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Whole Roasted Chicken with Baby Seasonal Vegetables

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1 large chicken
  • Salt and pepper to taste
  • 1 onion, peeled and quartered
  • 1 whole carrot
  • 1,25lt water
  • 1 chicken bouillon cube
  • 30ml Worcestershire sauce
  • 2 cloves garlic, whole
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 3 sprigs parsley
  • 12 baby potatoes
  • 12 baby carrots
  • 8 – 10 pearl onions, peeled
  • 250g mixed baby squash such as gems, courgettes and patty pans
  • 250g button mushrooms, rinsed

 DIRECTIONS

  1. Sprinkle the whole chicken with salt and pepper.
  2. Place the onion, carrot, garlic, rosemary, thyme and parsley in the bottom of the pot and place the chicken on top.
  3. Add the water, bouillon cube and Worcestershire sauce, baby potatoes and baby onions.
  4. Cover and bring to the boil.
  5. Simmer for 30 minutes and then place the sealed pot in the Wonderbag on a mat or cloth, seal and leave for 3 ½ hours.
  6. Remove the pot and place back on the stove.
  7. Remove the quartered onion, carrot and herbs.
  8. Add the remainder of the small vegetables and simmer for 10 minutes and place back in the Wonderbag for 30 minutes.
  9. Remove and place the chicken under the grill to brown.
  10. Carefully place the chicken and baby veg on a platter.
  11. Thicken the sauce to make a gravy and serve with the roast
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Indian Spiced Chicken

Serves:  4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 4 fresh red chilies, halved
  • 2 onions, peeled and sliced
  • 4 cloves of garlic, chopped
  • 8 large plum tomatoes, quartered
  • 1 bunch of fresh coriander
  • 10 chicken legs OR thighs, skin on
  • 60ml olive oil
  • 10ml garam masala OR medium curry powder
  • 15ml ground cumin
  • 15ml ground coriander
  • 15ml ground paprika
  • 15ml mustard seeds
  • 45ml brown sugar
  • 30ml white wine vinegar
  • 10ml salt
  • 10ml coarse black pepper
  • 250ml water
  • 250ml natural yoghurt with 30ml chopped mint mixed in

DIRECTIONS

  1. Halve the chilies (deseed if you like), peel and finely slice the onions, then peel and chop the garlic. Quarter the plum tomatoes, and pick the coriander leaves.
  2. Rub the chicken legs all over with a drizzle of oil and the garam masala, paprika, ground coriander and cumin then transfer to a large non-stick ovenproof pan.
  3. Add another drizzle of oil and fry the chicken over a medium heat for 10 to 15 minutes, or until lovely and dark golden all over. Best to let it get really nice and dark – it will make such a difference to the end result if you get it right at this stage. Drain off any excess fat.
  4. Add the mustard seeds, chilies, onion and garlic to the chicken. Cook, stirring often, for 5 minutes, then add the tomatoes, sugar, salt, pepper, water and white wine vinegar.
  5. Bring to the boil, place the lid on, turn down the heat and simmer for 20 minutes.
  6. Place in the Wonderbag on a cloth or mat and close.
  7. Leave for 4 hours or more, open and stir in the chopped coriander.
  8. Serve with the yoghurt mixed with chopped mint, and rice or couscous, and a crisp, refreshing salad.
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Mustard and Butter Basted Celebration Chicken

SERVES: 4 – 6
PREP TIME: 18 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1,2kg free range chicken
  • 5ml olive oil
  • Sea salt flakes
  • 1 onion, quartered
  • 1 lemon quartered
  • 1 large thyme sprig
  • 5 bay leaves
  • 1 lt water

For the mustard butter

  • 85g butter, softened
  • 20ml wholegrain mustard
  • 10ml sundried tomato paste
  • 15ml fresh thyme leaves
  • 15ml chopped parsley
  • 2,5ml pepper
  • 2,5ml salt
  • 1 clove garlic chopped

