Chicken and Green Olive Tagine

It’s been a ridiculously long time since I last blogged. Work has kept me away from the kitchen with exception of old faves or frozen portions of previous cooking sessions, reheated.  When you work away all  week, most of the weekend is dedicated to turning around (washing, iron, pack) to come back and trying desperately to grab some time to relax before another busy week begins.

At last, this weekend allowed me time to think about what I wanted, adapt an idea and that all important spare time, to sit down and blog.

Whilst the weather was still warm I wanted something tasty, fresh, with a little heat and a nod towards North Africa. Although I’m not a big fan of food from that region this ticks all the boxes. Light, yet full of flavour, paprika adds depth and the tang from the lemon is marvellous. The olives give a bite of saltiness whilst all the time there’s a heady combination of tomatoes and cinnamon running through it. Something light like Rice ( in this case laced with cardamom) or couscous goes perfectly

8 Boneless Chicken Thighs

2 Onions Chopped

4 cloves of Garlic Chopped

Thumb size piece of Ginger finely chopped

2 Tbsp of Paprika

1 Tsp Tumeric

Pinch of Cayenne Pepper

900 ml Chicken Stock

Juice ½ Lemon

150g Green pitted olives, halved

1 tin of Sainsbury’s Pomodori D’Oro Plum Tomatoes (Normal Plum tomatoes will do)

3 Preserved Lemons, Skin only chopped

1 Cinnamon Stick

Salt and Pepper

Add the dry spices, salt, pepper and 2 tbsps of oil to a large dish add, the chicken pieces, coat the chicken well, cover and leave for an hour, or overnight if possible

Heat the oven to 160 degrees. In a flameproof casserole dish add 2 tbsp of olive oil, place on the heat and fry the chicken, in batches, until golden then remove to a plate

Add the onions to the pan, and fry until soft, stir though the garlic and ginger, fry for one minute more. Pour the stock into the dish the chicken marinated in and stir gently to collect all of the marinade. Pour this into the casserole dish along with the lemon juice and tomatoes.

Add the chicken to the pan along with the cinnamon stick. Bring to the boil, cover and place in the oven for around 2-3 hours. Stir around every 20 mins or so. With about an hour to go and the chopped lemons and Olives, season to taste.

When you’re ready, remove from the oven, taste season if required. If it’s not spicy enough add some chopped chilli, or if its too much the other way serve with plain yoghurt

This goes, with rice, flatbread, bread, couscous, anything really and of course bushels of coriander

Fresh Tomato and Tarragon Pasta

As a hobbyist cook I'm often on the look out for culinary inspiration and of late it’s been in extremely short supply. Perhaps it’s something to do with the weather or late onset of spring depriving me of fresh vibrant ingredients to work with.

So thank the Deity of your choosing then for Morrisons.

Whoa, wait, Morrisons, the supermarket right? The very same. I'm not sure if you've been in lately but some of their stores have had, what I can only describe as a fruit and Veg make over.

They've started stocking all kinds of fresh produce both typical and unusual from standard Carrots to Fresh Turmeric Root, Curry leaves, fresh herbs and several varieties of tomatoes to name but a few. All displayed well and cooled by some very futuristic looking dry ice affair. Reminds me of a French Supermarket. Well worth a look even if to marvel at some of the oddities in there

If you’re local to the area try Festival Park or Stone to see what I’m on about, it would appear that Newcastle has yet to catch up

So I bought some fresh Tarragon (for a pie, future post I think) at the weekend plus a medley of little toms and last night I was wondering what to do with what I had left

Ahhhh, pasta, good old pasta. So this is what I came up with

Tarragon and Fresh Tomato Pasta

This just sings of spring, bright vibrant colours and fresh tastes abound here. The chilli kick gives it that extra dimension

I did use Linguine but with hindsight spaghetti would probably work better and the chillies are optional I just wanted some heat

As usual with my dished of late this is unbelievably cheap to make, take note, soon to be student daughter.

