Spanish-style Chicken Bake Recipe

frozen sausages
300g frozen potato wedges
chicken legs and thighs
green red peppers
potatoes cut into wedge
onions cut into wedges
garlic cloves
3 x tomatoes
sugar
sweet paprika powder
dried oregano
salt
black pepper

slice green red peppers, potatoes and onions and crush gralic
mix sugar, sweet paprika powder, dried oregano, salt, black pepper

Seal the chicken and sausages in the Le Creuset

Once sealed remove the chicken and sausages pieces

add the vegatbles and sweat

add the powders and cook on hob for 20 minutes

pre heat oven to 220c

whilst vegs are cooking rub the garlic into chicken pieces
put remainder of garlic into vegetables

Once the vegetables are cooked add chicken and sausages and mix together

bake in oven for a further 20mins

Lasagne made with Haggis

Lynns cake recipe – Easy apple fruit cake

t bone steak
oil and season the steak
put into a cold pan and heat gently

Chicken tagine with preserved lemons and olives

• 1/2 tsp saffron threads, crushed
• 250ml/9fl oz chicken stock, warmed
• 3 tbsp olive oil
• 3 onions, chopped
• 1 tsp ground ginger
• 1 tsp ground cumin
• 3 garlic cloves, finely sliced
• 1 free-range chicken, jointed
• 1 tsp black peppercorns, crushed
• 6 small preserved lemons, quartered, or 2 larger ones, chopped (these are available from many supermarkets or specialist delis)
• 100g/3.5oz mixed olives (green is traditional)
• good handful coriander leaves, chopped
• good handful flatleaf parsley, chopped

• • Add the saffron threads to the stock to infuse.

• • Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.

• • Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock.

• • Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.

• • Add the olives and continue to simmer for another ten minutes. Add the chopped coriander and parsley just before serving.

• Serve with potatoes, crusty bread or rice and a green salad.

Tefal Steamer Salmon

carrots frozen 60 mins
peas frozen 60 mins
small potatoes 500g 60mins
AFTER 30 MINS refill water tank
salmon fresh 30 mins
salmon frozen same 30 mins

Pasta

300g OO Flour

3 eggs

Split into 4 parts before rolling

Lamb Vindaloo

yoghurt cucumber lamb coriander hot paprika for colour tomatoes tomatoe puree sultanas rasins

Low calorie sweet and sour chicken

egg noodles fresh pineapple red chilli garlic ginger onion chinese five spice red and green pepper soy sauce tomato puree chicken breast

roast chorizo chicken

roast chorizo chicken

Preheat the oven to 200C with fan Cut potatoes into into roast size slice 2 onions length ways In a large roasting tin, (do not use a small tin as they will steam not roast) toss in the potatoes and onions in 2 tablespoons of rapeseed oil with salt and pepper cook in the oven for 15mins until they start to brown meanwhile, remove the skin from the chorizo and cut into bite size chucks slice the garlic put the into a bowl, the chicken thighs, garlic, cherry tomatoes, chorizo, teaspoon of smoked paprika, a pinch of ground cinnamon, salt, pepper a teaspoon of dried thyme and 2 tablespoons of rapeseed oil Mix thouroughly After the potatoes have cooked for 15mins, add the contents of the bowl and mix together. Put in oven and cook for 10mins Remove from oven and mix again. Put back in oven and cook for a further 10mins Check chicken is cooked before serving Sprinkle over chopped corriander and serve

Ultimate toad-in-the-hole with caramelised onion gravy

Ultimate toad-in-the-hole with caramelised onion gravy

Ingredients

140g plain flour 4 large eggs 300ml semi-skimmed milk 1 tbsp wholegrain mustard handful of woody herbs, leaves picked and chopped (we used 6 sage leaves, 4 rosemary sprigs and 4 thyme sprigs), plus a handful, fried until crispy, to serve (optional) 2 tbsp sunflower oil 8 rashers smoked streaky bacon 8 fat sausages (we used Cumberland but use your favourite variety) 2 red onions, cut into wedges cooked green vegetables (optional), to serve mash (optional), to serve For the gravy drizzle of sunflower oil 2 red onions, halved and thinly sliced 1 tbsp golden caster sugar 2 tbsp balsamic vinegar 2 tbsp plain flour 250ml red wine 500ml chicken or beef stock

