ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Hunters Chicken with Saffron Bean Rice

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This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.

 

Serves 4

For the Chicken

4 Chicken Breasts

4 Bacon slices (smoked)

3 shallots, diced

2 tsp garlic granules or 2 cloves

1 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tsp smoked paprika

1/2 tsp crushed chilli flakes

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard powder

1 tsp sugar

80g reduced fat cheddar (healthier option)

For the Rice

150g Wholemeal Log Grain Rice

1 x 400g tin of mixed beans

Pinch of Saffron

300ml Vegetable Stock

75-100g chopped Chorizo

 

  1. Preheat oven to 180 deg.
  2. Wrap each chicken breast with the bacon slice and secure with a cocktail stick
  3. Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
  4. Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
  5. Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
  6. Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
  7. Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
  8. Serve. Yummy!
ALL · One Pot Wonders · Pastries and Pies

Cabbage & Chorizo Filo Roll

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This was a recipe I put together trying to use up leftovers in my fridge. It was absolutely delicious, if I do say so myself. Next time, I would probably use 2 less filo sheets though and maybe omit the panko breadcrumbs.

 

Makes 1 roll (about 8 slices)

6-8 filo sheets

1/2 a large white cabbage – finely sliced

1 carrot – shredded

2-3 orange sweet peppers – finely sliced

60g chopped chorizo

small handful of panko breadcrumbs

Salt & rainbow pepper to taste

1 tbsp butter – melted

1 tbsp dried onion granules

 

  1. Preheat your oven to 190 deg. Line a baking tray with greaseproof paper.
  2. Heat a little spray oil in a pan on medium to high heat and add in the onion granules, cook for about 30 seconds.
  3. Add in the cabbage, peppers and carrot and stir through for about 10 minutes.
  4. Then add in the chorizo and continue to cook for about 5 minutes or until everything is softened and slightly browned. Allow to cool.
  5. Meanwhile, unroll the filo pastry and with the melted butter brush lightly on 1 filo then sprinkle some panko breadcrumbs, then lay another filo sheet onto, then brush with butter, then sprinkle some breadcrumbs over, then another filo sheet on top and so on and on until you have used all the sheets.                                        20190625_162725
  6. Take the cooled cabbage mixture and place in the middle of the sheets, leave about a 2″ border all the way and brush with melted butter.                                        20190625_163114
  7. Take the 2 short ends and fold into the mixture                                                20190625_163217
  8. Then gently roll up the filo pastry, place onto the baking tray and bake for about 30 minutes.                                                                                                  20190625_163346
  9. Remove, slice and enjoy. (Beware, it is very crumbly..lol)

 

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ALL · beef · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · pasta

Chorizo & Bolognese Bake

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Yummy little dish, I got this recipe from Pinch of Nom and added my own stamp to it. I do love one pot cooking and especially slow cooking too, it is sometimes so good just to put something in the oven and carry on with your daily tasks.  This was slow cooked for 5 hours and was delicious. A really good simple throw together meal.

 

Makes 2 large servings

300g Scottish beef mince

350g passata

300g tin tomatoes

60g chopped chorizo

1 tbsp tomato puree

1 carrot, diced

1 red onion, diced

1 red pepper, diced

1 stick celery, diced

2 tsp garlic powder

1 tbsp worcestershire sauce

1 beef stock cube crumbled

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

100g dried wholemeal pasta

150ml boiling water

40g low fat cheddar

Salt & pepper

 

  1. Set your oven to slow cook setting if you have one, if not this can be done in a slow cooker on med-high setting.                                                                          20190614_133920
  2. Firstly brown the mince in a pan with salt, pepper and garlic then remove and place into an oven proof dish                                                            20190614_122930
  3. Next add in all the other ingredients with the exception of the pasta, cheese and boiling water, cover and bake for 4.5 hours
  4. Add in the pasta and boiling water to the dish and mix through, bake for a further 30 minutes or until pasta is cooked through.                                                    20190614_165140
  5. 10 minutes before ready, sprinkle on the cheese and allow to melt through.                20190614_171811
  6. Serve. Yummy!

 

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ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

Steak & Chorizo Slow Cook stew

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We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour.  All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!

 

Makes 2-3 servings

400g good scottish steak (diced)

75g-100g chorizo (diced)

1 x 400g can tin chopped tomatoes

1 x 225g tin chickpeas

1 x 225g tin red kidney beans

300ml beef stock

2 tsp cumin

1 tsp brown sugar

1 tsp cinnamon

1 1/2 tsp smoked paprika

1 clove garlic minced

100ml red wine

1 tbsp worcester sauce

1 tbsp tomato puree

1 red onion – chopped

Coriander – chopped to garnish

Salt & pepper to season

 

  1. Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
  2. Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
  3. Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
  4. Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
  5. Serve with a sprinkle or coriander. Yum.

 

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ALL · beef · Meat Dishes · One Pot Wonders · pasta

Meatball & Chorizo Spicy Pasta

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This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

 

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

 

  1. First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
  2. Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.              20190309_161229
  3.  Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.                                                                                             20190309_162319
  4. Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
  5. Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.                                                        20190309_163146
  6. Serve with some grated parmesan and chopped basil. Yummy!

 

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ALL · Meat Dishes · One Pot Wonders

Patatas Bravas with Chorizo in Red wine sauce

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As you know I recently harvested my tatties (potatoes), so my brain got working on some tattie (potato) recipes. This one is a classic spanish dish, mostly a tapas type dish. I also recently purchased some new Kitchen Aid Skillets (pans), so I was keen to start using them, I have to say they are fabulous, very robust and non stick so I don’t need any oil when cooking…perfect! This dish was a quick 25 minute dinner. I do love quick and easy meals.

 

Serves 2

6 charlotte potatoes – cut into small chunks

150g chorizo – cut into 1 cm chunks

1 red onion – diced

1 green pepper – diced

2 tsp dried chilli flakes

1 garlic clove – crushed

100ml red wine (I used cabernet sauvignon)

2 tsp dried parsley (fresh is better, but I didn’t have any)

400g tin plum tomatoes (I find you get better flavour from plum than chopped)

 

  1. Bring to the boil a pan at slightly salted water and boil the potatoes for about 5-6 minutes. Drain and leave to cool slightly.
  2. Heat the chorizo in the pan on medium to high heat and add in the potatoes, cook until slightly browned all over. Remove with a slotted spoon.                                           20180712_183546
  3. Put the onion, peppers and garlic in the pan and saute. Add the red wine and reduce. Then add in the dried chilli flakes and stir through.                            20180712_184423
  4. Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
  5. Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.   20180712_185946
  6. Serve and sprinkle the parsley on top. Yummy!

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Smoked Herby Cod & Chorizo Tray Bake

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Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.

This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!

 

Makes 2-4 portions

4-6 Smoked Cod portions

6 Charlotte potatoes – quartered

1 red pepper – sliced

1 red onion – cut into wedges

100g chorizo – cut into 1cm cubes

Salt & pepper to season

For the herb crumb

2 tbsp dried parsley

1/2 tbsp dried oregano

1 slice of white bread

1 tbsp olive oil

For the Chimichurri dressing

2 tbsp dried parsley

1/2 tbsp dried oregano

1 tbsp dried coriander

1 garlic clove

1 tbsp dried chilli

handful of rocket leaves

Juice of 1.2 lemon

3 tbsp olive oil

4 tbsp water

 

  1. Preheat the oven to 180ºC fan.
  2. Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.                                                                                                 20180528_173438  20180528_150322
  3. Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
  4. Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.                                                       20180528_174944
  5. Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.                                                20180528_150329

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