Kitchen Table

How many pans does one really need? 

The simple answer is one, just the one! Serve dinner straight from the pan to the table using kitchen cupboard staples and simple cooking methods. No more expensive kitchen gadgets and hardly any washing up!


Cajun Chicken with Seared Avocados

PICTURED: Cajun chicken with seared avocados.

PICTURED: Cajun chicken with seared avocados.

4 chicken breasts with skin on

½ tsp Cajun seasoning

1 tbsp olive oil

2 small ripe avocados, peeled,  halved and stoned

¼ tsp sugar

2 medium red onions, sliced into rings

1 red pepper, sliced

1 courgette, sliced

Juice of 1 lime

1 tbsp soy sauce

80 ml sour cream

Salt and black pepper

Coriander and lime wedges, to serve

Preheat the oven to 220° C. Season the chicken with salt and pepper and dust with the Cajun seasoning. Heat a large non-stick oven-proof frying pan over medium-high heat. Add half the oil to the pan and add the chicken. Cook for 4 minutes, then flip and cook for a further 2 minutes. Remove the chicken from the pan (it will finish cooking in the oven). Wash the frying pan and return to a high heat. Sprinkle the avocados with the sugar. Add the avocados, cut side down, to the pan and cook  for 2 minutes, or until charred. Remove from the pan. Add the remaining oil to the pan and add the onions, red pepper and courgette and cook for 6 minutes until the onions and peppers are beginning to colour. Stir in the lime juice and soy sauce, Nestle the chicken and avocados into the onion mixture. Place the pan in the oven and bake for 10 minutes or until the chicken is cooked. Remove the pan from the oven. Serve garnished with coriander and lime wedges.


Lentil and Sweet Potato Dal with Minty Yoghurt

 1 tbsp coconut oil

1 onion, thinly sliced

3 garlic cloves, finely chopped

1-inch piece fresh ginger, peeled and cut into thin strips

½ long red chilli, deseeded and thinly sliced

1 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

½ tsp cayenne pepper

1 large sweet potato, peeled and cut into 1-inch chunks

250 gms red lentils, rinsed

700 ml vegetable stock

3 tomatoes chopped

Salt and freshly ground black pepper

Coriander leaves, to serve

For the minty yoghurt

150 gms thick Greek yoghurt

2 spring onions, finely chopped

2 tbsp chopped mint leaves

For the minty yoghurt: Combine the yoghurt, spring onion and mint. Chill until ready to use. For the dal: Heat the oil in a large frying pan with a tight-fitting lid. Add the onion and cook for about 10 mins, or until soft and starting to colour. Add the garlic, ginger and chilli and cook for a further 1 minute. Add the spices and cook for a couple of minutes, or until the aroma is released. Add a tbsp of water just to loosen the mixture. Stir in the sweet potato and coat in spice mix. Add the lentils and stock and bring to the boil. Reduce the heat, cover and cook for 10 minutes. Add the tomatoes, cover and cook for a further 5 minutes, or until the lentils are tender. If the dal is too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water. Serve the dal with minted yoghurt and sprinkled with fresh coriander.


Peanut Butter Brownie 

115 gms unsalted butter, cut into small cubes

125 gms dark 70% cocoa chocolate, finely chopped

1-2 tsp milk

170 gms caster sugar

2 large eggs

1 tsp vanilla bean paste

90 gms plain flour

½ tsp sea salt

2 tbsp peanut butter

Preheat the oven to 180° C. Melt the butter in a 24-cm non-stick deep ovenproof frying pan. Remove the pan from the heat and add the chocolate. Set the pan aside and let the butter and chocolate sit for 5 minutes, then stir to evenly combine. The chocolate should be melted and the mixture smooth. Add the sugar and whisk to combine. Whisk in the eggs, one at a time. Add the vanilla bean paste and whisk vigorously for about a minute. Stir in the flour and salt, using a plastic spatula to clean the edges of the pan. Mix the peanut butter in its jar to loosen and soften slightly. Spoon dollops of peanut butter all over the top. Using a knife, gently swirl into the batter. Bake for 25-30 minutes, or until the edges look firm and well-baked; the centre should be moist but not gooey. Do not overcook. Leave to cool completely in the pan before cutting into squares.

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