Posts tagged chicken

Chicken Satay

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 usually feel that people fall into a love or hate category when it comes to peanut butter, the later being of rarity these days what with all the dreamy varieties and versions available. I embrace all that can be combined with it favouring the blackcurrant jam toast. However if you’ve not tried celery sticks dipped in peanut butter yet then you can thank me later for the introduction. Having mentioned the vast choice we now have for this delicious American spread, sadly I hate to admit that a cheap jar works wonders here. Save your fancy and expensive cashew, pecan and peanut blend for your sourdough toast at brunch y’all.

With no need to continue my expressive love of peanut butter, chicken satay is like a warm hug when wrapped comfortingly in the soft hand of a loveable flatbread with a crunchy, fresh salad. And this recipe really can be served in many ways as mentioned below. I prefer whole thighs rather than diced breast as they have far more flavour and texture. Served with a spoonful of the rich, spicy sauce, a zesty salad and some pillowey flatbreads. Alternatively, chop, coat and wrap the chicken and salad in the mits of a floury flatbread or flat wrap and dive in hands or face only. Use any combination of salad you like but whatever you do, coat liberally with lemon! It cuts through the rich and creamy peanut sauce welcomingly and essentially.

NOTE: If you haven’t tried making peanut butter before its really really simple provided you have a food processor! See here 

Adapted from Nigel Slater.

Serves 4

Chicken Satay

  • 4-8 chicken thighs, de-bonded (allow for 1-2 each depending on starter/main serving size)
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • Thumb ginger, grated
  • 1 tbsp lemongrass paste
  • 1 large red chilli, chopped finely
  • 1-2 limes
  • 125ml crunchy peanut butter
  • 250ml water
  • Bunch coriander, chopped
  • Sunflower or light, flavourless oil.

Salad & Sides

  • 1 cucumber, chopped into batons
  • 4 little gems lettuce, leaves picked
  • Handful radishes, sliced finely
  • Bunch spring onions, sliced as preferred
  • 1 lemon
  • Handful coriander, chopped
  • Flatbreads (homemade, see here)
  1. Preheat the oven to 190°C and begin with the chicken. Heat a hot frying pan with a tbsp of sunflower oil on a high heat. Fry the chicken skin side down until crispy and golden. Turn the thighs over and seal on the other side. Remove from the pan and place in a baking tray. Finish cooking in the oven for about 15-20 minutes while you make the sauce.
  2. Using the same pan, reduce the heat and soften the chopped onion for about 5 minutes. Add the ginger, garlic, chilli and lemongrass and fry for just a few minutes being careful not to burn it – the garlic in particular.
  3. Next add the peanut butter and stir well and continuously to combine with the aromats. Reduce the heat to a low and add half the water. Stir to combine.
  4. The sauce will bubble and thicken as you do this so add the rest of the water when needed, a whisk is useful here.
  5. Keep on a very low heat to warm through, adding a splash more water if you require a thinner consistency.
  6. Add the salad ingredients to a large bowl and squeeze over a generous squeeze of lemon and seasoning.
  7. By now the chicken should have finished cooking, remove from the oven and set aside to rest for a moment while you put the final touches to the sauce.
  8. Add the juice of 1 large lime. Taste – if it needs more to cut through the richness then add another squeeze. Add a handful of the coriander and stir to combine saving the remaining herbs for serving.
  9. Serving is up to you – I prefer to place the thighs gently in the sauce to ensure the skin you worked hard to crisp up remains crispy and then serve the whole dish on the table for people to help themselves from – thighs and sauce scattered with the leftover coriander. Alternatively, you can chop the chicken pieces into bite sized chucks and stir thoughout the sauce to coat entirely and serve in your flatbreads/lettuce leaves like a wrap.

Moroccan Chicken and Green Bulgar Wheat

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recent adventure to the Moroccan Atlas Mountains can only (and easily) be described as the time of my life and the best birthday I’ve ever experienced. A timelessly long relaxing weekend perched secludedly on the crumbly edge of the Atlas Mountains in the Ourika Valley in the heart of the National Park. Nestled high above the local Berber village I felt more than privileged to be there and in wonderful company. Basking in the golden sun, trekking through the local valley, wholeheartedly absorbing the culture and contagiously relaxing in the peaceful vibe of the Kasbah Bab Ourika. How many bedrooms can you watch the sun rise while gazing at snow caped mountains before enjoying a humble breakfast on a warm terracotta terrace? Kasbah Bab Ourika really is a special place. Saturated in charm, authenticity and the smell of fire and leather. And mint tea…lots of mint tea.

