Recipes North Kirklees

Lemon Chicken and Cous Cous

Lemon chicken and cous cous

Preparation time: 15 minutes | Cooking time: 20 minutes

What you will need

  • 4 skinless chicken breasts
  • The juice of 2 lemons
  • 3 garlic gloves, crushed
  • 200g cous cous
  • 250ml hot chicken stock
  • 400g chickpeas

How to make it:

  1. Begin by butterflying the chicken breasts by cutting through the thickest part of the breast.
  2. Whisk together the lemon juice, olive oil and garlic. Pour half of this over the chicken and leave to marinate for 15 minutes.
  3. Meanwhile, put the cous cous in a bowl and pour over the chicken stock. Cover the bowl and leave for five minutes.
  4. Heat a frying pan and place the marinated chicken on the heat for four minutes on each side.
  5. Fluff up the cous cous with a folk and add in the chickpeas and the other half of the chicken marinade. Season and serve with the chicken.

Home Made Fish Fingers

Preparation time: 10 minutes | Cooking time: 20 minutes

What you will need

  • 300g skinless, bonelesss white fish fillets
  • 50g plain flour
  • 1 tbsp. smoked paprika
  • Pinch of salt and pepper
  • 2 eggs, beaten
  • 150g breadcrumbs
  • 1 egg beaten
  • 2 tbsp sunflower oil

How to make it:

  1.  Begin by slicing your fish into small chunks.
  2. Add the flour, paprika, salt and pepper to a mixing bowl, combine and add the fish chunks.
  3. Ensure the fish chunks are covered with the flour mixture.
  4. Add the two eggs to a separate mixing bowl and beat. Add the fish chunks to the egg and cover.
  5. Place your breadcrumbs into a mixing bowl and add your now eggy fish chunks to it – make sure each piece of fish is fully covered in breadcrumbs.
  6. Place the oil into a frying pan and cook your fish chunks until golden brown. And enjoy your homemade fish fingers! Serve with sweetcorn and peas.

Friday Night “Fakeaway” Pizza

Preparation time: 15 minutes | Cooking time: 20 minutes

What you will need

  • 2 cups self raising flour
  • A sprinkle of salt
  • 50ml olive oil
  • 100ml warm water (extra if needed)
  • Tinned chopped tomatoes with herbs
  • Cheese (mozzarella and cheddar)
  • Toppings – anything you have in the fridge

How to make it:

  1.  Place the flour and salt in a mixing bowl
  2. Mix in the warm water and olive oil until it becomes a dough and pulls away from the bowl. (If it’s too sloppy, add more flour. If it’s too dry, add more water – it’s a case of trial and error at this point.)
  3. Flour your surface so the dough doesn’t stick.
  4. Knead your ball a little and then roll or flatten out to form a pizza base.
  5. Place your pizza base on a baking tray and cook for 5-6 minutes at 180° degrees/ Gas Mark 4.
  6. Take the base from the oven and cover with chopped tomatoes, top with cheese and add your chosen toppings.
  7. Return your pizza to the oven and cook for a further 10-15 minutes at 180° degrees.
  8. Remove from the oven, allow to call and enjoy your Friday night “fakeaway”!

Easy Pesto

Preparation time: 10 minutes

What you will need

  • Large bunch of basil
  • 50g pine nuts
  • 50g Parmesan
  • 150ml olive oil, plus extra if you plan to store
  • 1 large garlic clove
  • Squeeze of lemon juice

How to make it:

  1.  Place basil, garlic, Parmesan and pine nuts into a food processor, with a little olive oil. Pulse until they are roughly chopped.
  2. Add the rest of the oil and a squeeze of lemon juice. Pulse a little and then taste. If desired you can add more salt, garlic, lemon or cheese to taste.
  3. Add the remaining oil and pulse into a smooth texture.
  4. Stir the pesto into cooked pasta and serve.
  5. The recipe can be stored in the fridge for up to seven days, simply transfer to an air-tight container and drizzle the extra oil over the top. You could also freeze for up to three months.

