Showing posts with label cheap eat. Show all posts
Showing posts with label cheap eat. Show all posts

Monday, 11 May 2015

Roasted Chicken Breast with Pancetta, Leeks & Thyme

It doesn't happen often in our house that I get to have full control of what we have for dinner. Normally we are both in the kitchen at the same time helping each other with the cooking duties. However last week the girlfriend was at an event in the evening and the cooking was left in my hands.

I decided to search the internet for something simple yet tasty and came across a recipe from Jamie Oliver.

The recipe on Jamies site is for one so I just simply doubled it up.

Roasted Chicken Breast with Pancetta, Leeks & Thyme


2 Chicken Breasts
2 - 3 Leeks (Chopped)
Sea Salt
Black Pepper
White Wine
1 pack of Pancetta
Olive Oil


Preheat oven to 200 / Gas Mark 6

1. Add the chopped Leeks to a bowl

2. Pour a good amount of Olive Oil in the bowl

3. Add the Salt, Pepper, and Thyme to the bowl

4. Pour a generous amount of White Wine in the bowl

5. Add the chicken and get stuck in with your hands mixing everything together

6. Put the chicken to one side and pour the contents of the bowl in to a foil layered tray

7. Wrap the chick in Pancetta

Roasted Chicken Breast with Pancetta, Leeks & Thyme

8. Place the wrapped chicken on top of the leeks and sprinkle with some more oil and thyme

9. Cook for about 30 minutes

We were both really pleased with the outcome of this dish. It was so simple and fast to prepare that we will be having this again. The result went down very well when the girlfriend returned home that night and maybe she will trust me more often to prepare dinner alone.

Roasted Chicken Breast with Pancetta, Leeks & Thyme

Tuesday, 4 November 2014

American Macaroni Cheese

I had been informed by my Girlfriend that the way I used to make Macaroni Cheese which involved cooking pasta and adding a block of cheese was not the way it should be made. So I decided to search for an American recipe and see how it would come out making it the real way.

The recipe I found was from but provided the ingredients in cup format, with the metric option to switch not being so clear either. I tested out my theory for converting and it all seemed to work out ok.

The below ingredients provided enough to feed 4 -5 people, especially if you are going to have some garlic bread on the side like we did.


500g Macaroni
30g Butter
2 Onions (chopped)
2 Garlic Cloves (crushed)
30g Flour
700ml Milk
½ teaspoon black pepper
360g Mature Cheddar Cheese (grated)


Preheat oven to 180° / Gas mark 4

1. Cook the macaroni as the packet instructs and set to one side

2. Over a medium heat melt the butter in a saucepan

3. Add the onions and garlic to the butter and stir for a few minutes

4. Add the flour to the mixture and stir until all the flour has been mixed together

5. Pour all the milk in to the saucepan and continually stir until the mixture starts to thicken

6. A handful at a time add the cheese while still stirring, keep doing this until all the cheese has been added and has melted

7. Pour the sauce and macaroni in to an over proof dish

8. Cook for 30 minutes with no lid

While making this the girlfriend was concerned that the sauce was not thick enough before being placed in the oven, but after cooking for 30 minutes and then cooling down for 5 minutes while we waiting for the garlic bread it seemed to turn out great.

It was certainly a change from my usual method of making this dish, but I am happy to say this was just as delicious.

Wednesday, 1 October 2014

Chicken and Chorizo Gumbo

Gumbo is a popular dish in the USA and I had never tried it before. So when my girlfriend suggested that we have it for dinner one night I thought sure why not, she normally picks tasty meals.

And I was not wrong to agree as it was so full of flavour and left me wanting more.

The below method is for cooking on a hob, but you can just as easily cook this in a slow cooker for 6-7 hours on a low setting.


1 Can of chopped tomatoes
50g Flour
75ml cooking oil
2 Onions (chopped)
2 Peppers (sliced)
500g Chicken breast (diced)
1 ring of Chorizo (sliced)
3 Garlic cloves (grated)
1 tablespoon Oregano
1 tablespoon Basil
1 tablespoon Garlic powder
1 teaspoon Cayan pepper
1 teaspoon Cajun spice
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Chilli flakes
1 teaspoon Pepper
1 litre Chicken Stock


1. Mix the flour and the oil together in a pan to make a Roux

2. Add the chicken and chorizo to the roux and fry

3. Set the chicken and Chorizo to one side

4. Add all the spices to the pan and cook for a few minutes stirring constantly

5. Pour in the chopped tomatoes and allow to simmer for 10 minutes

6. Add the chicken and chorizo to the pan

7. Pour over the chicken stock and allow to simmer for 30 minutes

8. Serve with rice or couscous if you prefer

The above provided enough for the two of us to have dinner that night with left overs to have for lucnch the following day. Although I very nearly decided to have my lunch the same night because of how good it was.

If seafood is your thing then you can even add shrimp to this recipe, but we're not huge fans so left it out. Another addition that is essential to traditional Gumbo is Okra, but in the UK we found this really hard to find in the stores. Your best bet if you want to get some Okra though is to try your local corner shop.


Monday, 7 July 2014

Spicy Chickpea Curry

Sometimes your budget won't stretch as far as you want but you would still like to have a very nice meal. The Spicy Chickpea Curry is so yummy and definitely will not break the bank. If you did not want to have this as a vegetarian meal then you can always add meat, or substitute the chick peas for your choice of meat.

The other great thing about this recipe is that it is so quick and easy to prepare that it is perfect if you get home late and don't want to be cooking late in to the night.


1 Onion (chopped)
1 Garlic clove (grated)
½ teaspoon Cumin
¼ teaspoon Coriander
¼ teaspoon Turmeric
¼ teaspoon Chilli Powder
1 teaspoon sugar
1 can chopped tomatoes
1 can Chickpeas
5cm root ginger (grated)
Pinch of Garam Masala
Spinach (optional)
1 Vegetable stock cube


1. Fry the onions in a little oil until soft then add the garlic

2. Add all the spices while stirring continuously

3. Pour in the tomatoes, chickpeas and spinach if using

4. Add the sugar

5. Break up and sprinkle the vegetable stock cube over the mixture and stir

6. Simmer for 20 minutes

7. Serve with your choice of rice or couscous

Such a quick and easy meal to make with plenty left over to take in for lunch the following day. I know when I took some in last time my colleagues were very jealous of the smell.