Lemon and garlic chicken

This is a simple dish to prepare and delivers every time. Its simplicity lends itself to lots of modifications.  We’d gobbled it up before I could get off a shot.

Ingredients 

6-8 chicken thigh fillets cut into serve size chunks

1 tsp minced garlic

1/2 preserved lemon

1 Tbsp baby capers to taste, drained 

1/2 onion sliced

Rosemary and/or your favourite herbs - tarragon, lemon thyme

Method

Brown chicken pieces in a little olive oil then add the rest of ingredients. Cover and cook till meat is tender.

Chook’s note: dried or semi dried fresh Herbs work OK but fresh gives just a wee extra je ne sais quoi! Any extras left over can be frozen - I Usually make double and freeze half . Next time I’m going to try this with lemongrass, ginger and chilli. I’ll let you know how it turns out. 

Fried onion and potato patties

I woke up one morning wanting fried onion patties. No I’m not pregnant but dream in colours and tastes. Go figure! So here’s the end result - a delicious lunch that day. 

Ingredients 

2-4  med potatoes peeled and shredded 

1  onion finely chopped 

1 egg lightly beaten

1 Tbsp flour 

1 tsp salt 

1/4 tsp pepper black or white which ever you like best. 

A sprinkle of cayenne 

Splash of milk if needed 

Oil to fry

Method

Squeeze out excess moisture from shredded potatoes. 

Combine all ingredients except oil. 

Drop in dollops into hot oil and flatten. Fry until golden turning once. 

Drain on paper towel. 

Serve with a good relish or chutney. I had some coriander chutney and that was a sensational accompaniment. (I’ll post a recipe fir that soon)

Chook’s note: the original recipe was heavier on the potato but I upped the onion for obvious reasons - I hankered after onions! The recipe will take what ever you throw at it! 

Caravan Pot roast

I have made this in my DreamPot but it would go equally as well in a slow cooker or on stove top. 

Ingredients 

2 Tbsp oil

1 kg veal or pork

1 onion sliced

1 tsp minced or 2cm fresh ginger finely sliced 

1 tsp garlic minced

A good dash of worchestershire sauce

1/2 to 1 cup water if needed 

Method

Heat the oil and brown the meat week on all sides. Put aside to drain them add the remaining ingredients add a splash or more of water if you using stove top to cook. 

Cover and just let it soak up all the juices until it is tender and succulent. 

Chook’s note: if using a slow cooker let it take its time. I have cooked this the slow way but I have a heavy based frying pan with a tight sealing lid. It was just perfect in that - crispy outside but succulent in the centre plus the juices had caramelised to perfection.  

Serve with home-made Relish or chutney particularly my peach chilli chutney. 

We ran out of stores weeks ago so had to make more. Wasn’t perfect but packed with zingy flavour and a wee bite.