Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Here’s my latest instalment in my Strictly Suppers series.  It was Ginge who suggested this one to me; it’s my take on a Slimming World recipe. Theirs is Fanta Chicken, where as mine, obviously is Tango Chicken 😀 with my mother’s homemade chips.

It’s Final Time!

It’s final time baby! I can’t believe it already, we’ve had 12 weeks of dancing; it’s gone so fast this year. I don’t know who I want to win, I don’t really have a favourite, I know Melanie (Melanie’s Food Adventures) likes Jay, but he’s a bit to miserable for me. I suppose I’m going to be rooting for Katie and Anton because Anton and Brendan are my favourite Male professionals.

The strictly bit for this recipe is that it’s based on the Tango… ok I know you got that bit, but there’s also an Argentine Tango. The Tango is a Ballroom dance which is an offspring from the Argentine Tango. The best Tango this series has been from Jay and his partner Aliona who scored 38 out of 40 in (week 10), We’ve got to go all the way back to Week 1 to see the lowest which was performed by Iwan and Ola and scored just 17 out of 40.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips Ingredients

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips Ingredients

The original recipe I’ve based mine on is obviously aimed at losing weight because it’s from Slimming World, but when has that ever been something I’ve worried about. I suppose the only things that aren’t particularly healthy in my version are the full fat Tango and the Olive Oil.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop an onion

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop an onion

The first thing to do as always is to chop your onions, chop them finely as they’ll cook quicker. You can of course blitz them in a food processor. Once you’ve chopped them set them aside for later.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, you can't beat Roasted Red Peppers from a jar

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, you can’t beat Roasted Red Peppers from a jar

The original recipe called for one pepper, I didn’t have one at hand so opened a jar of Roasted Red Peppers. These are stunning; I could honestly sit there eating these on their own… I almost did. They are such a time saving product and very tasty, I used three peppers but I suppose it depends on the size as to how many you use.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop the Roasted Red Peppers

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop the Roasted Red Peppers

Cut them into small dice, remember if there are black bits that’s the char from the roasting process…. its flavour please don’t throw it. The silver knife in this picture was my first knife as some of you will know. I haven’t used it a lot because it was blunter than Katie Hopkins on a bad day. Thankfully Chris Vickery has sharpened it and its back to normal again, it’s not my best knife but I wanted to see how sharp it was. If you need your knives sharpening and you’re based in South Wales, get in touch.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, two large chicken breasts is easily enough for two people

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, two large chicken breasts is easily enough for two people

I’m resisting the urge to make some 14 year old style Sid James esque joke about breasts here…. wait…. wait…. and breathe 😳 ok it’s gone now. I’ve got two really nice chicken breasts, they were good quality and quite chunky, you need to cut them up.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, cut the chicken breasts in to small cubes

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, cut the chicken breasts in to small cubes

Cut them into chunks and set aside for later, please remember to adhere to all the normal rules that apply when cooking with chicken. You can find them on the NHS Website.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, fry the onion in some olive oil

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, fry the onion in some olive oil

Put some oil in a saucepan and heat, once it’s hot enough add the onions and cook until they start to soften. Remember to stir occasionally so they don’t stick.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, then add the peppers

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, then add the peppers

Then add the peppers and stir thoroughly, let the onions get to know the peppers and then leave them sit there to chill out. You’ll need to keep them moving from time to time to stop them sticking.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, make up 150ml of Chicken or Vegetable Stock

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, make up 150ml of Chicken or Vegetable Stock

As you can see I’ve been playing with photos, well I’ve been blogging for a year and still not got it right 🙄 . Mix 150ml of boiling water with one chicken or vegetable stock cube.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the chicken and fry until starting to brown

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the chicken and fry until starting to brown

Once the onion has softened, add the chicken to the pan and stir though. You’ll want to cook the chicken until it’s slightly brown but not cooked all the way through.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour out your Passata

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour out your Passata

Next measure out a cup of Passata, I only had ½ cup measure so I poured the 1st ½ into the chicken stock.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the Passata and chicken stock and stir

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the Passata and chicken stock and stir

Add the Passata and the chicken stock and stir thoroughly; this will reduce the heat of the pan slightly so you may want to turn it back up. Allow this to cook for about five minutes

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour in the Tango

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour in the Tango

Pour in the Tango and… yep you’ve guessed stir thoroughly. Allow this to cook for five minutes or so to let the ingredients get to know each other and all the flavours to meld and mingle.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, adding the vinegar

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, adding the vinegar

Lastly is to season and add the vinegar, I was a bit sceptical about this but it makes the difference.

