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.

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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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Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

Braised Oxtail Ragu with Pappardelle

Hola Folks,

Here is a new recipe…it’s been a while 😉

Braised Oxtail Ragu with Pappardelle

I love Oxtail, it is such an underused meat; yet one of the tastiest. It has a rich taste unlike any other and when cooked slowly just melts in your mouth.

I use to order this dish in an Italian restaurant in Hong Kong when I went on business trips, it was always one of my favourites.  This needs a few hours to cook but it is very simple and looks and tastes amazing when finished…

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Serves 4

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

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In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

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In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

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Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

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Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

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Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

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Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

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While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

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Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

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Enjoy & have a great week.

Love Lulu xxxx

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Braised Oxtail Ragu with Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_4094

by Lululemonandlace

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

Lulu xxx

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Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

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Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

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Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

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Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

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Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

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Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

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Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

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RECIPE ALERT ..Mac and Cheese with Chorizo and Cauliflower

I love Mac and cheese; it is a true comfort food dish! This recipe is very gooey, I used Mozzarella in the sauce so you get that stringiness to the dish.  I also used some red cheese as it adds great colour.

I added cauliflower because who doesn’t love cauliflower and cheese?  Chorizo; because it adds a little salty paprika taste to the dish, and finally sun-dried tomatoes.  I always use tomatoes in my mac and cheese, usually I would use sun-blushed.  I didn’t have any of these so I opted for sun-dried; they worked well enough. They just add a little sweetness to the sauce. If you can get sun-blushed use these as a preference…. or make them using my recipe from last summer:

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/sun-blushed-tomatoes/

Anyway this was one of the best mac and cheese’s I have made, after already eating too much you cannot help going back and eating spoonful’s of it cold!!

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Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop which looked like pipe rigate, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400 ml Milk

1 tbsp. plain flour

Fresh thyme handful leaves

Fresh parsley handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly.  Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add 3/4 of the mozzarella and half of the red cheese.

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Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

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Turn off the heat.

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Should be stringy!!

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well.

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Add this and the cauliflower to the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes, try tuck them in.

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and the rest of the cheeses.

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Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

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Enjoy

Lulu xxx

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Mac and Cheese with Chorizo and Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

2016-04-18 19.30.06

by Lululemonandlace

Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400ml Milk

1 tbsp. plain flour

Fresh thyme a handful

Fresh parsley a handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly. Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add the mozzarella and half of the red cheese.  Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

Turn off the heat.

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well. Add the cauliflower.  Add this whole lot into the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes and the rest of the red cheese.  Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

Lulu xxx

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