chicken & pumpkin lasagne

Baked pasta dishes, and especially lasagne are loved by most people i know. My trouble is that as much as I think they're delicious I often find that healthier versions don't always hit the right spot. What I've tried to do with this recipe is create 'lighter' version by upping the veg quota, cutting down on the pasta layers and not having too much meat. You could very easily make this an entirely vegetarian dish by using more mushrooms, no chicken and using vegetarian cheeses.


Pumpkin & Tomato Sauce
600g pumpkin or butternut squash, peeled, de-seeded and cut into 3cm chunks
6 large cloves of garlic
1 tbsp vegetable oil
400g can of peeled plum tomatoes
1 tsp dried oregano
25g butter
1 medium onion, peeled and cut in half

White Sauce
500ml milk
30g butter
30g plain flour
200g grated cheese (I used a mixture of parmesan and cheddar)

250g cooked chicken (about 1 chicken breast), cut or shredded

handful of green beans, cut into bite sized pieces

couple of handfuls of spinach, washed

200g oyster mushrooms

1 medium aubergine

1 medium courgette

dried lasagne sheets

small bunch of basil

ground all spice
salt and pepper
vegetable oil for frying

Tomato & Pumpkin Sauce

1. Preheat the oven to 200C. Place the peeled, cubed pumpkin and un-peeled garlic cloves on a baking tray, pour over the oil and rub everything together with your hands so that everything has a coating of oil and is in a single layer. Roast in the oven for around 40minutes or until the pumpkin is cooked through and slightly coloured on the edges. Take care not to burn the garlic.
2. Meanwhile prepare the tomato sauce base by placing the tomatoes, halved onion, butter and oregano in a saucepan, place over a low heat and leave to gently bubble away, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon if you wish for about 30 minutes. Once the tomatoes have reduced down and are not all watery remove from the heat and take out the onion.
3. In a food processor or blender put the pumpkin chunks, tomato mixture and peeled, roast garlic and blitz until smooth. You may need to add a little water to loosen it up - you're aiming for a thick, pouring consistency. Taste then adjust seasoning with salt, pepper and ground allspice as needed.  

White Sauce

1. Put the butter and cornflour in a saucepan over a medium heat and stir constantly until the butter is completely melted and you've got a thick paste. Cook the flour out for a minute. 
2. Next add the milk a little at a time, stirring thoroughly as you go. Make sure you have an even consistency before you add the next bit of milk. Continue you until you have a fairly thick white sauce and cook out for a couple of minutes and the taste of raw flour has disappeared. The sauce should coat the back of a spoon. 
3. Remove from the heat and stir through 160g of the grated cheese, a little ground black pepper and a pinch of allspice or nutmeg. 

Vegetables

1. Slice the courgette and aubergine lengthwise to a about half a centimetre thickness. 
2. Put some oil for shallow frying (about a centimetre depth) in a wide frying pan over a medium heat.
3. Once the oil is at temperature (you'll know it's ready when a piece of aubergine sizzles as soon as it touches the oil) fry off the courgette and aubergine slices in batches until the are a light golden colour on both sides then set to one side to drain on kitchen paper until you're ready to assemble the lasagne. NOTE: If you want to be particularly healthy don't fry the aubergine and courgette slices instead griddle them. I didn't because I don't currently own a griddle pan.
4. In a pan of gently boiling water quickly blanch the green beans for about a minute then remove and place straight away in ice cold water. 
5. Heat another pan, add the chopped, washed spinach and quickly wilt it then remove to a colander to allow the excess water to drain away. Set to one side.
6. Chop up the oyster mushrooms.

Putting it all together

1. Preheat the oven to about 200C. Combine the chopped mushrooms, beans, cooked chicken and pumpkin and tomato sauce.
2. Place a little of the white sauce on the base of your oven proof dish then put a single layer of lasagne sheets. Spread over the spinach followed by the aubergine slices, half the reserved cheese, half of the chicken and pumpkin mixture and scatter over some of the basil leaves.
3. Next place another pasta layer, followed by the courgette slices, the rest of the cheese, remaining chicken mixture, basil leaves, and top with a final pasta layer followed by the white sauce.
4. Put the dish in the oven for around 30 minutes or until cooked through and golden brown on top. Serve with a crisp salad and maybe some garlic bread too.

spicy harissa grilled chicken skewers

Harissa is a spicy pepper based sauce common in Tunisa and North African cuisine. This recipe is based on one I found in the Ottolenghi cookbook and goes brilliantly with most meats but works particularly well with these chicken skewers. This is very, very easy to make and makes an excellent dinner any day of the week.

