One list five meals: Chicken Stuffed with Ham and Cheese
500g of cherry tomatoes
1 tbsp of honey
½ tbs of sherry vinegar
A bunch of thyme, pulled from the stalk
200mls of stock
A dash of olive oil
4 cloves of garlic, chopped
1 onion, thinly sliced
450g of shrimp, I usually pick up frozen shrimp and allow them to defrost in the fridge
75g of feta cheese, crumbled
A small bunch of parsley, chopped
A bunch of basil, chopped
Crunchy bread for four
Toss the tomatoes in the honey, stock and vinegar and stir through the thyme and seasoning in a large oven proof dish.
Place into a medium oven for about 15 minutes until the tomatoes are softening.
Heat a drop of oil and sauté the onion and garlic until the onion has turned translucent.
Add the shrimp to the pan and stir fry for a minute.
Add the contents of the pan to the tomatoes and put back in the oven for a further ten minutes or until the shrimp are fully cooked.
Taste and season.
Sprinkle with the feta and the rest of the herbs.
Serve with crunchy bread or rice if you wish.
A dash of rapeseed oil
1 onion, finely chopped
2 sticks of celery, finely sliced
2 carrots, peeled and finely diced
4 streaky rashers, chopped
8 large banger-style sausages
Couscous for four
1 tbsp of tomato puree
150mls of stout
150mls of stock
Heat the oil in a large saucepan and sauté the onion, celery and carrots until they are softening.
Add the chopped rashers and sausages and fry until the rashers are cooked.
The sausages will finish cooking when the liquid is added.
Cover the couscous with hot water and bring to the boil.
Drain any excess water once the couscous has softened completely.
Stir in the tomato puree and pour in the stout and stock.
Stir everything together and leave to simmer away until the sausages are cooked through and the sauce has reduced a little. Taste and season.
Serve with the couscous.
Rice for four
4 chicken breasts
4 slices of Parma or prosciutto ham
4 thin slices of brie cheese
½ a cucumber, sliced
1 small red onion, thinly sliced
Mixed winter leaves for four
A handful of semi sun-dried tomatoes, chopped
1 tbsp of vinaigrette dressing
Put the rice on to boil in lightly salted water and drain when cooked.
Cut each chicken breast along the longer side and flatten out so you have one flat sheet of chicken.
Place the slice of Parma ham on the flattened breast and top with the cheese. Roll them up so the ham and cheese are in the centre.
Cocktail sticks help keep it in place. Season the breasts and put them into a medium oven on a lightly oiled tray.
Bake until they are cooked through.
Toss the cucumber, red onion, leaves and tomatoes in the dressing and serve on the side of the chicken.
Serve the chicken on a bed of the rice.
The juice of a lemon
1½ tbsp of tikka masala paste
3 tbsp of natural yogurt
4 chicken breasts, cut into bite size pieces
2 cloves of garlic, very finely chopped
A thumb size piece of ginger, very finely chopped
½ a red chilli, finely chopped
A small bunch of mint, chopped
4 large pitta breads
A handful of mixed leaves
½ of a cucumber, thinly sliced
Mix the lemon juice, tikka masala paste and 1 tbs of the yogurt.
Rub it into the chicken pieces and leave in the fridge for about 30 minutes to an hour.
In a large oven proof dish sauté the garlic, ginger and chilli until the garlic has started to change colour.
Add the chicken to the pot and fry until it is browning on the outside.
Stir in the rest of the yogurt, half of the mint and seasoning.
Place into a medium oven until the chicken is cooked through, about 15 minutes, depending on the size of the pieces
Slit the pitta breads along the length and fill with the lettuce leaves and cucumber.
Once the chicken has cooled slightly add that to the pockets. Sprinkle with the rest of the mint.
200g of pearl barley or pearled farro (perlato)
4 tbsp of olive oil
4 cloves of garlic, finely chopped
4 streaky rashers, chopped
1 small red pepper, cut into thin strips
A handful of green beans, sliced
2 tbsp of sherry vinegar
1 tsp of Dijon mustard
A small bunch of chives, chopped
100g of feta cheese, crumbled
A handful of black olives, de stoned and chopped
Farro is something I came across very recently.
It is a really nice tasting grain that you can use instead of the pearl barley if you come across it in your local shop.
Cover the barley in water and boil until it has softened, it should take about 20 to 25 minutes.
Keep an eye and add water as it is cooking if you need to.
Heat a small dash of the oil and sauté the garlic, onion, rasher, green beans and pepper until the rasher has changed colour and the vegetables have softened.
Mix together the rest of the oil with the sherry vinegar and mustard. Taste and season well.
Stir the vegetables through the barley and stir in the dressing. Sprinkle with the olives, cheese and chives before serving.
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