Aromatic Fried Chicken

Ooo, the kitchen is going to smell heavenly tonight as I'm cooking one of my favourite Ken Hom dishes.  If you like cooking oriental food then a lot of these ingredients will already be in your cupboard, which makes life simpler.  If you don't, then just pan fry the thighs, sprinkle with a few chilli flakes and splash with dark soy, some vinegar and a drizzle of honey at the end, it will still taste great, especially if you have some chopped spring onions to garnish.

Ingredients
900g chicken thighs, with bone in
3 tbsp peanut  or sunflower oil
For the marinade
2 teasp salt
1 teasp ground black pepper
6 garlic cloves
75ml fish sauce
75ml Shaoxing rice wine vinegar or use cider vinegar
2 fresh red chillies, deseeded and chopped
1 tbsp sugar
2 tbsp lime juice
3 tbsp chopped shallots
1 tbsp light soy sauce
1 tbsp Shoaxing rice wine or dry sherry
Plain flour, for dusting.

Method
Dry the chicken.  In a blender blitz the salt, pepper, garlic, fish sauce, vinegar, chillies, sugar, lime shallots, soy sauce and rice wine. Rub this mixture all over the chicken and allow to marinate for 1 hour at room temperature.  Drain off any excess marinade. Dust the chicken with flour and shake off any excess. Heat a wok or large frying pan over a high heat until it is very hot. Add the oil and when it is very hot turn the heat down to low. Add the chicken skin side down and slowly brown over a moderate heat for 10 minutes on each side r until cooked through. Remove from the wok, drain on kitchen paper, then transfer to a serving dish and tuck in. I like to serve it with steamed rice and bok choy.

Chunky Vegetable Soup with Chorizo and Manchego Cheese

I've taken my favourite minestrone recipe and tweaked it to give it a Spanish feel, using chorizo and rice rather than pancetta and pasta.  I think it is really tasty and full of vibrant colours.

Ingredients

1-2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick of celery, finely chopped

2 cloves of garlic, finely chopped

1.2 litres of vegetable stock

1 teasp fresh rosemary, finely chopped

1x 680g jar of passata, (I use La Fiammante)

1 bay leaf

1 piece of manchego cheese rind

1 jar of fabada or butter beans, drained and rinsed

1 mug of cooked rice

150g peas

1 courgette, diced

1 small red pepper, diced

1 small yellow pepper, diced

A good grating of nutmeg

250g cooked chorizo, sliced and briefly fried in a dry pan

Freshly grated manchego cheese, to garnish

Salt and freshly ground black pepper, to taste.

Method

Heat the oil in a large pan on a medium heat.  Add the onion, carrot, celery and garlic and fry gently until softened, about 5 minutes.  Next add the rosemary and cook for a minute.

In with the stock next, with the tomato, bay leaf, and the manchego rind and cook for about another 5 minutes.  Season to taste, add the beans and simmer for about 10 - 15 minutes.

Add the remaining vegetables and cook until just tender. For the last minute of cooking add the cooked rice. Last but not least, add a good grating of nutmeg, stir it into the soup and then check seasonings again.  Serve garnished with the chopped celery leaves and a generous sprinkling of cheese.  Vegetarians look away, as I will add the crispy chorizo pieces and any of their oil at the end.  Serve with chunks of artisan bread.  

Miso Steak

A trip to Japan is on my bucket list, but I'll have to wait a while and be content with eating Japanese style food whenever I can.  I found this recipe in the BBC Good Food magazine a few years ago and it makes a pleasant change from a traditional grilled steak. 

Ingredients

2 tbsp brown miso paste (try Sainsbury's)

1 tbsp dry sherry or sake

1 tbsp caster sugar

2 crushed garlic cloves

300g lean steak,

1 red chilli, deseeded and thinly sliced, optional

Baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve as a salad.

Method

Tip the miso paste, Sherry or Sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, and chilli, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hour, but up to 2 days is even better.

To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare. Set aside and cover for 5 minutes to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

My Mum's Irish Stew

We celebrated St. Patrick’s Day last night at the Hop Pole Inn, which was great fun.  This meant I had to put off cooking my version of my Mum’s rustic Irish stew until today.  I will keep it in the fridge overnight, as it always tastes better the next day.

Ingredients

2 tbsp vegetable oil

500g lamb shoulder, trimmed of excess fat and cut into 2.5cm chunks

1 medium onion, roughly chopped

2 celery sticks, trimmed and roughly chopped

2 large carrots, roughly chopped

750ml good-quality lamb stock, hot

450g potatoes, cut into 1cm slices

A couple of shakes of Lea and Perrins

A knob of butter

Finely chopped fresh parsley and crusty bread to serve (optional).

