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Chicken Paprika


11⁄2 lb. chicken
2 tablespoons of salad oil
1 oz. butter
1 onion, peeled and chopped
1 level tablespoon paprika pepper 1 level tablespoon flour
1⁄2 pint water
1 beef stock cube
5 tablespoons sherry
1 level teaspoon tomato purée Salt and pepper
6 oz. small button mushrooms
1 level tablespoon cornflour
5 oz. carton double cream


Cut chicken in 1 1⁄2-inch pieces. Heat oil in pan, add butter, then fry chicken pieces quickly until they are just beginning to turn brown. Remove from pan and drain on kitchen paper. Fry onion and paprika for 2 mins. Blend in flour and cook for a further minute.
Remove from heat and blend in stock. Add sherry and tomato purée, return to heat and simmer until thick. Season with salt and pepper, then add the meat. Cover and simmer for 30 to 40mins or until the chicken is tender.At the end of cooking time add mushrooms to pan. Blend cornflour to a smooth paste with 2 tablespoons of cold water and add to pan. Reboil and, just before serving, blend in cream. Serve with mash potato and garnish with sprigs of parsley.

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Prawn and Scallop Skewers

Ingredients – Makes 4 skewers 

For the drizzle 

60g chorizo, finely diced 

2 garlic cloves, roughly chopped

1 lemon, juice and zest  

4 tbsp rapeseed oil

1 tbsp chopped dill

Salt and freshly ground black pepper  

For the skewers

16 raw prawns

8 scallops

8 to 10 bay leaves

1 lemon, sliced

For the vegetables 

100g chorizo, diced

1 clove garlic, minced

3 spring onions, sliced thinly

2 yellow pepper, sliced thinly

2 red peppers , sliced thinly

1 tbsp balsamic vinegar

1 tsp honey (to taste)

100g baby spinach

2 courgettes, sliced into ribbons

Salt and freshly ground black pepper

To garnish – Lemon slices ,Dill sprigs 


4 metal skewers or 4 wooden, if using wooden soak them in water for at least an hour.

To make the drizzle, heat a medium frying pan over a medium heat. Add the diced chorizo and sauté until most of the oil is extracted and the chorizo is crispy. Spoon the oil off, leaving a little in the pan, add the garlic and cook for 30 seconds. Remove from the heat, add the lemon juice and zest and the rapeseed oil. Stir in the dill and set aside. To prepare the vegetables, place the diced chorizo in a dry pan and heat until the oil is extracted and the chorizo crisp, remove some of the oil. Add the spring onions, yellow and red pepper slices and garlic.  Sauté the peppers until just cooked, before pouring in the balsamic vinegar, honey, salt and freshly ground black pepper, Set aside 

To assemble the skewers, thread the scallops, bay leaves, prawns and lemon slices onto the soaked skewers.  Heat a chargrill pan over a medium heat and brush the skewers with oil. Chargrill for about 2 to 3 minutes on each side until the prawns and scallops are cooked, drizzle sauce over the top and season with freshly ground black pepper. 

To serve, arrange the courgette ribbons and baby spinach nicely on the serving plates, and scatter over the pepper / chorizo mix. Arrange the skewers on the top.  Spoon more drizzle over, garnish with dill and lemon slices.

 Download recipe here: