PAW's Recipe of the Month June 2016 - Chicken Salad

As I sit at my desk one would think Summer had evaporated and the grey doom and glue had taken over. However ever optimistic one must focus on bright hazy summer days. Our food desires change to lighter more interesting foods with colour and texture - whether plucked from the garden, local farm shop or sliding through the local supermarket.

Cold collations - salads - meats - BBQ's the choices are endless. What ever you choose can be tickled with a flavoursome sauce. Buy it - or make it, the choice is entirely yours - though I would recommend you have an adventure. Think of sweet - sugar - honey - fruit juices - conserves. Then acid - vinegars - citrus. A carrier like oil (many different types) - yoghurt - mayonnaise - sour cream. You can make Salsas - and garnishes. Then herbs, mustards, spices. Look for recipes to give you a guide and then try adding something new or growing in the garden. Pungent smells of the intoxicating Basil, Rosemary and Lavender.
Bitterness of Rocket and Chicory. Tomatoes are best kept in the kitchen and not in the refrigerator - Strawberries are best at room temperature instead of from the fridge - try putting elder flowers draped on top for a few hours with a sprinkling of Icing Sugar.

Lettuces and Leaves of all kinds. Young Dandelion leaves - Nasturtiums Leaves and Flowers. So many can be grown in pots on windowsills and then of course shoots and beans readily germinated for nutrition.

Whether you use a firm favourite or add a little extra something - tickle the taste buds with colours, smells and textures they are all out there ripe and ready for plucking.

Chicken Salad 

1.5 lbs of Freshly cooked, diced Chicken Breast
4 ozs each of Pecan Nuts and Walnuts freshly roasted till golden
4 ozs Mayonnaise and 4 ozs Sour Cream mixed together
Small bunch of chopped Tarragon
8 ozs halved Seedless Grapes
Spoon of grain Mustard - optional

Prepare all the ingredients. Place in a bowl and stir up.

Tip onto a bed of fresh crisp Salad Leaves. Sprinkle with a little more chopped Tarragon or Parsley and serve.

Try a Tomato and Red Onion Salad with Shredded Basil - or a grated Carrot Salad with Soaked Sultanas and Vinaigrette. How about some Jersey Mids, a Jacket Potato or just freshly baked loaf of Ciabatta. 

PAW's Recipe of the Month May 2016 - BBQ Chicken

It has always been a puzzlement to me how suddenly I have an inspiration or thought for no reason at all - whether it is the sight of some particular food or something that needs using up – dishes are created and served and tickle the palate. Where you get your inspiration I am sure must cause amusement. Perhaps - thumbing through a magazine – watching a TV programme or even a conversation with a friend. One thing for sure is that you don’t have to confess how you have created your offering. I always find it strange when someone asks for ‘the recipe’ Many times I have created on a whim rather than following a recipe so the written word is unavailable.

The other source of inspiration can be the acquisition of a new gadget. The accompanying recipe book can often add a few more dishes to the repertoire. Indeed looking back over my old recipes from when I was doing Cookery Schools in Country Houses I came across this month’s. Boy I did have some trouble when I prepared it. The confession of the ingredients caused concern - but the result triumphant and certainly did not tell the tale of its ingredients. So if you can be shameless – give it a go and don’t forget “you don’t have to confess”

BBQ Chicken (6)

12 x Boneless Chicken Thighs (2 per person)

1 Large Onion – peeled and chopped

1 Clove Garlic – chopped

4 Sticks of Celery – chopped

Knob of Butter – Olive Oil

1 Small Bottle of Tomato Ketchup

1 Bay Leaf

1 tsp Dried Thyme

½ tsp Allspice

3 Tbs Worcester Sauce

1 tbs Vinegar

3 ozs Dark Brown Sugar

Fry the Chicken in a little Butter and Oil till golden on both sides – set aside.

Sweat off Onions, Garlic, Celery without colour.

Add all other ingredients and mix.

Put Chicken into an ovenproof dish with a lid and pour over the Sauce.

Place into a medium oven about 180C for about 1 hour and serve with Steamed Rice or Potatoes

This can improve if made a day in advance.

PAW's Recipe of the Month April - Berry and Pear Crumble with Orange Custard

When I started ‘Cookery Schools in Country Houses’ in the early 90’s there were hardly any Cookery TV programs. Little did we know just how much they would dominate our lives in subsequent years. I always remember that the most popular theme was ‘Dinner Parties’ Simple but Impressive’ This theme has been over the years replicated in the monthly recipes – when writing, simple and easy to follow methods with key ingredients, without a long waffle to flower it up. It has also assumed some degree of kitchen competence.  

TV Cooking now often has an entertainment value for many, rather than being inspirational for creating culinary delights The statistics even today are high on those that either don’t cook or cannot cook and rely on ready bought meals or take-away.

