Chicken rolled up

I am always looking for ideas on how to use chicken for a dinner party but make it look expensive and restaurant style. It's not that easy but not too difficult either. I always use images for my Facebook updates and while looking for a particular image online I came across a food photo with a chicken dish where the breast was rolled up with some kind of stuffing. My braincells did some overtime and I went to the shop to find anything I could stuff a chicken breast with. I have to admit, I found it in Tesco - they had a special offer for sausages as part of their Irish Home Grown campaign and I opted for the Garlic & Basil sausages, got some extra basil and went home with some chicken breasts.

I have cooked rolled up chicken before but stuffing was chicken meat (I know, not very adventurous) so making a full stuffing for it was a new one to me. I wanted it to look like the photo - elegant and sliced and arranged on a bed of something (I couldn't identify what the photo had so decided on a leek risotto) - so the stuffing couldn't be crumbly but I didn't want it too smooth either - I still wanted texture.

Most stuffings start with breadcrumbs and I just made breadcrumbs from my bread that went a bit stale. I decided to fry the sausage meat so that some of the fat would soak out and also, to avoid becoming pasty in the stuffing. The result was fantastic although had to cook it twice as I didn't rest the chicken after being rolled up and it fell apart. Also, the sauce needs to top the chicken or you will have to turn it a few times to avoid the top drying out. But I have to say, I would be happy seeing this dish in any restaurant :-) Chez Elke (blowing my own trumpet)

Chicken Roll

4 chicken breasts, skinned and boned
4 garlic & basil sausages (or any other good quality sausages)
handful of fresh breadcrumbs
Grated Parmesan cheese (use to taste)
handful of basil, chopped
1 tbsp fresh parsley, chopped
a dash of Worcestershire Sauce
1/2 tsp harissa (I used my own one, it's optional)
Olive oil

For the sauce

2 tbsp butter
50g bacon, chopped 
2 shallots( quartered)
1 carrot, chopped
1 celery stick, chopped
2-3 tbsp plain flour
600ml chicken stock
2 tbsp tomato puree 
1 tbsp Sherry 
Seasoning
 
Leek Risotto to serve


Skin the sausages and fry the sausage meat in a non-stick pan over a medium heat until the fat starts to leak and the sausage meat starts to brown slightly. Remove from pan and drain on paper towel. Set aside and cool. 

Butterfly each chicken (click here to watch how to butterfly a chicken breast - easier than to explain it). Place it between 2 sheets of cling film. Using a meat mallet (flat side), pound the chicken breast to a bit less than 1cm, taking care not to break the meat. 

Combine the cooked sausage meat with the breadcrumbs, herbs, Parmesan, Harissa and Worcestershire Sauce and mix well. Be careful with adding any additional seasoning as you got quite a bit going on here. Lay each chicken breast on a piece of clean cling film with a short end facing you. Spread 1/4 of the filling over the centre of each chicken breast, making sure not to spread it too close to the edge. Starting with the side closest to you, roll the chicken up around the filling, making sure to pull the clingfilm tight. Roll all the way up, making sure that the filling doesn't squeeze out. When completely rolled up, tie the clingfilm tightly up so that you end up with a sausage form. Place in the fridge for at least 2 hours to ensure that the form has set. You can also do this the day before. 

While the chicken is in fridge, prepare the sauce by melting the butter in a saucepan. Fry the bacon for a few minutes, you don't want it to get crispy. Add the chopped vegetables and continue to cook for a further 5-6 minutes just until everything starts to turn a golden colour. 

Stir in the flour and cook, stirring all the time, for a few minutes until the 'rawness' is gone from the flour and it starts to turn brown - making sure not to burn the mix. Remove the pan from the heat and start adding the stock, stirring all the time until the flour has dissolved. Return to the heat and bring to a boil, stirring until the sauce thickens. Add the tomato puree and the Sherry, season to taste. Reduce the heat and gently simmer for 40-60 mins. Stirring occasionally. The sauce can be made ahead for up to 3 days. 