My posh “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel” vinegar

My posh “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel” vinegar

I used a French Vinegar that I’d had in the cupboard for a long time it was “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel”. This roughly translates as Cider Vinegar with Shallots, Seaweed and French salt. The vinegar was awesome and quite expensive, I tried some and it reminded me of the vinegar you get in pickled onions or pickled eggs. I’m not sure where you can source it from but any White Wine or Cider Vinegar should do.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, the Tango Chicken after it's been cooked, all we need is the chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, the Tango Chicken after it’s been cooked, all we need is the chips

Ta-Da here it is in all its glory, let it reduce and thicken up, if you don’t think it’s thicken up quick enough take a couple of teaspoons of the sauce out and mix it in a ramekin with a teaspoon of cornflower, then stir that back through the sauce.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, but you can't beat homemade chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, but you can’t beat homemade chips

This was stunning, my mother and I thoroughly enjoyed it, I suppose it was meant to be a take on Sweet and Sour, if you like Sweet and sour you’ll love this. I have seen other versions of this recipe that use pineapple but I’m not a fan so I left it out.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, if you're not a chicken lover just have the sauce on your chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, if you’re not a chicken lover just have the sauce on your chips

The sauce had a deep complex flavour with the sweetness of the tango and the acidity of the vinegar. I’m not a Sweet and Sour fan, I’m not going to lie but this was first class and really enjoyable, it wasn’t too sweet or too sour it was spot on. It’s easy, give it a try, you can use One Cal spray and low calorie drinks so it can be as healthy as you want.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Serve it with boiled rice, mashed potatoes, fried potatoes or good old fashioned homemade chips from mam. This is…. wait for it… winner, winner chicken dinner. As always you can download the recipe here. Good luck to those dancing tonight; I hope it’s a great final.

Strictly Suppers 2015

Strictly Suppers 2015

This is the last of this year’s Strictly Suppers and the last ever as I won’t be bringing it back next year… well I don’t think anyway; I hope you’ve enjoyed the recipes, if you’ve missed some of them you can click on the link below to take you to that particular week.

Strictly Suppers 2015 #1 – Salsa Steamed Salmon

Strictly Suppers 2015 #2 – American Smooth(ie)

Strictly Suppers 2015 # 3 – Quick Step Leftover Fish Cake

Strictly Suppers 2015 # 4 – Rumba Chicken

Strictly Suppers 2015 # 5 – Cha-Cha-Char Grilled Tuna

Strictly Suppers 2015 #6 – Viennese Waltzing Whirls

Strictly Suppers 2015 #7 – Pesto Double

If you’ve made any of my recipes in this series, got any suggestions or just want to say hi, give me a shout using the pages listed below.Wheelie Good Meals Social Networking

Next week will bring my Time-Saving Tuesdays review of Tesco Spaghetti Carbonara, it’s a good one!

See you Tuesday

Rich signature

Post Comment Love

Strictly Suppers 2015 #7 Pesto Double

This is a take on last year’s Strictly Supper #4 – Pesto Double (Pesto and Cheese Tart. Click here to read last year’s recipe.

It’s Semi Final Time!

Yep that’s right tomorrow night is Semi Final night, which means that we’re on the verge of the final… duh! I’m quick lol!  You can make this as a snack to eat while the show is on, or make it tomorrow and eat it during the final.  The strictly bit for this recipe is that it’s based in the Paso Doble which is a Spanish name for a French dance routine and translates as double step. The best Paso Doble this year has been from Anita Rani and her partner Gleb who scored 37 out of 40 in (week 9), Blackpool of all places. The lowest scoring effort from Anthony Ogogo and his partner Oti who scored just 19 out of 20 in (week 3). Last week saw Helen and Aljaž eliminated after their Paso Doble!