Of course this is obvious by the volume of meals available at popular supermarket chains. I often wonder what peoples taste buds are like if all they eat are ready meals loaded with preservatives and flavour enhances with often very little in the way of key ingredients.

This was a mission challenge for me when an elderly friend with a passion for Rhubarb Crumble asked me to make one, commenting that the bought ones were high on Crumble and very little on Fruit. I made as requested and delivered. My further mission purchased for her some ready Poached Rhubarb in tins and packets of Ready Made Crumble – she now has Crumble whenever she wants.

This brings me to my recipe for this month a glorious cheat which should not be confessed to. Little twists customise the dish and personalise it.

Berry and Pear Crumble with Orange Custard

1 Pkt of Frozen Mixed Berries

2 Tins of Poached Pears halves (You can you ripe fresh ones peeled and cored)

Raspberry or Strawberry Jam (optional)

Pkts of Ready Prepared Crumble Topping (Good store cupboard item)

Mixed Spice or Cinnamon

Carton or Tub of ready Made Custard

1 Large Orange

Orange Liqueur (optional)

1. Place Frozen Berries in to an ovenproof dish and defrost.
2. Scatter drained Pear halves over and add spoons of Jam if desired
3. Mix Crumble topping with a little Spice of choice. (You could add some Desiccated Coconut or Rolled oats if you choose)
4. Pour over Fruit and cover – you may need two packets.
5. Bake in a hot oven till golden
6. Take the zest of the orange and mix with the custard and add liqueur if required heat - either gently on the stove or in the microwave and serve.

Great for a mid week pudding or even better Sunday Roast Luncheon – enjoy !

PAW's Recipe of the Month March - Rabbit Stew

Childhood memories of food abound with most of us. Maybe we can regard some of our favourites as ‘cuddles food’ That which we return to for comfort when we are ill or stressed or just need something comforting. Stews and Braised Meats were always a favourite often flavoured with swede giving them that very definitive flavour.

I had a strange curiosity knowing that my uncle bred rabbits and my Grandmother would occasionally produce a rabbit stew laced with pearl barley and vegetables. I am not sure now if it registered with me the relationship with my uncle’s visit and the dish put on the table at the time. However rabbit is a hearty, healthy and very acceptable alternative to chicken and is often found now in the shops. If you can’t bring yourself to eating rabbit then chicken thighs can be used for this recipe.

Rabbit Stew

5ozs Prunes soaked in Brandy and 2ozs Brown Sugar

2 Rabbits – jointed – you can ask the butcher

Plain Flour

4ozs of Streaky Bacon Bits

2 medium Carrots peeled and chopped

1 large onion – peeled and chopped

1 Garlic Clove  crushed

Couple Sticks of celery –chopped

Thyme

Red Wine

Chicken Stock

Dust Rabbit joints in flour and fry until golden brown in a little oil and set aside in an oven proof dish.

Add the Bacon and Vegetables to the pan and fry until starting to colour

Then add the Red Wine and Stock.

Add Prunes to Rabbit and then add the herbs and Vegetables, Bacon and Liquid.

Season, Cover and place in a pre heated oven 140 degrees for about 2 hours.  

Served with Gnocchi – Steamed Rice or Tagliatelle 

PAW's Recipe of the Month February - Greek Lemon Chicken

This time of year tends to be a bit of a void for culinary inspiration. Christmas festivities over – winter still looming, topsy turvy weather, still long nights and short daylight hours but hope is on the horizon – Spring is coming.

Note an early Easter in late March and so the Easter season will start with Shrove Tuesday on 9^th February – Pancake Day! So there’s one evening supper taken care of.

Fun with savoury – fruit or madly indulgent fillings – let your imagination run riot.

When people ask what my signature dish is, or my favourite food, I have to confess I use the finger method, like testing the direction of the wind. I wet my finger hold it up high and see what takes my fancy. Sometimes the inspiration comes from watching a TV programme – sometimes seeing an ingredient at the shops or even a country theme that has been invoked by an experience or person. We all do things Italian regularly – with Pizza and Pasta. Some Indian, Vegetarian, Thai or good heart warming British.

So with the promise of Spring I thought Greek – Sunshine – Lemons – simplicity and so to:

Greek Lemon Chicken  

8 Chicken Thighs or 4 Legs

1 Unwaxed Lemon cut into Wedges

1 Tablespoon of Olive Oil

4 Cloves of Garlic – peeled and sliced

About 4 Tablespoons White Wine or Sherry

Flour

Seasoning

Roll the Chicken Joints in the Flour and pack into an Oven proof dish skin side up.(Quite tightly)

Slot the Lemon Wedges and Garlic Slices in between the Joints.

