One-pot chicken with chorizo & new potatoes--Recipes For Dinner

One-pot chicken with chorizo & new potatoes

Ingredients

1 whole chicken
 (about 1½ kg), the best quality you can afford
small knob of butter
1 tbsp olive oil
½ lemon
1 bay leaf
1 thyme
 sprig
300g chorizo
 ring, thickly sliced
700g new potatoes, halved (or quartered if really large)
12 garlic cloves, left whole and unpeeled
large splash of dry sherry
150ml chicken stock
handful parsley leaves, roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.

2. Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.

3. Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

Pork With Spiced Apricots--Recipes For Dinner

Pork with spiced apricots

Ingredients

2 large (approx 175g) pork steaks
oil for grilling
4 ripe apricot, halved and stoned
knob of butter
pinch of dried chilli flakes
2 tsp muscovado sugar

Method

1. Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.

2. Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices – great with vegetables and mash.

Sticky teriyaki salmon rice--Recipes For Dinner

Sticky teriyaki salmon rice

Ingredients

1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon fillet, skin on
50g wholemeal basmati rice
1 head pak choi, halved
1 tsp sesame seed
2 spring onion, finely chopped
small bunch coriander, roughly chopped
squeeze of lime

Method

1. Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.

2. Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.

3. Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.

4. Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Lemon-Spiced Chicken With Chickpeas--Recipes For Dinner

Lemon-spiced chicken with chickpeas

Ingredients

1 tbsp sunflower oil
1 onion, halved and thinly sliced
4 skinless chicken breast, cut into chunks
1 cinnamon stick, broken in half
1 tsp ground coriander
1 tsp ground cumin zest and juice 1 lemon
400g can chickpea, drained
200ml chicken stock
250g bag spinach

Method

1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Barley & broccoli risotto with lemon & basil--Recipes For Dinner

Barley & broccoli risotto with lemon & basil

Ingredients

100g wholegrain pearl barley
2 tsp reduced-salt vegetable bouillon powder
2 tbsp rapeseed oil
1 large leek, chopped
2 garlic cloves
2/3 pack basil generous squeeze of lemon juice
125g Tenderstem broccoli from a 200g pack

Method

1. Pour a litre of cold water over the barley, cover and leave to soak overnight.

2. The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.

3. Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender

Sticky pork belly with Vietnamese-style salad & smashed peanuts--Recipes For Dinner

Sticky pork belly with Vietnamese-style salad & smashed peanuts

Ingredients

600g pork belly

6 tbsp hoisin sauce

3 tbsp clear honey

3 tbsp rice vinegar

3 tbsp soy sauce

4 tbsp tomato ketchup

2½ cm piece ginger, peeled and finely chopped

Coconut rice, to serve (see see tip, below)

For the salad

¼ cucumber, cut into ribbons using a vegetable peeler

6 radish, sliced

75g sugar snap pea, halved horizontally

2 spring onion, thinly sliced

2 tbsp mint leaves, large leaves torn

2 tbsp Thai basil, large leaves torn (use coriander if you can't find this)

1 tbsp salted peanut, toasted and lightly smashed in a pestle and mortar

For the dressing

1 small red chilli, finely chopped

½ garlic clove, grated juice ½ lime (leftover from crab cakes)

1½ tsp light brown sugar

1 tbsp rice vinegar

Method

1. Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.

2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.

3. Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

Super steak with cheat's Bearnaise

Super steak with cheat's Bearnaise

Ingredients

2 tbsp vegetable oil
1 medium potato, peeled and cut into small chunks
200g sirloin steak, preferably Scottish
1 tbsp red wine vinegar
2 tbsp crème fraîche
1 tbsp wholegrain mustard
1 tbsp chopped fresh tarragon green salad, to serve

Method

1. Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.

2. Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.

3. Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.

Duck with summer peas beans--Summer Food recipe| Recipes For Dinner

Summer Food recipe: Duck with summer peas beans

With simple ingredients you already have the delicous dish for  your family meals in this summer.

Ingredients

• 4 plump duck breasts, skin on

• 1½ tbsp cracked black peppercorn

• ½ tbsp coarse sea salt

• 450g new potato, scrubbed and halved or quartered if large

• 250g shelled fresh broad beans 

• 250g shelled fresh pea

• 100g chopped smoked back bacon

• 2 garlic clove, finely chopped

• 3 tbsp sherry or wine vinegar

• 2 tbsp chopped fresh parsley

Duck-with-summer-peas-beans-recipe

Duck-with-summer-peas-beans-recipe

1. Preheat the oven to 220C/gas 7/fan 200C. Score the duck breasts on their skin side with a very sharp knife, then press the cracked pepper on to the skin and sprinkle with the salt. Heat a heavy-based frying pan until it is very hot, then put the breasts skin-side down in the hot pan, without added fat. Cook for 5-6 minutes until the skin is crisp, then turn and cook on the other side for 2 minutes. Transfer the duck breasts, skin-side up, to a baking tray, pour the fat into a bowl and wipe the frying pan clean. Roast the duck for 8-10 minutes, depending on thickness.

2. While the duck is roasting, prepare the vegetables. Cook the potatoes in boiling salted water for 10 minutes. Remove the duck breasts from the oven and set aside to rest for about 10 minutes. After the potatoes have cooked for 10 minutes, tip in the broad beans and cook for 1 minute, then add the peas and cook for 3-4 minutes until all the vegetables are tender. Drain well.

3. Heat half the duck fat in the frying pan until hot, and cook the bacon until browned, about 4 minutes. Toss in the garlic and veg until piping hot and glossy. Pour in the vinegar, let it bubble, then stir in the parsley, and season with salt and pepper. Serve with the duck.

Vegetarian Enchilada Pies Recipe -- Recipes For Dinner

Vegetarian Enchilada Pies Recipe

Not hart to make a vegetarian food for your family. Let's see step by step to make Vegetarian Enchilada Pies cake!

Ingredients for Vegetarian dish: Enchilada Pies

1 (2-oz.) package dried hibiscus flowers, picked through

1 cup thinly sliced sweet onion

1 1/2 cups chopped bell pepper

1 1/2 cups chopped zucchini

1/4 cup olive oil

1 (15-oz.) can black beans, drained, rinsed, and mashed

1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1 cup vegetable broth

12 (6-inch) fajita-size corn tortillas*

1 1/4 cups (5 oz.) shredded Monterey Jack cheese

Enchilada Sauce

1/2 cup crumbled queso fresco

Toppings: sour cream, chopped red onion, fresh cilantro leaves

Vegetarian Enchilada Pies Recipe

Vegetarian Enchilada Pies Preparation 

1. Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.

2. Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.

3. Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.

4. Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.

*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.