Chicken and Chorizo Risotto

I love this risotto... but completely forgot to take a photo!

Chicken and Chorizo Risotto

Serves 2 (Easily doubled)

Ingredients:

2 Chicken Breasts – chopped and either fried off or grilled till cooked

3 uncooked chorizo – diced

160g Arborio Rice

1pt Hot Chicken Stock

1 White Onion – diced

2 Garlic Cloves – chopped or 1tsp Garlic Puree

1 Large glass white wine

1tbsp Chopped Fresh Basil or 1tsp Dried Basil

1tbsp  Butter

1tbsp creme fraiche

2tbsp grated Parmesan plus extra to serve

Salt and Pepper- to season

1. Melt butter in a large frying pan. Add onion, chorizo and garlic and fry until soft and the chorizo has let out some of its juices.
2. Tip in the rice and coat with butter and onion. It should slightly glisten. Add wine and bubble until the wine has reduced.
3. Add in a ladle at a time the chicken stock. Let each amount be absorbed by the rice before adding the next. Repeat until rice is cooked. You may not need all of the stock.
4. Fold in the basil and the cooked chicken. Heat through. Season to taste.
5. Before serving fold in the grated parmesan and the creme fraiche. Serve hot with more cheese if you wish!

Chocolate Fridge Cake

So my last day came and went on Thursday. I was sad to say goodbye to a number of people I now call friends. But onwards and upwards and my new job is a promotion so too good to turn down! As I said I would I made cake. Always a good thing in my book! TheVictoria Sponge was similar to the recipe I made for cupcakes last month. The cornflake and jam tart however was an epic fail I brought wheat and rice flakes, not cornflakes. The result did not taste very good! So I will have to try again with the right ingredients! I did make the Chocolate Fridge Cake though. Recipe below:

Ingredients:

100g Butter

200g Milk or Dark Chocolate - whichever you prefer!

4-5 squeezes of Golden Syrup (about 4 - 5tbsp)

225g Chocolate Digestives - roughly chopped

A bag of Malteasers (the sharing bags about 135g) - roughly chopped

A bag of Munchies (the sharing bags about 125g) - roughly chopped

Method:

1.   Line a square tin with parchment.

2.   In a heavy bottomed pan melt together the milk chocolate, syrup and butter on a low heat until melted and glossy. Set aside to cool slightly.

3.  Add all your chopped ingredients to the melted chocolate and mix. Pour into a tin and set in the fridge.

4.  Cut into squares.

Corned Beef Hash

A cheap and cheerful comfort food favourite. Just what's called for in this weather ad was perfect for when I got in from a run cold and wet! It's quick, cheap and easy to make. I've done my recipe for one as it was just for me, but it's easily multiplied!

Ingredients:

1 Potato - cubed and lightly boiled until al dente

Half a white onion - chopped

Splash of Worcestershire Sauce or Hendersons Relish

Salt and Pepper

Clove of Garlic - chopped

About 80 - 100g Corned Beef (a quarter of a 340g can) - chopped

Knob of butter

Method:

1.   Parboil potato cubes and drain. Leave to dry off for a few minutes.

2.   Melt butter in a large pan and fry onions and garlic until soft. Tip in the potatoes and combine. Fry until potatoes are starting to turn golden.

3.   Add corned beef, seasoning and Worcestershire Sauce/ Hendersons Relish. Combine and fry till golden.

4.   This is the basic recipe but add whatever you fancy to it. This time round I had some mushrooms and a green pepper so chopped them up and put them in. I serve mine with a poached egg on top and ketchup on the side. A friend of mine loves his with cheese on top. So go with what tickles your fancy!

 

Golden Syrup Pudding

After a day's sledging to take my mind off a few pieces of bad news I decided comfort food was in order. With the ingredients I had in the cupboard golden syrup pudding was the one!