On arrival we were welcomed by the local Berber staff by the hydrating delights of said fresh mint tea. With only 26 rooms and more staff than guests, not once did we feel the infringing presence of the other holiday makers. We wondered the lavender filled gardens, bathed by the pool and drank tea until the sun went down. Or at least until an acceptable time arrived to sip on a cocktail or two.

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The view from our bedroom balcony was breath taking. An inspiring place to cleanse the soul so what better way to start my birthday than a yoga practice and some ‘sun’ salutations at sunrise.

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My birthday ticked casually by starting with a stimulating 12km trek through the undulating local National Park, an indulgent foodie buffet lunch served in the sun washed terrace before unwinding with a Moroccan massage in the lavender filled gardens.


Chickpeas

Buffet

Ice cream

Only then did the heavens open and cool the hot parched ground. Naturally we retired to the leather filled bar with a crisp class of bubbly by a soothing fire in our dinner finery.

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The peace and tranquility was broken only momentarily by a crazy and amazing venture into Marakesh! What a place. The flavours and familiar smells of the ingredients I have accustomed myself to using were 100 times stronger and more intense in this vibrant city making my reluctant return to the English supermarkets even more disappointing. The mint seemed fresher and the spices seemed stronger. Inspiration for my favourite cuisine could not be ignored on return home. Cucumber martinis to cool us down before tackling the vibrant market as the sun went down

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Tagine

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After having commitedly devoured the tender delights of tagine every night I felt an alternative recipe in order. Taking inspiration from the African bliss I enjoyed this weekends meal. Clean, fresh, flavoursome and delicious. Moroccan spiced chicken with green herby bulghar wheat and sharp lime yoghurt.

Serves 2

  • 60g bulgar wheat
  • 1 small onion, sliced
  • 1 tsp ground cumin
  • 25g currants, soaked in boiling water/orange juice for 20 minutes
  • 50g pistachios, chopped
  • Large handful each of dill, parsley, basil and mint
  • 1 lemon
  • 2 chicken supremes/chicken breasts
  • 2 heaped tsp Ras el Hanout
  • Rapeseed oil
  • 50g yoghurt
  • 1 large lime
  1. Preheat the oven to 200°C. Marinade your chicken in the Ras El Hanout, salt and pepper and a few tbsp’s of rapeseed oil in a large bowl for at least 30 minutes.
  2. When ready to cook, heat a frying pan over a high heat and drizzle with some more oil. Sear the chicken on the skin side to get a really crispy and golden skin for up to 5 minutes. Once crisp, turn and seal on the flesh side for 1 minute. Place in the oven and bake for 20-25 minutes until tender and cooked. Leave to rest for 5 minutes and keep warm.
  3. Meanwhile make the bulgar wheat salad. Simmer the wheat in boiling water (about 5 x as much water as wheat) for about 10 minutes or so or until tender and soft. Drain well and fluff with a fork. Keep warm in the pan with a lid on.
  4. Heat a frying pan over a medium heat and gently fry the onion until soft and translucent. Add the ground cumin for the final few minutes to cook out. Add these to the warm wheat.
  5. Combine the green herbs in a food processor (or finely chop). Add seasoning, the juice from the lemon and a little oil to loosen if needed. Scrap the herby mixture into the bulgar wheat and stir well.
  6. Check the seasoning of the wheat before adding the currants (drained) and the chopped nuts.
  7. Combine the yoghurt with the lime juice and some salt and pepper.
  8. When the chicken is cooked and rested, slice in half on the diagonal.
  9. Spoon a ring of yoghurt onto your serving plate and fill the centre with a generous helping of green bulgar wheat salad. Top with the sliced chicken and scatter over any remaining herbs.
  10. Enjoy!
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Hoisin Chicken

 

Bill Granger has inspired yet another comfortingly Asian and finger licking dish for this weekends menu. Perhaps its the chilly and wintery weather that has blanketed London recently? The defeated gloom and pessimism only English winter can bring to the weather beaten faces of a us resentful Brits caused me to find myself reaching again for my colourful sunny copy of Bill Granger’s ‘Everyday Asian’. Cooked to inspire some colour and sunshine into the tail end of January. Today the weather was mediocre and after a day of chilly London adventure, I returned home to a warm tasty and sticky bowl of hoisin chicken and rice.

