PAW's Recipe of the Month May 2015 - Chicken with Riesling

There is a joy visiting or entertaining friend’s especially in spring. An incentive of removing the shadows of winter and an opportunity to catch up and put on the thinking cap for new culinary adventures or perhaps to refresh and prepare some old favourites.

Our thoughts often drift onto lighter foods at this time of year as salad produce becomes more prolific and maybe temptations to brush down and clean the BBQ for a rather brave venture into the open air even if a little chilly – the sunshine is calling indeed.

Flavoursome foods with economical advantages are always top of the list of course if you are budget conscious or can buy in bulk for the freezer when special offers are available. The Bank Holidays are certainly a keen time to keep your eyes peeled. I have mentioned before that sometimes a cheap roasting joint of beef can prove to be cheaper to dice up for a stew or casserole than buying prime braising/stewing meat (Top Rump Joint at £5.00 per kilo or Legs of NZ Lamb at £5.00 a kilo for a Sunday Roast)

My choice, this month Chicken Thighs. You choose skin on of off – though I think with skin gives a slightly better flavour and of course prepared a day in advance also enhances the flavour. So to a twist to the traditional Coq au Vin.

Chicken with Riesling (4)

Knob of Butter

Olive Oil

Two Leeks – trimmed and chopped

1 Onion – peeled and chopped

125g Bacon or Pancetta – chopped

2 Garlic cloves – chopped

8 Chicken Thighs

250g Chestnut Mushrooms – sliced

1 Bottle Riesling

250ml Double Cream or Cream Cheese

S & P – Parsley chopped to garnish.

1. Melt a little butter and Oil in a Pan. Fry Thighs till golden on both sides and place into a pan. Add Bacon/Pancetta and cook till golden and crispy. Remove and add to Chicken.
2. Next add Leeks to pan and sweat with Garlic without colour. Pour in Riesling and boil – pour over Chicken – add Mushrooms. Then simmer gently for about 30 – 45 minutes.
3. Lift Chicken out onto a serving dish – boil liquid to reduce and thicken then add Cream - boil. Pour over Chicken on serving dish and garnish with the Parsley.
4. Serve with Noodles or New Season Potatoes and a Green Crispy Salad.

PAW's Recipe of the Month April 2015 - Thai Style Spicy Chicken

So we now enter that no man’s time of not Winter but not quite Summer. Do we abandon cuddly food in favour of lighter, fresher delicacies or do we hang on still. These warm days that turn quite chilly in the evening. The open blue skies leave the warm air to be sucked out. Oh and if you are a gardener this is when what is known as an aerial frost occurs to tender new shoots. The cold/ chill is sucked out of the ground and frost burns those little fragile shoots.

So perhaps simple interesting cooking is in order nothing complicated and of course little washing up – so back to one pot cooking.

Now this is based on the first practice that of marinating so here goes:

Thai Style Spicy Chicken

Mix together:

3 Spoons of Thai Red Curry Paste (less if you don’t want it too spicy)

150ml Fresh Squeezed Orange Juice

2 Garlic Cloves – crushed

Have 6 Chicken Legs – place into a plastic bag and pour in the marinade. Leave in the fridge overnight – or for equivalent timing about 3 – 6 hours

Then into an oven proof dish add cubed pumpkin or squash and quartered / peeled red onions. (add other Mediterranean style vegetables if you wish)

Put Chicken on top and pour over the marinade. Scatter a handful of capers on the top.

Roast in a pre heated oven 9 180C – Gas 7 for about 1 hour and 15 mins. Turn the contents over from time to time so the marinade is distributed. Once cooked serve with a crunchy green salad.

PAW's Recipe of the Month March 2015 - Gnocchi Bake

One of my favourite standbys whether homemade, freshly bought or store cupboard variety is something that it appears so many do not know anything about. I refer to the other type of pasta – that of Gnocchi, an Italian type of dumpling, originally know as gnocchi di pane literally meaning bread lumps. These days it can be made of Potato (Gnocchi Piedmontaise), Semolina (Gnocchi Romaine) or Flour (Gnocchi Parisienne)

The Italians have numerous varieties and vary across all the regions adding local ingredients customising them to their own dishes.

You can of course seek a recipe to make then yourself but the Potato ones are more readily available in the supermarkets. Fresh - in the refrigerated areas, where the Pasta is. Dry - for long term storage, with the dried Pasta usually on the upper shelves. So what applications are there?

Well you can blanch them and apply any of the usual Pasta Sauces from a simple melted Butter with Crushed Garlic or/ and Fresh Sage to Bolognaise and anything in between. How about some melted Blue Cheese or Brie. I also add them to a Stew or Casserole towards the end of cooking to add interest and bulk. Be sure to Blanch first in boiling water and careful not to overcook. They can be a very useful alternative to conventional Potato and with a sauce added can accompany grilled foods. So do take a look at the Supermarket and have an adventure with them.

