tom kha gai (thai hot and sour soup with prawns)

 really delicious asian flavours in this authentic tasting recipe

For 4

• 2 limes
• 5cm piece galangal or ginger, peeled, roughly chopped (or 2 tsp prepared ginger)
• 2 garlic cloves, peeled (or 2 tsp prepared ginger)
• 2 stalks lemongrass
• small bunch fresh coriander, roughly chopped
• 1-2 shallots, peeled, quartered
• 2 medium red chilli
• 10 kaffir lime leaves
• 1 tbsp olive oil
• 1 litre boiling water
• 1 chicken stock cube
• 400ml coconut milk
• 3 tbsp naam pla (fish sauce)
• 8 tiger or king prawns, shelled, de-veined
• 2-3 handfuls mushrooms: your choice, eg shiitake, enoki, but any are ok, sliced small if they are large
• 100g/3½oz soba (rice) noodles
• salt and freshly ground black pepper
• 0.75 l boiling water
• small handful basil leaves (thai basil if you can get it)
• small handful cress or eg alfalfa sprouts

1. Zest the limes, then squeeze and retain the juice.
   

2. Make a paste, by blending in a food processor until smooth:

• lime zest, galangal or ginger, garlic, one of the lemongrass stalks (roughly chopped), coriander, shallots, one of the chilli, roughly chopped, half the kaffir lime leaves

3. Heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.

4. Stir in the coconut milk and naam pla and throw in the other lemon grass, sliced into several pieces and the rest of the kaffir lime leaves.

5. Pour in the boiling water, and crumble in the stock cube.

6. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque.

7. Add the mushrooms, and continue to cook for a further 2-3 minutes.

8. Meanwhile cook the soba noodles in a large pan of boiling water following pack instructions, then drain.

9. To serve, add the juice of the limes to the soup and season with salt and freshly ground black pepper. Taste and add more lime juice if you think it needs it.

10. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with basil leaves, cress, and the other chilli, finely sliced.

Vietnamese chicken noodles

light but deliciously savoury one pot meal

in the Vietnames tradition, you could serve with crusty baguette

for 2

• vegetable oil
• 1 shallot sliced
• 2 garlic cloves sliced
• 1cm piece ginger sliced
• 2 star anise
  
• 1 tsp dried cinnamon
  
• 1 tsp coriander seeds (or powdered)
  
• 1/2 tsp mixed spice
  
• 1/2 tsp pink peppercorns (or black)
• 1/2 tsp flaked red chilli
  
• 1 tbsp naam pla (fish sauce)
  
• 0.75 litres good quality fresh chicken stock
• 1 large chicken breast (raw or pre-roasted)
  

• 150g rice noodles
• thinly sliced vegetables on an angle, eg
  

4 spring onions

1 carrot
1/2 leek

few mushrooms

• garnish: picked coriander leaves, mint leaves, mung bean sprouts

1. Heat the oil in a large saucepan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
2. Add the spices, fish sauce, chicken stock and (if raw) chicken breast. Cover with a lid and bring to a very gentle simmer for about 15 mins. Should reduce to about 0.5 litres.
   
3. Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Drain and divide between (warmed) serving bowls.
4. Discard the spices by straining (if preferred). Shred the chicken. Return soup to the pot, add the chicken and bring to a boil. Season to taste with more fish sauce if needed.
5. To serve, ladle piping hot soup and chicken into bowls of noodles, and top with sliced veg and garnish. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

sausage casserole

 a hearty stew for those dark winter evenings...

for 4

• 1-2 tbsp sunflower oil
• 12 good-quality pork sausages
• 75g lardons/pancetta (or 6 rashers rindless streaky bacon, cut up)
• 1 large/2 medium onions, thinly sliced
• 2 garlic cloves, crushed
• 1 tsp smoked paprika or chilli powder
  
• 400g passata or tin chopped tomatoes
• 300ml mushroom or veg stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp each dried sage and thyme (or mixed herbs)
• (optional) 100g mushrooms, finely chopped
  
• 100ml red wine
• 400g tin butter beans or mixed beans, drained and rinsed 
• salt and freshly ground black pepper rice or rustic bread slices, to serve

1. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
2. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages.
3. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2-3 minutes until the onions turn pale golden brown, stirring frequently.
4. Sprinkle over the chilli powder and cook together for a few seconds longer.
5. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, herbs, mushrooms (if used) and finally the wine, and bring to a simmer.
6. Tip the tomato mixture into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20+ minutes, stirring from time to time.
7. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.

mushroom tum yom soup

for 4-5

• 2 cups* mushrooms sliced
• 1 Thai red chilli-thinly sliced (green chili ok too)
  
• 3-4 kaffir lime leaves
• 1 inch piece or 1 dessertspoon mashed galangal 
  
• 1 lemongrass stalk
• 1 cup cherry tomatoes sliced in half
• ½ cup other veg (eg sugar snap peas, sliced pak choi, baby corn) (optional)
  
• 3 tablespoons lime juice adjust to taste
• ¼ cup fresh coriander
• 2 tablespoons soy sauce
• ½ teaspoon chili flakes adjust to taste
• 1 teaspoon brown sugar
• 6 cups vegetable stock
• ½ tablespoon vegetable oil
  

• Heat oil in a large pot and add red chili flakes. Saute for a few seconds and then add vegetable stock.
• Crush the lemongrass stalk, galangal, and kaffir lime leaves. Put them into the pot and cover it. Cook for 10-15 minutes on medium heat.
• Remove (if preferred) the lemongrass, galangal, and kaffir lime leaves from the stock and discard.
• Add mushrooms, soy sauce, chillies, and sugar. Mix and cover the pot. Cook for another 10 minutes.
• Add cherry tomatoes and other veg and cook for just 1-2 minutes, retaining crunch.
• Finally, add lime juice and chopped coriander. Serve hot.  * a cup is about 250ml volume
  

 

thai salad

Based on a Nadiya Hussein recipe, slightly adapted.  Hot and spicy!  

• If everyone is ok with true Thai-style hot, put all the sauce on.  If not use half and put the rest in a jug for people to spice it up to taste.

For 4 as a full course or 8 as an accompaniment

• 100g green beans
• Half a papaya, not too ripe, peeled, seeds removed
  
• 1 cucumber, peeled, core removed
• 10 cherrry tomatoes, cut in half
• 1 large carrot, peeled
• 1 small red onion
• 150g cooked prawns (or if raw, stir fry for 4 minutes)
• 80g roasted salted peanuts

For the sauce:

• 4 red chillies or 7 bird's eye chillies, thinly sliced
• 3 garlic clove, crushed
• 1 tbsp brown sugar
• 2 limes, juice only (about 4 tbsp)
  
• 4 tbsp Thai fish sauce

1. Make up the sauce by putting all the ingredients in a container and whizzing up with a stick blender. If possible do this an hour or more in advance and chill.
2. Blanch the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. 
3. Meanwhile, slice up the papaya, cucumber and carrot into thin matchstick-like pieces; halve the onion, thinly slice and separate the rings.
4. Combine the papaya, cucumber, carrot and red onion in a large bowl. Mix by hand. 
5. Add the sauce to the salad and mix everything together. 
6. Distribute the tomatoes, prawns and peanuts on top.
7. Serve chilled.

salmon en croute

 

From Mary Berry

for ~ 8

For the spinach filling

• 225g/8oz baby leaf spinach

• 180g/6¼oz full-fat cream cheese

• 1 free-range egg yolk (white reserved for the salmon)

• salt and freshly ground black pepper

For the salmon

• 1kg/2lb 4oz salmon fillet, skin and bones removed

• large bunch fresh dill, chopped

• 280g jar chargrilled mixed peppers in oil, drained

• 1 free-range egg

• 1 tbsp milk

• 500g pack ready-rolled puff pastry

• flour, for dusting

For the herb sauce

• 3 spring onions, finely chopped

• 1 tbsp caster sugar

• 1 tbsp snipped fresh chives

• 2 tbsp chopped fresh flatleaf parsley

• 1 tbsp chopped fresh dill

• 200g/7oz full-fat crème fraîche

• ½ lemon, juice only

Method

1. To make the spinach filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle, stir to wilt and drain well. Squeeze excess water out of the spinach and set aside to cool. Add the cream cheese and egg yolk to the spinach, season with salt and pepper and mix to combine. Set aside.

