Cheat’s Mango Chicken

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You know me, I’m a big fan of fresh and fuss free mid-week meals, but then isn’t everyone?  Whenever I sit down to do my meal planning for the week and ask Sunny if he’s got any requests when it comes to dinners then 9 times out of 10 I’ll get that super specific but mostly unhelpful answer, “I don’t know, *shrugs* something with rice?”  So we tend to eat a lot of curries and a lot of stir fries – and d’you know what?  I’m not even mad about that because they’re so quick and easy to whip up, especially in the middle of the week – and they’re (mostly) pretty healthy.

But, it’s easy to get stuck in a rut cooking the same two or three things each week.  So.  I’ve slowly been upping my “homemade takeaway game”.  I make a mean plate of Singapore Noodles and – more recently – a cracking bowl of Thai Noodle Soup and now I’m bringing this super satisfying (and stupidly simple) plate of Mango Chicken to the table.  It’s as easy as opening a jar of Mango Chutney!  Sweet and sticky and perfect if you fancy a change from your usual Sweet and Sour Chicken.  You can even switch out the chicken for battered cod or scampi if you fancy.  Boom! 😉

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Cheat’s Mango Chicken (serves 2)

Ingredients

  • 300g jar of mango chutney
  • 100ml water
  • 150g diced mango
  • 1 yellow bell pepper
  • a handful of chopped spring onions
  • 250g of battered chicken breast meat (if you want to make things easy, then buy it already battered – if not, I’d recommend giving this recipe a go; it’s not as tricky as you think!)
  • 1 tbsp vegetable oil
  1. Pour the vegetable oil into your wok and get it smoking hot.  Stir fry the pepper, mango and spring onions for five minutes.
  2. Pour in the contents of the mango chutney.  Pour the water into the jar and swill it around to collect the dregs, then pour into the wok – stirring to combine.
  3. Let it bubble for five minutes and reduce down, then stir in the battered chicken.
  4. Serve up with egg fried rice.  Yum!  🙂

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What’s your favourite kind of midweek meal?  Let me know in the comments – I’m always trying to find new favourites!  Have a great week! 🙂

 

Easy Green Thai Noodle Soup

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I think 2018 will be remembered as the year I officially, head over heels fell in love with Thai food.  It’s fresh and filling and colourful (I don’t know about you, but colourful food cheers me up this time of year); more importantly, it’s so quick and easy to make!  Pad Thai (♡♡♡) and Massaman Curry are my midweek meal saviours, and even though that’s not about to change, I’ve been feeling like branching out a little and adding a few more Thai recipes to my arsenal.

I threw this soup together just before Christmas.  I had some Thai Green Curry paste in my cupboard and a can of coconut milk going spare, and, when I reached right to the back I found an old pack of instant noodles.  The filthy kind.  You know the ones, they cost about 30p (or at least they did when I used to buy them on the way back home from High School) and come with a flavour sachet.  So wrong and yet so, so right.  I was just going to whip up the curry and have the noodles with it instead of rice, but then as they were boiling away it occurred to me that the flavoured water they were bubbling in would make a pretty good stock.  So I poured one pot into the other and wham-bam, here’s your Noodle Soup, maam.  It’s vegetarian (as long as you make sure you use vegetable-flavoured noodles instead of the chicken ones, obviously) and perfect for cold and gloomy January nights at home in front of the box.  Just make sure you only add the noodles when you’re ready to eat, because they’ll start slurping up that soup before you get a chance to! 🙂

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Easy Green Thai Noodle Soup (serves 2)

