Chicken and Leek pie

October 31, 2021

800g chicken thighs
1/2  or 1 chopped onion
2 Bay leaves (optional)
course ground pepper
Simmered in milk to mins

Sauteed Squares of bacon
2 sliced washed leeks
1 Tablespoon flour, more if needed
Stir till creamy 2 mins

Add chopped chicken and strained milk with
1 tablespoon mustard or Marmite or worsteshire sauce
Season as required

Lay on cut greaseproof paper on baking tray
Lay on sheet of all butter pastry
Lay on filling
Brush egg all around edge of patry to seal on top layer
Lay on top layer and crimp to seal
Score 3 holes to reach steam
Glaze w beaten egg
Grate on parmesan cheese

Variation :  PORK and APPLE pie, saute pork chunks covered in flour in oil and butter, then add paprika, chopped onions, warmed milk, cubed bramley apple, and leeks, seasoning etc

Bake 200c for 30 – 35 mins

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2020 Christmas turkey

December 31, 2020

Prep the night before

  1. veg for baking tray : giblets, rosemary, chunky carrots, potatoes, sweet potatoes, onion, shallot, 2 satsumas/clementines halved etc
  2. + two large shallots and onion and garlic for cavity, bag and chill overnight
  3. Parboil 9 about 20 mins
    • 2 large Parsnips halved (lengthwise)-unpeeled,
    • 3 baking potatoes, cut into flat chunks
    • 2 sweet potatoes,
    • and 3-4 carrots cut into 2 or 3 chunks
    • Cover and chill overnight
  4. make stuffing and fill loaf tin add butter on top and chill overnight

Xmas day

  1. remove turkey from fridge 2 hours before cooking
  2. Partially Bake veg at 180 (160 fan oven) for 1 hour
    • Bake Carrots in olive oil and clementine juice
    • Bake potatoes rolled in Goose fat, paprika and a little flour + more goose fat in tray, and drain off excess when baked
    • Bake parsnips in butter with a splash of red wine vinegar
  3. MEANWHILE: 
  4. Make stuffing for turkey shoulder
  5. Make cheese sauce
  6. Prepare Turkey 
    •  season, rub on olive oil,
    • arrange 4 pieces of bacon on top
    • arrange 1 piece of bacon on to each leg
    • fill main cavity with shallot carrot and garlic bulb
    • empty veg into baking tray and arrange turkey on top
    • fill turkey shoulder cavity with stuffing and fold skin down well
    • place turkey onto veg in baking tray
    • insert popup
  7. Bake turkey 7+kg for total of  2.5 hours – it popped up at just over 2 1/4 hours, and baked further for 10mins.
    • 1 hour at 180 in fan oven 
    • covered with a small rectangle of foil as bacon had slipped off at 1 hour
    • then for a further 1.15 hour at 160 in fan oven – popper still down
    • then for a further 15 minutes and it had popped.
    • removed turkey from oven placed it in to a different baking tray
    • covered with foil and tea towels
  8. RE- Bake potatoes, carrots parsnips and stuffing for 20 mins
  9. make gravy

For the Gravy

  1. From the tray the turkey was baked in skim off the fat
  2. sprinkle with flour and mix well
  3. place the mixture into a big saucepan and heat and add red wine 
  4. add 1 litre of stock (1 pint not enough in 2020)
  5. mash it all up, 
  6. Sieve it
  7. put cauliflower on to boil for 20mins max
  8. Bring gravy to the boil, season to taste and simmer until baked veg are ready (for 20 mins)
  9. Heat cheese sauce
  10. Make bread sauce
  11. dish out cranberry sauce
  12. Set table with napkins

 

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Anita’s Quick Chicken Stir Fry

January 22, 2014

If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.

This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..

TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.

Ingredients per person

  • 1 large chicken thigh – cubed and patted dry with a paper towel or two
  • 1 teaspoon fresh grated (or sliced) root ginger
  • 1 clover coarsely chopped garlic clove
  • 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
  • 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
  • 1 carrot sliced
  • Soy Sauce to taste
  • 1 large bowl of freshly chopped cabbages and Kale
  • 1 large Portobello Mushroom – cut into chunks
  • 1 cup of chicken stock

 

  1. Heat the oil and add the grated ginger, and garlic and spring onions if using
  2. Stir until just beginning to brown – this flavors the oil for the chicken
  3. Add the chicken and stir till browned
  4. Add more oil on the side if it gets a little dry
  5. Add the carrot slices, and stir fry a little more
  6. Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
  7. Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
  8. Add the mushrooms, heat through and stir in well
  9. Add the chopped vegetables and stir in well
  10. Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
  11. Continue to cook until cabbages are just tender to your liking
  12. Serve immediately with or without rice

 

 

 

 

 

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Anitas Chicken Goulash – Slow cooked one pot dinner

October 26, 2011

This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready  to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.

If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.

