Chicken Goujons

I have made quite a few batches of breaded chicken nuggets. However, I have really struggled to find a batter for chicken that works really well for frying.

This is the recipes I used for five chicken breasts. Alter the ingredients accordingly for however many chicken goujons you would like to make J You can use either soy or oyster sauce if you don't have both. I always check a goujon from each batch to ensure that they are cooked properly.

 

Ingredients:

5 Chicken breasts cut into strips

5 egg yolks

1 tsp soy sauce

1 tsp oyster sauce

Half a cup of corn flour

A cup of water

Salt and pepper to taste

Enough oil to deep fry (preferably vegetable/sunflower oil)

 

Equipment:

1 large bowl

1 large pan for frying

Kitchen roll or grease absorbent paper

1 metal flat utensil

 

Method:

1. Mix the egg yolks, soy and oyster sauce together. Add a couple of tsp's of water to the mix and begin to mix in the cornflour. Add water whenever you feel necessary. Mix well until the paste is thick but slightly runny.
   
2. Season well.
   
3. Add the chicken to the bowl and leave for ten minutes.
   
4. Heat up the oil in the pan.
   
5. Add the chicken strips in batches. Cook until golden brown (the first batch will take longer than the rest!
   

 

Honey & Soy Salmon with spinach and sesame noodle salad

(Serves two)

Ingredients:

2 Salmon fillets cut into 1 inch strips

Noodles (enough for two)

1 red/green chilli chopped

1 red/green pepper chopped

Small bunch of spring onions chopped

Half a floret of broccoli (optional)

Small bag of spinach

A handful of sesame seeds

4 tsp Honey

4 tsp Soy Sauce

2 tsp Sesame oil

Equipment:

1 large bowl

2 pans

1 large plate

Tin foil

Method:

1. In a large bowl mix the chopped chilli's and spring onions with the honey, soy and sesame oil. Place the salmon steaks in the bowl and cover for 30 minutes or longer (preferably overnight).
   
2. Put the noodles on to boil (if you are not using fresh noodle). If you are including broccoli in the recipe put this on at the same time.
   
3. Heat a large pan on a medium heat. Empty the bowls contents into it. Gently fry the Salmon for 5 minutes, turning regularly. Take the fillets out of the pan, place on a plate and cover with tin foil. Add the pepper and spinach to the remaining sauce.
   
4. Split the noodles between two plates and place the salmon strips on top. Spoon the vegetables over the salmon and sprinkle with sesame seeds. Add an extra squirt of sesame oil on top if you wish.

Moussaka

Ingredients:

2 Medium Aubergines
500g Lamb Mince
Tin of chopped tomatoes
1 large onion
3 cloves of garlic
100ml white wine/sherry
2 tablespoons dried thyme
1 tablespoon paprika/hot paprika
1 teaspoon cinnamon
1 teaspoon oregano
3 Dashes Worcester sauce (optional)
2 bay leaves (optional)

Sauce:

2 small cups of milk
4 knobs of butter
small cup of plain flour
2 eggs
85g grated cheese (I used bog standard cheddar)
A handful of grated cheese for topping
Olive oil
Salt & Pepper

Equipment:

Large pan
2 Small pans
Casserole dish
Fork/whisk
Grater
Colander
Sharp Knife

Method:

1. Preheat your oven to 200 C. Chop the aubergines into inch sized squares. Put them in a colander over a bowl and sprinkle salt all over them. This will help get rid of any bitterness. You will need to leave these aside for 30 minutes. You can prepare the rest of the dish whilst they wait.

2. Chop the onion and garlic finely whilst heating a large pan with olive oil. Add the onion and cook for 2 minutes. Start adding the lamb bit by bit as you stir. Once all the lamb is browned add the chopped garlic.

3. Now add the chopped tomatoes, cinnamon, oregano, thyme, (as well as the Worcester sauce and bay leaves if you want) to the mixture. Leave to simmer for 5 minutes and then add the wine/sherry. Leave this to cook on a low heat for 30-40 minutes.

