Prepare the marinade and marinate the chicken well in advance. This dish tastes great and looks even better.
- 4 lemongrass stalks (there are only two in a Waitrose pack!)
- 4 cloves of garlic, peeled
- 1 pink grapefruit – zest and juice
- 1 tbsp nam pla
- 1 tbsp soy sauce
- 1½ tbsp maple syrup
- 1 tbsp sunflower oil
- 4 chicken legs or leg quarters (skin on)
- 300g tenderstem broccoli (cut thicker ones in half lengthways)
- 2 x 250g pouches of ready-cooked Thai black rice
- 8 spring onions or salad onions, finely chopped
- 25g pack coriander leaves, roughly chopped
- Blitz two of the lemongrass stalks (reserve the other two) together with the garlic, nam pla, soy sauce, maple syrup, grapefruit juice and sunflower oil. (Be generous with these liquid ingredients).
- Pour this marinade into a large baking dish (large enough to hold the chicken in one layer). Add the grapefruit zest.
- Deeply slash each chicken leg three times with a sharp knife and lay in the baking dish. Spoon over the marinade so that they are well coated. Cover and leave in the fridge for at least 30 minutes, preferably much longer.
- Preheat the oven to 200C. Lightly crush the two remaining lemongrass sticks with a rolling pin and add to the baking dish. Turn the chicken skin side up.
- Roast until cooked through and juices run clear (at least 45 minutes, perhaps 60 minutes, depending on size of the chicken pieces). Baste with the juices halfway through this time.
- Meanwhile, put the broccoli in a large bowl or saucepan. Pour over with freshly-boiled water from the kettle. Leave for 5 minutes, then drain.
- Lift the chicken from the roasting dish, rest on a plate and keep warm.
- Discard the whole lemongrass stalks. Stir the rice into the juices. Add the broccoli and return to the oven for 8 minutes until piping hot.
- Stir in the spring onion and coriander, then divide the rice between serving plates. Lay the chicken on top and arrange the broccoli artistically.
Modified Waitrose recipe. Serves three heartily, perhaps with some green beans or fine broccoli. Goes well with a good red wine. Takes two hours to prepare and cook.
- 450g – 500g lamb leg steak, cut into large dice
- one large onion, finely chopped
- two sprigs of rosemary – leaves finely chopped
- half teaspoon ground allspice
- two bay leaves
- one can chopped tomatoes
- two garlic cloves
- 200ml chicken stock
- three teaspoons honey
- 250g orzo
- 150g spinach leaves
- 100g feta, crumbled
- olive oil for frying
- Heat some olive oil in a large casserole pan and brown the lamb in batches until golden; set aside.
- Sauté the onion in the pan for 5-10 minutes until soft.
- Return the lamb to the pan, then stir in the rosemary, allspice and bay leaves. Cook for a minute.
- Crush the garlic and stir in.
- Add the tomatoes, honey, stock and several twists of the salt grinder.
- Bring to a boil, then reduce to a very gentle simmer and cook for 60-90 minutes, the longer the better.
- Rinse the orzo under cold water and then cook according to the packet. Then rinse again before adding to the casserole. Remove the bay leaves and stir.
- Rinse the spinach and stir into the casserole, then put the lid on and leave for 2-3 minutes until the spinach wilts.
- Divide into bowls and then sprinkle over the crumbled feta. Serve.
A modified BBC Good Food recipe.
15 minutes to prepare, 40 minutes to cook.
This would also work well with mixed seafood (squid, mussels, prawns, etc).
- 350ml white wine
- 450ml vegetable stock
- 1 onion, finely chopped
- 1 large clove garlic, finely chopped
- 250g risotto rice
- 250g peeled prawns (raw – but you can used cooked too).
- zest and juice of a lemon
- a handful of flat leaf parsley, chopped
- 1 bag rocket (80g)
- butter for frying
- salt and pepper
- Prepare the stock.
- Melt the butter in a large pan and add the onion and garlic. Sweat over a low heat for ten minutes until softened, but not coloured.
- Add the rice, and stir for 2 minutes until the grains are hot and may begin making a cracking noise.
- Increase the heat to medium and begin adding the stock and wine, one ladle at a time. Begin with the stock, and start using the wine when perhaps half the stock has been used. Stir constantly and ensure that the liquid is absorbed by the rice before adding more.
