Thursday Tasters - Summer Herb and Ham Hock Frittatas

When I started this blog off, I often used to post new recipes I'd recently tried, or old family favourites. Not posted a recipe for ages, even though I do keep trying out new ideas when the mood is right.

On Tuesday afternoon I made these for our early evening light supper:

Summer Herb and Ham Hock Frittatas:

In truth, they're really picnic food. I made six as per the recipe in a muffin tin and they were just the right amount for the two of us with fresh on the vine tomatoes from the Isle of Wight (thanks Ocado, the best I've tasted for a long time!) and a garnish of parsley.

Ingredients:

Olive oil for greasing or muffin paper cases

4 large eggs, beaten

1 small garlic clove, grated (chopped very finely as I did or put through a garlic press would also work fine - and I used two garlic cloves BTW)

Handful of basil, finely chopped

Handful of chives, finely chopped

Handful of parsley, finely chopped

90g (or more if the packet is a bit bigger, don't worry too much about a few extra grammes) ham hock, which should have been diced/shredded before packaging

Handful of grated cheddar or parmesan (optional)

Method:

Preheat the oven to 190 degree C/ 170 degrees fan/gas 5 and grease 6 holes of a muffin tin, or use paper cases

Beat the eggs in a large bowl or big measuring jug (makes it easier to pour into the muffin tin/case later on!)

Add the garlic, chopped herbs, ham hock and cheese if using (and why wouldn't you - I adore a bit of cheese!?)

Season with salt (I omitted the salt) and pepper and mix well

Divide the mixture between the muffin holes evenly

Bake for 12 minutes, until the fritatatas are set and golden

Take out of the oven and leave to cool slightly before removing them from the tin

Once cool, store in a plastic container in the fridge until you're ready to hit the road (or eat them right away as we did!)

My lessons learned are:

This is a really delicious recipe and we both loved the results, especially in terms of flavour. I took  them out of the oven when they were nicely set and fully cooked but didn't want to risk them going too brown or burning - so they did look a bit pale, very much as an omelette would I guess.

I used muffin baking cases (I have enough muffin cases to last forever!) hoping it would make life easier. Peeling the cases off when the frittatas were still warm wasn't a great move so I would suggest leaving the frittatas in cases if you want them for a picnic but bake them directly in the muffin tins without cases if to be eaten right away whilst still warm/hot.

And, if you're going to eat them right away then why even bother making muffin tin sized ones? Another time, and we did love them so it will be on my list for a repeat performance, I'd do something differently.

I'd up the number of eggs to six and then just make one delicious omelette to halve and share. Yummy!

Friday Feast - Corned beef, cheese and onion quiche

It's a while since I posted a new recipe on here, and it was so lovely to temporarily feel up to making and rolling out pastry the other week (albeit from a packet) to bake this lovely quiche. Ha, then the lurgy arrived so I'm falling back on this draft post sooner than planned! Nice recipe for Christmas time😋

A lady at Len's archery club bakes for them each week and he's been raving about her similar quiche for weeks now. So, I found a recipe and had a play. Apparently it's not quite the same but delicious in any case!

Corned beef, cheese and onion quiche 

Ingredients

Makes: 1 quiche - warning, be careful here! I used a standard shallow quiche dish and had I not reduced the quantities by a third then we'd have had a right load of waste/overflow. My advice is to even half the amount of mixture or use a really deep quiche/pie dish - I have that one I inherited which is at least 1.5" deep and will certainly use that next time.

The quantities below are the original recipe - my adaptations (six eggs for two of us seemed huge!) are in brackets

• 1 packet shortcrust pastry mix (I used half a 450g packet ie. 225g - which would still be sufficient for the deep dish I described above)
• 1 (500g) tin corned beef (I used a 340g tin)
• 1 large onion (we love onion so I kept this roughly the same)
• 6 eggs (I used 4 eggs)
• 75ml milk (I used 50ml instead)
• 500g mature coloured Cheddar cheese, grated (I used 375g, which was enough to make this a very cheesy quiche)

Method

Prep: 25 min |Cook: 55 min (ha, ha - as if! I always take loads longer preparing than recipes actually allow!)

	1. Preheat oven to 200 C / Gas 6. Our oven is quite hot so I popped it down by 20 degrees.
	2. Make pastry as per instructions on packet, then grease a quiche dish with butter. I skipped the butter part btw. Roll out pastry and line the quiche dish with pastry. Blind bake pastry for 15 minutes. I always take the greaseproof paper lining and the ceramic baking beans I use out once the case reaches this 'cooked' stage and then pop it back into the oven for about 6 minutes to totally crisp up any potential 'soggy bottoms'.
	3. Whilst pastry is blind baking, begin making the filling: Cut corned beef into cubes and finely chop the onion. Fry these two ingredients together in a frying pan until the corned beef turns to a mush. Then take off the heat.
	4. Beat the eggs and milk together.
	5. Put about a third of the grated cheese into the pastry case, then put the corned beef and onion mixture on top of the cheese in the pastry case. Then top with another third of the cheese.
	6. Pour the egg mix over the corned beef and onion in the pastry case. Then sprinkle the remaining cheese over the top.
	7. Cover the quiche with tin foil and place in the centre of the oven for 45 minutes. Take care at this point, if the topping touches the foil then it will stick and slightly peel off the top of the quiche at the next step!
	8. After 45 minutes remove the tin foil and put the quiche back in the oven until the top goes a lovely golden colour, usually about 10 minutes.
	9. Remove from oven and leave in the dish to to cool or serve immediately.

