How to Make Best Roast Leg of Lamb Recipe - preparation 15 minutes cooking time 1 hour 45 minutes plus resting Serves 8
Ingredients:
2.5kg/5½lb leg of lamb
4 fresh rosemary sprigs
4 garlic cloves, cut into slivers
1 large onion, thickly sliced
2 lemons, cut into quartered
salt and ground black pepper
vegetables to serve
Method:
1 Take the lamb out of the refrigerator 1 hour before roasting. Pat dry with kitchen paper.
2 Preheat the oven to 220°C/425°F/Gas 7. Cut the rosemary into smaller sprigs. Make small, deep slits all over the meat and insert the garlic slivers and rosemary sprigs into them. Season with salt and pepper.
3 Put the onion in the bottom of a roasting pan. Place the lamb, fat-side up, on top of the onion. Tuck the lemon quarters into the gaps around the meat.
4 Reduce the oven temperature to 190°C/375°F/Gas 5. Roast the lamb for 15 minutes per 450g/1lb for pink meat, or for longer if you like it well cooked.
5 Remove the lamb and cover loosely with foil. Rest for 20 minutes before carving into thin slices.
Saturday, May 28, 2016
Classic Lasagne
How to Make Classic Lasagne Recipe - preparation 40 minutes cooking time 45 minutes (without the Bolognese sauce) Serves 6
Ingredients:
1 quantity Bolognese sauce (see above)
butter to grease and dot
12 fresh lasagne sheets
1 quantity of béchamel sauce
4 tbsp freshly grated Parmesan
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Spoon one-third of the Bolognese sauce over the bottom of a greased 2.3 litre/4 pint ovenproof dish. Cover with a layer of 4 lasagne sheets, then a layer of béchamel sauce. Repeat these layers twice more, finishing with a layer of béchamel to cover the lasagne.
3 Sprinkle the Parmesan over the top and dot with butter. Stand the dish on a baking sheet and cook in the oven for 45 minutes or until golden brown and bubbling.
Ingredients:
1 quantity Bolognese sauce (see above)
butter to grease and dot
12 fresh lasagne sheets
1 quantity of béchamel sauce
4 tbsp freshly grated Parmesan
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Spoon one-third of the Bolognese sauce over the bottom of a greased 2.3 litre/4 pint ovenproof dish. Cover with a layer of 4 lasagne sheets, then a layer of béchamel sauce. Repeat these layers twice more, finishing with a layer of béchamel to cover the lasagne.
3 Sprinkle the Parmesan over the top and dot with butter. Stand the dish on a baking sheet and cook in the oven for 45 minutes or until golden brown and bubbling.
Spaghetti Bolognese
How to Make Spaghetti Bolognese Recipe - preparation 15 minutes cooking time 40 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
3 celery sticks, diced
2 garlic cloves, crushed
450g/1lb/2 cups minced (ground) beef
2 tbsp tomato paste
300ml/½ pint/1¼ cups red wine
1 x 400g/14oz can chopped tomatoes
a few fresh thyme sprigs
salt and ground black pepper
450g/1lb spaghetti
4 tbsp freshly grated Parmesan
Method:
1 To make the Bolognese sauce, heat the oil in a large pan, add the onion, carrots and celery and fry over a medium heat for 10 minutes or until tender. Add the garlic and cook for 1 minute.
2 Add the minced beef and cook, stirring occasionally, until browned. Stir in the tomato paste and wine and bring to the boil. Add the tomatoes and thyme, and season with salt and pepper. Bring back to the boil, then reduce the heat and simmer gently for 20 minutes.
3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well, then return to the pan.
4 Add the Bolognese sauce and toss together. Divide among four shallow bowls and sprinkle with Parmesan.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
3 celery sticks, diced
2 garlic cloves, crushed
450g/1lb/2 cups minced (ground) beef
2 tbsp tomato paste
300ml/½ pint/1¼ cups red wine
1 x 400g/14oz can chopped tomatoes
a few fresh thyme sprigs
salt and ground black pepper
450g/1lb spaghetti
4 tbsp freshly grated Parmesan
Method:
1 To make the Bolognese sauce, heat the oil in a large pan, add the onion, carrots and celery and fry over a medium heat for 10 minutes or until tender. Add the garlic and cook for 1 minute.
2 Add the minced beef and cook, stirring occasionally, until browned. Stir in the tomato paste and wine and bring to the boil. Add the tomatoes and thyme, and season with salt and pepper. Bring back to the boil, then reduce the heat and simmer gently for 20 minutes.
3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well, then return to the pan.
4 Add the Bolognese sauce and toss together. Divide among four shallow bowls and sprinkle with Parmesan.
Spicy Bolognese
How to Make Spicy Bolognese Recipe - preparation 15 minutes cooking time 55 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 red chilli, seeded and diced
450g/1lb/2 cups minced (ground) beef
125g/4oz smoked bacon, diced
1 green (bell) pepper, seeded and finely chopped
1 x 400g/14oz can tomatoes
125ml/4fl oz/½ cup red wine
a pinch of sugar
300g/11oz spaghetti
5 tbsp grated Cheddar cheese
2 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Heat the oil in a large pan over a medium heat. Add the onion and chilli and fry for 10 minutes until softened. Add the minced beef and bacon and cook, stirring occasionally, for 5 minutes until well browned.
2 Stir in the green pepper, tomatoes, wine and sugar. Season with salt and pepper and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
4 Just before serving, stir the grated Cheddar and parsley into the sauce. Toss with the cooked spaghetti.
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 red chilli, seeded and diced
450g/1lb/2 cups minced (ground) beef
125g/4oz smoked bacon, diced
1 green (bell) pepper, seeded and finely chopped
1 x 400g/14oz can tomatoes
125ml/4fl oz/½ cup red wine
a pinch of sugar
300g/11oz spaghetti
5 tbsp grated Cheddar cheese
2 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Heat the oil in a large pan over a medium heat. Add the onion and chilli and fry for 10 minutes until softened. Add the minced beef and bacon and cook, stirring occasionally, for 5 minutes until well browned.
2 Stir in the green pepper, tomatoes, wine and sugar. Season with salt and pepper and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
4 Just before serving, stir the grated Cheddar and parsley into the sauce. Toss with the cooked spaghetti.
Sweet Chilli Beef Stir-Fry
How to Make Sweet Chilli Beef Stir-Fry Recipe - preparation 10 minutes cooking time 10–11 minutes Serves 4
Ingredients:
2 tbsp soy sauce
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, seeded and chopped
400g/14oz steak, cut into strips
1 tbsp chilli oil
1 broccoli head, cut into small pieces
200g/7oz sugarsnap peas
1 yellow (bell) pepper, seeded and cut into strips
Method:
1 Put the soy sauce, ginger, garlic and chilli in a shallow dish and stir well. Add the steak and stir to coat.
2 Heat the oil in a wok or deep frying pan over a high heat until it is very hot. Remove the strips of beef from the marinade and stir-fry for 2–3 minutes until tender.
3 Add the broccoli, sugarsnap peas, yellow pepper and the reserved marinade to the wok. Stirfry for 5 minutes until the vegetables start to soften.
4 Serve immediately with boiled rice.
Ingredients:
2 tbsp soy sauce
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, seeded and chopped
400g/14oz steak, cut into strips
1 tbsp chilli oil
1 broccoli head, cut into small pieces
200g/7oz sugarsnap peas
1 yellow (bell) pepper, seeded and cut into strips
Method:
1 Put the soy sauce, ginger, garlic and chilli in a shallow dish and stir well. Add the steak and stir to coat.
2 Heat the oil in a wok or deep frying pan over a high heat until it is very hot. Remove the strips of beef from the marinade and stir-fry for 2–3 minutes until tender.
3 Add the broccoli, sugarsnap peas, yellow pepper and the reserved marinade to the wok. Stirfry for 5 minutes until the vegetables start to soften.
4 Serve immediately with boiled rice.
Chilli Steak Stir-Fry
How to Make Chilli Steak Stir-Fry Recipe - preparation 15 minutes cooking time 10 minutes Serves 4
Ingredients:
1 red chilli, finely chopped
1 garlic clove, chopped
2 tbsp soy sauce
2 tbsp sweet chilli sauce
340g/12oz lean rump steaks, cut into thin slices
1 tbsp oil
300g/11oz cooked egg noodles
1 onion, thinly sliced
1 green (bell) pepper, seeded and sliced
2 carrots, cut into matchsticks
225g/8oz beansprouts
Method:
1 Put the chilli, garlic, soy and chilli sauces in a shallow bowl and mix well. Add the steak and turn to coat.
2 Heat the oil in a wok or deep frying pan over a high heat. Remove the steaks from the marinade, reserving it, and cook for 1–2 minutes each side.
3 Add the noodles, onion, green pepper and carrots to the wok and stir-fry over a high heat for 2–3 minutes. Add the beansprouts and the marinade and stir-fry for 2 minutes.
4 Toss everything together and serve immediately.
Ingredients:
1 red chilli, finely chopped
1 garlic clove, chopped
2 tbsp soy sauce
2 tbsp sweet chilli sauce
340g/12oz lean rump steaks, cut into thin slices
1 tbsp oil
300g/11oz cooked egg noodles
1 onion, thinly sliced
1 green (bell) pepper, seeded and sliced
2 carrots, cut into matchsticks
225g/8oz beansprouts
Method:
1 Put the chilli, garlic, soy and chilli sauces in a shallow bowl and mix well. Add the steak and turn to coat.
2 Heat the oil in a wok or deep frying pan over a high heat. Remove the steaks from the marinade, reserving it, and cook for 1–2 minutes each side.
3 Add the noodles, onion, green pepper and carrots to the wok and stir-fry over a high heat for 2–3 minutes. Add the beansprouts and the marinade and stir-fry for 2 minutes.
4 Toss everything together and serve immediately.
Best Chilli Con Carne
How to Make Best Chilli Con Carne Recipe - preparation 5 minutes cooking time 1 hour 5 minutes Serves 4
Ingredients:
2 tbsp olive oil
450g/1lb/2 cups minced (ground) beef
1 large onion, finely chopped
1 tsp hot chilli powder
3 tbsp tomato paste
300ml/½ pint/1¼ cups hot beef stock
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can red kidney beans, drained and rinsed
1 bunch of fresh coriander (cilantro), chopped
salt and ground black pepper
Method:
1 Heat 1 tbsp oil in a large non-stick pan and cook the minced beef for 10 minutes over a medium heat until well browned, stirring. Remove and set aside.
2 Add the remaining oil to the pan and cook the onion for 10 minutes or until softened. Add the chilli powder and cook for 1 minute, then return the minced beef to the pan. Add the tomato paste, hot stock and tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 35–40 minutes until the sauce is well reduced.
