Appreciate

Chicken Arrabbiata Spaghetti

INGREDIENTS

wholewheat spaghetti, enough for two people
1tbsp olive oil/ vegetable oil or other
1 medium red onion, sliced
bunch of trimmed green beans, cut into thirds
1 medium courgette, diced
bunch of baby corn, thinly sliced
1 large chicken breast, cut into strips
2 cloves fresh garlic, finely chopped
1 tbsp tomato puree
1 heaped tsp hot chilli powder
1 tsp paprika
2 tsp dried oregano
1 tsp dried basil
generous pinch of granulated sugar
small glass full bodied red wine, such Malbec or Rioja
1 can Italian chopped tomatoes
chopped mixed olives and grated goats cheese to serve
salt and pepper to season

METHOD

1. Put your pasta on to cook in a large saucepan, in well salted water.
2. Heat the oil in a large frying pan, then add the sliced onion and gently cook for 2-3 minutes until beginning to soften.
3. Add the rest of the vegetables and cook for a further 3-4 minutes. You may wish to put the lid on the pan, which will help to steam the veg rather than fry it.
4. Turn up the heat a little and add the chicken, garlic, tomato puree, chilli and paprika. Stir and cook until the chicken is sealed on all sides, then add the herbs and sugar.
5. Deglaze the pan with the red wine - leave the heat high and let this bubble for a few moments until a thick, glossy sauce starts to form.
6. Add the tomatoes, including the juice, cover and simmer for 10 minutes or so.  Check your pasta - if cooked, drain and set back into the pan with a little drizzle of oil to stop it sticking.
7. After 10 minutes of simmering, remove the lid from your Arrabbiata and continue to simmer on a low heat until your desired consistency is achieved. I personally enjoy a thick, unctuous sauce for this particular dish.
8. When ready to serve, turn off the heat and stir through your olives and the cooked spaghetti, and season with salt and pepper to your taste.
9. Serve piled high in big pasta bowls sprinkled with grated goats cheese, and the rest of your bottle of delicious red!

Enjoy!
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Lemon and Ginger Chicken

INGREDIENTS

1 tbsp olive oil/vegetable oil or other
1 medium white onion, finely chopped
4 sticks celery, sliced
1 yellow pepper, deseeded and chopped into chunks
1/2 a medium aubergine, cubed
1 large chicken breast cut into thin strips
1 heaped tsp each minced garlic and ginger
juice of 1 large lemon
1/2 can reduced fat coconut milk
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 packet Uncle Ben's Brown Rice and Quinoa - microwaved for 1 minute
2 generous handfuls fresh spinach
salt, pepper and fresh coriander to season

METHOD

1. Gently heat the oil in a medium frying pan for a minute or so, then add the chopped onion and cook for 2-3 minutes.
2. Add the celery, pepper and aubergine and gently fry the vegetables on a low heat until starting to soften a little (around 4-5 minutes).
3. Add the chicken, garlic and ginger and stir until the chicken starts to change colour.
4. Deglaze the pan with the lemon juice - just whack it in and watch how all the yummy morsels from the bottom and edges of the pan melt away. All that flavour is now in your sauce!
5. Turn the heat to low and add the coconut milk, stir in the remaining spices and simmer gently for 10-15 minutes until the chicken is cooked through and the sauce is thick and unctuous.
6. Stir in the semi-cooked rice and the spinach, then turn off the heat completely and place a lid on the pan while you prepare your table and drinks.
7. After a couple of minutes steaming under the lid, the spinach will be wonderfully wilted and the rice/quinoa plump and tempting.
8. Season with salt, pepper and fresh coriander to your liking, and serve with another handful of fresh spinach and some lime pickle on the side.

Enjoy!
~ ~ ~

Smoked Garlic and Chinese Five Spice Noodles

INGREDIENTS
3 tbsp cooking oil, such as flaxseed or groundnut
2 large cloves smoked garlic, finely chopped
2 tsp minced ginger
2 heaped tsp Chinese five spice
1 tsp hot chilli powder
400g turkey breast, cut into very small, thin strips
1 large white onion, sliced
1 bunch baby corn, sliced into small rounds
1 medium broccoli head, cut into small florets
1 large courgette, cut into half moons
2 tbsp dark soy sauce
2 tsp fish sauce
2 tbsp red wine or 1 tbsp red wine vinegar
1 tsp granulated sugar
1 large orange pepper, deseeded and sliced
400g cooked egg noodles
sesame oil to finish

 

1. Heat the oil in a large wok on a medium heat for 2-3 minutes.
2. Add the smoked garlic and cook in the hot oil until browned slightly. Be VERY careful, as the oil may spit it is extremely hot!!
3. Add the ginger and remaining spices, followed immediately by the turkey. Stir fry for a minute or so, and then add all of the chopped vegetables and mix well.
4. Add the soy sauce, fish sauce, red wine and sugar, and stir fry for several minutes until everything is cooked through and the sauce is glossy and sticky.
5. Add the sliced pepper and noodles, mix well and gently cook for a further 2-3 minutes.
6. Serve immediately with a drizzle of sesame oil, a big bowl of prawn crackers and a selection of ability appropriate chopsticks!
 Enjoy!
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