Tuesday, April 21, 2009

Chicken casserole with Spinach and Gorgonzola

This is an experimental dish I tried out last night. Turned out really nice I must say. What I used was...

1 small free-range chicken, skinned
3 carrots, chopped
6 big chestnut mushrooms, chopped
1 large onion, chopped
3 chopped garlic cloves
1 birdeye chilli, seeds included
1/2 bag of fresh spinach
70g of Gorgonzola cheese
3 heaped tablespoons of Chicken Bovril
1.5l of boiling water
Salt, pepper and dried sage to season

After preparing the veggies I blended the chicken Bovril with the water and added the seasonings to it. I fried the onions, garlic and chilli in a little olive oil in a large non-stick pot until soft and light brown. I then added the stock and the skinned chicken. I added the rest of the chopped veggies (except the spinach) to the pot, placed the lid on and simmered on the stove for 1 hour and 10 mins. Alternatively you could place in a pre-heated oven at gas 5 for the same amount of time.
The chicken should be nicely cooked through at this stage. I removed the chicken from the pot onto a chopping board. Whilst stillsimmering on the stove I thoroughly mixed the Gorgonzola cheese into the stock untilfully dissolved. I washed the spinach and after adding it to the stock it wilted in nicely. I cut meself a leg and a nice piece of breast and placed the meat into a deep dish along with a large ladleful of the stock and veggies. Really delicious, the gorgonzola and chilli gives the stock a unique bite, almost addictive. Enjoy.

Monday, April 6, 2009

Sausage&Bacon stew

This is simple and delicious. It should feed four hungry people. What you need is;

The stew

A 2lb smoked bacon joint, chopped into cubes
2lb of good quality pork sausages (Paul Rankins pork sausages with ginger and scallions are very good for this)
1 litre of Chicken stock
2 chopped carrots
100g of frozen garden peas
200g of chopped chestnut mushrooms
1 big finely chopped onion or 4 small finely chopped onions.
4 cloves of garlic, finely chopped
1 tablespoon of cornflour, blended with 20mlwater

The mash
8 peeled rooster potatoes
100ml milk
2 tablespoons of Philedelphia garlic & herb cheese
a knob of real butter
Salt & pepper

Once you have all your meat and veggies prepared, get yer spuds cooking whole in a steamer pot preferably. Fry up your sausages in a casserole pot in a little olive oil until brown, remove and set aside. Then fry up your bacon, onions and garlic in a little olive oil for about 5 mins. Check out the aroma, it's beautiful. Smoked bacon is best for this, it gives the stew a gorgeous flavour. You then need to add your chicken stock.You can also use veggie stock for this if you wish. Add your chopped mushrooms, peas and chopped carrots, return your sossies to the pot, sprinkle in some salt and pepper and place in a pre heated oven at gas 5 for 40 mins.
After the 40 mins are up, your spuds should be ready to mash. Mash them up plain at first, then add some salt&pepper, your milk, the Philedelphia cheese and the butter and blend together till smooth and creamy. Serve up a nice helping of the mash onto four plates, bang in the middle of the plate and ladel equal amounts of the casserole over the mash. Sprinkle with some chopped parsley if youwish and serve with a good, chilled Chardonnay. Delicious.