This week is the Semi Final so I thought I’d get this one in early. I know you must be surprised that it’s on time but I thought I’d spoil you… and I’m not sleeping much 🙄

Strictly Suppers 2015 #7 Pesto Double, the ingredients

Strictly Suppers 2015 #7 Pesto Double, the ingredients

I’ve never made this before in a Pastry case, but I had one that needed to be used so I thought I’d use it for this one. Tesco Pestos are really nice and it’s easier than making your own – although you all know I love making my own. The cheeses are two of my favourite cheeses; I love Goats cheese and Gruyere Cheese. Gruyere Cheese is quite nutty and has a deep flavour which I think works well in lots of different dishes. Before we start preheat your oven to Preheat the oven to 180oC.

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

This is so quick and easy and is ideal as a snack or a starter, firstly spread the green pesto on one half of the pastry case. Then

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Yep you’ve guessed it spread the red pesto on the other side of the pastry case. Obviously you can mix the two pestos, maybe even swirl them so they make a pattern but I kept them separate for speed (because I’m lazy)

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Break the Goats Cheese into small chunks and add on top of the pesto. You don’t need to use the whole piece of Goats Cheese, just use enough so that the pastry case has a good covering of it.

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Season at this point with Pepper, don’t add too much salt because the cheeses are salty. This was the point that I realised that I need new Pepper and Salt grinders… Santa if you’re listening you know what to do. I’ve gone off those battery operated one, I never seem to get as much out as a proper good old grinder.

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Rip off some basil leaves and spread them over the Goats cheese. The red pesto has lots of Tomato in its contents, it contains

  • Rehydrated Sundried Tomatoes,
  • Tomato Paste and
  • Red Peppers

And Basil goes well with Tomatoes and Peppers, so much so that Tesco already put Basil in the ingredients. On top of that the Green Pesto’s main ingredient is Basil.

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Grate some of the Gruyere Cheese over the top, enough to cover the pastry case. Gruyere Cheese is named after a village in Switzerland and holds a appellation d’origine contrôlée which means that it cannot be made anywhere else, like Melton Mowbry Pork Pies (PGI) and Stilton Cheese (PDO), for more information on the Brittish equivalent to the . appellation d’origine contrôlée go here.

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Egg wash the outside edge and then place in the oven. Cook until the pastry is golden and the cheese has melted to your liking. You can eat the pastry case I used raw so there’s no need to cook it but, you want the cheese to be oozey and melty.

Strictly Suppers 2015 #7 Pesto Double

Strictly Suppers 2015 #7 Pesto Double

You can serve this as a starter or as a snack, I’ve eaten it as a snack, and even taken it to work. If you were serving it as a starter you could accompany it with a side salad or some coleslaw. Rather than go to the hassle of making your own salad you can buy them from a bag – ok I know that sounds lazy but if your short on time, opening a bag is fine! Click here to download my step-by-step recipe.

There’s one more Strictly Supper to come, what is it going to be, who knows I haven’t thought that far ahead yet. Make this one, I’m not one to tell you what to do but if you love cheese like me, and my brother-in-law Graham you’ll love this.

Mystery Bag Meals Information

Mystery Bag Meals Information

The recipe after the next (and last) Strictly Supper will be one from my mystery bag… and not one to miss, remember you can get in touch if you have a list of ingredients you want me to cook with.Wheelie Good Meals Social Networking

I will, I will, I will definitely be here with my review on Asda’s Beef Bourguignon with Merchant Gourmet Red and White Quinoa – I promise!

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

See you Tuesday

Rich signature

Strictly Suppers 2015 #6 – Viennese Waltzing Whirls

This is a quick and simple one, I know it’s not strictly a supper as such but it’s flipping lovely. This is based on a Hairy Bikers Recipe for Viennese Whirls, Saturday’s episode saw a Viennese Waltz which Craig described as having “no grace and elegance” and said it was common but he loved it. The highest scoring Viennese Waltz in this series was from Helen George who scored 39 with her partner Aljaž dancing to “At Last” by Etta James (week 10) and the lowest was by Carol Kirkwood and Pasha who scored 21 dancing to “I’ve Been Loving You Too Long” by Slade week 5). Sadly Helen and Aljaž were eliminated last night, up against judges’ pets Georgia and Giovanni I suppose they were always going to lose.