Tip:

This quiche can be eaten straight away, eaten cold or reheated in the microwave. It goes lovely with either chips and baked beans or a nice refreshing salad. I know that Len eats it cold at archery, but there again it seems that the recipe is slightly different.

I served ours with mashed sweet/plain potatoes and cabbage, We also had half the quiche left over - it's in the freezer right now in the hope that it can be defrosted, popped onto a pie dish and reheated to its former glory! All the more so since I finally got a bit of an apetite again.

Friday Feast - Mackerel Pate

Gosh it's ages since I posted a recipe on here. I made this pate yesterday for the umpteenth time and it really is too good not to share. It's really fast and easy to make - a brilliant starter or snack.

Ingredients
Serves: 4-6 (5 minutes preparation!)

4 to 5 smoked mackerel fillets
300g Philadelphia soft cheese
juice of 1 lemon
1 teaspoon horseradish sauce

Method

Skin the mackerel, slightly break into pieces, place in a blender with the other ingredients and blitz for 1 minute. As easy as that! If you like it more spicy then add more horseradish (I use 2 heaped teaspoons of ready made hot horseradish sauce) and if you like it softer then add more cream cheese.

 

I always use low fat Philly cheese (Philly Light, not the Lightest though) and the tub size is actually 280g, which works fine. 

 

The quantity above makes five ramekins (I've never managed to squeeze the sixth one out of the mix as (confession time) we love this pate with plain wholemeal toast for breakfast and one ramekin between us is just right! I pack the pate in ramekins, pop into poly bags, label, seal and freeze them - then just defrost as needed overnight in the fridge. For a starter you could easily make six ramekins as it's quite rich and filling - as well as being good for you :) And if you're being posh, pop a twist of sliced lemon on top.

To be honest, washing up the blender took longer than making the pate! Do let me know if you try this out, my suggestion is that you make the recipe as stated and then taste before upping the horseradish.

 

Di

x

Friday Feast - Smoky sausage casserole

It's ages since I posted a new Friday Feast recipe so last week I decided to rectify this. It might not look the prettiest of dishes but it's really delicious comfort food.

Smoky sausage casserole:

Serves 4 - who were they kidding! This is more like a meal for two folk with big appetites or for four people if you radically increase the number of sausages to as many as 12, certainly to eight. It suggested 6 pork sausages between four people and I just can't see one and a half sausages per person being right - granted we couldn't totally finish off the vegetables/sauce but gave it our best shot! So if it's just the two of you, try the recipe as it stands, for more people just increase the number of sausages as you think fit :)

Ingredients:

1 tbsp olive oil

1 onion, finely chopped
1 garlic clove, crushed (we like garlic, so I used two)
1 large celery stick, finely chopped
2 peppers, (any colour), cut into chunks
6 pork sausages (I used frozen Richmond Thick ones, thawed before cooking began)

1 tsp sweet smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
400g can cannellini beans, drained
250g bag spinach
2 tbsp fresh breadcrumbs (I skipped these and to be honest can't really see that they would have added much to the dish)

Method:

Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.

Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.

Uncover the casserole. Add the beans and spinach, and stir to warm through.

NB. I skipped this next part.
Heat the grill to high, scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.

Things I do:

I did all the prepping and popped it to one side on dishes and plates before actually starting to cook. So much easier just to reach for ready chopped/measured ingredients as you go along. And you can 'clear the decks' of those little dishes and plates whilst the casserole cooks.

You can substitute any canned beans, we happen to really like cannellini beans - so I stuck with those.

As already said, we ate most of this between the two of us - it would stretch further if you increase the number of sausages.

I did increase the amount of chilli flakes, but found it a bit too hot for my taste so would stick with the suggested measurements in future. The smoked paprika imparts a really delicious flavour - very Spanish!

I served the casserole with creamy mashed potatoes but no other vegetables, figuring there was a good enough variety of vegetables in the casserole.

We both thought this was yummy - enjoy!

Di
x

A repeat of a previous Friday Feast - Ham in Coca-Cola

This is a recipe I published here almost four years ago. At the time it seemed such a simple thing to be able to cook this - right now it's a bit like a big mountain to climb - but if at all possible I WILL be cooking this over the festivities!

In this recipe 'the flavour of of the sweet, spiky drink infuses the ham with spirit of barbecue without being in any way overpowering' - and it also tenderises the ham amazingly well. Just think about cleaning pennies in a glass of the stuff!

I confess that, the first time I cooked this, I did so wondering if I was about to ruin a perfectly decent ham - but I think that Nigella Lawson (who incidentally now drives me crazy four years down the line - she's so affected and OTT it's untrue!) did come up trumps and I've used this way of cooking ham ever since!

I was speaking to Len's sister-in-law yesterday afternoon and conversation got round to Nigella. That gal (SIL) has the perfect solution - she apparently watches Nigella's cookery programmes with the sound muted and the sub-titles across the bottom of the screen - nice one Maureen! Anyhow, here's the recipe folks - and I do know that some of you already saw this four years ago:

Ham in Coca-Cola 

Not a 'food magazine quality' photo! Normally I did try to set a nicer scene but there was a lot going on when I carved this - you'll see the outside of the ham and the goldy brown imparted by the Coca-Cola on the back half of the plate where I've turned the ham cut face down to prevent it from drying out.

