Jamaican Chicken & Rice

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!

CHEESY BEEF MINCE PASTA

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.


Chicken & Bean Tagine

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.

Chicken & Chorizo Pasta Bake

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


Caribbean Beef Stew

A Bowl of Caribbean Beef Stew

When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.

Serves 2

300g Scottish Beef Mince

150g Diced Butternut squash (or sweet potatoes)

1 onion, chopped

1 Red Pepper, chopped

1 garlic clove, finely chopped

1 cm fresh ginger, finely chopped

1 tbsp sweet hot paprika

120ml Beef Stock

200g chopped tin tomatoes

200g Black Eyed beans

Handful of peas

Salt & Pepper to taste

  1. Heat some oil in a large pan and brown the mince.
  2. Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
  3. If using Lamb I would slow cook this so the Lamb in tender.
  4. Serve on its own or with some rice.
Bowl of Stew


Breakfast Doughnuts

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If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol!  I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.

 

Makes 6

6 large eggs

Pepper (any colour) chopped finely

Spring onions or small white or red onion – finely chopped

Cooked ham or any cooked meat of your choice – finely chopped

Salt & Pepper to taste

Paprika

Grated Cheese of your choice (I used cheddar)

 

  1. Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
  2. Place the pepper, onion and ham evenly into the moulds.
  3. Whisk up the eggs
  4. Pour evenly into moulds, don’t over fill. Season.
  5. Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
  6. Remove and serve immediately. Yummy!
  7. These can also be kept in the fridge for next morning, then just reheat.

 

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Chicken, Leek & Potato Gratin

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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!

 

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Filipino Chicken Curry

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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.

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Crispy Fried Onions

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Crispy fried onions are a great topper for a lot of dishes, I cooked these recently for my black bean taco dish. Just added that little extra crunch.

 

1 white onion

100g flour

1 tsp salt

1 tsp smoked paprika

oil for frying.

 

  1. Combine flour, salt and paprika in a bowl.
  2. Slice the onion very thinly.
  3. Heat up a little oil in a fry pan to medium to high heat
  4. Coat the onions slices in the flour mixture, shake of excess and drop into the oil. Cook until browned and crispy.
  5. Remove and drain on kitchen paper.


Chilli Bean Stew

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Home comfort food, there is nothing  better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.

 

Serves 2

Low calorie Spray oil

1 red onion chopped

1 tsp garlic granules or 1 clove crushed

1 red chilli (chopped) or 1 tsp crushed chillies

225g can of red kidney beans

225g can of cannellini beans

225g can of chickpeas

1 tbsp tomato paste

350ml vegetable stock

1 red pepper, chopped

225g can chopped tomatoes

90g fresh broad beans

1 tbsp fresh coriander, chopped

paprika to garnish

Soured cream to serve

 

  1. Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
  2. Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
  3. Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.                                      20190708_155813
  4. Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
  5. Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.

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