PAW's Recipe of the Month August 2018 - Gratinated Chicken, Broccoli & Rice

I remember many years ago when I was in the early days of my career having a manager who was very strict on portion control. A packet of prawns had to make a certain number of Prawn Cocktails, Apple Pies were cut exactly into 6. This was strict cost control and you could account for every penny and protected the profit made. Waiting Staff and Chefs at the end of every shift would compare how many portions they had ordered and sold and calculated the money taken and made sure it all agreed. They would not finish until it did.

However, the most memorable event was him checking the waste bin. I fit was more than half full there would be an investigation as to why. Waste was not tolerated and indeed he would demonstrate quite clearly by throwing pound notes into the bin representing the value of the items thrown away. How many of us today could do the very same thing?

So many people I know look at items in their fridge and if a day past a best before or use by date will throw it away. The senses should determine whether an item is past usability and certainly many things could be salvaged and used but, so few have the culinary skills or intuition to be that thrifty.

So please when you do you next fridge raid just surprise yourself and put a value on what you are throwing away and maybe you should change your shopping habits and not buy so much. Plan your menu and foods and negate this terrible waste. In 2017 it was estimated that we threw away £13 billion of food. Research shows that as much as 60% of this could be avoided. So please be mindful.

Gratinated Chicken, Broccoli and Rice

1 Small Onion chopped

2 Chicken Breasts cut into cubes

1/4 tsp salt

1/4 tsp black pepper

4 Cloves Garlic minced

3 ozs Rice uncooked

10 oz Cream of Chicken Soup (1 can)

24 fl.oz Chicken Stock 

8ozs Broccoli Florets

4 ozs cheddar cheese

1 tbsp fresh parsley chopped

1.    Heat the Olive Oil in a shallow pan. Add chopped Onion and cubed Chicken. Cook on medium heat for a few minutes until the Chicken starts to brown.  Season to taste. Stir in Garlic and cook for another 30 seconds until Garlic gets aromatic.

2.    Add the Rice, Chicken Soup and Chicken Stock. Start with 1-pint Chicken Stock and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning.

3.    Add the Broccoli Florets and half the Cheese then continue cooking for 2 more minutes, until Broccoli softens a little. Sprinkle over the top with remaining Cheese and place the pan under the grill for a couple minutes, just until it melts and starts to brown a bit.

4.    Garnish with fresh parsley and serve.

PAW's Recipe of the Month July 2018 - Marinated Chicken

Like a summer of memories past – though maybe our memories are quite short lived. Never the less it is glorious – hot days and cool evenings oh this sceptered isle!

Abandon the kitchen in favour of the garden and cook. I have a camping gas stove set up for griddling – a chimnea for roasting or baking and a weber bbq for classic charcoal grilling or roasting. The camping stove gets the most use – instant cooking with a griddle plate ideal for small numbers. I even put a big pan on too occasionally for boiling gammon or cooking live lobsters! Or a paella pan for the obvious.

My other thought to share this month was a little revelation I guess but obvious if you think. A visit to the supermarket with thoughts of some nice Leg of Lamb Steaks. Spied and checked the price £17.50 per kilo – oh no said I! Casting my eye further down small Leg of Lamb Joints £6.50 per kilo. Ah ha thought I just the job. Home – de-boned and sliced into steaks perfect. Into a plastic bag with a marinade – what did I have. Some Cider Vinegar, Crushed Garlic, BBQ Sauce, Mint Sauce. That was it for three hours and so onto the griddle in the garden – perfect served with a version of Stovies. Roasted Cubes of Potatoes with Red Onion, Aubergine and Courgette. Coated with the reduced juices and oils of a Roasted Chicken from the previous day. Seasoned with Sea Salt and Freshly Ground Pepper. Delicious. On the side Mint Jelly.

Surely now I have you thinking of food and cooking – so how about a really nice chicken marinade.

Chicken Marinade

Combine together

4 fl oz Olive Oil

4 fl oz Balsamic Vinegar

2 fl oz Soy Sauce

2 fl oz Worcester Sauce

1 fl oz Lemon Juice

6 oz Brown Sugar

2 tsp Dried Rosemary

2 tbsp Dijon Mustard

2 Cloves of Crushed Garlic

Salt & Pepper

Use either Chicken Breasts or Thighs or a Whole Chicken and marinade for 4 – 24 hours.