2kg mild-cure gammon
1 onion, peeled and cut in half
2-litre bottle of Coca-Cola - it must be normal and NOT Diet Coca-Cola

Mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. I use a large stainless steel stockpot for this.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for approximately 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the inside is properly cooked.

I don't go to the time and trouble of glazing the ham (it never lasts long enough here), neither does Nigella most of the time. There are lots of different ways to do this of course, but this ham stands proudly on its own without any more fiddling around.

Just remember that it MUST be the non-diet Coca-Cola. And, you will use all of a 2 litre bottle for a 2kg piece of ham. Not even enough will be left to pour yourself a nice vodka and coke :)

I'm hoping to be able to get to Sainsbury's to choose a ham joint (don't trust on line shopping THAT much!) and pick  up a 2 litre bottle of Coca Cola some time over the festivities. A little goal to aim for :) If I don't manage then I hope you'll think about trying this for yourselves anyhow! :)

Enjoy!

Di
x

Saturday Supper - Warm Pak Choi, prawn and lentil salad

It's been a while since I posted a recipe, this one is just perfect for the current warm Summer evenings we have here:

Warm Pak Choi, prawn and lentil salad

Serves 4

180g cooked large king prawns
1 red chilli, deseeded and finely chopped
30g pack fresh coriander, finely chopped
2 limes, zest and juice of 1, and 1 cut into wedges
2 tbsp light soy sauce
1 tbsp runny honey
2 x 410g tins green lentils, drained and rinsed
2 x ripe and ready to eat avocados, peeled, stones removed and sliced
200g pack radishes, trimmed and thinly sliced
1 tbsp sesame oil
2 small heads of Pak Choi, ends trimmed

Put the prawns, ½ the chopped chilli, ½ the coriander, the zest of 1 lime and ½ the juice in a bowl. Stir together gently and leave to marinate for 10 minutes.

In a separate bowl, mix the soy sauce, remaining chilli and coriander (reserving some to garnish), honey and the remaining lime juice together.

Put the lentils, sliced avocados and radishes in a large bowl, then stir through the soy dressing.

Heat the sesame oil in a frying pan, then stir-fry the pak choi for 1-2 minutes until just wilted. Add the prawns along with the marinade for a minute to heat through.

Divide the lentil salad between 4 bowls, top with the prawns and pak choi and serve garnished with the remaining coriander.

Things I do: For a start, I forgot to sprinkle some chopped coriander over the salad before taking the photo :) But, on a more serious note, yet again I think this recipe needed adjustment - either we're very piggy or there is a serious under estimate of the amount of prawns.

I doubled the quantity of prawns and halved the amount of all the other ingredients, as this was a meal for two. And it was just right! Had also prepared some Thai fragrant rice in advance and left it keeping warm - a perfectly delicious meal and (apart from the preparation of course) it all comes together really fast.

Enjoy!

Di
x

Saturday Supper - Creamy tomato, courgette and prawn pasta

It's a few weeks since I posted a recipe here - this is a fast and fresh tasting supper dish.

Creamy tomato, courgette and prawn pasta

Serves 4 (but see my notes below)

1 tbsp olive oil
2 fat garlic cloves, thinly sliced
2 large or 400g baby courgettes, sliced
400g orecchiette pasta, or any other small pasta shape
2 x 400g cans cherry tomatoes
good pinch of sugar
200g raw prawns, peeled
100g half-fat crème fraîche
small pack basil, leaves only, torn

Heat the oil in a large pan, add the garlic and sizzle for a few minutes, then add the courgettes and cook for a few minutess more until they start to soften. Cook the pasta following pack instructions.

Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

 

Things I do: OK, so (IMHO) I think the balance of ingredients here isn't quite right - prawns versus everything else, you'd really be searching for a prawn if you used the quantity suggested. So I almost doubled the amount of prawns (I used 360g, same amount as I would for a stir fry) and kept all the other recipe quantities the same.

 

We struggled to finish the dish - not surprising as it certainly would feed three and perhaps four at a push. Next time I think I'll try still using 360g prawns and perhaps half the rest of the ingredients :) But, it really is yummy and very easy to make too.

Enjoy!

Di

x

Saturday Supper - Scotch Eggs with a difference

Gosh, it's ages since I posted a recipe here, but this is really worth sharing.

One of the very first things I learned to cook in Domestic Science classes at school was Scotch Eggs, and even before that I remember my Mum making them for picnic outings. But, the days of deep fat fryers, in fact almost any frying, are long gone in this here house - so I was delighted to find a way to make yummy oven baked Scotch Eggs:

Ooops, when I took the photo I just popped some bits of salad I was in the middle of preparing on the plate to pretty it up a bit - looks like a rather alien face to me!

Scotch Eggs

Serves 2

4 large eggs

6-8 thick sausages - one and a half (or two) per Scotch Egg

1 beaten egg

130g packet lemon, thyme and parsley dry stuffing mix (Sainsbury's own)

a little flour

NB. I find it best to have everything lined up in bowls/on plates before actually assembling the eggs, you're gonna have messy hands.

Hard boil the eggs, cool thoroughly and remove shells.

Skin the sausages and roll into four individual balls (one and half or two sausages equals one ball). At this stage it's best to have a plate handy with some plain flour on it - 1-2 tablespoons is enough.

Take each sausagemeat ball and flatten into a pattie, sit a shelled hard boiled egg in the centre (gently roll the egg in flour first) and fold the sausage meat right round it making sure it's fully sealed.

Do the same with the other three eggs.

Dust your hands with some of the flour and lightly roll the eggs in the flour on the plate, dusting off the excess.

