There are countless versions of Jollof Rice and Chicken across Africa and the Caribbean. The are many reasons why it’s so popular, it’s quick and easy to make, it’s a one pot dish that can feed a family cheaply, and most importantly it’s really delicious.
I mean, tender chicken and really well flavoured rice with vegetables, where could you go wrong. This is also a great dish for using up odd bits of vegetables you have in the fridge
4 Large chicken thighs or 8 small ones (I use the ones with the bone in, as I think it keeps the chicken tender)
1 Tbsp Oil
2 Red peppers (cut into 1-2cm pieces)
1 Onion (cut into 1-2cm pieces)
1Tbsp Tomato puree
400 Gram Tin of chopped tomatoes
1 Red chilli pepper (finely chopped) or 1 tsp chilli powder
1 Tsp Smoked paprika
3 x Cloves of garlic (finely chopped)
Thumb sized piece of ginger (grated, I always keep ginger in the freezer. It stops it going to waste and it’s easier to grate)
250 ml Vegetable/chicken stock (I used a stock cube to make it)
325 Gram Long grain rice, dry weight (I use basmati, but other types are fine)
2 Tbsp Chopped coriander (optional)
Heat the oil in a large flat bottom pan. When hot, add the chicken thighs and seal on both sides
Add the vegetables and tomato puree to the pan and cook for 5 minutes
Add the remaining ingredients to the pan and cover with a lid. Bring to the boil and then reduce to a gentle simmer for 15-20 minutes, adding more water if the rice dries out before it’s cooked
Check the chicken is cooked through and the rice is soft
Fish is something most of us don’t eat enough of, mainly because we think it’s complicated.
I was lucky enough to attend a fish masterclass at Belfast Cookery School a couple of years ago (I would definitely recommend it for anyone who is a little intimidated by fish) and this is one of my favourite dishes I learned how to make and I love it.
This is super easy and quick enough for a mid week family dinner, but is tasty enough to impress guests if you’re cooking for friends.
I used hake, but any firm white fish will do. One of my kitchen hacks I bore people with is to make and keep a big bag of breadcrumbs in the freezer, as breadcrumbs can be used in so many dishes.
If you want to switch up the flavours you can try different herbs, or try adding a little lemon zest or finely chopped chillies if you enjoy a little bit of heat. This is also a great dish to get kids cooking.
250 Grams Hake (I used steaks, but fillets work too)
50 Grams Breadcrumbs (thaw them first if you are using frozen ones)
25 Grams Parmesan cheese (finely grated)
2 Tbsp Herbs (I used parsley and coriander, but use the herbs you like)
2-3 Tbsp Oil (a neutral oil like rapeseed is good)
Salt and pepper
Preheat your oven to 180 degrees (Celsius), take your fish out of the fridge (like meat, fish is best when it is not introduced to heat while its still “fridge cold”), try to let it come up to room temperature. Run your finger along the fish and remove any bones you find (if you’re using a fish monger, you can ask them to do this)
In a bowl, add your breadcrumbs, herbs and parmesan, gradually add the oil and combine until the breadcrumbs are lightly coated but not greasy (different types of bread will absorb different amounts of oil). Taste a small amount and add salt and pepper if you feel it needs it.
Place your fish on baking parchment in a baking try and pat the breadcrumbs on top. Bake for 10-15 minutes until the breadcrumbs are brown and toasted. If you’re cooking a particularly thick piece of fish you make need to give it a little longer but be careful not to over cook
Everyone loves Mexican food, and while I make no claims that someone from Mexico would say this is just like their Mum would make, I think it tastes amazing. If you like pulled pork but never thought of trying it at home, you should give this a go. It really is simplicity itself, all you need is time, so perfect for the weekend when you kick back or get on with other things while the oven does all the work for you.
I love this in tacos but you can add it to burritos or sandwiches. While this does take some time, it’s a simple recipe and is ideal to feed a group of people cheaply. I used pork shoulder which is inexpensive and really benefits from being marinated and cooked long and slow.
1 Kg Pork shoulder
100 ml Orange juice (I used the juice of 2 oranges)
1 Tbsp Tomato puree
1 Tsp Oregano
1 Tsp Chilli powder
2 Tsp Smoked paprika
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Minced Garlic
Cut your pork into 4 chunks
In a sealable freezer bag add all the other ingredients and squish together to make sure they are well mixed
Add the pork to the bag and seal, rub the bag to make sure the marinade covers the pork and then put in the fridge. If you can marinade this for 24 hours this is ideal. If you don’t have that sort of time try to marinade for least an hour
Pre-heat your oven to 160 degrees (Celsius). Put your pork and the marinade in an oven proof dish with a lid and place in the oven for 3.5 hours.
Remove from the oven and shred the meat with two forks and mix in with the cooking juices for super tasty pulled pork
I have to give a shout out to my friend Nuala for turning me into this, and I love it.
If you haven’t used Sichuan pepper before you can by it ready ground in most big supermarkets. You can also buy packets of the whole peppercorns, and are reddish black in colour. While there is some heat, they are also really aromatic and work nicely in lots of other recipes.
This makes a great mid week dinner and is ideal for anyone following a low carb diet. If you’re not then enjoy this with rice or noodles. I used frozen greens to save time.