Ingredients Serves 4

800g diced chicken breast
1 tbsp greek yogurt


Harissa:
2 fresh red chillies roughly chopped
2 dried red chillies roughly chopped
2 small or  1 large grilled red pepper (I used shop bought jarred ones but you could do this yourself)
1 small red onion, chopped
1/4 tsp whole cumin
1/4 tsp whole coriander
1/4 tsp caraway seed
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, roughly chopped

Put the cumin, coriander and caraway in a dry frying pan and gently toast for a couple of minutes over a low heat. They'll be ready when the scent is released. Place in pestle and mortar and grind to a fine powder.

Next, heat the oil in the same pan you used for the spices. Add the onion, chillies and garlic and cook over a medium heat for around 10 minutes or until they have coloured round the edges and cooked through.

Place all the ingredients in a food processor with the lemon juice (or pestle and mortar if you've got the time and energy) and blitz together until you've got a smooth paste. Transfer to a bowl now if you are just making the harissa but if you're making the chicken skewers mix in the yogurt. 

In a large plastic container mix together the chicken pieces and harissa paste until it is all thoroughly coated. Cover and set aside in the fridge for at least 2 hours or overnight if you like. 

When you're ready to cook your skewers preheat the oven to 200C and put your griddle pan on the stove. Divide the chicken pieces between four metal skewers then once the griddle pan is hot cook the skewers until chicken has got some colour on all sides but not cooked through. Transfer the chicken on the griddle pan to the oven and cook for around a further 10-15 minutes or until cooked through.

Serve with lemon wedges, salad and flat bread.

I'm entering this recipe in the July Four Seasons Food Challenge hosted by the lovely people at Chez Foti and Delicieux. 

south indian style chicken, spinach and tomato soup

I often have soup as my evening meal in the week, it can be quick and easy to prepare, filling and warming on these wintery nights. This recipe is no exception, it is full of flavour and can be put together in under 30 minutes. Feel free to adjust the number of chillies according to your taste.

Ingredients
350g chicken breast cut into large chunks
400g tinned tomatoes
500ml chicken stock
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 cm chunk or ginger, peeled and grated
100g leaf spinach, rinsed and roughly chopped
1 tsp ground turmeric
2 tsp cumin seeds
10-20 curry leaves
1 tsp garam masala
1 tsp ground white pepper
2 bay leaves
3 green finger chillies
3 tbsp oil
salt to taste

1. Put 2 tbsps of the oil in to a large, hot saucepan. Chuck in 1 tsp cumin seeds, the bay leaves, curry leaves and chillies and allow to sizzle for a few seconds until the scent is released.
2. Reduce the heat a little and add the onions cooking them until they are translucent, next add the ginger and garlic and keep moving for about 300 seconds.
3. Next add the chicken and seer all sides. Once you have done that add the tinned tomatoes, reduce the heat, cover and leave to simmer for around 15 minutes or until the chicken is cooked through. 
4. Once the chicken is cooked use a slotted spoon to remove the pieces, place on a chopping board and break up into smaller pieces that are easy to eat with a spoon. Return the chicken to the soup and keep warm while you complete the the next stage.
5. In a small frying pan heat up the remaining tbsp of oil. When its hot throw in the remaining spices, sizzle for a few of seconds then pour in enough of the stock so that all the spices are picked up then add the whole lot to the soup pan along with any remaining stock and the spinach.
6. Once the spinach has wilted serve the soup with flat breads and/or poppadoms.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 

chicken soup

What better way to use a great homemade stock than with this delicious and simple chicken soup. You can use any kind of noodle or pasta in it but I chose to use my homemade kluski, they're great. My sister has a similar version on her blog. Check it out here.

