Friday, 7 May 2010

Simple Supper

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After wrestling with Summer Party timings and Conference timetables (they put up a heck of a fight, you know) all evening I fancied something simple and quick and nice to eat before doing some of my own work.

This is my staple Roast Pepper Medley, which I serve straight from the pot:

Mixed peppers, de-seeded and sliced (Why do recipes always say that? Does anyone ever not de-seed them first?)
Onions, sliced
Garlic, peeled and chunked
Cherry tomatoes, halved
Chestnut mushrooms, quartered
Splash of oil
Extra good shake of oregano

Mix all in an open casserole, put into hot oven of Aga for 40 minutes, stirring from time to time.
Then lift out and add chopped, cooked chicken. (Vegetarians: it's still good on its own)
Leave medley to rest in its own juices (and also because the peppers burn the roof of your mouth if you eat them straight out of the oven)
And that's it, no salt, no pepper, nothing.

If you have to share with someone else (are you there, daughter?), you also need to add pasta twirls. But it was just me tonight. Yum.

What are other people's favourites when it's late and they're hungry?
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11 comments:

Debs said...

This sounds so tasty, so I'm definately going to have to try it.

I'm far less adventurous if it's late and I'm hungry and usually opt for toast!

Nicola Slade said...

Not a quick snack but coconut chicken casserole is incredibly easy peasy. Tastes more interesting than usual, and is wolfed down by all the sproglet visitors too. (With no whinges!) (It does presuppose that you're not a purist about using a packet mix though!)

Put skinned chicken thighs in a greased casserole; add chopped onion; sprinkle a packet casserole mix over it (anything will do, but we like the Chicken Chasseur mix - it's strangely orange!) Empty a tin of coconut milk over the lot, cover and bung in the oven till it's looks and feels done (poke with a knife)

You don't need to brown the meat or onion; doesn't matter what kind of packet mix; doesn't matter how many chicken thighs, I still just use one tin of milk but you could add water if the sauce looks too thick.

I make huge batches whenever I spot the chicken on special offer, and bung it in the freezer.

Chris Stovell said...

You wrestle with timetables AND cook!! Well done - and big thanks for the timetable bit!

Joanna said...

I made this last night and it was divine. My top oven is a bit fierce, but it cooked it all to perfection in the forty minutes. Many thanks!

Jan Jones said...

Nooo, Debs. Don't use the toast word. That's carbs! I'm trying to steer clear of them. (Except in emergencies, obviously)

Nicky - your chicken dish sounds brill. I shall buy a tin of coconut milk forthwith.

Chris - Fear not, I don't cook much. And I hardly dust at all.

Joanna - How lovely that you made my pepper dish! And even better that it worked for you. My top oven can be fierce too at times. In that case I just take the pot out five or ten minutes early and let it relax on the back of the Aga next to the hotplates. (I generally use the grid shelf on the floor of the oven, by the way)

Kate Hardy said...

Depends on what's in the fridge, but at the moment it's a salad (everything chopped/diced to a similar size, plus grated carrot and a handful of rocket). Then I'll add tuna, prawns, cold chicken, whatever. (Or make an omelette, which can cook while I'm chopping salad stuff.)

And the dressing? This is the cheaty one. Low-fat mayo mixed with chili dipping sauce. (If I'm being virtuous, it'll be olive oil and freshly squeezed lime juice. But the chili one's lovely, especially with prawns and avocado.)

I normally have a jug of home-made soup in the fridge (I make a big batch on Monday mornings), which is great for quickness. Though I have to beware of the temptations of cheese on toast to accompany it...

Talli Roland said...

That sounds lovely. I'm all for quick and easy dinners - the faster I can whip up something, the better!

Shirley Wells said...

It sounds really scrummy.

I'm like Debs in that I always opt for toast if it's late and I'm hungry (sorry to mention that word again...)

Karen said...

Ooh I say, sounds lovely. Not quite enough chocolate in it for my liking, but still.

I'm quite into mackerel mixed with low-fat sour cream and chives, on a slice of granary toast (chocolate optional.)

Susie Vereker said...

Sounds just my thing!

vikkijac said...

This sounds great!