I regard cold, cooked chicken as the reward for roasting one in the first place. Indeed, I often roast a larger-than-needed chicken just so I have the luxury of picking from it in the days ahead. If used thoughtfully, a whole chicken can feed two people at least three times – four, if you canContinue reading “Using up Leftover Chicken”
Author Archives: carolinefeeds
Chicken, Chorizo & Swiss Chard Phyllo Bundles with an Avocado and Tomato Salsa
A lovely light dinner or exciting first course, these crispy bundles really deliver on taste and texture. If serving these as a first course, divide the filling into 6 and use one sheet of pastry per person for 6 bundles, using unchanged quantities of everything else. If you haven’t got any cooked chicken to hand,Continue reading “Chicken, Chorizo & Swiss Chard Phyllo Bundles with an Avocado and Tomato Salsa”
That Time I BBQ’d a Whole Trout
Cooking whole fish, on the BBQ – or otherwise – has always somewhat eluded me, and I expect it has for lots of other people, too. I wasn’t quite sure how to cook it (compared with the convenience of fillets seared in a pan or cooked under a broiler), was slightly squeamish at the ideaContinue reading “That Time I BBQ’d a Whole Trout”
Sausage-Stuffed Peppers
A comfort food classic, and healthier than it feels. Fabulous the next day, too. Feeds 4 Ingredients 4 bell peppers Olive oil Salt and pepper 1 onion, finely diced 250g sausage meat (about 4 medium sausages) 1 heaped tsp dried oregano leaves 1 heaped tsp fennel seeds 1/4 tsp chilli flakes 28oz (800g) tinned tomatoesContinue reading “Sausage-Stuffed Peppers”
Easily remove sausage meat from its casing
One of the least enjoyable kitchen tasks is the act of squeezing sausage meat out of its casing to add to pasta sauces, stuffed peppers or sausage rolls. Instead, use a sharp pair of scissors (or a paring knife) to score the casing down the length of the sausage, then flip the meat out andContinue reading “Easily remove sausage meat from its casing”
Oven-Baked Falafel with Tahini Yogurt Sauce
A lighter, make-at-home version of the classic Middle Eastern street food. Whip this up on a weeknight, or save and make for a party snack. Either way, you’ll have some pretty excited eaters on your hands. The suggested accompaniments may seem like a strange combination, but they really work together so please give it aContinue reading “Oven-Baked Falafel with Tahini Yogurt Sauce”
Lemon Trifle
This is an intensely lemony, dreamy dessert that falls somewhere between a trifle and a tiramisu. Though there are a few steps, they’re all very easy – and very worth it. As you work through the recipe, use a fine zester for the lemons, taking care not to zest the bitter white pith. Speaking ofContinue reading “Lemon Trifle”
Beef Stew
A simple, classic beef stew done really well is a complete joy. However, it isn’t always done well, which I think is why so many people think of stews as a bit depressing. The difference between an amazing stew and a mediocre one is like the difference between a warm hug and a limp handshake.Continue reading “Beef Stew”
Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree
Otherwise known as Orange Chicken with Orange Mash. I love chicken legs for this because you get huge flavour from the bone, no carving required. (Legs also offer great value.) However, for those breast-inclined among you, four skin-on, bone-in chicken breasts would be just fine, too, though you’d need to reduce the cooking time slightly.Continue reading “Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree”
Roasted Tomato Bruschetta
Slow-roasting tomatoes really concentrates their flavour and makes them much sweeter than the sundried tomatoes you get from a jar. A taste of summer even in colder climes. Feeds 2 – 4 Ingredients 200g cherry tomatoes Olive oil Salt and pepper 4 slices of sourdough or other rustic Italian-style bread 1 clove of garlic, unpeeledContinue reading “Roasted Tomato Bruschetta”
Caroline Feeds 