Strictly Suppers #6 - Viennese Waltzing Whirls ingredients

Strictly Suppers #6 – Viennese Waltzing Whirls ingredients

I know what you’re thinking, is this an advert for Asda…. no it’s not, but my mother shops there, hence most of the ingredients being Asda’s own brand 😆 .  There weren’t many ingredients as this was such a quick and easy recipe to make, the only thing I’d probably change is I’d add a vanilla pod instead of Vanilla Extract. The equipment required is minimal too, although you will need a piping bag and ideally (though not essential because I didn’t have one) a star shaped nozzle.

Strictly Suppers #6 - Viennese Waltzing Whirls the process of making the biscuit batter

Strictly Suppers #6 – Viennese Waltzing Whirls the process of making the biscuit batter

In a bowl weigh out the Icing Sugar, Flour, Cornflour, Butter and Vanilla Extract. Once you’ve weighted them, mix them thoroughly until their all combined and creamy. I didn’t have plain flour I only had Self Raising but it did the job.

Strictly Suppers #6 - Viennese Waltzing Whirls the biscuits after they were piped on the baking tray

Strictly Suppers #6 – Viennese Waltzing Whirls the biscuits after they were piped on the baking tray

Once fully mixed spoon the mixture into a piping bag with a star shaped nozzle on the end. I didn’t have a star shaped nozzle as you can see so Kirsty very efficiently piped them into swirl shapes. When you pipe them make sure you leave enough room between each one.

Strictly Suppers #6 - Viennese Waltzing Whirls cooling on a wire cooling rack

Strictly Suppers #6 – Viennese Waltzing Whirls cooling on a wire cooling rack

Place them in a preheated oven for about 15 minutes or until they are a pale golden brown in colour. Once they are cooked place them on a wire cooling rack and allow them to chill out and have a breather while you make the filling…. and no you can’t eat them yet… I know you want to I can sense it 😯 !

Strictly Suppers #6 - Viennese Waltzing Whirls the start of the buttercream filling

Strictly Suppers #6 – Viennese Waltzing Whirls the start of the buttercream filling

For the filling place Icing Sugar and the Vanilla Extract in a bowl, then add the butter.

Strictly Suppers #6 - Viennese Waltzing Whirls mixing the ingredients for the buttercream filling

Strictly Suppers #6 – Viennese Waltzing Whirls mixing the ingredients for the buttercream filling

Mix thoroughly until you get a buttercream consistency. The recipe says you need to pipe this onto half the biscuits but we just spooned it on.

Strictly Suppers #6 - Viennese Waltzing Whirls filling them with jam

Strictly Suppers #6 – Viennese Waltzing Whirls filling them with jam

On the other half of the biscuits place the jam. Don’t be a burke like me and put too much on, that’s what happens when you have a drink when you’re cooking… oh yes by the way I’ve fallen off the wagon… moving on 😳

Strictly Suppers #6 - Viennese Waltzing Whirls ready to eat

Strictly Suppers #6 – Viennese Waltzing Whirls ready to eat

These were buttery and crumbly, they were sweet but the jam helped to balance the sweetness out. These were so good my parents have asked me to make them again, although I’ve got strict instructions from Kirsty to buy a nozzle for my piping bag next time.

Strictly Suppers #6 - Viennese Waltzing Whirls

Strictly Suppers #6 – Viennese Waltzing Whirls

As always you can download my step-by-step instructions here, if you give it a go send in your pictures – I’d love to see them. I really enjoyed cooking this, although in actual fact, other than spread a bit of jam I didn’t do a lot, Kirsty did most of the work. If you’d like to see the original recipe then go here…. and don’t come back…. just kidding<3!

Kirsty's Rumba Chicken

Kirsty’s Rumba Chicken

After making the Rumba chicken with me a couple of weeks ago Kirsty went home and made it in her slow cooker, here are three of her pictures. I’d love to see your pictures, email or message me them and I’ll share them on here!

