Tag Archives: Chicken

Recipe of the Week: Chicken & Chorizo Pie

Chicken & Chorizo Pie

Chicken & Chorizo Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing

Ingredients

  • Chorizo 110g (4oz), chopped
  • Chicken 4 breasts, cut into chunks
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chicken stock 250ml (9fl oz)
  • Double cream 4 tbsp
  • Canned sweetcorn 198g can, drained
  • Ready-rolled puff pastry 320g pack
  • Beaten egg for brushing
  • Steamed green vegetables to serve (optional)

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
  2. 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
  3. 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
  4. 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.

 

#chorizo

#tripletested

#delicious

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A magic ingredient!

Chorizo - the magic ingredients

As well as the obvious everyday essentials such as eggs, milk and butter, you’ll always find one ingredient lurking in my fridge – chorizo.

It’s magical! You only need a tiny amount but it’ll perk up the most boring of meals and keeps well for ages.

I often throw it into ‘fridge fried rice’ – a concoction created to use up any leftover veg, fish or meat, sprinkled with a few liberal dashes of soy sauce.

And just recently I’ve fried just a few slices, added a couple of handfuls of frozen peas and some veg stock, whizz with a stick blender and voila it makes THE most delicious pea soup.

Here I’ve shared a recipe from this year’s Dairy Diary which uses chorizo in a scrummy chicken pie – it’s just gorgeous comfort food. I’m treating myself to a generous slice after a hike in the Lakeland Fells this week – perfect!

 

 

Chicken & Chorizo Pie

Chicken & Chorizo Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 751 per portion
Fat 51g (24g sat) per portion
Suitable for freezing

Ingredients

  • Chorizo 110g (4oz), chopped
  • Chicken 4 breasts, cut into chunks
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chicken stock 250ml (9fl oz)
  • Double cream 4 tbsp
  • Canned sweetcorn 198g can, drained
  • Ready-rolled puff pastry 320g pack
  • Beaten egg for brushing
  • Steamed green vegetables to serve (optional)

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Fry chorizo and chicken chunks in olive oil for about 7 minutes, until chicken is just cooked.
  2. 2 Add flour and cook for 1 minute, stirring, then pour in stock, stirring continuously for a further minute. Stir in cream and sweetcorn, season to taste and spoon mixture into a pie dish.
  3. 3 Brush dish rim with water then cover with pastry. Trim and crimp edges and use trimmings for decorations. Brush with egg.
  4. 4 Stand pie dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Cut pie into wedges and serve immediately with green vegetables, if wished.

 

#chorizo

#tripletested

#delicious

The Diary of the Future!

Dairy Diary 2017 - the diary of the future

Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.

Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.

But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?

Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’

Take a look at this brand new device here.

You guessed it. It’s a real life paper diary.

One with delicious recipes, fab features, a handy pocket and even date stickers. 

Yes, of course, it’s the Dairy Diary!

The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.

From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.


For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!


 

Fancy a taster? This mild chicken curry is a winner with all the family.

 

Easy Chicken Curry

Easy Chicken Curry

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing

Ingredients

  • Butter 25g (1oz)
  • Onion 1, peeled and chopped
  • Dessert apple 1, peeled, cored and chopped
  • Butternut squash 150g (5oz), peeled and diced
  • Curry paste 1 tbsp
  • Plain flour 1 tbsp
  • Ground ginger ½ tsp
  • Ground cinnamon ½ tsp
  • Milk 225ml (8fl oz)
  • Mango chutney 1 tbsp
  • Cooked chicken 175-225g (6-8oz), cut into chunks
  • Cooked basmati rice, naan bread and flaked almonds to serve, optional

Instructions

  1. Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
  2. Add flour, ginger and cinnamon and cook for 1 minute, stirring.
  3. Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
  4. Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.

 


#diaryofthefuture

#getorganised

#curryrecipe

Recipe of the Week: Chicken & Avocado Fajitas

Chicken-&-Avocado-Fajitas--

 

Perfect for eating in the garden, these fajitas are easy to prepare and taste amazing.

