Griddled chicken and courgettes with an asian 'pesto'

There were 2 chicken thighs left in the packet after last night's ginger chicken udon noodles.

This is what I did with them.

You will need

For the chicken

2 skinless chicken thighs
1 dessertspoon of fish sauce
1 small crushed garlic clove (or half a big one)
1/2 red chilli (or as much as you fancy)
Pinch of caster sugar
Squeeze of lime
Glug of vegetable oil


For the pesto

Handful of finely chopped coriander
Handful of finely chopped mint
1 small crushed garlic clove (or half a big one)
Small handful of pinenuts finely chopped
Generous squeeze of lime
Pinch of salt
Vegetable oil to mix



For the courgettes

2 medium sized courgettes sliced into 4 or 5 lengthways
Vegetable oil

Method

Mix all the ingredients for the chicken together and set aside.

Mix all the ingredients for the pesto together adding as much oil as you think it needs to give a nice thick consistency.  Don't over do it or you will lose the lovely fresh taste. You could use a food processor if you want a finer result and can be bothered with the washing up.

Move onto the courgettes.  Brush the slices with a tiny bit of oil and griddle (or fry in a non-stick frying pan) until charred and floppy.  Put onto a plate and immediately drizzle with some pesto.

Griddle the chicken for 3-4 minutes each side.  Serve atop the courgettes.

Easy peasy.

P.S The remaining pesto will keep quite happily in the fridge for a couple of days and is good with seared salmon and rice.  Or you could freeze individual portions in an ice-cube tray.

Udon noodles with chicken and double onion

My interpretation of Wagamama's ginger chicken udon noodles.

To have at home without, sadly, the soothing sound of children at play.......

You will need:

2 skinned chicken thighs sliced

1 dessertspoon of sesame oil

1 dessertspoon of soy sauce

1 teaspoon of cornflour

1 teaspoon of grated fresh ginger
1 packet of udon noodles
1/2 red onion thickly sliced
2 spring onions cut into thick batons
A handful of beansprouts
5 mangetout finely sliced lengthways
1 (or as much as you fancy) red chilli sliced
A beaten egg (half would be better if you can use the rest for scrambled egg in the morning)
A handful of roughly chopped coriander
A glug of vegetable oil for frying

Method

Mix the chicken, sesame oil, soy sauce, ginger and cornflour together and set aside.

Cook the noodles according to the packet instructions and refresh under cold water.

Heat up a non-stick pan and add the chicken. Fry over a high heat for 3-4 minutes until cooked.

Take the chicken out and clean the pan.  Add the oil and heat. Now add the noodles chilli, onion, mangetout and beansprouts .  Without fiddling fry until the noodles catch slightly - you know - until they get a nice brown bottom.  Now toss. All in all you are looking for about 2 minutes. Put the chicken back.

Add the egg and quickly toss everything around.

Decant onto a plate and sprinkle with coriander.

Chickpea burgers

This recipe started out life as some rather stiff hummus I found in the fridge.

The burgers are crispy and spicy and great stuffed into a pitta with a yoghurt dressing and some tabbouleh.  Or chucked into a sesame bun with lettuce, tomato and mayonnaise.  They are also good cold the next day.

You will need

A tin of chickpeas drained
1 large garlic clove crushed
1 tablespoon of tahini
1/2 teaspoon ground cumin
1/2 teaspoon of ground coriander
A pinch of cayenne
1 beaten egg
Juice of half a lemon
2 spring onions finely chopped
Salt and pepper
Vegetable oil

Method

Put all of the ingredients, except the onions and the oil, in a food processor and blitz until combined but not slush.  Stir in the onions. If you don't have a processor just mash the chickpeas with a  potato masher and then incorporate the remaining ingredients bar the oil.

Chill the mixture and then form into patties.  You choose the size.

Heat up enough oil to cover the bottom of a non-stick frying pan.  When hot cook the patties for 2-3 minutes each side until golden brown.

