I am looking for a crowd favourite as we are hosting some friends for dinner in June …. a dish that can be prepared in advance, placed into the oven and then served up to make friends happy.
Pies are always a great “make ahead” idea as you can put everything together earlier in the day and just bake on demand!
This recipe was in the Delicious Magazine (no idea which issue but must have been 2019) in an article all about pies!
I confess that I didn’t make my own pastry – but rather resorted to shop bought … and also only put the pastry on top of the pie as opposed to top & bottom. Something I would definitely rectify in the future. As this was a “test” recipe, I halved the quantities somewhat and it still worked quite well. I also omitted the horseradish as I am not a fan.
The pie is gorgeous and I adored it! While HIM preferred my sweeter Chicken & Leek pot pie filling, he still said it was a good one! A definite make again!
CHICKEN AND MUSHROOM LATTICE PIE
500g mushrooms (thinly sliced)
2-3 pieces of cooked chicken (Shredded) – I used breasts
1 Tablespoon sea salt flakes
50g plain flour
1/2 teaspoon grated nutmeg
1 Tablespoon chopped parsley
60g Parmesan (grated)
1 Tablespoon soured cream
2 teaspoons mustard
1 Tablespoon lemon juice
240-280g shop bought pastry
- In a large mixing bowl, place the sliced mushrooms, chicken and sea salt. Leave for 10minutes
- Add the flour and mix to coat
- Add the port, parmesan, mustard and soured cream and mix again
- Place inside a greased pie dish
- Cut your pastry into long strips and create a lattice affect as a topping
- Bake at 200C for 1 hour (in the last 15minutes, I brush the pastry with an egg to give is some more colour)
Every once and a while I make a little trip to the British Shop in Everberg called Stonemanor … mainly to stock up on decent pork sausages, good cheddar cheese and of course a range of English food magazines!
Flipping through the March 2019 issue of the Waitrose and Partners Magazine, I found inspiration for a Chicken, Chorizo and Butter Bean Stew. However, when it came to actually making the stew, I realized that the Chorizo that we did have in the fridge was old therefore it became a Chicken and Butter Bean Stew instead!
Also, I used deboned / skinless chicken breasts instead of thighs (as it was easier and less time consuming to shred etc.) and I didn’t have any celery – although I can believe that this would add a little extra. Next time, I would definitely include the chorizo or at least some bacon as it needs the extra “meaty-ness”
1 word => “YUM”
Chicken and Butter Bean Stew
1 Tablespoon of olive oil
4 chicken breasts (skinless / deboned)
1 onion (diced)
4 carrots (diced)
500ml chicken stock
2 garlic cloves (crushed)
2 teaspoons smoked paprika
1 tin of butter beans (drained/ rinsed)
- Heat oil in a large saucepan over a medium heat and brown the chicken.
- Remove from the pan
- Add the onion and carrot to the same pan with a pinch of salt and cook for 10 minutes, stirring occasionally until soft
- Stir in the garlic and smoked paprika and cook for 2 minutes
- Add the stock, passatta and beans
- Bring to the boil and then reduce heat to a simmer, cooking for 20 minutes
- Return the chicken to the stew and cook for a further 10minutes
The following recipe is from the South Africa Quick n Easy Chicken Recipe book (and I have had it for years!!) … and it truly is so quick and easy – not to mention tasty, proving that eating clean doesn’t have to be boring or bland! I added the vegetables to the recipe to bulk it up.
I have recently joined an online community called SLEEKGEEK in the hopes of getting fitter and healthier (notice that I don’t say that I have joined a club to lose weight, although, should this be a by-product of a lifestyle change, I will definitely not be complaining!).
This online community focuses on encouraging people to get healthy… by providing the support, motivation and recommendations on how to achieve goals (whether it be to lose weight, get fit or to revamp your lifestyle).
