Italian Roast Chicken with peppers and olives

This recipe highlights the problem of watching Saturday Kitchen. You watch, hungry, on a Saturday morning - and then can't get a particular dish out of your mind.
This particular recipe is one of Nigella's - I have changed it only slightly, and added a couple of medium chillis to give a background heat.
When I first made it I thought the veg looked a bit burnt when it came out of the oven - but it is just right, and the gravy the dish creates is out of this world.

Serves 4 well with some leftover

1 chicken - approx. 1.5kg - the best quality you can buy
1 unwaxed lemon
I small bunch of fresh rosemary
3 leeks (washed and trimmed)
2 red peppers
1 orange pepper
1 yellow pepper
2 large chillis
100g pitted dry-packed olives
60ml olive oil
sea salt and pepper to taste

1 Preheat the oven to 200c
2 Cut each leek into 3 'logs', and then slice lengthways. Place in a roasting tin large enough to hold the veg and the bird.
3 Remove the core and seeds of the peppers, and slice into strips, adding theses to the roasting tin. Deseed the chillis
put in the olives. Pour over most of the olive oil and mix the veg gently, ensuring everything is coated.
4 Untruss the chicken , and sit on top of the veg. Pour the remaining olive oil over the chicken and rub in.
5 Place the two halves of lemon into the cavity, with a few sprigs of rosemary.
6 Add the remaining sprigs of rosemary to the veg, and season the chicken and the veg with salt and pepper.
7 Place uncovered in the oven for 1hour to 1 1/4 hours, by which time the chicken should be cooked through. Test by putting a knife into the thickest part of the thigh - the juices should run clear.
8 Place the chicken on a carving board, and return the roasting pan to the oven - switching the oven off at the same time.
9 Allow the chicken to rest for approx. ten minutes and then carve onto a serving plate.
10 Remove the roasting tin from the oven and remove the veg with a slotted spoon onto a serving dish, and pour over the gravy. I put some additional gravy into a small dish so more could be added at the table.
11 Now you are ready to serve - I followed Nigella's example and made a 'risotto' from pearl barley flavoured with saffron (recipe to follow).

Potato and Leek Al Forno

This recipe was the result of a lazy Saturday morning watching Saturday Kitchen. The recipe is from Theo Randall - he used this side dish to accompany pork chops. I had it with rib eye steak and grilled baby gem lettuce.
It is a very rich dish - and the aroma when the oven is opened is reminiscent of walking into an old school Italian restaurant - it must be the garlic and the cream - but it is beautiful.
You will see the recipe includes anchovies - which I realise are a bit 'marmite' - but they really do add a depth of flavour to this dish. I would say that my wife would never eat an anchovy as they come out of the tin - but loved this dish.

Serves 4 as a generous side

1kg charlotte potatoes ( or alternative waxy potato)
250g leeks
1 garlic clove
1 small tin of anchovies in oil, drained (30g)
1 tbsp. extra virgin olive oil
400ml double cream
40g dried breadcrumbs
sea salt and freshly ground black pepper

1 Preheat the oven to 180/160 fan.
2 Cut the potatoes and leeks into 1.5 - 2cm discs.
3 Parboil the potatoes for 10 minutes, drain and set aside
4 Parboil the leeks for 5 minutes - drain and place on a baking dish with the potatoes
5 In a saucepan heat the oil and briefly fry the anchovies and garlic, stirring to help dissolve the anchovies
6 Add the cream and cook gently for 5 minutes.
7 Pour the cream over the leeks and potatoes and mix well.
8 Cover with foil and cook for 30 minutes.
9 Remove the foil - sprinkle over the breadcrumbs and return to the oven.
10 Cook until the breadcrumbs become browned on top - about 10 minutes.
11 You are ready to serve.

These go really well with grilled meats - but you do need something fresh and green alongside to cut through all of the richness.
Enjoy - this dish is worth making just for the aroma alone!

Beer Onions - great for the BBQ

As we head into barbecue season these are a great accompaniment to grilled meats - fantastic with sausages - a great all rounder.
Made with beer - you want something dark, but not too bitter.
The onions are cooked slowly - you are looking for the sweetness to come out.
You can make these in bulk - and I find they keep in the fridge for a good few days.