 

 

Ingredients:

 

100g Butter -softened
100g Caster Sugar
1tsp Vanilla Extract
2 Eggs
100g Self Raising Flour
6 - 8tbsp Golden Syrup

 

 

Method:

 

1.   Preheat oven to 200/ Gas mark 6.

2.   Cream butter and sugar until fluffy. Add eggs one at a time.

3.   Add vanilla extract.  Fold in flour. Combine well.

4.   Pour syrup into a  greased baking dish. Spoon over sponge mix.

5.   Bake for about 35 - 40mins until risen.

6.   Serve with whatever accompaniment you fancy!

 

 

Black Forest Cheesecake - Not for the faint hearted!

Pudding combined elements from family favourite desserts – Black Forest Gateaux and a Cheesecake to make... Black Forest Cheesecake. Be warned this is a very rich and calorific pudding. But so worth it!!!

 

Ingredients:

2 Packets of Double Chocolate Chip Cookies or Oreos

70g Butter – melted

500g Mascarpone

1tsp Vanilla Extract

300ml Double Cream

200g Milk Chocolate

200g Dark Chocolate

20 Cherries in Kirsch or Syrup - stoned

2tbsp Kirsch or syrup from the jar

You will also need a 20cm tin – spring form if possible as it’s easier! This cheesecake will need to be set overnight ideally.

Method:

1. Grease tin with butter lightly and line the bottom with baking parchment.
2. Whizz biscuits in a food processor to crumbs. Combine with the melted butter.
3. Tip into the tin and press down to form base. Place in the fridge while you make the filling.
4. Melt the chocolates in a bowl over a pan of simmering water and set aside to cool very slightly.
5. Beat mascarpone in a large bowl with the vanilla extract until smooth and creamy.
6. Gently whip the cream and kirsch/ syrup. Fold into the mascarpone.
7. Fold in the melted chocolates and the cherries.
8. Pour into the tin. Smooth the top.
9. Chill in the fridge overnight.
10. Remove from the tin and spoon over some of the syrup/ kirsch from the jar and top with a few extra cherries.

 

Daupinoise Potatoes - Side Dish

Daupinoise are my favourite potatoes and are not for those watching their weight – hence why they are a special occasion dish! They aren’t normally on our Christmas day dinner menu, but they’re my favourite and as chef for the day it was my prerogative to add what I wanted on!

Serves 4 as a side dish

Ingredients:

4 - 5 Large Potatoes (I use Maris Piper) - sliced widthways about 2-3mm thick

1 Garlic clove

500ml Double Cream

Nutmeg

Butter to grease dish

Salt and pepper to season

Method:

1. Preheat the oven to about 160/ 180/ Gas 4 – 5.
2. Grease a dish about 20cm x 20cm with butter. Then rub the dish with the garlic. Finely chop or mince the garlic and add it to the cream.
3. Layer the potato slices into the dish over lapping slightly until they reach about a cm below the dish top.
4. Pour cream over the potatoes. It should reach to the top of the potatoes. Push the potatoes down so they are all coated with cream. Sprinkle over nutmeg and seasoning.
5. Bake in the oven on a tray for about 45 -50 minutes until golden, bubbling and tender!

Baked Camembert in a Box

This weekend I had two good friends come to stay for a girlie weekend of gossiping and eating (with a little rugby thrown in!) Time to set aside the constant cycle of dieting we all seem to be on! They provided the wine, I provided the food. Dessert was covered with that good old retro favourite Vienetta – what can I say ice cream and chocolate can’t be beaten!

For a starter you just can’t beat try Baked Camembert. The recipe below is so easy and has always been warmly received! I’ve introduced it to numerous friends now.

1 cheese serves 2 – 4 as a starter depending on how hungry you are!

Ingredients:

1 Camembert cheese in a box – make sure you get one where the box has been stapled, not glued or it will fall apart in the oven - be warned!