My cousin (Eric) is one of the co-founders and our entire family has been so incredibly proud of his transformation! He lost 30kg 3years ago and has maintained the loss, while living a healthy, active and “normal” life. By normal – I mean that he does drink alcohol, he does eat cake, pizza, burgers, etc… but he manages his lifestyle sustainably and therefore has turned into a bit of a *Brad Pitt* Adonis looking bloke – sorry ladies, he is currently in a relationship!
This introduction to SleekGeek is the reason why some of my forthcoming recipes are going to be on the healthier side than my normal cake and treats kind of posts… please bear with me, I promise that I wont blog about anything that I wouldn’t normally eat and enjoy! And there will of course be the normal blog posts about cake and restaurants in the coming weeks too.
Ginger Chicken Stir-fry
350g chicken breasts, chopped
1 Tablespoon corn flour
2 Tablespoons soya sauce
1 Tablespoon white vinegar
1 teaspoon sugar
2 Tablespoons grated or finely chopped fresh ginger
1 teaspoon brown sugar
2 Tablespoons olive oil
1 cup of broccoli, chopped
1 cup of white button mushrooms, chopped
1 cup of carrots, chopped
- Place chopped chicken into a bowl
- Mix corn flour and 1 tablespoon of soya sauce together and pour over chopped chicken and leave to one side
- Mix together vinegar, sugar and fresh ginger in another bowl
- Heat oil in a large frying pan or wok
- Brown chicken and then add the ginger sauce and vegetables, as well as an additional tablespoon of soya sauce
- Cook for a further 5-10minutes until vegetables are done
3 portions; Total Calories: 978 (326 per portion)
Using up leftovers has become more of a priority in our household… not only do we have more expenses with an addition to the family, but also because we have become very aware of how wasteful we are sometimes… and if there is one thing I absolutely hate… it is throwing away food! Not only because there are starving people in the world and because it is € down the drain (or bin)… but because food is my friend and tossing it away feels like a betrayal of friendship.
yes… I am strange… we already knew that… but the concept of using up leftovers isn’t!
I found this recipe in the Delicious Magazine (no idea which issue but it must have been just after Christmas as they used Turkey in theirs…)
Would I make this again? Yes… I would serve it with crusty bread to soak up the extra juices. It is also a make ahead kind of meal and can be frozen! And did I mention that it is a hearty kind of dish? The one that you know that you want to scoff on a cold winters day (with or without a fire place :))
Leftover Chicken, Chorizo & Chickpea Stew
1 Tablespoon olive oil
250g cooking chorizo
1 large onion, chopped
3 garlic cloves, crushed
400g tin of chopped tomatoes (I used 5ooml of passata)
500ml chicken stock
300g leftover chicken (or turkey), meat shredded/chopped
400g tin of chickpeas, drained & rinsed
- Heat oil in a frying pan
- Fry chorizo for 3-5minutes until turning crisp, then remove from the pan
- Add onion & garlic and gently cook for 8min until soft
- Add tomato/passata and stock, turn the heat up to high and bubble away for 10-20minutes (until the liquid reduces and thickens)
- Add chicken, chickpeas & chorizo and warm through for about 5minutes
- Garnish with chopped parsley
It has been a while since I really sat down to write-up a few recipes or even blog posts that were not associated with #BxlFF (Brussels Food Friends) or one of the monthly Secret Recipe Club reveals… and I have really missed it!
But I have a good excuse… as I have just spent 2weeks holiday in Cape Town (South Africa) with my family … which means I have some lovely restaurant food posts still to share with you… (they are coming, I promise!!) PLUS we have some other exciting news to share with you soon….
But now I am back in Brussels, back at home and getting my butt back into the kitchen! And therefore I wanted to share this delicious and super easy dinner recipe with you! From fridge to table in 25minutes or less!!
