Real men DO eat quiche

27 12 2010


 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.


250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.


Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.


9 vegetable chili con carne

21 11 2010

Chili con carne is a great family favourite; it is cheap, filling, easy to make and tastes great.

It can also be a really great way of making sure that you get your 5 a day of fruit and vegetables or of tricking fussy kids into eating veggies that otherwise they might push around  a plate without them even realising they are there.

This works great for pretty much anything that you would normally use chili with more or less the only exception being chili burgers or chili dogs.

If you want to make a vegetarian version of this chili you can use quorn or soya mince in place of the ground beef and some nice meaty mushrooms such as portabello in place of the chorizo sausage.

To make the chili you will need: 

200g chorizo sausage

500g ground beef

2 onions

4 garlic cloves

2 medium carrots

1 stick of celery

2 fresh tomatoes

2 red bell peppers

1/2 tin of kidney beans

1/2 tin of pinto beans

1 tin of chopped tomatoes

1tbsp paprika

2 tsp cumin seeds

2 tsp chili powder

2tsp Worcestershire sauce

1tbsp red wine vinegar

1tbsp brown sugar

handful of  fresh coriander

1 pint of beef stock or hot water

olive oil

salt and pepper to season


Peel and roughly chop the garlic, carrots, celery and one of the onions,  take these vegetables and place them in a food processor and blitz them until you have  salsa like consistency.

Pour some olive oil into a large heavy bottomed pan and heat over a medium flame, add the vegetables you prepared earlier and sweat them for approximately 7-10 minutes

Whilst you are sweating the vegetables peel and finely dice the remaining onion and dice the chorizo sausage. Remove the leaves from the coriander and finely chop about half of the stalks that remain

Once the vegetables in the pan have softened add in the chorizo sausage,the coriander stalks, the paprika, the chili powder and the cumin seeds, continue to cook until the chorizo has just started to brown

At this point add in the remaining onion and the ground beef and cook until the beef has coloured

Now add in the sliced bell peppers, the kidney and pinto beans and stir everything together well before adding the tin of chopped tomatoes, the vinegar and about 1 pint of hot beef stock or water, leave over a medium heat for about 45 minutes stirring occasionally.

Remove the seeds from the fresh tomatoes and chop the flesh into  fine dice and roughly chop the coriander leaves add the tomato and coriander leaves into the chili along with the brown sugar and the Worcestershire sauce, stir together well.

Leave to simmer for a further 20 minutes before adding salt and pepper to taste.

You can eat this straight away but I prefer to leave it overnight in the refridgerator to allow all of the flavours to really incorporate into one another.

I like to eat this with boiled white rice, some salsa and some corn chips.

Chicken and Chorizo Paella

29 03 2010

Last Saturday we had a Spring party, there were a bunch of people coming over and I didn’t want to be tied to the oven anymore than I had to be.

So I was wrecking my head trying to work out what I could cook that would be nice and easy on my time and yet seem sufficiently fancy…. and here it is:

Chicken and Chorizo Paella

Serves 4-6 people depending on levels of greed 🙂

5 or so chicken breasts or large thighs that have been de-boned

200g of good cooked chorizo

300g of paella rice (if you can’t get paella rice use Arborio)

1 stick of celery

1 1/2 large white onions, finely diced

2 cloves of garlic

2 tomatoes de-seeded and chopped

3 large red peppers

1 small red chilli, de-seeded and very finely chopped

a large handful of peas

1 large lemon

Chicken stock


Smokey Paprika

Olive oil


Heat the olive oil in a hot pan and add the chicken cut up into small cubes, add in 2 tsp of the smokey paprika and make sure that all of the chicken is well coated in it.

Once the chicken is brown on all sides put it in a low oven on a baking tray until you need it later on.

Add the saffron to your hot chicken stock and leave it to infuse

Turn the heat on the pan down to medium and put the chorizo in

Once the Chorizo has started to brown and go crisp you can add in the onions, garlic and celery and cook until the onions are just starting to soften.

Once the onions have softened you can add in the rice, the chopped red peppers, the chopped tomatoes, the chopped chili, half of the stock and 2 tsp of the paprika.

You now need to leave the dish on the heat for roughly 15- 20 minutes giving it all a stir every few minutes or so.

After this time the rice should just about be cooked, you can now add in the peas, the juice and zest of the lemon and the remainder of the stock, cook until most of the stock has been absorbed.

Once the stock has been absorbed you can add the chicken back into the dish and serve with lemon segments, a simple salad and some crusty bread

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