Charlotte’s pasta with roasted pulled chicken and chorizo!

Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!

Ingredients for 2 persons:

Image

  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped

Equal amounts of chopped onion, celery and carrot

  • 2 small/1 big clove of garlic, finely chopped
  • Few sprigs of thyme
  • 2 bay leaves
  • optional: 3-5 sage leaves, finely chopped
  • 4 normal sized tomatoes, cut into 1,5-2 cm cubes
  • 35 gr of tomato paste
  • 1 small handfull of freshly grated parmesan
  • 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
  • 1 big or 2 small chicken legs
  • 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
  • Salt & pepper
  • Olive oil

Preparation:

  • Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
  • Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
  • When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
  • In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
  • After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
  • After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
  • If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
  • Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
  • When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
  • Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
  • Whenever the pasta is ready, drain it
  • Serve

Chili Con Carne Hannes’ Way…

I love chili! It’s easy, besides from the fact that it has to cook a while… I usually make this with a very simple ingredient list, but if you want you can add some extra veggies, which I usually do.

Also, everybody thinks of chili as something spicy, and of course it often is… But when I make chili for other people, some of them don’t like it too spicy, but whoever said chili HAS to be firing hot…

So here it is, my recipe for chili con carne! Enjoy!

    serves 42013-08-08 19.25.35
Ingredients:

  • 500 gr minced beef (PURE beef!! you add the flavor with your spice mix!)
  • 1 can of red kidney beans (you can use dried beans if you want, but this is much easier and less time consuming)
  • 2 small red onions, finely chopped
  • 1 carrot, finely chopped
  • 2 sticks of celery, finely chopped

Try to have equal amount of carrot and celery, onion can be a bit more

  • 3 cloves of garlic, finely chopped
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • chili to taste, finely chopped, deseeded if you don’t want it too hot
  • 1 can of chopped tomatoes
  • 1 small can of tomato puree
  • 1 stock cube, preferably beef but use which ever you want)
  • optional: 1 can of corn (I do this from time to time, but I usually don’t)

The spice mix

  • 1 big teaspoon of coriander seeds (so it’s about 1 normal teaspoon of powder)
  • 1 big teaspoon of cumin  (so it’s about 1 normal teaspoon of powder)
  • 1 teaspoon (or just to taste if you don’t want it too spicy) of chili powder
  • 1 heaped teaspoon of smoked paprika (you can use normal paprika if you don’t have the smoked one, but it’s worth getting at a Spanish deli!)

Preparation:

U can serve this dish, like I do, with rice. You could also use nachos, quinoa, …

  • Use a pestle and mortar to make the spice mix. Make sure the seeds are ground properly
  • Open the can of beans and drain the liquid into another bowl
  • Heat up some oil in a large casserole-type pan and fry the onion, garlic, carrot and celery.
  • Add the minced beef. Break it up using a spatula or a fork or whatever you want.
  • After 10 minutes of cooking the meat, once it’s done, add the bell peppers, chilli, spice mix, stock cube, can of tomatoes, tomato puree, bean liquid
  • Stir well and bring to the boil, then let it simmer for 35 – 45 minutes with the lid on top(If the chili becomes to dry to your liking, just add some water)
  • At the last minute, add the beans and leave to rest for about 5 minutes.
  • Serve! (If you are making it not too spicy, put some tabasco, chili- or cayenne powder, … on the table so the people who like it spicier can adjust theirs)

TIP: If you have leftovers the day after it’s going to be less runny. The leftovers are good by themselves, but they can be a hell of a tasty lunch or even dinner if you put it between a wrap…

Jamie Oliver’s Steamed Thai-style Sea bass and Rice with Sugar Snaps

Alright, it’s about time I wrote another post! It’s been a while since my last one!
I’ve got a load of good reactions about my healthy pancakes! A lot of people tried them, which is essentially why I write this blog… So keep up the good work!! 😀

My next recipe is, once again, another one of Jamie’s repertoire. (you’ll probably see a lot of them passing by, but I assure you, they will always be awesome and not too hard to try out for yourself!) He is my idol after all.
This one is actually my first real recipe I ever tried!
It scored bigtime! The whole family loved this one, especially the rice!

So try this one out for sure! I guarantee you, and whoever you cook this for, will love it!

  4 portions2013-08-02 18.25.12
Ingredients:

Thai paste

  • 2 bunches of fresh coriander, leaves and stalks separated
  • 2 thumb-size pieces of ginger, peeled
  • 4 normal cloves of garlic, peeled (3 if they are big)
  • 2 chillies, seeds removed
  • 2 teaspoons of sesame oil
  • 6 tablespoons of soy sauce
  • 2 limes, zest and juice (make sure there is enough juice coming out of them, use a 3rd if not)
  • 1 tin of coconut milk (400 ml)

Sea bass and rice

  • 400 gr of rice (preferable basmati)
  • 4 filets of Sea bass (or 8 if they’re small), alternative would be red mullet
  • Sugar snaps, I would say anywhere between 250 and 500 gr, whichever you prefer
  • 1 small bunch of spring onions, finely sliced
  • 1 or 2 red chillies, seeds removed and finely sliced
  • optional: 1 lime quartered

Preparation:

  • Preheat the oven at 200 degrees celsius
  • Cook the rice in salted boiling water until it’s just undercooked. This is probably the hardest step in the entire recipe, because the rice has to be just undercooked!
  • Use a food processor or blender and mix up following ingredients: coriander stalks, half of the leaves, ginger, garlic, chillies, sesame oil, soy sauce, lime zest & juice and coconut milk. This will make an awesome smelling paste!
  • Drain your rice and scoop it into a high-sided roasting tray
  • Pour in the Thai paste and mix well with the rice. Once mixed, shake it out flat
  • Lay the filets of fish on top, skin side up and scatter over the sugar snaps
  • Tightly cover the dish with tinfoil and put in the preheated oven for 15-20 minutes
  • Remove the foil and sprinkle over the rest of the coriander leaves, the spring onions and chillies