Creamy lemon, parmesan and smoked salmon linguine

January 4, 2015February 8, 2016 Belinda

Sometimes you can’t beat simple, especially when the flavors are as good as this. You must try this wonderfully simple recipe from the great “Delicious” website!

Serves 2 but can easily be augmented

8 oz linguini
butter for sauteing
2 good sized garlic cloves, crushed
7 fl oz creme fraiche
zest of 1 large lemon
2 heaped tbsp grated fresh parmesan cheese
3 to 4 oz sliced smoked salmon, cut into strips
Some wild baby rocket (arugula) leaves for serving, if you like

Cook the pasta according to the instructions on the packet
Melt the butter in a pan and cook the garlic gently until softened.
Add the creme fraiche, lemon zest and parmesan cheese and cook gently for about 1 minute. Remove from the heat.
Drain the pasta and toss with the sauce and smoked salmon strips.
Divide between two bowls and garnish with the rocket leaves to serve, if you like

Chicken Dijon with mushrooms

January 2, 2015February 7, 2016 Belinda

I have posted several versions of this chicken dish and this is another simple beauty, this time with the emphasis on the mustard sauce, which we love. All you need with this is some rice to soak up that velvety sauce and a green salad.

Serves 4 but can easily be augmented for a larger dinner party

4 chicken breasts
8 oz mushrooms, sliced
1 large garlic clove, crushed
1 onion, sliced
3 tbsp Dijon mustard
1 tbsp fresh tarragon, chopped plus extra for the gaarnish
17 fl oz white wine
A splash of brandy

In a pan, heat a glug of olive oil. Season the 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry the mushrooms in the same pan until golden.
Add 1 garlic clove and the onion then cook until soft. Stir in the Dijon mustard and chopped fresh tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes. Add the chicken, skin-side up, cover and simmer for 10 minutes.
Cook, uncovered, for 15 minutes, stirring now and then.
Garnish with fresh tarragon and serve with some steamed rice and a green salad

Poultry

Pulled chicken tacos

January 2, 2015February 8, 2016 Belinda

If you’re like me and adore pulled pork, but don’t want the calories, try this recipe. It’s divine!!
A great recipe from the good old BBC Good Food website

Serves 6

8 bone-in chicken thighs, skin removed and trimmed of any big bits of fat.
2 tbsp chipotle paste
8 oz tomato passata
5 tbsp barbeque sauce (your favorite one)
1 onion, chopped
Juice of 3 limes, plus extra wedges to serve
2 x 15 oz cans black beans, drained and rinsed
1 small can refried bens
1 ripe avocado, diced
1/2 pack cilantro, leaves only
shredded iceberg lettuce
8 to 12 tacos or cooked white rice to serve

Heat the oven to 350 F.
Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbeque sauce, 4 fl oz water or chicken broth and half the onion.
Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs.
Cover tightly with foil and bake for 1 hour, then uncover, increase the oven to 400 F and bake for another 20 mins.
Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 4 fl oz water or chicken broth, ready to heat to serve.
When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet. Warm the tacos following the pack instructions. Stir the avocado and cilantro leaves into the lime-onion mixture.
Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like.
Top with a spoonful of the avocado salsa.