Category Archives: Dinner

Chicken Sausage with Peppers (4)

Posted in Dinner, Italian by

IMG_7401

Italian-Americans have a traditional dish made with Italian sausages and peppers. It is a hearty dish but it can be quite oily as the fat leaches out of the sausages. If you substitute chicken sausages and cook them on a rack above a roasting tin before adding them to the mixture of roasted red, orange and yellow peppers, onion and garlic you will have a much lighter but just as tasty a meal.

Pre-heat oven to 350 degrees F

1 pound of chicken sausages

1/2 a large onion – sliced and the slices separated into individual pieces of onion

6 garlic cloves – peeled and cut in half

3 peppers (1 red, 1 yellow, 1 orange) – de-seeded and cut into slices

1 – 2 tbsp. olive oil

Salt and freshly ground black pepper

Place the sausages on a rack above a roasting tin.

Put the onion, garlic and peppers in a mixing bowl, pour over the oil, toss well and season with salt and pepper.

Tip mixture onto a roasting tray and cook both sausages and pepper mixture for 30 minutes.

Slice sausages and add to the peppers and onions and serve immediately.

Advertisements

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

Posted in Dinner, One-pot by

IMG_7393

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.

 

Mixed Fish Platter for Two (2)

Posted in Appetizers, Dinner, fish by

IMG_7389

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.

 

 

 

 

 

Mixed Grill Steeped in Rosemary (4)

Posted in BBQ, Dinner by

IMG_0276.JPG

Hopefully you see this before you have planned your menu for a summer BBQ and if you are serving it with lots of other dishes it may serve more than 4 people. It takes about an hour or so for the rosemary and the olive oil to amalgamate and create a flavored oil. To do this several twigs of rosemary are place in a zip loc bag along with olive oil, salt and freshly ground black pepper. When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer. The chicken sausage and steak will have a delicious undertone of rosemary.  Goes very well with my recipe for ‘Summer Potatoes’.

Pre-heat the oven to 350 degrees F.

6 sprigs of rosemary

2 tbsp. olive oil

Salt and freshly ground black pepper

2 x chorizo sausages or German or Polish sausages – pricked with a fork

1 large (approx. 8 oz.) chicken breast – cut into slices

8 oz rib eye steak – cut into slices

Place rosemary, olive oil, salt and pepper in a zip loc bag, then bend or snap the rosemary and crush the leaves with your hand and massage or use a rolling pin to release the flavor. Leave in the closed zip loc bag for an hour or more – out of the fridge.

When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer.

To serve, remove the meats from the pan and arrange on a serving platter. Pour over any juices and rosemary leaves but discard the sprigs.

 

 

Chicken Casserole with Olives and Lemon (4)

Posted in Dinner, Stews by

IMG_0281 1

Sitting outside an off-the-beaten-track restaurant in a French village, a dish similar to this went past me to another table and when I ordered it there was none left. It has haunted me ever since. This tastes like I imagine my Poulet aux Olives would have tasted and has a lovely, deep flavored sauce due to using only the dark meat of the chicken which I seared before placing it in the casserole dish. I also de-glazed the frying pan with a little broth and scraped off all the bits stuck to the bottom and poured them on to the chicken. I added slices of lemon in addition to a mixture of green and black olives. When you serve the dish the lemon slices are more than garnish. You can eat them skin and all and they have a much softer taste than raw lemon. Mashed potatoes are a good accompaniment to mop up all the delicious juices.

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

1 pound of boneless, skinless chicken thighs and drumsticks

1 onion – chopped

2 large cloves of garlic – grated

1 1/2 cups chicken broth + a little extra for de-glazing frying pan

1 lemon – sliced

16 pitted olives – 8 green, 8 black

1 tbsp. parsley – chopped

Place 1 tbsp. olive oil in a frying pan and the other tbsp. of olive oil in a cast iron casserole dish. When oil is sizzling place chicken pieces in frying pan and the onion in the casserole dish.

Brown the chicken on all sides and let the onion soften and brown a little before adding the garlic.

When the chicken is nicely seared transfer it and the juices to the casserole dish, then add a little chicken broth to the frying pan to de-glaze and remove any bits stuck to the bottom. Pour over the chicken.

Add the other 1 1/2 cups of broth to the chicken along with the lemon slices and olives.

Bring to a boil then simmer with a lid on for 45 minutes.

Sprinkle with parsley and serve.

 

Lightly Curried Chicken, Spinach and Quinoa (4)

Posted in Dinner, Packed lunches by

IMG_0259

A healthy dinner on the table in a short space of time and any leftovers are great cold and would work well as a packed lunch. The curry flavor is mild –  just a hint really – though you could alter that to your taste and comes in the form of a dressing. The chicken and onion are poached together in aluminum foil. Peanuts and raisins in added to the mix. All in all, a nicely different dish.

Pre-heat oven to 350 degrees

2 x chicken breasts – cut into 1 inch slices

1/2 a medium onion – cut into slices, then halve the slices and separate into individual pieces

2 tbsp. olive oil

Salt and freshly ground black pepper

1 cup quinoa

2 cups of boiling water

10 oz. baby spinach

Handful of unsalted peanuts – chopped

1/2 oz raisins

1 tsp. curry powder

1 tbsp. apple cider vinegar

3 tbsp. olive oil

1 dessertspoon mango chutney

Put a piece of aluminum foil in an oven-proof dish and place chicken and onion slices on top. Pour the 2 tbsp. of oil over, season with salt and pepper and mix together. Make a little parcel with the aluminum foil and cook at 350 degrees for 25 minutes. After cooking, cut chicken into bite size pieces.

Meanwhile, place quinoa in a saucepan, add boiling water, bring to a boil then simmer for 15 minutes. Remove from heat and let sit for 5 minutes.

Place spinach in a large lidded pan,  add a little boiling water and cook for just a few minutes until spinach is wilted. Drain, then wrap spinach in a clean T-towel. When it is cool enough to touch, wring the T-towel to get rid of excess water, then chop the spinach.

Mix curry powder, apple cider vinegar and mango chutney together, add oil whisk well together.

To assemble, place quinoa in a large bowl, add the chicken, onion and their juices, chopped spinach peanuts and raisins. Pour over the curry dressing and mix well together.

Poached Chicken and Zucchini Parcels (2)

Posted in Dinner, Uncategorized by

IMG_2204

Pre-heat oven to 350 degrees.

I my use spiraliser to make the zucchini into spaghetti-like spirals but am noticing that they are appearing in more and more supermarkets. The chicken breast is cut into think slices or even small chunks and placed on a sheet of aluminum foil and topped with the zucchini and the lemony sauce then steamed in the oven.

1 chicken breast – sliced

8 oz zucchini – spiralised

Place a piece of aluminum in an ovenproof dish, top with the chicken and zucchini and pour the sauce over (see below). Close the foil so you have a parcel. Place in the pre-heated oven for 30 minutes.

Lemony Sauce

1 clove garlic – grated

1 tbsp. parsley – finely chopped

2 tbsp. freshly squeezed lemon juice

Zest of 1/4 of a lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a small bowl in the order they are listed above and whisk together then pour over the chicken and zucchini.