Easy Chicken Tagine [video]

Easy Chicken Tagine [video]

This recipe is a  really simple,  delicious and authentic Chicken Tagine…if you love Moroccan food or want to try it for the first time, join me and cook along with this easy to follow picture book recipe. Facebook Share Twitter Share Google+ Share Powered by Simple Video PressWatch on YouTube: http://www.youtube.com/watch?v=NNiGTDr7z9U If you loved this recipe, then please subscribe to my YouTube channel. Let me know how this Chicken Tagine worked for you in comments below and remember to share this post and get your free recipe book. Click here <—– right click and save as Michael...
Cajun Style “Surf and Turf”

Cajun Style “Surf and Turf”

I love the combination of flavours in Cajun cooking and this mixture of spices and herbs creates a pretty authentic version. Cajun food comes primarily from New Orleans and takes it’s unique style and flavour from all the different nationalities that have ruled the area over the years. There is a strong French influence but mixed with spice – delish! The steak and prawns really take the flavours well, and there are some other suggestions for using this mix after the recipe. This is an ultra quick dish that tastes as though you’ve taken a long time to prepare it – always good! And it’s healthy! (You can use defrosted prawns) Ingredients for 2 good portions: 1/4 tsp each: cayenne, paprika, sea salt, mixed peppercorns, celery – all crushed together 1/2 tsp dried thyme 300g feather steak sliced (as though for stroganoff) 6 large/king prawns/shrimp, raw & butterflied or cut in half 1/2 tsp each butter and coconut oil Method: Heat the butter and oil until foaming. Add the steak, shrimp and the seasoning and stir to coat the steak & shrimp. Cook on high, turning often, for 3-5 minutes until cooked to taste. Serve with a mixed salad and baked sweet potato topped with sour cream Or with mashed celeriac and steamed vegetables (as pictured) With this same spice and herb mix you can cook chicken or turkey – either cut in strips and quickly pan fried like the steak and prawn or you can coat chicken breasts or chicken thighs and bake them in the oven. Salmon also takes the cajun flavour well – either pan fried...

Creamy Chicken and Potato Casserole

Serves 4 The fully cooked dish can be frozen in individual dishes Method Preheat the oven to 180 Cut 350g leeks into 2.5cm slices and gently cook in a small knob of butter until soft Tip into a shallow casserole and stir in 6 skinned and boned chicken thighs, each cut into fingers Whisk a 125g tub low fat cheese [preferably with garlic and herbs] and 1tsp corn flour into 50ml hot chicken stock Add 50ml dry vermouth and stir into casserole Thinly slice 450g potatoes and arrange over chicken Lightly brush with melted butter or olive oil Cover with foil and bake for about 20 min Uncover and cook until golden brown and all food is thoroughly cooked  ...
Quick fruity chicken curry

Quick fruity chicken curry

Prep 10 min Cook 25 min Ingredients 300g diced butternut squash Spray oil 1 onion 1 chopped and cored apple 1tsp medium curry powder 300 ml reduced salt chicken stock 350g cooked skinless chicken 2tbsp mango chutney 2bsp lime pickle 400g steamed rice 2 courgettes sliced, and steamed A few sprigs of chopped coriander 1. steam the butteenut squash for about.10 min until tender 2. spray non stick pan with oil, add onion and cook until brown 3. add apple and cury powder and cook for 2 more minutes 4. add chicken stock and shrdded chicken 5. simmer for 4-5 mins then add lime pickle, mango chutney and butternut squash 6. simmer until curry starts to thicken 7. serve the curry with the rice and courgettes garnished with...

Cooking under pressure

As a mother of two, I find it impossible to cook every day. It was impossible even before a had a four-member family; imagine now. However, I’m very against junk food. I try to eat as healthy as possible, and I’m trying to raise my kids to like carrots, cauliflower and grapefruit. It takes a lot of goofing around, but it’s worth it. Of course, we’re not against  a little instant soup or some mayo here and there, especially in salads. There’s no point in being too strict about food. I just don’t eat out, because that’s a very expensive habit, and I avoid eating snacks and fast food. So, how do I manage to eat healthy homemade meals with two kids around, plus a job? The key word here is: freezer. My freezer is packed with everything I can use when I don’t have time to really cook (i.e., when I get home from work). There are freezer bags filled with chopped onions, crushed tomatoes, cooked rice, ground beef, berries, and lots of ready-made meals like chicken stew, vegetable lasagna, broccoli soup, etc. Whenever I cook, I make a little more of whatever I’m making, and I save it for later. I use strong freezer bags and freezer labels to label everything that goes inside – otherwise, I wouldn’t be able to keep track of what I have, and how much time I have to use it. Here’s a really fun recipe because it’s tasty and quick, and you can freeze it and save it for later. It’s also perfect for those situations when uninvited guests show up,...