Spice it up

Start a saucy affair

How do you fancy something hot this summer? We all like a bit of spice in our lives now and again. Well, this week I’m going to give you all the ingredients you will need to “start a saucy affair”!

Some like it hot

There are any number of sauces and marinades on the market, all winking at you from the Supermarket shelves, with their bright labelling and clever marketing slogans all begging you to “EAT ME”. Do you ever pick up one of these products and read the ingredients? In most cases you will find the second one is usually sugar! Below you will find two recipes for sultry summer days, which are quick and easy to make and do not contain huge amounts of sugar, salt and other additives. Both recipes can be made in advance and stored in the fridge:

chicken, juices, roasting, sauce, healthy eating
Reserved roasting juices

Spicy Barbequed Chicken

You will need one large fresh free range chicken, or you can use, chicken pieces, thighs, drumsticks etc. If using a whole chicken, turn the chicken onto its breast on a chopping board. Using a sharp knife. cut through the chickens back bone from one end to the other. Turn the chicken over, place in a roasting tin, flattening the chicken and make slashes into the breast and legs of the chicken, to help absorb the sauce into the meat. The chicken will cook through quicker, with this method.

Set the oven

  • 1tbspn Mustard Powder
  • 1tbspn Curry Powder
  • 2tspns Chilli powder or to taste.
  • 1tbspn Worcestershire Sauce
  • 1tbspn Maple syrup
  • 1tspn Cider Vinegar
  • 4tbspns Tomato Ketchup
  • 2tbspns Olive oil

Place all ingredients in a bowl, whisk together to emulsify.

Spread all over the chicken, rubbing well into the slashes you have made. Roast at 200c, Gas Mk6, 400f, for about 1 hour, ( or barbecue ) still thoroughly cooked through. (If you use the Barbeque for this dish, you will not have the juices for the salad).

Drain the juices from the roasted chicken into a bowl. Whisk in 1 crushed clove of garlic. (Reserve for pasta salad)

Remove chicken to a serving dish.

salad, leftovers, sun dried, olives, pasta,
Pasta & Veg Salad

Pasta and Veg Salad

Cook 1 packet of wholemeal pasta, in salted boiling water, with a drop of oil, until al dente. Meanwhile, in a large wok or frying pan gently fry for 10 mins:

  • 1 chopped red onion
  • 2 chilli’s chopped (or to taste)
  • 2 large courgettes. halved lengthwise & sliced
  • 2 large red peppers, deseeded and sliced

Drain the pasta, Pour the reserved juices from the chicken over the veg, allow to bubble for 5 mins. Remove from heat. Add the drained pasta to the veg and mix to blend. Add:

  • 4 chopped fresh tomatoes
  • 2 tspns Capers, drained
  • 2 anchovy fillets, drained and chopped
  • 3 tbspns Olives, drained.
  • 2 tbsns Fresh basil and parsley chopped
  • Seasoning to taste

Mix together well, season to taste, serve with the chicken and salad leaves.

Any left over pasta salad and chicken can be stored in the fridge and mixed together to serve for tomorrows supper.

Enjoy your home made food and say NO to convenience foods. Its better for you and your pocket.

A Clucking good bake

You don’t always have to think of Sunday Lunch as a roast. In the recipe I am giving you this week I have used a whole chicken which I have jointed into six pieces. (you can always use chicken portions if you prefer, )

The vegetables & potatoes are all put in a roasting tin, with herbs & garlic tucked in between, you place the chicken pieces on top & pour over the magic cooking liquid. Pop it into the oven & you are ready to go. No messy carving & all you need to do is reduce the liquid left in the pan to concentrate the flavour & you have a tasty sauce, to pour over your finished dish.

You can use any veg you like, but cut them into the same sized chunks, so they are all cook at the same time.  You can also cook this dish, eat half, cool the other half quickly, store, covered in the fridge for up to two days or place in a freezer container & freeze for three months. (defrost thoroughly in the fridge before reheating) Always ensure that food is reheated in the middle, before serving.

CHICKEN & VEGETABLE BAKE       Serves 6. Gluten Free, Dairy Free.  Time taken 30mins + 1 to 11/2 hours Cooking. Oven Temp 200F 400c Gas 6

Ingredients.

I large chicken, jointed or 6 Chicken Portions.

1kg of Seasonal Winter Veg chopped into chunks. ( I used Celeriac, Carrots, Shallots, potatoes & Swede.)

4 Cloves of Garlic unpeeled.

Bay leaves, Fresh thyme, rosemary & sage.

In a jug mix together the magic mix:

200ml Red Wine.

3 tbspns Olive Oil

3tbspns Tomato Puree

1/2 tspn Sugar.

Seasoning

METHOD

Place the veg in the bottom of a large roasting tin. Put the chicken on top & tuck the herbs & garlic around the chicken.

Beat together the magic mixture in a jug & pour over the chicken & veg.

Bake in a preheated oven for 1 – 11/2 hours until the chicken is cooked through.

Remove the chicken & veg from the pan & keep warm.

Squeeze the garlic from the unpeeled cloves into the left over liquid, bring to the boil & reduce slightly.   Pour into a jug to serve with the chicken.

Serve with a green veg of choice.

If you had to open a new bottle of wine for this recipe, now’s the time to sit back, relax & enjoy a glass, or two.

chicken, red wine, seasonal veg, celeriac, carrots
Take it easy Sunday Lunch