Tag Archives: Asparagus

Chicken, Asparagus and New Potato Traybake

Chicken Traybake

Why oh why it’s taken me so long to discover the wonderous simplicity of savory traybakes is a mystery?. An impressively tasty meal with minimum prep, mess or fuss that the whole family can enjoy. And great to place on the dinner table for everyone to hungrily dig in to and help themselves, which is always fun and sociable. They’re definitely the way forward to perfect family fodder in my book. Since my ‘discovery’ I have to confess to their over-zealous appearance on the Chez Foti table, but when the kids are eagerly tucking in, as without fail they do to a traybake, how can I not?!.

Jacques ChickenAnd this particular one’s most definitely my Traybake du Jour, with asparagus suddenly appearing at more reasonable end of season prices. Simply chicken pieces, new potatoes and asparagus all roasted together in a yumminess of lemon, garlic, fresh thyme and green olives. Since Jacques has recently acquired a taste for olives (bordering screaming obsession!) I seem to be adding them to everything these days; luckily his olive adverse big sister’s quite happy to pick them out and pass them over his way. And if you’ve never tried asparagus roasted with such heady flavours believe me you’re missing out. Divine. And always a bit of fight as to who gets the last spear….

Admittedly this is hardly a recipe, rather a throwing together of a few select ingredients. Traybakes are obviously open to a good deal of seasonal variation…and a handy way of clearing out your fridge! Carrots, parsnips, squash, peppers, courgettes, sweet potato and onions all roast handsomely and you could also vary your meat to pork or sausages (or leave out altogether), and of course opt for ‘old’ tatters when the newbies aren’t around. And as for the herbs, throw in whatever you have! Orange segments are also a tasty variation to the lemon, particularly with chicken, red pepper and black olives.

Made with Love MondaysNow for the challenges, as there’s plenty of thyme involved to Cooking-with-HerbsLavender & Lovage’s Herbs on Saturday event. To Javelin Warrior’s Made with Love Mondays as it’s a made from scratch meal. And finally to Ren Behan’s Simple and in Season as asparagus is unquestionably still in season!. Simple and in Season

Chicken, Asparagus & New Potato Traybake

Chicken, Asparagus & New Potato Traybake

Great for: Toddlers & Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Week-end Slowies, Mid-week Suppers

Serve with: plenty of steamed veggies

Serves: a family of four, just throw in as much as you think you’ll all eat (I always add a few extra potatoes for tasty leftovers):

600g new potatoes, scrubbed but skin left on

2 tablespoons olive oil

4 – 6 chicken pieces, I usually opt for thighs or legs, free range

1 dessertspoon fresh thyme leaves

4 garlic cloves, peeled but left whole

1 lemon, one half juiced the other half cut into 6 segments

salt and pepper (no salt for toddlers)

1 bunch of asparagus, washed

a handful or two of green olives, optional (feel free to omit if you’re not olive lovers)

Special Equipment: a large hob-proof roasting tin

1. Pre-heat your oven to 200ºC/Gas 6.

2. Cut any of the larger potatoes in 2 or 3 and leave smaller ones whole. Par-cook them for 8 minutes in boiling water. Drain and set aside.

3. While the potatoes are boiling heat the oil in a large hob-proof roasting tin. Brown the chicken pieces on all sides and take off the heat.

4. Once the chicken’s browned throw the potatoes into the tin along with the thyme, garlic cloves, juice of half a lemon, and a pinch of salt and pepper (no salt if you’re making for toddlers). Give everything a good stir around and place in the pre-heated oven for 25 minutes.

5. Prepare the asparagus by bending each spear and snapping off the woody ends, discard the ends.

5. Remove the roasting tin from the oven and throw in the asparagus spears, lemon segments and the olives if using. Give everything a good stir and place back in the oven for a further 20 to 25 minutes. Take out of the oven and stir everything around a little a couple of times during this period.

6. It’s ready when the chicken and potatoes are fully cooked through and golden.

7. Place on the dinner table and let everyone help themselves. Perfect family fun fodder!

You might also like:

A Summery Chicken, Asparagus & Lemon Cassoulet

A Summery Chicken, Asparagus & Lemon Cassoulet

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Boeuf en Daube

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An Asparagus and Gruyère Tart

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While the weather here is grim, and I mean really GRIM, this tart is as close to a ray of sunshine as we’ll be getting for a good bit longer!. I’m talking incessant rain, gales and highs of a heady 10 degrees. And it’s the end of May! Needless to say the fires are still being lit and nightly hot water bottles filled. Quite ridiculous, but that’s enough moaning about the weather…..

One good thing though is the delightful occurrence of asparagus season, the weather may not feel like but the shops are brimming with glorious, magical spears. And round here of both the white and green varieties, though I have to admit to not being the biggest fan of the grown-in-the-dark former. It’s definitely the goodly green stuff that gets me going. And the blogosphere is full of it too, I can barely turn on my computer without there being an image of yet another fabulous asparagus (or rhubarb) recipe! And unlike the weather, I’m so not complaining about that.

