Indian style spicy chicken with rice noodles

Indian style spicy chicken with rice noodles

• 4 chicken breasts

For the marinade

• 1 tsp hot chilli powder (or 2 of mild)
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp vinegar

For the sauce

• 2cm stick of cinnamon
• 1/2 tsp black peppercorns
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 4 cloves
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 tbsp tomato purée
• 3 tbsp water

For the noodles

• 100g dried rice noodles
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 2 green chillies, cut lengthways 
• 1/4 tsp ground turmeric
• 1/2 red pepper, thinly sliced

Mix together the marinade ingredients and rub over the chicken breasts then set aside for 30 minutes.

For the sauce, mix together the spices and roast them in a dry frying pan until they begin to colour.  Using a pestle and mortar, grind the spices to a fine powder.  Heat the oil in the pan and fry the garlic until it starts to turn golden.  Add the onion and cook until softened, then add the spices, make sure you stir briskly to stop them from burning.  Add the tomato purée and cook for a further 2 minutes, stir in the water and set aside.

Preheat your oven to 180 degrees, place the chicken onto a baking try and cover each breast with the sauce, cook in the oven for around 20 minutes or until the chicken is cooked through.

Cook the rice noodles according to the packet instructions.  In a large pan heat the oil then add the curry leaves and mustard seeds.  Once they start to crackle add the chillies and turmeric, stir and cook for a couple of minutes.  Drain the rice noodles, add to the pan along with the sliced pepper, stir through for a couple of minutes and then serve with the chicken.

On the face of it you may think there are a lot of ingredients but most of these will probably be in your store cupboard, the fresh curry leaves are widely available in a number of leading supermarkets.
This is a spicy dish but you can always use a milder chilli powder if you prefer.  There should be plenty of sauce on the chicken to incorporate into the noodles so it isn't a dry dish.  Who needs to go out for an Indian or even get a takeaway when you can make this quick and easy dish in the comfort of your own home?  I hope you enjoy as much as we did.

Asparagus Spring Tart

Asparagus Spring Tart

• 250g ricotta
• 1 egg
• 1 egg yolk
• 1/2 tsp lemon zest
• Juice of half a lemon
• 1 tsp mustard
• Handful of chopped parsley
• Handful of grated Parmesan
• Salt & Pepper
• 8 asparagus spears
• 4 slices of Parma ham
• Handful of pea shoots
• Vinaigrette 
• 1 sheet of ready made puff pastry  

In a bowl, combine the ricotta, egg, parsley, lemon juice & zest, mustard, Parmesan and season with salt and pepper, mix well and set aside.

Line a baking tray with baking parchment.  Unroll the pastry and place onto the tray, you may need to trim the end as the pastry is just a bit bigger than a standard sized tray.  With a sharp knife, score the pastry 1" from the edge in a rectangular shape to create a scored border.   Using a fork, prick the pastry all over within the border (do not prick the border itself). Beat the egg yolk and with a pastry brush, coat the tart with the egg wash.  Preheat your oven to 180 degrees and place the pastry in and cook for around ten minutes, the pastry should have puffed up and have coloured slightly, and will have a raised border.  Remove from the oven and leave to settle for ten minutes then spread the cheese mixture over the pastry (not on the border).  Trim your asparagus spears to fit the tart and place them on top, tear up the Parma ham and scatter this on top and then cook in the oven for around 20-25 minutes, keep an eye though to ensure the pastry does not burn.

Once cooked, remove the tart from the oven, top with the pea shoots, some gratings of Parmesan and drizzle over a little vinaigrette.  I served this with a nice crisp salad but baby small potatoes tossed in butter would go equally as well.

This tart was so tasty, fresh and zesty from the lemon with a bit of punch from the mustard.  We are coming into asparagus season so this recipe is perfect right now however don't reserve it just for spring as you can get asparagus pretty much year round!  

Chilli Con Carne by The Spicery!

Chilli con carne by The Spicery!

Whilst I enjoy cooking from scratch, as you will know, I am not adverse to the odd cheat or two.  The Spicery are an online company who offer a vast array of different spice mixes, something to suit all tastebuds and styles of cooking.  Whilst you can make ad hoc purchases they also offer a subscription service and each month they will freshly grind and blend the spice mixes, measure them into individual portions and post the spicy goodness direct to your door in a letterbox sized box so no need to be home when it arrives!  The kit includes a colourful recipe which shows you how to make a feast using the spices for that month.  