One at a time take the assembled eggs and coat in beaten egg and then the stuffing mix.

Pop the coated eggs onto a non-stick baking tray and cook for 40-50 minutes at 180C. Now this is the bit where it depends on your oven, mine is quite fierce so I reduced the temperature to 160C after 30 minutes. 

Test the sausage meat is thoroughly cooked before removing the eggs from oven.

Can be eaten hot, warm or cold. Delicious with new potatoes and salad.

Things I do: I use Richmond Thick Irish sausages, mostly as the meat is so smooth.

The first time I made these I used half sage and onion stuffing mix and half dried breadcrumbs mixed together - that was very nice but the lemon, thyme and parsley is even better :)

I do cover my non-stick baking trays for some recipes, and this is one of those. Partly because there will be some fat from the sausages and it's a bit easier to clean up. Mostly however, it's because no matter how flat you smooth the foil the eggs don't roll around as they would on a totally flat tray. But, to keep them from rolling round you could always stick a couple of cocktail sticks in as little 'props' :)

I found this recipe on someone's blog a while ago and it just stuck in my mind. Am sure it's not a blog I usually visit but if it WAS you do please say and I'll give you the credit :)

Enjoy!

Di 

x

Saturday Supper - Chicken, mushroom and tarragon pies

Gosh, it seems like ages since I posted a recipe but truly, you must try this one - it's gorgeous. I made it the other day and have to say that the 'pies' are more like quite big pasties:

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Chicken, mushroom and tarragon pies

1 tbsp olive oil
250g mushrooms, sliced
200g chicken breast mini fillets, chopped
1 tbsp white wine vinegar
1 tsp dried tarragon
500g puff pastry
4 tbsp half-fat crème fraîche.

Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp olive oil in a pan and sauté 250g mushrooms, sliced, for about 5 mins, until golden.

Add 200g chicken breast mini fillets, chopped, 1 tbsp white wine (or cider) vinegar, 1 tsp dried tarragon and season.

Sauté until all the liquid has evaporated, the chicken is cooked through and no pink meat remains. Cool.

Roll 500g puff pastry into a square and cut out 8 rectangles. Divide the chicken between 4 of them then top each with 1 tbsp half-fat crème fraîche.

Brush the edges of the pastry with water (or beaten egg), top with another pastry rectangle and seal using a fork. Trim any excess pastry and cut slits in the top to let the steam out.

Bake on a lined, heated (or non-stick) baking tray for 20 mins or until golden and puffed. Serve with mixed leaf salad.

Things I do: First of all, do remember to make the filling a little bit in advance to give it time to cool. I used normal chicken breasts and just chopped them with a pair of scissors (kept just for cooking I hasten to add) - into pieces about half an inch square or slightly larger. I used chestnut mushrooms, purely as I think they have an edge on flavour and used a heaped tablespoon of crème fraîche per pasty so they stayed nice and moist.

Ahem, I left my two-legged mouse in charge of stirring the chicken mixture as it cooked. Didn't notice until it was time to divide the chicken mixture between the ready made frozen and defrosted pastry sheets that he'd sneaked a sprinkling of minced garlic into the pan when I wasn't looking, scallywag! However, it tasted gorgeous anyhow.

Served with new potatoes and fresh baby vegetables, although the recipe suggests a green salad. We had two left and had those the following evening with chips and baked beans - naughty but nice.  Although you can freeze and then reheat thoroughly - not much chance of that here though!

Enjoy!

Di
x

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Ingredients

• 1 tbsp olive oil
• 250g mushrooms, sliced
• 200g chicken breast mini fillets, chopped
• 1 tbsp white wine vinegar
• 1 tsp dried tarragon
• 500g puff pastry
• 1 tbsp half-fat crème fraîche.

Method

1. Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp olive oil in a pan and sauté 250g mushrooms, sliced, for about 5 mins, until golden.
2. Add 200g chicken breast mini fillets, chopped, 1 tbsp white wine vinegar, 1 tsp dried tarragon and season.
3. Sauté until all the liquid has evaporated, the chicken is cooked through and no pink meat remains. Cool.
4. Roll 500g puff pastry into a square and cut out 8 rectangles. Divide the chicken between 4 of them then top each with 1 tbsp half-fat crème fraîche.
5. Brush the edges of the pastry with water (or beaten egg), top with another pastry rectangle and seal using a fork. Trim any excess pastry and cut slits in the top to let the steam out.
6. Bake on a lined, heated baking tray for 20 mins or until golden and puffed. Serve with mixed leaf salad.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Ingredients

• 1 tbsp olive oil
• 250g mushrooms, sliced
• 200g chicken breast mini fillets, chopped
• 1 tbsp white wine vinegar
• 1 tsp dried tarragon
• 500g puff pastry
• 1 tbsp half-fat crème fraîche.

Method

1. Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp olive oil in a pan and sauté 250g mushrooms, sliced, for about 5 mins, until golden.
2. Add 200g chicken breast mini fillets, chopped, 1 tbsp white wine vinegar, 1 tsp dried tarragon and season.
3. Sauté until all the liquid has evaporated, the chicken is cooked through and no pink meat remains. Cool.
4. Roll 500g puff pastry into a square and cut out 8 rectangles. Divide the chicken between 4 of them then top each with 1 tbsp half-fat crème fraîche.
5. Brush the edges of the pastry with water (or beaten egg), top with another pastry rectangle and seal using a fork. Trim any excess pastry and cut slits in the top to let the steam out.
6. Bake on a lined, heated baking tray for 20 mins or until golden and puffed. Serve with mixed leaf salad.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Ingredients

• 1 tbsp olive oil
• 250g mushrooms, sliced
• 200g chicken breast mini fillets, chopped
• 1 tbsp white wine vinegar
• 1 tsp dried tarragon
• 500g puff pastry
• 1 tbsp half-fat crème fraîche.