50g butter
1 tbsp oil
2 large onions - sliced
1 tbsp honey
1 tbsp wholegrain mustard
150ml beer

1 Melt the butter and oil in a large heavy bottomed pan that has a lid.
2 Add the sliced onions - give a good stir and cook gently, for 10 minutes, with the lid on.
3 With the onions now well softened, add the beer, honey and mustard.
4 Cook gently with the lid off until the beer has reduced and you are left with a relish like consistency - as in the photo.
5 Enjoy hot or cold - really great with sausages!!

Asparagus wrapped in pancetta - one for the BBQ

This is a really quick, really straightforward recipe - it's so simple it doesn't really need a recipe.
The 'bundles' can be cooked on the barbecue - which gives an added flavour - or under the grill.
The English asparagus season runs from St Georges day to the summer solstice and we are promised a bumper crop this year.
I used pancetta in the photo - but you can use any thinly sliced bacon, prosciutto or pancetta.
When the pancetta is cooked the asparagus will be cooked.
I have finished with a shop bought balsamic vinegar glaze (from Waitrose) - which works brilliantly to cut through.

1 bunch asparagus
1 pack pancetta
To dress - Balsamic vinegar reduction

1 Bend the asparagus spears until they break and throw away the woody end (younger, smaller asparagus may not require this)
2 Arrange the asparagus into small bundles - how many spears will depend on their thickness, probably a minimum of 2, a maximum of 5.
3 Wrap the bundles in the pancetta
4 Secure one end of the pancetta with a cocktail stick for cooking
5 Cook on the barbecue or under the grill.
6 As soon as the pancetta is crispy you are ready to remove the cocktail sticks and serve.
7 I drizzle with the Balsamic Vinegar glaze

Enjoy

Szechuan Style Prawn

This is a great, authentic tasting dish- the heat can be turned up a bit by adding more chilli flakes - or perhaps a fresh red chilli, sliced.
Really straightforward to make - and check out some of the other chinese dishes on the blog to try it with.
The level in the recipe is warm - rather than hot!

Serves 4

600g cooked, peeled large prawns
1 tin chopped tomatoes
3 large onions - sliced
1 tbsp grated ginger
3 tbsp oil
2 tbsp soy sauce
2 tbsp sugar
3 tsp chilli flakes
salt and pepper

1 Heat the oil in a heavy casserole
2 Add the onions and ginger and cook until the onions are soft and translucent.
3 Add the tomatoes and soy sauce, sugar and chilli flakes.
4 Season and leave to simmer on a low heat until you have a smooth, thick sauce - approximately 20 mintues.
5 Add the prawns to the sauce, and warm through.
6 Check the seasoning and serve.

Prawn Cocktail - back to the old school!

For Valentines I decided to go back in time - with an old school favourite - prawn cocktail, followed by a T-bone steak!

For the prawn cocktail I struggled to find the appropriate glasses - but managed to source a couple in a local charity shop.

For the basic sauce I reverted to my old recipe for mini prawn cocktails:

500g prawns

200 ml mayonnaise

3 tbsp tomato ketchup

1 tbsp lemon juice

Worcestershire sauce

Salt and pepper

1 Make the marie rose sauce. The only thing that is important here is to add everything to taste. Put the mayo and tomato ketchup in a bowl and mix, add the lemon juice to taste, and a few drops of Worcestershire sauce, which adds a background hint of heat.

2 Season the sauce and then add your prawns and mix well.

For the salad - I had thought it was traditionally just iceberg or little gem lettuces - but found there were lots of different versions. This was what I went for:

3 little gem lettuces

10cm piece of cucumber

1 avocado

2 tbsp lemon juice

1 Cut the cucumber lengthways - use a spoon to scoop out the seeds

2 Cut the cucumber into small dice

3 Peel the avocado and cut into cubes.

4 Place the avocado and cucumber into a bowl with the lemon juice and toss well

5 Shred the little gems and mix well with the avocado and cucumber.

6 Split between four bowls - leave a dip in the middle to scoop in the prawns.

7 Dress with a lemon slice, or a prawn with the shell on for full 70's points - and perhaps a sprinkling of cayenne pepper.

Get some Demis Roussos on the gramaphone - live the dream........

