I bought some smoked chicken from a local farm shop. I wasn't quite sure what I was going to do with it but it sounded too tasty not to try it. I planned to serve it with some cheese and chutneys but somehow I never got round to it. I certainly wasn't going to waste it and I thought, rather than serving it alongside something else, why not make it the star of the dish? Smoked chicken fried rice sounded like just the thing for a simple, no hassle
We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of
How many times do you think about what to make for dinner and end up with a seemingly impossible list of requirements for that one meal? It needs to be filling, but without being too full of fat, tasty without being too salty or sugary, balanced and preferably something interesting. Welcome to every weekend of my life! Planning meals is something I can’t live without (see post here if you want some top tips) and I usually do it on a leisurely Sunday
This is the first of four recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken,
I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it's on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I'd like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don't cook that often. Ramen is something that I find
Spices in food have always made me curious. I like all spices, those that I've tried anyway, and a little bit of fresh or dried chilli is always welcome when spices are around. When I've attempted making a spiced dish before it's always lead to interesting results. The ras-el-hanout I add to lamb is great, the fajitas are good but I am normally disappointed if I try to make a curry. The flavour never seems deep enough; too much of one thing and not
I wanted to make something with meat for my next frugal recipe but I didn’t want to compromise on the quality of the chicken I decided to use. I bought two free range chicken breasts from my local farmers’ market as they are much more reasonable than buying them anywhere else. In order for this recipe for four to cost less than £6 the chicken needed to be bulked out with plenty of other bits. Enter the wrap; it looks like it’s not that filling
I like to browse other people's blogs and I particularly like the posts where there has been some sort of link or challenge and lots of bloggers take part. I like to think of them as online coffee mornings. I thought it was about time I got involved and had a go at one; enter Dom from Belleau Kitchen and his challenge called Random Recipes. I love the idea of opening a random cookery book and having to cook whatever is on the page that opens.
I’m not very good at anything that requires precision; cutting, gluing, drawing, sewing and the like just aren’t made for me no matter how much I might like them to be. I thought it was time I challenged this, determined to be as perfect as possible I set about making some mini chicken and chorizo tartlets. This of course was not only an excuse to try and achieve the impossible; namely a pastry tart case that didn’t shrink, but also to use up
Removing all the meat from a cooked chicken has to be one of the most rewarding things to do; ending up with a plate full of bones and a bowl full of meat opens up a world of possibilities. As I mentioned in the previous post the bones were used to make stock; half of this was used in a bright broccoli, celery and stilton soup. I think the other half will end up in a risotto in the near future.
First and most importantly it was essential to make