut Milk

1 Vegetable Stock Cube

1 Tsp Turmeric

300g Butternut Squash, cut into chunks

200g Cauliflower, cut into small pieces

150g Baby Spinach

1 Tbsp Soy Sauce

Salt & Pepper

Juice of 1 Lime

30g Chopped Cashews (to garnish)

Handful chopped Spring Onion (to garnish)

50g Wholemeal Rice per person, cooked as per pack instructions.

  1. Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
  2. If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
  3. Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
  4. Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
  5. 5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
  6. Serve with some wholemeal rice, spring onion and cashew nuts.
Thai Green Curry & Wholemeal Rice

Chicken & Bean Tagine

Image Leave a comment
Chicken Tagine

This North African dish is named after the earthenware pot it is traditionally cooked in. I have used Chicken which is simmered with the traditional flavours of sweet spices and vegetables. A Typical Moroccan style dish would use beef which has always been their staple diet with sweet spices & dried fruit. I used my heavy Cast Iron Pot for this, which is great for slow cooking and low temperatures.

If you have read through some of my other recipes, you’ll see that I love One Pot Cooking, it is simple and good for batch cooking if you prepare meals ahead of the week. It also means less dishes to wash…lol!

Serves 2

2 Chicken Breasts – but into big chunks

6 Shallots

2 Carrots – chopped

30g Butter

1 Tsp Saffron

1/2 Tsp Ground Ginger

1 Tbsp Smoked Paprika

1/4 Tsp Ground Cinnamon

200g Tin Broad Beans or Butter Beans (you can even use Chickpeas)

50g Dates (Optional)

Salt & Pepper to taste

Fresh Coriander – Chopped

Fresh Parsley – Chopped

  1. Preheat a little oil in the pot on medium to high heat and brown the chicken.
  2. Peel and chop 3 shallots into rings and 3 into quarters. Add into the pan with the carrots, butter and brown gently.
  3. Pour in 400ml of cold water, just enough to cover the chicken, bring to the boil slowly and reduce to a gentle simmer for about 30 minutes.
  4. Add in the saffron, ginger, paprika, dates(if using) and beans to the chicken pot, stir and put the lid back on, continue to simmer for a further 30 minutes. Season with Salt & Pepper.
  5. Serve and garnish with some chopped coriander and parsley. For a more filling dish you can also serve with some couscous.

Chipotle Chicken & Smoky Salsa

Image Leave a comment
Chipotle Chicken on Toasted Sourdough Bread

Oh yum, this was delicious, chipotle is a smoky & spicy flavour from Mexico. A chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. However, you can also use ripe green jalapenos as well. Chipotle peppers are added to any dish that could use a smoky flavor with a little heat. For this recipe I used a Chipotle paste. A quick and easy full of flavour dinner.

Serves 2

2 Chicken Breasts

1 tbsp oil

1 Medium White Onion, diced

1 tsp Smoked Paprika

1 tsp Cumin

1 tbsp of Chipotle Paste

1 tbsp Balsamic Vinegar

100ml Passata

1 tbsp Brown Sugar

4 slices of Sourdough Bread or you can serve with Tortilla’s

For the Salsa:-

8-10 Cherry tomatoes – quartered

1 tbsp balsamic vinegar

1 tsp chipotle paste

1/2 red onion – finely diced

chopped coriander

Freshly squeezed Lime & Lemon Juice

Seasoning to taste.

  1. Using a Blender/Food processor, whiz up the chicken breast into a mince like consistancey
  2. Heat the oil in a fry pan and brown the onion and minced chicken, breaking up the chicken as you cook
  3. Add in the cumin, paprika, chipotle paste, vinegar, passata and sugar and mix through until chicken is coated.
  4. Cook for about 10-15 minutes
  5. To make the salsa, place everything in a bowl and mix together, set aside.
  6. Toast your Sourdough bread, remove chicken from heat and serve on top of bread. Serve with Salsa.
chipotle chicken on sourdough bread

Chicken & Bacon Hotpot

Image Leave a comment
Chicken & Bacon Hotpot

It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.

The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.

Some of my winter harvest this morning. Parsnips, Carrots & Potatoes

Makes enough for 2 large portions

4 Large Potatoes, cut into bite size pieces

2 Large carrots, cut into bite size pieces

2 Parsnips, peeled and cut into bite size pieces

1 Onion, sliced into wedges

6-8 Rashers of Smoked Bacon, sliced

2 Chicken Breasts, cut into chunks

500ml Chicken Stock

1 tsp oil

1 tsp Nutmeg

1 garlic clove, crushed

Salt & Pepper to taste

Cornflour to thicken sauce if needed.

1 tbsp flour

  1. First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
  2. Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
  3. Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
  4. Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
  5. Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
  6. Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!
Chicken & Bacon Hotpot

Chicken & Chorizo Pasta Bake

Image 1 Comment
Chicken & Chorizo Pasta Bake

Oh yum! Today was absolutely stoating it down (heavy rain) and very Dreich (dull, moody) weather, so it was a warming pasta bake for dinner. Not only is pasta filling but this dish is simple and easy to make, great for a family meal or just when you are looking for something comforting to warm you up. The recipe uses a lot of store cupboard essentials so easy to put together.

Dish of Chicken & Chorizo Pasta Bake

Serves 2 large portions (or 4 small)

100g Wholewheat Pasta (again your choice, I used Fusilli)

2 Chicken Breasts

1 onion – chopped

1 red pepper – chopped

Olive oil

1 Garlic clove – crushed or 1 tsp ground granules

1 tsp dried Italian herbs or Oregano

200g Chopped tomatoes

200ml Chicken Stock

100ml Milk (or cream)

Handful of Spinach leaves, chopped

Handful of frozen peas

100g Grated Cheese (I used cheddar)

1 tsp Chilli flakes (optional, if you like it spicy)

1 tsp Paprika (for sprinkling on top)

80g Chopped Chorizo

Salt & Pepper

  1. Heat a little oil in a fry pan and preheat your oven to 190 deg fan.
  2. Brown the onions & red pepper with the garlic in the fry pan until softened, add in the chorizo and cook for a few minutes then add the chicken, season & brown chicken on all sides for a few minutes.
  3. Once browned, add in the chopped tomatoes, chicken stock, milk, herbs and chilli (if using) to the pan and mix through, bring to the boil and reduce to a low simmer, cover and cook for at least an 1 hr.
  4. Meanwhile cook your pasta as per packet instructions.
  5. Using 2 forks, remove the lid from the pan and shred your chicken breasts (if you prefer chunks, that’s fine but I like it shredded)
  6. Add in the frozen peas and Spinach and cook for a further few minutes.
  7. Drain your pasta and add to the pan and mix through.
  8. Now decant the pasta chicken into an ovenproof dish and grate the cheese on top with a sprinkle of paprika and salt & pepper to season.
  9. Bake on middle shelf for about 25 minutes. Serve. Yum!

Chicken & Chorizo Pasta Bake

Chicken Curry with Almond Milk

Image Leave a comment
Chicken Curry Pot

Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze)  is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.

This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.

Chicken Curry with Almond Milk

Serves 2

2 Chicken Breasts – cut into chunks

1 tbsp olive oil

Salt & Pepper

1 tbsp Tomato Paste

300ml Almond Milk

1/2 tsp ground cinnamon

1 tsp Chilli powder

Handful of Cauliflower Florets (I used frozen)

Handful of Peas (I used frozen)

Curry Paste (see below)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

  1. Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
  2. Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
  3. Add the Curry paste to the pan and heat through for about 2 minutes.
  4. Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
  5. Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
  6. I served with some of my Chickpea Chaptai’s. https://cookingwithluce.wordpress.com/2020/08/29/chickpea-chapati/
  • Curry Paste
  • Chicken Curry & Chickpea Chapati
Chickpea Chapati

Chicken & Chickpea Thai Cakes

Image Leave a comment
Chicken & Chickpea Thai Cakes

These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.

Makes 8

2 Chicken Breasts

4 Spring Onions – chopped finely

1 tsp garlic granules or 2 garlic cloves, crushed

1/2 tsp ginger or 1″ fresh ginger chopped finely

1 tbsp dried coriander

2 tsps Soy Sauce

Zest & Juice of 1 lime

Salt & Pepper

1 tin of Chickpeas drained (400g)

1 tsp dried chilli flakes

Sweet Chilli Sauce to serve.

  1. Preheat oven to 180 deg and line a baking tray with greaseproof paper.
  2. Using of food processor blitz the chickpeas and chicken until minced.
  3. In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
  4. Serve with some Sweet Chilli Sauce. Yum!
Making Chicken & Chickpea Thai Cakes
Chicken & Chickpea Thai Cakes

Highland Hotpot

Image Leave a comment
Chicken Hotpot

I am craving home cooked comfort foods these days, maybe it’s because we are all out of routine in life at the moment.

