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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

Tomato and Chilli Chutney

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Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.

Tomato and Chilli Chutney

You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.

To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder

1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.

Photo Courtesy of: Elin B

The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc

Crusty Mediterranean Parcels

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Light, fresh, and full of flavour – this vegetarian dish is great. It’s easy enough to add some meat too – simply brown some Meat off (say cubed Pork), then add it in before placing in the oven for twenty five minutes.

Crusty Mediterranean Parcels

To Serve 8
700g Mixed Vegetables, like Carrots, Leeks, Courgettes, Red Peppers, Aubergines and Sweet Potatoes, cut into 2.5cm Chunks
2tbsp Olive Oil
Salt and Pepper
225g Onions, peeled and roughly chopped
2 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes
1tbsp Tomato Paste
125g Gruyere Cheese, grated
200g Mascarpone Cheese
50ml Single Cream
2tbsp Finely Chopped Fresh Chives
50g Toasted Pine Nuts, toasted
450g Puff Pastry
1 Egg

1. Roast the Vegetables by placing them in a small Roasting Tin, then place a tablespoon of Olive Oil and Season well. Cook at 200C for forty or forty five minutes, or until tender, stirring occasionally, remove from the oven and leave to cool.
2. Heat the rest of the Olive Oil in a frying pan, add the Onions and Garlic, then fry for five minutes, or until lightly coloured. Add the Tomatoes and Tomato Paste, then simmer for around fifteen to twenty minutes uncovered, until thick and pulpy. Set aside.
3. Mix half of the Gruyere with the Mascarpone, single Cream and Chives. Mix the Vegetables with the Tomato Sauce, half the Pine Nuts and Season to taste.
4. Roll out the Pastry to a two thin rectangles, measuring about thirty centimetres by thirty five centimetres. Beat the Egg with a pinch of Salt. Place half of the Vegetables down the centre of each rectangle, covering an area about ten centimetres wide. Brush the sides with the Egg mixture.
5. Fold the Pastry in to make a seam, and seal well. Top with the remaining Egg glaze, and top with Salt, Pepper and the remaining Gruyere Cheese and Pine Nuts.
6. Place on a baking tray, cook at 220C for twenty five minutes until golden brown.
7. Remove from the pan, and serve in slices.

Photo Courtesy of: goyumcha

Classic Tomato Sauce

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A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!

Tomato Sauce

You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.

To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped

1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.

Photo Courtesy of: ashengrove

Caramelized Onion and Gruyere Frittata

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A simple classic, updated and given a modern twist. The Onion and Cheese combination is very tasty mixture, and cooked until golden brown on top, it’s a treat for all the senses.

Frittata

To add some colour to the dish use Red Onions instead of the more traditional ones that are used. This will also change the taste slightly, so try a combination of the two to get the right flavours.

To Serve 4
2tbsp Vegetable Oil
700g Onions, peeled and sliced
1 Garlic Clove, peeled and sliced
4 Eggs
1tbsp Fresh Chives, chopped
1tbsp Fresh Parsley, chopped
Salt and Pepper
125g Spinach, roughly chopped
75g Gruyere, cut into 1cm Cubes
75g Edam, cut into 1cm Cubes

1. Heat the Vegetable Oil in a small frying pan – about nine centimetres across. Cook the Onions and Garlic with a lid on, for about twenty five to thirty minutes, or until the Onions and Garlic have caramelized and golden brown, stirring occasionally.
2. Beat the Eggs together with the Chives, Parsley, Salt and Pepper.
3. Take the Onion out of the pan, and replace with the Spinach. Stir over a very low heat until wilted and the extra liquid has evaporated. Return the Onions to the pan, and add the Cheese, before stirring until well combined.
4. Pour the Egg mixture into the pan, and allow to run through the Onions. Cook over a medium heat, and keep loosening the edges of the mix with a spatula. After three or four minutes (or when the mixture has set)
5. Cover the Handle with foil, then place under a grill for three or four more minutes or until the top is set and turned golden brown

Photo Courtesy of: jefferyw

Italian Meatloaf

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Slightly different to the traditional Meatloaf, this dish is a more mature and grown up version – spicier with stronger flavours in it, it’s a great adult alternative to a boring meal time!

Meatloaf and Vegetables

To serve 8
Vegetable Oil
125g Chorizo, finely diced
175g Red Onion, peeled and finely diced
450g Lean Minced Beef
2 Garlic Cloves, peeled and crushed
5tbsp Chopped Fresh Parsley
150g Fresh White Breadcrumbs
2 Eggs
1 Egg Yolk
150ml Passata
Salt and Pepper
75g Cheddar, grated
50g Soft Blue Cheese, crumbled (i.e., Roquefort)
150ml Single Cream
125g White Bread, crusts removed and diced

1. On a piece of foil, mark a rectangle about forty three by thirty five centimetres, and brush with oil.
2. In a large bowl, mix the Sausage, Onion, Garlic and Minced Beef. Slowly add in the Parsley, most of the Breadcrumbs, the Whole Eggs, Passata and the Salt and Pepper. Knead well until the mixture is smooth, and then spread over the foil, leaving a border one inch from the sides.
3. Mix the Cheddar and Soft Blue cheese together, then set aside twenty five grams of the Cheese to one side. Add the rest of the Breadcrumbs to the twenty five grams of Cheese, along with more of the Parsley.
4. Bring the Single Cream to the boil, and pour over the Diced White Bread. Add the Cheddar and Soft Blue cheese mixture, and beat in the Egg Yolk until well mixed. Pour and spread evenly over the Meat, then roll up from the shorter side, using the foil as help. Place seam-side down on a lightly Oiled baking tray, then remove the foil.
5. Place in an oven at 180c for around an hour. Sprinkle the rest of the Cheese and Crumb mixture over the top, and return to the Oven for a further fifteen minutes until well browned.
6. Allow to sit for five minutes before cutting into thick slices, then serve straight away.