Serves 4

Hoisin Chicken

  • At least 8 piece of chicken (a mix between thighs and drumsticks)
  • 100ml hoisin sauce
  • 1 tbsp chilli sauce
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • ½ tsp five spice powder
  • Garnish – sesame seeds, sliced spring onions, lime wedges, chopped fresh coriander

Broccoli

  • 1 large broccoli
  • 2 tsp soy sauce
  • ½ tsp sesame oil
  • 2 tsp rice vinegar
  • 2 tsp runny honey
  1. Start with the chicken. Mix the marinade ingredients in a large baking dish and add the chicken pieces. Coat well. Leave to marinade for at least 20 minutes.
  2. Preheat the oven to 200°C. Roast the chicken for 35 minutes until cooked and glazed.
  3. Meanwhile, cook your rice if you are having this as a side dish.
  4. Mix together the dressing ingredients and lightly boil the broccoli just before the chicken is ready. Drain and leave to dry out a little. While still warm, toss with the dressing.
  5. Serve the chicken with rice (if you wish) and the broccoli. Scatter over sesame seeds, sliced spring onions and chopped coriander and any extra sticky glaze if you like!

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BBQ Chicken, Lime Slaw, Cheesy Polenta Chips

 

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I love American food but it can be pretty big and diabetes inducing at times. But it can be done in a more refined way. Who doesn’t love the taste of spicy, sticky BBQ sauce lathered chicken. And as if not enough, a cooling, creamy and sharp tangy lime slaw is as welcome here as an ice cream in the Sahara.Tempted by spicy sweet potato chips I went for an alternative (like my demeanour) and a more health conscious unbeatable crunchy cheesy polenta chip. They were awesome. Girls, this is not date food mind (well first date food) I think there was more sauce on my face, hands, table and elbows (yes elbows…!) than on the chicken. Made to be devoured in the most unclassy fashion with a beer on a windy rainy October.

NOTE: This BBQ sauce recipe is very much like this one here. Use either!

Serves 2

Chicken

  • 2 chicken legs, jointed into thigh and drumstick is you like
  • ½ tsp cumin seed
  • ½ tsp fennel seed
  • 2 cloves garlic, crushed
  • 1 ½ tsp smoked paprika
  • Zest and juice of ½ orange
  • 3 tbsp balsamic vinegar
  • 75ml ketchup
  • Sprig of thyme and rosemary
  1. Crush the cumin and fennel together in a pestle and morta with the rosemary and thyme.
  2. Add to a bowl with the rest of the marinade ingredients and add the chicken.
  3. Leave in the fridge to marinade for about 1 hour.
  4. Preheat the oven to 200°C. Place the chicken in a dish and cover with foil. Bake for 30 minutes.
  5. After this time, turn the heat up and remove the foil. Cook for about 10 more minutes until the skin and topping is crispy and the chicken is cook through. I popped mine under the grill at this point too to get a really sticky crispy coating.

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Slaw (pretty much open to any crunchy raw vegetables. I used a mix of the below)

  • 1 red pepper, sliced thinly
  • Handful of sugar snap peas, sliced thinly
  • ½ small cabbage
  • 1 small carrot, sliced thinly, grated or julienned
  • Bunch mint, chopped
  • Bunch coriander, chopped
  • 3-4 tbsp natural yoghurt
  • 1 tsp mayonnaise
  • Salt and pepper
  • Zest of 1 lime, juice of half
  1. Mix the vegetable together in a bowl
  2. Add the herbs and the lime zest
  3. Add the mayo, yoghurt some good seasoning and the lime juice together in a mug and stir well.
  4. Use as much as necessary to coat the vegetables.