3 Stir in the kidney beans and coriander, season with salt and pepper and simmer for 5 minutes.
4 Serve with boiled rice or tortilla chips and salsa, soured cream and grated Cheddar or Monterey Jack cheese.
Ingredients:
2 tbsp olive oil
450g/1lb/2 cups minced (ground) beef
1 large onion, finely chopped
1 tsp hot chilli powder
3 tbsp tomato paste
300ml/½ pint/1¼ cups hot beef stock
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can red kidney beans, drained and rinsed
1 bunch of fresh coriander (cilantro), chopped
salt and ground black pepper
Method:
1 Heat 1 tbsp oil in a large non-stick pan and cook the minced beef for 10 minutes over a medium heat until well browned, stirring. Remove and set aside.
2 Add the remaining oil to the pan and cook the onion for 10 minutes or until softened. Add the chilli powder and cook for 1 minute, then return the minced beef to the pan. Add the tomato paste, hot stock and tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 35–40 minutes until the sauce is well reduced.
3 Stir in the kidney beans and coriander, season with salt and pepper and simmer for 5 minutes.
4 Serve with boiled rice or tortilla chips and salsa, soured cream and grated Cheddar or Monterey Jack cheese.
Meat Loaf
How to Make Meat Loaf Recipe - preparation 10 minutes cooking time 1 hour 40 minutes Serves 4
Ingredients:
2 tbsp oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb/2 cups minced (ground) beef
50g/2oz/1 cup fresh breadcrumbs
2 tbsp grated Parmesam
1 tbsp chopped fresh parsley
3 tbsp tomato paste
1 tsp mustard
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 450g/1lb loaf tin.
2 Heat the oil in a frying pan, add the onion and cook over a low heat for 10 minutes until softened. Add the paprika and cook for 1 minute. Turn the mixture into a large bowl.
3 Add the minced beef, breadcrumbs, Parmesan, parsley, tomato paste, mustard, beaten egg and seasoning. Stir until evenly mixed. Spoon the mixture into the prepared loaf tin, level the surface and cover tightly with foil.
4 Stand the loaf tin in a roasting pan and pour in water around it to a depth of 2.5cm/1in. Cook in the oven for 1½ hours.
5 Turn out, cut into slices and serve hot or cold.
Ingredients:
2 tbsp oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb/2 cups minced (ground) beef
50g/2oz/1 cup fresh breadcrumbs
2 tbsp grated Parmesam
1 tbsp chopped fresh parsley
3 tbsp tomato paste
1 tsp mustard
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 450g/1lb loaf tin.
2 Heat the oil in a frying pan, add the onion and cook over a low heat for 10 minutes until softened. Add the paprika and cook for 1 minute. Turn the mixture into a large bowl.
3 Add the minced beef, breadcrumbs, Parmesan, parsley, tomato paste, mustard, beaten egg and seasoning. Stir until evenly mixed. Spoon the mixture into the prepared loaf tin, level the surface and cover tightly with foil.
4 Stand the loaf tin in a roasting pan and pour in water around it to a depth of 2.5cm/1in. Cook in the oven for 1½ hours.
5 Turn out, cut into slices and serve hot or cold.
Cottage Pie
How to Make Cottage Pie Recipe - preparation 15 minutes cooking time 1 hour Serves 4
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 carrots, diced
450g/1lb/2 cups minced (ground) beef
1 tbsp plain (all-purpose) flour
450ml/¾ pint/1¾ cups hot beef stock
3 tbsp tomato paste
2 tbsp Worcestershire sauce
125g/4oz/1 cup frozen peas
1kg/2¼lb potatoes, chopped
25g/1oz/2 tbsp butter
4–5 tbsp milk
salt and ground black pepper
Method:
1 Preheat the oven to 200ºC/400°F/Gas 6.
2 Heat the oil in a large pan, add the onion and carrot and cook over a low heat for 15 minutes until softened.
3 Add the beef and cook, stirring, for 4–5 minutes until brown. Stir in the flour and then the hot stock and tomato paste and bring to the boil. Add the Worcestershire sauce, carrots and peas and season with salt and pepper. Reduce the heat, cover the pan and cook for 15 minutes.
4 Meanwhile, cook the potatoes in a large pan of salted water for 20 minutes or until soft. Drain and mash until smooth. Beat in the butter and milk and season to taste.
5 Spoon the meat mixture into a large ovenproof dish and cover with the mashed potato. Use a fork to rough up the top. Cook in the oven for 20–25 minutes until the topping is golden brown. Serve immediately.
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 carrots, diced
450g/1lb/2 cups minced (ground) beef
1 tbsp plain (all-purpose) flour
450ml/¾ pint/1¾ cups hot beef stock
3 tbsp tomato paste
2 tbsp Worcestershire sauce
125g/4oz/1 cup frozen peas
1kg/2¼lb potatoes, chopped
25g/1oz/2 tbsp butter
4–5 tbsp milk
salt and ground black pepper
Method:
1 Preheat the oven to 200ºC/400°F/Gas 6.
2 Heat the oil in a large pan, add the onion and carrot and cook over a low heat for 15 minutes until softened.
3 Add the beef and cook, stirring, for 4–5 minutes until brown. Stir in the flour and then the hot stock and tomato paste and bring to the boil. Add the Worcestershire sauce, carrots and peas and season with salt and pepper. Reduce the heat, cover the pan and cook for 15 minutes.
4 Meanwhile, cook the potatoes in a large pan of salted water for 20 minutes or until soft. Drain and mash until smooth. Beat in the butter and milk and season to taste.
5 Spoon the meat mixture into a large ovenproof dish and cover with the mashed potato. Use a fork to rough up the top. Cook in the oven for 20–25 minutes until the topping is golden brown. Serve immediately.
Restaurant Roast Rib of Beef
How to Make Restaurant Roast Rib of Beef Recipe - preparation 5 minutes cooking time 2 hours 30 minutes plus resting Serves 6
Ingredients:
2.5kg/5½lb rib of beef
1 tbsp plain (all-purpose) flour
1 tbsp mustard powder
150ml/¼ pint/scant ⅔ cup red wine
600m/1 pint/2½ cups beef stock
600m/1 pint/2½ cups boiling water (or vegetable water)
1 tbsp redcurrant jelly, apple jelly or cranberry sauce
salt and ground black pepper
roast potatoes and vegetables to serve
mustard or horseradish sauce to serve
Method:
1 Preheat the oven to 230°C/450°F/Gas 8.
2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.
3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1–2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.
4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.
5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.
6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.
Ingredients:
2.5kg/5½lb rib of beef
1 tbsp plain (all-purpose) flour
1 tbsp mustard powder
150ml/¼ pint/scant ⅔ cup red wine
600m/1 pint/2½ cups beef stock
600m/1 pint/2½ cups boiling water (or vegetable water)
1 tbsp redcurrant jelly, apple jelly or cranberry sauce
salt and ground black pepper
roast potatoes and vegetables to serve
mustard or horseradish sauce to serve
Method:
1 Preheat the oven to 230°C/450°F/Gas 8.
2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.
3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1–2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.
4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.
5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.
6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.
 |
| Restaurant Roast Rib of Beef |
Cheeseburgers
How to Make Cheeseburgers Recipe - preparation 20 minutes plus chilling cooking time 10 minutes Serves 6
Ingredients:
1kg/2¼lb extra-lean minced (ground) beef
1 tbsp tomato ketchup
6 burger buns, halved
sunflower oil to brush
6 thin-cut slices havarti or raclette cheese
6 tbsp mayonnaise
6 lettuce leaves
3 large tomatoes, thickly sliced
6 cocktail gherkins, sliced
1 onion, thinly sliced
salt and ground black pepper
Method:
1 Put the minced beef and tomato ketchup in a large bowl and add some salt and plenty of pepper. Mix everything together.
2 Shape into six patties. Cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 1 hour.
3 Heat a large griddle pan until it’s really hot. Put the burger buns, cut-side down, on the griddle and toast.
4 Lightly oil the griddle and cook the burgers over a medium heat for 3–4 minutes, then turn the burgers over. Put a slice of cheese on top and cook for 3 minutes.
5 Spread the mayonnaise on the burger buns. Add the lettuce, tomatoes, gherkins and onion rings. Add the cooked burgers and sandwich with the top of each bun.
Ingredients:
1kg/2¼lb extra-lean minced (ground) beef
1 tbsp tomato ketchup
6 burger buns, halved
sunflower oil to brush
6 thin-cut slices havarti or raclette cheese
6 tbsp mayonnaise
6 lettuce leaves
3 large tomatoes, thickly sliced
6 cocktail gherkins, sliced
1 onion, thinly sliced
salt and ground black pepper
Method:
1 Put the minced beef and tomato ketchup in a large bowl and add some salt and plenty of pepper. Mix everything together.
2 Shape into six patties. Cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 1 hour.
3 Heat a large griddle pan until it’s really hot. Put the burger buns, cut-side down, on the griddle and toast.
4 Lightly oil the griddle and cook the burgers over a medium heat for 3–4 minutes, then turn the burgers over. Put a slice of cheese on top and cook for 3 minutes.
5 Spread the mayonnaise on the burger buns. Add the lettuce, tomatoes, gherkins and onion rings. Add the cooked burgers and sandwich with the top of each bun.
 |
| Cheeseburgers |
Best Chicken Quesadillas
How to Make Best Chicken Quesadillas Recipe - preparation 10 minutes cooking time 12 minutes Serves 4
Ingredients:
1 x 200g/7oz can refried beans
8 flour tortillas
250g/9oz cooked chicken, shredded
4 tbsp hot tomato salsa
2 tbsp chopped fresh coriander (cilantro)
225g/8oz/2 cups grated Cheddar cheese
soured cream and guacamole to serve
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the refried beans in a small pan over a low heat for 2–3 minutes. Spread over four tortillas. Mix the chicken, salsa and coriander together and arrange on top of the refried beans. Sprinkle the cheese over and cover with the remaining tortillas.
3 Place the quesadillas on two baking sheets and cook in the oven for 3–4 minutes each side. Alternatively, microwave for long enough to warm them through and melt the cheese.
4 Serve the hot quesadillas cut into wedges with some soured cream and guacamole.
Ingredients:
1 x 200g/7oz can refried beans
8 flour tortillas
250g/9oz cooked chicken, shredded
4 tbsp hot tomato salsa
2 tbsp chopped fresh coriander (cilantro)
225g/8oz/2 cups grated Cheddar cheese
soured cream and guacamole to serve
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the refried beans in a small pan over a low heat for 2–3 minutes. Spread over four tortillas. Mix the chicken, salsa and coriander together and arrange on top of the refried beans. Sprinkle the cheese over and cover with the remaining tortillas.
3 Place the quesadillas on two baking sheets and cook in the oven for 3–4 minutes each side. Alternatively, microwave for long enough to warm them through and melt the cheese.
