THAI SWEET POTATO SOUP

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THAI SWEET POTATO SOUP

Prep Time 5 minutes - Total Time 50 minutes - Serves 4

This soup is guaranteed to warm you right up and make you smile. Such a great combo with a little kick.

Perfect for a cold day.

Ingredients

1kg of sweet potatoes, peeled and chopped.
2 red peppers, chopped.
1 onion, sliced.
1 garlic bulb.
2 tbsp of red Thai curry paste.
1L of chicken stock.
1 lime.

Garnish

Yoghurt.
Fresh coriander.
Fresh chillies.

Method

Into a roasting dish add the potatoes, peppers, onions and the paste. Pour in a drizzle of oil, season and mix everything together.
Take the garlic and slice off the top part to expose all the individual cloves. Nestle into the veg, cut side up and drizzle with a little oil.
Pop into a preheated oven set at 180° for 45 minutes or till the veg is tender.
Squeeze the garlic cloves into a large saucepan. Add the rest of the veg, the juice from the lime and the stock. Using a handheld stick blender whizz the soup till nice and smooth then check for seasoning.
To finish the soup stir in a dollop of yoghurt and garnish with some sliced chillies and the fresh coriander.

#sweetpotatosoup #sweetpotatorecipe #sweetpotatoes #thaisoup #soupoftheday #thairedcurry #homemadesoup #lunchrecipes #souprecipe #soupday

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CHORIZO & PRAWN FRITTATA

Breakfast, Brunch, lunch or dinner in minutes!

This is one of those quick and easy recipes that you can knock up in no time. Perfect for lunch or dinner sat in the garden with a salad and a glass of wine. It’s even great the following day cold for breakfast, minus the wine please.

As long as you have eggs you can bang out a frittata with anything you have hanging about in the fridge. But this is my favourite combo.

Ingredients

Half a chorizo sausage, peeled & cut into thick slices.
300 g of tin new potatoes, drained & cut in half.
150 g cooked king prawns.
1 roasted red pepper cut whatever way you like, from a jar.
1 small red onion cut into quarters.
6 eggs.
A handful of fresh chopped parsley.
Chilli flakes to taste.
50 g of Feta cheese.

Method

Start by preheating the oven to 200℃ then in an ovenproof non-stick pan add a splash of olive oil and over a medium- high heat fry the chorizo, onions and potatoes, season and cook till they just start to get crispy.
While you are waiting for that to happen whisk the eggs then add the peppers, parsley (reserve a little for garnishing), chilli flakes, season and mix.
Once the chorizo and potatoes are done add the prawns and give it a good mix. Next, pour the egg mixture into the pan and give it a shake. Crumble the feta on top and pop into the oven for around 6 minutes. You want it so that the middle has just set. Once out of the oven sprinkle with the leftover parsley, serve with a little side salad, then you're good to go.

#frittata #prawns #prawn #kingprawn #seafood #chorizo #lunch #brunch #easyrecipes #easyrecipe #quickandeasy #quickrecipes #welovespainlive

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#chickpeas #hummus #homemade

HOUMOUS

Better than shop bought!

Everyone likes houmous right?

Great for plummeting sticks of veg into or spreading generously over bread, but do you normally buy the readymade stuff from the shop?

If you do, don’t! Instead, make it yourself you’ll never go back to shop bought I promise.

Ingredients

400 g tin of chickpeas, drained but reserve the juices.
2 tbsps of tahini paste.
3 garlic cloves.
1 lemon, juice.
2 tbsps of extra-virgin olive oil, plus a little extra for garnish.
1 pinch of smoked paprika.
Fresh parsley.

Method

Place all the ingredients into a food blender, but keep a few chickpeas to one side for garnishing. Add a good pinch of salt and a little of the reserved chickpea juices. Whizz till you get a nice smooth consistency or till however, you like it. The best thing to do is just keep checking and adjusting the houmous, if you like it more garlicky add more, add more lemon juice etc just tailor it to your taste.
Once you are happy with your houmous pour out into a bowl and garnish with the leftover chickpeas, give it a drizzle of extra-virgin olive oil, A little sprinkle of smoked paprika and a few fresh parsley leaves.

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#potatoes #potato #potatosalad #salad #saladdressing #newpotatos #chicken #chickenrecipe #chickenbreast #panko #pankochicken #breadcrumbs

EPIC POTATO SALAD WITH CRISPY CHICKEN

Soft, crunchy, tender, tangy this salad hits all the marks and then some.

Beautiful just on its own, and I often do have it on its own for lunch, but with added super crispy chicken it takes it to the next level.

And if you like garlic why not use aioli instead of mayo for that extra kick of flavour.

