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Archive for September, 2009

I decided to try a jacket potato in the halogen oven and so also dug out some chicken portions from the freezer which defrosted during the day. Again this turned out quite quick.

Ingredients

Large baking potato

Chicken pieces

 

Method

1. Place the low rack in the oven and preheat to 220 degrees.

2. Thoroughly wash the potato and prick it with a skewer or knife, then rub it with butter, margarine or a little oil.

3. Cook for about 30 minutes. This will depend on the size of the potato – check every 10 minutes or so.

4. Wash and dry the chicken pieces and add to the potato once it is fairly soft.

5. Cook for 10 minutes, turn the chicken over and cook for another 10 minutes or so.

Note: the cooking time will depend on the size of the potato and chicken pieces.

Serve with a salad or fresh vegetables.

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Couscous

I love couscous – it is so simple. Whoever invented it should be given the biggest medal going.

Couscous is available in most supermarkets and looks very granular. Treat it as a carbohydrate and substitute potatoes or pasta or rice with couscous.

I allow 50g per person and just add boiling water and allow it stand for a few minutes. You can add all sorts of things from really basic peas or sweetcorn to the more exotic like crystallised ginger and finely chopped mango.

Method

1. Allow 50g of couscous per person.

2.Add 50ml of boiling for each 50g of couscous.  Allow to stand for a few minutes and then fluff up with a fork.

If you remember that 50ml of water weighs 50g and use a big bowl, you can weigh it all together!

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Cod with mushrooms

I bought some cod loin that was half price as it had reached its ‘sell by’ date and decided I would cook it with mushrooms.

Ingredients

Fresh (or frozen) cod or other ‘chunky’ white fish

Button mushrooms

Method

Preheat the oven to 180 degrees and place the lower rack in the bowl.

1. Using a large-ish piece of baking paper or foil, wipe a few drops of oil, to prevent sticking.

2. Onto the foil or paper, sprinkle some freshly ground black pepper, dried herbs, tarragon and a little ground corriander seeds.

3. Wash and slice the mushrooms and place half on the oiled foil or paper (on the herbs, etc).

4. Wash the fish and place on top of the mushrooms.

5. Again, sprinkle freshly ground pepper, mixed herbs, tarragon and a little ground corriander seed on the fish. Place the rest of the mushrooms on the fish and wrap the paper or foil into a parcel.

6. Place the parcel on the rack and cook for 15 to 25 minutes depending on the thickness and size of the fish – check it after 15 minutes.

I served with couscous (see next blog for preperation instructions) and frozen mixed vegetables cooked in the microwave. Quick and tasty.

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About 30 minutes.

I love pork chops, the thick juicy ones, and randomly tried this recipe when I got home. The chops were very moist and only just cooked. You may need to cook for a few minutes more, depending on the thickness of the chops.

Ingredients

Pork chops (probably a maximum of 4 to fit comfortably on the rack provided)

 1-2 courgettes (depending on the size)

A little Oil, chopped garlic, salt, pepper, mixed herbs, tarragon, ground corriander.

Tin foil

Method

1.  Place both the low and high racks in the bowl and preheat the oven to 200 degrees.

2.  Wash and slice the courgette (keep the skin on) and make into parcels using 4-6 slices each in foil. I drizzled a little oil, added finely chopped garlic, salt and pepper.

3.  Place the parcels on the high rack and cook for 5-6 minutes.

4.  Move the parcels to the lower rack and prepare the chops.

5.  Wash, pat dry and sprinkle both sides with salt, pepper, mixed herbs, tarragon and ground corriander seed.

6.  Place on the high rack and cook for 12 – 17 minutes depending on the thickness of the chops.

 

I served with new potatoes and mixed frozen vegetables cooked in the microwave. A little bit of instant gravy made this a very quick and satisfying meal.

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