4. Whilst the contents of the Mousakka simmer you can start to make the sauce. In a separate pan melt the butter on a medium heat. Add 4 tablespoons of flour and whisk. Then add half a cup of milk with another 2 tablespoons of flour and continue to whisk. Continue this method until you have used all of the flour and milk.

5. You should be left with a thick creamy sauce. If it is too runny add one more tablespoon of flour. If it is too thick add a splash of milk and continue to whisk until the mixture is nice and even.

6. Take the pan off the heat; add half the grated cheese and stir. Bring back to the heat and add the rest of the cheese. Continue to stir the mixture on a low heat for 2 minutes then take the pan off the stove and leave on the side to cool.

7. Your aubergines should be ready. Rinse them in water and pat dry. Heat 2-3 tablespoons of olive oil in a small pan. Add the aubergines and cook until lightly golden.

8. Place your casserole dish on the side and add half the meat mixture. Place the aubergines on top and then cover with the rest of the meat mixture.

9. Grab the pan with the sauce and add two eggs. Whisk, then season with salt and pepper. Pour the sauce over the meat and aubergines'; ensuring it covers all the meat.

10. Put in the oven for 30 minutes. Then cover with additional cheese and cook until the top is golden.

Serve with garlic bread and salad.

Homemade Mayonniase...

Ingredients:

3 Large Egg Yolks
2 Tablespoons of White Wine Vinegar
Small cup of Olive Oil
Salt and pepper to taste
Teaspoon of English mustard/Dijon mustard

Equipment:

Cup to measure
Spoon
Fork or whisk
Mixing bowl
Empty jar with air tight lid

Method:

1. Put the yolks and white wine vinegar with some salt and pepper in a mixing bowl and start whisking.
2. Whisk in the oil a few drops at a time.
3. After half the oil has been whisked in add the teaspoon of mustard. Taste the mixture so far and add more salt and pepper if necessary.
4. Whisk the rest of the oil in using the same method. Once thoroughly mixed carefully pour the mixture into a jar and refrigerate. The mayonnaise should last just under a week.

Inspiration:

Duff. The biggest fan of Mayonnaise.

Serving Suggestion:
(Serves 2)


Finely chop a medium sized red onion and mix in a bowl with a can of tuna and a good serving of mayonnaise. Lightly toast 4 slices of brown seeded bread. Place on a baking tray and spread the tuna, mayo and red onion mix on top. Splash a dash or two of Worcester sauce and add some grated cheese. Whack in the oven until the cheese has lightly melted. Done!

Orange Sorbet (without an ice cream/sorbet maker)

The one item of food we struggle to use from our Abel and Cole delivery (see Abel and Cole post) is citrus. Oranges, clementines, you name it we always have something in our fruit bowl.



I have been struggling to think of ways to use up these oranges. We don't really need orange juice, we rely on Tropicana; a firm favourite at home. So as the weather has been lovely and warm recently I thought I would try my hand at making Orange Sorbet.

Orange Sorbet (without an ice cream/sorbet maker)

Ingredients:

Juice of 4/5 small/medium sized oranges or clementines or mandarins (the rind of 3)
250 ml Water
150g Golden caster sugar or caster sugar
50 ml Fresh Orange Juice

Equipment:

Medium sized pan
Fork
Grater
Tupperware Container
Measuring jug

Method:

1. Grate the oranges for the rind. And leave ready and waiting in a bowl.
2. Measure out 250 ml of water and pour in a pan on a medium heat.
3. Add the caster sugar and stir constantly until it has dissolved.
4. Add the rind and cook for a further 2 minutes continuing to stir.
5. Turn off the heat, but keep the pan on the stove. Add the juice of the oranges/clementines as well as the double shot of orange juice.
6. Pour into the Tupperware container and allow to cool.
7. Once it has cooled pop the container in the freezer. Most people will not own an ice cream/sorbet maker, I certainly don't. Therefore to prevent crystalisation you will need to stir the mixture with a fork every hour (if you can). This will help the blend of the mix. Continue this process until the sorbet mixture is completely frozen. If you have a food processor you could blend the mixture to make it smoother. If not, you can just serve it as it is. Perfect for a sunny day.