Drain off excess marinade and save for basting. Char grill in the garden or under a kitchen grill - turning – till cooked through.

Place in a dish and cover with foil - allow to rest for at least 5 minutes before serving.

Use this marinade for other joints too.

PAW's Recipe of the Month June 2018 - Strawberry Salad with Caerphilly Cheese

We had an interesting conversation over supper the other evening when I produced an accompaniment to the meat dish of the evening. What’s that? I replied its Couscous.

I don’t like Couscous – oh dear. I had met a similar comment when I produces a Watermelon, Fresh Mint and Feta Salad on another occasion. Second and third helpings were consumed on both counts. It ever amazes me that the blinkered view of food preparation is that there is only one way to serve something – like it or not. However, with a little imagination new flavours can compliment a staple ingredient and make it really palatable (even Yummy – our latest phrase inhouse!)

The staples that are familiar of North Africa and parts of the Mediterranean recall Couscous and Bulger Wheat but what’s the difference.

Bulgur

Bulgur is considered a whole grain. Another name for bulgur is wheat groats. (Groats is a general term for hulled grains, including oat, rye and barley as well as wheat.) Made of durum (hard) wheat, bulgur is cracked and partially cooked before packaging.

Couscous

Unlike Bulgur, Couscous is not whole grain. Rather, couscous comes from husked and crushed wheat called semolina. Couscous was originally made from millet, not wheat. Technically the term covers small, round pellets made from other grains too, and even rice, corn or black-eyed peas.

That’s the simple explanation – so hope you now know. The cooking therefore is slightly different though Couscous is simpler and easier. What you must consider however is that like Rice and Potatoes they must be consumed with something to add flavour and interest.

Strawberry Salad with Caerphilly Cheese - Serves 4

6 ozs Couscous – soaked and prepared

1 lemon, finely grated zest only

8ozs Asparagus Short Sticks cut into 1inch lengths

1 tbsp Olive Oil for the salad

3 tbsp Olive Oil for the dressing

1 tbsp balsamic vinegar

1 tsp caster sugar

8ozs Caerphilly Cheese – crumbles on cubed

1 Bag Watercress

1 punnet Mustad & Cress

2 tbsp fresh mint lightly chopped

9 ozs Punnet hulled and halved

Instructions

1.    Place the Couscous in a bowl and cover with boiling water and allow to soak and cool Once cool toss with lemon zest and 1 tbsp of Olive Oil.

2.    Blanch the asparagus in boiling water for 2 minutes, drain, refresh under cold water then add to the Couscous. Add the cheese and mix everything well to combine.

3.    Make the dressing by combining the Balsamic Vinegar, 3 tbsp Olive Oil and Caster Sugar

4.    Arrange the watercress over a serving platter. Scatter the cress and chopped Mint Leaves on top, then add the Couscous mixture along with the strawberries.

Drizzle over the salad and toss just before serving.

PAW's Recipe of the Month May 2018 - Summer Potatoes

It is interesting often for myself how and when I find the inspiration for each month’s recipe. Sometimes a trip to the Supermarket or a Restaurant. Other times reading a journal or simply looking in the fridge or store cupboards to see what there is to use.

This time of year, of course one can be influenced by the weather and the promise of Alfresco dining and of course cooking in the garden. Then the debate of Charcoal or Gas.

That debate I will leave to your esteemed volunteer as to which is preferred. I use both Gas for convenience and charcoal when large quantities are required – I even have electric cooking pans for outside cooking. So, whilst trays of prepared foods are handed to said volunteer to display their culinary prowess in the garden somebody must create accompaniments. Often hunger stoppers whilst the cooking takes place. Isn’t it always a wonder how it all takes much longer than advised!! Charcoal really does take at least 30 – 45 mins before it is ready for action.

I recently hosted a dinner party in the garden for a local group. I wondered how to serve the potatoes and have subsequently decided to share some different ways to serve potatoes.

I would suggest using a salad potato like Charlotte or Anya but baby potatoes can be fine but do try and cook them before they explode.

