Spicy Kefir Curd Marinated Chicken

Buttermilk marinated chicken seems to be getting more and more popular, and after having tasted it I can see why. The butter milk is only slightly acidic so it can tenderise without making the meat tough like would be with vinegar and the enzymes it contains, break down the protein a little which makes the chicken really tender. The first time I tried it I was doubtful, but it was so good.

Having recently got into making kafir milk at home, as a fermented product it is excellent for probiotic health. I generally make morning smoothies, but I wanted to see if it had the same effect as buttermilk in a marinade. It is also slightly acidic and after sieving was really creamy. 

I tried it and it worked. Tender perfect chicken!! 

(although you can use buttermilk for this recipe if you like).

Ingredients:  (Serves 2) 

Marinade:

3/4 cup of sieved kefir milk curds

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

Chicken:

2 skinless chicken breasts (cut horizontally so you have 4 thinner breasts)

1 tbsp plain flour

1 tbsp onion powder

1 tbsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp oil (I used olive oil)

Method:

An hour or so before cooking, mix the marinade ingredients and coat the chicken fillets in a zip lock bag or in a covered bowl. Pop it into the fridge.

To cook, simply take the chicken fillets out of the marinade, shake off the excess marinade and dip into the flour mix, coating well. Heat the oil in a large frying pan and cook on a high heat for approx. 4 minutes each side or until cooked through, checking the heat to ensure the flour doesn't burn. You want a lovely dark golden colour.

Served here with still warm baby potatoes tossed in olive oil, Dijon mustard and lemon juice  and roasted broccoli. Lovely.

Chicken Spinach Quinoa Salad

I have been making this dish ever since I heard of quinoa, maybe only 8 years ago -  when it has actually been eaten by humans up to 3-4 thousand years ago (late to the party). Quinoa is actually a pseudo cereal related to spinach! I find it similar to other grains and use much as I would bulger wheat and couscous. It is very nutritional containing protein, fibre, B vitamins and minerals.

Upon first trying it, I found it to be bland, so this recipe was created to add colour and flavour. Its simple, quick, colourful and a lovely way to enjoy healthy chicken breast. Enjoy!

Ingredients:         (serves 2)

1 cup (dry) quinoa (170g)

100g spinach

2 spring onions

small bunch coriander

2 chicken breasts (sliced horizontally in halves)

2 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

10 apricots (I use dried and soaked in water till plumped up)

2 small red bell peppers

1 avocado

50g feta cheese

2 tbsp yoghurt

1 lime (juice only)

Method:

Cook the quinoa in plenty of boiling water until tender ( about 15 mins). Cut the pepper into chunks, drizzle with a little olive oil and season. Roast the pepper in the oven while the quinoa is cooking until soft (about 20 mins). When the quinoa is cooked, drain and put into a food processor with the spinach, spring onions and coriander. Blitz until finely chopped. Set to one side.

Sprinkle the chicken  (cut horizontally to make 4 pieces) with the paprika and garlic powder and pan fry in a little olive oil until cooked through (about 10 mins). Slice on a chopping board.

To serve: share the quinoa onto two plates and spread out to cover the bottom of the plate, drizzle with a little olive oil. Top with the roasted pepper, apricots, bits of avocado (I scoop out teaspoonfuls), Add the chicken slices and a little fresh coriander. Dollop out a few spoonfuls of natural yoghurt, sprinkle over the feta cheese and squeeze over the juice of a lime. Season to taste and eat. Lovely!

Stuffed Courgettes (V)

This is such a simple dish that works well as a side, but I really like it by itself as a lunch when I am working from home. I used to stuff the raw courgette and bake them, but these days I blanch the courgette first, otherwise I find that by the time the courgette cooks through - the filling is a little dry. This way works much better.

Its a simple dish but it really makes the flavour of courgettes shine, when in some dishes it can get lost. Here is the recipe.

Ingredients:     (Serves 2)

1 cup breadcrumbs (I used panko)

1/2 cup (120ml) milk 

2 large courgettes

1/2 white onion, finely chopped

2 cloves garlic, finely chopped

1/2 vegetable oxo cube

1 tsp dried herbs (a mix of thyme/sage, what you like)

40g parmesan, finely grated

3/4 cherry tomatoes, chopped

salt & pepper

oil for frying

Method:

Set the oven to 180C. Pour the milk over the breadcrumbs into a bowl and put to one side. Push the breadcrumbs down to ensure they soak well.

