Wednesday, 23 June 2010

Mediterranean Chicken Bake

Perhaps I should be renaming this blog the Chickenrecipes blog. Yes we sure do eat a lot of chicken and I sure do like to share the love of chicken. I've never been a big red meat eater nor an adventurous home cooke when it comes to red meat. I can cook a million ways with mince, a good lamb roast and steak exactly the way my husband likes it but it is clear I find myself attracted to that white meat goodness of a chicky. So yes, here is yet another. I seriously thought I had posted this before. Perhaps I have and not linked to it. It wouldn't surprise me given the way my brain functions now that I am approaching the big 40. This one is something we all love love love during the winter months and is equally as nice in the summertime with a good salad.

What do I need to go shopping for?

Olive oil
6 chicken drumsticks
6 thighs (both with skin on)
1 kg baby potatoes cut in half (any good baking potato will do though just need to chop up in quarters)
2-3 ripe tomatoes diced up - or a tin of diced tomatoes works equally as well
Kalamata olives - 1/2 cup to as many as you love to squeeze in if you're like me and LOVE olives.
1/2 cup dry white wine (woohoo wine with dinner tonight)
2 - 3 cloves of garlic sliced up
2 sprigs of rosemary - removed from the stem - no need to chop up.
Freshly ground s&p

How do I make this dish of yumminesss?

Preheat your oven to 200oC
In a heavy based saucepan heat up some oil and brown the chicken all over. You'll need to do it in batches as we don't want to crowd up the pan. Remove from pan and set aside covered with foil - I pop mine straight into the large oven oblong roasting dish I have.
Do the same with the potatoes..get them nice and browned.
Add them to the roasting tray as well.
Top the chicken and potato with the tomatoes, olives and rosemary, pour the wine over the top, season with salt and pepper and bang it in the oven for 45 minutes or so.
Serve with greens and enjoy!

Saturday, 13 March 2010

Chicken Tagine

Yes yes I know. It's been a while. I have no idea why I neglect maintaining something I am passionate about except to say that it is life that just whizzes by with such an intensity I often find myself too mentally exhausted for anything. Anyhoo.. I'm really going to try hard to keep this up this time as I miss it and I need something to distract me from stresses at home at the moment. So I thought I would share this chicken tagine recipe I found at by Neil Perry. You really don't need a tagine for a successful result but I was given one recently and it turned out so beautifully and has quickly become one of our favourite dishes!

The list of bits and bobs you need:

Chermoula Paste
2 Spanish Onions
5 Garlic cloves (mmmm garlic)
1 lemon juiced
1 bunch of continental parsely
1 bunch coriander
sea salt
Cumin Powder
Chilli powder
Turmeric powder (all to taste)

1 whole chicken chopped into saute style pieces - now if you're like me and can't be bothered and/or want to involve the extra fat content from having the skin just buy 1.2 kilos or so of skinless thigh fillets (I like on the bone as they are cheaper and I just like the meat to be on the bone for stew type of meals).
1 Spanish Onion chopped in to 6
2 carrots chopped into large pieces
1 small yam chopped into large pieces
2 tablespoons honey
Handful of black olives
1 preserved lemon finely chopped (I use a morroccan kind that is made locally here in Tassie and it is divine)
Water or stock ( I use stock)
8 fresh dates stone removed and chopped if you like (I have made this without as well and it was still just as nic)

How to...

Make the chermoula by placing all the ingredients into a food processor and blend. If you have a food processor like mine, jam something into the little part that makes it work because it was previously broken and you're too stingy to buy a new one.
Marinate the chicken well with the paste (leave for a couple of hours or overnight)
Heat olive oil in the pan (heavy based one). Add the chicken and saute a couple of minutes colouring well on all sides.
Add the honey, vegetables, olives and preserved lemon and mix well.
Add enough stock or water to cover the chicken and veggies and braise until the chicken is cooked through and veggies are soft. I cover with my tagine lid, turn it right down to low and leave it for at least an hour or more.
Add the dates and serve with steamed couscous.