A traditional Highland Hotpot is normally made out of a Brace of Grouse (a brace is one male & one female grouse) and rabbit, however, my partner is not a big fan of these meats so I decided to make my version with free range chicken. This is a great slow cook one pot meal. Easy to make and delicious.

Hot pot meal

Makes enough for 2

2 chicken breasts – cut into cubes

1 tbsp flour

Salt & black pepper seasoning

1 white onion – cut into wedges

2 sticks celery – sliced

Cabbage – shredded

4-6 rashers of smoked bacon – chopped

spray oil

1 tsp white pepper

1 tsp All Spice (cinnamon, nutmeg & cloves)

1 pint of vegetable stock

2 medium potatoes – cubed

  1. Preheat your oven to 160 deg on fan.
  2. In an oven proof dish with lid, heat spray oil on hob at medium to high heat. Coat the chicken with seasoning and flour then brown in the pan, remove with a slotted spoon.
  3. In the same pan fry the onion and brown the bacon rashers for a few minutes.
  4. Add the potatoes & celery & mix through for a few minutes.
  5. Add back to the pan the chicken and add all spice & white pepper along with the stock, mix & bring to the boil. Then add the shredded cabbage mix, put lid on pot and transfer to the oven and cook for about 2 1/2 hours.
  6. The stock should have absorbed into the meat & veg. Serve. Yummy!
Step by step pot meal
Highland Chicken Hotpot

Roasted Red Pepper Chicken Curry

Image Leave a comment
Roasted Red Pepper Chicken Curry

This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!

Beer & Curry

Serves 2

2 small or 1.5 large chicken breasts – chopped into bitesize pieces

1 jar roasted red peppers

1 can coconut milk (full fat for more flavour)

1 tbsp harissa paste

Spray oil

1 red onion chopped

1 tsp curry powder

100g Spinach – I chopped finely

Seasoning (salt & pepper)

  1. Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.
Sauce blend in KitchenAid processor

2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.

3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.

4. Add in the chopped spinach and mix through cooking for about 2 minutes.

5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.

6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.

This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.

Plate of Curry & Beer

Chicken, Leek & Potato Gratin

Image Leave a comment

20200412_180431

Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.

 

Makes 2 servings

1 1/2 chicken breast (large)

1 Green Pepper

1 Large Leek

3 large Potatoes

250ml chicken stock

50ml Cream or milk

1 tsp nutmeg

1 tsp dried garlic granules

Salt & pepper to taste

Grated cheese (I used cheddar but Gruyere is nice if you have it)

Paprika to taste

 

  1. Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
  2. Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
  3. Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
  4. Add the peppers are cook until slightly softened and browned. Remove.                20200412_164220
  5. Peel and slice thinly the potatoes.
  6. Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
  7. Bake for about 50-60 minutes.
  8. Serve…Yummy!

 

20200412_181226

 

20200412_17560620200412_165326

Jambalaya

Image Leave a comment

20200202_153404

This was a little dish I tried from Pinch of Nom’s Latest Cookbook. It was super tasty and low in Kcal’s too at just 398 per portion.

 

Serves 4

Low cal cooking spray

300g diced chicken

2 red peppers, diced

1 onion, diced

2 celery sticks, diced

2 garlic cloves, minced

2 tbsp cajun seasoning (1 tsp onion powder, 1 tsp salt, 2 tsps garlic powder, 2 tsps paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp oregano dried, 1 tsp thyme, 1/2 tsp red pepper flakes)

1 tsp smoked paprika

1 tsp dried oregano

1 x 400g tin tomatoes

200g long grain rice

400ml chicken stock

1 tbsp worcestershire sauce

3 low fat sausages (I sliced them after they were cooked)

 

  1. Spray a large dish with oil, add the chicken and cook over medium heat to brown.
  2. Then add in the onion, peppers and celery, cook for a few minutes
  3. Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
  4. Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
  5. Serve, Yum!

This is a great dish that you can batch cook with and freeze.

Chicken Dopiaza (lower calorie option)

Image Leave a comment

20200118_173003

I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.

 

Makes 2 Servings

2 Chicken Breasts – cut into small chunks

1 red onion – diced

1 garlic clove – grated

1 cm piece of ginger – grated

1 tsp chilli flakes or 1 red chilli- diced

1 tsp curry powder**

1 tsp mixed spice**

**(I used this as an alternative to gram masala as I didn’t have any)

1 tsp cumin

1 tsp ground coriander

1 x 400g tin tomatoes

100ml chicken stock – 1 stock cube

1 red pepper – diced

1 tbsp chopped fresh coriander to serve.

 

  1. Heat a little low fat spray oil in a fry pan on medium heat
  2. Brown the onion, garlic, chilli and ginger together for a few minutes
  3. Add the chicken and brown all over.
  4. Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
  5. Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
  6. Serve a sprinkle with some fresh coriander…..YUM!

Filipino Chicken Curry

Image 1 Comment

20191012_155004

I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.

 

Serves 2

1 tsp coconut oil

2 Chicken Breasts – chopped into chunks

1 sweet potato – chopped into chunks

1 onion – chopped

1 tsp dried garlic granules

1 tsp ginger

1 red pepper, chopped into chunks

1 tbsp curry powder

1 tsp paprika

1 tbsp fish sauce

200ml coconut milk

1 tsp chilli powder

Salt & pepper to taste

 

  1. Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
  2. Add the onion, pepper, sweet potato, garlic and ginger and brown.
  3. Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
  4. Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
  5. Serve on its own or with some steamed wholemeal rice.

20191012_152348

20191012_154956

20191012_154621

 

Hunters Chicken with Saffron Bean Rice

Image 1 Comment

20190831_151824

This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.

 

Serves 4

For the Chicken

4 Chicken Breasts

4 Bacon slices (smoked)

3 shallots, diced

2 tsp garlic granules or 2 cloves

1 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tsp smoked paprika

1/2 tsp crushed chilli flakes

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard powder

1 tsp sugar

80g reduced fat cheddar (healthier option)

For the Rice

150g Wholemeal Log Grain Rice

1 x 400g tin of mixed beans

Pinch of Saffron

300ml Vegetable Stock

75-100g chopped Chorizo

 

  1. Preheat oven to 180 deg.
  2. Wrap each chicken breast with the bacon slice and secure with a cocktail stick
  3. Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
  4. Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
  5. Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
  6. Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
  7. Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
  8. Serve. Yummy!

Roasted Squash & Chicken Laksa Bake

Image Leave a comment

20190710_190439

Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.

 

Serves 2

2 sticks of lemongrass

2 cloves garlic

10cm piece of ginger

2 fresh chillies

3 spring onions

1 bunch of fresh coriander

80ml coconut cream

Splash white wine vinegar

Splash of Fish Sauce

Chicken Stock Cube with 700ml water

150g brown rice or wild rice

1 butternut squash

2 chicken breasts (or thighs)

1 tbsp Sesame oil

1 tbsp unsalted peanuts

1 lime.

 

  1. Preheat your oven to 180 deg.
  2. Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.                                              20190710_155318
  3. Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
  4. Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.  20190710_155752
  5. Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste.  Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
  6. Bake for 1 hour 30 minutes.
  7. Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.

 

20190710_185353

 

20190710_190309

Chicken & Broccoli Casserole

Image 9 Comments

20190707_202905

Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.

 

Serve 2

2 Chicken Breasts – cut into bite size pieces

200g broccoli florets – fresh

1 tbsp butter

1 brown onion, sliced thinly

100ml creme fraiche

200ml chicken stock

40g panko breadcrumbs

55g Gruyere Cheese, grated

Salt & pepper to taste

 

  1. Pre heat your oven to 200 deg.
  2. Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
  3. Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
  4. Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.                                                                                          20190707_195205
  5. Pour over the stock and creme fraiche, mix through.
  6. Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.                                                  20190707_195212
  7. Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.                                                              20190707_195615
  8. Serve & Enjoy!

 

20190707_202905

 

20190707_203217

Honey Balsamic Chicken

Image Leave a comment

20190622_184647

Oh yum. You can make these as an appetizer or as part of a main meal. I served these with my homemade Chow Mein , super tasty. They were sweet and sticky just what I wanted.

 

Makes 5 Skewers

2 Chicken Breasts – cut into chunks

For the Marinade:-

2 tbsp Balsamic Vinegar – good quality one.