Gnocchi Bake

500g Gnocchi – Blanched in boiling water and drained

Sliced Chorizo (spicey if preferred) – pan fried till sizzling

1 Crushed Clove of Garlic – softened in a pan add Fresh Spinach Leaves and wilt them

Add a can of Chopped Tomatoes and Season

Mix altogether and place into an oven proof dish.

Top with sliced Mozzarella ( or other Cheese)

Bake in a hot oven till bubbling and golden

Serve with Rocket and Baby Tomato Salad dressed with olive Oil and Balsamic Vinegar 

Art of Entertaining

PAW's Recipe of the Month February 2015 - Chicken Tangine

Only the other day a group of us were discussing how lucky we were having been through the educational system that gave us practical “life skills” that we use to this very day. These of course were gender dominated with Cooking & Sewing – Woodwork and Metal Work. Never the less it taught us to plan and manage everyday events and a method of tackling a task or problem. Household management has been documented by many, the famous one of course Mrs Beeton's Book of Household Management. As relevant today - as it was way back when. A young aspiring girl, newly married, who embraced the role of housekeeping and domestic management.

Having a list and a plan always serves well for a peaceful and calm domestic environment and preparations in advance can always maintain that peace. No last minute panics or reacting on your feet to situations ‘a la minute’. Never the less at the pace in which we live these days many do not take a step back and draw a breath to create that peace and planned environment – it is certainly worth a try.......

So whilst preparing one meal – put this one together for another evening as it improves a day or so later. Have fun

Chicken Tangine

10 Chicken Thighs

Olive Oil

1 large Onion, coarsely chopped

About a walnut size of fresh Root Ginger, finely chopped

2 tsp Ground Coriander

2 tsp Ground Cumin

1 tsp Ground Cinnamon

1 Tin x 400g chopped Tomatoes

2 Garlic Cloves, crushed

1½ tsp Harissa paste

1 tbsp Honey

450ml Chicken Stock

75g ready-to-eat Dried Apricots - quartered

75g ready-to-eat Prunes - quartered

1 lemon – chopped into chunks

Coarsely chopped fresh Coriander

Salt and Pepper

METHOD

Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the Chicken in stages until golden brown. Remove transfer to a large plate, and set aside.

Add the Onion and Ginger to the oil in the pan and soften over a low heat, stir frequently scrap the bottom of the pan to release any bits left from the chicken. Add the Spices and fry for 2–3 minutes, stirring constantly.

Stir in the Tomatoes and increase the heat. Add the Garlic, Harissa paste, and honey, stir well again. Pour in the Stock; bring to the boil, stirring often. Return the Chicken to the pan, together with the juices.

Add the fruits to the pan. Press down the chicken and fruits to submerge them in the sauce.

Cover and simmer gently about 1hour until the chicken is tender and cooked through. Lift the lid and check occasionally during this time, turning the chicken over to ensure even cooking. Leave to cool, cover, and refrigerate overnight.

The following day, slowly reheat 10 minutes or until the chicken is hot and the sauce gently bubbling. Stir in about half, check the taste seasoning. Serve hot, sprinkled with the remaining coriander.

PAW's Recipe of the Month January 2015 - Bean Stew

Finding economical, nutritionally beneficial and healthy foods to put onto the table for hungry family members can often be trying. The tried and tested, quick fix popular meals are often so appealing. We all know the ones I refer to.

We are continually pressured to add fresh fruit and vegetables to our diets and maybe exploring some typically recognised vegetarian dishes may be a source of further adventure. There are huge benefits of Pulses which is the collective name for Beans of which there are a huge variety and constitute the staple foods for many countries around the World. The most cost effective way of buying them is dried. (Be sure to read the cooking instructions carefully) More readily available is a large collection of ready cooked cans and tetra packs ready to fill the store cupboard for impromptu use.

Firstly I’ll give you a basic Bean Stew Recipe

Bean Stew

Olive Oil

5 Celery Sticks, roughly diced

3 medium Carrots, roughly diced

3 Medium Onions peeled and roughly chopped

2 Garlic Cloves, crushed

1 x 400g can Chopped Tomatoes

1x small can Tomato Puree

About 700ml Vegetable Stock, hot

1 x400g can Borlotti beans, drained and rinsed

1x 400g can Cannellini beans, drained and rinsed

Small handful Dried Mixed Herbs

Salt & Pepper

METHOD

Heat the oil in a large casserole or saucepan over a medium heat. Add the Celery, Onion and Carrots and cook, stirring, for 7-8 minutes. Stir in the garlic.

Tip in the tomatoes and the Puree, add the dried mixed herbs and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.

Stir in the beans (add a dash of hot water, if necessary) and continue to cook and serve.

