Category Archives: Stews & Casseroles

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!

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

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A Mummy Too’s Recipe of the Week linky

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and Honest Mum’s Tasty Tuesday linkup

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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!

 

Chickpea and Spinach Curry

Half term is over and Spring is just around the corner.  I’m already starting to think of lighter, fresher meal options and this chickpea and spinach curry is one of my favourites.  It’s packed full of flavour and is so quick and easy to make.  A perfect mid-week meal – although I must admit that my kids are not yet convinced that ‘ the green stuff’ is edible.

It’s worth a try – enjoy!
Chickpea and Spinach Curry 8

Chickpea and Spinach Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 portions if served with rice or 2 portions if served without rice

Chickpea and Spinach Curry

Ingredients

  • 1 tblsp ghee or sunflower oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • a small piece of fresh ginger, peeled and finely chopped
  • 3 tsps. curry powder
  • 2 tsps. garam masala
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 1 tsp turmeric
  • 1 tin (380g) chickpeas, drained
  • 1 tin (390g) chopped tomatoes
  • 4 medium sized (300g) potatoes, peeled and cut into 1cm cubes
  • 400 - 500ml vegetable stock
  • ½ tsp salt
  • 100g fresh spinach

Instructions

  1. Heat the ghee/oil in a large pan. Add the onion, garlic and ginger and cook until softened.
  2. Add all the spices and cook for a further 1 minute.
  3. Add the chopped tomatoes, chickpeas, potatoes, salt and about half of the vegetable stock. Stir well and simmer gently for about 20 minutes or until the potatoes are cooked adding more stock as needed.
  4. Add the spinach and cook for a further couple of minutes or until the spinach has wilted.
http://mygoldenpear.com/2014/02/25/chickpea-and-spinach-curry/

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Chickpea and Spinach Curry 7This chickpea and spinach curry is a substantial and delicious meal but it is also an extremely low cost main meal option which I am going to submit to this month’s Credit Crunch Munch challenge which is run by Camilla over at Fab Food 4 All and Helen of Fuss Free Flavours and which is being hosted by myself this month.
Credit-Crunch-Munch-Just-PicI’m also going to submit to Recipe of the Week over at A Mummy Too
recipe-of-the-week
As this is also a healthy, low fat meal I am going to submit the recipe over to The Spice Trail’s latest challenge which is Temple Food.
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Lamb Curry

Way back in September I can remember wondering what I would do with all my time now that both kids are at school.  Two months in, and I can honestly say that I have not had one day where I’ve had nothing to do.  In fact I seem to have less time to do ‘my’ things like blogging.  On Monday I decided I would spruce up the guest bathroom by giving it a quick lick of paint.  It is now Thursday and my small job has turned into a complete over haul with me painting the walls, the woodwork, removing the old tiles and putting up new ones, varnishing the floor and fitting all new accessories.  I do love the whole process of DIY but everything else gets put on the back burner including cooking and housework.  This is where my freezer becomes my best friend.  First thing in the morning I can take out a precooked meal and half an hour before hubby is due home it is in the pot getting heated up.  A perfectly good home cooked meal on the table in less than half an hour and I’ve managed to spend the day decorating the house.

One of my standby meals for the freezer is this Durban Lamb Curry.  It is just a good, no nonsense spicy curry which originates from South Africa and in particular the area of Natal which is where I was born many years ago.  I have toned down the spices ever so slightly so that my hubby can eat it and even my five year old daughter enjoys ‘that spicy meat stuff’.  A real family favourite in our house.

Well that’s enough sitting around, coffee break over, it’s back to the painting….

Lamb Curry

Lamb Curry

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Serving Size: 6 servings

Lamb Curry

Ingredients

  • 2 tblsp ghee (or sunflower oil)
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 piece fresh ginger (5cm), peeled and finely chopped
  • 1 tblsp hot curry powder
  • ½ tblsp chilli powder
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • 1.2 kg stewing lamb, cubed
  • 1 stick cinnamon
  • 2 tins (800g) chopped tomatoes
  • 2 tblsp apricot conserve
  • 250ml lamb stock
  • 1 tblsp white vinegar
  • 250 ml frozen peas (see note)
  • salt & pepper to taste

Instructions

  1. Preheat oven to 160°C (325°F).
  2. Melt the ghee in a large pan.
  3. Add the onions, garlic and ginger and fry lightly until just starting to brown.
  4. Add the curry powder, chilli powder, cayenne pepper, garlic powder, ground ginger and continue to fry for a few minutes.
  5. Add the lamb and fry until nicely browned, 8 - 10 minutes.
  6. Add the cinnamon stick, chopped tomatoes, apricot conserve, stock and vinegar and stir together.
  7. Transfer everything to an ovenproof dish and cover tightly.
  8. Bake in the oven for 1½ hours. (If you are adding peas then only add them in the last ½ hour)

Notes

It is not traditional to add peas to a Durban Curry but I like the colour and the freshness that they add.

http://mygoldenpear.com/2013/11/14/lamb-curry/

Lamb Curry 1

As this curry contains chilli and I love cooking with spices I am submitting my post over to Vanesther at Bangers and Mash and her new challenge The Spice Trail.

spice-trail-badge-square

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