Chipotle Chicken Stew

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Roast chicken in our house is much more than one meal. I like to get creative with using the leftovers and try and make as many meals as possible out of them. This almost always includes me cooking up a pot of stock the next day using the bones and a tasty salad using the scraps of thigh and leg meat but thats not really that exciting. This is one of my favourite quick, easy, healthy roast chicken left over meals using few ingredients and taking minimal time. You can use skinless, boneless chicken thighs if you don’t have any roast chicken to use up!

SCC Chipotle Chicken Closer

 

For two people, you will need:

A teaspoon vegetable oil

Left over roast chicken

1 red onion, sliced

1/2 Green Pepper, sliced

1 can of chopped tomatoes

2 Tbsp Chipotle Sauce, you can add more depending on your prefered taste. I like to use the La Costena brand

Fresh Coriander to finish

 

Add a small amount of oil to a lidded saucepan and cook the onion and peppers until softened. Add the chicken, tomatoes and chipotle, cover and gently cook until the chicken is heated through. Garnish with fresh coriander leaves and serve with rice. So easy!!

 

SCC Chipotle Chicken

 

Back from Honeybobs!

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You know? Like holibobs but honeymoon-bobs? Well my husband knew that’s what I meant the first time I said it but maybe that’s why he’s my husband!

When I cooked dinner  last tuesday, it was the first time I had cooked since 9th April! That was our last meal at home before we left for England to wed and then off on our two week honeybobs in the Maldives. Although our honeymoon was amazing in every aspect, after that amount of time we were definitely ready to come home and I was missing Bryan (the pug) heaps!

I always have the same craving when I’ve been away from home for a while and it’s always roast chicken. I think it’s because it was the most common Sunday roast my mum would make therefore making it comfort food. When we landed late on Monday night I was just about ready for my roast chicken. Having learned early on in my Singapore experience, if you want your whole chicken to come without head and feet, then you need to pick up the chicken in the packaging which states ‘without head and feet’. This is always something I pay attention to as with the first whole chicken I bought here, I had no idea until I took the bird out of it’s packaging and placed it on a tray to marinade, much to my horror I ended up eye to eye to the clucker. As I clearly still had Maldives brain on, when I picked up my first chicken packet last week and saw it said with head and feet, I just picked up the packet in the next display not checking which parts of the anatomy were still attached. I realised my error when I opened the packet and I saw cockscomb and wattles  hanging down, in a slight panic, I tried to hack off the neck with my favourite ceramic kitchen knife which my dad bought me for Christmas only to break the knife rather than the spine of the bird! Tuesday was clearly not my day. Anyhow, I stuffed my chicken with some fresh sage leaves, half a lemon and half an onion before popping in the oven at around 160 degrees for 90 minutes. We had some delicious chicken, not forgetting that lovely crispy skin, with new potatoes, green beans, roasted sweet potato and carrot. Accompanied by Bisto, as I keep forgetting to pick up gravy browning to make our passed down family recipe homemade gravy, of course we enjoyed it with a dollop of cranberry sauce. 

A lot of people have a certain food from home they crave when they’ve been traveling, my husband always fancies a cheddar and branston sandwich on white crusty rolls. What’s your comfort food craving after a spell away from home?

 

SCC Chicken in Oven SCC Chicken and Sweet potatoes SCC Chicken Meat SCC Chicken Skin

 

Soup of the Week: Miso with Chicken

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I love Miso Soup! Miso is so healthy I find it almost cleansing. I never realised how easy it would be to make at home. A few months ago I discovered a supermarket in the basement of a mall I frequent. It’s called Meida Ya, a large Japanese supermarket selling global products with a separate section dedicated to japanese food including dine in outlets selling freshly made sushi or, my personal favourite, Katsu Curry. I have tried a few new japanese recipes since finding this store, the difficulty is trying to find the correct products as all the writing is in japanese, sometimes with a small white tag on the back with the English product name. Mostly I just ask someone who looks like they know what they’re doing! I have found out recently that you can get all the ingredients for this recipe from the japanese section of your local large supermarket.

SCC MIso

Traditionally, Miso Soup contains tofu. Now let me tell you this, I CAN NOT stand tofu! It’s not just the texture or the taste, it’s the way it sits in the soup as if to say ‘hey! i know i look like some tasty cheesy feta, but I’ll show you!’ it tries to trick you every time into giving it another try just to make sure you don’t like it, and as soon as it hits the inside of my mouth it triggers that gag reflex, like some cold, solidified, instant custard, yuck! Well I have had enough of the tofu tricks and replaced it with poached chicken breasts (take that tofu!).

SCC Miso Close Up

Here’s the recipe for my Chicken Miso Soup!

Makes 4 large servings:

For the poached chicken

  • One Carrot
  • One Celery Stick
  • One Bay Leaf
  • 3 Black Peppercorns
  • 3 Whole Chicken Breasts

For the Miso Soup

  • 40g Dashi – dashi is a japanese stock, if you can’t get your hands on it, make sure you use some top quality chicken stock
  • 3 Pints of boiling water
  • 4 Spring onions, finely sliced
  • 1 Sheet of Wakame (edible seaweed)
  • 4 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin

Optional

  • Cooked Edamame topped with a pinch of Maldon Salt
Edamame, another love of mine!