Method

1. Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp olive oil in a pan and sauté 250g mushrooms, sliced, for about 5 mins, until golden.
2. Add 200g chicken breast mini fillets, chopped, 1 tbsp white wine vinegar, 1 tsp dried tarragon and season.
3. Sauté until all the liquid has evaporated, the chicken is cooked through and no pink meat remains. Cool.
4. Roll 500g puff pastry into a square and cut out 8 rectangles. Divide the chicken between 4 of them then top each with 1 tbsp half-fat crème fraîche.
5. Brush the edges of the pastry with water (or beaten egg), top with another pastry rectangle and seal using a fork. Trim any excess pastry and cut slits in the top to let the steam out.
6. Bake on a lined, heated baking tray for 20 mins or until golden and puffed. Serve with mixed leaf salad.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Ingredients

• 1 tbsp olive oil
• 250g mushrooms, sliced
• 200g chicken breast mini fillets, chopped
• 1 tbsp white wine vinegar
• 1 tsp dried tarragon
• 500g puff pastry
• 1 tbsp half-fat crème fraîche.

Method

1. Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp olive oil in a pan and sauté 250g mushrooms, sliced, for about 5 mins, until golden.
2. Add 200g chicken breast mini fillets, chopped, 1 tbsp white wine vinegar, 1 tsp dried tarragon and season.
3. Sauté until all the liquid has evaporated, the chicken is cooked through and no pink meat remains. Cool.
4. Roll 500g puff pastry into a square and cut out 8 rectangles. Divide the chicken between 4 of them then top each with 1 tbsp half-fat crème fraîche.
5. Brush the edges of the pastry with water (or beaten egg), top with another pastry rectangle and seal using a fork. Trim any excess pastry and cut slits in the top to let the steam out.
6. Bake on a lined, heated baking tray for 20 mins or until golden and puffed. Serve with mixed leaf salad.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

 

illets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

1 tbsp olive oil

250g mushrooms, sliced

200g chicken breast mini fillets, chopped

1 tbsp white wine vinegar

1 tsp dried tarragon

500g puff pastry

1 tbsp half-fat crème fraîche.

- See more at: http://images.morrisons.co.uk/Recipes-and-Ranges/Recipes/Index/C/Chicken-mushroom-and-tarragon-pies/#sthash.ZvJ9eovk.dpuf

Last minute Christmas cake

As you know, things have been fraught here, but today should be fun - I intend to make a last minute Christmas cake.

I did publish this same recipe a couple of years ago, but some of you who weren't visiting then might not have seen it and may well want to give it a try as well :)

A festive recipe with a difference!

Christmas Cake Recipe

 

Ingredients:

1 cup of water

1 tsp baking soda

1 cup of sugar

1 tsp salt

1 cup of brown sugar

lemon juice

4 large eggs

nuts

bottle Vodka

2 cups of dried fruit

Sample the vodka to check quality.

Take a large bowl, check the vodka again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar.

Beat again.

At this point it's best to make sure the vodka is shtill OK.

Try another cup ... just in case

Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who giveshz a shit.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and kick the cat (or wipe down the work surfaces with him/her - your choice).

 

CHERRY MISTMAS!

Snigger, snort, snort! :))

Di - and Perschnipp the bare
x

Saturday Supper - Beef and Pepper Chilli

This recipe has become one of our favourites - perfect for a Winter supper:

Serves 6 - WHAT?! No way, I only just spotted that on the recipe :) I'd say it's very filling for 2 people with good appetites (and/or a two-legged mouse) and probably OK for 4 people with a dessert to follow if you're being posh. Certainly a great dish for having friends round if you do all the chopping etc. in advance.

2 x 15ml spoons olive oil
1 x onion, finely chopped
1 x red and 1 yellow pepper, deseeded and cut into strips
20g pack coriander, stalks roughly chopped and leaves reserved
15ml spoon Cool Chile Company mole powder (optional - I didn't use this)
Approx 500g good quality frying beef, or less, cut into strips
1 x 400g can tomato soup
1 x 400g can mixed beans - in water not salad dressing (the slightly smaller size will do fine)
(NB. If you can find 'tomato soup with three types of beans' in then just use two of those - Sainsburys used to sell them but I couldn't find any so I improvised with one can of soup and one of mixed beans)
2 x plum tomatoes, each cut into quarters
150g nacho cheese tortilla chips
25g Mexican-style cheese, freshly grated

To serve:
130g tub fresh guacamole
142ml pot soured cream
60g bag herb salad or whatever salad mix you fancy

Heat the olive oil in a large frying pan. Add the onion and peppers and cook for 3-4 minutes or until softened. Remove and put to one side on a plate.

Place the coriander stalks, mole powder and the beef into the same pan and stir fry for 1 minute. Add the soup and the drained beans and heat through for 5 minutes. Return the onion and peppers to the pan, then add the tomatoes and coriander leaves and combine.

Preheat the grill to a moderate heat.

Place the chilli into an ovenproof dish. Top with the nacho cheese tortilla chips and scatter with the cheese. Place under the grill and cook until golden brown. Keep an eye on it as those tortilla chips will burn easily.