Method

Put a large, lidded flameproof casserole over a high heat. Add 1 tbsp of the oil and, when hot, brown the lamb, in batches if necessary. Remove and set aside on a plate.

Reduce the heat to medium-high, add the remaining oil and fry the onion, celery and carrots for 10-15 minutes, stirring occasionally, until the onion has softened. Preheat the oven to 160°C. Return the meat to the pot, pour over the stock, Lea and Perrins, then season with salt and black pepper and bring to the boil.

Remove from the heat, and then add the sliced potatoes, pushing them down into the stock to moisten them. Dot the top with a little butter, then give a final seasoning of salt and ground black pepper. Cover the casserole, then transfer to the oven to cook for about 1½ hours or until the meat and vegetables are tender. Remove the lid and cook for a further 10 minutes until the tops of the potatoes are crisp and golden.

Serve hot from the cooking pot, sprinkle over the chopped parsley.  I think it's best served in a bowl with crusty bread to mop up the sauce.

Devilled Calf's Liver with Grilled Tomatoes

I think this makes a really feisty supper, perhaps not for the fainthearted though? 

Ingredients for 2 persons

2 teasp redcurrant jelly

1 tbsp cider vinegar

1 tbsp English mustard
A few good shakes of Worcester sauce

A few shakes of Tabasco sauce

A little rapeseed or sunflower oil

300g very fresh calf's liver, cut into thick slices

1 tbsp double cream or crème fraiche

Salt and freshly ground black pepper
2 large vine tomatoes, halved and grilled.

Method

In a small bowl, whisk together the redcurrant jelly, cider vinegar, mustard, Worcestershire sauce and Tabasco sauce. Heat about 1 tbsp oil in a good-sized frying pan over a medium-high heat. Add the liver and cook, turning a couple of times, for about 3 minutes, until it starts to get a good colour on the outside. Add the redcurrant jelly mixture and stir well. Let the mixture simmer for another 2-3 minutes, until the sauce has reduced to a rich, syrupy glaze. Stir in the cream then season to taste. Serve straight away, on hot thick slices of toast, with grilled tomatoes on the side.

Chicken with a Mushroom and Mustard Sauce

I was banned from the kitchen yesterday as it was Mothering Sunday.  So today, I'm planning a one pan wonder to start off the working week.  It's lovely served with fluffy mashed potatoes and some curly kale.

Ingredients

4 chicken supremes or breasts, with skin left on
1 tbsp mild olive oil

200g mushrooms, sliced

1 garlic clove, crushed

1 onion, thinly sliced

3 tbsp Dijon mustard
284ml pot of creme fraiche or double cream

1 tbsp fresh tarragon, chopped

200ml white wine
200ml chicken stock

A splash of brandy, optional 
Salt and black pepper, to taste. 

Method

In a pan, heat the olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Add the mushrooms, garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine, stock and a splash of brandy, then bubble for 2 minutes to burn off the alcohol. Add the chicken, skin-side up, cover and simmer for 15 minutes. Cook, uncovered, for another 10 minutes, stirring now and then. Garnish with fresh tarragon.

Pan-fried Sole with a Butter and Lemon Sauce

I treated myself today to a few Jersey Royals and here's a perfect partner for them, a quick and simple fish dish that's great with a green salad and new potatoes.

Ingredients

4 fillets sole or plaice, skin-on

6 tbsp plain flour

3 tbsp light olive oil

85g butter, ideally unsalted

1 lemon, juice only, to taste
1 tbsp flat leaf parsley, chopped
Freshly ground pepper

2 tbsp small capers (optional).

Method

Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess. Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden. Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown (don't turn your back or the butter will burn), then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately with lemon wedges, salad and bread or potatoes. 

Thai Chicken Salad with Mint and Nuts

I'm sharing this salad as it's a real gem that is bound to make your taste buds sing. It only takes twenty minutes to prepare.  With thanks to Vatcharin Bhumichitr.

Ingredients
175g skinless chicken breast fillet
75g beansprouts
75g cucumber, cut in half lengthways, deseeded, then cut into 5cm matchsticks
75g mild onion, thinly sliced
2 tbsp fish sauce
2 tbsp lime juice
2 small fresh red chillies, thinly sliced
1 tbsp finely chopped mint leaves (it works well with coriander too)
2 tbsp ground roasted peanuts
2 tbsp dry-fried sesame seeds.

