Good Energy Cooking - Vegetable Filo Pastry Tart

How to cut the carbon calories in your kitchen - Good Energy has teamed up with Arthur Potts Dawson for a second year to encourage a low-carbon approach to cooking.  I was set a challenge to cook one of Arthur's four new recipes.  With the mention of Feta in the ingredients, for me it was easy to choose, Vegetable Filo Pastry Tart it had to be.

Vegetable tart

Scrummy yummy feta cheese with very slightly crunchy vegetables in a creamy sauce, all encased in crispy filo pastry - what's not to like?!
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Moroccan Chicken Tagine with Dates and Honey

You may remember a while back I went to a Masterclass with Marco Pierre White and Knorr.  We all loved his idea of using something other than water to dissolve the Knorr stock pot.

Moroccan Chicken Tagine with Dates and Honey
 
Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook Marco Pierre White's recipe of Spatchcocked Chicken with Chipolatas and Rosemary, or come up with a recipe of my own.....

Inspired by Marco's idea with the Knorr stock pot, I used tomato juice in this 'make it up as I go along recipe'.  Even if I do say so myself, the result was something truly delicious, chicken in a lightly spiced and slightly jammy rich and thick sauce.
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Slow Cooker Recipe - Spicy Pork with Peppers and Tomatoes

Melt in your mouth pork chops cooked in a lovely rich and spicy tomatoey sauce.  Of course you can make it as spicy or not as spicy as you fancy.  Yes this is another of my make it up as I go along recipes but you can rest assured I only post ones that pass the yum test!

Spicy Pork with Peppers and Tomatoes

Pork cooked in a slow cooker falls apart and is so lovely and tender.  Just throw all the ingredients in your slow cooker and leave on low for 7 or 8 hours - perfect.  All that's needed is either freshly baked crusty bread for dipping and mopping or some nice rice. 
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Sunvil Supper Club - Karlaby Kro's Berry Pie

For me a big part of the fun of going abroad for a holiday is trying the different food from that country.  

I enjoy strolling along and stopping to read the menus that seem to be outside all the restaurants and then deciding what to have.  I love to try different things and go to different places.  I've never been to Sweden but someday I'd really like to go, in fact if I was rich I'd go everywhere!

Berry Crumble

Berries are a big part of the Swedish diet - from berries that are familiar to the UK, such as blueberries and raspberries to the more exotic cloudberries and lingonberries. 
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Chicken Tagine with Olives and Preserved Lemons

Easy to make recipe and the result, melt in your mouth chicken flavoured with amazing spices and enough delicious sauce that's perfect for dipping in some nice flat bread.

Chicken Tagine with Olives and Preserved Lemons

Of course you don't have to have a Tagine to make this, you can just use a lidded casserole dish. 
Preserved lemons are available in jars in any good supermarket as is rose harissa paste.  So with that said you now have no reason for not giving this a go.  If you really don't like olives just leave them out.
You can use chicken breasts but they will dry out during the longish cooking time.  The reason I cooked this for almost 2 hours is because it allows the flavours to really get into the chicken and the sauce to become nice and thick.   
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Amatriciana - Spicy Bacon and Tomato Sauce

Quick to make and one of the tastiest pasta sauces ever and is nothing like the gloopy shop bought jarred stuff.  A rich tomatoey, bacony, sauce that you can make smooth or chunky, it's up to you. 

Amatriciana
  
Of course you can leave out the bacon for a vegetarian pasta sauce.  Nothing but Pasta and a good sprinkle of Parmesan is needed - oh except of course a glass of wine!   

Having had this for lunch at my friend Mary's house the other day, it was so delicious and everyone cleared their plates.  That's it, I had to make it.

 So, armed with the recipe even though there was absolutely nothing to fault with it I couldn't help but titivate it a bit.   Here's what I did....
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The Best Guacamole Recipe

Simply the best guacamole ever - once you make this you will never buy it ready made from a supermarket again.  This recipe by Thomasina Miers from her book 'Mexican Food Made Simple' takes minutes to make and tastes amazing.

Guacamole

Flavours of lime and chilli with tomato, red onion are perfectly balanced.
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Picadillo - Mexican Fruity Chilli

Okay I know this sounds a bit odd, regular chilli made with the usual minced meat, but with the addition of banana, apples and raisins?..... 

Picadillo Mexican Fruity Chilli

However, if you saw Thomasina Miers cooking this on her TV series 'Mexican Food made Simple' on Channel 5 then I'm pretty sure you'd want to make it too.  It was totally delicious, very hot but the heat is nicely balanced with the sweetness from the raisins.  Yes I will make this again and again.
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Malaysian Chicken Curry Recipe

We love this curry, you can make is as hot or mild as you like - just add or remove a chilli or two.  This is my titivated version of Gordon Ramsay's recipe from The F-Word and is well worth giving a go and I'm sure you will love it.   

Malaysian Chicken Curry

As to whether or not it's anything like a true Malaysian curry, I've no idea so perhaps we'll call it Malaysian-style curry.

Don't be put off by the long list of ingredients, it's easy to make and you can buy everything needed in any good supermarket.  I made this for two but if you want it for four people I'd say you can just add more chicken and keep the sauce as it is.  You could add a little more coconut milk and it should be fine.
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Foil Baked Salmon with Sweet Chilli and Crushed Pineapple

Another of my make it up as I go along salmon recipes. Salmon fillet with a glaze made from pineapple juice, soy sauce, Mirin and a few other bits and bobs. I added a chopped red chilli, then topped the salmon with the drained crushed pineapple and baked in foil.  Tasty, quick and very easy, read on for the full recipe.

Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.

  
Salmon is a very versatile fish which can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes, summer salads and BBQs. 

Because it is of premium quality, salmon from Norway can also be enjoyed raw in dishes such as sushi or sashimi.
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A GLUG OF OIL