So this is called a cheats Sunday roast as I have had the chicken cut into half by the butcher to reduce the time it takes to cook in the oven. I have also used store brought gravy granules and frozen Yorkshire puds. I know I know, I should have made my own. However, I think if its not a special occasion and your dish has many component,s its ok to cheat a little.

Serves approx 2-3
Takes 70 min to cook ( cooking times may vary depending on the size of your chicken)

Ingredients 

1 Medium chicken ( halved by the butcher)
2 Cloves of garlic
1 Whole lemon
6-7 Sprigs of thyme
1 tsp Chilli powder
1 tsp Cumin powder
Coarse black pepper
Sea salt
Olive oil
5 Medium white potatoes (enough to make approx 15 peices)
5 Carrots (cut into batons)
210g in total of Green beans & tender stem broccoli
1 tbs Rice flour
Frozen Yorkshire puddings (as many as you like)
Bisto gravy granules 


Method

Pre heat the oven at 180oc and then cut the lemons and garlic in half. Squeeze the lemon over the chicken and then add the lemon itself to the chicken too. Now add the garlic, thyme, chilli powder, cumin powder, salt, pepper, and some olive oil and rub all over the chicken.

Place the chicken onto an oven tray and in the oven at 180oc on the middle shelf. Whilst the chicken is cooking, put the kettle on (not to make yourself a brew). Wash and peel the potatoes and cut into large pieces, add to a pan and pour over the boiled water. Place on a hob on high heat for 5 min until parboiled. Drain and place into a roasting tin, add some salt, pepper, 2 tbs olive oil and rice flour. Stir this all together and put into the oven. At this point the chicken has been in the oven for 15 min.

Peel and cut the carrots into baton and boil/ steam until half cooked then add the broccoli and green beans. Once cooked cover and add some salt and pepper.

Once the chicken has 15 min left to cook, increase the heat to 220oc until the chicken and the potatoes are cooked. Plate the chicken and use the same oven tray to cook the Yorkshire puddings as per packet instructions and use this time to make the gravy as per packet instructions.


Do not throw the lemons away, squeeze them over the cooked chicken as they would have released more juices after roasting. Eat the roasted garlic too as they taste amazing with the chicken.

Burmese Coconut & chicken noodles (khow suey)

I will go as far as saying this is my favorite dish ever. I have adapted the recipe to make it slightly easier then my mums version which requires two curry's. I love my mums khow suey, however, this tastes pretty much the same.

I would highly recommend giving this recipe a try, you wont be disappointed.

Serves approx 5 and takes around 1 hour to make.


Ingredients 

For the curry

1 Chicken (skinned) cut into 8 pieces (I got mine done at the butchers)
1 Can of coconut milk
1/2 Tin of tomatoes blended
2 Large onions thinly sliced
1 tbs Garlic paste
Handful of chopped coriander
2 tsp Cumin seeds
1 tsp Cumin powder
2 tsp Coriander powder
2 tsp Chilli powder
1/2 tsp Turmeric powder
1 Cinnamon stick
2 Bay leaves
5 Cloves
5 Cardamom pods
1/2 tsp Whole black peppercorns
1 tsp Garam masala
Salt
Sunflower oil
Egg noodles ( follow the packet instructions and servings)

For the topping
 
Handful of chopped coriander
1 Lemon cut into cubes
Dried crushed chilli
3 Hard boiled eggs (chopped)
2 Onions thinly sliced and fried in some oil (golden brown)
2 Cloves of garlic thinly sliced and fried in some oil (golden brown)
Spring roll//samosa pastry deep fried
Soy Sauce

Method

Fry the thinly sliced onions in some sunflower oil until golden brown. Add the chicken and stir on  high heat until the chicken loses its pink colour. Now reduce the heat to medium and add the whole spices, garlic and stir. Add all the the dried spices except the garam masala and stir in the blended tomatoes. Increase the heat back to high and keep stirring until the oil comes to the surface and the red colour deepens. Once the oil comes to the surface, add the tin of coconut milk and enough water to cover the chicken (soup like consistency). Bring the mixture to a slight boil, reduce the heat to low and cover until the chicken is cooked, this normally takes around 40 min.

Whilst the chicken is cooking, fill a large pan with water, salt and a touch of oil and place on the hob to boil. Whilst the water is boiling prepare the toppings and place into a dish similar to the one below.

Now the large pan of water should be boiling, add the correct amount of egg noodles as per the packet instructions and cook for the instructed time.

By now the chicken and coconut should be cooked. Finally add the garam masala and fresh coriander and stir.

Serve like the picture below by taking some noodles and adding a small ladle of curry, some chicken (avoid the cardamom pods and cloves) and then add the toppings to suit your own taste. ( you can make your dish as soupy as you like).

 

Spiced Salmon with Egg Fried Rice

I had this for dinner mid week as it takes no time to make and tastes soo good. The salmon is only lightly spiced so it doesn't over power the fish.

Serves 2

Ingredients

2 Salmon fillets
Pinch of cumin seeds, cumin powder, tandori powder, garam masala and coriander powder
Salt
1 tbs Rice flour
1 cup Rice
1 Carrot (chopped in cubes)
1/2 cup Frozen Peas
2 tbs Frozen sliced peppers
Sunflower oil
2 Cloves garlic (chopped)
Handful of chopped chives
3 Curry leaves
2 Eggs (beaten)
Few drops of sesame oil and soy sauce
1 Stock cube

Method

Marinate the salmon fillets in salt and all the spices above. Coat in the rice flour and leave aside ready to pan fry later. In the mean time, wash the rice and  boil with the stock cube, chopped carrot, peas and peppers. Use the 1 part rice to 2 parts water formula (if your rice in past has been too soft then use 1 part rice and 1 1/2 part water.) Boil the rice until its bubbling for a few min then reduce the heat to low. Cover rice and cook for approx 20 min.

Once the rice is cooked, remove the lid to allow it to cool as this will make it easier to stir fry later. Now pan fry the salmon in a little oil on high heat until its browned on one side. Flip the salmon over and reduce the heat and cook through until you can put a tooth pick through the fish with ease.

Heat a wok with a little oil, add the chopped garlic and curry leaves for a few seconds and then add the rice. Make a well in the middle and add the beaten eggs, fold through the rice until the eggs are cooked. Sprinkle the chopped chives and add some soy sauce and sesame oil.

Botanic Garden Leicester

I visited the Botanic Garden in Leicester a couple of weekends ago when the weather was super hot. It has so many beautiful plants and trees, a must visit if you want to be around nature and would like some peace and serenity.

Below are some pictures I took on the day....hope you.enjoy.