Leek, Onion and Potato Soup

As the snow is threatening to arrive it is time for some real comfort food.
This is one of the first things I ever made - and remains a real favourite - sometimes nothing else will do!
The recipe is based an old one of Delia's - I use veg stock instead of chicken - and don't add chives at the end - but pretty much everything else remains the same.

4 large leeks
2 medium potatoes, peeled and diced
1 onion chopped
50g butter
1 ltr veg stock
275ml milk
salt and pepper (generous)

To serve
2 tbls cream



1 Trim the leeks, cut in half lengthways, and slice finely.
2 Rinse in a colander and set aside
3 In a large sauacepan, melt the butter, and add the leeks, potato and onion. Stir well so that they all get coated in the butter.
4 Season well with salt and pepper, then cover and let the vegetables sweat over a low heat for about 15 minutes.
5 Add the stock and milk, bring to a simmer, and then cover on a gentle simmer for 20 minutes, until the vegetables are getting soft.
6 Blend with a hand blender / liquidiser
7 Serve with a swirl of cream

I always have this soup hot - though it can be served cold as Vichyssoise (though not quite so good in the snow........)

Potato, cauliflower, parsnip and pea vegi curry

This is a good vegetarian curry - there is enough going on that you do not miss meat in this recipe.
It can be made with left over veg - eg roasties and parsnips after a roast - but I made with raw. You would reduce the cooking time if using left over veg.
The addition of the coconut milk makes a hot, sweet curry. I used the reduced fat coconut milk - it is January after all.......

2 tbsp vegetable oil
1 large onion, sliced
1 tbsp minced garlic ( or two crushed cloves)
1 tbsp minced ginger ( or 1 tbsp chopped fresh)
1 tsp cayenne pepper
1 tsp ground tumeric
1 tsp garam masala
500g potato - peeled and cubed
500g parsnips - peeled and cubed
1 small cauliflower - broken into florets
1 can chopped tomatoes
1 can reduced fat coconut milk
100g frozen peas
Juice 1/2 lemon

1 Heat the oil in a large saucepan. Add the onion, once it begins to soften add the garlic and ginger, and cook gently for 5 minutes.
2 Add all the dry spices, and cook with the onions for 1 minutes, stirring, making sure all of the onions are coated.
3 Add the potatoes, parsnips and cauliflower, and toss to coat in the spices.
4 Add the chopped tomatoes and simmer for a couple of minutes.
5 Stir in the coconut milk and bring back to the boil.
6 Simmer for 15 - 20 minutes - until the potatoes and parsnips are just tender.
7 Add the peas, and simmer gently for 5 minutes.
8 Check the seasoning - and serve with rice or naan.

Tandoori chicken (healthy!)

It is always difficult to replicate your favourite take away dishes at home. If it were that easy we wouldn't order it in!
This is a healthy chicken dish - that gives you all the flavours of tandoori chicken - without needing a tandoor oven at home.
It's not authentic tandoori chicken - but it is a good version.
I use chicken thighs for my recipe - but you can use breast if you prefer.
This is also good served cold, in salads, wraps etc.

6 chicken thighs (5-700g)
500ml fat free yoghurt
3 tablespoons tandoori masala spice mix
3 garlic cloves crushed ( or 1 1/2 tbsp minced garlic)
2cm ginger, crushed ( or 1 tbsp minced ginger)
2 green chillies, finely chopped with seeds
Juice of 1 lemon
Salt and pepper

1 In a large bowl mix all the ingredients together- apart from the chicken.
2 Cut the chicken into large bite size pieces - or strips if you prefer
3 In an oven proof dish large enough to take all of the chicken - pour in a layer of the yoghurt mix, to cover the bottom of the dish.
4 Place all of the chicken in the dish - in a single layer if possible.
5 Cover with the remaining yoghurt mix.
6 Massage the chicken to ensure it is entirely covered.
7 Cover with cling film and leave to marinate in the fridge overnight.
8 The following day heat the over to 200c / 400f / Gas 6.
9 Place the dish in the oven and cook for 20 minutes.
10 Take out of the oven and allow to cool until you can handle the chicken.
11 Take out all of the chicken - and remove any large lumps of marinade. You can discard the remaining marinade.
12 Place the chicken on a grill rack and grill under a hot grill until one side has browned - and serve.


