Tag Archives: Chicken

Chicken Satay Sticks

Chicken Satay

Jacques tucking into his ‘chicken lollipops’ with zeal

I’ve been meaning to make satay sticks for the kids for so long now, and it’s taken me to host the Four Seasons Food barbecue event to actually get around to it. And predictably they were a huge hit. With both the littlies and myself, plus some friends I also trialled them out on with an additional chilli kick. It’s funny how food on sticks is always so appealing? And now, predictably also, I’m wondering why oh why it took me so long! Prepped in minutes, left to marinade for a few hours then barbied or grilled in a flash.

PAC_Logo_L-300x300Having travelled extensively in SE Asia in my twenties I must have gobbled my way through an inordinate amount of pork and chicken satay sticks through Thailand, Malaysia, Indonesia and Singapore, each with their national and regional twists. Always an exceptionally tasty, cheap and highly addictive street food snack on the hoof.

Pig A Chic @ FBC5

Pig A Chic @ FBC5

I was recently reminded and inspired of the wonders of satay by the highly authentic Pig A Chic who were dishing out Thai satay sticks and papaya salad (plus a range of hot sauces) a plenty to hungry delegates all weekend at Food Blogger Connect. If you get a chance to sample their food then you really MUST, please do check out their site at www.pigachic.com or follow them on Twitter @Pigachic.

Even Little Miss F LOVED them, devouring three!

Even Little Miss F LOVED them, devouring three!

Now on to my own considerably less authentic but nevertheless pretty tasty Satay Sticks. I made them first minus any chilli with the kids in mind and the ‘chicken lollipops’ proved very popular. I think Jacques managed five and Little Miss F three. And served with barbecued Halloumi & Roasted Veggie Kebabs and a Child-Friendly Salad that was an impressive eat. Yes, salad….I’ve FINALLY found a salad they’ll eat, but more on that in a later post. Whilst the chilli-less ones were fragrantly tasty I have to admit to personally preferring my grown-up version with a couple of finely minced hot chillies thrown into the marinade mix.

Naturally I shall be entering my post to this month’s Four Seasons fsf-summerFood, hosted by myself and with the seasonal theme of Barbecues and Barbecue Side DishesAnd if you have your own barbecue dish then please do join in, there’s even a prize this month of the Pitt Cue Co Cookbook.

Chicken Satay Sticks

Chicken Satay Sticks

Great for: Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Appetisers, Starters, Mains, Barbecues (or Grilling)

Special Equipment: Pre-soaked bamboo skewers or metal skewers

Notes: How about substituting the chicken for pork or tofu?

3 free range chicken breasts

2 heaped tablespoons crunchy peanut butter

2 tablespoons thick coconut milk

2 tablespoons lime juice

1 dessertspoon Thai fish sauce

1 dessertspoon fresh ginger, finely minced

2 cloves garlic, finely minced

1 heaped teaspoon soft brown sugar

1 – 2 hot chillies, finely minced (optional)

1. Flatten the chicken breasts a little. I usually bash mine with a rolling pin on a chopping board. Pretty therapeutic actually. Cut the flattened chicken into narrow long strips, about six per breast.

2. Combine all the other ingredients in a medium sized bowl to make the marinade.

3. Stir the chicken strips into the marinade. Cover and leave to marinate in the fridge for at least an hour or two. Or even over night.

4. Cut in half and soak your bamboo skewers (if using) in water for 30 minutes before you’re ready to cook.

5. Thread the chicken pieces onto the skewers.

6. Heat up your barbecue or grill. When very hot cook the chicken on each side for 5 minutes until a little charred and cooked through. Serve immediately.

Chicken Satay Sticks

My grown-up chillied version served up as part of a Tapas night with the gals. Inclusive of sangria.

You might also like:

Greek Stylie Pork & Veggie Kebabs

Greek Stylie Pork & Veggie Kebabs

Blue Cheese Burgers

Blue Cheese Barbecue Burgers

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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

Beef in Daube recipe

Boeuf en Daube


Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

You might also like:

Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken


Chicken, Pumpkin & Borlotti Stew

Unfortunately there’s been a distinct lack of blogging action of late and way too many nasty germs floating around at Chez Foti. Viruses, bugs and colds a plenty but I’m keeping everything crossed the family’s all better by the end of the weekend. Even Dotty the pup was rushed to the emergency vets with a life threatening tick bite. Yes really!. Without the hefty injection and drugs he gave her she wouldn’t have made it much more than another 12 hours apparently. Luckily I myself have managed to escape the worst of all this sickness, bar the usual night nurse sleep deprivation and requirement to watch round the clock CBeebies anyway.

