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please check back in a bit.  Life has taken an unexpected turn, and I may be renaming the blog.  Or, then again, maybe not ... but I am not feeling very nurturing right now.

Spanish chicken, with chorizo and peppers

Had a couple of mates here for tea, a bit bunged up with cold, so we thought something comforting, with a little bit of heat - but clean and not at all creamy might be best.  Some chicken breasts and some chorizo in the fridge and this spanish-ish stew was ready in 30 minutes.

Enough left for freezing for work too, so not a bad result.

Gathered victims declared delish and lush - so it can't be bad.

1-2 tbsps olive oil
1 onion chopped
About 10 cm piece of chorizo, skinned and diced
3 chicken breast, cut into bite sized pieces
pinch chili flakes
2 cloves garlic, chopped
2 red peppers chopped
About 10 mushrooms, chopped
glass of white wine
tin of tomatoes
chicken stock
edame beans
Small cup of black olives, chopped.

1.  Soften onion in olive oil, add chorizo and fry so that it lets out spicy oil.
2.  Add chicken and fry for a couple of minutes.
3.  Add vegetables, garlic and chili flakes.  Turn around in the pan for a couple of minutes, until all the oil is coating the meat and veg.
4.  Pour in wine.  Allow to simmer for a couple of minutes, then a tin of tomatoes, and about a pint of stock.
5.  Simmer, chuck in edame beans (or frozen peas) cover and stick in oven (or on a lowish heat on the hob) for 20+ minutes.  If on the hob, check every now and then that it hasn't become too dry.
6.  10 minutes before serving stir in chopped olives.
6.  Serve with rice.

Rice and dhal

I was recently told that dhal means something along the lines of ... spices put in at the end... the wording which was used - and I can't even remember how I found it out - was more glamorous.  Up until this point I thought dhal was generic for lentils.  I have tried this interpretation a few times now - and I think is is the secret!  I have made lentil based curries (or as I thought dhal... with lentils, veg and spices cooked together) for years - and though they are OK - they have never been as delish as some of the dhal I had whilst living near Southall, London - or from the "curry mile" in Rusholme, Manchester.  This dhal is basically boiled lentils, with a roasted spice hot sizzly oil chucked in right at the end - it's fresh and spiky - and makes a huge difference.

Rice - basmati
Lentils - yellow (other types are fine too)
Onion

1 tsp Fennel seeds
1 hottish chili
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
1 curry leaf
salt
Garam masala mix
Olive oil

Natural yogurt


1.  Rinse lentils and put on to simmer in plenty of water, for about 30 minutes (depends on lentils - you want to cook them until soft).  I also chucked in about a quarter of the finely chopped onion, just for the savouriness, but you don't have to.  Don't let the lentils get dry, spoon any scum off the top as you go.
2.  Rinse rice, and cook it as you know how ... I bring it to the boil on the hob, water 1 inch above the rice - lid on and in low oven until all the water is soaked in... at least 20 minutes, but can sit there happily for ages.
3.  When the lentils are nearly ready - roast whole spices and the chili in a dry frying pan.  As soon as the aroma ramps up chuck in olive oil, finely chopped onion, then finely chopped garlic and any powdered spices, add salt now.  Heat through for a few minutes.  Chuck sizzling oil/spice mixture into cooked lentils - stir in... this is the revelation!  It makes an enormous difference.

Ideally you would serve as part of a gorgeous mixture of wet and dry dishes ... but I was on my own, so a splodge of yogurt and this was it - but it was DELISH!