Method

into a bowl put 140g of plain flour add 4 eggs to the bowl whisking each time an egg is added slowly add 300ml of semi-skimmed milk whisking all the time. add a tablespoon of wholegrain mustard add 2 teaspoons of rosemary add 2 teaspoons of thyme mix thoroughly and allow to stand for 2 hours whilst waiting for the batter, make the onion gravy into a frying pan add 2 tablespoons of rapeseed oil add 2 onions thinly cut add a tablespoon of golden caster sugar cook slowly for 30mins stirring occasionally for the last 5 mins add 2 tablespoons of balsamic vinegar add 2 tablespoons of plain flour and mix in slowly add 250ml of red wine mixing all the time crumble in a beef stock cube add salt and pepper and cook for 10 minutes once cooked take off heat and reheat just before the meal is ready when the batter is ready Heat oven to 220C NO FAN pour some olive oil into a roasting tin and spread with a paper towel wrap each sausage in streaky bacon cut several onions into wedges place the sausages and onions into the roasting tin and cook in the centre of the oven for 20mins The batter should be the consistency of double cream – if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins. whilst the toad-in-the-hole is cooking reheat the gravy and prepare the greens Serve with green and gravy

Stir-fried beef with oyster sauce

Stir-fried beef with oyster sauce

Ingredients

450g lean beef steak fresh noodles 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry Sherry 2 tsp cornflour 3 tbsp groundnut oil 1 red pepper, cut into chunky dice 1 green pepper, cut into chunky dice 3 tbsp oyster sauce 2 spring onions, finely shredded, to garnish

Method

boil a pan of water place the noodles in boiling water and keep on a high heat for 5 minutes. drain and pour on cold water and cool down. drain until dry when dry toss in a tablespoon of sesame oil place to oneside into a bowl mix: 1 tablespoon light soy sauce 1 tablespoon of dry Sherry 2 teaspoons sesame oil 2 teaspoons cornflour mix thoroughly slice the beef across the grain into thin slices add the beef to the bowl mix thoroughly Leave to marinate for 20 mins. Add a table spoon of sesame oil to the noodles and let stand Cube a red and green pepper When ready to cook, heat 3 tablespoons of groundnut oil in a wok and stir fry the beef for 5 mins remove the beef into a bowl add 2 tablespoons of groundnut oil to the wok cook the red and green pepper for 4 minutes add 3 tablespoons oyster sauce bring to a simmer return the beef slices and cook for one minute add the noodles and cook until the noodles are hot Serve

Koli ishtew (chicken stew)

Koli ishtew (chicken stew)

Ingredients

rapeseed oil boneless chicken breast ground cinnamon star anise ground cinnamon green cardamom pods 4 cloves ground mace green chilli fresh ginger 2 medium onions fresh curry leaves ground turmeric ground coriander coconut milk cherry tomatoes Cube the chicken breast into a bowl mix a table spoon of flour with salt black pepper and a teaspoon of ground cinannamon dust the chicken cubes in the flour in a heavy-based pot put a tablespoon of rapeseed oil heat on a low heat and when ready add the chicken, cook slowly for 10 minutes. into a ramakin put teaspoon of cinnamon,2-3 green cardamom pods, lightly crushed, 4 cloves, black pepper half teaspoon of mace 2 star anise into a small food prossesor place: 1 green chilli fresh ginger 2 medium onions fresh curry leaves blitz coarsley when the chicken is cooked, remove the chiken peices onto kitchen paper heat 2 tablespoons of rapeseed oil add the contents of the ramakin cook until the spices start to crackle add the contents of the food prossesor cook for 2 mins add the coconut milk and the tomatoes. bring to the boil reduce the heat to a simmer and cook for 10 minutes add the chicken and bring back to the boil once boiling, reduce the heat to a simmer and cook for 10 minutes serve on a bed of white rice with fresh corriander

