Yet another Diana Henry recipe today from A Bird in the Hand, and it’s a spicy one!
I’d never heard of xinxim before but it sounded like an interesting recipe and I’m absolutely delighted that I tried it. The whole dish was a spicy delight – I’m not sure why, but it seems that added ground nuts to curry type dishes really works well (I’m thinking of the peanut stew which we made a while back).
This recipe is weirdly both a lot of hassle, and almost none whatsoever. There is a long list of ingredients, it takes a long time to make, and it’s technically three different dishes. But at the same time, each individual dish is pretty easy to make. This recipe comes from the ever fabulous Diana Henry’s A Bird in the Hand.
The first thing is the chicken, which has to sit in its marinade – ideally for a few hours. The marinade is olive oil, vinegar, chilli, dijon mustard and garlic, so it’s pretty easy to throw together. It’s also recommended to put some slits in the chicken flesh so that the flavours can penetrate.
Once its had its time, it goes in the oven in a casserole dish for about 45 minutes. Actually, I found this to be a little too long and the skin of the bird burnt – but maybe I should have just been more on the ball with my basting.
The second thing to make is the black bean mix. This is also really easy – basically just a few ingredients stir fried together and sat in some orange juice and chicken stock whilst it reduces down. The orange juice is the star here – don’t be tempted to skip it!
Finally, just before you’re ready to serve, the last bit to make is the avocado salsa which is also really easy – basically just some chopped avocado and tomatoes with a couple of extra ingredients. Easy peasy.
We also served it up with some toasted tortilla for a bit of extra carb. Mark was late home for this meal, so it worked quite well with all the dishes on the go – the chicken could sit in its marinade, and then go to the oven about an hour before he was due back; the black beans simmer for part of that cooking time, and then when he comes through the door I quickly throw together the salsa and tortillas.
We’re having another stab at a Korean meal here, with another one from Jordan Bourke and Rejina Pyo’s Our Korean Kitchen.
This is a really nice meal for putting together quickly. The first thing to do is create your sauce – a mixture of sake, soy, honey, gochugaru powder, chilli and garlic. The fish then sits in this whilst you get on and boil some new potatoes. Part way through cooking, add the mushrooms and fish to the potatoes (balanced on top) and add the sauce too. The fish cooks quickly, and then you’re ready to serve.
The recipe recommends serving this with some rice, but the potatoes were more than enough carbohydrate for one meal. Because the potatoes are well cooked, you can mash them up with your fork as you eat and thereby ensure you mop up all the rich sauce which is the heart of this meal.
When we have a roast chicken, we tend not to post the photos on Instagram or on here because it’s a pretty routine exercise. However, it is also an opportunity to cook something the next day from Diana Henry’s fabulous A Bird in The Hand which has a whole chapter on uses for leftover chicken. That is, of course, if the chicken survives long enough with Mark and me both pinching bits every time we open the fridge!
The recipe is pretty simple and easy. Fry the chopped onion, then add the chopped chilli and spices (ground coriander and turmeric, the latter of which I forgot to photograph) and fry for a minute. Then add the coconut cream, chicken stock and cubed sweet potato and simmer for about 15 minutes or until the sweet potato is cooked through. Then throw in your chicken and warm it through, along with a squeeze of lime juice, and serve with some rice.
Diana also adds fish sauce, but I left this out because Mark isn’t a fan. This would probably normally be a sweet and sour flavour as a result, but ours was more on the sweet side. Still delicious though!
The list of ingredients here is pretty long but a lot of it is storecupboard stuff – and if you’ve cooked any number of Nigella Lawson recipes you’ll probably have most of the rarer items anyway (I’m looking at you, polenta). The recipe itself is from Diana Henry’s A Bird in the Hand.
The recipe is actually three dishes. It looks like it takes a lot of time and preparation but actually it’s really simple. First you make the batter for the corn cakes, which basically means put the ingredients in a food processor and blitz them together.
Next you make a spice mix for the chicken, rub it all over and bang it in the oven for 45 minutes.
