Venison Steak With Blackberry Sauce And Horseradish Potato Rosti..



Serves 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients
  • 4 venison steaks (use beef if you can’t source venison)
  • 1tsp black peppercorns
  •  1tsp dried mugwort (optional)
  • 225g blackberries
  • 425 ml chicken stock
  • 75 ml Gallo Family Vineyards Autumn Red
  • 4 tbsp sloe gin
  • 1 tsp blackberry jam
  •  Lemon juice, to taste
  • 4 medium sized potatoes (maris piper are good for this)
  • Horseradish root (to taste)
  • Vegetable oil for frying
  • Salt and pepper

Method

Horseradish root & potato rosti:

1. Cut the potatoes in half and boil for 5 minutes.

2. Remove from the pan and leave to drain and cool, before grating

3. Grate some horseradish root into the mixture to taste and season with salt and pepper.

5. Heat the vegetable oil in a frying pan, form the grated mix into patties and fry until golden.

To cook the venison:

1. Season the meat with salt. Crush black peppercorns and dried mugwort together and roll the venison in it to create a light coating.

2. Heat a large frying pan until just smoking and add the steaks.

3. Turn each piece as it colours, until the meat is well-coloured

4. Rest the meat for at least as long as it cooked for in a warm place and then slice across the grain.

Blackberry sauce


1. Press and sieve the blackberries

2. Add the Gallo Family Vineyards Autumn Red to the pan used to cook the venison, stir and reduce for a few minutes
       3. Add the sloe gin, blackberries, blackberry jam and boil until the sauce coats the back of a spoon, add seasoning and sharpen with a squeeze of lemon juice

About this post -

This is a guest post.

No payment was received. I was gifted a wine sample to try out.

Recipe and photo credit by Gallo Family Vineyards

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Roast Butternut Squash With Potatoes...



On Sunday it was the first time I had cooked Butternut Squash before and I loved it...

Yummy and sweet, {so I was bound to like it}.

 Took me ages trying to peel it though, my knifes are so 'cheap and tacky' trouble is I don't like sharp knifes in case I cut my fingers as I'm daft like that!!

I roasted the Butternut Squash with Potatoes, and added dried herbs to give a sweet and not so sweet twist to them, they tasted delicious...


What you need~
  • 1 large Butternut Squash
  • 1 Large Potato
  • 2 Tbsp Olive oil
  • 2 Tbsp margarine
  • 1 Tbsp dried Rosemary
  • 1 Tbsp dried Basil
  • Sprinkle of salt, pepper, and chilli and garlic 

Method~
  1. Preheat oven 180c
  2. Peel, de-seed and chop the Butternut Squash into small cubes.
  3. Peel, and chop the potato into small cubes.
  4. Pour over olive oil, sprinkle Rosemary, Basil, Salt, Pepper, Chilli and Garlic over and mix well in the oil.
  5. Place the margarine in bits over the top of the mix.
  6. Roast for around 50 minutes, until cooked through. Mixing them around and turing them over, half way through.


Other roasted vegetables ~




I love roasted vegetables with my Sunday dinners, especially in Winter...

What are your favourite Roasted sides?

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Chicken Breasts with Tomatoes and Olives


Ingredients: (serves 4)
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese

Preparation
  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

About this post -

This is a guest post from Verycook


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Welsh Beef & Smoky Chilli Stir Fry...

Serves 4

Cooking Time- Approx 10 minutes





Ingredients
  • 450g (1lb) Lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) Oil
  • 1 Clove garlic, peeled and crushed
  • 5-10ml (1-2tsp) Chipotle smoky chilli paste
  • 50g (2oz) Sugar snap peas, sliced
  • 100g (4oz) Brussels sprouts, blanched and sliced
  • 50g (2oz) Frozen peas
  • 250g approx Sachet precooked long grain and wild and rice



Method
  • Heat the oil in a large wok or frying pan, add the garlic and meat strips. 
  • Brown meat on a high heat, this should take about 2-3 minutes.
  • Add the chilli paste and toss well together for 1-2 minutes. 
  • Finish by adding sugar snap peas, Brussel sprouts, peas and rice.
  • Serve scattered with spring onions.

Recipe and photo credits- Welsh Beef Christmas


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Welsh Beef Christmas Chunky Cottage Pie...