Strain the sauce through a sieve, squeezing the vegetables to get all the flavour. 

Pre-heat oven to 160C

Take the chicken out of the fridge and remove the clingfilm. The chicken should hold its shape. Oil an oven-proof dish and place the chicken rolls in it. Drizzle with olive oil and rub the oil all over to make sure that the chicken is moist. Place the dish into the oven and roast for about 10 mins. Pour the sauce over the chicken. If it doesn't cover the chicken whole, you will have to turn it halfway through the cooking process. Bake for 10 mins. Remove from the oven and slice each roll into 4 slices. 

Served arranged on a bed of leek risotto or plain rice. 

Bon Appetit

Easy Porky Dinner

My friend Sabrina shared her pear harvest with me so I invited her over for a little easy dinner. It was Monday evening, everyone is tired on a Monday and I knew that she wouldn't want to stay too long either but I wanted to treat her to something that she might not have cooked herself.

Pork is much underrated these days - although we have the most amazing pork in Ireland - so I thought it was time to put it back on the food map. I went through my storecupboard and found mushrooms, lemons, cider - I my mind a perfect match for the lovely lean pork chops I bought  earlier. 

I love slow cooking meat, I believe it brings out the best in most meats and here I wanted the lemon to do a bit of a trick as well in infusing the meat while it was braising away in the oven. The result was lovely tender meat with a nice hint of lemon and the cider gave the whole dish a nice lift. Serve it either with roasted potatoes or mash. The recipe works for 4 portions if you count 1 chop per person.


Pork Chops with Lemon & Mushrooms

• 4 pork chops
• 1 heaped tbsp plain flour
• 1 tsp cumin
• 1/2 tsp ground coriander
• olive oil
• 3 small onions (red or white), sliced
• 1 can of dry cider (don't use the sweet Bulmers)
• pinch of sugar
• 1-2 lemon, thinly sliced (you need enough slices to place the chops on)
• 300g mixed mushrooms (halved or quartered depending on size)
• Salt & Pepper

Preheat the oven to 180C


If the chops have a thick layer of fat on the outside, try to trim it a bit. Then mix the flour with cumin and coriander (you can add some salt to the flour if you like) and turn the chops in the flour to coat both sides. Dab off the excess flour. Heat the oil in a frying pan and brown the chops  on both sides. Remove from the pan and add the sliced onions to the same pan. Stir the onions until slightly caramelised but not too browned. Do this on a medium heat to ensure that the sweetness of the onions comes through. Add the cider and sugar and bring to a boil. Rapid boil until the cider has reduced by half, it should be slightly syrupy. 

In an ovenproof dish, place a layer of lemon slices, pour over the onion mix with the cider and place the pork chops on top. Cover with foil and bake in the oven for about 20 mins. Remove the foil, add the mushrooms (make sure to coat the mushrooms with the sauce to ensure that they won't dry out while cooking). Return the dish, uncovered, to the oven and cook for a further 15 mins. The meat should be moist and tender.

Dinner Party - Canapé, Cocktail & 1st Starter

Dinner parties are a great way of having friends over, enjoying great company, good conversation which can be louder than in a restaurant and you won't be kicked out before midnight...I love getting my friends together and just enjoy a relaxed evening. The success of the dinner depends on a few factors - not only the food but the entire atmosphere. Setting the table nicely, nice background music and a relaxed host are as important than great food.

I have my own little way of preparing for a dinner party - so the below is working for me, it might not work for you. The structure of my dinner parties is always the same - canapés & cocktail on arrival, starter, soup, main course, dessert, tea/coffee with homemade chocolates or biscuits. All that means that I might have to cook the whole day - especially since I cook everything from scratch but fear not, a lot of the dishes can be prepared in advance. Soups can be made a week in advance and frozen, same goes for pastry etc. I would recommend a timetable for beginners - tick off items as you go along.... trust me, it works.

