Authors Gina and Karol Daly are Ireland’s favourite slimming Instagram home-cooks. Describing their approach as to cooking as ‘bold food made healthy’, their Instagram accounts are a genuine reflection of a happy life with the kitchen and food at its centre. Here they can be seen cooking up a storm and encouraging others to try the recipes they have devised and to love their food and life while still losing weight and smashing #familygoals and #couplegoals!
The Dishes’ food is anything but what you would expect from slimming food, and now their cookbook looks set to be one of the surprise hits of the year. Sections like Dishy Dinners, Ask Me Airfryer, Savage Snacks and Saucy Sauces (and, yes, the recipe for that cheese sauce!) offer the holy grail of slimming – eat the food you love and slim at the same time.
If you’re not already following them, do so now (@thedalydish, @mister.dish). Stuck at home along with the rest of the country for the next few weeks, they’ll continue to cook up a storm and have family fun in the kitchen, sharing recipe inspiration daily. Enjoy something comforting for dinner this weekend with Gina’s ’Chicken, Leek and Chorizo Pie’ and watch out for more, as for the next week on our blog and social channels we will be sharing a recipe a day that you can indulge in and have fun cooking at home.
I have been making this dish for years and would have normally made the sauce with lots of cream, but I adjusted the ingredients to make it less calorific while being able to keep the amazing flavour of the broth. It’s comforting and so easy to make and while it’s not technically a pie, I’m calling it a pie. Preparation basically consists of layering up ingredients as in a lasagne, but using potatoes as the pasta layer.
4 chicken fillets, chopped 100g chorizo, sliced
350g mushrooms, chopped
2 large leeks, well rinsed and chopped
500g boiled baby potatoes, sliced thinly
15g Grana Padano, grated 300ml hot chicken stock 1 tsp garlic powder
1 tsp smoked paprika
3 light cheese singles, torn into pieces
80g low-fat Cheddar cheese, grated
1 - Preheat the oven to 200°C.
2 - Take half the chicken, chorizo, mushrooms and leeks and scatter evenly over the bottom of a Pyrex dish.
3 - Layer half the boiled potatoes evenly across the top of the chicken, chorizo and veg, then sprinkle half the Grana Padano over the top of the potatoes.
4 - Repeat the chicken, chorizo, leek and mushroom layer using up the second half of the ingredients, topping again with a layer of the spuds and a sprinkle of the cheese.
5 - Prepare your chicken stock in a mixing jug, then add the garlic powder, smoked paprika and the torn-up cheese Give it a good mix until the cheese has melted into the stock.
6 - Pour this over the top of the ‘pie’, sprinkle the Cheddar cheese on top, cover with foil and pop it into your preheated oven for 30–40 minutes, removing the foil for the last 10 minutes to allow the cheese to go golden brown.
7 - Once it’s ready serve in warm bowls and ladle over that delicious broth – the flavour of this is incredible.