Halve the courgettes and use a teaspoon to create a 'trench' in the flesh; removing the seeds and some of the flesh, being careful not to break the courgette. Reserving the flesh for now, put the courgette shells into a large pot of boiling water, bring to the boil then turn down the heat and simmer for  8-10 mins depending on the size of the courgettes. Then drain and put the courgettes into a baking dish, gently handling them so they don't break; they will be soft and cooked now. Lightly season with salt & pepper. Then you can chop the reserved raw courgette flesh that you removed.

In a large frying pan, heat a little oil and gently cook the chopped onion until cooked but not browned. Add the garlic and chopped reserved courgette flesh. Cook on a gentle heat for about 5 mins until the flesh is cooked. Crumble in the 1/2 vegetable oxo cube, a sprinkle of herbs and then add the breadcrumb and milk mixture. Stir well, taste and season. Put into a bowl to cool for a couple of minutes and then stir in most of the parmesan (reserving a little for the topping).

With a spoon, divide the stuffing into the courgette shells and sprinkle with the remaining parmesan. You could add a little breadcrumbs here too if liked.. Bake for 20 minutes and serve. With a side salad, with a steak or chicken. Or like me - just as they are. Delicious!

Creamy Aubergine Involtini

This vegetarian dish of Aubergine Involtini is just so warming and comforting and is something I have made many versions of over the years. There are so many pasta versions where you simply roll up thin pasta sheets with a filling and bake. 

Griddled courgette and aubergine slices work so well and I was reminded of a starter that a friend cooked for me years ago of griddled courgette slices filled with cream cheese and pine nuts. I then remembered a chicken stuffed aubergine involtini I made years ago (recipe here) so here is my vegetarian version.

I have served this with some falafel and yoghurt sauce and a chilli salsa. This recipe serves two people, so if you need more, just double up. I have baked and served this in terracotta tapas dishes, but any small oven dish will do.

Ingredients:      (Serves 2)

For the sauce:

half a white onion, chopped

2 cloves garlic, chopped

oil for frying

1 tsp. paprika

1 tbsp. tomato paste

200g tinned chopped tomatoes

half teaspoon sugar

salt & pepper

For the Aubergine:

2 aubergines, sliced thinly (try and get aubergines as long and straight as you can)

180g Philadelphia cream cheese

25g pine nuts

1 tbsp. garlic powder

1 small egg

40g feta cheese 

salt & pepper

little oil

Method: 

Put the onion and garlic into a small saucepan and cook in a little oil for 5 minutes until softened. Add the paprika and tomato paste and stir in. Add the tomatoes, sugar and seasoning and cook for 10 minutes until thickened. Use a hand blender to blitz the sauce until smooth. Check for seasoning and add salt and pepper to taste.

Slice the aubergines lengthwise. You want the best slices for rolling so choose about 12 total slices from the middle of the vegetables. 

Brush the aubergine slices with oil and griddle until softened - leave to cool on some kitchen paper. Put the cheese, pine nut, garlic powder & egg into a bowl with a little salt & pepper. Mix well. 

To assemble the rolls, lay one softened aubergine slice in front of you on a board, with the wider bit towards you. Put a heaped teaspoon of the cheese onto an end and roll up the slice. Place into a small dish that you will be baking them in. Continue until all slices used up. Using a spoon, ladle over the tomato sauce. Sprinkle with feta cheese and bake at 180C for about 20 minutes or until cheese golden and sauce bubbling.

Serve with falafel and a yoghurt sauce for a VERY satisfying vegetarian meal. Enjoy!

Za'atar fried Halloumi with Tomato Cannellini stew

 

Another vegetarian recipe that I made last week. The stew contains chipotle sauce which you can either make yourself (recipe here) or you can easily buy a small jar of it in most supermarkets. The za'atar is a herb mix hailing from the Middle East including sesame seeds (note if allergic), sumac, thyme and oregano. Again, can be bought in many local supermarkets.

First I made the slightly spicy stew, then coated the haloumi and pan fried with a drizzle of honey. Topped with a creamy jalapeño yoghurt and served with flatbread, it was a filling delicious evening meal.

