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 three birthdays (including my 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

 

 

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.  For those of you who have never heard of gammon before, it is a pork joint made from the haunch or hind legs of a pig.  This is cured like bacon, sometimes brined & salted, but always must be cooked before consuming.  As with bacon, gammon can be smoked or unsmoked & for this recipe, I have used unsmoked so that the flavour of the fragrant spices can infuse with the meat.  The word ‘gammon’ originated from the old French word ‘gambon’ (now ‘jambon’) around the 15th century, which in turn became translated to the English word ‘ham’.

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!  Aimee 😉 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

 

 

 

 

One a Penny, Two a Penny, Hot Cross Buns!

It’s been a rather busy week of baking bread, beautiful buns & creating sweet sugar bunnies for Easter treats, so this morning was no different.  After a 5.00am start, one pot of “slap you round the face” coffee & some hot, buttered toast, I was up & at ’em!  Early mornings are special for me, when everyone else is still sleeping & I’m able to get as much done as possible.  Stopping for fuel this morning at my local Sainsbury’s, chatting about chocolates to the lovely ladies who were also up early (hello ladies!), I was able to shop in blissful peace, wandering around the shelves selecting supplies to make tiny bunny toes.  It was as if the world had stopped just for a couple of hours.  By 9.00am, I had managed to hit four supermarkets & be back home (I think my shopping ninja just levelled up!).

Easter is almost here & we always celebrate, as it’s when nature is springing & sprouting, new vegetables are in season & food becomes a bit lighter & brighter.  While baking bread this week, I decided to make my usual light, fluffy bread dough & also an enriched, sweet dough.  Yes, this did involve kneading by hand for ten minutes per batch & yes, my muscles would be worthy of Wonder Woman, but it was worth every minute!  For many years, I’ve been making bread with fruit in (my Husband loves it toasted with butter for breakfast), so thought I’d make some fruity buns.  Now you all know how much I adore proper plumped up fruit in my baking, so I’ve usually got a handful of sultanas soaking in a cup of tea ready for baking (& fluffy bread demands squishy, sumptuous sultanas!).

Hot cross buns were so loved, someone even wrote a nursery rhyme about them, so they must have been popular!  Although there are some splendid shop-bought ones out there, I do love making my own buns whenever I fancy some.  My hot cross bun recipe is really easy, I promise & they freeze really well, so you can have them anytime (just leave the cross off).  I will warn you, you’re going to get messy, but that’s half the fun.  So, hands washed & aprons on, here we go!

What you need:

500g Strong White Bread Flour
12g dried Yeast (or fresh if you like)
300ml Lukewarm Water (dip a finger in it & it should feel just warm)
1 tablespoon Extra Virgin Olive Oil
50g Sugar
A good pinch of ground Sea Salt
1 large Egg
Splash of Semi-Skimmed or Full Fat Milk (not skimmed)
1 teaspoon each of Lemon & Orange zest (wash them first!)
1 ball Stem Ginger, chopped finely
8 Amareno or Sour Cherries, chopped chunky
A good handful of soaked Sultanas, strained
25g Melted butter (for brushing your tin)

For the glaze:

3 tablespoons Semi-Skimmed Milk
2 tablespoons Sugar
A pinch of ground Cinnamon for dusting (you won’t need much)

For the cross:

3 tablespoons Plain Flour
3 tablespoons Cold Water

What to do:

Pre-heat the oven to 220*C.  For any kind of bread-making, you need your oven to be really hot, so it pays to put it on now.

In a large bowl, tip the flour, yeast, sugar, sea salt & olive oil.

In a jug or bowl, measure your lukewarm water & add the egg, along with a splash of milk.  Using a fork, whisk into a cloudy, fluffy liquid & tip into the other ingredients, using the fork to combine everything into a lovely sticky dough.

Turn out your dough onto a lightly floured surface, ready for kneading.  You will find this dough rather stickier than usual, because there’s more liquid in it, but this will give you beautiful buns!  Get yourself a pastry scraper, in case it sticks to the work top (you don’t want to lose any!).