4 Serve the hot quesadillas cut into wedges with some soured cream and guacamole.
Easy Turkey Curry
How to Make Easy Turkey Curry Recipe - preparation 15 minutes cooking time 35 minutes Serves 4
Ingredients:
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp ground turmeric
a good pinch of chilli powder
1 tsp each ground cumin and ground coriander
1 x 400g/14oz can tomatoes
600g/1lb 5oz cooked turkey
1 tsp garam masala
150g/5oz/scant ⅔ cup natural yogurt
fresh coriander (cilantro) to garnish
boiled rice and mango chutney to serve
Method:
1 Heat the oil in a heavy-based pan, add the onion and garlic and cook gently over a low heat until softened and golden. Add the turmeric, chilli powder, ground cumin and coriander and cook, stirring, for 1 minute.
2 Add the tomatoes and bring to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.
3 Remove any skin from the turkey, then cut into chunks. Add to the pan with the garam masala and 4 tbsp yogurt. Cover and cook for 10 minutes, then stir in the remaining yogurt.
4 Garnish with chopped coriander and serve with boiled rice and mango chutney.
Ingredients:
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp ground turmeric
a good pinch of chilli powder
1 tsp each ground cumin and ground coriander
1 x 400g/14oz can tomatoes
600g/1lb 5oz cooked turkey
1 tsp garam masala
150g/5oz/scant ⅔ cup natural yogurt
fresh coriander (cilantro) to garnish
boiled rice and mango chutney to serve
Method:
1 Heat the oil in a heavy-based pan, add the onion and garlic and cook gently over a low heat until softened and golden. Add the turmeric, chilli powder, ground cumin and coriander and cook, stirring, for 1 minute.
2 Add the tomatoes and bring to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.
3 Remove any skin from the turkey, then cut into chunks. Add to the pan with the garam masala and 4 tbsp yogurt. Cover and cook for 10 minutes, then stir in the remaining yogurt.
4 Garnish with chopped coriander and serve with boiled rice and mango chutney.
Chicken with Oyster Sauce and Mushrooms
How to Make Chicken with Oyster Sauce and Mushrooms Recipe - preparation 10 minutes cooking time 18 minutes Serves 4
Ingredients:
6 tbsp vegetable oil
450g/1lb skinless, boneless chicken breasts, cut into chunks
3 tbsp oyster sauce
1 tbsp light soy sauce
100ml/3½fl oz/⅓ cup hot chicken stock
1 garlic clove, thinly sliced
225g/8oz oyster or shiitake mushrooms, sliced
125g/4oz sugarsnap peas
1 tsp cornflour (cornstarch)
salt and ground black pepper
boiled rice to serve
Method:
1 Heat 3 tbsp vegetable oil in a wok or deep frying pan. Add the chicken and stir-fry over a high heat, stirring continuously, for 2–3 minutes until lightly browned all over. Remove from the wok, drain on kitchen paper and set aside.
2 In a bowl, blend the oyster sauce with the soy sauce and hot chicken stock. Add the chicken and mix thoroughly.
3 Heat the remaining oil in the pan over a high heat and stir-fry the garlic for 30 seconds; add the mushrooms and cook for 1 minute. Add the chicken mixture, cover the wok and simmer for 5 minutes.
4 Stir in the sugarsnaps and cook for 2–3 minutes. Blend the cornflour with 1 tbsp water. Remove the wok from the heat and stir in the cornflour mixture. Return to the heat and stir until the sauce thickens.
5 Season with salt and pepper and serve with boiled rice.
Ingredients:
6 tbsp vegetable oil
450g/1lb skinless, boneless chicken breasts, cut into chunks
3 tbsp oyster sauce
1 tbsp light soy sauce
100ml/3½fl oz/⅓ cup hot chicken stock
1 garlic clove, thinly sliced
225g/8oz oyster or shiitake mushrooms, sliced
125g/4oz sugarsnap peas
1 tsp cornflour (cornstarch)
salt and ground black pepper
boiled rice to serve
Method:
1 Heat 3 tbsp vegetable oil in a wok or deep frying pan. Add the chicken and stir-fry over a high heat, stirring continuously, for 2–3 minutes until lightly browned all over. Remove from the wok, drain on kitchen paper and set aside.
2 In a bowl, blend the oyster sauce with the soy sauce and hot chicken stock. Add the chicken and mix thoroughly.
3 Heat the remaining oil in the pan over a high heat and stir-fry the garlic for 30 seconds; add the mushrooms and cook for 1 minute. Add the chicken mixture, cover the wok and simmer for 5 minutes.
4 Stir in the sugarsnaps and cook for 2–3 minutes. Blend the cornflour with 1 tbsp water. Remove the wok from the heat and stir in the cornflour mixture. Return to the heat and stir until the sauce thickens.
5 Season with salt and pepper and serve with boiled rice.
Griddled Chilli Chicken
How to Make Griddled Chilli Chicken Recipe - preparation 2 minutes cooking time 6–8 minutes Serves 4
Ingredients:
450g/1lb boneless, skinless chicken breasts, cut into strips
grated zest and juice of 2 lemons
2 tbsp olive oil
2 tbsp sweet chilli sauce
salt and ground black pepper
boiled rice and salad to serve
Method:
1 Put the chicken in a large bowl and season with salt and pepper. Add the lemon zest and juice, oil and chilli sauce and stir well to coat the pieces of chicken.
2 Heat a griddle over a medium heat. Add the chicken to the hot griddle and cook for 3–4 minutes until golden and sticky, then turn it over and cook the other side.
3 Divide the chicken among four serving plates and serve with rice and salad.
Ingredients:
450g/1lb boneless, skinless chicken breasts, cut into strips
grated zest and juice of 2 lemons
2 tbsp olive oil
2 tbsp sweet chilli sauce
salt and ground black pepper
boiled rice and salad to serve
Method:
1 Put the chicken in a large bowl and season with salt and pepper. Add the lemon zest and juice, oil and chilli sauce and stir well to coat the pieces of chicken.
2 Heat a griddle over a medium heat. Add the chicken to the hot griddle and cook for 3–4 minutes until golden and sticky, then turn it over and cook the other side.
3 Divide the chicken among four serving plates and serve with rice and salad.
Chicken Tikka Masala
How to Make Chicken Tikka Masala Recipe - preparation 15 minutes cooking time 30 minutes Serves 4
Ingredients:
2 tbsp vegetable oil or ghee
1 onion, thinly sliced
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, cut into strips
2 tbsp tikka masala paste
1 x 400g/14oz can tomatoes
450ml/¾ pint/1¾ cups hot vegetable stock
225g/8oz/1 cup natural yogurt
2 tbsp mango chutney
boiled rice to serve
Method:
1 Heat the oil or ghee in a large pan. Add the onion and cook over a medium heat for 8 minutes until tender and golden. Add the garlic and chicken strips and cook, stirring occasionally, for 5 minutes or until golden brown.
2 Stir in the tikka masala paste, then add the tomatoes and hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer over a low heat for 15 minutes or until the chicken is cooked through.
3 Stir in the yogurt and mango chutney and heat through very gently without boiling.
4 Serve hot on a bed of boiled rice.
Ingredients:
2 tbsp vegetable oil or ghee
1 onion, thinly sliced
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, cut into strips
2 tbsp tikka masala paste
1 x 400g/14oz can tomatoes
450ml/¾ pint/1¾ cups hot vegetable stock
225g/8oz/1 cup natural yogurt
2 tbsp mango chutney
boiled rice to serve
Method:
1 Heat the oil or ghee in a large pan. Add the onion and cook over a medium heat for 8 minutes until tender and golden. Add the garlic and chicken strips and cook, stirring occasionally, for 5 minutes or until golden brown.
2 Stir in the tikka masala paste, then add the tomatoes and hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer over a low heat for 15 minutes or until the chicken is cooked through.
3 Stir in the yogurt and mango chutney and heat through very gently without boiling.
4 Serve hot on a bed of boiled rice.
Tandoori Chicken with Carrot Raita
How to Make Tandoori Chicken with Carrot Raita Recipe - preparation 45 minutes plus marinating cooking time 20 minutes Serves 4
Ingredients:
4 tbsp tandoori paste
340g/12oz/1½ cups natural yogurt
juice of ½ lemon
4 boneless, skinless chicken breasts, cut into slices
1 tbsp oil plus extra to grease
boiled riced to serve
For the carrot raita
1 tsp ghee or oil
1 tsp ground cumin
1 tbsp black mustard seeds
2 large carrots, grated
250g/9oz/1 cup natural yogurt
Method:
1 In a bowl, mix the tandoori paste with the yogurt and lemon juice. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in a cool place for at least 4 hours.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Lightly oil a roasting pan and put the chicken pieces in it in their marinade. Drizzle the remaining oil over the chicken and roast in the oven for 20 minutes or until cooked through.
4 Meanwhile, make the raita. Heat the ghee or oil in a small pan and cook the cumin and mustrd seeds for 2 minutes. Put the carrots in a bowl and pour over some boiling water. Leave to soften for 5 minutes, then drain and refresh in cold water. Drain and squeeze out any excess liquid. Mix with the spices and yogurt in a bowl.
5 Serve the tandoori chicken with the carrot raita and some plain boiled rice.
Ingredients:
4 tbsp tandoori paste
340g/12oz/1½ cups natural yogurt
juice of ½ lemon
4 boneless, skinless chicken breasts, cut into slices
1 tbsp oil plus extra to grease
boiled riced to serve
For the carrot raita
1 tsp ghee or oil
1 tsp ground cumin
1 tbsp black mustard seeds
2 large carrots, grated
250g/9oz/1 cup natural yogurt
Method:
1 In a bowl, mix the tandoori paste with the yogurt and lemon juice. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in a cool place for at least 4 hours.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Lightly oil a roasting pan and put the chicken pieces in it in their marinade. Drizzle the remaining oil over the chicken and roast in the oven for 20 minutes or until cooked through.
4 Meanwhile, make the raita. Heat the ghee or oil in a small pan and cook the cumin and mustrd seeds for 2 minutes. Put the carrots in a bowl and pour over some boiling water. Leave to soften for 5 minutes, then drain and refresh in cold water. Drain and squeeze out any excess liquid. Mix with the spices and yogurt in a bowl.
5 Serve the tandoori chicken with the carrot raita and some plain boiled rice.
Chicken Chow Mein
How to Make Chicken Chow Mein Recipe - preparation 10 minutes cooking time 10 minutes Serves 4
Ingredients:
340g/12oz egg noodles
1 tbsp toasted sesame oil
2 boneless, skinless chicken breasts, cut into thin strips
1 bunch of spring onions (scallions), sliced diagonally
150g/5oz sugarsnap peas, sliced
125g/4oz beansprouts
1 red (bell) pepper, seeded and thinly sliced
125g/4oz sachet chow mein stir-fry sauce
Method:
1 Cook the noodles in boiling water for 4 minutes or according to the pack instructions. Drain, rinse thoroughly in cold water, then drain again and set aside.
2 Meanwhile, heat a wok or large frying pan until hot, then add the oil. Add the chicken and stirfry over a high heat for 3–4 minutes until browned all over. Add the spring onions and sugarsnap peas and stir-fry for 2 minutes. Stir in the beansprouts and red pepper and stir-fry for 2 minutes.