Ingredients:     (Serves 2)

half a white onion, sliced

half a red pepper, sliced

2 cloves garlic, chopped

200g tinned chopped tomatoes

200g cannellini beans, drained

1-2 tbsp. chipotle sauce

200g halloumi, thickly sliced

2 tbsp. plain flour

1 tbsp. za'atar

1 tbsp. runny honey

3 tbsp. Greek yoghurt

2 tbsp. sliced green jalapeños (from a jar)

1 tsp. lemon juice

small handful chopped fresh coriander

salt & pepper

oil for frying

Method: 

To make the stew, fry the sliced onion and pepper in a little oil until tender, adding the garlic half way through cooking. Add the tomatoes, cannellini beans and chipotle sauce and stir well. Taste to check if it needs salt and leave on a low heat while you cook the halloumi and yoghurt sauce.

Put the yoghurt, jalapenos and lemon juice into a small food processor or blender and blitz to make the sauce. Chill in the refrigerator until needed.

Put the flour and za'atar spice on a plate with a good pinch of salt & pepper and mix well. Dip the halloumi slices in, coating well and shake off excess. Heat a large frying pan with a good drizzle of olive oil and fry the halloumi for about 5 minutes or until golden on both sides. turn the heat to low and drizzle over the honey. 

Serve the tomato stew in the middle of the plate and lay the halloumi over the top. Drizzle over some of the yoghurt sauce and some chopped fresh coriander. This goes really well with a simple warm flatbread. Enjoy!

Romanesco Tagliatelle with capers and parmesan

Well, it certainly has been some time since I have been on this blog. Mostly I have just been busy working, but I am back with some new recipes. This one I cooked last night on my quest to eat more vegetarian meals in my diet. I had a Romanesco broccoli and I think its too beautiful to have as a side dish. 

It had to BE the dish. 

Ingredients:           (Serves 2)

Approx. half a Romanesco broccoli (broken into small florets)

180g dried tagliatelle

1 tbsp. olive oil

4 cloves garlic (sliced)

pinch red chilli flakes

1 tbsp. capers, drained

small glass dry white wine

40g parmesan (or grana padano), grated (and a little more for garnish)

Method:

Steam or boil the broccoli for about 15 minutes, or until fork tender. Boil the pasta in water until very al dente (a couple of minutes before its ready), reserving 1 cup of pasta water.

Meanwhile, in a large pan add the oil and garlic along with the chilli flakes and capers. Cook, stirring for about 4 minutes until lightly cooked. Add the wine and let the wine boil down to reduce by half. Add the reserved cup of pasta water to the garlic mix and keep on a medium heat.

Add the drained pasta to the large pan of garlic and capers. Stir well and let cook for a 5 minutes with the heat on low. Add the parmesan and stir into the pasta - the pasta water will thicken into a sauce with the cheese. It should look glossy and creamy. Toss the broccoli into the pasta and serve, adding a little more grated parmesan for garnish. And you have it. Simple, easy and showing off the delightful vegetable to its best!

Leftover Roast Pork Nasi Goreng

This is a recipe that is perfect for the day after you have had a delicious Sunday roast pork & crackling dinner. You are left with a good chunk of cooked pork needing a new meal. It can, of course, be made with any cooked meat, chicken or beef. If its not leftover meat, just cook the meat first before putting the dish together. 

Also important is to make sure the rice is cooked and cooled. It dries as it cools and the dry rice takes in all the flavours so much better. Kecap Manis is like a sweeter soy sauce which is found in many supermarkets now and it is the flavour of this and the shrimp paste that gives it its unique flavour. 

This lovely Indonesian recipe is a firm favourite in our house!

Ingredients:     (Serves 4)

Paste:
1/2 small onion or two shallots, chopped
1 stick lemongrass, sliced
2 red birds eye chillies
1 inch piece ginger
3 cloves garlic
2 tsp tomato puree
1 tsp shrimp paste
1 tbsp brown sugar
20g peanuts
1 tbsp water

Rice:
2 tbsp oil
1 cup rice, cooked and cooled
some leftover cooked pork, chopped
2 eggs, beaten
1 tbsp fish sauce
3 tbsp kecap manis
juice of 1 lime

Toppings:
2-3 spring onions (scallions)
2 cloves garlic (sliced)
handful peanuts
4 eggs


Method:

Put all of the paste ingredients into a food processor and blend to a paste. Prepare the toppings; shred the spring onion and put into some cold water, crisp fry some garlic slices, chop a handful of peanuts and put to one side. Its good to have this all ready as the dish takes minutes to cook.

