Slow Cooked Chicken with English Cider

April 19, 2013 by Leave a Comment

Scrumpy Jack cider is one of my favourites, a taste developed since my brother in law brought me some back from the West Country following a visit to his parents. Slow cooking corn fed chicken in dry cider makes a flavourful sauce, while I generally use chicken thighs, you can use legs or chicken breast – for me the chicken must be organic corn fed. While adding the crème fraîche does balance the flavours, if preferred – substitute milk to cut down on fat though my preference would be for a low fat crème fraîche.

You can serve with rice or potatoes, but my preference is to serve this simple dish with mixed vegetables and fresh Spanish crusty bread.

English cider can be used in many dishes, my personal favourites – other than chicken – are lamb and pork.

1 tbsp light and fruity olive oil and 1 tbsp unsalted butter
1 sweet Spanish onion – peeled, halved and finely sliced
1 banana shallot – peeled and finely sliced into rings
2 to 3 cloves garlic – peeled and crushed with a pinch of sea salt, using a pestle and mortar
4 chicken thighs – skin and bone removed
1 tsp French Dijon wholegrain mustard
440 ml Scrumpy Jack cider
2 tbsp finely chopped fresh thyme leaves
1 level tsp cornflour – approx. 50 to 60 ml of cold water
2 tbsp crème fraîche
Garnish – finely chopped thyme leaves

  1. Equipment – ovenproof casserole with lid suitable for use on the hob.
  2. Fry the onion and shallot in hot olive oil and butter until softened over a medium-low heat, stirring often – without browning, add the garlic and stir to combine then increase heat to medium-high and evenly brown the chicken.
  3. Stir in the mustard, add the cider and thyme, bring to the boil, immediately reduce heat to achieve a gentle simmer.
  4. Cover and cook for approx. 45 minutes or until the chicken is tender and cooked through.
  5. Transfer the chicken to a roasting tin, cover with a tent of foil and keep warm in a low oven.
  6. Bring to the sauce to a boil, cook to reduce by about one quarter to one third (or to taste).
  7. Optional – to thicken the sauce, mix the cornflour and water to a smooth paste and add one teaspoonful at a time, cooking while stirring for about two minutes after each addition, continue until the sauce if to your taste.
  8. Remove from the hob and stir in the crème fraîche.
  9. Put the chicken into a serving dish and pour the sauce over the top, garnish with thyme.
  10. Serve with side dishes of choice.
Filed Under: Chicken, Thyme Tagged With: , , , , ,

Wild Garlic and Potato Soup

March 9, 2013 by Leave a Comment

30 grams unsalted butter
12 wild garlic leaves – roll lengthways and slice thinly
1 leek – white only, washed and thinly sliced
2 large baking potatoes
800 ml rich chicken stock
Sea salt and freshly ground pepper
30 ml crème fraîche or double cream, or more to taste

  1. Put the butter into a large saucepan, when melted add the garlic and leek then cover and gently fry until softened, without browning, stirring often.
  2. Meanwhile, peel and chop the potatoes – add the potatoes and stock to the saucepan, bring up to the boil, reduce heat and simmer for twenty minutes, or until softened.
  3. Leave to cool until safe enough to liquidise.
  4. Transfer to liquidiser, process until smooth, return to the saucepan and reheat, without boiling.
  5. Remove from the hob and stir in two tablespoons (or more, to taste) of crème fraîche or double cream.
  6. Serve with fresh crusty bread.
Filed Under: UK Tagged With: , , ,

Cream of Chicken Soup

January 14, 2013 by Leave a Comment

55 grams unsalted butter
1 large white onion – peeled and diced
2 celery stalks – peeled and diced
1 carrot, peeled and diced
30 grams plain white flour
750 ml chicken stock
750 ml whole milk
250 ml cream
1 tbsp dry Spanish sherry
1 tbsp French Dijon green peppercorn mustard
Sea salt and freshly ground white pepper
English curly leaf parsley – leaves only, finely chopped
250 grams roast chicken, finely diced