I had come across The Spicery a couple of years ago whilst looking for some Christmas gift ideas and had purchased a subscription for my sister who thoroughly enjoyed them.  As is always the way, you make a purchase for someone else but then end up regretting not getting something for yourself!  I was therefore pleased to see them on special offer and included a couple with my recent Ocado shop.

Whilst I know how to make chilli con carne, not all recipes are the same so I'm always up for a new experience.  

This mix promised a spice blend for a smoky chilli con carne and boy did it live up to it.  Clear easy instructions to follow, OK, I did make a couple of alterations, I added a pepper which needed using up (I don't like to waste food!) and I also substituted the required water for beef stock which I like to think gave it an even greater depth of flavour.  The house was soon filled with a wonderful spicy aroma which most definitely was a smell of things of things to come!  

I do enjoy a dish with a good kick of heat, that said, whilst this dish did have some heat, it didn't need any more, the smoky flavour made up for it and this recipe was packed full of taste sensations which we both loved, needless to say once served, our plates were quickly cleared!   I served this with rice, homemade guacamole, sour cream and salsa with some corn chips.  The recipe does serve 4 so with the remaining portions I am going to serve them on jacket potatoes and I can't wait.

All in all a spicetastic experience and one I will be repeating, I can't wait to try the goulash spice mix I also got!  Right, I'm off to the website to check out what to order next, if you fancy giving them a go you can find them at www.thespicery.com

Spicy rice with chicken and prawns

Spicy rice with chicken and prawns

• 200g basmati rice
• 150g cooked edamame beans
• 400ml vegetable stock
• 2 tbsp curry paste  
• 1 large carrot, grated
• 1 red pepper, thinly sliced
• 2 spring onions, cut into thin strips
• 1 chicken breast
• 3 eggs, beaten
• Small pack of cooked prawns
• Handful of chopped coriander
• Knob of butter

Cook the chicken breast in the oven for around 20-30 minutes until cooked through.  Once cooled slightly, chop into small bite sized pieces.

Pour the vegetable stock into a saucepan, add the curry paste, I used red Thai curry paste but you can use your paste of preference, tip in the rice, stir through and bring to the boil, cover with a lid and leave to,simmer for around 10 minutes until almost tender and the liquid has been absorbed.

Melt the butter in a large frying pan, add the rice, carrot and beans, stir through and cook for a few minutes.  Add the beaten eggs and allow the egg to colour, add the chicken, prawns and half of the peppers and spring onions, stir thoroughly, this will break up the egg, cook for a few more minutes to warm through the chicken and prawns, add a handful of chopped coriander, mix and serve.  Top the dish with the reserved peppers and Spring onions.

This is a great little dish and will feed 2-3 comfortably.  I think next time I will add some fresh chilli to the dish as I do prefer more of a kick but by using whichever curry paste you prefer you can cook to your own liking and heat preference!

Ricotta and Parmesan stuffed pasta shells

Ricotta and Parmesan stuffed pasta shells

• 250g pasta shells
• 475 grams Ricotta cheese 
• 30g grated Parmesan cheese plus a bit extra for topping the pasta
• 1 egg
• Salt & pepper to season
• 2 tsp finely chopped parsley (keep some in reserve for garnish)
• 2 tsp chopped basil
• 1/2 teaspoon dried oregano
• 150g grated mozzarella
• 600g marinara sauce

Method:
Bring a large pan of salted water to the boil.  Depending on the cooking instructions for your pasta, cook the shells for around half the required time as we want the shells to still be firm when we stuff them otherwise they will end up breaking if too soft!  Drain the shells under cold water and leave to one side.

In a bowl add the ricotta, Parmesan, egg, seasoning, lemon zest and herbs, mix well until you have a nice loose texture.  Place the mix into a piping bag if you have one, if not place into a freezer/sandwich bag and snip off a corner and use that to pipe with.  Pipe some of the cheese mixture into each of the shells and set aside.

Spread the base of your oven dish with some of the marinara sauce and place the filled pasta shells on top.  Cover the shells with the remaining marinara sauce and sprinkle  over the mozzarella cheese and a good few grinds of Parmesan cheese, place in a preheated oven (180 degrees) for around 30 minutes, or until the cheese is bubbling and golden.  When serving, sprinkle with some of the reserved parsley and enjoy with a crisp fresh salad and some garlic bread.

Despite the pasta and cheese this dish is surprisingly light thanks to the filling in the shells.  The measurements for this recipe can vary depending on the size of the dish you use to cook the pasta in, a good way to check the pasta content is to place dried shells into your dish to see how many it takes to fill!  If you do end up with too many shells don't worry, you can still fill them with the cheese mixture and freeze them to use another day.  This recipe is also great to make ahead of time and simply place into the oven when required.

