Man Woman Cook Eat Drink

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Tag Archives: winter

Roasted Cabbage

29 Sunday Apr 2018

Posted by Fabric of Madness in cabbage, Dinner, Uncategorized, Vegetables

≈ 1 Comment

Tags

cabbage, Dinner, roasted vegetables, vegetables, winter

This is more a technique than a recipe. Was cruising the net last night looking for inspiration for cabbage and found a number of sites that talked about roasting cabbage.  Thought I would try it out, figured it was pretty easy and would go well with the potato salad and breaded chicken I was also making.

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Turn oven on to around 200 C.  Get an oven dish and line it with baking paper.  Take your cabbage, I had a half cabbage,  and cut it into quite thick slices.  As many as you need.  I think 1 to 1-1/2 per person is plenty.   Mix some olive oil, spices, salt and pepper – lightly brush the baking paper then place cabbage pieces into pan and brush again with the oil mixture.  You can use butter instead of oil, or half and half.

Flavours can be whatever you have on hand:  I used:    olive oil; garlic salt flavouring; turmeric; and a drizzle or so of a chilli olive oil.     Go wild, or go safe.

Cook cabbage for around 40 minutes.  Turn over half-way through – turn carefully though if you want your cabbage slices to look great on your serving dish.  Otherwise don’t bother too much and jumble it all into the serving dish.  However you serve it, guaranteed it will be delicious.   The cabbage will get a little crispy on the outer edges – you can either leave it or cover the dish with foil during the last 10 minutes or so of cooking.

There, how easy is that!

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Roasted Lemon Chicken Thighs & Veg

03 Sunday Sep 2017

Posted by Fabric of Madness in chicken, Dinner, Uncategorized, Vegetables

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Tags

carrots, chicken, parsnips, potatoes, vegetables, winter

Those of you who see most of my posts know that (a) I am mostly a weekend cook; (b) I love recipes that are quick and also one pan and (c) chicken is on the menu OFTEN!

Yesterday was one of those end of winter days; grey, constant drizzling rain, chilly and just generally no fun.  We felt like something simple but warming, and I definitely felt like something simple after spending most of the afternoon snoozing on the couch.

This recipe certainly fits the bill.   I found it on The Woks of Life.  Wow do I love that site.  I have bookmarked so many recipes to try.    Having gone to the supermarket prior to deciding what to cook I also had some vegetables other than just potato, so we also have parsnip and carrot in this dish.     Mostly I purchase skinless & boneless chicken thighs,  however for this recipe skin on, bone-in is much much better.  (Though I resisted the urge and left the skin on the side of the plate!).

Be assured ‘simple’ also means ‘tasty’.   It only takes a few minutes to put together but ends up being a pan of deliciousness and easily translated up or down in terms of catering numbers.  In fact you don’t really need to measure or weigh anything.

Recipe below is enough to feed 2.  I allowed 2 chicken thighs per person (with one leftover so I can have a chicken sandwich the next day).  The recipe this is inspired by allows 1 chicken thigh per person – which might be fine if you have other courses or just want a small amount.  (I’m afraid mostly neither of those things happen in our household).    If cooking for a large number of people you may need to use 2 pans.

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Lemon Chicken Thighs & Veg

ROASTED LEMON CHICKEN THIGHS & VEG

Serving Number:  2

Ingredients
  • 5 bone-in, skin-on chicken thighs
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • approximately 4 washed potatoes (I left the skin on), cut into 1″ chunks,  one parsnip and one carrot, peeled and cut into smallish chunks.
  • 1 lemon, sliced
  • 10 cloves garlic, peeled (or however many you want – though probably not a lot more)
  • ¼ cup chopped coriander
Instructions
  1. Preheat oven to 200 degrees C and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
  2. Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the vegetables and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the vegetables and garlic are well-coated in olive oil.
  3. Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the vegetables are tender.   At around 2/3 of the way through you may want to check the dish and pour off some of the juices if it looks like the vegetables are ‘swimming’.   (Don’t know what your experience is, but our chicken seems to have a lot of excess water which comes out in cooking.  Note to self: buy free-range organic chicken.)
  4. Remove from the oven and stir in the herbs. Serve.

