Tag Archives: Recipe

Chicken Waldorf Salad

It’s been a long time since I contributed to my own site here and after much um-ing and ah-ing over whether or not to continue Gentle Voice or amalgamate this with my blog, here I am again, posting here. I am nothing if not indecisive. I think.

So without any more wiffle, here’s a little treat for the tastebuds: Chicken Waldorf Salad. This is an incredibly simple but oh so tasty recipe. Don’t be afraid to alter amounts of the separate ingredients because it’s a very forgiving combo of flavours and creativity is the key to good cooking I say!

Ingredients (For two people):

2 cooked chicken breasts (or equivalent meat from elsewhere on the bird), cut into bite size pieces

1 stick of celery, chopped

2 spring onions (scallions), chopped

2 oz (50g) walnut halves, roughly chopped

6 oz (175g) seedless grapes, washed and halved

3 rounded tablespoons of mayonnaise

Salt and crushed black pepper to season

Lettuce leaves (something crunchy like Cos / Romaine lettuce is good).

Put all the ingredients in a large bowl, add the mayonnaise and gently toss through to combine and coat everything. Serve on a bed of lettuce leaves. Simple as …

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Butter Chicken

butter chicken

 

 

 

 

 

INGREDIENTS

For the marinade

  • 50g natural yoghurt
  • 1 tbsp plain flour
  • 1 tbsp vegetable oil
  • 4 cm piece ginger, finely grated
  • 2 clove garlic, finely chopped
  • 1 green chillies, seeds removed and chopped
  • 1/2 tsp garam masala
  • 1/2 tsp tandoori masala powder (optional)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 500g skinless fillets of chicken thighs, cut into 3cm pieces

For the masala

  • 4 tsp raw cashew nuts
  • 1 tbsp vegetable oil
  • 4 tsp butter
  • 1 bay leaf
  • 5 cm piece ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 1/2 tsp garam masala
  • 1 tsp tandoori masala powder, (optional)
  • 1 x 400g can chopped tomatoes
  • 3-4 tbsp milk
  • 100ml single cream
  • 1 chilli, seeds removed and finely chopped

For a lower fat alternative, try using reduced fat evaporated milk instead of cream in the masala

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Method

1. For the marinade: Mix the yogurt, flour, oil, aromatics and spices together, then place the chicken in a shallow dish and coat it with the mixture. Marinate for at least 2 hours or overnight if you can.

2. Heat the oil in a large frying pan and gently fry the marinated chicken over a medium heat for 10–15 minutes until the chicken is cooked through.

3. For the masala: Soak the cashew nuts in hot water for 10-15 minutes, drain and grind to fine paste in blender, adding a little milk if needed.

4. Heat the butter in a large sauce pan, add the bay leaf, ginger and garlic and cook gently for 1 minute until lightly golden. Mix in the masala powders and fry for a further minute. Stir in the chopped tomatoes and sizzle until the mixture reduces and the tomatoes have lost most of their moisture. Mix in the cashew paste and add enough milk to get a thick, saucy consistency.

5. Add the chicken and cook on a low heat for 10 minutes to warm through. Reserve a teaspoon of the cream and stir the rest in with the chilli, then season to taste. Spoon into a warmed dish, garnish with the reserved cream and serve with chapatis.

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Cranberry Sauce

This tasty sauce, traditionally eaten as an accompaniment to turkey can also be used with goose, game and cheese.  Can be served either warm or cold.

 INGREDIENTS

1 orange, juice and zest

175g / 6 oz sugar

5 tablespoons port

359g / 12 oz fresh or frozen cranberries

1 eating apple, finely chopped

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If you are using fresh cranberries, give them a wash and pick them over to discard any that look ify.

Finely grate the zest from the orange and squeeze the juice. 

Dissolve the sugar in a medium pan with 4 tablespoons of the port and the orange juice.

Stir in the cranberries, apple and orange zest.  Cook, uncovered, for 8-10 minutes (slightly longer if you are using frozen cranberries), until the fruit is soft and the juice has thickened slightly.  

Stir in the remaining 1 tablespoon of port.

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This sauce will keep for weeks if kept in warm sterilised jars with plastic lined, screw topped lids.  Store in the fridge.