Knead for ten minutes until you get a pliable, smooth dough ball.

Place your dough into a lightly floured bowl & cover with oiled cling film (just rub a bit of olive oil all over it).  Put it somewhere warm away from draughts (like the airing cupboard) for 30-40 minutes to prove, until it is doubled in size like a big bubble.

While the dough is proving, prepare your tin.  Get yourself a nice, large baking tray & a sheet of greaseproof paper.  The paper should overhang the tray slightly, as it will be filled with dough balls & will stop them touching the tray.

Using a pastry brush, paint melted butter all over it thoroughly.  Press the paper down into the tray, buttered side up, to make sure you have painted it all.

Once the dough has proved & is doubled in size, remove the oiled clingfilm & set to one side (you’ll need this again).  Tip the dough onto your lightly floured work surface & knock it back to remove any large air bubbles – I throw it on the worktop a couple of times & this works really well.  Knead it lightly for a few seconds & spread out on the worktop into a rectangular shape.

Sprinkle the sultanas evenly over the top, followed by the chopped cherries, ginger & zest.  If you don’t like cherries, try adding dried chopped apricots.

Fold the dough into thirds & press it together well to seal everything in.

Carefully cut in half, then half again & once more (probably once more too), until you have sixteen even-sized little lumps of fruit filled dough.  By now your worktop is a bit sticky, but persevere – you’re getting there!

Using floured hands, roll each dough lump into a ball & place on the buttered greaseproof paper, leaving roughly an inch between them.

Once done, cover with the oiled clingfilm you used before & leave to prove again for 20-30 minutes, until they have doubled in size again (they will have already started to do so before you finished filling the tray).

Before they go in the oven, you need to put the crosses on.  Mix the plain flour & water in a cup using a fork, until it resembles a gloopy paste.  Scrape into a piping bag & snip the end off (don’t make it too big, just enough to draw a decent sized line), then pipe crosses on the tops of your buns, which will have all snuggled up next to each other nicely & filled the gaps.

Put the tray in the centre of the oven & bake for about 12-15 minutes.  You will need to turn the tray around a couple of times to ensure they are baked evenly (trust me, you don’t want raw ones in the middle).

When the buns have turned a gorgeous golden colour with lovely cream coloured crosses, they should be ready.  To check any bread, just tip it over & tap it on the bottom – if it sounds hollow, it’s ready!  Be careful not to break up your big batch of buns!

Lay the whole lot out on a cooling rack, placing the greaseproof paper carefully underneath the rack on the worktop.  This will stop your worktop getting messy & you can just roll it up afterwards.

Immediately brush on some cold milk & sprinkle with sugar, then dust very lightly with a little Cinnamon.  The milk will absorb quickly & they will smell absolutely heavenly!

While they’re still warm, gently pull apart or cut into batches of four or even just individual buns.  Freeze any extra ones in bags & you’ll have a treat anytime.  These fluffy, flavourful buns taste fabulous just as they are, lavishly spread with butter (the good stuff), or toasted.  They’re great for tea breaks, breakfast or just when you need something nice to nibble.

You don’t need to wait til Easter though & can make these any time you want a fruity filled bun – just replace the cross with a drizzle of my zesty zingy icing.  It’s really simple, here’s what you need:

5oz Icing Sugar
Juice of half a Lemon
Juice of half an Orange

What to do:

Mix the juices together in a jug & remove any pips.

Put the icing sugar in a bowl & add some of the juice, about a teaspoonful at a time, until you get a silky but slightly thick drizzly consistency (a bit like yoghurt).  If not there yet, add a bit more juice until you feel it’s right.

Get a teaspoon & dip it in the icing, then swirl over your buns in whatever pattern you like (I did zigzags on mine).  Leave them to set.

Smuggle them into your bag for nibbling on with your afternoon cuppa or just have them for breakfast.

