ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Steamed Chinese Chicken & Rice

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I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.

 

For the Chicken:-

2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)

  1. Place 200ml of water into the steam pot and place the grid in the pot.
  2. Place the chicken breasts onto the grid plate and put on the lid.
  3. Select Steam Cooking and steam for 10 minutes.

Result:- perfect succulent juicy chicken

 

For the Rice:-

150g of Long grain and wild rice (approx 75g per person)

300ml of Chicken Stock

  1. Place the rice into the steam pot (remove the grid)
  2. Pour the stock into the rice and cover with the lid
  3. Cook on the rice setting for 18 minutes

Result:- perfectly cooked rice

 

I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!

Serve with a Fortune Cookie! (For a bit of fun!)

 

 

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ALL · beef · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Slow Cooker Scottish Beef Brisket with Caramalised Red onions

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I do love a good roast on a Sunday, my choice today was a good beef brisket. I haven’t tried this piece of meat before and decided to slow cook. It was so delicious.

 

1 x Beef Brisket – I used 1kg size

2 Red Onions – sliced into wedges

150m Beef Broth

2 tbsp Worcester sauce

1 tbsp Soy sauce

3 garlic cloves – minced

Salt & pepper to season

1 tbsp oil

 

  1. Saute the red onions in a little oil on medium heat for about 20 minutes, remove from heat                                                                                          20170910_115746
  2. Pat dry the brisket and rub salt & pepper all over
  3. Heat a little oil in a fry pan to a high heat and sear the meat on both sides until browned.                                                                                                        20170910_122250
  4. Mix together beef broth, Worcester sauce and soy sauce.
  5. Place the beef into a casserole dish (or slow cooker), pour the garlic and the red onions over the meat the pour the sauce mixture.                                        20170910_123123
  6. Place the casserole dish in the oven on the Slow Cooker Setting for approx 8 hrs.
  7. Remove from oven and slice up meat or pull apart, serve with onions and sauce.

 

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ALL · Black pudding/ Haggis · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Pastries and Pies · Scottish Cuisine

Black Pudding, Haggis & Apple pastry Rolls

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Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself.  So yummy!

 

Makes about 10 mini rolls

200g Stornoway Black Pudding

200g Haggis

2 x Granny Smith apples

1 shop bought ready rolled puff pastry (saves so much time)

Tomato or Brown sauce (whichever is your preference)

1 egg for wash

Salt & pepper to taste

 

  1. Cook the black pudding and haggis as per instructions, about 4 minutes on each side.                                                                                                  20170910_120656
  2. Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.            20170910_121201
  3. Roll out pastry and cut length ways once
  4. Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning                                                                         20170910_121957_001
  5. Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture                                                  20170910_122554
  6. Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.                                                  20170910_123713
  7. You can now cut into the size you desire                                                                   20170910_124019
  8. I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
  9. Serve….yummy!

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ALL · beef · Meat Dishes · One Pot Wonders

Meatball Burger

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I am watching Jamie Olivers new 5 Ingredient Cook programme just now and every week I’m like….I really need to try that. So this week it was Meatball Burgers…just the name sounds amazing.

Its a friday night, you come home from work and want something quick, easy and filling but tasty too…..this is the go to recipe. It was so tasty and so quick and easy to cook. The sauce that you can dip your burger in just made it….yum!

 

Makes approx 14 meatballs

500g Aberdeen Angus Mince

Pesto with basil

1 tin Plum tomatoes

1 ball mozzarella

Rolls – make sure they are crusty, if you use soft rolls they will fall apart.

 

  1. Mix the mince and 2 tbsp pesto together in a bowl and season
  2. Preheat a fry pan with a little oil, spoon with a dessert spoon some of the mixture into your hands and mould into a ball. (best to have wet hands when doing this)
  3. Place into fry pan and cook for about 10 mins turning to brown all over.
  4. Empty the plum tomatoes into the pan and season with salt & pepper.
  5. At the same time slice the mozzarella and place 1 slice over the top of each meatball, cook for about 2 minutes or until the mozzarella starts to melt.
  6. Spread 1/2 tbsp pest onto each roll
  7. Place about 3 meatballs onto each roll
  8. Dish out the sauce either into a bowl on on your plate. Devour!

 

 

ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · sauces & dips

Perfect Rotisserie Chicken Rub

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My new oven has a Rotisserie in it and I have to admit I have never cooked my chicken any other way now, rotisserie cooking keeps your meat so succulent and the skin…well what can I say…crispy…crispy…crispy…..so Yummy!

This is my favourite rub:-

  • 2 tbs sea salt
  • 2 tbs smoked paprika
  • 3 tsp onion powder
  • 1½ tsp garlic powder
  • 3 tsp thyme
  • 1½ tsp black pepper
  • 3 tsp white pepper
  • 1½ tsp cayenne pepper
  • 1 tsp crushed dry rosemary

Just put everything into a jar and mix. Store in a cupboard.

When ready, simply rub about 2-3 tbsp into chicken and under skin and cook…..Yummy!

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ALL · fish · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Pastries and Pies

Fish Puff Parcels

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These little fish puff parcels are just so yummy and a great quick snack.

I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.

 

1 roll puff pastry

Fresh cod – approx 250g

Scottish Fresh salmon – approx 250g

50g goats cheese

1 rind lemon and 1 rind lime

spring onions – finely chopped

pepper to taste

egg for wash

 

  1. First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
  2. Pre heat the crisper plate
  3. Cut the pastry into long rectangles
  4. Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
  5. Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
  6. Finally egg wash the parcels and place a small hole in the middle for steam to escape
  7. Cook on dynamic crisp setting for 8 minutes.
  8. Serve with some balsamic tomatoes….yummy!

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ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Slow Cook Peanut Butter Chicken

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O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.

 

Makes 2 servings

2 chicken breasts

2 tbsp peanut butter (smooth or crunchy…your choice)

1 tsp honey

1 tbsp soy sauce

1 clove garlic, minced

1 tbsp chilli paste

1/2 cup almond milk

1 red pepper – chopped

Salt & pepper to season

handful of coriander finely chopped for garnish

2 tbsp chopped peanuts for garnish

 

  1. Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
  2. Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
  3. Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
  4. Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!

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