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Polenta Chips

  • 100g fast cook polenta, plus a little extra for dusting
  • 400ml (half water half milk)
  • ½ small chilli, chopped
  • Handful coriander, chopped
  • Large handful grated parmesan
  • Salt and pepper
  1. Oil/line a shallow soup bowl or baking tray that will hold the polenta and create about 2cm thickness.
  2. Heat the milk and water in a saucepan until it just comes to the simmer.
  3. Season the polenta well and add to the hot liquid in a thin stress stirring all the time. Keep stirring and it should begin to thicken very quickly and bubble. Keep stirring for a few minutes before adding the cheese, coriander and chilli. Keep stirring until it is thick like custard or porridge. Remove from the heat.
  4. Pour into the greased bowl.tray and smooth out to the thickness of 2cm. Chill quickly and leave to set for about 20 minutes.
  5. When cooled and set, turn onto a chopping board and cut into chip sized chunks. Dust with excess polenta
  6. Fry in a hot pan in a little oil until golden brown and crispy. Drain on kitchen paper and sprinkle with flaky maldon salt.

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Sticky Soy Chicken with Baby Chilli Courgettes

 

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A sticky ‘packs-a-punch’ glaze for some succulent chicken pieces courtesy of Bill Granger. I’ve managed to make it through my growing culinary life without (shamefully) having had Bill’s influence on any of my dishes? It could be his Australian roots that have kept his foodie inspiration at bay or perhaps (more likely) the Jamie Oliver shaped blinkers strapped to my head that had maintained my tunnel vision since discovering cooking? Who knows? However, with ‘Granger’s & Co’ round the corner from work and a growing love for Asian/Fusion cooking I have been sampling some of his culinary delights from Bills Asian Cookbook which is where this chicken marinade comes in. Baby courgettes courtesy of Portobello Market but normal ones work fine too!

Serves 2

Roasted Courgettes

  • 6 baby courgettes
  • 1 small red chilli, finely chopped
  • Bunch coriander, finely chopped
  • Juice ½ lime

Chicken

  • 4 chicken thighs/chicken pieces
  • 30ml dark soy sauce
  • 25ml Fish sauce
  • 55g brown sugar
  • 2 garlic cloves
  • Light Olive oil

To Serve: Coconut rice (I made mine with red Camargue rice here)

  1. Preheat the oven to 190°C. Heat a frying pan until hot with a little oil and brown the chicken all over until golden. Transfer to a baking dish and bake for about 15 minutes until cooked through.
  2. At the same time, roast the courgettes. Slice in half if using baby courgettes or into chunks if using large ones. Drizzle with oil and place in a roasting tray. Roast with the chicken for about 20 minutes. This can keep roasting until tender while you finish the chicken on the hob. (The courgettes also work amazingly grilled or charred on a griddle pan or BBQ)
  3. To finish the chicken, heat a little oil in a saucepan and fry the garlic lightly. Add the cooked chicken and the soy sauce and cover with a lid. Leave to simmer on a low heat for about 6-7 minutes making sure the pan doesn’t cook dry.
  4. Turn up the heat and add the sugar and fish sauce and stir to dissolve and combine. Heat for just a few minutes until the sauce goes syrupy and glazes the chicken.image
  5. Remove the courgettes from the oven and toss with the chopped coriander and red chilli. Squeeze over a little lime juice.
  6. Serve the chicken on creamy coconut rice with the chilli courgettes and coated liberally in any excess glaze.

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Mexican Roast Chicken Feast

 

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Sometimes an English roast can be boring (shoot me now)…especially in summer. I’ve experimented with a Spanish roast (see here) but it was time for a Mexican Roast chicken over the weekend as my craving for dark creamy black beans took over. This chicken recipe is a great BBQ favourite of mine…and Jamie’s. You know a good marinade when you make it in the morning, refrain from eating there and then and think about it all day until that charcoal is ready! The sweetcorn puree adds a lovely sweetness to this to counteract the savoury beans and spicy chicken and greens.

Mexican Roast Chicken Feast – Serves 4

BBQ Chicken

  1. Marinade the chicken the night before if you can. Massage over the chicken making sure you get it into all the cracks.
  2. When ready to cook, preheat the oven to 180°C.
  3. Line a roasting tray with foil and place the chicken on top with the excess marinade. Wrap in foil and roast for about 1hr and 20 minutes depending on the size. For the final 15 minutes or so, turn up the heat to 200°C and remove the foil to allow the skin to crisp up and brown. (This recipe is actually best cooked in the oven first to keep it moist and then finished on the BBQ so you get that charred outer crust and moist meat).
  4. When cooked remove from the oven and leave to rest for at least 15 minutes wrapped in foil while you finish the side dishes.
  5. When ready to serve, carve rustically, scatter with fresh mint and give everyone a wedge of lime for squeezing over.