2 tbsp Worcestershire Sauce

2 tsp onion powder

2 tbsp clear honey

1 tsp rainbow peppercorns

1 clove garlic crushed

1 tsp ginger grated

2 tsp sesame seeds – for garnish

 

  1. Mix up the marinade in a small bowl. With the exception of the sesame seeds
  2. Add in the chicken chunks and make sure they are covered completely with the marinade.  Leave to marinade in fridge for about 1-2 hours.                                                                20190622_174749
  3. Heat a little oil into a pan on medium to high heat. Skewer the chicken pieces onto a bamboo skewer. About 4 pieces is about right.
  4. Place in pan and turn down heat slightly, cook on each side for about 3-5 minutes until its golden brown and the liquid starts to caramelize.
  5. If you like extra sweetness you can baste a little more honey at this point, then sprinkle over the sesame seeds and serve.

20190622_185247

20190622_185237-1

 

 

Chicken Fajita Pie

Image 1 Comment

20190518_164505

Oh yes!……I know your looking at that and thinking jeezo that looks super tasty……and guess what you’d be right.  Not only that, its only 492 Kcal per serving…..OMG! Tasty, Healthier, Lower in Calories and easy to make. Win! Win!

Another belter of a recipe from NOM!

 

Serves 4

3 Chicken Breasts – cut into strips, fat removed

2 yellow or red peppers thinly sliced

2 large onions thinly sliced

1 tbsp ground cumin

1/2 tbsp ground coriander

1 tsp mild chilli powder

1/2 tsp dried chilli flakes

salt & pepper to taste

1 x 500g carton passata

1 x 400g kidney beans

2 x low calorie corn tortillas

70g low fat mozzarella

40g reduced fat cheddar cheese

 

  1. Preheat your oven to 180 deg fan and line the base of a 24cm springform tin with baking paper
  2. Add the chicken strips to a low-medium heat fry pan and brown.
  3. Add in the peppers and onions and brown, then add in the spices and mix through until coated.
  4. Add in the passata and kidney beans and simmer for about 10-15 mins.
  5. Put a layer of the chicken mix into the springform tin, then layer with 1 of the tortillas, then another layer of chicken mix, then another tortilla then another layer of chicken mix. Top with chunks of mozzarella and sprinkle grated cheese over.
  6. Put into the oven for 25 minutes or until cheese is lovely and browned and bubbling. Serve.

20190518_164351

 

20190518_164807

Chicken Enchilada Rice

Image 1 Comment

20190413_180137

I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

 

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 1⁄2 tsp crushed red pepper flakes, 1⁄2 tsp dried oregano, 2 tsps paprika, 1 1⁄2 tsps ground cumin. 1⁄2 tsp sea salt)

1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                              20190413_163811

5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
20190413_171318
7. Serve. Yummy!

Slow Cook Pulled Chicken & White Bean Stew

Image Leave a comment

20190407_162836

Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

 

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

1 tsp dried rosemary

1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)

1 tbsp lemon juice

Salt & pepper to taste

 

  1. Heat a little oil in a large pan and gently fry the onions and pepper
  2. Add the chicken breasts and brown all over for a few minutes.
  3. Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
  4. 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
  5. Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

 

20190407_162346

 

Taco Pulled Chicken Wraps with Homemade Salsa

Image Leave a comment

20190112_194157

Delicious little Saturday night dish (or any night for that matter)  I also used corn tortillas and made my own salsa to keep the fat and calories lower. I am on a mission this year to eat a little healthier and try new ideas and flavours. This is packed with flavour and filling too.

You could of course use Tacos instead of wraps.

 

Makes enough for about 6 wraps

For the chicken:-

2 large chicken breasts

1 tin chopped tomatoes

2 tbsp Taco Seasoning (see below)

For the Salsa:-

2 tomatoes – chopped

1 onion – chopped

1 lime juice of

2 tsp dried coriander

1 tsp sea salt

*

Sour Cream to taste

Taco Seasoning:-

1 tbsp chilli powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 tbsp cumin

1 tsp sea salt

1 tsp black pepper

Add all above to a little jar and mix. Store in cupboard.

20190112_160434

 

  1. Place a little oil in a pan on medium heat
  2. Coat the chicken with the Taco Seasoning about 1 large tbsp per breast and gently colour the chicken in the pan.
  3. Add in the tin tomatoes to the pan with the chicken, cover and slow cook on a low heat for about 4 hours.
  4. Meanwhile make the salsa by adding the chopped tomatoes, chopped onion, salt, coriander and lime juice in a bowl and mix together. Store in fridge until needed.    20190112_161740
  5. About 1/2 hour before about to serve, take 2 forks and shred the chicken in the pan. Continue to cook uncovered for about 1/2 hour, this helps thicken the sauce.              20190112_181543
  6. Warm up your tortillas as per instructions on packet, place on a plate.
  7. Spread a thin layer of sour cream, place some shredded chicken on top, then some tomato salsa then another little dollop of sour cream, wrap and devour! Yummy!

You could also add in a little avocado or some grated cheese.

 

20190112_194154

Butterfly Chicken Pizza

Image Leave a comment

20181130_182534

Friday night is mostly pizza night in our house, but as I’m on my Detox this week it was finding an alternative for me and why not Butterfly chicken? I have to say this dish was so delicious and very healthy and nutritious too. Win, win for me!

 

Makes 2

2 x Chicken Breasts

1 onion – chopped

handful of sweet peppers – chopped

1 tbsp olive oil

1 tsp dried chilli flakes

1 tsp Italian herbs

1 tbsp tomato paste

Salt & pepper to taste

30g Goats Cheese

 

  1. Butterfly your chicken and flatten the thicker part so it will cook evenly. 20181130_171848
  2. Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
  3. Take 1 tsp and spread onto each chicken breast evenly                                        20181130_180704
  4. Next add the onion & pepper mix and spread evenly
  5. Preheat your Crisperplate for 2 minutes on crisp setting then place the chicken breasts on and cook for 5-6 minutes (depending on size of your chicken)                                                                                                      20181130_181046
  6. Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.                                                      20181130_181803
  7. Serve. Yummy!

(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)

20181130_182553

Balsamic Honey Glaze Chicken with Basil Infused Pasta

Image Leave a comment

20180817_192102

Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.

For the pasta: (makes 4 servings)

275g ‘OO’ Grade Pasta Flour

3 large eggs

1 tbsp dried basil

 

  1. Sift the flour & put basil into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the Balsamic Honey Chicken:-

2 Chicken Breasts (1 per person)

2 tbsp balsamic vinegar

2 tbsp worcestershire sauce

2 tbsp honey

1 tsp rainbow pepper

1 tsp garlic powder

1 tsp ginger powder

1 tbsp olive oil

 

  1. Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.       20180817_165345
  2. Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).                                                              20180817_184552   20180817_185950
  3. Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).                                        20180817_185110
  4. Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!

20180817_191457  20180817_192052

 

Chicken, Bacon & Spinach cheesy pasta

Image Leave a comment

20180615_184201

Oh yum….that’s all I’m going to say.

I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.

 

Makes 2

100g pasta – I used pasta twists but you can use any type

2 chicken breasts – cut into bite size pieces

200g Smoked Bacon Lardons

100g Spinach

1 white onion – chopped finely

salt & pepper

1 tsp crushed garlic

1 tsp spiced red pepper

low cal spray oil

1 cup milk (about 150ml)

1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.

 

  1. Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
  2. Fry the chicken until browned all over.
  3. Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
  4. Add in the spinach and mix until slightly wilted
  5. Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
  6. Add in the cheese and mix through until melted.
  7. Serve.

Delicious!

 

Spinach & Pesto Stuffed Puff Chicken

Image Leave a comment

20180527_184442

This was Inspired by Jamie Oliver’s 5 Ingredient Programme. It looked and sounded too good not to try. However, I decided to put my own slight twist to it. This dish is so yummy and very filling too.

I think I’m going to try it next with Red pesto and chilli. Mmmmmmmm!

 

Makes 4

4 Chicken Breasts

1 Roll Puff Pastry

4 tbsp Green Pesto

1 egg for wash

Bag of baby spinach

Sat & pepper to season

Cherry tomatoes or vine.

 

  1. Preheat oven to 220 deg. Lightly oil a baking sheet.
  2. Firstly flatten out chicken breasts with a rolling pin, just so the fattest part is even with rest of the chicken as you want it to cook evenly through.
  3. Slice each chicken breast horizontally and stuff with some spinach leaves.            20180527_172930
  4. Cut the puff pastry lengthways once, then vertically 6 times to make 14 small rectangles.                                                                                                              20180527_173127
  5. Spoon 1 tbsp of pesto onto the chicken breast and place onto the backing sheet.                                                            20180527_173757
  6. Take the puff pastry strips and wrap around the chicken, overlapping each time. Brush with egg wash.                                                                                                   20180527_174643
  7. Place the chicken breasts on the centre shelf (No.3) then place the tomatoes in a pan on shelf level below (No. 1). Bake for about 20 minutes or until golden brown.
  8. Meanwhile steam cook the rest of the spinach. (3 minutes)
  9. Slice the chicken breasts and serve…….yummy!

