COUNTRY CHICKEN

 


A lovely hearty dish for cooler days. 

Let’s the kids roll the sausage balls for you. They love the sticky jobs that us adults hate! 

This recipe works  really well in the slow cooker or on top of the cooker or can be casseroled on a low heat in the oven. 

Ingredients: 


I know it doesn’t look very appetising but it REALLY does taste delicious when cooked!’

For 4 people: 

4 CHICKEN joints 

3/4 thick good butchers sausages . Preferably with herbs. Linconshire sausages would work well.  Umbrian sausages are SUPERB!   

Two wine glasses of red wine.

One stock cube. Two big Cloves  of garlic. One red onion. 

A pack of back olives with stones. 

Two tins of good chunky tinned tomatoes.

Two teaspoons of oregano. 

Peperoncino or chilli pepper to taste 

One thinly sliced red pepper. 



METHOD: 

First skin the sausage and roll into balls using four . You should get two/ three good sized balls from each. 

Rub the chicken joints with flour. 

Put a couple of tablespoons of olive oil in a deep pan. Add the chicken and sausage. Toss on medium heat for just four/five minutes then remove to a plate. 



Add onions and garlic to the pan and cook gently for five minutes. 

Replace chicken and sausage and Pour in the wine. 

Simmer for five minutes then add everything else .

Stir well and then turn down heat and cook with lid on very gently for an hour.  ( or put in the slow cooker or casserole it in the oven).

Taste and adjust seasoning. 

Serve with crispy sauté potatoes and tiny tender peas. 

Stir Fry 


At Jumble House we like our meals to be healthy AND tasty and, if you have been following our blog you will know that we also like food with a bit of a kick!  Nothing bland! 

I can’t see any point in eating food, healthy or not, if you don’t actually ENJOY it.  Food needs to look good, smell good and taste good and what could  be nicer and more tempting than colourful, crisp vegetables and plump, juice prawns! 
                         Click on this link to be tempted!
This stir-fry is crammed full of colourful vegetables and great smelling spices and herbs. I’ve substituted Tamari Sauce for Soy sauce and lemon juice for Balsamic Vinegar to reduce the sugar content but feel free to experiment! 

The ingredients 


A large thinly sliced red onion.  2/3 cloves of garlic and about 3 teaspoons of chopped fresh ginger. 

A large red pepper and some green vegetables. (Broccoli, Sugar Snap Peas, Mangetout) 

Mushrooms

A carrot cut into thin strips. ( this adds the sweetness ) 

Prawns ( you can substitute cubed chicken or Quorn ) 

Spices:  A pinch of Crushed Chillies and Cumin. I also like to add half a teaspoon of Chinese Spice. 

Sauces: Tamari and Thai Fish Sauce. Lemon Juice plus 2 tablespoons of Marsala or Sherry.

To finish: A few broken cashew nuts and chopped Coriander Leaf.    (Optional) 



Method: 

Pour a couple of tablespoons of olive oil into a wok. Heat. 

Quickly fry the onion, garlic, spices and ginger for about 3 minutes. 

Push to the sides of the wok and add the vegetables that need the most cooking.  Cook on medium heat for  another 3 minutes then push to the side and add more. Continue this process until all the vegetables are in the wok. ( I suggest adding the mushrooms last.). The vegetables should stay crisp so don’t overcook. 

Mix together 1 tablespoon of Tamari Sauce,  1 tablespoon of Fish sauce and 2 tablespoon of sherry/Marsala or similar and add to the pan with the prawns. Cook until the prawns are cooked and a nice healthy pink (if using fresh ones) or heated through (frozen variety). Taste and add more spices/liquid as necessary. 

Stir in a handful of cashews. Sprinkle with chopped coriander leaf and a teaspoon of sesame oil and serve with rice or noodles.