This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well.
Chicken with Rataouille and Risoni
- 1 large eggplant, cut into 2.5cm pieces
- 2 large zucchinis, thickly sliced
- 1 red capsicum, halved, thickly sliced
- A good drizzle of olive oil
- 8 large chicken drumsticks
- 2 cups Italian tomato pasta sauce (or you could make my marinara sauce, click here for the recipe)
- 1/3 cup dried risoni pasta
- 1/2 cup basil leaves, chopped
Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Drizzle lightly with olive oil and some salt and pepper and use your hands to toss the vegies and ensure all the vegies are lightly coated. Roast for 25 to 30 minutes or until light golden.
Meanwhile, heat a heavy-based saucepan over high heat. Add a little olive oil and cook the drumsticks in batches, turning occasionally, for 5 minutes or until light golden (you could use thigh fillets as well, if you like). Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Do keep an eye on it to make sure the risoni doesn’t stick to the bottom of the pan.
Stir in roast vegetables and basil. Season with salt and pepper.
Serve or transfer to containers for freezing.
This recipe is so easy and simple, but the roasting of the vegetables really adds a lovely depth of flavour. I know some people would like to use breast chicken for this. However, I really urge you not to, I think it would really take away from the flavour.
I have some very exciting news – I baked!!
That’s right, the girl who can’t bake put herself in the hands of a wonderful cook – to learn some of the ropes of baking.
Matt’s mum, Sandra, truly is a whiz in the kitchen – and while she says she’s “just a home cook” - her food is delicious!! I have been very jealous since I met her that she can just whip up cakes and slices and puddings, and they all turn out so yummy.
So, I asked Sandra if she’d give me a lesson, as I was determined to bring something I actually baked to my work’s monthly morning tea.
She gave me heaps of tips on what to do with pastry and all sorts of things and while I did have quite a bit of help to make my Pecan Pie – I feel much more confident about actually baking something and not being so terrified that it’s all going to go wrong.
Now don’t get my wrong, the pie didn’t turn out perfectly. The pastry did crack a little and I forgot to melt the butter for the filling, so I had to whisk it to get the lumps out, which made it go a bit bubbly on top. However, it tasted awesome!!! It went down a treat at the morning tea and I was totally rapt!
So, tomorrow I’ll be posting that recipe – and then in coming days – I’m going to tell you about the first recipe I tried from my new book from the Nigella Kitchen TV series – which is screening now. It’s Chorizo and Chickpea Stew with cous cous - and it was sooo yummy. I’m planning on making quite a few things out of this book – so you can follow along on that journey, if you’d like to. I have found the TV series mouth-watering – so can’t wait to make the recipes and see what they are really like!
See you tomorrow with my delicious pecan pie recipe. Even if you can’t bake, you’ll get rave reviews!
Last week I asked everyone what your menu would be if you were about to have your last meal on this planet.
I have to say, the last meals readers of Uforic Food chose were varied, to say the least.
Just to give you some ideas – here are a few examples of the responses:
John said he would have the old Aussie meat pie (a Balfours, square pie, to be exact) as his last meal – coupled with a Farmer’s Union iced coffee. It wouldn’t exactly be my choice, but I’m sure there are many people out there who would totally agree!
Shelley said she’d love a hot, spicy curry with rice, finished off with a massive bar of milk chocolate. YUM!!
My dear friend Tabitha said pea and ham soup would be her ideal meal and it would be cooked by her mum because “she makes it with love and I always go back for more”. Awww -there’s nothing like food made with love
Now Ive decided not to take offense to this, but my boyfriend, Matt, said his perfect last meal would be a large meatlovers pizza!! I’m guessing he means a home-made pizza – but I’m guessing most likely one from a pizza shop. Oh well, he loves it and it makes him happy – that’s the main thing!
I thought this was an interesting bunch of responses – they were pretty different then the ones outlines in my earlier post my three famous chef/cooks (read it here). I guess we all have different tastes when it comes to food
I would love it if you would share your perfect last meal in the comments section below.
Following yesterday’s post about freezing meals, I thought I’d share with you this recipe, which was emailed to me by a reader of Uforic Food.
She said she freezes these roasted drumsticks regularly – and that they are great to whip out of the freezer and re-heat when guests come over unexpectedly. She said the key is that the drumsticks stay moist because of the buttery sauce you pour over them at the end.
Last night was the big cook-up for my dad, and as a dedicated subscriber to this very blog – I’m sure he’ll let us know what he thought of this dish, once he has a chance to try it (love you dad!! XX) I had a nibble on one before I packed them into containers, and I have to say, they were very delicious Thanks to Kristy for putting forward this recipe for everyone to try – I will certainly be making them again!
Roast Lemon and Garlic Drumsticks
- 12 chicken drumsticks
- 3 tbs of olive oil
- the zest of 1 lemon, grated
- 3tbs of butter
- 2 cloves of garlic, finely chopped
- 1 handful of fresh parsley
Pre-heat your oven to 200 degrees (c). Place the drumsticks into a shallow baking dish, season with salt and pepper, drizzle with the olive oil and add the lemon zest. Toss the drumsticks, using your clean hands, through the mixture.
Place in the oven and cook for 40 minutes.
Once the drumsticks are cooked through, remove them from the oven and cover with foil to keep warm. Meanwhile, heat the butter in a pan over a low heat and add the juice of half a lemon, along with the garlic. Do not let the garlic burns. After a minute of gentle cooking, add the parsley and some salt and pepper, to taste, right at the end.
Turn off the heat, place drumsticks on a serving platter, or in freezer containers, and drizzle over the buttery sauce.
There you have it. These should freeze well for up to three months.
To reheat, preferably thaw out first, then reheat by tossing them around in a frying pan, over a medium heat. However, you can just pop them in the microwave.
These would be great served with my warm potato salad and some crusty bread.
If you have any other recipes that are good for freezing and would like to share them with everyone, just like Kristy did - email it to me – I’d love to pop it on Uforic Food … email@example.com
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