2. To make the salmon, arrange the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white from the filling. Whisk with a fork until smooth.

3. Cut two-thirds of the pastry from the block and freeze the small piece to use later. Roll the large piece of pastry out on a floured work surface so it is long enough and wide enough to wrap around the fillet. Transfer the pastry to a sheet of baking paper. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Fold the pastry ends up and over the ends of the fillet and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes.

4. Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside.

5. Roll out the remaining pastry and cut out any shapes or letters. Stick to the top of the pastry and brush the egg wash over the top of the pastry. Transfer to the baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath.

6. To make the sauce, place all of the ingredients in a bowl, season with salt and pepper and stir to combine.

7. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce.

mushroom pate

• 200g mushrooms, finely chopped
• 2 shallots (or half a medium onion), finely chopped
  
• 30g butter
• 3-4 garlic cloves, peeled and finely chopped
• half a cup of fresh thyme, flat parsley and rosemary, leaves picked and chopped
• 1 tsp Dijon mustard
• 167g cream cheese (ie a full pot of Philadelphia, or similar)
  
• salt and freshly ground black pepper

1. Heat the butter in a large frying pan over a medium heat.
2. Drop in the mushrooms, onions and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated.
3. Add the herbs for the last minute.
4. Leave to cool for a few minutes.
5. Blitz the mixture in a food processor until smooth, then add the cream cheese and mustard, and blitz again until well blended.
6. Season to taste then leave to cool completely.
7. Refrigerate for at least an hour for the garlic flavour to develop.
8. Keeps very well in the fridge for up to a week.

 

 

chicken casserole

for 4 

Equipment: large heavy lidded pan, suitable for hob and oven

• 8 bone-in, skin-on chicken thighs
• 35ml olive oil
  
• 250g mushrooms, sliced
• 250g carrots, cut 
  
• 3 large shallots (or an onion), diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 50g all-purpose flour
• 250ml dry white wine
• 500ml chicken stock
• 450g new potatoes, halved
• herbs, about a cupful if fresh (or equivalent dried):
• fresh thyme
• fresh rosemary
• fresh flat leaved parsley
• 1/4 cup double cream
• sea salt and freshly ground black pepper, to taste

1. Marinade: (This stage can be omitted but it will produce moister chicken.)  Place the shallots and chicken thighs in a large bowl, mix together the wine and stock and pour this over the the chicken.  Leave for a few hours.
   
2. Remove and dry off the chicken portions with kitchen paper and set aside.  Pass the remainder though a sieve into a bowl to separate and retain the onions and liquid.
3. Heat oil in pan over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add shallots, mushrooms and celery to the pan, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
5. Stir in minced garlic and continue to cook, about 1 minute.
6. Whisk in flour until lightly browned, about 1 minute.
7. Stir in the wine/stock liquid, scraping any browned bits from the bottom of the pan. 
8. Stir in potatoes, carrots and herbs.
9. Add salt and pepper to taste.
   
10. Return chicken thighs to pan.  They should be more or less covered with liquid.  If necessary add more wine.
    
11. Place into preheated oven at 165deg C and bake until potatoes are tender and chicken has completely cooked through, reaching an
12. internal temperature of 175 degrees F, about 40-45 minutes.
13. Stir in heavy cream; taste and adjust seasoning if necessary.
    
14. Serve immediately.

vegan moussaka (Musaqa'a)

echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish. It's a vegetarian take on the hearty, humble, healthy and completely delicious traybake.

Serves four as a main or six as a side

• 5 medium aubergines (1.25kg)
• 120ml olive oil
• 1 onion, finely chopped (160g) 
• 6 garlic cloves
• 1 tsp chilli flakes crushed
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 11⁄2 tsp tomato purée
• 2 green peppers, deseeded and cut into 3cm chunks (200g) 
• 1x 400g tin of chickpeas, drained and rinsed (240g) 
• 1 x 400g tin of chopped tomatoes 11⁄2 tsp caster sugar
• 15g coriander, roughly chopped, plus 5g extra to serve
• 4 plum tomatoes, trimmed and sliced into 12cm-thick rounds (350g)
• Salt and black pepper 

Getting ahead: You can make and bake this in advance: it keeps in the fridge for up to 3 days, ready to be warmed through when needed.

