Tag Archives: sunflower oil

Overdue quick indulging chicken pie

10 Nov

As you all know, lately there have been no consecutive posts…. there are a few reasons… feeling blue… literally and figuratively… as the lovely cold british winter season creeped up on us. Arriving home late after work and of course having my own Conan in the house coming home ravenous after workout sessions at the gym… and a little bit of laziness added to that and you get a lovely combination of simply…. nothing.

This recipe came to light after having yet another wet and cold journey home and really feeling sorry for myself. What do I do when I feel like this? Naturally I think of what I will be cooking to eat for supper that will make me feel warm and cosy and fill up Conan’s stomach so that he will be ready for battle again the next day… a.k.a gym.

You don’t always have to think of a chicken pie as a lengthy process. If you have chicken fillets… then hey, Bob’s your uncle!! As I can never ignore a bargain, I still and always have loads of mushrooms in my fridge, so they HAVE to go into this pie. This is very quick and very tasty and for some absurd reason Conan was VERY impressed with it… as if I ever give him food he doesn’t enjoy? He still surprises me everyday! Just shows you, sometimes the quick, rushed option might taste better than you ever thought 🙂 So here we go, lets get cooking!

No Fuss Chicken Pie

1 pack of skinless chicken fillets, cut in medium sized cubes

2  1/2  handfuls of mushrooms, roughly chopped

1 tablespoon of sunflower oil

salt & pepper to taste

1 pack of puff pastry

2 packets of chicken and sweetcorn instant soup

250ml cream / soya cream

125 ml of soya milk / whole milk

pinch of crushed garlic

Heat your pan with the sunflower oil. Add your chicken to the pan and lightly sear your chicken. Flavour with pepper and salt.

Fry it for about 8 minutes. Remove from the pan and add your mushrooms. Allow to soften. Now add your chicken back into the pan. Sprinkle over your soup powder. Stir it so that the mushrooms and chicken are coated in the powder. Now, add your milk and garlic. Stir through and add your cream. Stir well. Allow to simmer for 15 minutes.

Preheat your oven to 180 C.  Now, roll out your pastry on a board, sprinkled with flour. Grease a pie dish and place half of your pastry in the pie dish. Scoop your chicken mixture into the pie dish. Cover with the remaining pastry.

Brush with egg. Use the weight of a sharp knife to slide over the pie. Place in the oven for about 20 minutes or until golden.

Serve up with a fresh crisp salad or simple veg. So simple, but so tasty 🙂

Advertisements

Wayne’s sticky pork shoulder

20 Oct

There’s a very good reason for this title… and that would be a certain loving relationship that my friend Wayne has with a certain Eisbein dish at The Oxford Arms in Durbanville. When I was still in SA, our group of friends often met for drinks at The Oxford Arms.I always knew that Wayne would order his favourite… Eisbein. Wayne does everything with passion. Whether he is working, enjoying drinks & dinner,making music, giving a helping hand to a friend.. he’s almost like superman really!!

When he has the important people in his life around him, with drinks, a good meal and good music, it is safe to say that he is happier than a pig in mud!! They also have a little “piglet” on the way, which I am sure will have the same passion for life, love and naturally, everything else!!

So Wayne, you know I was thinking about you (with  a mental picture of you and a piece of Eisbein bigger than the size of your head… in your mouth) while I was preparing this lovely little piggy!! I am sure you would have lovingly tucked in!! Miss you guys…

Sticky Pork Shoulder

2 kg pork shoulder

1 can of beer

1 can of cider

1 tablespoon of cumin seeds

4 tablespoons of apricot jam

1 tablespoon of sunflower oil

2 cloves of garlic, crushed

3 potatoes, cut into medium slices

salt & black pepper to taste

Preheat your oven to 180 C. Pour your beer & cider into a ovenproof casserole dish, along with the garlic. Now put your pork in the cider and flavour with salt & pepper. Place in the oven, lid on for 1 hour.

After cooking for an hour, remove from the oven. Take your pork out and place it on a baking tray. Season with salt & black pepper again. Mix your cumin seeds with the apricot jam and rub/coat the pork in the apricot jam.

