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Tuesday, 30 September 2014

Chilli Jam

An all time favourite with my customers!  Even my mother-in-law, who hates anything with chilli, loves this!!

Serve with fried cheese such as breaded camembert, grilled prawns.

Relatively quick to make but can take some practice until you have the perfect consistency.  I don't make this too hot but if you like a bit more kick you can use a hotter chilli or add more cayenne.






Here's my recipe;

12-15 medium green chillis (I use the spanish pimiento del padron) De-seeded and finely chopped
1 small onion finely chopped
2 cloves garlic finely chopped
1 tsp cayenne (optional)
25 ml white wine vinegar
100 ml orange juice
75 ml ketchup
50 ml clear honey
splash olive oil

Put the olive oil, onion, garlic and chillis in a pan and fry for 2 minutes over a medium to low heat.  Do not allow the garlic or onion to colour.  Add the wine vinegar and cook for 30 seconds before adding the orange juice, honey and ketchup.  Add some cayenne depending how hot you like it!  Allow to simmer and reduce until you have a syrupy jam consistency. Can be served warm but I prefer to let the jam cool in the fridge.


 



Thursday, 25 September 2014

Chicken Liver & Raspberry Salad

I love chicken livers in pretty much all their forms whether it be pate, whole in sauce or cold in salad.  Their versatility and flavour is superb - and, of course, they are pretty cheap!

There is absolutely nothing complicated about this recipe but I just wanted to share it.  A very simple salad with plenty of flavour - enjoy it as a starter or lunchtime snack.  You could even bulk it out and enjoy as a healthy main meal.



To make a starter size salad for 2 people;

150 g fresh chicken livers
3 bacon rashers - streaky smoked is my preferred
100 g fresh raspberries
8 endive leaves
small handfull of rocket
olive oil
sherry vinegar

Trim any excess sinew from the livers and cut them into bite size chunks.  Slice the bacon into pieces.  Heat a little olive oil in a pan over a fairly high heat, add the bacon and stir fry for 30 seconds before adding the livers.  Stir the livers to cook them evenly.  Chicken livers can be served pink but I understand that not everyone likes them like that.

Cook the livers for approx 2 minutes and then de-glaze the pan with a splash of sherry vinegar and cook for a further 30 seconds.

Remove the pan from the heat and toss in the raspberries coating them with the cooking juices.  Serve at once on a bed of rocket with endive - delicious!








Tuesday, 2 September 2014

Cajun Chicken with Cajun Beer Poached Shrimp

Spicy blackened Cajun chicken and more mellow but slightly bitter large prawns make this dish a wonderful taste sensation.  A really easy and quick recipe.

Ingredients for 2 people;

2 skinless chicken breasts
6 large prawns, peeled & de-veined with heads on
330 ml generic beer
100 g butter
cajun spices (either home made or shop bought)

To make your own Cajun spices you will need - dried onion, dried garlic, ground coriander, paprika, cayenne pepper, ground Jamaican allspice, celery salt, ground ginger, salt & black pepper.  It is almost impossible to give exact quantities of each but roughly speaking the earlier in the list then the greater the quantity you will need.  Mix all the ingredients together in either a spice blender or pestle & mortar.

Dip the chicken breasts in the Cajun spices making sure they are thoroughly coated.

In a heavy bottomed skillet pan melt about 70 g of the butter until it stats to smoke.  Carefully place the chicken in the pan.  Cook on each side for about 2 minutes then transfer the chicken to a baking sheet and place in a pre-heated oven at 200C for about 10 minutes until the chicken is cooked.  Don't put the skillet  pan in the oven, it is so hot that it will burn the chicken.

While the chicken is cooking let's poach the shrimp.  In a pan over medium heat melt the remaining butter with some of the Cajun spices, add the prawns and toss to cover them.  Add enough beer to cover the prawns and gently bring to the boil.  Let the prawns poach for 3-4 mins.

Assemble the dish and serve with potato wedges, salad, cornbread, mayonnaise or alioli.