Tag: mains

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Super easy baked fish

Ingredients

  • 4 pieces frozen (or fresh) hake
  • Salad dressing (I used Knorr Lite Italian Dressing)
  • Lemon juice
  • Soy sauce
  • Butter

Method

  • Place fish, skin side down, in a Pyrex dish.
  • Pour salade dressing over fish.  I poured about a quarter of a cup, maybe, I didn’t actually measure anything.
  • Splash ome lemon juice over the fish.
  • Splash some soy sauce over the fish.
  • Drop a few blobs of butter over the fish.
  • Bake for ±25 minutes at 180 degrees.

 

Serve with rice and steamed veggies.

Oh, the more dressing/lemon juice/soy sauce you put on the fish the more sauce you will have to put on the rice.

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Hicken Pie

No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!

Below is Tanyas recipe.

Ingredients I Used:

  • 4 x chicken breasts – chopped/diced as you like them
  • 1 x onion, chopped
  • about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
  • 1 punnet mushrooms, roughly chopped
  • 1 chicken stock cube in about 350ml water
  • Spray & Cook
  • spices, herbs to taste
  • 1 roll puff pastry
  • a little milk for brushing
  • some flour

Method:

  • Heat oven to 180
  • Microwave the butternut cubes for about 4-5 minutes until they are soft
  • In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
  • In another big pot, brown the onions, then chuck in the mushrooms.
  • Once the chicken is cooked, add it to the onion & mushroom mix
  • Add the chicken stock and the microwaved butternut cubes.
  • Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
  • reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
  • while that is simmering and thickening, you can prepare the pastry.
  • I used a whole roll, and dived it into just over half for the base, and the other portion for the top
  • Roll out on a floured surface until pastry is about half the thickness it was.
  • Spray your pie dish with Spray & Cook.
  • Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
  • Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
  • Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
  • I cut out stars and popped them on top.
  • Brush with milk.
  • pierce the top a few times with a sharp knife to let hot air escape when  baking
  • Pop into the oven for about 30 minutes until golden brown on top.
  • Eat and enjoy!

special note I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!

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Moroccan Chicken, well kind of…

I wanted to try something different tonight.  Wendi mentioned a recipe for chicken with olives and figs but couldnt find the recipe she had.  I did a google search and couldnt find a olive and fig chicken recipe that I liked so I just made one up.  Which is kind of what this blog is all about…

Ingredients

  • 1 x pack chicken portions (8 pieces)
  • 1 x bag/tin pitted black olives
  • 1 x bag/tin figs, I used tinned figs in syrup but I think fresh or dried figs would work just as well.
  • 2 cups chicken stock
  • Red wine
  • All spice
  • Cumin
Ready to go into the oven

Method

  • Place chicken pieces skin side up in a pyrex or similar oven proof dish.
  • Sprinkle spices over the chicken.
  • Pour stock over the chicken.
  • Add a splash of red wine.
  • Drain figs and olives and place on top of the chicken.
  • Cover the chicken with a lid or with heavy duty tin foil.
  • Place in a 180°C oven for about 45 minutes to an hour.
  • Uncover and turn chicken pieces over, cook uncovered for 15 minutes.
  • Turn chicken skin side up and continue cooking uncovered until chicken is brown.
Ready for the table

Serve with rice or couscous

This turned out really really well.  The chicken literally fell off the bones.  The olives and figs were delish and there was plenty of sauce to spoon over the rice.  I will definitely make this again!