When we caught up with Si King of the Hairy Bikers he took the opportunity to share with us some of the Hairy Bikers latest recipes.
We know from experience that lots of students want to eat well and healthily, but don’t have the time or inclination to spend ages in the kitchen. We think that their new cooking sauces are the perfect solution for students who want a quick and healthy meal.
Hairy Dieters Chicken Casserole
A cracking cooking sauce with tons of flavour, made from fruity cider, delicate leeks and tasty chicken stock. All you need to do to enjoy this delicious dinner is brown two chicken breasts in a pan before adding the sauce and simmering until the chicken is thoroughly cooked – easy peasy! Serve with new potatoes and some greens, to remind yourself of home cooking.
Hairy Dieters Smoky Paprika Chicken
This sauce is packed with punchy flavours from tomatoes, smoked paprika and sweet peppers and is based upon the Romanian dish, Paprikash. Quick and easy, just brown two chicken breasts in a pan and pour over the lip smacking sauce and simmer until the chicken is thoroughly cooked. Serve with wholegrain rice and green beans – a spoonful of half-fat crème fraicheso really brings this dish to life.
Hairy Dieters Chilli con Carne
A cheeky chilli cooking sauce made from tomatoes, kidney beans and gently spiced with cumin, coriander and oregano for a warming Chilli con Carne. Just brown extra lean beef mince in a pan and pour over the sauce and simmer until the meat is thoroughly cooked – you can also throw in extra veggies to make sure you’re getting your five-a-day. Serve with wholegrain rice and for a tasty alternative, why not try meat free mince?
Have a bit more time?
Have a bit more time to spare? The ‘Bikers’ have kindly shared some of their favourite recipes with us. Become the most popular person in your house by creating this breakfast treat!
FLUFFY BANANA PANCAKES
Prep: 10 minutes
Cooking time: 12 minutes
175g self-raising flour
½ tsp baking powder
½ tsp ground cinnamon (optional)
2 large egg whites
1 tbsp caster sugar
225ml semi-skimmed milk
1 ripe, medium banana
1 tsp sunflower oil, for frying
200g mixed fresh berries, such as raspberries, blueberries, redcurrants and strawberries
4 tsp agave nectar, honey or golden syrup
- Sift the flour, baking powder and cinnamon, if using, into a large bowl. Whisk the egg whites in a separate bowl until stiff but not dry and whisk in the caster sugar.
- Stir the milk slowly and gradually into the flour mixture, then beat hard with a metal whisk to get rid of any lumps. Peel the banana, cut it in half lengthways, then into thin slices. Stir the banana slices into the pancake batter.
- Fold a quarter of the whisked egg whites into the pancake batter with a large metal spoon until evenly combined, then very gently fold in the rest. You want to try to keep as much air in the pancakes as possible, so they are light and fluffy when you cook them.
- Brush a large non-stick frying pan with a little oil and place it over a medium-high heat. Add 4 large spoonfuls of the pancake batter to the pan, spacing them well apart.
- Cook the pancakes for 1½ –2 minutes on one side, until the surface looks almost dry and you can see small air bubbles rising to the surface. Flip the pancakes over and cook on the other side for another 2 minutes until they’re puffed up and lightly browned.
- Pop the pancakes on to a plate and keep them warm while you cook the rest in the same way. Serve the hot pancakes with lots of fresh berries and just a dribble of agave syrup, honey or golden syrup.
SPANISH-STYLE CHICKEN BAKE
1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½ tsp sweet smoked paprika
½ tsp dried oregano
1 green pepper, deseeded and cut into strips
flaked sea salt
freshly ground black pepper
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
- While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
- Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.