A Pearway to Heaven!

The Spring might seem a little way off yet, as this morning’s Wintry winds & persistent downpour are proving, however Nature is just as persistent.  Beautiful golden daffodils, delicate narcissus & tiny tête-à-tête trumpets are all blossoming on patios, windowsills & supermarket shelves, their slender sleeves tightly packed together with golden tips peeking out of the top, ready to burst into brightness!  Nature is defiantly poking her tongue out at the world, with crocuses & snowdrops lining the grass verges too.   It’s this beauty amongst the harshness of Winter that has been my inspiration recently, especially with the sugar art I’ve been creating.  Just the scent of daffodils lifts the spirits, so I decided to try making a sugar version in their honour.

Family birthdays have been at the forefront throughout January, with both my Parents’ birthdays & the Husband’s arriving within ten days of each other (that’s a lot of cake to consider!).  After the end of year festivities, it’s always nice to make birthday cakes especially light, bright & slightly Spring-like.  Thoughts turn to tiny flowers, pretty petite petals & floral freshness, inspiring me to create a very chocolatey, two tier birthday cake of slightly epic proportions for my Husband’s birthday (there are only two of us now, so anything bigger than a regular cake is epic for us).  The cake had four layers of rich chocolate cake in each tier & took me two days to make & decorate, but the actual decorations took just over a week & a bit to make, as they needed to dry/set before they could be added to the cake.  Fred Bear, a white modelling chocolate creation I made, was sat by the cake with sugar paste balloons for the birthday boy (worry ye not readers, Fred is currently sat with some sugary friends & won’t be eaten – he took a while to make & is far too cute!).

Chilly weather always invites pudding after dinner & this recipe is based on one my Mum used to make when I was a young girl, a flavoursome fluffy sponge cake crowning a layer of sweet fruit.  Now, in those days this was made mostly with apples & earned the name Eve’s Pudding, however I’ve adapted it over the years & used other fruits (usually whatever’s in the fruit bowl that needs using up).  This sumptuously sticky version is my Pearway to Heaven, made with really ripe eating apples & pears (apples & pairs is Cockney rhyming slang for stairs, hence it’s name).  The delicious caramel syrup enveloping the fruit has a light, zesty flavour & will satisfy any sweet cravings during this cold snap, plus that fading fruit in the bowl will be used up, so no waste!  If you’re buying fresh, check out any that are “wonky” or on sale – really ripe fruit has plenty of natural sweetness & requires less sugar.  Ready to get your pud on?  Hands washed, aprons on & here we go!

What you need:

6 Pears
4 medium Apples (eating apples, like Cox’s Pippin or similar)
3oz Salted Butter
3oz Light Muscovado Sugar
Half a ball of Stem Ginger, finely chopped
Zest of half a Lemon & an Orange, mixed together
Pinch of Ground Cinnamon
Quarter teaspoon of Vanilla Extract

For the Sponge topping:
4oz Butter
4oz Sugar
4oz Self Raising Flour (or Plain with 2 teaspoons of baking powder)
2 large Eggs

What to do:

Firstly, pre-heat the oven to 170*C & grease a casserole dish big enough to get your fruit in (a medium sized one should do).  If you have the wrapper from the butter, these are brilliant for this job – I also save them & stash them in the fridge/freezer for future greasing of cake tins, etc – just fold them over butter side together & pop in a freezer bag.  Once you’ve finished with them, they can go in the recycling.

Next, prepare your fruit. Go through that fruit bowl & pick out any apples & pears that are about to walk out in protest, because they’re so ripe.  The riper the fruit, the better the pudding.

Wash, dry & peel them, then remove the cores & trim away any brown bits.  Chop into small bite-sized chunks, about the size of your little fingernail & put into a deep saucepan.

Add the Muscovado sugar, butter, vanilla extract, sprinkle in the cinnamon & zest.

On a low heat, stir everything together until the butter & sugar have melted into a gooey, caramel sauce.  Cook for about 5 minutes, stirring gently so as not to break up the fruit too much.

Using a slotted spoon, scoop the fruit into the bottom of the greased casserole dish with the caramel sauce (be careful not to splash yourself, as it’s sugar & it will burn you!).  There should be some liquid left over, so tip this carefully into a heatproof jug  & put in the fridge to chill (you’ll be needing this later).

Now to make the sponge cake topping!  In a large mixing bowl, beat the sugar & butter together until fluffy (I do this with a wooden spoon, but you can use an electric whisk if you prefer).

Add the eggs & beat into the buttery sugar mixture until fully incorporated.

Sift the flour into the creamy mixture & fold in (move your spoon around like a figure of eight in the bowl, scooping flour into the mixture).  Make sure all the flour is combined into the cake mixture & give it a good stir at the end just to make sure.

Spoon over your fruit mixture evenly, gently spreading around to the edges (be careful not to press hard, otherwise it will sink).  Don’t worry too much about any gaps at the edge, as the mixture will grow & cover these.

Bake in the centre of the oven for approximately 35-40 minutes, until risen & golden (your kitchen will smell absolutely gorgeous by now too!).

To test if your cake is ready, get a piece of spaghetti & gently poke it into the centre of the sponge.  If it comes out clean, the sponge is done.  If not, pop it back in the oven for a few more minutes & check again.

Once ready, place on a cooling rack to allow the pudding to rest & cool for about 10 minutes (it will be hotter than the sun & nobody wants a mouthful of red hot lava-like fruit straight from the oven!).  Trust me, it will still be warm & the sauce will soak into the bottom of the sponge cake nicely.

Scoop into bowls & serve with a drizzle of the leftover zesty caramel sauce.  Add a splodge of ice-cream & get stuck in!  The perfect pudding for warming up these Wintry evenings, my lightly zesty caramel version will satisfy those sweet after-dinner cravings.  Try making it with plums, peaches or blackberries to create your own favourite & use up any fresh fruit that needs eating.

Next time your fruit bowl is looking a bit sad & squishy, turn it into a Pearway to Heaven Pudding!  Stay hungry!  A 😉 x

 

 

 

 

 

Swing Your Panés!

Looking out of the window earlier this morning, the garden seemed like it had been dusted with a sprinkling of finely powdered icing sugar, as a layer of frost had settled all over.  Fresh, frosty mornings are always a good excuse to snuggle under the duvet for an extra five minutes (especially as it’s so cold at 5.00am), but every Wintry frost-filled day is another one closer to Spring.  Evenings are beginning to stay lighter,  plus we’ve had bright yellow sunshine & crisp blue skies, bringing a little hope that Winter is on the wane (although it’s been snowing up the road from here & I’m not shedding the thermals just yet).  

Here we are speeding through January, the sugar-free month of sparseness & salads, wine denial & working out, when fast food becomes forbidden.  Whether you’re worn out or just going without, it’s bound to make people a bit tetchy to say the least!  At times like these, you need food that’s quick, easy & satisfying – when you’re not feeling up to much, the last thing you want to be doing is faffing around in the kitchen.  Meals can become a bit boring if you’re not careful too.  It’s far too easy to open a packet of something or do the dial-a-dinner thing, but they don’t tend to hit the spot very often or for very long (usually resulting in ransacking the cupboards for something else afterwards).  This is where a little planning & preparation can help you have dinners done & dusted.

As you probably know by now, I’m a fan of being prepared & getting meals portioned up in pots, frozen for fast fixes of our favourite foods.  Bread is blitzed into breadcrumbs, chucked in bags & frozen, ready for these occasions.  At the weekends, I like to get a couple of chickens in & fillet them, freezing the legs in pairs (these are great for simply defrosting & chucking in the oven with some olive oil, lemon, fresh Rosemary & garlic) & the carcasses are turned into stock for risottos, soups & gravy (nothing gets wasted!).  The chicken breast can be turned into a variety of dishes – my Friday Night Fakeaway or Aisha’s Kick Ass Curry spring to mind, but another favourite of ours is my baked crispy breaded chicken.  This tasty panéed chicken dish is quite possibly the easiest meal to prepare, satisfying those cravings for fried fast food without actually being fried.  Leftovers can be frozen for future lazy suppers, lunchtime wraps with salad or even sliced & tossed in pasta with a little homemade tomato sauce & a few roasted peppers.  To pané means to coat in a little flour, egg & breadcrumbs (in my last blog, I did this with arancini to make crispy risotto balls).  The only tip I will give is you need to keep one hand for the dry ingredients & one for the wet, otherwise you’ll end up with panéed fingers!

