Cajun chicken strips, roman cauliflower and brown rice

Had some lovely, lovely victims round for tea tonight - and had some good chats, and some good laughs, and a nice tasty dinner. And I hope we can do it again soon... whenever, wherever... and this dinner was REALLY easy - but packed a punch.  Another bonus was that it was chucked together in 20 minutes ... sat waiting while we chatted ... and was delish when we sat down to eat (and chat and larf).  Thanks to victims for providing pud - I will be scoffing that tomorrow.


So, we'll start with the rice.....

Brown rice - cook it - according to packet instructions.  (Or, if the oven is on low-ish) put rice in a casserole with a lid, cover with water - height of rice + 1 inch, bring to the boil, stick in oven.  Ignore for at least 30 minutes, but basically until you are ready to eat.

Cajun chicken - buy cajun seasoning!  mix with cornmeal (50/50 - I used about 3 tbsps for 3).  (you could use flour or breadcrumbs, something dry to mix with the spices.  Toss in strips of chicken breast.  Shallow fry in olive oil - a couple of mins on each side - when you are ready to eat.

Roman cauliflower - chop 1 large onion, soften in olive oil - add 2 cloves crushed garlic and some mixed herbs/ oregano - add chopped red pepper, mushrooms and cauliflower florets, stir around for a bit.  Tip in a tin of chopped tomatoes & a tin of water.  Simmer for a bit, add small pinch of chili flakes (you don't want hot... just a tiny backgroud kick) - and a couple of tbsps of black olives, sliced (I used sliced out of a jar... OK they're not premium kick-ass olive - but they do the job really well, and they are SO quick).

Yogurty sauce - low fat natural yogurt, 1 clove crushed garlic, 2 tsps olive oil, pinch of salt, grinding of black pepper and juice of half a lime - stir....

Receive fulsome praise from gathered victims (Both of whom had seconds... let it be recorded).

Just to add.... Really best of luck to victim the younger who is chucking their good self out of an airyplane in the morning for the good of charity....  (bonkers!)

bonfire ribs feast

 Some great mates round for fireworks dinner ... and a trip to the local fireworks extravanganza... "extrava-flipping-ganza" ... that'll be 10 minutes at a push then!

So we had to console ourselves with scoffing slow cooked spicy ribs, with baked potatoes and roasted pumpkin and pepper.

Gathered victims loved the crispy top of the ribs, and the extra marinade gravy.... and all got pretty sticky around the chops... no pics of this, as I was too busy scoffing mine.  Only the smallest victim ran to the fridge for a glass of milk, everybody else was lip smacking and licking their fingers.

Recipe

Wash and pierce potatoes, rub gently with olive oil - stick in oven.

Sticky ribs:-

Marinade
1 tsp ginger
3 cloves crushed garlic
glug olive oil
chili flakes
tomato ketchup
soy sauce (wheat free for gluten free)
dark brown sugar
Lime juice
salt, pepper
chili sauce
worcestershire sauce
tinned peaches (about 6 slices squashed)

Whisk together - taste to adjust

Sheet of pork ribs

Get the butcher to score the skin on the ribs.
Slather generously in marinade.  (If there is time leave in the fridge for a couple of hours).
Roast in a hot oven for 30 minutes, then turn down/ transfer to a medium oven for about 2 hours.
Leave to rest while you reduce the excess marinade on the hob to provide extra sauce.
Scoff

Roast vegetables

Chuck wedges of red onion, roughly chopped red pepper and peeled and chopped butternut squash and pumkin in olive oil with salt and pepper.  Add 4 chopped apples, spitzed with lime juice to prevent discolouration.  Roast for about 40 minutes.

I also chopped 2 leeks and a packet of green beans - chuck into pan with glug of olive oil and a small glass of white wine.  Bring to boil on hob, then chuck in the oven (with a lid on) to steam/braise for about 30ish minutes.

Sticky ribs, boaked potatoes and at least 5 veg --- score!  and delish.

Shame about the fireworks - so we had a little sparkler action.