Next week we’ve got a reinvention of one of last year’s Strictly Suppers, what will it be… wait and see (I’m a poet and I didn’t know it). Tomorrow I’ll be reviewing Asda Beef Bourguignon with Merchant Gourmet Red and White Quinoa.

Mystery Bag Meals Information

Mystery Bag Meals Information

I have another mystery bag lined up for a couple of weeks but if you have anything you’d like me to cook with please get in touch (see the picture above).Wheelie Good Meals Social Networking

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

 

See you Tuesday

Rich signature

Strictly Suppers 2015 #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in a Soy, Honey, Chilli and Lime Sauce with Asda Mashed Potatoes

Good morning all, how is everyone?  It’s almost December the 1st so I’ve now started singing Christmas songs and thinking about what I’m going to be cooking over Christmas, especially Boxing night.  One thing is for sure, I know Adam, Heather and I wont be in the kitchen as long as we were last year and I know Heather wont be doing the dishes for six months 😆

Once again sorry this is later than planned but I’ve had a hectic weekend again and time ran away from me. This is my own recipe, it’s easy, tasty and can be cooked in less than 40 minutes. The theme for this week’s dance is the Cha-Cha-Cha and is a mash up of last year’s theme’s. We’ve not had great success in the Cha-Cha-Cha style this year with lots of competitors ranking it as their lowest Dace. The highest score for a Cha-Cha-Cha this year is Peter Andre (30) and the lowest is good old Iwan Thomas (13).

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

The ingredients are simple for this one, there is an addition of chilli flakes which are not featured in the photograph above. The Tuna Steaks were lovely, a bit small but they were decent quality.

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

There wasn’t much equipment used in this recipe, it’s all in the photograph above. The little mug on the left is a Christmas present from Heather last year; it’s a measuring mug and is so handy because it’s easier than lugging a great big jug around.

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The first thing we need to do is create the marinade, I used 300ml of Dark Soy Sauce as I was marinating two tuna steaks, measure that out.

Pouring in the honey for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Pouring in the honey for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once I did that I added 2 Tbs of Honey to the Soy Sauce and stirred it through so that it all mixed. Next you need to add the chilli

My chilli flakes I used to pep up the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

My chilli flakes I used to pep up the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

This is chilli I’ve had in the cupboard since Adam was a boy, it’s probably not safe to use, but I won’t say anything if you don’t! You can use chilli powder or a fresh chilli, or you can substitute it for Garlic and Ginger if you wanted to, it’s your choice.

The marinade ready to go on the Tuna for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The marinade ready to go on the Tuna for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Stir the chilli thoroughly to ensure all the ingredients have combined then add the lime juice, I used 2 Tbs, like with all the ingredients you can use as much or as little as you like.

The Tuna marinating ready for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna marinating ready for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Marinate the Tuna in the sauce for 10 – 20 minutes; you don’t want to do it for too long otherwise the lime will start to cook the fish.

Warming the sauce through ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Warming the sauce through ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once the fish is marinated pour the sauce into a saucepan and warm through. You’ve got a couple of options here, you can reduce it so that it becomes a glaze, a nice sticky syrupy sauce to go over the tuna… that’s what I would have liked to do. I’d have liked to do some chefy drizzles and swirls just to ponse the plate up a bit… but no! Being the pillock that I am  😳 didn’t have time to reduce the sauce to a glaze consistency so ended up having it as a rather runny sauce. I’m not complaining it was really tasty but, not as I planned it. Turn the heat on to high under the griddle pan.

The Tuna on the griddle pan for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna on the griddle pan for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the griddle pan is piping hot add the fish, make sure that there is some marinade on them so they won’t stick. Cook them for two minutes on each side, or more if you like your fish well cooked.

Asda Mashed Potatoes Snack Pot to go with this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Asda Mashed Potatoes Snack Pot to go with this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

I served this with Snack Pot Mashed Potatoes from Asda… wow! This was a find, the mash is creamy and tasty, with crisp almost crouton like onions going through it. I had this when my parents went away one night and I’m hooked, it’s really worth trying. Cook this as per the instructions, I almost guarantee you won’t be disappointed!