Edamame, another love of mine!

Start by placing the ingredients for the poached chicken in a saucepan and fill with water until the chicken is just about covered. Turn the heat on low and simmer for around 20 minutes. Next, get your water boiling in a separate saucepan, whilst this is getting up to heat, soak the wakame in cold water for a couple of minutes. Add to the pan along with the spring onions. Pop your miso paste into a small container, this needs to be watered down before adding to the main soup pan as it will stay in lumps if you don’t. Add a laddle of the stock mixture to your miso container and mix with a fork until completely combined. Slowly add this to the stock mixture whilst stirring continuously. Make sure that you keep the heat gentle, if you boil miso, the heat kills the aroma. Next add the soy sauce and mirin, and continue to stir gently. Check your chicken is cooked by cutting one chicken breast lengthways. Once it’s white the whole way through, drain the pan and cut into chunks before adding to the soup. Stir gently before pouring into bowls and enjoying with Edamame.

SCC Miso Soup Set

I’d just like to take this opportunity to apologise to any tofu lovers out there. If any of you have a recipe that you think will make me fall in love with it then please contact me to try it out.

Caesar Salad Dressing – The Healthy Alternative

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This isn’t the most seasonal recipe to post on the last day of September but then again we are no longer eating the most seasonal foods in our household when the only change throughout the year is ‘Monsoon Season’ and ‘not Monsoon Season’.

I am a real sauce lover. Be it gravy drowning my Sunday roast or a big dollop of hollandaise on a juicy steak, sauce really completes a meal for me. So with the wedding coming up it doesn’t help with my healthy eating when I want drink the stuff!

One of the few salads I can get the main man in my life to eat as a meal in itself  is Chicken Caesar – he loves it. I’ve managed to adapt the sauce so it still has that caesar taste but is a bit lighter on the calories. This recipe makes enough to serve 4 people.

What you’ll need:

SCC Ceasar Ingredients

One small or half of one large clove of garlic, minced

75g Low Fat Mayonnaise

40g Parmesan, grated

Juice of half a lemon

1 tsp Colmans English Mustard Powder

SCC Ceasar Dressing in Mug

Mix all the ingredients together until well blended. Traditionally, the salad is tossed in the dressing before being served but we’re cutting down on calories here so divide the dressing evenly between four mini dishes and season with some freshly ground black pepper.

SCC Ceasar Salad Dressing

Get some chicken breasts in the grill pan and start preparing that salad!

SSC Grilled Chicken

Another way I cut down on calories with this is to dip my fork in the dressing before loading it up with salad, that way I get the taste of the dressing with every mouthful without the same calories as smothering the entire salad with it.  And I don’t feel as guilty enjoying a nice cold glass of Riesling Gewurztraminer blend with my Saturday lunch.

Not you traditional Ceasar salad but a yummy Chicken Salad with a just as yummy Caesar Dressing!

Not your traditional Caesar salad but a yummy Chicken Salad with a just as yummy Caesar Dressing!

Chicken and Mushroom Pâté

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Pate has always been a favorite for my family.  We often had it in our fridge when I was growing up whether it was store bought from my mum’s days of working behind the supermarket deli counter or homemade by my Dad for special occasions. So it is no surprise that one of the things I get asked to make most often is my very own Chicken Liver Pate. It’s a relatively easy dish to make and easily adaptable to your own taste. This is a garlic mushroom version but you can simply take out one garlic clove and the mushrooms to make your standard chicken liver pate. Here’s what you need…

 

1 Medium onion, roughly chopped

1 tablespoon of butter

2 cloves of garlic, crushed

125g mushrooms, roughly chopped

230g chicken livers (trimmed)

1 tsp fresh thyme, leaves only

A splash of Brandy

2.5 tbsp single cream

1 tbsp tomato ketchup

Salt and Pepper

 

150g Butter to seal.

SCC Pate Ingredients

 

Melt the butter in a frying pan on a low heat and cook the onion and garlic until softened. Add the mushrooms and sweat for a few minutes. While all this is going on you can prepare the chicken livers. First, wash them well in cold water and pat with some kitchen paper to dry off. To trim them, you need to cut off the sinew and any unpleasant looking parts. These will make the pate taste bitter. I prefer to use kitchen scissors for this bit. Once this is done you can add the chicken livers to the pan along with the fresh thyme and cook for 4 – 5 minutes. You can check this by cutting the liver in half , the inside should still be slightly pink but not raw in the middle. Now add the brandy and turn up the heat to cook off the alcohol. As soon as this is done, take the pan off the heat and add the cream, ketchup and plenty of seasoning. You’ll need to leave it all to cool for a while now but once that is done, just throw it all in the blender before spooning the whole lot into a serving dish, or, individual dishes (I like to use espresso cups!). Take the remaining butter and melt on a medium-low heat, as soon as it has melted, transfer to a jug and leave until all the sediment has sunk to the bottom. Pour over the pate, leaving the sediment in the jug before transferring to the fridge to set for 1 – 2 hours. If you are serving in this dish, you can decorate the butter before it sets by adding pink and green pepper corns or fresh herbs.

 

SCC Chicken and Mushroom Pate