Asparagus, Halloumi & Potatoes

On 26th May 2016, This was Dinner

If you plan your weekly meals as I do, this is one of those where you think ‘Did I really put that on the list this week?’. It doesn’t sound much but it is the simplicity of this dish which makes it so bloody lovely!

Get set…

  • Halve or quarter some baby new potatoes, depending on their size
  • Bash a few of garlic cloves
  • Take the woody ends of some asparagus
  • Cut the halloumi into cubes
  • Roughly chop some parsley
  • Get lemon, oil & seasoning ready
  • Preheat the oven to 190°c (fan)

Throw it together…

Put the potatoes in a baking tray and add oil and seasoning, toss well then add the garlic cloves. Pop in the oven and roast for about 30 minutes.

Add the asparagus and the halloumi and toss again then put back in the oven and cook for around another 15 minutes. (Don’t put in a small baking tray, you want everything spread out well.)

Dish it up…

In bowls with a good squeeze of lemon, a scattering of the parsley and a little more seasoning if required.

TWD_2605-2

Can be found in Hugh Fearnley-Whittingstall’s Five Good Things.

Balti Chicken

On 23rd January 2016, This was Dinner

We had a quick lunch in town today and then came home and took Walter for a walk. We picked up a couple of beers on the way back and then made this. Far better for you than a takeaway.

I bought some cashews for this and thought I had hidden them well but it turns out Mr S had “stumbled upon them” and they were no more. I stuck flaked almonds in instead.

To cook, it couldn’t be simpler.

Get set…

  • Thickly slice an onion
  • Finely slice a chilli
  • Prepare some chicken stock
  • Roughly chop some coriander
  • Get chicken breasts, balti paste, chopped tomatoes (tin), rice, flaked almonds, oil & seasoning ready

Throw it together…

Heat some oil in a pan. Brown the onion them remove and pop to one side.

Brown the chicken on each side then add back the onions. Pop the chilli in along with the balti paste and the rice. Stir everything well for a minute or so.

Add the tomatoes and the stock, bring to boil then reduce the heat, cover and simmer for about 25 minutes. Check occasionally and add more water if required.

Check for seasoning and that the chicken is cooked through then add the flaked almonds.

Dish it up…

Serve with a sprinkle of coriander and a cold beer.

TWD_Balti.jpg

A balti is a ‘type of curry served in a thin, pressed steel wok called a balti bowl’ (source: Wikipedia), the balti in this instance refers to the paste I used (and the online recipe from BBC Good Food that I adapted and can be found here.)

Pork with Black Eyed Beans & Fennel

On 20th July 2015, This was Dinner

A perfect summer dish with one of my favourite flavours – fennel.

Preparing:

  • Heat the oven to 180ºc (fan)
  • Trim some bone in pork chops
  • Finely slice a couple of shallots
  • Cut a fennel bulb into 8 wedges
  • Cut a lemon into four. Juice another half a lemon
  • Drain & rinse a tin of black eyed beans
  • Lightly crush some fennel seeds
  • Tear some basil
  • Get white wine, butter, cherry tomatoes, oil & seasoning ready

Making:

Pop some of the oil and butter in an ovenproof pan and heat. Season the chops and add to the pan, cook for a minute each side then remove.

Add the shallot to the pan along with the fennel and cook for a few minutes. Throw in a glass of wine and let it reduce. Add the lemon wedges. Pop the lid on and transfer to the oven for 10 minutes.

Add the tomatoes and the beans and place the chops on top. Pop back in the oven and cook for about 15 minutes.

Remove the chops and stir through the lemon juice and fennel seeds.

Serve with the torn basil.

TWD_2007_Pork_FennelAnother BBC Good Food adaptation (July Edition).

Mushroom & Bean One Pot

On 9th June 2015, This was Dinner

I think this must be one of the best vegetarian dishes I have ever made.

Preparing:

  • Chop an onion
  • Chop some mushrooms, I used closed cup and chestnut
  • Chop a green chilli
  • Drain and rinse a can of mixed beans
  • Drain and rinse a can of chickpeas
  • Roughly chop some coriander
  • Get sun dried tomato paste, tikka curry paste, plain flour, white wine, a tin of chopped tomatoes, mango chutney, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, cook until starting to soften.

Add the mushrooms to the pan and cook for about 8 minutes, stirring occasionally.

Add the tikka and sun dried tomato paste along with some plain flour. Stir well for a couple of minutes to cook out.