Thanks Neil for a wonderful evening meal!!! :-)

Sunday, 5 April 2009

Vegetarian Curried Soup

Ok so this one is a made up one but I have seen lots of similar variations out there.

This came from a time when my friend Maia came to stay and we decided to use whatever we had on hand in the fridge to cook something for all of us one night. Vegetable soup it was.

I'm sorry if you want exact measurements. I can't really give those to you as it varies with how much I am making. I'll go for what I normally make though which serves about five large bowls.

The Ingredients

1 leek finely chopped (or one large onion finely chopped)
2 carrots chopped
1 zucchini chopped
2 medium sized potatoes chopped
half(???) a sweet potatoe chopped - perhaps two or three cups worth at a guess
one cup worth of chopped pumpkin.
One large carton of vegetable stock (or chicken if you don't mind that)
Cummin - ground 1/2 teaspoon to a full teaspoon
Coriander - ground - as above
Indian curry powder - 1 teaspoon
Tumeric - ground - 1 teaspoon
Fennel - ground - I/4 teaspoon (but that's because I'm not huge on fennel)
Black mustard seeds - teaspoon or so
2 Fresh red chillies finely chopped or a teaspoon of Chillie flakes (which gives it a greater kick)
Soy Sauce - just a splash or two
Small can of coconut milk or coconut cream depending how naughty you feel.
Crusty bread rolls to serve on the side.

The How To:
Gently fry the leek and then add your spices and fry until the aroma is rich and tickles your nose :-)
Add the vegetables and stir that around for a few minutes. Add the stock and soy sauce, bring to the boil and simmer until the vegetables are cooked - 10 minutes or so. I like to add my zucchini a few minutes after the other veggies as they take less time to cook.
Grab your stick blender and mush it all up until it's nice and smooth.
Return to a low heat and add the coconut milk. Heat gently. Salt and Pepper to taste. You won't need much salt though if you add the soy sauce. I use quite a decent amount of pepper because that's how we roll here.

The other day, I used korma curry paste that I needed to use up instead of all the other spices and the soy and it was equally as yummy so that is a good alternative. So is adding red lentils to it..though you will need more stock if you're going to do that.

This is one of my most requested soups from the family (except fussy britches Tara who only eats her vegetables raw and when forced to).

Friday, 3 April 2009

The best meatballs you'll ever eat.

I'm not going to retype the recipe as I follow this one as is except for the meat. I use chicken mince rather than veal and pork as we don't do either of those in this house.

I LOVE these meatballs. They are moist, tasty and tender. The sauce is nice too :-)

Taken from Exclusively - the best meatballs ever!

Thursday, 2 April 2009

Berry Meringue Smash

I've decided that whilst I often adapt most recipes I come across and use, for the most part I just follow a recipe and therefore I feel a bit awkard about posting them as they are not original. Stuff it. I want to share with you recipes that I love and that I cook often. I'll source where I can and steal pictures too if I can. It's rare for me to take pics myself as they always turn out so awful (chilli fried rice as an example), so a lot of what I'm going to post won't have a picture attached. You just have to trust me, ok that it is GOOD! onto today's recipe. This is a recent one I have discovered. It is so insanely easy and so insanely delicious. Comes from Super Food Ideas and you'll find it on

Berry Meringue Smash

The Ingredients:
2 Cups fresh berries (or use frozen either is ok but fresh is best). Use a mix if you can.
150ml Thickened Cream
100g packet Pavlova nests
100g chocolate - the original recipe asks for white chocolate but I much prefer a good quality dark.

The How To:
This recipe is best put together just prior to serving. Otherwise you'll find the pavlova isn't crunchy anymore.
Beat the cream until soft peaks form.
Gently break the pav nests into chunks. Just use your hands but don't break them up too finely.. a bit of fine is fine but not too much ok?
Chop up your chocolate. I don't like mine too chunky so fine is good here :-)
Combine it all very gently with the cream.
Gently mash the berries in a bowl. There is a theme here isn't there...gently gently with it all.
Yep you guessed it, gently add the berries to the cream mixture and fold in. Too much mixing will cause the cream to turn pink, which is ok if this happens. Don't stress too much.

