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Chicken & white bean stew

Posted by: alvinblog Posted date: 10:30 AM / comment : 0

 

Ingredients

  • 2 tbsp sunflower oil
  • 400g boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, finely chopped
  • 2 thyme sprigs or ½ tsp dried
  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 2 x 400g / 14oz cans haricot beans, drained
  • chopped parsley, to serve

Method

  1. Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  2. Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Source: http://www.bbcgoodfood.com/recipes/9021/chicken-and-white-bean-stew





Chicken with sweet wine & garlic

Posted by: alvinblog Posted date: 10:23 AM / comment : 0

 

Ingredients

  • 2 tbsp seasoned flour
  • 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
  • 4-5 tbsp olive oil
  • 2 shallots, finely chopped
  • 200ml sweet wine, such as Sauternes
  • 300ml chicken stock (see how to make your own below)
  • sprig each of parsley, thyme and bay tied with string
  • 1 head garlic
  • 50g butter
  • 200g chestnut mushrooms
  • 3 rounded tbsp crème fraîche
  • a little lemon juice if needed

Method

  1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
  2. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
  3. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
  4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
  5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
  6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

Source: http://www.bbcgoodfood.com/recipes/1120667/chicken-with-sweet-wine-and-garlic




Greek lamb with potatoes & olives

Posted by: alvinblog Posted date: 7:59 AM / comment : 0


Ingredients

  • 800g medium-size potatoes, skin on, thinly sliced
  • 4 large tomatoes, thinly sliced
  • 1 aubergine, thinly sliced
  • 4 garlic cloves, chopped
  • 3 tbsp oregano leaves, plus extra for sprinkling
  • 85g pitted Kalamata olives, halved
  • 5 tbsp olive oil, plus a drizzle
  • 100g feta cheese, crumbled
  • 4 lamb steaks

Method

  1. Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
  2. Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
  3. Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.
    Source: http://www.bbcgoodfood.com/recipes/749727/greek-lamb-with-potatoes-and-olives

Brie, courgette & red pepper muffins

Posted by: alvinblog Posted date: 2:31 AM / comment : 0




Ingredients

  • knob of butter
  • 2 small or 1 large courgette, cut into small cubes
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp fresh oregano leaves or 1 tsp dried
  • 3 eggs, lightly beaten
  • 100ml milk
  • 5 tbsp sunflower oil
  • 2 red peppers, skinned (see tip, below) and cut into bite-sized pieces
  • 85g cheddar, grated
  • 100g brie or Camembert

Method

  1. Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.
  2. Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.
  3. Add the courgettes, peppers, two-thirds of the cheddar and all the Brie or Camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.
Source: http://www.bbcgoodfood.com/recipes/brie-courgette-red-pepper-muffins

Kedgeree with poached egg

Posted by: alvinblog Posted date: 11:54 PM / comment : 0

 

Ingredients

  • 300g long grain rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 390g pack fish pie mix, defrosted if frozen
  • 1 heaped tbsp mild or medium curry powder
  • juice 1 lemon
  • ¼ small pack parsley, chopped
  • 4 eggs

Method

  1. Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
  2. Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
  3. Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.
Source: http://www.bbcgoodfood.com/recipes/kedgeree-poached-egg


Family meals: Easy lamb tagine

Posted by: alvinblog Posted date: 11:33 PM / comment : 0

 

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 carrots, finely diced (about 150g)
  • 500g diced leg of lamb
  • 2 fat cloves garlic, crushed
  • ½ tsp cumin
  • ½ tsp ground ginger
  • ¼ tsp saffron strands
  • 1 tsp ground cinnamon
  • 1 tbsp clear honey
  • 100g soft dried apricots, quartered
  • 1 low-salt vegetable stock cube
  • 1 small butternut squash, peeled, seeds removed and cut into 1cm dice
  • steamed couscous or rice, to serve
  • chopped parsley and toasted pine nuts, to serve (optional)

Method

  1. Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
  2. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
  3. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
  4. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
Source: http://www.bbcgoodfood.com/recipes/2303638/family-meals-easy-lamb-tagine-

