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Chicken in Pepper Sauce
(Serves 4)
Traditionally this dish
is made with rabbit, but chicken is a good substitute
and vegetarians can use a meat substitute. Serve with
potatoes
- 1 chicken cut into 8 pieces
- 3/4 cup olive oil
- 2 cloves garlic, peeled and chopped finely
- 1 bay leaf
- 1 small sprig of thyme
- A little salt
- 1 green pepper, de-seeded and chopped
- 3.5 oz. ham or chorizo
sausage, diced
- Pinch ground cumin
- 1 tsp ground paprika
- 2 tsp sherry vinegar
- 2 tbsp water
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METHOD
1. Marinate the meat overnight in half the oil, garlic, bay leaf and thyme in a covered bowl. Season to taste. Remove with a slotted spoon and drain well.
2. Heat the remaining oil in a large frying pan and fry the meat until golden brown. Drain on crumpled kitchen paper before transferring into a warmed serving dish.
3. Quickly fry the sausage in the pan before adding to the meat.
4. In a processor or with a pestle and mortar, grind the remaining garlic, pepper, cumin and paprika to a thick sauce. Stir in the sherry vinegar and water then season to taste.
5. Pour the sauce over the meat and serve piping hot.
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Smashing Mashed Potatoes
Transform your mashed potato from the ordinary to the irresistible by simply adding one of the following to 16
oz. of fresh mashed potatoes:
- 1 oz. butter
- 1/2 bunch chopped spring
onions
- 1 tablespoon chopped parsley
- 2.5 oz. coarsely grated
- Red Leicester cheese
- three finely chopped sun dried tomatoes and 1 tablespoon green pesto sauce
- 1 oz. butter
- two coarsely grated
carrots
- one pinch grated nutmeg
- 3.5 oz. Greek Feta
cheese
- 6-8 roughly chopped stoned black
olives
- shredded basil leaves
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