RECIPIES
delicious recepies to try out
Braised Chicken Thighs
with Pancetta
Serves 2
Ingredients:
4 large chicken thighs, skin off.
1 chicken stock pot
200mls water
A few sprigs of fresh thyme
1 bay leaf 60g
Good quality black olives pitted
1 tin of peeled plum tomatoes roughly chopped
2 cloves of garlic chopped.
Diced Pancetta 60 – 80g
6 small chestnut mushrooms cut in half.
A small glass of red wine.
Olive oil for frying.
Method:
Heat a deep-frying pan and add a little olive oil. Fry the pancetta for 2 minutes, add the mushrooms and cook until soft.
Place the chicken in the pan and seal on both sides for a minute, add the garlic, bay and the thyme and cook for a minute then add the red wine, let the wine cook a little and then add the tomatoes.
Pour over the water and add the chicken stock pot then stir in the olives. Bring to the boil and reduce the heat to a simmer, season with salt and pepper and cook till the chicken is tender and the sauce has reduced.
Serve with Crusty bread and Hasselback potatoes.
Broccoli & Stilton soup
Serves 4
Ingredients:
220g of Stilton chopped or crumbled
1 Medium potato peeled and diced
1 onion Chopped
1 vegetable stock pot made with 500mls of hot water
1 head of Broccoli
A little oil for frying 50 mils of double cream optional.
Method:
Cut the Broccoli into florets and dice the stalks if using.
Heat a saucepan on a medium heat, add a splash of oil and then the onion, fry until soft and a little coloured. Add the potato and cook for a few minutes.
Pour on the stock and simmer until the potatoes are Just soft, add the Broccoli and gently simmer till just cooked. Use a stick blender or blend in a food processer until smooth.
Swirl a little double cream into the soup for a more silky texture.
Tagliatelle Bolognese
Serves 2
Ingredients:
400g Beef mince
35g Carrot finely chopped
15g Celery finely chopped
35g Onion finely chopped
1 red wine stock pot
200ml of chopped Tomato or Passata
A little if water if required
200g of fresh Tagliatelle
Method;
Fry the onion, carrot and celery till soft. Add the beef mince and cook until the meat is sealed. Drain any excess fat if required.
Add the gel and stir through, add the tomato and top up with water till the meat is covered, simmer until the meat is tender and the sauce has thickened and reduced.
Cook the pasta as per packet instructions. Divide the pasta between 2 warm bowls and top with the Bolognese sauce and sprinkle on Parmesan cheese.
Pot Roast Brisket
Serves 4
Ingredients:
1 to 1.5 kg of Beef Brisket
1 Beef Stock pot made up to 500ml with hot water
1 clove of Garlic crushed
Small glass of Red wine
2 or 3 Parsley sprigs, don’t remove the stalks
200g of Carrots cut into chunks
200g of Button Mushrooms
200g of Shallots peeled but kept whole
Method:
Heat the oven to about 140 to 150 °C.
Take a casserole dish and heat on a medium heat, add a tablespoon of olive oil and place the beef in the dish, turn every minute to seal and colour. Remove it and place it on a plate.
Add the Mushrooms, shallots and the carrots along with the garlic. Fry till the carrots begin to soften. Add the red wine, Parsley & the stock. Put the beef into the pot and place the lid on.
Place the dish in the oven and cook for around 3 or 4 hours until the meat is falling apart. Check from time to time that it doesn’t boil dry. Add a little more stock or water if needed.
When cooked remove the meat and wrap in foil to rest, remove the vegetables and keep warm, reduce the sauce if needed. Slice the beef and serve with the vegetables and the meat sauce on top.
Creamy Chicken with mushrooms
Serves 4
Ingredients:
8 Chicken Thighs
1 small Shallots finely chopped
300ml Double cream
White wine Stock pot
100ml of White wine (optional)
100ml Water
60g of Chestnut mushrooms sliced
Method:
Place the chicken on an oven tray and roast in the oven. Fry the mushrooms and shallots in a little butter or oil till soft.
Add the wine if using and the stock pot and reduce a little, the stock pot will begin to melt. Add the water and heat through. Add the cream and reduce till the sauce coats the back of a spoon and the gel has completely melted in to the sauce.
Remove the chicken from the oven and drain off any fat, any cooking juices can go in the sauce if you wish. Place the chicken on a suitable serving dish and pour over the sauce.
Seafood Risotto
Serves 2
Ingredients:
25g Unsalted Butter, save a little for the end.
1 Shallot chopped
1 clove of Garlic crushed
175g of Risotto rice such as Arborio
20g of grated Parmesan
1 Fish stock pot dissolved in 500ml of hot water.
50ml of dry White wine.
200g of frozen Seafood Cocktail defrosted.
Method:
Melt the butter in a heavy based pan over a medium heat, add the shallot and the garlic and cook until softened.
Add the rice and stir to coat it in the butter. Tip in the wine and bring to the boil, add a little stock and turn down to a medium heat. Add the rest of the stock in stages, only adding more when the stock has been absorbed. Continue cooking till the rice is tender but still firm to the bite, keep on a low heat.
Place a small frying pan on a high heat and add half the butter that is left and the seafood mix, fry till hot all the way through.
Meanwhile stir the rest of the butter into the risotto and then add the seafood mix and gently fold in. Serve immediately into warm bowls.
Mediterranean Chicken with olives
Serves 4
Ingredients:
8 Chicken Thighs
1 can of Chopped tomatoes
60g black olives
1 yellow pepper cut into 2-inch chunks
Red Wine Stock Pot
Half a small white onion sliced
200ml Water
Method;
Seal the chicken thighs in a pan until coloured, transfer to an oven proof dish and roast at 180 degrees.
Drain any surplus fat out of the pan and in the same pan fry the onions and pepper till soft. Add the tomato, water and the gel and reduce the heat to a simmer to reduce the sauce a little.
Once the chicken is almost cooked drain any fat away from the chicken and add the olives and pour the sauce over the chicken and return to the oven.
Put back in the oven until the chicken is cooked and baste the chicken from time to time with the sauce.
Mexican Chicken
Serves 4
Ingredients:
115g of Black beans
8 Chicken Thighs
2 pointed Red peppers
1/2 White onion sliced
Coriander to garnish
1 can of Chopped tomatoes
40g Feta Cheese
28g Chicken Stock Pot
200 ml Water
Method:
Place the red pointed peppers on a baking tray and roast till soft, remove from the oven and place in a bowl and cover with cling film. Once cool remove the skins and seeds then slice.
Seal the chicken thighs in a pan until coloured and transfer to an oven proof dish and place in the oven to finish cooking. Fry the white onions in a little oil until soft. Add the tomatoes, water and the gel then the black beans. Reduce the heat and simmer for 5 to 10 minutes Pour any surplus fat away from the chicken.
Pour the sauce over the chicken and return to the oven. Continue cooking so the sauce has time to reduce a little. Serve in the oven dish with feta crumbled on top and sprigs of coriander.
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