DIRECTIONS

  1. To make the mustard butter, beat the butter with all the seasonings until well mixed.
  2. Gently push your fingers under the skin of the chicken, starting from the neck, until you can push your whole hand in down the length of the breast – take care not to tear the skin.
  3. Spread the butter under the skin so that it covers the breasts.
  4. Rub the inside of the cavity with some of the mustard butter.
  5. Fill the cavity with the onion and lemon wedges.
  6. Place the chicken in a large pot, with one onion, peeled and quartered on the bottom of the pot.
  7. Add water and 1 chicken bouillon cube to come ¾ way up the chicken.
  8. Place the pot on heat and bring to the boil.
  9. Cover with the lid, turn down the heat and simmer for 40 minutes.
  10. Place on a mat or cloth in the Wonderbag for 4 hours.
  11. Remove the bird and place on a baking tray, and brown under the grill.
  12. Pour off 3/4 of the liquid and reserve as stock for future cooking.
  13. Heat the remaining liquid and thicken with corn starch or white onion soup powder.
  14. Serve with ratatouille and parsnip, horseradish and feta mash.


 

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Hearty Chicken and Vegetable Casserole

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 50ml oil
  • 10 – 12 chicken drumsticks
  • 2 medium onions, peeled and sliced
  • 3 cloves garlic, chopped
  • 1 green pepper, cut into cubes
  • 200g baby carrots, peeled
  • 300g button mushrooms, halved
  • 30ml chopped parsley
  • 5ml chilli flakes
  • 5ml thyme
  • 10ml salt
  • 10ml black pepper
  • 1 x 400g tin mushroom soup
  • 350ml water
  • 250ml cream
  • 30ml brown onion soup mixed to a paste
  • 50ml chopped parsley

DIRECTIONS

  1. Heat the oil in a medium sized pot.
  2. Brown the onion and garlic and add the green pepper.
  3. Add the chicken drumsticks and brown.
  4. Add all the remaining ingredients to the pot, bring to the boil and place the lid on. Simmer on low heat for 30 minutes.
  5. Place in the Wonderbag on a cloth or mat and close.
  6. Leave to cook for 4 hours.
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Slow Cooked Chicken Marakesh

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 30ml oil
  • 1 onion sliced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cubed
  • 2 x 400g tin drained, rinsed chickpeas
  • 600g boneless skinless chicken breast cubed
  • 7,5ml ground cumin
  • 7,5ml ground turmeric
  • 7,5ml ground coriander
  • 10ml coarse ground black pepper
  • 15ml salt
  • 2 x 400g tin chopped tomatoes
  • 90ml chopped coriander

DIRECTIONS

  1. In a medium sized pot, heat the oil and lightly fry the onion and garlic.
  2. Add the cumin, coriander, turmeric and chicken and fry for 2 minutes.
  3. Add all the remaining ingredients and bring to the boil.
  4. Place the lid on the pot, turn down the heat and simmer for 10 minutes.
  5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
  6. Remove from the Wonderbag and serve with basmati rice or flat bread.
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Chicken Enchilada Bake

SERVES: 4 – 6
PREP TIME: 20 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 30ml oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 600g chicken mince
  • 125g mushrooms, chopped
  • 15ml paprika
  • 15ml mixed herbs
  • 7,5ml crushed chilli
  • 7,5ml chipotle seasoning
  • 15ml salt
  • 7,5ml pepper
  • 375ml chunky salsa
  • 600ml cream of chicken soup
  • 750ml grated cheddar
  • 12 corn tortillas, cut into ¼ pieces

DIRECTIONS

  1. In a medium sized pot, heat the oil and fry the onion and garlic until light golden.
  2. Add the chicken mince, mushroom, paprika, mixed herbs, chilli, chipotle, salt and pepper and fry until the mince is cooked.
  3. Remove from the pot.
  4. In a bowl, mix the soup, salsa and ¾ of the grated cheese.
  5. Place ¼ of the tortilla pieces in the bottom of the pot and top with 1/3 of the mince and 1/3 of the salsa mix.
  6. Repeat twice more, and top with tortilla pieces and grated cheese.
  7. Place the pot on low heat with the lid on and simmer for 15 minutes.
  8. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  9. When done, place the pot under a grill to brown.
  10. Serve with chopped spring onion, sour cream and salad.
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Sticky Chilli Chicken Wings