My collections of  Fast n’ Easy recipes and  Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .

Ingredients, serves 8 (0r 6 very hungry people)

  • 8 large chicken thighs (on the bone with skin for best flavor)
  • 1 diced onion
  • 1 finely chopped habanero chili
  • 1 diced carrot
  • 2 diced parsnip
  • 10 small diced salad potatoes
  • 1 chopped clove of garlic
  • 3 cups red wine
  • 1 1/2 tablespoons vegetable boullion powder
  • 1 1/2 to 2 jars of tomato sauce
  • 1 heaped tablespoon paprika
  • 1 level tablespoon Garam Masala spice
  • 2 handfuls of uncooked, dried green lentils
  • 1 -2 teaspoons of coursley ground pepper to taste
  1. Plug in slow cooker to begin heating
  2. Brown half of the chicken pieces in a pressure cooker
  3. Add 2 cups warmed red wine and one tablespoon of Boullion
  4. Add the chopped onion and garlic
  5. Add 1/2 jar of heated sauce
  6. Add lid and raise pressure and cook for 5-8 minutes
  7. Release pressure fast and empty contents into the slow cooker
  8. Place lid on slow cooker and wash pressure cooker
  9. Brown second half of chicken pieces in the pressure cooker
  10. Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
  11. Add 1/2 cup of hot water
  12. Add 1/2 jar of heated sauce to the pressure cooker
  13. Heat the remaining sauce and add to the slow cooker
  14. Add paprika and Garam Masala spice and the finely chopped Habanero  to the pressure cooker
  15. Add two generous handfulls of green lentils  and stir to submerge all the lentils and mix the spices
  16. Add diced carrot, parsnips and potatoes (dont stir)
  17. Add lid and raise pressure and cook for 5 – 8 minutes
  18. Release pressure fast and add contents carefully to the slow cooker
  19. Push any visible chicken thighs down below the surface
  20. And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
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Chicken Curry Casserole

October 9, 2011

This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.

Ingredients for 2-3 portions

  • 3 frozen chicken breasts
  • olive oil
  • pepper
  • 5 medium new potatoes, halved
  • 1 mug of  hot vegetable stock
  • 1 teaspoon of your favorite curry powder (I use a Maui blend *)
  • 1/2 large onion, diced
  • 1/2 white wine
  • 1 parsnip, diced small
  • 1 large carrot, diced
  • 1 large leak, quatered and sliced
  • 1/2 balti curry sauce (I use Sharwoods)
  • * (spice number 630 from Mana Foods, Paia)
  1. Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
  2. Heat olive oil in the pressure cooker
  3. Dice the chicken into 1/2″ cubes and brown in small batches
  4. Dice onion and add to chicken
  5. Half potatoes and add to pot
  6. Add curry powder to hot stock and add to pot
  7. Add white wine to pot
  8. Add diced parsnip to pot
  9. Add sugar to pot
  10. Stir well until boiling
  11. Add diced carrot and leeks to steamer tray and place into pot
  12. close lid and cook on high for 12 minutes when pressure is on high
  13. Release pressure, open, return pot to heat and stir in Balti sauce
  14. and Serve

 

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Chicken thighs with Potatoes and red lentils – Slow Cooker

September 6, 2011

I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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Roasted Chicken Quiche with onions, bell pepper and garlic

June 18, 2011

This is the first Quiche I have ever made from scratch, making the base the custard and the filling, and I can proudly say it was much easier than I thought it would be.. And it looked and tasted great…

This recipe can easily become a vegetarian dish by substuting the chicken with beans or Tofu

see recipe for Quiche shortcrust pastry for creating the casing/ see  Other Quiche custards  for more egg mixtures

Ingredients

Custard
4 whisked eggs
1 – 1½ cups milk
¼ teaspoon salt and black pepper

2 tablespoons Olive oil
2 small onions, diced
2 cloves garlic, chopped
1 orange or red bell pepper
1 side of breast from a roasted chicken, diced quite small
Seasoning to taste
1 teaspoon chopped rosemary

  1. Saute the onions and peppers until translucent
  2. Add the garlic and saute a little more
  3. Add the chicken, rosemary and season to taste
  4. When all hot and liquid soaked into chicken, take off heat
  5. Add all of it  into base  just as it comes out of the oven
  6. Pour half the egg custard over the top
  7. Place into oven on shelf and gently pour remaining custard on top
  8. Do not fill as the egg will rise a little
  9. Bake for 25 minutes max at 190 C
  10. Leave to settle for 10 minutes which will make it easier to cut into portions
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Chicken Livers in Mushroom Sauce

June 18, 2011

Ingredients

1 pack of fresh chicken livers soaked in milk to tenderise
1 pack sliced button mushrooms
2 bacon rashers , thinly sliced
1 diced onion
1 pressed garlic
1/2 -1 cup vegetable stock
1/2 – 1 tub creme fraiche
soy sauce to taste

