Zesty Marinade for Chicken Kebabs

Simple yet extremely tasty marinade to jazz up your chicken kebabs.

Ingredients

1/2 juice of a lemon

1 teaspoon of dried chilli flakes

2 teaspoons dried coriander

2 garlic cloves, crushed

1/2 cup of extra virgin olive oil

Method

1. Put all ingredients into a bowl and mix together.

2. Add chicken and ensure fully covered. Cover bowl with cling film and refrigerate for a minimum of 4 hours. The longer it's left in marinade the more flavoursome the chicken will be.

Notes

: This marinade can also be used with whole chicken breasts, tuna, prawns and salmon.

: The measurements are based on 3 chicken breasts cut into chunks. If you are using more, you may need to increase the amounts.

Scrummy Yummy eats recipe for Marinade for chicken Kebabs

Nanny Nora's Chicken Soup

CHICKEN SOUP RECIPE

Every time I make this recipe it always reminds me of being little and sitting in my Nan's kitchen helping her make this. It has to be my favourite soup of all time, and is always so so tasty and gives you a lovely warm comfort glow when you need it.

Ingredients

1.5 pints of chicken stock

Left over chicken from the Sunday roast

1 onion

3 carrots

1 leek

2 celery sticks

1/2 cup of barley

1 teaspoon of sea salt

1/2 teaspoon of freshly ground black pepper

METHOD

1. See following link for the chicken stock recipe

http://scrummyyummyeats.blogspot.com/2012/01/real-chicken-stock.html.

If you don't have time to do this, don't worry just dissolve 1 or 2 chicken stock cubes in 1.5 pints of boiling water instead, but add a couple of bay leaves into the mix. Remember to remove the bay leaves once cooked though.

2. In a small pan, bring the barley to a boil and leave like that for about 10 minutes, drain and rinse with cold water.

3. Chop all the vegetables into chunky pieces and pop into a large pan along with the chicken, chicken stock, barley, sea salt, pepper and parsley. Give it a quick stir to get all the flavours mixed together, pop on the pan lid and bring to boil. Once boiled turn heat down so soup is left to simmer for about 40 minutes.

4. Serve immediately with fresh crusty bread and loads of butter and enjoy.

NOTES

: If you don't have any left over roast chicken don't worry, just use some pre cooked chicken breast instead.

Real Chicken Stock

1 & 1/2 pints of water

remains of Sundays roast chicken

2 medium sized bay leaves

Method

1. Put remainder of chicken carcass, minus skin, into a large pan and pour over the water.

2. Place lid on pan and bring to boil, once boiling, mush the carcass down a bit with a spoon, this enables even more flavour to be released, replace lid and simmer gently for 45 mins.

3. Pour pan contents through sieve into a jug and place liquid into fridge to go cold. Once cold enough, remove any fat that will have solidified on top and will ensure that stock doesn't leave a greasy residue when using in soup etc.

NOTES

Any chicken meat can be removed from left over and used again if you want to make a chicken soup with the stock.

The stock can be frozen if not needed immediately

LENTIL, RED PEPPER AND SWEET POTATO SOUP

LENTIL, REDPEPPER AND SWEET POTATO SOUP RECIPE

A hearty, belly warm in g soup ideal for those cold Autumn/Winter afternoons when you want nothing more than simple comfort food packed with goodness.

Ingredients

Serves: 4

• 1.5 pints of vegetable stock
• 1 garlic clove, crushed
• 1 cup red lentils
• 1 pre roasted red pepper
• 2 carrots, chopped
• 1 onion, chopped
• 2 sticks of celery, chopped
• 1 small leek, chopped
• 1 medium sweet potato, chopped
• 1 teaspoon mild curry powder, adjust to own taste
• 2 teaspoons Hungarian paprika, adjust to own taste
• 1 teaspoon dried chilli flakes, adjust to own taste
• 180g lardons, British or Italian
• 1 tablespoon extra virgin olive oil
• 2 bay leaves
• 1 teaspoon freshly ground sea salt
• freshly ground black pepper

Preparation method

Prep: 20 mins | Cook: 45 mins

1.

Put olive oil in a deep frying pan and allow to heat up gently, then add bacon lardons and fry for a few minutes before adding garlic,chilli flakes, curry powder and paprika to frying pan followed by onions, leek, celery, sweet potato and carrots and roasted pepper and stir gently to coat all contents in spices. Saute for around 10 mins or until they start to soften.

2.

Place lentils and vegetable stock in a large pan and add sauted contents from frying pan. Stir up and add the bay leaves and sea salt. Place lid on pan and leave to boil. Once boiled, turn down to a gentle heat and allow to simmer for approximately 35 to 40 mins

3.

Once cooked through, blend mixture till smooth, (reheat if necessary) and add ground black pepper then serve with warm crusty bread and butter and enjoy.

Shortcut

use pre roasted shop bought red peppers, much easier and less fiddly and taste just the same