Chicken Gallimaufry

Chicken Gallimaufry

Serves 2

2 chicken breasts, sliced at an angle

2 tbsp rapeseed oil

350g red new potatoes, halved or quartered

should be 2cm ish.

Half a lemon cut in half

135g baby leeks, topped, tailed and cut into 1.5cm pieces

1 tbsp tapenade - 15ml

110g fine asparagus

Salt and pepper

Chopped flat leaf parsley to garnish

Pre-heat oven 200fan/220c/Gas 7.

Put the potatoes and lemon wedges into the foil tray you set aside after the slow cooking (or a medium roasting tin if you prefer) and toss with 1 tbsp of oil, season and roast for 20 minutes.

Turn down the oven to 180fan/200c/Gas 6.

Snap the asparagus to remove the woody ends – they should be of a similar size - then blanch, plunge into ice cold water and pat dry. You can prep ahead if you wish, then box and fridge.

Toss the leeks in the remaining tbsp of oil and add to the potatoes. Add the tapenade and fold through. Bake for 10 minutes then add the blanched asparagus for 5 minutes, fold in gently.

Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining.

To assemble, divide the potatoes, leeks and asparagus between two large bowls – plates will do. Top with the sliced chicken breast – one breast per serving - and add a liberal drizzle of the stock. A sprinkle of parsley to garnish and a wedge of lemon too.

Chicken gallimaufry – or a warm chicken salad, whichever you prefer.

Photos on the way!

Spring has sprung …

… we hope! It is supposed to imply that it has stopped snowing, it's getting warmer, the blossom is out – renewed hope and all that. After the wettest Easter for a long time you wouldn't hold your breath just yet!

We have to start somewhere so here goes - what's your opinion on salad? For people of a certain age the word “salad” is the stuff of nightmares and conjures up visions of limp lettuce leaves, a slice of boiled egg, ditto tomato and a spring onion – oh and if you're lucky salad cream too.

I have decided to make a salad seem more interesting - our next foray will be revisiting warm salads – I know that's a contradiction since salad is meant to be a cold dish – as I'm very fond of saying, “rules are made to be broken”. Henceforth my more interesting name for a warm salad is a “gallimaufry”. I already have a series of “ hodgepodge” dessert recipes on the blog - both words mean jumble or a medley if you prefer – we now have gallimaufry for the savoury and hodgepodge for the sweet.

First up is Chicken Gallimaufry but, before we get to chapter and verse - you know I'm always extolling the virtues of slow cooking and in particular slow cooking a whole chicken – you'll need one for the following dish. Check out the chicken label on the blog and then “Slow, strip, strain and stock for the recipe – it will take you all of 5 minutes to prepare and then it's left to its own devices for 8 hours.

You can slow cook the chicken ahead to suit your own schedule.

There are two important elements though that need attention – when your chicken is cooked remove it from the cooker and place it in a foil tray measuring 24x24cms - with sides, to cool. Strain the stock through a sieve into a jug, allow to cool, then cover and fridge.

If you have fingers that are impervious to heat then take both breasts off the bone, cool, wrap or box and then fridge. Wrap, box and fridge the remaining chicken – don't discard the foil tray or the remnants of stock left behind – it's a perfect roasting tin.

All over bar the shouting as they say, recipe up next.

Perfect pastry for pies

A quick question – do you buy ready-made pies for emergencies and are constantly disappointed? One thing is for sure they are not cheap so if you finish up with only half a filling and the remainder is fresh air it's not good. That's why I make my own – it doesn't have to take forever – it's not a competition and you don't have to go learn the art of pastry making – cheat, buy the sheets – either puff or shortcrust – make it easy on yourself!

If you feel brave you could have a go at batch cooking and freezing your own pies – there's every shape and size of foil pie dishes known to man to suit everyone – single deep dishes, shallow versions and larger too. Equally there's the same choice of enamel pie dishes too or ceramic if you prefer. The world is your lobster – you can spend very little or mega bucks. Personally I find that foil is convenient and doesn't take up too much space in my freezer although I do get that you wouldn't want to serve a glorious pie for a supper/dinner party in a foil tray so may be treat yourself for special occasions.

If you wanted to try making your own pastry you could do a lot worse than making a pie with wholemeal pastry. I can definitely confirm that the recipe I use is kind and does everything it should and more. It freezes very well.

Wholemeal pastry doesn't generally get a great reaction – I think it goes way back to when you could use it for crazy paving! Here's an extract from a message my friend and student M sent me after a recent class :

“… M has had her mind corrected on the wholemeal pastry, the Homity Pie made a lovely lunch next day. The wholemeal pastry that I had previously was dry and crumbly but this was delicious ...”

What does make a difference is the quality of the flour – I use Doves Farm Organic – I'm sure there are others, it's just a guide.

Wholemeal Pastry

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use a round bladed knife to bring the pastry together.

