Tag: family food

Busy Mama (or Baba) Slow Cooker Chicken
Stylemesisteradmin
December 21, 2018

Busy Mama (or Baba) Slow Cooker Chicken

I admit that this is more of an instructional tutorial than recipe however if I’m completely honest with you on nights where you are more likely to reach for a fattening takeout or ready meal cheats like this are awesome.

By no means am I saying feed your family this every night however let’s be honest here. Sometimes we need a meal we can prepare whilst juggling a clingy baby, a toddler crying over toys that have somehow ended up down the toilet and a boss that wants to know when you think you’ll be returning to work FULL time.

My children love this recipe (as do I). The only effort in this recipe is the actual browning of the chicken.

Once I’ve browned the chicken it’s pretty much throw stuff into the slow cooker and forget about it until you need to prepare the rice to serve with it (I served the chicken with basmati rice).

Did I mention this meal works out at less than £0.75 per head?

So to put together this super easy meal (that serves 4/6) you will need:

6 pieces of chicken (I purchased three legs, skin on cut in half)
1 tablespoon oil

For the sauce:
60 ml dark soya sauce
3 tablespoons honey
80 ml tomato ketchup (for an extra kick you can use flavoured ketchups)
8 cloves of garlic-crushed
Juice of 2 limes
Optional: salt to your taste (remember that soya sauce is very very salty!)
Optional: 1 teaspoon chili flakes (for some heat!) OR 1 tablespoon chili sauce

To serve:
I served mine with rice. If you are on a low carb diet replace with cauliflower rice.

1) Heat the oil on a medium heat in a large pan. I use a non stick large frying pan.
2) Add the chicken pieces and fry for 5 minutes per side (I find this browns and crisps the chicken nicely. Always check your chicken whilst cooking it to avoid burning it).
3) Once the chicken is browned drain on some kitchen paper and set aside.
4) Now make the sauce. Pour the dark soya sauce, honey, ketchup, garlic, lime juice and optional ingredients (if using) into your slow cooker and stir to mix. You could use a whisk if that’s more convienent.
5) Add the chicken to the sauce. Spoon some of the sauce over the chicken. Cook on slow for 5 hours. If you are cooking on the high setting check your chicken after 2.5 hours. Remember that chicken on the bone cooks slower than boneless.
6) Check your chicken at half way and baste it with the sauce (your chicken is highly unlikely to dry out but we want maximum flavour).
7) Your chicken is ready to serve.

Notes: if you do wish to add salt please do so towards the end of the cooking process after tasting salt content. I find it easier to add salt that take it out if you over salt a dish.
Leftovers make great lunches the next day.
Or you can shred the chicken and make sliders (sandwiches).

Dead mans ribs…
Stylemesisteradmin
October 26, 2018

Dead man ribs

I’m a huge fan of ribs but the sugar content of marinades puts me off…So here we have a recipe that is sweet, sticky but also a bit tart (thank you lemons).

I originally made this recipe for Halloween 2017; but I love it any time of the year.

I first cook the ribs in the slow cooker…and finish them off in the oven. You can just cook them i the oven if that makes it easier for you (I just wanted the meat to fall off…completely.

These guys actually taste awesome the next day too.

Serve with lots of napkins!

Ingredients:

1 KG mutton ribs (we asked for them to be chopped up)
1 1/2 cup ketchup
OR 1 cup ketchup & 1/2 cup chili sauce (if you want a fiery rib baby)
1/2 cup honey
1/2 cup lemon juice
1 tsp cayenne pepper
1/2 TBSP garlic powder
1/2 TBSP onion powder

1) Wash all the ribs and dry.
2) whisk all the ingredients together.
3) place the ribs in a ziploc bag (plastic food bag that can be sealed) and pour in 80% (the majority of the sauce) into the bag. Seal carefully and massage the ribs to get them covered in the sauce.
4) Leave to marinade overnight or for at least 3 hours; in the fridge.
5) To cook in the slow cooker: place the marinated ribs (and the sauce in the bag) into your slow cooker and cook on high for 3 hours.
6) Remove from the slow cooker (leaving any liquid in the slow cooker to dispose of) and place on a baking tray lined with greaseproof paper. Brush over the sauce you kept at step 3.
7) Bake in the oven at 180 for 15 minutes turning once and brushing with any remaining sauce.
8) Serve with plenty of napkins! The meat will be falling off….

