Friday, 23 November 2012

Chicken casserole with a Spanish twist.

The use of chorizo and paprika lend a real warmth to this dish. It's a big, bold tasting mix of meat and vegetables that will fight off those winter chills.

400g chicken, cubed.
200g chorizo cubed.
2 big sweet peppers.
2 medium courgettes (Zucchini if you are enjoying thanksgiving).
2 medium onions.
1can tomatoes.
400g passata.
2 tbsp Smoked paprika
2 tbsp basil.
1 tbsp oregano.
1 tsp chilli flakes.
1/2 tsp turmeric.
Salt & pepper.

Place the peppers, onions and courgettes in an oven dish and roast on high for 20 minutes until you have some nice browning. (I do mine in a griddle pan because its quicker).

While that's going, add a little fat to a heavy casserole dish on the hob and start frying the chorizo.

When that lovely red colour starts bleeding out, add the seasoned chicken and brown.

Now, add in all the roasted veg and the spices, stir in passata and tomatoes. (add half a can of water if it looks too dry).

Throw it in the oven and cook at 120 C for an hour or so. (Or tip it in the slow cooker for 6)

Dish up and enjoy!  It'll serve 4 greedy adults easily!


Tuesday, 20 November 2012

Paleo crisps/chips

There's always a time when you want a bowl of crunchy, savoury chips to munch on. Usually when you're watching the footy or a film and indulging that inner couch potato.

Now, I wouldn't recommend eating these all the time as our bodies need better quality fuel, but they're a much better alternative to the chemical and transfat laden rubbish that are usually on sale.


A Cassava
A deep pan of beef tallow/dripping
Sea salt
Liquid smoke


Peel the cassava then slice thinly on a mandolin (Or with a knife if you have the skill).

Heat the fat, throw in the slices, take out and drain when golden brown.

Spray a little liquid smoke on them and sprinkle a little salt over, shake up and serve.

They're also nice with smoked paprika and salt too.

Happy munching.