Peri Peri Chicken Wings!

Yes that’s right…Peri Peri Chicken Wings! We all know and love the famous flavours of peri peri chicken from Nando’s but have you ever tried to make it at home? It’s delicious and cheaper!

Now if the weather was a little bit nicer, I would highly recommend cooking the chicken on the barbecue. But its a bit early for barbecue season so you can still make this in the comfort of your own kitchen. All you need is a grill pan and an oven! I blasted the wings on a very hot grill pan first to get that charred effect that gives great flavour and then whack them in the oven to cook through. Here’s how I made the marinade:

Blend together:

1 chopped onion

4 garlic gloves

2 whole chillies (or more/less depending how hot you like them)

2 tsp smoked paprika

1 tsp oregano

Juice of 1 lemon

1 tsp sugar

1 tsp salt and pepper

1 tsp oil

1 handful chopped parsley

Now you can adjust this recipe to suit your taste buds and experiment! Leave the skin on the wings and marinate for a few hours or overnight. Then when you are ready to cook, blast them on the grill pan either side and then cook them through in the oven. Serve with wedges and salad and enjoy!

Thanks for reading and check out my website at www.jbimagery.co.uk

peri-peri-chicken-wings-watermark

 

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The Great Yorkshire Pudding

The big day is nearly here! Are you ready to make an epic Christmas dinner? It’s the best part of the day and what would it be without homemade, fresh and crisp Yorkshire puddings!

I think a great roast dinner has to be served with the best roast potatoes and the best vegetables. I also think it has to have the best Yorkshire puddings! I have to admit, when I was young I remember eating ready made Yorkshire puds and didn’t think twice about them. And then I learnt how to make them and I have never looked back since.

They are so easy to make and very satisfying. I seem to find myself staring through the oven door and watch them rise. Yes I know, I need to get out more.

All there is to it, is 2 eggs, 100g plain flour and 100ml milk. Whisk it all together and add some salt. Get your muffin or cupcake tray and put a tiny drizzle of oil in each section and heat up in a very hot oven (gas mark 9). Once the oil is smoking hot, pour the batter into the tray and place back into the oven and do not open the door for about 20 mins. I turned the oven down after about 10 minutes to gas mark 6.

And there you have it, delicious, hot, crispy Yorkshire puddings ready to be dipped in some gravy. Go on give it a try, you will never look at another ready made pud again!

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Bored of the same lunch? Try something new…

I can’t tell you how many times I’ve looked at my boring sandwich or same old salad for lunch and thought, surely I can eat something else? Especially in the winter, I long for something warm that won’t make me feel sleepy all afternoon.

So today I decided to make leek and potato soup, and it was very satisfying. I didn’t add any cream (even though I really wanted to!) because as a weekday lunch I didn’t want it to be full of calories . All I did was fry a medium sized chopped onion, two garlic cloves, 2 sliced leeks and one small sliced potato in some olive oil. I let them sweat down a little bit and then added some chicken stock. I boiled it until the potato was cooked through and then added a splash of semi-skimmed milk, seasoned with salt and pepper and blitz until smooth. I also added some fresh parsley to give the soup a bit of a lift.

I think soup is a great idea for lunch, you can make a batch on the weekend and then freeze into individual portions for the week and off you go. I’m not a fan of those packet soups because who knows what is in them and they taste a bit watery to me. I like to know that I am getting some real veg in me. And there are so many different combinations you could try, such as sweet potato and carrot soup or tomato and red pepper soup. What flavours do you like?

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Friday Night Curry…Butter Chicken

With all this hype about how butter is now good for us, I couldn’t not cook butter chicken and share it with all you lovely people. Now I don’t know if butter is good for us, bad for us, or simply tormenting us but what I do know is that it’s delicious and seems to make everything taste better. But yes, everything in moderation I can hear you say.

I based this dish from Jamie Oliver’s Food Tube video on butter chicken by Maunika but gave it my own spin. It’s such a delicious dish and if you are not a fan of very spicy curries, then you have to give this one a try.

I basically followed this recipe but used Pataks Kashmiri spice paste rather than a powder. You can get this in most of the supermarkets and it gives the curry a great flavour.

I marinated the chicken (for the whole day) in yoghurt, ginger, garlic and chilli paste, tomato puree, Kashmiri paste, lemon, salt, chilli powder turmeric, ground cumin and coriander powder. I then placed the chicken on skewers and cooked it in the oven to get nice and charred.

