Posts Tagged With: Dinner

Chicken & Chorizo Stew – A Cold Nose Dish

Project4_Page000Yes, it’s that time of year again where the nights are getting darker, the bikini’s are firmly locked away in their summer drawer and we are all freezing are bottoms off when we open our front doors to head to work in the mornings.

It’s stew time!!! And I have the perfect one for those that want warmed-up cold noses and one-pot-wonders. I present to you, Chicken & Chorizo Stew!

This dish is good. And why wouldn’t it be? You’re pairing chicken with a fiery Spanish pig sausage for God’s sake! Definitely, a greater love story than Twilight… Match made.

Chorizo packs a great deal of flavour and it works really well with the delicate chicken. This stew has a slightly smoky, spicy flavour and the chicken ends up falling off the bone; moist and succulent!

It’s also super for winter dinner parties. I made this last year (yes; last year. Worst. Blogger. EVER) and it was for a dinner party with some friends. The dish was delicious and convenient because once you have done the prep and done the simple steps outlined below, there really is little else for you to prepare but maybe a green salad and opening a few bottles of red wine.

So warm up those noses, sit back and enjoy!

Difficulty: Easy

Prep and cooking time: 95 minutes

Price:  €16

Music I listened to: 

Instead of listening to music, I watched a few episodes of “Friends”. Ah, it never gets old.

Wine I drank: Pinot Noir

Serves: 4

Ingredients:

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  • 3 tbsp extra virgin olive oil
  • 150g chorizo, cut into ½ cm slices
  • 850g-1kg chicken pieces
  • 1 large onion, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 stick of celery, trimmed and diced
  • 200ml of white wine
  • 1 can of chopped tomatoes
  • 1 yellow pepper, deseeded and cut into 3cm pieces
  • 2 tsp paprika
  • 4 potatoes, peeled and quartered
  • Sea salt  and black pepper

 

Method

Preheat the oven to 170˚C/330°F.

Heat 1 tablespoon of the olive oil in a large ovenproof casserole dish over a medium heat. Gently fry the chorizo until it starts to brown and the oil has turned all lovely and red. Remove the chorizo from the casserole dish to a clean plate.

Turn the heat up to medium-high and add half of the chicken pieces. Brown them on all sides for about 3-4 minutes and then remove them to the plate with the chorizo. Brown the other half of the chicken in the same way and remove to the plate as well.

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Add the rest of the olive oil to the pan and then the onion, garlic and celery. Fry until soft. Add the wine to the pan and let it boil for a few minutes,

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Now add the tomatoes, chicken and chorizo.

While the casserole is coming to the boil, add the pepper pieces, paprika and the potatoes to the casserole and cover with a lid. Let it simmer for 5 minutes and then transfer to the oven for an hour.

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Remove the lid for the last 15 minutes to let the top brown.

Serve with a lovely green salad and a spicy Rioja Reserva to wet the pallet!

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Categories: Chicken, Main Course Dishes | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Pigging out! Fillet of Pork Wrapped in Parma Ham with Spinach, Prune and Pine Nut Stuffing

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I really love a bit of pig. It’s so versatile. Each part of the meat tastes different and you can do so much with it. I know some people are not hot on pork because the little brat can get stuck in between your teeth and it can be rather chewy. But there is a piggy option that won’t cause these little quandaries…

I present you with pork fillet. Ta-dah!

So this recipe is not actually mine. The gravy I added to it is mine but not the stuffed pork recipe. My friend gave me this free supplement cookbook that came with The Irish Times one Sunday and it had this recipe in it. It’s by a lady called Domini Kemp and she created it specifically for dinner parties when the host desires as little leftovers as possible. Now when I made this, it was just for me and my mother (who eats sparrow sized portions. No joke) so we of course had leftovers. However, I know how yummy this dish is and the plates would have been licked clean if we had more mouths to feed that night.

If you are not completely sold on pork yet, give this a go. It’s good and tender and the stuffing is lovely as it has so much flavour with just the right amount of prunes to add a bit of sweetness.

Difficulty: Easy-Medium

Prep and cooking time: 90 minutes if doing it all in one go and not prepping it the day before you want to serve it.

Price:  €21

Music I listened to: 

I actually cooked this meal while watching re-runs of ‘The Fresh Prince of Bel-Air’… never gets old!

Wine I drank: Pinot Noir

Serves: 4-6

Ingredients:Project_Page000

  • 1 pork fillet
  • 1 onion, peeled and diced
  • 2 tbsp olive oil
  • 4 smoked streaky bacon rashers, diced
  • 2 cloves garlic, peeled and crushed
  • 150g baby spinach
  • 130g stoned and chopped prunes
  • 2 tbsp pine nuts
  • Salt and pepper
  • 4-6 slices Parma ham
  • Pork stock (optional if you want gravy)
  • Glass red wine (
  • 8-10 shallots, peeled
  • Big knob butter
  • 1 tbsp redcurrant jelly

For the gravy (optional):

  • 150ml red wine (approx)
  • 200ml pork stock (approx)
  • 1-2 tsp cornflour

Method

Preheat the oven to 180˚C/360°F.

Slice the pork in half, lengthways but not all the way through. Put it between two sheets of clingfilm and bash the life out if it with a rolling pin so you turn it into one large rectangle of flattened fillet.

Now make the stuffing; gently sweat the onions in the olive oil until soft. Turn up the heat and add the rashers. Fry until brown and crispy.

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Add the garlic, spinach, chopped prunes and pine nuts and sauté until the spinach wilts. Keep the heat turned up so that any water from the spinach evaporates. See ya H2O… Project2_Page000Season and set aside to cool.

Once the stuffing is completely cold, you can stuff the pork and leave overnight, ready to cook. If you’re cooking it straightaway, then it’s ok to stuff the pork while the stuffing is still warm. It won’t poison you.

Spoon the stuffing in a straight line down the middle of the pork, then roll the pork and wrap it up with the Parma ham, all nice and snuggy like. Tie at intervals with a string down the length of the pork fillet.Project3_Page000If you want to make a gravy, put some water with pork stock and a little red wine into the roasting tin and place the pork fillet on top of it. It will make a yummy gravy.

Roast in the oven for 20 minutes.

Meanwhile, heat up the butter in a saucepan and gently seat the shallots until golden brown.Project4_Page000

Take the pork out of the oven and add the buttery shallots to the roasting tray and some more stock and wine if necessary and smear the fillet with the redcurrant jelly. Baste with the juices, season with black pepper and roast for another 20 minutes.

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So basically, the pork is roasting for 40 minutes in total.

Leave to rest for 10 minutes before carving. At this point, I thicken the gravy with a little cornflour in the roasting tin over the hob on a low heat. You just want it simmering. Stir gently and once thickened to your liking, take off the stove. Serve it with the delicious pan juices or gravy and whatever accompaniments you desire. My personal preference is roasted parsnips, carrots and potatoes.

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Mmmmmmmm, stuffed pig…

Categories: Main Course Dishes, Pork | Tags: , , , , , , , , , , , , , , , , , , | 8 Comments

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