Coconut fish curry

Coconut fish curry

Ingredients 1 tablespoon rape seed oil 1 onion, finely chopped fresh ginger bulb of garlic fish sauce red chilli, shredded (deseeded if you don’t like it too hot) lemongrass powder medium curry powder sugar coriander, stems finely chopped coriander leaves can coconut milk cod cut into rectangles frozen raw whole prawns lime rice, to serve Method: slice an onion into a heavy-based pot put a tablespoon of rape seed oil and cook the onion for 5 mins meanwhile, in a small food prossesor place: bulb of garlic, lump of fresh ginger, tablespoon of fish sauce, a fresh chilli (de-seeded) and a teaspoon of lemon grass powder. and blitz roughly into a ramakin put 1 heaped tablespoon medium curry powder and two teaspoons of sugar once the onion has cooked add the blitzed garlic/ginger cook for 2 mins When the sugar starts to melt and everything starts to clump together, add the coriander stems and coconut milk squeeze in half the lime mix thoroughly add the fish and the prawns put lid on and cook for 5 minutes shake the pot add cherry tomatoes return lid and cook for a further 5 minutes serve on a bed of white rice with fresh corriander

Lamb vindaloo

Shoulder of lamb Vindaloo

shoulder of lamb cider vinegar rape seed oil tamarind concentrate garam masala 2 onions bulb garlic fresh ginger cherry tomatoes cayenne pepper paprika ground cinnamon ground cumin ground mustard ground black pepper salt and ground black pepper to taste brown sugar fresh coriander Method: into a bowl put 1/2 cup cider vinegar, 1/4 cup rape seed oil, 1 tablespoon tamarind paste, 1+1/2 tablespoons garam masala and salt. thoroughly mix the contents of the bowl add the cubed lamb, cover and marianade for 2 hours preferably over night. Preheat the large oven to 230 degrees C. place the lamb onto a baking tray, keep the marianade. roast the lamb for 15mins, check after 10 mins once the lamb is browned remove the tray from the oven and reduce heat to 180c Into a heavy pot put a table spoon of butter and cook a sliced onion sprinkled with two teaspoons of brown sugar, for 30 mins. into a food prossesor place: an onion bulb of garlic lump of fresh ginger 1 cup cherry tomatoes 1/2 cup water and blitz to a paste into a ramakin put 1+1/2 teaspoons cayenne pepper, 1+1/2 teaspoons paprika, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon ground mustard and black pepper. peel enough potatoes for two people, and cut into cubes after the onion has cooked for 30mins, add the cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes. add the reserved marianade add the blitzed onions paste add the cubed potatoes and bring to the boil once boiling add the lamb and transfer everything to a crock pot. cook in the oven at 180c for 3 hours serve with fresh coriander and granary stick

Lamb vindaloo (modified)

Ingredients boneless lamb shoulder, cut into roughly 4cm chunks red wine vinegar rape seed oil potatoes 2 onions bulb garlic 3 long red chillies fresh root ginger English mustard powder ground cumin ground coriander ground paprika ground turmeric cayenne pepper ground cinnamon bay leaves Preparation method mix into a bowl: 50ml red wine vinegar tablespoon of rape seed oil teaspoon of sugar salt cut the lamb into chunks, discarding any fat and sinew mix the lamb into the marianade, place in a plastic bag and place in the fridge for 2 hours preferably over night.

