Feeds:
Posts
Comments

Posts Tagged ‘casserole’

Helllooooo 😀

Hope you are all good!  How bloody quick are these weeks flying in?  I wish time would slow down a bit.  Anyone found the formula for squeezing extra hours into the day yet?  I’m honestly grudging the hours I spend sleeping, feeling I could be doing something more productive! 

“Sometimes I feel that life is passing me by, not slowly either, but with ropes of steam and spark-spattered wheels and a hoarse roar of power or terror.  It’s passing, yet I’m the one who’s doing all the moving.”  Martin Amis, Money

(Note – I haven’t read this book yet, but it’s on my To Be Read list after a quote like that!)

But that’s enough about me…

Last week, I spoke about the Honey Mustard Chicken recipe I made.  Here it is, in all it’s splendour.  It’s an excellent midweek meal, and one I have made twice already (in the space of about a month).  I got it from the BBC Good Food Website (see the original recipe here).

The thing I like most about this recipe (apart from the taste), is that I can bung everything into one dish and get on with other things.  The first time I tried it, I used parsnips, as per the recipe, and cooked it on the hob, in my big soup pot.  This time, however, I used carrots (there were no parsnips), and made it as a casserole. 

I only had 2 chicken breasts on this occasion (which was fine, as I was only cooking for two), but kept all the other ingredient measures the same.  I now have a lovely tub of honey mustard carrots in the freezer, which I will serve with the Steak & Ale Pie I intend to make tomorrow (and will post about next week!)

Heres is what I did:

Ingredients:

2 chicken breasts

3 carrots, cut into even sized sticks

2 onions, diced

300ml vegetable stock (I used a veg Oxo cube)

2 tbsp wholegrain mustard

2 tbsp clear honey

1 tsp dried rosemary 

First, I preheated the oven to 180 degrees.

In my casserole dish, I placed the carrots, onions and chicken.  I seasoned well with salt and pepper, and sprinkled over my rosemary.

In a jug, I mixed together the stock, mustard and honey.  The picture goes for your eyes, doesn’t it?

I poured the liquid into my casserole dish and gave everything a good stir.  It’s now ready for the oven; I let it bubble away for 1 ½ hours 🙂

I served this with some potato & swede mash and a helping of marrowfat peas.  Delish.

This is a good, hearty, cheap meal.  I’m sure you could serve it with something fancy (like my Boulangère Potatoes, perhaps? 😉 Or what about couscous?) if you are out to impress.

Oh… remember when I said “that’s enough about me”?  I lied.  I just want to thank everyone who wished me luck on my Philosophy exam.  I passed! 😀  Now, when I drunkenly ponder the meaning of life, I can pretend to have substance behind my words. 😉

Have a lovely week everyone x

Read Full Post »

I rarely have pork.  Not that i dislike it, I just always seem to get chicken and beef instead; a shame really, as it lessens the frequency of producing dishes as scrumptious as this 🙂 I shall have to remember to add it to my shopping list from now on!

I was also glad to use the slow cooker again, as I don’t use it as often as I would like.  The tenderness of the meat when slow cooking is just amazing.  Great for using cheaper cuts of meat too; I would never buy a more expensive cut of meat just to put in the slow cooker; what a waste!

I invented this dish to use up some sweet potatoes and chorizo that I had left over.  I had a bit extra sweet potato left, which I turned into potato cakes (which I’ll post about next time).  This dish has quite a kick to it, which was great when I came home from a blisteringly cold day at work.  Even though there is already sweet potato in this dish, I would serve it with some buttery mash (I would serve everything with buttery mash if I could!), or some chunky, crusty bread to soak up all the delicious gravy!

Serves 4

4 Pork Steaks, sliced into  bite sized chunks (or 600g diced pork)

3 Sweet potatoes, peeled and cubed

100g Chorizo, cubed

2 onions

3 cloves garlic

3 tbsp Paprika (or less/more depending on personal taste)

1 red chilli, deseeded and chopped

800ml Ham Stock (2 cubes I would say)

Olive Oil, for frying

Fry the chorizo and pork chunks in oil until browned, then add to the slow cooker.

Fry the onions, garlic, and chilli in the same frying pan.  Stir in the paprika, and cook for about 5-10 mins, until the onions have become translucent.  Add to the slow cooker.

Add the sweet potato chunks to the slow cooker (I sautéed them beforehand, but this isn’t necessary, I wouldn’t again)

Pour your stock into the slow cooker and give everything a good stir.

Cook on Low for 6-8 hours.

It tastes better the next day, and would freeze well, apart from the sweet potato (turned a bit mushy, but was still delicious!)

It’s a very tasty dish, certainly worth a try! 🙂

Read Full Post »