Serve into individual dessert bowls or a fancy martini/wide champagne glasses.

Friday, 27 March 2009

Caramelised Onion and Potato pizza

A few years ago on here I mentioned the deli down the road made an absolutely delicious caramelised onion and potato pizza and that I was going to attempt to replicate it. Well I forgot to mention on here how successful it actually was and it has been something I like to make from time to time. It's easy peasy too and very very delicious.

I won't give specific amounts though as it really depends on the size of your pizza bases. I buy my bases from the deli down the road as they make them beautifully and just how I like them: thin and crispy. Besides, I'm lazy and will cut corners when I can as long as it doesn't affect the outcome of the pizza. So if you have a good recipe base go for it and make your own. Whatever rocks your boat really.


1 can of finely chopped tomatoes
2 cloves garlic
1 tablespoon tomato paste
herbs - I just use an Italian herb mix
2 medium size pizza bases (I buy three as I always make a different sort - vegetarian with loads of veggies and feta cheese and semi dried tomatoes)
2 small potatoes - peeled and finely sliced
equivalent amount of finely sliced sweet potato..well I like to have more sweet potato.
1 very large brown onion ... or two to three medium sized ones..finely sliced.
Garlic Aioli
Shredded pizza cheese - tasty, parmesan and mozarella all together.

For the sauce:
Use about half the can of tomatoes, finally mince the garlic and mix it all in together. It's probably more than you need. Actually it definitely store the rest for later use.

The toppings and the How To:
Caramelise the onion slowly in some olive oil in a good heavy saucepoon over a low to medium heat until nice and rich and brown. I don't make it ultra caramelised though...just well on it's way if that makes sense.

Cook your potatoes gently in the microwave for a few minutes. Drain.

Spread some sauce over yer bases as thin or thick as you like it. Grab some dollops of aoili and then smooth that around the base too. Top with layers of the sliced potato and top with the onion. Sprinkle with cheese and cook on a pizza tray in a hot oven.

mmmmmmm :-D

My husband who is traditionally a meat pizza lover thinks this is the best pizza he has ever had!

Friday, 6 March 2009

For Dina

So you don't have to see the fried rice recipe!!!! I leave you with this :-)

Saturday, 11 October 2008

Fried Rice with chilli and tuna

A twist on the classic fried rice dish. It's easy. It's got zing. It's delicious. Trust me. This is adapted from a recipe in a Delicious mag (2004)

4 cups of cooked long grain rice
8 bacon rashers (rind removed or rindless) and chopped
1 onion finely diced
1-2 garlic cloves - crushed
1 cup of frozen peas 0r 1/2 cup and 1/2 cup of frozen corn kernels.
210g tuna in chilli oil
1/2 cup spring onions finely sliced
1/4 cup light soy sauce
1 long red chilli finely diced
1-2 eggs - cooked omelette style

The how to:
Fry the bacon and onion in a little olive oil. Remove from pan and set aside.
Add a little more oil (just a smidge) and add the rice and garlic. Cook for one minute then add the peas, tuna, spring onions, soy sauce and cooked bacon and onion. Heat through. Add the omelette. Serve with extra soy and spring onion if you like.

ps..not the best of pics I know. I don't have a fancy slr and the lighting in my kitchen sucks big time.

Thursday, 11 September 2008

Note to self:

When deciding to go on a cleaning rampage in the kitchen and then deciding to put your spices in your new fandangle twirly whirly spice rack, don't blow on the top of the container until after you've put the lid back on. Otherwise you shall inhale a rather sickening amount of ground fennel into your eyes, nose and mouth. I'm hoping it has secret properties that I don't know about yet and will make me gorgeous, young and rich within the hour.