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Sunday, 19 October 2014

Chilli Callennoli Stuffed Peppers

Chilli Callennoli Stuffed Peppers ~ Simple Food


I don’t use beans anywhere near often enough in my cooking, I have no idea why as they are so versatile.
The humble baked bean of course has had many variations over time, and has been a favourite especially with kids in the UK for many years.

This dish if you like is a grown up version with a kick.

Chilli Callennoli Stuffed Peppers


Chilli Callennoli Stuffed Peppers ~ Simple FoodYou will need

2 – Red Peppers
1 – Yellow Pepper
2 – Red Chillies (deseeded and finely chopped)
1 – 400 Gm can of Callennoli Beans
60 Gm – Tomato Paste
½ teaspoon – Dried Basil
½ teaspoon – Dried Coriander
100 Ml – Red Wine
25 Ml – White Wine Vinegar
A little olive oil

Cut off the top and deseed 1 red pepper and the yellow pepper then roast in the oven at 180°c for 25 minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Finely chop the other red pepper and cook in a little olive oil along with the white wine vinegar, chillies, basil and coriander on a medium heat for about five minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Add the red wine and tomato paste mix well and cook for 10 minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Now add the beans and cook for a further 5 minutes then fill the roasted peppers and serve.

Chilli Callennoli Stuffed Peppers ~ Simple Food
Chilli Callennoli Stuffed Peppers ~ Simple Food











Chilli Callennoli Stuffed Peppers ~ Simple Food

Sunday, 12 October 2014

Honey Crisp Supreme of Chicken

Honey Crisp Supreme of Chicken ~ Simple Food


For those of you who don’t know how to cut a supreme of chicken joint from a chicken you can find out here or alternatively you could use a skin on chicken breast.

I love to cook chicken this way, very slowly in the oven so that you keep all that beautiful moistness then a quick blast under the grill to crisp up the skin.

Honey Crisp Supreme of Chicken
(with a simple red wine and tomato sauce)

You will need (for each supreme cut)

1 – Chicken Supreme Cut (or chicken breast skin on)
1 tablespoon – Honey
Honey Crisp Supreme of Chicken ~ Simple Food1 teaspoon – Hoisin

For the sauce

1 – 400 Gm can of Tomatoes
50 Ml – Red Wine
50 Gm – Tomato Paste
1 teaspoon – Dried Basil
Seasoning (including plenty of freshly ground black pepper)



Place the chicken in the oven at 150°c for 30 minutes or until cooked through.

Honey Crisp Supreme of Chicken ~ Simple Food


While the chicken is in the oven you can make the sauce.
Put all the sauce ingredients in a wok or large pan, mix well and reduce on a medium to high heat for 10 minutes.

Honey Crisp Supreme of Chicken ~ Simple Food


Take the chicken out of the oven and allow to cool a little.

Honey Crisp Supreme of Chicken ~ Simple Food


Make up the honey and hoisin mix.

Honey Crisp Supreme of Chicken ~ Simple Food
Honey Crisp Supreme of Chicken ~ Simple Food








Rub a little salt into the skin and coat with the mix.

Honey Crisp Supreme of Chicken ~ Simple Food


Put under a hot grill for about five minutes.

Honey Crisp Supreme of Chicken ~ Simple Food



Serve with some pasta and the sauce.

Honey Crisp Supreme of Chicken ~ Simple Food


Sunday, 5 October 2014

Chilli Mustard Relish

Chilli Mustard Relish ~ Simple Food


This is what your steak has been waiting for, mustard with a hit of chilli and the smooth taste of roasted yellow peppers and onion.

Chilli Mustard Relish
Chilli Mustard Relish ~ Simple Food(with roasted onion and peppers)

You will need

50 Ml – White Wine Vinegar
50 Ml – White Wine
50 Ml – Water
A little Olive Oil
2 – Red Chillies (deseeded)
2 – Yellow Peppers
3 table spoons - Dijon Mustard
1 – Large Onion

Quarter and deseed the peppers then peel and halve the onion.

Place them in a baking tray with a drizzle of olive oil and place in a preheated 180°c oven for 25 minutes.

Chilli Mustard Relish ~ Simple Food
Chilli Mustard Relish ~ Simple Food








Plaice the chillies roughly chopped in a saucepan along with the white wine vinegar, white wine, mustard and water, mix well then bring to the boil and simmer for 10 minutes.