Serve with the guacamole, soured cream and herb salad.

Things I do: I did buy really good frying beef the first time but the second time I counted out me pennies and bought fillet steak - well worth the extra money! No way can I find the mole powder stuff so that was omitted. Plus, I actually just used good ole grated Cheddar cheese as the deli counter never seems to have Mexican-style cheese which has little bits of chilli in.

The two-legged mouse thought my version was fine, and he's a chilli fiend usually!

Enjoy!

AND, we passed not just 60 but 70 Playground entries already! Remember the Playground is open until 11am tomorrow, UK time, this week - but we achieved 60 plus so, if you wanna little rest, please do have a lie down. WELL DONE! Mwah :)

Di
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Saturday Supper - Kale and Chorizo Stew

I know, before I even begin typing this recipe, that Kath will run away screaming, and there may even be some who think that kale is only something you'd give to cattle :( But, I tried this recipe for the first time the other week and it's delicious, nourishing and a great 'one pot' main dish:

Kale and Chorizo Stew

Serves four - more like three at most!

2 tbsp olive oil
1 red onion, peeled and sliced
150g chorizo, diced
200g kale, shredded
½ litre vegetable or chicken stock, made from 1 stock cube
1 x 420g can butter beans in water
1 butternut squash, peeled, seeded and diced
1 tbsp dried mixed herbs
1 tsp paprika
1 x 400g can chopped tomatoes

Heat the oil in a large pan and fry the onion and chorizo for a few minutes until the onion has softened. Toss in the kale, stock, butter beans, squash, mixed herbs, paprika and tomatoes. Season to taste.

Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes, until the squash and kale are tender.

Things I do: nothing much really, I bought the chorizo ready diced in a small packet from the deli chiller at our local supermarket rather than buy a big 500g whole one. Served with mashed potato to soak up the lovely juices.

Yummy - enjoy!

Di

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Saturday Supper - Chowder

This seems a bit cheeky as I know it's a very popular dish over in the USA and I bet there are some wonderful recipes used by our Playmates over the pond - but here goes anyhow.

Chowder

Serves 4 - once again I think this is more likely to fill two 'Hungry Horaces' than four people

2 tablespoons oil
250g unsmoked bacon chops - I used a gammon steak, no bacon chops to be found - trimmed of all fat and cut into small pieces
1 medium onion, chopped
375g potatoes, peeled and chopped into about half inch cubes
800ml hot chicken stock
325g (or thereabouts) can of sweetcorn, drained

Heat 1 tablespoon oil in a large saucepan and cook the bacon/gammon for 4 minutes, remove and set aside. Add another tablespoon of oil, add the onion and cook until soft. Add the potato and stock, cover and simmer for 15 minutes.

Remove half the mix and set aside with the bacon. Puree the rest of the potato and onion with the stock and half the sweetcorn in a processor.

Season with pepper and return to the pan (and if you used an electric blending stick thingy as I did, wipe away the splatters from the cooker hob, glass splashback, tiled wall, front of apron and even your specs - sigh).

Add the bacon mix and remainder of the sweetcorn, heat thoroughly and serve.

Things I do: served it with fresh crusty bread, ate it and then washed the kitchen floor. Mental note, in future I'll use the food processor rather than go for the so-called easy option.

By the way, it was delicious - the two-legged mouse voted it a hit - after he stopped laughing at the huffing and puffing as I cleaned up the mess!! Mind you, it looked much worse until I realised a lot had hit my specs :)

Enjoy!

Di
x

Saturday Supper - Squash Gratin

I really should have posted this recipe in time for Halloween:

Squash Gratin

Serves four - not on your Nellie, more like two!

1 tbsp olive oil
2 leeks, halved lengthways and finely sliced
1 garlic clove, peeled and chopped
6 sprigs fresh thyme
1 butternut squash, peeled and thinly sliced
150ml double cream
150ml vegetable stock, made from a cube
2 tbsp hazelnuts, roughly chopped
4 tbsp breadcrumbs

Heat the oven to 220°C/200°C fan/Gas 7. Heat the oil in a pan and cook the leeks, garlic and 4 of the thyme sprigs for 15 minutes, stirring occasionally, until softened.

Place a layer of squash in the bottom of each of four individual ovenproof dishes, top with a few of the cooked leeks and season. Repeat the layers until you’ve used up all the mixture.

Mix together the cream and stock and divide this between the four dishes. Top with the hazelnuts, breadcrumbs and remaining thyme leaves.

Cover the dishes with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, until the squash is tender and the tops are golden brown.

Things I do: Or rather should have done :( The recipe implies that you pop whole thyme sprigs into the leeks and garlic at the start of the recipe. I did that and then realised that whole sprigs would be rather chewy so I removed them before layering the dish up - and I used one shallow dish rather than separate ones. To my mind removing the thyme made the end result a bit bland so in future I'll strip the leaves from the stalks for the whole of the recipe. I served this with seeded rolls but the two-legged mouse and I agree that it would go really well with bacon or a grilled pork chop.

Having said all that, it is one I'll try again!

Di

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Friday Feast - Sausage and Apple Bake with Mash

Whilst I do love travelling and 'foreign' muck as Kath would say food, I also get a huge hankering for good old British cooking by the end of a foreign holiday. This dish will certainly be on the menu again for this coming week! I strongly recommend it - absolutely scrummy!

