Tag Archives: chicken

Chicken Calvados

We were having people over and wanted to make a hearty nommy dish, given the cold Spring it is. We threw some butter in a pan and seared seasoned chicken breast until browned, but not cooked inside. We placed them in to a casserole dish.

Seared chicken

Then in the butter left of the pan we glazed and softened shallots (use as much as you want, we used 450grams), but we were feeding 10 people.

Sweat the shallots until glassy

Add shallots on top of chicken in casserole dish.


Then in a pan heat 6 tablespoons of calvados, set alight and pour over chicken and shallots.


flaming calvados

Pour 2 litres of chicken stock and 500mL of cider into the casserole dish and heat in oven for 40 minutes at 180 degrees Celsius.



In a separate dish cut 8 cooking apples in to edible chunks and leave them in water until needed. With a small amount of oil in the pan heat the apple chunks and toss them in oil. Then remove the casserole dish and add the apples stirring them in.  Return to the oven until the apples have softened. 

Apples tossed in oil

Ready for the oven

Serve with bread and a green salad. Nom

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Post-Christmas Left Over Turkey Curry Nom

Om Nom Nom

Everyone has turkey left over and doesn’t always know what to do with it and there’s only so many turkey sandwiches one can eat (apparently?). This curry is pretty easy and quick to whip up.

Onion, Chili, Fenugreek, Mustard Seeds.

Grab a tablespoon of mustard seeds and heat them in a large pot or casserole dish with a couple of glugs of vegetable oil until the seeds start popping. Throw in two chopped chilis and a teaspoon of fenugreek seeds and 1-2 chunks of fresh ginger (I grate it, but chopped is fine too). Stir quickly, don’t let the spices burn and then throw 3 chopped red onions on top.

Add the Ginger

Let  this cook until the onions are wonderfully golden and softened. 


Then add a teaspoon of chili powder and a teaspoon of tumeric. The colour change of the onions is noticeble, as the tumeric starts staining everything a lovely yellow.


Then a tin of chopped tomatoes (or blitz a can of whole plum tomatoes) is added to the pot and two glasses of water.

Add Tomatoe and Water

Whack 400ml of full fat coconut milk in (if you use reduced fat coconut milk, it looks as if its split, although its still edible!). Add a teaspoon of rock salt to season. I added a handful or two of chopped coriander at this point. 

Coconut Milk

Add Fresh Coriander

This is the perfect base sauce for a curry and anything can be added to it at this point, fish, chicken.. turkey!

Ready for Meat, Veg or Fish

Chop the turkey (600g) up into small strips and bit size chunks, this is great because you can use all the bits of the turkey that people don’t like using on their post-christmas turkey sandwiches.  In a pan heat a tablespoon of lightly crushed coriander seeds and toss the turkey in it.

Post-Christmas Turkey Left Overs Hot Coriander Seeds

Then add the turkey to the sauce and simmer for 15 minutes until the turkey is soft and has soaked up the colour and spice from curry. Serve with rice for post-christmas noms (or just annual noms). 


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Cous Cous and Halloumi Nom

It’s coming up to exam time again and simple easy and quick food is the best thing. Not to mention that sometimes fridges aren’t gloriously filled with fresh delicious food, but rather a random collection of thins you’ve forgotten about.

All the goods found

some springonions (which needed a lot of dry leafy bits removed)

some kind of wrinkly tomatoes

a packet of halloumi

some salsa verde I had from last week

an orange (I used the rind and ate the rest!)

a bottle of pesto (that is in the fridge for nights when you’re tired and just need a bowel of easy pasta.

I also found two chicken drumsticks in the freezer that were now defrosted. I left them in the bag they came in, chucked in a teaspoon of ground cumin, ground coriander and some garam masala and then two tablespoons of natural yoghurt. Leave the drumsticks to marinade for as long as you have and them pop them on some tin foil in the oven at 180 degrees celcius.

Ready to Marinate Drumsticks

I took 200g of cous cous and popped it in to a frying pan with water. The heat keeps the water boiling and the cous cous cooks extra quick. In another pan I heated the chopped springonions, with halfed baby tomatoes and a tablespoon of red pesto. I then poured that on to the now cooked cous cous and stirred it in.

Cous cous basics

Almost there

I didn’t clean the pan because I like to keep the flavours there and use them again (as long as nothing burns) and threw on well-peppered roughly chopped halloumi. Fry it until the edges are nice and brown and the cheese is beginning to melt in parts. (I often cook cous cous in stock, but didn’t here because the halloumi is so salty anyway!)

Halloumi Nom

I grabbed some rind from an orange and added it to my salsa verde for an extra nom. A drumstick to munch on the side, if you’re not a veggie.

Halloumi and cous cous

With a drumstick on the side!

Threw it all on a plate and nom. Done.

Easy student fridge raiding meal.

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Student’s Simple Homemade Burritos

For some reason the other half is mad in to burritos these days. Burritos can now be found all over the place and are a nom ready to eat, quick, filling and significantly healthier option when it comes to fast food.

Here we literally were scrambling through the fridge and cupboards looking for a Saturday night nom.

1 can of kidney beans

Some left over chicken/turkey/beef


Sour Cream






And anything else you like on your burritos, or that you have handy in the cupboard.

We only had the small tortillas handy so we had two little burritos each. Quickly heat the tortilla on a pan, less than a minute on either side.

Previously we took a can of already cooked kidney beans, washed and drained them, mashed them in a bowl, seasoned them and refried them. Your left with a tasty bean paste mash that you then spread first on the tortilla wrap. Follow it up with the chicken, your sauces, the sour cream, some rice, cheese and jalapenos (or whatever is your fancy on a burrito) and wrap.

Homemade Burritos

Scrumptious student cupboard surprises!

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Spiced Chicken Noodle Nom Nom

Reasonably often I have to whip up a quick lunch. I have often tried to leave some kind of seasoned or flavoured chicken in the freezer to make post-defrosting food making a little quicker. Here, I had my spiced chicken in the freezer and defrosted it overnight in the fridge. The chicken was previously cut into 1-2 inch long chunks and mixed with my spicey paste (salt, pepper, tablespoon of paprika, dried garlic, dried ginger and a dash of both ground cumin and coriander). Once I had left it marinading for a little while, I popped the chunks in a bag and froze them.

Marinated Chicken Nom


Here I had them defrosted and threw them into a pan with a little oil. Cook until brown or a little crispy outside and tender inside the chunk. The paprika makes everything a delicious red colour.

While the chicken is cooking, I got a packet of dried egg noodles and popped them in to a pot of boiling water. I cooked them for 10 minutes, because they were slightly thicker then your average egg noodle and I like them soft-ish. (But cook to whatever texture you prefer).

Oodles of Noodle Boiling

I then chopped up some spring onions and crumbled a load of feta cheese.

Spring Onion and Feta

When the chicken is cooked and the noodles are done, drain the noodles and pour in to the chicken pan. Add spring onions and feta and mix well. Eat. Enjoy. Eh-nom nom nom nom.


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