Chicken Cannellini and Chorizo One Pot

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This is a perfect mid week supper – simple and satisfying with sufficient zing to warm up your engine!

 

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INGREDIENTS for 4

2 tbsp olive oil
500g chicken breast cut into chunks
4 shallots, sliced
3 garlic cloves, sliced
1 celery stalk, finely chopped
1 green chilli, deseeded and chopped
Splash red wine
275g chorizo, thinly sliced
1 x 400g  can chopped tomatoes
200ml  chicken stock
1 x 400g can cannellini beans, drained
Salt and freshly ground black pepper
Handful chopped fresh coriander
Crusty bread or a good warm flat bread, to serve

METHOD

  1. Heat half of the  oil in a large pan. Add the chicken, grind over some black pepper, and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
  2.  Add a little more oil to the pan, then fry the chorizo until crispy, add to the warming plate with the chicken.
  3. Add the onions, garlic, celery and chilli and cook for five minutes in the juices left over. Add a splash of red wine and simmer until reduced by half.
  4. Add the can of chopped tomatoes to the pan with the vegetables, stir and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
  5. Add the browned chicken, the cannellini beans and the crisp chorizo and half the chopped coriander – simmer for 20-25 minutes, or until the chicken is completely cooked through –  no lid. Season, to taste, with a tiny bit of salt if needed and a little more ground black pepper.
  6. Sprinkle with remaining chopped coriander and serve with crusty bread.

This went down well last night and was hoovered up very happily by the family.

 

 

Simple Flavour-filled Fish Pie

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Another winter warmer of a dish and one that will leave all the family asking for more – so maybe make two!

This is easy and so good in every way – my two teenage children are not huge fish eaters but they wolfed every morsel of this.

It is based on a Jamie Oliver recipe but I have tinkered with it to suit my store cupboard and taste!

And you can play about with it further if so desired – for example, if you are keen to miss out carbs – replace the potatoes with cooked, mashed celeriac – or butternut squash or sweet potatoes- or a mix of both – or a mix of swede and carrot boiled and mashed – with a little butter or cream if you fancy. You get the idea!

You can use any fish you want really and make it as luxurious or simple as you feel so inclined! I love this combo of smoked haddock,, salmon and prawns – but unsmoked haddock would be fine, or cod, or whiting or coley or etc etc etc!!

Serves 4-6

Ingredients

2 shallots peeled and finely chopped

6 baby plum tomatoes sliced

2 cloves of garlic

1 kg potatoes peeled and quartered

150 g good-quality Cheddar cheese

1 lemon

Tsp of dried chili flakes

Small handful of rocket (rugola)chopped

300 g salmon fillets skin off

300 g smoked haddock fillets skin off

125 g raw peeled prawns

Olive oil

Sea salt and black pepper

50 gm of butter

100 ml single cream

Method

Preheat the oven to 190°C and bring a large pan of salted water to the boil. Once the water is boiling, add the potatoes and cook until soft (you can stick your knife into them to check. About 12 minutes or so.

Add 25 gm of butter to a hot frying pan and gently fry the shallots and garlic until soft, then add the sliced tomatoes for a further minute. Remove from the heat.

Get a deep baking tray or earthenware dish and stand a box grater in it. Grate 100 gm of the Cheddar cheese on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Now add the onion mixture and the rocket to the dish.

Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper plus the dried chili flakes. Mix everything together well but gently!

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Once the potatoes are cooked, drain them in a colander and return them to the pan. Add the cream and a good grind of sea salt and black pepper and mash until nice and smooth. I love mashing!

Next spread the mashed potatoes evenly over the top of the fish mixture. Grate over the remaining cheese and add the remaining butter in small blobs around the surface.

Place in the preheated oven for around 30 to 40 minutes, until cooked through and crispy and golden on top.

I served it with a green salad. Tis all you need! 

Partidge in a pear tree? No….red wine!

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Such suppers are simply a treat and give a real feeling of early Christmas merriment. This is a warming, rounded, fulsome dish that leaves you feeling replete and at one with the world. It is simplicity itself and a partridge per person is practically perfect.

For 2

2 partridges
salt and freshly ground black pepper
25g/1oz butter
1 tbsp olive oil
1 medium onion, finely sliced
100 gm lardons
3-4 sprigs fresh thyme
2 tbsp plain flour
200ml/7fl oz red wine
350ml/12fl oz chicken stock
2 tbsp cranberry sauce or redcurrant jelly
4 potatoes peeled, cut into 3 pieces each and par boiled for 10 minutes
Handful of chopped flat leaf parsley

Season the partridges all over with black pepper and salt and rub in.

Melt the butter with the oil in a large flame-proof casserole or your largest saucepan over a medium heat. Add the partridges to the casserole, breast-side down, and fry for 1-2 minutes, or until nicely browned. Turn and fry on each of the remaining three sides for a further minute until browned all over. Remove from the casserole and put on a plate.

Reduce the heat and add the onion, lardons and thyme to the casserole. Fry gently for 5-6 minutes, or until the onions are softened and the lardons are beginning to brown, stirring regularly.

Sprinkle the flour into the pan and stir well. Cook for about five minutes, then add the wine and chicken stock. Spoon the cranberry sauce or redcurrant jelly on top and bring to a simmer, stirring constantly. Gently return the partridges to the pan and cover with a lid. Cook over a low heat for 30 minutes.

Then add the potatoes and cook for a further 30-40 minutes, or until the birds are very tender and the sauce has thickened. Pick out the thyme and adjust the seasoning to taste. Serve on warmed plates and sprinkle over the chopped parsley.

Tis the season to be merry and this one will have you purring with quiet satisfaction.

A Winter Warmer of a Supper…tagliatelle with leeks and sausages

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A simple yet luxuriant dish to greet your family with on a Jack Frost nipping night.

Try and get hold of the best pork sausages you can – preferably Italian, if not, choose ones with a high meat content.

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For 4

6 sausages

50 gm salted butter

4 tbsps olive oil

1 leek, cut in half lengthways, sliced and rinsed

A small handful of fresh thyme leaves or a good level tbsp of dried

200 gm chestnut mushrooms, cleaned and sliced thinly

100 ml dry white wine

200 mll double cream

500 gm tagliatelle or pappardelle pasta

A good handful of chopped flat leaf parsley

Skin the sausages and place in a bowl. Add the thyme, and a little salt and a good grind of black pepper. Melt the butter in a  large frying pan – I used a sauté pan. Fry the sausage meat and the leek for 10 minutes on a medium heat, stirring and breaking up the sausage meat. Try to crumble the meat as it cooks and browns.

Add the mushrooms and cook for a further 5minutes. Pour in the wine and cook for another minute before pouring in the cream, stirring and cook for 2 minutes on a low heat now.

Set to one side away from the heat. 

Cook your pasta. Drain and tip back into the same pan. Pour over the creamy sausage meat mixture and the parsley and stir everything together well.

I promise you – this is a dish your friends and loved ones will want you to do again and again. I loved making it – another brilliant recipe from Gino D’Acampo. Grazie!

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