  1. Pat dry the chicken livers and stir fry in a little olive oil
  2. Add diced onion and garlic and bacon
  3. Add sliced mushrooms and simmer with a little vegetable stock for 15-20 minutes
  4. Gently stir in half a tub of creme fraiche (more if required) and heat through
  5. Serve on rice or on tagliatelle
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Chicken liver Pate

June 18, 2011

Ingredients

1 pack fresh chicken livers
2 tablespoons olive oil
1 onion
1 clove crushed garlic
salt and pepper to taste
fresh chilli pepper to taste
vegetable stock and/or wine

  1. Saute the onions garlic and chilli until tender and set aside
  2. Heat the pan and add the livers, cook until almost cooked through
  3. add the onion mixture back into the pan
  4. add stock and wine and simmer gently for 10 minutes
  5. Remove from heat and allow to cool for a few minutes
  6. Add mixture to a blender with enough juices to create a smooth thick puree
  7. Put into a small bowl, cover with cling film and chill

Delicious as a dip or as a pate

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BAKED BBQ chicken thighs on Brown Rice

January 26, 2011

A simple, tasty and effortless meal.

Ingredients

  • 8 frozen Boneless skinless chicken thighs
  • For the Marinade/Sauce
  • 1/2 cup Oilve oil (or more)
  • 1/3 lemon or lime, juice of
  • 1 tablespoon Worcestor Sauce
  • 1/4 White wine (optional)
  • 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
  • 1-2 tablespoons BBQ sauce
  • Brown Rice
  1. Partially defrost the chicken thighs in a colander, by standing the colander on a bowl in the microwave for about 2 hours.
  2. Mix the remaining ingredients for the marinade and keep at room temperature
  3. Rinse and drain the partially defrosted chicken pieces and place them into the marinade.
  4. Chill for at least a few hours (24 hours is even better)
  5. Stir occasionally to ensure good coverage
  6. When ready to cook, place into a flat rectangular oven proof dish
  7. Arrange all the pieces, upside down (flat sides down), ensure they do not overlap
  8. Place into cold oven, turn on to 380 F and bake for 50-60 until browned
  9. While the chicken is baking, you may like to boil some brown rice following instructions on the packet
  10. Drain when the rice is cooked and keep covered and keep hot, Blast in Microwave if it cools too much prior to serving.
  11. When the chicken is cooked, remove them from the sauce, and place in a warmed, smaller oven proof dish and keep covered.
  12. Meanwhile, strain the marinade into a tall narrow mug or cup and leave for a couple of minutes for the oil to settle.
  13. When the oil has seperated, spoon it off from the top of the sauce, and discard the oil
  14. Stir in extra BBQ sauce to taste (1-2 tablespoons)
  15. Pour Sauce over the chicken, and if not still hot enough, cover and blast in Microwave
  16. Serve asap.

NOTE – I did not baste the chicken during baking, as they were lying in plenty of marinade and were almost but not quite covered by it. They stayed nice and moist.

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Ritas ORZO Chicken Salad

January 23, 2011
This is a delicious salad and can actually be made with any pasta, not just Orzo
Ingredients
  • Cooked Orzo
  • 2 Chicken thighs, diced
  • 1 Courgette, diced
  • 1 Onion, diced
  • 1/2 Red Pepper, diced
  • 1 clove garlic
  • 2 tablespoons Olive Oil (more if needed)
  • Feta cheese, crumbled
  • 2 bunches Oregano, chopped
  • 1/2 lemon, juice only
  • 1/2 cup pine nuts
  • 3 tablespoons sun-dried tomatoes and oil, chopped
  • dissolved bullion stock
  1. Cook the Orzo as instructed on the packet
  2. Stir fry the chicken in Olive Oil
  3. Add pressed garlic, onion and pepper, stir fry until chicken cooked
  4. Add Courgette and stir fry until softened
  5. Remove from heat
  6. Add to cooked Orzo with a little bullion Stock and lemon juice
  7. Don’t make it too wet
  8. Stir in Oregano, tomatoes, pine-nuts and oil
  9. Gently mix in Feta Cheese and serve warm (Delicious served cold too.)
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Mums CARIBBEAN chicken

January 23, 2011

Ingredients

  • 1-2 kg boneless, skinless chicken thighs
  • For the sauce
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 3 small bananas mashed
  • 200 mg coconut cream in a carton
  • 1 teaspoon (5 ml) chili powder, or fresh chilies
  • 2 limes, juice and zest
  1. Lightly fry the chicken thighs to brown
  2. Place into a shallow oven proof baking dish
  3. Saute the onions and red pepper
  4. Add the mashed bananas, cream, chili, zest and lime juice
  5. Add water to thin
  6. Heat through
  7. Pour over the chicken
  8. Bake covered with foil for 45 (total cooking time 50-60 minutes) @ 180 degrees
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