Chilli Beans, Corn & Chilli Wraps

I had a couple of these wraps for lunch this week. I always vary my lunch and I very rarely have the same lunch twice. Usually I come up with something in the morning, considering I am an early bird and always wake up before my alarm clock. I go through my pantry, fridge and food cupboards and see what I can come up with. I must say I do love my spicy food and this recipe is quite hot so if you want a milder version just omit the fresh chilli pepper. I used canned chilli beans which I really love as they are delicious and a good spicy alternative to baked beans. I also like to take everything at work with me and freshly prepare them at the start of lunchtime but you can always pre-prepare them at home. It's a great idea and do not be scared of using tinned chilli beans as they are not that hot :) For 4 wraps you will need...

• 290g can Chilli Beans 
• 1/2 can of sweet corn
• 1 fresh red chilli, sliced
• Watercress (or other salad)
• Sour cream or Hummus if vegan
• Wheat Tortillas

1. Mix the beans and corn in a microwavable bowl and heat for about 2 minutes. 
2. Warm each tortilla for about 40 seconds each, sprinkle some watercress, add two or three tablespoons of the bean & corn mixture, add some red chilli slices, a couple of dollops of sour cream, wrap up and eat. Easy!! :)

Enjoy!!

R&A

Chicken & Mushrooms in a Creamy Sauce

I want to share with you this recipe that reminds me of my brother Stephen, reason being that when he was a little kid he used to lick the plate empty, nearly eating also the bones. He absolutely loves this recipe and is one of our favourites as a family. My mother used to do this a lot, it is one of the brilliant recipes from a 1970's recipe book written by the great Marguerite Patten which was/still is an inspiration to hundreds of thousands of cooks around the world from Mediterranean housewives (my mother) to world renowned chefs like Jamie Oliver. Simple home-made food, that is what Marguerite Patten was all about! The peas and sweetcorn add texture to this creamy chicken dish. My favourite part of this dish (apart from eating it) is getting a chicken and jointing it into pieces but obviously feel free to use thighs, breast or whole legs even to prepare it. Give it a go and you will do it again. You can serve it with crusty bread (that's what we did) or even mashed or roast potatoes. For about 4 people you will need...

• 3 large chicken breast, cut into large chunks
• 4 tablespoons flour
• salt & pepper
• 300g white mushrooms, sliced
• 1 can sweetcorn
• 100g frozen peas, defrosted
• 250ml whole milk
• 250ml water
• 2 tablespoons dry sherry
• Vegetable oil, for frying

How to...

1. Start by tossing the chicken pieces in 2 tablespoons of flour seasoned with salt & pepper. Shake off any excess flour.
2. Heat the oil in a large heavy based frying pan and fry the chicken pieces turning frequently until nearly cooked and brown. This will take about 20 minutes.
3. Take the cooked chicken pieces out and put on a plate with paper towel.
4. Add some more oil and cook the mushrooms, covered for about 2 minutes.
5. Now add the cooked chicken, peas and sweetcorn. Add the sherry and stir well.
6. In a measuring jug, mix the milk with the water and the remaining 2 tablespoons of flour. Mix well to avoid any lumps and this mixture to the mushrooms, chicken and simmer whilst stirring until the mushroom sauce thicken to your desired consistency.
7. Season with salt & pepper. Serve hot with potatoes & salad.

Enjoy!!
R&A

#Ramandalicious