Chicken and Sweet Potato Curry

Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut in to bite size pieces
2 medium sized sweet potatoes, peeled and cut in to bite size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
175g frozen peas

Instructions
1. Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste.
2. Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
3. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.

Taken from BBC Good Food

Mango Chicken, Bean and Rice Bake

Serves 2

Ingredients

small bunch spring onions, chopped

thumb sized piece ginger, chopped

3 garlic cloves

1 red chilli, seeds removed if you don't like it too hot

small handful coriander, stalks roughly chopped and leaves picked

1 tbsp thyme leaves

zest and juice 1 lime

1 ½ tsp ground all spice

2 tbsp sunflower oil

8 chicken drumsticks

300g long grain rice

400g can kidney beans, rinsed and drained

500ml chicken stock

1 ripe mango, peeled, stoned and cut in to bite sized chunks

200g mango chutney, plus extra to serve

Instructions

1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, all spice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hour, or preferably up to a 1 day.

2. Heat oven to 160c. Tip the rice and beans in to a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade into the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mago pieces on top. Cover the tray tightly with foil and bake for 30 minutes.

3. Take the tray out of the oven and remove the foil. Increase the temperature to 200c. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 minutes, to brown the chicken pieces. Fluff up the rice a little with a fork to serve.

Taken From BBC Good Food (February 2013)

Gluten Free Fudge Chocolate Brownies

Ingredients

200g milk chocolate
200g dark chocolate
1 (400g) can chickpeas, drained and rinsed
4 large eggs
3/4 cup sugar
1/3 cup sunflower oil
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt

Instructions
1. Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth. 2. Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top. 3. Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).

Taken (Adapted) from: Taste & See blog (Maryanna)

Notes: Original recipe used 1 1/2 tsp coffee, would try this on second attempt.

Chicken, Ginger and Chickpea Hotpot

Ingredients

½ tbsp veg oil

2cm piece ginger, cut into matchsticks

1 garlic clove, chopped

½ onion, thinly sliced into half moons

1 tbsp fish sauce

½ tbsp soft brown sugar

250g skinless chicken thigh fillets, cut in half

125ml chicken stock

50g chick peas

1 tbsp chopped coriander

steamed rice, to serve

Instructions

1. Heat the oil in a saucepan over a medium high heat. Add the ginger, garlic and onion, and stir fry for about 5 minutes or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook for 15 minutes.

2. For the final 3 mins of cooking, add the chickpeas. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the rest of the coriander scattered over.

Greek Pork Patties

Makes 6 (serves 2)
 
Ingredients
250g (9oz) lean pork mince
handful fresh breadcrumbs
1/2 small red onion, finely chopped
1/2 garlic clove, crushed or finely chopped
1 tsp lemon juice
1 tbsp oregano leaves, finely chopped
1 medium egg
a little olive oil

Instructions
1. Put the pork, breadcrumbs, onion, garlic, lemon juice, oregano and egg in a bowl and season generously. Mix together well and form into 6 patties. Chill until ready to use.
2. Rub the patties with a little oil and cook for 2-3 minutes each side.

Taken from BBC Good Food - March 2013

Masala Chicken Pie

Serves 6-8


Ingredients
2 tbsp veg oil
4 skinless chicken breasts
2 onions
finger length piece of ginger, grated
3 garlic cloves, crushed
2 tbsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp white or red wine vinegar
2 tsp sugar
2 x 400g chopped tomatoes
150ml light coconut milk
1 large red pepper, deseeded and cut in to large chunks
1 large green pepper, deseeded and cut in to large chunks
1/2 small bunch coriander, leaves roughly chopped

For the topping
1.5kg floury potatoes, cut in to large chunks
150ml light coconut milk
1 tsp turmeric
juice of 1 lemon
1 bunch spring onions, finely chopped
stalks from 1/2 bunch coriander, finely chopped
1 tsp kalonji seeds (black onion seeds)

Instructions
1. Heat a deep frying pan and add 2 tsp of oil. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Turn down the heat and add the remaining oil, the onions, ginger and garlic. Fry gently until soft. Add the spices and cook for a few mins, stirring.
2. Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and bubble for 10 minutes. Roughly chop the chicken breasts and stir into the pan with any chicken juices and the peppers. Simmer for another 20 minutes until cooked through and the sauce is reduced a little. Take off the heat, stir in the coriander leaves and season to taste.
3. To make the topping, put the potatoes in a big pan of water, bring to the boil and then boil until cooked (10-15 minutes). Drain really well, then tip back in to the pan and steam dry for a few minutes.
4. Add the coconut milk and turmeric to the pan, and mash really well. Season with the lemon juice and some salt, then stir through the spring onions and coriander stalks.
5. Spoon the chicken masala into a baking dish. Dollop on spoonfuls of mash to cover, then sprinkle over the kalonji seeds.
6. Heat oven to 200c (180c fan/gas 6) and bake for 25-30 minutes until hot through and crisping on top.

Taken from BBC Good Food February 2013

Notes: Can be covered and chilled for up to 2 days following stage 5 (just add an extra 15 minutes to cook from chilled)