Serves 6

Cooking Time- About 2 ½ hours




Ingredients
  • 900g (2lb) Lean Welsh Beef braising steak, cut into cubes
  • 15ml (1tbsp) Oil
  • 2 Red onions, peeled and cut into wedges
  • 1 Garlic clove, crushed
  • 100g (4oz) Tinned chestnuts
  • 15ml (1tbsp) Flour
  • 15ml (1tbsp) Tomato ketchup
  • 150ml (¼pt) Beef stock
  • 150ml (¼pt) Ale
  • 5ml (1tsp) Dark brown sugar
  • Pinch allspice
Seasoning
  • 900g (2lbs) Potatoes, peeled and cut into small cubes
  • Little milk for mashing potatoes (approx 8 x 15ml)
  • 1 Red onion sliced
  • 25g (1oz) butter
  • 5ml (1tsp) Soft brown sugar
  • 15ml (1tbsp) Fresh thyme, chopped


Method
  • Preheat the oven to Gas Mark 4, 180˚C, 350˚F.
  • Heat the oil in large ovenproof pan with a lid. Add the onion wedges and cook for a further 1-2 minutes.
  • Add Welsh Beef cubes and brown. 
  • Add the garlic, chestnuts, flour, ketchup, stock, ale, sugar, spice and season. 
  • Bring to the boil and then cover with lid or foil and place in oven for 2 hours until the meat is tender.
  • Place prepared potatoes in a large pan, add just enough boiling water to cover and fast simmer with the lid on for about 10-15 minutes until soft.
  • Drain potatoes and mash with a little milk.
  • Heat the butter in small pan and slowly cook red onion slices for 2-3 minutes, add sugar and continue to cook until caramelised and browned. 
  • Add the onions to the mash and stir through the mashed potatoes.
  • Remove the Welsh Beef from the oven, sprinkle with thyme leaves and pile the mash on top. 
  • Return to oven for about 20 minutes until mash is golden.
Serve with Seasonal Cheer!!


Recipe and photo credits- Welsh Beef Christmas


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Spicy Chilli Slow Cooked ...

This is my Chilli recipes I use on cold winter days when I need to go out or busy throughout the day. I love my slow cooker for saving time at night cooking. This recipe is cooked in a large slow cooker.

Serves 4- 6


Ingredients

  • 4 Tbsp Olive oil
  • 2 Carrots chopped
  • 3 Medium onions
  • 1 Kg Mince beef
  • 2 (400g) Tins of chopped tomatoes
  • 3 tsp Chilli powder
  • 3 Tbsp plain flour
  • 5 Tbsp tomatoes ketchup
  • 2 Tbsp Soy Sauce
  • Salt and pepper
  • 1Tbsp Thyme
  • Half a pint of beef stock
  • 2 ( 400g) Tins of red kidney beans

Method

  1. In a frying pan heat 2 tbsp of olive oil and fry the mince until all turned brown.
  2. In a wok or large frying pan, Gently fry the carrots and onion in the last 2 tbsp of olive oil.
  3. In a bowl mix the chilli powder, flour, tomato ketchup,soy sauce, salt,pepper and thyme and set aside.
  4. Once the mince has browned drain the fat and place in the wok with the onions and carrots.
  5. Mix in the chili paste and tomatoes.
  6. Stir well until all paste had mixed in.
  7. Transfer into slow cooker on slow heat for about 6-8 hours.
  8. About a hour and half before serving add the red kidney beans into the slow cooker

Tip- if like out family only half of us like kidney beans, warm up in a pan 10 minutes before seving. Then serve up the chilli and add kidney beans once everyone who don't like them has got their dinner...

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Chicken Breast Paillard With Spiced Butter Marinade ...


Serves 4
320 calories / 21.5g fat per portion


Ingredients
  • 4 medium chicken breasts
  • 100g (3 ½ oz) Kerrygold butter, now softer
  • 2 cloves garlic, mashed or finely grated
  • 1 tsp ground/whole cumin
  • 1 tsp ground coriander
  • Salt and pepper
  • Green salad, to serve
  • Lemon wedges, to serve
Method
  • To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like 
a book.
  • Place the butter, spices and garlic in a mixing bowl and cream together well. Rub ½ of the butter mixture into the chicken fillets, then place on a plate, cover and chill for at least 2 hours, up to 6.
  • When you’re ready to cook them, place a griddle pan on a high heat and allow to get very hot. 
  • When it’s smoking, add the chicken breasts and cook for just 3-4 minutes on each side.
  • Meanwhile, heat the reserved marinade in a small saucepan and use to spoon over the chicken when cooked. 
  • Serve immediately with a green salad and lemon wedges.
Top tip:
  • Paillard is a method of preparing a chicken breast that makes cooking it much faster. 
  • By cutting the breast almost in half and then opening it out, much more of the meat is exposed to the heat and it will take only a couple of minutes on each side to cook.

