One-pan Chicken with Bay, Garlic and White Wine
Friday, April 19, 2024Smoked Goose Breast Salad with Pine Nuts and Raspberries
Monday, March 18, 2024Smoked goose breast has a wonderfully succulent texture and a smooth, smoky flavour. They are ideal for a delicious starter with some bitter crunchy salad leaves and earthy toasted pine nuts. The tangy and perfectly balanced Dijon mustard vinaigrette comes together in minutes and pairs really well with salad.
Spicy Chicken Legs with Cashew and Coconut Sauce
Tuesday, March 12, 2024A super-easy meal the whole family will enjoy, this spicy chicken and pumpkin traybake is worth adding to your weekday menu. Chicken and pumpkin are a winning dinner combo. They go well together with this cashew nut and coconut sauce in the traybake. Serve with hot steamed rice, crispy fried potatoes, or flatbreads.
One Pan Creamy Chicken Leg Quarters with Bacon and Leek
Friday, February 23, 2024Richly-seasoned bone-in, skin-on chicken leg quarters paired with bacon and leeks nestled in a creamy sauce make this easy one pan baked chicken the perfect anytime meal idea. It's gluten free, low carb and ridiculously delicious. You can also throw in some butter beans, peas or/and mushrooms for a change.
Hariyali Murgh Green Chicken
Sunday, February 11, 2024Hariyali Murgh or green chicken, a classic Northern Indian dish, is chicken coated in a green sauce, typically made with green chilli, coriander, mint leaves, yoghurt and spices. It is hearty, flavourful, and so delicious served with rice, naan or chapati. I used chicken thighs, but chicken breast or drumsticks all work. The cooking time might vary. You can cube the chicken and thread them together to make chicken skewers too.
Roasted Chicken Thighs with Almond Pangrattato
Sunday, January 14, 2024Pangrattato (literally 'grated bread' in Italian) is a mixture of fried breadcrumbs that are sprinkled over the juicy tender chicken thighs over a bed of roasted red onions with sweet flavour and creamy texture. It's easy to make and the perfect dinner any night of the week. Do make an extra batch of pangrattato, as they are great to sprinkle over the pasta, risotto and vegetables, or to top casseroles or even to stuff the poultry.
Spiced Chicken Traybake with Pine Nuts
Wednesday, December 13, 2023There is just something so relaxing about throwing everything into a roasting pan and then popping into the oven where the chicken drumsticks bake merrily away until golden, juicy and tender without any input from you. Big on flavour, low on effort, ready in an hour and there is much less washing up at the end, too. If desired, add some chopped sweet potatoes or pumpkins at the bottom of the roasting pan, so they soak up all the juices from the spices, lemon and chicken as they cook.
Butter Chicken
Sunday, November 19, 2023Packed with flavour and simple ingredients, this easy, creamy and delicious butter chicken is a weeknight winner and will be a hit with the whole family. Serve with flatbreads or rice. Butter chicken is very much like chicken curry, only it tends to be creamier and richer than chicken curry, with heavier spices. If you're a curry lover, this is a must-try dish for you.
West African Roasted Pepper and Peanut Butter Chicken
Tuesday, October 10, 2023This easy recipe with roasted chicken thighs celebrates the rich flavours of poulet maafe / mafé, a spicy, creamy, nutty chicken stew that is an ultimate comfort food in Western Africa. Instead of stewing the chicken, I marinated bone-in, skin-on chicken thighs in a peanut sauce overnight, then roasted to perfection. For the sidedish, I serve zoodles tossed with some of peanut sauce. You can serve the chicken with couscous and carrot salad.
Peruvian Chicken Kebabs with Ají Verde
Thursday, September 21, 2023Juicy, succulent and bursting with vibrant flavour, these Peruvian chicken skewers are easy to prepare and perfect for grilling outside in the summer. But you can always make it in a grill pan any time you want. Serve them alongside a delicious, creamy ají verde, a spicy Peruvian green sauce.
Ají Verde is made with plenty of cilantro, scallion, lime, ají amarillo (Peruvian yellow chillie), mayonnaise, garlic, cotija cheese and huacatay (Peruvian black mint).
Since I can't find huacatay and ají amarillo, so I replaced some cilantro with fresh mint leaves, and used jalapeño chilli pepper instead. Ají Verde sauce is terrific served alongside roasted chicken or grilled meats, and it's equally good with grilled seafood. You can even use it as a salad dressing.
Chicken, Pork and Pistachio Terrine
Tuesday, June 06, 2023Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a loaf dish.
This flavoursome terrine is surprisingly simple to put together and perfect for a make-ahead starter when you're entertaining a crowd, light lunch or picnics. It can be made up to three days ahead, then just slice and serve with an assortment of crackers or crusty bread, cornichons and a herb dip or a relish.
Chicken Liver Parfait with Rosemary and Barberries
Friday, June 02, 2023Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. It's well worth passing the pureed liver through a sieve for an extra velvety texture. Opt for paler chicken livers which tend to have a richer flavour than the deep red ones. You can serve the parfait as soon as it's set, but it’s even better if the flavours are left to develop for overnight. The parfait will keep, refrigerated for up to 2 weeks if the clarified butter seal is not broken. Otherwise, it shall be consumed in a week. Alternatively, freeze the parfait for up to 2 months and defrost overnight in the fridge, removing it from the fridge about 30 minutes before serving.