Meatfree Monday…Carrot Burgers
Alliyah Dawud
October 23, 2017

Carrot Burgers (Meat free Mondays)

The humble carrot. Apart from being a key player in Carrot cake (and being served in sticks with hummous) does it really get the press it deserves?

So here I present to you….Carrot Burgers. A great vegetarian alternative to the soya mince burgers. You could make a batch and freeze them (post frying) for a quick midweek meal option.

Ingredients:
4 medium carrots peeled & coursely grated
1 egg (whisked)
1 heaped tablespoon chickpea flour
1 TSP ground coriander seeds
1 TSP ground cumin seeds
1 small onion (I used red) diced
1 TBSP yogurt
1 TSP garlic salt (or plain salt if you don’t have it to hand)

Oil-for shallow frying .

1) Place the carrots in a large bowl. Add the onion and stir through.
2) add the salt, coriander seeds, cumin seeds and stir to distribute through the carrots.
3) Add the egg and yogurt and stir to blend all the ingredients together.
4) Add the chickpea flour. Stir it in. You should now have a gooey mixture.
5) Heat the oil in a pan.
6) With wet hands divide the mixture into 4 and create burger patties.
7) Shallow fry for 3/4 minutes on each side.
8) Drain on kitchen paper.

Note: I’ve had no problems with the formation of these burgers. Some may prefer to form these burgers and then place them in the fridge for an hour before frying. However the egg and chickpea flour are very bindings.

To serve:

Burger buns
Lettuce
Sliced Cheese
Fried mushroom slices (optional)
Sweet potato fried (optional)
Fries (optional)
Relish or Ketchup
Fried Egg (optional)

To assemble the burger:

Warm up the burger buns. Add some ketchup or relish to the burger buns. Add the burger fillet and the slice of cheese. If you like your cheese melted you can zap the burger in the microwave for 20 seconds. Add the sliced mushrooms (if using) and the lettuce. Place the burger bun top on top and serve with fries (or a side of your choosing).

 

Chocolate Concrete Cake
Alliyah Dawud
October 19, 2017

Chocolate Concrete Cake

So if you were an 80s baby in England and attended mainstream public school there’s a huge possibility you will remember hard slabs of cake like substance served with colourful custard. The cake was fondly knows as concrete cake a nod to it’s hard texture and make up. But once you left it in lashings of custard it turned into this soft delectable delight. My old School could cut it into rectangular slabs (and sprinkle on some extra granulated sugar).

Recently my oldest asked me about my memories of School. The one thing that was apparent was I blocked out a lot of stuff (perhaps due to the constant bullying the Schools chose to ignore) but what I can remember is the delectable desserts (I was a foodie in the making from a young age). So recently we tried a few recipes and this one below in my opinion smells and tastes like the retro School dinner classic.

Don’t forget to serve it with colourful custard. I used instant custard with a bit of food dye added. Yes this is a treat so I didn’t mind injected my children with nasty food colours.

Preparation time:
10 minutes

Baking time: 30 minutes

Servings: 8 slices (easy!)

I used a 20 cm shallow pie dish to bake the concrete cake. You can use a sandwich cake tin if that’s what you have on hand. Grease the tin with butter/oil.

Ingredients:
200 grams plain flour (shifted)
200 grams granulated sugar (that’s right-granulated!) plus a little extra for sprinkling on top
60 grams cocoa powder (shifted)
110 grams butter (or substitute that is suitable for baking). softened. You could soften it in the microwave if you wish.

1) Mix together the flour, sugar and cocoa powder.
2) add butter. Stir. The mixture will start to look like breadcrumbs. Stir until all the ingredients are thoroughly.
3) Now tip the mixture into the greased baking dish. Pat down.
4) Bake in the oven at 180 c for 30 minutes on the middle rack.
5) Take out of the oven and either: allow to cool down completely (which is what I do). Or cool enough to remove from pan, slice and serve (warm). Don’t forget to sprinkle on the sugar.

I allow the concrete to cool over night. I then remove from the pan and slice. Serve with some bright coloured custard. And enjoy the walk down memory lane.
PS: if you do end up with any leftovers store them in an airtight container and you’ll be good for 4 days.