Drizzle with the Olive Oil and Wine/Sherry. Season

Bake in a hot oven about 180C (Fan) for about 45 minutes until golden and cooked through

Serve with Roast Potatoes and Rosemary. You could add a Feta, Tomato and Cucumber Salad.

PAW's Recipe of the Month January 2016 - Boiled Fruit Cake

So I hope you survived? It is all over for another year and I am certainly hoping that 2016 will not pass at such a pace as did 2015.

I sometimes wonder if my thoughts and conviction to food is replicated in other people. Surely you must crave for something sometimes whether it is chocolate or a particular dish that has either been invoked by an incident or even a childhood memory. So it must be - there I was thinking about Christmas and I hadn’t made the customary cake. Well it always lingers on and on and in the end you can’t even give it away. Yes I know you can store it commit it to the freezer but in the end there it is. A bought one is never the same and really doesn’t have that lovely Christmas smell that wafts through the house.

Pondering and wanting to make a cake I dug out my trusted cookery recipe book that I have had for more than 50 years and there was a gem i hadn’t made for almost as long I am sure. Would it work and what would it be like – only one way to fine out and so I did.

A joy, a moist scrummy unfussy fruit cake not quite as rich as a classic Christmas cake but if I had plugged it with alcohol I am sure it would have come up to the mark. This recipe employs what is known in cooking terms the boiling method – do try it i am sure you will not be disappointed.

Boiled Fruit Cake

2ozs chopped Glace Cherries

½ pt Water

10ozs Margarine

8ozs Currants

8ozs Sultanas

4ozs chopped Peel

1 lge can Condensed Milk

10oz Plain Flour

¾ level tsp Bicarb

Pinch of Salt

1. Place Cherries, Water, Margarine, Fruit, Milk in a saucepan and bring to the boil
2. Simmer gently fro 3 mins then leave to cool
3. Add Flour, Bicarb, Salt and beat well
4. Pour into a lines greased 8” tin
5. Bake in oven 160C for about 3 hours – check with skewer after 2 ½ hours. Cool for at least 5 minutes before turning out.

N.B. You can put Almonds on the top before baking if you like.

PAW's Recipe of the Month December 2015 - Rillettes of Smoked and Poached Salmon with Pickled Cucumber

So I arrive once again at December for the Month’s Recipe, mindful that not all find this time of year one of Joy and Happiness. It can invoke so many memories of days past and they in turn trigger whatever you feel about Christmas and New Year.

Mine of cold winter mornings huddling round the fire in the kitchen (no central heating in those days) having run from the bedroom, the windows iced with the cold. Thoughts of chocolate treats from the Christmas tree and sacks full of presents from aunts and uncles and of course a huge Turkey and Lunch – that of course was a long time ago.

These days’ thoughts of friends near and far, memories of adventures past and thoughts of things to come. Gathering with some friends enjoying a snack or three and also maybe the odd glass of wine. Not all self indulgent however. A thought for neighbours and acquaintances who may be on their own and a pop in or call with a cheerful note. I am also inspired by a dear friend, a retired American pastor now living in Thailand who introduced me to RAK. (Random Acts of Kindness) there is a website too. Mind I do try all year round not just at Christmas time.

So say hello to strangers, give people a hug, give a pot of homemade jam, make some cookies or a casserole to a needy person, invite people to share your table for a meal. Make that little bit extra when making a meal and give to someone who would appreciate a home cooked meal. You may never know just what a difference something very simple can make to a person’s day or life.

So for recipes. I often revert at this time of year to old favourites but there is always room for something new and adaptable. This month’s I found recently and have enjoyed serving it with crackers as a cocktail canapé as well as serving it with toast as a starter. I have frozen it in ramekins so I can pull it out as needed so I hope you enjoy it too.

Rillettes of Smoked and Poached Salmon with Pickled Cucumber.

1 Med. Cucumber

200 ml White Wine Vinegar

1 Med Onion – slice very thinly

1 tsp mustard seeds (I used peppercorns)

4 tsp Sugar

Small bunch of Fresh Dill – chopped

1. Half the Cucumber and remove the seeds – slice at and angle
2. Boil together the Onion, Mustard Seeds, Sugar and Vinegar for a few minutes and leave to cool slightly. Then pour over the Cucumber and chill – Then add the Dill.

325g of Cooked poached Salmon Fillet

75g Smoked Salmon finely chopped

125g Softened Butter

1 tbsp Thick Yoghurt

Small Bunch of Chives –chopped

Juice of ½  Lemon

1. Mix together the Butter, Yoghurt, Chives, Lemon Juice and Smoked Salmon.
2. Carefully fold in the Salmon Fillet.

 To serve, drain the cucumber – serve the Rillettes at room temperature in bowls, on a plate with hot toast or crackers and the Pickled Cucumber.