cumin baked chicken

Cumin, a spice often used in my kitchen for various dishes, is an earthy, warm spice that adds the most beautiful hearty depth to any dish. A delicious match for meat, it also adds complexity to vegetarian dishes.

As part of last night’s dinner, I served these flavourful baked thighs and drumsticks with my lentil and grilled vegetable salad. This is a delicious and healthy dish that is as easy to prepare as it is to eat. With the skin moreishly crispy, the meat is succulent , tender and flavourful. A perfect and easy family go-to meal!

Serve with couscous, salad or grilled vegetables for a healthy family mid-week meal or serve it with a cucumber & yogurt dressing for a delicious, heart warming snack.

ingredients | serves 3-4 | easy
8 chicken thighs & drumsticks
2t crushed garlic
2t ground cumin
1t cumin seeds, crushed in a pestle & mortar
1T black pepper
1/3C olive oil
juice & zest of 1 lemon
1T fresh thyme leaves
1/2t red pepper flakes, optional
fresh cilantro/coriander to serve

method
Place all of the ingredients into a large freezer bag and shake well to coat.
Place the bag into the fridge to marinade for at least 30 minutes.

Preheat the oven to 180C.
Arrange the chicken pieces in a baking tray, season with a little salt and bake for about 40 minutes until cooked through.

Drizzle the roasting juices over the chicken pieces and garnish with fresh coriander/cilantro.

Serve warm.


pork sausage & veg tray bake

I do love the simplicity of a tray bake and, admitting, that it is a meal frequently enjoyed around our dinner table.
This is a meal that I return to again and again and will not easily tire of.
A great time saver as you can put it all together, store it in the fridge and then just pop it into the preheated oven come dinner time.

The added bonus, of course, is the clean kitchen after dinner. And this alone gets a very high mark in my book.
A healthy, comforting and nutritious meal that your family will love, without having to spend hours in the kitchen.

Good alternatives to pork sausage are beef / chicken sausage or chicken breast.

Serve with a side of couscous or buckwheat.

ingredients | serves 4-6 | easy
8 pork sausages
300g baby potatoes, halved
400g chickpeas, drained and rinsed
2 red onions, quartered
6 garlic cloves, whole
punnet baby carrots, scrubbed
200g mushrooms
6-8 sweetcorn mini cobs
1/2C olive oil
2t paprika
1t dried oregano
1t dried thyme
1t cumin seeds, crushed
1/2t salt
good grind of black pepper
4 rosemary stalks
150ml white wine

handful fresh parsley, chopped (garnish)

Preheat the oven to 200C.
Put the rosemary stalks onto a large sheet pan.
In a large bowl, mix together the olive oil, herbs, salt & pepper. Add the vegetables to the herb mixture and toss through to coat well.
Tip the vegetables onto the roasting tray and arrange in an even layer.
Rub the pork sausages with a little more olive oil and nestle them between the vegetables.

Roast in the preheated oven for about 35 minutes until the sausages are golden brown. Carefully remove the tray from the oven, turn the sausages over and toss the vegetables.
Pour the wine into the roasting tray and roast or a further 20 minutes until the sausages are cooked and the potatoes are tender.

Garnish with the chopped parsley and serve with your choice of side.


chicken & rice tray bake

This is my idea of a simple, delicious, no-fuss family meal that can be on the table in almost no time at all. It is, undoubtedly, a firm favourite in our home. Just an easy, deletable home-cooked meal that goes in the centre of the table so that everyone can tuck in at their leisure.

I like to use leg quarters for this recipe but really, any part of the chicken is just as delicious. The meat is tender and juicy with a lovely spice. The skin is gorgeously browned and crispy and the rice deliciously fluffy, flavourful and buttery.
Make sure to coat the chicken liberally with the spice rub so that the flavour soaks into the rice.

You can combine all of the ingredients in a roasting tray and put it straight into the oven although I like to brown the chicken first to ensure an extra crispy skin. I then cook the onion & garlic in a little oil and butter before adding the rice and mixing everything together.

Everything you need is in this dish but if you want to serve something alongside, opt for something minimalistic like a tomato & avocado salad.

ingredients | serves 4-6 | easy
for the spice rub
1t onion powder
1t garlic powder
1t paprika
1t salt
1/2t pepper
2T olive oil

Combine all the ingredients together except the oil. Mix and set aside.

For the tray bake
4T olive oil
80g butter
4-6 chicken leg quarters
1 white onion, chopped
3t crushed garlic
120g long grain or basmati rice
1t cumin seeds, crushed
1t dried thyme
1t dried oregano
1t fine salt
1t black pepper
400ml chicken stock
1C frozen peas
fresh cilantro / coriander leaves, garnish
fresh parsley, chopped, garnish

method
Preheat the oven to 200 degrees C.
Drizzle the two tablespoons olive oil over the meat. Using your hands, rub the spice rub into the skin.
Heat 2 tablespoons olive oil in a large pan and brown the chicken pieces on all sides. Set aside.
In the same pan, without wiping it clean, heat the remaining two tablespoons olive oil and about 30g of the butter. Sauté the onion & garlic until glossy and fragrant, while stirring. About three minutes.
Add the remaining butter, crushed cumin, oregano & thyme to the skillet / roasting tray and add the rice. Stir to melt the butter and coat the rice and then season with the salt & pepper.
Tip the mixture into a roasting tray or ovenproof dish if needed.
Arrange the chicken pieces on top of the rice and then pour the stock into the dish, around the meat.
Cover the roasting tray or dish with tin foil and bake for about 40 minutes.
Remove the tray from the oven and carefully remove the foil, taking care the steam doesn’t burn your hand.

