Baked Chicken Legs with Apple & Cloves

This is one of those flavour combinations that is an absolute winner. The allspice and cloves give a deep, rich and almost smokey flavour; the sweet and sharp apple gives your tastebuds something to savour. The garlic in the gravy adds that little kick at the end of each mouthful and will leave people fighting over the dinner table for the last drop. Whether served with roast potatoes, a simple salad or even with some bread to mop up the juices, this simple dinner will remain a firm favourite.

Serves 2

Ingredients:

• 2 chicken legs
• 1 granny smith apple, peeled, cored and finely sliced
• 2 small shallots, finely sliced
• 2 garlic cloves, roughly chopped
• 4 whole cloves
• 1 tbsp golden syrup
• 1/4 tsp ground allspice
• 150ml chicken stock
• 2 tbsp olive oil

Method:

1. Preheat the oven to 200°C fan.
2. In a bowl, mix the allspice, golden syrup and the olive oil together. Add the chicken legs and coat the meat in the marinade; then leave to one side.
3. In a baking tray, place on the stove and fry the garlic, shallot and cloves together until translucent.
4. Evenly distribute the apple slices, making a bed at the bottom of the baking tray.
5. Place the chicken on top of the apple and take any excess marinade from the bowl and spread over the meat.
6. Pour in the stock around the meat and place the baking tray in the oven. Leave to bake for 40-45 minutes (basting the meat every 20 minutes) or until chicken runs clean and not pink.

Enjoy 🙂

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Baked Pork Belly, Asparagus & Butter Beans

Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.

Serves 2

Ingredients:

• 4 pork belly slices
• 1 leek, finely sliced
• 125 asparagus tip, cut into chunks
• 215g butter beans, drained
• 7 garlic cloves, peeled and kept whole.
• 1 tsp oregano
• 300ml chicken stock
• 1 tsp olive oil

Method:

1. Preheat the oven to 180°.
2. On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
3. Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
4. Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
5. Bake for 45 minutes or until the pork is crispy.

Best served hot.

Sticky Pork Ribs

Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌

Serves 2

Ingredients:

• 8 pork ribs
• 3tbsp light brown soft sugar
• 1 tsp garlic granules
• 1/2 tsp onion granules
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/4 tsp chilli flakes
• 2 tbsp soy sauce
• 1 tbsp golden syrup
• 1/2 tsp lime juice
• 1 tsp sesame oil

Method:

1. Preheat the oven to 160.
2. Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
3. In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
4. Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.

Best served hot!

Orange & Chilli Duck

I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!

Serves 2

Ingredients:

• 2 duck legs
• 250ml orange juice
• 3 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 1 inch piece of ginger, finely chopped
• 2 tbsp soy sauce
• 3 dsp light brown sugar

Method:

1. Make sure you’ve removed the meat from the fridge at least an hour before cooking.
2. Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
3. Preheat the oven to 180° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.

Enjoy 🙂

Chilli and Ginger Pork

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

• 4 slices of pork belly, cut into chunks
• 1 red chilli, deseeded and finely chopped
• 2 cloves of garlic, grated
• 1 inch piece of fresh ginger, grated
• 1 dessert spoon of soy sauce
• 1 dessert spoon of sesame oil
• 1tsp maple syrup
• 1 tsp granulated sugar
• Lime (optional)

Method:

1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.

Le Relais De Venise – L’Entrecote. London

I originally found out about this restaurant from a food blogger that I follow on Instagram. It was actually the picture of the steak that had me thinking about this restaurant and I knew from that moment that I had to find out more.

So, as you do, I went straight into Google and typed in the restaurant. Turns out there are 3 restaurants, one in Soho, one in the City and one in Marylebone; I went to the Soho branch.

Upon arrival the waitress escorted us to our seats and said that there was no menu. They serve an entrecôte steak cooked at your choice of either: rare, medium or well done. Before the main dish you are served with a green salad with walnuts which is intended to be the starter part of the meal, however this was a bit vinegary to have on its own in my opinion, and so I kept hold of it to enjoy alongside the main meal. This steak is served with french fries and Le Relais sauce. The meat was cooked wonderfully and was very tender. Around half way through devouring the dish the waitress returned with a second serving of more meat and chips! I know, I couldn’t believe it either! (Good thing I was hungry).

Having the salad and steak-frites together is £24 (including the second serving), any drinks or desserts are extra. I think that for the price, the quantity and most importantly the taste was an absolute winner for me. I will definitely be recommending and returning to Le Relais de Venise in the future.