3 Add the drained noodles, then pour in the chow mein sauce and toss together to coat. Stir-fry for 2 minutes and serve.
Ingredients:
340g/12oz egg noodles
1 tbsp toasted sesame oil
2 boneless, skinless chicken breasts, cut into thin strips
1 bunch of spring onions (scallions), sliced diagonally
150g/5oz sugarsnap peas, sliced
125g/4oz beansprouts
1 red (bell) pepper, seeded and thinly sliced
125g/4oz sachet chow mein stir-fry sauce
Method:
1 Cook the noodles in boiling water for 4 minutes or according to the pack instructions. Drain, rinse thoroughly in cold water, then drain again and set aside.
2 Meanwhile, heat a wok or large frying pan until hot, then add the oil. Add the chicken and stirfry over a high heat for 3–4 minutes until browned all over. Add the spring onions and sugarsnap peas and stir-fry for 2 minutes. Stir in the beansprouts and red pepper and stir-fry for 2 minutes.
3 Add the drained noodles, then pour in the chow mein sauce and toss together to coat. Stir-fry for 2 minutes and serve.
Chicken and Papaya Salsa
How to Make Chicken and Papaya Salsa Recipe - preparation 10 minutes cooking time 20 minutes Serves 4
Ingredients:
1 tbsp olive oil
4 x 125g/4oz chicken breasts
salt and ground black pepper
rocket (arugula) to serve
balsamic glaze to drizzle
For the papaya salsa
1 papaya, peeled, seeded and diced
3 juicy tomatoes, chopped
1 red chilli, seeded and diced
1 tbsp balsamic vinegar
juice of 1 lime
4 tbsp chopped fresh mint
Method:
1 Heat the oil in a frying pan. Season the chicken with salt and pepper and cook in the pan, skin-side down, over a medium heat for 10 minutes. Turn over and cook the other side for 10 minutes until well browned and cooked through.
2 Mix all the salsa ingredients together in a small bowl and season to taste with salt and pepper.
3 Serve the chicken with the salsa on a bed of rocket, drizzled with balsamic glaze..
Ingredients:
1 tbsp olive oil
4 x 125g/4oz chicken breasts
salt and ground black pepper
rocket (arugula) to serve
balsamic glaze to drizzle
For the papaya salsa
1 papaya, peeled, seeded and diced
3 juicy tomatoes, chopped
1 red chilli, seeded and diced
1 tbsp balsamic vinegar
juice of 1 lime
4 tbsp chopped fresh mint
Method:
1 Heat the oil in a frying pan. Season the chicken with salt and pepper and cook in the pan, skin-side down, over a medium heat for 10 minutes. Turn over and cook the other side for 10 minutes until well browned and cooked through.
2 Mix all the salsa ingredients together in a small bowl and season to taste with salt and pepper.
3 Serve the chicken with the salsa on a bed of rocket, drizzled with balsamic glaze..
Griddled Chicken with Red Pesto
How to Make Griddled Chicken with Red Pesto Recipe - preparation 5 minutes cooking time 20 minutes Serves 4
Ingredients:
4 x 125g/4oz skinless chicken breasts
8 thin slices pancetta
2 tbsp olive oil plus extra to oil
1 red onion, thinly sliced
2 tbsp red pesto
salt and ground black pepper
torn fresh basil leaves to garnish
boiled rice or pasta to serve
Method:
1 Heat an oiled griddle. Season the chicken with salt and pepper and wrap the pancetta around them.
2 Cook on the griddle, skin-side down, over a medium heat for about 20 minutes, turning after 10 minutes, until golden brown and cooked through.
3 Meanwhile, heat the remaining oil in a frying pan and cook the red onion until it is tender and starting to caramelize.
4 Stir in the red pesto and serve sprinkled with basil with some boiled rice or pasta.
Ingredients:
4 x 125g/4oz skinless chicken breasts
8 thin slices pancetta
2 tbsp olive oil plus extra to oil
1 red onion, thinly sliced
2 tbsp red pesto
salt and ground black pepper
torn fresh basil leaves to garnish
boiled rice or pasta to serve
Method:
1 Heat an oiled griddle. Season the chicken with salt and pepper and wrap the pancetta around them.
2 Cook on the griddle, skin-side down, over a medium heat for about 20 minutes, turning after 10 minutes, until golden brown and cooked through.
3 Meanwhile, heat the remaining oil in a frying pan and cook the red onion until it is tender and starting to caramelize.
4 Stir in the red pesto and serve sprinkled with basil with some boiled rice or pasta.
Lemon Roast Chicken
How to Make Lemon Roast Chicken Recipe - preparation 30 minutes cooking time 1 hour 20 minutes plus resting Serves 5
Ingredients:
1 x 1.4kg/3lb chicken
2 lemons
1 onion, cut into wedges
fresh sage and rosemary sprigs
2 bay leaves
50g/2oz/4 tbsp butter, cubed
450g/1lb potatoes, cut into large chunks
salt and ground black pepper
salad to serve
Method:
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Put the chicken in a roasting pan. Cut 1 lemon into slices and squeeze the juice of the other. Put the onion, some of the herb sprigs and bay leaves inside the chicken. Season with salt and pepper and dot with butter and lemon slices. Arrange the potatoes around the chicken and pour the lemon juice over the top. Scatter with the remaining herbs.
3 Roast in the oven for 1¼ hours, basting halfway through, until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer. Check the potatoes regularly and remove and keep warm when they are golden brown and tender.
4 Rest the chicken for 5 minutes. Carve the chicken and serve with the roast potatoes and a crisp salad.
Ingredients:
1 x 1.4kg/3lb chicken
2 lemons
1 onion, cut into wedges
fresh sage and rosemary sprigs
2 bay leaves
50g/2oz/4 tbsp butter, cubed
450g/1lb potatoes, cut into large chunks
salt and ground black pepper
salad to serve
Method:
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Put the chicken in a roasting pan. Cut 1 lemon into slices and squeeze the juice of the other. Put the onion, some of the herb sprigs and bay leaves inside the chicken. Season with salt and pepper and dot with butter and lemon slices. Arrange the potatoes around the chicken and pour the lemon juice over the top. Scatter with the remaining herbs.
3 Roast in the oven for 1¼ hours, basting halfway through, until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer. Check the potatoes regularly and remove and keep warm when they are golden brown and tender.
4 Rest the chicken for 5 minutes. Carve the chicken and serve with the roast potatoes and a crisp salad.
Chicken and Peppers
How to Make Chicken and Peppers Recipe - preparation 5 minutes cooking time 20 minutes Serves 4
Ingredients:
1 red and 1 yellow (bell) pepper, seeded and chopped
1 tbsp chopped fresh oregano
2 tbsp chopped fresh rosemary
2 tbsp olive oil
4 boneless, skinless chicken breasts
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the red and yellow peppers in a bowl with the oregano, rosemary and oil. Season with salt and pepper and mix well.
3 Put the chicken in an ovenproof dish and spoon the peppers over the top. Cook in the oven for 20 minutes until the chicken is cooked through and the peppers are tender.
4 Serve with boiled rice or noodles.
Ingredients:
1 red and 1 yellow (bell) pepper, seeded and chopped
1 tbsp chopped fresh oregano
2 tbsp chopped fresh rosemary
2 tbsp olive oil
4 boneless, skinless chicken breasts
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the red and yellow peppers in a bowl with the oregano, rosemary and oil. Season with salt and pepper and mix well.
3 Put the chicken in an ovenproof dish and spoon the peppers over the top. Cook in the oven for 20 minutes until the chicken is cooked through and the peppers are tender.
4 Serve with boiled rice or noodles.
Chicken with Mango Couscous
How to Make Chicken with Mango Couscous Recipe - preparation 15 minutes plus soaking Serves 4
Ingredients:
125g/4oz/⅔ cup couscous
125g/4oz tomato salsa
juice of 2 lemons
2 tbsp chopped fresh coriander (cilantro), plus extra to garnish
1 ripe mango, peeled, stoned and diced
200g/7oz cooked chicken fillets
8 tbsp virtually fat-free fromage frais
4 tsp sweet chilli sauce
salt and ground black pepper
Method:
1 Put the couscous in a bowl and pour over 300ml/½ pint/1¼ cups boiling water. Season well with salt and pepper, and leave to stand for 15 minutes.
2 Fluff up the couscous grains with a fork, then stir in the tomato salsa, lemon juice, coriander and mango.
3 Divide the couscous among four serving plates and arrange the chicken on top.
4 Sprinkle with chopped coriander and serve with some fromage frais topped with chilli sauce.
Ingredients:
125g/4oz/⅔ cup couscous
125g/4oz tomato salsa
juice of 2 lemons
2 tbsp chopped fresh coriander (cilantro), plus extra to garnish
1 ripe mango, peeled, stoned and diced
200g/7oz cooked chicken fillets
8 tbsp virtually fat-free fromage frais
4 tsp sweet chilli sauce
salt and ground black pepper
Method:
1 Put the couscous in a bowl and pour over 300ml/½ pint/1¼ cups boiling water. Season well with salt and pepper, and leave to stand for 15 minutes.
2 Fluff up the couscous grains with a fork, then stir in the tomato salsa, lemon juice, coriander and mango.
3 Divide the couscous among four serving plates and arrange the chicken on top.
4 Sprinkle with chopped coriander and serve with some fromage frais topped with chilli sauce.
Chicken Rarebit
How to Make Chicken Rarebit Recipe - preparation 5 minutes cooking time 25 minutes Serves 4
Ingredients:
4 large cooked chicken breasts
15g/½oz/1 tbsp butter
1 tbsp plain (all-purpose) flour
125ml/4fl oz/1 cup milk
175g/6oz/1½ cups grated Cheddar or Gruyère
25g/1oz/½ cup fresh white breadcrumbs
1 tsp wholegrain mustard
1 medium (US large) egg yolk
4 x cherry tomatoes on the vine
Method:
1 Melt the butter in a pan over a low heat, then stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the mixture thickens to a smooth sauce.
2 Add the cheese, breadcrumbs and mustard to the sauce and cook for 1 minute. Cool a little, then beat in the egg yolk. Preheat the grill (broiler) to medium-high.
3 Preheat the grill (broiler). Spread the paste evenly over each chicken breast and place them in a flameproof dish, then grill (broil) for 2–3 minutes until golden brown.
4 Meanwhile, grill the cherry tomatoes until starting to soften and char. Serve with the hot chicken rarebits.
Ingredients:
4 large cooked chicken breasts
15g/½oz/1 tbsp butter
1 tbsp plain (all-purpose) flour
125ml/4fl oz/1 cup milk
175g/6oz/1½ cups grated Cheddar or Gruyère
25g/1oz/½ cup fresh white breadcrumbs
1 tsp wholegrain mustard
1 medium (US large) egg yolk
4 x cherry tomatoes on the vine
Method:
1 Melt the butter in a pan over a low heat, then stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the mixture thickens to a smooth sauce.
