Category: Feast

Creamed Chicken

Note to self: next time sprinkle with some chopped fresh parsley for color and definition.

1 tbs. butter
1 tbs. garlic-infused olive oil
3/4 lb. chicken, cut into bite-sized pieces
1/3 cup chicken stock
1/3 cup heavy cream
steamed rice, to serve

Heat the butter and oil in a skillet. Season the chicken and tip into the skillet. Over a medium heat, brown the chicken on all sides. Add the chicken stock and cream, then bubble for about 5 minutes to thicken.

Spoon the rice into a bowl, pushing it up the sides, then tip in the chicken and cream sauce.

Serves 3-4 children or 2 adults

Split Pea Soup with Frankfurters

Non an elegant soup, but cosy and warming.

1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, peeled
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
1 potatoes, peeled and cut into large cubes
8 frankfurters

Put the onions, carrots, celery and garlic in a food processor and finely chop. Heat the oil in a large, heavy pan and tip in the mixture. Cook until softened, but not browned, about 6-8 minutes. Stir in the mace and the peas, then add 5 cups of the stock. Tip in the bay leaves, cover and simmer for 1 hour, adding the potatoes for the last 20 minutes. Add more stock if the soup seems too thick. Check the seasoning.

For the frankfurters, you can simply cut them into pieces and add them to the soup. Alternatively, you could cook them whole on the grill or in a griddle plan, then cut into pieces and stir into the soup.

Serves 6-8

 

Nursery Fish Pie

Classic, homey and heartwarming.

3 lbs. potatoes
12 tbs. butter
1 1/2 lbs. cod or haddock
2 lbs. smoked cod or haddock
2 cups whole milk
3 bay leaves
1 tbs. white peppercorns
1 cup frozen peas, defrosted
1/2 cup all-purpose flour
1 1/2 cups grated cheddar cheese
3 hard-boiled eggs, peeled and cut into quarters

Peel the potatoes and chop into pieces. Set them in a pan of cold, salted water and bring to a boil. Cook until tender, season and mash with 6 tbs. of butter. Set aside.

Put the fish in a large skillet and add the milk, bay leaves and peppercorns. Bring to a boil, then reduce and simmer until the fish is cooked through. Remove the fish to a plate, reserving the liquid. Strain out the bay leaves and peppercorns.

Melt the remaining 6 tbs, of butter over a low heat in a large saucepan. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the reserved milky liquid. Continue stirring until the mixture thickens. Stir in the peas and most of the cheese. Flake the fish into large pieces and gently fold in along with the eggs. Spoon into a 12 cup baking dish and top with the mashed potatoes, then sprinkle with the remaining cheese.

Heat the oven to 375°F. Cook the fish pie for 20-30 minuets. Allow to sit for 10 minutes before serving.

Serves 8

Chicken Pot Pie

You can add cooked, diced potato, carrots or mushrooms to this classic and homey supper.

4 tbs. butter
1 1/3 cup all-purpose flour
1 1/2 tbs. chicken stock concentrate
2 1/2 cups milk
1 cup frozen peas
2 cups cold, cooked chicken, diced
1 cup cold cooked ham, diced
1 short crust pastry
1 egg, beaten

Melt the butter in a heavy saucepan over a low heat. Whisk in the flour and cook for 2 minutes.

Slowly whisk in the chicken stock concentrate and milk to make a smooth paste. Turn the heat up to medium and simmer until thickened, stirring constantly. Stir in the peas for a few minutes to cook them, then stir in the chicken and ham. Remove from the heat and season to taste.

Heat the oven to 400°F. Transfer to filling mixture into an large oval pie dish. Roll out the pastry and place over the filling. Trim and crimp the edges, then make a few slits to release the steam. Brush with the beaten egg and place the pie dish on a baking sheet. Bake for 20 minutes, or until the pastry is golden. Allow to rest for 5 minutes before serving.

Serves 4

Rhubarb Compote

Although not the most attractive dish to look at, this rhubarb is absolutely delicious. It is perfection in a tart or spooned atop yogurt.

