Jamie’s Traybaked Chicken with Smoky Peppers, Onions and Tomatoes

Before making this I thought it was missing something, potatoes, couscous, anything. There didn’t seem to be enough food for a dinner. I’m wrong again. It was satisfying, fresh and super tasty.


Maybe I have conditioned myself that the bigger the plate of food the better, or the more satisfying. In my head your dinner should have meat, potato or some kind of carb and some token vegetables. I don’t feel I have finished my dinner until I have had all three. In the same way I don’t feel that I have had lunch unless I have had the holy trinity of lunchtime foods; sandwhich, crisps and chocolate (eaten in that order) I could eat my sandwhich and crisps and then be given a whole bucket of KFC and I will still need to eat the chocolate before my brain says “ok and now we’re done” However there is some light at the end tunnel.

Besides this dinner being basically chicken, peppers, onion and tomatoes I felt satisfied afterwards. The flavour was as much to do with the olive oil and balsamic as it was about the actual ingredients. 

This is so simple, simply cut your tomatoes and peeled onion into wedges, cut the pepper into chunks. Chuck them all into a roasting pan with the chicken thighs. Squash the unpeeled garlic cloves and throw them in as well. (Don’t worry you squeeze the garlic out of its skin afterwards) Throw in the thyme leaves and sprinkle over the paprika. Drizzle two tablespoons of olive oil and one of balsamic. Season with salt and pepper and then without decorating your walls toss it all together so everything is coated. Roast it in your oven at 180C for around an hour. Dress some salad leaves once it has cooked in a little olive oil and balsamic and serve together.

This meal was from our hello fresh box. Www.hellofresh.co.uk

Mexican Broth with Spicy Beef and Beans

I wasn’t expecting much here. The thought of a bowl of broth doesn’t really set my taste buds tingling. It is hard to think you can be satisfied by what really amounts to a lumpy drink. Once again me and my thoughts have been proven wrong. 

Not only did this meal satisfy, it had more flavour in it than the previous weeks meals put together. There are a number of ingredients that made this dish. The smoked paprika not only imparted that deep red colour but also as it’s name states a rich smokiness that adds a whole new dimension. The Mexican spice adds a lot of heat that builds progressively, thankfully the soured cream does enough to cool it before it gets too much. 

Cook your onion and garlic in a pan before adding the beef mince, mexican spice and smoked paprika. Once the beef has browned add the pepper and potato. After five minutes pop in the mixed beans and the passata. Once its all mixed together thoroughlyadd the stock and water. Bring everything to a simmer and let it cook for ten to fifteen minutes.

While its cooking rub your tortillas in olive oil, cut them into thin strips, season with some salt and pepper and put them into a pre-heated oven at 200 degrees for around five minutes. They will come out lovely and crisp. Stir through the coriander before serving the broth. Top it off with a nice dollop of soured cream and some of the tortillas.

Spicy Sausage Chilli with Homemade Tortilla Chips

If you want something to warm you on the cold nights look no further.

This was going to be one of the meals that I didn’t post, then I tasted it. The chilli uses sausage meat which automatically gives more flavour than mince alone. Cumin and smoked paprika add the warmth to the tomato base. Leek is used in place of onion for a mellower flavour. Red pepper gives you sweetness and beef stock deepens the whole dish.

A great addition to this is the toasted tortillas. Brushing with oil and adding some salt and pepper you bake them in the oven for 5 minutes. They are the texture missing from the chilli. The idea of adding yoghurt to your dinner plate is a new one on me. I was pleasantly surprised, it actually loses it’s, err… yoghurty flavour and becomes something else. It absorbs the flavours around it and cools them somehow. I am tempted to make a big batch of this and keep it in the freezer for those nights when you get home from work , you’re cold, wet and can’t be bothered to cook. This will instantly pick you up, dry you off, warm your cockles and put a smile back on your face.

This meal is from our Hellofresh box www.hellofresh.co.uk

Jamie’s Paprika Spiced Chicken Thighs with Herby Bulgher and Skinny Slaw

Succulent chicken, flavour packed bulgher salad, tangy carrot and apple slaw and fantastic feta cheese crumbled all over.

It’s hard to know where to begin with this dish. There were so many flavours, yet they all managed to fit cohesively together. I’ll start with the chicken. Chicken thighs are our new favourite piece. There is so much more flavour and it is so much more juicy than the breast. For this we coated them in paprika and a little oil and pan fried them.  Once they were rested we Sliced them into 1 cm thick slices.

The Bulgher wheat was cooked in stock. While it was cooking I chopped the spinach, spring onion, chilli and parsley, some olive oil and half a lime’s worth of juice. Once the Bulgher wheat was cooked, drained and cooled slightly, it got mixed in with the herby mixture.To make the slaw we just grated the carrot and apple together added some chopped parsley some of the lime juice and a little olive oil.

With all these flavours going on its hard to imagine that you could improve it but then along comes the feta cheese. Every now and then you get that salty tang that comes with real quality feta. Apparently in 2002 feta became a protected designation of origin product. This means only cheeses produced in a traditional way in particular area of Greece, that are made of sheep’s milk, or a mixture of sheep’s and up to 30% goats milk (from the same area) can be called feta.

This meal is from our HelloFresh box www.hellofresh.co.uk