Stuffed Mushrooms

Canapés can be easy things like stuffed mushrooms which I served at the last dinner party. I calculate 2 medium sized mushrooms per person. Brush the mushrooms clean, remove the stalk and with a small teaspoon scrape out the brown gills. Brush the outside of the mushrooms with melted butter. Now take a handful of breadcrumbs and out them in a bowl. Heat some of olive oil in a frying pan and add a chopped half onion and pan-fry until starting to brown (you can also add some crushed garlic). Pour the onions incl. the oil into the breadcrumbs and combine well - you want all the breadcrumbs moistened by the oil (add some melted butter if it is too dry). Now add chopped hazelnuts, chopped chives, grated parmesan and some seasoning. Combine well with the breadcrumb mix. Divide the mixture between the mushrooms and bake in a preheated oven at 160C until browned and cooked through (stuffing the mushrooms can be made a few hours in advance). Arrange nicely on a plate - maybe top each mushroom with some shredded Parma ham - and serve with a nice cocktail. This will entertain your guests until all guests have arrived and it gives you time to see to last minute tasks in the kitchen. If using Portobello mushrooms, you can use this recipe also as a first starter.

Since the weather was so beautiful and warm, I wanted to serve a cocktail that felt like summer. Puree a quarter of a watermelon in a food processor and pass through a sieve. Pour into a jug and chill until needed. That can be done a few hours in advance to give the juice time to chill nicely. When your guests arrive, pour watermelon juice into champagne flutes halfway and fill up with chilled prosecco - summer in a glass.

While your guests are enjoying the canapés and cocktail, check if the table is nicely set and start arranging the first starter. I have opted for a terrine last Friday - it is made the day before, doesn't need re-heating and looks impressive when served in slices on a bed of salad leaves and a light dressing. I always line a terrine tin with heatproof clingfilm to make it easier to remove the terrine from the form after cooling down.

Pork Terrine with Chicken

Pork Terrine with Chicken

250g bacon (enough to line a loaf tin)
4 small chicken breasts (skinned)
1/2 lemon - juice only
400g pork mince
1/2 onion, chopped
2 eggs, lightly beaten
small bunch of fresh parsley
Salt & Pepper to taste
olive or sunflower oil
Preheat the oven to 160-180C

Line a 2 pound loaf tin with heatproof cling film (make sure it is heatproof otherwise it will melt into the terrine). Now take the bacon and stretch it with the back of a knife. Line the tin with the strips of bacon, making sure that there are no gaps. 

Take one of the chicken breasts and cut into thin strips, drizzle with lemon juice and set aside. Put the rest of the chicken into a food processor together with the pork and the chopped onion. Process until almost combined, now add the eggs, seasoning and parsley to the mix and process until combined. 

Spoon half the mix into the lined tin, scatter the chicken strips on top and spoon in the rest of the pork mix and level the surface. Knock the form a few times hard on the table/worktop to remove any air pockets. Oil a piece of tinfoil large enough to cover the top of the loaf tin and squeeze the tinfoil tight around the terrine. Place the tin into a roasting pan and pour boiling water to halfway up the sides of the loaf tin. Place into the preheated oven and bake for about 50 mins. 

Leave the terrine to cool in the tin. Take a tea towel and cover the terrine and place a heavy weight on it. This will ensure that the terrine doesn't fall apart when sliced later (in case there are still some air pockets). When completely cooled, remove the terrine from the form and place on an oblong platter. Serve sliced on a bed of salad leaves with a light dressing. 

Bon Appetit

Chicken & Rice One Pot

Sometimes you just need some comfort food without any hassle. One pot wonders are the best if you don't have much time and don't want the hassle of preparing and cleaning afterwards. This recipe is really easy - and even easier to adapt to your own taste. Add chopped carrots, coriander and more to create an individual dish. It bubbles away in the oven while you can relax with a nice glass of wine ...