You can use a processor to reach the breadcrumb stage if you prefer – I'd then tip the pastry into a mixing bowl and add the water by hand. Rest the pastry in the fridge for 30 minutes.

Using the Rummage Pie recipe as a template, line, fill and top your pie dish but don't egg wash - freeze. (By the way you can freeze ready-made pastry sheets in pies if they have come from your fridge, in other words “chilled”). Double wrap in foil. You can cook straight from your freezer, egg wash and then bake in a pre-heated oven 180fan/200c/Gas 6 for 40 minutes – turn after 20 minutes and check after 35 – ovens vary.

The cooked Rummage Pie freezes perfectly if you've any leftovers. Freeze in portions to suit. I normally take the pie from the freezer and fridge in the morning to re-heat as above for 20 minutes.

Live dangerously – give it a go and think how virtuous you'll feel when serving up your own comfort food.

Rummage pie – photo guide

I know I shouldn't blow my own trumpet but it tasted as good as it looked.

What's not to love.

P.s. If you wanted an alternative pie filling and have been stashing leftovers in your freezer mix 150g each of cooked gammon and chicken and add either a sauce supreme if you've got the time or an Alfredo sauce if you haven't.

Reprise of the rummage!

Here we go again, two three four.

We all get to a point where there is nothing left in the tank and totally devoid of any inspiration I suppose it'll have to be egg and chips – that great Northern stop-gap – joking aside, with fresh crusty bread liberally spread with good butter, there's nothing better.

Moving on, such was my predicament this week. Usually my routine is to take a minute – no more – to decide what's for supper and if appropriate take it out of the freezer. Not today, not a clue.

When all else fails to clear my head I either go for a run or go to Pilates. It's Pilates today and walking from the car park – still nothing.

Then I remembered I'd got a shortcrust pastry sheet in the fridge. It's a start. An odd onion here and the remnants of cheese I've always got in my fridge - the usual suspects are Gruyere, Mature Cheddar and Red Leicester and I think we're getting there. I can't say I've favoured shortcrust pastry for pies, I automatically use puff. You know what they say “a change is as good as a rest”.

Hmm I know this is probably sounding predictable and you'd be right. Experience has taught me that when it's a horrible grey and cool day there's nothing like a pie, especially when it's cheating using a ready-made sheet and easy - whether it's with shortcrust or puff.

Here's my thrown together recipe :

Rummage Pie – Serves 4

300g grated hard cheese, mixed – whatever

is in your fridge – 125g Mature Cheddar, 125g Red

Leicester and 50g Gruyere

1 medium onion, finely diced and softened

with a knob of unsalted butter until opaque

1 tsp Dijon mustard

4 medium jacked potatoes, baked, peeled and

cut into small cubes

black pepper

1 shortcrust pastry sheet – 320g

1 egg, beaten

To assemble :

Make sure you take your pastry out of the fridge to allow it to “warm up” - you'll find the pastry is easier to use and won't crack. Line your pie dish with half the sheet – you may need to roll it a little to fit – for guidance my pie dish measured 27x9x5 cms approximately.

Tip the cubed potatoes into a large mixing bowl, season with black pepper. Add the mustard to the softened onion and then mix with the potatoes. Add the grated cheese and your filling is ready for the pie dish. Add your pastry lid, egg wash and fridge until you're ready to bake. Don't discard the beaten egg. Pre-heat your oven 180fan/200c/Gas6, egg wash the pie again and bake for 30 minutes until golden brown.

I apologise unreservedly to the shortcrust pastry sheet – it made an excellent change and I'll definitely use it again.

Note to self – add to list of freezer emergency kit!

Photo guide up next.

A Spring treat

Last September we talked a lot about the Autumn fruit harvest – in my case damsons. From that harvest came damson vodka. You don't need an Autumn harvest to make a fruit vodka. If you're interested check out the vodka label on the blog – it gives you complete recipes for the roasted damsons to the vodka and a recipe using frozen fruit too.

Leave your liqueur alone for three months if you can – you'll be glad you gave it a chance to mature a little – the longer the better.

I said back then – purely in the interests of quality control you understand - that there will be a tasting later on in the year and full and frank feedback given! In one word – wow – in another - it certainly hits the spot – take it easy!

They look pretty, me thinks – a nice idea for a gift.

If “shots” are your thing then enjoy neat!

If they aren't then have a shot on the side of a dessert indulgence of your choice.

Tip a shot of the cherry liqueur over frozen cherries and serve with ice cream.

Thank you Rockwright!

Comfort photos!

 

 

Here's another thought – if you have dinner guests who have hearty appetites you could transfer a portion of the Alfredo with a Parmesan dumpling into a individual pot complete with lid – serve as a starter but bear in mind your main should balance.

Trust me if you want comfort food look no further but a word of warning – these comfort food ideas are not for the calorie conscious nor meant for everyday more healthy eating. Perfect however for a weekend treat and hey rules are meant to be broken!