Wednesday, 29 June 2016

Piri Piri Chicken & Spicy Peas

So an absolute rip off of the well known high street chain #cheekynandos. Mine is pretty accurate - I may or may not have visited the factory that makes the sauce for the restaurant and supermarket. The peas recipe is just my take on what's at the restaurant. Enjoy!

Ingredients for 2
For the chicken;
4 skin on bone in chicken thighs (loads of flavour)
1 red pepper
Half bunch basil
Half bunch coriander
3g sea salt
1g coarse black pepper
100ml olive oil
100ml water
4 cloves garlic peeled
2 red onions peeled and roughly chopped
10ml white wine vinegar 
3g smoked paprika
Juice of 1 lemon

For the peas
250g petit pois
20g salted butter 
Pinch sea salt
Pinch pepper
3g mint leaves (off stalk)
1 red chilli deseeded
Juice of half lemon

For the chicken:
1. Put all the ingredients for (everything apart from chicken and thyme) chicken in a blender - blend until smooth
2. Sear (brown) the chicken in an oven tray on the hob, on both sides with the thyme and seasoning. Ensure chicken has the skin facing upwards
3. Pour marinade around the chicken and place in a pre heated oven at 200c for 30-35 min

For the peas;
1. Microwave the peas for 2 min, give it a stir then pop it back in a further 2 min
2. Add the chopped mint, chilli, salt, pepper, lemon juice and butter - give some peas a quick bash 

To serve;
Take chicken out of tray and plate on top of the lovely sauce with peas voila - piece of piss

Thursday, 23 June 2016

Baked Ricotta and Cherry Tomato Linguini

To celebrate the Euros and my pending vote of "remain" in the EU Referendum here is a very easy Italian vegetarian pasta dish. Less than an hour to make and so tasty, it is a take on Jamie Oliver's superfood recipe (I have cut out a couple of corners)

250gm Ricotta
100ml Extra Virgin Olive Oil
1 x Red Chilli
4 Cloves Garlic
1/2 Bunch Fresh Lemon Thyme
Zest of 1 Lemon
500gm Mixed Cherry Tomatoes
Brown or plain Spaghetti or Linguini
Salt & Pepper to Season
10gm Fresh Rocket
5ml Extra Virgin Olive Oil
10ml Balsamic Vinegar
10gm Pecorino Cheese

1. Pour the oil into a small bowl, thinly slice the garlic, and chilli and add to bowl
2. Zest the lemon and add to bowl with salt and pepper and fresh thyme (take leaves off the stalks)
3. Take ricotta out of packaging and rub oil mix all over the cheese
4. Place the cherry tomatoes around the ricotta and pour over the oil mix over the tomatoes
5. Bake in a preheated oven at 180c for 30 min
6. Once 30 min has surpassed cook the pasta as per packet instructions (usually around 10-12 min) leaving the ricotta to bake in the oven.
7. Once pasta is cooked al dente remove oven tray from the oven - take cheese out of tray and place back into bowl where you mixed the oil
8. Pour 100ml of pasta water in the oven tray and then drain the pasta in a colander
9. Give the the tomatoes in the tray a bash and mix with everything in the tray
10. Add the pasta to the tray and mix thoroughly
11. Serve in your favourite pasta bowl, top with some of the baked ricotta, olive oil, balsamic vinegar, pecorino cheese and rocket - enjoy!

Tuesday, 21 June 2016

Confit Duck Burger

So I had the absolute pleasure of eating this bad boy for dinner just in time for the England game at the Euro's...
Recipe is as follows;
Serves 2
2x Brioche Buns
2x Duck Legs
100gm Goats Cheese with Rind
50gm Honey
30gm Dijon Mustard
20ml Truffle Oil
50gm Mayonnaise
10gm Rocket

For the Duck
1. Season the Duck Legs with Sea Salt and Cracked Black Pepper
2. Place in a pre heated oven at 160c for 90 min, leave to cool for 5 min
3. Take skin off duck, leave to one side then shred the remaining duck leg

For the Sauce
1. Mix the Truffle Oil, Mustard and Mayonnaise together

To Serve
1. Slice brioche in half, slice the goats cheese and slap it on the base of the brioche
2. Place brioche with goats cheese in the oven for 4 min
3. Once Goat Cheese has gone all gooey, take out of oven, drizzle the honey over the goats cheese
4. On top slice of brioche smother on the truffle/mustard sauce
5. Place shredded duck on top of the goats cheese and honey
6. Top the duck with the skin
7. Top the skin with Rocket

Voila - Heart attack on a plate, but wow its worth it....

Monday, 20 June 2016

Veggie Pret

I went to see what all the fuss is about - Vegetarian Pret? Seems pretty good. Just missing one - MEAT