Egg-in-the-hole smoked salmon & avocado toastie

Posted by: alvinblog Posted date: 9:26 PM / comment : 0

Ingredients

  • knob of butter
  • 2 slices white bread
  • ½ ripe avocado
  • ½ lemon, plus a wedge to serve
  • handful watercress
  • 1 large egg
  • few slices smoked salmon

Method

  1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.
  2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.
  3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.
Source: http://www.bbcgoodfood.com/recipes/egg-hole-smoked-salmon-avocado-toastie






Sticky glazed gammon

Posted by: alvinblog Posted date: 7:19 AM / comment : 0

 

Ingredients

  • 85g bulgur wheat
  • 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
  • 1 large leek, thinly sliced
  • 1 orange, halved
  • 1 tbsp Worcestershire sauce
  • 1 tbsp runny honey
  • 1 tsp Dijon mustard
  • 2 lean gammon steaks
  • 1 tbsp mint sauce

Method

  1. Preheat the grill to high. Tip the bulgur and 450ml/16fl oz cold water into a large saucepan, bring to the boil and simmer for 8 minutes. Toss in the peas and leek and bubble for 3-5 minutes more, until soft.
  2. Meanwhile, while the bulgur bubbles, make the glaze and cook the gammon. Squeeze the juice of one orange half into a pan, stir in the Worcestershire sauce, honey and mustard and simmer for 2 minutes until sticky. Season the steaks with pepper only, put them on the rack and grill for 5-6 minutes each side, brushing frequently with the glaze.
  3. When the bulgur is done, drain, season well with salt and pepper and fork in the mint sauce.
  4. Cut each steak in half and serve on the bulgur, with the remaining orange half cut into segments.

Source: http://www.bbcgoodfood.com/recipes/3315/sticky-glazed-gammon

Pulled lamb shoulder with sticky pomegranate glaze

Posted by: alvinblog Posted date: 7:16 AM / comment : 0

 

Ingredients

  • 4 garlic cloves, chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 lemon, quartered, pips removed
  • 1½ kg bone-in lamb shoulder joint
  • 2 red onions, cut into wedges
  • 1l carton pomegranate juice
  • 2 tbsp clear honey
  • 250g natural yogurt
  • 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
  • small handful mint leaves, chopped

Method

  1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  2. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
  4. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Source:http://www.bbcgoodfood.com/recipes/2837673/pulled-lamb-shoulder-with-sticky-pomegranate-glaze





Golden roast chicken with sweetcorn, sage & garlic

Posted by: alvinblog Posted date: 5:58 AM / comment : 0


Ingredients

  • 1 large free-range corn-fed chicken, about 2kg/4lb 8oz, taken out of the fridge 1hr before cooking
  • 2 tbsp butter, softened
  • 2 garlic cloves, crushed
  • handful small sage leaves
  • 1 large onion, halved then thickly sliced
  • 4 sweetcorn cobs, halved
  • salad and crusty bread, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
  2. Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
  3. Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
  4. Insert a skewer into the thickest part of the chicken thigh. When it’s cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.
Source: http://www.bbcgoodfood.com/recipes/golden-roast-chicken-sweetcorn-sage-garlic


Healthy lunches for... teenagers

Posted by: alvinblog Posted date: 4:44 AM / comment : 0


With more than half of children taking a packed lunch to school – that’s a staggering
 five billion lunches a year – not to mention
 the many office and outdoor workers who 
rely on them, it’s clear what a vital contribution lunchboxes make. That said, thinking up inspiring ideas can be a challenge. It's tempting to fall into the trap of using packaged, ready-made options. Although these seem like
 the easy answer, they tend to be high in fat, saturated fat, salt and sugar.
Teenage years are when kids start to exert more control over what they eat, which makes guiding them towards the right choices all the more difficult. It's worth reminding your teenager that eating well not only helps them to perform at their best, but it’s key for looking and feeling fab. Our on-trend recipes will not only make their mates envious, but are designed to provide the vital nutrients they need at this stage.
 