Chicken Ingredients

2 chicken breast, sliced in half lengthways.
1 large egg, whisked.
70 g of panko.
2 tbsps of flour.

Salad Ingredients

300 g of new potatoes, cut into bite-size pieces.
4 rashers of smoked streaky bacon.
1 handful of fresh chives, roughly chopped.
1 celery stick, roughly sliced.
2 large eggs.
1 red onion, roughly diced.
2 spring onions, roughly chopped.
4 cocktail gherkins, roughly chopped.
1 tsp of mustard.

5 tbsps of mayo or Aioli

Method

Put the new potatoes into a pot of boiling salted water and cook for 6 minutes. After the 6 minutes add the 2 eggs and cook for a further 5 minutes. Once done rinse under cold water then peel and chop up the egg.
At the same time as cooking the potatoes and eggs. Put the bacon on a baking tray and place it into a preheated oven set at 200℃. Cook till the bacon is golden and crispy. Should take around 7 minutes. Then place to one side.
Put the rest of the salad ingredient into a bowl apart from the mayo and mustard. Add the potatoes and eggs, chop up the bacon and throw that in it. Now add the mayo or aioli and mustard, season with salt and pepper and give it a good mix. Leave to one side while you cook the chicken.
Get 4 plates and pop the flour in the first one with salt and pepper, the egg in the second one, the panko in the third and leave the last one to one side to put the chicken on once coated. So now it is an assembly line, take the chicken and roll in the flour, into the eggs (allowing any excess to fall off back into the plate) and into the panko. Make sure to cover evenly and repeat the process.
Coat the bottom of a nonstick frying pan with oil. Then gently fry the chicken over a medium to low heat for around 4 minutes on all sides. Cook till golden brown, super crispy and cooked through.
Divide the potato salad between 2 plates, add the chicken, sprinkle with a few more chives and enjoy.

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#feta #fetapasta #greekfood #greek #greekyoghurt

ROASTED RED PEPPER FETA DIP

If you like feta & who doesn’t, you’ll like it, even more, whizzed up with garlic, roasted red peppers and Greek yoghurt.

This dip will pretty much go with anything but I can eat it just on its own with some flatbreads.

So if your missing travelling to the Greek Isles go give this recipe a go and get an authentic taste of the med at home.

Ingredients

200 g block of feta.
2 roasted red peppers from a jar.
1 tbsp of the roasted red pepper oil from the jar.
5 garlic cloves, crushed.
1 tbsp of runny honey.
2 tbsps of natural Greek yoghurt.

Method

Simply place all the ingredients into a food processor, season and give it a good whizz till you reach a consistency you’re happy with. I like it quite smooth but you can go as lumpy or smooth as you like.
To serve pour out into a bowl, add a few slice of roasted peppers, a drizzle of extra-virgin olive oil and honey and enjoy with lots of flatbreads for mopping up.

#roastedpeppers #sidedish #side #cheese #cheesesauce #sauce

#dip

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#chicken #chickenbreast #chickenrecipes #chickenpasta #pasta #pastasauce #pastarecipe

DEVILS CHICKEN PASTA

Ok so pasta and chillies are some of my favourite things to eat, put them together and I’m in heaven.

As the name suggests this is a spicy dish but you have full control over it by adding as much or as little chilli as you like. I’ve actually toned it down a little for this recipe as normally I would have it so it blows my head off.

Ingredients

200 g of pasta of your choice.
2 chicken breast, sliced in half lengthways.
1 red onion, sliced.
1 red pepper, sliced.
4 sprigs of fresh thyme, leaves only.
2 fresh red chillies, sliced, seeds in or out you decide.
30 ml of double cream.
Pinch of chilli flakes, or to taste.
1 tsp of chipotle chilli paste.
1 small handful of fresh parsley, roughly chopped.

500 g of tomato passata or tomato Sauce

Method

Get a pot of boiling salted water on the go ready for the pasta.
Place the onions, peppers, chillies and thyme into a frying pan. Fry over a medium heat with a good drizzle of olive oil and season with salt and pepper. Cook for around 10 minutes or till the veg start to turn soft.
Add the chipotle to the veg and continue to cook for another couple of minutes. Then add the tomato passata or homemade tomato sauce to the pan. Season, give it a good mix and simmer gently for 10 minutes, staring occasionally.
In the meantime add the pasta to the boiling water and cook according to the packet.
Pop the chicken into a bowl, add a glug of olive oil, season and add a pinch of chilli flakes. Fry in another pan over a medium to high heat for 2-3 minutes on each side or till cooked through.
Once the 10 minutes are up on the sauce add the cream, mix and cook for another minute. By now the pasta should be ready, so drain saving some of the cooking water and add to the sauce. Give it a good mix and if you think it’s too thick add some of the pasta water.
Finally, add the parsley, check for seasoning then slice and pop the chicken on top and serve.

