Chorizo Beans – with haddock or baked eggs

Morning guys and Happy 2017!

I’ve had a nice week or two off to relax and get stuck into my new cookery books that I got for Christmas. I got quite a few, seven to be precise! I absolutely love them all! Especially my Persiana book and my Fresh India book! I’m loving Middle Eastern food in particular and having mezze meals, where I make lots of dishes and everyone can help themselves. Every time we run out of one dish, I add another and so on. Same goes for the Fresh India book, I’m loving making lots of different indian dishes and then everyone can help themselves and I just add the leftovers to the deli/mezze style lunch the next day! Such a mindful way to eat and a lovely way to bring everyone together around meal times. It also keeps things interesting as there’s lots of different flavours and textures to try! Plus, everyones happy as they are only putting the things they like on their plate, rather than all feeling obliged to eat the same thing!

As part of one of the deli style lunches we had, I made chorizo beans, as I like to have both hot and cold dishes to choose from. I served haddock and fennel alongside and they both worked perfectly so I thought I’d make them again and make a meal out of it! (we have meals still too!! Normally, mezze/deli lunches and one dish at tea time and then the leftovers go in the deli set up the next day!) So good! Then I used the leftovers to make baked eggs the next day! One of my favourite meals ever!! So versatile and who doesn’t love a good egg?! This dish was inspired by my starter at 45 Jermyn st, back at the beginning of December. It was so good, I had to recreate and my recreation was so spot on, I had to share!

img_9133

Ingredients – serves five – six

1 onion, diced

1 celery stick, diced

100g 100% natural chorizo, peeled, halved and sliced – I used picante as it’s free from gluten

2 garlic cloves, diced

1 tsp sweet paprika

1 tsp dried oregano

0.5 tsp dried thyme

salt and pepper

500g organic passata

1 tbsp tomato puree

500ml water

3 cans borlotti beans, drained and well rinsed

1 tbsp tamari

1 fennel, finely chopped

x 5 – 6 fillets of 130g haddock, boneless and skinless OR 10 – 12 eggs

img_9184

Method

Fry the onion, celery and chorizo in a large pan over a medium heat for ten minutes – to soften and turn golden.

Stir through the garlic, spices, herbs, salt and pepper.

Mix well.

Pour in the passata, water and beans and cover with a lid.

Bring to the boil and then simmer for 30 minutes.

Remove the lid, stir through the tamari and simmer for a further 15 minutes.

If you are serving the beans with fish, preheat and line the grill, season the fish with salt and pepper and then pop the fillets on the lined grill and grill until turning golden.

Serve the fish on top of the beans with a side of fennel.

If you are wanting eggs with your beans –

Pour the cooked beans into five shallow dishes and preheat the oven to 200 degrees.

Crack two eggs on top of each dish and bake for 10 – 15 minutes, depending on how you like your eggs.

Try scattering over 80g mature cheddar before baking for an extra delicous and indulgent dish!

Enjoy,

Leitchy xx

Garlic baked chicken with cheesy leeks and mushrooms

Hello my lovely lot! I knew I had to share this one with you when for one, my Dad didn’t speak or look up from his plate the whole time he was eating it, I’m talking complete silence, and two my Mum said it was restaurant quality.. I know! A big statement!

This dish is so easy but so incredibly delicious, comforting and most importantly cheesy!

I’ve simply baked three juicy chicken breasts in a little garlic and then fried the veggies before folding through the cheese until it all melts down to form the best cheesy mushroom and leek sauce ever! Thats it!! Serve with a little rocket and you’ve got yourself a top notch Saturday night tea!!

You could leave out the chicken and stir this sauce through pasta, serve with rocket and you’ve got your self a beautifully cheesy pasta dish!

Enjoy!

img_7316

Ingredients – serves three

3 large chicken breasts

salt and pepper

garlic granules

0.5 tbsp ghee

1 small red onion, diced

1.5 tsp garlic granules

100g chestnut mushrooms, diced

a handful of chopped parsley

salt and pepper

1 large leek, diced

175g unpasteurised gorgonzola dolce

3 handfuls rocket

a little extra parsley

img_7325

Method

Preheat the oven to 200 degrees.

Place the chicken fillets in a small roasting dish, close together, sprinkle with salt, pepper and garlic.

Pop in the oven for 25 – 30 minutes/until cooked through.

Meanwhile, melt the ghee in a small pan, add the onion and leek and fry over a medium heat until golden.

Turn the heat to low and add the mushrooms, garlic, parsley, salt and pepper.

Stir until softened.

Once the chicken has cooked, it’s time to stir through the cheese.