This was our first stew of the winter. A gloriously warming, boldly flavoured and slightly sticky stew of Chicken, Pumpkin and Borlotti Beans. The ingredients are loosely based on a Leon recipe I made a few times last year, but I’ve chopped and changed everything around quite a bit from the original here. The kids both loved it, and as Jacques’s going through a particularly fussy stage these days I was delighted that he devoured his bowl. Flavoured with plenty of rosemary, red wine vinegar, a little chilli, garlic and honey, what’s not to like?

Move over Ratatouille!

My official wee taste tester, move over Ratatouille!

I used my homegrown borlotti for the first time in the stew and was very happy with the results. Whilst the yield from the plants was more than a little disappointing the small harvest I have will allow for three or four more hearty family meals over the winter. I think I’m going to give them another whirl next year, even for the gorgeous pods alone:

My ever-so-pretty Borlotti Beans, when fresh the pods look like the beautiful one on the right, when dried out and ready to pick like the one on the left

Try to marinade the chicken the night before, or at least a few hours, to boost the wonderful flavours. I served it for the kids with mash as they love their mash, and for us with couscous. The latter being a little hit and miss with the littlies these days and thus unworthy of the rejection risk!.

If you don’t have any flavoursome pumpkin it can happily be substituted with a tasty squash.

I’m entering this blog to November’s Lavender and Lovage‘s Herbs on Saturday recipe challenge, this month hosted by Jen at Blue Kitchen Bakes.

herbsonsaturday

Chicken, Pumpkin & Borlotti Stew

Chicken, Pumpkin & Borlotti Stew

Toddlers & Young Children, Bigger Kids, Family Dinners, Just Grown Ups

Serves 4

For the Marinade:

2 tablespoons of red wine vinegar

a tablespoon of wholegrain mustard

a tablespoon of honey

a tablespoon of olive oil

a heaped tablespoon of chopped fresh rosemary

2 bay leaves

a fresh red chilli, seeds removed and finely sliced (less for kids or those adverse, if they don’t like a little heat)

3 cloves of garlic, finely chopped

a generous pinch of black pepper

4 free range chicken thighs, skin removed

For the Stew:

a large onion, diced

2 carrots, peeled and sliced

500g of flavoursome pumpkin or squash, peeled, seeds removed and cut into chunks

400g can of chopped tomatoes

400g can of borlotti beans, drained, or 125g of soaked and pre-cooked dried beans

500ml of chicken stock

Place all the marinade ingredients in a bowl and combine, then thoroughly rub into the chicken thighs. Cover and leave in the fridge to marinate for a few hours or overnight.

Once marinated remove the chicken from the bowl and set aside the lovely marinade which you’ll use later. Heat a tablespoon of olive oil in a large casserole or heavy based pan. Fry the chicken until golden on all sides, remove from the pan and set aside.

Add the onion to the same pan. Fry for 5 minutes before adding the carrots and pumpkin. Continue to cook for a further 5 minutes before throwing in the rest of the marinade, chicken thighs, chopped tomatoes, borlotti beans and stock.

Give everything a good stir and bring to a simmer. Cover and allow to slowly simmer for an hour. Et voila, one big pot of healthy loveliness!. Taste and season to suit and serve.

You might also like:

Chicken & Apricot Tagine: Boeuf en Daube

Chicken & Apricot Tagine with CouscousBeef in Daube recipe


Chicken Goujons for Kids (and Growns Ups too!)

Finger Foods, Toddlers & Young Children, Bigger Kids, Grown Ups too

I should start with an apology for my lack of so called ‘kid’s food’ lately. It’s not that my monsters haven’t been eating, it’s just with so many guests and so much going on these days they’ve been eating more often with the grown ups or I’ve been sticking with my old faithfuls.

I have however been making Chicken Goujons for the kids and their friends all summer and they’re a huge hit, and more often than not I make more than a few extra as we can’t resist joining them for a chicken & chips supper!. Some kids food is just too hard to pass by and these are no exception. Just in case you weren’t around in 80s Britain ‘goujons’ are breadcrumbed and fried strips of fish or chicken, very popular then but less so now, not that there’s any reason at all they shouldn’t be. These goujons are dipped in flour, then egg, before coating in a mixture of Parmesan cheese (or Grana Padano), polenta and dried breadcrumbs.

