Tag Archives: courgette

“Bag” an all in one chicken recipe ;-p

12 Mar

Or you can just bag it because you are lazy.. and tired, like me. It is my new “happy bag”. Oven roasting bags…. salute to the person that thought of this nifty little trick!! It literally “bags” all the flavour of your chicken and veggies that you throw in together. Between the working, exercising, cleaning… and then cooking, I have tried to find quicker and cleaner ways to make supper. Also, I was cheating because the flavouring came in one tiny little bag, BUT, if you cant find this product, I have worked on ingredients that you can toss together without having to buy the spice sachet.

When looking for a roasting bag, make sure it actually says “oven roasting bag” on the packet. Basically, all you do is toss your chicken into the bag, sprinkle over a bit of olive oil and toss the spices from the sachet over the contents, shake and close off and place in the oven… nifty eh? So, first off, the ingredients, if you don’t have a flavoured sachet.

Spices

2 teaspoons of cumin

2 teaspoons of dried thyme

2 teaspoons of chicken spice

2 teaspoons of dried chives

2 pinches of salt

1 teaspoon of dried rosemary

Extra ingredients

1 tablespoon of olive oil

1 lemon, cut in half

black pepper for seasoning

30 ml of dry white wine

2 teaspoons of crushed garlic

 

1 pack of chicken thighs/ chicken quarters / chicken drumsticks

1 courgette, roughly chopped

1 onion/red onion roughly chopped

2 handfuls of french beans

Preheat your oven to 160 C. Make sure your oven racks are spaced out properly as the bag will expand. Toss all your ingredients into the bag,  close it and spread it out in a tray.

Place in the oven, cook for 45 minutes and ta da!!!! Enjoy with lovely, fluffy jasmine rice.

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Monday Pig out pie

8 Aug

Hello my foodie friends! I think after this weekend, we almost knew what “gluttony” meant. I won’t be suprised if we develop little piggy tails! We enjoyed a pork barbeque with a lovely bread and olive and goats cheese. The next day we had larger than life pizza’s and on Sunday I prepared a lovely sticky and sweet pork shoulder with rice, corn and a radish salad. How does it not come close to being as greedy as 2 little piggies?

I suppose we love food so much, we can never be guilty of gluttony ;-p We enjoy it too much and definitely appreciate it. Naturally,even after all of this indulging, there was some leftover pork. Yes I know, even I do not feel like taking photos of everything and took a back seat on the blog over the weekend.  This is good, it means I will make it again, just to share that lovely pork shoulder.

So, back to the leftovers – I wanted to make a simple and light stirfry, but alas, so enters the lion man! He wanted a pork pie! He can’t say no to a pie! Also in this message, he “matter of fact” mentioned he would like to have mushrooms with it and a tasty little sauce.“Recipe brain” going in overdrive! Needless to say he had to pick up puff pastry from the grocer on his way home… well he was the one that wanted pie! ;-p

I suppose it is a comfort food for many. I don’t know anyone who doesn’t like pie. I think the love for it lies in the lovely and rich butter pastry. So while I am sitting at work I am working on a little non-fat pastry recipe in my head. Well hey, who wants that?? The whole point of  pastry is to be rich, creamy and warm, creating an unknowing smile on each face enjoying this indulgence! That is always the joy and greatest reward of cooking to me. I also have to create a “cement of fame block” for the hubby as he was the genius that came up with tonight’s title. He won’t admit it, but he is always curious about my writing ;-p

I am sure he will be showing this to his work colleagues tomorrow ;-p  And before I start, remember, the main ingredient in food is love. Especially in this dish, there was plenty. My hubby put his hand to rolling out the pastry for the pie – he managed really well 🙂 Soon, I will have my own assistant ;-p

Monday Pig out pie

sunflower oil for cooking

1 pack of puff pastry

1 egg, beaten

Handful of mushrooms, rougly chopped

1 onion, roughly chopped & 1/2 red onion roughly chopped

Reserve of your “gelatin” from your leftover pork / 2 tablespoons of honey, 2 teaspoons of lemon juice and 1 teaspoon of soya sauce

2 tablespoons of apple pickle / apple chutney

1 courgette, roughly chopped

1 green/ yellow pepper, roughly chopped

2 cups of leftover pork, cut in bitesize pieces

Salt & pepper to taste

Preaheat your oven to 180 degrees celcius.  Heat a frying pan and drizzle with oil. Add your “gelatin” / sauce mixture. Now add your onions and fry for about 8 minutes. Add your courgette. Fry for another 8 minutes and now add the mushrooms, yellow pepper and pork. Finally, add your pickle. Mix through and allow to simmer. Season with salt to taste.

