Scottish Heather Honey Chicken

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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

Jamaican Chicken & Rice

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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

CHEESY BEEF MINCE PASTA

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Cheesy Mince Pasta

My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.

Serves 2 – 3

250g Scottish Beef Mince (you could also use minced lamb)

1 Onion, chopped

1 tsp Ground Garlic Granules or 2 Garlic Cloves

100g Frozen Garden Peas

120g Pasta (I used fusilli but penne will do too)

400ml Beef Stock

2 Tbsp Tomato Paste

1 Tsp Dried Chilli Flakes

1 Tsp Smoked Paprika

Salt & Pepper to taste

1 Tbsp oil

100g Grated Cheddar Cheese

Handful of Chopped Parsley

  1. Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
  2. Add in the beef mince, season with salt & pepper & brown.
  3. Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
  4. Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.
Cheesy Beef Mince Pasta

Harissa Spice Beef Soup

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A Bowl of Harissa Spice Beef Soup

A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.

Serves 4

300g Scottish Steak Mince (or any good quality beef mince)

1 Red Onion – chopped

1 Garlic Clove – crushed

400g Tin Tomatoes

1 tbsp Gram Masala

2 tsps Harissa Paste

1 litre Beef Stock

250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)

1 tbsp Dried Coriander

150g Spinach, chopped

1 tbsp Olive Oil

Salt & Pepper

  1. Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
  2. Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
  3. Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
  4. Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
  5. Serve into bowls.

Casserole pot of Harissa Spice Beef Soup

Chicken & Bacon Hotpot

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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 Curry with Almond Milk

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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

Highland Hotpot

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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

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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

Hunters Chicken with Saffron Bean Rice

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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!