The Tuna cooked in the Griddle Pan ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna cooked in the Griddle Pan ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the fish is cooked to your liking take it off the heat, otherwise it’ll carry on cooking. I like it pink in the middle, there’s nothing worse than overcooked Tuna, it goes like old shoe leather in texture. I’m not one of these people who says oh you should have it cooked like this, cook it as you like it, but if you don’t know how you like it, give it a chance a bit pink in the middle, you won’t regret it. I suppose the only thing I’d say is if you are eating frozen tuna that’s 10 for £5 it’s probably best to cook that all the way through but fresh tuna you can eat a bit pink in the middle and often fish monger tuna is Sushi grade, which means you can eat it raw.

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it's glory!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it’s glory!

Serve with the potatoes and the sauce, honestly this is lush. The sauce is salty, spicy but with the tang of the lime and the sweetness of the honey. The mashed potatoes are creamy and rich with the crunch of the onions going through them and the Tuna is the icing on the cake. Give this a go there is so much you can do to it, you could add spring onions to the sauce or ginger and garlic. Have a play that’s what cooking’s all about!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Remember you can download my step-by-step instructions here, if you give it a go send in your pictures – I’d love to see them.

I cooked this recipe with my mother and my Aunty Doll watching me, my Aunty Doll isn’t the most adventurous when it comes to food, she’s like my father! She keeps telling me how much my uncle would like my cooking, he’s a lot more adventurous (like my mother) so I’m going to have to cook for him one day. Aunty Doll is a bit of a legend in my family, and while I love all my aunties and uncles equally I think everyone would agree Aunty Doll is awesome, saying that mind I don’t live with her 😆 ! Thanks to my mother Mags and Aunty Doll for their help!

Next week I’m hoping to give you something sweet for our sixth installment of our Strictly Suppers range. I’m hoping it will be based on the Viennese Waltz… what do you think it’ll be?

Tomorrow's Time-Saving Tuesday's Dolmio Pasta Corbonara and Uncle Ben's Chilli Con Carne and Rice

Tomorrow’s Time-Saving Tuesday’s Dolmio Pasta Corbonara and Uncle Ben’s Chilli Con Carne and Rice

I said I was back to normal last week, well I’m still a bit out on my timings but I’m getting there. My new business W38 Media is taking a lot of time (cheap plug I know) as well as my first business Accessible Wales (another shameless plug) Tuesday we’ve got a review of Uncle Ben’s Chilli Con Carne and Rice Snack Pot and Dolmio’s Pasta Carbonara…. it’s one not to be missed.

Mystery Bag Meals Information

Mystery Bag Meals Information

I’m looking for a mystery bag, ideally I’d like one before Christmas, any suggestions, if you do please get in touch (see the picture above).Wheelie Good Meals Social Networking

Don’t forget get in touch, I’d love to hear from you using the methods above. Send in your thoughts, pictures, ideas – just basically get in touch, I’d love to hear from you. I hope you enjoyed strictly, I am more disappointed this week with the Elimination, I haven’t seen it, only read the results so perhaps I can tell you more tomorrow!

 

See you tomorrow

Rich signature

Strictly Suppers 2015 #4 Rumba Chicken and Rice

Strictly Suppers 2015 #4 Rumba Chicken and Rice

Good morning all, sorry this is slightly delayed I was going to upload it yesterday in time for Blackpool Ballroom but had a million things to do, oh ok, not a million but it felt like 😆 ! This is based on Simon Rimmer’s Baked Cuban Chicken and Rice from Something For The Weekend. I’m using this as my recipe to represent the Rumba. There’s Rum in it and also the Rumba originates from Cuba. We’ve seen two cracking Rumba’s this season one from Helen and Aljaž in week 7 where they scored 31 dancing to Adele’s “Hello”. We also had an equally good Rumba from my personal favourite Anton and Katie in week 8; they danced to Shirley Bassey’s “Never, Never, Never”.