Aubergines:

1. Preheat the oven to 220°C fan.
2. Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra. Cut widthways into round slices, 2cm thick, and place in a large bowl. 
3. Mix well with 75ml of oil, 1 teaspoon of salt and plenty of black pepper and spread out on two large parchment-lined baking trays. Roast for about 30 minutes, or until completely softened and lightly browned. Remove from the oven and set aside.
4. Reduce the oven temperature to 180°C fan.

While the aubergines are roasting, make the sauce:

1. Put 2 tablespoons of oil into a large sauté pan and place on a medium-high heat. 
2. Add the onion and cook for about 7 minutes, until softened and lightly browned. 
3. Add the garlic, chilli, cumin, cinnamon and tomato purée and cook for another minute, or until fragrant. 
4. Add the peppers, chickpeas, tinned tomatoes, sugar, 200ml of water, 1 1⁄4 teaspoons of salt and a good grind of black pepper. 
5. Reduce the heat to medium and cook for 18 minutes, or until the peppers have cooked through. 
6. Stir in the coriander and remove from the heat.

Assemble and bake:

1. Spread out half the plum tomatoes and half the roasted aubergines on the base of a large baking dish, about 20 x 30cm. 
2. Top with the chickpea mixture, then layer with the remaining tomatoes and aubergines. 
3. Drizzle with the remaining tablespoon of oil, then cover with foil and bake for 30 minutes. 
4. Remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the tomatoes have completely softened. 
5. Remove from the oven and leave to cool for about 20 minutes. 
6. Top with the remaining coriander and serve either warm or at room temperature.

winter gratin

 "let them eat turnips" as Therese Coffey didn't quite say.

a great seasonal side dish for 4+ with a Sunday roast

• ~850g winter root vegetables, peeled: eg

  • 1 large turnip

  • 1 parsnip

  • ½ celeriac or any combination

• 100ml crème fraiche+100ml milk, mixed, or 200ml double cream

• 1 garlic clove, crushed

• 1 rosemary sprig, leaves picked and finely chopped

• 100g cheddar cheese, grated

• 100g parmesan, grated

• 50g/1¾oz salted butter, plus extra for greasing

• sea salt and freshly ground black pepper

 

Preheat the oven to 180C.

Slice the root vegetables very thinly, preferably with a mandoline, and place in a large bowl.

Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well.

Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top.

Cover with kitchen foil and bake for 45 minutes. Remove the foil and bake for a further 15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown.

cocktails

Negroni

Negroni is traditionally made with gin and Campari.  Japanese Roku with its herbal/bitter notes seems particularly well suited, but for a lighter taste you could use vodka.  I prefer Martini bitter to Campari.  

It is essential to serve this very cold.  Serve in tall, well chilled glasses and include a few ice cubes.

for 2: 

Third fill a 2 serving shaker with ice.  Add:

• 1.5 jiggers Roku gin
  
• 1.5 jiggers Martini rosso (or similar sweet vermouth)
  
• 1.5 jiggers Martini bitter (or similar bitter vermouth)

Shake vigorously until chilled

Orange slice for garnish  

Lights out

Imagine a classic cosmopolitan cocktail bar in a power cut: this is the idea behind this midnight blue cocktail. I've suggested Icelandic Reyka vodka, with its hint of glaciers and slight floral notes that complement the cordial, but other smooth, clean vodkas will be fine.  Curaçao with the lime juice and cranberry cuts through the sweetness of the cordial.  It is derived from bitter oranges that evolved on the Caribbean island of that name - and therefore appropriate for this evolution of the classic cosmo.

Serve very cold in chilled martini glasses, with a twist of orange peel

for 2:

Third fill a 2 serving shaker with ice. Add:

• 1 jigger Reyka vodka
  
• 1 jigger blue curaçao
• 1/2 jigger elderberry cordial
  
• 1/4 jigger lime juice (or squeezed juice of a whole lime)
• Cranberry juice: fill up the shaker (about 3 jiggers)
  