20180527_183643

 

20180527_184442

 

20180527_184506

One Pot Chicken & Lentil Dhansak

Image 2 Comments

IMG_20180512_180404_926

My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway.  I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.

 

Makes 2 Servings

1 red onion – chopped

2 garlic cloves – crushed

1 tsp ginger

1 tbsp light brown sugar

1 red chilli – finely diced

1 tsp mustard seeds

4 cardamon pods – crushed

2 tsp mild curry powder

1 tsp turmeric

1 tsp ground cinnamon

100 g red lentils rinsed

2 chicken breasts

4 tomatoes – chopped

1 tsp tomato paste

300ml vegetable stock

Juice 1/2 lemon or lime

fresh coriander to garnish

salt & pepper to season

 

  1. Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
  2. Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
  3. Add the red lentils and mix.
  4. Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
  5. Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
  6. Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
  7. This recipe also tastes even better the day after. Yummy!

 

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.

You could try this recipe also with prawns or lamb. Yummy too!

 

 

 

Spicy Chicken & Lentil Curry

Image 1 Comment

20180413_180017

I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.

 

Makes 4 portions

Spray oil with coconut oil

2 onions, diced

10g ginger, crushed

10g garlic, crushed

200g green lentils (or red) rinsed

350ml vegetable stock

1 tsp cumin

1 tsp gram masala

1 tsp dried chillies

400g chopped tomatoes

400g coconut milk – reduced fat

2 chicken breasts

Seasoning

Fresh coriander, chopped

 

  1. Heat spray oil in a large pan.
  2. Add the diced onions with garlic and ginger and cook until softened. Remove from pan
  3. Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
  4. Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
  5. Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
  6. Serve with some fresh coriander. Yummy!

20180413_180017

Pesto Chicken Pasta with Sundried Tomatoes

Image Leave a comment

20180409_182541_001

I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.

 

Makes 2-4

For the pasta:

275g ‘OO’ Grade Pasta Flour

3 large eggs

 

  1. Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

20180409_181431

For the toppings:

2 chicken breasts

1/4 jar sundried tomatoes

3 tbsp green pesto

Handfuls of Broccoli & Baby Spinach

 

  1. I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
  2. Slice chicken into bite size pieces.
  3. Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
  4. Serve. Yummy!
  5. For extra spice you could add in some chilli.

20180409_182531

 

Red Pepper Chicken with Crispy Potatoes & Steamed Vegetables

Image Leave a comment

20180402_184952

Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.

 

Makes 2 servings.

For the Crisper Plate:-

2 Chicken Breasts – cut into large bite size pieces

2-3 potatoes – cut into bite size chunks (skin on)

2-3 sweet peppers – cut into wedges

1 red onion – cut into wedges

Handful of plum tomatoes

Salt & Pepper

Red Pepper Chilli flakes

Garlic & Parsley seasoning

 

  1. Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
  2. Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.                      20180402_181839
  3. Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
  4. After 6 minutes, add in the plum tomatoes and cook.                                          20180402_183113_001
  5. Serve…..Yummy!

20180402_184529

20180402_185503

 

For the Steamed Vegetables:-

Your choice of vegetables, I choose broccoli, asparagus and spinach.

Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.

2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.

 

20180402_184500

20180402_185010_001

Steamed Chicken Meatballs with Peanuts on Spinach

Image Leave a comment

20180311_143349_001

So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat.  This makes steaming a lower-calorie, low fat cooking method.  Food stays moist, too, since it is being bathed in water vapor.  Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.

 

Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter

spinach

1 tsp peanut oil

 

  1. Slice the Leek, using a bit with the green on
  2. Peel and slice the shallots
  3. Shell and peel peanuts (if not predone), blitz in a blender until fine  20180311_113325
  4. Cut the chicken into small pieces and season
  5. Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.                                                                                                                                                20180311_113736
  6. With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.                                                                             20180311_114223
  7. Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
  8. 2 minutes before ready place the spinach in the pot also.

     

  9. When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)                                                                           20180311_143128
  10. Serve meatballs on the bed a spinach and pour sauce over. Yummy!

 

20180311_143403

20180311_143846

Chicken & Pasta Bake (with a mexican twist)

Image Leave a comment

20180203_173806

Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!

 

Serves 2 large portions or 4 smaller portions

150g cooked pasta (see my Fresh pasta Recipe)

2 chicken breasts – cut into bite size pieces

1 yellow and 1 red pepper – cut into slices

1 red onion – cut into wedges

200g Quark

120ml Chicken Stock

1 tsp dried garlic granules

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt & pepper to taste

1 tin chopped tomatoes

Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)

 

  1. Heat a little oil in a pan on the hob, medium to high heat.
  2. Gently brown the vegetables, chicken, spices and season.
  3. Meanwhile cook your pasta.                                           20180203_155437
  4. Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
  5. Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.                     20180203_160435
  6. Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.                 20180203_170123
  7. When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.                                      20180203_172013
  8. Serve. Yummy!

20180203_180741

20180203_18071820180203_180646

 

Rose Harissa Chicken

Image Leave a comment

20180126_185023

This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.

 

Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil

 

  1. Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
  2. In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
  3. Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
  4. Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
  5. Mix and serve. Yummy!

 

20180126_184756

20180126_185149_001rose-harissa-170g_1

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

Image Leave a comment

20180113_175122

Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

 

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

 

  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.

  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!

20180113_17522720180113_173922.jpg

Pearl Barley, Leek & Bacon Casserole

Image Leave a comment

20171224_165026

This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)

Makes 2 servings

1 tsp olive oil

1 large leek, thinly sliced

1 garlic clove, finely chopped

150g pearl barley

2 carrots, cubed

1 tbsp Dijon mustard

500ml Chicken Stock

2 Chicken Breasts – chopped to bite size pieces

150g savoy cabbage, finely shredded

100g smoked bacon, chopped

Black pepper and salt for seasoning

 

  1. Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
  2. Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
  3. Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
  4. Serve. Yummy!

20171224_165016

Satay Chicken skewers

Image Leave a comment

 

Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce.  Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.

 

Made 6 skewers

2 Chicken Breasts cut into large strips or small pieces

2 tbsp soy sauce

2 tbsp squeezed lime juice

1 tbsp honey

1 tbsp Sriracha sauce

2 tsp ground ginger

2 cloves garlic minced

 

  1. Put all of above ingredients (except the chicken) in a bowl and mix together.
  2. Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
  3. When ready soak the wooden skewers and thread the chicken onto the skewers.
  4. Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
  5. Serve with some Peanut Dipping Sauce. (I used shop bought)

 

 

20171211_181303

Creamed Sweetcorn &Chicken Wontons

Image Leave a comment

 

20171211_174254

 

I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.

Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)

 

Serves 2

For the Dough

150g plain flour

1 egg beaten

pinch salt

1 tbsp oil

2 tbsp hot water

For the Filling

1 tbsp oil

3 spring onions – chopped

250g chicken – minced

2cm ginger – finely chopped

1 clove garlic – finely chopped

2 heaped tbsp creamed corn

1 tbsp sweet chilli sauce

1 tbsp soy sauce or kepcup manis (if you can get it)

1 tbsp toasted sesame seeds

1 tsp dried chillies

 

  1. Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.                                                                                                                                                                                           20171211_123915
  2. Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
  3. Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.                                                                                                                    20171211_174254
  4. Lay dough sheets onto a lightly floured surface and cut into rectangles                                                          20171211_141554
  5. Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)                                                                                                                        20171211_143043  20171211_142024
  6. Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
  7. Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat     20171211_145905
  8. To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.                                                                20171211_180433
  9. To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.                                                                                              20171211_180450
  10. I served with sweet chilli sauce (shop bought)……….oh so yummy!

 

Pulled Chicken Massaman Curry

Image 2 Comments

20171209_194115

After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-

Serves 2

2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)

  1. Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
  2. Add in the massaman paste and cook for about 1 minute    20171209_152952
  3. Put in the chicken and brown on all sides                                               20171209_153251
  4. Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.                   20171209_154134      20171209_154720
  5. 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
  6. If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
  7. Before serving gently with 2 forks pull the chicken apart and mix through.
  8. You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.

 

Harissa Chicken with Sweet pepper & Potatoes

Image Leave a comment

20171205_181556

I so love this little Gadget that Hotpoint have invented, this little crisper plate is used with the Combi Microwave to cook/bake food in a fraction of the time but with oven ready results. The Chicken is still succulent, vegetables cook perfectly and potatoes nice & soft without par boiling. It is great for quick meals, especially during the week when your busy with work etc.

Come in from work today hungry and couldn’t wait, so this was the outcome tonight & in just 12 minutes………….YES…..just 12 minutes!