Chicken & rice one pot

• Olive oil
• 1 red onion, thinly sliced
• 1 tsp turmeric
• 8 chicken thighs (boned)
• 1 cup of peas,
• 350g easy cook rice
• 1.5 l chicken stock
• Parsley

Preheat oven to 180C.

In an ovenproof casserole dish, heat the olive oil and fry the onions until soft, adding the turmeric halfway through. Add the chicken pieces and cook for about 4 mins, browning all them all over. Add the rice and stock and bring to a boil. Add the peas and cover and place in the oven and bake for about 20 mins, check halfway through if you need more stock. Cook until the chicken is done and the rice is tender while the liquid has been absorbed.  Add the parsley and season to taste

Stir Fry - A Take-In

Saturday's are very busy in The Cottage as we always treat ourselves to a lovely breakfast, reading the paper and enjoying having a leisurely morning. We both are involved in the local soccer club, so we attend most matches which are normally on a Saturday. Last Saturday was also my gig at the CorkCity Radio station on. So basically, we have been busy all day. We finally made it back home around 8ish and we were both hungry but due to the time, didn't want to stuff ourselves - what better dish than a stir fry. Mr T still had some steak leftover from the day before and for some reason, we always seem to have broccoli living in our fridge. So here is what I came up with - a perfect Saturday night stay in dinner - beats any take away :-)

Beef stir fry with walnuts

• 400g lean beef (thinly sliced)
• 200g broccoli (cleaned and separated into florets), Clove garlic, crushed Vegetable oil
• 1 tsp ginger, grated
• 100g walnut, chopped
• 1 tbsp dry sherry
• 1 tsp soy sauce
• 1/2 sugar
• 2 tsp corn flour
• 2 tbsp water
• Ready to wok noodles



Beef Stir fry with broccoli & walnuts

• Salt & pepper

Season the beef with salt & pepper. Heat about 2 tbsp of the oil in a wok or large frying pan. Stir fry the broccoli for a few minutes (you still want the vibrant green and crunch), remove and set aside.

Add about 2-3 tbsp more of the vegetable oil, wait until heats up and add the garlic a d ginger. Fry until slightly cooked (be careful not to burn the garlic, otherwise you will have to start over again as garlic gets very bitter when it burns). Add the beef and cook for about 6-9 minutes. Add the walnuts.

Mix the sherry, soy sauce and sugar together. Make a paste of the water and cornflower. Then mix well with the sherry mixture. Add to the wok, stirring all the time. Bring to a light boil until the sauce thickens (that can happen quite quickly). Just before serving, add the broccoli and noodles and stir well thought the mixture until well heated.

Pumpkin & Chickpea Curry - for dark cold nights

The other day, I came home and neither me nor Mr T did any shopping. It was dark, cold and wet outside, so we weren't even in the mood for going out. Rumbling through the cupboards and fridge, we had the option of Risotto with pumpkin and goats cheese or a pumpkin and chickpea curry - Mr T thought the curry more worthy than the humble risotto so the choice was made.

Make sure that the cubes are not too small

You can make a curry almost out of any ingredients - as long as you have the base right. Most curries have a spice and tomato or coconut base. Since I had a lonely tin of coconut milk in the cupboard, I decided to go with that - added a tin of chopped tomatoes for good measure tho.

Roasting the pumpkin first reduces the cooking time later. I also find that the roasting brings out the wonderful sweetness of the pumpkin. Just make sure that the cubes are not too small as they will fall apart fast.

The result was rich, not too spicy, warming and delicious. I served it with plain rice and toasted bread (obviously naan bread would have been the better option but I was way too lazy to make some).

Pumpkin Curry

1 pumpkin or butternut squash, peeled and cubed

Wonderful and warming - perfect on a dark night

Olive oil

Vegetable or sunflower oil

2 onions, sliced

3 garlic cloves, crushed

1 fresh red chilli, deseeded and finely diced

1 tsp turmeric

1 tsp ground cumin

small piece of ginger, grated

1 tin of coconut milk

1 tin of chopped tomatoes

1 tin of chickpeas, drained

To serve, rice & naan bread

Preheat the oven to 160C. Place the cubed pumpkin in a roasting tray and drizzle with olive oil. Toss the cubes around to make sure they are all covered with the oil. Roast the pumpkin until almost done (make sure they don't get mushy as they will fall apart during the later cooking stage).