Rosemary or Thyme – a few sprigs about 1.5 inches long

A glug of wine – rose or white works best

1 Garlic clove- cut into thin slices lengthways

Crudités to serve – Although I always do fresh bread or garlic bread - carb overload!

You will also need a baking dish and some baking parchment or tinfoil. I also serve with some onion chutney or redcurrant jelly if I have it. But it’s just as good alone!

Method:

1. Preheat oven to about 160/ 180/ Gas 4-5.
2. Take the cheese out of the box and place a layer of parchment or foil in the box. Put cheese back in the box (lid discarded).
3. Make a few slits in the top of the cheese skin. Push alternating garlic pieces and rosemary or thyme sprigs in the slits.
4. Drizzle over the wine.
5. Place on a baking sheet or in a dish and bake in the centre of the oven for about 20 – 25 mins until the cheese is bubbling and melted.
6. Serve with crudités or bread of your choosing.

Banana Bread

I had a few bananas and eggs that needed using up, so decided banana bread was on the days agenda. The smell when it's baking is amazing! Really easy to make, give it a go.

Ingredients:

140g Butter , softened, plus extra to grease  
140g Self Raising Flour                                        
140g caster sugar                                                                                               
2 large eggs , beaten
1tsp Baking Powder  
2 Ripe Bananas - mashed
2tbsp Golden Syrup (optional)

This time around I added a handful of white chocolate chips because they were lying around. Milk and dark ones would work too. Or leave plain!                                        

Method:

1. Preheat oven to 160/180/ Gas 4. Grease and line a loaf tin.
2. Cream butter and sugar till fluffy.
3. Fold in eggs and flour.
4. Add golden syrup and baking powder. Combine.
5. Tip in mashed bananas and chocolate if using. Combine.
6. Pour into tin and bake for about an hour. But check after 45mins as it will depend on the tin you're using. A skewer or knife should come out clean.
7. Serve warm with butter or maybe some vanilla ice cream - yummy!

Raspberry Tray Bake

As is tradition at my work when it's your birthday you bring cake in for everyone (Really who started that tradition?!) Lately it appears that everyone has taken to baking their own cakes. Now I am a little competative and didn't want to be out done. So I went with traybakes as they're so much easier to transport to work than cupcakes!Imade these and Nigella's brownies.

Raspberry Jam Tray Bake

Makes 16 to 24 squares

500g Shortcrust pastry (I used Sainsbury's Dessert one)

Enough Raspberry Jam to cover the bake (about 7tbsp)

200g Softened Butter

200g Caster Sugar

4 Eggs

100g Ground Almonds

100g Self Raising flour

1tsp Almond Extract

Pre-heat the oven to 200*C.

Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking tin. It ideally needs to fit the base and a little up the sides.

Place the pastry into the pan and then spread the jam evenly over all.

Beat the butter and sugar together in a large bowl until they light and fluffy.

Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition.

Add the flour and the remaining almonds. Mix well.

Stir in the almond extract.

Pour the mixture over the jam, spreading to make an even layer.

Bake for 35 to 40 minutes, until well risen, firm and golden brown.

Remove from the oven and place on a wire rack to cool. Leave in the tin. Turn out when cool and cut into squares.

Nigella's Snow Flecked Brownies (THE only brownie recipe you need)

I'm a MASSIVE Nigella fan and the only brownie recipe I use is hers. I adapt it depending on what I feel like. I've put Oreo's in it, chopped Mars Bars.You name it. But the basic recipe is below and it's a great one to have handy!

 

Snow-Flecked Brownies
From Nigella Lawson's 'Feast'.

190g Butter

190g Dark Chocolate (I use good old Bournville)

3 Eggs

175g Caster Sugar

1tsp Vanilla Extract

115g Plain Flour

1/2tsp salt

125g White Chocolate Chips or Chunks

Icing Sugar for dusting.