To cook:

Preheat the oven to 180C/350F/Gas 4. slice an onion heat two tablespoons of the sunflower oil in a heavy-based pot and cook the sliced onions very gently over a low heat for 15 minutes until softened and lightly browned, stirring occasionally. meanwhile, into a food prossesor place: an onion bulb of garlic chillies lump of fresh ginger 2 teaspoons mustard powder 2 teaspoons ground cumin 1 teaspoon of coriander 1 teaspoon of paprika 1 teaspoon of tumeric 1 teaspoon of cayenne pepper quarter a teaspoon of cinnamon and blitz to a paste Stir the paste into the fried onions. Meanwhile, heat 2 table spoons of oil in a frying pan and remove the lamp a piece at a time reserving the marinade, and fry the lamb once the lamb is browned pour the entire contents of the frying pan into the sauce. Pour the reserved marinade and 500ml/17fl oz water into the sauce and mix thoroughly Add only 2 bay leaves add potato chunks and bring to the boil. reduce to a simmer and cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 1 hour. Remove the casserole from the oven and give a good stir, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Whilst cooking for the final hour, create a riata, by chopping a cucumber into very small pieces and mix into the natural yoghurt. chop a quarter of the fresh coriander and add it to the riata along with two teaspoons of mint, salt and sugar. Serve with crusty bread

Chow mein

Ingredients 225g egg noodles chicken breast, skinned bulb garlic 50g/2oz mangetout 50g/2oz Parma ham or cooked ham, finely shredded light soy sauce dark soy sauce Shaoxing rice wine or dry sherry onions sesame oil for the marianade put into a bowl: 2 teapoons of light soy sauce 2 teapoons of rice wine or dry sherry 1 teapoon of sesame oil salt and pepper mix thoroughly Using a cleaver, slice the chicken breasts into fine shreds and place into the marianade mix thoroughly and allow to marianate for 20 minutes boil a pan of water place the noodles in boiling water and keep on a high heat for 5 minutes. drain and pour on cold water and cool down. drain until dry when dry toss in a tablespoon of sesame oil place to oneside into a food prossesor place: onion bulb of garlic salt and pepper 2 teapoons of light soy sauce 2 teapoons of dark soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 teapoon of sugar and blitz onto a small plate place the chopped ham and the mangetout to cook the chicken heat a wok to very hot add 2 tablespoons of sesame oil add the chicken strips and strif fry for 2 minutes remove the chicken and sauce and place into a bowl clean the wok Reheat the wok, and add 2 tablespoons of sesame oil Add the blitzed onions and stir-fry for 1 minute. Add the mangetout and ham and fry for one minute. add the noodles stir fry for 2 minutes return the chicken strips cook for 3 mins add a tablespoon of sesame oil and cook for a further 1 minute and Serve

sticky orange chicken with parsnips, maple & pecans

chicken thighs 2 x parsnips shallots 25g pecan nuts 2 x blood oranges whole grain mustard maple syrup sherry vinegar cranberry or redcurrant jelly thyme heat oven to 180c NO FAN in a bowl squeeze in the juice from one orange add 3 tablespoons of maple syrup add 2 tablespoons of olive oil add 2 tablespoons of sherry vinegar add 1 tablespoon of whole grain mustard add 1 tablespoon of cranberry or redcurrant jelly add salt and pepper mix the orange sauce thoroughly peel and cut the parsnips into large chunks place the chicken thighs into a large bowl add the parsnips and the shallots pour over one half of the orange sauce reserving the other half thoroughly mix the contents of the bowl and put the contents into a roasting tray roast for 35mins after 20 mins put the roast potatoes into the second oven. cut the second orange into wedges put the wedges into the reserved orange sauce add 2 teaspoons of thyme add the pecan nuts After the thighs have roasted for 35mins, remove the tray from the oven and pour over the remaining orange sauce return to the oven and cook for 15 mins Serve with roast potatoes and green beans