To sterilise jars:  Thoroughly wash and rinse the jars and place, upside down, in a cold oven.  Set the oven temperature to 160C  /  325F  /  Gas 3  (140C  for a fan assisted oven).   When the oven has reached the right temperature, turn it off and open the door.  Sterilise the lids by boiling them for a few minutes in water.  Be careful when removing the glass jars from the oven – they will remain hot for quite some time.

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Creamy Parsnip and Squash Bake

SERVES  8    PREPARATION TIME: 30 minutes + cooling    COOKING TIME: 1 hr 10 mins

Easy to prepare

INGREDIENTS

425 mls / 15 fl oz  (approx 2 US cups)  double (heavy) cream

1 small onion or shallot, finely chopped

2 thyme sprigs, one stripped of leaves

butter, for greasing

500g / 1 lb 2 oz parsnips (about 4 large)

500g / 1 lb 2 oz butternut squash (about 1/2 a large one)

25g / 1 oz Gruyere cheese, grated

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Method

Place the cream, onion or shallot and the thyme sprig in a small pan.  Slowly heat to just below boiling point, then remove from the heat and allow to cool.  Strain, discarding the onion and thyme.

Heat oven to 160C  / 325F  / Gas 4  /  (Fan oven 140C  /275F).  Rub the bottom and sides of a gratin dish measuring about 20 x 30 cm (8 x 12 in) with butter.  Peel the parsnips and trim the ends.  Peel and scoop the seeds out of the squash.  Thinly slice the vegetables.

Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyere cheese.  Bake for 1 hour until golden and a fork slides easily into the veg.

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Get Ahead:  Leave the bake to cool, then cover and place in the fridge for up to 2 days.  To reheat, place in a 220C  / 425F  / gas 7  (fan 200C / 400F) oven for 15 minutes.  If the top starts to brown more than you’d like, cover with foil.

This recipe first appeared in the December 2007 Christmas edition of BBC Good Food magazine

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Buttery Caraway Carrots

Incredibly simple – utterly delicious.

 

SERVES 8  /  PREPARATION TIME: 10 MINS  /   COOKING TIME:  10 MINS

Easy to prepare

1 Kg / 2lbs 4 oz carrots (about medium-sized)

25 g / 1 oz butter

1 tsp caraway seeds

Small handful of chopped parsley

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Peel the carrots and trim off the ends.  Cut in half lengthways, then cut on the diagonal into slices about 1/2 cm (1/4 inch) thick.

Place the carrots in a steamer basket and steam for 5 – 7 minutes until softened, or place in a heatproof bowl with a little water and microwave on ‘High’ for 3-5 minutes.

To finish the dish: Gently heat the butter in a frying pan.  Tip in the caraway seeds and cook for 30 seconds until they start sizzling.  Add the carrots and stir into the butter until glossy and heated through (about 3 minutes).  Toss through the parsley and serve.

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THESE CAN BE PREPARED IN ADVANCE:

Cook the carrots up to 2 days in advance, leave to cool, then cover and store in the fridge.  Reheat in pan, finishing with butter and caraway seeds as above, just before serving.

 

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Glazed Apples and Pears with Shallots

SERVES 8     PREPARATION TIME: 10 MINUTES    COOKING TIME: 1-1/2 HOURS

Easy to prepare

Ingredients

Juice of 1/2 lemon

4 small eating apples

4 small pears

900g / 2 lbs shallots (unpeeled weight)

1 tbsp olive oil

50g / 2 oz butter

6 tbsp quince or redcurrant jelly**

bay leaves to decorate

METHOD

Put the lemon juice into a large bowl.  Peel the apples and pears, leaving the stalks on, then toss in the juice. 

Meanwhile, bring a medium saucepan of water to the boil.  Lower in the apples and pears, then cover and poach for 30 minutes or until the fruit just gives to a sharp knife.  Peel the shallots while you’re waiting.

Heat the oven to 190C / 375F / Gas mark 5  (170C fan oven).  Add the oil and butter to a small roasting tin, then add the drained apples, pears and the shallots.

Brush the fruit with a layer of the quince or redcurrant jelly **(cranberry jelly would work equally well)** and roast for 1 hour until softened and golden.

Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze.

Serve spooned around the turkey, decorated with bay leaves.

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This recipe has been very slightly adapted from a recipe that first appeared in the December 2007 Christmas edition of BBC Good Food magazine.  The photograph is from the same source.

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Cider Roast Turkey

SERVES 8 with leftovers.  PREPARATION TIME 15 minutes.   

COOK approx 4 hours for a 4.5 – 6 Kg (10-12 lb) bird.

Moderately easy recipe

Choose a free-range bird for the best flavour – they’re more expensive, but well worth it for a special occasion.  Here in the UK I’ve found KellyBronze has a good flavour.

FOR THE TURKEY

4.5 – 6kg (10-12 lb) turkey, giblets removed and kept

450g / 1lb stuffing

2 leeks, trimmed and halved

2 carrots, halved

50g / 2oz butter, softened

300ml /1/2 pint of dry cider

FOR THE GRAVY

300ml /1/2 pint dry cider

600ml / 1 pint of chicken or home made turkey giblet stock

2 tbsp quince or redcurrant jelly (cranberry jelly would also work well as an alternative if you can’t find quince or redcurrant)

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Heat the oven to 190C / 375F / Gas 5 / 170C for a fan oven (approx 365F).

Wash and dry the turkey, removing any feathers.  Pull out the giblets and the neck, then set aside.  Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks.

Weigh the stuffed turkey (you may to use bathroom scales to do this), then calculate the cooking time, allowing 40 minutes per kg (20 minutes per pound).

Put the leeks and carrots in the bottom of a roasting tin in a single layer – this makes a trivet for the turkey to sit on, keeping it out of the fat that pools in the bottom of the tray and also adding flavour to the gravy.  Take the neck from the giblets you had set aside and add to the tin (again for flavour).

Sit the turkey on top of the layer of carrots and leeks and coat the breast all over with butter.  Pour in the cider, cover with foil, then roast according to your timings.  Keep checking the tin every 20-30 minutes and if the vegetables look like they’re burning, add a splash of water or cider.

At 30 minutes before the end of cooking, remove the foil and season generously with salt and pepper.

To test if the turkey is ready, pierce the thigh through its thickest part – the juices should run clear.  Take the turkey out and leave to rest, covered with a clean tea towel. 

Leaving the bird to rest is essential in order to allow the fibres of the meat to relax again and for the residual moisture to redistribute in the flesh.  You can leave the turkey to rest for up to an hour.

TO MAKE THE GRAVY

Drain the fat and juices from the tin into a jug, discarding the veg and the neck.

Place the tin over a flame then pour in the cider, scraping up the flavour filled crusty bits with a wooden spoon. 

Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

You should find that by now the juices you poured out of your roasting tin into a jug will have separated out – the fat floating to the top.  Carefully tip off this excess fat, then add the remaining juices to the reduced cider and pour in the stock.  ***Reduce over a high heat for about 10 minutes until slightly thickened.  Stir in the quince jelly, taste and then season if necessary – if you’re using commercially pre-prepared stock be warned that this usually contains a lot of salt so your gravy may only require a little cracked black pepper by way of seasoning. 

Pour the gray into a serving jug or gravy boat, any resting juices that have come out of the turkey should go in now too.

***If you prefer a thicker gravy, mix 1 tsp cornflour with a splash of cold water, then add to the gravy, stirring constantly until smooth and glossy.

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This recipe has been slightly adapted from one  that appeared in the December 2007 Christmas edition of BBC Good Food magazine.  All photos from the same article.

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Citrus Chicken with Chilli New Potatoes

 

 

 

 

 

 

 

 

Ingredients

For the citrus chicken

  • 4 chicken breast fillets
  • 1 lemon, juice and zest only
  • 1 lime, juice and zest only
  • 1 tbsp olive oil
  • 1 small bunch coriander, chopped
  • salt and freshly ground black pepper

For the chilli new potatoes

  • 1kg new potatoes
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp chilli paste, or 1 red chilli, finely chopped
  • 1 bag mixed green salad leaves, to serve

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Method

 

1. For the citrus chicken: lay the chicken fillets between 2 sheets of greaseproof paper and use a rolling pin or meat mallet to flatten them out to about 5mm thick.

