As I mentioned in an earlier post I got the Jamie’s 15 Minute Meals Cookbook for Christmas. I tried this recipe from it for the first time the other day and it was really tasty! I’ve included a few images from the cooking process!
In this recipe the chicken is rubbed with salt, pepper and cayenne before being bashed thin and pan fried in a drizzle of olive oil with whole garlic cloves, pancetta and asparagus.
The chicken is served with puy lentils cooked with carrot, onion, spinach and yoghurt.
If I had to make a few comments about this recipe book I would say you can’t do the recipes in 15 minutes….unless you want to trash the kitchen. If your prepared to open cans and throw them on the floor or simply open a packet of chicken breasts and cook them with trimming and sinew or fat then it is possible but realistically people don’t really cook like that! This recipe book should probably be called ‘30 Minute Meals’ and ‘30 Minute Meals’ should probably be called ‘ 5 and Half Hour Meals’ but there you go! Despite that the book is still good with a wide range of recipes to try!
These are insanely amazing! Created by blogger Stef on her Cupcake Project Blog these are basically imitation chicken nuggets made form cake. Does it get any better? I don’t think sooooo! Hehe if you want to try to make them you’ll find the recipe at this link. Serve them up with some smooth strawberry jam instead of ketchup and fool your friends! hehe
Here is my recipe for a very simple but very tasty Thai Green Curry. If you have a blender or small food processor this recipe is easier to make but it can be made chopping by hand or in a pestle and mortar!
Ingredients (serves 4)
Glug of Olive Oil
1 large onion
4 chicken breasts, diced
1 large bunch of coriander (fresh)
1 can on coconut milk
4 garlic cloves
2 chillies (red or green depending on your preference)
1 teaspoon of ginger paste or a grated thumb size piece of fresh ginger
Spices: salt, pepper and 1/2 tsp each of ground cumin, ginger, mixed spice, turmeric, curry powder
Curry Paste: Add to your food processor the peeled garlic cloves, trimmed chillies (with or without seeds depending on your spice tolerance!) the whole bunch of coriander torn into pieces and the fresh ginger. Blitz until all the ingredients are chopped finely. Add the dried spices, salt, pepper, juice of one lime and a splash of the coconut milk. Blitz to a paste.
For the curry….
1. Finely dice the onion and add to a wok, or large pan with a glug of olive oil. Simmer until the onions are softened.
2. Add the diced chicken and brown slightly on the outside. Do not be worried that the chicken is still raw at this stage.
3. Add your curry paste to the pan. Continue to stir the mix slowly frying the chicken and the paste. As the paste contains dried spices it needs cooking out to remove their bitterness. Allow to simmer for 5-10 minutes.
4. Add 3/4 of the remaining coconut milk to achieve a creamy consistency. Simmer for 10 minutes to thicken, season with salt and pepper to taste and finish with the juice of one lime (the lime juice allows you to alter the spice of the dish!).
5. Serve with rice and a wedge of lime. Enjoy!
This recipe is very, very simple but as I made it for my dinner the other night I decided to take a few photos just to show how simple it is! I can only apologise by the way for the poor quality of my photos! I’m not a photographer, I just try my best! I’m not going to list exact quantities for this recipe because I think people don’t experiment if they follow the recipe hehe!
Right to start heat a glug of oil in a pan. Add to it one finely chopped onion. A few garlic cloves, crushed or chopped (I’d use 4 cloves for 3 people). Also a small piece of chopped ginger or a teaspoon of ‘easy’ ginger from a jar. Fry these off, onions first as they take longer to cook. Add to the pan about a flattened teaspoon of each of the spices shown below (the end jar is turmeric by the way!). This is the time to chose your spice level so add a touch more chilli powder if you like it hot! You could also replace coriander leaf with ground coriander if you prefer. Fry the spices off and add diced chicken (or prawns also work well!). When the chicken is browned add a good squeeze of tomato puree (about 2 teaspoons.) Pour in about a mug of chicken stock followed by about 2 tablespoons (tablespoons!) of ground almonds and simmer for about ten minutes. Now is the time to add your canned chickpeas, I also added spinach at this point and seasoned with salt and pepper. Then at the end add a swirl of cream (or milk if you like it to be lower fat). This gives a creamy texture. Let the mixture thicken for a few minutes and finish with a handful of flaked almonds! Voila!