To make the sauce I fried a chopped onion in some butter, and once browned I then added a chopped tomato, ginger, garlic and chilli paste, tomato puree and the Kashimiri paste. I added different spices such as turmeric, chilli powder, cumin, coriander powder and let this cook into a thick paste. Next I added about 100ml of single cream to give the sauce a creamy taste. I let the sauce down with some boiling water and let it simmer. I preferred to do this than use lots of double cream so I would feel less guilty!

Once the chicken is charred I added it to the sauce alongside all its juices and its done! Add some fresh coriander and serve with naan bread or chapatis and basmati rice. Delicious!

If you are vegetarian you can always make this sauce and use hearty veg such as cauliflower and sweet potato. I like my curries a bit spicy but if you don’t then you don’t have to add any chilli, but go on…spice up your life! (Gosh that was cheesy)

Thanks for reading and check out my website www.jbimagery.co.uk

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Homemade Chicken Kiev…Yum!

So tonight’s dinner was homemade chicken kiev and I have to say it was much better than a processed one. Yes it takes a little bit more time but its worth it!

I’ve seen so many chefs make it in so many different ways, but this is what works for me. I make my own garlic butter with fresh parsley. And it has to be fresh parsley! Otherwise I wouldn’t make it. I’ve fallen in love with fresh herbs lately and realised how different they taste to some of the dried herbs. I then freeze the butter in a sausage shape so I can easily insert it into the chicken. Otherwise it gets very messy!

I cut a hole into the thick side of the chicken breast with a knife and then just slide the frozen butter in. This is so much easier! Then I dip the chicken breast in seasoned flour, then egg and then seasoned breadcrumbs. I never buy breadcrumbs, I simply blend some leftover slices of bread and freeze any extra.

After this I will brown the outside of the kiev in a frying pan and some olive oil and then stick it in the oven to cook through. Easy! Yes it takes some time but it’s a great treat to have on the weekend or freeze it for another time.

I served it with a broccoli mash (a cheeky way of getting more veg in you) with rosemary and chives and a whole heap of peas. Who knows if this is the right way of cooking chicken kiev but it works for me! Go on give it a try! Now I better go to the gym…

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Chicken Kiev

Chicken Kiev

Chicken Kiev, food photography, mash potato, broccoli, parsley 2

How crispy is your homemade pizza?

Ok so I have always battled with my homemade pizza and can never get it as crispy as I want. Who doesn’t love thin Italian style pizzas with a crisp crust and delicious fresh ingredients? But it’s very difficult to make it without a fancy stone baked oven or a hunky Italian chef.

Without filling my kitchen with gadgets and pizza stones, I think I have cracked it. After I made the dough and let it rise, I stretched it out and put it on some baking parchment so that I could move it easily. I then put my pizza pan in a really hot oven to heat up. I put my toppings on the pizza with not too much sauce and then transferred it onto the hot pan from the oven. I figured it out that I had to cook it really fast in a hot oven, rather than slowly in a medium heated oven. Thats how you get the crispy base and crust! I am no chef or expert but it worked for me 🙂

This pizza was mozzarella, parma ham and basil. Was very yummy! There’s something satisfying about making your own pizza, especially if you can get kids involved. Or is that really easy for me to say because I don’t have kids? Anyway give it a try!

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Homemade Pizza, basil, parma ham, cheese, tomatoes, JB Imagery Watermark

The rule of 3…keeping it simple!

Ok I am no chef but I love to cook. I am always trying to learn new things, even if it ends in a disaster! Yesterday I decided to keep it very simple. Rather than looking for complicated recipes and exotic ingredients, I decided to follow in the Italians foot steps and attempt a very basic dish.

This is a very basic spaghetti recipe with only three ingredients: garlic, tomatoes and basil. And I have to say it tasted amazing. I didn’t over load it with different herbs or spices like I normally do and I could really taste the 3 ingredients. Topped with some extra virgin olive oil and parmesan cheese, it just finished the dish off nicely. A small tip that I have picked up from all these celebrity chefs that I am always watching is to put a bit of the starchy pasta water into the pasta to keep it moist and to stop it drying out. It really does work!

Comfort food at its best. Give it a try!

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Tomato and garlic and basil spaghetti

Tomato, garlic and basil spaghetti