2 Add the cheese, breadcrumbs and mustard to the sauce and cook for 1 minute. Cool a little, then beat in the egg yolk. Preheat the grill (broiler) to medium-high.
3 Preheat the grill (broiler). Spread the paste evenly over each chicken breast and place them in a flameproof dish, then grill (broil) for 2–3 minutes until golden brown.
4 Meanwhile, grill the cherry tomatoes until starting to soften and char. Serve with the hot chicken rarebits.
Chicken and Leek Pie
How to Make Chicken and Leek Pie Recipe - preparation 15 minutes cooking time 40 minutes Serves 4
Ingredients:
6 large potatoes, peeled and cut into chunks
200g/7oz/¾ cup crème fraîche
3 x 125g/4oz chicken breasts
3 large leeks, thickly sliced
2 garlic cloves, crushed
1 small bunch of fresh parsley, finely chopped
a pinch of freshly grated nutmeg
4 tbsp grated Cheddar cheese
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and put them back in the pan. Add 1 tbsp crème fraîche and some salt and pepper, then mash well.
3 Meanwhile, cook the chicken in a frying pan over a low heat for 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and place on a board.
4 Add the leeks and garlic to the pan and cook over a low heat for 5 minutes or until softened.
5 Cut the cooled chicken into large chunks. Return to the pan, stir in the remaining crème fraîche and cook for 2–3 minutes until bubbling. Stir in the parsley and nutmeg, season to taste and transfer to an ovenproof dish.
6 Spread the mashed potato over the top, roughing it up with a fork Sprinkle over the grated Cheddar and cook in the oven for 20 minutes or until golden brown. Serve immediately.
Ingredients:
6 large potatoes, peeled and cut into chunks
200g/7oz/¾ cup crème fraîche
3 x 125g/4oz chicken breasts
3 large leeks, thickly sliced
2 garlic cloves, crushed
1 small bunch of fresh parsley, finely chopped
a pinch of freshly grated nutmeg
4 tbsp grated Cheddar cheese
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and put them back in the pan. Add 1 tbsp crème fraîche and some salt and pepper, then mash well.
3 Meanwhile, cook the chicken in a frying pan over a low heat for 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and place on a board.
4 Add the leeks and garlic to the pan and cook over a low heat for 5 minutes or until softened.
5 Cut the cooled chicken into large chunks. Return to the pan, stir in the remaining crème fraîche and cook for 2–3 minutes until bubbling. Stir in the parsley and nutmeg, season to taste and transfer to an ovenproof dish.
6 Spread the mashed potato over the top, roughing it up with a fork Sprinkle over the grated Cheddar and cook in the oven for 20 minutes or until golden brown. Serve immediately.
Chicken and Ham Pie
How to Make Chicken and Ham Pie Recipe - preparation 15 minutes cooking time 30–35 minutes Serves 6
Ingredients:
4 cooked chicken breasts, cut into cubes
225g/8oz cooked ham, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
1 tsp cornflour (cornstarch)
1 tsp Dijon mustard
300g/11oz puff pastry sheet
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken in a large bowl with the ham, cream, parsley, cornflour and mustard. Season with salt and pepper, stir well and spoon into a shallow baking dish.
3 Unroll the puff pastry sheet and drape it over the top of the dish. Trim the edges to fit, then press them down lightly around the rim. Brush the pastry with beaten egg.
4 Cook in the oven for 30–35 minutes until the pastry is golden brown and well risen. Serve hot with vegetables.
Ingredients:
4 cooked chicken breasts, cut into cubes
225g/8oz cooked ham, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
1 tsp cornflour (cornstarch)
1 tsp Dijon mustard
300g/11oz puff pastry sheet
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken in a large bowl with the ham, cream, parsley, cornflour and mustard. Season with salt and pepper, stir well and spoon into a shallow baking dish.
3 Unroll the puff pastry sheet and drape it over the top of the dish. Trim the edges to fit, then press them down lightly around the rim. Brush the pastry with beaten egg.
4 Cook in the oven for 30–35 minutes until the pastry is golden brown and well risen. Serve hot with vegetables.
Chicken and Mushroom Pies
How to Make Chicken and Mushroom Pies Recipe - preparation 20 minutes cooking time 1 hour Serves 4
Ingredients:
2 tbsp olive oil
2 leeks, finely sliced
2 garlic cloves, crushed
340g/12oz boneless, skinless chicken thighs, cubed
300g/11oz mushrooms, sliced
1 tbsp plain (all-purpose) flour plus extra to dust
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
500g/1lb 2oz puff pastry
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Heat the oil in a pan, add the leeks and fry over a medium heat for 5 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 10 minutes, stirring. Add the mushrooms and cook for 5 minutes. Stir in the flour.
2 Add the cream and bring to the boil. Cook for 5 minutes to make a thick sauce. Add the parsley and season with salt and pepper. Remove from the heat and leave to cool.
3 Roll out the pastry on a floured surface to a large square. Cut into four squares and brush the edges with water. Spoon the chicken mixture into the centre of each square. Bring each corner of the square up to the middle to make a parcel, leaving a small hole in the top. Brush with beaten egg and put on a baking sheet.
4 Preheat the oven to 200°C/400°F/Gas 6. Cook the pies in the oven for 30–40 minutes until golden brown.
Ingredients:
2 tbsp olive oil
2 leeks, finely sliced
2 garlic cloves, crushed
340g/12oz boneless, skinless chicken thighs, cubed
300g/11oz mushrooms, sliced
1 tbsp plain (all-purpose) flour plus extra to dust
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
500g/1lb 2oz puff pastry
1 medium (US large) egg, beaten
salt and ground black pepper
Method:
1 Heat the oil in a pan, add the leeks and fry over a medium heat for 5 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 10 minutes, stirring. Add the mushrooms and cook for 5 minutes. Stir in the flour.
2 Add the cream and bring to the boil. Cook for 5 minutes to make a thick sauce. Add the parsley and season with salt and pepper. Remove from the heat and leave to cool.
3 Roll out the pastry on a floured surface to a large square. Cut into four squares and brush the edges with water. Spoon the chicken mixture into the centre of each square. Bring each corner of the square up to the middle to make a parcel, leaving a small hole in the top. Brush with beaten egg and put on a baking sheet.
4 Preheat the oven to 200°C/400°F/Gas 6. Cook the pies in the oven for 30–40 minutes until golden brown.
Chicken Broth
How to Make Chicken Broth Recipe - preparation 20 minutes cooking time 20 minutes Serves 4
Ingredients:
4 skinless chicken breasts
3 tbsp pesto
1.2 litres/2 pints/5 cups chicken stock
150g/5oz mushrooms, sliced
1 red chilli, seeded and halved
75g/3oz small soup pasta
2 tbsp soy sauce
a small handful of chopped flat-leaf parsley
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Make a few slashes in the chicken breasts and rub the pesto over the chicken, pushing it into the cuts. Place the chicken in a roasting pan and roast in the oven for 20 minutes.
3 Meanwhile, put the stock in a pan and bring to the boil. Reduce the heat and add the mushrooms, chilli and pasta. Cover the pan and simmer gently for 5 minutes until the pasta is cooked. Stir in the soy sauce.
4 Slice the chicken and add to the broth with the parsley.
5 Ladle into warmed bowls and serve immediately.
Ingredients:
4 skinless chicken breasts
3 tbsp pesto
1.2 litres/2 pints/5 cups chicken stock
150g/5oz mushrooms, sliced
1 red chilli, seeded and halved
75g/3oz small soup pasta
2 tbsp soy sauce
a small handful of chopped flat-leaf parsley
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Make a few slashes in the chicken breasts and rub the pesto over the chicken, pushing it into the cuts. Place the chicken in a roasting pan and roast in the oven for 20 minutes.
3 Meanwhile, put the stock in a pan and bring to the boil. Reduce the heat and add the mushrooms, chilli and pasta. Cover the pan and simmer gently for 5 minutes until the pasta is cooked. Stir in the soy sauce.
4 Slice the chicken and add to the broth with the parsley.
5 Ladle into warmed bowls and serve immediately.
Roast Chicken Traybake
How to Make Roast Chicken Traybake Recipe - preparation 15 minutes plus at least 30 minutes marinating cooking time 40 minutes
Ingredients:
2 garlic cloves
small bunch of fresh basil
small bunch of fresh mint
4 tbsp olive oil
4 chicken joints
1 aubergine (eggplant), chopped
3 sweet potatoes, peeled and cut into wedges
200g/7oz cherry tomatoes
2 yellow (bell) peppers, seeded and chopped
2 courgettes (zucchini), sliced
salt and ground black pepper
Method:
1 Blitz the garlic, basil and mint in a food processor or blender. Add 2 tbsp oil gradually through the feed tube until you have a thick aromatic paste.
2 Rub the paste over the chicken joints and place in a bowl. Cover and chill in the refrigerator for at least 30 minutes.
3 Preheat the oven to 200°C/400°F/Gas 6.
4 Put the aubergine, sweet potatoes, tomatoes, peppers and courgettes in a large roasting pan with the remaining oil and season with salt and pepper. Add the marinated chicken.
5 Roast in the oven for 35–40 minutes until the vegetables are tender and the chicken is cooked through.
6 Serve with a crisp salad.
Ingredients:
2 garlic cloves
small bunch of fresh basil
small bunch of fresh mint
4 tbsp olive oil
4 chicken joints
1 aubergine (eggplant), chopped
3 sweet potatoes, peeled and cut into wedges
200g/7oz cherry tomatoes
2 yellow (bell) peppers, seeded and chopped
2 courgettes (zucchini), sliced
salt and ground black pepper
Method:
1 Blitz the garlic, basil and mint in a food processor or blender. Add 2 tbsp oil gradually through the feed tube until you have a thick aromatic paste.
2 Rub the paste over the chicken joints and place in a bowl. Cover and chill in the refrigerator for at least 30 minutes.
3 Preheat the oven to 200°C/400°F/Gas 6.
4 Put the aubergine, sweet potatoes, tomatoes, peppers and courgettes in a large roasting pan with the remaining oil and season with salt and pepper. Add the marinated chicken.
5 Roast in the oven for 35–40 minutes until the vegetables are tender and the chicken is cooked through.
6 Serve with a crisp salad.
Tarragon Chicken Burger
How to Make Tarragon Chicken Burger Recipe - preparation 15 minutes cooking time 16–18 minutes Serves 4
Ingredients:
2 tbsp sunflower oil plus extra to brush
1 onion, finely chopped
2 garlic cloves, crushed
675g/1½lb/3 cups minced (ground) chicken
2 tbsp chopped fresh tarragon
salt and ground black pepper
4 streaky bacon rashers (slices)
4 crusty wholemeal rolls
4 tbsp mayonnaise
salad leaves to serve
Method:
1 Heat the oil in a pan and cook the onion and garlic over a low heat for 6–8 minutes until soft. Set aside to cool, then place in a bowl with the chicken, tarragon, salt and pepper. Mix well to combine.