So when Easter comes around, why not bake some beautiful buns & share with family & friends!  In fact, I might just have one now with another cuppa!  Stay hungry 😉  A x

 

Cakes, Cookies & Celebrations!

It’s been a very busy couple of weeks here, so apologies for the delay in writing – we had three birthdays within the first three days of August, plus there are a few more to come & a wedding anniversary at the end of the month.  The anticipation of August arriving always hits me as July begins & reminds me of when I was younger – birthday parties being planned by my Mum, all kinds of pastries & party foods being prepared & she would always bake me a lovely birthday cake.  One year, she made me a fabulous cake in the shape of a punk rocker’s head, covered in fluffy buttercream & complete with a magnificent multi-coloured mohican hair style! Everyone loved it & we all had different coloured tongues by the end of the party!  If only I had a photo of that cake, but it didn’t last very long!

My Grandma used to make the most amazing velvety rich chocolate cake, which was a well-loved family favourite.  It was truly lovely – light, creamy chocolate buttercream would sandwich the fluffy, moist layers of cake together & completely coat the outside in a smooth, simple layer.  Grandma would freeze some, so she always had a slice ready for unexpected visitors (you never know when you will need cake!).

It doesn’t matter what your age is, everyone likes a good birthday cake & for me, homemade means so much. Someone has taken the time to create something personal, just for you, rather than nipping down to their local supermarket & buying one (I’m not dissing shop-bought cake – some are lovely, but it’s just not the same).  When I worked in an office, I would make cakes for business clients & deliver them on the way to work as a surprise. Now I just do it for family & friends – sometimes I’ll even make a bunch of flower cookies (edible flowers – what’s not to love?!).  It’s just a nice way to help someone start their special day with a smile!

The best recipes are those that work for you with little fuss & no faffing – the “chuck it in a bowl & whisk” kind of recipe.  This is that kind of recipe, because I love how easy it is.  I have adapted a traditional Victoria Sponge recipe that was handed down to me & it is quite versatile – I have adjusted it to make various other cakes over the years, so you might want to try adding other ingredients & have a play around to find your favourite too – my Husband absolutely loves the coffee & walnut version of this cake.   One tip I will share is to go easy on the wet ingredients, as they will affect the moisture of the cake & you might just end up with a soggy mess. Cake is all about balance, so remember that when you are baking & you won’t go far wrong.

What you need:

4 oz Plain Flour*
2 teaspoons Baking Powder
4 oz Softened Margarine or Butter (personal choice here)
4 oz Vanilla Sugar (pop a vanilla pod in some sugar overnight)
2 large Eggs (I actually weigh my eggs – you need them to be the same size, about 2.3 – 2.4oz each)

* If you are making chocolate cake, replace 1 oz of flour with 1 oz of cocoa powder, plus a teaspoon of coffee granules – trust me, this will make the chocolate flavour more intense.

These amounts make a dozen cupcakes or a 7 inch sponge cake, so you might want to double the recipe to make more, depending on the size of your cake/party – for each 2 oz of additional ingredients, add one egg & one teaspoon of baking powder.

What to do:

Pre-heat the oven to 190*C.

Prepare your tins – lightly grease with butter, then sprinkle flour inside & tap it all around to cover the butter, shaking out the excess.  This makes them sort of non-stick & the cake will be much easier to remove later.

Cut out a circle of greaseproof paper to the size of the base of your tins & lay in the bottom.

Cream the butter & sugar in a mixing bowl – you can do this by hand with a wooden spoon or with an electric mixer (I have done both & it takes about the same time).  The colour of the mixture will become a light cream & the sugar will lose it’s grittiness.

Measure the flour into a separate bowl & add the baking powder.  If you are using cocoa powder, add this along with a teaspoon of instant coffee granules.

Crack one egg into the creamed butter & sugar, then sift in half of the dry ingredients.  Cream these together to make a smooth cake batter, either by hand with a wooden spoon or with an electric mixer.