These beautiful breadcrumbed chicken pieces can be baked in the oven & dished up faster than a takeaway can be ordered & delivered (yes, really – plus they’re much cheaper & so much healthier, with no hidden ingredients).  If you’re filleting a chicken, a medium sized one makes enough to feed four people generously, just add sides & a salad!  Ready to try making your own?  Hands washed, aprons on & here we go!

What you need:

2 large Chicken Breasts (you can get 8-10 pieces from this)
2 Eggs, beaten in a shallow dish with a tiny pinch of salt
8 slices of Bread (any bread you like)
2oz Plain Flour, in a shallow dish
Zest of a Lemon (wash it well in soapy water first!)
Quarter teaspoon Sea Salt
Quarter teaspoon freshly ground Black Pepper
Quarter teaspoon Cayenne Pepper
1 teaspoon fresh Thyme or Oregano (optional)
Extra Virgin Olive Oil (about 2-3 tablespoons, but keep the bottle handy as you may need a bit more)

What to do:

Pre-heat the oven to 210*C & drizzle half the olive oil around the bottom of a roasting tin.  Set aside for later.

Blitz the slices of bread, a few at a time, in a food processor until fine breadcrumbs.

Add the salt, pepper, herbs & lemon zest to the breadcrumbs, then give it a good mix.  Set aside for now.

Prepare your chicken breasts.  Using a sharp knife, slice them through the middle as if you were butterflying them – lay them flat on the board & slice across from left to right.  Remove the small piece from underneath that looks like a mini-fillet.  Taking a pair of kitchen scissors, cut out the white piece of thin tendon that will be sticking out (it won’t cook out, it will just make your chicken curl up & taste like chewy elastic).

Dip a piece of chicken in the flour & shake off the excess, then lay gently into the beaten egg.

Using your other hand (so you don’t pané your fingers), move the chicken about to coat in the egg, then shake to remove the excess.

Place the wet chicken piece into the breadcrumb mixture & coat well on both sides, patting it on to ensure even coverage.

Lay it in the roasting tin & repeat the process with all the other pieces of chicken, until all are breaded.  Wash your hands thoroughly.

Drizzle the remainder of the oil generously over the chicken portions & place the tin in the centre of the oven for about 20 minutes.  Halfway through cooking, give it a good shake to loosen them from the tin & flip them over.  Because it’s thin, the chicken will cook faster & the crumb coating will stop it drying out.

When cooked, the breadcrumbs will be golden & crispy.  Test one by cutting in half – the meat should be white inside.  Transfer to a warm plate & serve immediately with homemade chunky chips & a crisp green salad or corn on the cob & minted petit pois.  That’s it!

These crispy, crunchy chicken portions have a slightly spicy kick, so I like to serve them with a bowl of my chilled homemade tomato sauce (it’s not just reserved for pasta) or a cooling Greek Yoghurt dip to soothe the tongue.  Blue cheese dip, salsa & pesto all go well with these too, so it’s up to you how you dress them up!

These breaded beauties are perfect for supper on the sofa, snuggled up with your other half & a glass of chilled wine or fizz.  If there are any extra pieces, pop them in the freezer & defrost when you need them.  Just reheat at 180*C in the oven for 10-12 minutes (poke with a sharp knife to check they are piping hot before eating), or simply layer them cold in a sandwich, wrap or salad for lunch the next day.  Try adding a teaspoon of pesto to a tablespoon of Greek yoghurt, spread on seeded bread & pile up with pieces of crispy chicken & snipped up sundried tomatoes for a luscious lunch.

So when you’re craving crunchy crispy chicken, forget the dial-a-dinner & bake a batch of my beautiful breadcrumbed chicken instead!  Stay hungry! A 😉 x

 

 

Resplendent Risotto & the Itsy Bitsy Teeny Weeny Tiny Little Arancini

Here we are, at the start of a brand new year, full of hope & a handful of resolutions!  After decadent December’s sparkly finale of festivities, January’s bright, crisp sunshine has been a welcome sight.  Although we’re barely into the New Year, piled up platefuls of plenty are replaced with sparse-looking salads, kale on a crispbread & some rather questionable smoothies.  Personally, I don’t go in for all that stuffing & starving yourself (there are other ways to be miserable).  As I’ve mentioned before in a previous blog, there are two things to remember: (1) your “in door” is much larger than your “out door” (think about it) & (2) everything in moderation (one slice of chocolate cake, not six).  January is not a sponge to wipe away the over-indulgences of December!  It’s still Winter & we need warming, cocooning comfort food that satisfies the appetite & fills you up, so this is no time to start depriving your body of much required sustenance!

Weekends here usually involve whizzing around on a Saturday doing chores, catching up with friends, family & phone calls, followed by a lovely lazy Sunday with the Husband, a glass or two of wine & watching old movies together while dinner’s cooking.  Sometimes, I’ll cook a roast chicken & make chicken stock at the same time (multi-tasking at it’s finest!).  Homemade stock is extremely easy to make, you know what’s in it (no hidden nasties) & is very versatile too, being the base to many soups, sauces & dishes.  It also means that we can have a rich, rib-sticking risotto on a Monday night, made with fabulously fresh chicken stock, a bit of bacon & a variety of colourful vegetables.  Here’s a link to my easy roast chicken & chicken stock recipe:  http://hopeyourehungry.co.uk/beauty-the-baste/

Risotto is a simply sumptuous staple dish & as long as you give it your full attention (no wandering off mid-cooking to check the score or your social media), it will reward you with a rich, resplendent rice dish.  Once you master the basic recipe, you can add your favourite flavoursome ingredients & toppings.

This is a recipe I’ve been cooking for years & have found it works well every time, plus the leftovers can be made into some rather tasty arancini – risotto is a bit like the gift that keeps on giving.  Gorgeously gooey & glossy risotto is beautiful piled on a plate, adorned with shimmering roasted vegetables & a drizzle of the oil from the pan with all it’s garlicky goodness.  A tray of roasted veggies will cook in about the same time too & any leftovers are perfect on pizzas, tossed in pasta or just topping some toasted ciabatta rubbed with a little raw garlic & olive oil, creating a beautiful bruschetta anytime (I’ve usually got a jar of these in the fridge).  Ready to give it a go?  Hands washed, aprons on!

What you need:

For the Risotto:
Chicken stock (I usually have 2-3 pints in a pan heating up)
4 rashers Smoked Streaky Bacon or Pancetta
3 sticks of Celery, washed & trimmed
1 bunch of Spring Onions, washed & trimmed
4 large handfuls of Arborio Rice (or you can use Carnaroli if you prefer)
Extra Virgin Olive Oil
1 large glass of Dry White Wine (Pinot Grigio is good with this, but dry un-oaked white wine will do)
4oz grated Parmesan (because you’ll need some for garnish)
1oz Butter
Freshly ground Black Pepper

For the Roasted Vegetables:
Half a punnet Baby Plum or Cherry Tomatoes, halved
2 Peppers (each a different colour), deseeded
1 Courgette, trimmed
1 Red Onion, trimmed & outer skin removed
3 cloves of Garlic, chopped
Freshly ground Black Pepper
Extra Virgin Olive Oil

What to do:

Firstly, get your stock ready.  If it’s already strained & been chilling in the fridge, simple scoop off any layer of fat from the top (there shouldn’t be much).  Strain into a large saucepan using a metal sieve to remove any bits in the liquid (if you’ve forgotten to do this, just use a sieve when adding the stock to the rice).  This is important, as you don’t want any gritty bits in your risotto.  Because homemade stock already has salt in it, you won’t need to add any to this recipe (there’s no added salt to the roasted veggies either – it draws the water out & makes them mushy).

Put the lid on the pan & heat gently on a low heat until nice & hot – don’t rush this, it will only take a couple of minutes.  Sometimes, I’ll add a cup of boiling water from the kettle if I’ve made a smaller amount of stock & need more liquid.  It’s best to have more than you need, just in case.

Pre-heat the oven to 220*C & prepare your roasting vegetables – wash thoroughly & apart from the tomatoes, chop into chunky pieces.

Chuck them all into a roasting tin or large dish, with a good glug of olive oil & some black pepper (a little goes a long way, so go steady with this).

Chop the garlic & add to the tin, giving everything a good toss around (get your hands in there!).  If you prefer, just give the garlic a bash with the back of a knife & chuck it in the pan whole – it will flavour everything, but more delicately (plus you can squeeze it onto crusty bread later for a snack).