Grease a pie dish / tin. Roll out your pastry and place one half in the pie dish. Scoop in your pork mixture. Top off with the remaining pastry.

If you have any pastry left, cut out little hearts with a cookie cutter and place them on top of your pie – this extra loving creates a better taste, I promise! ;-p

Finally, brush your pie with the beaten egg, so that it can turn lovely and deliciously golden in the oven 🙂 Bake it for 30 – 45 min until golden brown. 🙂  And if you’re anything like the hubby, serve a salad with it 🙂

 

 

 

 

Sweet Potato love

21 Jul

Sweet potato love

“Sweet potato is a tuberous crop and its plant is a creeper with heart shaped or lobed leaves.” Isn’t that a sign? Heart shaped leaves? Of course it is! This lovely little fellow might as well shoot little hearts out at you! It has so many great benefits that I cant include it here in my writing, otherwise you will be reading forever! A while back I went to the Gourmet Burger with the hubby – two for one, we can’t help ourselves ;-p To the point really, I decided to enjoy a slightly different burger and had a chorizo and sweet potato burger. Now my friends, of course by now you know, when it comes to eating, I don’t want the old boring, traditional thing. To me when something sounds nice, it should taste nice and my oh my, sweet potato and chorizo are a match made in heaven!!

How can you resist all that soft, sweet love! Just another example that “beauty is in the eye of beholder” or in this case, the taster ;-p Not that a sweet potato is particularly beautiful, suppose if you are into that rustic kind of thing, it might well be. ;-p Anyhow, I remember when I was little my mother would take a few sweet potatoes, wrap them in foil and place them in the oven. I never particularly wanted to eat them. I thought something that ugly and misshapen couldn’t possibly taste nice! However, when I saw my father eating it out of its skin after it was cooked to perfection, I wanted it! Since I can remember, the food he ate and enjoyed created this content expression on his face. Now how did that help anything? I’ll tell you, it made me eat my veggies! However, I never quite enjoyed it the way my dad did. When he ate veggies, it almost looked as if he was savouring a delicious, creamy chocolate! Maybe that was his special trick? Who knows, it worked!

Ever since, as the years went by, I started to love the sweet potato more and more! This is where I can start talking in my “bubba shrimp” voice from Forrest Gump – you can have sweet potato mash, sweet potato fries, sweet potato wedges, sweet potato pie, sweet potato fritters…. and I can go on and on. It is possible that something so ugly can turn into something so irresistible! Totally gobsmacked! After weeks of rain and dark, dreary miserable weather, I need my sweet potato! I am going to follow the route of my inspiration for this dish – The Gourmet Burger. However, I will make a warm chorizo and sweet potato salad, and let me tell you my friends; you will be coming back for more!! What is there to feel guilty about?

Now, I know my dad loves a sweet potato….so what would ultimately make his day besides, a sneaky, special delivery from Torino chocolates in town? He is a big fan of Spanish, Italian and French cured sausages and meat. If he could sit down to this, I am sure that when he closed his eyes he would start imagining himself in a Italian marketplace somewhere with Italians screaming at each other, children eating warm, freshly baked pastries and a few Italians singing while lazily strumming a guitar. Dad, this one is for you. Maybe,one day, soon, we will do this and all of us can turn our faces to the warm sun and enjoy a crisp glass of White Italian wine

Warm chorizo & sweet potato salad 

1 big, long chorizo sausage/ 4 small chorizo sausages cut in slices

3 sweet potatoes, cut in wedges, preboiled for 10 minutes

125g cherry tomatoes, halved

1 onion, finely sliced

2 courgettes, sliced in medium wedges

1 handful of french beans

olive oil for frying

ground cumin to sprinkle

Salt & pepper to taste

1 teaspoon of sugar

Balsamic glaze

Preheat your oven to 180 degrees celsius. Place your sweet potatoes on a baking tray and drizzle with olive oil. Sprinkle with cumin and season with salt and pepper. Put in the oven for 20 minutes. While these are cooking, drizzle a bit of olive oil in a heated frying pan and add your courgettes and green beans. Cook until tender, but still firm and add your chorizo slices.

They will release lovely juices. Cook until the juices are released. Flavour with salt to taste. Now, in a seperate small frying pan, add olive oil and fry your onions over a low heat. They must start caramelizing slightly, soft, but lightly browned.

Now add your cherry tomatoes. Fry until the tomatoes start realeasing a little bit of their juice and season with salt. Now add your teaspoon of sugar and mix well. Remove your sweet potato from the oven.

Squish them slightly with a fork. Place them in your plate. Plate the tomato and onion mixture on top of the sweet potato. Finally, top off with your vegetable chorizo mix.

Drizzle with a little bit of balsamic glaze and enjoy!