Category: Chicken

BBQ roast chicken pizza

May 28, 2015
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Pizza is one thing in our household that we make every couple of weeks. Reason why? Its cheap, you can use things up in your fridge and you feel like you’re having a takeaway but with better benefits.  Its very, very tasty and ultimately satisfying when you make your own.

I have so many families that have said to me in the past that they don’t have the time to do this, but I beg to differ…

Firstly the dough takes 5 minutes maximum to make, 30 minutes to rise and yes then putting on a topping and baking…another 18 minutes (approximately)  Not long hey? Surely that is the time it takes for a family to decide firstly what cuisine they are having? Who the takeaway is going to be, ordering and then waiting? Thing is…the great thing is, YOU and your FAMILY have made it and put on exactly what you want on it!

That’s really what I wanted to show you in this write up and when I went on my regular slot with Ben Jackson on BBC Radio Leicester a couple of weeks ago. It’s a great recipe to do together as a family and more to the point, the one we did here cost roughly around 85p-£1 per pizza! Bearing in mind my plain flour only cost me 45p for 1.5kg bag!

So imagine if it was just cheese and tomato, or another vegetarian option? Would be a lot more cheaper too! This week is half term, so why not have a go at making them or even on a weekend sometime.

Here I am showing Ben Just how super easy and cheap it is to make these tasty pizzas at home:

Roast BBQ Chicken Pizza:

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Ingredients  ( Makes two large pizzas)

Dough

 –  500g Plain flour

–  Good Pinch of Salt

–  A drizzle of Rapeseed Oil or Extra virgin Olive Oil

–  1 Sachet of fast action dried yeast

–  350ml of warm water added a bit at a time

 

Topping:

 

–  Roughly 1/2 Tin of Chopped Tomatoes (400g tin)

–  1 heaped Tbsp Tomato Puree

–  A few Herbs such as Oregano, Thyme, Rosemary etc chopped

–  BBQ Sauce

–  Leftover Roast Chicken

–  Bag of Grated Mozzarella (250g)

–  1 Sliced Green Pepper

–  2 rashers Chopped cooked Bacon

–  1  Red Onion sliced

 

Method:

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*  Get a Large mixing bowl and add all dry ingredients into your bowl. Pop in a drizzle of your Oil and then start to add in your warm water bit by bit.

 

*  With a Wooden Spoon, use the Handle to mix, not the spoon end as this is much easier, trust me!

 

 

*  Start to mix your Dough together, you’ll feel it starting to Gel. Keep adding your water until you have a nice dough texture. Too wet, you need to add a little dusting of flour.

 

*  On a floured work surface, just bring the dough together with your hands, kneading only slightly.

 

*  Leave the dough in the bowl, cover with a warm, damp tea towel and place in a warm place. I put mine in the Airing cupboard. Leave for about 30-45 mins to rise.

 

*  Bash together with a fork in a bowl or in a Food Processor your Tomato Puree, Tomatoes and herbs.

 

*  Preheat oven to 200c

 

*  Once the Dough is ready, Sprinkle some flour onto a work surface and shape the dough out flat using your fingers as thin as you can. You can put onto a tray first if easier.

 

*  Add the Tomato paste allowing to leave an inch all around the Pizza. Add on top the bbq sauce, not too wet though.

 

*  Pop on a little cheese, then veg, meat and cheese again. Pop in the oven for 15-20 minutes or until pizza is done.

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Seasonal Scrumptiousness

June 27, 2014

A Couple of weeks ago, Friday 13th of June to be precise, Ben Jackson at BBC Radio Leicester popped over to my house to do another Fab Food Friday recipe.
  My Kitchen Garden was an array of  fresh herbs and the start of seasonal vegetables, so what a lovely way to pop into the garden and see what we could salvage.
  I decided to do a dish that Families or anyone could get involved in the making of these little beauties. I chose to do Chicken Goujons but made them more exciting with the use of all the herbs that went in there. One in particular that I feel makes this recipe stand out is the lemon verbena. If you like growing herbs, please go and get some now as its fab! 

  I find it really hard sometimes when I hear families say they don’t have time to make these because in the same time I made them, it would take longer to open a frozen packet job  *cringes*  and cook them in the oven. Children AND Adults will love making these.
  This is a Great Dish for this time of year. Its Seasonal, Zingy, Vibrant and using up herbs and vegetables from the Garden. 
  Lots of Sport going on at the moment, So just the Goujons alone with that dressing and an Ice cold beer is great when having your mates round. This certainly has gone down a storm for my Friends and Family already. 