We served this with a very simple leafy green salad with some chopped tomato and red capsicum –  sprinkled with raspberry vinegar and balsamic syrup.

Plus – I can’t help it, I love a bit of aioli with potato.   But we didn’t have any and it was 5 minutes until dinner was ready.  So I made the following:

1/4 cup mayonnaise (Mr MWCED and I prefer Best Foods)
1/4 cup Sour Cream
a dollop of pesto
a dollop of dijonaisse
salt & pepper to taste

Mix it all together.  (You could also ‘steal’ a clove or 2 of garlic from your roasting dish – they will be nicely mushy by now – and add – I definitely suggest you consider it).   Don’t be tempted to scoff it all  before you take the dinner out of the oven.

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Oregano Chicken and Rice

12 Saturday Aug 2017

Posted by Fabric of Madness in chicken, Dinner, Rice, Uncategorized

≈ 1 Comment

Tags

chicken, lemon, one pot, rice, winter

Thanks to http://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/ for the inspiration for this dish. It looked so damn good that I just wanted dinner immediately.   Luckily this is all made in one pot, so even though it wasn’t immediate, it was definitely easy to prepare, cook and serve. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice.  Even Mr MWCED said how tasty it was and went back for seconds. That is no mean feat. The Plus was that there were plenty of leftovers, which could have been another meal at home, but I chose to take some to work for lunch. (Our super spoilt dog had the remainder!).

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Oregano Chicken & Lemon Rice – One Pot

This is made using classic Greek ingredients.  It will feed a hungry three, or maybe 6 if you stretch it out with other courses and some crusty bread.   As it was the weekend and I wanted easy, we ate this dish on its own with no other accompaniments  –  well, chocolate later……)

 Ingredients

Chicken and Marinade

  • 6 chicken thighs, skin on, bone in (about 1 kg) Skin on and bone in will give the best flavour, but if you don’t have that then use whatever you have available. But without bone the chicken will take less time to cook – so you may like to add it a bit later rather than from the beginning.
  • 2 lemons, use the zest + 4 tbsp lemon juice (this will probably be about the amount of juice you get from the 2 lemons – don’t angst if it turns out to be not quite 4 tbsp, just use what you get
  • 1 tbsp dried oregano – again, if you don’t have enough oregano then substitute. I had a nearly empty container of oregano so had to make it up with dried mixed herbs.
  • 4 garlic cloves, minced – my garlic amount is always increased, we eat a lot of it, so use more if you like – you won’t be disappointed.
  • 1/2 tsp salt

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Rice

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup / 180g long grain rice – I used a good quality basmati – but any long grain would be fine. Don’t use a risotto rice though as it will probably go a bit sticky.
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml water
  • 1 tbsp dried oregano (see my note above about subbing if you don’t have enough)
  • 3/4 tsp salt
  • Black pepper

Garnish

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions

  1. Combine the Chicken and Marinade ingredients and set aside for at least 20 minutes but preferably overnight.   Either do this in a plastic bag or in a bowl with a cover/lid.

To Cook

  1. Preheat oven to 180C/350F.
  2. Remove chicken from marinade, and reserve the Marinade.
  3. Heat 1/2 tbsp olive oil in a deep, heavy based pan over medium high heat. If, like me, you try to reduce the number of dishes you use in the kitchen, use the pan that you are going to bake the chicken in (so it needs to be oven proof).
  4. Place the chicken in the pan, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  5. Pour off fat and wipe the pan, then return to the stove.
  6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the pan. If you don’t have a lid use foil. Bake in the oven for 35 minutes.IMG_1294.JPG
  8. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so around 45 minutes in total).
  9. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

Then enjoy the wonderful flavours and congratulate yourself on yet another tasty dish.

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