Also and quite importantly, this is meat free, so it fulfils my aim of at least one veggie meal per week .. Go Me 

Serves Two

Handful of Cherry tomatoes per person, Halved

3 Cloves of Garlic finely chopped

½ Stick of Celery finely chopped

One shallot finely chopped

Chilli finely chopped (optional)

Handful of Tarragon leaves separated from their stalks

Tablespoon of Tarragon Vinegar

Teaspoon of Tomato puree

½ Glass of white wine

Salt and Pepper

Olive oil for cooking

Olive oil for dressing

Linguine/Spaghetti – enough for each person

Put the water on to boil for your pasta

In a large frying pan, gently soften the Shallot and Celery season with Salt and Pepper

Once soft add the Garlic and Chill then fry for a minute

Add the Purée and cook out for a min or two

Add the vinegar and reduce

Add the wine and reduce to about half

Now add the tomatoes and about 2/3rds of the tarragon, season again, lower to a simmer and cook for about 15 mins, stirring occasionally season to taste if required

When the water is boiling, salt well and add your pasta

Once the water starts to go cloudy add about a ladle of the pasta water to the tomatoes and stir

Once the Pasta is cooked spoon into the pan with tomatoes bringing some of the water with you as you go to loosen the sauce

Toss well and ensure all the pasta is covered in the sauce

Serve into pasta bowls

Finish with grind of pepper, drizzle of good olive oil and finally a few leaves of tarragon on top

Enjoy

Arancini - Deep Fried Risotto Balls

 Now I'm not the world’s biggest risotto fan but on occasion I do like bowl full of the stuff and until now the problem has been that it’s actually quite filling and I invariably make too much. Knowing what to do with the leftovers other than chuck it in the bin has been an ever-present conscience testing dilemma.

However having visited Pesto in Liverpool One, I was fortunate to try their Arancini which gave me the inspiration for this. Yeah I know Pesto is a chain restaurant … blah blah … but I like it there OK

So look, I have to apologise, the recipe predicates that you have previously made some risotto and that in itself is a bit of a labour of love, what with all the stirring and that. That said it really is worth a go. Can I prove this? Yes I bloody well can. You see Lisa, is even less a fan of risotto than me and on top of that saffron is well down her list of must haves. She loved it, which, lets be honest is a massive thumbs up for this little starter

Crunch through the breadcrumbs you’re met with soft flavour-full rice and at its centre deliciously creamy and tangy cheese.  They make a perfect starter or nibble to go with your cold Peroni.

Ingredients

You’ll notice there are no quantities as this depends entirely on how much risotto you have

• Left over Risotto
• Grated cheese of choice, I went for Manchego and old Amsterdam, but a good strong cheddar would work just as well
• Flour
• Beaten Egg
• Breadcrumbs
• Oil for deep frying

Method

Wet your hands and pinch a chunk of risotto, rolling it in your hands to make ball about 2.5 to 3cm in Diameter, repeat this process until you have rolled out all of your risotto.

Next, using your finger make a hole in each risotto ball, this makes room for the cheese filling.

Now fill each hole with the cheese of your choice

Finish this stage by re-shaping and rolling each ball so that it is spherical and the cheese contained inside

Using the standard breadcrumb method, roll each ball in flour, egg and finally breadcrumbs.

Heat the oil in the Pan to 375 degrees and then deep fry around 4 Balls a time (the amount you cook in one batch depends on how big your pan is really) until they are golden brown in colour. Remove from the oil with a slotted spoon and place upon kitchen paper to soak up excess oil. That’s it really, you’re ready to go

Sausage and Puy Lentil Casserole

These past few weeks I have to admit that I've been feeling more than a little pleased with myself. Whilst the rest of the nation has been recoiling in horror in the discovery that it’s been gleefully consuming unknown quantities of equine off cuts, as direct result of its lust for cheap convenient gastronomic banality, I've been tucking into food that, I have,  as always, cooked from scratch I know exactly how much Dobbin is in my lasagne.

So with that self indulgent “I told you so” opening you’d wonder why I'm eulogising about sausages. Of all the food stuffs they’re the worst aren't they? Full of sawdust, pig’s knuckles and cows face surely. Well, that depends on which sausages you buy. 50 “pork” sausages for £1 then really you can’t complain about the odd bit of kneecap. However if you spend the extra cash on some quality sausages you can still make a satisfying, tasty and in these early parts of the year a  welcome, warming and comforting dish.