 Heat the oil in a wok and add the paste, stir frying for about 5 minutes to release the aromas. Then add the rice and stir well. Push the rice to the sides of the wok and pour two beaten eggs in the middle. It will cook in about 30 seconds and when it has, chop it up and mix in well with the rice. 

Add the pork, kecap manis, fish sauce and lime juice. Stir well. Fry the eggs to a sunny side up.

Serve on a plate, topped with the scallions, peanuts, crispy garlic and topped with a fried egg. If you have, a drizzle of sriracha (or any hot sauce) is delicious!

Chipotle Quinoa, Mango & Corn salad

The flavour combination of mango and lime has to be one of my absolute favourites and I try different salads and salsas with them in it. This time I wanted to bulk it out a bit and add a little spice so have changed it up. 

This can be eaten on its own for a lunch, or as a side with any protein. Its also nice and easy to put together too!

Ingredients:  

120g quinoa
200g tinned sweetcorn
1/2 red onion, finely chopped
1/2 red (bell) pepper, finely chopped
small bunch coriander, chopped
1 mango, flesh chopped
1 avocado, chopped
1 jalapeño, finely chopped

dressing:
2 tbsp. olive oil
juice of 1 lime
1 clove garlic, crushed
 squeeze of runny honey
1 tbsp. chipotle paste
salt and pepper to taste

Method:

Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the grains have swollen, but it still has a little bite. Drain and transfer to a large bowl.

Add the remaining ingredients and combine. Whisk together the dressing ingredients and pour over the quinoa salad. Stir well and season with salt & pepper and an extra squeeze of lime if needed. Enjoy!

Beef Keema Curry and Green Beans with Curry Leaves & Lime

I know most curry recipes with these particular spices have predominantly been from India, and I know mine are not authentic. But I think that anyone can cook a curry and if they like it - that's what matters! SO, this is my version of the sort of curries we like to eat in our house in London. Not too many spices, but certainly had a kick. You can put in as many chillies or as much chilli powder as you like, really. To your taste! Not too difficult a recipe and very, very tasty.

The green beans recipe is a favourite and we tend to have them every time I make a curry. Am sure I'll get bored of them - but not yet!

Ingredients:    (Serves 2-3)  

Curry spice mix:

1 tbsp. ground coriander
1 tbsp. garum masala
1/2 tbsp. ground cumin
1 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. fenugreek leaves
3 cardamom pods (seeds inside only)
1/4 tsp. salt
1/4 tsp. black pepper

Mix the above spices and set to one side

30g butter
2 medium onions
3 cloves garlic, peeled
1 inch piece ginger, peeled
spice mix (above)
380ml beef stock (cube is fine)
1 small glass white wine
1 tbsp. oil
500g beef mince
1 large tomato, roughly chopped

Method:

Chop one of the onions roughly and put into a mini food processor and whizz to a puree.  Tip into a large pan with 10g of the butter and pop on a lid on a very low heat for 10 minutes. While the onions are cooking finely chop the garlic and ginger (or whizz in the mini processor). Add to the onions with another 10g butter. Pop the lid back on and leave on a low heat for another 10 mins. Then add the spice mix with the last 10g butter. Stir well for a couple of minutes on a high heat and then add the stock and wine. Stir and leave to simmer for 30 minutes with the lid off on a medium/low heat. 

Chop the other onion into large pieces. In a pan, heat 1 tbsp. oil and add the onion, stirring as it cooks for 10 minutes, until soft. Then add the beef mince and cook until any juices evaporated and is beginning to fry again and the beef is browning. Add the tomato and cook for 5 minutes. Add the curry sauce to the beef and stir well. Simmer gently for about 20 minutes. Taste to check for and salt needed. Serve with rice.