 

2 Chicken Breasts – Cut into 1 inch cubes or you could do strips

2 tsps of Harissa Paste

1 onion – cut into wedges

Selection of mini sweet peppers – cut in half

4 Charlotte potatoes cut into wedges

Salt & pepper to taste

 

  1. Season the chicken with salt & pepper then spoon the harissa paste into a bowl with the chicken and coat.
  2. Lightly oil the vegetables and potatoes then season
  3. Place everything onto the pre-heated crisper plate and cook for 12 minutes.

20171205_173627

 

20171205_181528

 

Black Brioche Buns with Chilli Chicken Burgers

Image Leave a comment

20171204_183415

So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

 

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

 

Method for Brioche buns:-

  1. Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.                                                                                       20171204_121110
  2. Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.                                                                20171204_121114
  3. Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins.  Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
  4. Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.                                           20171204_123112
  5. Lightly oil a large bowl and tip the dough into it.                                                                20171204_123218
  6. If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
  7. Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
  8. Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
  9. Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
  10. Preheat an oven to 180 deg and bake for about 15 minutes.

 

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

 

  1. Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.                                                                                                              20171204_125031
  2. Add in all other ingredients and pulse to mix through
  3. Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.                                                                        20171204_125711
  4. When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.                                                                                                20171204_182851
  5. Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
  6. Top with some Smoked Beetroot Sauce from the Foraging Fox

20171204_181858

YUMMY!…….YUMMY!

20171204_183424_001

 

 

 

One Pot Chicken & Chorizo Paella

Image 3 Comments

20171007_195245

I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.                                                                                download (7)

Sometimes I just want something quick and this little Steampot s-l1000that came with my  Hotpoint  Combi oven is great for this, you just put everything in and cook.

 

Serves 2

150g Long grain and wild rice (you can just use long grain)

2 Chicken Breasts – cubed

300ml Chicken Stock

2 tbsp Smoked paprika

1 tbsp dried chillies

1 tin of garden peas (drained)

1 red pepper – chopped

1 white onion – sliced

Chopped Chorizo (my favourite is Picante)

Pinch of Saffron

 

  1. Coat Chicken in the paprika
  2. Place everything into the steam pot and place lid on
  3. Cook on the Automatic Rice Setting for 18 minutes. 20171007_195049
  4. Perfectly cooked paella, the rice is amazing.

20171007_195123

20171007_195213

Steamed Chinese Chicken & Rice

Image 1 Comment

20170915_185811

 

I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.

 

For the Chicken:-

2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)

  1. Place 200ml of water into the steam pot and place the grid in the pot.
  2. Place the chicken breasts onto the grid plate and put on the lid.
  3. Select Steam Cooking and steam for 10 minutes.

Result:- perfect succulent juicy chicken

 

For the Rice:-

150g of Long grain and wild rice (approx 75g per person)

300ml of Chicken Stock

  1. Place the rice into the steam pot (remove the grid)
  2. Pour the stock into the rice and cover with the lid
  3. Cook on the rice setting for 18 minutes

Result:- perfectly cooked rice

 

I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!

Serve with a Fortune Cookie! (For a bit of fun!)

 

 

Perfect Rotisserie Chicken Rub

Image 2 Comments

20170904_220117

My new oven has a Rotisserie in it and I have to admit I have never cooked my chicken any other way now, rotisserie cooking keeps your meat so succulent and the skin…well what can I say…crispy…crispy…crispy…..so Yummy!

This is my favourite rub:-

  • 2 tbs sea salt
  • 2 tbs smoked paprika
  • 3 tsp onion powder
  • 1½ tsp garlic powder
  • 3 tsp thyme
  • 1½ tsp black pepper
  • 3 tsp white pepper
  • 1½ tsp cayenne pepper
  • 1 tsp crushed dry rosemary

Just put everything into a jar and mix. Store in a cupboard.

When ready, simply rub about 2-3 tbsp into chicken and under skin and cook…..Yummy!

images (2)

20170904_215804

20170609_170836

Slow Cook Peanut Butter Chicken

Image Leave a comment

20170813_232025

O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.

 

Makes 2 servings

2 chicken breasts

2 tbsp peanut butter (smooth or crunchy…your choice)

1 tsp honey

1 tbsp soy sauce

1 clove garlic, minced

1 tbsp chilli paste

1/2 cup almond milk

1 red pepper – chopped

Salt & pepper to season

handful of coriander finely chopped for garnish

2 tbsp chopped peanuts for garnish

 

  1. Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
  2. Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
  3. Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
  4. Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!

20170813_085535

20170813_184731

Crunchy Peanut Butter Chicken

Image 2 Comments

20170720_222914

 

If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely!   This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

 

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

 

  1. For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
  2. Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth. 20170720_205056
  3. Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
  4. Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.     20170720_205102
  5. Serve with your choice of accompaniment.

20170720_210255

 

One pan dinner in 12 minutes using Crisperplate

Image Leave a comment

20170705_190151

 

When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.

We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.

 

Serves 2 people.

1 large chicken breast – cut into large chunks

6 Salad potatoes of your choice – sliced in half

1 red & green pepper – sliced

1 red onion – wedges

1 garlic clove – sliced

Tomatoes on the vine – I used Piccolo (my fav)

1 tsp olive oil

Salt & pepper

 

  1. I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
  2. Preheat the crisper plate on the crisper setting for 3 minutes
  3. Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
  4. Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
  5. Its as easy as that………healthy quick meal in minutes.
  6. The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.

 

Moroccan Spiced Poussin

Image 2 Comments

Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

 

  1. Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
  2. If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.

Chicken Tikka Masala

Image Leave a comment

20170107_181604

One of my favourites from my Chicken Cookbook.

Serves 4

4 Chicken Breasts – chopped into 2-3cm cubes

2 garlic cloves – roughly chopped

2.5cm ginger – chopped

400g can tin tomatoes

4 tbsp natural yoghurt

1 onion – finely chopped

2 tbsp veg oil

2 tbsp masala curry paste

salt & pepper to season

1 tbsp plain flour to thicken sauce

coriander chopped to garnish

 

  1. Heat oil in a pan and fry onions until browned, then add in the masala paste and heat through for a minute.
  2. Add in the chicken and brown, season with salt & pepper
  3. Add in the garlic, ginger, yoghurt and tomatoes, stir and bring to the boil.
  4. Mix the flour with a little water and add to the mixture to help thicken sauce.
  5. Cover and simmer for about 15 minutes, uncover and cook for a further 5-10 mins to thicken sauce.
  6. Sprinkle over coriander leaves and serve immediately. So Yummy!

20170107_175947

Chicken and Lentil Curry

Image Leave a comment

images-6

Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.

 

Serves 2

2 Chicken Breasts

1 tsp curry powder

1 tsp gram masala

1 tsp Cumin

1/2 tsp turmeric

2 cloves

1 tsp salt

1 chopped onion

1 chopped chilli

2 tsp ginger

1 yellow and 1 red pepper – diced

1 tsp garlic powder or 1 fresh clove

250ml beef stock

1 cup lentils

200ml coconut milk

parlsey

salt & pepper

 

  1. Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.                                                                                         20161119_161617
  2. Heat a tbsp of oil in a pan and add the chicken to brown.                        20161119_162523
  3. Add in the chilli, onion and peppers and cook for a few minutes.
  4. Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
  5. Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
  6. Serve and top with some fresh parsley. Yum!

images-6

 

Pesto Chicken Spaghetti

Image Leave a comment

20161008_182548

Always wanted to make my own pesto sauce, so today was that day! Decided to pair with some chicken and pasta for dinner, very tasty if I do say so myself! lol!

Makes for 2

For the chicken pan:-

1 1/2 large chicken breast – cut into small chunks

80g Spinach spaghetti pasta

Handful pancetta

10 cherry tomatoes

1 red & 1 yellow pepper – sliced finely

1 onion – chopped finely

Salt & pepper

Italian seasoning

1 tsp chilli flakes

For the pest sauce:- 

Large handfuls of basil

80-100g toasted pine nuts

1 garlic clove

Salt & pepper

Lemon Juice (1 lemon)

50g Parmesean cheese (Parmigiano-Reggiano)

Olive oil (very important to use a very good quality oil)

 

  1. Heat 1 tbsp oil in a pan, add the chicken, season with salt & pepper & Italian seasoning, brown all over.
  2. Meanwhile bring a large pan of salted water to boil for your pasta, add pasta and reduce to simmer for 10 mins.
  3. Add onion, pancetta and peppers to pan with chicken and cook until soft and slightly browned.  20161008_174620
  4. Add cherry tomatoes and chilli flakes cook for a few mins, stir through
  5. To make the sauce, put everything into a food processor and blend until smooth, gently add the oil a little at a time until desired smoothness.                                                                                                        20161008_174630 20161008_180034
  6. Drain pasta and add to the chicken pan, mixing through with the other ingredients. Tip in the sauce, mix and heat through for about 1 min.                                                                          20161008_180027

Serve – Yummy!