Asparagus & Gruyere Tart

So here’s my first Asparagus recipe of the year (yep, there’s more to come!). A simple Asparagus Tart made with an ever so easy homemade shortcrust pastry, a large bunch of lightly steamed asparagus floating in a creme fraiche, Gruyère, Dijon mustard and eggy deliciousness topped with a sprinkling of Parmesan. Oh it’s good. A little naughty admittedly, but hey what’s the odd tart here and there between friends.

Simple and in SeasonOne-Ingredient-AsparagusNow for the bloggie challenges. Since Asparagus is so in season I’m entering my blog to Ren Behan’s Simple and in Season event. And to How to Cook Good Food and Franglais Kitchen‘s One Ingredient Challenge, hosted by Laura this month and so happening to be glorious Asparagus, yeah! And as it’s a totally made-from-scratch tart to Javelin Warrior’s Made with Love Mondays event.Made with Love Mondays

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Asparagus & Gruyère Tart

Great for toddlers & little people, bigger kids, family dinners, grown ups, parties, lunch or dinners, vegetarians, picnics

Enough for 4 – 6

For the Pastry:

130g of Plain Flour, plus a little extra for rolling

65g of Butter, straight from the fridge, cut into small blocks, plus a little extra for greasing

pinch of Salt & Pepper

an egg yolk and a little cold water

For the Tart Filling:

a 450g bunch of Asparagus, washed

3 free range Eggs

200ml of half fat Creme Fraiche

a heaped teaspoon of Dijon Mustard

100g of Gruyère, grated

Salt & Pepper

a tablespoon of finely grated fresh Parmesan

Special Equipment: a 19 to 25cm width quiche/tart case

Start by making your pastry. Easiest and quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the machine still on add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using.

Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes.

Pre-heat the oven to 200ºC/Gas Mark 6.

Whilst the pastry’s resting make your filling. Snap off the tougher ends of the asparagus and throw away, slice the remaining ends into 1 to 2cm slices, retaining spheres approximately half the width of your tart or quiche case. Steam over boiling water for 3 to 5 minutes until almost tender. Immerse in cold water, drain and set aside.

Lightly beat the eggs then stir in the creme fraiche, Dijon mustard, grated Gruyère, and pinches of salt black pepper. Set aside.

Lightly grease your chosen flan case with butter.

The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes. While still hot trim the pastry around the top of the tart case to make a neat edge.

Place the small slices of asparagus in the bottom of the tart case. Pile on the creme fraiche filling. Now carefully arrange the asparagus spheres in a pretty ‘sunshine’ design on the top. Sprinkle over the Parmesan.

Slide in the oven and bake for 30 to 35 minutes until firm to touch and golden brown on top. Serve warm with a large leafy salad. Maybe some buttered new potatoes too.

You might also like:

A Summery Chicken, Asparagus & Lemon Cassoulet

A Summery Chicken, Asparagus & Lemon Cassoulet

PSB, Anchovy & Parmesan Tart

PSB, Anchovy & Parmesan Tart


A Summery Chicken, Asparagus & Lemon Cassoulet

Family Dinners, Grown Up Dinners

I love cassoulet. It’s probably one of my favourite winter dinners, but boy is it filling. Way too heavy for this time of year anyway. So here’s a fabulous recipe for an altogether much lighter and healthier take on a cassoulet using chicken instead of duck and adding lovely in season asparagus to replace some of the beans.

I wish I could say I devised this recipe myself, but alas no it’s from my beloved Leon book by the inspirational Allegra McEvedy. Ever since I’ve had the book I’ve been excited about trying this particular recipe and have rather impatiently been waiting for the asparagus season to commence. And now we’re in it, I’ve made cassoulet three times already and always a success. Equally great for a family supper, a lunch or dinner party. Everyone seems to love it and it’s surprisingly quick and easy to assemble.

The original recipe calls for chicken supremes but I’ve successfully replaced with cheaper whole chicken legs but feel free to go with the original if you prefer breast meat. When I made the cassoulet for a dinner party I cut down on the asparagus (as 3 bundles was just a tad too expensive at E4.50 a pop!) and used half asparagus, half sliced courgettes and this worked marvellously.  I’d also say that you could omit the chicken altogether and replace the chicken stock with veggie to make a really interesting vegetarian dinner.

Try to start this dish the day before and leave the chicken to marinade in the fridge overnight, or at least for a whole day.

By the way that’s Dotty in the background. She’s the newest member of the Foti clan, a gorgeous little fluff ball of a Collie pup. And no she didn’t get to eat any!.

