Category Archives: Main Meals

Burgundy Chicken Casserole

Autumn is here and what’s  not to love.  Lovely sunny days, crisp fresh evenings, the gorgeous colours all around us and this rich, warming Burgundy chicken casserole served with a dollop of buttery mash and a glass of red wine.

Perfect!

Burgundy Chicken Casserole

This rather delectable Chicken Casserole ticks all the boxes for a warm and comforting Autumnal meal.  I could go on and on about the gorgeous aroma, the delicious sauce and the juicy, fall off the bone chicken but it’s probably much easier to just say that it’s been a firm  family favourite for at least the past 20 years and never fails to please.

Give it a go – you won’t be disappointed.

Burgundy Chicken Casserole

Burgundy Chicken

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Burgundy Chicken

A simple and delectable chicken casserole - perfect heart warming food.

Ingredients

  • 15 ml olive oil
  • 1 kg chicken thighs, skin on
  • 2 ml salt
  • 2 ml smoked paprika
  • 1 small onion, chopped
  • 1 red pepper, diced
  • 250 g brown mushrooms, sliced
  • 2 ml dried thyme
  • 30 ml plain flour
  • 250 ml chicken stock
  • 100 ml red wine
  • 15 ml tomato paste
  • 2 ml salt
  • 2 ml sugar
  • 5 ml Worcestershire sauce
  • 12 baby onions, peeled

Instructions

  1. Preheat oven to 160°C (325°F).
  2. Heat the olive oil in a pan and brown the chicken, skin side down until nice and crisp.
  3. Arrange the chicken, skin side up in an oven proof baking dish.
  4. Sprinkle the chicken with the salt and smoked paprika.
  5. Cover and bake for 30 minutes.
  6. While the chicken is in the oven, prepare the sauce by adding the onion and red pepper to the pan drippings and sauté until soft.
  7. Add the mushrooms, thyme and a little extra oil if necessary and stir fry until soft.
  8. Sprinkle in the flour and stir through to mix well.
  9. Add the chicken stock, red wine, tomato paste, salt, sugar and Worcestershire sauce and stir until thickened.
  10. When the chicken is done, uncover and pour off any excess fat.
  11. Pour the sauce over and add the onions to the dish.
  12. Cover and bake for a further 45 mins.
http://mygoldenpear.com/2016/10/04/burgundy-chicken-casserole/

Enjoy!

A Proper Pickle and Pastrami Sandwich

The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available.  At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers.  This, according to him was where you got the best hot beef on rye sandwiches – ever!  He even had me Google the restaurant to see if it was still open.
Pastrami and Pickle Sandwich 2
The pictures on Google were definitely tempting so I thought I would have a go at making my own hot beef sandwich and I have to say the results were delicious.  Why oh why is Pastrami not used more in this country – it is so tasty? To top it all I tried one of  the new pickles from English Provender.  They have brought out a range of four Proper Pickles – Traditional Proper Pickle (Chunky); Traditional Proper Pickle (Finely Chopped); Pickled Onion Proper Pickle or Beetroot Proper Pickle which are available from Waitrose or Asda.  Normally I’m wary of buying pickles because I don’t like big chunks of vegetables but when I saw the finely chopped pickle I was sold.
Pastrami and Pickle Sandwich 1
As you can see in the  picture above the different root vegetables have been very finely chopped and are encased in the most delicious and tangy blend of spices to make a wonderful accompaniment to any sandwich.

Kale chips

Another first for me were the kale chips.  I’ve seen them in so many of the latest cook books and magazines but just never got round to trying them until now.  Let’s just say I have them with everything now.  Baked until crispy and tossed with a pinch of rock salt – you can’t stop eating them.

I would highly recommend giving this tasty sandwich a go.  There is nothing complicated about it – just a combination of great tasting ingredients.  Warning – make plenty and don’t be shy with the filling.

