Maybe Lebanese Chicken

I have read many recipes that claim to be Lebanese chicken. This is probably not too authentic. But it is very nice.

To serve 2/3.

  • 2 poussins. Or 1 normal size chicken.
  • 8 cloves of garlic, very finely chopped
  • 3 tbsp finely chopped parsley, plus a teaspoon or so to sprinkle over
  • tbsp paprika
  • tbsp cumin powder
  • tsp cayenne pepper
  • salt and pepper
  • juice of 4 lemons, plus extra to squeeze over

You will need a large pair of sharp scissors for this job. Up to 24 hours before you plan to eat, combine juice, parsley and spices in a bowl. Cut the chicken up through the middle of the breasts, and discard the breastbone, if possible. If you can’t, you can’t. Flatten the chicken out. Spread the mixture over the chicken, massaging over all over the flesh, both sides. Leave for as long as you can and ensure that your chicken is out of the fridge for at least an hour prior to putting in the oven.

Preheat the oven to gas 6. lay the birds flat in a roasting tin, and cook the chicken for 40- 50 mins, turning once until it’s cooked. If you have one larger chicken, you could be looking at 75 minutes. You will know when its done because the flesh will pull easily away from the bones. It’s  easier to eat birds of this size with your fingers than knife and fork,  so pile onto a big plate and share.


Slow Cooked Lamb Shoulder in Thyme, Ginger and Garlic Marinade

I think plain roasted meat is all very well, but at this time of year when memories of overeating rich festive meals are not a totally dim and distant memory, I think it pays to flavour up your meals a touch, and ring the changes. I also know I’m going to have my leftovers for lunch tomorrow, so I want something that is going to taste good in a salad. When I found myself chopping the garlic and thyme, I just wanted another dimension, so I decided to add fresh ginger. Do ginger and thyme get on? They get on like a house on fire!

For the marinade:
Juice of one lemon
2 large cloves of garlic, finely chopped
Tsp thyme leaves
Glop of Olive Oil
1 square inch piece of fresh ginger, finely chopped
salt and pepper

Either, put all the ingredients in a blender and blend until smoothish. OR, put all the dry ingredients into a pestle and mortar until you have a sort of paste and then mix in the lemon juice and olive oil.

Preheat the oven, gas 2 or so, and take your lamb shoulder. Stab it several times all over and then pour over your marinade, massaging in all over with your hands. Leave to sit in a non metallic dish for a while. Put the lamb in a large casserole or roasting tin big enough to hold it. If you don’t have a lid that fits, covering completely with foil is ok. Depending on the size of your shoulder, you will want to cook it slowly for between 2 and 4 hours. About halfway through your estimated cooking time, uncover, and baste with the juices and cook for the remainder of the time without a lid. When its cooked, by which I mean by falling off the bone, leave it covered in a warm place for 20 – 30 mins. I’m having mine with quinoa, grilled halloumi and sautéed courgettes, but roasties, broccoli and a gravy made from the juices would be just as perfect. Apologies for the blurry pics, steamy kitchen and camera still not fixed!

Lamb and Feta Gnocchi (or pasta, if it pleases you)


Last night, whilst cooking sausage and mash, I was pondering (aloud) whether a chopped chilli would bring anything to the onion gravy I was planning to make. Mr Greedy took a deep breath and confronted me, with my problem. An intervention, if you will. The message was simple: Not everything you cook, Greedy Rosie, needs to have chilli in it. And I went to protest of course but then I realised he was right. I want to put chilli in everything I cook. I look back on the food on this blog and find that the majority of meals have chilli in them. My name is GreedyRosie. And I am a chilliholic.

Naturally, tonight’s tea was to have chilli in it. I think I naturally pick recipes that are likely to work well with my favourite pepper. After deciding that I was not going to add them, I started wondering about capers. There are no capers in this either.You can make your own gnocchi if you like, its not a difficult task, but I don’t have the time or energy to do it today and I certainly don’t have the time to write how. So maybe another day. This dish served 2, generously.

  • 500g gnocci
  • 500g lamb mince
  • olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • juice of one lemon
  • 3 tomatoes, chopped
  • 200g feta cheese, crumbled
  • small handful mint, roughly chopped
  • small handful parsley, roughly chopped
  • salt & pepper

Sweat off the onion and the garlic in around a tablespoon of olive oil over a low heat in a frying pan with some salt and pepper. It should take about 5 minutes in total. Turn the heat up and crumble the lamb mince in. Give it a quick mix round to combine the onion, garlic and mince, and then leave in the pan to brown. Once browned, mix again in the pan until throroughly browned all over.