Black beans

  • 2 x tins black beans, drained (retain the juice only if not salted)
  • 2 large spring onions, chopped
  • 1 garlic clove, chopped
  • ½ red chilli
  • Bunch coriander chopped
  • Lime juice
  1. Fry the spring onion in a little oil to soften for a few minutes then add the garlic and chilli and soften for a few minutes.
  2. Add the beans and top up with a little hot water or the bean can juice (as long as it is not salted). Add enough to cover them gently and allow to simmer.
  3. Simmer gently for about 15 minutes until the sauce has thickened slightly. The consistency you want will depend on how you like them so simmer longer for a thicker texture. I like mine to be quite loose but still sit on the plate.
  4. Use a masher to lightly crush and mash some of the beans. This will help thicken the mixture and add texture but leave most of the beans whole.
  5. Taste and season. Add the coriander and a squeeze of fresh lime before serving.

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Sweetcorn Puree

  • 1 x tin sweetcorn, drained.
  • Milk to cover
  • 1 knob butter
  • Salt and pepper
  1. Drain the sweetcorn and add to a saucepan. Add enough milk to just cover and bring to the simmer making sure the milk doesn’t boil over (not speaking from experience at all…..).
  2. Simmer for about 5 minutes then drain reserving the cooking milk.
  3. Add to a food processor with some salt and pepper and a large knob of butter. Puree for a good few minutes until really soft and creamy. Add a few tablespoons of the reserved milk as it blends to thin it out until you have the consistency you’re after.
  4. Sieve the mixture into the pan to remove the tough shells and produce a really creamy velvety puree (this is optional, just as good left non sieved). Set aside to keep warm.

Garlic-Chilli Broccoli

  • ½ red chilli, sliced thinly
  • 2 large cloves garlic, sliced very thinly
  • Sunflower oil for frying
  • Broccoli
  1. Heat a good glug of oil in a frying pan until hot. Fry the chilli and garlic for a few minutes until beginning to turn golden and crispy but make sure you don’t burn it. It can turn very quickly so remove from the heat and pour into a serving dish just before it looks ready, as it just turns golden as it will keep cooking a little after.
  2. Cook the broccoli al dente and drain well. While still warm, toss in the garlic-chilli infused oil and serve.

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Black pudding, Minted Pea Puree, Apple

I completely understand that black pudding is not for everyone’s palate or psychological well being. However I loose my reluctant understanding for the folk that have never sampled this fine delicacy but screw up their faces with such sincere disapproval as if instead I had announced my chosen career path as a stripper! (Case #1, my sister. And we’ll soon know if she’s actually been reading my blog if I hear her wining tones at this comment). If you’ve never tried black pudding then who knows- you could have wasted years rejecting something delicious so this recipe is a fine way to start.

I usually default away from making cliche recipes in my desperate need to experiment at any occasion that calls for food but sometimes I must admit you can’t beat the satisfaction and comfort of a classic. And, lets face it, they exist for a reason and black pudding and pea really is a classic example of two deliciously matched soul partners of the food world. Peas are sweet and fresh which is the perfect harmony for the fatty and rich black pudding. What could be more unfussy and simple than a pile of minted pea puree with a crispy fried slice of black pudding resting lazily on top….

  • A bowl of peas (a good handful per person)
  • Small bunch of mint, leaves picked
  • Knob of butter
  • Black pudding slices (1-2 slices per person)
  • 1 apple (serves 2 people)
  • Lemon juice
  1. Boil the peas for a few minutes and then drain.
  2. Place in a food processor with some generous seasoning the knob of butter and the mint leaves and blend to a puree adding a little warm stock or boiling water to loosen to the desired consistency. Alternatively, without a processor you could eat this as a coarse pea mash which would be equally as delicious.
  3. Cut your apple into matchsticks with a sharp knife and set aside in a bowl with a little squeeze of lemon juice to prevent it turning brown and a little seasoning.
  4. Heat a frying pan until hot and add a tiny drop of oil if you wish. Fry the black pudding for a few minutes on each side until crispy and cooked through.
  5. Serve on top of your warm pea puree and top with a handful of the crunchy apple matchsticks.
  6. Drizzle with a little oil and a scattering of mint leaves and serve.