Basic Potato Salad: Cut Potatoes into edible pieces and boil till cooked. Drain and add a good vinaigrette (homemade or bought) turn over so that the vinaigrette is absorbed by the warm potatoes and leave to cool. Then add Mayonnaise and finely chopped Onions, Chives or Spring Onions and serve.

Luxury Potato Salad (warm) Chop bacon and fry till crispy. Have hard boiled Eggs, shell and chop roughly. Add chopped Spring Onions and a slug of Vinaigrette. Put all these ingredients into a large bowl with Mayonnaise. Cut Potatoes into edible pieces and boil till cooked. Drain and then add to bowl and mix -  then serve whilst still warm. Lovely with a Roasted Gammon.

Other Ideas

Prepare potatoes (I usually keep skins on) Boil till cooked. I try and catch them before fully cooked. Drain and whilst still hot I dress them with.

1)   Green Pesto – 2) Red Pesto

You could make a rich Tomato Sauce and coat the potatoes and finish in the oven till golden.

Roast the potatoes and when cooked toss in Marmite or Vegemite.

Guess that should give you some ideas -   

PAW's Recipe of the Month April 2018 - Asparagus Tart

As I write this morning the sky is blue with not a cloud in sight and the sun is out in full. A brief taste I fear of finer weather coming and thoughts of adventures outdoors. Lighter colourful foods.

I wonder how cute you were just before Easter with bargains galore. My friend text me “what has six legs and is on a bike?” The reply “Me with Legs of Lamb at £4.49 per kilo – they were bound for the freezer and one roasted instantly – It was delicious. Then another one – Whole Salmon at £5.50 a kilo – Filleted by the store and then trimmed and tidied up. Mine was turned in Salmon en Croute with Smoked Salmon and Wilted Spinach wrapped in Puff Pastry and served with a Watercress Hollandaise. Trimmings for the freezer – a Fish Pie maybe or a Pasta and Cream Sauce later.

We also had a collation of Fresh Asparagus, Kenya Beans and Cauliflower Florets. Simple for the Salmon dish. Then two days later leftovers enveloped in a Mustard and Cheese Sauce topped with a little more Cheese and baked in the oven till golden ‘au gratin’

Served with a nicely Roasted Chicken, Roasted Potatoes, Roasted Carrots and Roasted Onions.

Just the right thing for a very wet Easter Monday.

The Asparagus season is creeping in and a joy to prepare either simply steamed or boiled with Mayonnaise or Hollandaise Sauce – why not add a Poached Egg. Have it on its’ own or as a side dish to Fish or simple Grills. You can make Quiche too. This month here’s a simple idea.

Asparagus Tart:

1 Packet of Ready Rolled Puff Pastry

110g Crème Fraiche

1 lge spoon of Grain Mustard

Asparagus Spears – trimmed and blanched

Egg wash

Toppings – see below

Roll out the Pastry onto a Baking Sheets lined with parchment

Score a line around the edge about ½ inch in – do not cut through the Pastry Prick the inside space with a fork.

Mix together the Crème Fraiche and Mustard. (Add some Grated Cheese if you like)

Spread over the inner surface of the Pastry not going over the scored edge

Lay the Asparagus over. Egg wash the frame edge.

Bake in a hot oven for about 20 mins.

At this stage you could add some Parma Ham on top and return the to the Oven till crisp.

Or top with Rocket – Shaved Parmesn – Grated Parmesan – Crumbled Blue Cheese –

How simple is that?

PAW's Recipe of the Month March 2018 - Sausage Chilli

Apt as it may be but many being house bound due to inclement weather and the need to produce warming wholesome meals – time to turn to the store cupboard. Whether you are a cook by numbers person or have a flair for creation, store cupboard ingredients are often inspiring with a little imagination. Looking at the offerings in the deep freeze, fridge and cupboard can inspire. The obvious culprits of course are Pasta, Rice, Cous Cous, and Polenta. With Pestos, Pulses, Tinned Tomatoes, Coconut Milk, Passata, Herbs and Spices. The run of the mill selection of vegetables also often need that little bit extra. How about tossing Crispy Roast Potatoes in Marmite or Vegemite for a little something different. Or before Roasting, Boil drain add the Oil of Fat and then dust with Semolina for a little extra crunch or just toss in Flour.  