  1. Melt the butter in large heavy based saucepan set over low heat.
  2. Add the onion, celery and carrot, gently fry until the onion is translucent, stirring frequently, without browning.
  3. Leave to cool until safe to blend, process to a purée.
  4. After blending, return to the pan and place over a medium heat.
  5. Bring up to a simmer then reduce heat to low.
  6. Mix the flour with a little stock until a smooth paste is formed, drizzle into the soup while stirring and cook for 3 minutes over a low heat.
  7. Whisk in the remainding stock, bring up to the boil then gradually whisk in the milk.
  8. Reduce heat and simmer for 20 minutes or until thickened, stirring often.
  9. Dice the chicken, add to soup along with the cream, sherry, mustard and seasoning (to taste), stir and warm through, without boiling.
  10. Ladle into bowls and garnish with freshly chopped parsley leaves.
  11. Serve with fresh crusty bread.
Filed Under: Chicken, Parsley, UK Tagged With: , , , , , , ,

Minestrone Soup (Spanish Style)

January 13, 2013 by Leave a Comment

Comments – this recipe has been adapted by two “English Ladies” from a traditional Italian recipe to use seasonal local vegetables available in Spain.

Option – try adding a little celery salt in place of sea salt and a little red chilli, chilli flakes or chilli sauce. Other vegetables and herbs can be used, according to season, ie spring greens or especially spinach.

Option – cut a slice of good quality crusty bread (per person) about half an inch thick, cut to the shape to the size of the bowl, toast then spread with butter, sprinkle with a little sea salt flakes and freshly ground black pepper. Grate mature cheese over the toast and add a sprinkling of Manchego. Put under a hot grill and cook until cheese melts, turns a golden colour and bubbles, drop a piece of bread onto each serving and serve immediately.

100 grams of dried cannelloni beans – follow manufacturer’s instructions
2 tbsp light and fruity Andalucian olive oil
2 carrots, peeled and diced
1 large red onion, peeled and diced
2 large spring onions – peeled and quartered
2 sticks celery, peeled and diced
3 garlic cloves, sliced
1 litre rich chicken stock
1 pack or tin of Spanish Sofrito
2 ripe Marmande tomatoes
Fresh herbs – thyme, sage and parsley leaves – finely chopped (to taste)
80 grams macaroni (optional)
Sea salt and black pepper
Freshly grated Manchego cheese – lots and lots!

  1. Cook the beans, according to manufacturer’s instruction if dried, rinse and put to one side. If tinned beans are used, rinse and put to one side
  2. Skin, remove the seeds and chop the fresh tomatoes, put to one side
  3. Heat the olive oil in a large saucepan, add the carrots, red onion, spring onions and celery – cook over a medium heat about 2 minutes – do not brown.
  4. Add the beans and garlic and cook for two minutes.
  5. Stir in the stock, Sofrito, fresh tomatoes, herbs and macaroni, taste and season.
  6. Bring to the boil, reduce the heat and simmer for 20 minutes or until all the vegetables are tender and the pasta is al dente or cooked to taste.
  7. Taste and adjust seasoning if necessary, serve with fresh crusty Spanish Bread and freshly grated cheese
Filed Under: Beans, Italy, Parsley, Pasta, Sage, Spain, Thyme, Vegetables Tagged With: , , , , ,

Chicken Chasseur

January 4, 2013 by Leave a Comment

1.35 kg organic chicken – portioned (or 4 chicken breasts, bone in, unskinned)
2 tbsp seasoned flour – sea salt and freshly ground white pepper
50 grams unsalted butter
200 grams small shallots or small onions – peeled, left whole
4 garlic cloves – peeled and sliced
100 ml dry white wine
300 ml rich chicken stock
225 gram tin Italian tomatoes – chop, put into a sieve over a bowl and leave to drain**
1 Bouquet Garni – 2 bay leaves, 3 sprigs fresh tarragon, 2 sprigs thyme
Sea salt and freshly ground black pepper
225 grams button mushrooms – cleaned, stalk trimmed, left whole
1 tablespoon chopped parsley
30 ml double cream or crème fraîche
** replace with ripe Italian plum tomatoes, skins removed, puréed, if preferred

  1. Put the seasoned flour in a large bowl, coat the chicken in the flour, tapping off excess.
  2. Melt the butter in a large heavy bottomed saucepan, add the butter.
  3. When melted, add the chicken and brown all over, remove from the pan and put to one side.
  4. Add the shallots and garlic, gently fry until lightly browned.
  5. Add remainder of the seasoned flour, cook for two minutes then pour in the white wine (while stirring) and bring to the boil, reduce by half.
  6. Return the chicken to the saucepan, add the stock, tomato juices, Bouquet Garni, season lightly then cover with the lid.
  7. Cook for one hour over a gentle heat.
  8. Remove the Bouquet Garni.
  9. Add the trimmed mushrooms and chopped tomatoes, stir and cook uncovered for 30 minutes.
  10. Remove from the heat and transfer to a serving dish, stir in the cream, sprinkle the parsley over the top.
  11. Serve with fresh crusty bread and a glass of dry white wine.
Filed Under: Bouquet Garni, Chicken, France Tagged With: , , , , ,

