This is so easy I almost feel I shouldn’t post, but tastes so good I feel I should !!!
Beer can – half full
Butter or olive oil
Your selection of herbs and spices
Take your chicken and slather it with either butter or olive oil and then completely cover with your choice of herbs, spices and salt and pepper.
Then take your can of half full beer and stand your chicken over the can (bottom end not neck) so it is covers at least half the can.
Now apparently you can purchase a “gadget” for the chicken to sit on but I didn’t have one so I placed my chicken in a deep sided pan and it worked great as the chicken sits snuggly on the can anyway and balanced really well through cooking time.
Place in the oven and roast for an hour and a half (depending on size of chicken). I only basted it once half way through.
At the halfway point, I added some radishes and roasted them – delicious 😜
Jam packed with flavour.
Mine made enough for four portions
500g minced lamb
Clove of garlic – sliced thinly
Chopped parsley 2 tablespoons or thereabouts
Red onion diced
Teaspoon Ras el hanout
Two tablespoons of Pine nuts or low cal seeds
Cheese – your choice
Firstly heat some oil in a pan and add the garlic and onion.
Meanwhile take the aubergines, cut in half length ways and drizzle with olive oil and salt and pepper. Place in a hot oven for approx 30 minutes.
Back to the pan of onions. Now add the meat and cook until brown. Then add all the spices.
stir to ensure everything is mixed well and cook for a further 5 minutes. Now add nuts and chopped parsley (I used a mix of pine nuts and pumpkin and sunflower seeds but use whichever you enjoy – just check on carb content: see below).
Then stir it all around and mix well.
Meanwhile take the aubergines out of the oven and allow to cook for a few moments.
Then scoop the flesh from the skins and put the flesh in with your meat, putting the skins back on the baking tray. Stir around the flesh until all is combined and well mixed then fill the empty skin with the meat mixture and top with grated cheese – as much as you fancy.
Place in a hot oven for a further 10 minutes or until the cheese is nice and brown and then serve with chopped mint over the top.
You will need (this fed three)
Meat of your choice (We had turkey)
200ml of chicken stock
Half a pot of double cream
Lemon zest from one lemon
Juice from one lemon
This can be made with any thin cut of meat. Take your chosen meat (here I used turkey, and bash it between two sheets of silver foil until it is nice and thin.
Now add some butter and rosemary to a pan and melt the butter
Now add the meat to the pan and season, then cook until brown on each side
Once browned on both sides remove the meat from the pan and add the stock, lemon zest and juice and cook until reduced by half. Add the cream to the pan and stir. Now place the meat back in the pan with the reduced sauce.
Cook for a further 5/10 minutes turning the meat over in the sauce and serve. We had it with creamed spinach.
You will need
Large bag of spinach
Parmesan grated – approx 3 tablespoons
Small onion diced
Butter or olive oil
Nutmeg – grated
Double cream (approx a mug full)
Firstly put butter or oil in a pan, place spinach in pan and cover for one minute.
After one minute remove lid and start stirring until all spinach has wilted. Remove spinach from pan and drain well until all the water has been removed.
Then chop finely.
Now go back to the pan and add a little more butter and add the diced onion and cook for approx 3/4 minutes.
When the onion is soft, add a pinch of both nutmeg and cayenne pepper and season with with salt and pepper.
Now add cream and stir around. Cook for approx 5/10 minutes until cream has reduced a little then add the chopped drained spinach and Parmesan and stir to combine fully. Cook for a further 10 minutes and then you’re good to go
So easy and delicious (served 3)
I used 3 sticks of celery cut in half.
Sprig of thyme
4 rashers of steaky bacon
Clove of garlic
500ml chicken stock
Dice onion. Cut celery in half.
Place butter (50g) in a pan and add onion, cook until soft.
Then add garlic, thyme and bacon (diced). and cook until bacon is browned. Then add the celery and stock.
Cover and simmer for approx 45 mins (until celery is soft).
after 45 mins the stock should have reduced quite considerably and your celery is soft and ready to be served.
I served the celery with fondant and puréed celeriac with roast chicken, and then used the reduced stock as a gravy for my chicken dish.
What an ugly vegetable but what an amazing taste.Here is how I cooked it two different ways but served together. Fondant Celeriac and puréed celeriac.
I used one celeriac for both dishes – not one per dish.
Firstly, peel the celeriac
For the fondant celeriac I cut three slices approx 1cm thick and then put the remaining in a saucepan for later.
Fondant – take your slices and put in a pan with 50g unsalted butter. Cook one side without moving for approx 5 mins.
After 5 mins add a clove of garlic, springs of rosemary and thyme and now turn your celeriac over gently. Then add 50ml water to the pan and cover – place in a low oven for approx 40 mins – keep an eye on it.
Now to the purée (whilst the fondant is cooking).
Take the remaining celeriac and add to a saucepan with 50g butter. Cook for 5 minutes.
After 5 mins add 100ml of milk and 50ml of double cream, pinch of cayenne pepper and pinch of salt. Simmer gently until soft when soft (approx 30 mins) remove from heat.
Now squeeze in half a lemon and then purée with a hand blender.
This is now ready (cover and keep warm until needed or place in fridge and reheat when needed.
Back to the fondant. Remove from the oven – by now all the water should have been soaked up by the celeriac so the pan should be almost dry – now you’re ready to serve. Remove gently from the pan and serve.
I served with roast chicken and braised celery with spinach and mushrooms – see blog for braised celery recipe.
Feeds 3 to 4
One head of cauliflower (made into cauliflower rice)
Teaspoon of turmeric
Teaspoon of paprika
Red onion – diced
Stick of celery – diced
Red pepper – diced
Chorizo cut into chunks- I used about 8/10 chunks
200g smoked haddock
Cup of chicken stock
Parsley and lemon wedges to serve
Put a splash of the oil in a pan and fry the onion and celery until soft. Place the chorizo chunks, red pepper and turmeric in the pan and cook for about 5 minutes then add the haddock (or fish of your choice), cover and leave for a few minutes.
Now add the mussels and stock and cover with a lid, cook until all the mussels are open (you can also buy a bag of pre cooked mussels if this is easier).
Lastly add the prawns and cauliflower rice and cover for 5 minutes stirring occasionally until everything is coated and cooked. Most of the liquid by now should have evaporated.
Serve with lemon wedges and chopped parsley.