Barley and shredded greens 'risotto'

I have discovered that shredded brussel sprouts are an excellent substitute for cabbage. Far less wastage for the solitary cook. And shredded and lightly cooked sprouts are great.

Now, for those of you who have started gagging and feel that you would rather nibble on Jabba the Hut's big toe nail than eat a sprout, I urge (oh sorry, wrong word) implore (is that better?) you to think again.

A shredded and lightly cooked sprout is a totally different thing to an over-boiled, yellow stinky ball that more resembles Jabba the Hut's.... WELL ANYWAY.

Give this recipe a bash, either on its own or along side a couple of roasted chicken thighs and let me know what you think.  It is simple but really rather good.

You will need

1 shallot, finely chopped
1 garlic clove, finely sliced
3 tablespoons of pearl barley
4-5 brussel sprouts, stalk nub (the bit your Mum made you put a cross in when you were young) removed, cut in half vertically and then finely shredded
A handful of chopped flat leaf parley
400 mls of vegetable or chicken stock
A glug of white wine
Freshly grated parmesan (optional)
Freshly ground black pepper
Olive oil and a knob of butter

Method

Fry the shallot and the garlic gently in a little oil and a knob of butter until soft.  Add a glug of wine and the pearl barley and turn up the heat a bit.

Bubble away until the wine is almost gone then add the stock.  Simmer for about twenty minutes then taste.  You want it cooked but still retaining a bit of bite.  You might need another 5 minutes and a splash more water from the kettle if things are looking dry.

Now add the sprouts, the parsely and lots of black pepper and simmer for another minute or so.  Stir in the cheese if using (it is not essential) and you are done.

Umami Burgers

I am often asked asked to cook my special "boygurz" with sticky sauce.

What most of those making the request do not realise is my burgers contain capers.  It is those little green flower buds (or bogeys as some would have it) that makes all the difference.  For that reason please don't miss them out.  You won't notice they are there but you will notice if they are missing.  If you see what I mean?

With thanks to Joceline Dimbleby for the essential caper component.

You will need

For the burgers

250g (half a standard packet) of lean steak mince
1 shallot finely chopped (or half a brown onion)
4 rashers of finely sliced smoked streaky bacon
A dessertspoon of capers finely chopped
A handful of chopped parsley (optional)
A generous dash of worcestershire sauce
A squirt of tomato ketchup (about a tablespoon)
1  teaspoon of caster sugar
A glug of olive oil
A small pinch of salt and plenty of ground black pepper

For the sticky sauce

2 tablespoons of tomato ketchup
1 tablespoon of worcestershire sauce
1 dessertspoon of caster sugar
a couple of dashes of tabasco

Method

Fry the bacon and onion in the olive oil until the onions are soft but not brown.  Cool.

In a large boil combine the cooled onion and bacon mixture with the rest of the burger ingredients and form into patties (you choose the size).  Chill for 20 minutes or so in the fridge.

For the sticky sauce mix all the ingredients together.

Heat the grill to high.

Remove the burgers from the fridge and top each one with a smear of sauce.

Grill until the top is sizzling and sticky (about 3 minutes but you will need to use your own judgement a bit here) and turn.  Add another smear of sticky sauce and grill again for another couple of minutes, again until the top is sticky and sizzling.  You might find the process less messy if you line the grill pan with some silver foil.

Serve the burgers in a toasted sesame bun with floppy green lettuce and mayonnaise or on their own with a fresh mixed salad.  You will probably not eat all the burgers but they taste great cold the next day.

I reckon these little babies might change your mind about capers.

A couple of things to do with leftover puff pastry

Winter is coming and it is important to build up a sturdy layer of fat.  We need it for warmth you see.

All that pie-making will inevitably leave the solitary diner with left over puff pastry.

Here are a couple of ideas.

