Sunday, May 20, 2018

Chicken With Onion And Herb Stuffing

Ingredients for x servings

1 large onion, thinly sliced
1tbsp olive oil
1 x 1·5kg chicken
2 garlic cloves, chopped
20g (¾oz) flat-leaf parsley
25g (1oz) butter, softened
50g (2oz) bread (2 slices)
Elfe potatoes, to serve
Mixed veg, to serve

zest of an unwaxed lemon
Directions

Preheat oven to Gas Mark 6, 200˚C, fan180˚C. Heat oil and sweat onion and garlic until softened. Decant to a bowl and cool.

Whizz the bread in a food processor with parsley. Add to onion and garlic mix, along with zest, and season. Spoon the stuffing into the chicken neck cavity.

Place in a roasting tray, smother over butter, season, add ½ cup of water and roast for 1hour 20 minutes. To test, insert a skewer into thickest part of thigh. It is cooked through when juices run clear; if not, cook 10 minutes more.

Scatter chicken with some chopped parsley, leave to rest for 10 minutes, then carve. Bubble down juices in pan and serve along with new potatoes and vegetables.

Sunday, May 13, 2018

Pea And Pesto Risotto

Ingredients for 4 servings

1 small onion, diced
1tbsp olive oil
1½ litres hot vegetable stock
4tbsp pesto sauce
100g (3½oz) frozen garden peas or petit pois
375g (12oz) risotto rice
a little grated Parmesan
few basil leaves, to serve

Directions

Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.

Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peas just before the end of cooking and heat through.

Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.

Sunday, May 6, 2018

Roast Gammon With Citrus Glaze

Ingredients for 4 servings

½tsp black peppercorns
1 bay leaf
1.3kg (2 ½lb) smoked gammon joint

For the glaze:

½ pink grapefruit, zested and squeezed
1 clove garlic, crushed to a paste
15g (½oz) fresh root ginger, peeled and finely grated
150g (5oz) fine shred orange marmalade
new potatoes (optional)

To serve:

green beans (optional)

Directions

Place the gammon in a large pan, cover with water and add the peppercorns and bay leaf. Bring to the boil, cover partially with a lid and simmer gently for 1 hour 10 minutes.

While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few minutes to melt the marmalade then bring to the boil, turn down slightly and allow to simmer gently for 8-10 minutes. The glaze should become clear and a little thicker (it will thicken even more as it cools).

When the meat is cooked, let it cool a little in the liquid, then remove. Reserve the liquid to use for soups or stock. Using a small sharp knife cut away the skin of the gammon, leaving a layer of fat. Score the fat in a criss-cross pattern and brush over some of the glaze to cover just the fat.

Preheat the oven to gas 7, 220°C, fan 200°C. Put the glazed gammon in a roasting tin and roast for 10 minutes, then add more glaze and return to the oven for another 5-10 minutes. Leave to cool for a few minutes before carving. Serve with boiled new potatoes, green beans and any extra glaze on the side.

Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

Tuesday, May 1, 2018

Smoked Salmon And Scrambled Eggs

Ingredients for 4 servings

1 tbsp butter
1 x 100g pack smoked salmon
4 slices bread, such as brioche or sourdough
4 spring onions, washed and thinly sliced
6 eggs
75ml (3fl oz) milk
small bunch fresh chives, chopped

Directions

Crack the eggs into a large jug or mixing bowl. Add the milk and a little seasoning, then whisk until pale yellow – the kids will love helping with this part. Stir in most of the chives.

Melt the butter in a frying pan set over a medium heat. Add the spring onions and fry for 3-4 minutes, until softened.

Turn up the heat slightly and add the beaten egg. Leave it to cook for 20 seconds, then gently mix it with a spatula, or wooden spoon. Cook for another 20 seconds and then mix again. Repeat until cooked through.

Meanwhile, toast the bread and ask the kids to butter it. Cut into triangles and arrange 2 on each plate.

To serve, divide the eggs between the 4 plates. The kids can then top with the smoked salmon and remaining chives.

Saturday, April 7, 2018

Hazelnut Asian Lettuce Wrap

Ingredients for 2 servings

¼ cup cilantro leaves - packed
1/3 cup hoisen sauce
1/3 cup orange juice
½ cup green onions - sliced
½ Tbsp soy sauce
1 cup hazelnuts - toasted
1 Tbsp ginger - fresh, minced
1 Tbsp rice wine or white vinegar
1 Tbsp vegetable oil
2 romaine leaves - trimmed
2 tsp garlic - fresh, minced
4 cups coleslaw mix - cabbage and carrot blend
750 gm chicken - minced

Directions

Heat oil in large frying pan over medium high heat.

Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.

Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.

Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.

Mix until blended. Spoon on romaine leaves and serve.

Sunday, April 1, 2018

Fiery Chipotle Deviled Eggs

Ingredients for 12 servings

½ cup mayonnaise
1 Tbsp. spicy mustard
1 tsp. celery salt
2 Tbsp. chipotle hot sauce (I like Tabasco)
2 ½ Tbsp. sweet pickle relish
12 large eggs
Cilantro leaves

Directions

Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl with mayonnaise and add relish, mustard, hot sauce and celery salt and mash until smooth

Spoon yolk mixture into egg white halves. Garnish each with a cilantro leaf.

Saturday, March 31, 2018

Paneer Tikka Kathi Roll

Ingredients for 5 servings

½ cup finely chopped onions
1 tsp salt yogurt - to knead the dough
2 cups maida (refined flour)
2 tsp lemon juice
4 eggs-slightly beaten
Dry flour to help rolling
Ghee for frying the paranthas
Green chillies to taste, chopped
Green chutney
Paneer tikkas for filling (You can also saute paneer cubes with some spices for filling)
Salt to taste

Directions

Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

Cover and keep aside for 2-3 hours.

Mix the onions, green chillies, salt and lemon juice and keep aside.

Place a tawa over the burner, and heat it over high heat.

While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

Keeping the heat high, place the dough round over the tawa.

When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

When brown on the underside, flip over for just a few seconds.

Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.

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