One List Five Meals: Chicken skewers with pistachio butter
Small baguette, cut into eight sticks
75g of soft goat’s cheese
A sprinkling of smoked paprika
4 rashers
300g of broad beans, when shelled and peeled
120g of chickpeas, drained
2 spring onions, sliced
A bunch of mint, roughly chopped
A handful of chives
A drizzle of honey
50g of hard goat’s cheese, finely grated
Crumble the goat’s cheese onto the slices of baguette and sprinkle with the paprika.
Place under a medium grill until the cheese has melted and is starting to turn golden.
Place the rashers under the same grill and remove when cooked to your liking. Slice thinly when cool enough to handle.
Mix the olive oil and lemon juice and season.
Toss the beans, chickpeas, spring onions, mint and chives in the olive oil dressing. Taste and season if needed.
Drizzle the toasts with a little honey.
Serve the hard goat’s cheese and sliced bacon on the side so people can sprinkle on the salad if they wish.
Rice for 4
2 small bulbs of fennel slices
1 onion, sliced
2 cloves of garlic, roughly chopped
4 mackerel
2 tsp of fennel seeds
A dash of olive oil
Zest of 2 large lemons
Put the rice on to boil in lightly salted water and drain when cooked.
Place the fennel, onions and garlic into a large ovenproof dish and toss in some olive oil and seasoning.
Place into an oven at 180 degrees for about 25 minutes, until cooked.
Lightly oil a baking tray and place the mackerel on to it.
Cover with a light drizzle of oil and a sprinkling of fennel seeds and some seasoning. Place into the oven for five minutes at the same temperature.
Remove and sprinkle the lemon zest over the fish and place back in until cooked.
It should be less than 10 more minutes depending on the size of the fish.
Serve the rice and vegetables on the side of the mackerel. Drizzle the juices from both dishes over the dinner.
2 tbsp of olive oil
A small bunch of thyme, removed from stalk and chopped
2 tbsp of white wine vinegar
1 tbsp of lemon juice
4 chicken breasts, cut into strips
50g of soft butter
40g of pistachio nuts after the shells removed, chopped
30g of rocket leaves
Mixed leaves for 4
1 tbsp of dressing
Brazil nuts, toasted and chopped
Mix the oil, thyme, lemon juice and seasoning together.
Place the chicken breasts in the mixture making sure they are completely coated, and place in the fridge for about half an hour.
In the meantime blitz the butter, pistachios and rocket leaves with some black pepper until you have a smooth paste.
Push the chicken strips onto the skewers and place under a grill heated to 200 degrees.
Cook for about 12 minutes or until cooked through, turning occasionally.
Dress the salad leaves and toss the brazil nuts through. Serve with the skewers and some butter melting over the top.
Olive oil
4 large pork chops
50g of rough bread crumbs
1½ tsp of Dijon mustard
2 cloves of garlic, crushed
a bunch of rosemary, removed from the stalk and finely chopped
1 tbsp of yoghurt
½ tbsp of white wine vinegar
4 handfuls of rocket
2 nectarines or peaches, stones removed and cut into thin slices
80g of cheddar cheese, thinly sliced
Rub a baking tray with oil and place the chops on top.
Blitz the bread crumbs, mustard, garlic and rosemary with a soup gun or in a blender until the crumbs are fine.
Sprinkle this generously on top of the chops.
Place in an oven heated to 180° degrees and bake for about 20 minutes until the meat is cooked through and the crumbs are turning golden.
Mix the yoghurt, vinegar and 2 tbs of olive oil, taste and season.
Toss the leaves, peaches and cheese in the dressing and serve the chops alongside the salad.
4 large tomatoes
1 onion, sliced
4 cloves of garlic, lightly crushed but left whole
½ a red chilli
A dash of sunflower oil
380g of plain white rice
1¼ litres of stock
180g of chorizo, roughly chopped
300g of prawns, in their shells
A small bunch of coriander, chopped
1 lime cut into wedges
Toss the tomatoes, onion, chilli and garlic in a little oil and seasoning. Place into a medium oven until the tomatoes have completely softened. Mash the whole lot with a fork so there are not too many lumps remaining.
Heat another dash of oil and fry the rice until it is turning golden and it starts to pop.
Stir the mashed tomato mixture through the rice and add the stock. Stir and allow to bubble away until the rice is cooked. Stir occasionally and add a little water if you need to.
In another pan, stir-fry the chorizo and prawns until they are both cooked to your liking.
Stir them and any juices from the pan through the rice and serve with a sprinkling of coriander and a squeeze of lime.
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