Chicken One-Pot with Mushrooms, Peas and Potatoes (4)

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As summer draws to a close I find the type of food I eats changes too – the same as pulling out of winter into Spring. This recipe is lighter and less intense than a stew but is equally as filling and using dark thigh meat gives it a good flavor.

Pre-heat oven to 350 degrees F.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 cloves of garlic – finely grated

8 boneless, skinless chicken thighs

8 oz. new potatoes – cut into small chunks

8 oz. baby bella mushrooms – chopped into small chunks, if necessary

1 1/2 cups chicken broth

8 oz. frozen peas

Heat 1 tbsp. oil in a frying pan and when sizzling add the onion, turn heat down a bit and let soften and brown. Then add the garlic and cook for another few minutes. Remove from pan and place in an ovenproof dish.

Heat the remaining tablespoon of oil and when sizzling add the chicken thighs and sear on all sides until browned. Remove from pan and place alongside the onion mixture.

Add the potatoes and mushrooms, pour over the broth and cook in the oven, stirring occasionally, for 45 minutes or until chicken is fully cooked through.

Cook peas separately andn add to the dish at the last moment.

 

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Black Beans and Quinoa (4)

Just as I substitute rice noodles for pasta, I do the same thing with quinoa for rice. It is like a blank canvas and soaks up flavors whilst at the same time providing protein. Tomatoes, black beans, garlic and some spices (dep

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ending on how spicy you like your dishes you can use less than I do) round out this recipe.

2 cups of boiling water

1 cup quinoa

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – finely chopped

2 cloves of garlic – grated

2 cups of canned chopped tomatoes

1 tbsp. harissa paste (or less)

1 tsp. cumin (or less)

1 x 15oz. can of black beans

1 1/2 cups chicken or veg. broth

Pour the boiling water into a saucepan, add the quinoa, bring to a boil and simmer for 12 minutes. Remove from heat, fluff through with a fork and leave to stand for 15 minutes.

Place oil in a frying pan and when sizzling add the onion and let soften and brown slightly, then add the garlic and cook for another few minutes.

Pour in the tomatoes, mix in the harissa paste and cumin , add the beans and broth and bring to a boil then simmer for 10 minutes.

Stir in the cooked quinoa and serve immediately

Mixed Fish Platter for Two (2)

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Charcuterie platter, cheese platter – make way for a fish platter. A great date night dish or for a special occasion or just because… Although everything is served cold it takes a little time prepare so I started in the morning. The platter consists of shrimp marinated in olive oil, lime juice, garlic and cilantro, smoked mackerel with a beetroot horseradish sauce, salmon brushed with a dill dressing and, lastly, scallops topped with guacamole (I cheated and bought the guacamole). I went to the fish counter in my local supermarket so I was able to buy 8 prawns/shrimp, 6 scallops, and a piece of salmon. The smoked mackerel was in the chilled cabinet.

SHRIMP

8 shrimp/prawns – medium sized, raw and de-veined

Juice and pulp of 1 lime

1 large clove of garlic – finely grated

1 tbsp. cilantro – finely chopped

3 tbsp. olive oil

Place all ingredients in a plastic ziploc bag and gently massage. Place in fridge and leave for a couple of hours.

Cook in a frying pan for about 5 minutes, turning occasionally, then let cool.

SMOKED MACKEREL

1 store bought smoked mackerel fillet – cut into four pieces

3 medium beetroot – roasted

1 tbsp. horseradish

Cook beetroot wrapped in foil for an hour at 350 degrees F. Let cool and process in food processor with the horseradish ( you will have some leftovers)

SALMON

1 piece of salmon (enough for 2 people to share)

Juice of 1/2 a lemon

1 tbsp. olive oil

Salt and freshly ground black pepper

Place salmon on a piece of aluminum foil, pour over lemon juice and oil and season.

Make a parcel of the salmon and cook in the oven for 20 minutes at 350 degrees F. then let cool.

DILL SAUCE

1 tbsp Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. dill finely chopped

Place all ingredients in a jar with a screw top lid and shake until emulsified.

SCALLOPS

6 x large scallops

1 tbsp olive oil

Guacamole

Place oil in frying pan and when sizzling add scallops and brown on both sides. This takes between 10 and 15 minutes and you need to keep an eye on the scallops and turn frequently.

Place on a piece of paper towel and cover also to remove any grease.

TO ASSEMBLE

Shrimp can be placed on the platter as they are.

Smoked mackerel should be cut into 4 slices with a teaspoonful of beetroot horseradish on top.

Salmon should also be cut into four pieces and brushed with the dill dressing.

Scallops should be topped with a good teaspoonful of guacamole.

 

 

 

 

 

Roasted Potatoes with Rosemary (4)

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I once stayed in a farmhouse in Italy and the garden was planted with huge borders of rosemary and each bedroom had, instead of a flower arrangement, a little bouquet of fresh herbs. It was quite charming and gave a great aroma to the room. Rosemary, along with sage was used frequently in their recipes and these little roasted new potatoes are just perfect with roast meats or grilled steaks and with many other things too – I can imagine them with eggs or a selection of roasted vegetables. Easy to make – really all you need is a good hot oven. I would only use fresh rosemary for this recipe.

Pre-heat oven to 400 degrees Fahrenheit

1 1/2 pounds new potatoes – rinsed, skin left on, cut into quarters

2 tbsp. fresh rosemary – finely chopped

3tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a mixing bowl and toss well together.

Transfer to a metal baking tray or dish and cook for 45 minutes to an hour, turning once or twice to make ensure they are evenly browned.

Serve potatoes straight away.