HOMECOOKING WITH TERESA

This is a delicious and simple recipe for a mid-week dinner. You can use chicken drumsticks if you prefer it, but I have to admit it, the whole leg is also very nice. This time I served it with some oven chips and a bread roll to mop up the juices, but it could also be delicious to serve with a salad, herb couscous or even with some roast potatoes. (See links to recipes at the end of this post.)   Ingredients 6 free-range whole chicken legs (drumsticks & thighs) 80ml extra virgin olive oil 1 brown onion, chopped 2 garlic cloves, crushed 3 tsp smoked sweet paprika 1 red capsicum, sliced 250ml dry sherry 400g can peeled tomatoes, roughly chopped 2 tbsp tomato paste 125g green olives, pitted and halved 1 large handful flat-leaf parsley 1 lemon, for squeezing sea salt freshly ground pepper Method Put the chicken legs on a chopping board and separate the thighs from the drumsticks. Heat the extra virgin olive oil in a large, deep saucepan with a tightly fitting lid and add the chick...

Last night we had a Lemongrass chicken Banh Mi. It was a mixture of a recipe that I found online, and one from Neil Perry's Everything I love to Cook cookbook. It was scrumptious! Everything worked really well, except for the lemongrass chilli sauce, which got stuck together and I had to add some water to save it. Will have to experiment next time I make it. We haven't been eating much bread lately to follow our low carb CSIRO diet, and therefore, our tastebuds were singing with pleasure while eating this Vietnamese style sandwich!! Will certainly made it again for sure 😋🥰!! Ingredients Carrot & daikon salad: 2 medium carrots (julienned) 1 cup daikon radish (julienned) 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons rice wine vinegar 2 teaspoons sesame oil Chicken & Marinade: 4 tablespoons vegetable oil, (divided) 2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 teaspoon red pepper flakes 2 teaspoons sugar 2 shallots (peeled) 3 cloves garlic 2 stalks fresh l...

Tonight's dinner was this recipe from Neil Perry's Simply Good Food cookbook called Honey-braised duck with almonds and olives, but I followed his suggestion and used raisins instead of olives. I like recipes that mix duck with fruit..... It is super easy to make and loved the fact that it is not too greasy - you get rid of the rendered fat from the duck. Also, I used free range duck legs. I used the lemon juice, but I put it as an optional ingredient because it gave the sauce a bit of a sour and acidic flavour, that some people might not like. I think it works well when using raisins, because it cuts through its sweetness and balances the flavours. Anyway, it was delicious and the meat was falling off the bone. Served with some wholemeal couscous as suggested, it was certainly a scrumptious meal 😋😍🥰😁! Ingredients 4 large duck legs sea salt and freshly ground black pepper 2 Tbsp extra virgin olive oil 8 brown shallots, halved lengthways if large 500 ml chicken stock 1 Tbsp ...

This is a nice recipe and it is not hard to make.  It is a recipe from Neil Perry that I have made a couple of times before. It is very delicious. However the previous times I cheated with the tomato sauce because either I didn't have the time or the tomatoes were overly expensive and used a good quality ready-made sauce from a jar instead.  I used one that was very close to the recipe: sun dried tomatoes with oregano. It was still very good.  This time I actually followed the recipe for the sauce and I have to say that it is amazing. It is the real highlight of the dish. It has to be cooked for almost 2 hours so it's a good idea to maybe even make it the day before. We loved it . (Most photos are from the first time I made it, and used slivered almonds instead of pine nuts - still good but I prefer the later). INGREDIENTS 1/3 cup freshly grated pecorino cheese 1 Tbsp fresh breadcrumbs 1 Tbsp finely chopped Italian parsley 1 1/2 Tbsp toasted pine nuts 1 heaped Tb...

This is a very simple and delicious recipe from Neil Perry. I have varied the actual recipe and made it a lot easier. I used deboned chicken thighs instead of chicken breast. They both work very well. Sometimes, I also add some truffle oil or any other flavoured oil I have in the pantry to the greens. This time I served it with Coconut rice with crunchy ginger, chilli and peanuts, an adaptation of one of the recipes from Ottolenghi's Simple cookbook. Just delicious! INGREDIENTS: 150 g lemongrass and ginger butter (see below) 600 g chicken breast fillets or thigh fillets, cut thinly 1 Tbsp olive oil sea salt and freshly ground black pepper steamed Asian greens, to serve sesame oil, garlic oil, chilli oil and light soy sauce, to serve Lemongrass and ginger butter 2 Tbsp thinly sliced lemongrass, white part only 1 Tbsp finely grated fresh ginger 1 garlic clove, chopped 2 French shallots, peeled and diced juice of 1 lime 1 Tbsp fish sauce 1/2 tsp caster ...