- When the rice is almost cooked, add the prawns and lemon zest. Season with salt and pepper. Continue adding more liquid for another 3 or 4 minutes until the prawns and rice are cooked.
- Remove from the heat. Stir in the lemon juice, parsley and rocket. Leave in the pan for 2 minutes and then serve with crusty bread.
A Gordon Ramsay recipe from The Times, but don’t let that stop you.
Serves 3 normal people, or 4 with small appetites. Serve with rice or sautéed potatoes, plus some green vegetables, and a glass of cold white wine.
You will need a heavy sauté pan with a lid. Also, warm the oven to a low heat (50C), just to keep things warm (hey, put your plates in to warm up!).
15 minutes prep, 45 to 50 minutes to cook.
- Either, a large chicken jointed into eight pieces or, to make life easier, 8 or 10 chicken thighs, bone in and skin on.
- 150g smoked bacon lardons.
- 4 garlic cloves, peeled and bashed.
- 150g or a bit more of chestnut mushrooms or tasty wild mushrooms. In the case of chestnut mushrooms, these should be halved. For other mushrooms, cut into large chunks (not small pieces – they get lost).
- 100ml brandy. Ramsay doesn’t put enough in for my liking (he calls for less).
- 450ml chicken stock.
- 1 bay leaf.
- 2 or 3 sprigs rosemary.
- 2 or 3 generous sprigs of thyme – you just want the leaves, discard the stems.
- A handful of parsley, roughly chopped. Flat leaf parsley works best.
- Salt, pepper.
- Olive oil for frying.
- Using a large sauté pan over a medium to high heat, heat the oil. Season the chicken and add to the hot pan, skin side down. Sauté for 5 or 6 minutes without turning until golden (just shuffle it a bit to stop it sticking).
- Turn the chicken, add the lardons, garlic and mushrooms and mix well.
- Add the bay leaf, rosemary and thyme.
- Add the brandy. Then, carefully, set fire to the brandy (I use a kitchen torch) and flambé the chicken. Take great care, as you may get a big whoosh of flame, set fire to your eyebrows and burn the house down.
- Allow the flames to subside, then reduce the heat and allow the pan to simmer gently for 2 or 3 minutes.
- Pour over the chicken stock, then return the pan to a simmer. Cook uncovered for 10 minutes, then cover and cook for a further 15 to 20 minutes. Check that the chicken is cooked through (no pink meat in the middle).
- Remove the chicken pieces to a plate and put in the oven to keep warm.
- Crank up the heat on your sauté pan for a few minutes to reduce and slightly thicken the sauce.
- Remove the rosemary, garlic and bay leaf from the sauce and discard.
- Add the chicken back to the pan, and spoon the sauce over it.
- Serve immediately.
This is a slightly modified Waitrose recipe. You will need a frying pan and a griddle pan, or perhaps two frying pans. Read the whole recipe before starting, because you need to have both pans cooking simultaneously.
Serves two as a lunch, or four as a pathetically small starter. Takes ten minutes or so to prepare and a further fifteen minutes to cook.
Serve with a little good quality bread – wholemeal sourdough would be great. You need something to mop up that sauce.
- 15g unsalted butter
- leaves from 10 sprigs of thyme, maybe a little more
- half teaspoon pul biber. No, I’ve no idea, so I used a quarter teaspoon of paprika and a quarter teaspoon of chilli flakes. You really don’t want more chilli than that, otherwise it swamps the other flavours. If anything, you could use a little less.
- 8 fresh figs, cut in half
- 250g halloumi, cut into fairly generous slices (I got 8 slices from 250g)
- 3 teaspoons clear honey. Don’t skimp on this.
- 3 teaspoons of sherry vinegar or red wine vinegar.
- 25g walnuts
- small pack (~100g) rocket leaves, washed
- half a lemon
- a little olive oil for frying
- In a dry non-stick pan over a medium-high heat, toast the walnuts. If they are large pieces, you might want to break them up a bit into pieces roughly the size of large peas. You want them to be lightly browned, not burned. Remove from the pan and reserve.
- Heat the butter over medium-high heat until it begins sizzling. Stir in the pul biber or paprika and chilli flakes and then immediately add the figs, cut side down and sprinkle over the thyme leaves. Cook the figs for 3-4 minutes, then turn over and cook for a further 3-4 minutes until golden.