In a heavy bottomed saucepan, heat the sunflower oil over a medium heat. Add the onions and cook, stirring occasionally, until slightly browned. Add the ginger and chili and cook for a further 2 minutes. Now add the turmeric and cumin and cook, stirring, for one more minute. 

Now add the coconut milk, tomatoes and chickpeas and bring to a boil. When boiling, add the pumpkin and turn down the heat to low. Cook for about 30 mins - before the pumpkin starts to fall apart. 

Serve with plain rice and warm naan bread.

Bon Appetit

Homemade Lasagne - The best one

 A few years back, I met a lovely Italian girl and she told me about homemade lasagne - the Italian way. The ragu sauce has to cook for at least 2 hours so that all flavours can mingle nicely in the pan. No Italian would ever use Dolmio Sauces or packs..... she actually said YUK quite loudly :-) thanks God that I could ensure her that I would never use ready made anything. I mean, just look at the ingredients of the Dolmio Lasagne Sauces - for the white sauce, water is the main ingredient before oil..... a Bechamel sauce is made with milk and not water or palm oil or xanthan gum or any of the other ingredients listed (yuk indeed). 

Below is my version of the real thing. The ragu sauce can be made a day in advance - you might even have enough left over to use as Spaghetti Bolognese the day after. This recipe feeds 4 people easily.

Lasagne

• Olive oil
• 300g lean beef mince
• 300g pork mince
• 3 large plum tomatoes (use beef tomatoes if you can get them)
• 1 onion
• 3 cloves garlic
• 2 carrots
• 2tbsp tomato purée
• 2 tins of plum tomatoes
• Basil, parsley, rosemary, finely chopped
• 2 bay leaves
• Salt, pepper and chilli pepper

• 60g butter
• 60g plain flour
• 700ml warmed milk ( depending on the consistency) Nutmeg, freshly grated Salt

• Lasagne sheets
• Parmesan cheese, grated

In a large saucepan, heat the olive oil and sauté the onions and finely chopped carrots until the onions become translucent. Leaving the garlic whole, but crushed, add the garlic and both mince and fry until the meat starts to colour slightly, stirring to prevent sticking to the bottom.

Add the chopped plum or beef tomatoes, the tinned tomatoes, tomato purée,bay leaves and herbs. Combine well and bring to a boil. Reduce the heat and leave to simmer for about 2 hours, stirring occasionally to prevent sticking to the bottom.

When the ragu sauce is finished, heat the butter in a smaller saucepan and stir in the flour. Stir until the flour is smoothly combined with the butter. Slowly add the warmed milk and keep stirring until you have achieved a creamy consistency of sauce. Add the grated nutmeg and season to taste with salt.

Preheat your oven to 160c.

Bring a large pot of salted water to the boil and drop in 3 lasagne sheets at a time. Leave in the hot water for about 3 mins and drain on a tea towel. Continue with the rest of the sheets - you will have about 4 layers of lasagne sheets.

Take an ovenproof lasagne dish and spoon same of the white sauce on the bottom, spreading it over the entire area. Follow up with a thin layer of ragu sauce. Top that with a layer of pasta sheets, overlapping only slightly. Continue with the rest of the sauces and pasta sheets until the the layers have come up almost to the rim of the dish (keeping in mind that the layers of sauces are quite thin in an authentic lasagne). Finish with a layer of white sauce, making sure that the pasta sheets are completely covered with the sauce (that will prevent hard pasta). Sprinkle the cheese on top and bake in the oven for about 40 mins or until the pasta sheets are cooked through and the lasagne is piping hot.