Sherry Braised Garlic Chicken

The weather is absolutely gorgeous at the moment; the sun is shining from the heavens and the temperatures are beginning to rise. Amazingly, I think we might be getting a summer at last!

My eldest daughter is on her holidays from school; soon to be joined by her two siblings. How I envy them! All they want to do at the moment is to be out enjoying the good weather and playing sports. I’m delighted because at least they are stuck indoors in front of the television or computer! They certainly don’t want to be indoors eating formal meals but are more inclined towards barbecues, small meals/snacks and more casual dining.

 

This chicken dish is absolutely perfect fare for an Irish summer’s day; it’s nourishing, easy to eat and extremely tasty. I will admit that you do need to like garlic in order to enjoy this dish, but the garlic’s pungency is tempered by being braised in the oven and with the sherry and chicken juices is transformed into a sauce that is mouth-watering in its sumptuousness.

 

You could serve this dish with a green salad or with couscous but I like it most when served with some crusty bread – perfect for mopping up the garlic juices.

Ingredients:

Marinade:
75ml olive oil
4-5 garlic cloves, peeled and finely chopped
A large handful of flat leaf parsley finely chopped

Juice of half a lemon

Braised Chicken:

10-12 chicken thighs (on the bone with skin)

2tblsp olive oil

3-4 shallots, peeled and finely diced

2 bay leaves

200ml sherry (preferable fino)

250ml chicken stock

Sea salt & freshly ground black pepper

To finish:

2tblsp flat leaf parsley, finely chopped
 

Method:

The day before:
1. Put all the ingredients for the marinade in a large bowl and mix together. Add the chicken thighs and massage the marinade into them. Cover the bowl with cling film and refrigerate overnight.
Braised Chicken:
2. Preheat the oven to 160C/Fan Oven 140/Gas Mark 2. Remove the chicken thighs from the marinade and season well. Heat 2 tablespoons of olive oil in a large non-stick, oven-proof frying pan over a moderate heat. Add the chicken thighs, skin side down and fry for 5-t minutes until the skin has turned a golden brown colour.  Turn over and cook on the other side for a further 5 minutes. Don’t be tempted too turn up the heat as this could cause the garlic to burn which will give a bitter taste to the whole dish.

3. Once the oven is browned on all side, remove to a dish and set aside for the time being. Add the chopped shallot to the oil in the pan and fry over a moderate heat for approximately 5 minutes until it has turned a golden brown colour.

4. Return the chicken thighs to the frying pan, add the bay leaves and then the sherry. Increase the heat and allow the sherry to reduce by about two thirds. Add the chicken stock.

5. Place some greaseproof paper or baking parchment directly on top of the chicken thighs in the pan so that they are all covered. Place in the oven and cook for 1½ hours.

6. Remove from the oven, scatter over some freshly chopped flat-leaf parsley and serve with some crusty bread to mop up the juices.

 
Serves 4-6.

Lemon Queen of Puddings

This is one of those classic, old-fashioned puddings that is just so delicious to eat. I have previously given my recipe for mini queen of puddings which use raspberry jam, but as I had some homemade lemon curd hanging around, I decided to use that instead. Whilst I love the more traditional version of the pudding, I felt that the lemon curd really added that something extra. Yes, I love anything lemony, but it was more than that… I think the slight sourness of the lemons balanced out the sweetness of the meringue and custard far more effectively.
 

To be honest, there’s not much else I can say about this dessert, other than to say that it was really tasty and one that I will be making regularly in the future. For me, it is one of those puddings that could be served in either summer or winter and is hugely adaptable. If liked a pinch of ground ginger could be used in the custard to add a little bit of warmth on the palate. Lemon and ginger is one of those classic food pairings and is often seen in both sweet and savoury dishes. It also happens to be one of my favourite taste combinations and one that can be employed to good effect to ‘cut through’ the richness of other elements in a recipe.

I like to serve these puddings once they have cooled slightly and are still slightly warm.

