Tag Archives: onions

Chicken & Vegetable kebabs

16 Feb

chicken kebab

Who said you have to wait for summer before enjoying some chicken kebabs to get that barbeque spirit in the air? If you’re anything like my man, you eat a lot of chicken breast fillets. It is healthy, very low in fat and high in protein. Sometimes, I need a little change from the normal chicken fillet though.

mushrooms

Last summer the man and I really felt like some chicken kebabs on the barbeque, but those tiny ones you buy prepared in the supermarket just didn’t hit the spot.

chopped mushrooms

So I bought some stainless steel skewers, £1 for 4!! I can’t walk away from a bargain, I know!

bell pepper

After I made our own skewers, I never looked back!

green bell pepper

Now to spruce up your chicken fillets, you can make very tasty chicken kebabs that will be gobbled up in no time, and then you have the recipe already for when the long summer evenings start poking out.

peppers and onion

Its also very convenient, because once you’ve placed it in the oven, you just leave it to cook and you can get on with other wife duties, if you’re anything like me and always busy with doing washing or packing things away.

chopped red onion

Chicken & Vegetable Kebabs

chopped red onion

Ingredients

4-6 kebab skewers

3 x tablespoons bbq sauce

1 x 500g pack chicken fillets, cut into cube pieces

1 x tablespoon Nando’s medium peri-peri sauce

juice of half a lemon

1 red onion, cut in medium size ( for skewers, see picture)

2 x green bell peppers, cut in medium size ( for skewers, see picture)

2 x red bell peppers, cut in medium size ( for skewers, see picture)

1 x pack of mushrooms, cut in medium size ( for skewers, see picture)

1 x tablespoon soya sauce

1 x tablespoon olive oil

Salt & Black pepper

Place the chicken fillet cubes in a bowl.

chopped red onion

Add the bbq sauce, nando’s sauce, lemon juice and mix through thoroughly.

chicken marinade

Cover with cling film and allow to stand for about 15 – 20 minutes. Meanwhile, start cutting up your veg for the skewers.

kebab

You want to start with a piece of red onion, then chicken, then a pepper, a mushroom, and a pepper again.

kebab

Repeat this until your skewer is full, same with the others. Preheat the oven to 160 degree celcius.

When your oven is ready, place the skewers in a tray,  Drizzle the skewers evenly with olive oil and the soya sauce.

chicken kebab

Season with some salt and black pepper and pop it in to the oven for 30 minutes.

chicken kebab

If you want, you can turn it half way through, which is what I did, but if you don’t feel like it, I wouldn’t say its absolutely necessary.

chicken kebab

It all depends on your laziness factor ;-p

chicken kebab

I served the skewers with some buttery cous cous, but I’m sure it will be equally delicious with some sticky jasmine rice.

chicken kebabs

chicken kebab

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Rich & hearty beef stew

28 Jan

chopped onion onion

On a very crisp and cold day, the only route to take is by following the aroma of a indulgent, warm & juicy stew!! Now come on, two things that I know everyone loves – stew and pie! You’ve had your treat for lamb pie, so I’m thinking today we’re moving on to a slightly healthier dish. Believe it or not, but this is a very lean dish due to the cut of the meat.

mushroom

The only catch is it cooks in the oven for about an hour, which will cause a little bit of repetition when it comes to the age old question of “when is the food ready?” This carnivore of mine is quite impatient when it comes to stews.

onion

As soon as he hears that word or even gets a slight whiff of those cooking juices, its game over!!! He wants it right away!!! Alas, there is a very good reason why the saying “good things take time” is used so often, so be prepared to get badgered by the family and friends in your home.

mushrooms and butterAs soon as they get the whiff of this stew, you’re going to wish you never told them you were making it!

