A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto!
Credit: Granny’s Recipe File
Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish. The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset
4 Chicken Thighs
3 medium roasting potatoes cut into chunks
100g Bacon Pieces/diced streaky
3 Cloves of Garlic, finely sliced
1 Onion Quartered and then chopped again
2 Sprigs of Rosemary, or few sprigs of thyme
Juice of a Lemon
2 tbsp Crème Fraiche
The recipe card recommends serving with a green salad, or braised cabbage like I did.
Preheat the oven to 180°c
In a large bowl, mix/turn over the potatoes with
Finely sliced garlic
Finely chopped rosemary or thyme
Good glug of olive oil
Once everything coated with the oil tip into the casserole dish
Place the chicken pieces on top, brush with a little oil if you want the skin to colour
Place in the oven with the lid on for 40 mins
After this make a judgement call,
I took the lid off and placed back in the oven to colour the skin
Could have taken the chicken out and roasted separately if the veg was well on its way.
Take the chicken out and place on a plate
Add the lemon juice and the crème fraiche to the potatoes and turn over
Sunday and a blue sky chilly day, a chance to walk with the sun in our faces. We made it over the top of Blackford Hill and along the Hermitage to the Lodge for a cheeky scone. At the back of my mind the desire to try Granny’s curry which would definitely fit the bill of a warming wintry slow cook allowing us to get on with watching a Boys film from the recorded Christmas TV.
Credit: Granny’s Recipe File
Prep: Large casserole dish hob and oven friendly
Oven: 180°c or 350°f
650g Stewing Beef diced
2 large onions diced
1 cooking apple, peeled and chopped
1 tbsp curry powder
25g plain flour
1 (400g) tin of chopped tomatoes
1 tbsp chutney
50g sultanas or raisins
Juice of a lemon
Heat a glug of olive oil in the casserole dish on a high heat
Sear 1/2 or 1/3 of the beef until brown on each side
Remove with a slotted spoon, and place in bowl to add back in later
Add another glug of oil if needed and repeat until all the beef is seared
Once all the beef is seared, add another glug and soften the onion and apple
Add the curry powder, stir through and cook for a minute or so
Add the flour and again stir through and cook for a minute or so
Add in the tomatoes and stir through
Add the dried fruit, the beef with it’s juices, the lemon juice and the water, stirring through
Then place in the centre of the oven for 2 hours
Post-Recipe Notes: Granny loved to add raisins to everything. This a glossy, sweet and sour curry the apple disappears and there is a hidden back note to the dish. Curry powder feels cheatsy, quick and easy to rustle this up before banging in the oven.
We recently came back from a weeks camping and on the route home we popped into the supermarket in order to pick up some staples for the working week a head. Armed with zero recipes and preparation on my behalf the sweet potatoes called out to me.
This makes a nice hearty soup with left overs for the freezer for those mid week school nights.
We decided to stay in and create our own coffee environment for Mother’s Day, a few options were presented from going to Dobbie’s Garden Centre with the masses or a walk to Morningside, instead we decided we would have a better time without the need for the hunt for that perfect scone coffee combo.
The eldest snuck out for the Sunday paper whilst I got the scones on the go. We are in the process of trying to eat down the various flours we’ve had on the go over a while so this was a perfect excuse to dabble if a bit risky to deviate from the prescribed recipe!
Essentially you need 500g of plain flour to make this a success, so feel free to just go plain! Likewise with the liquid (you need 300ml of milk), I was trying to use some left over cream as well.
I was also given a few pointers before I was let loose
Be brief with the rubbing of the ingredients
Don’t over knead the dough
Be surgical with the cutter…..no wiggling!
Scones liked to be baked close together as if it makes them fight for the heat
200g Plain Flour
200g 00 Flour
100g Wholemeal Flour
1/2 teaspoon of salt
2 teaspoons of bicarbonate soda
4 teaspoons of cream of tartar
50g Butter, cold and cubed
30g Trex, cold
50 ml single cream
Egg beaten for the egg wash
6-7cm crinkle cutter is needed along with a baking tray, we’ve taken to lining a roasting tin.
Pre-heat the oven to 220C, and prepare your chosen tray.
In a large bowl sift the flours, bi-carb, cream of tartar together (if using wholemeal, just throw the husk back in). The point of this is to get lots of air around the flour with the hope of getting fluffy scones!
Add the salt and mix in, Add the cubed fat
Rub the fat and the dry ingredients together to form bread crumbs. If you have warm fingers a food processor is a saviour for this method and sticks to one of the guidance notes! Really easy to pulse the fat and the flour together.
If using the pulse method, pour the sand like mix back into the bowl
Make a well and add the liquid all at once
At this point, you can either get your hands stuck or use a spatula to get it under control. Work quickly/briefly
Turn out onto a floured surface, with a brief knead to form a dough.
With a rolling pin, roll out to about 3cm
Stamp out the scones, you’ll get anything between 11 and 15 scones depending on how thin/thick you rolled the dough, with a gather of the off cuts and a re-roll for the last few
With a pastry brush, use the beaten egg to brush over the tops
Put in the oven for 10-12 mins until golden
For that Mother’s Day twist, arrange in a nice bowl with a tea towel on top to keep warm….and don’t forget the coffee
Week 5 of the re-wire and at last the sparkies have finished. They were a great couple of guys but the house has been turned up side down. It feels like we’ve moved house and this time we don’t know where anything is. Throughout though we’ve managed to keep the veggie box going and this week we were topically (Halloween) re-warded with a small squash.