Turn the heat up a little and add a glass of the wine, stir well, stirring the pan as you go. When it’s almost all gone, add the tomatoes and half a can of water. Cook for 10 minutes with the lid on.

Add the mixed beans, chickpeas and the chilli. (You might need to add a little more water.) Season and stick the lid back on and cook for another 10 minutes.

Add the mango chutney and cook for a couple more minutes then serve with a sprinkle of the coriander.

TWD_0906_MushVeg

We have some left, it’s not enough for another meal for us both but I’ll probably bulk it out with some potatoes and some form of meat.

On Wednesday I was feeling lazy tired so I bought a couple of pizzas from Morrisons and bunged them in the oven.

Baked Chicken & Chorizo One Pot

On 6th June 2015, This was Dinner

Well we were going to have a barbecue today as the sun had finally decided to show it’s face this week. Unfortunately there was wind, more bloody wind. It was quite a chilly wind too. So I checked the forecast and Sunday is supposed to be better (it is – I’m sat here writing this) and rather than waste a good barbecue in the cold we left our stuff marinating and made this rather delicious one pot instead.

Preparing:

  • Thickly slice a chorizo
  • Bash 12 garlic cloves (don’t peel)
  • Prepare some chicken stock
  • Chop some parsley
  • Half a lemon
  • Halve some new potatoes
  • Season a chicken
  • Get butter, bay leaf, thyme sprig, dry sherry, oil & seasoning ready

Making:

Heat the oil and butter in a large flame proof pan (one with a lid) and brown the chicken all over. Remove from the pan and pop the thyme, bay leaf and half the lemon in the cavity.

Cook the chorizo in the pan until it starts to release its oil. Add the potatoes and garlic. Stir then add the sherry, let it bubble down then add the stock.

Put the chicken in the pan and then stick the lid on and cook for about an hour. Making sure the chicken is cooked. Sprinkle with parsley and demolish.

TWD_0606_Chicken_Chorizo

Chorizo & Cabbage Stew

On 11th & 12th May, This was Dinner

There has to be an obligatory chorizo dish every so often and it’s even better when paired with cabbage! I’m definitely a fan of the veggies that [most] kids and lots of adults would ‘Urgh’ at!

Preparing:

  • Cut up a chorizo
  • Thinly slice an onion
  • Slice some Charlotte potatoes
  • Shred some Savoy cabbage
  • Get a tin of chopped tomatoes, a chicken stock ‘cube’, oil & seasoning ready

Making:

Fry the chorizo in a pan until it starts to release it’s oil, remove from the pan.

Add the onion with a little oil if required and fry until starting to soften. Add the potatoes and cook for a few minutes.

Pour in the tin of tomatoes with another tin of water and throw in the stock cube and the chorizo. Season, stir well, cover and cook for 15 minutes or until the potato is almost done.

Add the cabbage and pop the lid back on and cook for another five minutes.

TWD_1105_Chorizo_CabbageFind the original here.

On Tuesday Mr S made a deliciously creamy chicken korma. I’ve never used the creamed coconut before, it’s a lot richer than a tin of coconut milk, that’s for certain. Mr S marinated the thighs in something first but neither of us can remember what.

TWD_1205_Chicken_Korma

Sausage One Pot (Warning: Carbs)

On 1st March 2015, This was Dinner

I knew that having a puppy would impact upon the blog at some point. Especially now he’s sleeping a little less. He has so much energy, the sooner he can go walkies the better!

This was going to be a Hungarian Goulash but just turned into this carb- loaded one pot as I didn’t have enough potato to fill it out enough so I stuck some pasta in as well.

Preparing:

  • Peel and slice some carrots
  • Chop up a yellow pepper
  • Finely chop an onion
  • Peel and dice a couple of potatoes
  • Roughly chop some parsley
  • Prepare some beef stock
  • Get pasta, paprika, sausages, oil & seasoning ready

Making:

Heat some oil in a pan and add the sausages, brown well and remove from the pan.

Add a little more oil if required and cook the onion until softened. Add the potato, carrot and pepper along with some paprika and stir well.

Add the stock and bring to the boil, season well, add the sausages and turn down to a simmer. Cover and cook for about 10 minutes then add the pasta and cover again, cooking until the pasta is done.

Serve with a sprinkling of parsley.

TWD_0103_SausagesI’m very pleased that Walter likes his vegetable, carrots being a great source of delight to him.