black bean chilli

can of black beans 250g minced pork 250g minved beef 2 rashes of bacon bulb of garlic large onion large carrot bay leaves lemon mexican chilli powder ground cumin dried oregano beef cube tomato purée 400g can chopped tomatoes red wine sour cream into a food prossesor place: large carrot and blitz roughly add bulb of garlic large onion large carrot and blitz again cut the bacon into medium cubes fry the garlic, onion, carrot, and the bacon for 5 minutes add the ground beef and ground pork and cook for 10 minutes until the meat is no longer pink put 2 teaspoons mexican chilli powder into a ramakin add 2 teaspoons of dried oregano a teaspoon of ground cumin and crumble in a beef cube once the beef and pork is cooked add the ramakin herbs once mixed in, add a tablespoon of tomatoe puree and pour in the chopped tomatoes add the juice of a lemon add a glass of red wine add 3 bay leaves wash the black beans and add to the pot mix thoroughly and cook for 1 and a half hours stirring ocasionally in the last 15 minutes of cooking add the sour cream Serve onto a bed of white rice.

Spicy Sichuan-style prawns

frozen king sized prawns, shelled and de-veined groundnut oil ginger garlic red onion tomato purée chilli bean sauce Chinese black vinegar or cider vinegar golden caster sugar sesame oil coriander leaves White rice Cook rice for first 10mins whilst preparing the ingrediants into a food prossesor place: garlic bulb a red onion and a peice of ginger and blitz Put into a ramakin: fresh ground salt fresh ground pepper 1 table spoon tomato purée 3 teaspoons chilli bean sauce 2 teaspoons Chinese black vinegar or cider vinegar 2 teaspoons golden caster sugar 2 teaspoons sesame oil mix thouroghly together Once the rice has cooked for 10mins stir the rice and cook for the final 10 mins whilst cooking the prawns. Put into a hot wok 1½ tbsp groundnut oil add the contents of the food processor cook for 20 seconds add the frozen king sized prawns and cook for 5 mins until pink add the contents of the ramakin and cook for a further 5 mins in the mean time cut the coriander leaves ready to scatter on top of the dish Serve onto a bed of white rice.

Smoked haddock grattin(8/10)

100g of chedar cheese fresh spinach lemon cherry tomatoes onion chopped 150ml double cream breadcrumbs Turn bottom oven onto 200c NO FAN! Turn top oven onto 200c with fan Butter the pyrex dish Put fresh spinach into a colander and then pour boiling water slowly over it. immediately soak in cold water, squeeze and dry off roughly chop spinach and line bottom of pyrex dish Lay the haddock fillets, skinned side down on top of the spinach. Nestle cherry tomatoes amongst the fish pieces . grind salt and pepper into a small ramakind and then sprinkle over everything. Put cheese and onion into a food blender. add the juice of a lemon. pour in 200ml double cream or crème fraîche add small amount of ground nutmeg and blitz all. pour over main dish top with breadcrumbs bake for 25 mins and then grill for 5 mins. place frozen roast potatoes in top oven and cook for 30 mins

Cape Malay Chicken (2/10)

2 tablespoons sunflower or rapeseed oil 1 large onion, finely chopped bulb of garlic pressed 2 tbsp finely grated ginger Bulb of garlic 2 tsp turmeric 1 tsp ground white pepper 1 tsp coriander 1 tsp cumin seeds from 8 cardamom pods, lightly crushed 1 cinnamon stick, snapped in half 1 large red chilli, halved, deseeded and sliced 400g can chopped tomatoes 2 tbsp mango chutney 1 chicken stock cube, crumbled 12 bone-in chicken thighs, skin removed 500g potatoes, cut into chunks fresh coriander In heavy pot quickly fry the cubed chicken in olive oil just enough to remove the wet from the chicken. Remove from pan and allow to drain on kitchen paper add the onions to the pot fry for 5 mins add garlic, ginger and cloves and cook for 5 mins more Add all the remaining spices and the fresh chilli add can of tomatoes, chutney and crumble in the chicken stock cube Once mixed add the potatoes and cover with enough water to just cover the potatoes. Bring to the boil and simmer for 25 mins In the mean time wash the rice. Pour in water, enough to cover the rice Add a teaspoon of tumeric and a handful of rasins and sultans and a pinch of salt, mix all together. Then return the cubed chicken  to the pot and cook for a further 20 mins In the mean time cook the rice serve with fresh corriander =================================================