Delicious Jerk Chicken

 

Jerk chicken

Cooking time: 45 minutes

What you will need

  • 2 tbsp allspice
  • 1 tbsp nutmeg
  • ½ tsp cumin
  • ½ tsp cloves
  • ½ tsp cinnamon
  • 3 sprigs fresh Thyme
  • 2 peeled garlic cloves
  • 2 tbsp brown sugar
  • 8 spring onions
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 scotch bonnet pepper (optional)
  • A pinch of salt and pepper

How to make it:

  1. In a food processor combine the seasoning ingredients. (A hand blender or pestle and mortar will work too).
  2. Process until well combined into a thick sauce/paste seasoning. Don’t worry if it’s a little lumpy.
  3. Rub the seasoning all over the chicken, this is best done with your hands.
  4. Leave to marinate for at least four hours, overnight if possible.
  5. The chicken can be slow cooked, barbecued or roasted in the oven at 190’c/gas mark 5 for around 45 minutes, or until the chicken is thoroughly cooked through.

Mild Chicken Curry

Preparation time: 20 minutes | Cooking time: 25 minutes

What you will need:

  • 2 tbsp. olive oil
  • 400g chicken breasts, skinless, diced
  • 2 sweet potatoes, diced
  • 4tbsp. curry paste (tandoori mild or korma)
  • 400ml vegetable stock
  • 200g frozen peas
  • 400ml coconut milk
  • Fresh coriander to serve

How to make it:

  1. Begin by warming olive oil up in a frying pan. Add onions until soft and then the chicken.
  2. Add in your curry paste and sweet potatoes. Stir.
  3. Add coconut milk into the frying pan and mix well.
  4. Add in your frozen peas and mix.
  5. Add your vegetable stock and mix.
  6. Allow to simmer for 15 minutes – until the chicken is cooked and the potato is soft.
  7. Serve with a little rice.

Chicken and Goats Cheese Tarts

Preparation time: 20 minutes | Cooking time: 20 minutes

What you will need:

  • Half of 375g pack of ready rolled puff pastry
  • 130g tenderstem broccoli
  • 1/2 tbsp. olive oil
  • 1 chicken breast, cut into strips
  • 3 spring onions, sliced
  • 1 tbsp. chicken stock
  • 4 baby plum tomatoes, halved
  • 30g goats cheese, thinly sliced.

How to make it:

  1. Begin by pre-heating the oven to 200 degrees, Gas Mark 6.
  2. Bake the two pieces of puff pastry in the oven for 10 minutes.
  3. While the pastry is in the oven, steam/ boil the broccoli.
  4. Cook the chicken in a frying pan until cooked through, add the onions, chicken stock, tomatoes and cooked broccoli.
  5. Remove the pastry from the oven and fill the tarts with the chicken mixture. Add a little goats cheese to each tart. Bake in the oven for another 10 minutes.

Sausage and Lentil Casserole

Preparation time: 20 minutes | Cooking time: 20 minutes

What you will need:

  • 1 tbsp. olive oil
  • 6 large sausages
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g lentils
  • 280ml vegetable stock

How to make it:

  1. Begin by adding your olive oil and sausages to a frying pan to cook through.
  2. Remove the sausages and cook the onions and pepper in a frying pan – add the sausages and lentils.
  3. Add your vegetable stock. More water can be used if needed.
  4. Allow to simmer for 20 minutes. Serve.

Bubble and Squeak Fishcakes

 

Preparation time: 20 minutes | Cooking time: 45 minutes

What you will need:

  • 3tbsp. vegetable oil
  • 300g salmon fillet
  • 220ml milk
  • 400g potatoes, peeled and cut into chunks
  • 25g butter
  • 150g savoy cabbage, shredded
  • 10g pack fresh chives, chopped
  • 1tsp. lemon juice
  • 40g plain flour

How to make it:

  1. Begin by chopping all vegetables into small chunks.
  2. Place the potatoes in a saucepan and bring to the boil.
  3. Steam the cabbage until cooked.
  4. Poach the salmon in milk and cook.
  5. Add a little butter to the potatoes and mash. Add the cabbage and salmon and mix together with the lemon juice. Season if needed.
  6. Using your hands, create small balls out of the mixture, coating in flour.
  7. Fry each ball until cooked and serve.