Shake vigorously until chilled 

Orange peel twist for garnish

Miso tofu and mushroom ramen

 quantities are given for 2 or 4 as a main course

• 0.7 / 1.4 litres just-boiled water

• 1 / 2 tbsp dark soy sauce, plus extra to serve

• ½ / 1 vegetable stock cube

• 2 / 4 tbsp brown miso paste

• 100 / 200g/7oz medium dried egg noodles

• 200 / 400g pack firm tofu, drained, dried, cut into slices

• sunflower oil

• 2 / 4 large free-range eggs

• 75 / 150g chestnut mushrooms, thinly sliced

• 1 / 2 pak choi, roots trimmed, leaves separated and washed

• 1 / 2 carrots, thinly sliced lengthways

• 6 / 12 tiny tomatoes, halved

• 50 / 100g/3½oz fresh beansprouts, rinsed and drained

• 3 / 6 spring onions, trimmed, very thinly sliced

• 25 / 50g/2oz roasted cashew nuts, roughly chopped

• mild chilli powder or smoked paprika

Possible substitutes:

lettuce heart for pak choi, peanuts for cashew nuts, other types of mushrooms, thinly sliced onion for spring onions

1. Prepare all the veg in advance: the main cooking process proceeds quickly.

2. Also in advance, place the eggs in a pan of boiling water and cook for 4.5 minutes. Plunge into cold water, allow to cool, shell and cut in half lengthways.

3. Put the 0.7 / 1.4 litres boiled water in a pan, add the soy sauce, stock cube and miso paste and stir until all dissolved. Set aside.

4. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold.

5. Heat a little of the oil (just enough to coat the surface) in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Sprinkle both sides with the chilli powder.

6. Stir the noodles into the broth and bring to the boil. Reduce the heat until the mixture is simmering, add the mushrooms, tomatoes and carrot and continue to simmer for a further 2-3 minutes. Stir in the beansprouts, pak choi and spring onions, remove from the heat.

7. Divide the broth, noodles and vegetables between serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce.

chicken supreme

a very easy traditional chicken dish, with a tasty but light sauce

for 2

• knob of butter
• 1 tsp olive oil
• 2 chicken supremes *
  
• 50g smoked bacon lardons or roughly chopped smoked streaky bacon
• 1 medium onion, cut into 8ths
  
• 1 garlic cloves, crushed
• 100ml dry white wine
• 200ml double cream
• salt and freshly ground black pepper

         * supremes are the breast with skin on, bone in and first wing tip

1. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.

2. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.

3. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.

4. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.

    
   

beef bourguignon

 a comforting hearty stew for those winter evenings

For 4

• plain flour
• 500g braising steak
• 2 tbsp sunflower oil
• 65g smoked bacon lardons
• 1 medium onion, finely chopped
• 1 carrot *
• ½ parsnip *
• 1 garlic clove, crushed
• 20cl red wine
• 1 tbsp tomato purée
• 1 beef stock cube
• fresh or dried thyme
• 12 pearl onions (or shallots or half an onion in chunks)
• 100g chestnut mushrooms, quartered
• salt and pepper
• sprigs of fresh parsley, to garnish

Serve with roast or mashed potatoes

*You could reduce the amount of meat and increase the amount of veg

Based on a Hairy Bikers recipe

Oven at 160C.

1. Cut the braising steak into chunky pieces, each around. Trim off any really hard fat or sinew.

2. Coat the chunks in well seasoned flour.

3. Heat the oil in a large frying pan. Fry the beef in batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole.

4. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat.

5. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.

6. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 100ml water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. Check and add more water if the sauce is starting to thicken.

7. Add the pearl onions and mushrooms, bring back to simmer then return to the oven for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon.

8. Sprinkle the casserole with parsley and serve.

mince pies

This recipe makes the most luscious deep mince pies for Christmas or any time. The mincemeat is based on Delia Smith's recipe but with a little less sugar and some possible variations on fruit: it's important to soak the dried fruit before using it. I use John Waite's sweet short pastry which is delightfully biscuity when cooked.

 

 

Equipment: You will need a pie dish with 12 holes: mine are about 70mm diameter x 25mm deep.