I've been trying to perfect the ultimate sausage casserole, using beans etc . but with these meaty Puy lentils, I think I've cracked it

What’s more this is so cheap to make, OK it assumes you have some of the stuff already in , even if you don’t the initial outlay isn't that great

This really does make a satisfying, tasty and warming dish, perfect for this time of year

Sausage and Lentil Casserole - Feeds 6

Total cost (Based on having most of the ingredients in, otherwise the initial outlay will be greater) = £9.27 or £1.55 per Serving, add about another £0.50 per serving if having mash.

Ingredients

12 Good quality Pork Sausages (£5.00)

1 Large Onion Sliced (if halving the recipe use one medium size onion) (£0.35)

2 Cloves of Garlic Finely Chopped (£0.06)

2 Medium Sized Carrots Diced (£0.20)

1 Tsp Cumin Seeds (£0.05)

1 Tablespoon of Tomato Puree (£0.05)

1 400g Tin of Tomatoes (£1.23)

1 Splash of white wine (£0.50)

6 Juniper Berries (Not essential but do add depth of flavour) (£0.25)
1 Apple peeled and finely chopped 

175g Puy Lentils (£0.93)

1 Litre Of Chicken Stock (£0.30)

1 Small Pinch of Chilli Flakes

Fresh Herbs such as Thyme, Parsley and Bay Leaf, Tied together in a bundle (£0.40)

1 Tablespoon of Olive oil

Salt and pepper

Equipment

1 Large Flame proof Casserole Dish

1 Pestle and Mortar

Method

Pre-Heat the oven to 160 degrees

On the hob heat the oil in the casserole dish and then fry the sausages so that they are brown all over, you may have to do this in batches

In a separate pan toast the cumin seeds and the crush to a powder using a pestle and mortar

Once brown, remove the sausages and add the onions to the Pan, Season and fry until soft. The onions should take on the colour and flavour from the sausages

Add the garlic fry for one min, then add the tomato puree and cook out, for 2-3 mins

Next add the carrots, apple and cumin then gently fry for 5 mins

Turn up the heat, add the wine and de-glaze the casserole dish

Reduce the wine, add the lentils and fry, stirring continuously until the lentils are well coated

Add the tomatoes, stock, chilli flakes and juniper berries. Stir until well combined

Bring to the boil, return the sausages, add the herb bundle, cover and place in the oven for around 2 hours

Every 30 mins or so stir through and check the liquid, the lentils may soak up a lot of it so add more water if required and stir through before returning to the oven

The thickness is up to you, I prefer it to have a thick gravy like consistency rather than the thick porridge consistency you can get with lentils.

Serve on its own or with mash, or bread.

Beef in Black Bean and Chilli Sauce

Contrary to popular belief (work colleagues) I actually really like Chinese food, the problem is most restaurants or take-aways, serve up the same old thing wherever you go, they all look and taste the same and there’s very little to distinguish the myriad of places I’ve eaten in. Plus if you go with a group, someone usually suggests the set menu and you end up with the usual and stymied choices none of which are exciting or to be honest, that tasty.

Making your own is a much better option. Everything is fresher and of course cooked to your own tastes.

Chinese cooking can require some initial investment and the odd trip to the Chinese supermarket but it can be very rewarding. Some dishes can be complex but the majority are all about the prep and 5-10 mins actual cooking

This dish is one of my favourite Chinese meals, I love the flavour of black beans and amount they deliver is not in keeping with their size. I’ve never seen them in normal supermarkets so you may need to go further afield. Worry not though, they will keep in airtight container in the fridge forever (don’t hold me to this). The chilli gives it that all important kick, the various sauces are pretty standard fare but marry perfectly with the black beans.

Some prep, really tasty, why not give it a go?