Repeat the above step with the remaining egg & dry ingredients.

If you are making chocolate cake, add a splash of milk (about a tablespoon is enough) & whip it up again briefly, just to incorporate everything.

Pour the batter into your prepared baking tin, using a spatula to ensure you get it all out of the bowl.  Smooth gently to the edges of the tin to make a level cake, then put in the centre of the oven for 18-20 minutes.  It is important that you do not open the oven during the cooking time & make sure there are no draughts – any gust of air will make your cake go sad & sink in the middle.  If it does this, don’t worry about it too much – you can always cut the cake into pieces & use it to create a different shape.

Test the cake is cooked by inserting a skewer or dry spaghetti in the centre of the cake.  If it comes out clean, the cake is cooked.  If not, give it another couple of minutes or so in the oven.

Once cooked, place the tin on a cooling rack & leave for a couple of minutes to cool.  Slide a pallet knife around the edge of the cake to separate it from the tin, then gently tip it onto the cooling rack to cool completely.  Never leave your sponge in the tin to cool completely – it will just go heavy & dense.

While the cake is cooling, make your filling.  If you’re making chocolate cake, you really need a chocolate filling.  I have on occasion used a jar of chocolate spread – it’s OK, but it needs to be very soft to do this so pop the open jar in a pan of warm water (not boiling though!), just for a couple of minutes.  It should loosen up nicely & then you can spread it between the cake layers.  If your cake is going to be eaten that day, you could always use fresh cream, whipped up with a teaspoonful of icing sugar to help keep it firm.  However, if you’re making a cake in advance, I recommend homemade buttercream as this will keep for a few days in an airtight container & it freezes well too.

To make the buttercream, you will need to use 5oz softened butter or margarine (again, this is just personal choice) & 10oz icing sugar.  This is more than enough to fill & cover a double layer cake or a dozen cupcakes.

Using a flexible silicone spatula, beat the butter to make it soft & smooth.  Add half of the icing sugar & using the back of the spatula, press the sugar into the butter to make a paste.  Once all the icing sugar has been mixed in, add the rest & repeat.  You should be left with a very thick buttercream icing (yes, your arms might ache a bit, but that’s the hard bit done).  If you do it this way, you don’t get clouds of sugar dust in the kitchen & everywhere else (your hair, your clothes, the kids, the cat – you get the idea).

In a bain-marie, melt a small bar of milk chocolate (about 3-4oz should be sufficient).  If you don’t have a bain-marie, put some boiling water in the bottom of a pan & a bowl over the top with the chocolate in it (not touching the water!).  This is great if you’ve got broken leftover bits of chocolate in the pantry (yes, even I laughed at that – leftover chocolate is a myth in our house, just like leftover wine).  Once melted, let it cool for a few moments before pouring it into your buttercream (otherwise it will curdle & you will have to start again).  Give it a good whisk (get the electric one out for this), until the chocolate is mixed in & then add a tablespoon of milk, just to give it a silky smooth consistency & a nice satin sheen.  It should be easy to work with & thick, so you can either pipe it onto your cake or use a pallet knife to spread it onto the layers.

Once you’ve smoothed your buttercream onto your cake, you should start decorating it before the chocolate sets!  I like to use huge white chocolate buttons to add a bit of contrast, some of my own chocolates (I made a heart shaped cake for my Husband’s birthday using them), or pipe on some chocolate swirls & squiggles all over – it’s your design, so have some fun!  That way, every one is unique & you can even do some chocolate writing on top – just melt your chocolate as I mentioned before, put into a piping bag made from some greaseproof paper, then snip off the end & get writing!  Once everything is finished, pop your cake into the fridge for an hour or two to set (this also makes it easier to slice).

If you make cupcakes instead of a large cake, these are more portable & you can make all kinds of fabulous treats!  Create cupcakes with googly eyes using mini marshmallows & different sizes of chocolate buttons, or make cupcake shoes adorned with pretty pink cookie flowers.