For 12 mince pies

Mincemeat

2 cups hot ginger and lemongrass (or similar) tea

600g fruit (before soaking – see method)

• I use a mix of currants and sultanas with about 50-100g of dried cranberries which gives a little tartness. Or you could substitute 200g cooking apples, finely chopped

65g 'suet'

• Vegetarian suet substitutes work fine

75g soft dark brown sugar

grated rind and juice of a satsuma or small orange

• I use a coarse grater so most of the thickness of the skin goes in

25g sliced almonds

1 to 2 tsp mixed spice

• can be a mix of cinnamon, ginger, allspice, nutmeg

2 tbs marsala or brandy (optional)

Take the dried fruits including cranberries but not the apple, if used, and steep in the tea for at least 20 minutes. This plumps up the fruit.

Drain the fruit then mix together with all the other ingredients in a big bowl.

Leave covered with a cloth for 12 hours.

Cook in a very cool oven (120C) for three hours. This allows the suet to slowly melt and infuse the mixture.

The mincemeat can then be used as soon as it has cooled to room temperature, or put into sterilised jars while still hot, until needed.

Rich sweet shortcrust pastry

1 egg

125g golden caster sugar

1 tsp almond essence

250g plain flour

125g salted butter at room temperature, cut into cubes

• Yellow Flora works fine for a vegan alternative

Whisk together the egg, sugar and essance with a balloon whisk until the sugar is dissolved

Sift the flour bit by bit into the mixture and stir in with a wooden spoon until the mixture has a sandy texture. Scrape all round the bottom of the bowl to make sure thoroughly incorporated.

Add the butter, using a butter knife to cut in. Work quickly until smooth and no butter visible.

Knead gently by hand for a few seconds on a floured board.

Wrap in baking paper and chill for at least 30 minutes in the fridge before using.

The mince pies

Egg wash (an egg yoke combined with a little water)

Oven at 200C.

Grease the pie dish.

Roll out half the pastry very thin – about 3mm – then use a pastry cutter to make rounds a bit bigger than each hole. Line each with the pastry patting it in so that there are no air voids underneath.

• This pastry is very forgiving and can be easily patched, and the offcuts can be rolled up and used again. Best to put the other half back in the fridge until needed. It's best to work quickly while the pastry is still cold and best to roll it on a marble slab or other cold surface, dusted with flour.

Fill up the cases with the mincemeat using a dessertspoon, so the filling is domed in the middle with a little of the pastry exposed at the sides.

Brush the edges of the pastry with the eggwash and cut out more rounds, this time the size of the holes (use a fluted cutter if you have it),

Push the rounds down so they adhere to the pastry base.

Prick each top with a fork to allow steam to escape and brush with more of the egg wash.

Place the pie dish in the oven and cook for 25-30 minutes: they should be a light brown colour.

Allow the tray to cool for a few minutes. The pies should come out easily. Place them on a wire tray to cool.

chicken biryani

this is a great chicken biryani recipe - the rice lusciously moist and the chicken falling off the bone.

Serves 4

• 8 chicken thighs (about 375g) , skin on, bone in, halved along bone   
• 1 medium onion, halved and finely sliced 
• oil, for frying 
• 1/2 tsp saffron threads

• 0.5 cup coriander, chopped

• 30g ghee or unsalted butter, melted

• plain yogurt

Marinade:

• 75 ml yoghurt, plain
• 62.5 ml water
• 1 tbsp vegetable oil (or other plain oil)
• 3 garlic cloves , minced
• 1 tsp finely grated fresh ginger
• 1/4 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 1 tsp garam marsala (Note 2)
• 1 tsp coriander
• 1/2 tbsp cumin
• 1 tbsp paprika , sweet / ordinary (not smoked)
• 1 tsp salt

Par Boiled Rice:

• 1 tbsp salt
• 5 cloves
• 2.5 dried bay leaves
• 0.5 star anise
• 3 green cardamon pods
• 225g uncooked basmati rice

METHOD

Marinade:

• Mix all ingredients in a large pan (big enough to take all the chicken in one layer, and suitable for stove top cooking).
• Add chicken and coat well. Marinade as long as possible, preferably overnight.
  

Par boiled rice:

• Bring 1.5 litres water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked but still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside.

Crispy onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl with 2 tbsp warm water, to infuse for 10 minutes+.
  

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 15 minutes.
• Remove lid. Cook for 15 minutes more, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down - it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron and its water across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.