600g of Rump steak thinly sliced across the grain

2 Spring Onions very thinly sliced

Marinade

2 Tablespoons of Shaohsing Rice Wine (or Dry Sherry)

1 teaspoon sea salt

1 teaspoon white sugar

Black Bean and Chilli Sauce

1 Small red onion finely sliced

Thumb sized piece of ginger finely chopped

3 Garlic cloves roughly chopped

2 Tablespoons of salted black beans

2 Tablespoons of Shaohsing Rice Wine (or Dry Sherry)

1 tablespoon of white sugar

1 tablespoon of light soy sauce

2 tablespoons of oyster sauce

1 tablespoon of malt vinegar

1 Birds eye Chilli , de-seeded and very finely sliced

100 ml of cold water

Mix the marinade ingredient, add the beef and coat thoroughly, leave for 30 mins

Heat the wok until very hot, add a tablespoon of groundnut oil, fry the beef in batches around 30 seconds per batch, remove with a slotted spoon and put to one side

Rinse the black beans in a sieve under cold water, drain and then in a pestle and mortar mash the beans into a paste like consistency

Combine in a bowl or glass the rice wine, sugar, soy sauce, oyster sauce and malt vinegar

Heat the wok again, add a tablespoon of groundnut oil, very quickly fry the onion, garlic ginger and chilli, stirring all the time for about 30 seconds. Add the black beans, stir fry for another 30 seconds. Stir in the rice wine mixture, bring to the boil, Add the water and combine thoroughly. If the sauce looks a little thick add more water until you achieve the consistency you’re happy with

Add the beef again, bring to the boil, simmer for 2 mins

Taste

Stir through the spring onions and serve with steamed rice

Leftover Potatoes with Bacon and Egg

Leftovers eh? You’ll very probably be hearing, seeing and tasting a lot of leftovers during the next few weeks. To be honest, it is difficult sometimes to know what to do with that bowl of “stuff” in the fridge especially when inspiration is not forthcoming and there’s loads of other food in the house. The thing is though, right, is that when you do create something wonderful with the scraps in the fridge, you get a great sense of achievement with an added dash of go me.

So these little buggers have been staring at me for a few days now, daring me to do something different and I’d toyed with the usual potato salad idea but then I remembered this old favourite, adapted it to what I had to hand and this is how it came out

As well as tasting great this can be done in 10-15 mins or so, which makes it ideal for a midweek supper

Pancetta cubes are awesome, they can form the base of many a dish and for me have the edge over their bacon cousins taste-wise. The potatoes are great on their own, I think they’re available in most supermarkets (certainly Morrison’s and Sainsbury’s) and they’re called apache.

Spring onions add fresh crunch and the parsley adds the earthy depth.

Finally the poached egg, cooked right, the yolk makes the dish self saucing. 

A Drizzle of oil? Don’t mind if I do sir.

Ingredients (Serves 2)

Handful per person of pre boiled potatoes cut into chunks

100g Cubetti Di Pancetta

1 Spring onion finely sliced

Sprig of parsley finely chopped

2 Fresh eggs

Splash of white wine vinegar

Fill a saucepan ¾ full of water and put onto boil, or boil the kettle and empty into the pan

In a small frying pan add the pancetta then on a high heat fry until the cubes start to brown and the fat is released.

Empty the potatoes into the pancetta pan and gently warm through, stiring to ensure the potatoes are covered in the lovely pancetta fat.

Add a splash of vinegar to the water, stir through and then add the eggs to poach for 3 mins

Meanwhile stir the spring onions and parsley into the bacon and potato mix, season to taste.

When eggs are done remove from the pan and place on paper towel to soak up any excess water.

Plate up the bacon and potato mix and top with the poached egg, finally drizzle with oil if required.

Two types of beans, tapas style

I love making this, both dishes use up what I have in the freezer, fridge and store cupboard. There’s a very distinct nod towards a couple of tapas dishes I’ve had previously and the inclusion of the sherry vinegar certainly lends that Spanish feel to the dishes

Beans are quite obviously key elements but equally prominent is the inclusion of the bits of salami from the back of the fridge.

Once created, how you eat them is up to you. You could perhaps serve them up with other tapas type dishes, have as a light snack or on toasted bread like I have here.