Remember, this is cake – it’s for eating & you’re not going to hang it in the Louvre, so if it’s not perfect, that’s OK.  Get the kids involved, have fun creating your own mini masterpieces & enjoy yourselves!  Make some cake, make a mess & make some memories.  Whenever your special day is, have a Happy Birthday!  Stay hungry! 😉  A x

 

A Bird in the Hand is Worth Ten in a Dish

If I had to count how many single portion meals I can get from one fresh chicken, I would have to say at least ten – yes, you read that correctly: ten!  That’s ten individual meals from one regular sized chicken.  I’m not Merlin the Magician, I’m just a mere mortal woman who insists on getting value for money & doesn’t like waste.

We’ve all done it – shopping tired, hungry, after work or at the last minute, so you buy pre-prepared chicken portions to cook for dinner.   Not only is it ridiculously more expensive (think of the wine you could buy!), but learning to do it yourself is a great skill to have & it’s very satisfying knowing that you’ve got meals in the freezer for when you can’t be bothered to cook.

This is how I bone & fillet a chicken – I’m self-taught, it’s just me in the kitchen at home & this is the way I do it.  If you’re squeamish, please skip the next couple of paragraphs (I understand).

Before I begin, I usually give my husband a beer & hustle him off into the lounge (because he doesn’t like to watch, bless him).  Then I get to work!  You will need the following equipment for this stage, so get those aprons on & here we go!

What you need:

1 sharp boning knife
1 pair of good strong kitchen scissors
A chopping board (only use for cutting raw meat on)
A tea towel or cloth

What to do:

Firstly, wash your hands thoroughly & dry them (wet hands & sharp knives don’t mix!).

Find a space in the kitchen to work, with enough “elbow room” so you can move about comfortably.  This sounds obvious, but halfway through prepping your chicken you don’t want to have to shift everything because you keep banging your head on a cupboard.

Run the cloth/tea-towel under the cold tap, wring it out well so it’s slightly damp.  Place it on the worktop & then put the board flat on top.  This will stop it sliding around when you’re preparing your chicken.

Remove the chicken from it’s packaging, cut off the string & place the bird on the board.  If you’ve got a plastic tray in your chicken wrapping, wash in hot soapy water & put it in the recycling bin.

Hold the chicken in both hands, breast side up, with it’s legs in the palms of your hands & firmly push them outwards, away from the breast – you will feel them pop out easily.

Carefully slide the boning knife between the socket & joint, then cut all the way through to the other side, removing the legs from the body – I use scissors to cut the skin between them & the body because it’s easier, especially with a larger chicken (please use proper kitchen scissors for this).

Once that’s done, carefully peel the skin back from the chicken crown (leaving it attached to the carcass) & feel where the breastbone is – this runs across the top of the chicken.

Carefully, slide the knife as closely to the bone as you can & using firm strokes away from you, cut the meat away from the breastbone & rib cage (these are quite bendy towards the tips, so watch your fingers).  Take your time, there’s no rush & go at your own pace.  Once done on both sides, the bones should be pretty much clean & all that’s left is a thin membrane with the ribs intact (check each piece of meat to ensure no bones escaped).  

Place the legs & breast meat on a plate, then put the carcass in a roasting tin.  Sometimes, I like to do this in the morning & save time at night, so I will put the portions in double freezer bags & stash in the bottom of the fridge until dinner time (raw meat should always be kept on the bottom shelf).

A few minutes of filleting done & you have a plate of prepped chicken portions, plus a carcass to make a fuss-free stock!  Homemade chicken stock is simply beautiful & a staple base ingredient for soups, risotto, gravy, sauces & all kinds of lovely meals, so it’s always handy to have in the freezer.  Making stock is really easy & this is my simple way to do it – I make mine in the oven, not on the stove (because who has the time).  Hands washed, aprons on & here we go!