Put in the middle of the oven to cook while you make the risotto.  Give everything a shake after about 10 minutes & return to the oven.  Once cooked, pop them on a cooling rack (this will be when your risotti is finished, but here’s a picture to give you an idea of what to expect).

Prepare your risotto vegetables – wash them thoroughly, trim the ends & chop finely.  Set to one side.

Heat a couple of tablespoons of the olive oil in a large skillet or frying pan & using a pair of scissors, cut the bacon into small pieces into the pan.

Add the onion & celery, stir frying for a couple of minutes until softened slightly & a little translucent.  Make sure you keep everything moving, as you don’t want the onions to “catch” & burn.

Add the rice to the pan, stirring well & ensuring it is thoroughly coated in the oil (this is important).

Pour the glass of white wine into the pan & stir well (the scent of this bit is always lovely!).  Always use the wine you would drink & absolutely never anything marked “cooking wine”!

Add a couple of ladles of stock into the pan, stirring thoroughly into all the ingredients.  Keep stirring gently until the liquid has been absorbed by the rice & repeat this step.

After about 20 minutes, give it a taste & the rice should be al dente (just like pasta – cooked “to the tooth”).  The rice should be easy to bite through, yet it will still be firm.  If you think it needs a bit longer, add another ladle of stock, stir well & when absorbed, taste it again.

Once you’re happy with your risotto, add a generous handful of Parmesan, along with a couple of small chunks of butter dotted around the pan & leave the pan to one side (you can cover it up if you like).  Give it a couple of minutes to rest, then slowly stir in the puddles of butter & melted cheese.

Spoon generously onto a plate & top with roasted vegetables, dust with a little black pepper & Parmesan, then tuck in!  This rich, warming comfort food tastes lovely with leftover chicken from Sunday dinner or try topping with crispy chicken legs roasted with honey, lemon & fresh Thyme.  Have a wander around my other recipes to give you some ideas.

Due to my lack of portion control, there are always plenty of leftovers, which are perfect for creating the most amazing arancini (which literally translates as “little oranges”).  Because the amount leftover varies each time I make risotto, I don’t tend to measure the ingredients when I make these beautiful little rice balls, so these are approximate measurements below.  An ice-cream scoop comes in very handy when you’re making these & I have been known to use a melon baller on occasion, hence the title to this blog.  Ready?   Let’s get rolling!

What you need:

Leftover Risotto (cold & preferably left overnight)
Breadcrumbs (4-6 thick slices of bread, whizzed in the food processor should do it & any bread – I’ve used seeded, white, brown, whatever needs using up)
1 large Egg, beaten
2oz Plain Flour
Extra Virgin Olive Oil

What to do:

Tip the cold risotto into a bowl & break up any large lumps.  Using a tablespoon or an ice-cream scoop, take little heaps of cold risotto & shape into balls in your hand (yes, you’re going to get messy but that’s half the fun).  Leave them on a tray in the fridge to chill for at least half an hour (if you can leave them for a couple of hours, this will be better).

Put the flour in a flat bowl or casserole dish lid.  Do the same with the breadcrumbs.

Beat the egg in another similar dish (tip: add a tiny pinch of salt to break down the egg & make it smoother).

Roll them around in a little flour, shaking off the excess, dip in the beaten egg, shaking off the excess again & drop into the breadcrumbs.  Give them a good roll around, making sure they are thoroughly coated in breadcrumbs & put on a large plate while you make the rest.

Heat a couple of tablespoons of the oil in a large frying pan & gently shallow fry a few of the arancini at a time, moving them around the pan gently.  Cook them until golden all over, which takes just a couple of minutes.

Once crispy & golden, remove the arancini & place on kitchen paper to remove the excess oil (or tip them into a metal sieve & shake).

Perch these plump little treats onto a watercress salad, drizzle with beautiful balsamic vinegar & add a dusting of black pepper.  My homemade tomato sauce goes very well with these – the richness of the risotto is cut by the sweet, but tart tomato (see my meatball blog for tomato sauce recipe).  These more-ish little mouthfuls are perfect for munching, whether for lunch, supper or as a simple starter (also great for nibbling with pre-dinner drinks or curled up on the sofa with a glass of wine & a good film).

Next time you cook a roast chicken for dinner, make some stock & rustle up a resplendent risotto & itsy bitsy teeny weeny tiny little arancini!  Stay hungry!  😉  A x

Get Your Glammon!

Cheery Christmas cards full of festive wishes have started arriving at the Hungry household.  Although we’re halfway into December, the realisation that Christmas is almost upon us has appeared like a flashing neon sign.  We all lead busy lives, with some days seeming to blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests.  Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone.  Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it.  Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else.  This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).

As you probably know by now, I like to prepare meals in advance as much as I can & do a bit of “stealth cooking”.  This is where I cook a couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate).  It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner!   Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there.  Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).

This glamorous glazed gammon ham is something I learned to cook many years ago & is perfect for creating multiple meals.  Although it’s great served as a special Sunday dinner, this heavenly ham can also go a lot further than just one meal!  Served hot with buttery mashed potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot!  Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake.  I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!

Over time, I’ve tweaked the recipe but always go back to my favourite way to cook it.  The gammon is boiled & then baked, neither of which you have to stand around watching, but the best bit is the wonderfully fragrant spices, with their mulled wine perfume & delicately warm taste.  The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy!  As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not!  This could possibly be the shimmering jewel on your table for Boxing Day & beyond.  Ready to get your Glammon?  Hands washed, aprons on & here we go!

What you need:

500g – 1kg Gammon joint, unsmoked
5 Star Anise, whole
1 teaspoon Black Peppercorns, whole
1 teaspoon Cloves, whole
2 Cinnamon sticks
1 chunk of fresh Ginger (about the size of your thumb & twice as wide)
2 medium Oranges (room temperature)
Approx 3 pints of cold Water (it should cover the gammon by at least 3 inches, so depending on the size of your joint/pan, use your own judgement here)

For the Glaze:
Half a jar of Apricot Jam
1 tablespoon Stem Ginger Syrup (from a jar of Stem Ginger)
1 tablespoon Balsamic Vinegar
1 tablespoon Mango Chutney (optional)

What to do:

Pre-heat the oven to 180*C & prepare a dish for the baking part of the process (get this out of the way now & you can just pop it into the oven without trying to find a dish).

Line a casserole dish or lasagne dish with greaseproof paper, making sure it comes right up & over the edges like a little paper dish inside.  This will catch all the syrupy sticky glaze & stop it ruining your best baking dishes (I learned the hard way).

Put the gammon into a large, deep saucepan (I’ve got a huge pasta pan that I use for this) – your pan should be big enough to leave about 3-4 inches between the top of the cooking water & the top of the pan.  Make sure you’ve removed all the wrapping from the gammon (including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.

Snap the cinnamon sticks in half & chuck them in the pan.

Add the cloves, star anise & peppercorns to the pan, just scatter them all over the gammon & around it.

Peel the ginger, cut into a few thick stems & chuck them in the pan too.

Because you want the juice from your oranges as well as their skin, they need to be at room temperature & not cold (the warmer they are, the more juice you’ll get).  Give them a firm roll on a worktop or chopping board – this will help you get the most juice from them.

Cut the oranges into halves, squeeze the juice all over the meat & pop the skins in the pan next to it.

Carefully pour the water into the pan now, making sure there is about three inches of water above the meat, plus enough room between the water & the top of the pan.  Pop the lid almost on the pan, leaving a tiny little gap to allow steam to escape.

Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer.  It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.

Simmer for an hour with the lid almost fully on (leave a tiny gap), checking on it after about 20 minutes, just to make sure it’s all going as planned.

Once boiled, carefully lift the gammon into the prepared casserole dish.  Sometimes, the joint may have started to “unravel” itself, so get a couple of metal skewers & push through each side across each other to pull everything back together.

Stand the gammon on it’s edge, skewer spikes down, ready to be glazed.

Put all the glaze ingredients into a mixing bowl & mash together.  Make sure everything is mixed well into a gooey, gloopy syrup.  Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.

Bake in the lower half of the oven for about 30 minutes, checking halfway through cooking & basting with the glaze – just scoop it up from the dish & spoon it over.

Once ready, it should be shiny & the colour will have deepened slightly.  Remove from the oven & place the dish on a cooling rack to rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).

While it’s resting, get your side dishes cooking (this is where those pre-prepared extras you’ve made come in – pop them into little dishes, whack them in the oven & relax).

Remove the skewers carefully from your gammon joint (they will still be very hot) & place the joint on a chopping board in the centre of the table, ready to serve!