Place your potato slices around the pork and season with salt & black pepper.

Drizzle with your sunflower oil and place it back in the oven for 45 minutes.

I served it up with some mushy peas…. a new favourite in our home!! Enjoy it with a salad or any veggies of your choice.

Mashed like a fishcake

5 Aug

…..is what I feel like today. Yesterday’s blog didn’t happen – I blame it on the buses that never arrived, which caused me to walk home. I also have to add that I was wearing tights, a VERY short dress and shoes that I won’t say won the award for most comfortable walk. As I took my long and lonely walk home, I became irritated. I just want to get off the train, get on the bus and get home. Imagine my facial expression when someone whistled at me! In that split second that it took to think about the face I was going to make and what I was going to say, I saw an extremely dashing and handsome young man across the street.

It was fate, we met across the street from each other, each one on the corner ;-p  What I wouldn’t do to get his phone number! As it turns out, I have it already! Along with this happiness, I saw a mischievous GLARE coming from the hubby’s face! He knew if it was anyone else whistling at me I would blow my top. This little surprise naturally improved my mood. How blessed I am to be so in love with my very handsome husband. “What a dashing young lad”, as my neighbour Ave (who has a huge crush on the hubby by the way) would often say.

Needless to say, I rustled up a very quick pasta, sorry guys, I will make it again and take photos and post. So last night I was “woman down”.  In better terms, exhausted. The life was sucked out of me and I still feel like this today. And so enters….. the mashed up fish cake! My mood, my brain and my body! So which better route to take than to eat some fish and hopefully you will have the speed and strength of a tuna to carry on ;-p

Of course, there are easier and quicker ways to enjoy a fish cake, but alas, the hubby wont even touch it. Home-made, however is a completely different story. Also, if you think how difficult it is to catch tuna, I suppose it shouldn’t be too easy to prepare and eat it:  “It’s hard to catch one, but it’s my favourite kind of fishing,” says Robby Coad of Edgartown, a commercial fisherman and charter captain. Tuna have incredible vision, Robby explains, and they’re fast. “They can swim over fifty miles an hour, so it’s easy to lose them, especially when they’re on the line and scared. It’s hard to do and you don’t get them every time you go.”

I also think it will give a different take on tinned tuna, using them for fishcakes. It tastes great, fresh, and healthy and it is affordable. How often does one enjoy fresh, home made fishcakes? As often as one finds fresh tuna in the shops and that is never! ;-p So, as they say, there is always a first. Let’s hope I don’t make it the last! I’m going to do a slightly different take on the tuna fishcakes than one normally would. I am going to use butter beans as a base. You can use mashed potato as well, but I think butter beans might add a lovely flavour. To make this easier, create a little station at your preparation area in a row. Start your row with a bowl of flour, then a bowl with 2 eggs, beaten and lastly, a bowl with breadcrumbs. From there you can just put your fishcakes in the frying pan.

Salsa style tuna fish cakes

½ can of butter beans, drained

1 1/2 tablespoons of mayonnaise

½ red onion, roughly chopped

handful of coriander, roughly chopped

1 teaspoon of cumin

1 teaspoon of olive oil

1 can of tuna (chunks)

Half a chilli, roughly chopped and deseeded

Clove of garlic

2 eggs, beaten

Breadcrumbs for dipping

Flour for dipping

Salt & pepper to taste

Sunflower oil for frying

Corn

2 sweetcorn cobs

1 tablespoon of butter

Asparagus 

bunch of asparagus

1 teaspoon of garlic

1 teaspoon of butter

1 teaspoon of lemon juice

1 tablespoon of dry white wine

Salsa

handful of roasted cherry tomatoes

1/2 red onion, finely chopped

1 teaspoon of capers

Handful of coriander, roughly chopped

1 tablespoon of red wine/malt vinegar

4 slices of cucumber, finely chopped

Take your butter beans, tuna, chilli,onion, cumin, olive oil,coriander, mayonnaise and garlic and mix until fine, but not complete mush, in a processor. Season to taste with salt and black pepper. Make little “patties” with your hands and put them through your prepared station. Coat both sides with flour. Dip in the egg and now dip in the breadcrumbs. Do the same with the res of the mixture and place in the fridge.

