The Recipe
600g neck filet or neck chop (pork chop with more fat throughout the meat - it needs the fat to keep it from getting too dry)
1 large onion, diced
2 bell pepper, sliced
2.5dl stock (any will do - we used vegetable)
100g sundried tomatoes, chopped (use scissors! So much easier)
2 tsp paprika
3 tbsp Worcestershire Sauce / English sauce
2 tsp thyme
2 stalks of sellery, sliced
Salt and pepper
Cut up the meat into smaller pieces (about the size of 1/3 neck chop). Remove any bones.
Heat olive oil in a pan and brown the meat on both sides. Add onion and cook for about a minute.
Transfer to a pot together with bell pepper, stock, sundried tomatoes, paprika, Worcestershire Sauce and thyme. Cover and leave to simmer for 1.5 hours - adding the sellery the past 10 minutes.
Remove the meat and keep warm. Bring the sauce to a boil and let it reduce a bit.
Serve with baked potatoes or mashed potatoes.
The Verdict
So, so, SO good!!! One of my friends had found this recipe, and we all immediately loved it! It's super easy to make too, and great for company, as it's easy to scale up. We forgot the last set of instructions (bringing the sauce to a boil and reducing), but it really didn't matter. It was SO good either way!
Monday, October 18, 2021
Monday, October 4, 2021
Week 39 - Lime-chili chicken
The Recipe
450g chicken
2 tbsp lime juice
1/2 tbsp olive oil
1 tsp Tabasco sauce
1/2 tsp sea salt
1 tsp honey
In a small bowl or cup, combine lime juice, oil, Tabasco sauce and salt. Place chicken in a plastic bag; add 2tbsp of marinade (reserve remainder), seal bag and marinate at room temperature for about 15 minutes. Stir honey into reserved marinade until dissolved. Cook chicken for 6-10 minutes or until just cooked through. Brush both sides of chicken with some of the reserved marinade and continue to cook until lightly browned.
The Verdict
VERY lime-y! I couldn't taste the chili at all, but the lime was almost overpowering. Possibly because I used concentrated lime juice instead of juice from an actual lime? Apart from that, it tasted fine. Nothing special though, and I have other chicken recipes I prefer, so probably not likely to remake this one.
450g chicken
2 tbsp lime juice
1/2 tbsp olive oil
1 tsp Tabasco sauce
1/2 tsp sea salt
1 tsp honey
In a small bowl or cup, combine lime juice, oil, Tabasco sauce and salt. Place chicken in a plastic bag; add 2tbsp of marinade (reserve remainder), seal bag and marinate at room temperature for about 15 minutes. Stir honey into reserved marinade until dissolved. Cook chicken for 6-10 minutes or until just cooked through. Brush both sides of chicken with some of the reserved marinade and continue to cook until lightly browned.
The Verdict
VERY lime-y! I couldn't taste the chili at all, but the lime was almost overpowering. Possibly because I used concentrated lime juice instead of juice from an actual lime? Apart from that, it tasted fine. Nothing special though, and I have other chicken recipes I prefer, so probably not likely to remake this one.
Monday, September 20, 2021
Week 38 - Potato Chip Cookies
The credit for this recipe must go 100% to B. Dylan Hollis of tiktok fame. I saw him making these, and HAD to try them.
The Recipe
(Makes about 16 cookies)
115g butter (room temp)
125g sugar
1 egg
140g flour
1tsp vanilla powder
1.5 tsp baking powder
120g potato chips - crumbled and divided.
80g choc chips
Mix together butter and sugar until it makes a fairly smooth blend. Add egg and vanilla powder and whisk. Fold in flour and baking powder. Mix in half of the potato chips and the chocolate chips.
Cover and put in the fridge for 2-3 hours (or overnight).
Scoop into ~1tbsp balls and roll in the rest of the crushed potato chips. Put on a baking sheet with plenty of space between. Cook at 175C for ~15 minutes.
The Verdict
See why I had to try this? I love mixing salt and sweet, and this sounded both really easy and really delicious. Fortunately I was right in both regards, and I could DEFINITELY see myself making these again. They're not quite as good as my M&M cookies, but they come very close.