Cod with almonds and saffron (3/10)

Cod fillets cut into large chunks fish stock cube teaspoon of turmeric onion bulb of garlic 1 tablespoon ground cumin 1 tablespoon ground coriander 1/2 a cinnamon stick 1 tablespoon of tomato purée 3 plum tomatoes (quartered) 2 tablespoons of ground almond 2 tablespoons of lemon juice serve with egg fried rice salt and black pepper to taste ****************************************** season the cod with salt and pepper, set aside pour 400 ml of boiling water into a jug and stir in a fish cube and the turmeric, allow to stand blitz the onion and garlic in a heavy based pot gently fry the onion and garlic when cooked add the Cummings, coriander, cinnamon stick and tomato purée add the tomatoes and cook until soft add the ground almond add the lemon juice then stir in the stock add the salt and black pepper bring to the boil when boiling reduce the heat to a simmer add the Cod fillets and cook uncovered for 12 mins serve with egg fried rice =============================

Fruity Caribbean Curry (make with king prawns) too much sauce.

chicken breast (Cubed) 1 large onions (chopped) 2 red peppers (Cubed) 3 table spoons of medium curry powder 1 teaspoon hot chilli powder 425g pineapple chunks (unsweetened) can of coconut milk can red kidney beans fresh coriander ****************************************** Quickly fry the cubed chicken in olive oil just enough to remove the wet from the chicken. Remove from pan and allow to drain on kitchen paper Add the onions and the red pepper and cooked until nice and soft for about 5 mins return chicken to pan and mix in the curry powder and hot chilli powder mix thoroughly add red kidney beans add the pineapple chunks and the juice mix thoroughly slowly add the coconut milk mix thoroughly bring to the boil and then simmer for 40 mins stirring occasionally serve on white rice with fresh coriander =============================

Basque Chicken (2/10)

chicken breast (Cubed) 2 red peppers (Cut into long strips) 1 large onions (Cut into have onion rings) sun-dried tomatoes in oil (drained and and oil removed with kitchen paper and cut into 1/2 inch chunks) chorizo sausage (sliced or skinned and cut into chucks) bulb of garlic, pressed cup of paella rice 1 tablespoon sun-dried tomato paste teaspoon hot paprika powder 2 teaspoons dried thyme chicken stock cube 170 ml dry white wine salt and pepper to taste black olives orange cut into wedges ****************************************** turn oven on to 170c NO FAN Quickly fry the cubed chicken in olive oil just enough to remove the wet from the chicken. Remove from pan and allow to drain on kitchen paper Add the onions and the red pepper and cooked until nice and soft for about 5 mins Add the chorizo sausage Add the sun-dried tomatoes Add pressed garlic cook for 5 mins add sun-dried tomato paste add hot paprika powder add dried thyme mix thoroughly together add paella rice stir until rice is fully mixed in crumble in chicken stock cube and mix in add 1/2 pint of water add dry white wine add salt and pepper add black olives mix thoroughly together place the pre-cooked chicken on top, to keep the rice down place orange wedges on top cover, place in oven and cook for 1 hour

*********************************************Bread:

EXACT QUANTITIES!!! 10 fl oz of tepid water 1 table spoon of castor sugar fresh yeast or 2 teaspoons dry yeast mix the sugar with the water and crumble in the yeast when bubbles start to rise add to flour 500g Very Strong Wholemeal Flour 1 teaspoon of salt mix add 4 table spoons of olive oil 220c NO FAN for 22 mins The Bread Is Dry & Has A Coarse Grain Too much flour added Dough not kneaded long enough Rising period too long Oven temperature too low

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Red Cabbage

Slow Honey-Roasted Duck

Jamie Oliver rogan josh (4/10)

French Bread

Guinness Pie – Jamie at Home

Normandy Pork Casserole with Apple Brandy

Le Creuset Recipes