Archives for category: dinners

This is a warm and hearty stew.  It will probably be the last time I cook it until Winter because Summer is defo here!  The smells that come from this dish are amazing!  I like to make the casserole a day in advance because the garlic and rosemary really fuse together with the flavour from the chicken and vegetables.  So I made this on Thursday and we had it last night for dinner!

INGREDIENTS

  • 3 uncooked chicken fillets, chopped into bite sized pieces
  • 1 carrot chopped into thick rounds
  • 1 onion sliced thickly
  • 3 cloves garlic chopped small
  • sprig of rosemary  – take off the sprig and chop
  • stock/gravy – I use 5 heaped teaspoons of bisto beef powder
  • 600mls cold water
  • have a thickener for the gravy on standby incase lots of juice from the chicken thins the gravy – eg cornflour – I use Bisto chicken granules

METHOD

1)  Pre heat oven to 180* fan. 

2)   Put carrot, onion, garlic, rosemary and chicken into a big casserole dish

3)  Add the bisto powder to 100mls of water and mix until dissolved, then add to dish

4)   Add remaining water and mix through

5)   Place lid on dish and put in oven for about 1hr 10 mins stir half way.  Judge for yourself – its really until the chicken is cooked through and the vegetables are soft.

As usual I forgot to take a photo once plated up – we had it with creamy mashed potatoes and mashed turnip – it is really an ideal winter warmer!  So no more for my family until it is nearly Santa Claus time! lol

Enjoy x

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Tonights dinner was Spinach & Pancetta Chicken Roulade.  I have only made this once before and was supposed to add some kind of cheese to it – I cant remember what cheese, but my husband couldnt find it in the supermarket so I just added cheddar.  Personally it was so tasty I couldnt see any reason for adding cheese in the first place – the garlic was AMAZING!  So this time I decided to omit the cheese!  I also should have bought baby spinach but didnt – but it was still FANTASTIC!

INGREDIENTS

  • Skinless chicken breast – I used 3 medium sized
  • 4 slices of pancetta per chicken breast
  • Spinach – try and use baby spinach
  • garlic – to your taste – I used LOADS and I actually used pureed garlic from a tube!  48 hours and all I have done is chop bloomin garlic – I wanted a rest! lol

METHOD

1)  Batter your chicken breast between sheets of clingfilm until thin and layer with 4 slices of pancetta, leaving the far outer side with non filling to allow for movement of the filling when rolling

2)  Add a layer of spinach and scatter/dot garlic on top – I actually did it this way with my first breast but for the other 2 breasts I added garlic puree first – THEN the spinach because when rolling my hands got covered in garlic – but the spinach on top protects – you want as much garlic in there!

3)   Roll the chicken breast up with the join at the bottom and if there are any spinach or pancetta sticking out at the sides – tuck it under

4)  Wrap the chicken up tightly in tin foil and seal.  Place in fridge so that the chicken can take shape – I prepared this in the morning which is fine.

5)  Place chicken in oven – preheated to 180* fan for 45 minutes

I served mines with roast potatoes, mashed carrot with cinnamon and a little honey, and cauliflower and onion cream DELISH!  Unfortunately my photos of the end product didnt turn out too good as you can see from the photo at the very top, but  here is a photo of my sons dinner – halfway through eating! lol

Oh my oh my!  Your gonna love this!  This is garlic to the max!  I prefer this bake with lamb – but I also like it with gammon.  I usually put a little cheese on top and then grill but I didnt cos I was running out of time to present my food to my guests! lol

INGREDIENTS

  1. 12 decent sized potatoes
  2. 2 Leeks
  3. cheese sauce – your own or packet mix
  4. garlic – as much as you want – I use LOTS

METHOD

  • Slice potatoes into about 5mm – 1cm pieces
  • Boil potatoes for 2 or 3 minutes
  • Drain potatoes
  • Fry leeks and garlic until soft – mmm the smell is wonderful!
  • Think of a lasagna – start layering up a suitable oven dish with leeks, potatoes then cheese sauce.
  • Once layered up you can add tomatoes or cheese on top
  • Oven or grill until the cheese is bubbling – if using – or until everything is hot – if reheating

Enjoy x

I love chicken with crispy skin.  I love garlic and rosemary with everything.  So I combined the two and presented them at last weekends Easter lunch.  Here they are at the top left hand side of a very blurry foto but you can see it on the header of my page.  (I promise I will get better at this! lol)

 

 

INGREDIENTS 

1)  Chicken drumsticks

2)  Garlic cloves or puree – to your taste – I used LOTS!

