oliveoilandlemon

recipes for healthy living

Category: Recipes

Bean Hotpot with a Spice Butter Topping

A delicious way to eat less meat the whole family will enjoy plus a versatile spice butter which will work with lots of dishes.

Lentil Hotpot

3 Bean Hot Pot with Spice Butter Topping
Serves 4
For the Hotpot
1 tbsp oil
1 medium white onion, diced
2 garlic cloves peeled, mashed and chopped
1 tin each of red kidney beans, lentils and black beans (or your favourite of choice)
1tsp each of smoked and hot paprika
400ml tomato passata
3 medium potatoes peeled and very thinly sliced
Salt and freshly ground black pepper
4 tbsp chopped flat leaf parsley
3tsp spice butter – below

Heat the olive oil in a pan, then add the onion and garlic. Cook for about 3 minutes until the onion is soft and golden. Increase the heat, and then add the lentils and beans, cook for about 1 minute then add the passata, season well and bring to the boil then tip into an oven proof dish.
Cover with a layer of thinly sliced potatoes, season and add another layer until all your potatoes are used. Pat some of the spice butter on top and cook for 30 minutes in the oven until the potatoes are tender and golden brown. Serve with a sprinkle of chopped flatleaf parsley on top.

Spice Butter – This is delicious on any chili dish or stirred into the pan when you are cooking some vegetables or even a slice on the top of some meat or fish before you put it in the oven.
1 tbsp olive oil
2tsp ground cumin
1tsp chilli powder
2 tsp smoked paprika
1tsp balsamic vinegar
1 tsp tomato ketchup
1tsp Worcestershire sauce
100g butter or coconut oil, softened to room temperature

Heat the olive oil in a frying pan and lightly fry the cumin, chilli powder and paprika for about a minute. Add a splash of water if needed, add to a bowl and add the rest of the ingredients; mix well and chill until needed. Store in the fridge covered when you aren’t using it.

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I am a fan of dinners you can cook in one pot, convenient, not too much washing up to pass on to someone else to do….. This one is really delicious, I do think the Madeira adds something special to chicken or mushrooms so I always have a bottle in the cupboard on the go.

Chicken and Mushroom Casserole
Serves 4
500g chicken of chicken breast /thighs or combination in bite sized pieces
250g chestnut mushrooms
1oz plain flour and 1tbsp dried herbs
1 medium onion sliced
2 cloves garlic chopped
2tbsp madeira
1tsp Dijon mustard
200ml stock
50ml cream
250gr broccoli spears blanched

Toss the chicken in the flour herb mixture to coat and season well.
Heat 1tbsp oil and brown the chicken in a pan and remove with a slotted spoon to a bowl.
Add the onion and garlic to the oil and cook over a low heat until softening.
Add in the chestnut mushrooms and over a medium heat fry until starting to brown.
Add in the madeira to the pan, stir well to combine and bubble for a minute or two.
Add the stock, cream and chicken back to the pan, stir in the mustard and cook over a medium heat for about 10 minutes to cook the chicken through.
Toss in the broccoli and cook for 5 minutes more to finish cooking.
Taste and adjust the seasoning if necessary.

Moroccan style chicken with chickpeas

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Moroccan Paprika Chicken with Chickpeas & Chorizo

This is perfect family food. Make a big batch and freeze half, Make it go further with rice or potatoes if you need to.

Serves 6
3 Tins chickpeas net weight 240g each
6 chicken breasts
2tbsp flour
2tsp paprika
1 large white onion
1tsp chopped garlic
30g chorizo thinly sliced
1tsp cumin seed
1tsp ras el hanout
1tsp paprika
500ml chicken or veg stock
(You will need an oven proof casserole or pot)
Mix the flour with 2tsp paprika on a large plate
Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan for about 4 minutes each side to brown.
Remove and set aside.
Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.
Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.

Coq Au Vin with Barley

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Coq Au Vin with barley

This almost classic coq au vin is delicious and with the addition of the barley is a perfect one pot meal. I can’t tell you how delicious this is and easy for a busy evening.You can even make ahead and reheat for the next day.

Serves 3
3 chicken breasts
½ tbsp oil
1 medium white onion
2 cloves garlic
2 cloves
1tsp celeriac salt
1 rasher of bacon chopped
1 tbsp tomato passata
100ml red wine
150ml chicken stock
100g barley
1 bouquet garni
200g button mushrooms cleaned and sliced
1 tbsp butter

Heat the oil, add the garlic onion and bacon and cook over a medium heat, get the onions a bit soft but not allowing it to get too brown.
Stir in the tomato passata, cloves, celeriac salt and mix well to combine
Add the wine and the stock, stir, bring to the boil and bubble for a few minutes then reduce the heat and add the chicken breasts, barley and the bouquet garni.
Cook over a medium heat, lid slightly off to allow for a little reduction, about 30 minutes until the chicken breasts and barley are cooked.
5 minutes before serving, melt some butter on a hot pan and cook the mushrooms until golden brown and fragrant. Tip into the casserole, stir through 2 tbsp chopped parsley and serve.

Spiced Lentil Soup

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Lentil Soup with Ras El Hanout
This makes a big delicious batch so I freeze half for another day.

½ tsp rapeseed oil
2 cloves garlic peeled and mashed
2 carrots diced
2 onions diced
1 tbsp tomato puree
2tsp ras el hanout
1tbsp harissa paste
300g chana dal or other lentils / split peas of choice, rinsed
1ltr vegetable stock

Heat ½ tbsp oil over a medium heat, add the garlic, carrot and onion and sweat until soft. Add a little water if it is going dry – keep the lid on.
Stir in the tomato puree, the ras el hanout and the harissa and cook for 1 minute, tip in the rinsed lentils, season, add the stock, stir well, bring to the boil then reduce until it is simmering and leave to cook, with the lid on. When the veg and lentils are cooked, blend with a stick blender and taste and adjust the seasoning as needed.
Serve with a swirl of harissa on the top .

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