3 minute read
Me Dine Come With
Prep: 15 mins
Cook: 50 mins - 1 hr
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Serves: 4-6
Try chicken paprikash, a traditional Hungarian casserole – it’s a comforting dinner that’s perfect for relaxed entertaining. Enjoy with boiled potatoes, noodles or rice.
Ingredients
•8 skin-on, bone-in chicken thighs
•1 tbsp vegetable oil
•2 onions, nely chopped
•2 red or green peppers (or a mixture), chopped
•2 garlic cloves, crushed or nely grated
•3 large ripe tomatoes (around 400g), deseeded and chopped, or a 400g can chopped tomatoes
•1½ tbsp plain our
•3 tbsp sweet smoked paprika
•1 tbsp hot paprika (optional)
•350ml chicken stock
•200ml soured cream
•boiled potatoes, noodles or rice, to serve
Method
STEP 1
Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for 5-8 mins until browned all over. Remove from the pan and set aside. Tip in the onion and fry for 8-10
Cheese and bacon
scones
Prep: 20 mins
Cook: 25 mins
Makes: 12 ese savoury brunch beauties can be made ahead of time and warmed up when you’re ready to serve. Top with lashings of butter.
Ingredients
• 100g butter, plus extra for greasing
• 10 rashers streaky bacon
• 275g self-raising our
• ½ tsp baking powder
• 150ml milk
• 50ml vegetable oil
• 1 egg
• handful snipped chives
• 150g grated cheddar
Method
STEP 1
Heat oven to 200C/180C fan/gas
Rum old-fashioned
Try using rum in place of whisky in an oldfashioned for a twist on the traditional cocktail. Finish with ice and a strip of orange peel. Preparation time is 10 minutes. Serves 1.
Ingredients
•50ml dark rum
•1 tsp sugar syrup
•few dashes of orange bitters
•ice
•strip of orange peel, to garnish
Method
STEP 1
Put half the rum, the sugar syrup and bitters in a mixing glass or jug. Add three ice cubes and stir slowly with a mixing spoon until the outside of the glass feels cold. Add the rest of the rum and a few more ice cubes, then stir to just combine.
STEP 2 mins until softened and turning golden.
Strain the drink into an ice- lled rocks glass or tumbler and garnish with the strip of orange peel.
STEP 2
Stir in the peppers and cook for 3 mins, then add the garlic and tomatoes. Cook for another 5-8 mins until the tomatoes have started to break down. Sprinkle in the our, paprika and hot paprika, if using, and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
STEP 3
Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 mins. Remove the lid and simmer for another 15 mins until the sauce has thickened. Stir in the soured cream and cook for 5 mins – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice
6 and grease a 12-hole mu n tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
STEP 2
In a bowl, combine the our, baking powder and 1 tsp sea salt. Using your ngers, mix the butter into the our mixture until it resembles breadcrumbs
STEP 3
In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the our mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the mu n tin.
STEP 4 Put the mu n tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
Classic margarita
Tequila and triple sec combine in this fabulous margarita cocktail recipe, mixed with lime juice. Garnish the rim of the glass with salt for that extra punch.
Ingredients
•ice
•50ml tequila reposado
•25ml lime juice
•20ml triple sec
For the garnish
•salt
•2 lime wedges
Method
STEP 1
Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered.
STEP 2
Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold.
STEP 3
Strain the mix into the prepared glass over fresh ice. Serve with a wedge of lime.