You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it.  If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: http://hopeyourehungry.co.uk/a-pizza-cake/).

So there’s my gorgeously gooey & ever so slightly glamorous gammon.  When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon!  Stay hungry!  A 😉 x

 

 

 

 

Super Cauli-Flower Cheese-ness!

It’s been a few weeks since I wrote my last blog (my apologies & I hope my social media pics have kept you well fed in it’s absence).  After a very busy October, filled with sugar art, baking & creating spooky treats for my friend’s little boy who was having a Halloween party, we have zoomed through a newly frosted November at warp speed & driven straight into December!  If you’ve been following me on social media, you’ll know that our Son has graduated from University in November (cue lots of photos & two extremely proud parents!).  Seeing him there in his cap & gown, clutching his well-deserved Degree, was one of those moments I won’t forget!  He’s probably reading this, so I’ll just say it’s wonderful to see all his hard work (both studying & supporting himself working) come to fruition, so congratulations once again & we’re really proud of you!

Things have been busy here in the Hungry household, what with all the celebrating & such.  Now the seasons have cooled drastically, the garden is looking a little tired & in need of some love.  The pots of pretty pink & delicate white miniature Chrysanthemums were recently in full bloom, brightening up the patio with their petite blossoms, while some squirrels had a great time munching on the buffet of bulbs we planted & flinging their furry little selves around the garden with airborne abandon (that can’t be good for their digestion).

The chilly days of late November sunshine & sogginess have given way to a Wintry December, which could be why we are craving richer, rib-sticking dinners & delicious desserts.  Anytime of year, we all have those days when we need something substantial to sustain our busy lives & keep us nourished, both physically & spiritually (because food should do both).  Not necessarily a full-on girdle-busting roast dinner with all the trimmings (although very welcome at certain times of the year!), but sometimes we just need a hearty helping of heavenly comfort food to give us a boost.  Some of the simplest foods can bring us such comfort, just by their fragrant aroma or even the thought of them, evoking happy memories of meals gone by.

One of my favourite indulgences is a large spoonful of creamy, crunchy-topped cauliflower cheese, enveloped in a silky smooth cheese sauce.  Although I know you can get cauliflower all year round, it seems to taste better when it’s in season during these later months.  Cauliflower is one of the most versatile veg we can eat & I’ve grilled, baked, steamed, boiled & pureed it, cooked it in curries & eaten it raw, dipped in lots of luscious pots of sauces, pesto & salsa (this came from when I was a little girl & loved to eat the stalk).   

Usually, I like to serve a rich cauliflower cheese as a side dish with a roast dinner (especially with my spicy roast & baked gammon – recipe soon), but if I’m honest, it’s simply beautiful on it’s own as a luscious veggie dish.  Pure pale cloud-like florets, steamed until al dente & draped in the most luxurious silky smooth sauce, created with a collection of cheeses & crowned with a deeply golden crispy crust – it’s spectacular as the main event, rather than just a mere side dish & this humble vegetable should be given a bit more kudos! 

There are various ways to prepare cauliflower cheese & I have shared this recipe before, but I feel it deserves an article all of it’s own.  It freezes really well & you know how much I like to have food prepared in advance (especially if it’s been languishing in your fridge & needs using up).  If you have various bits of cheese that are loitering in your fridge, now is the time to gather them all together for this delicious dish!  Half a bowl of bocconcini balls, odds & ends of Red Leicester & Double Gloucester?  Grate, slice & shred them to go in this dish.  If you are using smoked cheese, you might want to omit the Gorgonzola or any blue cheese (I find they are both strong flavours & probably best using one or the other).  Ready?  Aprons on, hands washed & here we go!

What you need:

1 large head of Cauliflower (2 if they’re small or you’re making extra to freeze)
1 teaspoon Sea Salt (for the cooking water)

For the cheese sauce:

1 pint of Semi-Skimmed Milk
3oz Salted Butter
3oz Plain Flour
6oz Cheese, grated (half for topping & half for the sauce)
Other bits of Cheese, about half an ounce each – I’ve used Gorgonzola Dolce, Grana Padana, Mozzarella, Bocconcini, Red Leicester, Cheshire, Ricotta & Cream Cheese – if it’s cheese, chuck it in!
Half an ounce of grated Parmesan (for the topping)
1 crust of bread (preferably a day or two old, but if you have to use fresh, leave it out on the side unwrapped)
Oregano (dried is fine)
Sea Salt & freshly ground Black Pepper for seasoning

What to do:

Pre-heat the oven to 200*C, then fill the kettle & put it on to boil.

Prepare the cauliflower heads – trim off the leaves & remove the stalk, then separate into florets, keeping them as chunky as you can & wash them in cold water.  Place all the florets into a steamer & sprinkle with a good pinch of sea salt.

Pour the boiling water all over the florets, dissolving the salt & washing everything (salt is a purifier).  Put the lid on the pan & steam for about 8 minutes until al dente (poke it with a sharp knife & it should be still be firm, but easy to cut).

While your cauliflower is steaming, prepare your cheeses.  Grate any of the hard cheeses, such as the Grana Padana, mild cheese, etc (if you’ve got a food processor attachment, use it & make your life easier – your knuckles will thank you!).  Mix them well & set aside.  Any cheese with a rind will need it removing, such as the Gorgonzola.  Cut into rough pieces & set aside.

For cream cheese or ricotta, scoop a spoonful into a cup or bowl (leave the spoon in it) & place with your other cheeses.  Once you start making the sauce, you’ll need everything to hand so it’s best to get this organised now.

Once ready, transfer the florets carefully into a large lasagne or pie dish.  Make sure they are all floret-side up & pack them well into the dish.  I find this easier to do with a couple of forks or spoons, so you don’t burn your fingers.  Set to one side while you make the sauce.

Gently melt the butter in a large saucepan – this should be a plain or stainless steel pan, not a non-stick one as you’re going to use a metal whisk in it & you don’t want to wreck your saucepan (or get bits of non-stick coating in your sauce either!).

Remove from the heat & add the flour, put back on the heat & working quickly, whisk thoroughly to combine into a thick, shiny roux.  Traditionally, you would use a wooden spoon, but if you want to make sure you don’t get any lumps I suggest using a good metal balloon whisk (nothing fancy, just a plain wire one will do).

Add about a quarter of the milk to the mixture & whisk in, until it loosens up & then add the rest of the milk carefully.  Keep stirring with the whisk, getting to the bottom & around the edges of the pan to ensure nothing sticks.

As the sauce thickens up, you should start to feel some resistance with the whisk.  Keep whisking slowly (swap hands if your wrist aches) & when you are satisfied with the thickness, add a couple of ounces of the grated mild cheddar & whisk until melted.

Add the other cheeses & whisk in again until melted.  Turn off the heat.

Take a spoon & dip it into the sauce – it should coat the back of the spoon well & leave a trail in the pan.  The consistency of the sauce should be like natural yoghurt.

Now taste it – depending on which types of cheese you have used, it might not need much seasoning as some cheeses, such as Parmesan, can be a little saltier than others.

Add a pinch of black pepper (half a dozen twists with a pepper grinder should be fine) & if you think it needs it, add a pinch of sea salt but go steady because once it’s in, you can’t take it out.

Whisk & taste again (with a clean spoon please!).  If you’re happy with your cheese sauce, carefully pour all over the cauliflower florets, drizzling slowly into all the corners & working your way towards the centre.  Make sure every floret is covered with the sauce & use a spatula to scrape out any remaining in the pan – you’ve worked hard to make this & shouldn’t waste any (or you could just dip a piece of crusty bread in & eat it – call it Chef’s perks).

Sprinkle the remaining grated cheese & the little bit of Parmesan all over the top generously, grating more if you think it needs it (I usually end up doing this).  Every little creamy cloud of cauliflower should be covered in a good sprinkling of cheese!

Do the same with the breadcrumbs, ensuring an even coating all over.

Finally, add a good dusting of the dried Oregano across the whole thing.

Bake in the centre of the oven for about 20-25 minutes, until bubbling furiously & the top has turned the most gorgeous golden brown.

Remove carefully & place on a cooling rack for 5 minutes (trust me, it won’t go cold!).  This will allow everything to relax, settle & generally calm for a few moments (because it will be hotter than the sun & you don’t want to burn your mouth).

