Tuesday, 5 October 2010

Chicken Braised in Cider and Chorizo

2 tbsp olive oil
4 chicken drumsticks
4 chicken thighs
225g chorizo, dice
6 shallots, peeled and finely chopped
2 tbsp plain flour
600ml dry cider
1 heaped tbsp dijon mustard
salt and freshly ground black pepper
3 tbsp double cream

Preheat the oven to 190'c/Gas Mark 5.  Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan.  Cook for 10 - 12 minutes turning frequently until evenly browned, remove with a wooden spoon and set aside.

Add the chorizo and shallots to the pan and fry, stirring frequently for 5 minutes, or until softened and the fat is beginning to run from the chorizo, sprinkle over the flour and stir to coat.

Gradually pour in the cider and stock stirring continously until boiling and thickened slightly.  Stir in the mustard and season well then return the chicken to the frying pan (or transfer the chicken and sauce to a casserole dish.  Cover using either foil or the lid and place in the oven for 30 - 40 minutes or until the chickens juice run clear when pierced with a skewer.

I usually serve this with mash, but serve with whatever you fancy.

Monday, 4 October 2010

Chilli Con Carne

3 tbsp vegetable oil
450g minced beef
1 onion, finely chopped
1 green pepper, finely chopped
2 cloves of garlic, chopped very finely
2 tins chopped tomatoes
1 tin red kidney beans, drained and rinsed
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1 tsp sugar
1 - 3 tsp chilli powder
2 tbsp chopped fresh coriander

Heat the oil in a large pan over a medium to high heat.  Add the beef and cook, stirring often until lightly browned.

Turn the heat down to medium to high, add the onions, pepper and garlic.  Cook for 5 minutes or until the onions and peppers have softened.

Stir in the remaining ingredients except for the fresh coriander, bring to the boil over a medium to low heat, stirring frequently for 30 minutes.  Stir in the fresh coriander just before serving.
I had some cherry tomatoes left over in the fridge so I chucked them in when I added the tinned tomatoes I love it when they pop when you stick your fork in them :)  Also this chilli is great if you stick a bit of grated cheese on top, my partner also loves eating Doritos with them Cool Original usually work the best :)

Sunday, 3 October 2010

Baked Spanish Risotto

250g cherry tomatoes
1 red onion, finely chopped
2 tbsp olive oil
300g risotto rice (I use arborio)
4 chicken thigh fillets, halved (or chicken breasts)
200g chorizo, sliced as thick as you like
1 litre hot chicken stock
pinch of saffron strands (optional)
8 large, raw prawns (optional)
salt and freshly ground black pepper

Preheat the oven to 220'c/Gas Mark 7.  Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.  Roast for 20 minutes.

Transfer to a casserole dish and stir in the rice, chicken, chorizo, chicken stock, saffron (if using) and salt and pepper.  Mix well together and return to the oven for 20 minutes.

Stir in the prawns (if using) and return to the oven for a further 20 minutes until the rice is tender and the chicken is cooked through.

I tend to leave the lid off for the last 20 minutes all the stock soaks into the rice and makes it very fluffy.  Make sure you make sure the rice is fully cooked.