Has someone some suggestion.?

[vivandorron]

We recall Ethandron 's posting for Chicken Basque; a dish which,as a result of the recommendation, we have now served on numerous occasions.

http://www.theanswerb...k/Question926736.html

It is an ideal dish because, once prepared and placed to cook, there is an hour which is free to engage in conversation and have a few drinks with your guests. Consequently, we are looking for further such dishes which obviate the need to excuse oneself to check on vegetables which have to be cooked and sauce/gravy to be made.

Any suggestions friends.?

V&R.

[NazNomad]

I imagine most one-pot meals would give you somewhere between 20 mins and 2 hours 'free' time from oven to serving?

[B00]

Hey Viv and Ron :-)

Agree with Naz, if you haven't got one, invest in a slow cooker, it'll make perfect hearty stews, delicious served with crusty bread, just the thing for those cold winter months ahead and you don't need to check it at all.

[Buenchico]

Moroccan tagine recipes come to mind here, such as this one:
http://www.bbcgoodfoo...51/fruity-lamb-tagine
(Check the reviews: 5 stars every time!)

Chris

[Count-A-Strong]

Blimey, don't you have any amazing suggestions on how to improve AB today?

[vivandorron]

Hi Boo..Hope you are fit and well.. .We do have a Slow Cooker but, whilst each week we cook a piece of meat to be served cold during the week, we are looking for something special to serve to friends and family. Perhaps Chris has pointed to a good recipe.

Count...We wish we could cook-up a 'counter' to your comical comment. :-)

V&R

[ethandron]

hi viv and ron. glad you've been enjoying the chicken basque. here's some from the bbc site, i've not tried them myself but some of them certainly look very tasty, i particularly fancy those with lentils.
http://www.bbcgoodfoo...s/favourites/one-pot/

[vivandorron]

Thanks ethandron for the clickable link. There's certainly enough menus there for us to think about trying some of them.

We certainly do like the Chicken Basque and at the moment intend having it again next Saturday if Viv's sister and daughter come along for an evening meal.

Best wishes....Viv & Ron

[ethandron]

viv and ron, have just dug this one out. it's one i do when we're away in our caravan as it's pretty quick and again only involves one pot, in this case it's done on the hob but i'm sure it wouldn't make much difference being done in the oven. i call it 'one pot hot chicken' and you can vary the amounts according to how many you're cooking it for and how hot you want it, this recipe is for two greedy people -
4 chicken thighs
60g chorizo sausage
1 onion chopped
garlic if you like it
4 tablespoons white wine (i've used apple juice which was just as nice)
tin of chickpeas
2 large tomatoes chopped or a tin of chopped tomatoes
chilli sauce or flakes
i red pepper
1 chicken oxo

fry the chicken till golden (either chop into bits or keep whole), add the chopped up chorizo, garlic ,onion and sliced red pepper and cook through. add wine, chickpeas and tomatoes and allow to bubble for 20 mins. season or add chicken oxo and add chilli to taste. allow to bubble up again for maybe a further 10 minutes.
serve with crusty bread.
(you could add everything to the pot once the frying bit is done and shove into the oven then for say 30 minutes i would think).
it's a very tasty dish and very easy to do :o)

[vivandorron]

Thanks ethandron...It's the sort of recipe for which we are looking. So much so that we have filed a copy for future use.

Incidentally, we enjoy chick peas and use them in curries etc. However, we do take the skin off each individual pea. It is a bit time consuming but we feel it's worth the effort.....Empty contents of tin into a sieve and pour over a kettle of boiling water..It's then an easy matter with thumb and forefinger to twist off the skins.

V & R.

[boxtops]

why, V&R? - i eat the lot. That sounds a bit like taking the skins off processed peas?

[vivandorron]

Hi boxtops .. I must speak quietly on this one, because I am the cook and Viv is sometimes a spare hand in the kitchen. She is a good cook but allows me to believe that perhaps I am better.....Clever on her part I am thinking....but then females are more intelligent than males, you may agree. :-)

Right, having said what I have, there is no way that I can disagree with you. It's just that I do not like the little bits of skin which get between my teeth.

Incidentally, I recall having seen on a Master Chef programme on TV. fresh shelled peas having been boiled,and then, after their skins had been removed. re-heated before serving.

By the way, you mentioned processed peas...I guess therefore that you know they are dried peas which have been soaked, boiled and then tinned. Hence their distinctive flavour.

All the best....Ron.