1 1/2 lbs. rhubarb, sliced into 1″ pieces (about 6 cups)
1 cup plus 2 tbs. caster sugar
finely grated zest of 1 orange

Heat the oven to 375°F. Tip the rhubarb, sugar and orange zest into a baking dish. Stir well. Cover with foil and bake for 30 minutes. Remove the foil and allow to cool.

Mughlai Curry

Admittedly, the list of ingredients is long. However, most everything is store cupboard staples and this really is a wonderful curry.

1″ fresh ginger, peeled
4 cloves garlic, peeled
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili flakes
4 tbs. ground almonds
1/2 cup water
4 tbs. vegetable oil
3 lbs. skinned, boned chicken thighs, cut into pieces
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 whole cloves
2 shallots, finely chopped
1 cup plain Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup golden raisins
1 tsp. garam masala
1 tbs. sugar
1 tsp, salt
3/4 cup toasted, slivered almonds

Put the ginger, garlic, cumin, coriander and chili flakes in a food processor and blend to a paste. Add the ground almonds and water and blend. Set aside.

Heat the oil in a large pan and cook the chicken in batches to seal and slightly brown. Remove the chicken and set aside.. Tip in the paste from the food processor and cook over a gentle heat for 2-3 minutes, then add the cardamom, cinnamon, bay leaves, cloves and shallots. Cook for a few minutes until the shallots are soft, then return the chicken to the pan and add the yogurt, stock, cream, raisins, garam masala, sugar and salt. Bubble gently for 20 minutes or until the sauce has thickened and the chicken is cooked through.

Transfer to a serving bowl land scatter with the almonds.

Serves 8 – 10.

Rosemary and Garlic Potatoes

Everyone loves roast potatoes and these are guaranteed to please!

3 lbs. russet potatoes
1/2 cup garlic-infused olive oil
few sprigs fresh rosemary
sea salt

Heat the oven to 400°F. Cut the potato (skin left on) into 3/4″ cubes and tip into a roasting tin. Add the oil and rosemary, then use your hands to toss everything together. Roast of 45 minutes, or until the the center of the cubes are tender and the skins are crispy. Sprinkle with sea salt to serve.

Finger-Lickin’ Ribs

The ultimate summer meaty treat.

16 pork baby back ribs
1 small onion, roughly chopped
1 star anise
1 small cinnamon stick, broken into shards
1 green chili, deseeded and roughly chopped
1″ piece ginger, peeled and chopped
juice and zest of 1/2 lime
2 tbs. soy sauce
1 tbs. vegetable oil
1 tbs. molasses or treacle
1/4 cup pineapple juice
bottled BBQ sauce, to serve (optional)

Remove the membrane from the back of the ribs and cut into 4-rib pieces. Put them in the re-sealable bag and add the remaining ingredients except the BBQ sauce. Squelch everything together and chill for a least 3 hours, or overnight.

Heat the oven to 400°F. Tip the ribs and the marinade into a roasting tin and cook for 45 minutes. Heat the grill and cook the ribs for 5 minutes per side. Cut the ribs apart and serve with extra sauce alongside.

Serves 4

Lamb Chops

This marinade is a lovely complement to the succulent lamb.

2 lamb chops
1 sprig rosemary
1 garlic clove, bruised
1 tbs. olive oil
1 tbs. red currant jelly
1 tsp. sea salt
1/2 tsp. black pepper

Tip the rosemary, garlic, oil, jelly, salt and pepper is a resealable bag and add the lamb chops. Squelch everything about and chill overnight.

Heat the grill to medium. Cook the lamb for 12-15 minutes, turning once (or to your liking). Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Serves 2

Sticky Garlic Potatoes

THE perfect side to any dish!

1 1/2 lbs. little new potatoes
8 cloves garlic
1/2 cup olive oil

Bring a pot of water to boil, add salt and boil the potatoes until tender. Drain and return to the pot. Peel the garlic and add to the pot. Use the end of a rolling pin to crack and split the potatoes and the garlic. Set aside until ready to roast.

Heat the oven to 425°F. Tip the oil into a shallow pan and heat for 2-3 minutes. Carefully add the potatoes and garlic and roast for 15 minutes, turning once.