Sausage and Apple Bake with Mash

Serves 4

1 Braeburn apple, core removed, cut into wedges
1 leek, cut into 1cm slices
150g cherry tomatoes on the vine
1 tsp fennel seeds
6 sprigs fresh thyme
pinch crushed chillies
8 thick pork sausages
250ml white wine
1 tbsp olive oil
mashed potato, to serve

Heat the oven to 200°C/180°C fan/Gas 6.

Place the apples, leeks and cherry tomatoes in a roasting dish then scatter over the fennel seeds, thyme and crushed chillies and season.

Place the sausages on top then pour over the wine.

Finally, drizzle over the oil.

Roast for 40 minutes until the sausages are golden brown, cooked through and no pink meat remains. Serve with mashed potato.

Things I do: Not a lot really, although as it was for two of us  I did think that just two sausages each wasn't gonna tick all the boxes so I used three each (frozen Richmond Thick Irish sausages in fact) with the rest of the ingredients exactly as in the recipe. And no extra vegetables apart from creamy mashed potato 'cos of the leeks and tomatoes in the recipe.

Quick, simple and really yummy!

By the time this posts, we'll be tucked up in our own bed, recovering from the looooooong and very tiring trip back home. Quick edit: We got home safe and sound and I'm already in my PJ's and ready to hop into bed, less than an hour after getting into the house! That has to be the fastest shower on record  - 14 trips I think we've made to Thailand and it seems to get harder not easier :( For some reason the room is swaying right now, I think it's from the flights - no time as yet to go hunting in the Playground for any leftover cocktails mixed up in buckets so we can't blame those! 

Di

x

Saturday Supper - Lemon and Thyme Chicken

Still really busy here and not doing much card making but I thought you might like a tasty recipe to try:

Lemon and Thyme Chicken:

Serves 4

3 tbsp extra-virgin olive oil
8 chicken thighs, bone in, skin on
10 small shallots, peeled
8 garlic cloves, unpeeled
15g fresh thyme, roughly chopped
2 small lemons, 1 sliced, 1 juiced
250ml white wine

Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp of the oil in a shallow saucepan. Season the chicken and shallots and, working in batches, fry the chicken until brown, then add the shallots. Add more oil as you go.

Place the browned chicken and shallots back in the pan and add the garlic, thyme, lemon slices and juice and white wine. Bring to the boil then simmer for 5 minutes.

Transfer to the oven and cook for 35 minutes or until the chicken is golden, cooked through and no pink meat remains.

I made this the other evening and altered nothing, for once. Served it with new potatoes and fresh asparagus - very tasty, with a hint of North Africa about it. 

Normally I shy away from chicken thighs but have to say they're a much moister cut of chicken for this dish so I obeyed the recipe :) And, there's half of the result in the freezer for another day too.

Enjoy your Saturday, I can't believe how full the Playground has been this week and am faced with the weekly worry of which 'show and tells' to feature when I do the write-up this morning. Grin, maybe I'll just close my eyes, go to Mr Linky and stick a pin in the screen a few times :)

Di

x

Saturday Supper - Lamb Kofta Wraps

This is another recipe I tried recently, again found in a supermarket free magazine. It's truly yummy and it's on the menu again here this evening:

Lamb Kofta Wraps

450g lamb mince
2 garlic cloves
1 tsp ground cumin
1 tsp dried mint
1 tbsp oil
4 flour tortillas
Four leaf salad mix
3 tomatoes
Greek style tzatziki

Serves 2

Mix 450g lamb mince, 2 garlic cloves, peeled and crushed, 1 tsp ground cumin, 1 tsp dried mint and season.

Divide into 12 balls and flatten into patties.

Heat 1 tbsp oil in a griddle pan and cook each kofta for 1-2 mins on each side until no pink meat remains.

Lay out 4 flour tortillas and top with four leaf salad mix and 3 tomatoes, sliced.

Place three koftas on top and add a spoonful of Greek style tzatziki. Wrap the tortilla round the filling.

Things I do: fresh minced lamb isn't always easy to find in the local supermarkets here, I use it when I can but frozen works very well. I wrapped the tortillas in foil and warmed them in the oven whilst cooking the koftas - plus I bought the large sized tortillas, much less messy to eat. It's a fingers job anyhow rather than knife and fork so the larger wraps, if you can get them, do mean less spillage, dribbling etc. :)

This really is a 'holiday memories' dish - hope you enjoy it if you do have a go. It's super-fast to make, err, and it also disappears super-fast here as well :)

Di
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Saturday Supper - Prawn and Courgette Linguine

This recipe (another one from a supermarket magazine) is super fast to make, and delicious:

Prawn and Courgette Linguine
375g linguine
3 tbsp olive oil
2 garlic cloves
1 courgette
6 tomatoes
1 tbsp tomato purée
pinch of chilli flakes
2 x 145g packs cooked, peeled king prawns
Fresh basil leaves

Cook 375g linguine in boiling water for 12 mins, until tender.

Meanwhile, heat 3 tbsp olive oil in a pan. Add 2 garlic cloves, peeled and finely chopped, and 1 courgette, finely chopped, and cook for 2 mins.

Add 6 tomatoes, chopped and diced, 1 tbsp tomato purée, a pinch of chilli flakes and some of the pasta cooking water, then cook on a gentle heat for 5 mins.

Add 2 x 145g packs cooked, peeled king prawns and stir to heat through.

Drain the pasta and toss in the sauce.

Garnish with fresh basil leaves.

