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Chilli and Lemongrass Chicken November 14, 2014

Filed under: Chicken,Healthy Eating,Rice and Grains — delishuss @ 9:08 am
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I was looking for a quick and healthy chicken dish to cook mid-week. I had a look on the Google and came across this recipe. It’s from The chicken is really tasty but I think the rice is lacking something. I added some soy sauce which made it a little less bland. That said, it’s a lovely meal.

Serves 4


1-2 long red chillies, chopped

1 lemongrass stem (inner core only), finely chopped

3cm piece ginger, chopped

3 garlic cloves

3 tablespoons honey

1 1/2 tablespoons mirin

3 teaspoons fish sauce

2 tablespoons sunflower oil

700g chicken breast fillets, sliced

2 tablespoons soy sauce

1 cup (200g) jasmine fragrant rice

2 spring onions, thinly sliced

1/2 cup Thai basil leaves, roughly chopped

1/2 up coriander leaves, roughly chopped

200g snow peas, blanched, refreshed, thinly sliced


1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

2. Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.


3. Meanwhile, cook the rice according to packet instructions. Keep warm.

4. Heat 2 teaspoons oil in a wok or large pan over medium-heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.


5. Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

6. Spoon rice into serving bowls and serve topped with chicken and reserved saue.


Indonesian stir-fried rice (Nasi goreng) January 18, 2012

Filed under: Curries,Rice and Grains — delishuss @ 10:38 pm
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I saw this recipe on Saturday Kitchen. It’s one from Rick Steins. It’s very unusual but I like it a lot. Okay before you go any further I will say that this recipe is quite complicated, not from a skills point of view but just the number of ingredients in it. That’s another thing, there are a lot of ingredients in the recipe that I’m not sure would be in everybody’s food cupboard. With all that said, it’s a really nice take on a rice stir fry. If you try it let me know how you get on.

Serves 4


For the Balinese spice paste (Base gede)

  • ¾ tsp black peppercorns
  • ¼ nutmeg, freshly grated
  • 15g/½oz candle nuts, macadamia nuts, cashew nuts or roasted peanuts
  • ½ tsp sesame seeds
  • 30g/1oz shallots, peeled, roughly chopped
  • 15g/½oz fresh root ginger, peeled, roughly chopped
  • 20g/¾oz galangal (or extra ginger), peeled, roughly chopped
  • 7g fresh turmeric, peeled, or ½ tsp ground turmeric
  • 1½ fat lemongrass stalks, hard outer leaves removed, core chopped
  • 10g/¼oz garlic
  • 1 medium-hot red chilli, seeds removed, roughly chopped
  • 2 red bird’s-eye chillies, roughly chopped
  • ½ tsp shrimp paste
  • 1½ tsp palm sugar
  • ½ tsp salt
  • 1½ tbsp vegetable oil
  • ¼ lime, juice only

For the Indonesian stir-fried rice

  • vegetable oil, for shallow frying
  • 375g/13¼oz shallots, peeled, thinly sliced
  • salt, to taste
  • 300g/10½oz long grain rice
  • 520ml/18¾fl oz water
  • 100g/3½oz fine green beans, trimmed, cut into 2.5cm/1in pieces
  • 20g/¾oz garlic, peeled, finely chopped
  • 2 medium-hot red chillies, seeds removed, finely chopped
  • 1 red bird’s-eye chilli, thinly sliced
  • 1 medium carrot, peeled, thinly sliced
  • 1 tbsp tomato purée
  • 1 tbsp ketjap manis
  • 250g/9oz cold, cooked leftover turkey, cut into small pieces
  • 1 tbsp light soy sauce
  • 8 spring onions, trimmed, thinly sliced

To serve

  • 2 tbsp vegetable oil
  • 4 large free-range eggs
  • ¼ cucumber, sliced
  • 2 medium-sized tomatoes, sliced
  • ready-made prawn crackers
  • spiced pickles