A Proper Pickle and Pastrami Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

A Proper Pickle and Pastrami Sandwich

Ingredients

  • Kale, chopped with all tough pieces removed
  • Olive oil
  • Rock Salt
  • Sour Dough bread, sliced
  • Butter
  • Pastrami, sliced
  • English Provender Finely Chopped Pickle

Instructions

  1. Preheat oven to 200° (400°F).
  2. Drizzle the kale with olive oil and use your hands to toss until the kale is fully covered in oil.
  3. Place the kale on a baking tray making sure it is not overcrowded.
  4. Bake in the oven until the leaves are nice and crispy - about 8 minutes.
  5. Remove from oven and toss with a pinch of rock salt.
  6. Turn your oven off. Place pastrami slices into the oven to warm up. You want it just warm not hot.
  7. Set to one side.
  8. Place a knob of butter in a frying pan and heat until melted.
  9. Place the slices of sour dough bread into the pan and press down lightly until you have some nice colour and crispy edges. You don't want to toast the bread just give it a bit of extra flavour and crunch.
  10. Remove from pan and set on serving platter.
  11. Layer the warm pastrami on the untoasted sides of the bread.
  12. Spoon a generous amount of Proper Pickle on your sandwich.
  13. Add the kale chips to your sandwich or serve as a side dish.
  14. Top with another slice of bread.
  15. Eat and enjoy.
  16. Repeat process because one is simply not enough!
http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/

Pastrami and Pickle Sandwich

This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100

Enjoy!

Mushroom & Cheese Tart

One of the things I love about cooking is the presentation of the finished article.  I’m quite happy pottering away in the kitchen working on the finishing touches but with two young kids it’s become less and less about good looking food and more about speed and shortcuts.Mushroom & Cheese Tart This mushroom & cheese tart looks very rustic but is the perfect quick tart.  A couple of minutes to fry some mushrooms and onions, mix up some eggs, cheese and herbs.  Unwrap some ready made puff pastry.  Throw it all together and into the oven and by the time you’ve cleaned everything up you have a delicious tasting tart.  Perfect to take on a picnic, a light lunch with a mixed salad or even as a starter.
Mushroom & Cheese Tart

Mushroom & Cheese Tart

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 servings for a light meal or 4 servings as a starter

Mushroom & Cheese Tart

Ingredients

  • 200g ready rolled puff pastry
  • 1 tblsp olive oil
  • 200g mixed mushrooms, sliced
  • 1 small onion, sliced thinly
  • 1 large egg
  • 100g Garlic & Herbs cream cheese
  • 20g finely grated parmesan cheese
  • a handful of flat-leaf parsley, coarsely chopped
  • 50g ricotta cheese
  • 6 fresh thyme sprigs

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Heat the oil in a large frying pan and add the mushrooms and onions.
  3. Stir occasionally until the mushrooms and onions are nicely caramelised. Set to one side.
  4. Add the egg to a mixing bowl and mix well with a fork. (Keep a tiny bit to one side for glazing the tart).
  5. Add the cream cheese to the beaten egg and mix well.
  6. Add the parmesan cheese and parsley.
  7. Mix well and season with salt and pepper.
  8. Place the pastry sheet (should measure approx. 21cm x 21cm) on a lined baking sheet.
  9. Spoon the mushroom mixture onto the pastry and spread out evenly - leaving a clean border about 3cm wide all the way round.
  10. Fold the border up and over the mushroom mixture to create a rim.
  11. Scatter the crumbled ricotta and thyme leaves over the top.
  12. Brush the pastry edges with the left over egg.
  13. Place in the oven for 15 minutes until nicely golden brown.
http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/

Mushroom & Cheese Tart

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

CookBlogShare_zps90bcfc92

Honest Mum’s Tasty Tuesday linkup

9VwhltV

and A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

Recipe source : Australian Women’s Weekly

Curried Lamb Shanks

Spring is here!

Blossom on the trees, fresh green leaves making an appearance, pinks, purples, gorgeous yellows, warmer weather, longer days, lighter days ….

Well, that’s the theory.  I’m still in hibernation – hesitant to switch off the heating, peering out my windows through the toxic smog which has descended upon London, jackets, scarves and gloves still at the ready and still craving warm, hearty food.

And let me tell you these curried lamb shanks are just what the doctor ordered.  Slow cooked lamb in a spicy tomato based sauce until the meat is so tender it falls off the bone. Served over a bowl of rice with a generous helping of naan bread on the side to mop up all that lovely sauce.

Finger lickin’ good!

