For this dish i used skinless, boneless chicken thighs, which was perfect as it soaked up all the beautiful flavours while cooking . Paprika adds such amazing flavour to food! Here it gave an amazing earthy flavour to the food that complimented the tartness of the tomato beautifully. I served this with a side of fragrant Jasmin rice and buttered green beans. If you are on a tight schedule then this recipe is perfect for you!
ingredients | serves 4 | easy 3T olive oil 1T butter deboned, skinless chicken thighs 1 onion, chopped 3 garlic cloves, chopped or sliced 2t paprika 5 thyme sprigs, leaves only dried mixed herbs dried oregano 2 medium carrots, grated 200ml chicken stock 100ml cream 1 can chopped tomato fresh parsley, roughly chopped 1/2t salt black pepper
Heat olive oil & butter on a medium heat. Sauté the onion until glossy, about 4 minutes. Carefully drop the chicken thighs into the skillet and brown on all sides. Add the paprika, thyme, oregano, mixed herbs & grated carrots, stir through and cook for about three minutes. Pour the chicken stock into the skillet, turn the heat down to a gentle simmer and reduce by about half. Add the chopped tomato, stir through and cook for about two minutes. Pour the cream into the skillet and leave to simmer on a low heat for about five minutes until thickened.
Season with salt and black pepper. Taste and adjust seasoning. Garnish with freshly chopped parsley.
With a little one year old running around the house, learning to walk and playing inquisitive games, time is sometimes of the essence. Meaning little time to cook something very amazing that generally takes more than an hour. This is where my trustworthy pressure cooker comes into play. My INSTANT POT. Most likely one of the best purchases i have made since i started cooking. Using the pressure cooker, meat cooking time is cut by less than half, and since the machine does all the work I have my hands free to focus on other little things as I pot around the kitchen or run after my daughter. For this recipe I used chicken breast, which generally isn’t the most tender part of the chicken but the pot changes this reality completely and you are left with tender, pull apart chicken…perfect for this delicious one pan pie, topped with crispy phyllo pastry…
ingredients | easy | serves 6 4 chicken breasts 2C chicken stock 4 sprigs thyme 1/2t fine salt 3T olive oil 2T butter 1 white onion, chopped 3 garlic cloves, chopped 5 extra thyme sprigs, leaves only 3 leeks, sliced diagonally 1 punnet (250g) button mushrooms, sliced or halved 2 zucchini, sliced in half and chopped 1 large carrot, grated 2T all purpose flour 1.5 chicken stock 1/2C milk 1/4C cream 1/2t onion seeds 1/2t dried oregano 1/4t mustard seeds 1/2C frozen peas salt pepper 1 roll phyllo pastry 1/2C butter, melted (you may need more depending on the size of your skillet)
Preheat the oven to 180 degrees C. Place the chicken breasts into the pressure cooker. Cover with the two cups chicken stock. Add the thyme & salt. Cover the pot with the lid, seal the vent and set the time to 35 minutes on high pressure. Let the machine do the rest. In a large oven proof skillet, heat the olive oil & butter until melted. Sauté the onion until glossy, about 3 minutes. Add the mushrooms, grated carrot, leeks & zucchini and cook for about 7 minutes, stirring occasionally. Add the flour and stir. Pour the chicken stock into the skillet and stir well, while cooking on a low heat. Just bubbling. Leave to cook for about two minutes until the mixture has thickened. Add the thyme and garlic and cook, while stirring for about two minutes. Now add the spices and season with salt & pepper. Set aside. Manually release the pressure of your cooker. Using a slotted spoon, remove the chicken breast from the pressure cooker. Place the chicken breasts on a plate and using two forks, pull the meat apart. Bring the vegetable mixture to a gentle simmer and add the pulled chicken to the skillet. MIx. Pour the milk & cream into the skillet and stir to combine. Add the peas and cook for about three minutes. Add more cream or milk if you desire. Flatten the top of the mixture by using a wooden spoon. Set aside to cool while preparing the phyllo pastry.