Allow to cool then liquidise the chilli mix along with the peppers and half of the onion (save the other half for the next stage.)

Chilli Mustard Relish ~ Simple Food
Chilli Mustard Relish ~ Simple Food








Chop the other onion half very finely and add it to the mix in the pan then simmer for another 10 minutes.

Chilli Mustard Relish ~ Simple Food


Allow to cool in the fridge before serving.

Chilli Mustard Relish ~ Simple Food


Sunday, 28 September 2014

Spaghetti Bolognese (made with premium red pepper ragu)

Spaghetti Bolognese ~ Simple Food


Spaghetti Bolognese (made with premium red pepper ragu)

I always like to make the ragu separate from the mince because I find it so much easier to get the rich taste of the smooth sauce before adding to the meat.

You will need
Spaghetti Bolognese ~ Simple Food 
2 – Large Red Peppers (or 3 medium)
100 Ml - Red Wine
3 cloves – Garlic (crushed)
1 teaspoon – Dried Coriander
1 teaspoon – Dried Oregano
½ teaspoon – Dried Sage
1 teaspoon – Dried Parsley
2 table spoon – Chopped Fresh Basil
1 - 400 Gm can of Chopped Tomatoes
50 Gm – Tomato Paste
1 – Onion (finely chopped)
Salt and freshly ground black pepper
400 Gm – Minced Beef

Deseed and quarter the peppers then place them on an oven proof tray drizzle with a little olive oil and roast them in a 180°c pre heated oven for 20 minutes then take them out of the oven, let them cool for a couple of minutes and blitz them in a liquidiser until smooth.

Spaghetti Bolognese ~ Simple Food
Spaghetti Bolognese ~ Simple Food

Spaghetti Bolognese ~ Simple Food
Spaghetti Bolognese ~ Simple Food








Heat a little olive oil in a wok or pan and gently fry the garlic, dried coriander, oregano, sage and parsley for about 2 minutes then add the peppers and the red wine and simmer for about 10 minutes.

Spaghetti Bolognese ~ Simple Food
Spaghetti Bolognese ~ Simple Food

Spaghetti Bolognese ~ Simple Food

Add the tomato paste stir well then add the tomatoes and the basil, season well with salt and freshly ground black pepper and leave to simmer for about 15 minutes.

Spaghetti Bolognese ~ Simple Food


While that’s going on boil the mince in water then drain to get rid of excess fat, then cook with the onion for about 5 minutes.

Spaghetti Bolognese ~ Simple Food


Add the ragu to the mince and onions, season with salt and freshly ground black pepper and simmer for at least 30 minutes.

Spaghetti Bolognese ~ Simple Food


A good Bolognese sauce is not to be rushed so simmer for longer on a low heat if you have the time, you won’t regret it.


Cook up some spaghetti to your liking, mix with the sauce and serve with the pepper grinder.

Spaghetti Bolognese ~ Simple Food

Sunday, 14 September 2014

Asian Style Rainbow Trout with Chilli & Pineapple Sauce



Asian Style Rainbow Trout with Chilli & Pineapple Sauce


Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food


I’ve kept this dish very simple, just the gorgeous flavour of the rainbow trout infused with the gentle flavours of ginger and spring onions.

The chilli sauce is also quite gentle so as not to overpower but to compliment the dish.

You will need
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food 
1 – Whole Rainbow Trout (cleaned and trimmed)
100 Gm – Spring Onions
75 Gm – Fresh Ginger
50 Ml – White Wine Vinegar
50 Gm – Rice Wine
50 Gm – Water
A little Olive Oil
3 table spoons – Demerara Sugar
2 – Red Chillies (deseeded and chopped)
200 Gm – Fresh Pineapple


First of all make the sauce because in my opinion it is best served cold.

Place the chopped pineapple and chillies in a saucepan along with the white wine vinegar, rice wine, sugar and water then bring to the boil and simmer for 10 minutes.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food


Then allow to cool before liquidising.

Prepare the ginger and spring onions then instead of throwing the offcuts away stuff them inside the trout and steam it for 15 minutes.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food








Cut the onions and ginger into thin strips and stir fry in a little olive oil for about five minutes until tender.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food









When the trout is ready discard the ginger and spring onion offcuts stuffing and serve on a bed of rice with the stir fry on top and the chilli sauce in a dish.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food