Chicken and chorizo stew.

Over the course of 2014, I had found myself doing a lot of new things and being inspired to create new recipes, make dishes that can take me away from the everyday trudge of mealtime and keep eating after work just as enjoyable as eating at the weekend. Monday blues are no excuse to stick to beans on toast (not that there’s anything wrong with beans on toast!) purely through a lack of inspiration.

I have a few stalwart recipes that come to mind that tend to remedy this, however, This one in particular is fast becoming a favourite for me and my family! I have cooked this for a fair few people now and its always met with the same positive reaction, which makes me feel pretty confident that its something you guys will love.  Its hearty, its healthy, and its full of ingredients that when put together, create a great ‘feel good’ kind of meal that is quite suitable for battling Monday blues, getting over the Wednesday hump or any day of the week you need a bit of a pick me up. Oh and don’t worry about not having time. It doesn’t take more than 5o minutes in total, So get somebody to help with the prep or chop your ingredients in advance to save time.

Ingredients:

  • 1 tbspn rapeseed oil.
  • 4 Chicken breasts. Diced.
  • 1 Chorizo ring.
  • 200g Diced butternut squash.
  • 100ml Red wine.
  • 1 Tin chopped tomatoes.
  • 300ml Good chicken stock.
  • 1 tbspn Dijon mustard.
  • 1 tbspn Paprika.
  • 1 tbspn Turmeric.
  • 2 Chopped sticks of celery.
  • 2 tbspn Worcester sauce.
  • 1 Can butter beans.
  • Salt and pepper to taste.

Method:

  1. Add oil to a large cast iron dish or saucepan on a low heat, add the oil, chorizo and celery. Fry for a few minutes until the chorizo releases its own oil and starts to brown.
  2. Add the chicken a move around the pan until the chicken starts to also take on the reddish brown colour from the chorizo. (About 3-4 minutes).
  3. Splash in the red wine, followed by the squash, tomatoes and chicken stock. Stir and simmer for 5 minutes.
  4. Next pop in the Dijon mustard along with the paprika and turmeric. Leave on a medium heat for 30 minutes, stirring regularly.
  5. A few minutes before serving add the butter beans and give them a good stir around. Put the lid on if you have one and leave them to warm through for a couple of minutes, turn the heat up if you wish to finish it off nicely. (Putting them in at the end retains their form better as they seem to escape their outer casings and disintegrate into the abyss otherwise)
  6. Serve with rice and enjoy being hugged from the inside. I use the easy micro bags of rice to save time and as a bit of a cheat.

 

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There you have it! Its as easy as that to make and its worth every second. Packed full of all the good stuff you need to feel full and satisfied without neglecting your vegetables. The chorizo is just an added bonus to reward your obvious dedication to giving yourself something healthy to eat!

 

Give it a try, get creative and add your own twist to it and add fresh chilies or olives. Go crazy!

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Fisherman’s friend – my ultimate parsley sauce

Today is just one of those average days. I got up, I went to work, came home and got back into the kitchen the first opportunity I had. I fancied a change and figured that I had been going pretty heavy on the calories of late, so fancied something a little lighter. In this case I went for a pair of wonderfully blushing, pink salmon fillets.

I adore fish, when utilized properly it soars above most animal products in my opinion and really does have something special to offer. Sea bass, Tuna, haddock, Pollock, breem, they all have their own qualities to bring to a dish and sometimes just by adding a little something it can drive it up to the next level. Which brings me to the point of this post, my parsley sauce. Its seriously simple but very good!

What you will need:

200ml whole milk
1 tablespoon white flour
1.5 tablespoons butter
1 teaspoon Dijon mustard
Hand full of flat leaf parsley, finely chopped
1 Tablespoon olive oil
Pinch of fine sea salt.

Method:

1. Add the olive oil, butter and flour to a pan on a low heat and mix together as the butter melts. Stir until combined into a paste like consistency.
2. Pour in the milk a little at a time, stirring constantly.
3. Add the mustard, salt and parsley.
4. Keep the sauce on a low heat for around 5 minutes, giving it a stir to make sure it doesn’t burn around the sides.

And that’s it! Just spread over your favorite fish and enjoy. Its tasty and its simple. Not a combination people usually turn their nose up at…oh and the mustard really does make a difference to this one as well so don’t forget it!

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