250 Grams Minced pork
500 Grams Green beans blanched on boiling water
Thumb sized piece of ginger (grated)
2 Cloves of garlic (finely chopped)
2 Scallions/spring onions (finely chopped)
1 Red chilli pepper (finely chopped)
2 Tbsp Soy sauce
1 Tbsp Sesame oil
1 Tsp Ground Sichuan pepper
Blanch the green beans in boiling water and drain
Fry the minced pork in a large frying pan or wok until no longer pink
Add the rest of the ingredients and cook for a further 5 minutes. If the mix starts to catch in the pan you can add a little water to stop this
Yep, we’re in bloody lockdown again and we’re all trying to limit how much we go out.
With this in mind, like last time I decided to have a look and use up food I already had at home. I first made this type of chilli years ago when I was a flat broke student. My Mum would sometimes send me home with a bag of tinned food. I came up with this version of chilli and it’s surprisingly flavoursome.
I know most people wouldn’t use corned beef in a chilli, but it works well. If you don’t want to use baked beans you can use whichever beans you like, just maybe add some vegetable stock to loosen up the mix. This is also a good dish to use up any vegetables that have been hanging around your fridge or freezer for a while.
It’s cold and miserable outside and while I’ll admit it’s not fine dining it’s quick, cheap and proper comfort food. This goes well with rice, or pasta, in a baked potato or with garlic bread.
340 Gram Tin of corned beef (cut into cubes)
500 Gram Carton of passata (or a tin of chopped tomatoes)
410 Gram Tin of baked beans
1 Tbsp Oil
1 Tbsp Tomato purée
1 Onion (chopped fairly finely)
1 Carrot (grated)
1 Red pepper (cut into 1 cm chunks)
1 Tsp salt
1 Tsp Ground cumin
1 Tsp Chilli powder
1 Tsp Ground coriander
3 cloves of garlic
Heat your oil in a large flat bottom pan. Fry the carrot, pepper, and onion over a medium heat until the the onion becomes translucent
Add the garlic, spices, tomato puree and corned beef, and stir through the vegetables and cook for 5 minutes until the corned beef starts to break down.
Stir in the passata, and baked beans, mixing well. Cook over a medium heat for a further 15 minutes. Stir occasionally to prevent sticking
Serve with your favourite carbs. This keeps in the fridge for 3-4 days
The Summer has pretty much been a wash out, (when I made this I was watching torrential rain battering my window). So comfort food was the order of the day. Chorizo makes anything taste good, add some gnocchi and cream and you have a little bowl of heaven.
500 Grams Gnocchi (I use shop bought)
75 Grams Chorizo (finely sliced)
1 Onion (thinly sliced)
1 Large red pepper (cut into 2cm cubes)
50 Grams Sun dried tomatoes (finely chopped)
2 Tbsp Olive oil (I sometimes like to use the oil that the sun dried tomatoes comes in, as it has loads of flavour)
1 Tbsp Tomato puree
125 ml Double cream
Salt and pepper
Heat 1 table spoon of oil in a large pan, and fry the chorizo, red pepper and onion until soft, remove from the pan and set to one side
Add the rest of the oil to the pan to heat, add then and the gnocchi, and brown gently all over.
Stir in the tomato puree and cook for another 1-2 minutes, add the sun dried tomatoes and the chorizo and peppers and onion you removed from the pan earlier
Add the cream and stir well ensuring everything is well coated, check if you think it needs salt or pepper. Cook for another 2-3 minutes to reduce the cream if necessary
I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.
I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.
The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.
4 Pork chops
500 Grams Sauerkraut (drained)
350 Grams Can of pineapple rings
Place pork chops in an oven proof baking dish
Cover with the drained sauerkraut, and top with the pineapple rings
Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes
OK, the name of this dish is maybe a bit flouncy, but this is a really tasty and colourful dish, so I decided to go a bit whimsical.
One of the few upsides of the whole pandemic is that hopefully people’s behaviour is changing. More and more people are trying to support small local businesses, to help sustain them and avoid the lines in supermarkets.
I’ve starting going back to my local butcher, and found that they offer great value meat parcels. Part of the meat parcel I bought contained sausages, and I had to think about what I could do with them that was a bit more exciting than a sausage sandwich.
While I love food I don’t think you have spend hours slaving away to eat well. This recipe needs about 5-10 minute prep time at the start, and then the oven does most of the work while you get on with your life.
500 Grams Sausages (whatever flavour you like)
500 Grams Butternut Squash (cut into 2 cm cubes)
2 Red peppers (cut into 2 cm chunks)
1 Large or 2 small courgettes (cut into 1 cm think slices)
2 Large red onions (each cut into 8)
2 Tbsp Olive oil
1 Tsp Dried Thyme
Pre-heat your oven to 200 degrees
Add the oil to an oven proof dish, and then add the butternut squash and time to the dish and bake for 20 minutes
After 20 minutes remove the dish form the oven and add the other vegetables. Mix the vegetables to makes sure they are coated with the oil
Lay the sausages on top of the vegetables and bake for 20 minutes, give the vegetables and sausage another mix and bake for another 10-15 minutes or until the sausage are browned. I like this served with crusty bread, but it also tastes good with mashed potatoes or rice.
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)