2. In a large, shallow dish, mix together the lemon and lime juice and zest, olive oil, coriander and salt and freshly ground black pepper.

3. Add the chicken fillets and coat thoroughly in the marinade then cover and chill in the fridge for at least an hour, preferably overnight.

4. For the chilli new potatoes: parboil the potatoes in a large pan of boiling, salted water for 7-10 minutes. Drain well then cover with a clean, dry tea-towel to absorb any excess moisture. Set aside to cool slightly then cut into diagonal slices.

5. Melt the butter and oil together in a large frying pan over a medium heat. Add the chilli and the potato slices and fry for 10 minutes, turning halfway, until crisp and golden-brown.

6. To cook the chicken, preheat a griddle pan over a high heat (you could also cook the chicken over the hot coals of a barbecue).

7. Place the chicken fillets on the griddle pan and cook for 5 minutes on each side, or until charred on the outside and cooked through.

8. Serve the citrus chicken with the chilli new potatoes and green salad alongside.

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Flourless Chocolate Cake

Flourless chocolate cake

 

 

 

 

 

 

 

Ingredients

  • 250g good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
  • 125g buter
  • 4 eggs, separated, plus 1 whole egg
  • 175g caster sugar
  • double cream, to serve

Method

 1. Preheat the oven to 180C/ 350F / Gas 4.

2. Melt the chocolate and butter together in a heatproof bowl placed over a pan of barely simmering water (make sure the bowl doesn’t come into direct contact with the water or the heat will be too fierce). As soon as the chocolate is melted, set aside to cool.

3. In a clean, dry, grease-free bowl, whisk the 4 egg whites to stiff peak stage then whisk in 100g of the sugar until glossy.

4. In a separate bowl, whisk together the 4 egg yolks plus the whole egg and the remaining 75g of sugar.

5. Stir the egg yolk mixture into the cooled chocolate mixture then fold in the egg whites.

6. Pour the batter into a ungreased 20cm cake tin.

7. Bake in the oven for 30-35mins or until just set in the centre.

8. Serve warm or cold with double cream.

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Baked lemon and garlic chicken with pilaf rice

Lemon and garlicThis recipe apparently has a silly amount of garlic in it but don’t be put off and don’t be tempted to reduce the quantity.  When garlic is roasted it loses its pungency and instead takes on a mellow sweetness that works well with the lemon flavour.

Ingredients

2 tbsp olive oil

1 chicken (approx 2.25 kg / 5 lbs) cut into pieces: breasts, thighs, drumsticks etc

Salt and freshly ground black pepper

125ml (4 fl. oz) white wine

20 garlic cloves, unpeeled

Finely grated zest of 2 lemons and the juice of 1 lemon

1 large sprig of thyme

1 bay leaf

300ml (1/2 pint) chicken stock

For the rice

25g (1 oz) butter

1 small onion (about 125g / 4 1/2 oz), peeled and chopped

300g (11 oz) basmati rice

750 ml (1-1/4 pints) chicken or vegetable stock

To serve

2 tbsp chopped parsley

Method

Preheat the oven to 170C (325F), gas mark 3.

Heat a large casserole or saucepan over a medium heat.  Add the olive oil and chicken pieces, skin side down and cook on both sides until golden brown.  Season with salt and pepper.  Pour off and discard any excess fat.

Add the wine and garlic cloves and boil for 2 minutes.  Next add the lemon zest and juice, the herbs and the stock.  Bring to the boil, cover and bake in the oven for about 30-40 minutes, or until the chicken is cooked.

To cook the rice: melt the butter in a casserole or saucepan that is large enough to accommodate all the rice (bearing in mind that it will swell).  Add the onion and season.  Cover and cook over a low heat for approximately 10 minutes, or until the onion is soft.  Add the rice and stir for about 2 minutes until it crackles, then add the stock and some salt and pepper.  Bring to the boil then transfer to the oven and cook for about 10 minutes or until the rice is just cooked so that it is slightly al dente and all the liquid absorbed.

Cover and keep warm until ready to serve.

Serve the chicken with the rice in shallow bowls and sprinkled with chopped parsley.

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Adapted from a Rachel Allen Recipe

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