Incredibly quick and simple to make and I almost guarantee your kids (and you) will love them. Don’t be put off by the breadcrumbing bit, it’s a cinch, albeit a messy cinch, and fun to do. If I manage it with a terrifying toddler at bay anyone can!. If your kids are a little older than mine get them involved, I’m sure they’d love to do it themselves. It’s always worthwhile making a huge batch and storing them in the freezer at the post-crumbed pre-fried stage.

I serve mine up with homemade potato wedges and some veggies or baked beans on the side.

The pre-fried Goujons

Enough for 8 to 10 Goujons:

2 chicken breasts

1 tablespoon of plain flour

1 egg

1 heaped teaspoon of dijon mustard

25g of finely grated Parmesan or Grana Padano cheese

20g of dried breadcrumbs, homemade or shop bought

20g of polenta

sunflower oil

Slice the chicken breasts into 4 or 5 thin strips or ‘goujons’.

Place the flour in a flat bottomed bowl or plate. Lightly beat the egg with the mustard and place in another bowl. And then finally in a third bowl mix up the Parmesan or Grana Padano, breadcrumbs and polenta.

Now for the messy stuff! With well washed hands, dip each chicken strip in the flour bowl, ensuring it’s fully coated. Then dip it into the egg, again ensuring it’s coated. Then finally the breadcrumb mix. Set aside on a plate and repeat with the remaining strips.

When they’re all done cover with clingfilm and store in the fridge until you’re ready to fry.

Pour enough sunflower oil into a frying pan to just cover it’s base. Heat on a medium heat until very hot. Carefully place the goujons in the hot oil and cook for about 3 minutes before turning it over. You want a golden crispy crumb. When they’re cooked on both sides remove from the pan and drain on kitchen roll.

Serve with homemade potato wedgies and veggies or beans. Yuuuummm. Bet you can’t resist at least one?


Thai Green Curry Paste & Curries

Older kids, Big People

I adore the fragrancy of Thai food and really miss the Thai restaurants and take aways that are so plentiful in the UK. You can actually buy the odd jarred paste here but on the whole they’re pretty awful. And making my own paste is generally a rare and special treat in rural, and distinctly un-multicultural France. Getting hold of lemon grass and lime leaves is nigh on impossible (well unless I want to make a five hour round trip, or so I’m told), even getting the chillies, limes and fresh ginger can be a tricky affair. As for the coriander you’ve really got to grow your own and if truth be known I struggle with it, over the last year I’ve probably set it off to grow ten times and only harvested a couple of curries worth. But suddenly for no apparent reason I’ve a bumper crop and have been busy using it in all manner of fragrant dishes I don’t normally get a chance to make the last couple of weeks. Joy. Coriander coupled with a very exciting delivery of goodies from the UK, brought over by my brother in law, has meant a fabulously fragrant batch of Thai Green Curry Paste. Though I’m saddened to say after three large curries in the last week it’s now all gone, but I’ve still just enough ingredients to make another. Boy it’s good.

Making a paste is surprisingly quick and easy, simply a matter of throwing all the ingredients in a blender or processor and blitzing. My recipe below makes enough for ten people, and it can be stored in a jar in the fridge for up to three weeks, as if you could possibly refrain from using it that long (I managed five days). From then on the curry’s a fast food cinch too as pretty much all the flavouring’s done for you, 25 minutes tops.

The Paste

The last week we’ve had a gorgeous King Prawn, Courgette & Spinach Curry as well as a Chicken, Chard & Courgette one. Both totally divine. I tend to veg up my dinners (though you’ve probably worked that one by now!) but feel free to omit or vary the veggies or the meat.

This is really a dinner for grown ups or big kids that can take a little heat. It can be adapted for littlies by only adding the merest touch of paste and upping the ratio of coconut milk or making a milder paste altogether. Both work for my kids (they’re big Green Curry fans now), and I’m planning on blogging a specificly child friendly version shortly.

The Paste

enough for 10 big people

4 medium green chillies, roughly chopped

2 shallots, roughly chopped

2 cloves of garlic

2 thumb sized pieces of ginger, skin removed, grated

a large handful of coriander including the stalks (and the roots as well if you grow your own), washed and roughly chopped

2 lemongrass stalks, roughly chopped

the juice of a lime

the zest of 2 limes (if you’re lucky enough to have kaffir lime leaves then substitute one of the zested limes for 8 leaves)

a tablespoon of coriander seeds, crushed in a pestel and mortar

a teaspoon of black peppercorns, crushed in a pestel and mortar

a teaspoon of ground cumin

2 teaspoons of Thai fish sauce

3 tablespoons of sunflower or vegetable oil

Place all the ingredients in a blender or food processer and blitz into a paste. The aroma is simply breathtaking!.