1. Preheat oven to 160/ Gas 3.
2. Line the sides and base of a small rectangular brownie pan (mine is 24cm x 27cm) with baking parchment.
3. Melt the butter and the dark chocolate over a medium heat.
4. In a bowl beat the eggs, caster sugar and vanilla extract.
5. Allow chocolate mixture to cool a little, then add the egg and sugar mixture. Beat well.
6. Fold in the flour and salt. Stir in the white chocolate chips/chunks.
7. Pour the mix into the prepared tin and bake for about 25 minutes. If you stick a skewer in the middle it will come out with a few crumbs on it. You want it to be a little squidgy in the middle.
8. When cool dust with icing sugar.

 

 

 

Chicken and Mushroom Pie

I used to have a habit of throwing away a fair bit of food, but as prices have gone up I’m a bit more conscious of how much I waste. One of the worst areas I noticed was after a Sunday lunch. With chicken I was not a fan of the legs so just ended up binning them – bad I know! Since I changed my mindset one of my favourite ways to use up leftovers is in a pie. Really easy to make and just as good the next day to take to work for lunch.

Chicken and Mushroom Pie

Serves 4 – 6 (depending on how hungry you are!)

Ingredients:

Leftover Chicken – chopped

1 Onion – chopped

8 Mushrooms – sliced

1tbsp Dried Sage

2 Bay Leaves

25g Butter

25g Plain Flour

600ml Milk

Salt and Pepper

250g Readymade Pastry (Puff or Shortcrust)

1 egg – whisked

1. Preheat oven to 180/ Gas 4 – 5.
2. Gently heat the milk in a small pan with the bay leaves and chopped onion to infuse. Remove the bay leaves and discard.
3. In a seperate pan melt the butter. Stir in the flour and cook stirring continuously for 1 – 2 minutes to cook off the flour.
4. Take the pan off the heat and gradually whisk in the milk and onion until smooth. Return to the heat and bring tothe boil – stirring all the time.
5. Add the chicken, mushroom and sage. Simmer gently for 5-10 minutes till thickened. Season with salt and pepper to taste.
6. Roll out pastry on a floured surface to about 0.5cm thickness.
7. Tip the chicken mixture into your chosen pie dish. Lay your pastry over the mixture. Trim to about 1cm over your dish. Push the edges down arond the sides to seal. Put a few slits into the pastry to let the steam out.
8. Brush pastry all over with egg. If you don’t like egg use some milk. Bake for approx 25 minutes until golden. 

Nigella's Chocolate Olive Oil Cake - Gluten free!

I am in the process of testing out some new baking recipes in preparation for my birthday in November. As is a tradition across the country I have to provide cake on my birthday. This year I will not be beaten by others and will bake my own rather than resort to the supermarket!

One of our Senior Management team at work is gluten intolerant and I always feel a little sorry for her when all the lovely treats come out and she can’t have any due to the dreaded flour! I managed to catch Nigella Lawson’s Nigellissima on Monday night and she had a Chocolate Olive Oil Cake made with ground almonds rather than flour – perfect for gluten intolerant folk. So I gave it a practise run this weekend.

The result was actually really nice. It is a heavier, denser cake than you can expect if you use flour instead of ground almonds but it’s worth a go. I will be making it again. I served it warm with a little cream – marvellous!

Nigella Lawson’s Chocolate Olive Oil Cake

Serves 10

Ingredients

150ml regular or light olive oil

50g cocoa powder – sifted

125ml boiling water

2tsp vanilla extract

150g ground almonds

½ tsp bicarbonate of soda

Pinch of salt

200g caster sugar

3 eggs

Method

1. Preheat oven to 170/325/gas3. Grease and line a 23cm spring form tin.
2. Sift cocoa into a bowl or jug and whisk in water until it forms a slightly runny paste. Whisk in anile and set aside to cool a little.
3. In another bowl combine almonds, bicarbonate of soda and the salt.
4. Put the sugar, oil and eggs into the bowl of a freestanding mixer ad beat for a few minutes. Or if you don’t have one like me in a large bowl and use an electric whisk. It should take about 4 minutes to become pale and thickened.
5. Turn speed down a little and add cocoa mixture. Tip in the almond mixture. Beat.
6. Pour mixture into the tin (it will seem runnier than a normal cake mix) Bake for 40 -45 minutes - it should look like the sides are set, but the middle is slightly damp. If you use a tester it will come out mainly clean with a few crumbs on it.
7. Cool for 10mins in the tin then remove.
8. Serve warm or cool completely.