Serve either as a side dish with a Sunday dinner or simply scoop some onto a plate, grab a spoon & indulge in a little luscious cheesy delight on these cold evenings.  If you want to pimp it up a bit, scatter some chopped crispy smoked bacon pieces into the cheese sauce just before you pour onto the florets, or add broccoli to bring some colour to the dish.  Try adding different cheeses (Goat’s Cheese is a lovely alternative to cream cheese or maybe try crumbling a little Cheshire cheese into the sauce), perhaps swap fresh Thyme for the Oregano & even add a few delicate dots of red chilli to give it some extra heat!

So that’s my very cheesy, creamy Super Cauli-Flower Cheese-ness, in all it’s lusciously gooey gorgeousness!  Make it your own centrepiece for a vegetarian dinner, or even as an accompanying dish to go with your favourite Sunday roast.  Next time you want a side with substance, reach for the cauliflower & create a little cheesy indulgence!  Stay hungry!  A 😉 x

 

 

 

 

Full Flatbread Foldovers

Chilly weekend mornings are perfect for lazy breakfasts, steamy pots of fresh fiesty coffee or delicately fragrant tea, cartoons on the TV (who doesn’t love a bit of Spongebob in the morning) & fluffy slippers on your feet.  Usually, my cat alarm wakes me up early for a snuggle, gradually pushing me over to my Husband’s side of the bed so she can stretch out her paws.  After a few minutes of fussing though, she’s had enough & starts to get a bit vocal (& a bit bitey!) about what time it is!  So off we trot downstairs to get her some breakfast & put the coffee on.  Just lately, there’s been a little boy cat coming around in the garden called Cisco (another IT nerd’s cat), wooing Bengy from her windowsill like a furry feline version of Romeo & Juliet.  Unfortunately for him, she’s having none of it & snootily sits there with her nose in the air, emitting the odd growl every now & then (before we had Bengy, I’d never heard a domestic cat growl).  Poor Cisco & his unrequited love!

On mornings like these, I like to whip up something special for breakfast, but really easy to make (including the sauce!).  These full flatbread foldovers are so simple & filling enough to keep you going until lunchtime, even if you’re really hungry & will sort out a hangover too!  They are perfect for breakfast in bed or brunch with friends, scoring you a few brownie points along the way.  I’ve made this recipe for two people, but you can double it up if you’re cooking for more.  Ready?  Aprons on, hands washed & here we go!

What you need:

For the flatbreads:
4oz Self-Raising Flour (or 4oz Plain Flour & 2 teaspoons Baking Powder)
50ml Cold Water
1 tablespoon Olive Oil (or Sunflower if you prefer)

For the filling:
8 rashers Streaky Smoked Bacon
4 Eggs
A little knob of butter (for the pan)
Sea Salt & freshly ground Black Pepper for seasoning
1 tablespoon fresh Parsley, chopped (optional)

What to do:

Pre-heat the oven to 200*C.

Lay the bacon rashers side by side on a baking tray.  You don’t need any oil on the tray, as the bacon will render it’s fat out & do that for you.

Put them in the centre of the oven for about 10 minutes or so, turning over half way (although I like mine crispy & just leave it in there without turning, so it’s up to you how you like your bacon really).

While that’s cooking, make the flatbreads.  Now I use my food processor for this, but you can just use a bowl & mix by hand.

Tip the flour, water & oil into the food processor, then whizz up until everything forms a nice soft dough.  If it’s a bit sticky, just add a bit more flour.

Put your dough on a floured worktop & give it a quick knead.  Split into two, roll into balls & set one aside.

Roll out your first doughball on a floured worktop, into an oval shape (it doesn’t need to be perfect, just roughly shaped will do).  Set aside while you do the other one.

Heat up your frying pan or skillet until nice & hot, then place each flatbread in the pan next to each other (if you’re not comfortable cooking them together, just do them one at a time).

Cook for a couple of minutes until you can see they’ve risen or bubbled slightly.  Turn over & leave them to cook for another couple of minutes.  They should have turned slightly brown & be stiffer.

Once ready, wrap them in foil together & pop them in the oven on the bottom shelf to keep warm.  Your bacon should be done, so just turn off the oven – they will keep nice & warm.

Lastly, make the scrambled eggs.  Personally, I prefer mine really simple, fluffy & cooked through, but not like you can bounce them off the worktop!  Here’s how I make them (this might sound basic to some, but I want to make it easy for everyone’s skill level).

Crack the eggs into a bowl, add a little pinch of sea salt & black pepper, then whisk to combine everything (the sea salt breaks down the membranes & makes everything silky smooth).  If you get a bit of eggshell in the bowl, use a larger piece of the shell to remove it – don’t chase it round the bowl with your fingers, you’ll never catch it & it will stick easily to another piece of shell.

Melt the knob of butter in the skillet you’ve just use for the bread, add the eggs & move them around with a wooden spoon or tongs, until they have formed little lumps in the pan.

Turn off the heat & allow the residual warmth from the pan to carry on cooking them, while you keep moving them around.  If you’re adding Parsley, do that now.

Once you’re happy they’re fully cooked, set your scrambled eggs to one side while you get the bread & bacon from the oven.

Put a flatbread on a plate, place a few rashers of bacon on one half & top with a generous scoop of your silky scrambled eggs.  Fold over the other half & that’s your full flatbread foldovers done!

If you like a bit of sauce on your flatbread, here’s a little tip to make your life easier.  Not everyone has bottles & jars of specific sauces in their pantry for every occasion, but I guarantee there’s usually a half-bottle of tomato ketchup in everyone’s kitchen cupboard.  Just add a bit of Balsamic vinegar to it in the bottle (no washing up!) & give it a really good shake until it turns into a beautiful dark brown sauce.  Give it a taste on a clean fingertip & if you like it a bit more acidic, add more Balsamic & shake it again until you’re happy with the taste.  That’s your brown sauce ready to go, just drizzle as much or little as you like!

Next time you fancy a lazy breakfast or brunch, have a go at making my fabulous full flatbread foldovers!  Stay hungry 😉  A x

 

Spatch the Chicken!

After a busy bustling week, we all look forward to a relaxing weekend & especially indulging in some home-cooked delights.  Although rare, sometimes Sunday mornings begin with a bit of a lie-in until at least 8am, snuggling up to the Husband while our beautiful cat snoozes on the foot of the bed, one eye open to see if we’re getting up yet.  Sundays are perfect for relaxed cooking & sometimes you just want an easy, lazy dinner that you can chuck in the oven & forget about (until dinner time that is!).  Nobody wants to be racing around the kitchen, trying to prepare a fabulous feast for the family in record time.  The best meals are those that just fit together, like the pieces of an edible food puzzle.  We tend to eat our Sunday meal at dinner time, giving us a chance to catch up with family & friends during the day, enjoy a crisp Autumn walk in the sunshine together, or simply curl up on the sofa together & watch old films.  Eating later in the day means you can just kick off your shoes, pour yourself a glass of wine & relax for the evening, especially in the chillier months.

Most roast dinners or lunches consist of a delicious, slow-roasted joint of meat or chicken, cooked to perfection & surrounded by a selection of sumptuous sides.  It’s great when you have the time, but not everyone wants to start preparing lunch first thing in the morning (especially when you should be making a pot of fresh coffee & a mini mountain of fluffy pancakes).  This is where a spatchcocked chicken comes in handy.  To reduce the cooking time of a piece of meat, it is sometimes butterflied or spatchcocked.  This bodes well for those long days at work or when you’ve been out galavanting & haven’t the energy to cook a full-on roast dinner, but have guests arriving in a couple of hours or just want to eat before midnight!  Obviously, there is some element of preparation & even a little delegation, but spatchcocked chicken is an elegant yet effortless dish that your family & guests will love.

If you’ve been following my blog, you’ll know that I always have a selection of sides in the freezer ready prepared for impromptu dinners & after-work suppers (if you prep them the day before, you can pop them in the fridge, ready for Sunday).  This could perhaps be one of the laziest, most rapid roast dinners you’ll cook if you’ve done the same, so here’s a couple of links to my previous blogs to give you a bit of help:  http://hopeyourehungry.co.uk/freezing-your-assets/  or  http://hopeyourehungry.co.uk/a-kitchen-nightmare-readymeals-set-go/

Ready to spatch the chicken?  Hands washed, aprons on & here we go!

What you need:

1 small/medium Chicken, no giblets (about 1.2 – 1.5kg approx)
6-8 rashers Smoked Bacon
1 large Lemon (or a couple of smaller ones)
Handful of fresh Thyme or Rosemary
2 tablespoons Runny Honey
Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper
Half a pint cold Water

What to do:

Pre-heat the oven to 200*C.  Prep your tin – get a large roasting tin, drizzle a little olive oil in the bottom & set aside.