Chicken with fennel, leeks and asparagus

Chicken with fennel leeks and asparagus

• 4 chicken breasts
• 8 slices Parma ham
• 110g sliced baby leeks
• 2 fennel bulbs (separated into layers)
• Handful of asparagus spears (woody ends removed)
• Juice and zest of one lemon
• 2tbsp flour
• 1 litre of chicken stock
• Handful of chopped parsley
• Salt and pepper
• Knob of butter
• Tablespoon of vegetable oil

Method:

Wrap each chicken breast with 2 slices of Parma ham, place onto an oven tray and cook in a preheated oven at 180 degrees for around 30 minutes, until the chicken is cooked through.  

Whilst the chicken is cooking, heat the oil and butter in a shallow pan, add the leeks and fennel and leave to soften for around 10 minutes.  Grate in the lemon zest, add the flour, stir through and cook for a few minutes before pouring in the chicken stock.  Bring to the boil, season, add the asparagus and cook for 20 minutes or so on a reduced heat until the sauce is thickened.  Prior to serving, stir through the parsley and lemon juice.

The original version of this recipe used skin on chicken thighs but due to a substitution in my shop I adapted the recipe with chicken breasts which I wrapped in Parma ham to keep them moist.  I have to say this was a great recipe, you have the vegetables within the dish so no need for any extras (unless you want to), we served this with some baby new potatoes, tossed in butter, a hearty satisfying meal which serves 4.  A nice crisp white wine would go nicely with this meal!

Marks Mighty Goujons

Marks Mighty Goujons

• 400g chicken fillets
• 25g panko breadcrumbs
• Vegetable oil
• 3 tbsp Dijon mustard
• 2 tsp hot smoked paprika
• Handful of finely grated Parmesan cheese
• Zest of one lemon
• Salt and pepper

Method:

Mix the Dijon mustard, smoked paprika and a little salt and pepper in a bowl.  Place the breadcrumbs onto a plate and mix through the Parmesan cheese and lemon zest.  Press the fillets into the mustard mix and then into the crumbs, ensuring they get a good coating, place onto a plate and put in the fridge for at least 30 minutes.

Put enough vegetable oil into a shallow frying pan to cover the base by about half an inch, heat until nice and hot.  Cook the chicken fillets until they are nice and crispy, should take around 15 minutes or so, leave to drain on kitchen towel and then serve.  We had these with chips and dips but they go equally well with a nice crisp salad.  Yet again another quick and easy recipe idea, who said chicken had to be plain and boring!

Lasagne

Lasagne

• 300g fresh lasagne
• 75g finely grated Parmesan
• 50g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 2 cloves of garlic, minced
• 250g pancetta, finely chopped
• 600g mincemeat
• 300ml red wine
• 4 tbsp tomato purée
• 400ml beef stock
• 150ml double cream
• Sea salt and ground black pepper
• 2 tsp Italian seasoning

Bechamel sauce

• 600ml full fat milk
• 60g butter
• 60g plain flour
• Freshly grated black pepper

Method:

First we need to make the ragu (that's the meat sauce).  Heat the oil and butter in a large deep saucepan over a medium heat, add the vegetables and fry until softened.  Add the pancetta and mincemeat and fry until browned off (making sure you break up the mince otherwise you end up with clumps!).  Add the wine and simmer until it is absorbed into the mixture, then add the Italian seasoning, salt, pepper, tomato purée and a little of the stock, stir well, cover and cook over a low heat for 1 1/2 hours, stirring in the remaining stock during this process.  Stir in the cream and cook uncovered for around 10 minutes or so until it is reduced, then set aside.

To make the bechamel sauce, heat the milk until it's just about to boil, then set aside.  Melt the butter in a saucepan and stir in the flour over a medium heat until you have a smooth golden roux.  Gradually add the hot milk, stirring all the time, until the sauce is smooth and thick, then stir in a few grinds of black pepper then set aside.

Preheat the oven to 170g (fan assisted).  In a large rectangular baking dish add about a third of the ragu, smooth it out until the base is covered, cover with sheets of lasagne, top with a third of the bechamel sauce and then repeat the layers twice more.  Sprinkle over the Parmesan and bake for around 40 minutes, until the cheese is bubbling and browned.  Serve hot on its own or with a nice green salad and garlic bread.  This recipe will feed 6 or with careful portioning you could get 8 servings.

