Gawley Recipes

Goes well with 12-hour cooked lamb and chicken shwarma Serves 5 (ish) Ingredients Cups Metric ▢  1.2 kg / 2.5lb  potatoes   (starchy best) ▢ 350ml /  1 1/2   cups   chicken stock ▢ 120ml / 110g /  1/2  cup   olive oil ▢ 80ml / 80g /  1/3   cup   lemon juice ▢  5   garlic cloves minced ▢  1   tbsp   dried oregano ▢  2   tsp   salt   Instructions Preheat  oven to 200°C fan Cut potatoes:  Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3. Coat potatoes:  Place potatoes in a roasting pan with all the other ingredients. Toss well. Roast 35 minutes:  Roast for 15 minutes. Turn potatoes, roast for a further 20 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan. Crisp the potatoes: Pour/suction off   extra liquid (a little bit is fine), put temp up to 220C, a...

Ingredients 1 onion, diced 2 mild green chillies, deseeded and finely chopped 3 garlic cloves, sliced 1 tsp ground cumin 2 tsp smoked paprika 1 tsp hot chilli powder 2 tsp dried marjoram 640g skinless chicken thigh fillets 800ml chicken stock*, made with 2 stock pots or cubes 1 x 400g tin cannellini beans, drained 1 x 198g tin sweetcorn 100g soured cream 2 tsp cornflour juice of 2 limes a generous handful of fresh coriander cooked rice, to serve 75g feta, crumbled Put the onion, chillies, garlic, dried herbs and spices, and chicken in a slow cooker and pour over the stock. Cover and cook on high for 31⁄2 hours (or 5-6 hours on low). Remove the chicken to a board and shred, then return to the slow cooker with the cannellini beans, sweetcorn and soured cream. Continue to cook for another 30 minutes. To thicken the sauce, remove the liquid with a ladle and place in a saucepan. Slake the cornflour with a little cold water and add to the sauce. Bring to a simmer and cook until thickened. Re...

2  lemons zest and juice 100g  caster sugar 50g  butter 2  eggs beaten step 1 Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard. step 2 Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into  sterilised jars .  Keeps in the fridge for up to 2 weeks.

Ground Beef Gnocchi (30 Minutes, One-Pan) Prep Time 15 minutes   minutes Cook Time 15 minutes   minutes Total Time 30 minutes   minutes Servings 4 Ingredients 1   table spoon olive oil 450g lean ground beef 1/2 medium onion 5 cloves garlic 1 teaspoon chili powder or paprika 360g marinara sauce (in a glass jar, not canned) or chunky tomato sauce, or canned diced tomatoes with juices, or fire-roasted tomatoes with juices 240 ml chicken broth or water 120 ml heavy cream 450g potato gnocchi 110 g jalapeno pepper jack cheese shredded (or just use regular cheddar for milder dish) salt and pepper to taste red pepper flakes optional Instructions Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the ground beef and chopped onion, and cook for about 10 minutes while stirring and crumbling the beef, until fully cooked. Using a large spoon, remove any excess liquid or fat into a heat-proof bowl. Add the chopped garlic and chili powder, then seas...

Combination of these two recipes -  https://www.bbcgoodfood.com/recipes/slow-cooker-lamb-shoulder https://www.recipetineats.com/ultimate-roast-lamb-12-hour-shoulder/  (this one has nice herby marinade addition) Easily scales up for more people. Leftovers can be reheated, frozen, combined into curries etc. For 4-6 ppl 1¾kg  bone-in lamb shoulder 2 tsp  vegetable or sunflower oil 200ml red wine 300ml stock (lamb, chicken) 2  carrots roughly chopped 2  onions quartered 2 sticks  celery roughly chopped 2 bay leaves a few  rosemary sprigs a few  thyme sprigs 300ml lamb, chicken or vegetable stock Preheat oven to 210C fan. Dry lamb and remove any very fatty bits, and skin if you want, but this is easily removed once cooked as well (just a choice if you want meat browned and crusted on top). Rub 1 tbsp oil over top and add freshly ground salt & peper  Place veg & herbs in bottom of large casserole dish or high-sided roast...