Firstly you will need to pre heat the oven to 200C then stamp out some (4-5 inch) pastry circles or squares with the leftover dough. Then bake them for 5 minutes at 200C and 10 minutes at 180C or until puffed up and golden brown.  Cool and store in an airtight tin or tupperware.  They will happily keep in this state for at least a month.

Individual apple pie

You will need

1 pre-cooked pastry circle or square
1 bramley cooking apple (or 2 eating/dessert apples)
If you are using bramley 1-2 teaspoons (you decide - taste it) of sugar, if using eating apples 1/2 teaspoon of sugar
A pinch of cinnamon
A sprinkle of icing sugar
A squirt of lemon juice


Method

Pre-heat the oven to 180C

Peel, core and slice the apple(s).  Drop into water to which you have added a squirt of lemon juice.
Drain the apple slices but do not shake dry.

Put into a saucepan with the cinnamon and the sugar and heat gently to simmering point and continue to cook until you have a lovely apple sauce - about 5 minutes.  You might need to add a touch more water if things are looking a little dry.

Cut the top off the circle or square of puff pastry and hollow out a well in the bottom half.  Fill the hollow with apple sauce.  Top with the other circle. Sprinkle with icing sugar and bake for 10 minutes until the filling is hot.

Have with ice-cream!

Creamy mushroom pie


You will need

A handful of sliced mushrooms
A knob of butter
1 scant teaspoon of plain flour
A couple of glugs of milk
Salt and pepper

Method

Fry the mushrooms in the butter until soft and then add the flour.  Stir around for a minute or so and then remove from the heat.  Add the milk slowly stirring (frantically?) all the while.  Don't worry about lumps, all will be well.

Return to the heat and bubble a bit whilst stirring.  The lumps will go now.  Season until you are happy.

Cut the top off the circle or square of puff pastry and hollow out a well in the bottom half.  Fill the hollow with mushroom sauce.  Top with the other circle. Brush with milk and bake for for 10 minutes or so until the top is glazed and the filling hot.

Savoury and yum.  I suppose you should have some rocket or something on the side. Or not.

Let us eat (more) cake

An individual Victoria Sponge 

Needs no introduction really.  

I used a 4.5ins x 1.5ins cake tin, bottom and sides lined with baking parchment
Preheat oven (180C)

You will need

For the cake

2oz soft butter or Stork margarine
2oz caster sugar
1 large egg (room temperature) lightly whisked with fork
2 oz self raising flour
tiny pinch salt
pinch of baking powder

For the buttercream filling (or use clotted or fresh whipped cream)

1 tablespoon of icing sugar (plus a little extra for sprinkling)
1oz softened butter
a couple of drops of vanilla essence
1 tablespoon of strawberry or raspberry jam

Method

In a small mixing bowl beat the sugar with the butter (or Stork) until light and fluffy.  Add the egg very gradually beating well between additions.  Sift in the flour, salt and baking powder.  Using a metal spoon, gently fold the flour mix into the egg mix.  Pour into the prepared tin and lightly smooth the top. Place in preheated oven and bake for 20 mins.  Remove from oven and leave to cool for 5 mins in the tin.  Carefully turn cake onto cooling rack and leave to cool completely.

Whisk the butter, icing sugar and vanilla essence together until light and fluffy.  Split the cake into two horizontally and spread the bottom slice (cut side up) with the icing.  Top with the jam and then sandwich together with the top slice of cake (cut side down onto jam).  Dust the top of the cake with sifted icing sugar and enjoy!

Really sticky lemon syrup cake - for one!

I am not very good at maths.  Not very good at all.  Let me put it this way; I once called my best friend Suzi in Tokyo because I couldn't work out how to use the percentage button on my calculator.  I was in London at the time.

Cake making is about proportions (maths in my book) so miniaturising a family recipe has taken quite a few swear words to achieve.  I also had to call my mother.

I used a little baby spring form cake tin 4 1/2 inches by 1/2 inches deep.  I reckon it would also work in a teeny weeny loaf tin.  You could also pour the batter into 2 greased paper muffin cases (but reduce the cooking time to 20 minutes and keep the cakes in the cases when you pour on the syrup).