Just click on this link to hear Ben and myself preparing, cooking and more importantly EATING this recipe…

 Herby Chicken Goujons with Seasonal Salad and a Ranch Style dressing:


Here is a photo AFTER we dived in there!

Ingredients:

Chicken:

–  1 x 460g pack of Skinless Chicken Thigh Fillets
(6 Thighs will make approximately 20 Goujons)
–  2 slices of stale bread (I used Sourdough)
–  A Handful of a selection of fresh herbs;
         -Lemon Verbena
         -Lemon Thyme
         -Sage
         -Rosemary
         -Oregano
–  1 1/2 spring onion (only green parts)
–  Sea Salt and Cracked Black Pepper to season.
– 2-3 eggs whisked
–  3 Tbsp of Plain Flour
–  Tbsp of Rapeseed oil or any oil of your choice

Salad:

–  Jersey Royal Potatoes or New if you can’t get
–  Fresh fine British Asparagus (still in season now),Blanched and chopped into inch and a half pieces.
– A selection of Salad Leaves such (I used a “Living Salad”) Spinach, Watercress, curly etc would all work fine also.
–  A Handful of Fresh Broad Beans
–  A handful of fresh Radishes Sliced
–  Fresh Peas podded, could always use Frozen if need be
–  Edible flowers to decorate:
    – Borage
    – Sage
    – Rosemary

Ranch Style dressing:

–  2 Tbsp of Greek style Natural Yoghurt
–  2 Tbsp of Mayonnaise 
–  1 Tbsp of cider Vinegar or White wine vinegar
–  2 Tbsp of Finely grated parmesan cheese


Method:

–  Preheat your oven to 180-190c 
– Cook your Jersey Royal potatoes for about 15 mins
– Whilst they are cooking away, pop your herbs, bread, Spring Onions and seasoning into a Hand Blender or Processor and Blitz
–  Take 3 bowls, Place whisked eggs in 1, Flour in the other and your breadcrumb mixture in the 3rd.
–  Slice your chicken thighs into 3-4 pieces per thigh (long strips)
–  With one hand place the chicken into the flour, then egg, then Breadcrumbs. Repeat the process and put all onto a plate.
–  Heat up a frying Pan with a drizzle of your oil. Fry off the Goujons for a minute or 2 until starting to colour, then turn over and repeat.
–  Pop into the Oven on a baking tray for approximately 12 minutes
–  Drain off your Potatoes and Blanch your asparagus in boiling hot water for no more than 1 minute.
– Drain and rinse with cold water to stop the cooking process
–  Make up your dressing by mixing all ingredients together
–  Arrange your salad “rustically” with the added Peas, Broad beans and Radishes. Place the Goujons on top, drizzle with the dressing and decorate with the edible flowers! Done!








Going "WILD" For Wild Garlic

May 28, 2014

Last year when the lovely season of the Wild Garlic came upon us, I didn’t actually find any until, sadly, the end of the season.  I tried my best with what I did find but it had grown a bit too far on and the true flavour wasn’t there anymore.
  However, this year I found a great spot, practically on my doorstep! I was thrilled as you can imagine.
  However it has come to that time of the year where it has either gone, grown too big or has overgrown weeds over it.  I almost feel quite sad as there’s so much you can do with Wild Garlic, I absolutely LOVE its unique flavour and the prettiness of the flower buds. So now it is fizzling away till next year, if you can get hold of some still around. Do try a pesto with it. It will keep in the fridge for a few weeks at least, or even do a pickle/vinegar?
  I realise that many people will have done this with Wild garlic and rightly so as we do it with other leftover herbs, so why not this? 
  Here is just a couple of things that I did with mine this year.  I do plan another recipe if my last batch lasts! 

Wild Garlic Pistachio Pesto:
(Makes 1 small Jar):

One thing I must add about this recipe is that pretty much whenever I do pestos’s I always like to use either pistachios or cashew nuts rather than Pine nuts. I find the pine nuts are more bitter, but that’s just my preference.

Ingredients:

(These ingredients depend on the size of your jar and also your taste) – Be as Flexible as you want with it! 

