Tana Ramsey’s Butterbean Chicken Casserole

 

I  love Gordon Ramsey. (He swears and always gets his top off , ohhhhh! ahhhh,  we like !).  

 A new series of Ramsay’s_Kitchen_Nightmares ,   began on Tuesday Evening on channel 4 and as usual, I will be watching the whole series!

 In the first episode,   Ramsey  completed a  makeover of a small ‘ failing’ fish restaurant in Brighton, along the Beach Front. He changed the name to ‘Loves’, after the owners name, then he suggested they change the menu to  serve fresh pollock. It was  caught locally in  Brighton and it was  cheaper to buy than the types Love was using. Gordon suggested they make a basic batter with a chilli powder. It was a huge hit.      The locals went mad for the  fish, If I ever visit Brighton, I would love to visit Loves and eat pollock. mmmmmm………. #

Gordon’s wife also cooks, Tana has a great recipe for Butterbean chicken, I saw her make this a while ago and have been meaning to try it.  I just need some butterbeans , celery, carrots and red onions and I can put it on this weeks menu :)  

You will need:  

A  drizzle of olive oil
4 red onions, finely chopped
1 garlic clove, crushed
2 celery sticks, finely sliced
1 sweet red pepper, seeded, finely sliced
6 baby leeks, finely sliced
6 portabellini mushrooms (or any large flat mushrooms)
1.75 litres/3 pints chicken stock
2 tbsp soy sauce
1 x tin 400g/14oz canned chopped tomatoes
2 carrots, finely chopped
1 x tin 400g/14oz butter beans, rinsed and drained
10 chicken thighs, on the bone, skin removed
For the rice
water
285g/10oz basmati rice

Method
1. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together.
2. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.
3. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.
4. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan.
5. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice.

Frugal and Money Saving thought of the day

 

“ The rich get richer by acting poor and the poorer get poorer by acting rich”

David Ramsey. (USA’s answer to Martin Lewis)

I have just come across this on another frugal hacker site, Frugal Dollar. It sent me into deep reflection mode, it made me think about how our actions are percieved by others and how this impacts on us!!! You know, the richest people that I have ever met, act poor, I think I shall be taking a leaf out of their books from now on!!!  

Pennypincher’s Menu plan: w/c 2/11/07

 

Just ordered grocery shopping from Tesco’s be to delivered on Friday. I used the £6 off voucher, so I have paid 25p to have it delivered! So very frugal and cheap delivery. 

You will notice, that I have included lots of chicken and fish this week, after I watched a shocking news item…….It stated that eating too  much red meat, drinking too much alcohol, and being fat can cause cancer. I know that red meat has been specifically linked to breast cancer, through past  research studies. Well, I am prepared to cut down on the red meat, but giving up the  red wine, No way!!  (Well, a girl gotta have some treats!)   

I have just compiled my menu, ( -minus red meat)  so here goes:

Friday:  Oven baked fresh fish, peas and boiled potatoes ( supper: smoked salmon pate and pitta breads to dip)

Saturday lunch: Nigella’s sweetcorn chowder with tortillas and cheese

Saturday tea: Oven baked southern fried chicken, home made potatoe wedges and beans ( Supper, tomatoe garlic bread)

 Sunday Lunch: Butter basted chicken, roast potatoes and veg

Sunday tea/supper: Nigella’s quasadillas   

Monday tea: wholewheat pasta, capers, mushrooms, left over chicken from sunday with tomatoe/garlic stir fry sauce, served with freshly baked chabitti bread rolls

Tuesday: Tana Ramsey Butterbean chicken Casserole with organic baby potatoes steamed (on offer at tesco 59p, see recipe above)   

Wednesday: Nigella’s green thai curry, brown rice and nans        

Thursday: scampi, chips and beans