Patrician´s Cream of Mushroom Soups

November 28, 2012 by Leave a Comment

Two simple and ‘retro’ cream of mushroom soup recipes from my sister

Recipe 1
1 oz unsalted butter
1 small onion, finely chopped
4 oz Chestnut mushrooms
1 and 1/2 (British) pints chicken stock
1/4 pint thin cream
Sea salt and white pepper
Finely chopped parsley

  1. Melt the butter in a large saucepan, fry the onion until softened but not browned.
  2. Clean the mushroom, trim the stalk, chop coarsely.
  3. Add mushrooms to saucepan and fry quickly, stirring until softened.
  4. Add the stock, bring to the boil and summer for 10 minutes.
  5. Press through sieve or liquidise.
  6. Stir in cream, taste and adjust seasoning if necessary.
  7. Warm through, sprinkle with the parsley.

Recipe 2
Unsalted butter
1 small onion, peel and finely chop
1/2 lb Portobello mushrooms, clean trim and finely chop
2 tbsp plain flour
2 pints (British pints) chicken stock
Salt and freshly ground white pepper
Pinch of freshly grated nutmeg
1 bay leaf
To finish 1/4 – 1/2 pt single cream (I prefer creme fraiche), finely chopped fresh parsley

  1. Melt knob of butter in a saucepan – add onion, mushrooms – cover and cook gently for five minutes. Stir in the flour and continue cooking for a further two minutes, stirring constantly.
  2. Gradually add the chicken stock and bring to the boil while continuing to stir.
  3. Add seasoning and bay leaf, lower heat, half cover and simmer gently for 20 minutes.
  4. Before serving, remove bay leaf, adjust seasoning, stir in cream and top each bowl with sprinkling of parsley.
Filed Under: Bay Leaf, Nutmeg, Parsley, UK Tagged With: , ,

Tomato Soup

August 1, 2012 by Leave a Comment

2 tbsp olive oil and 2 tbsp butter
1 large red onion – peeled and finely chopped
1 medium sized carrot – peeled and finely chopped
1 celery stick – peeled, finely chopped
2 tinned Spanish red peppers in oil – drained, finely chopped
200 ml dry white wine
1.5 kg ripe Italian plum tomatoes – peeled, trimmed at stalk end, seeds remove and puréed
2 bay leaves
1 litre hot chicken stock
Sea salt and freshly ground black pepper
100 ml crème fraîche

  1. Put the oil and butter into a heavy based saucepan, when hot add the onion, carrot and celery, stir and cook for 8 minutes over a low heat while stirring.
  2. Add the peppers, cook for two minutes more.
  3. Pour in the wine, add the bay leaf, bring to the boil and reduce by half.
  4. Put the stock into a separate saucepan, bring to the boil, then reduce heat and simmer until ready to add to the soup.
  5. Add the tomatoes, season lightly with sea salt and black pepper, cover and cook for 5 minutes; stirring occasionally; remove the bay leaves and discard.
  6. Pour in the stock, while stirring, bring to the boil – reduce heat to low, cover and simmer for 30 minutes; stir occasionally.
  7. Leave to cool until safe to blend, pour into a liquidiser (may be necessary to do this in batches), process until smooth.
  8. Return to the saucepan, stir in the crème fraîche, warm gently without boiling.
  9. Taste and adjust seasoning, if necessary.
  10. Ladle into bowls, serve with fresh crusty bread.
Filed Under: Bay Leaf, Spain, Vegetables Tagged With: , , , , , , ,

Morel Mushroom Soup

May 20, 2012 by Leave a Comment

480 ml vegetable or chicken stock
2 large flour potatoes – Maris Piper or Kind Edward
40 grams unsalted butter
450 grams fresh morels
1 leek, chopped and using only the white part
240 ml white wine
240 ml double or single cream
Sea salt and freshly ground white pepper, to taste
Optional – finely chopped flat leaf parsley leaves