 

20161008_182442

 

 

 

 

Curried Pulled Chicken Bagels

Image Leave a comment

20160912_193046

Another one of my quick put together meals tonight, still had some chicken leftover and bagels from weekend so decided to give the pulled chicken idea a go. This was really tasty also low in fat and calories as I used the skinny bagels at 120 calories. A real Asian infused Spice dish with the fresh coriander makes a perfect Monday night dish!

Serves 2 or makes 4 bagels.

2 small chicken breasts (I cut into thick strips so that it would cook quicker)

2 tbsp of extra light philadelphia (spread for bagels)

1 Beef tomato – chopped into small chunks

1 onion – chopped into small chunks

1 red pepper – chopped into small chunks

1 tbsp olive oil

1 tsp ginger

1 tsp garlic powder

2 tsp Cumin powder

1 tsp Turmeric

1 tsp Gram Masala

1 tsp chilli flakes

Salt & pepper to taste

100g Creme Fraiche

300ml Vegetable stock

1 tbsp tomato puree

1 tsp cinnamon

1 tsp caster sugar

1 tbsp chopped coriander

 

  1. Firstly heat the olive oil in a shallow pan.
  2. Add in the chopped onion, red pepper, garlic and ginger cook on medium heat until onion and peppers are softened.                                                                                                             20160912_173959
  3. Now add in the tomato puree, cumin, gram masala, turmeric, cinnamon, chilli, sugar and mix through for a few minutes.
  4. Pour in the chopped tomatoes and vegetable stock, bring to the boil then reduce to a low simmer.
  5. Place the chicken into the sauce, cover the pan with a lid and simmer for approx 1 hour. 20160912_184732
  6. Remove the lid, mix in the Creme Fraiche and gently with 2 forks pull the chicken apart. Turn up the heat to medium and continue to cook for about 10 minutes until the sauce thickens up. 20160912_185058  20160912_190140
  7. Spread the bagels with the philly cheese and top with the pulled chicken mix……..so yummy!

20160912_190603

 

 

Hasselback Cheesy Chicken

Image Leave a comment

20160809_181814

Hasselback potatoes now has competition! lol!   Using up leftovers in my fridge again!  Tasty wee dinner treat tonight.

Makes 1

1 x Chicken Breast

1 tbsp Lightest Philadelphia (Cream Cheese)

Small handful of cheddar cheese – grated. I used my favourite, Scottish Galloway!                                  20160809_125733

1 Smoked Bacon Medallion

Pepper to taste

 

  1. Preheat oven to 180 deg.
  2. Place chicken breast on a baking tray and make slices about 1 inch long and 3/4 way down to base. 20160809_125401
  3. Spoon cream cheese into slits, then slice the bacon medallion and place a slice in each slit. 20160809_125511  20160809_125618
  4. Sprinkle grated cheddar on top and finish with sprinkle of pepper.                         20160809_125724
  5. Oven bake for 25 mins.

Serve….so Yummy!

 

20160809_132314      20160809_132332

Spiced Butter Chicken Curry

Image 5 Comments

20160703_181439

 

Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!

 

Serves 2

2 x chicken breasts – cut into chunks

50g butter, melted

1 tbsp olive oil

For the marinade:-

150ml semi-skimmed milk (or yoghurt)

1 thumb size piece of ginger – grated

3 garlic cloves – grated

1 tbsp gram masala

1 tsp cumin

2 tsp coriander

For the sauce:-

50g butter

1 onion – chopped finely

4 cardamom pods

3 garlic cloves – finely chopped

1 thumb size ginger – grated

1 green chilli – finely chopped

1 tbsp gram masala

1 tsp cumin

2 tsp ground coriander

1 tbsp smoked chilli powder

4 tbsp tomato puree

100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)

Sea salt & pepper to taste

Rice of your choice and Naan bread to serve

 

  1. Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
  2. Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
  3. For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.     20160703_172319
  4. Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
  5. Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.  20160703_173240
  6. Serve over a bed of rice and some naan bread.

20160703_181519   Naan-Bread

Chicken, Leek & Bacon Filo Pie

Image Leave a comment

13009899_810400505728151_1833944718_o

A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.

 

Makes 2 pies

2 Chicken Breasts – cubed

1 Leek – sliced finely

4 lean smoked bacon – sliced

300ml milk

1 Chicken Stock cube

2 tbsp flour

1 tbsp nutmeg

15g butter

Salt & pepper

 

  1. Brown chicken in a medium heat pan, the remove from pan
  2. In the same pan brown the bacon and remove from pan
  3. Saute the leeks in the same pan and remove
  4. Melt butter in the pan and gently stir in the flour to a smooth paste
  5. Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
  6. Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
  7. Brush the filo sheets with melted butter or a little olive oil.
  8. Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish. 13035461_810332299068305_2123061196_o  13035443_810333409068194_63101620_o
  9. Bake in an oven 180 deg for 20-25 mins until golden brown.
  10. Serve with some veg or potatoes….Yummy!

I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!

13035681_810400232394845_1738702915_o           13036404_810404535727748_1827338318_o

 

Spicy Parsi Chicken Curry

Image Leave a comment

20160328_174004

This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

 

  1. Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
  2. Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.     20160328_173548
  3. Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

20160328_174020

Yummy!

 

Waffle Crusted Chicken with Spicy Maple Sauce

Image 5 Comments

DSC_0009.NEF

I recently visited Florida on holiday and found my taste buds loving Waffles and Maple Syrup, a classic combo in America!  Inspired by different flavours I put a twist on this fab and tasty dish.

Serves 2

For the chicken:–

2 Chicken Breasts

1 egg – beaten

Couple of Dashes of Tabasco Sauce

Salt & Pepper

2 Toasted Waffles

1 tsp coriander

Cooking Spray

For the Sauce:–

1 tsp olive oil

1 small garlic clove – crushed

200ml chicken stock

2-3 tbsp Maple Syrup

1 tsp white wine vinegar

1 tbsp Chilli flakes or powder

1 tsp coriander

 

  1. Toast waffles and let cool, break into pieces and put into a food processor, blitz until you get fine breadcrumb pieces, lay baking sheet onto tray, pour waffle crumbs onto tray and bake in the oven for 4 mins at 180 deg.

DSC_0001.NEF

2. Pat dry chicken pieces then season with salt and pepper. Beat egg with Tabasco sauce and pour into a flat dish, pour waffle crumbs into another flat dish and season with coriander. Take one piece of chicken breast at a time, first dipping in egg then into crumbs making sure they are fully covered. Lay back onto baking sheet.

DSC_0004.NEF

3. Preheat oven to 180 deg and bake for approx 25-30 mins being careful not to over cook the crumb.

DSC_0007 (1)

4. Meanwhile heat oil in a small pan and fry the garlic for about 1 min, then add chicken stock, vinegar, syrup, coriander and chilli, bring to the boil and allow to reduce by half (takes approx 5-7 mins). Put to the side to allow to thicken slightly.

5. Remove chicken from oven and serve with the spicy maple sauce……you can reheat the sauce in a microwave for 20 seconds if need to. Yum!

DSC_0009.NEF

Chicken with black pudding

Image 2 Comments

20150809_182121 20150809_182025

Serves 2-3

1 large or 2 small chicken breasts chopped

1 onion sliced

100g Stornoway or Halls black pudding sliced

4 small/medium potatoes peeled and sliced

1 cooking apple diced

250ml chicken stock

25g butter

Salt and pepper

Plain flour to coat chicken

1. Coat the chicken in flour and season well,  Fry chicken and onions until browned

2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.

3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.

4. Add the butter and return to over to melt through, cook for 1/2 hour more.

5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!

20150809_183037

Ricotta and Spinach stuffed Chicken wrapped in Parma Ham

Image Leave a comment

IMG_20150807_235118

Serves 1 approx 300 calories per portion

1 × Chicken Breast

Handful of Spinach

30g Ricotta cheese

1 tsp nutmeg

Pepper and salt

2 slice parma ham

1. Mix ricotta, chopped Spinach,  nutmeg and pepper n salt  in a bowl.

2. Slice the chicken breast down the side to open like a butterfly and stuff with the ricotta mix then close over.

3. Wrap the parma ham round chicken breast and fry in a hot pan for few minutes each side to brown.

4. Heat oven to 200 deg,  place chicken in a casserole dish and cook for 15 minutes.

5. Serve with your choice of sides. Yum.

My Italian Spicy Chicken with Vermicelli

Image Leave a comment

IMG_20150704_173830_resized (1)

 

I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.

