recipe Archives - Page 16 of 17

October 16, 2007

Beef in Red Wine

In a previous post I mentioned a dish I had cooked, beef in red wine, however I did not post the recipe. This post was quite popular by people searching for a beef in red wine, so as promised here is the recipe.

Take some stewing steak, and in a hot pan, add a little oil (no need for olive oil as the flavour will be cooked out). The aggresively brown the beef. Only brown a little at a time, browning in batches and ensure that the pan is hot so that the beef does brown and doesn’t stew – as you don’t want it to stew at this time.

Once you have browned all the beef, remove the final batch of beef and add some chopped vegetables to the pan. I used carrot and onions. You could also add celery (yuck) or swede or parsnips or other root vegetables.

Once the vegetables have browned add some plain flour (just a spoonful) and stir.

Once it starts to stick add the red wine and some beef stock, this should deglaze the pan.

Place everything into a casserole dish, lid on and cook in the oven (not too hot) for a couple of hours, adding more stock if the dish starts to dry out.

In a frying pan cook some chopped bacon (I used pancetta) and cook off, then remove the bacon and add some button mushrooms and some freshly chopped parsley. Cook for a minute or two, in the main to soak up the bacon flavour.

Add the bacon and mushrooms about thirty minutes before you serve.

Serve with crusty bread, mash or roasted potatoes with some fresh steamed green vegetables.

October 14, 2007August 9, 2019

Gnocchi with chicken and mushrooms

This is a very quick meal to cook and shouldn’t take more than fifteen minutes, probably even less.

Take some chicken and cut into pieces the same size as gnocchi. You can use chicken breast, personally I use chicken thigh partly because it is cheaper, more so because it has a much better flavour.

In a large hot frying pan, add a splash of olive oil, then add the chicken.

In another pan add some pancetta. You can use the cubed pancetta, though when I cooked this I used the sliced pancetta cut into small strips.

Ensure that the chicken is cooking and remove the cooked pancetta from the other pan to the chicken. Add some freshly chopped parsley and some freshly ground black pepper.

Keep the heat up in the pancetta pan and pan fry the mushrooms in the fat from the pancetta (you may need to add a little olive oil).

In a pan of rolling boiling water add the gnocchi. Cook for two minutes.

Add the cooked mushrooms to the chicken and mushrooms and then add a couple of spoonfuls of creme frache.

Drain the cooked gnocchi, spoon over the chicken, mushroom and creme frache mixture, toss lightly.

Spoon onto plates, add freshly grated parmesan and ground black pepper to taste.

October 7, 2007

Pasta with Chicken and Mushrooms

This is a very quick recipe which shouldn’t take longer than twenty minutes from entering the kitchen to sitting at the table and you should even be able to do it in less than fifteen!

Take two pans of boiling water, in one add some carrot, some onion, some parsley, a few black peppercorns (or I suppose you could use a stock cube). Poach four boned and skinless chicken thighs for about ten minutes (you could use chicken breast, but I prefer the flavour and taste of the thighs).

Add the pasta to the other pan of boiling water. I now never add salt or oil to my cooking pasta. All adding oil does is form an oily scum on the top, the myth that it stops the pasta sticking is just that a myth. After cooking if you toss the pasta in olive oil, this will stop is from sticking together, but that is after cooking and it is drained. I also don’t add salt, some add salt for flavour, but as I was using pancetta and parmesan and these are quite salty, there is no need to add extra salt.

So the two pans are simmering away, take a hot frying pan and add a handful of chopped (or diced) pancetta and a splash of olive oil. As the pancetta cooks, add a finely chopped onion and continue to cook until the onion is nice and soft. Now you could remove from the pan, but personally I keep the onions and pancetta in there and add a handful of sliced chestnut mushrooms. After the mushrooms are nearly cooked I add some ground black pepper and half a handful of finely chopped flat leaf parsley. Leave for a minute before removing all the mixture from the pan.

Remove the chicken from the poaching liquid and slice into chunks. With the frying pan, turn the heat up, add another splash of olive oil and quickly add the chicken to add some flavour. After a minute add three large spoonfuls of creme frache.

Drain the pasta, to the pasta add a handful of freshly grated parmesan, the pancetta, mushrooms and onions. Spoon in the chicken and creme frache and toss the pasta around.

Serve, adding grated parmesan and ground black pepper to taste.

September 21, 2007September 10, 2020

Rice Salad

I do like a nice rice salad.

rice salad

The problem I have with some you can buy is that they are either too salty or too wet! So where possible I try and make my own.

This is a very simple recipe and you can adjust quantities to taste, how much you want, how much you have in the fridge.

Cook some rice.

I use basmati rice, in the main as it is so simple to cook, and cooks in ten minutes.

While the rice is cooking, in a frying pan add some olive oil and then add pancetta, onions, red pepper and courgettes. After that has cooked for a while add some mushrooms.

Ensure that they are cooked through and turn off the heat.

Now you could add the pepper, mushrooms, even the courgette raw, but I prefer to have them cooked.

Once the rice is cooked, drain and then to stop it cooking further and to cool it down rinse well with cold water.

