what do you usually have for tea?

cm1179 said:

at 30yrs old i feel i'm getting a little old for my usual chicken dippers, potato waffles, mini pizzas, mini kievs etc throughout the week but they're easy - 20 minutes in the oven whilst i have a shower makes for an easy solution

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Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve

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Asparagus with Black Pudding
Ingredients:
Bunch Asparagus
4 slices Blackpudding
10-16 cubes of Mango
Bag of baby spinach or other leafs
3 tablespoons mayo
2 Tablespoons Lemon juice
Pepper
Sea salt
Garlic Salt
Method:
1) Start by cutting the Asparagus in half or 2-3" length pieces, place in pre boiling water. Blanch for 2-3mins, drain and rinse under cold water. Place to the side
2) take the mango cubes and sprinkle with black pepper and add to a good solid frying pan with a little olive oil, also add the blackpudding. Insure not to over cook the mango, you want it soft but still in one piece and not mush. Best way is to fry on 2 sides only and until just a slight colour.
3) Mean while make the dressing, In a bowl mix: 3 Tablespoons mayo, 2 tablespoons lemon juice, lots of black pepper and some garlic salt to taste.
4) get a large bowl and place the leafs in, add 1-2 tablespoons of dressing and mix until lightly coated. Heap some leafs on to a plate.
5) Once the mango and black pudding is cooked remove and place ontop of the leaves, Break the black pudding up in the process.
6) If you have a griddle pan use that, if not stick with the frying pan and fry the Asparagus for a minute on each side, We still want it to have a crunch. Remove from heat and pile ontop of the other ingredients.
7) drizzle with some extra dressing. Tip: if your serving to people you don't know, then drizzle extra dressing on the plate so they can decide how much they want.
8) enjoy this fantastic starter, or add a piece of bread for main course.

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Aubergine spaghetti
1 x aubergine
1 X Onion
1 x can of tomatoes
1 x stock cube
1 teaspoon oregano
Spaghetti

Method:
1) Peel and dice the onion, add to a saucepan with a little olive oil and fry over a low heat until translucent
2) peel and cube the aubergine, 3/4-1cm cubes and throw in with the onions, increase the heat to medium and fry for a few mins.
3) add the rest of the ingredients and boil for about 20 mins until reduced to spag bol consistency.
4) meanwhile cook the spaghetti in slated water.
5) server

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Hungarian paprika chicken
Chicken legs/thighs
flour
Onion
Can of chopped tomatoes
Stock cube
3 tablespoons of paprika (if you like spice get hot, if you don't like spice get the normal)
Tagilteli

method:
1) on a plate mix some plain flour with salt and pepper.
2) lightly dust the chicken in flour and fry in a pan until coloured, remove and place aside.
3) peel and chop the onions, add to the pan and fry until translucent.
4) place the chicken back in with the onions, add the tomatoes, stock cube, paprika. And simmer until chicken is cooked and sauce is reduced.
5) meanwhile cook the tagiltilie in salted water.

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chicken and broccoli bake.

2 x chicken breasts
Broccoli
Pasta
Cheese and onion crisps
Cheese
White sauce

White sauce:
25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

1) Place all ingredients in a cold pan, place over medium heat and continuously risk until it starts simmering, at this point reduce heat and stir for a further 3 mins, then remove from heat.. This will insure a lump free sauce. However if your ok with making a rough first then make it that way.
2)meanwhile cook the pasta in salted water
3) cube and fry the chicken in a little olive oil and garlic until fully cooked, low heat is needed.
Boil the broccoli.
4)Once everything is cooked. Throw it altogether, mix and place in a oven proof dish.
5)Next grate the cheese, and smash up the crisps to a small size. Mix together. Sprinkle over the dish and bake at 180 for about 20mins untill top is golden brown.

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Karahi chicken with Mint
450g Chicken breast, sliced into strips.
300ml water
1 tablespoon vegetable oil
2 small bunches spring onions
1tsp grated ginger
1tsp crushed dried chilli
2tbsp lemon juice
2tbsp chopped coriander
2tbsp chopped mint
3 tomatoes
salt

1) put the chicken and water into a large pan, bring to the boil and lower the heat to medium. Cook for about 10mins or untill water has evaporated and the chicken is cooked. Remove the pan from the heat and set aside.
2)Heat the oil in a large pan , add the chopped spring onions and stir fry for about 2mins until soft.
3) Add the chicken strips and stir fry over a medium heat for 3mins or until browned.
4) Add the grated ginger, chilli, lemon juice, chopped coriander, mint, tomatoes and salt. Stir and simmer for a few minutes.

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Spicy sausage pasta.

1 pack of sausage meat, or normal sausages
1 onion
2 carrots
1 can chopped tomatoes
garlic

1 stock cube
parsley
tabasco

1) Dice the onion and fry in a large pan until translucent
2) If you couldn't get sausage meat, skin the sausages and add the meat to the pan and start fry to brown and cooked, trying to get the meat to separate into little clumps, also add the garlic.
3) add a can of tomatoes, a can of water, stock cube, a few drops of tabasco for required level and grate in the carrots. Bring to the simmer and simmer for around 20 mins until you have a thick sauce.
4) meanwhile boil some pasta (I like spirals for this)
5) remove the sauce from the heat and stir in a good bunch of parsley, if your using dried add it to the sauce in step 3.

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