When I saw it I knew immediately what I wanted to make and my mind sprung to getting my eldest in on the act, away from his screen with a lesson in the dark art of absorption.
Roasting a squash might feel like a faff. Once in the oven though, you crack on with the risotto and the squash takes care of itself.
225g Smoked Bacon, chopped into pieces
300g Arborio rice
Garlic Clove, crushed
1.2 Litre of stock (we used bouillon)
1 teaspoon Paprika
1/2 teaspoon curry powder
Olive or Rapeseed Oil
4 Tablespoons Creme Fraiche
Spinach 200g or so
Peel the squash, half it and scoop out the seeds. Dice both halves into good bite sized cubes. Place on a roasting tray drizzle with some oil and place into the oven for 30 mins or so on 180°C.
Once your squash is in the oven, crack on with Risotto.
A good sized pan is needed for this as basically everything is going to end-up in it!
Fry the bacon in some oil, scoop out once cooked and put to one side, try to leave as much as the oil as possible.
Then soften the onion, crushed garlic in the oil on a gentle heat. Add the spices at this point and cook for another minute.
Add the Arborio rice at this point. I joke with my son here that the rice will start to talk to you when it’s ready for some liquid.
Add a ladle of stock. Simmer and stir until absorbed and keep doing this until all the stock has gone. The rice should be soft to the bite, you might need a little less liquid or a little more. Use your judgement. Stir in the creme fraiche and the bacon. Add the spinach, this will wilt down which is a surprise in itself.
There is a definite change in the air, the turning of the colour on the leaves and the last few days has seen an omni present dewy dampness in the morning that is burnt off in the September sun.
This is one of my favourite times of the year from a cooks perspective. The foodie will notice the change on the cover of magazines, long gone are the healthy salads ready to make you virtuous before the day is out ready to hit the beach in your skimpy speedos. Now is the time to hit the comforting autumn bounty, the central heating is on after all. With squashes and apple delights adorning the magazine racks. To pick one up makes you feel comfortable just to the touch.
The weekend saw me caught between the headlights on so many fronts and trying to cope and keep the family nurished is a priority. If you find yourself in this situation then putting something in a slow cooker is ideal with minimum stress. This version completely disregards sealing the meat, a faff at the best of times! Although I can hear a million voices cry out in anger…..I just didn’t have the time.
2 medium sized onions diced
1kg Stewing Lamb
2 tins of pulses (Chefs choice, I use chick peas and canneloni)
250g chopped mushrooms (I quarter them)
1-2 tsp smoked paprika (or a spice mix that gives a little warmth)
2 tins chopped tomatoes
50 grams red split lentils
50 grams brown split lentils
Soften the onions in a glug of olive oil
Add the spice to the onions and stir in for a minute or so
Put everything in the slow cooker at this point, except the split lentils
High heat for a good 2 hours
At this point give it a good stir and use your judgement. Think about how you like your stew, I find a good hundred grams of lentils at this point is the ideal thing to both soak up and thinken the juices.
I leave in the slow cooker for another hour or so on low heat in order to cook the lentils
This easily does the four of us two meals, great for freezing and good for a quick reheat mid week. Serve with potatoes or couscous. Or as a chunky soup with a big chunky slice of bread.
Autumn is a lovely time for cooking and a great excuse to bring-on the heart warming comfort food that make the shorter nights bearable. I’d planned on making a risotto for Sunday night tea, but purely bacon and mushroom. The squash was an after thought after I didn’t manage to use it in a soup, but what a discovery…..roasted and stirred into the risotto at the end creates the most amazing tasting sauce that’s thick and unctuous and just what you need to chase the cold nights away. Risotto is so versatile, once you have a basic recipe you can mould it to your needs.
You need a good sized pan that will take a litre of stock, mushrooms and rice and allows a good stir….on this occasion I chose a pot that was too small! I managed though!
1 leek, chopped into small pieces
1 clove of garlic
6 rashers, good quality smoked bacon
Knob of butter
1 tablespoon olive oil
300g Arborio(Risotto) Rice
1 Glass of wine or sherry
200g Chestnut Mushrooms, quartered
Optional – Butternut Squash, roasted see below
Optional – Butter Beans (Which I had left over from cooking too many – use tinned for ease)
75-100g Gruyere or Parmesan grated
1 litre of stock (I used Bouillon). Hot.
Chop the squash in half and scoop out the seeds
Rub a little olive oil on the flesh of each half
Place on a roasting tray and into a hot oven (180c) for 40 mins
Allow to cool and then you can scoop out the soft flesh
I had quite a large squash so only used half for the above recipe and used the other half for soup.
Chop up the bacon into bite size pieces and fry the bacon in the olive oil until it starts to colour, decant the bacon onto a plate. Try to keep the juices in the pot.
Add the butter and melt, stir in the leek and soften, crush the garlic and add to the leek.
Add the rice and coat, in the leek, butter and garlic. The idea is to the heat the rice right through so that’s ready to start absorbing all the liquid we are going to throw at it
Pour in the wine, and stir…this will be quickly absorbed
Add a ladle of the stock, and stir until absorbed….repeat this until you have a little of the stock left……I find this process quite satisfying, and if you like a glass of wine whilst you cook….this is the perfect time!