Curried Lamb Shanks 4

Curried Lamb Shanks

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 2 servings

Curried Lamb Shanks

Ingredients

  • 1 tblsp ghee or 1 tblsp sunflower oil
  • 2 lamb shanks
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 5 cm piece of fresh garlic, peeled and finely chopped
  • 2 tblsps curry powder
  • 1 tblsp cumin powder
  • 1 tblsp coriander powder
  • ½ tsp chilli powder (or more to taste)
  • ½ tsp turmeric powder
  • 1 cinnamon stick
  • Seeds from 8 cardamom pods, crushed
  • 400g tin chopped tomatoes
  • 2 tblsps tomato puree
  • 500ml lamb stock
  • ½ tsp salt

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Heat the ghee in a frying pan and brown the lamb shanks on all sides.
  3. Remove the lamb shanks and place in an ovenproof dish.
  4. Add the onions to the frying pan and cook until just soft and golden,
  5. Add the garlic and ginger and cook for a further two minutes.
  6. Add all the spices and mix well.
  7. Add the chopped tomatoes, tomato puree, stock and salt and bring to the boil.
  8. Pour the sauce over the lamb. Cover the dish and cook in the oven for 2 - 2½ hours until tender.
http://mygoldenpear.com/2015/03/20/curried-lamb-shanks/

Curried Lamb Shanks

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

CookBlogShare_zps90bcfc92

A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

and Honest Mum’s Tasty Tuesday linkup

9VwhltV

One Pot Chicken Chilli

Well it’s taken me a while to get back into blogging again and I have done so on one condition – I had to join Slimming World.

You see, for every recipe on this blog, I make and test it three times.  Now my hubby doesn’t eat desserts or cakes and I don’t want to be giving them to my kids every other day so ….. Well you guessed it.  I was eating my fair share and giving the rest away to my hubby’s co-workers.  Not the ideal way to live a healthy lifestyle.

One Pot Chicken Chilli

So Slimming World it is for the foreseeable future and hopefully more healthy meals on the blog with the occasional treat (or two).

This recipe for a one pot chicken chilli is a delicious family dinner and so tasty.  It is one of those meals that gets the juices flowing as it simmers away on the stove top.  It is hard to resist and that comes from someone who had to resist while taking these photos.
One Pot Chicken Chilli
I love using spices when I am watching the calories and one of my most pinned recipes is my chickpea and spinach curry so I thought this chicken chilli would be a good one to share with you.
I have stated that each portion is equivalent to 2 Syns and that is because I choose to use olive oil to fry the onions and peppers. I just find it easier than trying to use the low calorie spray.  I do use it for browning the chicken though.

If you have more success with the Fry Light oil then you could leave out the olive oil and use the low cal spray and the chicken chilli would be completely Syn free.

One Pot Chicken Chilli

One Pot Chicken Chilli

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

One Pot Chicken Chilli

Ingredients

  • Fry Light Cooking Spray
  • 1kg skinless and boneless chicken thighs
  • 2 tblsp olive oil
  • 1 onion, thinly sliced
  • 2 red peppers, sliced
  • 2 garlic cloves, finely chopped
  • 1 tblsp tomato puree
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 3 red chillies, deseeded and finely chopped
  • 1 tsp Tabasco sauce
  • 100g baby spinach

Instructions

  1. Cut the chicken thighs into smaller pieces about 3cm each.
  2. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
  3. Remove from the pan and set to one side.
  4. Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
  5. Once the onion is soft, add the garlic and fry for another couple of minutes.
  6. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
  7. Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
  8. Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
  9. Serve with rice.
http://mygoldenpear.com/2015/02/26/one-pot-chicken-chilli/

TIPS FOR SUCCESS
1. The reason the preparation time is so long on this recipe is because I use chicken thighs which tend to have quite a bit of fat on them. I take the time to trim this all off but if you wanted to save some time you could use chicken breasts which are much leaner. You would however compromise on the taste and tenderness of the meat.
2. I would try and get as much colour on the chicken in the browning process because chicken thighs can look a bit dull and grey if you leave this process out.
3. I have stated 300ml of chicken stock (I use 1 stock cube) but this will depend on the pan you use, if you use gas or electricity and how fast your simmer rate is. If the sauce looks too dry towards the end of cooking time – add more water. If there is too much liquid – take the lid off and simmer for a couple more minutes until you get the correct consistency.
4. How spicy do you like it?  This is a difficult one to put down in a recipe because there are so many different varieties of chillies out there.  I use a medium strength chilli but if you’re not sure then try with one less and add more the next time you make it.

One Pot Chicken Chilli

Enjoy!

 

Related Posts Plugin for WordPress, Blogger...