Spanish Chicken & Chorizo (Instant Pot)

 Spanish Chicken & Chorizo (Instant Pot)

This is a delicious dinner, so full of Mediterranean flavour and colour! You can easily dump-and-go with this recipe, as one would for a slow cooker, but I'll give some more guidance for if you have a moment to sauté the onions and bring out that yummy fond that's so full of depth of flavour. I first found this recipe over at tamingtwins.com and I have adapted it for the Instant pot.

Spanish Chicken & Chorizo (Instant Pot)

Ingredients:

Oil to saute (omit if your rather dump-and-go)

3 medium Onions, diced chunky

3 cloves Garlic, crushed

2 tsp Ground Cumin

2tsp Ground Smoked Paprika

2 tsp Dried Oregano

1/2 Chorizo ring, cut into slices

1kg Chicken thighs, skinless & boneless

1/2 jar Olives and Brine (170g)

2 tins chopped Tomato (800g)

3 Carrots, peeled

Salt and freshly ground black pepper to taste

Add after cooking:

1 tbsp Cornflour

2 Tbsp Tomato paste

2 Bell peppers, diced

Method:

1. Set the Instant pot to Saute on high for 10 minutes. Saute the onions for 5 mins.

2. Then add the garlic and spices, and stir to allow the flavours to bloom.

3. Add the chorizo and allow to crisp a bit.

4. Then add the Chicken thighs and allow the 10 minutes to complete while the thighs are coated in these delicious flavours.

5. Turn the pot off. Add the olives and brine, 2 tins of chopped tomato and stir the pot well to get any darkened bits of fond off the base layer. Stir well.

6. Now add the carrots (we will slice them up after cooking) and a good grind of Salt and Black Pepper.

7. Seal the Instant Pot and cook on high pressure for 10 minutes. 

8. When its done, switch it off and allow it to naturally release pressure. (This is an important part of the cooking process so don't hurry it)

9. Remove the whole carrots to a chopping board and slice them thickly.

10. Then remove the thighs to a large bowl and shred them apart with a fork.

11. Mix a slurry with the cornflour and a bit of water and add this to the pot. Put the pot on to Saute and keep stirring while the sauce thickens.

12. Now add the tomato paste, stirring well. 

13. Finally add the carrots, shredded chicken and diced bell peppers back to the pot and give it a final stir and taste test, season as needed.

14. Serve this on a fluffy bed of Basmati rice.

Serves about 8

My Favourite South African Bobotie (Gluten and Dairy free)

This is my absolute favourite South African meal. I learnt to cook a version of Bobotie in High school and it's been a proudly South African favourite ever since. Now that we live in London we love to make it for our new friends and share something special with them. Today as we celebrate our first year in London, we will dig in to a delicious warm tasty hug from SA. 

Ingredients:

• 3 slices of Gluten free bread
• 1 cup  + 1 cup dairy free milk, divided
• 2 Tbsp oil
• 2 large onions, roughly chopped
• 4 tsp medium curry powder
• 1 tsp herbs (oregano is my fav)
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 garlic cloves, finely chopped
• 750g Minced Beef
• 1/2 cup Mrs Balls Chutney
• 1 Tbsp Apricot jam
• Zest and juice of one lemon, divided
• 4 tsp tomato paste
• Salt and pepper
• 4 large eggs
• Bay leaves

Method:

1. 1. Preheat your oven to 180°
2. 2. Soak the bread in 1 cup of milk.
3. 3. Heat the oil in a large pot on medium heat, add the onions and cook until soft.
4. 4. Add the curry powder, herbs, cumin, turmeric, and garlic. Allow to cook for a minute or two until the garlic is soft.
5. 5. Add the mince, stirring to break up chunks.
6. 6. Once the mince is browned, remove the pot from heat and stir in the chutney, jam,  all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste test and add more lemon juice, salt or pepper as desired. It should be delightfully zingy!
7. 7. Break up the bread and mash into the milk with a fork. Mix the bread into the mince mixture, and spread evenly into an oven-proof dish.
8. 8. Add the last 1 cup of milk to the bread dish, and add the eggs.  Beat the mixture and add salt to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
9. 9. Bake the Bobotie uncovered, at 180° for 45 minutes, or until golden brown.
10. 10. Serve with yellow raisin rice and fresh green beans. 

Serves 8

(My recipe is a slight adaptation of the one shared here —-> 

https://tasteoftheplace.com/bobotie )

--

Many Blessings,

Jacqui Cunningham

Student's Easy Tuna Pasta (IP, GF, DF)

As my kids are getting older and some are leaving the nest, I feel inspired to share some recipes that are my default go to's for a Quick and Easy meal, or when I reach the end of the month and need to cook on a budget from the pantry. This one is put together really fast and can feed a dorn room of students on a budget!

Student's Easy Tuna Pasta

Ingredients:

1 Packet Pasta of choice (Use GF if needed)

Water

Salt

1 Tin of tuna (optional: 2 if you want more protein)

1 small onion, finely chopped

1 green Pepper, chopped

1/2 - 1C Mayonnaise

Method:

1. Instant pot method: Place the whole bag of pasta in the instant pot with 4C water (1 Liter) and sprinkle salt. Close the lid, seal, and pressure cook on high for 8 minutes. Allow a natural release.

Stovetop Method: Place the pasta in a large pot and cover with boiling water and add salt. Bring this to a boil for about 8 minutes. Drain when al dante.