Put the cooked rice in a bowl, add some mayonnaise and some creme frache.

Then add the cooked mixture.

making rice salad

Stir with a spoon until the rice and cooked mixture is evenly coated. As with a lot of salads though you could serve this straight away, it will improve if you leave it in the fridge for a few hours.

Excellent.

September 2, 2007September 15, 2020

Chicken with mushrooms, tomatoes and courgettes

This is a simple easy recipe for cooking chicken.

Chicken with mushrooms, tomatoes and courgettes

One of the key things about cooking chicken this way is that it stays really nice and moist with lots of flavour.

Firstly take four chicken thighs, now you could use a whole chicken, half chicken or other chicken pieces. I much prefer chicken thighs over the breast meat as it has a lot more flavour (in my opinion).

Continue reading “Chicken with mushrooms, tomatoes and courgettes”

August 29, 2007May 7, 2020

Pork with white wine and pancetta

Last night I cooked a very nice meal and it only took 15 minutes from scratch.

Ingredients

Pork medallions (or you could use loin steaks, pork chops or tenderloin)

Olive oil

Black pepper

Rice

Green beans

For the sauce

Pancetta

Onion

Parsley

Flour

White wine

Creme frache

So first boil the kettle with fresh water to cook the rice and the green beans.

Whilst the kettle is boiling put two pans on for the pork and the sauce. Add a dash of olive oil to both pans. When the oil is hot, add the pork (ensure it is dry) to one and the pancetta to the other.

Ensure the rice is washed, I now use basmati rice all the time, in the main as it cooks easily without sticking and only takes ten minutes. Put separate pans on for the rice and the beans. Time the rice for ten minute, the beans should be cooked after ten minutes as well.

Once the pancetta is cooked, add the onion, finely chopped.

Check the pork, turning if needed.

Once the onion is softened add a spoonful of flour to the pancetta and onion and stir well, then add a good dash of white wine. When it starts to thicken take off the heat.

When the pork is cooked, remove to a warm plate and allow to rest, this will make it tender.

Deglaze the pork pan, by adding a good dash of white wine. Add the pancetta and onion sauce and a couple of large spoonfuls of creme frache, add the parsely and freshly ground black pepper.

Stir.

Put the rice on the plate, you can just spoon it on, if you have more than fifteen minutes then I use a ramekin, spoon the rice into the ramekin and then upturn onto the plate, looks neater than a spoonfuls of rice.

You can either leave the pork whole, or slice depending on what you prefer.

Cover the pork with the sauce.

Serve with the green beans.

Fifteen minutes from entering the kitchen to on the table.

Sorted.

August 17, 2007

Epicure Organic Puy Lentils

Today I roasted some pancetta covered organic chicken thighs on a bed of onions, red pepper, mushrooms and courgettes. This was splashed with some olive oil and seasoned with black pepper.

Whilst this was in the oven, I softened in a frying pan, some finely chopped onion with pancetta. When the onion was nicely soft, I added some red wine and beef stock before simmering it down. Beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.

When I was happy with the sauce I whisked in some butter (with a fork as it happens rather than a whisk) and then added a tin of Epicure Organic Puy Lentils. I needed to add a bit more stock at this point.

I was really impressed with the Epicure Organic Puy Lentils and will certainly be buying them again, I guess it would be potentially tastier to use dried lentils, but I personally was quite happy with the tin.

So I put the lentils on the plate, placed the chicken on top and surrounded it with the roasted vegetables. I served this along with carrots and green beans.

Really tasty.

July 26, 2007

Stuffed Chicken

Last night I cooked a very nice stuffed chicken dish.

Take four chicken thigh joints, take out the bone, you can take the skin off, but I usually leave it on.

Take four slices of pancetta bacon (normal streaky bacon can be used, but I prefer the thinness and flavour of pancetta). Lie them flat slightly overlapping. Place the chicken thigh flat out on the pancetta.

You can use a lot of different things for the stuffing, I used some Doux De Montagne that I had left over, a strip of red pepper and some strips of courgette (zucchini). But you could use any other cheese or other vegetables.

I then rolled and wrapped the stuffed chicken thigh with the pancetta bacon. I placed these in a roasting tin and roasted for about thirty minutes.

I served this with some roasted vegtables and some homemade salad consisting of coleslaw and a green bean salad.

July 22, 2007

Making coleslaw

Easy.

coleslaw

I use cabbage, usually organic pointed cabbage or white cabbage. I shred this, ensuring I cut the core out first.

I then skin an onion, cut it in half and then cut very fine slices, before adding them to the coleslaw mix.

I grate my carrots.

For the dressing, I add a small spoon of wholegrain mustard, a couple of spoons of creme frache, a couple spoons of mayonnaise and a few grinds from my pepper mill.

Using two spoons I mix the lot together.

More black pepper and a splash of olive oil.

Serve.

Done.

July 7, 2007

Coleslaw, do you buy it or make it?

Do you buy coleslaw?

Do you make coleslaw?

Generally I always try and make my own coleslaw. Not only is it very easy to do, it also tastes fresher and so much better.