3)  Rosemary – Pull the leaves off the sprigs – again to your taste

4)  Olive oil

METHOD 

  • Wash chicken and place in an oven tray – in an even layer
  • Mix oil, rosemary and garlic together and pour over chicken then rub all over with hands
  • Place in a preheated oven – fan 200* until the skins are crispy and the chicken is cooked completely

I have to say that this is the most tastiest chicken EVER!  I also use this chicken recipe in my favourite tray bakes – which I will share with you the next time I bake one!

Enjoy x

Ok so Gordon Ramsey posted a recipe in BBC Good Food – I tried my best to follow it but I didnt have all the ingredients and I remember trying to find madeira wine vinegar and cloves in Tesco and it didnt happen.  A friend gave me some cloves and I made it K’s way! lol

In my opinion it tasted too sweet – but my diners assured me it was the best they had ever had!

INGREDIENTS

  1. Unsmoked, boneless gammon joint – mines was 2.8kgs
  2. Carrot and leek chopped
  3. 1 cinnamon stick
  4. Pepper
  5. 25 whole cloves for studding

HONEY GLAZE INGREDIENTS

  1. 200g demerara sugar
  2. 25ml white wine vinegar
  3. 100ml of stock from the pot
  4. 250g honey

 

METHOD

  • Put the gammon in a large pot and cover with water, add the carrot, leek, cinnamon stick and pepper and simmer for 3 hours (adjust to suit the weight of your gammon)
  • Have a kettle of boiling water on standby and top up the pot throughout the cooking time
  • After 3 hours take ham out the liquid and let it cool for a little while whilst your oven preheats to 170* and you make the glaze
  • Glaze – put sugar, stock, vinegar and stock in a pot and bring to boil.  Add honey, bring to boil then remove from heat
  • Score the fat in a criss cross pattern and then stud cloves all over the ham
  • Pour half of the glaze over the fat of the ham, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes.
  • Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting. Remove from the oven and allow to rest for 15 mins before carving. 

Enjoy x

 

I love stuffing – I love it soo much – I remember at Christmas we would shout out ‘I want hundreds of stuffing mum!’ lol.  When I met my husband he had not tasted our childhood stuffing mix and would claim to not like stuffing – I soon changed his mind …

My childhood stuffing is simple – it consists of 3 ingredients;

  1. Square sliced steak sausage
  2. Paxo stuffing mix
  3. water

METHOD

  • Put a large packet of Paxo stuffing mix in a large bowl and add hot water from the tap (years ago my Nana used to add boiling water but because I mix by hand – I dont like boiling water – its sore …  lolol) 
  • Mix til wet but defo not soggy!
  • Break up the sausages into small teeny wee bits and add to paxo
  • Take clean hands and nails and mix and knead the mixture
  • Half the mixture in 2 and make a sausage shape – the reason being is that it cooks evenly because of the shape
  • Wrap very loose in tin foil and bake at about 170*fan for about an hour – test that its cooked – if not then keep in oven til cooked – I have to say that my stuffing is never the same I always have to check it whilst its cooking! lol I dont know why cos I make it umpteen times a year! lol

Traditionally in our family we used to use sausagemeat – I cant do that anymore!  It repulses me 😦

The stuffing mix is at the top left hand of the photograph – I tried to crop the image but it wouldnt let me do so!

Enjoy x

We had Easter lunch – ok so it was a day early due to the fact that there was alcohol involved and my husband didnt want to drink the day before he goes to work.  Acceptable I’d say.  So we had the lunch yesterday (Saturday) and today we are having leftovers (YUM! Perfect for a hangover). 

 

This is what we had –

 

 

 

 

 

 

 

 

 

So we had – Gammon joint, rosemary and garlic chicken drumsticks, homemade yorkshire puddings, vegetables to suit both meats, stuffing, potato and leek bake, croquettes and rosemary and garlic gravy…mmm   Did I forget anything? lol

At the end of this I was like …’PHEW’!  I was shattered – believe it or not! lol  I planned lunch for 3pm then changed it to 4pm.  ‘Lunch’ was served at……….7pm! lol  Everyone was sooooo hungry and getting so drunk because I warned them all not to eat anything cos I had a BIG lunch planned! lol  Never mind – everyone laughed, everyone enjoyed and had seconds. 

I am going to post how to make all these yummy dishes later in the week.

 

Enjoy looking x