Nicely Spiced Chicken Tagine with Apricots and Preserved Lemons

A nicely spiced, easy to make, very tasty Moroccan chicken dish.  Just the right amount of sweetness and great for a dinner party.
I think a Tagine looks impressive taken straight to the table and dinner served from the Tagine.
Don't you just love the combination of fruit and nuts used in Moroccan cooking?
 So - here's my much titivated 'made up as I went along' recipe that turned out very nice indeed!

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Aubergine Tomato and Goats Cheese Stacked on Garlic Bread

Slices of aubergine, tomato and goats cheese all stacked together on toasted  garlic bread - a lovely starter to a meal.
In my fridge was a nice beef tomato an aubergine and one round of goats cheese, I came up with this.  It's really easy to do too.
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Masterclass with Marco Pierre White and Knorr - the Video

Readers of this blog will remember, a couple of weeks ago I went to the 'Best of British' Masterclass with Marco Pierre White and Knorr.  Well here's a short video of the day!



Thank you again to Marco Pierre White and Knorr and of course Jen, Alastair and Neil for inviting me along. 
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Pan-fried Chicken with Lemon and Thyme

Oooh now, this is another scrummy recipe just like my previous post it uses a Knorr stock cube made into a paste. Marco Pierre White did this recipe at his Masterclass for Knorr last week - you can read my blog post here.
However, I didn't have chicken fillets with the skin on - but the taste is the same. In a word.....Delicious!
Simple skinless chicken fillet, pan-fried and all done ready to serve in about 15 minutes.
And that includes making the paste and heating up your pan - can't be bad!
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Curried Chicken with Watercress - Marco Pierre White and Knorr

Readers of this blog will know from my previous post I recently spent the day with Marco Pierre White courtesy of Knorr.  Marco makes a paste with Knorr stock cubes and olive oil and uses it as a seasoning for meat, chicken or fish.
 We were given Marco's recipe for Curried Chicken with Watercress.  It won't be available on the Knorr website until next month, but we've been given permission to publish it now!  It's really very easy to make too.
Of course my picture isn't anything like as good as the professional one that will be on their website!
  I served this with baby new potatoes - simple but oh so very nice.
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Masterclass with Marco Pierre White and Knorr

Like myself, have you ever wondered, does 3 Michelin star chef Marco Pierre White really use Knorr stock cubes? Well yes he does!  After very kindly being invited to 'Best of British' Masterclass with Marco in his restaurant 'Marco' in London, I got to see just how he uses Knorr stock cubes.  He makes a seasoning paste from them.

All he does is crumbles a Knorr stock cube into a bowl and adds a little olive oil, then mixes well to form a paste.  To make a paste for steak Marco mixed a Knorr stock cube with a little olive oil and added a some finely chopped rosemary.  He smeared this over each steak before cooking on a grill pan.

The rib-eye steak he cooked tasted so, so good, I mean really good.  I haven't stopped going on about it since I got back!

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Beetroot and Feta Side Salad with Walnuts

Earlier this week I went to Marco Pierre White's restaurant 'Marco' in London for the Best of British campaign with Knorr.  Much more about that as soon as I'm sent through the professional pictures of the day - it was a fantastic experience.  We were all fed very well indeed and along with the rib eye steak was a lovely side salad of thinly sliced beetroot with crumbled feta and walnuts.  Delicious!  
This picture is of my attempt at making it - the real thing can be seen after the page jump.
 The restaurant salad looked far better than this one I made last night as you will see in a bit!  
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Try Something Different with Pork - Teriyaki Pork Steaks

Liven up some nice pork loin steaks with just a few ingredients.  Not that there's anything at all wrong with simple pan-fried pork, but just for a change why not try this?
Of course you can buy Teriyaki marinade ready made in a jar from your local supermarket - but this, I promise will taste far, far better.
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Pepper, Onion, Tomato and Mozzarella Tray Bake - Oven or BBQ

 This can of course, also be cooked on the BBQ, or you can pop it into the oven as I did yesterday. 
Much the same as my Feta tray bake I made the other week, but with nice melty Mozzarella.
Get yourself one of those nice big foil tray.  If you're cooking it on the BBQ you will need a good one, nothing too flimsy.    
There is no real recipe for this - just more or less what takes your fancy but I've done a printable recipe anyway!
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