Tag Archives: tasty

Tom Kerridge’s Lemon Pepper Chicken

The Recipe

Sometimes looking through cookbooks for recipes can be fun.  Other times you see a recipe that you REALLY want to make, but don’t have the ingredients… and couldn’t be bothered heading out especially to get them. This was my case here. I liked the look of the picuture of this dish  and  wanted to try it.

Tom Kerridge

I’ve been a Tom Kerridge fan for a long time.  And he’s on my places-I-want-to-eat-in-the-next-24-months list. Sooner if I can.  I love his use of ingredients.  In this case the green pepper salsa was intriguing.  I feel the green pepper is the least interesting or edible of all peppers.  I never eat it in a Chinese takeaway, I personally think of it as the bitter relative. Of course the other problem was that I had no green peppers.  Just red ones.

Red Pepper

So I got to work sorting out what ingredients I had, and had not got.

Chicken √

New Potatoes √

Onion √

Lemon (yup- but not particularly fresh) √

Honey (not runny though) √

Garlic, Olive oil, Mustard  √√√

Tom Kerridge

The Prep

No green peppers, no fresh herbs.  Fresh herbs are rare enough at this time of year, and my shopping budget doesn’t run to buying fresh herbs for a day to day meal.  Therefore the ole herb de provence was called into play. And I just subsituted the red peppers for the green.  BUT I got distracted- and the peppers took on more colour than I hoped.  So I added some creme fraiche to make a creamy sauce instead.

Note to self: don’t get distracted. Hmm.  Easier said then done.

My not-having-all-the-ingredients-take on Tom Kerridge’s Chicken dish

It’s a beautifully simple dish to assemble.  And you could, if you are more organised than me, marinade the chicken in the morning, or the night before.  And apart from the perfunctory chopping, there’s not much manual labour.

The result was very tasty indeed.  I think because I was using a non- runny honey it was less licky and thus caramelised a little- but then as Rory O’Connell always says- colour is flavour

 

 

 

One Pot Lamb Steaks

I saw Irish lamb steaks recently in my supermarket.  Yum.  So off to conjure a suitable back drop to such a delicious and lean cut of meat.  Easy peasy. Lamb in Ireland is probably the best and healthiest meat you can eat.  Our grass is second to none, and those sheep scamper over mountains and moorland every day.  Therefore you have the right amount of fat to fibre ratio.  With most of the local sheep around here being grazed on land that’s never even seen a fertiliser truck, never mind being fertilised. And they are ostly left to fend for themselves.  No interaction with antibiotics or growth hormones.  Win win.  Grassfed lamb is an excellent source of Vitamin B12.  Something the Irish have found lacking in their diet.

Just for the record, a  lamb is a sheep until it reaches it’s first birthday.  Then it becomes a hogget. Until it reaches it’s second birthday.  That’s when we have mutton.  All equally delicious.  Thought not all as easy to get.

Lamb benefits from a slightly longer cook, at a slightly lower temperature, then you would cook say, pork at.  In this dish I use steaks, but you could use loin, or some good quality chops also.  Save the joint pieces and rack for the Sunday dinners.

Lamb

One Pot Lamb Steaks

Ingredients:

Lamb steaks, if there are small allow 1 and 1/2 per person

2 Onions, peeled and chopped into quarters

2 Peppers, you  preference for colour.

2 Courgettes, or aubergines, sliced

1 Butternut Squash, peeled and cut into chip size slices

1/2 head of garlic, squashed, but not peeled

3 tablespoons of olive oil

Sprig of mint

Method

Splash some of the oil into a heavy roasting pan, add the onions and the butternut squash “chips”.

Season with salt and pepper and roast in a medium oven for 20 minutes.
Lamb

Next add the other vegetables, tossing everything together to coat with oil, and roast this for a further 15 minutes.

Next put the steaks on top, and season these well.  Adding the mint also.
Lamb
Roast for a further 30 minutes until the meat is golden and cooked through.  Although I like my lamb a little pink, in this case it’s nice fully cooked.  Remove from the oven and leave to rest, covered for 10 minutes for the juices to mingle.

