Paprika Chicken with Charred Red Peppers and Chilli

Dont get me wrong I am relieved and delighted to be very busy at work but gosh my twitter and blog life has come to a standstill! Time is in short supply and the dishes I am cooking, when I have been cooking which has not been often of late have been very quick and simple affairs.

 This is typical of my recent cooking exploits so quick and yet still packs a punch with flavour, Simply marinate the chicken breasts in Lemon juice Paprika Picante and a pinch of Chilli Powder and a glug of Olive Oil and let them marinade at least an hour, I did these in the morning for Dinner in the evening

Get your Griddle pan smoking hot and I added some sliced Red Peppers and fresh chillies just dressed in Salt and Pepper and a little Oil and blacken them for 3 or 4 minutes, set aside to keep warm.

Then char your Chicken breasts 3 minutes either side and put in a preheated oven for around 15 minutes at 200c. meanwhile take a tub of Greek yoghurt and the juice of a Lemon and a glug of Oil.

Serve the chicken on top of the Peppers with a spoonful of the Yoghurt...It doesn't get simpler than that really quick and very tasty.

Chunky Chilli Con Carne

When I first started cooking in 1995 I am pretty sure this is first dish I made. I had been watching Ready Steady Cook and they made a deconstructed Chilli Con Carne where the Tomato sauce element was served separately, it didn't work that well, I suppose some Chef was just trying to do something different just for the sake of it, never a good idea.

That recipe used mince beef but I find cubed Stewing Beef gives a far better result.

This is not a dish I make all that often, but it is just the ticket on a cold Rainy Day. Dust lightly your cubed beef in a little Flour and Chilli Powder, And Fry in a pot with Olive Oil to brown the Meat and reserve to one side. I do this in batches.

Add a chopped Onion to the same pot and two chopped Cloves of Garlic and cook until translucent not browned. I add three chopped Red Chillies two tsp of Oregano a tbsp of Chilli Powder or Chilli flakes a tbsp of Paprika Picante and tsp of Cumin seeds.

Let the spices cook through for about a minute stirring all the time so they don't burn. Add back the Beef, a pint of Veal or Beef Stock and two cans of Chopped Tomatoes bring to the boil put the lid on the pot and place in a preheated oven at 150c for around 3 hours.

Take it out the Oven remove the lid and taste. I Season with Salt and Pepper and cook on a low heat on the stove for another hour without the lid to let some of the Liquid evaporate and intensify the flavours adding a can of Red kidney Beans in the last half hour of cooking.

I serve with plain Rice, slices of Avocado and A plain Yogurt to which I have added a Squeeze of Lemon juice and some fresh chopped Coriander. It is an Old Fashioned Studenty sort of Dish but I just Love those Hot spicy Flavours.

Chilli Chicken

 I am completely addicted to Chilli, This is one of those mid week specials that is simple and is boosted with the kick of Chilli. Simply marinate chicken breasts with Lemon juice a tablespoon of Chilli flakes 2 tsp of Paprika Picante a tsp of Cayenne Pepper a drizzle of Olive Oil and two halved lengthwise fresh Red Chillies.

Let it marinate about 12 hours and simply sear the Chicken on a scorching hot griddle pan couple of minutes each side place in a roasting tin with the marinade poured over and cook at 200c for 20 minutes.

I served with Chilli Chickpea Puree and some sauté Courgettes, Yummy

Chilli Oil

This has got to be the easiest thing in the world to make, and yet people still buy a pre prepared bottle in the supermarket,never as good or as hot as doing it yourself.

I use this all the time,more than I do Pesto,it lifts any dish whether in Pasta, or in Sauces, dressings,or a few drops on grilled meat.

It doesn't have to be used to add heat, Chilli oil gives a subtle background flavouring if used in small amounts.

Simply put some fresh Chillies in a pan with olive oil, cook them so they sizzle and the oils come out add to a bottle or a bowl. I make a fresh batch every week.