Wednesday, February 12, 2014
Chicken, Bacon, Leek and Cider Hotpot
1 Tbsp. olive oil
8 chicken thighs
150g smoked bacon lardons
1 onion, finely chopped
1 leek, sliced thickly
4 Tbsp. plain flour
250ml dry cider
500ml chicken stock
1 red apple, peeled, cored and diced
600g baby potatoes, quartered
28g flat leaf parsley, roughly chopped
100ml crème fraiche
Heat oil in large, shallow ovenproof casserole. Place chicken thighs seasoned with salt and pepper, skin side down into dish and cook 3-4 minutes, until sin is crisp and golden. Turn over and cook for 2 minutes more. Remove and place to the side.
Tip bacon into pan and cook for 5 minutes until crisp, remove and place to the side. Stir in onion and leek and cook 5 minutes until tender. Stir in flour, cook 1 minute then pour in cider and stock.
Bring to gentle simmer and cook 3 minutes before stirring in apple, potatoes and 1 Tbsp. parsley. Top with chicken thighs and scatter with bacon. Season with salt and pepper, cover and cook 30 minutes over medium heat, until chicken is tender.
Stir through crème fraiche. Heat through 1 minute and top with remaining parsley. Serve.
Wednesday, January 29, 2014
Friday, January 24, 2014
I came across this recipe in the February 2014 edition of BBC Good Food. I made a few changes to the recipe, but I'm sure it's pretty close to the original. I know I complained some about how hard it was finding ingredients for my recipes while in England, but the same thing happens here. When I went to my local Price Chopper, there were no butter beans! If you need black beans, pinto beans, baked beans or pork and beans, then Price Chopper is the place to shop. I ended up at Hy-Vee where they actually carry butter beans and I was able to make the soup. This is a good soup, especially when the weather is so cold. Serve it up with a nice green salad and some warm bread.
Herby Chicken & Butter Bean Soup
4 chicken thighs
1.5 liters chicken stock
1 Tbsp. olive oil
1 onion, chopped
6 carrots, chopped
3-4 sprigs each rosemary, sage and thyme, leaves picked and chopped
2 tsp. each ground cumin and coriander
1 tsp. turmeric
1/2 tsp. anise seeds
400g can butter beans, drained and rinsed
1 cup frozen peas, thawed
Heat oven to 400 degrees. Sprinkle both sides of chicken thighs with salt and pepper, place on baking sheet and bake for 45 minutes. When the chicken is cooked, remove meat from bones and shred.
Meanwhile, heat oil in large sauce pan. Add onion and cook for 10 minutes until starting to carmelize. Add carrots, herbs and spices and stir for 2 minutes to toast the spices. Add the stock, shredded chicken and butter beans, cook, covered for 30 minutes. Using an immersion blender and blitz the soup, leaving partly chunky. Add thawed peas, heat through and serve.
Saturday, January 18, 2014
Proper Pancakes w/Caramelized Apples
for the pancakes:
135g/ 4 3/4 oz. plain flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. caster sugar
130ml/ 4 1/2 fluid oz. milk
1 large egg, lightly beaten
2 Tbsp. melted butter
1/2 tsp. vanilla paste
for the apples:
1 apple, sliced
2 Tbsp. butter
2 Tbsp. brown sugar
Turn the oven on to 200 degrees Fahrenheit.
Sift together flour, baking powder, salt and sugar in a large bowl. Lightly whisk milk, egg, melted butter and vanilla paste in medium bowl. Pour milk mixture into flour mixture and beat with a fork until batter is smooth. Let stand a few minutes. Heat a non-stick skillet that has been sprayed with cooking spray over medium heat. When the pan is heated ladle batter into pan and flip when the top bubbles. The batter may seem thick, but that is what you want. Place finished pancakes in warm oven until ready to serve. (Also warm plates in the oven.)
When the pancakes are prepared, add butter, apples and brown sugar to same pan. Cook, stirring for 5 minutes. Serve apples on top of pancakes.
Monday, January 13, 2014
Nando's Chicken Restaurant - Leeds , in that hybrid fast-food restaurant style of being seated with menus, ordering at a window and having the food brought to you. The night that we ate there, the service was outstanding, much better than some of the better places in town. The burgers are char grilled, grass-fed, Scottish beef and are really good. They have over 40 choices, so the options are pretty limitless. I ordered the American Cheese Burger (8.25 pounds) which came with Swiss cheese, onion rings, handmade gherkin & American mustard relish, mayo, lettuce, tomato and red onion. Dan had the Avocado and Bacon (7.95) with crushed avocado, smoked bacon, handmade burger relish, mayo, lettuce, tomato and red onions. We ordered a side of Fresh Cut Cajun Spiced Chips for 3.35, which were nice and crispy. For the chips we ordered 3 dipping sauces for 2.25; chipotle-mayo, garlic-mayo and blue cheese-mayo. The blue cheese-mayo was not good, but the other 2 were. We drank a couple of ice cold Stellas for 3.55 a piece. All in all, not a bad place to eat.
They are located on the top floor of trinity Leeds Unit R5b trinity East Leeds LS1 5ER.
Kirkstall Abbey, the ruins of a Cistercian Monastery founded in 1152 and surrendered to Henry VIII in 1539, one of my favorite places to visit in Leeds.
Watch for the upcoming BBC 7 part series of Jonathan Strange and Dr. Norrell as the chapter house, seen in the 2 following photos, turns into a library of exploding books.