Recipe and photo credit by -
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold


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Slow cooked Stew And Dumplings : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

So cold this week I have got my slow cooker out and been making some stew, this is our favourite recipe...

Serves 4-6 made in large slow cooker...




You will need

  • 8 Carrots
  • 6-8 Potatoes
  • 1 Turnip
  • 1 Swede
  • 2 onions
  • 2 Beef stock cubes 
  • 800g Lean diced beef
  • Virgin olive oil
  • 1tsp Mixed herbs
  • 1 tsp Thyme
  • Salt and pepper
  • 200g (8oz) Self raising flour
  • 100g (4oz) Shredded suet
  • Pinch of salt
  • 10 tablespoons cold water
Top-cooked
Bottom-getting ready...
Method

  1. Peel and chop the carrots,potatoes,turnip, and swede into small cubes place in water and set aside until ready to start.
  2. In a pan drain the vegetables and make up 2 pints of stock with the beef stock cubes add to the vegetables with the mixed herbs,thyme salt and pepper,gently reach boiling point then simmer for a few minutes (until meat is ready).
  3. Once placed the vegetables on, in another a frying pan heat some virgin olive oil up and gently brown the beef cubes (cut any large pieces with scissors ) and add the onions, stir until all meat has turned brown.
  4. Place the vegetables in the bottom of the slow cooker with the stock.
  5. Drain all the fat from the beef pan add the beef and onions to the slow cooker
  6. Place the lid on the slow cooker and cook on slow for about 6-8 hours.
  7. About a hour before the end mix the flour, suet,and salt mix with the water.
  8. Divide and shape into 16 small ball.
  9. Place on top of the stew for last hour turn slow cooker up to high...


1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button or a text link and place it somewhere on your blog to help spread the word...
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Roast Poussin With Blackberry Cumberland Sauce ...

Special dinner -If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly. What’s more, there’s not a Brussel sprout in sight!


Serves 2

Preparation time: 25 minutes
Cooking time: 45 minutes

You will need

  • 2 x 500g (1lb 2oz) baby poussin
  • 40g (11/2oz) butter
  • Salt and freshly ground black pepper
  • 6 fresh bay leaves
  • 4 rashers streaky bacon
  • 175g (6oz) shallots, peeled, halved if large
  • 450g (1lb) baby new potatoes, washed
  • 2-3 tbsp olive oil

Sauce

  • ½ orange
  • 6 tbsp red wine
  • 2 tbsp water
  • 1 tbsp redcurrant jelly
  • Large pinch ground ginger
  • Large pinch ground cinnamon
  • 1 tsp caster sugar
  • 1 tsp Dijon mustard
  • 100g (4oz) small blackberries
  • Watercress or rocket salad to serve

Method

  1. Preheat the oven to 190C/375F/Gas Mark 5. 
  2.  Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. 
  3.  Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. 
  4. Loosely cover the poussin with foil folding down over the sides. 
  5.  Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
  6. Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. 
  7.  To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready. 
  8. Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.
  9.  To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. 
  10.  Add the spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.
  11. Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad.

Tips
* Pare the rind from the half the orange with a vegetable peeler before you cut it, that way it is easier to do then squeeze it afterwards.
* Rather than cooking two poussin, you could also give a small everyday chicken the five star treatment. Roast with butter, bay leaves and bacon for the timings given on the wrapper, then add the potatoes, shallots, bay and olive oil for the last 45 minutes of cooking, removing the foil 20 minutes or so before it is ready so that the skin can brown.

About this post- This is a free guest post by Seasonal Berries


 
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Halloween Fiery Jackets Recipe ....