The Green Beans:

1 tbsp. oil
pinch of asafoetida
1 tsp. mustard seeds
2 dried chillies, broken into bits
150g green beans, halved & cooked (either boil or steam)
10 curry leaves
1 tsp. ground coriander
juice of 1/2 lime

Heat the oil in a pan and add the asafoetida and mustard seeds. Cook on high until the seeds begin to pop. Add the chillies, green beans and curry leaves. Stir fry for a moment and then stir in the ground coriander. Just before serving, squeeze over the juice of half a lime and top with a little fresh coriander. Delicious!

Baileys Creme Caramel

A big fan of any creamy desserts, this is up there in my top five. And although it looks a bit daunting to make, it really is pretty much foolproof. You just need to have a high sided roasting dish and 6 ramekins (or similar). You can make this without the Baileys - I just think it adds a lovely flavour.

Ingredients:    (Serves 6)

140g caster sugar
3 tbsp. cold water
500ml milk
100g caster sugar
3 eggs, plus 2 egg yolks
3 tbsp. Irish cream liqueur (I like Baileys)
a couple drops vanilla essence
boiled kettle of water


Method:

Put the ramekins into a high sided roasting tray and have ready. Set the oven to 160 C.

Put the water and sugar into a heavy based pan and put on a gentle heat to melt the sugar, then turn up the heat and boil. Don't leave the pan alone and also don't stir the syrup. It will start to go a little golden at the edges. Holding the handle of the pan, swirl the syrup so the heat gets to it all. When the bubbling syrup is all a medium golden caramel colour, take it off the heat and immediately pour a small amount into each ramekin. You should have enough to well coat the bottom of each.

Put the milk on the heat and turn it off just as its beginning to boil. Put the eggs into a bowl with the sugar and whisk. Gradually add the hot milk until mixed well. Strain the custard into a large jug and then add the liqueur and vanilla. Pour into the ramekins.

Pour boiling water in the roasting tray so it comes up about half way up the ramekins and put the tray into the oven. Cook for 15-20mins, then remove from the oven. Leave to cool and then pop in the fridge for about 3-4 hours. You can have these in the fridge for about 3 days.

To serve, take the crème caramels out of the fridge for about 5 minutes. Then run a sharp knife around the top edge of the ramekin, put a small plate over the top and turn over. If the custard doesn't come out gently holding upside down (and close to the plate) carefully use a knife to encourage it. It should pop out beautifully and the sauce will pool around the set custard. Serve and enjoy!!

Warm Sumac Crusted Lamb Salad with Roasted Tomatoes & Pine Nuts

This lamb salad is a recipe I have been playing with for many years to get the exact flavour I wanted. Finally, I am happy with it. I have bad memories of many years ago making this with lamb neck fillet for guests (bad idea, too chewy) and spinach (only works if a hot dish). But this combo it lovely as a warm salad and is very simple flavours. 

Lamb fillet is not cheap, I know - but I figure, I'd rather have lamb only twice a year and have a decent piece. The dish is very easy to put together too, as it wants to be served warm, so there is no rush on timings. Which is great for when you have guests as you can prep it before they arrive. It looks and tastes rather impressive!

Ingredients:            (serves 2)

2 small (or 1 large) lamb fillets, trimmed.
1 tbsp. sumac powder
2 tbsp. olive oil
1 tbsp. butter
1 clove garlic, crushed
10 baby potatoes, quartered 
100g green beans, halved
sprig thyme, leaves only (or 1/4 tsp dried)
200g baby plum or cherry tomatoes
3 handfuls mixed baby leaf salad
30g pine nuts
2 tbsp. balsamic vinegar
Salt & Pepper

Method:

Set the oven to 180 C to pre heat. Boil or steam the potatoes and green beans (you can do them together) for about 13-15 mins or until tender. Strain and put into a large bowl. 

Put the tomatoes on a baking tray and use 1 tbsp. olive oil to gently coat. Sprinkle with the thyme, salt & pepper set to one side. Rub the sumac on the lamb fillets and season with salt & pepper.

Heat the other tbsp. oil in an ovenproof frying pan (*see note at the bottom) and fry on all sides to brown. Add the garlic and butter and baste the lamb in the buttery garlic for a couple of minutes. Put the lamb in the oven for approx. 20 minutes (depending on the size of the fillet). Put the tray of tomatoes in the oven at the same time.

Remove the lamb and tomatoes from the oven and leave to rest for 10 minutes. Then you can assemble the salad. 