Inspiration:

A typical dessert from an Indian restaurant served in halves of orange skin. Orange Sorbet is also considered quite a healthy alternative for a dessert and features heavily in dieting recipes.

Serving Suggestions:

My favourite cocktail is 'Silver Mercedes'. I first tried it at a TGI's back home. So if you would like to add something naughty to your sorbet, try this.

Shake or blend 125 ml of Champagne (or any fizzy white wine) a shot of vodka (or two if you like it strong), 50 ml of Cranberry juice with 2 small scoops or orange sorbet and serve in a large wine glass. Yummy!

Abel and Cole

At work I was recommended an organic food delivery company called 'Abel and Cole'. www.abelandcole.co.uk

They pretty much do what it says on the tin. Fresh fruit and vegetables (amongst meat, dairy and bakery products) delivered to your door every week. We never seemed to have enough fruit and veg at home so I started by ordering a medium fruit and veg box.
Each week the contents change depending on what is in season. You can even specify what you like and don't like. It is £15.95 with a 99p delivery charge. The produce is all organic and sourced from local independent companies. They try their best to consider the environment in everything they do. The fruit and veg arrives in a cardboard box which gets collected on the next delivery and re-used. A weekly leaflet is also included with useful information about what is in this weeks order and recipes to help you use up everything.

They even send you an email reminder just in case you want to add anything else to your order like meat, poultry, fish etc with appropriate deadlines. The fruit loaf goes down quite well in our household :)

So far everything has been delicious and fresh. We have even tried things we would never have bought. £15.95 might seem quite expensive but I can assure you would spend more in a supermarket and wouldn't get as fresh or yummy produce.

I would thoroughly recommend trying them out...www.abelandcole.co.uk

Cajun Salmon with fried new potatoes, bacon and rocket.

Cajun Salmon with fried new potatoes, bacon and rocket.

(Serves 2)

Ingredients:

2 Salmon fillets

Bag of small new potatoes

2 rashers of bacon

Small bag of rocket leaves

4 spring onions

Cajun spice

Olive oil

Salt and Pepper to taste

Equipment:

Baking tray or oven proof dish

Tin foil

Medium sized pan

Chopping board

Sieve

1. Start by preheating the oven to 180° C and boil the kettle. Get a chopping board and thickly slice the new potatoes. Once the kettle has boiled, pour the water in the pan and add salt. Once the water is boiling add the potatoes. Parboil them for 10-12 minutes.
2. Whilst the potato slices are cooking prepare your salmon. Place each fillet on a separate piece of tin foil. Sprinkle Cajun spice over the top of each bit of salmon. Add a little bit of salt and pepper and drizzle olive oil on top. Wrap up each piece of salmon in the tin foil and then place them on your baking tray or over proof dish. Once that is done leave them ready waiting on the side.
3. Once the potatoes have been parboiled. Drain with a sieve and place back in the pan on a low head. Pour 2 tablespoons of olive oil over the top. Use scissors to cut each rasher of bacon into strips and add to the potatoes and stir. Leave on a low heat for ten minutes. Stir occasionally.
4. Put the salmon in the oven. It should only take 20-30 minutes, but keep an eye on it so it doesn’t over cook.
5. After the potatoes and bacon have been slowly sizzling for 10 minutes increase to a medium heat. Keep stirring to ensure everything cooks evenly and doesn’t burn. Add more olive oil if necessary. Continue to cook for a further ten minutes.
6. Chop the four spring onions finely and add to the potato and bacon in the pan. Stir and turn off the heat whilst leaving the pan on the hob.
7. Check the salmon is cooked (should be light pink not dark pink). Cook for a further 5-10 minutes if not. If it is take it out and leave it on the side with the tin foil still covering the salmon.
8. Add half a bag of rocket (or just under) to each plate after washing.
9. Sieve the potatoes, bacon and spring onions and share between both plates.
10. Place the salmon on top and use the remaining oil from the tin foil packet round the sides of the rocket.

And there you have it. It should be easy to adjust the recipe for more than two people.

Inspiration:

The Heron’s Nest where I used to waitress (a long time ago)

http://www.vintageinn.co.uk/theheronsnestknowle/