Friday, 18 April 2014

Creamy Mushrooms

This dish makes an excellent lunch or a starter for dinner

50 grams of butter
200grams of Mushrooms , coarsely chopped
2 cloves of garlic finely Chopped
2 tsp of  Parprika
3 stalks of Spring Onion
1 tsp of ground nutmeg
3 tbsp of red wine
150 g of half fat soured cream
Parsely chopped for garnish

Gather your ingredients
 Chop the vegetables
 Melt a quarter of the butter
 Fry the mushrooms
add the rest of the  butter and fry the spring onion , garlic , paprika and nutmeg and cook for a few minutes
 add the redwine and cook for a futer minute
Then add in the sour cream
 Then the Parsley
 Serve with Toast or Potatoes , we choose rolls

Thursday, 17 April 2014

Simple Apple and Blackberry Pie with home Made Shortcrust Pastry

This cake can really made with any left of berries in the fridge , and is simple to do , Do  try to make the shortcrust pastry yourself if your have time as its so much softer and lighter than bought pastry.

Ingredients for shortcrust Pastry
125g Plain Flour
pinch of salt
55 grams of butter Cubed
2-3 Tbsp of Cold water

 Sieve the Flour and salt in to a bowl
 Add the Cubed Butter
 Make your hands cold
 Then with your finger tips  rub the butter into the flour until you have a bread crumb like mixture and no large chunks of butter remain

 Like so

 Then make a ball adding water to bind the material together

 Like so then wrap in cling film  and put in the fridge for 15 minutes
 Then roll it out

 Cut your desired shape
 In this case a circle

Apple and Blackberry pie Ingredients
4 eating apples , peeled and cored and sliced
150g of black berries
3 tbsp Demerara Sugar
Squeeze of LEmon Juice
50g Ground almond
1 Large Egg beaten

Gather the Ingredients and preheat the oven to 190  degress celsisus
 Transfer your circle shaped pastry  30 cm in diameter to a greased baking tray
 Mix the apple blackberries sugar and lemon juice in a bowl
 Before adding the fruit mixture  sprinkle the middle of the pastry with ground almonds  then after adding the fruit  fold up the edges and  brush with egg
 The cooked cake Yummy

Wednesday, 16 April 2014

Pollo alla Valdostana

This Italian dish from the Piedmont region of Italy has always been a firmfavourite of mine. Usually the ham is warpped  round the chicken but i decided to stuff it inside the chicken , i find it makes the chicken more succlent and juicy.

4 Part boned Chicken Breasts
1/2 tsp of Dried Oregano
1/2 tsp of Dried Basil
2 Slices of Parma Ham or any decent italian ham
2 Garlic cloves cruses
2 Tbs of Balsmic Vinegar
6 Tbs of dry white wine of Vermouth
4 thin slices of  Fontina Cheese or any cheese you have

Gather your Ingredients and cut away the fat of the chicken
 Add the Dried herbs inside the Chicken Brest
 Cook the Chicken in Olive oil until it starts to brown
 Then get your ham
 Stuff it carefully inside the Chicken breast and place it  in an oven proof dish
 Prepare the sauce by cooking the Garlic , Balsamic Vinegar and White wine  until boiling
 Pour the Suace over the Chicken
Slice your cheese
 Pt it on top of your breasts and cook for about 30-40 mins at 200 degrees celsisus
 A Chicken Breast Cooked
 The sides

Tuesday, 15 April 2014

Sticky Chinese Drumsticks with Parisienne Potatoes

This is a bit of a fusion dish but i think it works well asthe chicken is soft and delicate and tasty and the potatoes are creamy moist and filling.

Ingredients For the Sticky Chinese Drumsticks
8 Chicken Drumsticks
2 Tsp of Light Soya Sauce
2 Tbsp of Clear Honey
1 Tsp Chinese 5 Spice Poweder
1/2 tbsp of Seasame seeds ( Optional)

Preheat the oven at 200 degrees celsius  and gather your ingredients
 Place the chicken in  a non stick roasting tin and cook for 20 minutes , then 
take the chicken out and mix your honey and soy sauce and 5 spice powder and pour over the Chicken , put  the chicken back in the oven for  15 minutes more. Then take out once more scatter your seasame seeds if you choose to add and baste the chicken with the sticky mixture for another 10-15 minutes until the chicken becomes cooked , soft and sticky
 Cooked Chicken

Parisienne Potatoes

1.5 Kg of Potatoes
salt and pepper
275 ml of double cream
75 grams of Gruyere Cheese , grated
 1 Large Onion cut into thin wedges

Cut  the potatoes into cubes and  onions into think wedges and boil in salty water for 10 minutes
 Then Drain
Put the potatoes and Onion in an oven proof Dish
Then pour the cream and add the cheese to the potatoes and place in an oven 
at 200 degrees celsius for 20 minutes
 Potatoes Cooking away
The dish ready to eat