Serves 4-6 Ingredients 1 tbsp olive oil 250g chorizo, sliced 1 x 640g pack chicken thigh fillets, sliced into thick strips 1½ tsp smoked paprika 2 large onions, sliced 3 mixed peppers, sliced 3 fat garlic cloves, crushed 1 tbsp tomato purée 2 tsp dried oregano ½ tsp ground cumin 200ml medium or dry sherry (or white wine) 300ml chicken stock 500g passata 120g pimento-stuffed olives (omitted) chopped parsley, to serve Heat the olive oil in a large saucepan or heatproof casserole.  Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon.  Season the chicken with salt, pepper and 1 teaspoon of the smoked paprika, then brown over a high heat in the fat remaining in the pan, then transfer to the same bowl.  Add the onions and peppers to the pan with a little salt and cook for 8-10 minutes until softened. Stir in the garlic, tomato purée, dried oregano, cumin and 1⁄2 teaspoon of smoked paprika and continue to cook for a further 2-3 minutes.  Return the chicken ...

Thai Peanut Chicken Pasta  Yield: 4 servings  Ingredients:  For the Chicken: 500 g (about 1 lb) boneless, skinless chicken breasts, sliced into thin strips  2 tablespoons vegetable oil  Salt and pepper, to taste  2 cloves garlic, minced  1 tablespoon fresh ginger, minced  stir-fried vegetables like bell peppers, carrots, mange tout or baby sweetcorn For the Pasta: 300 g (about 10 oz) pasta (spaghetti, linguine) or 4 egg noodle nests For the Peanut Sauce:  85g creamy peanut butter  1/4 cup/60ml soy sauce 2 tablespoons honey (or brown sugar)  1 tablespoon rice vinegar  1 tablespoon sesame oil  1 tablespoons sriracha 1-2 tablespoons warm water (to thin the sauce, as needed)  For Serving: chopped peanuts, chopped spring onions, fresh coriander, lime wedges Instructions:  Prepare the peanut sauce: In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha. If the sauce ...

Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/

Prep Time10 minutes Cook Time 20minutes Total Time 30minutes Servings 4 Ingredients Chicken 680 g   skinless boneless chicken thighs 1   teaspoon   Italian seasoning 1   teaspoon   paprika 0.25   teaspoon   salt   or more 0.25   teaspoon   freshly ground black pepper 2   tablespoons   olive oil Gnocchi 460   g   potato gnocchi 110   g   sun-dried tomatoes   packed in olive oil but drained, and chopped (or subst 2-300g cherry toms)  6   cloves   garlic   minced 120   ml   chicken broth 235   ml   heavy cream 1   teaspoon   Italian seasoning   or Herbs from Provence 0.5   teaspoon   paprika 142  g   fresh spinach 200g   canned artichoke hearts   chopped (can by omitted)  0.25   teaspoon   red pepper flakes   to taste 1   teaspoon   fresh thyme leaves   no sprigs Instructions How to cook ...

Servings: 4 servings Ingredients:    450g ground beef  250g noodles (lo mein or spaghetti)  60ml soy sauce  60ml hoisin sauce  2 tbsp brown sugar  1 tsp ginger, minced  3 cloves garlic, minced  1 tbsp sesame oil  1/4 cup/ 26g green onions, chopped  1/2 tsp red pepper flakes (optional)  Sesame seeds for garnish  Directions:  Cook the noodles according to package instructions. Drain and set aside.  In a large skillet, heat sesame oil over medium heat.  Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.  Add the minced garlic and ginger to the beef and cook for 1-2 minutes until fragrant.  Stir in the soy sauce, hoisin sauce, and brown sugar. Simmer for 3-4 minutes until the sauce thickens slightly.  Toss the cooked noodles into the skillet, coating them in the beef and sauce mixture.  Garnish with chopped green onions, red pepper flakes (if using), and sesame seeds before serving. 

Best Ever Homemade Flour Tortillas These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious! Prep Time 20 minutes   mins Cook Time 40 minutes   mins Resting time 15 minutes   mins Total Time 1 hour   hr Course:  Breads, Side Dish Cuisine:  Mexican Keyword:  easy flour tortillas, flour tortillas, flour tortillas from scratch, homemade flour tortilas   Servings:  16   Calories:  124 kcal   Author:  Chris Scheuer Ingredients 400   g   all-purpose flour (orig 375) 5 g  salt 25   g   baking powder (orig 45g) 59   ml   extra virgin olive oil, vegetable oil or other fairly neutral flavored oil (55g) 215   ml   warm water (orig 236ml) Instructions To make by hand: Combine flour, salt and baking powder in a medium-size bowl. Mix dry ingredients until well combined. Make a well in the center of the dry ingredients and add the oil and water. Stir well until the dou...