Celebrity Recipes

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Spanish Chicken With Chorizo

A great easy twist on Spanish chicken where all ingredients are bunged in the oven and roasted. A nice orange zest gives it great flavour. Another great recipe from Nigella Lawson

Nigella's Spanish Chicken With Chorizo and Potatoes

Read the full recipe below

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.



  • 2 tablespoons olive oil
  • 12 chicken thighs with skin and bone still on
  • 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
  • 1 kilogram new potatoes (halved)
  • 2 red onions (peeled and roughly chopped)
  • 2 teaspoons dried oregano
  • grated zest of 1 orange

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Gino's Tagliatelle alla Bolognese

For those who love Italian Food, here is a great recipe from Gino’s recent cooking program The Italian Escape. A quick and easy recipe to follow that is a great Italian recipe for the whole family. See the recipe below.

In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or
fettuccine and never with spaghetti.

gino d'acampo

Serves 6


2 tablespoons olive oil
1 onion, very finely diced
2 celery sticks, very finely diced
1 large carrot, very finely diced
500g minced pork
500g minced beef
50ml red wine
50ml milk
4 tablespoons tomato purée
300ml passata
400ml chicken or vegetable stock
500g fresh tagliatelle
Parmesan shavings, to serve (optional)


  1. Heat half the oil in a large sauté pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.
  2. While the vegetables are cooking, put all the meat in a large bowl, pour over the remaining olive oil and crumble the meat between your fingertips. Add the meat to the pan and fry until brown – around 5 minutes.
  3. Deglaze the pan with the red wine and allow to simmer for a couple of minutes, then add the milk. Simmer for 2 minutes before stirring in the tomato purée, passata and stock. Simmer gently for 3 hours until reduced and thickened. Once cooked, remove from the hob, season with salt and pepper then cover with a lid and leave for 20 minutes – you do not want the sauce to be boiling hot when you serve it.
  4. When ready to serve, bring a large pan of water to the boil and season generously with salt. Add the pasta to the pan and cook for 2–3 minutes or until just cooked. Drain the pasta, then return to the pan with the sauce and toss to combine. Serve in bowls with a few Parmesan shavings scattered over, if you like. Enjoy!

This recipe was brought to you by http://www.itv.com/ginositalianescape/recipes/ginos-grandfathers-tagliatelle-alla-bolognese

Gino’s Italian Escape: A Taste Of The Sun recipe book is packed full of delicious recipes, including those from the show, and is available to buy now.


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pad thai
Pad Thai is traditional dish of Thailand popular throughout the world. Basically the dish is made of stir fried rice noodles and is as famous to Thailand as Chicken Tikka is to Iindian cuisine and a firm favorite with us Brits. Expats venturing to Thailand claim that any Thai restaurant that gets its Pad Thai right will probally know how to cook. This dish is actually very quick and easy to produce. There are many versions of Pad Thai but here we provide a great recipe with a slight twist courtesy of Jamie Oliver. This twist uses Tofu and prawns. Check out the recipe below.

What you Need

  • 150 g flat rice noodles

  • 1 Scotch bonnet chilli

  • 1 fresh yellow chilli

  • 2 limes

  • sesame oil

  • 2 red shallots

  • ½ a bunch of Chinese chives

  • ¼ of a bunch of Thai mint

  • ½ a bunch of Thai basil

  • 140 g silken tofu

  • 4 large raw Tiger prawns, peeled

  • 25 g dried shrimps

  • 50 g shelled unsalted peanuts

  • 1 pinch of chilli flakes

  • 1 tablespoon shredded sweet radish

  • 1 large free-range egg

  • 60 g beansprouts

  • For the tamarind sauce:

  • 25 g palm sugar

  • 2 tablespoons tamarind paste

  • fish sauce

  • white wine vinegar

jamie oliver


Cook the rice noodles according to the packet instructions. Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, then add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water. Mix well so the sugar dissolves, then have a taste and adjust the flavours if needed – it should taste sweet, sour and slightly salty.


Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime. Drain and toss the noodles in a little sesame oil.

Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the mint and basil leaves. Slice the tofu into rough 1cm chunks. Carefully slice through the back of each prawn, scrape out any black bits, then halve lengthways. Rinse the dried shrimps in cold running water, then dry with kitchen paper.

Heat a splash of sesame oil in a large wok over a medium heat, then add the dried shrimps, peanuts and chilli flakes. Cook for 2 to 3 minutes, or until golden. Take the pan off the heat, transfer half of the mixture to a pestle and mortar, then bash until lightly crushed. Set to one side.

Return the remaining shrimps and nuts to a medium-high heat with another splash of sesame oil. Add the shallots and fry for around 2 minutes, or until turning golden. Add the chives, chopped herb leaves, prawns and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through. Beat and add the egg to the pan, cook for 1 to 2 minutes, then fold through. Add the tofu, noodles, beansprouts and tamarind sauce, then toss well to combine.

Divide the pad Thai between your bowls, sprinkle over the crushed nut mixture and scatter the reserved mint and basil leaves on top. Serve with the pickled chillies and extra lime wedges for squeezing over.

This recipe was brought to you by http://www.jamieoliver.com/

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Check this great home made fajita recipe that is very simple to make and very rustic. A great idea for entertaining friends and family. Have tried this recipe twice and it is a great meal that can be prepared quickly. Another gem by Jamie Oliver

  • 1 red pepper

  • 1 medium red onion

  • 1 skinless, boneless higher-welfare chicken breasts

  • 1 teaspoon smoked paprika

  • 1 small pinch of ground cumin

  • 2 limes

  • olive oil

  • freshly ground black pepper

  • 4 small flour tortillas, or 2 large

  • 150 ml good quality fat-free natural yoghurt

  • 50 g Cheddar cheese

  • For the salsa

  • ½-1 fresh red chilli, to your taste

  • 15 ripe cherry tomatoes

  • 1 small bunch fresh coriander

  • sea salt

  • freshly ground black pepper

  • 1 lime

  • extra virgin olive oil

  • For the guacamole

  • 1 small handful of mixed-colour cherry tomatoes

  • ½-1 fresh red chilli

  • a few sprigs of fresh coriander

  • 1 ripe avocado

  • 1 lime


A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn’t recommend adding extra oil to a hot pan, but in this case it’s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.

Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you’ll be laughing.

To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.

Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.


Chicken fajitas with homemade guacamole & salsa was provided by http://www.jamieoliver.com/

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lush lemon chicken

Since starring on Master Chef, Tom Kerridge has gone on to be a favourite TV Chef with his warm down to earth manner and great sense of humour endearing him to the public. Check out the great recipe from the BBC website featuring a great chicken dish.


For the marinade
For the lemon pepper chicken

Preparation method

  1. For the marinade, mix together all the marinade ingredients in a bowl until well combined.
  2. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
  3. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
  4. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.
  5. Roast for 30-35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).
  6. Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10-15 minutes. Just before serving, scatter over the chopped parsley.

This post was brought to you by http://www.bbc.co.uk/food/

Full recipe and more available here http://www.bbc.co.uk/food/recipes/lush_lemon_pepper_19156