Preparation: 10mins

Cooking: 1hr 10mins

Serves 6

Per serving: 335 calories, 9.4 fat, 4.0g saturates, 10.3g sugars, 0.37g salt

Contains a over a third of your RDA of Vitamin C and counts for two of your 5-a-day

You will need

  • 6 baking potatoes, scrubbed
  • 1 (400g) pack lean lamb mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, deseeded and chopped
  • 10ml/2tsp ground cumin,
  • 10ml/2tsp coriander
  • 10ml/2tspsmoked paprika
  • 1/2-1tsp/2.5-5ml chilli flakes
  • 450g/1lb carrots, peeled and coarsely grated
  • 1 (400g) can tomatoes
  • 15ml/1 tbsp tomato puree
  • Salt and ground black pepper
  • 45ml/3tbsp chopped fresh coriander
  • Sour cream mixed with chopped coriander to serve, if liked

 Method

  • Preheat the oven to 220C/ Fan 200C/450F/Gas Mark 7.
  • Scrub the potatoes clean, then place on a baking tray.
  • Bake for 35-40mins or until tender.
  • Meanwhile, Heat a large pan or wok, add the lamb mince without any extra oil, and sauté over a medium heat for 6-8mins, stirring to break up the mince, until it is nicely browned.
  • Add the onion, garlic and pepper and sauté for 2mins.
  • Add the spices and carrots, cook for 1 min.
  • Then add the tomatoes, puree and plenty of salt and pepper.
  • Bring to the boil, cover and simmer for 10mins.
  • Stir well, then simmer uncovered for a further 5mins or until the juices have thickened slightly.
  • Adjust the seasoning.
  • Split the baked potatoes and spoon a little of the mince mixture into each.
  • Serve topped with sour cream mixed with chopped coriander if liked.


Recipe and photo credits by- British Carrots website


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Italian Childhood Memories...



Moonbeam Pasta
Stars and crescent moons make up the shapes of this gorgeously pretty variety of pasta for children. So I am inspired to create something that reminds me of shooting stars and happy dreams. Dress the pasta with as much of the sauce as you like, as some children like lots of sauce and others only want it barely coated, and refrigerate or freeze the rest for later use.

To turn it into something slightly more sophisticated, substitute the ham for chopped chorizo or salame, and add some finely snipped fresh chives.

Serves 2

To dress up to
  • 120 g/4 1/2 oz Garofolo Anistelle pasta for children
  • 1 spring onion, very finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons organic tomato passata
  • 2 tablespoons mascarpone or single cream
  • 1 slice cooked ham, cut into strips
  • 3 baby sweet corn cobs cut into thin comet tail strips
  • A pinch of salt
  • Long shavings of fresh Parmesan, to garnish
Method
  • Bring a pot of lightly salted water to a rolling boil for the pasta. 
  • Meanwhile, fry the spring onion very gently in the olive oil until soft but not coloured. 
  • Add the passata and stir together. 
  • Allow to simmer for about 10 minutes, and then stir in the mascarpone or cream, the ham and the sweet corn cobs. 
  • You should end up with a sauce that is swirly and dreamily pink, with the long comet tails of the sweet corn through it. 
  • Cook the pasta until tender in the boiling water, drain and toss with the sauce. 
  • Pile the pasta into bowls or on to plates, garnish with the Parmesan shavings and serve at once.
P.S. For special occasions, finish off the dish with a tiny dusting of edible gold glitter, a little stardust sometimes works wonders on even the fussiest of diners!


Baked Motori with Ham And Cheese

Motori Al Forno

This is a very simple and easy dish that I remember very fondly from my childhoood in Tuscany. I really prefer to use Penne when I make this as it fits the memory much better, but I’ve tried it out with the Motori shape from the Garofolo range and it really works too. You can of course add other things to the dish such as grilled bacon, cooked peas, mushrooms or cauliflower florets, or blue cheese for a much stronger flavour. You can easily make this ahead and freeze it for later.

Serves 2

Ingredients
  • 140 g Motori pasta
  • salt and pepper
  • 200 ml/7 fl oz ready made béchamel or cheese sauce
  • 2 tablespoons freshly grated Parmesan
  • 2 slices best baked ham, chopped
  • 1 tablespoon unsalted butter
Method
  • Cook the pasta in plenty of boiling salted water until al dente. 
  • Meanwhile, heat through the sauce and melt three quarters of the cheese into it. 
  • Drain the pasta and pour it back into the pot. 
  • Add three quarters of the sauce and the ham. 
  • Mix together. 
  • Grease a large oven-proof dish with half the butter. 
  • Pour in the dressed pasta and arrange it carefully. 
  • Pour over the remaining sauce and dot with the remaining butter. 
  • Sprinkle with the remaining cheese. 
  • Bake in a preheated oven at Gas mark 6/400 F/200 for about 15 minutes or until golden and bubbling. 
  • Remove from the oven, rest for 5 minutes, then serve.


