Category: Cooking

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Chicken & Chorizo Paella

1 tbsp olive oil

2 large chicken breasts, skinned and cut into chunks.

2 small onions, finely slices.

2 fat garlic cloves, crushed.

140g cooking chorizo, sliced.

1 tsp turmeric

pinch of saffron [optional]

1 tsp paprika

300g paella rice

850ml hot chicken stock [2 chicken oxo cubes]

200g frozen peas

1 lemon wedged and finely chopped fresh parsley to serve.

Heat the oil in a deep-frying pan over a high heat, Add the chicken and brown all over- don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until in releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally. Add the peas and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.

 

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Horseradish Baked Salmon

2 slices bread, crusts removed.

2 tbsp horseradish sauce

2 tsp chopped thyme or 1 tsp dried

4 thin skinless salmon steaks, about 150g each

1 small Savoy cabbage, shredded.

2 rounded tbsp 0% Greek yogurt

Heat oven to 180C fan. Whizz the bread into crumbs in a processor. Tip crumbs into another bowl, add the horseradish and thyme, season and mix well. Put the salmon in one layer on a lightly oiled baking tray. Divide the crumbs into 4 and press firmly on to the flesh, then bake for about 10 – 15 mins. Put the cabbage in a large pan with a little salt and pour in boiling water to come to about halfway up. Cover and cook for 8 – 10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. mix and reheat gently. Serve on plates with the salmon. Boil baby new potatoes, butter well and serve as an extra vegetable.

 

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Dark & Squidgy Chocolate Torte

200g unsalted butter

200g bar dark chocolate, 70% cocoa, chopped

4 large eggs

200g golden caster sugar

50g plain flour

50g ground almonds

cocoa powder, for dusting

Heat oven to 180C fan. Butter and line base and sides of a 23cm spring form tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old fashioned custard. Pour the chocolate and butter mix into the whisked eggs and sugar, then fold it in with a large metal spoon. Mix the flour, almonds and 1/4 tsp of salt together, then fold into the mix until even. Spoon into the tin and bake for about 35-40mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Serve with a good quality vanilla ice cream and fresh raspberries.

 

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Chicken Nacho Grills

40g bag tortilla chips

4 skinless chicken breasts

200g tub fresh spicy tomato salsa

142ml pot soured cream

handful grated mature cheese

Heat oven to 180C. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a sharp knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream. Sprinkle the chips over the chicken, then the cheese. Roast for 15 – 20 mins until the topping is golden and melting. Serve with warm garlic bread.

While the oven is on, why not make ‘Schwartz Garlic and Herb’ potato wedges. Follow the instructions on the packet for a perfect side addition to your chicken and garlic bread.

 

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Coriander Cod with Carrot Pilaff

2 tbsp olive oil

4 skinless cod fillets, about 175g each

2 tbsp chopped fresh coriander

zest and juice of one lemon

1 onion, chopped

2 tsp cumin seeds

2 large carrots, grated

200g basmati rice

600ml vegetable stock [OXO cube, use two for stronger flavour]

Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more oil. Season with salt and ground fresh pepper, grill for about 10-12 minutes until the fish flakes easily. Heat the remaining oil in a pan. Add the onions and cumin and fry for a few minutes. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto warm plates, top with the cod and pour over the pan juices.

 

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Butternut Squash and Ginger Teabread

175g butter, melted

140g clear honey

1 large egg, beaten

250g raw squash, coarsely grated [prepared weight]

100 light muscovado sugar

350g SR flour

1 tbsp ground ginger

2 tbsp demerara sugar

Pre-heat oven 160 fan. Butter and line a 1.5 kg loaf tin with baking paper. In a large bowl mix the butter, honey and egg together, stir in the squash. Mix in the sugar, flour and ginger. Pour into the pre-pared tin and sprinkle the top with the demerara sugar. Bake for about 50-60 minutes, until risen and golden brown. Leave in the tin for about 5 minutes, turn out to cool on a wire rack. Serve thickly sliced and buttered.