Open up your mind:

1.    Use different Beans

2.    Add sliced Chorizo

3.    Add Crispy Diced Bacon

4.    Add some Minced Beef

5.    Add a Chilli Con Carne Spice Packet

6.    Add chopped up left over Sunday Luncheon Roasted Meat

7.    Add chopped Chicken Meat (Breast or Thighs)

8.    Use Curry Powder instead of Mixed Herbs

9.    Add cooked cubed Potatoes

10. Top with Herb Dumplings

You could cook this in your slow cooker. Maybe double the ingredients and make a batch and freeze in blocks for future uses. Serve with warm Crusty Bread – Rice – Pasta – Jacket Potato. .......................Have Fun !!   

PAW's Recipe of the Month November 2014 - Gratin of tomatoes and Aubergines

I discuss with interest now at gatherings the tenacity of how our food shopping has changed. Loyalty to a specific store doesn't seem to be quite so strong. Some have embraced online shopping and have it delivered. Many now seem happy to choose from a variety of stores choosing ‘best bargains’. Another trend that has been noted is that ‘the BIG Shop’ doesn't happen quite so much and I do think this can be a good development. Certainly in Thailand shopping is done for the family meal of the day and leftovers consumed before the next meal is catered for. This can be cost effective and reduces waste. Filling the fridge for ‘just in case’ and then throwing things out is certainly not cost effective especially if you are trying to be budget conscious and reduce over eating.

Conjuring up a meal with what is in the fridge and store cupboards can also be an adventure in culinary dexterity.

For my part I am often intrigued by the price of Aubergines at the supermarket anything from 50p to 75p each where only the other day I saw three good sized ones in my local ethnic store for £1.00. Large bunches of herbs £1.00 against a sachet for £1.50. So I do recommend that you spy carefully the unit price and packaging of your shopping list for better awareness. The variety of Stores now offering good quality and good prices are certainly worth an adventure. Watch for the seasonal specials that will be coming in soon. Last year I got Legs of Lamb from Iceland for £10.00. Sides of Salmon Fillets for £8.99 a Kilo. These are certainly worth finding a place in the deep freeze. I also plan and buy as much as possible for the Christmas holiday period now so there is no last minute panic buying or maybe that’s too much planning for you to consider.

On another note the midweek supper can often pose a problem for inspiration or finding something that is vegetable based instead of the traditional meat and two veg. Vegetable Bakes can often prove an answer but what else besides Potatoes and Pasta.

A Gratin of Tomatoes and Aubergines – 4- 6

2 Medium Sized Aubergines – Sliced

400g Ripe Tomatoes – Sliced

40g Grated Parmesan           

Olive Oil – Salt & Pepper

Warm up the grill and place the Aubergine slices on a tray and brush lightly with Oil. Grill till golden – turnover and repeat on the other side.

Mix the Aubergine Slices and Tomato Slices in a bowl and Season

Tip into an oven proof dish – top with the Parmesan and bake in a warmed oven (200C/400F/Gas 6) for about 20mins until the cheese is golden and serve.

You could also add some sliced Chorizo or other cooked meats or vegetables according to availability and preference.

PAW's Recipe of the Month July 2014 - Butternut Squash

Continuing the theme I started last month I thought we’d take a look at Butternut Squash this month.

Butternut squash compose of many vital poly-phenolic anti-oxidants and vitamins. As in other Cucurbitaceae members, butternut too has very low calories; 100g provides just 45 calories. It contains no saturated fats or cholesterol; however, is a rich source of dietary fibre and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.

It has more vitamin A than that of in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for optimum eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.

Squash is also very versatile and has many uses. Either as Soup, added to  stews and casseroles or used as a vegetable, steamed or roasted. No need to peel either if roasting. Add it to a risotto or to pasta.

Try this: Cut up and take out the seeds. Cut into cubes and sprinkle with Olive Oil and and Fresh Rosemary Sprigs then Roast (like Roast Potatoes) When cooked and golden remove from oven cool a little and crumble Feta Cheese over and serve. A lovely accompaniment to BBQ’d Foods or serve cooled with Salads.

Mashed Squash and Turkey Mince.(Serves 4)

500g Minced Turkey

1 large Onion – chopped

1 Clove of garlic – chopped

Punnet of Chestnut Mushrooms – sliced

A little Flour for thickening

1 tsp Dried Thyme

Glass of Red Wine

Splash of Worcester Sauce

S & P

1 Squash – peeled, seeded and chopped into cubes

Zest of an Orange

S & P

1.    Make the Mince Sauce as you would for Cottage Pie – put into an oven proof dish and cool.

2.    Steam the Squash till tender then mash with the Orange Zest and a knob of Butter and Season.

3.    Top the Mince with the mashed Squash and bake till golden brown and serve.