2 Divide the mixture into 4 equal portions and shape them into patties. Brush lightly with oil.
3 Cook the patties under a hot grill (broiler) for 4–6 minutes each side, until cooked through. Remove from the grill and keep warm.
4 Grill (broil) the bacon for 2–3 minutes, until cooked.
5 Split the rolls and arrange the salad leaves on the bottom half of each one. Top with a chicken burger, a spoonful of mayonnaise and a bacon rasher. Place the other half of the roll on top and serve.
Ingredients:
2 tbsp sunflower oil plus extra to brush
1 onion, finely chopped
2 garlic cloves, crushed
675g/1½lb/3 cups minced (ground) chicken
2 tbsp chopped fresh tarragon
salt and ground black pepper
4 streaky bacon rashers (slices)
4 crusty wholemeal rolls
4 tbsp mayonnaise
salad leaves to serve
Method:
1 Heat the oil in a pan and cook the onion and garlic over a low heat for 6–8 minutes until soft. Set aside to cool, then place in a bowl with the chicken, tarragon, salt and pepper. Mix well to combine.
2 Divide the mixture into 4 equal portions and shape them into patties. Brush lightly with oil.
3 Cook the patties under a hot grill (broiler) for 4–6 minutes each side, until cooked through. Remove from the grill and keep warm.
4 Grill (broil) the bacon for 2–3 minutes, until cooked.
5 Split the rolls and arrange the salad leaves on the bottom half of each one. Top with a chicken burger, a spoonful of mayonnaise and a bacon rasher. Place the other half of the roll on top and serve.
Cock a Leekie Soup
How to Make Cock a Leekie Soup Recipe - preparation 15 minutes cooking time 1 hour 20 minutes Serves 8
Ingredients:
1 x 1.4kg/3lb chicken
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery sticks, chopped
1 bay leaf
25g/1oz/2 tbsp butter
4 large leeks, sliced
125g/4oz/¾ cup ready-to-eat stoned prunes, sliced
salt and ground black pepper
chopped fresh parsley to serve
Method:
1 Put the chicken in a large pan with the chopped vegetables, bay leaf and chicken giblets (if available). Add 1.7 litres/3 pints/7½ cups water and bring to the boil, then reduce the heat, cover the pan and simmer gently for 1 hour.
2 Meanwhile, melt the butter in a pan over a low heat, add the leeks and cook gently for 10 minutes or until softened.
3 Remove the chicken from the pan. Strain the stock and set aside. Strip the chicken from the bones and shred roughly. Add to the stock with the prunes and softened leeks.
4 Pour everything back into the pan and bring to the boil. Reduce the heat and season to taste. Cover the pan and simmer for 15–20 minutes.
5 Serve the soup sprinkled with chopped parsley.
Ingredients:
1 x 1.4kg/3lb chicken
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery sticks, chopped
1 bay leaf
25g/1oz/2 tbsp butter
4 large leeks, sliced
125g/4oz/¾ cup ready-to-eat stoned prunes, sliced
salt and ground black pepper
chopped fresh parsley to serve
Method:
1 Put the chicken in a large pan with the chopped vegetables, bay leaf and chicken giblets (if available). Add 1.7 litres/3 pints/7½ cups water and bring to the boil, then reduce the heat, cover the pan and simmer gently for 1 hour.
2 Meanwhile, melt the butter in a pan over a low heat, add the leeks and cook gently for 10 minutes or until softened.
3 Remove the chicken from the pan. Strain the stock and set aside. Strip the chicken from the bones and shred roughly. Add to the stock with the prunes and softened leeks.
4 Pour everything back into the pan and bring to the boil. Reduce the heat and season to taste. Cover the pan and simmer for 15–20 minutes.
5 Serve the soup sprinkled with chopped parsley.
Pesto Roast Chicken
How to Make Pesto Roast Chicken Recipe - preparation 20 minutes cooking time 1 hour 25 minutes plus resting Serves 4
Ingredients:
20g/¾oz fresh basil, chopped
3 tbsp freshly grated Parmesan
50g/2oz/⅓ cup pinenuts (pignoli)
4 tbsp olive oil
1 x 1.4kg/3lb chicken
salt and ground black pepper
roast potatoes and green vegetables to serve
Method:
1 Preheat the oven to 200°C/400°F/Gas 6. To make the pesto, put the basil, Parmesan, pinenuts and oil in a food processor and mix to a rough paste. (Alternatively, grind the ingredients using a mortar and pestle.) Season to taste.
2 Put the chicken in a roasting pan. Ease your fingers under the skin of the neck end to separate the breast skin from the flesh, then push about three-quarters of the pesto under the skin, using your hands to spread it evenly. Smear the remainder over the chicken legs.
3 Season with pepper and roast for 1 hour 25 minutes or until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer.
4 Cover the chicken loosely with foil and leave to rest for 15 minutes. Carve and serve with roast potatoes and green vegetables or salad.
Ingredients:
20g/¾oz fresh basil, chopped
3 tbsp freshly grated Parmesan
50g/2oz/⅓ cup pinenuts (pignoli)
4 tbsp olive oil
1 x 1.4kg/3lb chicken
salt and ground black pepper
roast potatoes and green vegetables to serve
Method:
1 Preheat the oven to 200°C/400°F/Gas 6. To make the pesto, put the basil, Parmesan, pinenuts and oil in a food processor and mix to a rough paste. (Alternatively, grind the ingredients using a mortar and pestle.) Season to taste.
2 Put the chicken in a roasting pan. Ease your fingers under the skin of the neck end to separate the breast skin from the flesh, then push about three-quarters of the pesto under the skin, using your hands to spread it evenly. Smear the remainder over the chicken legs.
3 Season with pepper and roast for 1 hour 25 minutes or until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer.
4 Cover the chicken loosely with foil and leave to rest for 15 minutes. Carve and serve with roast potatoes and green vegetables or salad.
Fried Chicken
How To Make Fried Chicken Recipe - preparation 5 minutes cooking time 45 minutes Serves 4
Ingredients:
4 chicken pieces
3 tbsp flour
a good pinch of cayenne pepper
50g/2oz/4 tbsp clarified butter
salt and ground black pepper
green salad to serve
Method:
1 Wipe the chicken joints and pat dry with kitchen paper. Season with salt and pepper. Toss the chicken in the flour and cayenne until completely coated.
2 Heat the butter in a large frying pan over a high heat. Add the chicken and cook, turning occasionally, until golden brown on both sides.
3 Reduce the heat and cook for 30–40 minutes until tender. Drain on kitchen paper and serve.
Ingredients:
4 chicken pieces
3 tbsp flour
a good pinch of cayenne pepper
50g/2oz/4 tbsp clarified butter
salt and ground black pepper
green salad to serve
Method:
1 Wipe the chicken joints and pat dry with kitchen paper. Season with salt and pepper. Toss the chicken in the flour and cayenne until completely coated.
2 Heat the butter in a large frying pan over a high heat. Add the chicken and cook, turning occasionally, until golden brown on both sides.
3 Reduce the heat and cook for 30–40 minutes until tender. Drain on kitchen paper and serve.
 |
| Fried Chicken |
Lentil and Halloumi Bake
How to Make Lentil and Halloumi Bake Recipe - preparation 20 minutes cooking time 45 minutes Serves 4
Ingredients:
2 red (bell) peppers, seeded and roughly chopped
200g/7oz mushrooms, sliced
2 large sweet potatoes, cubed
1 courgette (zucchini), cubed
8 cherry tomatoes
2 tbsp olive oil
150g/5oz/1 cup red lentils
1 litre/1¾ pints/4 cups hot vegetable stock
4 thick slices halloumi
4 tbsp chopped fresh parsley
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put all the vegetables in a large roasting pan, drizzle the oil over and season well with salt and pepper. Turn the vegetables to coat in the oil.
3 Roast in the oven for 25 minutes or until the vegetables are nearly tender. Sprinkle in the lentils and pour in the hot stock. Roast for 15 minutes until the lentils and vegetables are cooked through.
4 Preheat the grill (broiler) to high. Arrange the halloumi on top of the vegetables and grill (broil) for 2–3 minutes until golden brown.
5 Sprinkle the parsley over and serve in warmed bowls.
Ingredients:
2 red (bell) peppers, seeded and roughly chopped
200g/7oz mushrooms, sliced
2 large sweet potatoes, cubed
1 courgette (zucchini), cubed
8 cherry tomatoes
2 tbsp olive oil
150g/5oz/1 cup red lentils
1 litre/1¾ pints/4 cups hot vegetable stock
4 thick slices halloumi
4 tbsp chopped fresh parsley
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put all the vegetables in a large roasting pan, drizzle the oil over and season well with salt and pepper. Turn the vegetables to coat in the oil.
3 Roast in the oven for 25 minutes or until the vegetables are nearly tender. Sprinkle in the lentils and pour in the hot stock. Roast for 15 minutes until the lentils and vegetables are cooked through.
4 Preheat the grill (broiler) to high. Arrange the halloumi on top of the vegetables and grill (broil) for 2–3 minutes until golden brown.
5 Sprinkle the parsley over and serve in warmed bowls.
Bean Hotpot
How to Make Bean Hotpot Recipe - preparation 15 minutes cooking time 45 minutes Serves 6
Ingredients:
2 tbsp olive oil
700g/1½lb mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
150ml/¼ pint/scant ⅔ cup white wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato paste
2 x 400g/14oz cans mixed beans, drained and rinsed
3 tbsp tomato salsa
4 tbsp chopped fresh mint
Method:
1 Heat the oil in a large pan over a low heat, then add the mushrooms, onion and garlic and cook for 6–8 minutes until the onion is tender and golden.
2 Add the flour and cook, stirring, for 2 minutes.
3 Add the wine, tomatoes, tomato paste and beans. Bring to the boil, then reduce the heat and simmer gently for 30 minutes or until most of the liquid has reduced.
4 Just before serving, stir in the tomato salsa. Divide among six serving bowls and strew with the mint.
Ingredients:
2 tbsp olive oil
700g/1½lb mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
150ml/¼ pint/scant ⅔ cup white wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato paste
2 x 400g/14oz cans mixed beans, drained and rinsed
3 tbsp tomato salsa
4 tbsp chopped fresh mint
Method:
1 Heat the oil in a large pan over a low heat, then add the mushrooms, onion and garlic and cook for 6–8 minutes until the onion is tender and golden.
2 Add the flour and cook, stirring, for 2 minutes.
3 Add the wine, tomatoes, tomato paste and beans. Bring to the boil, then reduce the heat and simmer gently for 30 minutes or until most of the liquid has reduced.
