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Roasted Chicken and Chorizo

Roasted Chorizo and ChickenImage: bbc.co.uk/food
Roasted Chorizo and Chicken
Image: bbc.co.uk/food

This is one of my ‘One pot wonders’ a tasty chicken and chorizo roasted in the same tin. It infuses the great paprika and herb flavours into the chicken and veg, and saves on washing up.

Ingredients

500g new potatoes, such as Charlotte
1-2 tbsp olive oil
salt and freshly ground black pepper
8 skinless and boneless chicken thighs (approximately 500g)
1 tsp smoked paprika
pinch ground cinnamon (optional)
pinch dried chillie flakes (optional)
handful fresh thyme sprigs or 1 tsp dried thyme
115g/4oz piece dried chorizo sausage
4 ripe tomatoes (or about 150g cherry tomatoes)
1 red or orange pepper, deseeded and sliced
2 garlic cloves
salt and pepper for seasoning

Serves 4 – Gluten Free*

Method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks).
  3. Place in a large non-stick roasting tin and toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.
  4. Cut the chicken thighs in half, add the smoked paprika along with the dried chillies and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.
  5. Make a nick in the skin of the chorizo then, peel away the papery skin and cut into chunks or rounds.
  6. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan.
  7. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.
  8. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way.
  9. Cook until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges

Serve and enjoy….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

 

 

Home made Irish Cream Liqueur

Homemade Irish Cream
Homemade Irish Cream

Irish cream is a great Christmas drink, and batched into sterilised bottles make a great give away (if you can let it go, that is).

This is such an easy 2 minute recipe too, no cooking just mixing!  So it it can knocked for that last minute emergency forgotten present, that will be loved!

Once made store in a refrigerator.

Gluten Free

Ingredients

  • 250ml single cream
  • 1 tin condensed milk (397g)
  • 350ml Irish whiskey
  • 1 tsp instant coffee granules
  • 4 tsp chocolate sauce (use your favourite Gluten Free chocolate sauce for a gluten free recipe)
  • 1 tsp vanilla extract

Method

Just pour all of your ingredients into a blender and whizz it up on high speed for 30 – 40 seconds, or until everything has mixed thoroughly.

Serve over ice.

You can swap the Whiskey for a Dark Rum to give you a Caribbean feel!

Hugh’s Mackerel with Oatmeal and Rhubarb

Mackerel Oatmeal Rhubarb
Mackerel Oatmeal Rhubarb

I saw this recipe on the television a couple of weeks ago while flicking through the less frequented satellite channels, Hugh’s mackerel, oatmeal, rhubarb, taken from Hugh’s Three Good Things on More4. Hugh Fearnley-Whittingstall has recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate.

This trifecta of ingredients fits that bill to perfection and tastes as good as it looks

Serves 2 – Gluten Free

Ingredients

  • 2 medium-thick rhubarb stems or 3–4 smaller, thinner ones (about 150g)
  • 20g caster sugar
  • A pinch of thyme leaves
  • 4 mackerel fillets from 2 medium fish (I get my fishmonger to fillet and scale the fish for me)
  • 100g medium oatmeal (use Gluten Free Oatmeal, like Hale and Hearty’s Pure Gluten Free Porridge Oats, for the Gluten Free version)
  • Sunflower oil for frying
  • Sea salt and freshly ground black pepper

Method

  1. Trim the rhubarb, then cut into 2–3cm pieces.
  2. Place in a pan with the sugar, thyme leaves, if using, and 1 tablespoon water.
  3. Partially cover with a lid and cook gently, at a bare simmer, for 5–7 minutes. Don’t stir the rhubarb or it will lose its shape.
  4. When it is tender, remove the pan from the heat.
  5. Season the mackerel fillets all over with salt and pepper.
  6. Spread out the oatmeal on a plate, I sieved the oatmeal first and used the larger grains that were left in the sieve
  7. Coat the fillets on both sides, pressing the oatmeal on well and gently shaking off any loose bits. (For a decent coating, the mackerel should be ‘tacky’. If the oatmeal doesn’t stick, brush the fillets with just a little milk, and try again.)
  8. Heat about 2 tablespoons oil in a large frying pan over a medium heat.
  9. Add the mackerel fillets, flesh side down, and cook for 3 minutes, until the oatmeal coating is crispy and golden brown.
  10. Then carefully flip them over and cook for 2 minutes on the skin side, until cooked through.
  11. Transfer the fish to warm plates and accompany with a spoonful of the warm rhubarb compote.

Serve with bread (the Cheese Soda Bread works well here) and a fresh green salad.

Sloe Gin Fizz

Sloe Gin Fizz – Image Courtesy: bbc.co.uk

Now that my 2011 season Sloe Gin has been bottled and although it’s great just for sipping as a liqueur or as an aperitif or digestif, I’m always looking for interesting recipes to use it in.

This Sloe Gin Fizz is a delicious spin on the classic cocktail from Wayne Collins, a professional ‘Mixologist’ that has been on the BBC here in the UK for a couple of years, and is as good as it looks.

Serves 1, Gluten Free

Ingredients

Method

  1. Fill a high-ball glass with ice
  2. Add the sloe gin, sugar syrup and lemon juice and stir well
  3. Top up with Cream Soda
  4. Garnish with a Blackberry and a sprig of mint and drink (responsibly)….

 

A definite for anyone’s Christmas Party Cocktail menu.

A rainy and windy Sunday in November

Sloe Gin, Blackberry Brandy and Plum Vodka

It’s been a grotty grey wet and windy day, so it was an ideal day to catch up with the bottling of the booze that’s been infusing. My last batch of last years Sloe Gin, some Blackberry brandy and the last jar of plum vodka all decanted into clean bottles ready to be drunk through the holiday season ahead.

I also decided to get a batch of Winter Solstice Brandy on the go, it should ready just in time for New Years. On the food front I remembered that I had yet to get the Pickled Onions on the go some spent a cathartic hour skinning baby onions and getting them salted, these should be ready for pickling tomorrow or the day after.

A little thought for food……….

Over the last few years, maybe a little too many to remember I’ve come across recipes that I have enjoyed. They have had subtle changes and evolutions but as the years pass I tend to forget them and cook different things.

This is now my place to store my favourite recipes, allowing me comment on the variations that I try and how those changes work out.

Feel free to look and comment if you feel the urge.

Not that Mr T…..