Category Archives: Poultry

Roasted red bell pepper jam

5 minute Romesco Sauce, cheats version

Romesco Sauce is a Spanish pepper and tomato based sauce from the region of Cataluña, that dates back to the 15 th century, thanks to Christopher Columbus who brought back the Romesco peppers from his travels in the America’s which are the base for this sauce.
You can find Romesco sauce everywhere in Spain, it’s very popular and can be eaten with everything from just bread to grilled fish, grilled meat or vegetables.

The original version is with dried peppers, almonds, some times hazelnuts as well, bread, garlic etc…
I have come up with a cheats version that can be done in 5 minutes and it is addictively delicious.

INGREDIENTS:

6 tbsp. Olive oil
1 small onion, peeled and chopped fine
2 garlic cloves, peeled and chopped
1 jar roasted red bell peppers (15 oz. jar / 500 ml), drained
1/4 cup almond butter (the roasted kind)
1/3 cup sun dried tomatoes in olive oil
1/3 cup parsley, roughly a handful
1-2 tsp. red wine vinegar
3/4 tsp. salt
fresh black pepper
1 tsp. smoked paprika (preferably the Spanish kind)

INSTRUCTIONS:

Place the sun dried tomatoes in a bowl and cover with very hot water. Let sit for five minutes then drain.
On medium heat, fry onion and garlic in two tablespoons of oil, until light golden and just soft. Let cool a bit.

In a food processor, add the pepper, the onions and garlic, almond butter, drained sun dried tomatoes, parsley, vinegar, salt, pepper, paprika and the remaining 4 tablespoons of olive oil.
Turn on the food processor and blend until smooth. That’s it!

I use only one teaspoon of vinegar but you can add more depending on how acidic you like it.

The sauce will keep in the refrigerator for about five days in a glass container or jar, but I can assure you, you will be putting it on everything.

Enjoy!

Thai Peanut Curry with Chicken Meatballs and Zucchini

6 Replies

Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?

TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.

Prep time : 20 min
Cooking time : 20 min
Serves : 4

INGREDIENTS:

Meatballs
• 1 lb./450 gr. Ground chicken
• 1 clove garlic, grated
• 1 tsp. soy sauce
• 1 tsp. fish sauce
• 1 tsp. Thai red curry paste
• Ground pepper
• Grated lime zest, just a little bit

Curry sauce
• 2 tablespoons coconut oil
• 2 medium shallots, minced
• 2 inches fresh ginger, peeled and grated or minced
• 3 garlic cloves, grated or minced
• 1 zucchini in bite-size pieces
• 2 tablespoons Thai red curry paste
• ¼ cup creamy peanut butter
• 1 can coconut milk, 13.5 oz./400 ml.
• 1 tbsp. Palm sugar or brown sugar
• About ½-1 cup water
• 1 tbsp. Fish sauce (adjust to taste)
• Juice of ½ – 1 lime (adjust to taste)
• fresh cilantro, rice and chopped nuts for serving

More Thai ideas:

INSTRUCTIONS:

1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside.
2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes.
3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs.
4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water.
5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half.
6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.

Enjoy!

Oaxacan Chicken Tortilla Soup

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This is my absolute favourite soup and once you try it will probably (hopefully) be yours too.
The whole thing is just sooooo good. The slightly spicy broth with the tender chicken bits, the chunky tomatoes, the melting cheese, the tortilla chips, the avocado……Yum!
You start off with sautéing onion, pepper and garlic in olive oil until nice and glossy, You add your seasoning and flour. Then tomatoes, salsa and chicken stock. Add a little liquid smoke if you have it, to add that awesome smoky-ness to the soup. Bring to a simmer and add the chicken. Cook for about 25 minutes. So simple right?
Once cooked thru, you shred the chicken and pop it back in to the pot with beans and corn. Simmer for another five minutes until everything is completely heated thru and that’s it.
The Chipotle is essential to this soup. This is what makes it Oaxacan. The Chipotle however goes on top not in the soup. This tortilla soup is simple but very flavorful and quick to make.
I like to cook the chicken in the soup, because it adds flavour to the stock, but you can easily use left over rotisserie or cooked chicken.

Prep time : 10 minutes
Cooking Time : 30 minutes
Serves : 4

INGREDIENTS:

• 2 tbsp. olive oil
• 1 medium white onion, peeled and chopped fine
• 3 large garlic cloves, peeled and grated or chopped
• 1 red bell pepper, chopped fine
• 1 tbsp. taco seasoning
• 1 tbsp. flour
• one 14.5 oz. / 400 gr. diced tomatoes or cherry tomatoes plus same amount water
• one 8 oz. / 230 gr. jar chunky salsa, medium hot
• 24 ounces (3 cups) low-sodium chicken broth
• 1 tsp. liquid smoke (optional)
• 2 large chicken breasts
• one 14.5 oz. / 400 gr. can black beans, drained and rinsed
• one small can of corn, drained.
• 1/4 cup chopped cilantro
for serving:
• Tortilla Chips
• One Chipotle in adobo, chopped
• lime wedges
• 1/3 cup fresh cilantro leaves, finely minced
• 1 sliced or diced avocado for serving
• shredded cheese
• sour cream, optional

INSTRUCTIONS:

Get out a large pot with a thick bottom. Put on medium heat and add the two tablespoons of olive oil.
Add the chopped onion, pepper and garlic and saute until glossy and light golden brown.
Add the taco seasoning and the flour. Stir around before adding the canned tomatoes plus one can water, taco sauce and chicken stock.
Bring to a simmer.
Add the chicken breasts and cook for about 20 minutes or until cooked thru.
Remove the chicken to a cutting board and shred with two forks into bit sized pieces.
Return to the tomato soup base and add the beans and corn and cilantro.
Simmer for about ten minutes until completely heated thru.
Taste and adjust seasoning. Add salt and pepper if necessary.
Crush some tortilla chips into each bowl and ladle over the soup.
Serve topped with avocado, shredded cheese, cilantro, lime wedges, chopped chipotle and a few more tortilla chips.

Enjoy!