Chicken, Tomato and Coriander

Cherry tomatoes, fresh coriander, red pepper, Chicken breast, tomato puree. 

 

Fried Prosciutto ham with hash browns

 Prosciutto ham is dry-cured, so there is no need to cook it. But it is delicious with some delicate cooking, till on the edge of being crispy. The hash-browns were cooked in a separate pan at a medium heat until slightly browned. The prosciutto ham was cooked with the red pepper slices  (added much later). 

Chicken Mayo Salad

 I bought the vegetable salad from the Co-op, because it was a bargain, and looked pretty good. Described as a 'house salad', which is a bit vague and meaningless, and there are many variations on it, sometimes verging on a Caesar salad. This one is straightforward, with two varieties of green lettuce, purple lettuce, red or purple onion, red and yellow peppers (sliced), plus baby tomatoes. 

The chicken was roasted in the oven for about forty-five minutes (check progress by eye), after drizzling in some olive oil. Allowed to cool, and stored in the fridge overnight. Diced, and then mixed with a couple of spoonfuls of Mayo. 

The salad leaves were dressed in paprika and a couple of dashes of tabasco sauce. The chicken mayo was dressed in some ground black pepper. 

Peppers, Prawns and Spinach

 A delicious meal of precooked prawns (a bargain from the local Co-op), sliced yellow and red peppers, plus diced spinach. All steamed, and soused in some gluten free soy sauce. Ten minutes to cook. Fabulous!

Prosciutto Ham Salad, with Peppers and Carrot

 Excellent summer salad, with Prosciutto Crudo ham, two colours of peppers, spiralised carrot (grated carrot if you don't have a spiraliser), four colours of lettuce ('baby leaf salad' in these parts). It can be assembled in around five minutes. 

Pepperoni Salad

 Slices of pepperoni sausage, served with stuffed olives, diced red pepper, and wheat free pasta dressed in dried basil. Great salad. 

Chorizo Regio Sausage, with Potatoes

Chorizo Regio with boiled potatoes and fried mixed vegetables. Dressed in some freshly ground black pepper.  

Lamb Meatloaf in Chilli Sauce

A meatloaf made with minced lamb with 20% fat, so no oil was added to the bread tin in which I cooked the meatloaf. The vegetables were diced (Polish red pepper, Purple Onion) and added to a pyrex bowl along with half a cup of oats, and a third of a cup of Khorasan wheat. Mixed together by hand (about ten minutes work), and then forked into the bread tin, and levelled. Cooked for about half an hour at a medium to high heat (watch carefully by eye).

Served with chopped spinach and spring onions, and lightly fried button mushrooms. The chilli sauce for the meatloaf was cooked with chilli, garlic and tomato puree.
 

Pamplona Sausage, Spring Onion, Red Pepper

An interesting selection of Spanish sausage from Aldi yesterday. An easy to prepare salad with Basmati rice, spring onion and diced red pepper. All done in five minutes (apart from the rice of course. That was pre-prepared). Served with a little horseradish sauce.

[Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of a strong smoked paprika, and pork fat.]

 
 

Hungarian Goulash

Some leftover diced scotch beef, transformed into hungarian goulash, with lashings of paprika and smoked paprika, plus diced garlic. The  brussels sprouts were prepared in Italian style. 
 

Lamb and Cinnamon Stew, with flat Noodles

 Ground lamb, with chickpeas, red pepper, spring onion, courgette and carrot (both spiralised before being added to the stew). With some added ground cinnamon. Plus lamb stock and vegetable stock. 

The lamb was cooked the day before for about two hours at a medium heat under glass until tender. Cooked again for another forty-five minutes with the spiralised vegetables. 

Served with flat chinese noodles (Blue Dragon brand in this case). The noodles were salted and infused with some sesame oil. 

Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.  

Ham salad with Red Pepper

 Rolled breaded ham dressed in American mustard. Served with a diced pointed red pepper, diced baby plum tomato, and a poached egg. The red pepper was dressed in a little dried coriander. Ten minutes, start to finish. 

Beef Chilli with baby leeks

Basmati rice cooked slowly in a flat pan with a quarter teaspoonful of turmeric.

The Ground beef was cooked for forty five minutes along with the vegetables, and then water, the vegetable stock, and the paprika was added, and cooked for another hour slowly under glass. Fabulously tender.
 

Vegetable Pie

A simple vegetarian potato pie, made with carrots, red pepper, and spring onion.

The vegetables were parboiled for fifteen minutes, as were the potatoes. Added to a pie dish, while the potatoes were added to a pyrex bowl and mashed with salted butter.

The potato topping was added to the pie dish, and textured with a fork. Cooked in the oven for around fifty minutes at 180 deg C (judge progress by eye).

Thick Cut Bacon with Peppers in a Tomato Salsa

Half a 400g tin of chopped tomatoes, in which diced carrot, red pepper, and orange pepper strips were cooked at a medium heat for a couple of hours under glass.

The bacon pieces were cooked in a little olive oil for about twenty-five minutes, drained, and added to the vegetable salsa.

Add some white wine, a dash of bloody mary spice, the herbs and a pinch of paprika. No added salt or stock. Delicious!

Diced Pork Loin Steak with Cashews

The rice was steamed first and allowed to cool. Regulary turned with a fork until ready (20-30 minutes). Reheated shortly before serving the vegetables and pork on the bed of rice. The red pepper and the onion were diced, along with the mushrooms, garlic and chilli. Stir-fried along with the  (preroasted) pork steak pieces, and the cashews. Served together with a drizzle of soy sauce. 
 

Pork and Leek Stew, with Red Peppers

Stir fried diced leek, cooked until it began to brown a little, then boiling water was added. The pot was covered and simmered gently for an hour and a half.  Add two red chillies. The pork stock and herbs were added ten minutes before serving.

The pork loin steak was diced and stir fried in a separate pan until the pieces began to brown. Then the pork pieces were added to the leek sauce and stirred through. The diced red pepper was added after an hour and also stirred through. 

Served with boiled basmati rice. 
 

Garlic Sausage Casoulet

A straightforward casoulet made with chunks of Polish garlic sausage, along with red pepper, potato, diced onion, fresh coriander, and diced flat mushroom. With a little red chilli. Cooked originally with sunflower oil. The gravy was thickened with a dessert spoonful of arrowroot powder. 

 

Tandoori Masala Bean Curry

A bean curry with fried diced potato and half of a red pepper. The simplest way to make this curry is to start with half a tin of baked beans, and add a dessert spoonful of Tandoori Masala powder. Stir thoroughly, and cook at a medium heat. 

The potato pieces and the diced red pepper were fried separately in sunflower oil under glass for twenty minutes, also at a medium heat.