Store in a jar in the fridge for up to 3 weeks.

Chicken, Courgette & Chard Thai Green Curry

The 3 Cs, Chicken, Courgette & Chard

enough for 4 big people (with big appetites!)

2 tablespoons of sunflower or groundnut oil

a large onion, diced

2 heaped tablespoons of Thai Green Curry Paste (either the above homemade paste or shop bought)

3 or 4 free range chicken breasts, cut into large chunks (about 5 or 6 per breast)

400ml of coconut milk

Thai fish sauce

a pinch of sugar

2 courgettes, quartered lengthways then sliced

a couple of handfuls of swiss chard, the stems separated from the leaves and both shredded separately

juice of a lime

a large bunch of fresh coriander, finely chopped (including the stalks)

Heat the oil in a large saucepan, deep sided frying pan or wok (preferably something you have a lid to) on a medium heat. Throw in the onion and cook for 5 minutes until softened. Stir in the curry paste and cook for a minute or so more stirring constantly. Add the chicken pieces and briefly coat in the paste before pouring in the coconut milk, a generous shake of Thai fish sauce and a pinch of sugar. Give everything a good stir and cover for 10 minutes.

After 10 minutes throw in the the sliced courgettes and shredded chard stems. Stir and cover and cook again for about 8 minutes. Now add the shredded chard leaves, stir and cover again. Leave to wilt down for a couple of minutes. Once all the veggies and chicken are cooked and tender, take off the heat and stir in the lime juice and coriander. Have a taste check and season with more fish sauce to suit.

Serve immediately with steamed Thai Jasmine Rice.

King Prawn, Courgette & Spinach Thai Green Curry

King Prawn, Courgette & Spinach Thai Green Curry

Enough for 4 big people:

2 tablespoons of sunflower or groundnut oil

a large onion, diced

2 heaped tablespoons of Thai Green Curry Paste (either the above homemade paste or shop bought)

300g of fresh or frozen uncooked king prawns (defrosted if frozen)

2 courgettes, quartered lengthways then sliced fairly thinly

400ml of coconut milk

Thai fish sauce

a pinch of sugar

4 very large handfuls of spinach, washed and shredded

juice of a lime

a large bunch of fresh coriander, finely chopped (including the stalks)

Heat the oil in a large saucepan, deep sided frying pan or wok (preferably something you have a lid to) on a medium heat. Throw in the onion and cook for 5 minutes until softened. Stir in the curry paste and cook for a minute or so more stirring constantly. Add the prawns and courgettes and coat everything briefly in the paste before pouring in the coconut milk and a generous shake of the Thai fish sauce. Give everything a good stir and cover for 8 minutes.

Now stir in the spinach and cover again. Leave to wilt down for a couple of minutes. Once all the veggies and prawns are cooked and tender, take off the heat and stir in the lime juice and coriander. Have a taste check and season with more fish sauce to suit.

Serve immediately with steamed Thai Jasmine Rice.

How about trying some of my other curry recipes? Chochori, Swiss Chard & Potato, Beetroot, Spinach & Chickpea, Aloo Gobi Kaddu


Paella

Toddlers & Young Children, Bigger Children, Grown Ups

My apologies for the lack of blogging action of late, we’ve had my MIL staying the last week and time has been more than a tad short. I’m hoping to get back to normal blogging soon, though we do have a line of guests coming early summer so it could be tricky. And my poor veggie patch is suffering enormously again. So much to do, and always so little time.

In case you didn’t see it I wrote a guest post for Foodies 100 which appeared on their site last week, it’s listing my Five Favourite Family Foodie Blogs. Well worthy of a read if you want to check out some other great family foodies, and there’s some truly brilliant ones around!

The essence of summer I made this paella for our balmily hot sunday dinner last weekend and it was a hit with everyone, littlies and all (and they particularly enjoyed the mussels!). Ever so impressive yet surprisingly easy to assemble and if you’ve not made one before you really must give paella a go. A perfect dish for big family gatherings or parties, or like us a special sunday lunch. I’ve listed ingredients to serve four (big) people, but double or treble up or more for larger parties. You do need a very big frying pan for any more than six people, or preferably a paella pan (I have one on my wish list!).

