Monday, 14 July 2014


Do not be put off by the long ingredients in this recipe, most of them will be in your cupboard in your seasoning cabinets and the rest can be easily brought. I love jambayla and have previously shared a blog post about this creole favourite. The good thing about a base recipe is that you can amend and change to what ever you have available in the fridge, for example chorizo can be swapped for sausages and chicken for turkey depending upon what you have - although this will take the authenticity out of it. I made this dish when I had friends over and coincidental this is what Lisa Faulkner shared in her book this is a dish she would make when having friends over. The chicken, chorizo and prawns compliment each other and what this dish is a flavoursome, spicy one pot which is quite easy to make. I must also add that The Way I cook is a fantastic cookery book to which I look forward to sharing further blog posts and recipes from.
Here is how my jambayla turned out:

Jambayla tomato added

Jambayla chicken cooking

Recipe for jambayla
Serves 4 
1-2 tablespoons olive oil
4 chicken breasts
400g chorizo, chopped
2 onions, finely sliced
2 garlic cloves, crushed
2 peppers (red, yellow or green) deseeded and sliced
2 celery sticks, chopped 
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon onion salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon mustard powder
a pinch of white pepper
300g long-grain rice
1 x 400g chopped tomatoes
300ml chicken stock
300g prawns
about 12 mussels
1-2 tablespoons freshly chopped
spring onions, sliced

Place a heavy-based casserole dish over a medium-high heat. Add the olive oil and the sliced chicken breasts. When the chicken is starting to brown, add the chroizo and cook for 2-3 minutes until it browns a little too. Use a slotted spoon to remove the chicken and chorizo and set aside on a plate.
Return the pan to the heat and add the onions. Cook until softened and then add the garlic, peppers, celery, thyme and oregano and stir through to mix. Return the chicken and chorizo to the pan, add the onion salt, garlic salt, paprika, cayenne pepper, mustard powder and white pepper. Stir well.
Add the rice, tomatoes and stock and give it a good stir. Bring to the boil and let it simmer, covered for about 15 minutes or until the rice is cooked through. Give it a good stir every now and then so that it doesn't stick to the base of the pan.
Add the prawns and cook for a few minutes, then add the mussels and cover and cook for about 2-3 minutes. Sprinkle with the parsley and the spring onions and serve.  

Friday, 11 July 2014

Wing Wah Wolverhampton

I love all you can eat Chinese restaurants. To be honest, I am in love with the explosion of the all you can eat restaurants and there are now quite a few in the city of Wolverhampton. There are numerous all you can eat restaurants in Wolverhampton, something that was not around when I was growing up, if my recollection is correct the first all you can eat Chinese restaurant sprung up in Wolverhampton the early noughties.  Wing Wah restaurant is a firm favourite of mine, it is my nearest Chinese restaurant and regularly visited by my family and friends. I visit Wing Wah around every other month, so I am warning you in advance this review is slightly biased.
 In this economic climate Wing Wah offers fantastic value for money; £11.99 for evening meal per adult and £5.99 per child - bargain. The main reason why I continue to visit is I love the large selection and variety of foods. There are 5 different cuisines which are covered here: Chinese and Oriental, Indian, English and Continental and Mexican  Each cuisine has a variety of starters and mains, there is so much choice so there's no excuse not to try something new. There is also a tepyanki station where you can chose from your favourite meats or fish, choose the sauce and watch the expert chefs cook your noodles to your liking.  When Wing Wah first opened I was addicted and fascinated with the gigantic chocolate fountain which I would eagerly and perhaps childishly stack all the marshmellows on a stick and dunk liberally in the fountain.  My favourite dishes from the Chinese section include  the compulsory crispy duck pancakes, spring rolls and prawn toast. Chinese mains include chicken balls, deep fried squid, stir fried noodles and spare ribs. I thoroughly enjoy the Indian mains which include  chicken tikka masala, lamb rogan josh and rice. sushi bar, pancakes, desserts. I tend to just pile up my plate with my favourite foods.  My starter included sticky chicken wings, duck pancakes, prawns and sesame prawns on toast.  My main included a selection of my favourite Indian dishes: chicken tikka masala, lamb rogan josh, naan and chickpea curry. My starters and mains were delicious.


Main dish
As I've visited quite a few times, I thought I would share some of my previous visits to Wing Wah.
Selection of food at Wing Wah.

Selection of food at Wing Wah.

Selection of food at Wing Wah.

Pros: Superb value of money, delicious food, convenient locations and friendly staff.
Cons: Can there be any with such delicious food.
Overall: Will definitely visit again!