Ingredients
1 litre chicken stock
approx 500g chicken meat (use left overs from your roast, making the stock or raw pieces of your choosing)
2 carrots finely sliced in batons
fresh dill
lemon
salt and pepper
1/2 portion of kluski dough

1. Put the stock in a saucepan and heat over a gentle flame. If you're using raw chicken add it now and poach until cooked through then shred or slice in to small pieces and return to the stock.
2. Add the carrot and and kluski into the stock and heat for a further 5 minutes until all the little noodles have risen to the surface.
3. Check the seasoning and adjust to your taste, add the dill and a good squeeze of lemon juice then serve.

chicken stock

It's always useful to have some chicken stock in the house, either in the fridge or the freezer, as it is the base to so many great dishes. If you have the time, energy and ingredients to hand it is well worth making your own stock, there is something quite satisfying about knowing you made every part of a dish. It also means that you can adjust the flavours to your own taste.

I made this chicken stock as I was craving proper homemade chicken soup and stock cubes just don't quite do the job. My sister has posted her version of chicken soup and homemade stock which is well worth a look. Having a Polish heritage it's hardly surprising that chicken soup and soups in general are important to us.

My stock uses chicken wings rather than a whole bird main because they were on offer when I did my shopping. Feel free to substitute the left over carcass from your roast or a whole bird. Using pre-cooked chicken will alter the flavour and colour but still give you a lovely stock. I have found that by using the wings I end up with a proper 'jellied' stock when it's chilled.

Ingredients
2 kg chicken pieces or left over chicken carcass
2 celery sticks, halved
2 carrots, halved
2 onions, halved
bunch of parsley stalks
4 all spice berries
12 black peppercorns
3 bay leaves

1. Put all the ingredients in a large sauce pan, cover with cold water so everything is just submerged.
2. Bring the pan to a gentle boil then reduce the heat to as low as you can and there are occasional bubbles appearing then leave, uncovered for at least a couple of hours. The longer and slower you can cook this the more pronounced the flavours will be. Keep an eye on the water level and add additional hot water if the ingredients are popping above the water. 
3. Once you have finished cooking the stock strain it through a fine sieve and leave to cool, ideally overnight in the fridge. 
4. The next day a layer of fat should have formed on the top, skim this off (you could use this for making traditional dumplings). You can either use the stock as it is now or gently simmer to reduce and intensify the flavours further.  

super easy pumpkin soup

I know I say this about a lot of my recipes but I really do love this one. It is stupendously easy, even after a crazy busy day at work I can bring myself to make this when I get home. It is very low calorie, pretty much fat free if you don't use oil for the roasting or for garnishing and surprisingly creamy for a dairy free soup. Sometimes I will vary this recipe by roasting the pumpkin with a couple of tablespoons of ras al hanout or cumin powder and chilli flakes, or I might add in some whole garlic and rosemary for something completely different a current favourite is to add a little creamed coconut and thai green or red curry paste when I blend it. There really is no end to what you can do with this awesome, simple recipe. The version in these pictures is topped with a dollop of mascarpone cheese and some smoked chilli and garlic oil.

Makes enough for 2-3 people

Ingredients 
1 butternut squash, acorn squash or similar sized amount of pumpkin (approx 1kg unpeeled)
Oil spray (optional)
1 or 2 chicken or vegetable stock cubes (to taste)
c.500ml just boiled water
salt and pepper to taste

1. Preheat the oven to 200C fan. Cut the pumpkin/squash in half and scoop out the seeds with a spoon.
2. Spray the pumpkin flesh with a little oil if using, season with salt and pepper and any other seasonings you are using. Place the pumpkin cut side down in a roasting pan then put in the oven for around 45 minutes or until cooked. I usually check after 30 minutes. You will know the pumpkin is ready when you can easily insert a knife and the skin is coming away from the flesh.
3. Once the flesh is cooked, boil the kettle then scoop the pumpkin flesh into a food processor.  Add the stock cubes and blitz it all together until you have a smooth puree and everything is combined. While the food processor is still running slowly and carefully add the just boiled water until your soup reaches your desired consistency. I usually use around 500ml.
4. You can either pour this straight into bowls from the food processor or transfer it to a saucepan and keep warm until you are ready to eat. I'm sure this soup would keep well in the fridge for a few days however I've never tried as it always disappears in one sitting in my house.