Boil water and cook your corn for 8-10 minutes.While this is cooking, start with your asparagus.Melt your butter in a pan, add the garlic and fry cook your asparagus. Add your white wine and lemon juice. Flavour with salt and pepper. Take your cooked corn, drain, cut them from the cob, mix through with butter and season to taste.

For the salsa, mix everything together, season with salt and pepper and allow to stand. Now, heat a frying pan and add your sunflower oil. Fry each side of your tuna cakes till they are golden brown and place in a bowl with a paper towl.

Now dish up onto a plate and top with your salsa. Serve with sweetcorn and cous cous, or simply on it’s own 🙂

Green Curry Monday… Keep calm and curry on

1 Aug

….to kick us right into the new week, because we’re going to need it! Especially after enjoying a lovely weekend filled with sunshine and barbeques! Who wants to get into a sardine tin of a train (and may I add filled with aroma of sardines that a fellow passenger must have enjoyed for breakfast) after a relaxed weekend like that? I don’t think I know a single soul that would look forward to that.

So, VERY early this morning, still trying to pry one eye open, never mind the other, I realised that I really needed something that could kick-start me ( including the hubby, who at this moment in time was still happily lying in bed, snoring away), especially as I am working very early for the next few weeks.Te tere taaaaaaa, tararararatttata taaaaaaa!!! “movie preview song”…. Green Thai Curry!!!

No wonder they call it “curry in a hurry” because it is something great to make when you are in a hurry…. Ahem, because I usually arrive home after the hubby when I working early shifts, by the time I come home he is usually starving and would probably have emptied half of the kitchen cupboard already!  Beware – I only make Green Thai Curry and no other curry.  The reason you may ask? We have had our fair share of stench from certain ex-neighbours “those who will not be named for fear of evaporating in it” – Harry Potter style! ;-p

Also, green curry is satisfying, healthy ( my recipe is) and has some happy spunk to it! Just like my semi-disastrous styled hair, maybe too much spunk? I never feel guilty after enjoying this curry. Come to think of it, I can’t remember the last time we enjoyed our little “friend”. So there, it is about time! Maybe that chilli will sort out my bad back… and fiery temper for my fellow train passengers ;-p

I am also committing a sin, I am using curry paste from a jar, not making it from scratch. I just think buying the jar is cost efficient, less time consuming, and hey…. You can always re-use the jar afterwards!  Happiness!!! Hmmm, maybe not for the hubby, his face turns to the colour of a chilli when he sees me washing up the jars, so that I can re-use them…. But I cant help it, I put stuff in them!  He’s just going to love me so much for this lovely little spunky green curry, he won’t even know about the jar ;-p So, my fellow hungry friends, I hope you enjoy it, because believe me, I always end up eating out of the saucepan  – even after I’ve had seconds ;-p

1 pack of chicken fillets / chicken thigh fillets, cut in medium sized cubes/pieces

5 teaspoons of green curry paste

1 teaspoon of crushed garlic

1 onion, roughly chopped

2 teaspoons of oyster or fish sauce

1 chilli, finely chopped (optional)

Juice of 1 lemon + 3 tablespoons of lemon juice for marinating

Fresh Coriander

Sunflower oil for frying

1 tin of reduced fat coconut milk/ coconut milk

1 green pepper, roughly chopped

Salt & Pepper to taste

Take 2 teaspoons of the curry paste and 3 tablespoons of lemon juice and mix through the raw chicken to marinate. Heat your saucepan and drizzle with sunflower oil. Add your onions.

Fry for about 8 minutes and add your garlic, chilli and curry paste. Now add your chicken and season with a bit of salt and pepper.


Drizzle the fish sauce/oyster sauce into the pan with the chicken. Fry for about 5 minutes. Add your green pepper.  Now add your coconut milk. Allow to simmer for 10 minutes.


While this is simmering you can prepare some basmati or jasmine rice. After the chicken has simmered for 10 minutes, add your lemon juice and simmer till the chicken is done.

Taste and season with more salt and pepper if needed. Dish up on some basmati/ jasmine rice and scatter with fresh coriander. Yum!