Roast chicken thighs
Serves 3-4

As you know, I am a big fan of getting loads of meat for a great price and then roasting it. Mainly because it saves a lot of cash and effort because you can use the leftovers for various other things like salads and broths and so on.

This time around I thought I’d share my roast chicken thigh recipe as thighs with skin & bone are usually much cheaper to buy in bulk than other cuts, and they taste so much better than a boring old breast!

INGREDIENTS

  • 1 package of chicken thighs about 500-750g (with skin and bones there)
  • 1-2 big red onions
  • Fresh rosemary
  • Olive oil
  • Salt and pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6
  2. Roughly chop up the onion and put it in a roasting dish
  3. Put the thighs on top of the onions
  4. Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
  5. Scatter some spring of rosemary over the thighs
  6. Add a little bit of water to the bottom of the roasting dish and put in the over
  7. Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
  8. Take out and EAT!

If you’re having it as part of a meal, I highly recommend you to save the meat juices and onions to make a delicious onion gravy… Just saying ;)

Venison burgers with a green salad
Serves 2

This is one of my go to recipes when I have little time and still want to eat something healthy. You don’t have to do it with venison burgers, just use any meat you might have at home, whether it’s leftover meat or freshly cooked one.

INGREDIENTS

  • 2 venison burgers
  • 1 big bag of mixed salad (I usually go for lettuce, rocket, spinach but use any sort of leaf salad you like!)
  • 200g package of mixed olives in oil
  • 150g of feta
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

 

METHOD

  1. Heat up a pan and fry the burgers in a tiny bit of olive oil. I usually fry them so they are medium/rare but you can have your meat however you prefer! Alternatively you could do them in the oven but I think it takes to long and ends up being a bit dry…
  2. Take a big bowl and empty the bags of mixed salad into it
  3. Add the entire package of olives and scatter your feta all over the place
  4. Usually the olives come with enough oil, so I don’t add any extra to the dressing, but I do add a healthy amount of balsamic vinegar plus salt and pepper (and if you want, add some herbs in there too like basil or tarragon!)
  5. Mix well and if you’re lazy like me, just add the venison burgers on top of the salad and serve!

You could also eat this with some sweet potatoes on the side, or add some more ingredients to the salad (like cucumber, avocado, tomatoes, peppers, or even pasta/quinoa/cous cous). But I kind of like it as it is since it’s tasty, filling and just so simple & quick to make.

Stuffed butternut squash
Serves 2

This is a dish that I made BEFORE I found out that I was allergic to tomato and peppers – so since then I have altered the recipe not to include these things. But I do admit that it tasted amazing with those ingredients so to honour the pic, that is the version I will be sharing.

INGREDIENTS

  • 1 decent sized butternut squash
  • 1 big courgette
  • 1 big red onion
  • 1 red or yellow pepper
  • 1/3 of a package of feta
  • 200g cherry tomatoes
  • Handful of pine nuts
  • Fresh basil
  • Handful of breadcrumbs
  • Olive oil
  • Salt & pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6. Cut the butternut squash in half, take out the seeds in the middle with a spoon and drizzle over some oil oil plus salt and pepper. Put on a tray and put in the middle of the oven
  2. Chop the courgette, onion, pepper and tomatoes in equal chunky pieces (more or less having the thickness as one of your fingers!)
  3. Drizzle some olive oil in a pan and fry the courgette, onion and pepper
  4. When they look about 3/4 done, add some salt & pepper, a handful of fresh basil, the pine nuts and the tomatoes.
  5. Fry until the tomatoes have gone soft but still keeping their shape.
  6. Take off the stove and leave it there until the buttnernut squash is about 10-15 minutes away from being done (this will depend on the size of it and how good your oven is, but usually it takes around 45-60 minutes for it to be done, so take it out after about 35-45 min)
  7. When the butternut squash is almost done, take it out of the oven and add your veg mix in the “hole” of the butternut squash (where you took out the seeds)
  8. Crumble your feta all over the veg mix and sprinkle a bit of breadcrumbs over the veg & feta mix
  9. Put your tray back into the over and bake for another 10-15 minutes
  10. Take out the oven and EAT!