Chicken & Avocado Fajitas

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 598 per portion
Fat 19g (5.7g sat) per portion

Ingredients

  • Sunflower oil 1 tbsp
  • Paprika 1 tsp
  • Cumin ½ tsp
  • Ground coriander ½ tsp
  • Chilli powder ½ tsp
  • Lime 1, zest and juice
  • Mini chicken breast fillets 350g pack, cut into chunks
  • Tortilla wraps 6
  • Cos lettuce ½, shredded
  • Avocado 1 large, peeled, stoned and sliced
  • Chopped coriander 3 tbsp, optional
  • Soured cream 4-6 tbsp, optional

Instructions

  1. In a bowl mix together oil, spices, lime zest and juice and use to coat chicken. Heat a non-stick frying pan and fry chicken over a medium-high heat for about 5 minutes, until cooked.
  2. Warm wraps according to packet’s instructions. Divide lettuce and avocado between them, top with chicken, coriander and soured cream, if using, roll up and serve.


Watch out for the 2017 Dairy Diary, which goes on sale very soon!

#tripletested

#dairydiaryrecipe

Why keeping a diary makes you happier

Diary writing makes you happier

Keeping a diary makes you happier

I have looong been an advocate of writing things down in order to clear my head and de-stress but keeping a diary, apparently, goes even further than that.

I recently stumbled across an article in the Guardian that reveals just how therapeutic diaries can be. Ian Sample of the Guardian writes:

Brain scans on volunteers showed that putting feelings down on paper reduces activity in a part of the brain called the amygdala, which is responsible for controlling the intensity of our emotions.

Psychologists who discovered the “Bridget Jones effect” said it worked whether people elaborated on their feelings in a diary, penned lines of poetry, or even jotted down song lyrics to express their negative emotions.

Matthew Lieberman, a psychologist at the University of California in Los Angeles, said the effect differs from catharsis, which usually involves coming to terms with an emotional problem by seeing it in a different light.

When people wrote about their feelings, medical scans showed that their brain activity matched that seen in volunteers who were consciously trying to control their emotions.

“Writing seems to help the brain regulate emotion unintentionally. Whether it’s writing things down in a diary, writing bad poetry, or making up song lyrics that should never be played on the radio, it seems to help people emotionally,”
Dr Lieberman said.

Who knew that the Dairy Diary could be so beneficial?! Keep up with your diary writing folks.

 

Oh and, of course, as well as therapy Dairy Diary also gives you AMAZING recipes like this. Enjoy!

 

 

Chicken-&-Avocado-Fajitas--

Chicken & Avocado Fajitas

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 598 per portion
Fat 19g (5.7g sat) per portion

Ingredients

  • Sunflower oil 1 tbsp
  • Paprika 1 tsp
  • Cumin ½ tsp
  • Ground coriander ½ tsp
  • Chilli powder ½ tsp
  • Lime 1, zest and juice
  • Mini chicken breast fillets 350g pack, cut into chunks
  • Tortilla wraps 6
  • Cos lettuce ½, shredded
  • Avocado 1 large, peeled, stoned and sliced
  • Chopped coriander 3 tbsp, optional
  • Soured cream 4-6 tbsp, optional

Instructions

  1. In a bowl mix together oil, spices, lime zest and juice and use to coat chicken. Heat a non-stick frying pan and fry chicken over a medium-high heat for about 5 minutes, until cooked.
  2. Warm wraps according to packet’s instructions. Divide lettuce and avocado between them, top with chicken, coriander and soured cream, if using, roll up and serve.


Watch out for the 2017 Dairy Diary, which goes on sale very soon!

 

#tripletested

#dairydiaryrecipe

Chicken Satay with Indonesian-style Salad

Us Brits love a good barbecue don’t we?

As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land.  

This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with some Dairy Diary favourites.

Try this Chicken Satay recipe and then click over to Top Six Barbecue Favourites. at https://dairydiarychat.co.uk/2014/07/21/top-five-barbecue-favourites/

Chicken Satay with Indonesian-style Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 325 per portion
Fat 13.6g (7.5g sat) per portion

Ingredients

  • Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
  • Peanut or satay cooking sauce 150-200g (5-7oz)
  • Coconut milk 175ml (6fl oz)
  • Lime 1, grated zest and juice of ½ and the rest cut into wedges
  • Mixed vegetable stir-fry 350g pack

Instructions

  1. Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
  2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.
  3. Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.
  4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.
  5. Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.
  6. Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

 

 

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