(The chicken is cooked at the end of stage 9 - but looks a bit anaemic - hence the browning under the grill.)

Tom Yam Gai (New Year Special)

Each year I make a decision to not worry about over indulging over Christmas - you just need to push on through to New Year.
Once I get to New Year I am ready for some healthy food and healthier living!
I always make Tom Yam Gai at this time of year - it is one of those dishes that feels like it is doing you good.
Hot, sweet and sour - it feels as though it has restorative powers. I think there is something in this - it seems that most cultures have a chicken soup that always makes an appearance when people are feeling a little under the weather - self inflicted or otherwise.......
This makes enough for four small bowls - or two generous portions - I can't get enough of it.
This recipe is from one Nigel Slater's early books - and is great.
You can make with prawns - to make Tom Yum Goong - but add them much later - depending on whether using raw or cooked.
I have also made it without chicken - just as a spicy broth - and it is still delicious.
I keep the chilli seeds in - but I do like it hot - I once served to a couple of friends, who carried on politely, whilst sweating......
If you are looking for something a little more substantial you can add noodles - though no strictly To

m Yum anymore. I cook the noodles separately, drain, put in the bowl and pour the soup over - see below.

1 chicken breast fillet (or 2 thing fillets) skin removed
1 litre chicken stock
1 bunch spring onions, finely chopped
2 cloves garlic finely chopped
1 lemongrass stalk - bashed and cut into large sections
3 small red chillies, thinly sliced (remove seeds if you do not want it too hot)
4 lime leaves
1 tbsp. nam pla (fish sauce)
1 tsp sugar
1 tbsp. fresh lime juice
Small bunch of coriander, chopped

1 Bring the chicken stock to the boil and add the chicken. Simmer until the chicken to cooked - normally 10-15 minutes depending on the thickness.
2 Remove the chicken - leaving the stock. When slightly cooled - shred the chicken.
3 In the meantime add the spring onions, lemongrass, chillies and lime leaves to the stock, and simmer for 10 minutes.
4 Add the fish sauce, sugar and shredded chicken and cook for a further 5 minutes.
5 Add the lime juice, check for seasoning, and then add the coriander and serve.



You will be feeling better in no time!!!

Cauliflower Cheese (board...)

It was the end of Boxing Day, and after two days of over indulging, we were still left with quite a lot of food.
After a few days I find that I cannot face some things again - this year it was gravadlax (home cured of course...) - and cheese.
My brother had quite a lot of cheese left - and was leaving the country for a few days - so we ended up with a food parcel! From previous years I know that the cheese can hang about until the fridge begins to smell like a cheese shop - so time to use it up.
I decided to make one of my favourite comfort food dishes, with all of the various cheeses that were left. We had a hard cheese, a soft brie type cheese, and some stilton.
All of the cheese went into the sauce - if not using leftovers - then 100g of mature cheddar will do the job.
Remember you can use frozen cauliflower florets as well - which makes this a real store cupboard job when the shops are shut!
Cauliflower cheese is great to accompany some left over gammon!! - or on its own as a light meal when winding down from Christmas.

Serves 4

1 medium cauliflower, broken into large florets (or equivalent frozen cauli)
40g butter
40g plain flower
400ml milk
1 tbsp. English mustard
100g (ish) leftover cheese - or mature cheddar
salt and pepper

1 Preheat the oven to 190 / 375
2 Wash the cauliflower and place in a large pan of boiling water. Cook for 3-5 minutes - you want it a little under cooked as we are going to finish in the oven.
3 Melt the butter in a saucepan and stir in the flour. Cook over a gentle heat for at least a minute - it is very important that the flour is cooked.
4 Remove from the heat and add the milk a little at a time - stirring well after each addition.
5 Return to the heat and bring to the boil stirring all the time. Simmer for two minutes.
6 Remove from the heat again and add the mustard and two thirds of the cheese - stirring to combine the cheese.
7 Arrange the cauliflower in an ovenproof dish and pour over the cheese sauce - making sure you cover all of the cauliflower.
8 Sprinkle over the remaining cheese and bake for 25 to 30 minutes. You want the top to be golden brown.