Saffron-Scented Chicken Pilaf

Tender, yogurt-marinaded chicken nestles into a beautifully scented bed of basmati rice and toasted, warm nuts.

6 boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
4 cups chicken stock
1 tbs. butter
2-3 tsp. vegetable oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts, toasted
scant 1/4 cup slivered almonds, toasted
2 tbs. pine nuts, toasted
3-4 tbs. shelled pistachio nuts, toasted
small bunch fresh parsley, chopped

In a medium bowl, stir together the chicken, yogurt, juice of 1/2 lemon and cinnamon. Toss well and chill for at least an hour. Soak the saffron threads in the stock.

Over a medium heat, in a pot that has a lid, melt the butter along with 1 tbs. of the oil. Add the rice and stir to coat. Pour in the saffron laced stock, add the cardamon pods,  juice and zest of 1 lemon, then cover and bring to a boil. Lower the heat and simmer for 10-15 minutes, by which time the rice should be tender and the liquid absorbed.

Meanwhile, heat the remaining oil in a skillet and cook the chicken in batches. This will allow it to brown, rather than stew.

When the rice is cooked, take it off the heat and fork in the chicken and nuts. Spoon into a serving bowl and scatter over the parsley.

Serves 6

 

 

Christmas Sprouts

The combination of freshly grated nutmeg and beautiful chestnuts makes this a perfect, fragrant Christmas side dish.

3 lbs. Brussels sprouts
1 cup vacuum-packed chestnuts, broken into large pieces
7 tbs. butter
grating of fresh nutmeg
sea salt and freshly grated black pepper

Bring a pot of water to a boil and cook the sprouts for 7-10 minutes, or until tender. Drain the water from the pot, then tip in the chestnuts, butter, nutmeg, salt and pepper. Stir until the butter has melted. Check the seasoning and serve.

Serves 8 – 10

Sliced Steak with Lemon and Thyme

This recipe ever so clever – the steak is marinaded after it is cooked.

1 large or 2 small rump steak, approx. 1 1/4 lbs.
5 stalks thyme to give 1 tbs. leaves
2 garlic cloves, crushed or grated
1/3 cup extra-virgin olive oil
zest and juice of 1 lemon
1 tsp. sea salt flakes
good grinding of black pepper

Heat a griddle or grill, then brush the steak with a bit of the olive oil. Cook on both sides to your liking.

While the steak cooks, tip the thyme leaves, garlic, oil, lemon zest and juice, salt and pepper in a shallow dish. Once the steak is cooked, put it in the marinade and leave for 4-5 minutes, turning once.

Slice the steak to serve.

Chicken Traybake with Bitter Orange and Fennel

This lovely one-pan wonder comes together in a jot and tastes fabulous.

2 large fennel bulbs
7 tbs. extra-virgin olive oil
zest and juice of 2 Seville oranges
2 tsp. sea salt flakes
4 tsp. fennel seeds
4 tsp. Dijon mustard
12 chicken thighs, skin on and bone in

Remove the fronds from the fennel and cut the each  bulb into eight pieces. Tip into a resealable bag and add the oil, orange zest and juice, salt, fennel seeds, mustard and chicken. Smooch everything about and chill overnight or at least 3 hours.

Place everything from the bag into a roasting tin and leave at room temperature for 1 hour. Heat the oven to 400°F and cook for 30-40 minutes, or until the chicken is cooked through and the fennel is soft. Serve with the pan juices spooned on top.

Maple-Pecan Cookies

If you don’t have maple extract in your pantry, use maple syrup in this buttery shortbread.

1 cup plus 2 tbs. butter, softened
1/2 cup plus 1 tbs. light brown sugar
1 tsp. maple extract or scant 1 tbs. maple syrup
2 1/4 cups self-rising flour
1/2 cup pecan halves

Heat the oven to 325°F. Cream together the butter and sugar, then add the maple extract or syrup. Gradually add the flour to make a soft dough. Roll into approx. 25 balls and place on parchment-lined baking sheets. Oil the bottom of a glass and press down slightly. Top with a pecan half and bake for 15-10 minutes. The edges should be just golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

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

 

Quinoa, Cranberry and Pecan Pilaf

Here is a quick and healthy side dish that complements so many entrees.

1 tsp. garlic-infused olive oil
1 cup quinoa
1 tsp. ground ginger
1 tsp. ground coriander
2 cups cold water
1 tsp. sea salt flakes
1/2 cup dried cranberries
1/2 cup pecan pieces
2 tbs. chopped fresh herbs

Heat the oil in a heavy saucepan that has a lid. Tip in the quinoa and stir for 30 seconds, then add the ginger, coriander, water and salt. Bring to a boil, then reduce the heat to a low simmer, clamp on the lid and cook for 10-15 minutes.

By this time most of the water should have evaporated. Turn off the heat and leave, covered, for 5 more minutes to steam. Fork in the cranberries, pecans and herbs.

Serves 4 as a side and 2 as a main

Curry in a Hurry

Fast and fresh, this curry has it all and takes no time to toss together.

2 tbs. vegetable oil
3 tbs. chopped scallions
3-4 tbs. Thai green curry paste
2 lbs. chicken thighs, cut into pieces
1 x 14 oz. can coconut milk
1 tbs. chicken stock concentrate
1 tbs. fish sauce
1 cup fresh or frozen peas
1 cup fresh or frozen green beans
2 handfuls fresh spinach
3 tbs. chopped fresh cilantro, to serve (optional)
cooked rice, to serve

Heat the oil in a large saucepan and drop in the scallions. Cook for a minute or two, then stir in the curry paste. Add the chicken pieces and keep stirring until the outside has cooked. Tip in the coconut milk, stock, fish sauce, peas and beans. Season and simmer for 5 minutes, or until the chicken is cooked through and the veggies are tender. Stir in the spinach until it wilt.

Place the rice in a serving bowl and pour over the chicken, veggies and sauce. Serve sprinkled with cilantro, if using.

Serves 6

Soda Bread Rolls with Fennel Seeds and Cranberries

If you fancy a sweeter version, simply add 3 tbs. of honey to the wet ingredients.

3 tbs. butter
1 cup all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. fine sea salt
3/4 tsp. ground allspice
2/3 cup plain, runny yogurt or buttermilk
1 extra large egg
2/3 cup dried cranberries
2 tsp. fennel seeds

Melt the butter and leave to cool a little. Heat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt and allspice. In a jug, stir together the yogurt or buttermilk and the egg. Tip the wet ingredients into the dry and combine. Fold in the cranberries and fennel seeds.

On a lightly floured work surface, tip out the dough. Divide in half, then fourths, then eighths. Roll our eight balls and place on the baking sheet. Use a scissors to snip an x in the top of each.

Bake for 15 minutes, or until the rolls are brown and sound hollow when tapped underneath. Allow to cool for 10 minuets before serving.