Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • 1½ tsp runny/liquid honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  5. Halve the peppers lengthways, deseed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice, and stir through the salad.

  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.

Updated: July 16, 2019

Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

 

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

 

Pork Escalopes in a Herb and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 675g (1 lb 8 oz) baby potatoes, scrubbed (about 12)
  • 340g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
  • whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450g (1 lb) pork tenderloin
  • 120ml (4 fl oz) each of chicken stock and cider (½ cup) OR
  • 240ml (8 fl oz) chicken stock (1 cup)
  • 2 tbsp wholegrain mustard
  • 150g (5 oz) crème frâiche (¾ cup)
  • 4 fresh oregano stems
  • 1 tsp lemon juice

  • You will also need a large sauté pan.


  1. Method
  2. Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin.

  3. Remove the leaves from the stems of oregano and chop.

  4. Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.

  5. Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  6. Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  7. Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and let it bubble for about 5 minutes to reduce a little.

  8. Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

  9. Serve with the vegetables.

Updated: July 4, 2019

Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes hob

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  1. Method
  2. Heat the butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  3. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk.

  4. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  5. Meanwhile prepare the meatballs. Put the lamb in a large bowl. Squeeze the milk from the bread and discard adding the bread to the lamb. Put half the parsley on a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined. Make into 20–24 meatballs, flattening them slightly, and place them on a baking tray lined with clingfilm/cling wrap. Refrigerate for 20 minutes to firm up.

  6. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  7. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover and cook for a further 20–30 minutes, until the meatballs are cooked through.

  8. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  9. Serve with pasta and a salad

Updated: July, 8 2018

Steak Marinated in a Tomato and Herb Sauce

Steak Marinated in a Tomato and Herb Sauce

 

This was the first recipe I ever cooked where I made a marinade for steaks. I have updated the ingredients for the marinade and this really does make a delicious sauce to go with the steak.

 

Steak Marinated in a Tomato and Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Marinading time: 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 x 170g (6 oz) steaks
  • 225ml (8 fl oz) passata (1 cup)
  • 60ml (2 fl oz) cider vinegar (¼ cup)
  • 1 tbsp tomato purée
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • fresh, oregano leaves
  • salt and freshly milled black pepper


  1. Method
  2. Trim any excess fat from the steaks and put in a glass or ceramic dish large enough to lay them in a single layer.

  3. Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Then turn the steaks so they are coated with the marinade. Cover the dish and refrigerate for at least 6 hours, or overnight.

  4. Drain the steaks and pat dry. Reserve the marinade. They can now be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.

  5. Once they are cooked to your liking, transfer to a plate, cover, and keep warm. Rest the steaks for 5 minutes, turning halfway through, for the juices to be absorbed back into the steak.

  6. Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet use this.) Reduce the heat and simmer for a couple of minutes. A little water can be added if the sauce reduces too much.

  7. To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.

Updated: June 25, 2019