A great summery dish at it’s best served with ice cold vino blanco …. and maybe the odd finger bowl or two….it’s a messy business!

Enough for Four:

3 tablespoons of olive oil

a large pinch of salt & pepper

4 chicken legs or thighs (each divided into two) or 8 chicken drumsticks, free range, skin removed

100g of chorizo, sliced into 5mm slices

a large onion, diced

2 garlic cloves, finely sliced

a red pepper, thinly sliced

120g of french green beans, sliced into 2.5 cm lengths or frozen peas

a teaspoon of sweet smoked paprika

a large pinch of saffron

170g of spanish paella rice

600ml of hot chicken stock

500g of large mussels (washed and de-bearded and any opened ones discarded)

8 or more large whole raw king prawns

lemon and parsley to serve

Rub a little salt and black pepper into your chosen chicken pieces. Heat 2 tablespoons of olive oil in a wide frying pan or paella pan on a medium heat. Fry the chicken a little on all sides until lightly golden. Remove from the pan with a slotted spoon and set aside.

Add the chorizo to the pan and cook for a couple of minutes, turning occasionally. Remove with the spoon and set aside with the chicken.

Turn the heat to low and throw in the onions and garlic to the pan. Gently saute for 5 minutes until softened. Add another tablespoon of olive oil together with the sliced pepper, beans if using ( if using peas they are added later) and smoked paprika. Cook for another couple of minutes stirring regularly.

Stir in the saffron, rice, and peas (if using) ensuring the rice has a good coating of the oil. Pour over the chicken stock, and place the set aside chicken and chorizo back in the pan. Gently bring to a simmer, and allow to bubble away for 12 minutes, stirring only occasionally.

Place the mussels evenly around the pan, pushing the shells into the rice so that they have an opportunity to cook. Cook for a further 5 minutes without stirring the paella.

Evenly place the prawns over the top and cook for a further 6 minutes (turning them over half way through), but not stirring the paella. The rice and chicken should now be tender and cooked through and liquid evaporated. Cook for a few moments longer if not.

Serve with a sprinkling of finely chopped parsley and lemon wedges….and a glass of white wine.


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.


Chicken & Apricot Tagine

Toddlers and Young Children, The Whole Family, Just Grown Ups

Another firm family favourite in the Chez Foti household. The addition of dried fruit to tagines, curries or stews always goes down well with my kids and probably with most others too. I remember the first time I made this for Francesca, when she was little over a year old, she wolfed it down like I’d never seen her eat before and devoured a further two bowls. Now anyone who knows Francesca knows this is not normal for her. She’s a painstakingly slow and generally pretty uninterested eater. Although she actually eats most foods she’s definitely not a natural foodie like her little brother. So tagines subsequently feature pretty often in our house.

Interestingly the reason I came to make it for her in the first place was due to the daily report cards issued to parents, from her nursery at the time, reporting that she was eating two ‘large’ portions of tagine whenever it was served, be it lamb, chicken or veggie based. The food they gave the kids was usually amazing and inspirational.

You can make this in all in one go, but it’s best planned ahead and the chicken left to marinade overnight the day before. Feel free to substitute any of the veggies, I tend to use whatever I happen to have in. Squash, pumpkin, aubergines, courgettes, turnips, swede or parsnips all work equally as well as my choices of peppers, sweet potato and carrots.

This is a fab dish for all the family and can fed to real littlies too, once they’re eating proteins. Babies love the sweetness of the apricots. Either blend a little with a stick blender or cut finely and/or mash with the back of a fork.

Serve with couscous, again a very firm favourite grain in our house.

Enough for 4, or a family of 4 with a few leftovers:

4 whole free range chicken legs, skin removed

the juice of 2 lemons

3 cloves of garlic, finely chopped

a teaspoon of ground cumin

1 ½ teaspoons of turmeric

a teaspoon of ras-el-hanout, or mild curry powder

a teaspoon of cinnamon

a tablespoon of olive oil

1 onion, large dice

2 carrots, sliced

a small sweet potato, large dice

a red pepper, large dice

85g of dried apricots, each chopped into 8 to 10 pieces

4 sprigs of fresh thyme

600ml of chicken stock

Place the lemon juice, garlic, cumin, turmeric, ras-el-hanout (or curry powder) and cinnamon in a large bowl. Stir around a bit and add the chicken. Ensure the chicken is well coated, cover with cling film and leave to marinade in the fridge for at least a few hours but preferably overnight.