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If you’ve been converted to black pudding then here are a few more of my favourite delicious ingredients that go well with it:

  • Butternut squash
  • Blue cheese
  • Pear, apple
  • Roast pork, belly is good
  • Cauliflower
  • Fennel
  • Mushrooms
  • Thyme, rosemary
  • Prunes
  • Eggs (especially little fried quails eggs)
  • Chicken, rabbit, monkfish (stuffed with black pudding)
  • Oh and of course, a fry up…..

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Black pudding stuffed chicken in a mushroom and red wine sauce, wet polenta and garlic kale (Serves 4)

  • 4 free range chicken thighs, skin on, bone removed
  • 4 chicken drumsticks.
  • 2-3 large thick slices of black pudding
  • A few rosemary sticks, leaves picked and chopped
  • Thyme, leave picked
  • 1 red onion, chopped
  • 1 large glass red wine
  • Stock – beef for a rich sauce, chicken for a lighter one
  • 1 handful of dried wild mushrooms
  • 150g quick cook polenta
  • 400ml milk
  • Knob of butter
  • 20g grated parmesan
  • Kale
  • 1 garlic clove, chopped finely
  1. Preheat the oven to 180°C. To start, heat the milk and the same amount of water in a sauce pan and add a few peppercorns and a bay leaf. Just before it comes to the simmer remove from the heat and leave to infuse to use in the polenta later.
  2. Crumble the black pudding into a bowl and add the thyme. Mash until paste-like. Open up the chicken thighs and stuff a spoonful of the black pudding inside and roll up. You can secure these with the rosemary sticks if you wish. Season the skin well. Stuff this black pudding mix under the skin of the drumsticks too and season.
  3. Fry the red onion in a little oil until soft and then add the rosemary leaves. Add the red wine and simmer briefly before adding the mushrooms which will soften in the liquid and remove from the heat
  4. Place in a casserole dish and add the chicken pieces so they fit tightly. Add enough stock to come most of the way up the sides of the chicken so that the chicken can poach and roast gently as it cooks being careful not to pour it over the skin or you won’t get a crispy skin (we can’t have that!)
  5. Place in the oven and cook for about 30-40 minutes until the chicken is golden, cooked through and the sauce is bubbling away nicely.
  6. Meanwhile, tip the kale into boiling water for a matter of 30 seconds to wilt but drain it quickly while still bright green, soft and full or nutrients. Leave to drain the excess moisture. Heat a little oil in your frying pan from before and gently fry your garlic over a very low heat being careful not to burn it. Add the kale and a knob of butter and stir to combine. Set aside to keep warm.
  7. I suggest leaving the polenta until last minute as it won’t wait so see to the kale first and then the chicken. Once the chicken is cooked remove from the sauce and leave to rest in a warm place. The sauces thickness with vary depending on how much stock you added but to thicken (which is what I needed to do) mix a tbsp of butter and flour in a mug until you have a paste. Whisk this paste into the red wine sauce until smooth and the sauce will begin to thicken without being lumpy. Set aside to keep warm.
  8. Before you cook the polenta, make sure you’re ready to go -plates warming, guests hungry, wine open and aerating!
  9. Drain the milk from earlier and bring to the simmer. Whisk the polenta in a steady stream into the milk and stir continuously as it will thicken immediately. Let it bubble for a minute until smooth and creamy. Stir in the butter and cheese and some generous seasoning (it will need salt) and taste.
  10. Spoon into bowls immediately and top with a chicken thigh and drumstick each and a generous spoonful of the mushroom sauce.
  11. Sit aside some warm garlicky kale and serve on a wild and windy evening with a bold punchy glass of red.

WINE RECOMMENDATION: This weekend I tried Waitrose’s Vina Valdivieso Chilean Cabernet Sauvignon from the Maipo Valley. It was bold and had lovely dark berry and fruit flavours and some menthol notes to it. Delicious with the rich black pudding.

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Waitrose £9.99

Green Chicken Curry

 

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Its been a busy few weeks and the pantry has been in shameful neglect and I miss it badly. No work on a Sunday so it cannot possibly steal me from my apron and wooden spoon. I love this dish and these flavours. I hate the fact that amongst my travels, I haven’t ventured anywhere where I have been able to master and learn the art and recipe for an authentic Thai green curry paste that would put the salty and sugary rubbish you can buy in a supermarket jar to shame. Therefore with a little research, my (hopefully) good instinct and palate and a huge bomb proof granite pestle and motar this can be appreciated as a good English alternative. Feel free to use different vegetables, more herbs and it is absolutely open to adding a splash of whatever you think it needs. This recipe worked for me (this time) but I find it changes everytime depending on the strength and type of coconut milk, chilli or even the chicken. In this recipe, its important to taste as you go along!