Only the other day I had what I would describe as a deconstructed Curried Cottage Pie. The usual minced beef cooked with added curry spices and then spinach and sliced ready cooked potatoes added and served.

Or why not a thin fillet of smoked haddock sandwiched with a thin loin of cod, the filling some Pesto and all wrapped in Filo Pastry and baked and served with Hollandaise Sauce.

Parmegano of Aubergine combines a chunky Tomato Sauce layered with Grilled Aubergine and Cheese and then baked. Why not do the same with blanched Cauliflower and Broccoli. Or make a White Sauce, add cheese (blue cheese is nice) and bake. How about Baked Leeks with Cheese Sauce, you could add crispy Bacon too.

The inspiration the other night for supper came from staring at a packet of Sausages defrosted from the deep freeze. Of course, Bangers and Mash, or Chips or even Toad in the Hole came to mind. Store cupboard to the front and here we go.

Sausage Chilli

Sausages – cooked and sliced in chunks (I had 10 Sausages)

3 Diced Onions – sweated till tender (I used the microwave)

3 Cloves of Garlic, peeled and chopped

Packet Chilli Con Carne Mix (I used 2)

2 Tins Chopped Tomatoes

A glug of Tomato Ketchup

1 Can Mixed Beans in Chilli Sauce

Seasoning

Put all the prepared ingredients together in a pot for the oven or on the stove. You may find you will have to add some stock or liquid to thin it a little.

Cook gently for an hour if in the oven or 30 – 45 mins on the stove (make sure not too high heat as it could stick)

This would be best made in advance and then reheated for use.

Serve with Rice – Pasta or Potatoes of your choice.

PAW's Recipe of the Month February 2018 - Raspberry and White Chocolate Tart

It is a perpetual quest to remember that you don’t need to think “outside the box”, but that there is NO Box! This of course is emphasised by the long-established development of fusion food primarily where East meets West. My recollections of having Foie Gras filled Wantons in a Michelin Starred Restaurant in Lyon some years ago.

The challenge on many occasions is of course to create something delicious and edible by seeking ingredients in the fridge and cupboards. Perchance I spied Sunday Lunch leftover vegetables into which I carefully folded some softened Cream Cheese put into an ovenproof dish toped with grated Cheese and baked in the oven till golden. Served with the sliced Cold Roasted Lamb and some Mashed Potato – job done. Leftover mash and vegetables mixed together either by hand or in a mixer or food processor can quickly be shaped into bubble and squeak potato cakes. Crisped either side in a frying pan and then finished in the oven – go a stage further and coat them with breadcrumbs for that extra crispiness. If you make too many freeze them for another day.

The most popular title of Cookery Days has always been Dinner Parties Simple but Impressive with an ethos of everything done in advance – a nice bath and a drink before guests arrive and serving lovely food feeling as confident and as cool as a cucumber. To this end it is well worth having that special folder of Dinner Party show stoppers that you can produce at a click of a finger with no effort at all – and beyond the usual repeated old favourites. It is more than worth writing your menus in a book with accompanying recipes / ingredients and guests who attended so repetition doesn’t happen too often.

What is your Dinner Party Entertaining regime if you have one that is? Friday Supper nights are always good as they make the weekend seem longer for some reason. Mid-week Suppers are usually two courses Main with Pudding and or Cheese there may even be a nibbly starter like a Guacamole or some other concoction blitzed up and served with

Melba toast or some other crispy something. Saturdays evenings tend to be more formal and of course one cannot ignore the institution of Sunday Lunch. How many of us still do it I wonder?

For this month a little something to whizz up

Raspberry and White Chocolate Tart

8ozs Ginger Nuts broken up and crumbed

2- 3 ozs Melted Butter

5ozs white chocolate – melted

250g Mascarpone

200g Crème Fraiche

3 punnets of Raspberries

Red Currant Jelly or Seedless Raspberry Jam

Combine the Ginger Nuts and butter and press into a loose bottomed sprung cake tin (I line the bottom with baking parchment)

Cream together the Mascarpone and Crème Fraiche – then fold in the melted chocolate

(it mustn’t be too hot)

Refrigerate – a few hours or overnight

Top with the Raspberries and then glaze them with melted Redcurrant Jelly or Raspberry Jam.

(You could of course add some Blue Berries of other Berries / Fruits of your choice)