Chicken, Lemon and Rosemary Orzo bake

Happy Friday!!

The sun is shining here in Spain after a little rain this morning. This is a lovely summery dish, tangy from the lemons, and pretty healthy. You can swap the orzo for rice if you can’t find it, or you can just make the bake with vegetables. Have a lovely weekend!!

Lulu xxx

Chicken, Lemon and Rosemary Orzo bake

Ingredients

½ chicken chopped, skin removed

1 onion diced

1 celery diced

2 carrots diced

2 garlic grated

1” ginger skin removed and grated

2 rosemary chopped

2 rosemary whole

2 lemons in wedges

1 heap tsp paprika

2 bay leaves

1 cinnamon stick

honey

salt and pepper to taste

1 pint chicken stock

olive oil for frying

1 Tbsp. butter

1 cup orzo pasta

60g kale (optional)

Method

Heat oil and brown the chicken, in bathes if needed. Remove and set aside.

Add a tablespoon butter the onions, celery and cook gently until soft. Add the carrot, garlic ginger, bay leaves and chopped rosemary. Cook for 3 minutes more.

Add the lemon, the rosemary sprigs, the cinnamon stock and then the chicken back to the pan.

Sprinkle the paprika over and mix well.

Pour in the stock and honey. Cover and pop into the oven for 30 minutes.

Uncover and sprinkle over the orzo, make sure there is still lots of liquid in the pan, if not add a little more water.

Cook for a further 8-10 minutes then add the kale, stir and cook for 5 minutes more.

Serve.

PRINTER FRIENDLY VERSION BELOW

by Lulu Lemon and Lace

Ingredients

½ chicken chopped, skin removed

1 onion diced

1 celery diced

2 carrots diced

2 garlic grated

1” ginger skin removed and grated

2 rosemary chopped

2 rosemary whole

2 lemons in wedges

1 heap tsp paprika

2 bay leaves

1 cinnamon stick

honey

s&p

1 pint chicken stock

olive oil for frying

1 Tbsp. butter

1 cup orzo pasta

60g kale (optional)

Method:

Heat oil and brown the chicken, in bathes if needed. Remove and set aside.

Add a tablespoon butter the onions, celery and cook gently until soft. Add the carrot, garlic ginger, bay leaves and chopped rosemary. Cook for 3 minutes more.

Add the lemon, the rosemary sprigs, the cinnamon stock and then the chicken back to the pan. Sprinkle the paprika over and mix well.

Pour in the stock and honey. Cover and pop into the oven for 30 minutes.

Uncover and sprinkle over the orzo, make sure there is still lots of liquid in the pan, if not add a little more water.

Cook for a further 8-10 minutes then add the kale, stir and cook for 5 minutes more.

Serve.

Lulu xxx

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Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes, I was a weird child but it was a favourite of mine.  I have cooked this for friends in the past who were determined they hated liver but they were soon convinced by this recipe. Plus, chicken livers are extremely cheap as they are really under used, and they are full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

This was a recipe of my mum’s, I think I have pretty much remembered it the way she cooked it, it tasted great and brought back happy memories.

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INGREDIENTS

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

METHOD

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

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Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside.

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Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.

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Then add the garlic and the rice. Sprinkle in the paprika and mix well.

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Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.

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Next start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite. Taste for more seasoning; I usually add a more black pepper to mine.

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Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

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Then remove the lid stir in the cheese and the butter.

Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

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xxx

PRINTER FRIENDLY OPTION

Chicken Liver Risotto

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lulu Lemon and Lace

Ingredients

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

Method

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside. Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned, then add the garlic and the rice. Sprinkle in the paprika and mix well.

Once the rice has turned translucent pour in the red wine, on a medium heat let this bubble away for a few minutes then ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite, taste for more seasoning; I usually add a more black pepper to mine.

Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

Then remove the lid stir in the cheese and butter, serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

Lulu xxx

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Christmas Cake xxx

This Christmas cake recipe never fails, it’s the basis of Delia Smiths classic Christmas cake that over the years I have adapted.  But it always comes out perfect.

It is best to bake these as soon as you can to allow for the feeding process, and then the decorating.  I have however cooked these the week before Christmas and fed the cake everyday and it still tasted great.

The smell as you bake will pull you straight into the festive spirit 🙂

It can be difficult to find some of the ingredients here in Spain but do not worry, I have recipes for candied peel, and marzipan on my blog. You can also replace the black treacle with molasses; which is not as dark but still creates a good cake.  The Spanish brown sugar is also fine to use if you cannot get hold of soft brown sugar.  If you use soft brown sugar and black treacle the sponge will be much darker in colour, the taste will be good neither way. Ultimately once this cake is fed with lots of Brandy who cares about these differences!

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Ingredients

800g dried fruit, a mix of currants, sultanas, raisins and cranberries

50g mixed candied peel, finely chopped

4 tbsp brandy, plus extra for ‘feeding’

225g unsalted butter

225g soft brown sugar

4 large eggs, beaten in a jug

225 g plain flour

½ level tsp Salt

¼ level tsp Freshly grated nutmeg

½ level tsp Ground mixed spice

1 level tbsp Black treacle

50g glacé cherries, finely chopped

50g chopped nuts, I used almond and walnuts

1 lemon, Grated zest

1 orange, Grated zest

Method:

Soak the dried fruit, and the peel overnight with the brandy.