 

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Parsnip, Parmesan and Sage Bread

(bread without yeast)

 

175g grated parsnips [prepared weight]

50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano]

1 rounded tbsp chopped fresh sage

225g SRF flour

11/2 level tsp salt

2 large eggs, lightly beaten

1 tbsp milk

For the topping

25g parmesan shavings [same cheese]

a few whole sage leaves

a little extra flour for dusting

1 tsp olive oil

In a large bowl sift the flour and add salt. Mix together. Add the grated parsnip and toss in the flour to coat. Add the cubed parmesan cheese and chopped sage. Mix together. Add the milk to the beaten egg. Add this to the mixture a little at a time and mix together with a fork. You should end up with a rough, loose sticky dough. Transfer to a floured work surface and gently form a 15 cm round. Make a cross on the top with the back edge of a knife. Scatter the shavings over the top and dust the top with a little flour. Spoon the olive oil on to a small plate, dip each sage leaf into the oil and scatter over the top of the bread. Transfer to a well-oiled baking tray.

Bake in a pre-heated oven 180C fan centre shelf for about 45-50 mins until the crust is golden.

Serve as a snack with a crisp apple, celery and a soft creamy cheese.

 

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Roasted Root Vegetables with Pitta

(Ideal for vegetarians)

2 med sweet potatoes, peeled and cut into thick wedges

15 baby carrots, washed and left whole

2 med red onions, cut into wedges

4 tbsp olive oil

2 courgettes, cut into thick slices, diagonally

2 sprigs of rosemary

1 tsp honey

2 tbsp balsamic vinegar

1tsp chilli flakes

300g crumbled goats cheese

warm pitta bread to serve

Preheat oven 180C fan. Place the sweet potatoes, carrots and onion in a roasted tray and drizzle with oil. Roast for 20 mins. Add the courgettes and rosemary. Mix together vinegar, honey and chilli. Pour over veg and mix well. Roast for a further 15 min. Mix during cooking. Season with salt and freshly ground pepper and scatter with the crumbled goats cheese. Mix well and serve with the pitta breads.

 

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Sorrento Chicken

3tbsp olive oil

2 onions sliced

125g pancetta or streaky bacon, sliced

1 large clove of garlic, crushed and chopped

8 chicken thighs, boned and skin on

2 tbsp plain flour, seasoned

1tsp smoked paprika

300ml chicken stock, [OXO]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 sprig of thyme, leaves only, finely chopped

Heat 2 tbsp oil in a large frying pan. Add the onions and pancetta and fry for about 7 mins until golden in colour. Add the garlic for the final min of cooking. Remove everything and set aside. Toss the chicken in the flour, use a freezer bag to toss the chicken and flour together. Heat the remaining oil in the pan, add the paprika and chicken, and fry over a medium heat until evenly browned. return the onions, pancetta, and garlic to the pan. Add the stock, beans, toma-toes, thyme, and season well. Stir to combine. Bring to the boil, cover, and simmer for about 25 mins un-til the chicken is tender Stir so it does not stick. Re-move the lid and simmer for a further 5 – 10 mins to thicken the sauce.

Serve with fresh crusty garlic bread and green vegetables.

 

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Clementine Pork Steaks

2 tbsp sunflower oil

4 lean pork steaks, about 100/110g each

250g small button mushrooms, sliced in half.

2 tsp paprika or smoked paprika.

2 tbsp redcurrant jelly

50ml clementine juice [from about 2 clementines]

1 tbsp red wine vinegar

Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides, [the steaks will be under done at this point]. Remove from the pan and set aside, add the remaining oil, then fry the mushrooms until softened. Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly, clementine juice and the red wine vinegar. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 – 10 mins turning the pork halfway through until the meat and mushrooms are tender. Serve with boiled new potatoes and tender stem broccoli.

 

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