4 Just before serving, stir in the tomato salsa. Divide among six serving bowls and strew with the mint.
 |
| Bean Hotpot |
Veggie Bourguignon
How to Make Veggie Bourguignon Recipe - preparation 25 minutes cooking time 1 hour 10 minutes Serves 4
Ingredients:
2 tbsp olive oil
450g/1lb button onions
25g/1oz/2 tbsp butter
450g/1lb button mushrooms
3 large field mushrooms, sliced
2 garlic cloves, crushed
1 tbsp plain (all-purpose) flour
175ml/6fl oz/¾ cup red wine
250ml/9fl oz/1 cup hot vegetable stock
1 tbsp tomato paste
50g/2oz/½ cup walnut halves
1 bouquet garni
salt and ground black pepper
Method:
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat 1 tbsp oil in a large frying pan, add the button onions and cook for 5 minutes, stirring, until golden brown. Remove and transfer to a casserole.
3 Add the remaining oil and the butter to the pan, then add the mushrooms and cook for 3 minutes, until starting to brown. Add the garlic and cook for 2 minutes.
4 Stir in the flour and then add the wine, hot stock, tomato paste and walnuts. Stir well and add the bouquet garni. Bring to the boil and then transfer to the casserole.
5 Cover the casserole and cook in the oven for 1 hour. Season to taste with salt and pepper.
6 Serve in shallow bowls with mashed potato.
Ingredients:
2 tbsp olive oil
450g/1lb button onions
25g/1oz/2 tbsp butter
450g/1lb button mushrooms
3 large field mushrooms, sliced
2 garlic cloves, crushed
1 tbsp plain (all-purpose) flour
175ml/6fl oz/¾ cup red wine
250ml/9fl oz/1 cup hot vegetable stock
1 tbsp tomato paste
50g/2oz/½ cup walnut halves
1 bouquet garni
salt and ground black pepper
Method:
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat 1 tbsp oil in a large frying pan, add the button onions and cook for 5 minutes, stirring, until golden brown. Remove and transfer to a casserole.
3 Add the remaining oil and the butter to the pan, then add the mushrooms and cook for 3 minutes, until starting to brown. Add the garlic and cook for 2 minutes.
4 Stir in the flour and then add the wine, hot stock, tomato paste and walnuts. Stir well and add the bouquet garni. Bring to the boil and then transfer to the casserole.
5 Cover the casserole and cook in the oven for 1 hour. Season to taste with salt and pepper.
6 Serve in shallow bowls with mashed potato.
Thai Veggie Curry
How to Make Thai Veggie Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 4
Ingredients:
2 tbsp Thai green curry paste
1 tsp diced fresh root ginger
6 spring onions (scallions), diced
1 x 400ml/14fl oz can coconut milk
3 carrots, cut into matchsticks
1 broccoli head, cut into florets
a few fresh coriander (cilantro) sprigs, chopped
juice of 1 lime
Method:
1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2–3 minutes.
2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.
3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.
4 Stir in the coriander and lime juice, then serve immediately with boiled rice.
Ingredients:
2 tbsp Thai green curry paste
1 tsp diced fresh root ginger
6 spring onions (scallions), diced
1 x 400ml/14fl oz can coconut milk
3 carrots, cut into matchsticks
1 broccoli head, cut into florets
a few fresh coriander (cilantro) sprigs, chopped
juice of 1 lime
Method:
1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2–3 minutes.
2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.
3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.
4 Stir in the coriander and lime juice, then serve immediately with boiled rice.
Lentil Bake
How to Make Lentil Bake Recipe - preparation 20 minutes cooking time 1 hour Serves 6
Ingredients:
2 tbsp olive oil
2 onions, chopped
4 carrots, chopped
3 leeks, thinly sliced
450g/1lb button mushrooms
2 garlic cloves, crushed
225g/8oz/1⅓ cups red lentils
750ml/1¼ pints/3 cups hot vegetable stock
4 tomatoes, roughly chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the oil in a flameproof casserole over a low heat. Add the onions, carrots and leeks and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook gently for 2–3
minutes.
3 Rinse and drain the lentils, then stir into the casserole with the hot stock and tomatoes. Season with salt and pepper and bring back to the boil.
4 Cover the casserole and cook in the oven for 45 minutes until the vegetables and lentils are cooked and tender. Stir in the parsley and serve.
Ingredients:
2 tbsp olive oil
2 onions, chopped
4 carrots, chopped
3 leeks, thinly sliced
450g/1lb button mushrooms
2 garlic cloves, crushed
225g/8oz/1⅓ cups red lentils
750ml/1¼ pints/3 cups hot vegetable stock
4 tomatoes, roughly chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the oil in a flameproof casserole over a low heat. Add the onions, carrots and leeks and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook gently for 2–3
minutes.
3 Rinse and drain the lentils, then stir into the casserole with the hot stock and tomatoes. Season with salt and pepper and bring back to the boil.
4 Cover the casserole and cook in the oven for 45 minutes until the vegetables and lentils are cooked and tender. Stir in the parsley and serve.
Summer Vegetable Stew
How to Make Summer Vegetable Stew Recipe - preparation 25 minutes cooking time 30 minutes Serves 4
Ingredients:
3 tbsp olive oil
3 aubergines (eggplants), cubed
1 onion, chopped
1 red and 1 yellow (bell) pepper, seeded and roughly chopped
340g/12oz new potatoes, sliced
1 x 400g/14oz can tomatoes
1 x 400g/14oz can flageolet beans, rinsed and drained
4 tbsp chopped fresh parsley
salt and ground black pepper
1 tbsp balsamic vinegar
Method:
1 Heat the oil in a large pan and cook the aubergines over a medium heat for 10 minutes or until golden brown and softened.
2 Add the onion, red and yellow peppers and new potatoes and cook for 5 minutes.
3 Add the tomatoes and beans, reduce the heat and simmer for 10 minutes or until the aubergine is completely tender.
4 Stir in the parsley. Season to taste with salt and pepper and remove from the heat.
5 Serve warm or at room temperature sprinkled with a little balsamic vinegar.
Ingredients:
3 tbsp olive oil
3 aubergines (eggplants), cubed
1 onion, chopped
1 red and 1 yellow (bell) pepper, seeded and roughly chopped
340g/12oz new potatoes, sliced
1 x 400g/14oz can tomatoes
1 x 400g/14oz can flageolet beans, rinsed and drained
4 tbsp chopped fresh parsley
salt and ground black pepper
1 tbsp balsamic vinegar
Method:
1 Heat the oil in a large pan and cook the aubergines over a medium heat for 10 minutes or until golden brown and softened.
2 Add the onion, red and yellow peppers and new potatoes and cook for 5 minutes.
3 Add the tomatoes and beans, reduce the heat and simmer for 10 minutes or until the aubergine is completely tender.
4 Stir in the parsley. Season to taste with salt and pepper and remove from the heat.
5 Serve warm or at room temperature sprinkled with a little balsamic vinegar.
Egg Fu Yung
How to Make Egg Fu Yung Recipe - preparation 10 minutes cooking time 5 minutes Serves 4
Ingredients:
3 tbsp groundnut oil
8 spring onions (scallions), finely sliced, plus extra to garnish
125g/4oz shiitake or oyster mushrooms, sliced
1 red (bell) pepper, seeded and finely chopped
125g/4oz/1 cup frozen peas
75g/3oz smoked bacon, diced
6 medium (US large) eggs, beaten
a good pinch of chilli powder
dash of light soy sauce
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan over a high heat. Add the spring onions, mushrooms, red pepper, peas and bacon and stir-fry for 2–3 minutes.
2 Season the beaten eggs with salt and chilli powder. Pour the eggs into the pan and cook, stirring all the time, until the egg mixture sets. Add a grinding of pepper.
3 Sprinkle the soy sauce over and stir well. Serve immediately, garnished with spring onions.
Ingredients:
3 tbsp groundnut oil
8 spring onions (scallions), finely sliced, plus extra to garnish
125g/4oz shiitake or oyster mushrooms, sliced
1 red (bell) pepper, seeded and finely chopped
125g/4oz/1 cup frozen peas
75g/3oz smoked bacon, diced
6 medium (US large) eggs, beaten
a good pinch of chilli powder
dash of light soy sauce
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan over a high heat. Add the spring onions, mushrooms, red pepper, peas and bacon and stir-fry for 2–3 minutes.
2 Season the beaten eggs with salt and chilli powder. Pour the eggs into the pan and cook, stirring all the time, until the egg mixture sets. Add a grinding of pepper.
3 Sprinkle the soy sauce over and stir well. Serve immediately, garnished with spring onions.
Huevos Rancheros
How to Make Huevos Rancheros Recipe - preparation 10 minutes cooking time 15 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 red onion, finely sliced
1 yellow and 1 red (bell) pepper, seeded and thinly sliced
1 red chilli, diced
75g/3oz chorizo, cubed (optional)
2 x 400g/14oz cans chopped tomatoes
4 large eggs
salt and ground black pepper
3 tbsp chopped fresh parsley
Method:
1 Heat the oil in a large frying pan over a high heat. Add the onion, yellow and red peppers, chilli and chorizo (if using) and cook for 5 minutes, stirring, until softened.
2 Reduce the heat, add the tomatoes, season with salt and pepper and simmer for 5 minutes.
3 Use a wooden spoon to make 4 hollows in the tomato mixture and break an egg into each one.
4 Cover the pan and simmer gently for 5 minutes or until the egg whites are just set but the yolks are still runny.
5 Sprinkle with parsley and serve.
Ingredients:
1 tbsp olive oil
1 red onion, finely sliced
1 yellow and 1 red (bell) pepper, seeded and thinly sliced
1 red chilli, diced
75g/3oz chorizo, cubed (optional)
2 x 400g/14oz cans chopped tomatoes
4 large eggs
salt and ground black pepper
3 tbsp chopped fresh parsley
Method:
1 Heat the oil in a large frying pan over a high heat. Add the onion, yellow and red peppers, chilli and chorizo (if using) and cook for 5 minutes, stirring, until softened.
2 Reduce the heat, add the tomatoes, season with salt and pepper and simmer for 5 minutes.
3 Use a wooden spoon to make 4 hollows in the tomato mixture and break an egg into each one.
4 Cover the pan and simmer gently for 5 minutes or until the egg whites are just set but the yolks are still runny.
5 Sprinkle with parsley and serve.
Stir-Fried Prawns
How to Make Stir-Fried Prawns Recipe - preparation 30 minutes cooking time 7 minutes Serves 4
Ingredients:
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved
1 small onion, thinly sliced
1 red chilli, seeded and sliced
2.5cm/1in piece fresh root ginger, peeled and shredded
450g/1lb large raw peeled prawns (jumbo shrimp)
340g/12oz pak choi (bok choy), shredded
2 tbsp Thai fish sauce
juice of 1 lime
Method:
1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.
2 Add the prawns and pak choi and stir-fry for 2–3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.
3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.
