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Cooking, Recipe and Food Blog

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Brunswick Stew

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Nothing is more comforting on a cold evening than sitting around with a group of friends, with this traditional American One-Pot Dish.

Brunswick Stew

If you like, you can use Canned Sweetcorn and Broad Beans – just make sure you drain them very well, rinse under cold water, and then drain again.

The easiest way to cook this dish is using a Slow Cooker – it’s very simple and easy to make, and after the first thirty minutes you don’t need to pay much attention to the dish.

To serve 4
3tbsp Corn Oil
1 Large Onion, thinly sliced
1 Green Pepper, deseeded and chopped
8 Chicken pieces, such as thighs and drumsticks
400g Canned Chopped Tomatoes, Drained of liquid
Pinch Cayenne Pepper
1tbsp Worcestershire Sauce
300ml Hot Chicken Stock
1tbsp Cornflour
200g Frozen Sweetcorn, thawed
450g Frozen Broad Beans, thawed
Salt
Crusty Bread (to serve)

1.       Heat the oil in a large, heavy based frying pan and add the Onion and Pepper over a medium heat for five minutes until the Onion is softened. Draining as much fluid as possible, transfer the Onion and Pepper into the Slow Cooker.

2.       Add the Chicken to the Frying Pan, and cook turning occasionally for five minutes, until golden all over. Add the Chicken and Tomatoes to the Slow Cooker, and season to taste with Cayenne Pepper and Salt.

3.       Stir the Worcestershire Sauce into the stock, and pour into the slow cooker, before covering and cooking on low for six and a half hours.

4.       Mix the Cornflour into a paste with two or three tablespoons of water, and stir into the stew. Cook on High for thirty to forty minutes, make sure everything is cooked through, and serve on warm plates with Crusty Bread.

Photo Courtesy of: J_Lai

Beef Pot Roast

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When Roasting a Beef joint, it’s quite easy to cook for too long, and the meat dry out. Cooking in one pain means that it’s going to retain more of the juices, keeping it more succulent, easier to carve and with more flavour in it.

This Brisket joint is a very overlooked cut of Beef, but it has so much going for it – it’s very cheap, needs just a little cooking to turn into a tender, juicy meat. It’s great, as you can put it in the oven, and ignore it (aside from a check up every so often), until it’s ready to serve.

To serve 4

1kg Brisket Cut of Beef

2tbsp Olive Oil

1 Red Onion

2tbsp Cider Vinegar

2tbsp Brown Sugar

3 Bay Leaves

3 sprigs of Thyme

900ml Beef Stock

1 Yellow Pepper

2 Chopped Carrots

200g Cubed Swede

1.       Heat the Oil in a pan, and add the Beef joint. Brown the meat all over.

2.       Transfer to an ovenproof dish, with a lid on it. Chop the Red Onion, and add to the pan, before cooking for two to three minutes.

3.       Add the Cider Vinegar, Brown Sugar, Bay Leaves, Thyme and Beef Stock, before covering with Greaseproof paper, and the lid.

4.       Heat the oven to 160 C/ Gas Mark 3 for an hour, before stirring and checking on the liquid.

5.       Cook for a further ninety minutes, before adding some chopped Yellow Pepper, Carrot and Swede. Season well, and cook for a further forty minutes.

Photo Courtesy of Ndrwfgg

Chicken Pot Pie

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Chicken Pot PieNothing beats the taste, look and satisfaction of eating a home made pot pie. So easy to make, and can be frozen un-cooked for up to three months to make easier to cook for quick meals. Serve with fresh, seasonal vegetables for a great meal.

To Serve 4

3 Chicken Breasts

500g Chicken Stock

2 Leeks

250g Chestnut Mushrooms

25g Butter

25g Flour

100ml Crème Fraiche

3tsp Flat Leaf Parsley

500g Puff Pastry

1 Egg

1.       Poach the Chicken Breasts with the Chicken Stock for ten minutes.

2.       Trim the Leeks, and slice them into thin half-rings, before adding and simmering for a further ten minutes.

3.       Drain the chicken and Leeks from the liquid (but keep the liquid!), and dice the Chicken (the smaller the pots, the smaller sized pieces), before setting aside.

4.       Boil the stock for ten minutes until it’s reduced. Measure out 300ml, and you can either save, or discard the rest.

5.       Quarter the mushrooms, before cooking in a tablespoon of oil, and set aside.

6.       Melt 25g Butter in the pan, add the flour, then gradually add the stock and heat until the mix is boiling. Remove from the heat and stir in the Crème Fraiche, Parsley, Chicken, Leeks and Mushrooms.

7.       Evenly spread into either four small dishes, or a single pie dish, and leave to cool. At this point, you can freeze it if you’d like.

8.       Heat the oven to 200 C or Gas Mark 6.

9.       Roll out the pastry on a lightly floured surface, until 3-4mm thick, and cut out a large enough size to cover the dish, and a long strip to head around the rim of the pie.

10.   Brush the top of the pie with the beaten egg, and bake for twenty five to thirty minutes, or until golden.

Photo Courtesy of Gtrwndr87