I had a whole punnet of mushrooms in the fridge that were starting to look a little sad… as well as some leftover cooked chicken breast… so I google-boxed for inspiration and finally decided to make a stroganoff inspired dish (which I adapted from a recipe from Nigella)
Would I make it again? Definitely… quick, easy and super tasty (not to mention filling!)
Chicken & Mushroom Stroganoff Pasta
500g mushrooms (chopped)
140g tomato paste
2 Tablespoons butter
150g chicken (cooked & sliced/shredded)
150ml chicken stock
- I found that cooking the pasta took the same amount of time as making the sauce – so put your pot of salted water on to boil as you start the sauce.
- Cook the pasta according the packet instructions
- Melt butter in a frying pan
- Add mushrooms and cook for 10minutes
- Stir in the tomato paste & the chicken stock – bring to the boil and then simmer for 5minutes
- Stir in the cream and the chicken pieces and simmer for a further 5minutes until the chicken is warmed through
- Serve on the pasta (or rice/baked potato)
This is my once a week “go to” recipe for a quick & easy dinner – but is also something that I know is healthy and exceptionally tasty too!
In our house – we started to call it “chow mein” (pronounced “chao meean”) which is normally the term given to a dish of stirfried noodles that is often found in Chinese restaurants (how authentically Chinese it is … I have my doubts). But the ingredients are pretty similar – flat noodles, soya sauce, vegetables (carrots & green pepper are pretty much essential)…. and of course, in my case, ginger & chicken!
This normally provides about 4 generous portions & I would recommend using a large wok (or frying pan) as once you start adding the noodles to the stirfry mix – you need the space 🙂
Chicken Ginger Chow Mein
120g uncooked flat noodles (you can even use linguine)
300g diced chicken breast
peeled ginger (I normally use a piece the size of my thumb, finely chopped)
3 carrots, peeled & diced
1 small green pepper, deseeded & diced
300g button mushrooms, diced
1 garlic clove, peeled & crushed
3 Tablespoons soya sauce
juice of 1 lime
- Leave the chicken pieces in a splash of the soya sauce with the garlic & ginger to marinate
- Heat olive oil in a large pan or wok & brown the chicken pieces (us a good squeeze of the lime half way through to help tenderize the chicken)
- Add the carrots, mushrooms, green pepper, the marinade sauce (including the ginger & garlic) as well as the rest of the soya sauce
- At the same time – cook the flat noodles in a pot of salted boiling water (5-8minutes)
- Once the noodles are cooked & drain
- Add the noodles to the wok with chicken & vegetables and toss in the soya sauce infused liquid
- Serve & enjoy
This recipe falls into the “Quick” and “Simple” lunch category… but I do love the combinations!
I originally found the details in the Olive magazine (March 2012 issue) – where they actually topped the beetroot & baby potato salad with grilled Halloumi… but I was making use of what I already had in the fridge/cupboard, hence the adaptions!
This recipe feeds 2… but can easily be adapted to feed one or more…. and is perfect for the festive season as a “Lighter” lunch option between Year end parties & excessive turkey consumption 🙂
Beetroot, baby potato salad topped with crumbed chicken & home-made Tzatziki Dressing
1 shallot, finely chopped
2 tablespoons olive oil
fresh dill, handful – chopped
250g cooked beetroot, cut into match-stick slices
250g baby potatoes, cut any large ones into half
2 pieces of chicken (I used the frozen crumbed offering… because I am lazy :))
3 Tablespoons of greek yoghurt
1/2 cucumber, halved, de-seeded & grated
1/2 garlic clove, crushed
- Mix shallot, olive oil, dill & seasoning together and add half of it to the sliced beetroot
- Cook Chicken according to box instructions
- Boil baby potatoes in a pot of water (with a teaspoon of salt) until tender
- Drain & mix with the rest of the oil dressing
- To make tzatziki – mix together greek yoghurt, grated cucumber & crushed garlic… you can also add a teaspoon of water if you need to make it less thick
- Loosely plate up the beetroot, potatoes & chicken on each plate and drizzle the tzatziki on top
As I start to work through the pile of magazine recipe cut-outs (7years worth), I am drawn to the fact that there is so many things that I want to make… and so little time!!!!!!