Unpack your chicken from the wrapper & cut off the string holding the legs together.  Do not wash the chicken – any bacteria will be killed in the cooking process.   Now I’m not being the recycling police, but please wash the plastic tray in hot soapy water & chuck it in the recycling bin – or maybe use as a plant pot tray in the garden instead (great for sitting trays of seedlings on).

Pop the legs out of their sockets – hold the chicken breast side facing you, leg in each hand & push them back until you feel them give.

On a chopping board, place the chicken breast-side down, so the underneath & wings are showing (they are usually tucked under the body).

Taking a pair of strong kitchen scissors, cut either side of the spine all the way to the Parson’s nose (the wobbly bit of flesh at the top).  You will cut through bone, so your scissors need to be sharp.  Remove the spine & save to make stock (see my blog on preparing a chicken for this – here’s the link: http://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/).

Turn the chicken breast-side up again & lay in the roasting tin, splaying out the body & legs.  Give the top of the bird a firm press down, just to contact the chicken with the tin.

Layer the bacon rashers all over the breast part of the bird & legs if you like too (I use the bacon to cover any areas where the skin has split & it keeps the meat moist, basting it with it’s fat & juices).  Wash your hands thoroughly.

On another chopping board, cut the lemon into quarters lengthways, squeeze the juice all over the bird.  Lay the quarters in each corner of the tin.  If you can’t get large lemons, use a couple of smaller ones.  To get the most juice from them, give the lemons a firm roll on the board first.

Drizzle with olive oil, then season with a good sprinkling of the sea salt & black pepper.

Chuck in a few sprigs of fresh herbs, sharing around the tin to surround the bird.  Thyme or Rosemary are great for this, or you could use some of both.

Pour the water around the chicken.

Place in the lower part of the oven & cook for about an hour, until the chicken is golden & the bacon has turned a beautiful deep rose colour,  perfectly crisp.

To check if the chicken is cooked through, take a sharp knife or metal skewer & pierce the thickest part of the meat.  If the juices run clear, it’s cooked.  If not, put it back in for another 5-10 minutes & test again.

Once you’re happy with your bird, remove from the oven & strain any excess fluid from the bottom of the tin.  Drizzle the honey all over the top, legs & all.  Cover with a baking tin or foil & leave to rest for about half an hour, while you prepare the sides.  Resting the meat will give it a chance to relax & it will carve much easier.

When everything is ready, dish up that dinner!  Whether you have a few roasted potatoes & a salad, or all the trimmings, this rapid roast will feed the family & impress your guests at how quickly you pulled it together.

But it doesn’t end there, you can still make a few more meals with the leftovers.  Any extra slices of cooked chicken (& don’t forget the bacon bits!) can be used for packed lunches, crammed into pots with pasta, roasted peppers & salad, or stuffed in freshly baked baguettes, filled to the brim with rocket, fresh basil leaves & a splodge of mayo or pimped up Greek Yoghurt (just add a pinch of black pepper & dollop of pesto to a cup of the yoghurt).  Plus you can save the carcass to make stock too!  Great for rustling up a rich risotto, making a spicy soup or even for gravy.  See my “Bird in the Hand” blog link I shared above for instructions & just chuck it back in the oven to work it’s magic, while you all tuck in to dinner (multi-tasking at it’s finest of course).

Next time your Sunday is stretched, save some time & spatch the chicken!  Stay hungry!  A 😉 x

 

Every Rose Has It’s Apple

Looking out of the window this morning, the brilliant blue almost cloudless sky with stunning sunshine, it’s hard to believe the last couple of weeks’ worth of weather that have wreaked havoc in the garden.  Our willow tree spent the beginning of the month with her spindly branches sideways slanted in the wind, the delicate pretty pink clematis petals have all been scattered across the lawn (which I was going to mow, until it got really windy).  Although it’s standard for this time of year here, it always unnerves me a little as I see the plants we nurture all year round getting a blustery battering from the winds & rain.  At the weekend, we did a bit of tidying up, trimming of the willow & eucalyptus trees, even discovering lost treasures (the chiminea was actually a wedding gift, found buried under a pile of leaves & plant pots – we’ve been married 13 years!).  The last of the peppers, beans & tomatoes have been harvested from their vines, with the tomatoes currently sat on the windowsill, getting a top-up tan from the Autumn sunshine.

When my parents visited recently, they brought with them a lovely gift of freshly picked apples from their neighbour (thank you, Lisa!), which I added to the wonderful wonky apples I got from our local Aldi & filled a large bowl on the table (although why they’re called wonky is beyond me – they’re beautiful, just all different shapes & sizes).  The scent of apples, especially when just plucked from the tree, is simply beautiful & their fresh fragrance fills the room.  The russet reds & pale green shiny dappled skins, with that tart crispness just beneath, are always a welcome addition to Autumnal desserts & salads.  Many Sundays gone, I would make a tasty sticky Tarte Tatin as a fruity delight to be devoured after dinner.  Flaky, buttery puff pastry would crown the curved apple quarters, all bathed in a thick, gorgeously gooey caramel syrup (usually with a bit of spillage in the oven, because I always made too much).

It’s these kind of traditional desserts that inspire me to make dainty, more petite portions to nibble on or adorn a cake.  As you probably know, I love making sugar roses & what better way to show off slender slices of apple than to turn them into floral treats.  This is a really simple recipe & I prefer to use my homemade buttery flaky puff pastry as it crisps up perfectly – if you are buying it though, please make sure it’s the all-butter proper stuff to do your dessert some justice.  The recipe for butter puff pastry is here if you want to make it & although it’s simple to make, it does need an hour to rest & allow all the layers to appear (it’s well worth it though & tastes lovely!):   http://hopeyourehungry.co.uk/puff-up-the-volume/

Now even if you’re knife skills are good, cutting wafer thin apple slices is not as easy as anticipated, so any odd shaped slices can always be piled into in a pie with some blackberries or under a crispy topped crumble (freeze it for a lazy dessert another day, even in individual portions so you can have a treat anytime).  My Mum suggested using a vegetable peeler & it works brilliantly for this.  Alternatively, you can always use a food processor.  Ready to get rosy?  Hands washed & aprons on, here we go!

What you need:

8oz All Butter Puff Pastry (recipe link above for homemade)
4 small Apples, washed well & dried (any apples you like will do)
2-3oz Light Muscovado Sugar
1 large Egg, beaten with a tiny pinch of Sea Salt (for glazing before baking)
2 tablespoons Milk (for glazing after baking)
Ground Cinnamon (for dusting)
Icing Sugar (for dusting)

What to do:

Pre-heat the oven to 190*C & prepare your baking tray or muffin tin.  Rub butter all over the inside of a muffin tin & that’s it, you’re done.  If you’re using a baking tray, line with greaseproof paper, pressing it down well, remove & turn it over, press it down again, ensuring no bubbles are visible.  Run cold water onto the butter lined tin, shaking off the excess.

Prepare your apples.  Leave the peel on, especially if they are crimson red or a peachy pink colour, as their colour will intensify as they cook.  Cut them into quarters & remove the cores (chuck these in the composter or feed them to the birds).

Slice your apples thinly using a vegetable peeler or you could put them through the food processor if you like, whatever’s easiest for you.  They need to be flexible, so the thinner the better.  Set aside & if you want to stop them going brown, squeeze a few drips of fresh lemon juice over them (don’t go mad, otherwise they will make your ears flap).

Roll out your pastry thinly (not see-through though) & cut into strips twice the width of your apple slices.

Score lightly down the centre, as you’re going to fold them & want them to do this easily.

Overlap the slices of apple along the pastry, flat side towards the score in the middle & the curved side of the apple slices should be slightly popping over the top.

Sprinkle a little of the sugar along the flat edge of the apple slices, then fold the pastry over & press gently down.

Roll up carefully & place in the prepared tin.  Repeat with the rest until you have a bunch of apple roses.

Glaze with beaten egg around the tops & bake in the centre of the oven for about 25 minutes, depending on how large you have made them (the ones I baked in my muffin tins were huge, so they needed a bit longer).

Once cooked, they will be all golden on top & the sugar will have turned into a slightly darker caramel colour.

Gently slide out onto a wire cooling rack using a pallet knife & glaze with the cold milk, then dust with a pinch of the cinnamon while they’re still warm.  Using a tea strainer, lightly shake some icing sugar over the tops & serve!