I prefer to use fresh pasta but you can use dry sheets, however they can be a bit crunchy if not covered fully!  Whilst it may seem a long time to cook the mince you will be glad you did as you will end up with a thick glossy ragu which is packed with flavour.  

This dish is perfect for any time of year and is an all time classic, once mastered you won't need another ragu recipe!  If you like to batch cook you can portion up some of the ragu and add some tinned chopped tomatoes and you then have a perfect bolognese sauce.

Ricotta Gnocchi with lemon & sage butter

Ricotta Gnocchi with lemon & sage butter

• 300g ricotta
• 40g finely grated Parmesan
• 2 tbsp grated lemon zest
• 190g plain flour
• 2 eggs
• 50g unsalted butter
• 15 sage leaves
• Couple pinches of salt

Place the ricotta, Parmesan, flour, eggs and 1 tbsp of lemon zest into a bowl, mix thoroughly to form a soft dough.  Place the dough onto a lightly flour dusted surface.  Cut the dough into 2 pieces and roll out each piece into a 40cm rope length and cut into thumb size pieces.  Place the pieces onto a lightly floured tray or plate until ready to cook.

Bring a large pan of salted water to the boil.  Whilst doing this melt your butter in a large frying pan and add the sage and remaining lemon zest, keep an eye on the heat as you don't want to burn the butter.  Add the gnocchi to the pan of water, it will only take around 5 minutes, however no need to time as you will know it's done when the gnocchi floats to the surface.

By the time your gnocchi has cooked the sage should now be crispy.  Drain the gnocchi and add to the frying pan, we basically want to fry it until we get a nice brown crispy edge to it.  Once done, bowl up, drizzle over the remaining butter from the pan and top with the sage leaves.  This recipe should serve four.

Whilst you can eat the gnocchi as is, I served it on a bed of rocket along with some fried chorizo and drizzled some oil from the cooked chorizo over the top of the gnocchi, I think this really adds to the overall dish.  The gnocchi was so easy to make, as this was my first attempt I had made mine a bit on the large size, hence I now suggest a thumb sized piece.  We both really enjoyed this, with the ricotta as opposed to using potato, it made for a lighter dish and I will certainly be making this again.

Chicken enchiladas

Chicken Enchiladas

• 2 chicken breasts (cut into bite sized pieces)
• 4 flour tortillas
• 1 tin of black beans (or kidney or pinto beans, drained and rinsed)
• 1 red onion, thinly sliced
• Handful of finely chopped coriander
• Good few handfuls of grated cheese
• 2 tbsp vegetable oil
• 2 tbsp plain flour
• 2 tbsp chilli powder
• 1/2 tsp garlic pwder
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 450ml chicken stock

Method:

To make the sauce, heat the oil in a medium sized saucepan, add the flour and whisk through over the heat for around a minute.  Add the remaining seasonings (don't have your head to near the pan as you will get a hit of the chilli!!) and stir through until combined.  Gradually whisk in the stock, continue to whisk in order to remove any lumps.  Turn down the heat and simmer for 15 minutes until thickened.

Whilst the sauce is thickening, heat some oil in a frying pan and cook the chicken for 10-15 minutes until cooked through.  You can add a few grinds of black pepper to the chicken or even some taco/fajita seasoning, for an extra hit of flavour.

Once the chicken has cooked and the sauce is done, we are now ready to assemble our enchiladas.  Coat each tortilla with some of the enchilada sauce.  Put a line of beans down the middle of the tortilla, top with some of the red onion, chicken and cheese then roll until you have a fat cigar shape which you place into an oven proof dish along with the other enchiladas.  You want a dish that the enchiladas just fit into, that way you ensure they don't open up whilst being cooked.  Drizzle any remaining sauce over the top of the enchiladas, top with more cheese and cook in a preheated oven (180 degrees) for around 10-15 minutes or until the cheese is nice and gooey.  Garnish the enchiladas with some chopped coriander and serve.

We had the enchiladas with some cheesy nachos, topped with sour cream and salsa and of course some freshly made guacamole.  Don't be put off by the amount of chilli powder in this recipe, it does even out in the cooking process, trust me!  Also when adding some sour cream that will have a cooling effect.  However if you are a real heat fiend you can always add some chopped jalapenos to the chicken and bean mix to really spice it up.

Whilst I dare say it myself, these are some of the best enchiladas I've had, the sauce is so quick and easy to make and if you have any leftovers it can be stored in the fridge for a few days or if you have made up a batch, freeze whatever is left, but believe me, this sauce wont hang around for too long, especially once your friends and family get to try it!