Do include...

Iron…Japanese-style bento box
Girls, especially, are at risk of being low in this mineral, so include plenty of iron-rich choices like lean meat, dark green leafy veg, dried fruit like apricots, as well as chickpeas, lentils and beans. 
Zinc…
Growing kids need this mineral, especially as teens, so include good sources like lean beef, eggs, Brazil nuts and almonds (taking into consideration your child's school guidelines about nuts) as well as seeds including pumpkin and sesame. 
Omega-3 fatty acids…
These all-important fatty acids keep the brain well-oiled and help to establish healthy, balanced hormones. Try oily varieties of fish including salmon, tuna, sardines, trout and mackerel. 
Snacking...
Teens love snacking so pack some handy nibbles like homemade popcorn, flavoured with chilli or paprika instead of salt or sugar.
 
Cranberry & raspberry smoothie

Avoid...

Empty calories..
Swap the likes of fizzy drinks and squash for yogurt-based smoothies, 100% fruit juice or plain water.

Source:  http://www.bbcgoodfood.com/howto/guide/healthy-lunches-teenagers

Brazil & banana bread

Posted by: alvinblog Posted date: 7:00 AM / comment : 0



Ingredients

  • 100ml sunflower oil, plus extra for greasing
  • 140g caster sugar
  • 140g plain flour
  • 140g Brazil nuts, roughly chopped
  • 50g desiccated coconut
  • 1 tbsp butter, diced, plus extra to serve
  • 2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
  • 1 large egg, plus 1 large egg white
  • 5 tbsp milk
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
  2. Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
  3. Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
Source: http://www.bbcgoodfood.com/recipes/2872693/brazil-and-banana-bread

Veggie egg-fried rice

Posted by: alvinblog Posted date: 7:25 AM / comment : 0


Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp garlic purée
  • 140g chopped fresh or frozen peppers
  • handful fresh or frozen broccoli florets
  • 140g cooled, cooked rice
  • 1 egg, beaten
  • light soy sauce, to drizzle

Method

  1. Heat oil in a wok or frying pan over a high heat. Add garlic purée and stir briefly. Add the peppers and broccoli florets, stir-fry for 3 mins. Tip in the rice, then stir-fry for another 3-4 mins.
  2. Make a well in the centre of the rice and add the egg. Cook for 1 min, then stir the egg into the rice. Season to taste and spoon into serving bowls. Drizzle with soy sauce and serve.
Source: http://www.bbcgoodfood.com/recipes/2770/veggie-eggfried-rice

Chicken & sweetcorn egg-fried rice

Posted by: alvinblog Posted date: 7:06 AM / comment : 0




Ingredients

  • 1 tbsp sunflower oil
  • 3 eggs, beaten with some seasoning
  • 320g pack mixed stir-fry vegetables
  • 1 tbsp mild curry powder
  • 140g frozen sweetcorn
  • 600g cooked rice see tip, below
  • 1 roasted chicken breast, finely shredded
  • 2 tbsp low-salt soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp ketchup

Method

  1. Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
  2. Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
  3. Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

Source: http://www.bbcgoodfood.com/recipes/chicken-sweetcorn-egg-fried-rice



Barbecued chicken fajita skewers

Posted by: alvinblog Posted date: 2:43 AM / comment : 0



 

Ingredients

For the fajitas

  • 2 limes, plus wedges to serve
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp olive oil
  • 2 garlic cloves, crushed or finely grated
  • 4 chicken breasts
  • 3 mixed coloured peppers
  • 1 red onion

For the guacamole

  • 2 ripe avocados
  • 1 lime
  • 6 cherry tomatoes, halved
  • warmed tortillas, chopped coriander, soured cream or yogurt, plus chilli sauce for the grown-ups, to serve

Method

  1. Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
  2. Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
  3. Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
  4. Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
  5. Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.

Source: http://www.bbcgoodfood.com/recipes/barbecued-chicken-fajita-skewers





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