Serves 4

Paste

  • Large knob ginger, peeled and sliced roughly
  • 2 red chillis, deseeded
  • 2 kaffir lime leaves
  • 4 garlic cloves, peeled
  • 1 stick lemongrass
  • 4 spring onions, chopped
  • Bunch of coriander

Sauce

  • 400ml thick coconut milk
  • 200ml chicken stock
  • 1tsp fish sauce
  • 1tbsp soy sauce
  • 50g desiccated coconut
  • 200g sugar snap peas/green beans/mini baby corn
  • 8 chicken thighs, boned (optional)
  • 1 tsp sesame oil
  • Handful of basil, coriander,and 2 spring onions to garnish
  • 2 limes (1 for serving)
  • 6oz wild/brown rice
  • 4 cardamon pods
  • Popadoms to serve
  1. Preheat the oven to 190°C.
  2. Start with the paste. Using a pestle and mortar, firmly pound together the ginger and the chilli. Add the lime leaves and repeat.
  3. Add the garlic, the lemon grass and the spring onions and pound everything together firmly until you form a really mashed and blended paste. Add the coriander leaves and pound in. Reserve your paste to a bowl.
  4. Heat a heavy based pan or casserole dish with a splash of sunflower oil over a high heat. Season the chicken thighs and fry skin side down until a really crisp skin forms.
  5. Add the sesame oil and remove them from the heat. Remove from the pan and reserve to a plate
  6. Over a medium low heat now, add the curry paste and fry for a few minutes until fragrant. Add 2-3 tbsp of the coconut milk and mix. Add a splash more coconut milk and mix in before adding the rest. Add the fish sauce and soy sauce and stir together. Bring to the boil and add about 200ml of hot chicken stock to form a thickish sauce.
  7. Return the chicken to the pan, try to keep the skin above the liquid to retain the crispy skin but don’t panic if not it can be crisped up later.
  8. Cook for 25 minutes in the oven, uncovered. While cooking, cook your rice with the cardamon pods thrown in or a cinnamon stick if preferred.
  9. Once the chicken is cooked and tender, remove from the dish from the oven. Remove the chicken from the pan and, if the skin isn’t crisp, place on a baking tray under a hot grill and crisp it up while you deal with the sauce. Alternatively, remove to a warm place to rest.
  10. Place the sauce over a medium high heat on the hob and bring to a simmer. Add the sugar snaps (or vegetables being used) and the coconut and simmer for a few minutes. Add the juice from ½ lime and taste. Adjust the taste as needed, adding soy for seasoning.
  11. Return the chicken to the pan. Scatter with chopped basil, coriander and thin slices of spring onions. Squeeze over the juice from the other half of the lime and bring to the table to serve with the rice.

NOTE: This can be adapted in many ways. Try topping with toasted coconut for texture of chopped salted peanuts.

An evening off duty and a Spanish Roast

 

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Recently, I had the rare and deliciously appreciated privilege of being cooked dinner. With the responsibility of hosting and feeding guests stripped from my meddling hands, there was no way I could creep into the kitchen even for a quick stir of a bubbling pot. Instead, I was forced to sit back al fresco in the sun and enjoy a chilled glass of bubbly with some great appreciating company. And the food was quite simply delicious. I always love eating at other people houses as I get inspiration for flavours and ideas to try myself. A feast of grilled and sweetly glazed Spanish chorizo was first to grace the table followed by 2 lovingly handmade loaves of fluffy focaccia and an olive laced ciabatta with a glistening pool of olive oil for dipping. With enough chicken, BBQ ribs and salad to feed us hungry guests, we devoured it with pleasure! Thanks Chef Tipping!

Inspired by that dangerously moreish chorizo I was eager to try it. Come Sunday, a Spanish- style roast chicken feast was on the cards. Roasted chicken with gremolata, glazed chorizo, and some spicy roasted potatoes went down a treat in the balmy weather. Hands down my favourite gem of a recipe was Jeff’s grilled chorizo so this one comes courtesy of him!

