Sweet, spicy chicken with a cooling salsa
It might seem like there are a lot of ingredients here, but it really is very simple - plus a lot of it can be prepared ahead.
I would suggest another Mojito on the side, but it seems I might have got carried away with the Rum already - Hehehe!
Cooking time includes marinading
This is a very "autumn-y" recipe, which smells a bit like apple pie when it's cooking.
The long marinading time is definitely worth it and the wine can of course be replaced with Cider or apple juice. Valentines Pork steaks are double pork chops that make a Heart shape - very romantic! Any boneless Pork steak can be used instead though.
I've not tried this recipe yet, but I'm excitedly waiting for Christmas just so I can make this. The recipe comes courtesy of Manuel (Mani) Martin, Head Chef at Moving Venue Caterers,as published in Manchester Confidential.
Personally I'm inclined to think there is no such thing as left-over Christmas pudding, so I might even make an extra one this year for "medicinal purposes" you understand!
Cooking time includes chilling.
This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it.
I like to serve these with homemade Tzatziki, pitta and salad.
I must admit, I find it really hard to make anything without chilies and garlic, which is probably why I don't make many desserts really. This is a great spicy, savoury mash, and it isn't too bad fat-wise either. Use a flavoured cream cheese or greek yogurt if you prefer
Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery.
A bowl of this can (almost) make everything better again when your down.
One of the blokes at work always brings in pots of food for his lunch which I eye up jealously. One of these was Hot Chilli Paneer which his wife kindly gave me the recipe for. Phew! It's definitely spicy!
The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.
This is lovely - sweet, sticky, juicy chicken, with the peppery bite of the pecans - and it smells heavenly when it's cooking. I like to serve this with soothing mashed potatoes and buttered greens.
Prep time doesn't include marinading.
This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad.
You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead.
Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well.
Cooking time includes 2 hours marinading