Roll the pastry out on a flat surface. Cut the pastry in blocks, about 10x10cm. Brush one sheet with the melted butter and place a second sheet on top. Brush the second sheet with butter. Fold the four sides together and place on top of the chicken mixture, like a flower. Repeat with the remaining phyllo and butter until you have covered the top of the chicken mixture.
Place the skillet into the oven and bake until the pastry is beautifully golden and crisp. About 20 minutes.
Serve the pie with basmati rice and a salad of your choice.
I am very passionate about stews and casseroles so generally look for any excuse to cook another rich, hearty one pot. (Not that i ever need an excuse to cook anything!) Good quality meat is the perfect start to any good stew or casserole followed, of course, by fresh vegetables and drinkable red wine. I always buy good quality boxed red wine and keep it in my pantry. It lasts much longer than bottled red wine, making it cost effective. These dishes need a lot of love and patience, which is all worth it once you lift the lid and sniff the wonderful aroma of slow cooked meat, garlic, herbs and red wine. Short rib is a fairly inexpensive cut of meat and is beautiful served on its own in portions or pulled in a beefy BBQ sauce or use the pulled meat for a short rib pie in a puff crust. If this kind of food does not do something for your soul, i really am not sure what will.
ingredients | serves 6 | a little effort 2kg beef short rib (portioned by your butcher) 5T plain flour 200g bacon, diced 1 punnet (250g) button mushrooms, halved 3 stalks rosemary, leaves only 1 garlic head, halved 2 medium carrots, grated 3 leeks, diced 1 large white onion, chopped 3 celery ribs, diced 2T tomato paste 1t salt 1t black pepper 3T olive oil plus extra for browning meat 2T butter 600ml drinkable red wine 2C beef stock 1T brown sugar
how to do it Preheat the oven to 160 degrees Celsius. Dredge the meat in the flour and shake off any excess. Heat about four tablespoons of olive oil in a large oven proof skillet and brown the meat in batches until it has a beautifully coloured crust. Set aside. Add the bacon to the skillet and cook until browned and crispy. Set aside. In the same skillet, melt the three tablespoons of olive oil and two tablespoons of butter. Sauté the chopped onion until glossy. Add the garlic and press it down, releasing the garlic flavour into skillet. Add the grated carrot, diced leeks & celery and stir. Add the tomato paste and allow this to cook for about one minute. Add the brown sugar, salt & pepper and stir to combine. Pour the red wine into the skillet and allow to cook for about five minutes. Now pour the stock into the pot, add the bacon and the short rib and bring the mixture to the boil. Cover the skillet with a tight fitting lid or tin foil and carefully place in into the preheated oven to cook for 2.5 – 3 hours until the short rib is soft and almost falling off the bone. Meanwhile, heat butter and olive oil in a pan and fry the mushrooms until just cooked. Set aside.
If you prefer a smooth sauce like i do, remove the meat from the skillet and strain the sauce through a sieve. Press the garlic out into the sauce. Pour the sauce back into the skillet and bring to a gentle simmer. Reduce until thickened. Add the meat and mushrooms to the skillet and gently simmer for about five minutes to heat through. Garnish with chopped fresh parsley and serve with smooth, garlicky mashed potatoes.
If you prefer to keep the sauce in its natural form, simply remove the garlic head, press the garlic out into the sauce and do not strain. Follow steps as above.
I love a slow cooked meat stew packed with vegetables, taste & earthiness and a lot of love. The secret to any good stew or casserole is time, patience and attention. I had a fair amount of cooked leg of lamb in my freezer, which was perfect for this dish. The meat cooked slowly at a low heat in a thick beef & wine broth with a mixture of carrots, leeks & celery. Good substitutes for the leg of lamb are lamb shoulder, stewing beef, lamb neck and even brisket. The dumplings make the perfect accompaniment here, soaking up all that wonderful flavour and bringing that extra little something to an already perfect meal.