Enough for 4:

2 unwaxed lemons, zested and juiced

6 tablespoons of olive oil

8 cloves of garlic, finely sliced

6 sprigs of fresh thyme

4 bay leaves

black pepper & salt

4 whole free range chicken leg pieces, skin removed

2 bunches of asparagus, or 1 bunch and 1 large courgette

2 medium onions, diced

2 x 400g tins of cannellini beans, drained and rinsed

a large glass of white wine

400ml of chicken stock

8 tablespoons of breadcrumbs plus a little extra olive oil for drizzling

4 lemon wedges to serve

Place the lemon zest and juice, two thirds of the olive oil, half the garlic, the thyme and bay leaves, a generous grinding of black pepper and a pinch of salt into a large bowl. Add the chicken and rub the marinade thoroughly in. Cover with cling film and leave to marinade for the day or ideally overnight.

The next day preheat your oven to 200ºC/Gas Mark 6.

Heat the remainder of the olive oil in a large frying pan on a medium heat. Remove the chicken from the marinade, set aside the marinade. Fry the chicken on all sides until a little golden. Remove from the pan and set aside.

Add the onion to the pan for a couple of minutes, stirring regularly. Now add the remainder of the garlic and the marinade and fry for a couple more minutes. Tip in the beans and the white wine. Give everything a good stir and leave to bubble away for a few minutes until the liquid has reduced by half.

Meanwhile prepare your asparagus. Remove and discard the woody ends and cut the stems into roughly one inch lengths ensuring the heads remain whole. Retain four whole asparagus stems for the top. If using a courgette slice in half lengthways then slice across in roughly 0.5cm slices.

Remove the pan from the heat and stir in the asparagus (and courgette if using). Have a taste check and season really well. Place the beans in an appropriately sized ovenproof dish then tuck the chicken legs in.

Pour over the chicken stock until you can just see the liquid level below the beans.

Sprinkle the breadcrumbs over the top and place the four whole asparagus spears on the crumbs. Drizzle a little olive oil over everything.

Place in the preheated oven for 45 minutes to an hour. The crumbs should be golden and edges bubbling.

Great served with a light salad and lemon wedges on the side.

Here’s another couple of fabulous Leon recipes to try The Best Chilli Ever, and Chicken, Pumpkin & Borlotti Beans.


Asparagus, Pea & Lemon Risotto

I’m very excited it’s Asparagus season again. Though here in France, like the rest of Northwestern Europe, they favour the grown in the dark white asparagus over the open air green tips more commonly found elsewhere. And it’s the green I definitely prefer. Asparagus happens to be one of my favourite veggies, and one I’d really like to grow myself once I decide on a permanent spot in the veg patch for it. It’s a dauntingly long wait of a couple of years from seed sowing to cropping…which undoubtedly will test my un-patient self, but once cropping the plants can last up to a lengthy twenty years!

This is my first spring risotto of the year, and possibly my favourite risotto recipe ever. So light and delicately flavoured, rather than the heavier meatier and rootier winter risottos of our last few months. Ideally this should be made with fresh peas, but as my pea plants are still very much in their infancy and no way near ready for picking, I used good old shop bought frozen ones, which I actually don’t have a problem with at all. Here’s one of my baby pea plants….hurry up!:

I don’t know why exactly but risottos tend to be the domain of the grown up folk in the Foti household, usually something I put together once the wee ones are snuggled up in bed. Hence the recipe for two…just double up for a family. Little Miss F is never too keen on them but will eat under duress, and Master F would willingly eat most things, especially anything with rice and his beloved peas in!

I’ve entered the recipe into this month’s ‘One Ingredient’ challenge, hosted by Nazima at Working London Mummy and Laura at How to Cook Good Food. This month the one ingredient is lemon.

Enough for 2:

20g of butter

a tablespoon of olive oil

2 shallots, finely diced

150g of arborio or other risotto rice

a glass of white wine

600ml of hot weak chicken or vegetable stock

a bunch of fresh green asparagus

110g of fresh or frozen peas

the zest of an unwaxed lemon plus 1 to 2 teaspoons of the juice

a heaped tablespoon of half fat creme fraiche

40g of freshly grated Parmesan or Grana Padano

salt and pepper

Prepare the asparagus by removing and discarding the woody white ends.  Cut the tips to about an inch in length and the remaining stalks to a 1 to 2cm length. Set aside.

Heat the butter and olive oil in a large heavy based saucepan on a gentle heat. Add the shallots and saute for 5 minutes, stirring regularly.

Stir in the rice ensuring the grains get a good coating of butter and oil. Pour in the white wine and stir. Allow to simmer away on a gentle heat. Once the wine’s almost evaporated add a ladleful of the hot stock and continue to stir from time to time.

Once the stock has been absorbed by the rice add another ladleful. Once this has been absorbed stir in your third ladleful of stock together with the asparagus. Continue to stir at intervals adding further ladlefuls of hot stock every time the last lot is absorbed.

When the rice is nearly cooked stir in the peas, lemon zest and a teaspoon of lemon juice.

Once the peas, rice and asparagus are all cooked remove from the heat and stir in the creme fraiche and Parmesan. Leave to stand for a couple of minutes. Taste and add salt and pepper to suit, plus further lemon juice if you like.

Here’s two other risotto recipes you might like to try, Sausage & Courgette Risotto and Squash & Goats Cheese Risotto


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