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Heat the oven to 140 degrees.

Double line your tin with parchment paper.  Also cut a piece to fit on the top of the cake for while it is cooking, cut a tiny hole in the centre; this is for the top to stop it from over browning.

Cream together the butter and the sugar with a whisk until pale and fluffy, then pour the eggs in, little by little, whisking as you go.

Sieve together the flour, salt, nutmeg and mixed spice from a height to give it more air. Then gently fold the flour into the creamed butter with a large metal spoon.

Drizzle in the treacle and fold once.

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Add the fruit, peel, cherries, nuts, lemon and orange zest and gently fold into the mix.

Place into your cake tin, and flatten evenly, you can leave a little dip in the centre to make sure it does not rise too much, it is good to have a flat top for decorating.

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Cook in the oven for around 4 hours, check the cake by piercing a skewer through the centre, if it comes up clean then it is cooked.

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Let it cool a little in the tin before removing. Then let it fully cool before wrapping it up with brown paper and storing in a sealed container.

Feed the cake by piercing with a skewer or tooth pick and pouring a little brandy into the holes. Depending how much time you have before Christmas will depend on the feeding, I would say every other day for two weeks, one day from the top of the cake, and one day the bottom. This should produce a lovely moist sponge. I have however in the past only had a week to feed, so I fed it every day to the same success.

To decorate is your choice; you can add marzipan and icing or leave it plain.  On some cakes I placed blanched almonds on the top before baking as you would a dundee cake…

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For marzipan see my recipe here:

Marzipan

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I like to eat my Christmas cake without icing and with cheeses such as wensleydale cheese, crackers and chutneys…

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Last years cake decoration…

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I will share this years decorations as soon as I have done them 😉

Lulu xx

Chicken Sambar

This was a favourite curry of mine as a kid, it was not a family recipe but it was something my Mum would always order from the local Indian take away!! It was really good; spicy, lemony and tasty. Not many places would have this on the menu but my Mum would always ask if they could make it especially for her, the answer was usually yes!

A few years ago I remembered this curry and decided to recreate it. I researched sambar which is a lentil curry using sambar masala spice; usually a vegetarian dish. However I always remembered Lemon being a vital ingredient, and we always had it with Chicken in, so this is my version of the sambar I had as a kid….

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Serves 4/5

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 tsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crushed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

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Let the lentils bubble away

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

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Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

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The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

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Cook the onions until they are soft then add in the dry spices and stir.

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Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

2

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix.

3

Cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

4

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

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Once the lentils are cooked and are nice and soft set aside with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

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Then add your chopped coriander. Stir well.

5

READY!!!!

Serve with Pilau rice and your favourite Indian breads!

The lemons should be so soft you can eat the whole thing!!

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Enjoy xx

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Chicken Sambar

  • Servings: 4-5
  • Difficulty: easy
  • Print

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by LuluLemonandLace

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 dsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crsuhed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli (optional)

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

Cook the onions until they are soft then add in the dry spices and stir.

Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix,, cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

Once the lentils are cooked and nice and soft set aside along with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

Then add your chopped coriander. Stir well.

READY!!!!

Serve with Pilau rice and your favourite Indian breads.

The lemons should be so soft you can eat the whole thing!!

Lulu xxx

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Recipe Update…Chinese Beef Curry….

Hola Folks,

Hope you’re having a good weekend so far, this is a recipe update of my Chinese Beef Curry with new photographs, check it out….

I love cooking and eating curries, and as my family have Indian roots I have been brought up with curries and spice. I have also been lucky to travel and experience food from all over the world which has influenced and inspired me to create my dishes.

This recipe however was influenced by an old school friends mum. She is Chinese and as a teen I would spend all of my time at their home. I have to say everything she cooked was delicious, even her toast in the morning tasted amazing; I have no idea how she buttered it!!  But my favourite dinner was the Chinese curry and I always hoped that would be on the menu when I stayed over!!

I lost touch with this friend for a while but always remembered this curry and started to try different recipes out to recreate the taste I once loved as a teen. Finally one day I came up with this recipe that tasted good and as I could remember.

Through the help of social media I managed to get back in touch with this friend after 15 years, thankfully we are now good friends again and once when I was back in my home town she invited me over to her mum’s to have a curry!! This time her mum told me her recipe, and I was very pleased to know it was similar to mine just a few little differences but ultimately I had succeeded……

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Colourful Ingredients

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

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Chunks of Onion

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

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Sliced Carrots

4/5 Fresh Tomatoes

1 Tbsp Light Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

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Garlic, Ginger and Red Chilli

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

2

Add the Beef to the pan and lots of seasoning.

3

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

4

Whisk the curry powder into the stock.

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Curry Powder and Stock mix

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

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Then add your tomatoes with all of the sugar and juices and stir well.

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Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

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PRINTER FRIENDLY VERSION BELOW

Chinese Beef Curry

  • Servings: 4
  • Difficulty: average
  • Print

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by LuluLemonandLace

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

4/5 Fresh Tomatoes

1 Tbsp Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

Add the Beef to the pan and lots of seasoning.

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

Whisk the curry powder into the stock.

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

Then add your tomatoes with all of the sugar and juices and stir well.

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

Lulu xxx

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