Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe
- 4 skinless chicken breasts
- juice 1 lemon
- 1 tbsp smoked paprika
- olive oil, for drizzling
- 1 ciabatta loaf
- 1 garlic clove, crushed
- 4 tbsp mayonnaise
- 8 romaine lettuces leaves, torn
MethodBash with a rolling pin until about 1cm thick.
- 100g bag blanched hazelnuts, minus 3 tbsp for the sauce, below
- 2 tbsp olive oil
- small knob of butter
- 450g pack chicken livers, cut into bite-size pieces
- 125ml glass Oloroso sherry
- juice ½ lemon
- 120g bag rocket salad
- sherry vinegar, to dress the leaves
- 2 garlic cloves
- 20g pack flat-leaf parsley, leaves only
- 3 tbsp blanched hazelnuts
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
- Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
- Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the Sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.
- 1 small rotisserie chicken
- 100g pearl barley
- 200g green beans, trimmed
- 1 yellow pepper, cut into matchsticks
- 1 small red onion, cut into thin half-moon slices
- 50g flaked almonds, toasted
- zest 1 lemon
- handful flat-leaf parsley, finely chopped
- 3 tbsp red wine vinegar
- 5 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
- Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
- Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.
- 3 tbsp light olive oil
- 8 boneless skinless chicken thighs, each cut into four pieces
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 500g floury potatoes, peeled and cubed
- 1 tbsp Dijon mustard
- 1 tbsp sundried tomato paste
- 1 tsp paprika
- 2 tbsp red wine vinegar
- 100ml medium-dry Amontillado sherry
- 300ml tub fresh chicken stock
- 4 tbsp soured cream, to serve
- handful flat-leaf parsley, chopped, to serve
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.