Friday, 10 October 2014

Roast chicken and Mediterranean Vegetable Wrap

My favourite place to eat in town is Café Lucia. Their potato wedges are the best I've ever tasted and their food is just...yum. So I'm on a mission to recreate some of my favourites :D I love the fillings in their wraps but sometimes find that the wrap itself is a bit over cooked and tough. So if you wrap these in foil but don't seal the foil, it stops the wrap getting tough but the air flow also stops them getting soggy.

Roast Chicken and Mediterranean Vegetable Wrap
2 large / 3 small chicken fillets
2 courgettes, halved lengthways and sliced
2 onions, chopped
2 cloves garlic, minced
1 red pepper, chopped
1 tbsp tomato purée
Punnet of cherry tomatoes, halved
4 tortilla wraps
Reggae Reggae Sauce


  1. Preheat oven to 180 C. Put some oil into an ovenproof dish. Put the chicken in the dish ten turn them over so they're coated in oil. 
  2. Pour some reggae reggae sauce over the chicken fillets so they have a good coating on them. Add a couple of tablespoons of water to dish, cover with tinfoil and place in the preheated oven.
  3. Check chicken after 15 mins. Turn fillets over and drizzle more Reggae Reggae sauce over them. Add a bit more water, cover up again and put back in the oven.
  4. Check again after 15 mins. Slice open the thickest part of a couple of the fillets and see if they're nearly fully cooked.
  5. Place back in the oven uncovered for 5 minutes to allow the sauce to thicken slightly.
  6. Take out of oven and slice chicken up into 1/2 inch slices.
  1. Heat some oil in a saucepan. Add the garlic, peppers, onions and courgettes and fry over a medium heat. Add in a couple of tablespoons of reggae reggae sauce and a couple of tablespoons of water. Stir and continue sautéing until softened. 
  2. Add the tomato purée and some more water if there's not much liquid on there. Bring back to the boil and continue to simmer until everything's ready.
  3. Grease four large squares of tinfoil. Place a wrap on each square. Divide the vegetable mixture between the four wraps. 
  4. Divide the chicken slices into four portions and put one portion into each wrap on top of the veg. 
  5. Spoon over some of the sauce that the chicken was cooked in. 
  6. Fold the right side of each wrap in, then the left, then fold up the bottom. 
  7. Wrap the tinfoil around each filled wrap, but don't seal it or the wraps will go soggy. I completely wrap up the bottom to prevent leaks but leave the top open.
  8. Place these parcels on a baking tray and bake in the oven for 5 minutes until reheated through and the edges of the wrap are firm - but not too hard. 
  9. Serve with a salad and potato wedges.

Thursday, 9 October 2014

Pasta Olé

I used to make this dish regularly, and rediscovered it recently! So much yum. It's a comfort dish through and through. I got the recipe from my other mother :D

You can use whatever pasta shapes you have in the cupboard for this recipe really, I use fusilli - but whatever you have is fine; I've used spaghetti for this before.

Pasta Olé
400 g dried pasta shapes
500 g minced beef
3 - 4 chicken fillets, chopped into small chunks
1 onion, chopped
2 cloves garlic, minced
1 pepper, chopped (doesn't matter what colour, I use red or yellow)
1 tub of sour cream
2 tins of tomatoes
2 tbsp tomato purée
2 tsp chilli flakes
2 tsp cumin
2 tsp paprika
2 tsp chilli powder
200 g cheddar/mozzarella, grated


  1. Preheat oven to 180 C. Grease the bottom and sides of a 12x12 ovenproof dish. 
  2. Boil pasta until it's al dente, drain, stire through some olive oil and set aside.
  3. Heat some oil in a big saucepan or frying pan.
  4. Fry onions, garlic and pepper over a medium heat. Add a splash of hot water to keep it from getting burned. Fry for a few minutes.
  5. Add the mince or chicken and spices. If you want this dish spicier, add more chilli flakes. Season with pepper and a bit of salt. 
  6. Fry until the meat is cooked through. If it seems to be getting a bit dry, add more hot water. Stir every so often so nothing sticks or gets burned. 
  7. When the meat is done, add the tomato purée and stir well to coat everything. Add the tins of tomato and bring back to the boil. Simmer for 5-10 minutes to reduce it down a bit.
  8. Take off the heat and add the sour cream. Put back on the heat, stir to combine and bring back to the boil. Taste the mixture and see if it needs more salt, pepper or spices added.
  9. Transfer the cooked pasta to the greased dish and spread over the bottom. Season. 
  10. Carefully pour the meat mixture over the pasta somewhat evenly. Sprinkle the grated cheese on top.
  11. Bake in the oven for 15-20 mins until the sauce is bubbling and the cheese is melted and starting to brown.
  12. Serve with crusty bread and a green salad if you wish.