Put the roasted tomatoes into the bowl of potatoes and green beans, reserving any roasting juices. Add the lettuce and pine nuts and toss well.

Pour some of the roasting lamb juices into a jug and add a tbsp. of the tomato juices. Slice the lamb. Add the balsamic vinegar to the jug of juice and whisk. Taste to test (it may need a little oil if the lamb was very lean).

Put a generous portion of the salad onto a place, top with the lamb slices and drizzle over the balsamic dressing. Enjoy!

  
*Note: If you only have frying pans with plastic handles, just put the fried lamb into a warmed oven proof dish. 

*Note: If you can't get sumac, the dish is still delicious without.

Chocolate, Pecan Oat Cookies

I have never been a fan of biscuits and never buy them. But occasionally I am in the mood for making them. Yesterday was that day. I looked in the store cupboard to see what I had. Pecans, porridge oats, milk chocolate chips. 

I don't like milk chocolate myself (they were bought by accident) but The Bloke does and he adores cookies so I came up with this recipe. You can use dark chocolate chips with this recipe too. They turned out crispy on the outside and slightly chewy in the middle. He loves them and says they are moreish - as he ate one after another.. after another..

Ingredients:

100g plain flour
1/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
125g butter, soft
200g soft light brown sugar
1 large egg
1 tbsp. milk
1 tsp vanilla extract/essence
175g porridge oats 
75g pecans, chopped  
75g chocolate chips

Method:

Heat the oven to 180 C (160C fan oven). Line two large baking trays with greaseproof paper and have them ready.

In a large bowl mix the flour, bicarbonate of soda, baking powder and salt. In a separate bowl, mix the butter with the sugar, egg and vanilla essence - ideally with an electric beater. Add the flour mix to the butter mix and stir well, adding the milk too. Add the oats, nuts and chocolate and also mix well. It will be quite stiff to stir, but mix until all incorporated. 

Take heaped tablespoons of the mixture and place onto the baking trays, with a little space to spread. You should get about 20 biscuits, approx. 10 per baking tray.

Pop in the oven for 10-12 minutes until lightly golden. Try not to touch them as they will be very soft and hot. Leave to cool for ten minutes, before transferring to a cooling rack. When cool enough to eat - enjoy!

Lemon & Almond Tart

Sometimes simplicity is the key to a good dessert. This is a recipe I adapted from a simple lemon tart I used to make all the time. I wanted the same lemon flavour, but wanted to change the texture and have the gentle flavour of almond - so I added ground almonds to the mix.

It was perfect. And its really quite easy too. I made dessert pastry (recipe at the bottom of the page), but you can use shop bought if you are short of time.

Ingredients:

180g caster sugar
5 eggs
3 large lemons, zest and juice
180ml double cream
175g ground almonds
Sweet shortcrust Pastry x 1 pack (or homemade)

Method:

Pre-heat oven to 160 C. Line the pastry into a loose bottomed tart case, leaving the edges hanging over. Cover with greaseproof paper and bake blind (dried beans or rice). Cook on a baking tray gently for about 20 minutes until the pastry cooked but not browned and remove the baking paper and beans. Leave to cool for a moment and then trim the overhanging pastry neatly. Put to one side.

In a large pouring jug, whisk the eggs with the sugar. Add the zest and juice of three lemons and the ground almonds. Stir well until smooth.

To prevent spillage, open the oven door and put the pastry case onto a shelf. Pour the lemon cream mix into the case until fairly full. It does puff up a little, but levels out. Paint a little milk or egg wash on the visible pastry rim. Pop in the oven (160 C) for 40 minutes until set.

Leave to cool and chill in the fridge for as long as you can wait. Enjoy!

Sweet Pastry:

225g plain flour
110g cold butter
80g sugar
1 large egg
1 tbsp. milk

Rub the butter into the flour until like breadcrumbs. Stir in the sugar and then the egg, adding just enough milk to make a soft dough. Wrap in cling film and chill for half an hour before rolling out.

Chicken Ragu with Pappardelle

A ragu is normally thought of as a red sauce with beef, but there are many different types of ragu - this one is chicken. 

This lovely Italian recipe is comfort food at its best. Cooked gently for about an hour, the chicken is meltingly soft in the creamy, delicious sauce that clings to the pasta. One of my firm favourites!

