Hunter's Chicken

Hunter's Chicken

Serves 2

Ingredients

4 x Chicken Thighs
10 x Large Mushrooms (quartered)
1 x Large Green Pepper (sliced into 3cm cubes)
1 x Large Onion (diced)
3 x Cloves of Garlic (crushed)
2 x 400g Tins of Chopped Tomatoes
400ml x Chicken & Veg Stock
1 x Teaspoon of Dried Basil
1 x Teaspoon of Dried Oregano
1 x Teaspoon of Dried Paprika
2 x Veg Stock Cubes
160g x Wild Rice
Salt & Pepper

Recipe
1. Boil a full kettle of water.
2. Pour 2 glugs of olive oil in a large lidded saucepan and place on a medium heat.
3. Tub a pinch of salt & pepper on the chicken thighs and place them in the saucepan skin side down and cook for 15 minutes without turning, after 15 minutes seal the other sides of the chicken for approx 2-3 minutes on each side then place on a plate to rest.
4. Keep the oil in the pan and add the onions and brown then add the garlic, mushrooms and peppers. Stir in and brown for 5-7 minutes on a medium heat.
5. Pour in the stock into the saucepan to deglaze it, bring to a boil and add the chopped tomatoes, basil, oregano and paprika. Again bring to a boil then add the chicken skin side up and reduce to a medium to low heat and cook for 30 minutes gently scraping the bottom of the pan with a wooden spoon to prevent sticking.
6. While this is going on rinse the rice to remove the starch then pour boiling water into a small saucepan equal to double the amount of rice add the two veg stock cubes and stir in. Bring the water to a boil and carefully add the rice stir once and reduce to a medium heat.
7. Follow the instructions on the rice packet but on average cook for 10-15 minutes then drain in a sieve then serve on the side of a large flat bowl.
8. Remove the chicken from the sauce pan and place into the bowl, then using a large slotted spoon scoop the the peppers, mushrooms and onions from the sauce and place next to the chicken and rice. Next spoon the sauce over the chicken and veg, finally season with salt and pepper.

Spaghetti Carbonara

Spaghetti Carbonara

Serves 2

Ingredients

3 x Rashers of Applewood Smoked Bacon (sliced in to 2cm cubes)
8 x Large Mushrooms (sliced)
2 x Large Cloves of Garlic (crushed)
4 x Shallots (sliced)
2 x Glugs of Olive Oil
1 x Large Teaspoon of Pesto
1 x Large Tablespoon of Extra Light Philly Cheese
150ml x Skimmed Milk
180g x Dried Spaghetti
150ml x Boiling Water
1 x Veg Stock Cube
Table Salt
Salt & Pepper
Grated or Shaved Parmigiana
6 x Leaves of Fresh Basil

Recipe
1. Boil a full kettle of water.
2. Pour 2 glugs of olive oil in a large lidded frying pan or saucepan and place on a medium heat.
3. Place the shallots in the frying pan and brown, add the garlic and stir in. Add the mushrooms stir in and also brown, then add the bacon and stir in and finally crush and stir in one veg stock cube.
4. Add the philly cheese, petso and skimmed milk to a measuring jug and whisk in together. Pour the sauce over the bacon and mushroom mixture. Add a pinch of salt and pepper and only add as much of the boiling water as needed if none is need do not add any.
5. Simmer the sauce on a low heat to help thicken for a few minutes or until it is to your preferred thickness, bear in mind that it will thicken as it cools. Then take off the heat and place the lid on the pan.
6. Place the dried spaghetti in a large saucepan. Sprinkle approx 1 heaped teaspoon of table salt over the spaghetti. Follow the instructions on the spaghetti pack for cooking but usually boil for 10 to 15 minutes until the pasta is al denté.
7. Drain the pasta and pour boiling water over the top so it will not stick together then serve the pasta in the centre on a large flat bowl and twist while you do it. Reheat the sauce if need then use a large metal spoon to serve the carbonara sauce over the top of the spaghetti.
8. Place three basil leaves on top of each dish, sprinkle shaved or grated parmigiana over the dish, finally season with salt and pepper and serve.