Like most people who eat meat, chicken is a staple for me. Lets admit it, it can get a bit boring after a while. I was looking for something different and remembered that I had something similar to this in Mexican restaurant years before.
I like to use chicken thighs because I think they have more flavour and are cheaper than chicken breast, but use these if you prefer (just reduce the cooking time so they don’t dry out).
The ingredients for the marinade are pretty straightforward and packs lots of fresh clean flavours. I only marinade the chicken for 30-60 minutes, which is good that you don’t have to plan to far in advance. If you don’t like coriander, I would still recommend giving this a chance, as cooking does change the flavour. I finish these in the oven, but they would also be great on a barbecue. I serve these with some rice, and avocado, but it’s also great served along with salad if you’re going low carb.
4 Large or 8 small chicken thighs
Juice and zest of 2 limes
2 Cloves of garlic (finely chopped)
1 Tsp Chilli flakes
2 Tbsp Olive oil
Handful of coriander (roughly chopped)
Combine oil, chilli flakes, garlic, zest and juice of a lime, and coriander in a bowl
Add chicken and marinade for 30-60 minutes
Heat a large pan (ideally one that is oven proof), on the stove top, and add the chicken. Pre-heat your oven to 180 degrees
Brown the chicken quickly on both sides, add any remaining marinade, and place the pan in the oven. If you don’t have an oven proof pan, transfer the chicken to oven proof dish, and make sure to scrape in all the yummy juices and chicken bits in pan
Bake for 30 minutes, and check that chicken juices run clear, (if not cook for another 5-10 minutes before checking again
I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.
I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.
Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.
For the pastry
225 Grams Plain flour
100 Grams Butter (cut into cubes)
For the filling
300 Grams Potatoes (cooked)
1 Onion (finely sliced)
340 Gram Tin of corned beef
Salt and pepper
My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
Mix the potatoes, corned beef, and onion together and season with salt and pepper
Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
Bake for 30-40 minutes or until the pastry is a deep golden brown
Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.
What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.
The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.
200 Grams Halloumi (cut into 1,1/2 cm strips)
1 Onion (sliced)
1 Red pepper (sliced)
1 Yellow pepper (sliced)
2 Tbsp Vegetable Oil
1/2 Tsp Cumin
1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder
Add the spices and oil in a bowl and mix until thoroughly combined
Preheat your oven to 200 degrees
Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)
In my quest to stop food hoarding I’m trying to work through stuff hiding in my freezer. I found a pack of sausage meat that had been been hanging about the freezer since Christmas.
I don’t usually buy sausage meat but the addition of caramelised onions and sweet apples make a scrumptious combination. I’ve included details of home made pastry, but you can use ready made short crust pastry if you prefer.
255 Grams Plain flour
100 Grams Butter (cut into small cubes)
1 Egg (beaten)
For the filling
450 Grams Sausage meat
2 Apples (cores removed, and cut into small chunks)
2 Onions (finely sliced)
1Tsp Dried thyme
1 Tbsp Oil
Salt and pepper
Add the flour and butter to a food processor and pulse until it looks like breadcrumbs (you can use the po”rubbing in method”, but a food processor is quicker
Gradually add cold water to the mix until it comes together to form a ball. Wrap in cling film, and chill in the fridge for 30 minutes
Add oil to a frying pan, add the onions and fry over a medium heat for 10 minutes until browned. Allow to cool
Add the fried onions, thyme, chopped apples, salt, pepper and sausage meat to a bowl. Combine the mix with you hands until all the ingredients are evenly distributed
Remove the pastry from the fridge and cut approximately a third off and set to one side. On a floured surface, roll out the remaining two thirds.
Grease a loose base pie tin, and then line the tin with the rolled out pastry
Add the filling, and then roll out the remain third of the pastry to form a lid
Brush the edges of the pastry lining the dish with the beaten egg. Lay the pastry lid on top and trim any pastry hanging over the edge of the tin with knife. Crimp the edges of the pie with a fork
Brush the top of the pie with beaten egg, and cut some slices in the lid to allow steam to escape
Pre heat your oven to 190 degrees, and add a baking sheet to heat as well. Put the pie dish into the baking sheet and bake the pie for 50 minutes.
Allow to cool on the tin for 5-10 minutes before removing from the tin
It was the week before payday, and I was scanning round the kitchen for what I could make for dinner. I was lucky enough to find some minced lamb and frozen peas in the freezer.
This is may not be 100% authentic, but tasted great. It was even better the next day. A good spice cupboard can transform anything into a brilliant meal.
500 Grams Lamb mince
400ml Tin of tomatoes
250 Grams Frozen peas
1 Onion (Finely sliced)
2 Cloves of garlic (Minced)
4cm Piece of ginger (Grated)
1 Tsp Cinnamon
1 Tsp Cumin
1Tsp Chilli powder (optional)
1 Tsp Ground Coriander
1 Tsp Gram Masala
1 Tsp Nigella (onion) seeds
1 Tbsp Oil (flavourless, like sunflower)
Heat the oil in a pan over a medium heat. Add the sliced onion, cook for about 15 minutes, stir as needed until caramelised (this adds loads of flavour)
Take onions out of the pan and set to one side. Add the Nigella seeds to the pan cook for a for 2 minutes or until you hear them popping. Take care not to let them burn. Remove from the pan and a side with the cooked onions
Add the lamb to the pan along with the other spices, and continue cooking and stirring until the lamb is browned
Add the peas, tomatoes and onion and Nigella seeds to the pan
Simmer for 15 minutes, adding some water if it’s getting too dry.