To be honest, I made lots of different sizes when I baked these, mostly to use up all the odd bits of pastry that were leftover (after all the effort of making puff pastry, I really can’t bear to throw any away).  These go great with a scoop of my Mascarpone & Greek Yoghurt ice-cream (see my Fig-Get Me Knots recipe for details), or you could just pour over a little cream.  Don’t think these are just for eating as a sweet either – try with a little piece of Brie, Camembert or soft blue Gorgonzola Dolce (I have a fondness for this creamy blue cheese, spread on warm crisp toast with a few splodges of cranberry sauce – don’t knock it til you try it!).

So while they’re at their finest, go grab some colourful Autumnal apples & bake a bunch of beautiful blooms!  Stay hungry!  A 😉 x

 

 

 

 

 

 

Friday Night Fakeaway!

Autumn has well & truly painted the garden some beautiful bronze, ruby & amber colours this year.  Our little cherry tree saplings seem to be in some sort of Fall foliage competition with each other, while the tomato plants are still heavy with their fruits, defiantly resisting the change in seasons.  The warm October sunshine has kept the garden blooming with bright bold colours, especially the vivid, almost flamingo pink clematis flowers climbing their frame.  Even the potted chrysanthemums have tiny buds of deepest magenta & pure white emerging from their greenery.

After a busy week of flying by the seat of my pants, Friday is a rather welcome change in pace.  Usually, I tend to cram as much into every day of the week as possible, prepping meals, writing, baking cakes for people & creating various sugar art, which means I get to relax on Friday.  Recently, my Husband took me out for a couple of lovely weekend day trips (we’ve been a bit like ships that pass in the night in the last few weeks), which involved walking for miles & indulging in some well-deserved treats, so it was really nice to spend some time together.  Friday nights are great for getting all the family together & having a relaxing dinner, but trying to get everyone in the same room at the same time can be a bit difficult, as we all work different shifts & have various commitments.

It’s not every weekend that our Son comes home to visit because of this, but sometimes he will turn up with his friends as a surprise, knowing that there will always be a mini feast (yes, I know – I don’t do mini, let’s just say I do more of a small banquet).  Sometimes I get a call en-route, giving me time to do some prep in advance – a whole chicken can be filleted,  vegetables sliced, then everything bagged up & popped in the fridge, so whatever time our Son arrives, a takeaway-style dinner can be whipped up at warp speed!   I’m not sure how other parents feel when their adult offspring come home, but for me it’s an opportunity to cook some of his favourite foods & spoil him while he’s here (for my Husband, it means he can share the truckload of treats I make & I swear I can hear his waistband breathe a sigh of relief).  The hardest decision the guys will have to make is what they want to eat (I try to limit them to about half a dozen options, because I want to eat before midnight).   Within a few minutes, we can have the whole weekend’s main meals decided, along with a few breakfast requests thrown in for good measure!

The guys love a homemade sweet & sour chicken with fluffy egg fried rice, along with a few bowls of locally bought prawn crackers (even I draw the line somewhere & the Chinese restaurant up the road makes the most lovely huge, crispy crackers, so it would be rude not to buy them).  It’s hard to resist those thinly sliced strips of brightly coloured peppers & baby button mushrooms, with wafer thin wheels of chopped spring onions & slender baby sweetcorn, all stir-fried into a sumptuously sticky, scarlet-hued sauce.  Pretty, plump pineapple chunks are sprinkled across the top, sinking into the simmering liquid like little yellow pebbles.  Then everything is tipped into a casserole dish, lid on & goes into the oven (on very low), just to keep warm while I make the egg-fried rice.   Lots of munching & crunching later, plates are empty & everyone’s full, happy & relaxed.  Mission accomplished!

This recipe was given to me some years ago & to be honest, I wasn’t sure I’d like it at first (it’s got ketchup in it?!).  However, after my first attempt was rather well-received, it became a regular favourite fakeaway & perfect for impromptu last minute meals with friends.  The best bit is it takes very little time to prep & cook – you can generously feed four hungry people in well under half an hour (because Friday nights mean you want food fast!).  It also tastes amazing as a vegetarian dish & I like to make a huge pan full of the sauce – maybe add a handful of cashew nuts, bean sprouts or sliced water chestnuts too (my fave).  It’s great for freezing the sauce as it is (you can always pour over cooked chicken or prawns for the non-veggies), or pour into pots for packed lunches  – it reheats in a couple of minutes & trust me, when that microwave pings, suddenly everyone in the office wants to be your friend!  Ready to whip up a swift sweet & sour?  Aprons on, hands washed & here we go!

What you need:

2 Chicken breasts, skinned & sliced thinly
1 each of Red & Green Peppers, deseeded & sliced finely
1 bunch of Spring Onions, washed, trimmed & sliced finely
1 punnet Mushrooms, wiped with a damp cloth & sliced finely (I use little closed cup ones, but you can use whatever mushrooms you like)
1 pack of Baby Sweetcorn, washed & sliced
4-6 Pineapple slices, chopped into chunks (fresh or tinned is fine)
3 cloves Garlic, chopped finely
1 chunk of fresh Ginger, skinned & grated (about the length of your thumb & twice as wide)
500ml bottle of Tomato Ketchup (I tend not to go for the branded ones because they are too sweet)
2 tablespoons Runny Honey
Balsamic Vinegar (a good splash will suffice, about a tablespoonful)
Soy Sauce (a sprinkle of this will be fine)
Extra Virgin Olive Oil (or Sunflower Oil if you prefer)

For the egg-fried rice:
3 large Free-Range Eggs (I generally use one egg per person)
Cooked Rice (either cook dried rice, according to the instructions on the packet, or you can use microwave rice which takes 2 minutes)
1 tablespoon Olive Oil (or Sunflower Oil) – for your pan

What to do:

Assemble your prepared ingredients, ready to go into the pan in order: chicken, vegetables, ginger & garlic, liquid ingredients, pineapple (if you’re adding cashews & water chestnuts, keep them until the end too).

Pre-heat a large skillet or frying pan on a medium heat & add a little olive oil.  Pre-heat the oven at 150*C too (if you’re cooking egg-fried rice, chances are you’ll need the same pan & some room on your stove top, so this is for when your sweet & sour is cooked).

Stir fry the chicken slices for a couple of minutes until opaque (no pink bits, just white).

Add the vegetables & stir fry well with the chicken, keeping everything moving (I use a good pair of silicone tongs or a wooden spoon/spatula).

Add the garlic & ginger, mixing thoroughly with the chicken & vegetables, then stir fry for a few moments. 

Pour in the tomato ketchup, all around the pan & add the honey, balsamic & a few spots of soy sauce (I prefer the light one, but you can use the dark if you like).

Taste your sauce & if you are happy with it’s sweety sourness, pop in the pineapple chunks, dotting them all around the pan & gently stir in.  Simmer everything gently for a couple of minutes on a low heat.

Take a piece of chicken out & cut in half – it should be pure white inside, moist & lovely.  Chuck it back in the pan (or eat it if you like – chef’s perks).  Turn off the heat.

If you want to use the same frying pan for your egg-fried rice, carefully transfer the sweet & sour into a large casserole dish or similar, pop some foil on top or a lid & put it in the oven to stay warm, then wash your pan out.

Prepare your rice, whether you prefer cooking it yourself or using the pre-cooked packs.  For speed, I usually open a couple of packets of microwave rice (the ones that take two minutes are brilliant for this & I use Aldi or Lidl rices – both taste great).

Heat a tablespoon of oil in the clean pan on a medium heat.

Beat the eggs in a bowl & tip into the hot pan.

Stir fry until you start to get fabulously fluffy egg pieces & then add the rice.  Stir fry everything together for a few moments to combine & it’s done!

Serve your sweet & sour & the fluffy egg-fried rice in separate serving dishes for everyone to help themselves at the table, or just spoon some onto individual plates, with a plentiful supply of crispy prawn crackers for dunking.  Usually this is when I have to tell my guys to wait until I’ve dished up, because they’re jostling behind me with plates, ready to tuck in!  If you do have any leftovers, either box them up for lunch tomorrow or freeze them for those lazy nights when you want something nice, but don’t have time to cook.

So next time you fancy a takeaway, rather than doing the “dial a dinner” thing, have a go at making your own fast food Friday fakeaway!  Stay hungry!  😉  A x

 

Pollo Put The Cacciatore On, Let’s All Have Tea!

