Corn relish chicken

As I may have mentioned once or twice before, I love a one pot dinner.  This isn’t exactly that as you will need to cook some rice to go with, but I can do that in the microwave so that is easy enough.  I came up with this idea as I was looking for something to deal with the “not chicken again” cry that tends to go up in my house – I like chicken but need to find new flavours to stave off the boredom.  I had a rummage in the fridge to see what I had, and came up with this – and it smelt amazing when it was cooking, and tasted good too!

Corn relish chicken

1 tbsp oil (I like olive oil with chicken);

500g chicken breasts, chopped;

1/2 cos lettuce, sliced from the top down into ribbons;

3 sticks celery, finely sliced;

1 spring onion, finely sliced;

3/4 of a small jar of corn relish (check the label but these should be gluten free);

1/2 cup cream;

2 cups frozen corn kernels (you could use tinned so long as you drained them well).

Preheat a large, heavy based pan on medium high, add the oil and brown the chicken.  Add the green vegetables and stir to mix.  Stir through the corn relish and cream, turn down to a simmer.  Add the corn kernels and simmer for about 10 minutes more.

Serve with rice.

Honey & mustard chicken with gluten free noodles

This recipe is based on my Chicken in mustard cream sauce  recipe.  I decided to add honey to this one and to use gluten free rice noodles (you know, those ready to reheat ones you find in the international section of the supermarket).  Serves four.


Honey & mustard chicken with gluten free noodles

1 tbsp oil;

500g chopped chicken thighs or breast – your choice;

1 tbs honey;

1 tsp ready made mustard (the type with the seeds visible);

1 cup cream;

1 cup mixed frozen vegetables;

1 packet ready to heat gluten free noodles;

1 handful of salad leaves.

Preheat a heavy based frypan on medium high.  Heat the oil and brown the chicken.  Pour over the honey, mustard and cream, and mix together.  Add the frozen vegetables (use the ones that are finely cut, not the big chunky ones as this is a quick meal) and stir to combine.  Turn down the heat to a simmer and simmer the chicken mixture for a few minutes – if you have cut the chicken into small cubes this won’t take long at all.  While you are waiting, either using kitchen scissors, or a knife and cutting board, cut the wedge of noodles into small parts, so that when you put them into the hot mixture they break into small pieces rather than long noodles.  Add the noodles and stir until well combined.  Wilt through the salad leaves and serve.

You won’t need rice as the noodles should provide the starch.

Boozy strawberries – just in time for Valentine’s Day!

These are easy to prepare, but a bit messy, as you can tell I got chocolate EVERYWHERE.


Boozy strawberries


500g strawberries

1 cup Cointreau

200g chocolate (white, milk or dark, your choice)


Put the strawberries into a dish so that they are in a single layer, but closely arranged, just not squished in.  Pour the Cointreau over, stir to coat and place in the fridge for two hours.

Take strawberries out, melt half the chocolate in a microwave safe jug – heat for 20 seconds, then take out and shake, heat for another 20 seconds and stir.  If the chocolate isn’t yet smooth, just heat in 10 second bursts, stirring between each.

Take a strawberry out of the dish and shake gently to get rid of the excess alcohol.  Dip in the chocolate, you may have to roll it around a little as the wet strawberries mean that the chocolate does tend to run off – to get a “neat” chocolate dip you need dry fruit.  Repeat with the other half of the chocolate.  Place each berry on a a tray which has been lined with baking paper and place in fridge to set.

When you eat them, have a napkin handy.  If you bite them from the chocolate dipped end, you can gently suck the alcohol out before continuing to eat the berry.

Now, you may have noticed you have a lot of Cointreau in your dish, that has been flavoured with strawberries.  Using a sieve to catch all those little bits of berry that are floating in it, drain into a jar or sealed jug and store in the fridge.  It will make a lovely flavouring later on – I will post some recipes later.

Orange jelly chocolates – gluten free

When making Turkish Delight, I wondered how the mixture would go if it was made with different flavours rather than the rosewater. so I tried this.  I haven’t put the whole recipe here – refer to the Turkish Delight recipe for the jelly mixture.

Make the jelly mixture the day before and leave it to set in the fridge – the more set it is, the easier it is to cut.

Orange jelly chocolates


1 quantity Turkish Delight however, instead of the rosewater, use 1tsp orange essence instead;

500g good quality dark chocolate for dipping.


Make up the orange jelly mixture and leave it to set in the fridge overnight.

Once it is set, turn out onto a cutting board that has been dusted with icing sugar.  Using a fine, sharp knife (I used a fish filleting knife) cut the block into bite sized squares as below:

Orange jelly delight

Set up a tray with baking paper underneath (you can reuse the paper that you used for the jelly mixture, it is only to cut down on mess for ease of cleaning up later) and a rack over the top.

Place half the dark chocolate into a heat proof jug and melt in microwave in 30 second bursts, taking out and shaking after the first two, after the third (1 and a half minutes overall) take out and mix vigorously to ensure that the chocolate is melted.  Coat the chocolate and place each piece on the rack to dry.  Depending on the heat and humidity it might be an hour or more until the chocolate is firmly set – as the jelly underneath is soft you will have to handle carefully.

You can put the chocolates in the fridge for a minute or so, but no longer or you will get ‘bloom’ on your chocolates.