Jambalaya

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Jambalaya is a spicy Creole rice dish which makes the most of a range of ingredients from vegetables to chicken to prawns and back again. It can be adapted as much or as little in the way of meat as you like but is also delicious as a vegetarian option by loading up the veggies. I like to serve it in the middle of the table as it can look really quite impressive and that way everyone can help themselves- I can guarantee that there will be no leftovers!

 

Ingredients- serves 4
1 tbsp oil
2 chicken breasts- cut into chunks or strips
100g chorizo- cut into chunks
1 onion- chopped
2 garlic cloves- crushed or finely sliced
2 celery sticks- finely sliced
1 red bell pepper and 1 yellow bell pepper- sliced
1 tbsp paprika
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
200g long grain rice
400ml chopped tinned tomatoes
400ml chicken stock
Small pack of raw king prawns- deveined
3 spring onions- finely sliced

1. Take a large non-stick frying pan and heat oil over a medium heat. When hot, add the chicken and chorizo and cook until the chicken is browned off and the chorizo is starting to turn golden and crisp. Remove from the pan and set aside but keep the delicious juices.

2. Add the onion, celery and pepper to the pan and fry until softened. Near the end add in the garlic cloves so they don’t catch. Stir through the mix of paprika, cayenne, oregano and thyme and cook for a further minute. Add the chicken and chorizo back to the pan and stir well to coat the meat with the spice mix.

3. Add the uncooked rice in and stir to combine with the rest of the ingredients. Add in the chopped tomatoes and half of the chicken stock next and bring the pan to a simmer. I also added a handful of halved cherry tomatoes for an extra sweetness against the spice but this is optional. Pour in the remaining stock gradually so the rice has time to absorb the stock and so it doesn’t start to dry out. This will need to simmer for 30-40 minutes until the rice is tender- some rice may take a bit longer than others so do keep checking and tasting as you go. If the jambalaya looks like it’s a little dry then add a bit more hot stock.

4. When the rice is tender and the stock has been absorbed, add in the raw prawns and spring onions and cook until the prawns are cooked through and tender. Serve the jambalaya in warmed bowls and dig in!

A spicy jambalaya- perfect for the ever-changing weather until we wait for the summer that we were promised!

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Crunchy spiced fried chicken

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When you think of fried chicken there is a good chance that you conjure up an image of a bucketful of the stuff that smells appealing but is nothing more than a soggy disappointment when you bite into the seemingly crisp exterior. The chicken itself is not always much better, with the quality being substandard and decidedly dodgy! Well fear not- this chicken lives up to all expectations time and time again! Make a weekend feast of it by serving with corn on the cob that is dripping in a lime, chilli and smoked salt butter and a freshly made coleslaw.

Ingredients- serves 4
400g chicken breast mini fillets- cut into strips
150g plain flour
2 tbsp each of ground cumin, coriander and dried oregano
1 tbsp each of chilli and garlic powder
2 eggs- beaten
200g panko crumbs
Vegetable oil

1. Kick off by heating a good amount of oil in a wide non- stick frying pan over a medium heat; fill it so when the chicken is cooking it comes up halfway to each piece of chicken. As ever, keep a close eye on the oil.

2. Place the flour in one bowl, panko crumbs in another and the beaten egg in another. I crushed the crumbs a little more so some are more coarse and others are more fine to add a bit more interest to the texture of the coating. Add half of the spices and flavourings to the flour and then other half to the crumbs.

3. Take each piece of chicken, dunk to coat in the flour before transferring to the egg and then finally the crumbs. Continue until all the chicken is coated. Drop a crumb into the oil to check that it is ready to use; it’s ready if the crumb sinks before quickly returning to the surface. Fry in small batches whilst keeping an eye that the oil does not start to smoke. Fry for a couple of minutes on each side before using tongs to turn them over. When the chicken is golden and crisp, remove from the pan and rest on kitchen paper to absorb any excess oil. Continue until all the chicken is cooked through. Serve immediately.

Crunch spicy fried chicken- finger licking awesome!