#spicy #spicyfood #chilli #chillis

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#harissa #pasta #soup #stew #beans #cannellinibeans #cannellini #meatfree #meatlessmonday #soups

BEAN AND PASTA SOUP

Who doesn't love a good soup, its one of life's simple pleasures. Soup is a lot more than just a bowl of hot goodness, it's a big hug in a bowl; it's a big smack on the lips. In winter they will warm you to the core and in summer will refresh you, whatever time of year it is soup is always a good idea and this one will knock your socks off.

Ingredients

1 medium carrot, roughly chopped.
1 stick of celery, roughly chopped.
1 medium onion, roughly chopped.
2 garlic cloves, thinly sliced.
2 sprigs of fresh rosemary.
1 heaped teaspoon rose harissa.
1 tin of chopped tomatoes.
2 tins of cannellini beans.
70 g of small pasta or broken spaghetti or any bits of leftover pasta.
1 litre of chicken stock

Method

In a large pot add a splash of olive oil and fry the onions, celery, carrots, garlic and rosemary leaves over a low to medium heat till the onions become translucent; around 20 minutes.
Add the harissa, mix well making sure to coat all the veg and continue frying for a few more minutes.
Add the tin tomatoes, season with salt and pepper then add the chicken stock. Bring the soup up to a boil then reduce to a low heat and simmer for 20-30 minutes or till the carrots and celery are tender pending on how big you chopped them.
Add the tin cannellini beans, pasta and simmer for a further 10 minutes or till the pasta is cooked.

When the soup is done check for seasoning adjusting accordingly and garnish with a good grating of parmesan cheese, some fresh basil and a drizzle of basil oil (see tips).

Bring to the centre of the table and enjoy with a big crusty baguette for mopping up.

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#kebab #chicken #chickenthighs #chickenbreast #flatbread #fakeaway #takeaway #chickenkebab

MEDITERRANEAN CHICKEN KEBAB

Method

Winter, summer or autumn, any time of the day, highly intoxicated or sober as a judge there is never a bad time for a good kebab. Although if you are intoxicated stay out of the kitchen you don’t want the Fire Brigade knocking on your door.

I love all types of kebabs from lamb, pork, Indian style, Turkish style give me any of them but this Mediterranean chicken kebab has to be my favourite. Smoky and spicy chicken sat proudly on a throne of salad with a beautiful flatbread .

If like me you love a kebab make sure you give this recipe a go.

Ingredients

4 chicken breast, cut in half then cut into chunks.
2 tbsps of dried oregano.
1 lemon, juice only.
1 lime, juice only.
3 garlic cloves, crushed to paste.
Chilli flakes, to taste.
1 heaped tablespoon of smoked paprika.
2 tbsps of red wine vinegar.
5 tbsps of extra-virgin olive oil.

Method

Place all the ingredients apart from the chicken and lime juice into a large bowl along with a good pinch of salt and pepper and mix well. Add the chicken and combined together. Cover and leave to marinate for 1 hour or for as long as possible.
Preheat the grill to the highest setting and while that heats up pop the chicken onto skewers, if you are using wooden ones make sure you soak them in water first for 10 minutes. Cook for around 10 minutes, turning frequently. Alternatively, you can cook them in a hot pan, but obviously without the skewers; and they get really nice and charged. Once the chicken is done squeezes the lime juice all over.

Once done pop on top of some flatbread loaded with salad and your favourite condiments and I like to add some fresh mint leaves.

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CHICKEN MEATBALLS IN A WHITE WINE CREAM SAUCE

Not your normal meatballs and red sauce, definitely not like mamma used to make; but an amazing alternative that you need to try and I’m sure you’ll love it just as much as I do.

You should have seen the look on my kid's faces when I told them they were having spaghetti and meatballs and I served them this up, hahaha. But after one bite they hooked.

Ingredients

3 chicken breast, cut into bite-size pieces.
1 tbsp of fresh thyme leaves.
1 small handful of fresh parsley, roughly chopped; plus extra for garnish.
1 lemon, zest only.
4 garlic cloves, 1 roughly chopped and 3 crushed.
1 onion, cut in half and finely diced.
1 small wine glass of white wine.
160 ml of double cream.
1 small handful of spinach, (optional).