Anistelle with cream, ham and peas

This is an all-time favourite in Italy, and the pairing of ham and cream with the addition of very sweet soft peas make this recipe a totally irresistible even the fussiest of child

Ingredients for 4 children
  • 240g Anistelle (Garofalo La Giostra dei Bambini pasta)
  • 1 shallot finely chopped
  • 30 ml EVOO
  • 100 ml single cream
  • 50 g grated parmesan
  • 200 g peas (either fresh in season, of petit pois frozen)
  • 100 g ½ cm thick cooked ham (York ham is fine or any good quality ham) cut in very small cubes or finely chopped.
  • 1 tbs chopped parsley
Method
  • In a shallow pan add EVOO and the finely chopped shallot and sauté until soft. I
  • n the meantime in a small pan cook the fresh or frozen peas, drain and set aside.
  • Add the finely chopped ham and cook gently a couple of minutes.
  • At this stage add the peas, and season to taste but be aware the ham is already salted and parmesan will be added eventually.
  • When all ingredients are well incorporated, add the cream and warm trough.
  • In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 Tsp rock salt, add the pasta.
  • Cook to al dente (for anistelle 12 minutes)
  • Drain well the pasta and add it to the sauce, mix well and sprinkle with the chopped parsley and the parmesan.
  • Serve at once.
This is a guest post -

All are made using the children’s range of Garofalo Pasta

Recipe and photo credit by -

(‘La Giostra dei Bambini’ – ‘the children’s merry-go-round’) –  Pasta Garofalo.
Moonbeam Pasta & Motori have been created by Italian chef,  Valentina Harris
Anistelle dish was created by MasterChef finalist, Sara Danesin Medio



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Meals In Minutes...


Harrisa couscous with golden chicken supremes & roast beetroot...


Cooking time: 10-15 min
Preparation time: 25-30 mins
Serves: 2
Vegetarian: No

Ingredients
  • 2 tsp vegetable oil
  • 2 chicken supremes
  • 1, 250g packet of cooked beetroot, (the size varies, 3-4) each cut into 2cm wedges
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive or chilli oil
  • ¼ mild fresh red chilli, de-seeded and finely chopped
  • 2 tbsp sliced mint
  • 1, 250g packet of ready to eat harissa couscous
  • Salt and caster sugar
Method
  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf. Boil your kettle.
  • Start with the chicken supremes. 
  • Get a medium sized ovenproof pan. 
  • Put it on a medium heat. 
  • Add the vegetable oil and get it hot. 
  • Season the chicken supremes with salt. 
  • Add them to the pan and fry, skin side down, over a medium to high heat, for 5-7 minutes until the skin is golden. 
  • Put the beetroot wedges around the outside of the chicken supremes in the pan. 
  • Put the pan in your pre-heated oven and roast, with the chicken still skin side down, for 10-12 minutes. 
  • Take the pan out of your oven turn the chicken skin side up on top of the beetroot. 
  • Leave to rest for 5 minutes.
While the chicken roasts, make the dressing.
  • Get a medium sized bowl. 
  • Add the balsamic vinegar, 3 tbsp olive or chilli oil, chilli and sliced mint.
  •  Season to taste with salt and caster sugar.
  • Heat the harissa couscous according to the instructions on the pack. 
  • Serve with the chicken, roast beetroot and dressing.
Tomato couscous with chicken legs & mangetout