When the chicken is nearly ready, mash the avocado with a fork and add sherry vinegar and lime juice. Then fry your pre-prepared batter in a pan to make your corn cakes and serve the whole thing up.
I think I under-did the seasoning in the corn cakes and chicken, and overdid it with the sherry vinegar in the avocados. But the overall result was highly impressive. Presenting three home made items on a plate for dinner makes you look like some kind of domestic wizard!
This is a new one for us – an evening meal which features peanut butter as a main ingredient. Don’t get me wrong, we love the stuff, it’s just that we’re more familiar having it on toast… or possibly just eating it with a spoon straight from the jar…
This Diana Henry recipe (as ever, from A Bird in the Hand) is a lengthy one, as evidenced by our “before” photo. On closer inspection though, there’s nothing fancy here and if you have a reasonably stocked spice cupboard then you’ll have pretty much everything you need anyway.
It’s very strange to make the sauce by dissolving peanut butter into chicken stock, but the resulting meal is utterly fabulous – substantial and satisfying with a great nutty flavour and smoothness. Obviously not a good meal for those with certain allergies, but since we don’t fall into that camp we were happy to gorge ourselves on it.
Another recipe from Our Korean Kitchen here, and another success story! I was quite apprehensive of this because there’s a significant amount of preparation required – from making an egg dish, boiling noodles, grating vegetables, marinating beef…
…but the whole thing comes together wonderfully! Lots of different flavours and textures which all work really well together. We were supposed to use sweet potato glass noodles but couldn’t track any down and just went with udon noodles instead because we had some in the cupboard. Accident or not, they worked really well!
Another recent purchase of ours is Our Korean Kitchen by Jordan Bourke and Rejina Pyo. Our only real exposure to Korean food up until now have been a few of Nigella’s recipes which call for gochujang sauce. We’ve enjoyed those, so decided to branch out into some more east-Asian recipes after our journey to Japan.
There was on extra ingredient missing for this meal which was gochugaru – Korean red chilli powder. We managed to track down a bag at one of Manchester’s great east-Asian supermarkets, and it was well worth it. The flavours of this dish were just out of this world – possibly a new favourite? It’s a nice and easy one pot recipe too.
I suppose technically this is a winter recipe – it’s English name is “warming chicken and potato stew” – but it’s so delicious it can definitely be enjoyed at any time of year.
This was supposed to be chicken and pumpkin laksa, but UK supermarkets never seem to stock any kind of pumpkin except at Halloween. Squash is basically the same thing though. We’d had a roast chicken on Sunday, and this recipe from Diana Henry’s A Bird in the Hand is how we decided to use the leftover chicken.
Recipe wise you can probably say this one is pretty healthy – lots of veg in the form of steamed squash, tomatoes, spinach and onion. You steam the pumpkin first and make a paste out of chilli, garlic, ginger, lemongrass, lime zest and coriander stalks. Then you fry the chopped onion, followed by the paste, and then add coconut milk and chicken stock. Bring the whole thing to the boil then add the tomatoes and simmer for a little bit (Diana says 7 minutes but I got distracted and it was much longer!). Finally add your chicken and spinach, then serve the whole thing up with some noodles.
There are some great flavours here, but I regret using a regular chilli instead of a birds eye chill as the recipe states. This should teach me to heed Diana’s wise words!
How much health can you get in a single bowl? Quite a lot, actually, when you’re using the Thrive on Five cook book. We’ve raved about this book before but the long and short of it is that it contains recipes which will give you your five portions of veg for the day in a single meal. There are a lot of nice recipes in the book (although some of them can get a bit samey – I’m looking at you, mushrooms) and we found this one we hadn’t tried before.
There’s a lot of spices and interesting flavours going on in this meal, but it upset me by requiring the use of the food processor to blitz carrot and celery (I hate anything which creates washing up!). The end result was very tasty but Mark enjoyed it more than me. Some brown rice and chapatis rounded out what turned out to be a very filling and tasty meal.
Followed by a slice of the healthy cake we made at the weekend, it’s 6 portions of fruit and veg in one sitting!