Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

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Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

One of the great dishes of Iran!  In an Iranian home if a guest is to be honoured they are cooked this dish.  I highly recommend this dish, it is delicious!

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

4 tbsp olive oil

1 large onion, peeled & finely sliced

½ tsp turmeric

450g/1 lb walnuts, ground & reserve a few whole for serving

900ml/1 ½ pint chicken stock

1 tsp salt

½ tsp ground pepper

4 chicken legs

3 tbsp pomegranate molasses

2 lemons, juice only

50g/2 oz sugar

To serve

Basmati rice, cooked as per packet instructions

Method

1.  In a large frying pan heat 2 tbsp of oil and fry the onions and turmeric until soft and golden.  Remove with a slotted spoon and place in a large casserole.  Add the ground walnuts, chicken stock and seasoning.  Bring to the boil and then simmer for 20 minutes stirring occasionally.

2.  Heat the remaining oil in the frying pan and add the chicken, fry until browned all over.  Add to the casserole and make sure to cover with the sauce.  Cover the casserole and simmer for 1 hour stirring occasionally.  Skim any excess fat from the surface of the casserole.

3.  In a small bowl mix together the pomegranate molasses, lemon juice and sugar and add to the casserole, stir through and let simmer for another 20 minutes.  Season to taste, if needed.

4.  To serve, arrange the chicken on a bed of rice and pour over the delicious sauce, scatter over the remaining walnuts.  

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Chicken Pad Thai

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Make Chicken Pad Thai

Chicken Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

4 chicken thighs, bones removed

2-3 tbsp vegetable oil

1 large shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

1 tbsp fresh ginger, peeled & finely chopped

3 red birds eye chillies, sliced

100g/ 3 ½ oz peeled cooked prawns

300g/10 ½ oz rice noodles, cooked as per packet instructions

100g/3 ½ oz beansprouts

4 tbsp tamarind

4 tbsp soy sauce

4 tbsp fish sauce

½ tsp ground white pepper

1 lime, juice only

2 eggs, beaten

3 tbsp fresh coriander, roughly chopped

2 tbsp roasted salted peanuts, roughly chopped

Method

1.  Heat 1 tablespoon of oil in a wok, add the chicken thighs skin side down and cook for 3-4 minutes, turn the thighs over and cook for another 3-4 minutes.  Set aside, when the chicken begins to cool thinly slice.

2.  Heat the wok with the remaining oil and add the shallot, garlic, chillies and ginger, stir-fry for one minute.

3.  Add the prawns and chicken and cook for another minute.  Now add the noodles and beansproats to heat through.

4.  Add the tamarind, soy sauce, fish sauce, pepper and lime juice, mix through to coat all the ingredients.  Add the egg and continue to stir through for 1-2 minutes.  Sprinkle with the coriander and half of the nuts.  

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts, enjoy!

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Prawn & Pancetta Pasta

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Make Prawn & Pancetta Pasta

Prawn & Pancetta Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the pasta! 

Serves 4

Prep time:   5 minutes

Cooking time: 12 minutes

Ingredients

400g/14oz pasta (penne, rigatoni, spaghetti or spiralli)

1 tbsp olive oil

225g/8 oz pancetta cubes

2 cloves of garlic, peeled & finely chopped

25g/1 oz butter

350g/12 oz ready to eat peeled king prawns

3 tbsp crème fraiche

Freshly ground salt & pepper

1 heaped tbsp roughly chopped parsley

1 lemon, cut into wedges

Method

1.  Cook the pasta as per packet instructions.

2.  In a large frying pan or wok, heat the oil and fry the pancetta until golden brown.  Add the garlic and butter and stir over a medium heat for a minute.

3.  Add the prawns and stir through for a further minute before adding the cooked pasta.  Toss all together and then add the crème fraiche, season to taste and mix through.

