Mastering rice without a rice cooker is somewhat difficult. This dish is a combination of Thai & Indonesian Fried Rice as I didn’t have all the ingredients for either. For me, that’s what cooking is all about. Experimenting and taking bits of pieces from various dishes to make your own. You’ll be surprised with what you can create without following a recipe exactly and often it will even be better than what you were meant to make.
This is a great dish if you are keen to make a curry paste from scratch. There are only a few key ingredients and there isn’t much to putting it together. It’s quick and relatively straight forward. Like all chicken dishes, simmer until the chicken is cooked through and not for how long it says in the recipe. The quicker you cook the chicken, the tougher it will be so be patient.
It’s hard to call this a dish but nevertheless I can guarantee they will be popular with your kids and your big kids too. The dipping sauces are mayo with basil pesto, mustard and sweet chilli. The nuggets are simply chicken breasts cut into small pieces, dipped into a batter, and deep fried for 3-4 minutes. Leave to cool a little then enjoy.
Be careful not to cut the chicken too small as they will fall apart when deep fried.
Butter chicken has to be my favourite Indian cuisine. Rarely I make pastes from scratch but did on this occasion and it was surprisingly easy. For the tandoori paste, place all the spices in a bowl… add yoghurt and lime juice and you’re done. There is not much to make this. Coat the chicken with the paste, brown for 5 minutes each side, and then simmer with yoghurt and chicken stock (not coconut milk).
This recipe is straight out of Jamie’s 30 minute meals so there isn’t much to say except it’s obviously going to taste amazing, should be relatively easy to make and will definitely take longer than 30 minutes. The satay compliments the freshness of the noodle salad nicely. I made extra satay which was a bonus so I would recommend doing the same.
This dish combines 3 of my favourites… pasta, chicken and basil pesto (homemade of course). There is something therapeutic about making pesto in a mortar & pestle. It takes longer than a blender but you have better control over the outcome. Cook the pasta till al dente, add the warm chicken then coat with plenty of pesto and top with parmesan cheese and drizzle with olive oil. I love parmesan cheese so find myself always going back for extra toppings mid-way through!
It has taken a while but I finally got round to roasting a chicken and why hadn’t I done this earlier!? This is a Jamie Oliver inspired recipe. The chicken sits on a combination of potatoes, carrots, pumpkin, onion and garlic, cooking the entire time with the chicken. The beauty of this dish is it’s pretty simple. No fancy marinades, just olive oil and seasoning. Add water to the bottom of the dish to stop the vegetables from burning too much (I didn’t really add enough but they still tasted great!).