Method

Pop into a food processor the chicken breast, herbs, lemon zest, the chopped garlic clove along with a drizzle of olive oil and season. Pulse till the chicken is minced and all the ingredients are combined. Roll into golf ball size meatballs, you should get around 12-14.
In a large frying pan add a drizzle of olive oil and fry the meatballs over a medium-high heat till nicely golden and cooked through, around 8. Once done remove from the pan and places to one side.
In the same pan add the onions and the crushed garlic with a little more oil and a pinch of salt. Slow fry over a low heat till nice and soft around 5 minutes.
Once the onions are ready turn up the heat to high and pour in the wine, allow reducing till almost gone. Next, add the cream along with the spinach if you are using it, and simmer for a couple of minutes. Check for seasoning, adjusting accordingly then return the meatballs to the sauce and simmer for a few more minutes.

Sprinkle with the reserved parsley and serve with your favourite pasta, we had it with Farfalle.

#meatballs #chickenmeatballs #chicken #chickenbreast #chickenthighs #chickenrecipe #chickenrecipes #pasta #pastasauce #creamsauce #welovespain.live

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#sausage #sausages #beans #whitebeans #spain #spanis #spanishfood #easyrecipes #easy #easyrecipe #cannellini

SPANISH SAUSAGES & BEANS

‘Butifarra con Mongetes’

Whenever I go to Spain there is a particular restaurant with a certain dish that I must consume every time, otherwise, my holiday is not complete and I won’t be happy. That dish is ‘butifarra con mongetes’ butifarra is a type of pork sausage that comes from the Catalonia region of Spain and mongetes are white beans. It’s a very rustic dish but very tasty and I always have it with a healthy dollop of aioli.

Because I have never been able to find butifarra in any of my local shop's ill use either a good quality Italian sausage or a nice smoky paprika one.

Ingredients

6 good quality sausages, Italian or smoky paprika ones.
2 x 400g of cannellini beans.
1 onion, cut in half and finely diced.
3 garlic cloves, finely sliced.
4 slices of Serrano ham, roughly chopped.
3 sprigs of fresh rosemary, roughly chopped.
1 small handful fresh parsley, roughly chopped.
3 tbsps of extra-virgin olive oil.
2 tbsps of red wine vinegar.

Method

In a large frying pan over a medium heat add a splash of oil and cook the sausages till cooked all the way through, around 10 minutes. Remove from the pan, place to one side and cover with foil to keep warm.
You should be left in the pan with a enough fat from the sausages to cook the onions but if not add a splash of oil. Add the onions, garlic, rosemary, season and fry over a low heat till they just start to go soft. Then add the Serrano ham and continue to fry for another couple of minutes so it starts to get crispy.
Pour in both cans of the cannellini beans along with the can juices. Give everything a good mix, bring up to a boil then reduce and simmer for 5-7 minutes or till thicken slightly.
When done take off the heat and add the oil, vinegar, parsley and check for seasoning. Slice the sausages into bite-size pieces and return to the pan along with any juices.

Serve with some nice rustic bread, some alioli and if you are a chilli freak like me some chilli flakes.

#cannellinibeans

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#chicken #chickenrecipe #chickenrecipes #chickenthighs #beer #beerchicken #beerfood #spanish

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SPANISH BEER CHICKEN

A recipe my dad would make back in the day with either chicken or rabbit and using beer or white wine. This is a real rustic Spanish dish that is easy to prepare and very Moorish.

Also, this chicken lends it’s self so well to so many different side dishes, but a must is some fresh baguette. In Spain, a meal is not complete without fresh baguette so make sure you have some to hand.

Ingredients

1 kg of chicken thighs, bone-in and skin on.
2 sprigs of fresh rosemary roughly chopped.
1 medium onion, roughly chopped.
1 small leek, roughly sliced.
150 g of diced pancetta.
1 medium carrot, cut into small cubes.
300 ml of beer.

Method

Season the chicken on both sides than in a large cold pan add a drizzle of olive oil and place the chicken skin face down. Cook over a medium heat till the skin gets nice and crispy. Should take around 15 minutes, once done flip over and cook skin side up for 5 minutes. Place to one side when done.
Add another small drizzle of olive oil and add the rosemary, onions, leeks, carrots, pancetta, season and cook over a medium-low heat for 10 minutes so the pancetta starts to get crispy and the veg soft.
Return the chicken to the pan skin side up and pour in the beer. Cook over a medium heat till the beer has almost gone, around 20 minutes. You want enough sauce for dipping bread.

I like to serve this with some green beans that have been parboiled then fried with garlic and onions. Plus some potatoes that I cut into cubes and double fry (square chips) and of course some bread.

#spanishchicken #rusticfood #spain

A massive thank you to Richard Rodriguez from Family Home Cook for sending in his weekly recipe! You can follow him right here