Steak au Poivre with Mushroom and Potato Purée

Another great recipe from the Wall Street Journal by chef Dave Beran. This produces perfectly rested steak and the creamiest mashed potato that ever existed. Enjoy of an evening with a great glass of red wine. This only takes about 30 minutes but tastes like you spent all day slaving over the stove. (Serves 4) …


Chicken and Chorizo Jambalaya

This is one of my favorite recipes that I make over and over again and usually lasts me for a week! From BBC GoodFood:
  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo (I often use the entire chorizo because I love it), sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomato
  • 350ml chicken stock (I often tend to need more than this and add some white wine as well)

  1. Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender (This often takes about an hour for me and much more stock or wine)