Thursday, 17 March 2016

Cheecky Chicken Shawarma

Chicken Shawama

I love takeaways, especially on a Friday night; my waistline however does not so where possible I do try to recreate my own and the below was one of those successful occasions.
I truly think this does taste better than any takeaway shawama I have ever had, so much fresher and flavourful. So this weekend I made this along with my cauliflower tabbouleh and grilled halloumi for dinner with my parents and everyone really enjoyed it. If possible I would say to forward plan and marinate the chicken the night before, I use a readymade harrisa paste so it does not take long to mix it all together in a bowl and place it into the fridge – my favourite harrisa paste is by Alfez and available in Waitrose.

This recipe is actually a great one to do for informal dinners as all the work can be done before hand, cutting the salad, marinating the chicken and making the sauce meaning when your guests are over you just need to assemble them and enjoy, middle eastern cuisine is also great for large family sharing dinners.

Hope you all enjoy eating this as much as I did and its great one for the weekend


600g Chicken Thighs
3 tbsp. Harrisa Paste
2 tsp. Olive Oil
1 ½ tsp Paprika
1 tsp Garlic Salt
½ tsp Red Chilli Flakes
1 tsp Ground Cumin
1 tsp Ground Corriander
¼ Ground Cinammon
Salt & Pepper

Garlic Sauce
2 tbsp. Mayonaisse
2 tbsp. Natural Yoghurt
1 Garlic clove grated
1 tsp Garlic Salt
½ tsp Paprika
Black Pepper
Juice of ½ Lemon

Finely sliced lettuce, cucumber, red onions, gherkins, tomatoes and picked chillies

Serve in either bread wraps or tortillas

Serves 4
Pre heat oven to 190 Fan/200/Gas Mark 6


1.Marinate chicken thighs in 1 tsp olive oil, harissa paste, paprika, garlic salt, chilli flakes, cumin, coriander, cinnamon and salt pepper overnight preferably otherwise for at least 3-4 hours

2.Preheat oven and place all chicken thighs in a single layer, cook for 15-20 minutes until cooked through

3.Slice up chicken thighs into long strips

4.Heat remaining olive oil in a pan and fry off chicken thighs on a high heat to crisp up edges

5.Mix all ingredients together for garlic sauce

6.Assemble in a wrap with garlic sauce, salad and chicken, wrap up like a burrito and place either onto a frying pan or in a sandwich press for 30 seconds to crisp up outside and help it hold its shapes

7.Serve with a refreshing tabbouleh, halloumi, griddle vegetables and chips on the side

A few pictures from my snapchat over the weekend showing some of the sides we enjoyed with our shawarmas

Tuesday, 15 March 2016

Wonderful Warming Beef Stew


Beef Stew

Evening all, sorry for the lack of posting in the last month but it has been a very busy start to the year with lots of birthdays, weddings and play dates along with quite a few viral bugs thrown into the mix. However I have still being cooking up lots of tasty, warming and comforting food in the kitchen and have a few new recipes I would love to share with you all.

The last month has definitely seen the temperatures dropping and I made this delicious beef stew one rainy Saturday afternoon. Its prefect for lounging weekends as firstly it makes the whole house smell delicious, secondly once it is in the oven it requires minimal attention and thirdly it tastes yummy.

The inspiration for my recipe below was thanks to good old Jamie, I love his food as I find it full of flavour and simple.

We ate ours with warm bread rolls and mashed potatoes and the extra carbs just make this even more comforting. A bowl of this makes you go ahhhhh esp on a cold evening.

I also froze some of the leftovers and it tastes just as good once reheated so next time I will be doubling up the recipe and making an extra one for those evenings I just do not feel like cooking.


600g Beef Chuck Steak cubed
1 tbsp. heaped of Plain Flour
Salt & Pepper
2 tbsp. Olive Oil 
2 tsp chopped fresh Thyme
3 tsp chopped fresh Rosemary
1 knob of Butter
2 Garlic clove chopped
1 Onion chopped
2 Celery Sticks chopped
1 Bay Leaf
1 tsp Paprika
2 tbsp. Tomato Puree
450ml Chicken Stock
2 Parsnips cubed
4 Carrots cubed
6 Shallots left whole but peeled
Zest of 1 Lemon

Serves 4
Preheat oven to 170 Fan/190/Gas Mark 5

Method1.Place beef into a plastic bag or bowl and toss with the flour and some salt and pepper

2.In a large casserole dish add 1 tbsp. of the olive oil and in small batches brown off the beef
removing after all done

3.Add in remaining olive oil, butter followed by 1garlic clove, onion, celery, thyme, 2 tsp of chopped rosemary and bay leaf cook for around 4-5 minutes until softened

4.Add in paprika, salt, pepper and tomato puree

5.Add in beef cubes followed by chicken stock and shallots

6.Place in oven for 2 hours, remove stir and add in carrots and parsnips

7.Cook for another 1 hour until beef is falling apart 

8.Chop up finely remaining garlic, rosemary and add to stew along with the lemon zest at the end of the cooking to add a fresh flavour

9.Enjoy with potatoes, warm bread and a big glass of red