This particular recipe was from the BBC Good Food Magazine (issue August 2013) & is perfect for the holiday season – when there are leftovers to be used up!!!! I adapted it slightly based on what was in my fridge – using basil leaves instead of coriander, I added a tin of peach slices which I diced up, I used mayo instead of creating a dressing & I omitted the blackbeans & pomegranate seeds.
All in all – this is definitely a great idea for clearing out the fridge!!!
Indian Rice Salad with chicken
2 cups of uncooked rice (even better if you have leftover cooked rice!)
1 teaspoon tumeric
1 teaspoon of medium curry powder
100g cashew nuts
1/2 cucumber, chopped
1 chicken breast sliced (or whatever leftover fowl meat you might have!)
Fresh herbs – finely chopped
1 tin of peaches, chopped
2 Tablespoons of mayo
- Cook rice with tumeric & curry powder
- Rinse with cold water to cool down & drain well
- Mix all ingredients together & serve
Apparently this recipe can last 2-3days in the fridge … but it is so tasty, I would be surprised if it lasted that long!
With only a few ingredients… it isn’t hard to whip up something tasty for dinner… I should know!
This is what I call a Friday end-of-week quick (but tasty) dinner recipe!
Chicken & Courgette couscous
400ml chicken stock
2 chicken breasts
1 courgette, grated
Tablespoon of Soya Sauce
Squeeze of lemon juice
fresh ginger, peeled & diced
2 cloves of garlic, peeled & diced
- Slice the chicken breasts into bite sized pieces and place in a dish with the soya sauce, lemon juice, garlic and fresh ginger
- leave to marinate for at least 30minutes
- Place couscous into a bowl, add stock and stir with a fork. Then place a plate on top of the bowl and leave for 10minutes to fully absorb all the liquid and become all nice and fluffy 🙂
- Fry the grated courgette in the olive oil until soft and starting to brown
- Add the courgette to the couscous
- Heat oil in a frying pan and cook the pieces of chicken
- Mix together – nothing could be simpler!
My Aussie friend, Kazzy introduced me to the world of glorious moist (but still cooked) chicken breasts… yes, you can even have moist SKINLESS chicken breasts. Just wrap around a piece of prosciutto and *ta da*… all the glorious juices inside are contained.
Which got me thinking… if I can keep the chicken breast moist and tasty… why can’t I stuff it as well??? So one particular Saturday, when HIM and I were indoors (remember it gets dark early here plus neither of us are too keen on exploring in the falling snow)… I decided to try my hand at stuffing a chicken breast BEFORE wrapping it all up.
(if you really want to chuckle, I was in the kitchen with my laptop watching episodes of House Season 8, while HIM was in the lounge with his laptop watching episodes of The Mentalist Season 2…. we love each other… but we have different tastes in tv series sometimes :))
The name is a mouthful… but in all honesty – it all works so well together…. so tasty…. there was enough to feed 4 adults (if you serve with vegetables and sides) – and of course I used the Garlic & Herb shaker seasoning that I got from Shelley from Cape Herb & Spice. YUM!!!
Pesto & Mozzarella stuffed chicken breasts wrapped in Prosciutto
4 skinless chicken breasts
8 slices of prosciutto or jambon serrano
Seasoning (I used the Garlic & Herb mix from Cape Herb, but you can use any type of seasoning – even good old salt & pepper if you like)
- Season chicken breasts and cut along the side of each breast to make a flap
- Add a teaspoon of pesto and a slice or two of mozzarella
- use 2 pieces of prosciutto per chicken breast to wrap up
- and repeat…..
- place in an oiled pan with a few pieces of sage
- and roast in an oven at 180C for 30-45minutes