l’ll start adding a few of the “crowd pleaser” recipes from my recent demos. These are VERY easy and CHEAP to make,in most cases done on a single electric fry pan! But all taste GREAT!

“Super Cheap” Chicken Curry

Ingredients

6 x chicken thighs

3 tablespoons of  curry powder

1 teaspoon of  crushed  garlic

1 teaspoon of  crushed  ginger

1 x onion – diced

2 x carrots – diced

2 x potatoes – diced

800mls of  chicken stock

Method

Dust all the chicken pieces with the curry powder.

Brown off the chicken in a frypan.

Add the onion, carrots and potatoes and sauté together.

Then add the, garlic and ginger and cook for a further 5 minutes.

Add the chicken stock and ensure that it is cold, this is to deglaze the pan.

Cover and cook for 20 minutes on a low heat.

*You can also finish this off with a touch of cream if you like.

Chorizo and Mushroom Risotto

Ingredients

2 x chorizo sausage – diced

1 ½ cups of aborio rice

1 litre of chicken stock

200 grams of Swiss Brown mushrooms – sliced

1 onion – finely diced

2 cloves of garlic – finely diced

100mls of white wine or verjuice

1 carrot – finely diced

¼ cup of fresh parsley

3 tablespoons of grated parmesan cheese

2 tablespoons of extra virgin olive oil

40 grams of butter

Method

Heat the chicken stock in a saucepan.

In a separate deep fry pan sauté the onion, garlic, carrot and chorizo in the extra virgin olive oil.

Then add the butter to the frypan followed by the rice – ensure all rice get coated in the butter.  Cook on high for 4 minutes.

Add the white wine to the frypan to deglaze.

Start adding the chicken stock to the frypan one ladle at a time as the rice absorbs the stock.

After the third ladle add the mushrooms.  Continue adding the stock one ladle at a time until the rice is al dente (still has some bite).

Finish with parmesan cheese and fresh parsley – season and serve.

Pasta Napolitana

Ingredients

250 grams of Pasta

1 onion finely diced

1 tablespoon of crushed garlic

1 tin diced tomatoes

1 teaspoon dry parsley

1 teaspoon of dry oregano

2 tablespoons of extra virgin olive oil

Salt and Pepper

Parmesan cheese

Method

Bring a minimum 4 litre pot of water to the boil and add a pinch of salt and the pasta.

Sauté the onion and the garlic in a fry pan with extra virgin olive oil.

Add the tin diced tomatoes, dry parsley and dry oregano.

When the pasta is cooked strain and add to the sauce.

Season with salt and pepper and top with parmesan cheese.

*if using fresh herds add just before serving instead of during the coking process.