However you have them, you’ll find yourself with something very tasty, simple to make and with all that bean type goodness its fairly healthy

Butter Beans and Chilli

1 400ml tin of Butter Beans

1 Shallot finely chopped

1 Clove of Garlic finely chopped

1 Green Chilli Finely chopped

½ Glass Dry white wine

Splash of Sherry Vinegar

Handful of flat leaf Parsley roughly chopped

About 8cm Salami/saucisson Sliced thinly then into batons

Squeeze of Lemon Juice

In a medium frying pan, heat a tablespoon of olive oil and gently fry the Shallots and Garlic for a minute

Stir in the Salami and keep frying for about 2 mins

Add the beans and chilli cook for another 2 mins

Pour in the wine, bring to the boil and reduce by half

Add the vinegar and stir through

Simmer gently for about 5 mins until the beans start the break-up slightly (It’s at this point you can start cooking the broad bean dish if you’re doing both)

Season to taste

Add a squeeze of lemon juice and stir through the Parsley, then drizzle with good extra virgin olive oil

Broad Beans and Mint

Two large handfuls of broad beans, cooked and podded

1 Shallot finely chopped

1 Clove of Garlic finely chopped

Handful of frozen peas

½ Glass Dry white wine

Splash of Sherry Vinegar

10 mint leaves finely chopped

About 8cm Salami/saucisson Sliced thinly then into batons

Squeeze of Lemon Juice

In a medium sauce pan , heat a tablespoon of olive oil and gently fry the Shallots and Garlic for a minute

Stir in the Salami and keep frying for about 2 mins

Pour in the wine, bring to the boil and reduce by half

Add the peas, and cook for two mins

Add the Broad beans, stir through then stir in the vinegar

Stir in the mint

Finish with a squeeze of lemon juice to add freshness and a drizzle of good extra virgin olive oil

Yuk Sung

You know what?  If you can persuade your fellow diners to move away from crispy duck and try something new then they may thank you for recommending Yuk Sung.

It’s a wonderfully simple but an equally impressive little starter or if you like it can replace the duck course in a Chinese set meal, it follows similar principles in that you wrap the main content in lettuce rather than pancakes. Given the right ingredients, sauces and fresh lettuce this is equally as good as it’s Duck counterpart.

The chilli is optional as it gives the whole thing a kick you may or may not want. What’s key is the minced pork and the addition of mint for freshness and spring onion for crunch.

Plum or Hoisin Sauce, dropped into the centre of each little lettuce parcel goes very well indeed

Ingredients Serves 6

500g Minced Pork

2 cloves of Garlic finely chopped

Thumb size piece of ginger peeled and finely chopped

2 Carrots

1 Stick of Celery

1 Birdseye Chilli finely chopped

3 Spring Onions roughly chopped

Tin of Water chestnuts

Tablespoon for fresh, finely chopped mint

Handful of coriander leaves

3 Little gem lettuces, leaves separated, to make little containers for the mixture

2 Tablespoons Rice Wine

2 Tablespoons Light soy

1 Tablespoon Dark soy

2 Tablespoons of oyster Sauce

1 Teaspoon of Sugar

Groundnut oil

Equipment

Wok

Food Processor, you can chop the carrots, celery and water chestnuts by hand but this will take ages

First Blitz the carrots in the food processor until finely chopped, add the celery and pulse until chopped, repeat the process with the drained water chestnuts

Mix the sugar, rice wine, both soy’s and the oyster sauce in a glass until the sugar has dissolved

Heat the wok until smoking, add a little , swirl round the pan, then fry/brown about ¼ on the mince, remove from the pan to a plate and repeat until the mince is all cooked

Reheat the pan and fry the Garlic, chilli and Ginger for around 30 seconds, then throw in the Carrot, celery, water chestnut mixture and fry for 1 minute

Return the pork to the pan and stir well for around a further minute

Now add the Sauces and sugar, cook for about 2 mins stirring well

Stir through the mint and Spring Onions then empty onto a warm serving dish

Serve with a pile of lettuce leaves, dipping sauces such as Hoisin or Plum.

Oh and napkins as it gets a bit messy