Photo Courtesy of: fifikins

Winter Fish Stew

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This lovely stew will warm you so well that you’ll just want more and more of it – serve it with some fresh cooked or crusty rolls, this dish is guaranteed to fill your stomach and satisfy your appetite!

winter fish stew

To Serve 8
Saffron Strands
1.8kg Mixed Fish Fillets, skinned
6tbsp Olive Oil
2 Large Onions, peeled and finely chopped
4 Garlic Cloves, peeled and crushed
1 Red Pepper, deseeded and sliced
900g Tomatoes, skinned, deseeded and chopped
4 Anchovy Fillets, drained
300ml Dry White Wine
4 Bay Leaves
6tbsp Chopped Fresh Basil
20-24 Cooked Peeled Prawns
150g Cooked Mussels, shelled

1. Soak the Saffron Strands in a small amount of boiling water for thirty minutes.
2. Whilst the Strands are soaking, trim and cut the Fish into bite sized pieces.
3. Heat the Olive Oil in a large Saucepan, add the Onions, Garlic and Pepper, and fry gently over a medium heat for five minutes.
4. Add the Tomatoes and Anchovies to the Pan, and stir to break them up. Add the Wine and then three hundred millilitres of Water, and bring to the boil. Lower the heat, add the Bay Leaves and half of the Basil. Simmer the mixture uncovered for twenty minutes.
5. Add the firmer Fish to the pan, and strain the Saffron Water into the mixture. Season to taste, and then cook for ten more minutes, before adding the softer Fish, and cook for five more minutes.
6. Add the Prawns and Mussels to the pan, cover, and cook for three to five minutes, until warm through. Remove the Bay Leaves, and discard.
7. Serve in individual bowls, along with a roll, or some toasted bread.

Photo Courtesy of: Avlxyz

Tabbouleh Salad

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A very popular Middle Eastern salad, the Bulgar Wheat is easy to prepare. The longer you store the Wheat, the stronger the flavour is – Bulgar Wheat is very good at absorbing flavours and tastes.

Tabbouleh Salad

To Serve 2
125g Bulgar Wheat
600ml Boiling Water
1 Red Pepper, halved
3tbsp Olive Oil
1 Garlic Clove, peeled and crushed
½ Lime Rind, grated
1tbsp Lime Juice
1tbsp Fresh Mint, chopped
1tbsp Fresh Parsley, chopped
4 Spring Onions, trimmed and thinly sliced
8 Black Olives, pitted and halved
45g Large Salted Peanuts or Cashew Nuts
2tsp Lemon Juice
70g Gruyere Cheese
Salt and Pepper

1. In a large bowl, place the Bulgar Wheat and cover with the Boiling Water – it should finish about an inch (two and a half centimetres) above the top of the Bulgar. Leave to soak until most of the Water has been absorbed and it’s cold – around an hour.
2. Cook the Halved Peppers on a grill, skin side up on a Moderate heat, until thoroughly charred. Peel the Skin and discard the Seeds. Chop the flesh into half-centimetre strips
3. Whisk the Oil, Garlic, Lime Rind and Juice together, and season to taste. Add one and a half tablespoons to the Peppers, and mix lightly, making sure the Pepper is well covered.
4. Drain the Bulgar Wheat off, and squeeze dry in a clean, dry cloth and place in a bowl. Mix with the Chopped Herbs, Spring Onions, Olives and Nuts and toss thoroughly. Add the Lemon Juice to the remaining Lime and Oil mixture, and stir through the Wheat well. Spoon onto plates.
5. Serve fresh, with the Cheese diced, and the Pepper flesh served on the side of the plate, along with Warm Pitta Breads or Crusty Rolls.

Photo Courtesy of: John C Abell

Hot Red Jungle Curry

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Not blow your head off heat, but enough to leave you reaching for the Water…which in itself is a mistake, as that’ll make it hotter – Milk is a much better alternative!
Red Curry
If you want to add more various textures to this dish, and lower the heat slighlty, add a drained can of Bamboo Shoots as well as the other vegetables at stage two – it adds a great burst of crunch to the dish. This dish takes around half an hour to make, so it’s great to do if you’re in a rush, but it’s still a bit exotic and impressive to show off to people with.

To Serve 4
15ml Vegetable Oil
350g Skinless Chicken Breasts, cut into Strips
450ml Hot Chicken Stock
2.5cm Ginger, Finely Sliced
2tbsp Red Curry Paste
2tbsp Fish Sauce
125g Aubergine, cut into bite-sized pieces
125g Baby Sweetcorn, halved lengthways
75g Green Beans
75g Button or Brown Cap Mushrooms, halved if needed
3 Kaffir Lime Leaves
1/2 Lime Rind, Grated
1tsp Tomato Puree
1tbsp Soft Brown Sugar
Lime Rind, to Garnish

1. Heat the Oil in a large Wok or Pan, and cook the Chicken off until it turns golden brown, and is cooked through.
2. Stir in the Curry Paste and cook for another minute, then add the Vegetables and Lime Leaves, stirring well to make sure that everything is coated in the Curry Paste.
3. Add the Chicken Stock, Fish Sauce, Tomato Puree, Grated Lime Rind and Soft Brown Sugar to the pan, and bring it to the boil. Reduce the heat, and simmer for ten to twelve minutes, until the Chicken and Vegetables are tender, but not soft.

Serve straight away, with Rice or seasonal Vegetables.

Photo Courtesy of: RovingI