Pat Kenny May 24th 2013 – Speedy Suppers

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Moroccan Style Chicken and Butternut Squash Casserole

Serves 4

Serve this with bulgar wheat or couscous, both are quick and easy to cook. Have readily available in you store cupboard spices and even some toasted nuts to sprinkle over for extra flavour.  

 

2 tbsp olive oil

1 red onion, finely chopped

1 clove garlic, thinly sliced

 

1 tsp ground cumin

½ tsp paprika

½ tsp ground cinnamon

½ tsp turmeric

2cm grated ginger

 

3 small chicken fillets, sliced horizontally

½ small butternut squash, diced in 2cm pieces

 

400g tinned diced tomatoes

250ml chicken stock

1 lemon, zest and juice of ½

1 tsp honey

 

Salt and freshly ground black pepper

 

3 tbsp flaked almonds, toasted

7 mint leaves, to garnish

Basmati rice, to serve

 

  1. Heat the olive oil in a casserole over a medium heat, add the onion and cook for about 5 to 6 minutes. Stir in the garlic and cook for 2 minutes.
  2. Add the cumin, paprika, cinnamon, turmeric and grated ginger to the onion and garlic mix.  Stir well and cook for 1 minute.
  3. Add the chicken and lightly brown on both sides.  Add the diced butternut, pour in the tomatoes and chicken stock, bring to the boil, reduce the heat and simmer for 15 minutes.  Check the seasoning and add the lemon zest and honey and cook for a further 10 minutes.
  4. Serve with basmati rice, sprinkle over the mint leaves and flaked almonds.   

 

Tip: Exchange the chicken for pieces of monkfish.  

Fish Pot Pies

Makes 4

 

Use up any leftover mash potatoes or even sweet potato which is delicious instead of the filo pastry and any fish can be added.   

 

500ml low fat milk

100ml vegetable stock

8 black peppercorns

1 bay leaf

3 large sprigs parsley

2 sprigs dill

200g haddock, roughly diced

200g salmon, roughly diced

 

2 sheets of filo pastry

2 tsp sesame seeds (optional)

2 tbsp melted butter

 

50g butter

50g flour

Salt and freshly ground black pepper

 

4 spring onions, thinly sliced diagonally

½ lemon, zest and juice

1 tbsp chopped parsley

 

  1. Preheat the oven to 190°C/fan 170°C/gas 5.  Line a baking tray with parchment.
  2. Pour the milk, stock, peppercorns, bay leaf, parsley, dill and fish into a medium size saucepan over a medium heat and bring to the boil, reduce the heat and simmer for 6 to 7 minutes or until the fish is just cooked.
  3. In the meantime, unwrap the filo pastry, place one sheet onto a board, brush with melted butter and add the other sheet on top.  Draw circles the size of the ramekins adding 2cm on the edges. Using a clean pair of scissor, cut the circles. Scrunch the pastry a little and sprinkle over the sesame seeds.  Place on the baking tray and into the oven for 6 to 7 minutes or until golden and crisp. 
  4. Using a slotted spoon, lift the cooked fish and set aside in a bowl. Strain the poaching liquid into a jug. 
  5. In a medium saucepan, melt the butter over a medium heat and add the flour and about half of the liquid, whisking all the time until a thin sauce has formed and season to taste with salt and freshly ground black pepper. Return the fish to the sauce and warm through.
  6. Add the spring onions, lemon juice, zest and parsley to the sauce. Check the seasoning.  Spoon into the ramekins and place a filo pastry lid on top. Serve with a fresh green salad.

 

Tip: Add ½ tsp chopped tarragon and 8 cooked prawns to the sauce and serve at a dinner party.

 

 

 

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