In December 2011 I reached the final of the Morphy Richards Home Cook of the Year Competition at Denham College, Oxford. I was lucky enough to win the competition.
Before the final
The dish is cooking!!
My winning recipe, Andalusian Chicken.
Serves 4 12PP per portion
1 tablespoon olive oil 1 large onion, sliced 2 cloves garlic, crushed 1 red pepper, de-seeded and sliced 1 kilo skinless chicken thighs & legs 25g plain flour, seasoned with a little salt and pepper and 1 teaspoon paprika 300ml chicken stock 1 tablespoon red wine vinegar Grated zest & juice of 1 orange 1 tablespoon Worcestershire sauce 100g chorizo, chopped 75g mixed black and green olives 150g button mushrooms, halved 2 tbsp fresh parsley, chopped Salt and pepper to taste
1. Heat 1 tablespoon of the olive oil in a large heavy pan, then add the onions and garlic and sauté for 8 minutes. 2. Add the sliced pepper and sauté for a further 2 minutes until the onions are lightly browned and soft. Transfer all of the contents of the pan to a plate. 3. Toss the chicken in the flour seasoned with the salt, pepper and paprika. 4. Heat the remaining oil in the pan, then add the chicken and fry until evenly browned, remove chicken from pan. 5. Add any of the flour mixture left to the juices in the pan and then add the chicken stock and deglaze the pan. 6. Add the onion mixture and their juices, orange juice and zest, sherry and Worcestershire sauce, chorizo and chicken. 7. Bring to the boil, then reduce the heat, cover and simmer for 25 - 30 minutes until the chicken is tender. 8. Stir in the mushrooms and olives and cook for 5 minutes. 9. Taste and season with salt and black pepper if necessary.
10. Just before serving, sprinkle over the chopped parsley and serve with boiled rice, potatoes or noodles.
With the finished dish before judging
Receiving my trophy from the judges, TV chef Brian Turner and Food blog writer Helen Best-Shaw.