  

Optional Extras To make your soup more special why not try one or more of these optional extras. There's also nothing wrong with a chunk of crusty, buttered bread with this soup either, in fact you're missing out if you don't!

1. Drizzle with some smoked chilli and garlic oil such as this one from L'ail Olive with which I am currently obsessed. It's glorious.
2. Sage leaves gently fried in a little butter.
3. Crumbled feta/riccotta/cottage cheese with or without some chilli flakes.
4. Crumbled blue cheese.
5. Crispy fried bacon or pancetta.
6. Poached, shredded chicken.
7. Roasted pumpkin seeds.
8. Crispy fried onions.
9. Chunks of roasted squash.
10. Harissa paste swirl.

Let me know if you've got any other ideas for favourite pumpkin soup additions - I'm always looking for new inspirations.

chicken with soured cream, mushrooms and gherkins

After all my recent cake baking I'm in need of some proper savoury, autumnal food. This Nigel Slater recipe came up in the Observer today and I felt inspired to give it a go. My inner Polish girl told me that I had to make this dish especially with ingredients like mushrooms, gherkins and sour cream it immediately appealed. As Nigel says, it isn't hugely different from a stroganoff but to my mind this dish is infinitely better.
Below is my adapted version of Nigel's original. I should also warn you that in this dish the sour cream is likely to curdle a little and not look particularly beautiful. Don't let this bother you. This dish is about homely, autumnal comfort eating and the taste will not be effected in the slightest.

These quantities serve 2.

Ingredients
12 small shallots

2 skin on, preferably organic, chicken breasts or equivalent
a thick slice of butter 

250g button mushrooms, halved
6 gherkins cut into thick pieces. Alternatively some smaller cornichons would work nicely.
500ml riesling or any decent white wine will probably work well.
150ml (a small carton) soured cream

1. Top and tail, and peel the shallots leaving them whole.
2. Heat a wide frying pan or casserole dish over a medium high heat then brown the chicken pieces on both sides in the butter. Add a small oil if you are concerned about burning the butter.
3. Add the shallots and cook until they are coloured on all sides.
4. Next add the mushrooms and colour them lightly.
5. Add the gherkins followed by the wine and bring to the boil. Allow it to bubble away for about 3 or 4 minutes to get rid of the harsh alcohol smell, then lower the heat to a simmer.
6. Allow this all to simmer for about 20 minutes, until the chicken pieces are cooked through, then stir in the soured cream. Make sure the heat is low at this stage.
7. Warm the cream through, check for salt and pepper then serve with potatoes or rice. I served it with my potato, onion and rosemary layer bake. Awesome!

herby orange barbecued chicken

This recipe started life as an experimental marinade for some chicken we were grilling for a recent barbecue. It was so tasty I felt I should share it.

Ingredients
Juice and zest of an orange
2 skin on chicken breasts (thighs and legs would also work well)
couple of sprigs of tarragon
1 tsp dried oregano
sprinkle of chili flakes (optional)
sprinkle of fennel seeds
1 tbsp agave syrup/maple syrup/brown sugar/honey
1 tbsp oil
2 whole, peeled cloves of garlic
1 tsp ground cumin
salt & pepper

Slash the chicken in several places taking care not to go all the way through. This will help cover more of it with the marinade and speed up the cooking process.
Mix all the marinade ingredients together in a container large enough to also hold the chicken.
Put the chicken in the marinade making sure it is worked into the meat. Cover then leave to marinate for about 20-30 minutes.
Heat up the grill, griddle pan or barbecue.
Place the chicken on to the hot grill flesh side down (or up if you are using a traditional grill) for 3-5 minutes until it leaves cleanly away from the grill.
Turn the chicken so that it is skin side down and cook for about 10 minutes or so until the skin is golden and crispy and the juices run clear.

Serve with a simple salad and some flat bread rice salad.