Beer Braised Lamb Shanks

With weather as grim as it is I have started looking for winter warming dishes. Lamb shanks are a particular favourite as I love the way they melt in your mouth. I usually do a red wine and chorizo or a mint gray version, but wanted something a bit different this week. I found a recipe for ale braised lamb shanks on the Delicious website (a great source of seasonal recipes)

I adapted it for 2 people. It was really easy to make and the most fabulous smell was coming from the oven and we couldn't wait to tuck in! We certainly weren't disappointed.

Beer-braised lamb shanks recipe – Delicious Website

By Lizzie Kamenetzky

 

Serves 6

Takes 15 minutes to make, 3 hours to cook

Ingredients

3 tbsp olive oil

6 lamb shanks

1 large onion, finely sliced

1 celery stick, finely chopped

1 carrot, finely diced

2 garlic cloves, finely sliced

500ml bottle pale or golden ale

300ml lamb or chicken stock, hot

2 bay leaves

5 fresh thyme sprigs, leaves stripped

Knob of unsalted butter

Handful flatleaf parsley, chopped

Method

1. Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.
2. Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are meltingly tender.
3. Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy. (I needed to add a bit of cornflour, but I like my sauces thick)
4. Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with creamy mash.

Unfortunately I forgot to take a picture. But I wanted to share the recipe anyway and when I make it again I'll upload a photo!

Cheat's Cherry Crumble Pie

I love any form of crumble. This is one I made this weekend for after Sunday lunch. I made it in a pie base as cherries can be a bit messy and don't hold their shape as well as some other fruits.


Cheats Cherry Crumble Pie

Serves 6

You will need a 20cm (ish) tin or dish and baking beans or rice.

Ingredients:

400g can of Cherry Pie filling

250g readymade shortcrust pastry (I use Jus Rol or Sainsbury’s all butter) at room temperature

100g plain flour,

50g ground almonds

125g unsalted butter - chilled and cut into chunks

70g caster sugar

(You can omit the almonds if you want to and use 150g plain flour. I just like the combination of cherry and almond)

1. Preheat oven to 180/ Gas 4-5. Grease your tin or dish, dust with flour and set aside.
2. Roll out pastry to about just under ½ cm thickess. Use to line your tin or dish. Leave a little pastry to overhang as you can trim that off afterwards. If you do it before you may find your pastry base will shrink too much. Prick the base of the pastry case with a fork. Put a layer of baking parchment inside and pour in some baking beans or rice.
3. Bake in the oven for about 10 minutes until very lightly golden. Remove beans/ rice and parchment and return to the oven for 5 minutes until golden. Once cooked trim the excess pastry off. Meanwhile gently heat the cherries up and make the crumble topping.
4. For the crumble rub the butter into the flour until it resembles breadcrumbs you can do this in a food processor if you want to, but I quite like it to look a bit rougher. Add the sugar and almonds and combine.
5. Pour your cherry filling into the pastry case. Sprinkle over your crumble topping. Bake for about 20 minutes until golden and bubbling. Let stand for a few minutes before serving or you’ll likely burn your mouth! I serve it with custard, but cream, ice cream works – whatever takes your fancy!

 

*** It will work for any  fruit combination you fancy. You can also omit the pastry and just have the traditional crumble. If you want to use other fruit  just chop your fruit up and heat in a pan with sugar to taste until a little soft and use that as your filling. Or cheat with pie filling because sometimes you just want it the easy way!