Cheap dinners (v easy)

[daisycat01]

Hi, just dug out some of my receipes from Good Housekeeping from a few years ago and thought I would share. I have tried all the receipes listed and they all are fab.

Herby Chicken:
Prep 10 mins
cooking time 1hr 10 mins
450g shallots or onions cut into wedges
500g small salad potatoes
700g chicken pieces (with skin)
6-8 garlic cloves
handful of fresh rosemary (or any woody herbs such as thyme)
50 ml of Olive oil
Pared rind of 1 large orange & juice of 2

1. Pre heat oven to 220'C (200 fan oven). Put all ingredients, except orange juice, into large roasting tin. Season with salt & pepper, toss in the orange halves and mix well to coat in the oil.
2. Roast for 20 mins, then turn the chicken and veg. COntinue to cook for 40 min until chicken and pots. are golden and onions and garlic are caramelised.
3. Add the OJ to the roasting tin, scrape at any stuck bits in the pan to create a thin gravy. Return to oven for 10 min to heat through.
4. Serve with a green salad.

thanks for that, sounds delicious

Chorizo Hash

Prep. 10 mons
cooking time 35-45 min
700g large floury potatoes peeled and cut into chunks
175g chorizo, in one piece
1 large onion, finely chopped
4 eggs

1. Preheat oven to 200'c (180 for fan oven). Cook the ppotatoes in boiling water for 15-20 min until they are just tender. Drain well and then return to pan and cover with a lid to keep warm and dry off any excess moisture.
2. While the pot. are cooking, peel the rind from the chorizo and cut into small dice. Fry the diced sausage in a large non-stick ovenproof pan over a high heat until it has turned a deep golden brown and is beginning to go crispy at the edges-about 15 mins.
3. Remove the sausage from the pan with a slotted spoon leaving as much oil as possible. Add the chopped onion and fry in the oil that has come out of the sausage. The onion will turn a lovely golden brown colour-10 mins.
4. Cut up the potatoes in to smaller pieces. Return the sausage and potatoe to the pan and cook over a medium heat for 5 mins, without stiring. A golden crust will form on the bottom, break up and cook again until another crust forms. Do this again, and leave to cook for 2-3 mins.
5. Make four dips in the hash and crack an egg into each one. Bake in the oven for 7 mins or until the egg whites are set but the yolks are still soft.

Pork Chops with Parsnips, Apple and Leeks

Prep 15 mins
cooking time about 1hr

4 pork loin chops
3tbsp olive oil
1tbsp fennel seeds or 5cm piece of fresh root ginger peeled and grated
450g small parsnips halved lengthways
200g small leeks, trimmed and roughly sliced
4 Granny Smith apples, peeled and halved
300ml apple juice
1 bay leaf
25g butter

1. Preheat the oven to 220'C (200' fan). Rub the pork all over with 1tbsp olive oil and the fennel seeds or ginger. Heat the remaining oil in a large roasting tin on the hob, add the chops and keep the heat mod. high to brown them on all sides. Turn the chops and press the fat into the hot pan to brown. REmove the chops and add the parsnips. Stir over the heat until these are golden-brown too.
2. Add the leeks and apple to the tin, then sit the chops on top. Pour in half the apple juice, add the bay leaf and cook in the oven for about 30 min depending on the thickness of your chops. Turn everything occasionally during cooking so it colours evenly.
3. Transfer the chops parsnips, leeks and apple to a serving dish and cover to keep warm. Put the tin back on the hob over a high heat and stir in the remaining apple juice into the caramelised juices. Let it bubble, stirring any stuck bits with a wooden spoon. Add the butter and leave to bubble until it reduces to a syrupy liquid. Spoon over the chops to serve.

Serve with shredded cabbage.

Creamy oven baked chicken with Garlic potatoes.

prep. 10 mins
cooking. 1hr 30mins
serves 6

2 Medium baking potatoes thinly sliced
nutmeg
600ml white sauce
1 onion sliced
250g frozen peas
450g cooked chicken shredded
clove of garlic diced
butter to grease

1. Preheat oven to 180.C (160'fan). Layer half the potatoes over the base of a oven proof dish and season with nutmeg. Pour the white sauce over and shake the dish so it settles through the gaps in the potatoes.
2. Spread half the onions on top, then scatter over half the peas. Arrange the chicken on top, then add remaining peas and onions. Finish with the remaining potatoe arranged in an even layer. Sprinkle with the garlic and dot with butter. Season with S & P
3. Cover tightly with foil and cook for 1hr. Turn up the heat to 200'C (180' fan) and remove the foil for 20-30 mins until the potatoes are golden and tender. Serve with steamed veg.