Ingredients

  • Thai Green Curry Paste
  • 400ml can of Coconut Milk
  • 2 packs of vegetable-flavoured instant noodles (cheaper the better!)
  • 250ml boiling water
  • 1 tbsp Vegetable Oil
  • Sliced Chestnut Mushrooms
  • Shredded Red Cabbage
  • Shredded Carrot
  • Sliced Spring Onions
  • Sprinkle of black pepper and sesame seeds
  1. Heat up a deep saucepan with the vegetable oil, then add most of your vegetables – holding some spring onion slices back to garnish with later. 
  2. Stir in the green curry paste until it coats the veg, then pour in the coconut oil – stirring until it turns green. 🙂  Bring the boil, then simmer.
  3. Break the noodle block into a separate saucepan, sprinkle in the flavour sachet and then add boiling water.  Leave the noodles to bubble until they soften.
  4. Once the noodles are soft, pour the stock into the curry to create your soup.  The noodles will soak everything up quickly, so only add them to the soup once you’re ready to eat!  
  5. Garnish with the remaining spring onions, black pepper and sesame seeds – then slurp! 😉

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Happy weekend! 🍜

 

Christmas Biscuits Three Ways

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We made it!  Just 4 more sleeps until Christmas – can you believe it?  I’m already nackered from running around doing that final food shop (…I still managed to forget a couple of things.  Do you think my in-laws will mind going without milk in their tea for a couple of days…?) and wrapping those last couple of presents.  I’m feeling pretty organised and chill about it all, how ’bout you?  Are you sorted… or stressed?  Have you still got a couple of people to buy for?  Well, I got your back.  If you’re looking for a couple of easy handmade gifts then you can’t go wrong with a jar of Chilli and Red Pepper Jam, these fuss-free Chocolate Truffles or, why not bake a box of some Christmas Biscuits?

I make a big batch every year for family and friends to scoff with a cuppa when they stop by over Christmas – but I get bored of making the same sugar cookies, so this year, I decided to fiddle around with the base recipe and come up with a few alternative flavours including Cinnamon, Maple and Pecan and – my personal favourite – Pistachio.  Yum! 🙂

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Christmas Biscuits – Three Ways

Cinnamon

  • 200g Plain Flour (including a little extra for dusting)
  • 75g Caster Sugar
  • 50g Butter
  • 1 Egg, whisked
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Maple and Pecan

  • 150g Plain Flour (including a little extra for dusting)
  • 50g Pecans, finely ground
  • 50g Caster Sugar
  • 50g Butter
  • 1 Egg, whisked
  • 1 tbsp Maple Syrup
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Pistachio

  • 100g Plain Flour (including a little extra for dusting)
  • 100g Pistachios, finely ground
  • 75g Caster Sugar
  • 50g Butter
  • 1 Egg, whisked
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  1. In a bowl, cream together your butter and caster sugar, then beat in the egg (and any other wet ingredients, e.g. Maple Syrup).  Stir in the dry ingredients (flour, nut flours, baking powder and salt) until they pull together into a dough. 
  2. Wrap the dough in clingfilm and leave it in the fridge for a couple of hours (this will make the dough easier to roll and hold its shape when it bakes).
  3. When you’re ready to start baking, set your oven to 170 and line a couple of baking trays with grease proof baking paper.  I like to set up a bit of a production line and work in batches, cutting the dough in half, working with one half and leaving the other in the fridge to cool until I’m ready to use it.
  4. Roll out your dough with a little flour (you might need more for the Maple and Pecan dough – which tends to be stickier – and less for the Pistachio dough – which tends to be drier).  Roll out the dough until it’s about a cm thick, then cut into shapes.
  5. Bake the biscuits for about 10 minutes, then leave to cool.
  6. Decorate with chocolate icing, then scoff!

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Well, that’s me done until 2019!  Nadolig Llawen (Merry Christmas)!  Hope you have the best time ever with your favourite people (and pets!).  ❤

“Extra” French Toast

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What do you eat for breakfast on Christmas Day?  Well, for starters, is there even time?  I mean, do you shove down a couple of slices of toast and a cuppa before the kids come stampeding into the bedroom with their stockings?  Do you just skip it and starve yourself knowing that you’ll be cradling a turkey-sized food baby in a few hours time?  Or, do you put away the Terry’s Chocolate Orange from the bottom of your stocking whilst parked in front of The Life of Brian(Knowing that I have no children, which one of these scenarios is moi, d’you think?  I’m a very naughty boy girl!)

