Saturday, 17 August 2019

Portuguese chicken with pepper and almond sauce

Portuguese chicken with pepper and almond sauce
By Ainsley Harriott

Ingredients
Black peppercorns
Garlic
Smoke paprika powder
Thyme leaves, chopped or dried
Zest of one lemon
Olive oil
Fillets of chicken breast
100 grams of blanched, whole almonds
Chargrilled red peppers
Red wine vinegar
One chorizo sausage
New potatoes
Salt
Pepper

Marinade
Crush some peppercorns. Add two sliced cloves of garlic, one tablespoon of smoked paprika, chopped (or dried) thyme leaves, zest of one lemon. Mix this all into some olive oil, sufficient to coat fillets of chicken.

Marinade two or three fillets of chicken breast in this mixture for at least 30 minutes

Meanwhile, prepare the

Almond and pepper sauce
Blitz some whole, blanched almonds (about 100 g), two cloves of garlic, two or three chargrilled red peppers and a little juice off them, two tablespoons of red wine vinegar and plenty of olive oil.

Fry the marinated chicken fillets on a grill or on a griddle pan for about 5 minutes each side

Chorizo and potatoes
Boil some new potatoes for 5-10 minutes
Fry the sliced chorizo sausage for 5 minutes each side in a little oil.
Slice or halve the potatoes and fry them in the oil left by the chorizo
Season with salt, pepper and thyme

Serve with chicken and the almond and pepper sauce


Thursday, 17 May 2018

Steak and whisky sauce

  • Steaks
  • Cream
  • Cooking oil
  • Salt and pepper
  • Sliced onions
  • Chips
  • Whisky
Fry the onions, prepare the chips
Remove packaging from steaks, heat oil until very hot
Cook steak for 1 minute on each side
Reduce to medium heat and cook for 2 minutes (or more) on each side
Put on warm plate and place in warm oven for 5-10 minutes
Put 25 ml of whisky on pan until it bubbles
Add cream
Pour over steaks

Tuesday, 2 January 2018

Minestrone soup

Ingredients
Olive oil
Rashers of bacon
Clove of garlic
Onion
1 or 2 carrots
Stick of celery
Courgette or a leaf or two of green cabbage
450 g tin of finely chopped tomatoes
ham stock
chicken stock
bouquet garni sachets [herbs]
2 ounces of rice
pasta
salt and pepper
water
  • In a large pan put a few spoons of olive oil .
  • Chop up 6 or 7 rashers of lean bacon and a clove of garlic and an onion.
  • Gently fry in the oil until softened.
  • Add a finely chopped carrot or two and a stick of celery, a courgette or some green cabbage, all finely chopped
  • Gently saute for a few minutes.
  • Add a tin of finely chopped tomatoes and then a litre of stock (namely 500 ml of ham stock and another 500 ml of vegetable stock).
  • Into this mixture add a couple of sachets of bouquet garni, 2 ounces of rice and a little chopped up spaghetti or any suitable pasta.
  • Salt and pepper - not too much and add water as required
  • Simmer gently until everything is cooked and serve with some garlic bread, garished with fresh basil.

Sunday, 30 October 2016

Braised red cabbage with apple

Serves 6 (serves 2)

2½ lb red cabbage (small)
2 medium onions, sliced (one)
2 medium cooking apples, cored and chopped (one)
2 level teaspoons of suger (one)
bouquet garni
2 tablespoons of red wine vinegar ( one )
1 oz butter ( half an ounce)

  1. Shred cabbage. Discard coarse stalk and leaves
  2. Layer the cabbage in a 6 pint casserole with the onions, apple, sugar and seasoning. Put bouquet garni in centre and pour over 2 tablespoons of water and the vinegar
  3. Cover tightly and cook in oven at 200°C for 1 hour
  4. Remove the lid and cook for a further 30 minutes, until liquid has evaporated. 
  5. Add butter and toss 

Tuesday, 14 January 2014

Banana loaf

2 cupfuls self raising flour
1 teaspoon bicarb of soda
1/4 teaspoon  baking powder
1 cupful caster sugar
2 ounces (50 g) butter or soft baking margarine
3 bananas mashed
1 egg beaten
2 tablespoons sultanas
Optional : small quantity chopped walnuts


Rub butter into flour
Add all dry ingredients, bananas and egg
Put into greased or lined loaf tin (200 x 90 x 60mm or 8 x 3½ x 2½ inches)
Bake approx 1 hour at 180C (350F, gasmark 4) or 160C (325F, gasmark 3) fan oven until a skewer comes out clean.

A nice way of using up overripe bananas

Thursday, 22 March 2012

Celery and stilton soup

Ingredients
40g (1½ oz) butter or margarine
4 celery sticks, trimmed and chopped (cubes of 5 - 10 mm)
45 ml (3 tablespoons) flour
300 ml (½ pint) milk
600 ml (1 pint) chicken stock
165 g (6 oz) stilton cheese, crumbled.

  1. Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured
  2. Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender
  3. Gradually add the stilton and stir in until melted. 
Please bear in mind that Stilton cheese is very salty, and no salt needs to be added.

Sunday, 28 February 2010

Parsnip and walnut cake with citrus icing

Parsnip and walnut cake
175 g  plain flour
5 g baking powder
5 g bicarbonate of soda
5 g ground cinnamon
pinch of salt
175 ml sunflower oil
175 g caster sugar
3 large eggs
175 g grated raw parsnip
60 g chopped walnuts
80 g sultanas
zest of one lemon

Sieve the flour, baking powder, bicarbonate of soda, cinnamon and salt together.
Place the oil and sugar in a large bowl, beat with an electric whisk then add the eggs one at a time until all are combined.
Fold in the dry ingredients, then the parsnip, the walnuts, the sultanas and the lemon zest.
Grease and flour a 25 cm diameter cake tin, pour in the mixture and cook in the over at 180C / gas mark 4 for 45 minutes, then reduce the temperature to 170C / gas mark 3 and cook for another 20 minutes.
It may be necessary to cover the tin with baking paper if it appears to be cooking too fast
Remove the cake from the oven and let it cool for 5 minutes in the tin, then remove from the tin and allow to cool on a wire rack.

Citrus icing
100 g unsalted butter at room temperature
175 g icing sugar
zest of 1 lemon
zest of 1 orange
juice of half a lemon
25 ml milk

Place the butter and icing sugar in a bowl and cream together, then add the zests and lemon juice.
Add the milk until you achieve a spreadable consistency, then spread evenly over the cooled parsnip and walnut cake.

Modified 29 November 2013