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 30ml oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 chilli’s, chopped
  • 3 clove garlic, chopped
  • 24 chicken wings with the wing tip cut off
  • 1 x 400g tin tomato puree
  • 150ml sweet chilli sauce
  • 15ml salt
  • 10ml pepper
  • 30ml sugar
  • 90ml chopped coriander

DIRECTIONS

  1. In a medium sized pot, heat the oil and brown the chicken wings.
  2. Remove and set aside.
  3. In the same pot, brown the onion and garlic and fry the pepper.
  4. Add all the remaining ingredients and chicken wing and bring to the boil.
  5. Turn down the heat, place the lid on the pot and simmer for 15 minutes.
  6. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
  7. Open and brown under the grill if desired.
  8. Serve with basmati rice or fresh crusty bread.
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Chicken Taco Soup

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 500ml water
  • 2 x 400g tin of black beans, drained and rinsed
  • 375ml frozen corn
  • 150ml tomato paste
  • 250ml water
  • 3 chilli’s, chopped
  • 30ml sugar
  • 15ml paprika
  • 15ml mixed herbs
  • 7,5ml chipotle seasoning
  • 10ml salt
  • 7,5ml pepper
  • 3 large boneless chicken breasts
  • 1 cup grated cheddar cheese for serving
  • Sour cream for serving
  • Crushed tortilla’s for serving

DIRECTIONS

  1. Fry the onion and garlic in the oil until lightly golden.
  2. Add the water, black beans, corn, tomato paste, chilli, sugar, paprika, mixed herbs, chipotle seasoning, salt and pepper and bring to the boil.
  3. Cut the chicken breast in half to give 2 thinner fillets and place on top of the soup.
  4. Place the lid on the pot and simmer for 10 minutes.
  5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  6. Remove the chicken breast, shred and stir into the soup.
  7. Serve with grated cheese, sour cream and crushed taco’s on top of the soup.
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Mediterranean Chicken and Olive Bake

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 30ml cooking oil
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 12 – 14 chicken drumsticks
  • 20 pitted green olives, drained
  • 2 x 400g tins tomato puree
  • 250ml water
  • 12,5ml coarse ground black pepper
  • 15ml salt
  • 45ml brown sugar
  • 2 chicken bouillon cubes
  • 15ml mixed herbs

DIRECTIONS

  1. Heat the oil in a medium sized pot and fry the onion and garlic until lightly browned.
  2. Add the chicken and fry, turning to ensure that the pieces are browned.
  3. Add the remaining vegetables and fry for 3 minutes.
  4. Simmer for 25 minutes and the place in the Wonderbag on a cloth or mat, seal and leave to cook for 3 hours.
  5. Remove and serve with rice, crusty bread or mashed potato.
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Cocktail Sausage, Lentil and Vegetable Chilli Pot

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY – EASY

INGREDIENTS

  • 30ml cooking oil
  • 1 ½ onions, finely chopped
  • 3 cloves garlic, chopped
  • 1 red bell pepper chopped
  • 500g cocktail sausages – Beef, chicken or pork
  • 3 chilli’s chopped
  • 2 x 400g tins lentils, drained
  • 300ml tomato paste
  • 45ml brown sugar
  • 15ml salt
  • 15ml coarse black pepper
  • 45ml chopped coriander

DIRECTIONS

  1. Heat the oil in a medium sized pot and fry the sausage until browned
  2. Remove and set in a bowl
  3. Place the onion, garlic and red pepper in the same pot and fry until lightly browned
  4. Add all the remaining ingredients and the sausages, bring to the boil with the lid on for 5 minutes
  5. Place on a mat or cloth in the Wonderbag, seal and leave to cook for 1 ½ hours
  6. Serve with crusty bread, pap, rice or potato