Finessed this a month or so back, based on a variety of recipes found on the internet, and as plan on cooking it again tomorrow best I get it transferred from scrap of paper to blog.
0.5 lb smoked sausage sliced
1 lb chicken cut into chunks (I'm using breast without skin to keep fat as low as possible)
2 tsp paprika
2 medium onions finally chopped
2 tsp chopped fresh thyme
2 garlic cloves, crushed
1/4 tsp freshly ground black pepper
1 tsp Tobasco
8 oz rice
1 pt stock
1 tin tomatoes
Toss chicken in paprika the brown in 1-2tbsp oil. Remove chicken from pan and lower heat
Fry onion and garlic until transparent
Add chicken, sausage, thyme, pepper and tabasco and stir to combine
Add boiling stock and tomatoes and bring to boiling point
Add rice and cook for 5 minutes. Stir well. Cover and turn heat down. Simmer for 25 minutes until rice and chicken cooked.
Wednesday, 19 May 2010
Monday, 17 May 2010
Menu for w/c 17th May 2010; Laksa - Thai soup
M Bbq
T Philly steak sandwiches
W 'Spag bol'
Th Chicken and Sausage Jambalaya
F Pork and Olive Schnitzels
Lunches
Ham and beetroot salad
Laksa - Thai soup - based on Rachel Allen's recipe. See below for my variation
Asparagus and Delia's 'nearly hollandaise sauce'
Frittata (filling - ham, onion, cheddar and possibly mushroom ... and potato of course)
Quinoa salad (still haven't got round to trying it!)
Sugarsnap and Beansprout Laksa
Based on this recipe but I make half quantity for good lunch for two and some slight variations on ingredients.
ie 25g fresh coriander, 1 red chilli, 2 garlic cloves, .5 inch root ginger, 1.5 tsp lemongrass paste, juice of lime, [process into paste, fry in 1tbsp sesame oil on medium heat]
400ml coconut milk (made from half block of creamed coconut dissolved in 300ml warm water and topped up to make 400ml), half pint vegetable stock, 1tbsp low salt soya sauce [Add these to the paste, bring to boil then simmer for 12 mins]
In the meantime cook half cup fragrant thai rice. [Rachel uses rice noodle]
2 minutes before end of cooking add to soup 100g beansprouts and 100g sugarsnap peas (cut into half or thirds if large)
Put rice in centre of soup bowl and ladle soup around it. Scatter a few fresh coriander leaves on top.
T Philly steak sandwiches
W 'Spag bol'
Th Chicken and Sausage Jambalaya
F Pork and Olive Schnitzels
Lunches
Ham and beetroot salad
Laksa - Thai soup - based on Rachel Allen's recipe. See below for my variation
Asparagus and Delia's 'nearly hollandaise sauce'
Frittata (filling - ham, onion, cheddar and possibly mushroom ... and potato of course)
Quinoa salad (still haven't got round to trying it!)
Sugarsnap and Beansprout Laksa
Based on this recipe but I make half quantity for good lunch for two and some slight variations on ingredients.
ie 25g fresh coriander, 1 red chilli, 2 garlic cloves, .5 inch root ginger, 1.5 tsp lemongrass paste, juice of lime, [process into paste, fry in 1tbsp sesame oil on medium heat]
400ml coconut milk (made from half block of creamed coconut dissolved in 300ml warm water and topped up to make 400ml), half pint vegetable stock, 1tbsp low salt soya sauce [Add these to the paste, bring to boil then simmer for 12 mins]
In the meantime cook half cup fragrant thai rice. [Rachel uses rice noodle]
2 minutes before end of cooking add to soup 100g beansprouts and 100g sugarsnap peas (cut into half or thirds if large)
Put rice in centre of soup bowl and ladle soup around it. Scatter a few fresh coriander leaves on top.
Monday, 10 May 2010
Menu for w/c 10th May 2010; pork loin roast
Pork Loin yesterday, as in a 'pork loin roast' from supermarket ie pork loin plus a small layer of fat. See below for recipe.
M Slugs and Sauce (timings are an issue Monday evening so, as the boys didn't use the tortellini and sauce over the weekend.... will try and add salad to the mix!)
T Chicken Fajitas. Always good for (another) evening of unknown timings
W Coq au vin for Mr and Mrs B (from freezer) and nachos for Master B (who doesn't like casseroles and nachos uses up guacamole etc from fajitas)
Th Potato Boulangere with rest of pork
F Italian Turkey steaks with garlicky mash
Lunches
Soup (from freezer)
Salad Nicoise
New potato, ham and beetroot salad
Puy lentil salad
The quinoa salad mentioned last week
Pork loin roast
Place loin roast on sheet of foil in roasting tin. Pour over 2-3 tbsp (depending on size of joint) of soy sauce, 1 tbsp olive oil and 5+ sprigs fresh thyme. Roast at 160C according to weight of joint. Half an hour before end of cooking time turn up oven to 180-200 and open up foil.