–  50g of Wild Garlic Leaves
–  20g of Pistachio nuts (shelled )
–  20g of Parmesan Cheese
–  Sprinkling of Pink sea salt (any good sea salt will do) and cracked black Pepper
–  1 Tbsp of Fresh lemon juice
–  2 Tbsp of Rapeseed oil ( olive oil can be bitter )

– Simply Place all ingredients into a Blender/Processor and Blitz! Add extra seasoning, oil or cheese if you need to.

This Pesto is great in all sorts of recipes, the list is endless! Once you have done this, you will never turn back.

And the result of this pesto? An obvious choice to pair with Pasta but this dish is what I keep devouring myself with lately. I am eating bucket loads of it as I love it! It’s such a quick Pasta dish to rustle up when you’ve had a busy day and can kick back with a large Glass of Wine. Perfetto!

Creamy Tagliatelle with Chicken, Mushrooms and Wild Garlic pesto:

(Serves approximately 1-2 people)


Ingredients:

–  Approximately 200g of Tagliatelle Pasta
–  1 Tbsp of Rapeseed oil (no more as there is oil in the pesto)
–  2 Spring Onions finely chopped
–  1/4 of Leek finely sliced
–  3-4 Chestnut mushrooms sliced
–  100-150g of Cooked Roast chicken shredded 
–  1/2 chicken stock cube crumbled into sauce
–  1 Tbsp of the Wild Garlic pistachio Pesto (as above ) more if you like it to be more of a garlic Flavour.
– A Good Splash of Dry White Wine (100ml)
–  150ml of Double cream

Method:

–  Cook the Tagliatelle to packet instructions.

–  Fry off the leeks and mushrooms until starting to soften.

– Add the Shredded Chicken, Spring Onion and chicken stock and cook for a further couple of minutes. 

– Add the Pesto, coating all of the mixture.

– Pour in the Wine, reduce a little and then add the cream. 

–  Drain the Pasta but use maybe 2 Tbsp of pasta water into the sauce. Place Pasta into the sauce and serve into warm bowls.


Finally, You may recall my recipe for St George’s Day when I made the Wild Garlic and fennel bread. 
 That bread actually lasted me a full week, which was great. They were some leftover and I didn’t have much room in the freezer so I decided to do a Panzanella, which is a traditional Tuscan summer salad.  There have been many different versions of this and mine isn’t very traditional, I added meat, mine was more dry and I added Wild Garlic, a kind of Italy meets Leicestershire’s Hedgerows! However it was a very lovely Lunch the day I made it.

Panzanella with Salami and Wild Garlic:




Ingredients:

(Approximately for 2 people)

–  A couple of slices of Wild garlic and fennel bread, torn into chunks for croutons
–  A handful Selection of Peppery Salad leaves (Rocket, Mizuna, Red Chard etc…)
–  1 Yellow Bell Pepper 
– 1 Red Bell Pepper
–  120g of Ripened well baby plum tomatoes
–  1-2 Tbsp of baby capers from a Jar 
–  Few slices of Italian Salami torn into pieces 
–  3-4 Basil leaves torn
–  1 Tbsp of Good quality Extra Virgin Olive oil
–  10 Wild Garlic flower Buds (already started opening) 
–  Sea Salt and Cracked Black Pepper to season

Method:

–  Take your Bell peppers and either Roast in the oven until skins are starting to turn black or Burn onto a Gas flame (If confident) *Note, as I am a qualified and trained chef, I have done this many a time*

– Once black, peel off the skins revealing a lovely soft sweet flesh and slice lengthways 

–  Coat the Bread for croutons in a little Sea salt, Black Pepper and olive oil and either pop in a dry frying pan to toast or again you could place in the oven.

–  Arrange all of the ingredients in a bowl, drizzle with Olive oil and Serve. A simple, But impressive salad.























A Midweek Marvel

April 30, 2014


 I can’t always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT!  I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it.  I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge… More fool me!  I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know! 
  The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season… just! So I would say, if you’re going to have a go?, try this weekend? Or even for tomorrow nights dinner! 
  If you can’t get hold of  Purple Sprouting Broccoli, You could substitute for Tender stem or  even Standard Broccoli but you should find some still knocking around. 




Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:


Ingredients: ( Serves 2-3 people)

–  Tbsp Rapeseed oil
–  Knob of Butter
– 2 large Free range Eggs
–  100 g of grated Parmigiano Reggiano (Parmesan Cheese) 
–  350g of Spaghetti 
–  2 cloves of Garlic finely chopped
–  1 small red onion finely sliced
–  approximately 60g of Spanish cooking Chorizo diced
–  1/4 of a mild green chilli diced finely
–  150g Roast/cooked Chicken 
–  100g Purple Sprouting Broccoli (Blanched before hand)
–  Salt and Black pepper to season
–  Pinch of dried mixed herbs ( I used herbs de provence)


Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.






Add the chorizo and Green chilli. Then the cooked chicken and Herbs.

At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.


Then pop your Pasta mix into the bowl with the eggs and parmesan and quickly stir.

Serve into warm bowls immediately and grate some more parmesan on top.















More Yummy Comfort Food.

February 20, 2014

It was, I quote, WAS a lovely, sunny morning today in Leicestershire.  I am not sure if It was the same where you are in the Uk? Or even in the World for that matter?  Please do not rub it in if you are lounging on a sun stretched beach somewhere in the Seychelles or somewhat close to that Idilic thought!  Mind you If you are, I would like to know about the Food you are eating?   Anyway, going off topic…
  I looked out of my conservatory and starting thinking of Spring, flowers, fresh linen and a little thought of “Holiday food” as the Sun shone through and actually made it feel quite warm as I sipped at my cup of tea looking at how much the Garden needed a “Spring Clean.”
 These thoughts didn’t last much longer though as a Grey cloud came over above my house and dampened my thoughts with yet ANOTHER wet, heavy shower of rain. I then had to pull on a cardigan and turn the heating back on! 
  My thoughts then of food quickly changed and of course I then wanted, Yummy, comforting, wholesome food.  Which brought me back to a couple of weeks ago…One Sunday afternoon when I didn’t fancy cooking a Full Roast and was wanting something different. I didn’t expect this dish to be so Yummy and a great Family recipe, which I failed in taking many pictures, so I do apologise for this! 
 I had to share this recipe though because I feel If you want a wholesome dish, maybe a Pie, but you cannot be bothered with making or even rolling out some Pastry as I know some of us sometimes think.  Then this is ideal.  I cannot wait to do it again to be honest.


Chicken and Veg pie with a Potato Cheesy topping:



Ingredients:

(Depending on how big your pie dish is, mine is about 10 inches by 5 inches wide)

Chicken Pie Mix:

–  3 Chicken Breasts, 2 if large , but you could also use thigh meat if you wanted. I used Breast meat for this for a more chunkier meat.
–  1 small onion chopped roughly.
–  1-2 carrots depending on how big, diced 1cm cubes (pre cook these before going in the pie)
–  1 leek sliced 1 cm in width 
–  Dried herbs (I used schwartz schwartz de provence mix)
–  1 Chicken stock cube. My need to add water if your white sauce becomes too thick.
–  Frozen petit pois or peas
–  50g of unsalted butter
–  2 tbsp Plain flour
–  300ml of milk (Mine was semi skimmed but ok to use whole milk)
–  1 tbsp of Dijon Mustard
–  salt and pepper to season
–  Fresh parsley chopped finely.

Potato topping:

–  Approximatley 6-8 Good sized Maris piper potatoes. If you have mash left over, it will go for another meal.
–  100ml of Double cream
–  1 tbsp of  Dijon Mustard
–  A good knob of unsalted Butter
–  Salt and Pepper to season
– Grated Mature Cheddar, you decide on how much on top! 


Preheat your Oven to 180-200c.  
Peel and Boil your Potatoes in salted water until tender. 
Drain the Potatoes well and Mash with a Masher or a Potato ricer along with the Cream, butter, Mustard and seasoning. Cover the pan and leave aside, keeping warm.
  Fry off the onion with your Chicken in One big Pan such as above (Mine was a Cast Iron pot) until starting to colour. 
In the meantime take a small saucepan to make your White sauce to go with your pie. Fry off the butter in the small saucepan, add the flour and use a whisk to make a roux (Equal amounts of fat and flour) to form a paste. Add your milk gradually whisking, do not have on a high heat. Add the mustard and seasoning and you will see a thick white sauce.
  Add your carrots, leeks, peas and herbs to the other big pot with the chicken and onions. Then add all Mixture together like so as above.
 Place into a pie dish and top with the mashed Potato. Bake in the Oven for about 20 mins once starting to brown. Then top with grated cheese and bake for a further 10 minutes or if needed more. 
 A Yummy, Comforting, Chicken and Veg pie with an extra special cheesy Mash.