Stir the cheese through the mushroom and leek mix until melted and a sauce has formed.

Turn off the heat.

Take the chicken out the oven and cut each fillet into pieces.

Pop a cut up fillet on each plate with a large handful of rocket.

Pour over the cheesy sauce, scatter with parlsey and serve.

Enjoy,

Leitchy xx

Fried Broccoli, Apple and Grape Salad

img_2126

img_2121

 

Salads are still appropriate as it starts to get that little bit cooler! You’ve just got to adjust the ingredients as needs be and try it warm! I love a good warm salad any time of year to be honest! But even more so in autumn/winter! I’m easily cold so putting fridge cold vegetables and fruit into my mouth when its cooler outside really doesn’t appeal to me.. Also there’s something about a cooked grape! It’s so sweet, comforting and all round delicious! Actually there’s something about frozen grapes on hot summer days too! They turn into sorbet like sweets! Incredible! I mean I love a good grape on a normal day but when they are cooked (especially in a potato with cheese! Check out my ebook for that recipe! Its unbelievable!) or frozen, it takes them to a whole new grape level!

I’ve created a super simple fried salad! You can’t go wrong with a little bit of broccoli, and the fruit adds a nice autumnal sweetness! It sort of reminds me of a waldorf salad but not.. I know what I mean!! You could prepare this salad for school or work and eat it cold the next day or if you are like me, put the rocket, cheese and walnuts to one side and heat it through or actually, you could leave the walnuts and cheese on, whack it in the oven and the walnuts will toast up nicely and the cheese will go all gooey and melt over everything to create a melted cheesy, nutty goodness salad! Sounds good eh? Even better when the cheese goes all golden and luscious on top too!! We fight over the golden melted cheese in our house..

img_2122

Ingredients – Serves two

1 tbsp ghee

1 medium/large broccoli, cut into small florrets

2 red apples, chopped into bite sized pieces

30 red grapes

12 big walnuts, soaked overnight, drained, rinsed and chopped

2 large handfuls of rocket

70g unpasteurised Lincolnshire poacher/blue/Kirkham Lancashire, cut into cubes

Method

Heat the ghee in a large pan.

Ass the broccoli and fry over a medium to high heat until golden.

Add the apple and grass and fry over a medium heat for around 5-7 minutes whilst you prepare the other ingredients and until the grapes skin begins to split.

Place the rocket in two bowls.

Divide up the fried broccoli mix.

Top with the chopped walnuts and cheese of choice.

Enjoy xx

img_2120

Top ten things that happened this month – September

  1. I started working at Slaaw, a healthy pop up cafe
  2. Feeling more motivated than ever and feeling like I’m finally getting somewhere!
  3. Going out for a baked eggs brunch with my mum at Forge Bakehouse
  4. Going on my first raw aspiring chef course at Nama on my own and talking to fellow foodies
  5. Going to London for the weekend to all the foodie spots especially Farmacy – you must try their ice cream sunday!
  6. Going to Livia’s afternoon tea and meeting Celine and Gemma as well as eating lots of yummy food! The scones were incredible!!!
  7. Talking to Livia and feeling comfortable talking about myself and how supportive she was, such a lovely person
  8. Jasmine Hemsley following me on Instagram! One of my biggest inspirations!!
  9. My stomach being as healthy as ever and having no problems! Finding what works for me and feeling positive. I am now able to have three meals and three snacks with ease. I finally have my appetite back!!
  10. Going out for my Grandmas 80th and being round the family! Plus having a steak and having no digestive problems!!

Top Ten Things That Happened This Month – August

  1. I turned 19 and the best day I’d had in ages with my family! We went to Manchester shopping and out for tea at my favourite restaurant – Australasia
  2. Going out for my birthday lunch with my best friend and walking back in the sunshine talking away.
  3. Finding out more and more about my stomach and finally understanding and knowing what upsets it.
  4. Booking a whole load of courses to look forward to in September.
  5. Finally being able and having the confidence to re write my ‘About Me’ (coming very soon)
  6. Going on holiday to Spain and feeling the most relaxed I have in a while!
  7. Going to the San Sebastian food school and cooking all day, learning techniques and feeling confident and talking to lots of people and just having a lovely day with amazing food!
  8. Going out for some delicious meals (posh) and healthy and getting so much inspiration
  9. Feeling happier day by day – the more my stomach heals, the more my mind does too!
  10. Wanting to learn more and more and share that a healthy mind is just as important as a healthy tummy and how they are both totally connected! Starting project ‘healthy head and healthy tummy’ and wanting to help others nourish both their mind and body naturally with no restrictions and always delicious and fun!