Add your tomatoes and lemon juice and give it another quick stir, and turn the heat down to medium – low. Start cooking the gnocchi as per pack instructions (will need to simmer for 2-3 minutes). When the gnocchi is cooked, put your feta, mint and parsley in with the lamb and stir it around. Drain the gnocchi, and put in with the lamb, feta and herbs. Combine, and serve.

Lemony Chicken and Chorizo Stew

Oh, chorizo and chicken combination, how do I love thee? Let me count the ways…

This must have started as an iffits dinner somewhere along the line because I don’t remember ever seeing a recipe for it, and also because I change it all the time. Sometimes, I put squid in this too. Sometimes I put tomatoes in. Sometimes it’s very spicy. Sometimes its very winey. I wouldn’t usually put lemon in with wine or tomatoes. Anyhow, it’s the sort of dinner that doesn’t mind too much what you do with it. This particular version has a lot of garlicky, lemony sauce so I would get some crusty bread to mop it up with.

chicken chorizo stew

  • 4 chicken thighs, skin on, bones in
  • 100g chorizo, roughly chopped into 1 inch square chunks. (Piccante or dolce, doesn’t matter. Just don’t buy the presliced stuff)
  • splash of olive oil
  • 1  onion, roughly sliced
  • 3 cloves garlic, squashed
  • 100g chestnut any mushrooms, but chestnut for preference, quartered
  • 1 red pepper, cut into about 8
  • 250g minature new potatoes
  • 1 lemon, cut into quarters
  • 500 ml chicken stock
  • salt & pepper

You could brown the chicken in a pan first of all if you wanted to. Alternatively:

Preheat the oven to gas mark 6. Put the sliced onion, smashed garlic and olive oil in an ovenproof casserole with some salt & pepper. Sweat off the onion over low heat, and after about 5 minutes and the onions have started to soften, add the chorizo and stir. What will happen is the chorizo will start to release it’s lovely paprika-ey oil and the onion and garlic will start to go a nice reddy-gold.When onion is fully softened, stir in the pepper, mushroom and potato. Stir everything round, rest your chicken pieces on top and pour on the stock. Turn the heat up and bring to a simmer, and then pop it in the oven for 20-25 minutes until the chicken browns. Take it out of the oven and put it back on the hob, and simmer for another 20 or so minutes until the sauce has started to thicken and the chicken and potatoes are completely cooked through.


Italian Cod with Chilli, Capers & Garlic

This recipe is from a book called Valentina’s Italian Regional Cookery, by the brilliant Valentina Harris, where the dish has the slightly more romantic title of Filetti di Merluzzo all ‘Istriana . Sadly the book is out of print now but you can still get it second hand from Amazon Marketplace, dirt cheap. This makes a very flavourful meal, just looking for some vegetables or new potatoes to go with it. Serves 4. Would work with haddock. This may not be the most glamourous looking dinner I’ve ever served up but it was great.

italian cod

  • 4 cod fillets, weighing around 500g in total
  • 1 medium onion, peeled and finely sliced
  • 1 clove garlic, peeled and crushed
  • 1 handful of fresh flatleaf parsley, finely chopped
  • 1 tbsp capers, rinsed and dried. Chopped very finely.
  • 2 canned sardines, but get the ones in oil – olive oil for preference, chopped
  • 1 smallish potato, peeled & grated
  • 60 ml of stock, veg or chicken
  • 1 dried chilli
  • juice of 1 lemon
  • salt & pepper

Put the cod in a large heavy bottomed pan and on top, add the onion, garlic,  parsley and oil. You might think either the cod , the onions or garlic are not going to cook properly – they will. Cook over a low heat for about 12 minutes, but please watch the fish doesn’t overcook. Especially if the fillets are very thin. Remove the fish from the pan carefully, with a spatula or slice and place on a warmed plate or serving platter. Keep it warm while..

Add the chopped capers to the oil remaining in the pan and stir. (A confession: While I was making this, the fish skin stuck a bit, so I just put the original pan in the wash and started the sauce again in a new one – hardly matters) Stir in the sardines, grated potato, stock & chilli. Stir and simmer for about 7-10 minutes, or until the potato is cooked. I must tell you that there were  times making the sauce that I thought, ‘Hm, this looks like fishy wallpaper paste’, but persevere because it was delicious. Put the cod carefully back on top of the sauce and heat through again for about 2 or 3 minutes. Remove the chilli and serve, sprinkling with the lemon juice.