Sunday, March 18, 2018

Chicken and Chorizo Salad

A simple, easy and very delicious lunch of Chicken and Chorizo Salad.

I've used only cannellini beans, omitted the barlotti beans (did not have any). Instead of using sliced red chilli, I have used 2 teaspoons of chilli flakes. Did not have rocket leaves either, so I have used baby romaine lettuce leaves. This plate of salad makes a very nice and tasty lunch.

Chicken and Chorizo Salad
(Pronto, by Gino D'Acampo)
serves 4
100gm can cannellini beans, drained and rinsed
100gm barlotti beans, drained and rinsed
20 cherry tomatoes, quartered
1 medium hot red chilli, deseeded and thinly sliced
1 garlic clove, peeled and finely sliced
2 tablespoons freshly squeezed lemon juice
8 tablespoons extra virgin olive oil
2 medium skinless, boneless chicken breasts, cut into 1cm strips
100gm hot chorizo sausage, cut into thin round slices
60gm rocket leaves (I've used baby romaine leaves)
salt, to taste

  1. Put all the beans in a large bowl with the tomatoes, chilli and garlic. Pour over the lemon juice with half the olive oil, season with salt, toss all together and set aside.
  2. Place a large frying pan over a high heat and pour in the remaining oil. Add the chicken strips and fry for 5 minutes, stirring occasionally with a wooden spoon.
  3. Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
  4. Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the crispy chicken and chorizo and serve immediately.

I'm linking this post with Cookbook Countdown #27 hosted by 

Friday, March 16, 2018

A Stir-Fry of Greens and Mushrooms

This week at I Heart Cooking Clubs (IHCC), we are cooking Greens! 
I'm cooking with Nigel Slater for this week's theme. I have a few bunches of pak choy in my garden containers that are ready to be harvested and they are perfect for this simple stir-fry dish.

Is pak choy a spring green? No idea! Ha! Instead of shredding the greens finely, I've cut them to about 2" or so in lengths. I have used fresh shiitake mushrooms and have omitted the sugar and dark soy sauce.  The pak choy already tastes great without the sugar and they do not need the dark soy sauce to cover their fresh greenness! 😁 

A simple and tasty stir-fry greens. Makes a great side dish with some fried rice and of course, with a fried egg for a complete and filling meal!

A Stir-Fry of Greens and Mushrooms
(The Kitchen Diaries II, Nigel Slater)
serves 2
3 shallots
4 cloves garlic
2 red hot chillies
150gm small closed-cup mushrooms
2 heads spring greens
3 tablespoons rapeseed or other flavourless oil
2 teaspoons grated fresh ginger
2 tablespoons fish sauce
1 teaspoon caster sugar (omitted)
a little dark soy sauce (omitted)
a handful of roughly torn coriander leaves

Peel and finely shred the shallots. Peel the garlic and slice it finely. Halve the chillies, discard the seeds and cut the flesh into thin shreds. Cut the mushroom in half. Shred the greens finely. This is easier when the leaves are piled on top of one anotheer and rolled up like a cigar.
Get a wok or large, thin-bottomed pan really hot. Pour in the oil and then, just as it starts to smoke, add the shallots, garlic, chillies and ginger. Stir-fry them for thirty seconds or so, till they are fragrant and just beginning to colour. Add the mushrooms and let them colour appetizingly, moving them and the aromatics around the pan regularly. Add the shredded greens and continue cooking till they have softened but are still bright and vibrant in colour - a matter of two or three minutes. Add the fish sauce, caster sugar and soy. Wait till everything is sizzling, then throw in the coriander, toss and stir, and eat immediately.

I'm linking this post with I Heart Cooking Clubs, theme for this week
Monthly Featured Ingredient : Greens !


I'm linking this post with Cookbook Countdown #27 hosted by 

Monday, March 12, 2018

Sunday Morning Oatmeal

It's Breakfast Buffet at I Heart Cooking Clubs. Made Ina's oatmeal for breakfast! And I am not an oatmeal person, but this is rather nice. I'm influenced by a talk on wholegrain foods at an organic shop I always frequent, by two lovely young ladies, both are final year degree students in diet and nutrition. So, here's my wholegrain breakfast! 😀

Made it for myself since I am always alone for breakfast, so I've used only 1/3 cup of oats. Did not have any bananas, so I've cut some apple slices and added some homemade granola on top.  Used dried cranberries instead of dried cherries and the lovely golden sultanas are a gift from my neighbour during one of their travels abroad a couple of months ago.  I did not drizzle any syrup or brown sugar, even though I had my jar of orange blossom honey close by.  The oatmeal is sweet enough from the dried fruits and the granola.  I can say that this is a nice breakfast even though I am not an oatmeal person, maybe I'll try a savoury one the next time.

Sunday Morning Oatmeal
(source from
1-1/2 cups whole milk, plus extra for serving
1-1/2 cups quick-cooking (not instant) oatmeal
1/2 teaspoon kosher salt
1 banana, sliced
1/2 cup dried cherries
1/2 cup golden raisins
Pure maple syrup or brown sugar, for serving

Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat ad simmer for 4 to 5 minutes, stirring occassionally, until thickened. Off the heat, stir in the bananas, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutres. Serve hot with maple syrup or brown sugar and extra milk.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Breakfast Buffet !