Ingredients:   (Serves 2)   

1 tbsp. olive oil
2 chicken breasts, skin removed
3 rashers streaky bacon
1 small onion, very finely chopped
1 small carrot, very finely chopped
2 bay leaves
1 sprig rosemary
3 cloves garlic, minced
good pinch chilli flakes
125ml white wine
200ml chicken stock (made with a cube is fine)
150ml crème fraiche
salt & pepper (to taste)
grated parmesan (to serve)
chopped fresh parsley (to serve)

Method:

Heat the oil in a pan and season the chicken with a little salt and pepper. Add the chicken breasts and the bacon. Cook on a medium high heat and when the bacon is crisp and the chicken browned (but not cooked through), remove from the pan and set to one side on a plate. Add the onion, carrot and herbs to the pan and turn the heat down a little to sauté until vegetables are tender. Now add the garlic and chilli flakes and cook for another minute.

Turn up the heat a little and add the wine to the pan - boil to cook off the alcohol for a minute or two. Now put the chicken and bacon back in the pan with the stock and bring to a boil. Turn the heat to a low simmer and leave, uncovered, for about an hour, or until the stock has mostly reduced and the chicken is fall apart tender. Add a little more stock if beginning to look too dry.

Remove the chicken from the pan and shred with two forks. Put the chicken back into the sauce along with the crème fraiche. Stir and heat through gently, checking to see if you need more salt or pepper (the bacon is probably enough salt).

Cook the pasta until al dente and drain. Add the pasta to the sauce and toss well. Garnish with the parsley and parmesan and enjoy!


  

Pea and Ham Soup

The origins of pea soup go back many years and cover the UK, Poland, USA, Netherlands, Sweden.. although back when it was first introduced it was mostly used with dried split peas. This version is more like the USA version and is bright green and more like a loose puree. And its full of flavour. 

Either way, here I have used frozen garden peas with some leftover baked ham. You can use any ham you like but this chunky type is better for flavour than thin pre-sliced ham.

Ingredients:    

1 onion, chopped
1 tbsp. olive oil
1 clove garlic, crushed
handful fresh parsley, finely chopped
1.5 pints chicken stock, (a cube is fine)
3 tbsp. double cream
450g frozen peas
200g shredded ham
black pepper

Method:

Gently fry the onion for 5 minutes, until tender but not brown. Add the garlic and cook for a minute. Add the parsley, hot chicken stock, 400g of the peas and 150g of the ham. Stir well, bring to the boil and turn down to simmer for 10 minutes. Turn off the heat and use a stick blender to blend the soup well. Put back on the heat, add the remaining peas and ham and the cream. Leave on a low heat for another five minutes and season with a little black pepper (you are unlikely to want salt, as the ham has enough).

Serve and top with a little more ham as a garnish.

Plum Frangipane Tart with Honey & Black Pepper

A delicious tart full of juicy plums with a dash of local honey and seasoned with black pepper. This may sound odd, but plums work well with black pepper - try it!

You can choose to either make the pastry or buy it ready made. I do both, but this time I made sweet pastry which was pretty quick (recipe for the pastry at the bottom of the page).

I haven't cut into this yet, but looking forward to a slice later today, with lightly whipped cream. Delicious!

Plum Frangipane Tart with Honey & Black Pepper.

Ingredients:

1 sheet ready rolled or homemade shortcrust pastry
6 plums, destoned and sliced  
125g caster sugar
100g softened butter
2 eggs
1 tsp vanilla extract
2 tbsp. runny honey
180g ground almonds
50g plain flour
a few grinds of black pepper

Method:

Line your tart case (9 inch) with the pastry, trim the edges and pop in the fridge to chill for 30 minutes. Set oven to 180C (or 170 fan oven). 

With an electric beater, or by hand, mix the butter and sugar until light and fluffy. Add the eggs, one at a time along with the vanilla and honey and continue to mix well. 

Next add the flour, ground almonds and a few grinds of black pepper. Fold into the mix until incorporated. Pile into the pastry case. Place the sliced plums in a circle (see picture) and press gently into the frangipane mixture. Paint milk on the pastry edges and pop in the oven for 45 minutes, or until the pastry is golden and the plums soft. 