Ingredients:
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved
1 small onion, thinly sliced
1 red chilli, seeded and sliced
2.5cm/1in piece fresh root ginger, peeled and shredded
450g/1lb large raw peeled prawns (jumbo shrimp)
340g/12oz pak choi (bok choy), shredded
2 tbsp Thai fish sauce
juice of 1 lime
Method:
1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.
2 Add the prawns and pak choi and stir-fry for 2–3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.
3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.
Stir-Fried Scallops
How to Make Stir-Fried Scallops Recipe - preparation 15 minutes cooking time 3 minutes Serves 4
Ingredients:
500g/1lb 2oz large scallops
2 tbsp oil
1 bunch of spring onions (scallions), sliced diagonally
1 red (bell) pepper, seeded and thinly sliced
2 tsp grated fresh root ginger
2 garlic cloves, sliced
2 tbsp lime juice
3 tbsp chopped fresh coriander (cilantro)
sweet chilli sauce and boiled rice to serve
Method:
1 Cut the scallops into thick slices. Heat the oil in a wok or large frying pan. Add the scallops, spring onions, red pepper, ginger and garlic and stir-fry over a high heat for 2–3 minutes or until the vegetables are just tender.
2 Add the lime juice and cook for 1 minute. Stir in half the chopped coriander.
3 Serve the scallops immediately, sprinkled with the remaining chopped coriander, on a bed of boiled rice with some chilli sauce.
Ingredients:
500g/1lb 2oz large scallops
2 tbsp oil
1 bunch of spring onions (scallions), sliced diagonally
1 red (bell) pepper, seeded and thinly sliced
2 tsp grated fresh root ginger
2 garlic cloves, sliced
2 tbsp lime juice
3 tbsp chopped fresh coriander (cilantro)
sweet chilli sauce and boiled rice to serve
Method:
1 Cut the scallops into thick slices. Heat the oil in a wok or large frying pan. Add the scallops, spring onions, red pepper, ginger and garlic and stir-fry over a high heat for 2–3 minutes or until the vegetables are just tender.
2 Add the lime juice and cook for 1 minute. Stir in half the chopped coriander.
3 Serve the scallops immediately, sprinkled with the remaining chopped coriander, on a bed of boiled rice with some chilli sauce.
Thai Red Seafood Curry
How to Make Thai Red Seafood Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 6
Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.
2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.
3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.
4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.
Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.
2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.
3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.
4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.
Thai Green Seafood Curry
How to Make Thai Green Seafood Curry Recipe - preparation 15 minutes cooking time 10 minutes Serves 4
Ingredients:
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.
2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.
3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.
4 Ladle the curry into bowls and serve with rice.
Ingredients:
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper
Method:
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.
2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.
3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.
4 Ladle the curry into bowls and serve with rice.
Prawn Gumbo
How to Make Prawn Gumbo Recipe - preparation 20 minutes cooking time 45 minutes Serves 4
Ingredients:
1 tbsp groundnut oil
1 onion, finely chopped
2 celery sticks, chopped
2 green peppers, seeded and roughly chopped
1 red chilli, diced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
200g/7oz okra, roughly chopped
900ml/1½ pints/3¾ cups fish or vegetable stock
125g/4oz/½ cup basmati rice
300g/11oz cooked, peeled king prawns (jumbo shrimp)
salt and ground black pepper
4 tbsp chopped fresh parsley
Method:
1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.
2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.
4 Stir in the prawns and heat through. Season to taste with salt and pepper.
5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.
Ingredients:
1 tbsp groundnut oil
1 onion, finely chopped
2 celery sticks, chopped
2 green peppers, seeded and roughly chopped
1 red chilli, diced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
200g/7oz okra, roughly chopped
900ml/1½ pints/3¾ cups fish or vegetable stock
125g/4oz/½ cup basmati rice
300g/11oz cooked, peeled king prawns (jumbo shrimp)
salt and ground black pepper
4 tbsp chopped fresh parsley
Method:
1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.
2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.
4 Stir in the prawns and heat through. Season to taste with salt and pepper.
5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.
Salmon Pilau
How to Make Salmon Pilau Recipe - preparation 5 minutes cooking time 20 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 onion, chopped
175g/6oz/1¾ cups bulgur wheat
450ml/¾ pint/1¾ cups fish stock
400g/14oz cooked salmon fillets, skinned and flaked
125g/4oz/1 cup frozen peas
3 tomatoes, roughly chopped
juice of 1 lemon
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the onion and cook over a low heat until softened. Stir in the bulgur wheat to coat in the oil, then add the stock and bring to the boil.
2 Cover the pan, reduce the heat and simmer gently for 10–15 minutes until the stock has been fully absorbed.
3 Stir in the salmon, peas, tomatoes and lemon juice and cook until the peas are tender. Season to taste and serve.
Ingredients:
1 tbsp olive oil
1 onion, chopped
175g/6oz/1¾ cups bulgur wheat
450ml/¾ pint/1¾ cups fish stock
400g/14oz cooked salmon fillets, skinned and flaked
125g/4oz/1 cup frozen peas
3 tomatoes, roughly chopped
juice of 1 lemon
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the onion and cook over a low heat until softened. Stir in the bulgur wheat to coat in the oil, then add the stock and bring to the boil.
2 Cover the pan, reduce the heat and simmer gently for 10–15 minutes until the stock has been fully absorbed.
3 Stir in the salmon, peas, tomatoes and lemon juice and cook until the peas are tender. Season to taste and serve.
Spanish Fish Casserole
How to Make Spanish Fish Casserole Recipe - preparation 15 minutes cooking time 55 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 leek, thinly sliced
400g/14oz potatoes, cubed
150ml/¼ pint/scant ⅔ cup dry white wine
2 x 400g/14oz cans chopped tomatoes
a pinch of sugar
4 x 125g/4oz white fish fillets, skinned and boned
salt and ground black pepper
a handful of fresh basil, torn
Method:
1 Heat half the oil in a large pan over a low heat. Add the onion and leek and cook for 6–8 minutes until softened. Add the potatoes and pour in the wine. Cook for 2–3 minutes.
2 Stir in the tomatoes, sugar, some salt and pepper and 150ml/¼ pint/scant ⅔ cup water. Simmer for 35 minutes, stirring occasionally, until the potatoes are tender.
3 Season the fish fillets and add them to the pan. Cover and simmer gently for 5 minutes until the fish is cooked through. Stir gently to roughly flake the fish.
4 Sprinkle with basil and serve immediately.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 leek, thinly sliced
400g/14oz potatoes, cubed
150ml/¼ pint/scant ⅔ cup dry white wine
2 x 400g/14oz cans chopped tomatoes
a pinch of sugar
4 x 125g/4oz white fish fillets, skinned and boned
salt and ground black pepper
a handful of fresh basil, torn
Method:
1 Heat half the oil in a large pan over a low heat. Add the onion and leek and cook for 6–8 minutes until softened. Add the potatoes and pour in the wine. Cook for 2–3 minutes.
2 Stir in the tomatoes, sugar, some salt and pepper and 150ml/¼ pint/scant ⅔ cup water. Simmer for 35 minutes, stirring occasionally, until the potatoes are tender.
3 Season the fish fillets and add them to the pan. Cover and simmer gently for 5 minutes until the fish is cooked through. Stir gently to roughly flake the fish.
4 Sprinkle with basil and serve immediately.
Citrus Cod and Broccoli
How to Make Citrus Cod and Broccoli Recipe - preparation 10 minutes cooking time 12 minutes Serves 4
Ingredients:
125g/4oz Tenderstem broccoli, halved lengthways
225g/8oz asparagus, trimmed
4 x 125g/4oz boneless, skinless, cod fillets
juice of 1 orange
1 orange, cut into 8 wedges
2 tbsp olive oil
salt and ground black pepper
boiled rice or new potatoes to serve
Method:
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Spread the broccoli and asparagus in an even layer in a roasting pan. Arrange the cod fillets on top and pour the orange juice over. Tuck the orange wedges around the fish. Drizzle with the oil and season with salt and pepper.
3 Cook in the oven for 10–12 minutes until the cod is cooked and the vegetables are just tender but still a little firm.
4 Serve immediately with boiled rice or new potatoes.
Ingredients:
125g/4oz Tenderstem broccoli, halved lengthways
225g/8oz asparagus, trimmed
4 x 125g/4oz boneless, skinless, cod fillets
juice of 1 orange
1 orange, cut into 8 wedges
2 tbsp olive oil
salt and ground black pepper
boiled rice or new potatoes to serve
Method:
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Spread the broccoli and asparagus in an even layer in a roasting pan. Arrange the cod fillets on top and pour the orange juice over. Tuck the orange wedges around the fish. Drizzle with the oil and season with salt and pepper.
3 Cook in the oven for 10–12 minutes until the cod is cooked and the vegetables are just tender but still a little firm.
4 Serve immediately with boiled rice or new potatoes.
Paella
How to Make Paella Recipe - preparation 15 minutes cooking time 30 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 large onion, thinly sliced
4 chicken breast fillets
2 garlic cloves, crushed
a pinch of saffron
a pinch of paprika
1 red or green (bell) pepper, seeded and thinly sliced
340g/12oz/1½ cups paella rice
1.2 litres/2 pints/5 cups hot chicken stock
225g/8oz raw prawns (shrimp)
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Heat the oil in a large paella pan or frying pan. Add the onion and cook for 5 minutes over a medium heat.
2 Cut the chicken into chunks, add to the pan and cook for 3 minutes, stirring, until starting to brown.
3 Stir in the garlic, saffron and paprika and cook for 1 minute to release the flavours.
4 Stir in the red or green pepper and the rice and cook for 1 minute until all the grains of rice are glistening. Pour in the hot stock and leave to simmer gently for 20 minutes, stirring occasionally, or until the rice is tender and cooked.
5 Stir in the prawns and parsley and check the seasoning. Cook for 3–4 minutes until the prawns turn pink.
6 Serve immediately with a crisp salad.
Ingredients:
1 tbsp olive oil
1 large onion, thinly sliced
4 chicken breast fillets
2 garlic cloves, crushed
a pinch of saffron
a pinch of paprika
1 red or green (bell) pepper, seeded and thinly sliced
340g/12oz/1½ cups paella rice
1.2 litres/2 pints/5 cups hot chicken stock
225g/8oz raw prawns (shrimp)
4 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Heat the oil in a large paella pan or frying pan. Add the onion and cook for 5 minutes over a medium heat.
2 Cut the chicken into chunks, add to the pan and cook for 3 minutes, stirring, until starting to brown.
3 Stir in the garlic, saffron and paprika and cook for 1 minute to release the flavours.
4 Stir in the red or green pepper and the rice and cook for 1 minute until all the grains of rice are glistening. Pour in the hot stock and leave to simmer gently for 20 minutes, stirring occasionally, or until the rice is tender and cooked.
5 Stir in the prawns and parsley and check the seasoning. Cook for 3–4 minutes until the prawns turn pink.
6 Serve immediately with a crisp salad.