Wing Wah Chinese Restaurant on Urbanspoon
Disclaimer: I dined as quests of Wing Wah.


Monday, 7 July 2014

Round up of foodie goodies

I have been sent some lovely food products over the last couple of months. Instead of writing an individual blog post (as I usually do) per item reviewed I have decided to write a review post every other month of the products that I have reviewed.

Tefal Optigrill
The lovely people from Tefal have introduced the innovative Optigrill a professional grill chef at home that can cook a variety of meats, alongside vegetables and pannis. I fell in love with the Optigrill as it is the perfect way of cooking meats - the audible alarm ensures that the meats are not overcooked alongside the intelligent cooking level indicator. This has come firm favourite within my home and I have cooked a variety of dishes using the Optigrill. There are 7 cooking settings: steak, burger, pork, chicken, fish, sausage and manual. The Optigrill is a brilliant way of ensuring that meats are cooked in healthier way as any fat from the meats is drained and collected in a tray I know you all are health conscious out there especially in the heat of the summer we want a healthier way of cooking meat. At£150.00 this isn't the cheapest grill on the market, but I certainly think any food lover would make a wise decision investing in this grill.

Cooking on the optigrill.

Jane Plan diet
Described as a life changing weight loss from the woman who knows, Jane Michell lost 2 stone devising her own weight loss plan. The Jane Plan diet is about making food fad free (no processed food!) and fuss free. The Jane Plan diet contains over 70 delicious recipes. Also includes The Skinny Rules, rules which enables dieters to stay on track. My favourite part of this book is the recipes, although there are no accompanying pictures, I made a couple of recipes from this book and followed the rules and managed to lose 4 lbs in a week. This book is published by  Here are the pictures for the low carb scrambled eggs with parma ham and the delicious Mediterranean chicken bake.

Mediterranean chicken bake

Mediterranean chicken bake
Scrambled egg and parma ham. 

It's summer and nothing quite says summer than a lovely light crispy salad. I most always accompany many of my evening meals with a salad during the summer months. Florette salads have a wide range of salads and flavours such as rocket, classic crispy, sweet and crunchy and Caesar salad. I've always been partial to the peppery crispy salad as this is more suitable to my taste buds. What I also like about the florette salads is they have a website which contains a large selection of recipes and decided to recreate the chicken and bacon salad from the website. Florette salads are widely available in supermarkets near you.

Chicken and bacon salad.

Harry Eastwoods A Salad For All Seasons
I have a large collection of cookbooks, but only have one cookbook dedicated to salads until now, Harry Eastwood's A Salad For All Seasons  has become a firm favourite in my ever growing collection. There are over 70 salad recipes in this book which are split according to the four weather seasons, there is no need for boring salads anymore. I made the Thanksgiving salad which is included in the Autumn chapter, I know this dish is very summery but I loved the idea of butternut squash, turkey slices, cranberries, nuts, seeds and rocket.
A Salad For All Seasons
Thanksgiving salad.

Many thanks to Tefal, Piatkus and Florette salads for the review opportunities.


Saturday, 5 July 2014

Cowboy breakfast

It's Saturday, yay. I love the weekend, this is where I get the opportunity to dedicate more time to cooking and baking. I often cook from my favourite comprehensive book such as Leiths How to Cook and attempt to recreate some restaurant style dishes. But before I can get on with my day, I have to start my day with a hearty breakfast. I have shared many of my weekend breakfast on here and also my Facebook page and this dish is no exception. Lisa Faulkner's The Way I Cook features a fabulous weekend breakfast, entitled Cowboy breakfast. The idea is that it is a one-pan dish which would be suited for busy cowboys or cowgirls. I liked the idea that the oven does all the hard work for a twist on a classic English breakfast. The use of potato wedges cooked and flavoured with the juices from the sausages really done it for me.
Here is how my weekend breakfast turned out:
Cowboy breakfast

Serves 4
2 tablespoon olive oil
1 large potato, cut into wedges
8 sausages
8 streaky bacon rashers
4 plum tomatoes
4 eggs salt

Preheat the oven to 190C, gas mark 5
Pour the oil into a large ovenproof dish or pan with a metal handle and heat for a few minutes over a medium heat.
Add the potato wedges, coat with the hot oil and a little salt, and then transfer the pan to the preheated oven and bake for 10 minutes.
After 10 minutes, turn the potatoes and then add the sausages and bacon. Return to the oven for 20 minutes.
Add the tomatoes and crack the eggs over the top of everything. Cook for a further 5-6 minutes or until the egg whites have set.
Serve with toast and a big pot of tea.

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig