Category Archives: Meat

Indian Hot-Water Crust Pie

If you like hot water crust pie and Indian spices then i have got something special for you.

Ingredients

For the chicken filling

  • 2 tbsp coriander seeds
  • 5 dried re chillies
  • 4 tbsp sunflower oil
  • 1 tsp fenugreek seeds
  • 2 onions, sliced
  • 5 garlic cloves, crushed and chopped
  • 2.5 cm fresh ginger root, grated
  • 1 tsp red chilli powder
  • 1 tsp ground coriander
  • 800 g chicken thighs, boneless and skinless, cut into 2.5 cm cubes
  • 400 g can chopped tomatoes
  • salt
  • ½ tsp mango powder
  • 1 tsp garam masala

For the hot water crust pastry

  • 500 g plain flour
  • 200 ml water
  • 120 g butter
  • 70 g lard
  • 1 tsp salt

Method

Put the coriander seeds and whole chillies in a dry frying pan over a low heat. Toast until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to split the seeds. Set aside the whole chillies.

Heat the oil in a frying pan. Add the fenugreek seeds and whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander.

Add the chicken and fry over high heat until the chicken starts to colour. Add the chopped tomatoes and cook for 5 minutes. Then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Leave to cool.

Preheat the oven to 200° C. You will need 20 cm cake tin.

Place the flour into a large bowl.

Place the water, butter, lard and salt into a saucepan and heat until just boiling. Pour it the bowl with the flour. Stir with a wooden spoon until all the ingredients are combined. Tip the dough out onto a lightly floured work surface and knead to a smooth dough.

Roll out large circle of dough and using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lids. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lids on top. Pinch the pastry edges together to seal and trim the edges neatly. Make steam hole in the top of the pie and brush with more egg yolk.

Bake for 1 hour, or until the tops are golden-brown.

Leave to cool completely on a wire rack before serving.

Recipe for the chicken filling taken from The Great British Bake Off

hot water crust pie

hot water crust pie

hot water crust pie

hot water crust pie

hot water crust pie

 

 

Beer Can Chicken

This method of cooking a chicken keep the meat tender and juicy.

Ingredients

  • 1.5 kg chicken
  • can of beer

For the rub:

  • 4 tbsp olive oil
  • 1 tbsp muscovado sugar
  • 1 tbsp sweet smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp English mustard powder
  • 2 tsp dried thyme
  • salt & black pepper

Method

Preheat the oven to 200°C.

To make the rub, mix all the ingredients together then massage it into the skin even inside the cavity.

Use can opener to take off the top of the can of beer. Pour out half the beer and leave rest in the can, it will keep the chicken moist while it cooks. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Sit the chicken on a baking tray, place in the bottom of the oven and cook for around 1 hour 20 minutes, or until golden and cooked through. Let chicken rest 10 minutes before carving.

Serve with roast vegetables.

beer can chicken

 

beer can chicken

 

beer can chicken

 

beer can chicken

 

Baked Potatoes

Transform basic baked potato with melted cheese topping. Great comfort food!!!

Ingredients

  • 4 medium baking potatoes
  • 1 tbsp olive oil
  • 25 g butter
  • 1 onion, chopped
  • 250 g lardons
  • 2 tbsp double cream
  • 200 g Gruyère cheese, grated
  • 4 tbsp chopped parsley

Method

Heat the oven to 200°C. Prick the potatoes all over with a fork, then rub with half the oil, salt and black pepper. Bake in the oven for about 1 hour 20 minutes. (If you have got microwave with oven function – jacket potato – then the baking time is 20 minutes!!!)

Heat the remaining oil and half the butter in a frying pan. Add onion and gently cook until soft and golden. Remove from the pan. Add the lardons and fry until crisp.

Halve each potato lengthways ( careful, they’re hot! ), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl mix the potato with butter, cream, lardons, onion, ¾ of cheese and half the parsley. Season with salt and pepper. Spoon back into the potato shells and top with the remaining cheese. Return to the oven for 10-15 minutes until melting and golden. Sprinkle with the remaining parsley. 

baked potato

bake potato

baked potato

baked potato

bake potato

 

 

Chicken With Garlic And Chestnut Stuffing

This is an all-in-one dish, very tasty, perfect for dinner parties or for Sunday dinner. 

Ingredients

  • 1 deboned chicken, wings removed
  • olive oil

For the stuffing:

  • 1 onion, diced
  • 1 garlic clove, chopped
  • 1 celery stick, diced
  • 50 g pine nuts
  • 75 g cooked chestnuts, broken into pieces
  • 50 g cooked rice
  • 2 tbsp chopped parsley
  • salt and black pepper

For the dressing

  • bunch of flat leaf parsley
  • 1 garlic clove, chopped
  • ½ tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • 5 tbsp olive oil

Method

Preheat oven to 180°C.

Prepare stuffing. Heat a large frying pan over a medium heat and add a glug of oil. Add the onion and gently cook for 4 minutes, the add the garlic and cook for another 2 minutes. Add the celery, stir in the pine nuts and chestnuts. Season well. Add the cooked rice and parsley and stir. 

Place the deboned  chicken skin side down. Season inside. Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken with string, then turn over so that the breast faces upwards.

Drizzle olive oil over the chicken and season with salt and pepper. Place in a roasting tray and roast for 1 hour, basting now and again. Turn the oven up to 200°C and roast for further 25 min until the chicken is cooked through and the skin golden and crisp. Remove and rest before serving.

Make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard, vinegar,  olive oil.

Serve the stuffed chicken in slices with the dressing spooned on top.

chicken with garlic and chestnut stuffing

Recipe taken from Gordon Ramsay’s Ultimate Cookery Course

 

Mediterranean Chicken With Peppers

This looks so delicious and is just what is needed on a rainy day!

Ingredients 

  • 1 whole chicken, skin removed and cut into 8 pieces
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 8 whole garlic cloves, unpeeled
  • 2 bay leaves
  • 3 sprigs rosemary
  • 150 g green olives
  • olive oil
  • salt & black pepper

Method

Preheat the oven to 180 ° C. Halve the peppers, remove the seeds and slice them into strips. Put in a casserole dish and add the chicken, garlic, bay leaves, rosemary, olive oil and olives.

Season well with salt & pepper and turn it all through with your hands. Cover with the lid. Bake in the oven about 1 ½ hours or until the chicken is cooked through and soft and peppers are tender.

Take the lid off and bake for another 25 min.

Serve with crusty bread.

 

 

Stuffed Courgettes With Beef And Barley

Ingredients

  • 200 g pearl barley, cooked
  • 3 tsp butter
  • 200 g lean minced beef
  • 1 onion, chopped
  • 1 egg
  • 3 courgettes
  • 5 tbs tomato puree
  • 200 ml single cream
  • fresh parsley, chopped
  • salt and black pepper

Method

Cook the pearl barley according to the package instructions.

Slice the courgettes in half. Scoop out the center from the courgettes using a spoon.

Heat the butter in a frying pan over a high heat. Add the minced meat and onion, fry until the meat is browned. Add 200 ml of water and simmer for 5 minutes.

Place the meat into a large bowl and add the pearl barley, egg and season well. Mix to combine.

Divide the stuffing among the prepped courgettes. Place the courgettes in a saucepan or flameproof casserole. Pour in enough water to come halfway up their sides and bring to the boil. Cover with  a lid and cook over a low heat until the courgettes are tender.

Make the sauce. In a saucepan mix tomato puree and cream. Bring to the boil. Pour over courgettes. Serve sprinkled with parsley.