Test the rice to see if it is cooked. If it is not perfectly tender, cover with foil again and bake for a further 10 minutes.
Now remove the chicken pieces and set aside.
Stir the frozen peas through the rice, replace the chicken pieces and place the dish back into the oven, uncovered, and bake for a further 15 minutes.

Remove the dish from the oven, garnish with the fresh cilantro and parsley and serve.






parmesan loaded meatball & orecchiette skillet

As pastas go I don’t have one specific favorite. I love all kinds, for very different reasons.
The general rule of thumb is that wide, flat pastas like pappardelle or tagliatelle love cream based sauces and long, round pastas, like spaghetti, are best served with a good drizzle of olive oil or draped in tomato based sauces, which beautifully coats each strand evenly.
“Rigate” means ridges, which makes it easy for sauces like pesto to cling to the pasta.
Short shaped pasta varieties, which includes orecchiette, are ideal for holding rich, hearty sauces with textures from vegetables or proteins.

Since making meatballs can be a little time consuming I make it worth my while by making two batches. One to use immediately and the other to freeze for a different occasion or dish. They freeze really well and bake beautifully straight from frozen.

These mini meatballs are packed with parmesan and herbs giving them a lot of flavor so they are perfect on their own as a snack or canape, served with spaghetti or in a beautiful creamy pasta dish such as this one.

ingredients | makes about 30-35 mini meatballs | a little effort
500g beef mince
1/2 white onion, very finely chopped
1t finely chopped garlic
5 thyme stalks, leaves only
2 rosemary stalks, leaves finely chopped
handful fresh parsley, finely chopped
1/2C finely grated parmesan
1/2C fine breadcrumbs
1 whole egg
1T worcester sauce
2T chutney (I used Mrs Balls, original)
1/2t fine salt
good grind of black pepper
2-3T olive oil for frying

for the sauce
2T butter
1/2 white onion, finely chopped
1t crushed garlic
3T sun-dried tomato pesto (optional)
1 can crushed tomato
1 1/2C – 2C beef stock
1 1/2t dried oregano
1T brown sugar
1t fine salt
black pepper to taste
1 1/2C orecchiette pasta shells
1/2C cream, full fat
fresh parsley, garnish
fresh cilantro, garnish
fresh parmesan, garnish

the method
Combine all of the meatball ingredients in large bowl. Using your hands, mix well until combined and then, with the palms of your hands, roll into balls just larger than bite size.
Heat olive oil in a large skillet and brown the meatballs on all sides. Set aside.

In the same skillet, heat and melt the butter and cook the onion until glossy. About two minutes.
Add the garlic and cook for a further minute. Add the oregano & pesto and cook for another minute, while stirring.
Pour the beef stock & crushed tomato into the skillet, add the brown sugar, salt & pepper and stir. Add the pasta shells, stir to coat and then nestle the meatballs into the sauce.
Turn the heat down to a low simmer, cover with a tight fitting lid and cook for about 20 – 25 minutes, while occasionally stirring, until the pasta is cooked. Stir the cream through the pasta mixture.

Garnish with fresh parsley & cilantro and top with large shavings of parmesan.



roast chicken tagliatelle – simple & delicious

This a one of my go-to meals when I am entertaining a few friends for a casual lunch or when I simply feel like being a lazy cook.
There is just not enough hours in a day and although I really love spending time in my kitchen i also really love spending time with my toddler. That said, I may not always have time to prepare an extravagant meal although I still want to eat well.
Delicious on its own or served with a salad, this is one dish you will return to again and again.
Although the oven does the work for you, the roasting of the chicken is what takes the most time here so if you are really pressed for time, why not pop in at your local grocer and buy a ready cooked chicken, which will save you plenty of time and unnecessary stress.

I used tagliatelle in this recipe. Other great pasta options are pappardelle & rigatoni.
Potato gnocchi is a delicious alternative to the pasta.

ingredients | serves 6-8 | easy
to roast the chicken
1 whole chicken
olive oil
salt
pepper

2T olive oil
2T butter
1/2 white onion, finely chopped
3t crushed garlic
400g tagliatelle pasta
200g shitake mushroom, sliced
100g button mushrooms, sliced
1/3C cream, optional
1/2t salt
black pepper
5 sprigs thyme, leaves only
two handfuls fresh parsley, torn
fresh parmesan, optional

method
Preheat the oven to 170 degrees C. Rub the chicken with olive oil and season well with salt & pepper.
Place the chicken into the oven and roast for 1 hour thirty minutes. Once cooked, set aside and reserve the cooking juices.

While the chicken is roasting, get on with the pasta.
Add the pasta to salted boiling water and cook according to package instructions.
Heat the olive oil & butter in a large skillet and saute the onion until glossy. Add the garlic and cook for one minute more. Add the sliced mushrooms to the skillet and cook for about eight minutes or until cooked, stirring occasionally. Add the thyme leaves and cream and stir through. Season with salt & pepper.

Drain the pasta and tip it into the mushroom mixture. Toss to coat. Using your hands, tear the chicken into the pasta.
Pour the cooking juices over the pasta & chicken mixture and toss everything together.
Garnish with the parsley and parmesan cheese, if using.

From my kitchen to yours, with love x