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Serves 4

Gremolata

  • 1 roasted chicken
  • Handful of flat-leaf parsley
  • ½ garlic clove
  • Zest of 1 small lemon
  1. For the gremolata, chop the garlic finely and grate over the lemon zest. Chop the parsley finely too and then add together with the garlic and lemon and chop together to combine.
  2. Add a pinch of salt and pepper and then use to scatter over your freshly roasted, succulent chicken.

Potatoes

  • 500g potatoes
  • 1-2 tbsp tomato puree
  • ½ tsp smoked paprika
  • Olive oil
  • 2 garlic cloves, skinned and crushed
  • ½ lemon, juice
  • Handful parsley
  1. Preheat the oven to 180°C . Mix the tomato puree, paprika, seasoning and about 1-2 tbsp of olive oil in a bowl.
  2. Cut the potatoes into small chunks about 2-3cm in size and cover with the dressing.
  3. Place in a lined roasting tray with the garlic and roast for 40 minutes until soft, a little crisp and cooked, turning every now and then
  4. When ready to serve, squeeze over the lemon and scatter with the parsley

Chorizo

  • 1 wheel or a few sausages of raw cooking chorizo (I used the ‘Unearthed’ range. The better quality the better it will taste. I stress that this should be ‘cooking’ chorizo that is raw and not the cured kind)
  • 1-2 tbsp Membrillo quince paste
  1. Place the chorizo on a lined baking tray
  2. Grill for about 8-10 minutes until cooked and golden brown or bake.
  3. Give the quince paste a mix to loosen it and spread evenly over the grilled chorizo. Grill again for a few more minutes until the paste has ‘melted’ over the chorizo and formed a delicious crust. Add more if you like.
  4. Slice into chunks and enjoy with your roast.

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Saffron, Fig and Chicken Tagine

 

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This recipe is one from the archive. My mum and I always collect recipes we want to cook or for inspiration when seen in magazines and newspapers and this one has been patiently and modestly waiting since…wait for it…1999 from a senescent copy of ‘Good Housekeeping’ magazine. But, sometimes the old ones are the best. With a few tweaks here and there to suit our tastes, it was a crowd pleaser!

Serves 4

  • 8 free range chicken thighs
  • 2 onions
  • 3cm piece ginger, chopped/grated
  • 1 heaped tsp coriander seeds
  • Large pinch saffron strands
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 200g dried figs
  • 200g cous cous
  • 1 heaped tsp hot harissa paste or 1 hot red chilli, chopped finely
  • 50g toasted flaked almonds
  • 50g raisins
  • Bunch parsley, chopped
  • Bunch fresh mint, chopped
  1. Preheat the oven to 190°C.
  2. Heat a splash of oil in a heavy based casserole dish. Cut the onions into quarters, leaving the root in tack so that the chunks stay nicely together (optional) and fry gently for 10 minutes of so until soft and golden.
  3. Add the grated ginger and cook for 1-2 minutes.
  4. Add the coriander seeds, saffron, turmeric and the cinnamon stick and stir to combine. Cook for 1-2 minutes and then scatter in the figs. Set aside.
  5. Heat a frying pan until really hot. Season the chicken thighs and fry, skin side down, for about 10 minutes over a high heat to brown the chicken and crisp up the skin.
  6. Place the chicken thighs on top of the onions and figs in a single layer. Pour 500ml of boiling water around the chicken (preferably not over it), cover with a lid and cook for 45 minutes or until the chicken is tender.
  7. About 5 minutes before it is ready, place a serving dish in the oven to heat up. When ready, remove the chicken, figs and onion to the dish and keep warm in the oven. A good idea is to stick on the grill to crisp up the chicken skin but keep and eye on it if you do.
  8. You should have at least 300ml of the juices left in the dish for the cous cous but top up with boiling water if not. Bring to the boil on the hob and add the harissa or chilli. Remove from the heat and add the cous cous, raisins, almonds, all bar a pinch of the herbs and cover with a lid and leave to absorb for a few minutes.
  9. When ready to serve, stir the cous cous and pile it high onto your serving platter. Top with the reserved chicken and figs and any juices and scatter with the herbs!
  10. Enjoy with a nice, simply dressed lemony green salad.

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