Well, I’ve got the answer; how about whipping up a batch of “Extra” French Toast the night before?  Pop it in the fridge on Christmas Eve and then bake it on Christmas morning while you’re busy unwrapping those presents.  Is it “Extra” because it’s made of croissants – and so, extra-French?  Is it “Extra” because it’s got a shot of cream liqueur in it?  Or, is it “Extra” because it’s definitely a breakfast for this side of Christmas (my husband might or might not have called it a heart attack on a plate when I put it in front of him over the weekend…)?  Whatever the reason, it makes a perfect (and easy) treat for Christmas Day. 🙂

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Extra French Toast (serves 2)

Ingredients

  • 2 croissants
  • 1 slice of bread cut into stars (optional)
  • 2 eggs
  • 200ml milk
  • 50 ml of cream liqueur (I love Penderyn Distillery’s Merlyn ♡)
  • 1 tsp cinnamon
  • 50g fresh raspberries
  • 50g chocolate chips
  • a dusting of icing sugar
  • 25g gold crunch (optional)
  1. Roughly chop up your croissants (and bread) and arrange them in an oven proof dish with the raspberries and chocolate chips.
  2. In a jug, whisk together the eggs, milk, cinnamon and cream liqueur and then pour over the croissants.  Cover with foil. (If you’re making it the night before, you can whack it in the fridge overnight at this stage).
  3. Set the oven to 180 and bake for 20 minutes with the foil, and 10 minutes without.
  4. Dust with icing sugar and sprinkle over the gold crunch.

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What do you like to eat for breakfast on Christmas Day? 🙂

Bloody Beetroot Freaky Fries

Beetroot Filthy Fries

Halloween is upon us! I love getting creative in the kitchen this time of year and serving up spooky recipes. I’m kind of like Monica Geller when she tries to out-cook herself at Thanksgiving; I challenge myself to come up with ghoulish-themed grub that’s never been done before.  There was the year of the pumpkin guts traybake (don’t bin your carved pumpkin flesh!), and how about the ghostly ring doughnuts (Doooooooonuts) I made last year?

This year, I’ve gone for something a little bit different.  There don’t seem to be many halloween inspired recipes for freaky fries out there, so I came up with my own!  These Bloody Beetroot Freaky Fries wouldn’t be out of place at Dracula’s Halloween Shindig or whatever party Hannibal Lecter’s throwing this year; the beetroots are sweet, the bacon’s salty, the sriracha gives everything a little kick, and the cheese… well, I don’t need to sell you on melted cheese, do I?  Also – bonus – cooking these will make you look like you’ve slaughtered someone; handling the beetroot is bloody messy – you’ve been warned!

Beetroot Filthy Fries

Bloody Beetroot Dirty Fries (serves two)

Ingredients

  • 3 large beetroots
  • 250g strong cheddar cheese, grated
  • 4 rashers of streaky bacon
  • 50g chopped parsley
  • 1 tsp sriracha seasoning
  • 1 tbsp olive oil
  • salt and pepper
  • onion relish (optional, but this one from Marks and Spencer is the bomb-diggity)
  1. Peel and chop your beetroot into chunks shaped like fries.  Pop them in a saucepan and boil them with some salt for 20 minutes until soft.  Drain them, then leave them to dry out for an hour.
  2. Put the fries in a bowl and coat them with the olive oil, then spread them out evenly on a lined baking tray.  Set the oven to 200°, generously season the fries with some salt and pepper and then bake them for 30 minutes, turning occasionally.
  3. While the fries are cooking, fry up your bacon, chop your parsley and grate your cheese.  Once the bacon is cooked, I like to coat it in some onion relish – but frying up some chopped onions is a good alternative.
  4. Once the fries are cooked, load them with the bacon and half of the cheese and pop them back in the oven for another 5 minutes.
  5. Finish things off with the last of the cheese, and then sprinkle with parsley and sriracha seasoning.  Scoff!  🙂


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Happy Halloween everyone! 🎃