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...
Bringing Home the Bacon!

Bringing Home the Bacon!

Obviously we normally think about bacon for breakfast or brunch but it’s really good for main meals too. Not just warm in a salad with avocado which I love! but also substantial mail meals too. At the farmers market last weekend I was able to get a big pack of bacon chops very reasonably so I want to share 2 of the dishes I created with them. You can use pork chops instead and the dishes will be equally nice. The first one is Bacon or Pork Chops with Pear and Allspice Allspice is a delicious spice, NOT as I used to be told a mixture of all spices but a great spice in its own right. This is really simple but the combination with the pears & allspice is yummy! Serves 2 Ingredients: 2 bacon or pork chops, about 200g each 2 tsp coconut or avocado oil 1 pear, cored and roughly chopped 1 tsp ground allspice a few mushrooms, chopped (optional) Method: Heat the oil over medium heat and add the chops. Sprinkle half the allspice on the top surface. After a few minutes turn over and sprinkle with remaining allspice *. If using mushrooms add them now. After about 10 minutes total cooking time add the pears and cook for a further 5-10 minutes until the chops are cooked – this will depend on their thickness. Serve with green beans or a leafy green vegetable to balance the richness of the meat. * doing it this way is much less messy than coating each side before adding to the pan Bacon or Pork Chops with Double...

The Streets of Spain…In London!

It’s not every day that one of the world’s most vibrant and famous food markets goes on tour! In fact it is the first time that market stall holders from The Mercat de Sant Josep de la Boqueria – better known just as La Boqueria – have come to London from Barcelona. For 3 days this weekend part of the Southbank was turned into a mini La Boqueria! The largest area, sponsored by Campo Viejo wines, included a restaurant, bar and wine tasting area. We were lucky enough to get into one of the wine blending classes and the wine makers there shared lots of information about the range of climates, altitudes and soils in the Rioja region. We tried unblended wine – all tempranillo – from the different areas to experience the different aromas and flavours. We also tried the same wine aged in French oak or American oak – the difference was enormous – one quite sweet and fragrant the other much bolder, a great comparison. And then of course there was the food! One of the favourite quick snacks in La Boqueria is meat on a stick – typically 6 different meats for 1 euro. And they had that here in London – albeit 4 different meats for £1! There were lots of delicious meats, salamis, olives, cheeses, oils and chocolates. Some beautifully presented. One of the places we ate when we were last at La Boqueria was El Quim and so I was pleased to see they had a stand and were serving tapas. One of their featured recipes, which is on their site ,...
Spanish Style Chorizo Stew

Spanish Style Chorizo Stew

I love chorizo! Good chorizo, that is, with lots of flavour and none of the gristly bits of the poorer quality ones! This is a yummy rich stew which is ready in about 20 mins. I like it on it’s own but it’s good on a base of couscous, saffron flavoured rice or quinoa too. Make sure you buy all natural chorizo without artificial flavours or additives, and without filler ie “crumb” as it is often called now. For 2 good portions you will need: 1 tblsp olive oil 200g/8oz chorizo for cooking (prob 4 sausages), cut into 1/3rds 2 medium onions, very rough chopped ½ green bell pepper, rough chopped ½ red bell pepper, rough chopped 2 medium carrots, halved & chopped ½ medium aubergine/eggplant, rough chopped 2 cloves garlic (ideally smoked), crushed & chopped ½ 400g/14oz can chopped tomatoes 1 tsp each smoked paprika and crushed pink peppercorns  ½ tsp each cumin, caraway, coriander & sea salt or use Moroccan seasoning for all spices 125ml/4 fl oz red wine Method: Sauté the onion in the olive oil over medium heat in a large frying pan/skillet, till starting to brown. Add garlic, carrots, peppers, aubergine/eggplant and spice. Stir well and continue cooking. In a small separate frying pan/skillet dry fry the chorizo (ie no oil) until cooked & brown, about 6 minutes. Add the chorizo to the vegetables along with the red wine & bubble till wine is evaporated. Add the chopped tomatoes and simmer for 5 minutes. Serve in soup bowls on its own or on a bed of couscous, sprinkle with smoked paprika. Enjoy! Chorizo is ideal if you want to create a...
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...