Coronation Chicken (4)

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The original recipe for Coronation Chicken was created in 1953 for the Coronation of Queen Elizabeth II. Any dish that has to cater for large numbers of people with a wide range of tastes cannot be too unusual and although the Coronation Chicken that was served at the coronation lunch contained curry powder it was hard to detect among the other ingredients – tomato puree, red wine, apricot puree, mayonnaise and whipped cream. My mother made a version that included curry powder, some canned Mulligatawny soup and apricot jam. Personally, I use a combination of mango chutney and concentrated curry paste and a little mayo diluted with the chicken juices from the poached chicken. I serve it surrounded by slices of melon and grapes but if you want to bulk it up you could accompany it by rice or a rice salad.

Pre-heat oven to 350 degrees F

2 chicken breasts – poached in chicken broth

1 dessertspoon of hot mango chutney (Patak’s brand)

1 tsp. hot concentrated curry paste (Patak’s brand)

1 tbsp. mayonnaise

2 tbsp. chicken juices

1 x 1 oz. packet of raisins

A handful of sliced almonds plus extra for garnish

Cantaloupe melon and a mixture of green and black grapes cut in half for garnishing

Place the chicken breasts on a piece of aluminum foil on a baking sheet, pour over 1/4 cup of chicken broth and make into a parcel. Cook for 45 minutes. Let cool and slice into small bite size pieces.

Place the chicken pieces in a large mixing bowl and add the raisins and almonds.

In a small mixing bowl whisk together the chutney, curry paste, mayo and cooled chicken juices.

Add the curry mixture to the chicken mixture and stir together well.

Place in a serving dish and surround with slices of melon and grapes and scatter with almonds.

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Chicken One-Pot with Mushrooms, Peas and Potatoes (4)

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As summer draws to a close I find the type of food I eats changes too – the same as pulling out of winter into Spring. This recipe is lighter and less intense than a stew but is equally as filling and using dark thigh meat gives it a good flavor.

Pre-heat oven to 350 degrees F.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 cloves of garlic – finely grated

8 boneless, skinless chicken thighs

8 oz. new potatoes – cut into small chunks

8 oz. baby bella mushrooms – chopped into small chunks, if necessary

1 1/2 cups chicken broth

8 oz. frozen peas

Heat 1 tbsp. oil in a frying pan and when sizzling add the onion, turn heat down a bit and let soften and brown. Then add the garlic and cook for another few minutes. Remove from pan and place in an ovenproof dish.

Heat the remaining tablespoon of oil and when sizzling add the chicken thighs and sear on all sides until browned. Remove from pan and place alongside the onion mixture.

Add the potatoes and mushrooms, pour over the broth and cook in the oven, stirring occasionally, for 45 minutes or until chicken is fully cooked through.

Cook peas separately andn add to the dish at the last moment.

 

Chicken and Mushroom Skewers (4)

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Naturally it rained after I had prepared these and they were all prepped for the BBQ! On the other hand that is the good thing about them – they do quite as well in the oven. If you have wooden skewers they will need soaking 30 minutes ahead of time so they don’t burn. I clean my mushrooms in a pan of water with a tablespoon or so of red wine vinegar, then rinse them and wrap them in a dry T-towel. Then I wipe each one. If you leave the mushrooms soaking they will absorb the water/vinegar. The mushrooms and the chicken pieces are marinated separately in two different marinades for a couple of hours before threading on the skewer. The chicken pieces should be slightly less than bite size so that they and the mushrooms are both ready and juicy at the same time.

Pre-heat oven to 350 degrees

FOR THE MUSHROOMS

8 oz button mushrooms – rinsed and dried – large ones can be halved

2 large cloves of garlic – grated

2 tbsp. fresh curly parsley – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the mushrooms in a large zip loc plastic bag

Whisk together the rest of the ingredients then pour onto the mushrooms and massage the bag so that they are coated with the garlic parsley mix.

Let marinade in the fridge for a good hour

FOR THE CHICKEN

1 pound of chicken breasts – cut into small pieces about the size of a baby mushroom

1 tbsp. fresh rosemary – finely chopped

1 tbsp. fresh thyme – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the chicken pieces in a zip loc plastic bag

Whisk together the rest of the ingredients and pour over the chicken.

Rub the contents of the bag so that the chicken is coated with the marinade, then place in the fridge for a good hour or so.

Thread a mushroom then a piece of chicken and continue doing so on a pre-soaked wooden skewer until you have 4 skewers.

Place on a metal baking tray with a rim and cook in oven for 20 minutes or until chicken is fully cooked.

 

 

 

Mixed Grill Steeped in Rosemary (4)

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Hopefully you see this before you have planned your menu for a summer BBQ and if you are serving it with lots of other dishes it may serve more than 4 people. It takes about an hour or so for the rosemary and the olive oil to amalgamate and create a flavored oil. To do this several twigs of rosemary are place in a zip loc bag along with olive oil, salt and freshly ground black pepper. When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer. The chicken sausage and steak will have a delicious undertone of rosemary.  Goes very well with my recipe for ‘Summer Potatoes’.

Pre-heat the oven to 350 degrees F.

6 sprigs of rosemary

2 tbsp. olive oil

Salt and freshly ground black pepper

2 x chorizo sausages or German or Polish sausages – pricked with a fork

1 large (approx. 8 oz.) chicken breast – cut into slices

8 oz rib eye steak – cut into slices

Place rosemary, olive oil, salt and pepper in a zip loc bag, then bend or snap the rosemary and crush the leaves with your hand and massage or use a rolling pin to release the flavor. Leave in the closed zip loc bag for an hour or more – out of the fridge.