Serves 2

2 x Chicken Breast cut into chunks

4 tbsp of Paprika

2 nests of Wholegrain Vermicelli

1 Red and 1 Green Pepper – chopped

1 white onion – chopped

1 tbsp olive oil

10-12 Piccolo Tomatoes – halved

250ml tomato passata

1 tbsp chilli

1 tbsp oregano

1 tbsp coriander

1 tbsp basil

1 tsp garlic

1 tbsp red wine vinegar

 

1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil

2. Remove with a slotted spoon and set aside

3. Put onion, peppers and all spices in pan and cook under slightly tender

4. Add back to the pan the chicken and mix.

5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.

6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.

7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.

Pistachio Chicken

Image Leave a comment

IMG_20150608_222819

Makes 2 Chicken breasts – Approx 320 calories.

2 x Chicken Breasts

20g Pistachios

1 tbsp golden breadcrumbs

1 tbsp Italian Seasoning or a mix of Basil and Oregano

1 tbsp mustard (optional)

 

1. Blitz the pistachios in a processor until fine like pieces

2. Mix the breadcrumbs, seasoning and pistachios together

3. Coat the chicken breasts with the mustard if using and place in seasoning pressing firmly into the chicken to coat well.

4. Place on a baking sheet and bake in oven at 190 deg for 30 mins.

 

Spiced Chicken Couscous

Image Leave a comment

IMG_20150530_185930

I’m always looking for a healthy option without compromise on taste, this is so tasty and at only 260 calories per serving with 4g fat…..you wanna try this!  Leaves a bit of room for my glass of prosecco…lol!

Serves 2

2 tbsp Olive Oil or Rapeseed Oil

2 Chicken Breasts

1 tsp Coriander

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder or 1 garlic clove

1 onion chopped

80g couscous

150ml Hot Chicken Stock

120g Chick Peas

80g frozen Peas

 

1. Heat oil in a large saucepan, add chicken, coriander, paprika, cumin and onion and fry for 10 mins to lightly brown.

2. Add garlic, chickpeas, couscous, chicken stock and season with salt and freshly ground black pepper. Cover and cook on simmer (Low Heat)  for 20 mins until the chicken is tender and the liquid absorbed.

3. Add peas then cook for 5 mins more.

 

Chicken, Chickpea and Spinach Curry

Image Leave a comment

IMG_20150510_191414_resized

I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

 

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!

 

Chicken, Bacon and Leek Stew with creamy mash

Image Leave a comment

20150503_184919_resized (1)

Serves 2

1 x Chicken Breast – cut into small chunks

4 rashers of smoked Bacon – chopped

1 leek – sliced

50ml chicken stock

150ml milk

salt and pepper to taste

1 tbsp coriander

oil for frying

100 g green beans trimmed and chopped

1 onion – chopped finely

75ml creme fraiche

2 Bay leaves

2-3 potatoes – peeled and cubed

Chicken Stew:-

1. Lightly brown the chicken in a pan, add in the bacon and brown further, add in the onion and brown, add in the leeks and cook for a further few mins.

2. Add salt, pepper to taste.

3. Pour in chicken stock and 100 ml milk and bring to the boil, add in green beans and drop in Bay leaves, then reduce to simmer for approx 30 mins.

4. Add in coriander and 50 ml creme fraiche and cook through for a further 5 mins. If your sauce needs thickened add a little flour (or cornflour) and mix.

Creamy Potatoes:-

1. Bring to the boil the potatoes until soft. Drain and mash.

2. Add in 2 tbsp butter, 50ml milk and 2 tbsp creme fraiche and mash up well until smooth and creamy.

Serve both on plate….yum!

Homemade Haggis and Chicken Pakora with sauce

Image 1 Comment

20150502_185439_resized 20150502_185418_resized20150502_182937_resized 20150502_182950_resized

Serves 2-4

Pakora Batter

150g gram flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

Haggis Pakora

1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)

1. Cook as per package instructions and let cool. Make into small balls and dip into batter.

2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.

Chicken Pakora

1 x Chicken Breast

1. Cut chicken breast into small chunks and lightly fry in a pan to brown.

2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.

Pakora sauce for Chicken pakora

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.

Chilli sauce for Haggis Pakora

1/2 tin chopped tomatoes

Generous squirt of tomato sauce

1 tsp pepper

2 tsp paprika

1 tsp hot chilli sauce

Squeeze of lemon juice

1 beef oxo cube

1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.

 

 

 

Sweet Potato and Chicken Curry

Image Leave a comment

20150418_171514_resized

I am loving Sweet Potatoes at the moment, full of flavour and a great source of vitamins and fibre.

 

Serves 2   – This is so tasty!

1 large or 2 small Chicken Breasts – diced

8 Cardamom Pods

1 onion, finely chopped

2 Garlic cloves finely chopped

1 tbsp root ginger, peeled and grated

2 green chillies, chopped finely

1/2 tsp ground turmeric

2 tsp ground coriander

250ml coconut milk

1 sweet potato, cut into small chunks

1 lemon juiced

salt to taste

1 tbsp olive oil to fry

 

1. Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes

2. Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes

3. Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil

4. Add the chicken pieces, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes, covered

5. Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes

6. Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning.

7. Stir in lemon juice, cook for 1 more minute and then serve on a bed of rice or other preferred choice.

Marinated Chicken with Homemade coleslaw

Image Leave a comment

20150417_180536_resized (1)

Serves 2

Chicken Marinade:

3 garlic cloves, peeled and crushed

3 tbsp of soy sauce

2 tbsp of honey

2 tbsp of tomato ketchup

1 tsp of ground ginger

2 Chicken Breasts

Coleslaw:

1/4 red cabbage

4 carrots, peeled and grated

2 spring onions, washed

3 tsp of sweet chilli sauce

1/2 lime, juiced

3 tbsp of mayonnaise (light to save on those calories)

1 pinch of salt

1 pinch of pepper

 

1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste. Flatten the chicken breasts using a mallet or rolling pin, coat the 2 chicken breasts with the paste and marinade in the fridge for a least an hour.

2. Meanwhile, for the coleslaw, finely shred the cabbage and carrots, then finely slice the spring onions.

3. Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion until coated in the dressing and set aside in fridge until required.

4. Heat some oil in a griddle and cook chicken breasts until cooked through, approx 25 mins. Or heat oven to 200 deg and cook on a baking tray for approx 30-40 mins.

5. Serve on chicken on a plate and side with the coleslaw….yummy!

My White Chilli

Image Leave a comment

20150131_182508_resized

Decided to try different beans in my chilli (as that’s what I had in cupboard…lol!), yummy alternative.

 

Serves 2 (422 cal per serving, 9g fat, 2g sat fat, 1.6g salt, 27g carbs)

2 x chicken breasts ( cubed )

1 tbsp olive oil or spray oil

1 large white onion, finely chopped

2 cloves garlic, crushed

1 tbsp of cumin

1 tbsp smoked paprika

1 tbsp chilli powder

1 tsp dried oregano

1 x 400g chopped tomatoes

1 x 150-200g tin cannellini beans

2 tbsp fat free Greek yoghurt (optional)

2 spring onions, chopped

 

1. Heat oil in saucepan and fry the onion and garlic until slightly browned

2. Add the cumin, paprika, chilli and oregano and stir through for 1 min.

3. Add in the chopped chicken and stir for about 5-10 mins making sure the chicken is covered in the spices and beginning to cook through.

4. Add in the chopped tomatoes and simmer for about 20 mins until sauce thickens.

5. Add in the cannellini beans and heat through for about 5 minutes.

6. Taste, season and serve with a dollop of yoghurt and sprinkle chopped spring onions.

Yum…Yum!

Low calorie Chicken and Veg Pie

Image Leave a comment

chicken veg pie

A lower calories alternative for one of my favourites.

 

Serves 2 – 267 calories per portion

2 smoked back bacon rashers

oil for spraying

100 g mushrooms button, halved (optional)

1 leek, finely sliced

2 chicken breasts, cut into chunks

25 g plain flour

400ml chicken stock, made with 1 stock cube

100g fresh broccoli, cut into small florets

50g peas

2 tbsp half fat creme fraiche

3 sheets filo pastry

salt and pepper

 

1. Preheat oven on Fan to 200 deg.

2. Trim bacon rashers and cut into small strips.

3. Mist the frying pan with oil, add bacon and mushrooms to pan and cook for about 4 mins.

4. Add the leek and chicken and cook until browned, sprinkle over flour and stir, slowly pour in the stock, little at a time.

5. Bring to a simmer and season well with salt and pepper, Add broccoli and peas and bring water back to a simmer. Cook for 5 mins or until sauce thickens, remove from heat and add creme fraiche.

6. Put the mixture into a deep dish. Cut each file sheet into strips about 4cm wide then Spray each filo sheet with oil and working quickly top the dish with filo oil side up, crumpling and scrunching them.