The Ingredients - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The Ingredients – Strictly Suppers 2015 #4 Rumba Chicken and Rice

There’s rum in this recipe, my friends Kirsty and I are on self imposed bans from alcohol for four week (28 day ban) so having this in the recipe may have been controversial but the alcohol was burned off so it was fine. Why the ban, well it’s to try and become a bit healthier and to lose a bit of weight ready for Christmas. There are lots of ingredients in this recipe, don’t be fooled, it’s not difficult and I’m going to look at ways of making it easier, but it’s fairly easy in its self. My recipe is different from the original, you can find the original here but because of time and to make the process easier I’ve cut a few corners.

The process for making the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process for making the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

The first thing to do is to get the stock on, you can make your own chicken stock or use bottled stock but I put two stock cubes in a sauce pan in 1.5 litres of water, seasoned and left on a medium heat.

Chopping up the Sausage Mix ingredients - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Chopping up the Sausage Mix ingredients – Strictly Suppers 2015 #4 Rumba Chicken and Rice

The next thing to do is to chop the ingredients up, cut the chicken up and put that to one side and then chop up the chorizo, carrots and onion and set them to one side. At this point you can also weigh out the rice and set that aside, the rice for this recipe should be short grained rice.

The ingredients that flavour the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The ingredients that flavour the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Once you’ve got the stock on you need to keep an eye on it and stir it from time to time to ensure the stock cubes have dissolved. For the spice mix add the above ingredients to a small bowl and mix.

Herbs, spices and seasoning to flavour the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Herbs, spices and seasoning to flavour the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

I didn’t use dark brown sugar, I used light brown sugar because it’s all I had – that’s what cooking is all about make do and mend, if you haven’t got something stick something else in. I also didn’t have paprika so I used Smoked Paprika. I had to go out and buy Garlic Powder and Onion Powder so that was new, I know they are used in a certain Fried Chicken recipe so I’ll be trying to recreate that too.

Herbs, spices and seasoning mixed with some oil - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Herbs, spices and seasoning mixed with some oil – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Once you’ve mixed all the seasonings, sugar, herbs and spices together add some oil and mix that through. You’re trying to make something that I’ve heard called slurry like the one in the photo above, excuse the belly!

Putting the Rum in Rumba - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Putting the Rum in Rumba – Strictly Suppers 2015 #4 Rumba Chicken and Rice

I used Tesco Dark Rum, I have only tried Rum once playing poker with Greg and two other friends some time ago, I can’t say it’s a drink I really like but you know me I wouldn’t say no. The original recipe asks for 50ml but we used 60ml, the glass I’m using is a glass I had from a friend Emma who sells Forever products, if you are interested in Forever’s Aloe Vera products let me know and I can pass her details on to you.

The process of flavouring the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process of flavouring the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

To the stock on the hob add the slurry and then pour in the rum and mix thoroughly, allow it to sit there on a low heat to burn off the alcohol and to let become friendly with each other.

Browning the Chicken - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Browning the Chicken – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Add some oil in a frying pan and fry the chicken until they are golden brown. I only had two chicken breasts; ideally you’d need 350g of chicken according to the original recipe. Set the chicken aside and let’s cook the sausage mixture.

The process of making the sausage mixture - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process of making the sausage mixture – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Firstly fry the carrots and onions; you want to cook them until they are soft. Once they’ve started to soften you can add the minced garlic and stir thoroughly, allow all the flavours to mingle and get to know each other. Then add the star of the show, the chorizo and cook on a medium heat until the vegetables have softened and the chorizo oil is oozing into the pan. Make sure all the ingredients are mixed through thoroughly, take off the hob ready and add to a bowl

The cooked sausage mixture in a bowl - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The cooked sausage mixture in a bowl – Strictly Suppers 2015 #4 Rumba Chicken and Rice

At this point you can season the mixture and give it a stir, let all the ingredients sit while you add the rest.

Adding ingredients to the cooked sausage mixture - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Adding ingredients to the cooked sausage mixture – Strictly Suppers 2015 #4 Rumba Chicken and Rice

To the sausage and vegetable mixture add the rice, the beans and the tomatoes. The original recipe asks for long grain rice and whole tomatoes not tinned tomatoes, I personally hate the skin of a tomato so where possible I use tinned. The long grain rice situation was a bit puzzling, I used it because it was all I had, so I was intrigued to know why Simon Rimmer had specified Short Grain Rice, I did some digging. I’ve tweeted Simon Rimmer to ask what the reason was and will let you know when I have a reply back.