The next day remove the chicken from the marinade, retaining the lovely marinade. Heat the oil in large casserole dish on a medium heat and fry the chicken for a couple of minutes on all sides. Remove from the pan with a slotted spoon and set aside.

Add the onions, carrots, sweet potato and pepper to the same pan, or whichever veggies you’ve chosen. Place back on a medium heat and cook for ten minutes. If the pan’s a little dry add a splash more olive oil or a little water.

Place the chicken back in the pan along with the rest of the marinade, the thyme, chopped apricots and stock. Give everything a good stir around.

Bring to a gentle simmer. Cover and leave to bubble away on the lowest heat setting you have for an hour. Alternatively you could put the casserole dish (or tagine if you’re lucky enough to have one) in a pre-heated to 200ºC oven for an hour and a half. Check every now and again throughout the cooking process and if things start to dry out add a little water.

Have a taste check adding a little salt and pepper to suit (no salt for littlies). Serve hot with couscous.


Mediterranean Pot Roast Chicken

As I’ve mentioned before I’m a big fan of pot roasting chicken, not only to avoid using our worse than awful gas oven, but it’s a fabulously succulent way to cook a chicken (or indeed any meat), particularly for slightly older-than-supermarket birds as ours was.

I made this a few days ago for our Sunday lunch when I was trying to think up something a little bit different and special to do with the first of our chicken brood to hit the pot, so to speak. She was a lovely lady though sadly went a bit lame. Luckily for us our kind neighbour down the  road offered to do the deadly deed and we were spared it this first time. I’m sure next time we’ll have to get involved and eventually it’ll be Phil or I bearing the knife. Something I’m wholeheartedly not looking forward to.

Sad to say but she turned into a great dinner and was very much appreciated and enjoyed by all. Slow cooked in a pan on the hob in lots of white wine, tomatoes, aubergine, courgette and peppers and flavoured with one of my favourite spices, sweet smoked paprika, and then served on a bed of fluffy couscous. Even better that there were lots of saucy and chickeny leftovers for the next day which made for a fabulous pasta sauce.

Enough for a family of 4, with plenty of leftovers for the next day:

a medium to large chicken, about 1.5 to 2 kgs

salt & pepper

4 tablespoons of olive oil

3 cloves of garlic, finely chopped

a large onion, diced

2 sticks of celery, diced

2 teaspoons of sweet smoked paprika

500ml of white wine

200ml of water

2 x 400g cans of good quality chopped tomatoes

a heaped tablespoon of tomato puree

3 sprigs of thyme

3 bay leaves

a red pepper

a green pepper

a medium aubergine

a large courgette

100g of stones green olives

2 tablespoons of chopped parsley

Heat 2 tablespoons of the olive oil in a large deep casserole or saucepan, one big enough to easily hold the chicken and that has a lid, on a low heat. Season the chicken all over with a little salt and black pepper, massage into the skin. Place the chicken in the pan and turn every few minutes until it’s golden brown on all sides. Remove from the pan and set aside.

Place the garlic, onion and celery in the same pan and saute on a gentle heat for 10 minutes, stirring regularly.  Stir in the paprika and allow to cook for a minute, whilst continuing to stir. Pour in the wine, water and chopped tomatoes, and add the tomato puree, thyme, bay leaves and a generous grinding of black pepper. Place the chicken back in the pot and bring to a gentle simmer and cover. Allow to bubble away for 45 minutes.

Meanwhile prepare the other veggies. Slice the peppers into strips by slicing each pepper in half lengthways, then each half into quarters lengthways and each of those into 3 or 4 narrow strips. Dice the aubergine into about 1.5 cm pieces. Cut the courgette into 4 quarters lengthways and dice each of the quarters into 0.5 to 1cm pieces.

Heat another 2 tablespoons of olive oil on a low heat in a large frying pan or saucepan. Once hot add the peppers and aubergine. Allow to cook for 10 minutes, stirring regularly. Now add the courgette and cook for a further 5 minutes.

Once the chicken has been simmering for 45 minutes stir in the cooked veggies and the olives. Cover and cook for a further 45 minutes. The chicken should easily fall off the bone, if it doesn’t cook for a little longer.

Have a taste check adding more salt and pepper to the sauce to suit. Stir in the chopped parsley. Carve the chicken and serve with a generous ladleful of the Mediterranean veggies over the top. It’s great served on a bed of couscous.


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