Thursday, August 12, 2021
Week 32 - Asparagus Stuffed Chicken
The Recipe
1 lb chicken breasts, butterflied
50g cheese, sliced or shredded
1/2 cup sundried tomatoes, cut into thin strips (use scissors! so much easier!)
~12 stalks asparagus
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
salt and pepper
Preheat oven to 200C.
Lay the butterflied chicken down with the cut side up, add cheese, sundried tomatoes and asparagus. Fold one side back over and close with toothpicks.
In a small bowl, mix all the seasonings (paprika through salt and pepper) and season the outside of the chicken with the spices.
Heat oil in a large pan, add chicken and brown for 2-3 minutes on each side. Transfer to an oven-proof dish and cook for ~20 minutes until the chicken is cooked through.
Serve with potatoes.
The Verdict
Really good! I think next time I'll flatten the chicken breasts a bit after butterflying them, to make the chicken-to-filling ratio work better. But it tasted great the way it was, and hadn't gotten dry at all.
1 lb chicken breasts, butterflied
50g cheese, sliced or shredded
1/2 cup sundried tomatoes, cut into thin strips (use scissors! so much easier!)
~12 stalks asparagus
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
salt and pepper
Preheat oven to 200C.
Lay the butterflied chicken down with the cut side up, add cheese, sundried tomatoes and asparagus. Fold one side back over and close with toothpicks.
In a small bowl, mix all the seasonings (paprika through salt and pepper) and season the outside of the chicken with the spices.
Heat oil in a large pan, add chicken and brown for 2-3 minutes on each side. Transfer to an oven-proof dish and cook for ~20 minutes until the chicken is cooked through.
Serve with potatoes.
The Verdict
Really good! I think next time I'll flatten the chicken breasts a bit after butterflying them, to make the chicken-to-filling ratio work better. But it tasted great the way it was, and hadn't gotten dry at all.
Monday, August 9, 2021
Week 31 - Mexican Chicken
This is the easiest recipe ever! :-D Only 4 ingredients - I'm a fan!
The Recipe
2 lb chicken, cut into pieces (I used a mix of breasts and thighs rather than a whole chicken, but either works)
1 jar of salsa (~350g) (choose your own heat ;-) )
1 package of taco seasoning (~80g)
1dl breadcrumbs (~0.5 cup)
Put the chicken into a bag or a bowl and pour the salsa on top. Squish around to make sure the chicken is thoroughly coated and put in the fridge to marinate for 2-5 hours.
Preheat the oven to 200C.
Pour a bit of oil into an oven-proof dish.
Mix taco seasoning and breadcrumbs together on a plate, and turn each piece of chicken over in the mix - making sure it's completely covered. Transfer to the oven-proof dish. If there's any of the mix left over, just pour it on top.
Bake for 35 minutes or until the chicken is done.
Serve with rice and fresh beans.
The Verdict
My mum used to make this all the time, but somehow I never thought to make it myself! No idea why, because it is SO easy, and I had forgotten just how good it is. This will definitely be added to my regular rotation.
The Recipe
2 lb chicken, cut into pieces (I used a mix of breasts and thighs rather than a whole chicken, but either works)
1 jar of salsa (~350g) (choose your own heat ;-) )
1 package of taco seasoning (~80g)
1dl breadcrumbs (~0.5 cup)
Put the chicken into a bag or a bowl and pour the salsa on top. Squish around to make sure the chicken is thoroughly coated and put in the fridge to marinate for 2-5 hours.
Preheat the oven to 200C.
Pour a bit of oil into an oven-proof dish.
Mix taco seasoning and breadcrumbs together on a plate, and turn each piece of chicken over in the mix - making sure it's completely covered. Transfer to the oven-proof dish. If there's any of the mix left over, just pour it on top.
Bake for 35 minutes or until the chicken is done.
Serve with rice and fresh beans.
The Verdict
My mum used to make this all the time, but somehow I never thought to make it myself! No idea why, because it is SO easy, and I had forgotten just how good it is. This will definitely be added to my regular rotation.
Friday, June 11, 2021
Week 23 - Spanish Pot Roast
The Recipe
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
Week 22 - Rhubarb Crumble
The Recipe
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
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