Spooning the sausage mixture into a casserole dish - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Spooning the sausage mixture into a casserole dish – Strictly Suppers 2015 #4 Rumba Chicken and Rice

After mixing the ingredients thoroughly spoon a layer on to the bottom of a casserole dish (again excuse the belly).  Simon’s recipe says to spoon half over, I didn’t do that I’ve layered it, next time I’ll do half the mixture.

Adding a layer of chicken to the casserole dish - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Adding a layer of chicken to the casserole dish – Strictly Suppers 2015 #4 Rumba Chicken and Rice

In my case next I added a layer of chicken, then spoon a layer of the sausage mixture and carry on repeating until everything is used up. What I’ll do next time is add all the chicken here, then add the other half of the sausage mixture.

Topping off the casserole dish with stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Topping off the casserole dish with stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Spoon the stock over the top of the ingredients, once you’ve done that place it the oven and cook for 45 minutes onwards. I cooked it for an hour and ten minutes, whether that was because it was long grain rice and it takes longer, I’m not sure but it took longer than the recipe said.

Strictly Suppers 2015 #4 Rumba Chicken and Rice after it's come out of the oven

Strictly Suppers 2015 #4 Rumba Chicken and Rice after it’s come out of the oven

You’ll notice I’ve used a different casserole dish in the picture above, why, because I stupidly put it in one that was too small 😳 . When you take it out of the oven you’ll get hit but stunning smells of the chorizo and the spices which will fill your room and, if you weren’t hungry already you will be now.

Strictly Suppers 2015 #4 Rumba Chicken and Rice topped with chopped Basil

Strictly Suppers 2015 #4 Rumba Chicken and Rice topped with chopped Basil

When its cooked sprinkle some basil over the top, the original recipe calls for parsley but I had basil, what’s a difference in herbs between friends?

Strictly Suppers 2015 #4 Rumba Chicken and Rice ready to eat

Strictly Suppers 2015 #4 Rumba Chicken and Rice ready to eat

I’ve served mine with a basil leaf (as always) because my mother’s drummed it in to me over the years that we need a bit of green. It was a stunning dish, warm in flavours with plenty of depth with the paprika and the chorizo giving it a mild kick of spice. I’ve never used cannellini beans before but they were lovely and the long grain rice worked better than I thought it would. This recipe is like all my recipes, take your time, if it takes longer than I’ve said it takes longer, I guarantee it’ll be well worth it. I’d certainly cook this one again, would I do it differently, yes possibly there’s a lot of processes which could be, well, streamlined but I’m not sure if you’d get the same end result.

Strictly Suppers 2015 #4 Rumba Chicken and Rice in all it's glory

Strictly Suppers 2015 #4 Rumba Chicken and Rice in all it’s glory

Don’t forget as always you can download my step-by-step instructions here. Next week for the fifth instalment in our Strictly Suppers range we’ve got Cha-Cha-Char Grilled Tuna Steak with a spiced soy, honey and ginger sauce and cheat’s mashed potatoes.

Mystery Bag Meals Information

Mystery Bag Meals Information

I’m back to normal now (normal, ok I know I’ve never been normal but you know what I mean) Tuesday we’ve got a review of Asda Beef Bourguignon with Red and White Quinoa. Don’t forget you can get in touch to give me a Mystery Bag challenge, see the information below. For now, have a good week and thanks for stopping by.Wheelie Good Meals Social NetworkingSpecial thanks to Kirsty for helping me cook this one and for taking the photographs for me and for Alice and Heather for suggesting the recipe. Fingers crossed I’ve got some news about a few new videos on the horizon! Enjoy cooking the recipe, if you make anything from this blog please let me know, also send in your thoughts, pictures, ideas – just basically get in touch via our social networking sites above! I hope you enjoyed strictly, I can’t say I’m disappointed in the result; it was long overdue, just a shame Jeremy’s gone.

See you Tuesday

Rich signature