oliveoilandlemon

recipes for healthy living

Tag: Dinner

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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.

Mackerel and Courgette Casserole

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I love mackerel especially simply cooked on a griddle pan our BBQ. This is a delicious combo with the courgette casserole and full of good fats, vitamins and flavour.

Mackerel with Courgette Casserole

Serves 4

Courgette Casserole
200g Yellow Courgette sliced thinly
200g Green Courgette sliced thinly
1 cooked red pepper from a jar deseeded and sliced
100ml Tomato passata
2 cloves of garlic peeled and mashed
2tbsp pesto
1tbsp olive oil

4 Mackerel Fillets, deboned and seasoned

Brush the bottom of an oven proof casserole dish with some oil and cover the bottom with half the courgette slices by overlapping in circles
Cover with the sliced red pepper
Season with salt and pepper
Pour over the tomato passata and cover with the rest of the courgette and season again
Dilute the pesto with the oil and brush over the top of the courgette
Bake at 180C for 30 minutes

After the casserole has been in the oven for 25 minutes, season the mackerel fillets, brush with a little oil and cook on a griddle pan or barbeq until done. Serve with the courgette casserole and some couscous if you want a little more substance.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

Turkey Meatballs in a Satay Sauce

Turkey Meatballs Coconut Satay Sauce and Greens

Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.

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Meatballs

Serves 6

600gr turkey mince

1 lemon grass bottom 2cm peeled and chopped very finely

2 cloves garlic peeled and crushed

1tbsp chilies in oil

2tbsp each of fresh mint and coriander chopped

Salt and pepper to season

Mix well, form into balls and set aside in a cool place while you make the sauce

Coconut Satay Sauce

1 veg stock cube made up to 300ml

1 400ml tin of coconut milk of choice

2 tbsp of satay dip from below

150g savoy cabbage washed, trimmed of central root and chopped

Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,

Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.

Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.

I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.

Satay Dip

This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.

 

1tsp oil

1 cooked red pepper chopped

1/2 small white onion

1 tbsp sesame oil

1 tsp chilies in oil

1tsp garlic puree or 1 clove peeled chopped and mashed

2tbsp each red wine vinegar and soy sauce

Juice of ½ lime

1tbsp honey

3 heaped tbsp peanut butter

 

Heat the oil, add the onion and cook until softening, about 5 minutes

Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.

Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.IMG_8506.jpg

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