To serve:

• Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
• Turn out into bowl - or onto platter. Garnish with remaining onion and coriander.
• Serve with yogurt on the side.

chicken cordon bleu

 for 2

• 2 skinless, boneless chicken breasts (or supremes)
  
• 30g gruyere cheese (2 half matchbox sized chunks)
  
• 2 slices smoked ham or 6 thin slices salami (roughly 65g)
  
• 2 tsp tomato chutney orcranberry sauce
  
• plain flour
• 1 medium free-range egg
• 100g breadcrumbs
• sunflower oil
• salt and pepper

1. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet (the small flap to one side - if not present, cut a small sliver from one edge about 1.5cm side) and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book.

2. Place each breast and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened breast with ham/salami. Place a teaspoon of the chutney/sauce in the middle, then the cheese chunk and top with the mini fillet.

3. Carefully wrap the chicken breast up to cover the filling and fillet, using the bottom layer of cling film.  Roll the breast up tightly with the cling film to create a parcel. CHill in the fridge for at least an hour.
   

4. Prepare three plates: 

   Sprinkle the flour onto the first and season with salt and lots of freshly ground black pepper. 

   Whisk the egg and pour onto the second plate. 

   Scatter the breadcrumbs onto the third.

5. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan and start to coat the fillets:

   Dust thoroughly in the seasoned flour and pat lightly to remove any excess. 

   Roll the floured chicken in the egg and give it a light shake. 

   Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated.

6. After coating plunge the chicken breasts into the hot oil for about 3minutes on each side, or until golden-brown.

7. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.

coq au vin

For 4

Ingredients

• 250g baby shallots, peeled
• 2 garlic cloves, crushed
• 1 small bunch fresh thyme, tied together with string
• 2 bay leaves
• 500ml/20fl oz red wine
• 600g skinless boneless chicken thighs, cut into pieces (3 or 4 per thigh)
• olive oil
• 50g butter
• plain flour
• 75g lardons
• 250g mushrooms, sliced
• salt and freshly ground black pepper
• savoy cabbage (shredded)
• 6 juniper berries (optional) crushed and chopped

1. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken, season with salt and black pepper and marinate for at least 1 hour. 
   
2. Sit a colander over a large saucepan and strain the marinated chicken, reserving the wine and separately the shallots, bay leaves and thyme.
   
3. In a small bowl, lightly coat the chicken pieces with the flour.
4. Heat the oil and 2/3 of the butter in a deep casserole. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside.
5. Meanwhile fry the bacon separately over a low heat for about 10 minutes, until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.
6. Add the wine to the casserole, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Add the browned chicken, lardons and shallots.  Reserve the fat fron the bacon. Bring back to the boil, cover with a lid and cook over a low heat or bake for 20–25 minutes at 160C, or until cooked through.
7. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole.
8. For the cabbage, heat the bacon fat (or use olive oil) in a lidded pan, add the shredded cabbage and juniper berries and cook over a low heat for about 20 minutes.
9. Serve the casserole hot with mashed potato and the cabbage. 

slow cooked sausage casserole (Adam Handling)

for 6

• 9 sausages (any good sausages – can be more than 1 type e.g. chorizo, Italian)
• Extra virgin olive oil
• 1 white onion, sliced
• 1 red chilli, finely chopped
• 7 garlic cloves, peeled and smashed
• 1 bunch picked thyme
• 5 fresh tomatoes, peeled
• 2 tins chopped tomatoes
• 500ml chicken stock
• 2 tins mixed beans
• 1 tablespoon smoked paprika
• 1 pinch table salt
• 1 pinch black pepper

To finish

• 50ml soy sauce
• 50ml rice wine vinegar
• 1tbsp caster sugar
• 1 bunch fresh parsley

Method

Preheat the oven to 250°C and roast the sausages for 5 minutes. Pan fry the onions, garlic, chilli and thyme in olive oil, until golden. Add rock salt to release the moisture from the onions. Add the tomatoes and chicken stock and bring to the boil. Once boiled, add the roasted sausages and mixed beans. Season with paprika, salt and black pepper. Transfer the mixture to the slow cooker and let it sit on medium heat for approximately 4-5 hours or until it thickens. In a separate bowl, mix the soy sauce with the vinegar and sugar. Take the casserole off the heat and add the soy sauce mixture, to give the casserole a sweet and sour flavouring. Finish with chopped fresh parsley.