All posts by Heather

Spicy Bean & Cucumber Salad

Holidays, Hot & Spicy, Salads, Side Dishes, Starters, Vegetarian

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Honeyed Chicken

Chicken, Holidays, Main Courses

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tbsp runny honey
  • 1 tsp dried rosemary
  • Grated rind 1 lemon
  • 1 large glass white wine
  • 6 anchovy fillets rinsed
  • Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4

Spiced Rice with Chicken

Chicken, Holidays, Hot & Spicy, Main Courses

  • 1.4kg/3lb oven ready chicken
  • 75ml/5tbsp vegetable oil
  • 175g/6oz onion, skinned and sliced
  • 15ml/3 level tsp ground coriander
  • 1.25ml/1/4 level tsp chilli powder
  • 2.5ml/1/2 level tsp ground turmeric
  • 2 141g/5oz carotns natural yoghurt
  • About 350ml/12fl oz chicken stock
  • Salt and milled pepper
  • Parsley sprigs to garnish

1. Carve off and cut up chicken flesh into fork size pieces discarding skin and bone. Using a flameproof casserole, brown well in the hot oil, half at a time. Remove from the fat and put aside.

2. In the residual fat lightly brown the onions, then stir in the remaining seven ingredients and season well. Bring mixture to the boil.

3. Replace the chicken, cover tightly and bake at 170C/325F/Gas 3 for about 35 minutes, or until the rice and chicken are tender and the liquid absorbed.

4. Turn the rice with a fork and garnish with parsley sprigs to serve

Chicken Liver Pate

Chicken, Family Favourites, Side Dishes, Starters

  • 225g/8oz chicken livers
  • 3 tbsp cream
  • 75g/3oz butter
  • Salt and pepper
  • Pinch mixed herbs
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/4lb bacon

1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.

2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.

Spiced Beef

Beef, Family Favourites, Main Courses

  • 1.25kg-1.5kg/3-4lb boned salt silverside or brisket
  • Ground black pepper
  • Soft dark brown sugar
  • 1 tbsp/15ml whole allspice berries
  • 1 tbsp/15ml juniper berries
  • 2 tsp/10ml whole cloves

Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes

1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.

2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.

3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.

4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.