Things I do: absolutely nothing different, it's most unlike me not to tinker a bit. You could use frozen and then defrosted prawns of course, and if you don't like chilli then leave it out. The little pinch just gives a tiny kick but I'm sure the dish wouldn't suffer without it. I made the full amount by the way and it all went, between two of us. OINK!

Enjoy!

Di
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Saturday Supper - Pork Goulash

You know sometimes when you read a recipe,  you just know it's gonna be 'lip-smackin' good' - that's what happened when I recently found this recipe in a free supermarket magazine:

Pork Goulash:

600g diced pork
2 tbsp olive oil
2 garlic cloves3 tsp paprika
2 tbsp tomato purée
1/2 chicken stock cube
400g jar tomato and sweet pepper sauce (I used Lloyd Grossman's own, it was 350g so I added a little water to the empty jar, popped the lid back on and gave it a good shake to 'up' the liquid quantity).
350g new potatoes
1 red pepper

1. Heat 2 tbsp olive oil in a frying pan, add 600g diced pork, season and brown all over.

2. Add 2 garlic cloves, peeled and chopped, and cook for 2 mins. Stir in 3 tsp paprika.

3. Add 2 tbsp tomato purée, 125ml chicken stock made from 1/2 cube, 400g jar tomato and sweet pepper sauce, 350g new potatoes, parboiled and halved, and 1 red pepper, sliced.

4. Bring to the boil, simmer for 5-10 mins until the pork is tender and stir in 60ml soured cream.

5. Serve with a spoonful of soured cream and a sprinkle of paprika.

For once I altered absolutely nothing! The pork I used was tenderloin/fillet and we had fresh British broad beans as a vegetable. Like Brussels sprouts though, they're something you either love or hate.

One thing to be aware of though is that the new potatoes have to be parboiled beforehand, for about 10 minutes at least I would say - bearing in mind they only cook for a further 5-10 minutes once in the sauce. I nearly tripped up but luckily read the recipe through properly before putting on my big chef's apron, gathering all the ingredients together and prepping everything. I'm a bit OCD and love to see little dishes of ingredients lined up, all measured and weighed ready to use :)

Of all the recipes I've put on here lately, this really has to be an outright winner - we both loved it.

Enjoy! 

Di

x

Saturday Supper - Thai Green Chicken Curry

Or to give it the Thai name - kaeng khiao wan gai. Betcha didn't know I could speak Thai did you, me neither. 

Although I do know enough to say things like 'Hello, Goodbye, How are you, I'm fine thank you, Yes please, No thank you, Just a little'....and also the very useful 'Hop it, we already have whatever you're trying to sell us'.

Today's recipe is a version of one I was taught many years ago, working one to one with the cook, in this hotel restaurant on a beach in Phuket, Thailand - boy was it hot in there too:

And Len got to eat everything I made from won tons to curries, which pleased him immensely. Not surprising really as, apart from Mexican food, he could live on Thai curries.

On the same holiday I used to sit with the restaurant manageress learning to carve fruit and vegetables - anyone want a rose carved out of carrot? It's an exceedingly useful everyday skill my party piece :)

OK, onto the recipe - named 'green' purely as the curry paste is green:

Green Chicken Curry

1 tbsp vegetable or groundnut oil

I onion, sliced

1 garlic clove, chopped finely

2-3 tbsp Green Curry Paste

400ml/14oz coconut milk

150ml/1/4 pint chicken stock

4 kaffir lime leaves - or one stem of lemon grass sliced across into four pieces

4 skinned, boned chicken breasts cut into cubes

1 tbsp fish sauce

2 tbsp Thai soy sauce

grated rind and juice of 1/2 lime

I tsp palm sugar or soft, light brown sugar

4 tbsp chopped fresh coriander, to garnish - plus a 'carved out of carrot rose' if you feel the urge :)

Heat the oil in a wok or frying pan and stir fry the onion and garlic for 1-2 minutes, until starting to soften. Add the curry paste and stir-fry for 1-2 minutes.

Fry the chicken gently until sealed in the onion, garlic and paste mix (moving it round all the time), add the coconut milk, stock and lime leaves (or lemon grass), ** bring to the boil then lower the heat and simmer gently for 15-20 minutes until the chicken is tender.

**At this point, just before the simmering stage, I always add something in the way of vegetables. In the photo above I'd added chunks of red and green pepper and also sliced baby aubergines. Often I just use baby sweetcorn, cut in half to make easier eating - or okra (Ladies Fingers) also works brilliantly. Adding the vegetables is optional though - I just like to have something as a bit of a contrast to the chicken.

Add the fish sauce, soy sauce, lime rind and juice and sugar. Cook for 2-3 minutes, until the sugar has dissolved. Serve immediately, garnished with chopped coriander.

Serve with Jasmine Rice - or plain run of the mill Patna or Basmati rice would be fine.

Things I do:

I was shown how to make Thai curry pastes from scratch but now unashamedly buy it in jars as a Thai curry paste has about a dozen ingredients in and sometimes life is too short to fiddle on for ages.

Lime leaves aren't always easy to find in the UK, and dried ones don't really work well, so I often compromise by slicing a stem of fresh lemon grass across into three or four pieces and then removing the pieces before serving the curry.

'Light' soy sauce if fine if you can't find Thai soy sauce - or just use one tablespoon of normal dark soy sauce.

Until recently I couldn't find palm sugar in the UK, but Sainsburys now stock it in their specialist foods area. Light brown sugar does work fine but there's just that something about palm sugar if you can find it.

Enjoy! Or should I say ทานให้อร่อยนะ !

Di

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