Normal mac n cheese I think we can all agree is a thing of beauty!
I had a friend coming for lunch and was doing my usual scoot around the fridge to see what I had, and came up with this. I’ve added some vegetables to help lighten it up, as well as add flavour and texture. But if you feel that you want pure filth (and hey doesn’t sometimes), you could leave them out or substitute them for other veggies you like, sweetcorn works well in this too.
This makes a great week night dinner, and is quite happy to live in the fridge for a couple of days (if it lasts that long).
500 Gram Bag of ready made gnocchi
50 Grams Mushrooms (sliced)
1 Onion (sliced)
1 Red pepper (sliced)
1 Green pepper (sliced)
50 Grams Green beans (canned/frozen)
2 Tbsps of Chopped Parsley (optional)
1 Tbsp Oil
25 Grams Butter
25 Grams Flour
50 Grams Grated cheese (I used a mix of cheddar and mozzarella, but use what you prefer or what you have in the fridge)
50 Grams Breadcrumbs (optional, I always keep a bag of breadcrumbs in the freezer, it’s a cheap, quick and easy way to add a bit of crunch to dishes)
Cook the gnocchi as per the instructions on the packet, then drain and set to one side.
Add the oil to a pan and over a medium heat cook the vegetables until softened
Put the gnocchi and vegetables in an oven proof dish, and pre-heat your oven to 200 degrees
Melt the butter in a pan and stir in the flour to make a smooth paste over a medium heat, stir in the milk gradually to avoid lumps.
The sauce will start to thicken as it cooks, reduce the heat and let the sauce cook out for another five minutes or until it no longer tastes of flour. Stir in half the cheese and mix until it has melted
Add the sauce to the gnocchi and vegetables, and mix until well combined. Cover with the remaining cheese and breadcrumbs if your using them
Bake for 20-30 minutes depending on how brown you want the topping to be
I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.
Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.
500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)
8 Pork sausages (cut into chunks)
2 Red onions (thinly sliced)
2 Dessert apples (cut into chunks)
2 Tbsps Olive oil
Salt and pepper
Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
Add the cut up sausages and onions, and stir occasionally until browned
Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage
I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.
This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.
Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.
I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.
1 Tbsp Olive oil
250 Grams Brussels sprouts
150 Grams Cavelo Nero (or Kale)
175 Grams Mushrooms
400 Grams Cream cheese
250ml Vegetable stock
1/2 Tsp Smoked paprika
Handful of parsley
25 Grams Butter
2 Cloves of garlic
50 Grams Cheddar Cheese
Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
Mix until thoroughly combined
Crush or mince the garlic and combine with butter
Slice the baguette into 2cm slices, and spread with the garlic butter
Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown
I know what you’re thinking, big woo chicken pie, but trust me this is delicious. Yes, there is a lot of wine and cream, but it also has a lot of vegetables (in my mind that sort of balances it out).
This is a pie to make when you have plenty of people to feed, and it is really satisfying. Serve it with salad in the Summer, or if you’re making it in colder weather it’s fantastic with buttery mashed potatoes and greens. I used shop bought pastry (there I’ve said it, and I’m not even sorry, sometimes life is just too short)
1 Sheet ready made short crust pastry (you can also use puff pastry if you prefer_
500 Grams Butternut squash
2 Tbsps Vegetable oil
500 Grams Chicken thighs (bones and skins removed)
2 Red peppers
1 Green pepper
2 Sticks of celery
150 Grams Green beans
150 Grams Sweet Corn
Half bottle of white wine ( this was the amount of wine I had hanging around the kitchen, you can reduce this, or remove it and add 250 ml of chicken stock if you would rather not use wine)
2 Tsps Dijon mustard
2 Tbsp Sesame seeds (optional)
Salt and Pepper
Chop the butternut squash into 3-4cm chunks add to a baking tray and sprinkle with 1 tablespoon of vegetable oil before baking for 20 mins in an oven preheated to 200 degree
While the butternut squash is roasting, chop your chicken, peppers, celery, and onion into 3-4 cm pieces (I like the filing fairly chunky)
Heat 1 tablespoon of oil in a large pan, and on a high heat cook your chicken until its sealed. Remove the chicken from the pan, reduce the heat and add the onions, peppers and celery and cook for 5 minutes
Add the green beans, corn, butternut squash and chicken to the pan and add the white wine
Cook on a high heat for 5 minutes until the alcohol has burned of the wine (you can tell this by having a could sniff of the pan, and if it doesn’t make your nose tingle the alcohol has burned off)
Now add the cream and mustard and stir well, it will seem like there is a lot of liquid, but trust me if you continue to cook over a medium heat for another 15 minutes it will thicken into a really delicious sauce
Once the sauce has thickened check the seasoning and add salt and pepper if you think it needs it. Transfer the contents of the pan into a large baking dish, and allow to cool
When the pie filling is cool, pre-heat your oven to 180 degrees and drape your sheet of pastry over the filling. Brush with a beaten egg to get a nice glaze. I also sprinkled mine with sesame seeds because I love them, but don’t stress if you don’t have them, the pie will still be delicious. Cook for 25-30 minutes until the pastry is a deep golden brown