A quick recipe for all those love to cook for themselves and for the families.
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Spanish Potatoes
Ingredients:
Oil 2 tbsp
Tomato purée 3 tbsp
Paprika 1 tsp
Potatoes, cut into small chunks 800 gm
Garlic 4 cloves
Lemon juice ½ lemon
Salt, pepper as required
Parsley, chopped handful
Method:
Mix the oil, smashed garlic cloves, tomato purée and paprika together, then coat the potatoes thoroughly in it. Place on a baking tray. Season well with salt and pepper, then roast at 180 degrees C for 40 minutes, turning halfway through, until the potatoes have turned crispy outside and are fluffy inside. Five minutes before the end of cooking, sprinkle the lemon juice and return to the oven. Serve with the parsley scattered over.
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Chicken Drumsticks
Ingredients:
Olive oil 1 1/2 tbsp
Chicken drumsticks 8
Potatoes, quartered 2
Onion, sliced 1
Garlic, crushed 2 cloves
Flour 1 tbsp
Tomato paste 1 tbsp
Worcestershire sauce 1 tbsp
Dijon mustard 1 tbsp
Chicken stock 1/2 cup
Cream 300 ml
Mushrooms, sliced 200 gm
Chopped parsley as required
Crusty bread as required
Method:Heat oil. Cook the chicken, turning often, until golden. Add the potatoes, onion and garlic. Cook until the onion is soft. Add the flour and tomato paste, Worcestershire sauce and mustard. Gradually add the stock, stirring constantly, until the mixture is smooth. Stir in the cream. Pour the cream mixture over the chicken mixture. Cover and cook until done and stir in mushrooms. Sprinkle with parsley and serve with crusty bread.
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