Leave to cool a little and enjoy with cream, custard, ice cream.. your choice. Enjoy!

Sweet pastry: 

With your fingertips, rub 110g cold diced butter in to a bowl containing 225g plain flour. Stir in 80g caster sugar. Add one large egg and mix, first with a knife and then bring together with your hands. You shouldn't need any more liquid - but if you do, a dash of milk can be added. Wrap in cling film (saran wrap) and chill for 30 mins in the fridge. 



  

Wild Garlic Pesto Pasta with Ham

Buying the wild garlic leaves was one of those spur of the moment things, with no idea what I was going to do with it. So it sat in the fridge for a couple of days, taunting me every time I opened the fridge door. So yesterday, I decided it was the main part of dinner. 

Pesto has been around quite a long time, starting with the basil version, then the sundried tomato and various others. I haven't seen pesto made with wild garlic (it may well be in the shops and I have missed it) - but I figured, why not? 

Ingredients:

70g wild garlic
40g parmesan, finely grated
40g pine nuts
Approx. 60ml olive oil  
salt & pepper

Method:

Add the wild garlic, parmesan and nuts to a small food processor or hand blender and blitz, until a paste. Slowly add olive oil until it comes to a loose consistency and season with salt and freshly ground black pepper.

This makes about a small kilner jar worth. If you top with olive oil you can keep in the fridge for several weeks. 

Add to pasta and toss through. Its really delicious!

Roast Squash, Asparagus, Parmesan and Basil Salad

As the winter nights draw in I still want my steak with salad so I tend to have 'hot' salads. Sometimes with stir fried baby gem lettuce, sometimes just a couple of complimentary vegetables. Here I have roast butternut squash (skin on), with asparagus. Parmesan adds a salty note and basil adds a little floral note. Pine nuts also work well with this. 

Added to a medium rare fillet steak, with a spoonful of hot horseradish. Delicious! And only takes 40 mins to cook.

Ingredients:    (Serves 2)

Half a small butternut squash (small cubes)
half a white onion, chopped, large
2 cloves garlic, slicked thickly
1 tbsp. olive oil
125g asparagus, trimmed and halved
handful grated parmesan
a few basil leaves, torn


Method: 

Set the oven to 200 C. Put the squash and onion into a roasting tin and drizzle with the oil. Cover with foil and roast for 20 mins. Take out of the oven, add the garlic and asparagus and shake the pan. Leaving off the foil this time, put back in the oven for another 20 mins. 

Serve on a plate or platter and scatter over the parmesan and basil. Lovely with a good steak but also stands up on its own as a lunch.

   

Simple Apple Tarte Tatin

This has to be one of my favourite desserts, particularly as I like any desserts that are quick to make, impressive to serve and delicious to eat. It originated back in the 1880's from the French Tatin sisters who ran the Hotel Tatin.

You can use whatever apples you like really (I think I used small braeburn apples) and you don't need to worry about them discolouring as you peel and cut them - it does them no harm if they brown a little. You will need a frying pan with a metal handle, as it will be going into a hot oven.

I used ready rolled puff pastry - but you can make your if you prefer. Again, I love how quick this is to put together. Simple apple Tarte Tatin.

Ingredients:

5 small apples (braeburn, cox..)
320g ready rolled puff pastry
200g white caster sugar
50g butter

Method:

Peel the apples, core and cut into quarters. The best way to know exactly how much you need is to place in a single layer, round side down, in the pan you intend to use and then put into a bowl. Wipe the pan clean and add the sugar with 50ml of water. Put on a medium heat and keep an eye on it, The sugar will melt and you need to wait for it to turn a little darker, a golden fudgy colour. Add the butter and quickly stir in. The butter will cool the caramel, so work quickly.

Take off the heat and add the apples, round side down in a circular pattern. Put it back on the heat for a couple of minutes and then take off the heat and leave to cool completely. 

Heat the oven to 200C. Cut the pastry to just a little larger than the apples and place over the top, tucking in the edges. Put in the oven for 30 minutes, until the pastry is golden. Leave to cool a little for 5 minutes, then put an upturned plate over the pastry. Using a tea cloth (it will be hot), swiftly invert the tart onto the plate. 

Serve warm with cream or ice cream. Delicious!