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Spanish-style chicken bake September 17, 2012

Filed under: Chicken,Potatoes,Soups and Stews,Uncategorized — delishuss @ 8:25 am
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Hi folks,

Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.

This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (http://uktv.co.uk/food/recipe/aid/653540)

I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.

Serves 3-4

Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

4-6 boneless, skinless chicken legs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

500 ml stock

3 tbsp olive oil

Salt and pepper

Method

1. Heat a frying pan with half of the olive oil and brown the chicken legs.

2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.

3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.

4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.

You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.

 

Saucy Spanish Meatballs October 1, 2011

Filed under: Uncategorized — delishuss @ 6:58 pm
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The Weight Watchers ‘One Pot Meals’ cookbook is my latest purchase. The recipes in it are great, really handy to make. This recipe is a lot more simple than it seems. Give it whirl.

 

4 Propoints per serving

Serves 4

Ingredients

400g pack Weight Watchers premium pork sausages

50g carrot, peeled and grated finely

1/2 teaspoon dried oregano

Calorie controlled cooking spray

300ml passata

500ml chicken stock

2 tablespoons chopped fresh thyme

150g open cup mushrooms, sliced

1 teaspoon smoked paprika

1 red pepper, cut into strips

20 pitted green olives

175g baby spinach leaves

Freshly ground black pepper

 

Method

1. Remove the skins from the sausages and discard, then put the sausage meat in a large bowl and work in the carrot and oregano with plenty of black pepper. Using wet hands, shape into 24 meatballs, each about the size of a walnut.

2. Heat a large, lidded, non stick pan and spray with the cooking spray. Add the meatballs and fry gently to colour them, shaking the pan every now and then to make sure they don’t stick.

3. Pour the passata into the pan with the stockm thyme, mushrooms, paprika, pepper and olives. Stir gently then cover and leave to simmer for 15 minutes.

4. Add the spinach, stir gently until wilted, then serve.

 

Pardina lentils with white wine, Serrano ham and pimentón August 14, 2011

Filed under: Rice and Grains — delishuss @ 6:43 pm
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I saw this recipe on Saturday’s Kitchen on BBC. They showed some footage from Rick Stein’s Spain. He does some really tasty looking dishes on that programme. I couldn’t find pimentón so I just used smoked paprika instead, not sure how different the flavour would be. I served it with some pan fried haddock and baby potatoes.

Serves 6

Ingredients

Preparation method

  1. Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat
  2. and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side.
  3. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes.
  4. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
  5. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes.