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Chicken & chorizo jambalaya recipe

Chicken & chorizo jambalaya recipe
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Sambhar For the sambhar spice blend 50g coriander seeds10g dried red chillies1 tbsp cumin seeds1 tbsp black mustard seeds1 tbsp split black lentils (urad dhal)1 tbsp split chickpeas (chana dhal)1 tbsp split pigeon peas (toor dhal)10 dried curry leaves1 tbsp ground turmeric1 tsp asafoetida For the curry 250g split pigeon peas (toor dhal)1 tbsp split chickpeas (chana dhal)1½ tsp salt1 tsp ground turmeric1 tbsp sunflower oil1 tsp mustard seeds10 dried curry leaves 4 dried red chillies1 onion, thinly sliced2 tbsp spice blend1 tbsp tamarind paste

Easy fish pie Food - Recipes : Mince and dumplings Easy Ottolenghi: meat recipes | Global Chicken and preserved lemon pie Before you accuse me of veering off the “easy” brief with this glorious pie, all the work – and there isn’t that much – can be done in advance: cook the chicken, combine with the filling, top with pastry and it’s ready to go in the oven when you need it. Ras el hanout is a North African spice mix that’s widely available. Serves six. 3 tbsp olive oil 2 onions, peeled and cut into 2cm-wide wedges750g boneless, skinless chicken thighs, cut into 2-3cm piecesSalt500g small new potatoes, halved2 garlic cloves, peeled and crushed1 tbsp ras el hanout60g pitted green olives, torn in half2½ tbsp plain flour200ml dry white wine500ml vegetable stock25g coriander, roughly chopped1 small preserved lemon (30g), skin and flesh roughly chopped320g all-butter puff pastry, pre-rolled or rolled out into a 34cm x 24cm rectangle1 egg, beaten Heat the oven to 200C/390F/gas mark 6. Beef tagliata salad Lamb and bulgur meatballs Heat the oven to 200C/390F/gas mark 6.

Emily Roux's roasted octopus salad with chilli mayonnaise ol steamed aubergine with a garlicky dressing Best Ever Stew Recipes - olive Tuscan bean and barley stew This recipe for Tuscan bean and barley stew is a perfect one to have on hand for a quick midweek meal. It’s ready in 30 minutes, serves 4 and is under 200 calories. Smoky ham hock and root veg stew Winter is coming so whack the meat and veg on the stove so you can curl up on the sofa with a warm bowl of this comforting ham hock stew Potato, chorizo and kale stew Fluffy potatoes, spicy chorizo and warm, comforting stew – what more could you want from a quick and easy mid-week meal this winter? Spicy chicken and pepper stew with herb quinoa A super quick and easy chicken and pepper stew for the whole family, served with a herbed quinoa. Seafood stew with saffron A delicious dish packed with flavour, this stew features clams, mussels, and roast tommies; cooked in white wine and flambéed with Pernod. Persian lamb stew This Persian lamb stew one-pot recipe is really easy and under 500 calories – perfect midweek comfort food. Jamaican pepperpot stew Spiced lentil stew

BBC Food - Recipes - Beef fillet with wild garlic purée and a fricasse of wild mushrooms conut spiced prawns with crisp rice triangles The 20 best French recipes: part 2 | Life and style The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.

Irish Beef Stew Recipe (with Video) 1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side. 2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Bring mixture to a simmer. 3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Transfer stew to serving bowls. Bring mixture to a simmer. Transfer stew to serving bowls.

Braised Beef Cheek with Smoked Bacon - RTÉ Lifestyle A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash. Ingredients 4 olive oil 250 g (9oz) pieces beef cheek, well trimmed (per person) 2 carrots, peeled and cut into chunks 1 onion, peeled and roughly chopped 2 garlic cloves, peeled and crushed 600 ml (1 pint) red wine 1.2 l (2 pints) beef stock 2 thyme sprigs 2 rosemary sprigs 150 g (5oz) piece of smoked bacon, rind removed and diced 150 g (5oz) button mushrooms, wiped clean maldon sea salt and freshly ground white pepper chopped flat-leaf parsley, to garnish 500 celeriac 275 g (10oz) floury potatoes (cut into 1cm chunks) 600 ml (1 pint) milk 25 g (1oz) butter Method Preheat the oven to 170°C (325°F/ Gas 3). Notes This recipe and many more are available in Neven's new book, 'Neven Maguire: Home Chef', published by Harper Collins. More by Neven Maguire: Find recipes by keyword: autumnfamily dinnersirishspringsummerwinterneven maguire: home chefmainsentertaining Also by Neven Maguire

DAILY RECIPE: Fragrant Beef Noodle Soup - The i newspaper online iNews Fragrant Beef Noodle Soup Serves 2Ready in 30 minutes 100g rice noodles2 x low salt beef stock cubes1 small onion, finely chopped3cm piece root ginger, peeled and thickly sliced1 red chilli, seeded and thinly sliced1 cinnamon stick1 star anise230g frying steak, trimmed of any visible fat½ x 300g pack beansprouts235g green pak choi, thickly sliced2tbsp fresh coriander leaves1 lime, cut into wedges, to serve Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don’t stick together. While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml boiling water in a large pan and bring back to the boil. Meanwhile, cook the steak in a non-stick frying or griddle pan for 2–3 minutes on each side, until nicely browned but still a little pink in the centre. Transfer to a plate, let it rest for 5 minutes, then slice thinly.

Spicy naan pizzas 260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted. For a meaty alternative, sprinkle diced pancetta on top of the pizza before baking.