Rich & indulgent beef stew

Ingredients

1 onion, roughly chopped

4-5 big mushrooms, roughly chopped

2 x packs of lean beef chunks

1 x tin of chopped tomatoes

1 x  pack of 500g green beans cut to mid-size pieces

2 x tablespoons of tomato paste

2x teaspoons of ground coriander

1 x teaspoon of crushed garlic

1 x tablespoon of butter

1 x tablespoon of olive oil

2 x Oxo beef stock cubes ( if you’re in SA, only use one stock cube)

1/2 glass of dry white wine

1 x teaspoon of sugar

salt & pepper to taste

2 x tablespoons of all purpose flour

1 x sprig of fresh rosemary

chopped mushrooms

Add the olive oil to a casserole / Le Creuset dish ( or any type of heavy bottomed dish that can go from stovetop to oven) Start frying your onions and mushrooms. After about 5 minutes, add the coriander and cook for another few minutes until golden brown.

ground cumin

Scoop it out and place in a separate bowl. Take your beef and dab it with paper towel. Sprinkle the flour over the beef and mix it through.

beef chunks

Preheat your oven to 180 degrees Celsius.

beef chunks

Melt the butter in the casserole dish and brown the beef.

beef chunks

Re-add the onion and mushroom mix to the beef.

tomato paste

Mix through. Add the tomato paste & garlic and mix through.

tomato paste

Increase the heat, add the white wine, mix through and add the chopped tomatoes.

beef stock cubes

Crumble the beef cubes over and mix through.

beef stock cubes

Place the rosemary sprig on top.

green beans

Put the lid on and place it in the oven for 40 minutes. Remove from the oven, add the green beans and mix through.

green beans

Place back in the oven without the lid and cook for the remaining 20 minutes.

beef stew

As soon as you remove it from the oven, add the sugar and mix through.

beef stew

Have a taste and season with salt and pepper if needed.

beef stew

Serve with steaming basmati or wild rice.

beef stew

Pièce de résistance … Home Grown Tomato tart

25 Aug

We should actually have a whole chapter on tomatoes, as my crop just keeps on giving and giving.. in the most famous and often used words of themost critical and only food taster in this house “The gift that keeps on giving”! However, there is something about tomatoes – the possibilities with these bright and beautiful red fruits are just endless! I read somewhere ( don’t ask me where, my memory is getting rusty)  something that actually just made my day – “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”. Don’t you just love that, I feel like I am living on my own farm already!!

After talking about this tomato tart for quite a few weeks, I decided to actually just go for it!! After all, there will always be more tomatoes, and since we haven’t had tart within a week, I suppose, why not? I think it turned out so well, I heard new “hmmmmmm” noises from my hungry tiger that I haven’t heard before, and as always, the very famous ” beauuuuuuutiful”! I don’t actually know in what type of category it will fall in, because it has egg and cream, but just a touch, and it has 2 different cheeses. Maybe we should just call it “my french tart” since, it is after all, the Pièce de résistance!! It’s a real beauty, and why not, it is even my favourite colour!! There is always something exciting and daring about red! ;-p

Home Grown Tomato Tart

14 medium tomatoes, finely sliced / 10 large tomatoes

Olive oil for drizzling

salt & pepper to taste

1 cup of freshly grated parmesan cheese

1 cup of feta cheese

2 red onions, sliced in rounds

25g of butter and extra for greasing

1 teaspoon of crushed garlic

2 twigs of thyme

1 pack of short crust pastry

Flour for dusting

1 fluted tart tin

45ml cream/soya cream

1 egg

Spread your tomatoes out in a tray. Drizzle with some olive oil and season with salt and pepper.

Roast in the oven for about 15- 20 minutes. While this is roasting, melt your butter in a pan, add the garlic and slowly fry your onions on a low heat.

You just want them to slowly and slightly carmelize and turn soft, juicy and sweet. When your tomatoes are ready, your onions will be ready 🙂 Dust your surface with flour and roll out your pastry. Grease your tart tin. Place your pastry in the tin and prick with a fork. Preheat your oven to 180 degrees celsius.

Take half of your parmesan cheese and sprinkle on the pastry. Now, layer it with your onions. Sprinkle half of your feta cheese over the onions. Now place your tomatoes over the feta and layer them properly. Crumble the remaining feta over the tomatoes.

Layer the remaining tomatoes over the feta. Sprinkle with the thyme. Beat your egg and cream together. Pour it over the filling. Now sprinkle over the rest of your parmesan and place in the oven for 15- 20 minutes or until golden brown. What a lovely little surprise!! Enjoy with a crisp and fresh green salad 🙂 Just a thought…. my camera’s battery died, so these are dirty, disgusting blackberry photos, apologies, I know, it will NEVER happen again!! 😉