Papas arrugadas is a hugely popular dish in the Canaries served with the mouthwateringly-good red and green mojo sauces. And a small pot of creamy aioli, if you’re lucky. Whether you eat them on their own with the previously mentioned sauces or use them as a crowd-pleasing side dish to go with something awesome like Adeje chicken, everyone loves Canarian potatoes. And when you find our just how quick, easy and cheap they are to make at home – you’ll be eating them at every meal!
Chilli is a great dish to enjoy on cold winter evenings. I came up with this recipe in an attempt to find a type of chilli that I enjoy. I love the idea of succulent beef chunks in a rich, spicy tomato sauce, but when it arrives on the table, I’m always disappointed. I’m not sure if that says more about my fussiness or my cooking!
This chicken taco chilli recipe is a great Mexican take on a traditional classic. The additional ingredients really take this dish to a whole other level that I feel regular chilli recipes really lack.
I can’t wait until the clocks go forward! These pictures were taken using the mother-in-law’s daylight lamp and just seem to give the photos a hint of blue. Bring on summer!
1 chicken breast
1 garlic clove
1/2 red pepper
1/2 cup kidney beans
3tbsp sweet corn
1/2 cup chopped tomatoes
2tbsp tomato paste
3tbsp taco seasoning (I used this recipe for home-made taco seasoning – it’s my favourite!)
1. Place the chicken in a saucepan and add enough water to just cover the chicken. Bring to a simmer and cook for between 20-30 minutes. When fully cooked, drain the water and shred the chicken with two forks.
2. Chop the onion, garlic and red pepper and fry over a medium heat for 10 minutes. Add the kidney beans, sweetcorn, chopped tomatoes, tomato paste and taco seasoning. Let simmer for another 10 minutes.
3. Add the shredded chicken and cook for a final 10 minutes, stirring regularly.
I came up with this recipe shortly after Christmas as a creative way to use up the left-over turkey. The cranberry sauce really makes this dish something special. It’s never going to win any beauty contests, but it tastes to fantastic that I don’t care!
A layer of chopped vegetables – such as parsnips, Brussels sprouts or carrots – would work really well in this recipe, but Boyfriend wouldn’t let vegetables near the casserole.
This recipe serves two, but can easily be changed to serve more or less people.
300g cooked, sliced turkey
50g Soft cheese
Handful of chives
150g pre-made stuffing
50g frozen cranberries
150ml red wine
1. First, make the cranberry sauce layer. Place the frozen cranberries, in a saucepan with the sugar and red wine over a medium heat. Leave to simmer for 15 minutes before pouring into a baking dish.
2. Layer half of the turkey slices on top of the cranberry sauce. Spread the stuffing on the turkey and top with the rest of the turkey slices.
3. Preheat the oven to 180C and peel and chop the potatoes. Place in boiling water for around 20 minutes until they are soft.
4. Thoroughly mash the potatoes then add the soft cheese and continue to mash until well blended. Finely chop the chives and add into the mashed potato. Mix well before spooning on top of the turkey slices.
5. Place in the oven for around 20-30 minutes.