Serve as is, lots of vegetables beautifully roasted and some fabulous lamb.  East AND divine.
Lamb
 

Roasted Carrot and Butternut Squash Soup

Soup

Butternut squash is so common in the supermarkets these days and is a great standby for roasting for dinner, or in this case roasting for soup. Similar to a pumpkin, it becomes sweeter and richer the darker the orange.  And although like the tomato, it’s technically a fruit, it is a good source of fibre, vitamin C, manganese, magnesium and potassium, and a really good source of Vitamin A and Vitamin E.

Roasted Carrot and Butternut Squash Soup

Ingredients:

2 tablespoons of olive oil

25g butter

1 medium onion, diced

1 stick of celery, washed and sliced

600g carrots, peeled/ scrubbed and chopped

½ butternut squash, peeled and chopped

2 pints homemade chicken stock or water

salt, freshly ground pepper

Garnish pesto or toasted walnuts

Method:

Preheat the oven to 180oC.  Add the oil to a roasting tray and toss the chopped carrot and butternut squash in it.  Roast for 30 minutes until starting to colour.

Soup

 

Melt the butter and sweat the onion and celery for 10 minutes with a lid on. Then add the carrots and squash.  Cover and cook gently for 5 minutes, stirring occasionally.  Add the chicken stock and return to a simmer.  Season well with salt, pepper and sugar.  Bring to the boil with the lid off and cook for approx. 5 minutes until the vegetables are just tender.

Soup
Liquidise and add more stock for a thinner consistency.  Serve hot with a blob of pesto or the toasted walnuts.

If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits at length in a pot.

Soup

Divine!

Grease Lightning Dinner ….with a little help from Glenisk

In my version of the words of the infamous “Beauty School Dropout” from the Musical Grease….

My Story’s sad to tell.

Midweek dinners ne’er do well

Most mixed ingredients on the block…

Your dinner’s so unclear now..

What’s left of your ideas now…

Can’t even get a idea from my blog….

Ah but I can!

Midweek, or even week dinners are sometimes a chore, as every day someone in the family has an activity.  And at this time of the year there are only so many stews and casseroles you can put on the table when it’s still so warm outside- definitely not complaining by the way.

This is my midweek solution for speed, taste and a little bit of WOW.

Chicken and yogurt for a simple marinade

Chicken and yogurt for a simple marinade

Pan Roasted Honey Chicken, served with baby new potatoes and a beetroot salad.

Ingredients;

For the marinade:

4 skinless chicken breasts, preferably organic

1 pot of Glenisk Organic Natural Yogurt (less one tablespoon)

5cm piece of root ginger, peeled and finely chopped

1 garlic clove, finely chopped

4 tablespoons of runny honey

2 tablespoons of soy sauce

 

500g of new potatoes

2 carrots, peeled and pared into ribbons

1 beetroot, diced into 1 cm pieces

1 pot of Glenisk Crème Fraiche

Method:

The night before (or in the morning- whichever’s easier), make slits on the chicken breast to help the marinade infuse.  Mix the remaining marinade ingredients together and gently spoon over the chicken.  The yogurt is essential in preventing the chicken from drying out.

The mixing of the marinade.

The mixing of the marinade.

Cover and chill.

Turn on the oven to 180oC.

Boil the beetroot until cooked, remove the beetroot to drain and reserve 25ml of the pink cooking liquor.

Boil the new potatoes.

Heat a griddle pan and gently place the chicken breasts on the heat.  When the chicken is nicely browned remove back to the marinade dish. Spooning the marinade back over the breasts. Bake in the oven for 25 mins.

Meanwhile steam the carrot strips, and heat the remaining honey in a pan. Once the honey has heated mix in the extra yogurt.

Pour this over the chicken, once plated.

While the chicken is resting, mix the warm beetroot with the crème fraiche and the reserved beetroot liquor.

The cooked beetroot awaiting it's delicious crème fraiche dressing

The cooked beetroot awaiting it’s delicious crème fraiche dressing

Serve the chicken with the new potatoes, the carrot strips, and warm beetroot salad.

Fresh, healthy and tasty on a plate.

Lightening Quick but ultra Tasty