1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 
2. Meanwhile, in a large slow cooker, combine potatoes, bell pepper, broth, cream, Parmesan, butter, and spices. Season with salt and pepper, then place chicken on top. 
3. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked. 
4. Garnish with parsley and more Parmesan, before serving.
   
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Creamy chicken stew

Preparation and cooking time - Prep:10 mins

Cook:55 mins

Ingredients

3 leeks , halved and finely sliced

2 tbsp olive oil , plus extra if needed

1 tbsp butter

8 small chicken thighs

500ml chicken stock

1 tbsp Dijon mustard

75g crème fraîche

200g frozen peas

3 tbsp dried or fresh breadcrumbs

small bunch of parsley , finely chopped

Method

STEP 1

Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft. 

STEP 2

Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan. 

STEP 3

Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce. 

STEP 4

When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

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Thai Fish Curry - New  World

• 1 Tbsp peanut oil
• 1 brown onion, peeled and cut into wedges
• ½ cup Thai yellow curry paste 
• 1x 400ml tin coconut milk 
• 1 broccoli, cut into florets 
• 1 green or red capsicum, thinly sliced 
• 500g firm fleshed fish, cut into bite sized pieces
• 1 Tbsp fish sauce
• 2 tsp brown sugar 
• Juice of 1 lime 
• 2 spring onions, thinly sliced
• Cooked rice and fresh coriander, to serve 
  
  

Nutritional Information

	Per serving	Of daily intake
Calories	448 Kcal	22%
Protein	31g	52%
Carbs	27g	12%
Fat	25g	31%
Fiber	4g	13%
Sugar	6g	12%

Nutritional information is an estimate only and may vary depending on serving size and actual ingredients used.

1. In a large pot, bring the peanut oil to a medium heat. Add the onion, and saute for 4-5 minutes or until the onion has started to soften. 
2. Stir the curry paste into the pot, and cook while stirring for 30 secs before adding the coconut milk. Stir to combine, then carefully stir in the broccoli and lower the heat.
3. After 3-4 minutes, add the capsicum and fish and leave to poach for 4-5 minutes or until the fish is cooked through and opaque. 
4. Once the fish is cooked, season the curry with the fish sauce, brown sugar and lime juice; adding more of each if needed to balance the flavour to your tastes. Sprinkle the sliced spring onions over the curry, garnish with fresh coriander and serve alongside cooked rice.

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 The Enchanted Broccoli Forest

This is a recipe for a yummy, cheesy herbed rice pilaf. The dish that the aforementioned cookbook was named after. I have never met a child that didn’t love it, and it makes a great side dish or main dish for the vegetarians in your life. Don’t ya just adore the name?

1 lb. fresh broccoli

1 Tablespoon butter

1 cup chopped onion

1 teaspoon salt

1 or 2 large cloves garlic

2 Tablespoons fresh lemon juice

6 cups cooked white or brown rice, slightly cooled

black pepper and cayenne to taste

1 Tablespoon minced fresh lemon thyme

2 Tablespoons minced fresh dill

3 Tablespoons minced fresh mint

1/4 cup minced fresh parsley

1/2 cup toasted sunflower seeds or chopped almonds

1 packed cup grated cheddar or swiss cheese (we use gruyere)

3 Tablespoons melted butter

Trim the tough bottoms from the broccoli stalks and reserve for another purpose (I save mine for soup stock.) Cut the tops into tallish “tree like” spears. Steam until just barely tender and brilliant green. Rinse under very cold running water. Place in a colander and set aside.

Preheat oven to 325 degrees F. Lightly grease a 9 x 13 glass cake pan. Melt the butter in a deep, heavy Dutch oven. Saute the onion in the butter for 5 minutes. Add the garlic and lemon juice. Saute for 2 minutes. Add herbs. Mix well.

Place the cooked rice in a large mixing bowl. Add the onion mixture and gently combine. Add the pepper/cayenne to taste. Gently mix in the cheese. Spread into prepared pan. Sprinkle with the sunflower seeds/nuts. Arrange the broccoli upright in the rice. Drizzle all with the melted butter. Cover loosely with foil. Bake for 15-20 minutes, or until just heated through. We like to eat this with grilled steaks or salmon…it’s also lovely with chicken baked in parchment with dijon cream.

Enjoy! ~Melissa

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Salmon & broccoli

https://www.countdown.co.nz/recipes/dinner/3043/crispy-salmon-with-charred-broccoli

27 March 2024