When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer.

To serve, remove the meats from the pan and arrange on a serving platter. Pour over any juices and rosemary leaves but discard the sprigs.

 

 

Chicken Casserole with Olives and Lemon (4)

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Sitting outside an off-the-beaten-track restaurant in a French village, a dish similar to this went past me to another table and when I ordered it there was none left. It has haunted me ever since. This tastes like I imagine my Poulet aux Olives would have tasted and has a lovely, deep flavored sauce due to using only the dark meat of the chicken which I seared before placing it in the casserole dish. I also de-glazed the frying pan with a little broth and scraped off all the bits stuck to the bottom and poured them on to the chicken. I added slices of lemon in addition to a mixture of green and black olives. When you serve the dish the lemon slices are more than garnish. You can eat them skin and all and they have a much softer taste than raw lemon. Mashed potatoes are a good accompaniment to mop up all the delicious juices.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 pound of boneless, skinless chicken thighs and drumsticks

1 onion – chopped

2 large cloves of garlic – grated

1 1/2 cups chicken broth + a little extra for de-glazing frying pan

1 lemon – sliced

16 pitted olives – 8 green, 8 black

1 tbsp. parsley – chopped

Place 1 tbsp. olive oil in a frying pan and the other tbsp. of olive oil in a cast iron casserole dish. When oil is sizzling place chicken pieces in frying pan and the onion in the casserole dish.

Brown the chicken on all sides and let the onion soften and brown a little before adding the garlic.

When the chicken is nicely seared transfer it and the juices to the casserole dish, then add a little chicken broth to the frying pan to de-glaze and remove any bits stuck to the bottom. Pour over the chicken.

Add the other 1 1/2 cups of broth to the chicken along with the lemon slices and olives.

Bring to a boil then simmer with a lid on for 45 minutes.

Sprinkle with parsley and serve.

 

Lemon-Dill Dressed Noodles with Chicken, Olives, Cucumber and Feta (4)

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If I had a garden I would set aside  a patch for growing herbs. How nice it would be to gather them fresh for a recipe – to make mint sauce to go with lamb or add basil to a tomato sauce for pasta or to chop some fresh parsley for a garnish. Luckily my supermarket has a wide range of fresh herbs – oregano, thyme, rosemary, sage and dill among others.

Dill is a common ingredient in Russian, Scandinavian and Eastern European cuisines where it is used in such recipes as sauces and salads and for pickling.

I didn’t realize how many beneficial properties it has. It boosts digestion and the immune system, contains calcium, is an anti-inflammatory and an anti-flatulent!

Pre-heat oven to 350 degrees

4 oz. rice noodles

1 x chicken breast

Juice of 1/2 a lemon

1 tbsp. olive

Salt and freshly ground black pepper

1/2 an English cucumber – sliced then each slice quartered

12 black olives – cut into quarters

2 oz. feta cheese – cut into little cubes

Juice and zest of 1/2 a lemon

1 tsp. Dijon mustard

3 tbsp. olive oil

1 tbsp. dill – finely chopped

1/4 of a shallot – finely chopped

Cook the rice noodles in boiling water for 5 minutes, drain and leave to cool.

Place chicken breast on a piece of aluminum dish in an ovenproof dish, pour over the lemon juice and olive oil, season with salt and pepper.  Make a parcel out of the aluminum foil, place in the oven and cook for 30 minutes until cooked through. Remove from oven, let cool then cut into bite-size pieces.

Into a large bowl put the rice noodles, chicken pieces, cucumber, olives and feta cheese.

Make the dressing by whisking together the juice and zest of 1/2 a lemon, Dijon mustard, olive oil, dill and shallot. Pour dressing into the bowl and toss together well (the ‘hands’ in the photo and really good for tossing the salad and separating the strands of noodles).

 

 

 

 

Lightly Curried Chicken, Spinach and Quinoa (4)

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A healthy dinner on the table in a short space of time and any leftovers are great cold and would work well as a packed lunch. The curry flavor is mild –  just a hint really – though you could alter that to your taste and comes in the form of a dressing. The chicken and onion are poached together in aluminum foil. Peanuts and raisins in added to the mix. All in all, a nicely different dish.

Pre-heat oven to 350 degrees

2 x chicken breasts – cut into 1 inch slices

1/2 a medium onion – cut into slices, then halve the slices and separate into individual pieces

2 tbsp. olive oil

Salt and freshly ground black pepper

1 cup quinoa

2 cups of boiling water

10 oz. baby spinach

Handful of unsalted peanuts – chopped

1/2 oz raisins

1 tsp. curry powder

1 tbsp. apple cider vinegar

3 tbsp. olive oil

1 dessertspoon mango chutney

Put a piece of aluminum foil in an oven-proof dish and place chicken and onion slices on top. Pour the 2 tbsp. of oil over, season with salt and pepper and mix together. Make a little parcel with the aluminum foil and cook at 350 degrees for 25 minutes. After cooking, cut chicken into bite size pieces.

Meanwhile, place quinoa in a saucepan, add boiling water, bring to a boil then simmer for 15 minutes. Remove from heat and let sit for 5 minutes.

Place spinach in a large lidded pan,  add a little boiling water and cook for just a few minutes until spinach is wilted. Drain, then wrap spinach in a clean T-towel. When it is cool enough to touch, wring the T-towel to get rid of excess water, then chop the spinach.

Mix curry powder, apple cider vinegar and mango chutney together, add oil whisk well together.

To assemble, place quinoa in a large bowl, add the chicken, onion and their juices, chopped spinach peanuts and raisins. Pour over the curry dressing and mix well together.