Preparation method

  1. For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Transfer the mixture to a food processor, then add the remaining Balinese spice paste ingredients and blend to a very smooth paste.
  2. For the Indonesian stir-fried rice, heat enough vegetable oil to reach 1cm/½in up the sides of a large frying pan over a medium-high heat. When the oil is hot, add 175g/6¼oz of the sliced shallots and fry, stirring regularly, until the shallots are crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little salt, then set aside to cool. When cool, keep in an air-tight container.
  3. Pour the rice into a heavy-based, lidded saucepan 20cm/8in in diameter. Add the water and bring it quickly to the boil. Stir once, then cover the pan with a tight-fitting lid and reduce the heat to low, until the water is barely simmering. Simmer for 10 minutes, then remove the lid and fluff the grains of rice with a fork.
  4. Spread the steamed rice onto a baking tray. Set aside to cool (but do not refrigerate).
  5. Cook the beans in a pan of boiling, salted water for 2-3 minutes, or until just tender. Drain well, then refresh under cold water and set aside.
  6. Heat two tablespoons of vegetable oil in a wok (or large, deep frying pan) over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
  7. Stir in the Balinese spice paste and stir-fry for a further minute, then add the tomato purée and ketjap manis and stir-fry for 20-30 seconds.
  8. Add the cold turkey, cooked rice and blanched green beans and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
  9. Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
  10. To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over the crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers and a plate of spiced pickles.



Cod Pilaff December 4, 2011

Filed under: Curries,Fish,Healthy Eating,Weight Watchers Recipes — delishuss @ 10:11 pm
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Hi everyone,

I kind of went off the grid there for a while but had a week off this week so I tried lots of  new recipes. This one is an adaptation from Weight Watchers one: Smoked Haddock Pilaff. I’m not gone on smoked fish so I just used plain cod and spiced the recipe up a bit. I only added extra spices so I would imagine the propoints values haven’t changed.

8 Propoints value per serving

Serves 1



Low fat cooking spray

1/2 red onion, sliced

2 whole cardamon pods, crushed lightly

1 tablespoons of curry powder

1 tablespoon of smoked paprika (I know not authentically Indian)

1/2 teaspoon cumin

1 teaspoon of garam masala

40g dried basmati rice

250 ml vegetable stock

60g green beans, trimmed and chopped

100g skinless cod fillets, cut into chunks

25g frozen sweetcorn, defrosted

1 tablespoon of chopped fresh parsley



1. Spray a medium sized, non stick lidded saucepan with the cooking spray and heat until hot. Add the onion and cook for 5 minutes until softened, adding a splash of water if it starts to stick.

2. Add the spices except for the paprika and cook for a few minutes, before adding the rice. Stir to coat then add the stock.

3. Bring to the boil, cover and cook for 8 minutes. Coat the fish in the smoked paprika. Add the beans and the fish to the pot. Cover again.

4. Continue cooking for 3-4 minutes until everything is cooked through. Most of the water should have been absorbed but drain any that hasn’t.

5. Remove from the heat, flake the fish, stir in the sweetcorn and leave to heat through for about 2 minutes. Serve the pilaff, garnished with the parsley.





Salsa Chicken with Beans and Rice October 1, 2011

Filed under: Chicken,Rice and Grains,Weight Watchers Recipes — delishuss @ 6:43 pm
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I got this recipe from the Weight Watchers ‘One Pot Meals’ cookbook. It’s dead easy to make. I suppose it’s quite high in points but it is a good filling meal so you wouldn’t be eating for a while afterwards and it would probably stop you from snacking so it’s worth it.

14 propoints


300g jar salsa

200ml chicken stock

300g butternut squash peeled, de-seeded and cut into chunks

1 red pepper, de-seeded and cut into chunks

75g dried basmati rice

15g chopped fresh coriander

300g skinless bonesless chicken beast, cut into chunks

410g can red kidney beans in water, drained and rinsed



1. Tip half of the jar of salsa into a lidded pan then pour in the stock. Add the squash and pepper, and then cover and simmer for 10 minutes.

2. Add the rice, half the coriander and the chicken then cover the pan and cook gently for about 8 minutes until the rice is tender and the chicken is cooked through.

3. Stir in the beans. Cover and leave for a few minutes to settle. Serve with the remaining salsa and scatter with the rest of the coriander.



Easy Spiced Lamb May 2, 2011

Filed under: Meat,Rice and Grains,Weight Watchers Recipes — delishuss @ 4:13 pm
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I love lamb and mix that with spices and you’ve a winning combination in my mind.  This is a weight watchers recipe from the Oriental Express cookbook.

