Archive - Website 2012

Spaghetti with Anchovies, Mushrooms and Olives (Delia Smith)

Heat oil in a heavy-based frying pan and gently cook the mushrooms, onions and bacon for about 10 minutes, stirring occasionally. Add garlic and anchovies,  parsley and olives and heat through. Season with salt and pepper (remember you are using anchovies and bacon - you may not need salt). Cook the spaghetti, drain, pour mixture on top and serve with parmesan.

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Sri Lankan Chicken and Tomato Curry (BBC Good Food Magazine, May 1996)

Crush cardamoms and cloves, stir in chilli, coriander, cumin, turmeric, paprika, salt and vinegar. Mix and rub into the chicken breasts. Add cinnamon stick. Leave 30 minutes or longer.

Heat oil, fry onion gently for 5 minutes. Add curry leaves, lemon grass, ginger and chilli. Cook for 3 minutes. Add chicken and cook for 3 minutes. Add tomatoes and coconut milk, bring to a boil and simmer gently for 25-30 minutes. Sprinkle on lime juice and coriander leaves to garnish.

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Linguine with Lemon, Garlic and Thyme Mushrooms (Nigella Lawson, Nigella Express)

Slice the mushrooms very thinly and put them in a large bowl with the oil, salt, crushed garlic, lemon juice and zest and thyme. Cook the pasta and drain loosely - don't shake out QUITE all the water! Add to mushroom mixture and toss well. Then add parsley, cheese and pepper to taste. Toss well again. Eat.

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Chicken Breasts with Shallots, Orange Juice and Horseradish Sauce (BBC Good Food Magazine 1995) .

Grate the zest from one orange, mix with the flour and some salt and pepper. Coat chicken breasts with mixture. Squeeze the juice from both oranges (do NOT use commercial orange juice unless it is genuine fresh orange juice!).

Heat the butter and oil together and fry shallots gently until they are soft. Remove shallots. Add chicken, brown on both sides, stir in orange juice and sherry. Bring to a bubble and then simmer for 10-12 minutes, covered, until the chicken is cooked.

Return shallots, add crême fraiche, horseradish and seasoning. Stir well and simmer gently for a few minutes. Stir in tarragon. Serve with potatoes and something green (broccoli or green beans work well).

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Jambalaya (Knorr Recipe Leaflet, adapted) .

Heat the oil and stir in the paprika. After a few seconds add the seasoned chicken and sausage and fry until golden brown. Stir in onion, celery, peppers, garlic and chillis. Fry until the vegetables colour. Add the prawns and rice and stir for two minutes. Then add the stock, bouquet garni and bayleaves. Bring to the boil, cover tightly and simmer for ten minutes. Then turn off the heat and leave for 20 minutes until all the liquid has been absorbed. Serve garnished with the chopped spring onions (I actually don't bother with them).

This version gives you a slightly liquidy jambalaya which is how I like it. Use slightly less liquid if you want a drier dish.

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