Cooking time: 25-30 mins
Preparation time: 15-20 mins
Serves: 2
Vegetarian: No

Ingredients
  • 1 tbsp vegetable oil
  • 2 corn fed chicken legs
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive or sunblush oil
  • 60g SunBlush Peppers
  • 1 small pack (80-100g) mangetout or sugar snap peas
  • 1 small orange
  • Half a bunch (supermarket size) chives, thinly sliced
  • 1, 250g pouch of ready to eat tomato couscous
  • Salt, caster sugar and cayenne pepper
Method
  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf. 
  • Boil your kettle.
  • Start with the chicken legs; get a medium sized ovenproof pan. 
  • Put it on a medium to high heat. 
  • Add the vegetable oil and get it hot. 
  • Season the chicken legs with salt and cayenne pepper. 
  • Fry the legs, skin side down for 4-6 minutes until they are golden brown. 
  • Put the pan in the oven and roast for 15 minutes. 
  • Take the pan out of the oven and drain the fat. 
  • Turn the chicken legs skin side up and leave to rest for 5 minutes.
While the chicken roasts, make the dressing. 
  • Get a medium sized bowl. 
  • Add the vinegar, 3 tbsp olive or SunBlush oil, SunBlush Peppers and sliced chives. 
  • Grate or zest the orange zest over the top. 
  • Peel the orange with a sharp knife.
  •  Cut the segments out of the white membranes and add these to the dressing. 
  • Season to taste with salt, cayenne pepper and caster sugar.
  • Put a colander in your sink. 
  • Fill a pan with boiling water from your kettle. 
  • Add salt. 
  • Bring back to the boil, add the mangetout, bring back to the boil, boil for 3 minutes or until tender.
  •  Drain the mangetout in your colander. 
  • Return them to the pan, sauté for 20 seconds to evaporate the last of the water. 
  • Season to taste.
  • Heat the tomato couscous according to the instructions on the pack. 
  • Serve with the chicken legs, mangetout and dressing.
Moroccan couscous with lamb cutlets & rocket salad


Cooking time: 15-20 mins
Preparation time: 15-20 mins
Serves: 2
Vegetarian: No

Ingredients
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive, garlic or basil oil
  • 4 dried apricots, diced 1/2cm
  • 4 tbsp pomegranate seeds (about ½ a small pomegranate)
  • 2 heaped tbsp sliced mint
  • 1 tbsp vegetable oil
  • 4 lamb cutlets
  • 4 tbsp water
  • 40g rocket (half a small pack)
  • 125g (half a typical punnet) baby plum tomatoes, halved
  • 1, 250g pouch of ready to eat Moroccan couscous
  • Salt, caster sugar and raz-el-hanout or cumin
Method
  • Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf.
  • Start with the dressing. 
  • Get a medium bowl. 
  • Add the vinegar, extra virgin olive oil, diced apricots, pomegranate seeds and mint. 
  • Stir to combine the ingredients then season to taste with salt, sugar and raz-el-hanout. 
  • Put the dressing next to your cooker. 
  • Put a plate with a rack on top and a bowl to drain fat into next to your cooker.
  • Get a medium sized ovenproof pan. 
  • Put it on a high heat. 
  • Add the vegetable oil and get it hot. 
  • Season the lamb cutlets with salt and raz-el-hanout or cumin. 
  • Put them into the pan and fry them for 2 minutes each side. 
  • Put the pan into your pre-heated oven for 2 minutes to roast. 
  • Put the lamb cutlets onto the rack and drain the fat into the bowl. 
  • Add the water to your pan. 
  • Bring to the boil and turn off the heat. 
  • Scrape all of the meaty goodies off the base of the pan then add this meaty liquid to the dressing.
  • While the lamb fries and roasts, put the rocket and halved baby plum tomatoes onto your plates.
  • Heat the Moroccan couscous according to the instructions on the pack. 
  • Serve with the lamb cutlets, rocket salad, tomatoes and the dressing
Recipe and photo credit by- Merchant Gourmet

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Autumn BBQ...


With the hot weather returning to us and the UK set for an Indian summer in September why not try a autumn bbq...

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Speedy roast lamb with cherry and red wine sauce...


Try with barbecued lamb too ...

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Quick Tarragon Chicken with Chestnut and Morel Mushrooms...

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Nick’s Family Fish Pie...

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General Tso’s Southern Fried RC Cola Chicken...


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Pan and Fried Potatoes : Creative Mondays Blog Hop...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

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Goats Cheese Challenge : Creative Mondays...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
This week I've been creative making recipes from goats cheese in the Capricorn Goats Cheese Challenge

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Capricorn Goats Cheese Challenge...

I've just been asked by Ethel the Goat at Capricorn Goats Cheese if I would like to take part in a fun food challenge.
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