Propoints value per serving – 1o

Serves 4


200g dried brown basmati rice, rinsed

125g fine green beans, trimmed

125g small cauliflower florets

low fat cooking spray

1 onion, chopped

3 large garlic cloves, chopped

2.5cm fresh root ginger

1 large courgette, diced

350g lean diced lamb, visible fat removed

50g dried apricots, chopped into small pieces

2 tablespoons garam masala

1/2 teaspoon chilli powder

salt and freshly ground black pepper


1.  Put the rice in a lided saucepan and cover with 450ml water. Bring to the boil, then reduce the heat to its lowest setting, cover, and simmer for 25 minutes until the water is absorbed and the grains are tender. Set aside for 5 minutes, covered, then remove the lid and leave to cool slightly.

2. Bring about 2.5cm of water to the boil in a lidded pan. Put the green beans and cauliflower in a steamer basket and place it over the pan. Cover and cook for 5 minutes until al dente. Alternatively, bring a small amount of water to boil and cook the vegetables for 5 minutes and then drain. Refresh under cold running water and then set aside.

3. Heat a large lidded non-stick frying pan. Spray with the cooking spray and stir fry the onion over a medium heat for 4 minutes. Add the garlic, ginger and courgette and stir fry for 3 minutes. Next, add the lamb and stir fry for a further 3 minutes until browned.

4. Add the apricots and spices, stir and then ad the green beans, cauliflower, rice and 5 tablespoons of water. Stir until combined and then cover with a lid and heat through for 5 minutes. Season before serving.


Risi e bisi- Rice and peas May 1, 2011

Filed under: Meat,Rice and Grains — delishuss @ 10:55 pm
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I got this recipe out of ‘Mama’s Italian Cookbook’. It’s similiar to a risotto. Lovely and comforting food. Give it a go, you won’t be disappointed.

Serves 4


1 litre chicken stock

6 tbsp butter

3 shallots, finely chopped

115g/4 oz pancetta or rindless lean bacon, diced

225g rice

150ml dry white wine

175g petis pois, thawed if frozen

Salt and pepper

Parmesan cheese shavings to garnish


1. Pour the stock into a large saucepan and bring to the boil.

2. Reduce the heat and leave to simmer gently.

3. Melt 4 tablespoons of the butter in a large, heavy-based saucepan.

4. Add the shallots and pancetta and cook over a low heat, stirring occasionally, for 5 minutes, until the shallots are soft.

5. Add the rice and cook, stirring constantly, for 2-3 minutes, until all the grains are thoroughly coated and glistening.

6. Pour in the wine and cook, stirring constantly, until it has almost completely evaporated.

7. Add a ladleful of hot stock and cook, stirring constantly, until all the stock has been absorbed.

8. Continue cooking and adding the stock, a ladleful at a time, for about 10 minutes.

9. Add the peas, then continue adding the stock, a ladleful at a time, for a further 10 minutes, or until the rice is tender and the liquid has been absorbed.

10. Stir in the remaining butter and season to taste with salt and pepper.

11. Transfer to a warmed serving dish, garnish with cheese shavings and serve immediately.


Baked Biryani Chicken March 26, 2011

Filed under: Chicken,Curries,Rice and Grains — delishuss @ 10:11 pm
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I got this recipe believe it or not from an Aviva health insurance magazine. The method states that you should cook the rice in the oven. I found that it took much longer than was suggested in the recipe, so when I try it again I will probably par-boil the rice while getting the rest underway. I also made a few additions to the recipe, so here’s my version below.


2 tbsp olive oil

8 chicken thighs, bone in and skin on

1 onion, finely chopped

3 garlic cloves, sliced

2 tsp garam masala powder

1 tsp turmeric

1 tsp of fresh ginger

1 chilli, finely sliced

4 cardamon pods

650ml chicken stock

1 pepper, chopped

200g frozen-mixed veg

300g basmati rice

4tbs chopped coriander (2 for cooking and 2 for serving)


  1. Preheat the oven to 190/gas mark 5.
  2. Put the rice on to boil.
  3. Heat the oil in a frying pan. Add the chicken and fry until golden brown all over. Remove from the pan and set aside in a caserole dish.
  4. Add the onion and cook gently for about five minutes. Stir in the garlic, garam masala, ginger, chilli, turmeric, and cardamon pods. Drain the par-boiled rice and add to the spices. Cook for another minute.
  5. Remove from the heat and pour over the chicken.
  6. Fry off the pepper and add to the chicken and rice. Sprinkle over 2 tsp of chopped coriander.
  7. Pour over the stock, cover with foil and bake in the oven for 20 minutes, until the rice has nearly absorbed all the stock. Uncover and stir in the frozen vegetables, recover and bake for 8-10 minutes, until everything is cooked. Scatter with the remaining chopped coriander.