Preparation
1. Trim the leek, leaving only the white part, cut in half lengthways, then halve again. Chop – put into a large bowl of cold water, stir about – with your hands to release any sand which should fall to the bottom of the pan, remove the leek and put into a colander to drain.
2. Clean the mushroom in a bowl of cold water, trim the stalk, chop.
Method
3. Pour the stock into a large saucepan or soup pot, bring to the boil.
4. Add the unpeeled potatoes and cook until tender, drain retaining the stock.
5. Allow to cool – skin the potatoes, dice then put into a blender with half of the stock, process until smooth. Return to the saucepan, reserve remaining stock.
6. Melt the butter in a large heavy based frying pan set over a medium-low heat.
7. Add the mushrooms and leek, cook until the they just begin to brown.
8. Immediately pour in the wine, cook until nearly evaporated, add the reserved stock, while stirring.
9. Stir the morel and leek mixture into the potatoes, put over a low heat and slowly bring to a simmer, while stirring.
10. Add the cream and seasoning to taste, warm gently while stirring until the soup thickens – to taste.

Filed Under: Mushrooms, Parsley, UK Tagged With: , , , , ,

Roast Butternut Squash Soup

April 23, 2012 by Leave a Comment

This is a really simple soup recipe – halve the butter nut squash, scoop out the seeds then roast in the oven for about an hour, blitz the flesh with the onion and some of the stock, unbelievably easy.

One 2 kg butternut squash – unpeeled
l large sweet Spanish onion – whole, unpeeled
Olive oil
Sea salt flakes
875 ml chicken stock (divided 250 ml; 625 ml)
250 ml single cream (pouring cream)
1 tbsp organic honey
To serve
Crème fraîche or soured cream

  1. Preheat oven to 220ºC, 425ºF.
  2. Cut the butternut squash in half, lengthways, and remove the seeds.
  3. Place the butternut squash – cut side up – onto a roasting tin with the whole unpeeled onion.
  4. Drizzle with a little oil and sprinkle with sea salt flakes.
  5. Bake for about an hour, or until soft and just beginning to brown.
  6. Scoop the flesh out of the butternut squash and place into a blender, peel the onion and add to the blender along with 250 ml of chicken stock and a pinch of white pepper, process until smooth.
  7. Transfer to a saucepan, add the honey and remaining stock, bring up to the boil over a medium-low heat, reduce heat to low and simmer gently for a couple of minutes then stir in the cream and reheat without boiling.
  8. Serve while hot with a spoonful of crème fraîche or soured cream.
Filed Under: UK, Vegetables Tagged With: , , ,

Tomato Soup with Crème Fraiche

April 13, 2012 by Leave a Comment

1 tbsp butter melted with 1 tbsp olive oil
1 onion – finely diced
2 garlic cloves – finely diced
1 stick celery – finely diced
1 carrot – grated or finely diced
250 ml white wine
Sea salt and black pepper
900 grams ripe plum tomatoes – or equivalent in good quality tinned tomatoes – finely chopped
1.2 litres chicken or vegetable stock
1 tbsp fresh basil – finely chopped
1 tbsp fresh parsley – finely chopped
60 ml crème fraîche or double cream – or to taste
Sea salt and black pepper
To serve
Freshly grated Manchego, Parmesan or Pecorino cheese
Fresh crusty bread

  1. Put a tablespoon of olive oil/butter into a saucepan set over a gentle heat
  2. Add the onion and fry gently, without browning, adding the garlic towards the end
  3. Add the finely diced celery and carrot to the pan, stirring all together over a low heat – if necessary add the remaining olive oil/butter
  4. Add the wine and seasoning, bring to the boil
  5. Pour in the tomatoes and stock, bring back to the boil, cover tightly with a lid and simmer over a very gentle heat for 45 minutes, stirring occasionally – I use a diffuser at this stage
  6. Check the seasoning, adding more salt and pepper if necessary.
  7. Add the basil and parsley – stir well, take off the heat and leave to cool.
  8. When the soup has cooled sufficient to safely blend, transfer to the blender and blend in batches until smooth.
  9. Return the soup to the pan, taste and add more seasoning if necessary.
  10. Place over a gentle heat, stir crème fraîche or cream – warm, do not boil.
  11. Serve immediately with the cheese and crusty bread.
Filed Under: Basil, Parsley, Vegetables Tagged With: , , , , , , ,
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