Category Archives: Holidays

Auld Grannies Chicken Soup

  • 3 Medium Carrots Chopped
  • 1 Large Leek Chopped – Include the Green
  • 2 Long Stalks of Celery Chopped
  • 1/2 New Turnip Chopped
  • 2 Medium Potatoes Chopped
  • 1 Medium Onion Chopped
  • 1 Medium Carrot Grated
  • 2 x Chicken Leg Quarters Small or 1 x Large
  • 3 x Chicken Stock Cubes
  • 1/2 – 1 Teaspoon Salt
  • 4 Grinds of Black Pepper
  • 1/2 Handful of Chopped Parlsey
  • 1/2 Cup of Rice
  • 2 1/2 Litres of Water

Pour the water into the pan and add the stock cubes and the chicken pieces and start boiling.

Add all the chopped vegetables and the grated and chopped carrots, hold of with the rice just now and also the parsley.

Bring to the boil and simmer for 20 minutes. Now add the rice and boil for a further 10 minutes.

Remove the chicken pieces and remove the meat from the bones, chop and put back in the soup.

Add the chopped parsley, adjust seasoning, add more water if it is too thick – remember you want a medium thick texture and the rice will probably puff up more so don’t think it may be too runny.

Fusion Starter Salad

  • For two people
  • 1 ripe avocado
  • 2-4 tasty tomatoes depending on size
  • half a small red onion finely sliced
  • 4 slices of parma or serrano ham
  • 1 lime
  • parmesan shaved from a piece
  • salt pepper
  • olive oil to drizzle
  • 1 tbsp chopped fresh coriander

Peel the avocado and remove the stone.
Cut the avocado and the tomato into chunks and arrange on two plates. Scatter over the red onion and ham torn into smaller pieces. Season with salt and pepper and drizzle over a little olive oil and juice from the lime.Scatter with the parmesan shavings and chopped coriander.

A strange combination I know but it really works!!

Italian Beef and Macaroni bake

  • Basically I make this by putting a layer of bolognese sauce in a shallow dish. Cover with a layer of macaroni cheese. Cover this with a layer of grated cheese. This can then be kept until ready to serve when you put it into the oven at about 170 until hot and bubbling. This also freezes well although I always thaw in the fridge overnight before reheating.

As you can imagine this can be made any size from 2 portions to 20 depending on occasion so is very good for a big crowd

Chicken with cannellini beans

  • 1 small onion chopped
  • 4oz bacon chopped
  • 230gm tin chopped tomatoes
  • 400gm tin cannellini beans drained
  • 150ml white wine
  • 2 tbsp chopped parsley
  • 200gm cooked chicken
  • serves two

Heat a little olive oil in a large frying pan.
Add the onion and bacon to the pan and fry for 5 mins until the onion is cooked and the bacon crispy.
Add the tomatoes, beans and wine. Bring to a simmes for 5-10 mins. Add chicken to heat up. Garnish with chopped parsley. Serve with a green veg and perhaps some rice.

Lentil and Avocado Salsa

  • For Two as a side dish
  • 1 cup puy lentils
  • diced cucumber
  • diced avocado
  • diced red onion
  • chopped coriander
  • chopped flat leaf parsley
  • finely diced red chilli
  • olive oil
  • juice of a lime

Cook lentils in boiling water until tender. salt after cooking and add oil to drained lentils.
Add all other ingredients. Quantities are very variable depending on amount needed.
Chill until required