Tag Archives: potato

Spicy Seafood Stew With Tomatoes And Lime

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The majority of my blog posts are usually recording the family recipes being passed down to me, or sharing new recipes I find and like the look of, to try out at home. Rarely do I get the chance to cook for friends, trying out a recipe that is new and untested, all at the same time.

I’m glad I got the opportunity to try this out on a new audience as I had had this recipe bookmarked for a while and hadn’t managed to cook it yet. Having never been a huge fan of stews or Mexican food, I thought I could try and conquer two hurdles at the same time. 🙂

While this recipe may be Mexican in origin and while it technically should be called a stew, I would not call it one, in comparison to those I am used to, from the hazy days of school dinners with dodgy dumplings. This was seriously a world far away better!

After taking over my friend’s kitchen, I set about diligently following the recipe, until I had all the pieces of the dish ready to cook together. The smell of the sauce was incredible and tasting the sauce as I was cooking it, just seemed to get hotter (chilli wise) as time went on.

Serving it up at the table, it was like a feast had been created from a simple recipe, especially with all the accompaniments and tortillas it was served with.

It tasted amazing and within seconds of it being tried, I was rewarded with comments such as “You can make this again!”

I asked for a quote from my friends, to add to the post and this is what I was sent… 😉

“A sensational dish jam-packed with all the variety vibrancy and va va voom of a Fiesta”

Based on a recipe by John Torode

Serves 4

Ingredients:
2 dried chillies
1.0 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1.0 tsp chipotle paste
1.0 tsp ground cumin
700.0ml chicken stock
250.0g chopped tomatoes , from a can
200.0g large peeled raw prawns
300.0g halibut or other firm white fish fillets, cut into 2.5cm pieces
300.0g mussels or clams
500.0g small new potatoes , halved and boiled
juice 2 limes

1. Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.

2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender.

3. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, mussels and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with avocado, coriander and red onion.

Additionally serve with soured cream, if you want it a little cooler.

Enjoy!

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The One-Pan Roast

After coming home with a chicken the other weekend (as you do), neither of us were in the mood to cook a full blown roast dinner, after a long week. Trying to work out what to do with it, we saw a copy of delicious magazine on the coffee table with a huge roasted chicken plastered on the front cover with the tag line “The one-pan roast”. Now that sounded ideal and looked ideal, once we opened it up to the recipe page – not much prep to do but looked great and only took 75 minutes to cook. Result!

After spending about 10 to 15 minutes getting it ready and letting the oven heat up, in it went and that was that. I have to say, the smells of the various ingredients cooking away, were lovely and actually made us want to eat it sooner rather than later.

According to the recipe creator Donal Skehan:

Home cooking starts and ends with a good roast chicken recipe. It’s the food I was brought up on. Every Sunday we had a roast chicken, without fail. The bones were turned into stock and the leftovers would be made into sandwiches for school.

And guess what… the leftovers were made for sandwiches, instead for work the following day!

If you want a quick win roast dinner without all the fuss, then this is a perfect recipe for you to try.

One-tray roast chicken with white wine, zesty potatoes and asparagus.

Serves 4.

Ingredients:
800g baby new potatoes, halved
1 garlic bulb, cloves separated
1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped

1. Preheat the oven to 200C/fan 180C/gas 6. Put the new potatoes . garlic cloves and lemon slices into a large roasting tin. Scatter with the thyme sprigs and drizzle with the oil. Season well and toss to combine.

2. Remove the string trussing the chicken. Gently loosen the skin on the chicken’s breasts to form a pocket, being careful not to tear it. Push a little butter under the skin, then spread more over the outside. Season with salt and pepper. Put the chicken on top of the potatoes, then roast for 45 minutes.

3. Remove the chicken to a plate, add the asparagus and pour the win into the roasting tin. Mix everything together so the asparagus is coated in the wine and chicken juices.

4. Sit the chicken back on the veg. Return to the oven and roast for 30 minutes more, until the chicken is cooked and the potatoes are tender. Rest the chicken and veg somewhere warm for 10 minutes, covered with foil, then stir through the parsley and serve.

The juices are amazing!

Enjoy!

Leek and Potato Soup (Gluten Free)

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You always know when Autumn arrives, as evenings get darker quicker, the temperature starts dropping and the idea of making a warming soup doesn’t sound like such a silly idea!

Leek and Potato Soup is a home favourite and perfect for any autumnal lunch or supper, plus it is so easy to make.

3-4 Leeks
6-8 Large Potatoes
1 Large Whte Onion
50g (1.8 oz) butter
1 1/2 pints of vegetable stock (gluten free preferably)
1/4 pint semi-skimmed milk
Salt and freshly ground black pepper to season

1 Peel and roughly chop all the vegetables into thick cubes. Add them all to a large dish or pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.

2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.

3 After the 20 minutes, the vegetables should be lovely and soft.

4 Use a liquidiser or a hand-held blender straight in the pan and liquidise the mixture. You need to make sure all the lumps are gone.

5 Gently heat the soup through in the pan and season with salt and pepper to taste.

Serve with pretty much anything you like!

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