7. Bake for about 15 mins. Serve with some roast potatoes or fresh veg.

Low Calorie Chicken Tikka Masala

Image Leave a comment

tikka

Oh Yum! This tastes just as good as the high calorie version, don’t believe me? Try it.

 

Makes 2 – 302 calories per serving (add 120 calories for 50g wholegrain rice)

2 chicken breast

1 tsp frying oil

MARINADE:

2 tbsp curry powder

1 1/2 tsp smoked paprika

1 tsp sea salt

10g chunk fresh ginger, grated

1 garlic clove, crushed

4 tbsp plain fat free yoghurt

SAUCE:

1 tbsp oil

1 medium onion, chopped

2 garlic cloves, crushed

10 g chunk ginger, grated

1 tbsp curry powder

2 tbsp tomato puree

2 tsp caster sugar

1 tsp sea salt

250ml cold water

2 tbsp single cream

 

1. Make the marinade:- mix curry powder, paprika and salt in a bowl, add ginger, garlic and yoghurt and mix well.

2. Cut chicken breast into chunks and add to marinade, mix well and leave for 1 hour in fridge at least or up to 12 hours.

3. To make the sauce: heat the oil in pan, tip in the onions and ginger and cook for 10 mins, cover. add the curry powder and cook for another 2 mins, add the tomato puree, caster sugar and salt and stir constantly for another 30 secs.

4. Pour water and simmer for 4 mins. Remove the pan from heat and blitz with hand blender until smooth.

5. Heat oil in pan, add marinated chicken and fry over medium heat or No. 7 on Induction Hob for about 5 mins until browned.

6. Pour into the chicken the masala sauce and add the cream, cook for 4 mins. Serve with some rice.

 

Low Calorie Sweet and Sour Chicken

Image Leave a comment

chinese sns

My take on my favourite Sweet & Sour Chicken from my Chinese Takeaway.

 

Makes 2 – approx 450 calories with rice.

2 x chicken Breasts – cubed

50g per person of chosen rice (I had long grain and wild rice)

1 red, green, yellow peppers – chopped

1 handful of garden peas (optional)

2 spring onions – chopped finely

FOR THE SAUCE

50 g brown sugar

2 oz Malt Vinegar

6 oz/150g Tomato Sauce (Ketchup) has to be Heinz

1 small tin pineapple chunks

1 tbsp light soy sauce

(remember 1 part sugar, 1 part vinegar to 3 parts sauce/ketchup)

 

1. Brown off chicken in pan with light spray oil and cook through for about 10 mins

2. Add peppers to pan and cook for further 10 mins, throw in peas and spring onions and heat through for 5 mins.

3. Meanwhile combine all ingredients for sauce and bring to a simmer for 5 mins. If you need to thicken the sauce more put tbsp of cornflour or flour in.

4. Put chicken mix into a bowl or plate and pour sauce over….yummy.

Low Calorie Chicken Bhuna

Leave a comment

Chicken Buana

Alternative to one of my favourites from my Local Indian Takeaway. Full of flavour, lower in calories.

 

Serves 2 – 305 calories per portion (add 180 calories for 50g rice)

2 chicken breasts – cubed

1 red, yellow and green pepper – chunks

20g root ginger – cut into small pieces

1 medium onion – quartered

2 garlic cloves – peeled, cut into small pieces

1 tbsp mild curry powder

1 tsp garam masala

1/2 tsp hot chilli powder

1 tbsp olive oil

200 g can chopped tomatoes

300ml chicken stock (1 cube)

1 tsp caster sugar

1 tbsp cornflour or plain flour

fresh coriander to garnish (optional)

salt, pepper (seasoning)

 

Put ginger, onion, garlic, curry powder, garam masala and chilli powder into a food processor and whizz up until blended finely.

Heat oil in a pan, add the spiced mixture and cook on medium heat for 10 mins.

Pour in chopped tomatoes and cook for further 5 mins, stirring regularly

Add chicken and peppers and mix through for 2 mins

Add chicken stock and sugar, bring to gentle simmer and cook for 20 mins.

Mix cornflour with 1 tbsp water and mix into sauce to help thicken, season with salt and pepper

Garnish with some coriander.

Cook chosen rice as per packet instructions…..serve. Yummy.

Spicy Chicken and Rice

Leave a comment
Spicy Chicken & Rice

This is my go to one pot chicken meal. So easy and delicious.

A really good dish that the whole family will enjoy. If you don’t like spice, not to worry just take out the chilli.

SPICY CHICKEN AND RICE

Serves 2

2 x Chicken Breasts – cubed

100 g Long Grain and Wild Grain Rice (or rice of your choice)

1 Onion – chopped into wedges

Peppers of your choice – sliced/diced

2 Salad Tomatoes

1 Tsp Paprika

1 Green/Red Chilli – chopped finely

300ml Chicken or Vegetable Stock

1 Tbsp Mixed Herbs

Splash of Tabasco Sauce

1. Brown of chicken, onion and peppers in little frying oil and then set aside.

2. Meanwhile make a few cuts down the tomatoes and let sit in boiling water to help release the skin later.

3. Put rice, paprika and chillies into pan and fry for about 1 minute or until rice is coated in oil.

4. Pour stock into pan of rice and bring to boil, then simmer for about 10 mins.

5. After 10 mins, remove the skin from the tomatoes and chop.

6.  Add back to the pan, chicken, onion, peppers, tomatoes and mixed herbs then stir and let simmer for about 20 minutes or until the juice has reduced and thickened.

7. About 2-3 minutes before ready add the the few drops of tabasco sauce.

8. Serve.

Spicy Chicken & Rice

Slow Cook Chilli Chicken

Image Leave a comment

chilli chicken chilli chicken 1

Slow Cook Chilli Chicken (serves 2-3)

1 small tin (250g) red kidney beans

1 small tin (250g) of chopped tin tomatoes

1/2 packet of original Taco seasoning Mix

2 tablespoons of chilli powder (more or less can be added to personal taste)

1 chopped red onion

1 tablespoon of tomato sauce

2 x chicken breasts

 

1. Drain beans

2. Combine beans, onion, tomatoes, chilli powder, tomato sauce, and taco seasoning in a casserole dish and mix

3. Place whole chicken breast on top and cover with lid

4. Set oven to Multilevel and 90 deg C or use Slow Cook Meat in Intelligent settings and cook for approx 6 hours

5. 1/2 before serving take out breast and cut into chunks, return to dish, stir through and continue to cook.

6. You can top with sour cream, cheese, tortillas or have it with rice…..it’s your preference.

 

BALMORAL CHICKEN

Image Leave a comment

I love this dish, another one of my favourites.

 

SCOTTISH BALMORAL CHICKEN

2 chicken Breasts

4 slices Smoked Back Bacon

100g Haggis

10g melted butter

Salt & Pepper

 

  1. Slice chicken Breast along length to form an envelope
  2. Roll haggis into sausage shape and insert into chicken, then fold over to make parcel
  3. Wrap bacon around chicken and brush with melted butter, then season
  4. Put into tin foil parcel and place in oven on Multilevel at 200 deg for 30 mins.

 

WHISKY SAUCE

100ml double Cream

250ml Chicken Stock

2 tbsp of Whisky

1 tbsp of dijon mustard

20g butter

 

  1. Mix Whisky with Chicken Stock and bring to Boil until liquid is reduced by half
  2. Add in Mustard and Cream stirring continually
  3. Add in butter and stir until it thickens and serve.

 

ALTERNATIVE SAUCE

250ml Chicken Stock

100ml Single Cream

2 tbsp White Wine

1 tbsp honey

20g butter

 

  1. Mix White Wine and Chicken Stock and bring to boil for 5 mins
  2. Add in Cream and honey and stir continually for approx 5 mins
  3. Add butter and stir until melted and sauce thickens slightly, then serve.

Roll haggis into sausage shape and insert into chicken breast

Wrap the Bacon around chicken parcel

Chicken and Leek Pie

Image Leave a comment

I do love a good pie, well we are known for our pies up here in Scotland, especially our Scotch Pies.

 

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

 

1.Roll out and place pastry into tart tin.

2. Prick the base with a fork and lay greaseproof paper on top of pastry

3. Tip in the baking beans

4. Place in oven at 190 deg for 15 mins

5. While pastry in oven, gently fry off chicken until lightly browned then remove from pan

6. Saute the leeks for about 5 mins and remove from pan

7. Melt  butter in a pan gently, stir in the flour until a smooth paste

8. Add stock cube to milk and add to pan little at a time until it thickens slightly

9. Add back the chicken and leeks

10. Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

11. Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

12.Cover with pastry or lattice, brush with little milk

13. Select Shortcrust Pastry setting and cook or convection bake for about 40 mins.