What you need:

2-3 sticks of Celery & a couple of the inner leafy stems
2-3 large Carrots
1 medium Onion & 1 small
2-3 sprigs fresh Rosemary
Handful of fresh Thyme
8-12 leaves fresh Sage
Sea Salt & freshly ground Black Pepper
Olive Oil
2-3 pints cold Water (depending on the size of your chicken/tin)

What to do:

Firstly, put the chicken carcass into the centre of a deep roasting tin.  This needs to be bout 4 inches deep, as you’re going to put liquid in & want it to be contained well.

Next, prepare your vegetables.  Wash the celery & carrots (you don’t want any bits of dirt, grit or bugs in there).

Peel any dirty outer leaves from the onion & cut the larger onion into quarters, placing in each corner of the tin around the carcass.

Chop the celery & carrots into quarters, then chuck them around the edges of the tin too.  Cut one of the pieces of carrot into slender sticks & save these for the next stage.

Peel back the skin from the chicken & cram with a handful of the fresh herbs, along with some leafy stems of celery, the smaller onion (cut in half first) & the carrot sticks you saved, pulling the skin back over the top of the chicken to hold it all in.

Drizzle the carcass with a good glug of olive oil, add a sprinkling of sea salt & few grinds of black pepper, then carefully pour the cold water around the tin (leave at least an inch between the top of the water to the top of the tin).

Once that’s done, just chuck it in the oven for a couple of hours & when ready, sit the tin on a wire rack for a few minutes to cool slightly. 

Get yourself a large metal colander & place over a deep pan that covers all the little holes (I use my pasta pan for this) & tip in the carcass, veg & stock to strain through.  I usually strain it again through a fine sieve to remove any sediment & that’s the stock done!  It will keep in the fridge for a couple of days or you can freeze it. 

To remove the layer of fat that will rise to the top of the stock, simply pop your pot of stock in the fridge for an hour.  Once it’s cooled, it will become a flat fat block & much easier to lift out with a slotted spoon or spatula (don’t mess around trying to spoon it off while it’s still liquid, or you’ll just stir it back in & get frustrated).  Again, you can freeze these fat blocks – slip them into separate freezer bags, ready to infuse flavour & seasoning in future roasting (especially good for making crispy & flavoursome roasted potatoes or vegetables!).  

That fabulously fragrant, golden stock will make a generous risotto for four people, or two portions of risotto & at least another four generous portions  of beautiful arancini balls the day after (arancini literally translates as “little oranges”).  The legs make a perfect Pollo alla Cacciatore for two people (I’ve included links for my recipes at the end), or they can simply be roasted in the oven with some wedges of lemon, a drizzle of honey & some sprigs of fresh herbs.

Then there are the very versatile chicken breasts – these are almost double the size of the ones you get in those pre-prepared packs! Usually, I can make four kievs per chicken (coating them in homemade breadcrumbs from leftover crusts), or use each breast to make a meal for two people – pie, curry, sweet & sour, whatever I like!  Plus, if someone is feeling a bit under the weather, I make a couple of bowlfuls of homemade soup using the vegetables that roasted with the carcass & a little diluted stock (which is why I always wash the veg before roasting).  It’s a great “pick me up”, especially when you have a few slices of warm, buttered bread to dunk in it too.

Let’s not forget the meat on the underside of the carcass & the wings – I strip this tender, lean chicken for our beautiful cat, who does a great Dyson impression & vacuums it from her plate!

If I can make more than ten meals from one chicken, anyone can – all it takes is a bit of practise & imagination, all for the princely sum of one lovely, whole chicken.   Where else can you get ten decent sized servings for about a fiver?

So show the chicken some respect: use the whole bird, fill your family & save yourself some money too!  Stay hungry!  Aimee 😉 x

PS:  here are the recipe links for Pollo alla Cacciatore & Risotto (including Arancini):

http://hopeyourehungry.co.uk/pollo-put-the-cacciatore-on-lets-all-have-tea/

http://hopeyourehungry.co.uk/resplendent-risotto-the-itsy-bitsy-teeny-weeny-tiny-little-arancini/