2. While the pasta cooks, drain and empty a tin of tuna into a breakfast bowl.

3. Add the chopped onion and green pepper and 1/2 C mayonnaise. Season with salt and pepper to taste.

4. When the pasta is ready, add the tuna Mayonnaise to the pasta and stir until well coated. Taste and adjust seasoning and add mayonnaise if needed.

Serves 6

Ottolenghi Inspired Sesame Chicken with Ginger and Lime

Our cookbook group has recently been trying out Ottolenghi's recipes from "SIMPLE" What a clever concept and way of appealing to everyone's unique sense of what makes a simple recipe!

This Ottolenghi Inspired Sesame Chicken with Ginger and Lime is my version of his Chicken with Miso Ginger and Lime, as I've made it simple for me!

Ottolenghi Inspired Sesame Chicken with Ginger and Lime 

Marinade Ingredients: 

1 Tbsp Sesame oil

3/4 tsp Salt

3 Tbsp Rice Wine Vinegar

3 Tbsp Maple Syrup

3 Tbsp Soya sauce (gluten free)

80g Tahini paste

4cm fresh Ginger, grated

3 Garlic cloves, crushed

1 lime, strips or rind and juiced

8 Chicken thighs or legs

- Marinade this in advance for 1 hr to a few days

On the day ingredients:

2 -3 onions sliced

2 Red Chillies, halved and deseeded

Sesame seeds

- Lay these ingredients in a casserole dish and place the chicken pieces on top. Cover with foil. 

- Bake in a preheated oven of 200° for 20 minutes. 

- remove the foil, turn chicken pieces over, baste and bake for 15 minutes

- turn pieces over, baste sprinkle with sesame seeds and bake for last 15 minutes. 

Dressing up ingredients:

2 spring onions, finely sliced

Bunch Coriander

- Serve chicken pieces along side sticky white rice, and sprinkle with spring onions and Coriander and an extra squeeze of lime!

Serves 6-8

Easy Creamy Mushroom Soup (DF, GF)

I've recently been gifted a Soup Maker and I'm loving making lunchtime soups with my new toy. Just in time for the cooler months ahead. 

This Easy Creamy Mushroom Soup recipe is so quick and easy to throw together, and hits the spot for a delicious, hearty, creamy soup. 

Easy Creamy Mushroom Soup (DF, GF)

Ingredients:

1 onion, quartered

3 medium potatoes, peeled 

Half a pack of sliced mushrooms

3C water (or half water, half milk of your choice)

1 stock cube

Salt and white pepper, to taste

Small sprig of thyme (too much will turn the soup green)

Method:

1) Place all the ingredients in a Soup maker and close the lid tight. Make sure it's plugged in and sitting securely in its base. (Also make sure the ingredients don't surpass the MAX FILL line)

2) Power it on, and choose the "Smooth Soup" setting. 

3) Wait 30 minutes while it boils and blends. 

4) Enjoy a hot steamy and oh-so-creamy Mushroom soup!

Makes 1.7 liters, Serves 4. 

Evie’s Favourite Creamy Mushroom Risotto

I look after 2 gorgeous cherubs and Evie's favourite dinner is "Jacqui's Creamy mushroom Risotto!".  Her delight and enthusiasm make it worth the little effort that is required to cook this for them. 

Evie's Favourite Creamy Mushroom Risotto

Ingredients: 

1 onion, finely chopped

A dash of mixed herbs

A flat teaspoon of garlic

1/2 punnet mushrooms, sliced

1 cup Risotto rice

1 stock cube

4 cups boiling water

1 heaped tablespoon phelidelphia cream cheese. 

Method:

1. Fry the onion in a bit of oil.

2. As it starts to catch add the herbs and garlic and sauté until soft. 

3. Add the mushrooms and cook until soft and squishy. 

4. Add the rice and stir until all liquid is absorbed. Boil the kettle and prepare stock with one of the 3 cups of water. 

5. Add half a cup of stock and stir until it's absorbed, and then add the other. 

6. Truth is I don't stand watching the pot, I'll now add the remaining liquid and close with a lid, reducing the heat to a simmer. There are little ones waiting for me to read to them!  ;)

7. After about 20 minutes you can switch it off, give it a good stir and leave it to stand. 

8. When you're ready to dish up, add a heaped table spoon of Philadelphia cream cheese or crème fraiche and stir this through. 

9. Serve with yummy tender baby peas

Serves 2 munchkins, twice. 

Easiest Crispiest Fluffiest Waffles! (GF, DF)

This is such a winner recipe that delivers such crispy delight every time! Serve these hot with ice cream and chocolate spread!

Easiest Crispiest Fluffiest Waffles! (GF, DF)

Ingredients:

¼ C sugar

½ C oil

2 large eggs

2 tsp vanilla essence

2 cups flour (GF: use your fav gluten free flour)

3 tsp baking powder

¼ tsp salt

1 ¾ C Milk (DF: Oat milk)

Method:

1. In a large bowl whisk the eggs, sugar, vanilla essence and oil together.

2. Add flour, baking powder and salt to the egg mixture and mix until fully combined.

3. Stir in milk and mix until smooth. 

4. Using a gravy spoon, pour the batter onto a preheated greased waffle machine, making sure to fill them to the edges but not overflowing. (I use the highest temp possible)

5. Cook the waffles until it stops steaming or until they are golden brown.

6. Serve with generous dollops of chocolate spread and ice cream! 

7. I pack leftovers in zip lock bags and freeze them. It's delicious toasted the next day. 

Makes 8-10