Chicken in butter, wine and thyme sauce

This is yet another Pinterest find (you can follow me here) and was one of the tastiest things we have eaten for a while, despite swapping spinach for mixed greens as the shopping fairy failed again. The spinach would have worked really well and I’ll be trying this one again soon.
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Baked Pepper with Chorizo

I got invited to cook the starter for Christmas day as the in laws were cooking the main course (roast beef for a change) and instead of the usual soup, I found a recipe in my slow cooker book that I decided to adapt. This became roast peppers with chorizo and cherry tomatoes.

Serves 6

Ingredients

3 red peppers, halved lengthways
1 chorizo ring, roughly chopped
150g cherry tomatoes, halved
4 spring onions, finely chopped
3 garlic cloves, finely chopped
Smoked paprika
Balsamic vinegar
Salt and pepper to taste

Lay the peppers on a baking tray and add the chorizo and spring onions, then push the cherry tomatoes into any gaps until the peppers are fairly full. Sprinkle over the garlic and paprika before drizzling over the balsamic vinegar and season to taste.
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Bake for about 40 minutes at Gas Mark 5. This is bit of a guess as I cooked this in the middle oven of an Aga but I will try this in my own oven and update accordingly.
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I let this marinade overnight which certainly didn’t hurt it and the Other Half had some cold the next day. A half pepper is ideal for a starter but this could also make a main meal if served with a salad.

Pork Paprikash

Sunday was spent being lazy and that included surfing the internet and Pinterest for food ideas. That’s where I came across this Martha Stewart recipe. As a Brit, Delia is more likely to pop up when I’m searching for food ideas so I thought this may make a nice change. If you don’t have sweet paprika, you can substitute with other sorts of paprika but it will vary the taste a little.

Ingredients

Pork tenderloin, sliced or cubed
2 tbsp sweet paprika
1 tbsp groundnut oil
1 tbsp butter
1 onion, sliced
1 tin of chopped tomatoes
100ml (ish) crème fraiche

First of all, place the pork in a bowl with a tablespoon of the paprika and mix to coat the pork. I used the wok to fry the pork  as it does keep the meat a lot more moist than a skillet or frying pan in my experience. Heat the oil and brown the pork on all sides. Remove from pan and keep warm.
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Melt the butter and fry the onions until softened, then toss in the rest of the paprika, stir well and add the tomatoes. At this point I also added the pork, in hindsight I would actually add this much closer to the end as it was thinly sliced so did not need any more cooking, if you use larger or cubed pork add it back to the dish now. Allow the sauce to simmer for 5 or so minutes until it has thickened, stir in the crème fraiche and return the pork to the pan with the sauce, ensure it is all heated through and then serve over pasta or noodles. In this case the Shopping Fairy forgot to buy any pasta so we had to use macaroni as it was all we had, this dish would work much better with spaghetti or similar.
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I was a little disappointed with the flavour, it was nice enough but not wow-worthy so I don’t think I’ll be rushing to try any more Martha recipes just yet.  Next time  I cook this I’ll also be making sure I have sweet paprika in store and I’ll add some garlic and a handful of sliced mushrooms. Any other suggestions welcome in the comments below!
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