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For a long time I had always found the colours in food intriguing, I liked how some recipes used an array of reds, yellows, greens and whites. I knew that in my food I wanted the same outlook, a way to show to others what colours I like to see within the food I cook. This was when I searched for a number of days to find a truly iconic recipe, one that would stand out from the crowd and be one of high visual colour.

Its criteria had to also include something of real passion and affection, as I try my best to really find those meals that really inspire people to cook. I of course look for recipes not many people would  know of,  In a way I am showing to others how and what I do throughout all my cooking processes. Throughout my journeys in cooking I knew I liked a lot of different varieties of ingredients and styles, I also knew that if I wanted to I could add or take away anything within the recipe I had, thus creating a new dish within an existing one.

The recipe I eventually found was one of true elegance and style. It fitted all the usual criteria I look for within food, yet it had its own personality and its own uniqueness.
The recipe in question is named “Pollo a la vasca”, a Spanish recipe that is a mixture of all that is good in food, its aroma is one of soft tomato with a lovely fruit kick.

It is a recipe that is a little more work than of the Colombian chicken recipe but it is well worth that little bit of extra effort to know you have produced a meal that will not only look and taste great, it will also be very healthy for you as it holds a huge supply of your recommend daily intake of vitamin c. This recipe holds the same characteristics as each meal I produce, it is something of true excellence, it will give to you all the elements of fun and enjoyment we all look for within cooking. This recipe consists of chicken, tomatoes, lemons, oranges, shallots, olives, herbs and spice.

This dish has all the goodness you are searching for within food and it also contains a huge taste, which is the outlook I implement every time I produce new and exciting recipes. I searched for a recipe that would be totally unique and different but also a recipe that I knew would taste and look good, and in the recipe the taste is on par with the best flavours I have ever experienced. It has real character and personality yet it holds its own against other similar recipes.

It is simple to create as is all the recipes I produce. I want to make meals that anybody who may be viewing them can say to themselves “you know what I can cook that”, and I also hope that people will think to themselves that if they can produce this dish then what’s stopping them from experimenting further, seeing what flavours they like then search for the next inspiring recipe. The particular dish may or may not be so well known to the general population but I am here to show to you that if you are willing to take some time out, search for a recipe that really says something about you as a person then you can look forward to many more enjoying dinner times.

I am here also to show you how fun cooking can be if you are able to become more creative through the recipes you cook. I find that if you really put your heart and soul into your cooking you will gain a huge sense of passion for food, and you will also learn that if you cook from your heart then the outcome of your hard work and dedication in the kitchen will not only be a entertaining occasion for yourself, but it will also be for all the people who get to sample your end results.

Ingredients (To serve 2):

4 chicken breasts (to make this more authentic use 2 legs and 2 thighs).
1 yellow pepper, cut into strips.
3 shallots, cut in half.
2 tablespoons of olive oil.
3 cloves of garlic., finely chopped.
250ml of bouillon chicken stock(broth).
1/2 tablespoon of tomato puree(paste).
1/2 teaspoon of paprika.
2 tablespoons of chopped tarragon.
2 tablespoons of chopped parley.
50gm of black pitted olives.
1/2 large orange, peeled and cut into wedges.
1/2 lemon, thinly sliced.
Black pepper.
Salt.

Method:

1. Season the chicken with black pepper and salt. Heat the olive oil in the frying pan, heat to the highest setting, then fry the chicken til golden on both sides. Transfer the chicken to a plate that has already has kitchen paper on it and drain the oil away from the chicken
2. Add the yellow pepper and shallots to the frying pan which is still on the highest setting of heat and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
3. Stir in the garlic and fry until the garlic turns a pale golden colour. Make up the chicken stock(broth), making sure you have 250ml for the recipe.
4. Pour the stock(broth), paprika and tomato puree(paste) to the frying pan, and heat til it boils through, but make sure you stir to mix all the ingredients together.
5. Transfer this to a metal saucepan, then place the chicken on top of the sauce, then place the olives all around in the metal saucepan, then the orange wedges, then the lemon slices and finish off with sprinkling the parsley and tarragon over the chicken and sauce.
6. Put a lid on the saucepan and cook on the lowest possible heat for 50 mins.
7. After 50 mins serve the meal with bread.

John Sanford

To see this recipe in more detail, please visit: http://www.facebook.com/media/set/?set=a.207572915927250.54809.194537623897446&type=1