2 easy-peasy one-pot dishes to cook on chilly evenings

2 easy-peasy one-pot dishes to cook on chilly evenings


In any good home, the kitchen is a hive of activity. Whether you are a culinary genius or just like to use your catering space as a place to socialise with friends, the kitchen is crucial to having fun.


Of course, a well-used kitchen requires a lot of maintenance. It can often feel like you’ve barely tidied up after one meal before the mess begins again as you prepare the next one. We all have times when we’re tempted to leave the pots and pans in the drawer and reach for the takeaway menu. But instead, why not opt for some delicious homemade one-pot dishes that won’t tip your apartment upside down.


Chicken and chorizo Spanish casserole


You may be far from the Mediterranean, but this dish is guaranteed to get you feeling warm and relaxed after a tough day at work.


First of all, you’ll need your largest heavy-bottomed pot so that you can make enough to give you some leftovers for lunches. Place the pot on a medium heat and add a generous drizzle of olive oil. Then add 350g of chorizo cut into thin slices and fry for 2-3 mins. Next, throw in 400g of chicken breast strips and continue to stir until browned. Take the meats out and keep to one side on a plate.


Use the oil in the pan to fry off a diced yellow onion and a diced red pepper. After 3-4 mins stir in 2tsp of dried thyme, 1tsp of oregano and 1tsp of smoked paprika and a pinch of salt and black pepper. For an extra special aroma, add in ¼ tsp of saffron followed 30 seconds later by ¾ of a bottle of dark beer such as Newcastle Brown Ale.


Stir the mix gently until the foam subsides before adding in 1 tin of chopped tomatoes, followed quickly by 250g of frozen artichoke hearts, a cup of frozen peas and 2 tbsp of sherry vinegar.


Turn up the heat slightly and then stir in 1 ½ cups of wild rice, followed by the chorizo and chicken you cooked earlier. Stir gently then bring the whole thing back to a simmer before placing the lid on the pot and placing into a pre-heated oven at 175°C.


Bake until the rice softens and most of the liquid has been absorbed. This will typically take between 40 and 50 minutes.


Then simply plate up your food and tuck in. Delicious.


Slap up curried cod


Fish dishes can be as hearty as any meat meal, and this curried cod is just the ticket for those cold evenings when you want something hot and pleasurable on the palate. The best thing about this dish is that it’s super quick – you can serve 4 people in just 25 minutes.


Simply heat some oil in a large, lidded frying pan and cook a large diced white onion over a high heat. When the onion begins to soften, stir in 2 tbsp of curry powder (the heat level is up to you), grated ginger and and 1 tsp of lazy garlic from the jar.


After 2 mins you’ll want to stir in 2 tins of chopped tomatoes, 1 tin of drained chickpeas and a good pinch of salt and pepper. Cook the whole lot for 10 minutes or until the mixture is nice and thick, then add in 4 cod fillets.


Add the lid to the pan and cook for another 5-10 minutes before plating up. Scatter over the zest of 1 lemon and a handful of chopped coriander. Serve up with some lemon wedges for squeezing and hey presto, you’ve got food fit for king or queen.


Looking for a luxurious new city apartment in which to try out some warming recipes? Why not book an appointment here at Quartermile this autumn and see what Edinburgh’s coolest new district can offer you? Call 0845 000 2525.





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