4.  To serve, divide between serving plates topped with a sprinkling of fresh parsley and a wedge of lemon, enjoy!

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Lemon Sole with a Herby Crust

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Make Lemon Sole with a Herby Crust

Lemon Sole with a Herby Crust

A delicious quick & easy fish dish – perfect for a mid-week meal!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10-12 minutes

Ingredients

1tsp olive oil

2 x 175g lemon sole fillets

4 tbsp breadcrumbs

Small bunch of flat leaf parsley, finely chopped

1 lemon, zest only

2 tbsp cheddar cheese, grated

To serve

300g/10 ½ oz new potatoes

Steamed green vegetables

Lemon wedges

Method

1.  Preheat oven to 190°C/375°F/gas mark 5.

2.  Drizzle olive oil over a baking tray and place the lemon sole skin-side down.

3.  In a small bowl mix the breadcrumbs, parsley, lemon zest and cheese, scatter over the fish.  Roast in the oven for 10 minutes until golden and cooked through.

4.  Meanwhile, boil the new potatoes and steam the green vegetables.

5.  Serve the lemon sole with the vegetables and a wedge of lemon, enjoy!

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Tagliatelle with Feta Pesto

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Make Tagliatelle with Feta Pesto

Tagliatelle with Feta Pesto

If you love pesto you will adore this velvety feta pesto!  This dish is absolutely delicious and even better it is a super quick & easy dish to make!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10-12 minutes

Ingredients

200g/7 oz tagliatelle

1 handful of pinenuts, toasted (plus extra for serving)

1 small clove of garlic, peeled & chopped

1 large bunch of basil, chopped

100g/3 ½ oz feta cheese, crumbled (plus extra for serving)

3 tbsp extra virgin olive oil (plus extra for serving)

Freshly ground pepper

Method

1.  Cook the tagliatelle as per packet instructions.

2.  In a food processor blend the pinenuts, garlic, basil, feta cheese and oil until you have a smooth paste.

3.  Drain the pasta and mix through the pesto.  Serve in pasta bowls, top with a sprinkling of toasted pine nuts, feta cheese and a drizzling of olive oil.  Enjoy!

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Cola Chocolate Cake

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Make Cola Chocolate Cake

Cola Chocolate Cake

This is a delicious chocolate cake with a very unique ingredient that keeps this cake so moist!

Serves 8

Prep time:   20 minutes

Cooking time: 40-45 minutes

Ingredients

250g/8 ½ oz self raising flour

3 heaped tbsp cocoa powder

½ tsp bicarbonate of soda

200ml/7 fl oz cola drink

250g/8 ½ oz butter

300g golden caster sugar

75ml/2 ½ fl oz milk

2 eggs

1 tsp red food colouring

For the frosting

60g/2 oz butter, softened

200g/ 7 oz icing sugar, sifted

3 tbsp cocoa powder

2-3 tbsp cola drink

Method

1.  Preheat the oven to 180°C/350°F/Gas mark 4 and grease a 24cm loose bottomed cake tin.

2.  Sift the flour into a large bowl and add the cocoa and bicarbonate of soda, mix through.  In a pan melt the butter and add the cola, add to the large bowl of dry ingredients then add the eggs and milk.  Gently mix through and pour into the cake tin.

3.  Place in the oven to bake for 40-45 minutes or until when you place a skewer into the centre of the cake it comes out clean.  Transfer to a wire rack to cool for 15 minutes.

3.  For the frosting, place the butter, cocoa powder and icing sugar into a large bowl and beat until blended.  Mix through the cola to combine the ingredients, spread over the cake and allow the frosting to set.  Enjoy!

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Greek Rigatoni Pasta

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Make Greek Rigatoni Pasta

Greek Rigatoni Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the rigatoni! 

Serves 4

Prep time:   5-10 minutes

Cooking time: 10-15 minutes

Ingredients

350g/12oz rigatoni pasta

2 tbsp olive oil, extra for drizzling

25g/1 oz pine nuts

2 cloves of garlic, peeled & crushed

275g/9 ½ oz spinach leaves

450g/15 ½ oz plum tomatoes, roughly chopped

Freshly ground salt & pepper

100g/3 ½ oz feta cheese, crumbled

100g/3 ½ oz black olives, chopped

Method

1.  Cook the rigatoni as per packet instructions.

2.  In a large frying pan, heat the oil and cook the garlic and pine nuts for 2 minutes or until the pine nuts are golden brown. 

3.  Add the spinach and tomatoes mix through and cook for 4-5 minutes until the spinach has wilted.  Drain the pasta and toss through, season to taste.

4.  To serve, divide between serving plates topped with crumbled feta, olives and a drizzling of olive oil.  Enjoy!

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