Happy Home

Recipe Baked Chicken with Tomato and Olives

Apple Gallete with Ginger & Honey This French inspired dessert made in the shallow casserole, is a cross between a pie and a tart. Buttery pastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze. The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking. Preparation time: 20 minutes + 1 hour resting time...Continue reading

Cataplana Portuguese Fish Stew A cataplana takes its name from the Moorish designed copper domed dish it was originally cooked in. The dish was first introduced into the Algarve region of Southern Portugal way back in the 8th century .The food was placed in the bowl shaped base and the domed top provided a sealed space for the ingredients to simmer and infuse. Today the cast iron cocotte is a perfect replacement for such a cooking pot. Ingredients for the cataplana vary from ...Continue reading

Kheema: Indian Ground Beef with Peas Created for the 3 1/2 qt. braiser Main Ingredient: Beef Cooking Time:Under 1 hr. Serving Size:4 - 6... Ingredients: 3 tablespoons canola oil 1/2 cup onion, diced fine 4 cloves garlic, minced 1/2 inch thumb ginger, peeled and minced 1 pound ground beef 1 teaspoon paprika 1/2 teaspoon cayenne (optional) 1/2 teaspoon garam masala 1/4 teaspoon ground cumin 2 teaspoons ground coriander 2 medium tomatoes, chopped 1/2 cup water 1/2 teaspoon kosher salt 1/2 cup peas 2 teaspoons malt vinegar or apple cider vinegar 1/4 cup minced cilantro Directions: In the braiser, warm oil over medium-high heat. Add onions and cook until golden. Add garlic and ginger, and saute for another minute. Add beef, breaking up lumps with your spoon, and saute until meat is no longer pink. Add the spices, and cook for 2 minutes. Add the tomatoes, water and salt. Stir well and simmer, partially covered, about 10 minutes. Sprinkle in the peas, and cook another 5 minutes, partially covered. Stir in the vinegar and finish with the cilantro. Serve with warm pita bread.

An all-time favorite recipe! Why not try it out this weekend with your Le Creuset! Chicken Casserole with green olives, red peppers and thyme. INGREDIENTS 1 tbsp. vegetable oil 4 chicken thighs... 4 chicken drums 4 shallots, peeled and cut into quarters keeping the core intact 6 garlic cloves, skins on and bashed 3 red peppers cut into triangles 3 Tbsp. flour 500ml chicken stock 2 tsp. sugar 100g Green olives, pitted Seasoning Spring of thyme METHOD Preheat oven to 180c. On a medium to high heat brown the chicken pieces in the oil in batches, and set aside. Be sure not to over crowd the dish as this will prevent the chicken from being properly browned all over. Sauté the shallots until lightly golden and set aside, do the same with the garlic and then the red peppers. There will be a little chicken fat left in the pan, stir in the flour and whisk in the prepared chicken stock. Season to taste, remembering that the green olives and stock are quite salty. Add the chicken, shallot, garlic and peppers back to the casserole dish and stir well so everything is coated in the sauce. Add a few sprigs of thyme and the olives. Cover with a lid and bake at 180c for 30 minutes. Scatter with a few fresh thyme sprigs and serve.