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What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

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What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

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What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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What you need:

1½ kg  ham joint ( unsmoked)
1  carrot, roughly chopped
1  celery stick, roughly chopped
1 cinnamon stick
20 peppercorns
20 cloves
2tbsp honey
1 tbsp Demerara sugar

For the coleslaw:

½ small  red cabbage, finely shredded
2  medium carrots, coarsely grated
1  red onion, finely sliced
3tbsp  mayonnaise
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped

What you do:

Pre-heat the oven to 190C / 375F /  gas mark  5.

Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.

Pour the cooking liquor out of the pan .

Leave the ham to cool for 10 minutes.

Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.

With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.

In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.

Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.

Leave the ham to cool before slicing. Serve with the coleslaw.

 

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What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

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What you need;

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional

What you do:

Heat a large saucepan to a medium heat, then  add the butter. Add the onion, garlic,
ginger saute until the onion is translucent.

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf.

Stir in the pumpkin, & sugar in the broth and bring to the boil.

Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf.

Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Stir until thickened and bubbly, cook a couple more minutes.

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What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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What you need:

12oz / 350g  dried haricot beans
1 tbsp olive oil
8 Toulouse sausages
9oz /250g  piece of pancetta or a whole chorizo sausage, cut into small pieces
2 onions, peeled and finely chopped
1 carrot, peeled and chopped
4 garlic cloves, crushed
4 chicken legs
1 sprig of thyme, plus ½ tbsp chopped leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp tomato purée
400g tin chopped tomatoes
7fl oz /200ml white wine
½ day-old baguette
1 tbsp chopped parsley

What you do:

Preheat the oven to 220C / 425 F/ Gas mark 7

Place the beans in a pan, cover with plenty of cold water, bring to the boil, and boil for 10 minutes. Remove from the heat and soak for 2-3 hours, then drain.

Heat the olive oil in a frying pan and brown the sausages for 7-8 minutes, turning occasionally. Remove from the pan and set aside. Add the pancetta to the pan, and cook for 5 minutes. Remove and set aside with the sausages. Add the onions and carrot, and cook gently for 10 minutes, or until soft. Then add three-quarters of the garlic and cook for 1 minute.

Prick the chicken legs all over with a fork and roast for 30 minutes. Remove from the oven. Reserve the chicken fat, and reduce the oven to 140°C (275°F/Gas 1).

In a heavy casserole, layer the ingredients, beginning with half the beans, then onions, carrot, sausages, pancetta, and chicken  legs, followed by the remaining beans. Push the thyme sprig and bay leaf in among everything and season well with salt and pepper.

Mix together 900ml (1 ½ pints) hot water with the tomato purée, tomatoes, and wine, then pour into the casserole. Cover, and cook in the oven for 3 hours, adding a little extra water if required.

Cut the crusts off the baguette, then tear the bread into pieces and place in a food processor with the remaining garlic. Process into coarse crumbs. Heat 2 tbsp of the duck fat in a frying pan and fry the crumbs over a medium heat for 7-8 minutes, or until crisp and golden. Drain on kitchen paper and stir in the herbs. Remove the cassoulet from the oven and stir. Sprinkle the breadcrumb topping over in a thick, even layer, and serve.

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What you need:

5 lb chicken, rinsed, patted dry, cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium white onions, chopped
1 stalk celery, chopped
1 medium tomato, chopped
2 gloves garlic, crushed
½ tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley
½ tsp ground black pepper
5 cups dry red wine
¼ cup Cognac
¼ canola or extra-light olive oil
1 tsp salt
2 tsp sugar
8 oz pearl onions
8 oz mushrooms, cleaned and sliced thin
6 oz good-quality sliced bacon, chopped
2 tbsp butter, softened
2 tbsp all-purpose flour

What you do:

Preheat the oven to 220C / 425F / gas mark 7.

Place the chicken in a large, deep, non-reactive casserole dish. Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8-12 hours.

Melt 3 tbsp of butter in a large frying pan or skillet over medium-high heat. Remove each piece of the chicken from the marinade, reserving the liquid, and brown them on each side. Set aside the chicken, scoop the vegetables out of the marinade, and cook them in the frying pan or skillet for 5 minutes, until they begin to get tender.

Arrange the chicken in a deep, glass casserole dish, layer the vegetables over the chicken, and pour the reserved liquid over the casserole. Sprinkle the salt and sugar over the mixture, cover, and bake it in the preheated oven for 20 minutes.

While the chicken is baking, fry the bacon in the skillet until it is crispy and set it aside to drain. Pour off all but approximately 2 tablespoons of the bacon grease and sauté the mushrooms and onions over low-medium heat for 6-8 minutes, until they turn tender. When the chicken has cooked for 20 minutes, remove it from the oven and add the bacon, mushrooms, and onions. Cover and return the casserole to the oven for 20 minutes.

Mix together the 2 tbsp softened butter and the all-purpose flour until they form a smooth paste. Add the butter-flour mixture, or beurre manie, to the chicken and vegetables for the last 5 minutes of cooking. Remove the casserole from the oven and stir the beurre manie throughout the dish.

Allow it to sit and thicken for a few minutes before serving.

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