ingredients | serves 6 | easy 900g cooked leg of lamb (or any other cut, raw) 3T olive oil 3T butter 350ml good red wine 1 large onion, chopped 5 garlic cloves, sliced 3 carrots, sliced diagonally or 200g baby carrots 3 celery ribs, sliced diagonally 2 large leeks, halved and sliced 3T tomato puree 3T all purpose flour 3T worcester sauce 6 sprigs thyme 2T brown sugar 500ml chicken or lamb stock 1t salt 1t black pepper
dumplings 150g self raising flour 130g plain / Greek yogurt 1.5T english or dijon mustard (or a mixture) handful parsley, finely chopped handful chives, finely chopped 1/2t salt 1/2t black pepper
Preheat the oven to 160 degrees Celsius. Slice the cooked lamb to the desired size and set aside. Alternatively, if using uncooked meat, cut it into the desired size. Heat oil in a large skillet and brown the meat all over. Remove and set aside. Heat the olive oil & butter in a large skillet. Fry the onion until glossy. Add the carrots, celery & leeks and cook for about 5 minutes, stirring occasionally. Add the tomato puree, stir and cook for two minutes. Now add the flour and stir through. Deglaze the skillet with the red wine and cook the mixture for about two minutes, while stirring. Tip the meat back into the skillet and stir to mix. Add the worcester sauce, thyme, garlic, salt, pepper & brown sugar. Stir. Pour the stock into the pot and bring the mixture to the boil. Turn the heat down, cover with a tight fitting lid and carefully place the skillet into the preheated oven for two hours.
Meanwhile, make the dumplings. Mix all the ingredient together to make a wet dough. Roll the dough into equal sized balls and set aside.
Carefully remove the casserole from the oven. Place the dumplings on top of the meat mixture and cover with the lid. Place the skillet back into the oven and cook for a further 20 – 25 minutes.
Garnish the dish with fresh parsley or chives or thyme leaves and serve with a side or couscous or rice.
Very similar to my chicken & orzo dish, this meal is a great, easy go-to that can be enjoyed any night of the week. In my home, it was the perfect end to all of the Easter celebrations. I love one pot meals for its simplicity and no mess, no fuss kind of attitude really. And honestly, after cooking up another wonderful meal, i don’t want to spend hours doing a clean up. I roasted a whole chicken and portioned it while the rice was cooking in al of its delectable juices. You can, however, use chicken pieces if you prefer, which will reduce the cooking time. Basmati is my preferred grain and adds beautiful aromatic flavour here. And since it cooks so quickly i can have my meal on the table sooner rather than later.
ingredients | serves 6 | easy 1 whole chicken 3T olive oil 2T butter + 3T extra 3 celery ribs, sliced diagonally 3 carrots, peeled & sliced diagonally 4 garlic cloves, sliced 1 large onion, chopped zest of 1 lemon & lemon quartered 1.5C dry white wine 1.5C chicken stock bunch fresh thyme, leaves only 1tsp fine salt 1tsp black pepper bunch parsley, chopped bunch chives, chopped 1C basmati rice
how to do it Preheat the oven to 165 degrees Celsius. 145 degrees with a fan. Heat the oil & 2 tablespoons butter in a large skillet with tight fitting lid. Sauté the onion until translucent. Add the carrots & celery and cook for five minutes. Place the chicken in the skillet, breast side down, and brown for five minutes. Remove the chicken and deglaze the pan with the white wine. Cook the wine until reduced by half. Add the garlic, lemon zest & thyme and stir through. Put the quartered lemon into the cavity of the chicken and place the chicken back into the skillet, breast side up (browned side facing upwards). Pour the stock into the skillet and bring it to the boil. Turn the heat down and place the skillet into the oven, without the lid. Cook the chicken for two hours. Carefully remove the skillet from the oven. Remove the chicken from the skillet and set it aside. Pour the rice into the vegetable mixture, add the remaining 3 tablespoons butter and bring it to a gentle simmer. Cover with a tight fitting lid and cook for about 12 minutes until the rice is just cooked. The rice will soak up most of the juices. While the rice cooks, portion the chicken. Place the chicken pieces on top of the cooked rice, cover with a lid and gently cook for four more minutes, so as to heat the chicken and finish cooking the rice. Garnish with the chopped parsley & chives and serve immediately.