You will need:

For the cake batter

1/2 oz stale white bread crumbs
1 3/4 oz caster sugar
1 oz ground almonds
1/4 teaspoon baking powder
1/3 oz sunflower oil
1 large egg
Zest of an unwaxed lemon

For the syrup

Juice of one lemon
2 oz caster sugar

Method

Grease the inside of the tin.  Line with baking parchment and then grease the paper.

Mix the breadcrumbs with the sugar, almonds, lemon zest and baking powder.

Whisk the oil and the eggs together and pour into the breadcrumb mixture and stir well..

Pour the resulting batter into the cake tin.

Put the tin onto a baking sheet and into a COLD oven.  Turn the oven on to 180 C (fan oven 170 C).

Bake for 30 minutes.

Remove from the oven and allow to cool for a few minutes in the tin.  Then turn into a shallow breakfast bowl, removing the baking parchment paper as you do so..

Whilst the cake is cooling make the syrup.   Bring the sugar and lemon juice to the boil in a non stick pan stirring all the while until the sugar has completely dissolved.  Turn the heat down and simmer for a couple of minutes.

Pierce the top of the cake all over with a skewer and pour on the hot syrup.  As the cake cools it will soak up the syrup from the bowl.  You can baste it if you wish.

I am rather pleased with this one.

Raggedy Cheese and Onion Pie

I think you might like this one.

I escaped from a three day stint in hospital recently and what I wanted when I got home was pie.

Not shop bought and reheated pie but home-made, hot pie.  Real pie. I also didn't want to bake a normal size pie because, being at home all day, I thought I might eat it all.  Actually I knew I would eat it all. Undoubtedly in one sitting.

Problem number 1:  I don't have a single portion pie tin.

Problem number 2:  I didn't have the oomph to go to the shops to get any special ingredients or equipment.

Solution; Raggedy cheese and onion pie!   Brilliant!

Gluttony really is the mother of invention.

You will need:

For the pastry

4 oz sifted plain flour
2 oz vegetable fat (I used Trex)
1 tablespoon ice cold water

For the filling

1 medium brown onion
3 oz grated strong cheddar
salt and pepper

An oven heated to 200C

Method:

Rub the fat into the flour using only your finger tips (imagine you are crushing flaky sea salt between your fingers - that is sort of the action we are after here).

Once the mixture resembles fine bread crumbs add the water and quickly bring the whole lot together into a ball using your hand.  Do not squidge it.  It needs to just come together.

Wrap the pastry ball in clingfilm and pop it in the fridge.

Meanwhile peel and chop the onion into 8 and boil in unsalted water for 10 minutes or so until soft.  Drain and mix with the grated cheese.  Mix well, taste and season.  Be careful with the salt as the cheese will be quite salty.  Leave to cool.

Once the onion and cheese mixture has cooled roll out the chilled pastry (on a floured surface) until it is about 10 inches across and roughly circular.

Pick the pastry disc up by curling part of it over the rolling pin and drop it into a breakfast bowl.  Press gently so that the pastry assumes the shape of the dish.

Now tip in your cooled onion and cheese mixture and pat it down.  Bring the edges of the pie up to roughly meet on top of the pie and squidge a few edges together so that you have a plump little parcel.

Depending on the size of your breakfast bowl you may have a hole on the top of your pie where the pastry did not quite meet.  This is absolutely fine. Mine did.  If you do not have a hole you will need to cut a small hole in the top to let the steam escape.

Now slide the pie from the breakfast bowl onto a non-stick baking sheet and chill in the fridge for 20 minutes or so.  You can brush it with beaten egg if you want a glossy finish but it is not essential.

Bake for 5 minutes at 200C then turn the heat down to 180C and bake for a further 30 minutes.  Serve with a dash of worcestershire sauce.

I reckon this would be very nice with a bunch of watercress but I didn't have any.