After a truly magnificent Summer, the sweltering heatwave has subsided into a beautifully balmy Autumn, bringing with it an array of amber & ruby rouge coloured leaves in the garden.  Sultry Autumnal evenings require soothing, slow-cooked, substantial suppers full of rich colour too.  Working long hours or shifts, whatever your line of work or study, can have a knock-on effect when it comes to preparing a hearty, satisfying evening meal.  As  the nights start to draw in, we begin to crave richer & robust fayre to comfort us in the cooler evenings ahead.

Preparing meals in advance is a definite must for the cooler seasons, so with a little planning you can have a tantrum-free tea-time without a fuss & feel good about feeding a wholesome, homemade meal to your family.  Not everyone has the luxury of a couple of spare hours in the day to prepare food & sometimes it can all seem a bit too much, so ready meals become a regular option.  It’s easy to come home, flop into an armchair & dial up a delivery dinner, but it’s not a good idea every night.  When I worked in an office, I would prepare food at every opportunity I had – the night before, in the morning, the weekends, even during my lunchbreak on occasion!  It just needs a little organising & teamwork – I have help from my fabulous assistants (aka Husband & Son).  Whole chickens are boned & filleted, before being turned into simple suppers & frozen in readiness for rewarding after-work dinners.  Vegetables are sliced & chopped (my little food processor is an absolute treasure for this!), then popped into pans of water or stored in the fridge for when you just need a handful of veg.  Pots of stock can defrost on a cooling rack, waiting to be whipped up into a rich, rib-sticking risotto, topped with a couple of roasted, crispy chicken legs.  One of the best things about a risotto is there’s always enough left to make arancini for lunch the next day too, which means you’ve already covered meals for two days & there’s no waste!

Pollo alla Cacciatore is one of our favourite Autumnal dinners & it’s really easy to cook too.  The name cacciatore means “hunter” (so does chasseur in French too), & this dish is cooked or prepared in the hunter’s style.  Apparently, it was usual for the hunters to cook the meat, whether it was chicken, rabbit, boar or whatever they had, adding some slices of speck (a type of cured pork) or pancetta to the pan, along with a few foraged mushrooms & herbs.  Some would add wine (depending on the region, it would be red or white), some would add tomatoes & maybe a few carrots, then everything would simmer slowly in a steamy cooking pot.  Obviously, there are a few different recipes out there, as everyone has their own version & it’s down to personal choice.

My recipe is one I’ve been cooking for over 30 years (in my kitchen, I might add, not the woods!) & is always warmly welcomed on chilly evenings.  All it takes is a few minutes to prepare & an hour to slowly stew in the oven, so all the meat falls off the bone & the flavours infuse into the sumptuous sauce.  You can buy ready prepared chicken portions if you prefer & use whichever cut you enjoy.  Chicken legs & thighs are perfect for this recipe as they are much more flavoursome, especially when they’re cooked on the bone.  These portions of meat tend to be overlooked & so often wasted, yet they are a much cheaper, just as tasty alternative to chicken breast.  If you do use chicken breast, you will need to reduce the cooking time as they cook quicker & the meat can go stringy (don’t worry, I’ll remind you later on in the recipe).

Two things I will recommend are: (1) get yourself some good tongs for cooking the chicken (trying to manoeuvre slippery chicken portions in a hot pan with a spatula is a bit tricky!).  (2) If you do add wine, only use the stuff you would drink – don’t use cheap plonk, it will make your dish taste cheap (there’s no wine in my recipe, however you can add a small glass of red wine with the tomatoes if you wish).  Those dinky two-glass mini bottles are brilliant for these types of recipes.

My recipe feeds four hungry people, but you can halve it if it’s just two of you dining (I regularly do this if I’ve got a couple of spare chicken legs).  Ready to prep your pollo?  Aprons on, hands washed & here we go!

What you need:

4 Chicken Legs or 6-8 Thighs (skin on & bone in) or 4 Chicken Breasts (skin on, halved)
4-6 rashers Smoked Streaky Bacon (freeze the rest in 4 rasher batches, so you always have some when you need it)
2 tins Italian Plum Tomatoes, crushed by hand in a bowl (get your hands in, you’ll wash!)
Half a tube of Tomato Puree
6-8 cloves fresh Garlic, chopped finely or crushed
Extra Virgin Olive Oil (at least 2 tablespoons)
2 teaspoons Dried Oregano
Half a dozen fresh Basil leaves, chopped roughly (or 2 teaspoons Dried Basil)
1 or 2 teaspoons Sugar (this is to soften the acidity in the tomatoes)
1 large Red Onion, topped, tailed & chopped chunky
1 each large Red & Green Peppers, deseeded & chopped chunky
1 punnet Mushrooms, wiped with a damp cloth & quartered, or left whole if small
Sea Salt & freshly ground Black Pepper to taste

What to do:

Preheat the oven to 180*C & get yourself a large, lidded casserole dish big enough to take your chicken & the sauce (there is always more sauce than you think & you don’t want it overflowing!).  Sometimes I use two dishes & then leave one untouched for freezing.

Prepare the onion & vegetables, chop the garlic & set aside.

Prepare your chicken (if you’re doing it yourself, please have a look at my blog here: http://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/).  Trim off any excess skin on the underside of the legs (use kitchen scissors to save yourself any stress of chasing a raw chicken around a chopping board).

Do NOT wash the chicken – the heat will kill any bacteria, plus it’s going in a hot pan & believe me, cold water & hot oil do not mix!  Do wash your hands well though.

Heat 2 tablespoons of olive oil in a large skillet or frying pan, then fry the chicken portions skin side down for about a minute.  Add the bacon & fry this alongside the chicken.

Turn over the chicken portions once they begin to brown & fry the underside for another minute – for chicken breasts, ensure all the sides are sealed & there are no pink bits.  If you’re pan isn’t hot enough or your chicken portions are big, it might take a couple of minutes each side.  You just want to seal the meat here, not cook it through.

Once browned, transfer the chicken & bacon to a large casserole dish.  Using scissors, snip the bacon into pieces & scatter over the chicken, then put the lid on.

Strain off any excess fat, leaving just a little of the cooking oil & juices in the pan (add a little drizzle of oil if you think you need it).

Add the chopped onion, vegetables, mushrooms & garlic to the pan, stir frying for a couple of minutes to soften slightly.

Add the tomatoes, their juice & the puree.  Give everything a good stir & then add the herbs, mixing well.  Simmer for a couple of minutes.

Season to taste with the sugar, salt & black pepper (the sugar simply softens the acidic taste of the tomatoes, so you only need a little).

Remove the lid from your casserole dish & pour the sauce all over the chicken portions.

Put the lid back on & cook in the oven for about 30-40 minutes for chicken breast, or 45 minutes to an hour for legs or thighs (I usually leave it in for an hour).

To test if it’s cooked, pierce the thickest part of the meat with a metal skewer or sharp knife.  If the juices run clear & the meat is white inside, it’s cooked.

Put the lid back on & leave the dish on a wire rack or trivet for about 25 minutes or so.  Once rested, the meat will literally fall off the bone & be easy to pull apart if you want to remove the bones (please remove them if serving to young children).

Usually, while it’s resting, I’ll pop some dinky jacket potatoes on metal skewers in the oven.  By the time they’re done, the chicken will have rested sufficiently & you can dish up!

Serve hearty, heaping spoonfuls of this rich, ruby red chicken casserole into large pasta bowls or deep plates.  Add a few of the mini-jacket potatoes on the side, crushed up with puddles of butter & dusted with a bit of freshly grated Parmesan.  This goes very well with freshly baked, warm focaccia – just dunk chunks in the sauce to mop up all that goodness.

This recipe is brilliant for freezing, just spoon leftovers into individual pots or bags & freeze (lay an open freezer bag in a bowl, then fill & seal – it won’t move around & spill sauce all over if you do it this way).  Defrost & warm through when you fancy something warming (great for those evenings when you know you’re going to need a speedy supper!).  Any leftover sauce is really versatile too!  Simply freeze in single portion pots & use as much or as little as you need.  It’s lovely ladled onto well-buttered jacket potatoes, poured over a pile of papparadelle, or even just heated up & eaten as a chunky soup with fresh crusty bread!  I’ve even made a lasagne with it, layering between thin sheets of pasta & creamy cheese sauce.

When the evenings start to get chilly & you’ve had a long day, don’t reach for the ready meals – put the Pollo alla Cacciatore on & you’ll all have tea ready in no time!  Stay hungry!  A 😉 x