- Meanwhile, brush a griddle pan/another frying pan with a little olive oil. Heat the pan over a medium-high heat and then add the halloumi. Cook for 2-3 minutes on each side until golden, taking care that it doesn’t catch or burn. A griddle pan will give you the nice stripes on your halloumi.
- Add the honey and vinegar to the figs and cook for a further minute.
- Whilst that is happening, put the halloumi on a serving platter. Then add the figs and pour over the sauce. Add some rocket (put the rest on the serving plates), sprinkle over the walnuts and squeeze the juice from the lemon over the finished platter.
You can use only dates, only figs or maybe experiment with apricots or other moist dried fruits. Your bananas should be really ripe, with spotty skins and maybe a few black bits.
- 125g butter
- 150g caster sugar
- 1.5 teaspoons vanilla extract
- 1 egg, beaten
- 3 very ripe bananas, mashed (4 if small)
- 190g self raising flour
- 60ml milk
- 150g dates, chopped into chunks
- 150g semi-dried figs, chopped into chunks
- walnut pieces for decoration
- a little demerara sugar to sprinkle over
- Pre-heat the oven to 150 C (fan).
- Grease and line a 2lb loaf tin.
- Melt the butter, sugar and vanilla in a saucepan over a medium heat.
- Remove from the heat. Add the bananas and mix well.
- Add the egg, mix well.
- Stir in the flour and milk.
- Mix in the dates and figs.
- Pour the mixture into the loaf tin.
- Decorate with walnut pieces and sprinkle over a couple of spoons of demerara sugar to give a golden crunchy topping.
- Into the oven and bake for 35 minutes or until a skewer comes out clean and there is a golden brown crust. Cooking time can vary according to the quantity and moisture content of the banana and fruit, sometimes up to 45 or 50 minutes.
A modified recipe from Waitrose Food magazine.
Serves 4, or 2 normal people with hearty appetites.
Preparation – 15 minutes
Cooking – 30 minutes
Note – where the recipe says “finely sliced”, it means sliced, not chopped.
- 2 shallots, finely sliced
- 4 garlic cloves, crushed
- 2 Thai red chillies, finely sliced – more if you’re up for it.
- 1 and a half peppers, finely sliced. Yellow and orange work best for appearance
- 400g chicken breast, cut into cubes of about 1.5cm
- 200g spring greens, sliced into ribbons
- 1 bunch spring onions, sliced on an angle into 2cm pieces
- 3 tbsp ketjap manis, maybe a little extra
- half tbsp nam pla fish sauce, or perhaps a little more
- 2 x 250g pouches of cooked basmati rice
- 4 eggs, lightly beaten
- 50g salted cashews, roughly chopped or broken
- coriander leaves for garnish
- oil for frying
- Heat a tbsp of oil in a non-stick frying pan over a medium-high heat and fry the chicken until thoroughly cooked and just a hint of golden brown. This should take 6-8 minutes.
- Meanwhile, heat about a tbsp of oil in a very large wok or frying pan over a medium-high heat.
- Add the shallots, garlic and chillies. Fry for 3 minutes, stirring to stop any burning.
- Add the pepper with 1-2 tbsp water and fry for a further 3 minutes until soft.
- Add the spring onion, and fry for a minute.
- Add the spring greens, ketjap manis, fish sauce, 2-3 tbsp water and the rice to the shallot mixture. Stir everything together and ensure it is all heated through.
- Season the beaten eggs. Push the rice/vegetable mixture to one side of the pan and pour the eggs into the space.
- Cook until the egg is almost set, stirring gently all the while (watch the rice/vegetable mix to ensure it doesn’t burn). Then break up the egg and mix it together with the rice/vegetable mixture.
- Stir in the fried chicken.
- Serve in bowls, sprinkled with the cashews and coriander.
Serve with crisp white wine, or a full red wine. Or crisp cold beer.
When old blogs die, it’s sad.
But now an old blogger has died. RIP Vaughan, wherever you are.
Yes, my website was hacked (apologies to Bank of America).
Yes, 34SP saved most of it and re-installed WordPress (thanks!).
Yes, the old design is lost.
Oh well, eventually I’ll sit down and tidy things up here.