crispy salmon, jazzed-up rice, baby courgette salad, gorgeous guacamole February 28, 2011

Filed under: Favourites,Fish,Rice and Grains — delishuss @ 11:01 pm
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This recipe is absolutely fabulous. Yes, I know this is me talking about fish :-). This is a Jamie Oliver recipe, one from his 30 minute meals. Give it a go! Okay granted the method does look really complicated but actually not that difficult, it’s just that there are a lot of components.


For the salmon:

2 long peppers (red and yellow)

a bunch of spring onions

2 fresh red chillies

1 x 1kg fillet of salmon, skin on, descaled and deboned

1 lemon

Fennel seeds

For the rice:

1 mug of rice

1/2 450g jar red peppers

A few sprigs of fresh basil

Balsamic vinegar

For the salad:

1 lemon

A couple of sprigs of fresh mint

1-2 fresh red chillies

400g baby courgettes


Olive oil

Extra virgin olive oil

Sea salt and black pepper

For the guacomole:

4 spring onions

A small bunch of fresh coriander

1 fresh red chilli

1 clove garlic

2 limes

2-3 small ripe avocados

1 handful of cherry tomatoes


To start

1. Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the grill on to full whack. Put a saucepan on a medium heat. Put the standard blade attachment into the food processor.


  1. Pour a couple of lugs of olive oil into a large roasting tray.
  2. Halve and deseed the red pepper.
  3. Slice the pepper and the bunch of spring onions into 2cm pieces. Roughly chop the chillies.
  4. Drizzle olive oil over both sides of the salmon, season, and finely grate over some lemon zest.
  5. Rub these flavours all over the salmon, then wash your hands. If necessary, halve the salmon so it fits the roasting tray, then lay skin side up and arrange the sliced vegetables all around it.
  6. Whack under the grill on the middle shelf and set the timer for 14 minutes.


  1. Put the rice into a medium saucepan with a pinch of salt and cover by 1.5cm with boiling water.
  2. Put the lid on, then turn the heat right up and leave to cook for 7 minutes. Once cooked, take off the heat and leave to steam for 7 minutes, still covered with the lid.


  1. Squeeze the juice of ½ a lemon into a large serving bowl and add a couple of lugs of extra virgin olive oil and a good pinch of salt & pepper.
  2. Finely chop the mint leaves and ½ a chilli and add to the bowl.
  3. Speed-peel as much of the baby courgettes as you can over the dressing and put whatever is left behind on a large wooden chopping board.
  4. Take the bowl of salad to the table but don’t toss until right before you are ready to serve.


  1. Roughly chop and mix the jarred peppers and mint leaves on the chopping board with the remaining courgette.
  2. Add a pinch of salt & pepper, a good lug of extra virgin olive
    oil and a splash of balsamic.


  1. When the 14 minutes are up, take the tray out of the oven.
  2. Using a knife and your fingers, carefully peel the skin away from the flesh and flip it over.
  3. Add a pinch of salt and the fennel seeds.
  4. Turn the peppers over, then put the tray back under the grill and cook for a further 5 minutes,or until the skin is really crispy.


  1. Trim the spring onions and put them into the processor with most of the coriander, the chilli (stalk removed), a peeled clove of garlic, the juice of 1 of your limes and a good drizzle of extra virgin olive oil.
  2. Whiz up while you stone the avocados and quarter the tomatoes.
  3. Stop whizzing, and squeeze the avocado flesh out of its skin into the processor.
  4. Add the tomatoes and pulse until chunky.
  5. Put into a bowl and add more seasoning or lime juice to taste if needed.
  6. Take to the table with a few wedges of lime for squeezing over.


  1. Quickly fluff up the rice with a fork, then tip over the board of chopped veg and gently mix together. Take to the table.


  1. Use tongs to carefully turn the crispy salmon skin back over.
  2. Season with salt & pepper and cook for a further 5 minutes.

Jamie heats up some tortilla’s to serve with it also. I didn’t really feel the need.