Method
Bring a pan of water to the boil, add the chicken breast and simmer gently until cooked through.  Drain and leave to cool. Shred the meat into small strips and place in a bowl, allowing any liquid to fall into the bowl too. Add all of the remaining ingredients to the chicken and stir well. Turn the salad out onto a serving dish and garnish with a few mint or coriander leaves.

Spicy Thai Style Broth with King Prawns and Chicken

I've adapted the famous Tom Yam Kung recipe to become a little more substantial using some bok choy for crunch.  Fingers crossed it works.  I'm told the trick with Thai flavours is to get the balance right between, hot, sour, sweet and salt.  The only way I've ever managed this is by tasting, tasting and tweaking until it's spot on.  You'll soon have a festival of flavour in only a few minutes.

Ingredients
600ml chicken stock
1 stalk of lemon grass, chopped in 4 and bruised
4 kaffir lime leaves, rolled and thinly sliced
2cm ginger, grated
2 small red chillies, thinly sliced
8 small white mushrooms, sliced
1 chicken breast, VERY thinly sliced
8-10 raw king prawns, peeled and deveined
2 tbsp fish sauce
2 tbsp lime juice
1 teasp sugar
1 head of bok choy, white parts sliced, green part left whole
2 spring onions, thinly sliced at an angle
Coriander leaves, as garnish.

Method
Pour the stock into a large saucepan. Add the mushrooms, chilli, lemongrass, ginger and lime leaves.  Bring to the boil and then add the chicken first and cook for one minute, next add the fish sauce, lime juice, sugar, bok choy, half the spring onions and finally the prawns.  Simmer gently until the prawns are pink and cooked.  This should only take a minute or so.  Taste, taste and tweak the flavourings and finish with a flourish of coriander leaves and the remaining spring onions.

Creamy Cauliflower Soup

We ate this soup at the weekend as an amuse bouche, I asked for the recipe, but it was not forthcoming, so I'm going to have a go using what seems like a unctuous recipe by Martha Stewart. She uses caviar as a garnish but I'm keeping it simple and using streaky bacon. 

Ingredients

1 tablespoons unsalted butter

1 medium shallot, chopped

1 large cauliflower cut into 1-inch pieces

1 cup double cream

2 cups chicken or vegetable stock

1 tablespoons olive oil

Coarse salt and freshly ground black pepper

1 tablespoons freshly squeezed lemon juice

A good pinch of cayenne pepper

Streaky bacon, 4 rashers.

Method

Melt butter in a large saucepan over medium heat. Add the shallot and cook, stirring, until softened, for about 5 minutes. Measure out 1 cup of cauliflower florets and set aside. Using the remaining florets and stems, add the remaining cauliflower, double cream, and stock, stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside. Now cook the bacon until it is crispy, cool and then break into shards. 

Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to the saucepan and bring to simmer, adding the lemon juice and cayenne pepper. Divide soup evenly among serving bowls. Garnish each with reserved sautéed cauliflower florets and crispy shards of streaky bacon and serve immediately.

Lamb and Potatoes with Moroccan Spices

After a very traditional Sunday lunch yesterday at the Hop Pole Inn, I fancy something spicy tonight. This is a Moroccan influenced mince dish that can be cooked on the hob, or in a tagine. It tastes better if it spends a night in the fridge to allow the flavours to develop and freezes well too. 

Ingredients

1 teasp cumin seeds

1 tbsp olive oil

1 onion, halved and thinly sliced

1x 400g lean lamb or beef mince

Thumb sized piece finely chopped ginger

2 garlic cloves, finely chopped

1x 400g can chopped tomatoes

1 teasp paprika

1 teasp ground cinnamon

1 teasp ground coriander

1 tbsp harissa

1 red pepper, deseeded and cut into small dice

A handful coarsely chopped apricots or prunes

1 preserved lemon, chopped, optional

650g waxy potatoes, peeled and quartered

1 small bunch of coriander, chopped, a few leaves left whole to serve

100ml beef or lamb stock.

Method

Heat a large non-stick wok or pan, tip in the cumin seeds and toast for a few seconds. Remove. Add the oil to the pan and fry the onions for 5 minutes until starting just golden. Add the mince, ginger and garlic, and cook, breaking up the mince and until browned. Drain any excess fat from the pan.

Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice if you like an extra kick. Add the peppers, potatoes, three-quarters of the chopped coriander and the stock. Cover and cook for 40 minutes, stirring occasionally, until the sauce is slightly thickened. Remove from the heat, then stir in the remaining chopped coriander.  I like to serve it in a bowl with some flatbread and a minty yoghurt dip on the side.