I originally came up with this recipe on a holiday in the Loire many years ago (BC - as in before children) with French cut pork chops.
M Slugs and Sauce (timings are an issue Monday evening so, as the boys didn't use the tortellini and sauce over the weekend.... will try and add salad to the mix!)
T Chicken Fajitas. Always good for (another) evening of unknown timings
W Coq au vin for Mr and Mrs B (from freezer) and nachos for Master B (who doesn't like casseroles and nachos uses up guacamole etc from fajitas)
Th Potato Boulangere with rest of pork
F Italian Turkey steaks with garlicky mash
Lunches
Soup (from freezer)
Salad Nicoise
New potato, ham and beetroot salad
Puy lentil salad
The quinoa salad mentioned last week
Pork loin roast
Place loin roast on sheet of foil in roasting tin. Pour over 2-3 tbsp (depending on size of joint) of soy sauce, 1 tbsp olive oil and 5+ sprigs fresh thyme. Roast at 160C according to weight of joint. Half an hour before end of cooking time turn up oven to 180-200 and open up foil.
I originally came up with this recipe on a holiday in the Loire many years ago (BC - as in before children) with French cut pork chops.
Monday, 3 May 2010
Turkey and Feta Burgers
450g turkey mince
50g feta crumbled
8 sun-dried tomatoes chopped
2tbsp chopped fresh coriander
Mix all together then form into 4 burgers. Fry for 15-20 minutes turning half way through. Works well on griddle portion of bbq as well.
50g feta crumbled
8 sun-dried tomatoes chopped
2tbsp chopped fresh coriander
Mix all together then form into 4 burgers. Fry for 15-20 minutes turning half way through. Works well on griddle portion of bbq as well.
Menu for w/c 1st May 2010; wild garlic
Found a great patch of wild garlic on Saturday and picked a bag full. Made a 'stuffing' from half of it along with breadcrumbs and put between breast and skin of chicken prior to roasting yesterday. Worked well. Will use the rest of the wild garlic on Tuesday (see below) and the left over chicken in salads. Stock from chicken bones, being garlic flavoured, will make a great mushroom soup.
M Shepherds Pie with Parsnip and Potato mash topping (as here)
Boys not convinced. They prefer pure potato topping.
T Pork chop with chorizo, wild garlic, potatoes and herb dressing
Ended up not using the herb dressing (saved it for salad the following day). Other changes made were to use half quantity of chorizo, roughly tear large leaves of wild garlic and add some green beans towards the end. General opinion was that the pork chops did not need the marinade so, as and when I use this recipe again, I will cook the chops with thyme/other herbs.
W Turkey and Feta burger
Th Pasta with Olive and Tomato sauce; Macaroni cheese for M
F Something from freezer/vegetarian
Lunch salads
Chicken and avocado
Nicoise
Chicken, ham and beetroot possibly trying this relish
Blue Cheese and Walnut
Crumble Danish blue cheese (or other blue cheese) and mix with walnut pieces into green salad. Dress with Balsamic vinegar and olive oil dressing or similar.
Quinoa Tabouleh with whatever meat or cheese is left
Mushroom soup - made from the garlicky chicken stock either for lunch this week/next weekend or freeze for later weeks
M Shepherds Pie with Parsnip and Potato mash topping (as here)
Boys not convinced. They prefer pure potato topping.
T Pork chop with chorizo, wild garlic, potatoes and herb dressing
Ended up not using the herb dressing (saved it for salad the following day). Other changes made were to use half quantity of chorizo, roughly tear large leaves of wild garlic and add some green beans towards the end. General opinion was that the pork chops did not need the marinade so, as and when I use this recipe again, I will cook the chops with thyme/other herbs.
W Turkey and Feta burger
Th Pasta with Olive and Tomato sauce; Macaroni cheese for M
F Something from freezer/vegetarian
Lunch salads
Chicken and avocado
Nicoise
Chicken, ham and beetroot possibly trying this relish
Blue Cheese and Walnut
Crumble Danish blue cheese (or other blue cheese) and mix with walnut pieces into green salad. Dress with Balsamic vinegar and olive oil dressing or similar.
Quinoa Tabouleh with whatever meat or cheese is left
Mushroom soup - made from the garlicky chicken stock either for lunch this week/next weekend or freeze for later weeks
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