 

Ingredients:

Custard:
300ml cream
Finely grated zest of 1 lemon
25g caster sugar

65g fresh white breadcrumbs

15g butter

2 egg yolks

To finish:

200g good quality lemon curd, preferably homemade

2 egg whites

115g caster sugar
 

Method:

Custard:
1. Place the cream, lemon zest and caster sugar in a small saucepan over a moderate heat. Stir until the sugar has dissolved and the cream has warmed but has not boiled. Remove from the heat and stir in the breadcrumbs. Add the egg yolks and mix well to thoroughly combine.
2. Divide this mixture between 4 small oven proof dishes (about 250ml capacity) and place on a baking sheet. Allow to stand while the oven is preheating. Preheat the oven to 170C/Fan Oven 150C/Gas Mark 3.
3. When the oven has preheated place the custards into the oven and bake for 17-20 minutes until just set. Remove from the oven and set aside. Increase the oven temperature to 190C/Fan Oven 170C/Gas Mark 5.

To finish:

4. Using a hand-held electric mixer beat the egg whites to the soft peak stage. Slowly add the sugar, beating until the meringue is stiff and glossy.

5. Spread the lemon curd over the top of each custard, dividing it equally.

6. Place the meringue into a disposable piping bag and pipe on top of the lemon curd topped custard. Bake in the oven for 7-10 minutes until the meringue is golden. Serve.
 

Serves 4.

 

 

 

 

Blueberry Crumble Bars

These blueberry crumble bars are so delicious – I urge you to make them because they are REALLY good! The almost biscuity texture of the base perfectly complements the juicy blueberries, which pop and release their beautiful indigo juices when baked.

I have used blueberries but other soft fruits such as raspberries, gooseberries or blackcurrants could be used. This recipe is easily adaptable and a perfect vehicle for taking advantage of whatever fruits are in season. However, there is something about the colour and taste of the blueberries which just works so well here. You could also use apples, pears but you will need to peel, core and slice them before placing them on the base so that the fruit cooks through within the allotted time.

A little splash of lemon juice and the addition of some finely grated lemon zest in the filling really accentuate the taste of the blueberries and make them somehow seem so much fruitier. I have also used lemon juice in the icing which I have used to drizzle over the finished bars. It is not absolutely necessary to ice the finished bars, but I like the bittersweet tang that the lemon icing gives to the finished bars and I also think that it looks beautiful.

My gang can be a little fussy about eating fruits and vegetables, but they absolutely devoured these bars and declared them “yummy”. Believe me they are the harshest of critics and certainly don’t hold back to spare my feelings, so I figure I must be doing something right!

Ingredients:

300g plain flour
½tsp baking powder
150g caster sugar

150g butter, slightly softened

1 egg, lightly beaten

Filling:

300g blueberries

25g sugar

2 heaped tsp cornflour

Finely grated zest of 1 lemon

Juice of ½ lemon

To finish:

100g icing sugar

Juice of ½ lemon

Method:

1. Preheat the oven to 190C/Fan Oven 170C/Gas Mark 5. Line a 30cm x 20cm traybake tin with non-stick baking parchment and set aside.
2. Sift the flour and baking powder into a large bowl. Add the sugar and mix through. Add the softened butter and egg and using a wooden spoon mix into the flour mixture until you have a soft crumbly dough. Press 2/3 of the dough into the prepared tin, pressing down with the tips of your fingers.
3. Separately, mix the blueberries, sugar, cornflour, lemon zest and juice together in a bowl. Tumble the blueberries onto the dough in the tin and distribute evenly. Drop little nuggets of the remaining dough on top of the blueberries. Bake in the preheated oven for 35-40 minutes until the blueberries have popped and released some of their juice and the crumble topping is golden brown. Allow to cool completely in the tin before drizzling over the lemon icing.

To finish:

4. Mix together the icing sugar and lemon juice in a small bowl, Drizzle over the cooled blueberry traybake. Allow the icing to set. Cut into 16 - 20 squares.
 

Makes 16-20 squares.
 

Slow-Cooked Pork Belly with Apple Purée

Pork belly is one of those cuts of meat that are relatively inexpensive to buy and provided you show a little bit of care and attention, you will be rewarded with meat that when cooked is meltingly tender and delicious to eat.

Pork belly is a very fatty cut of meat, but before you dismiss it, it is important to know that it is this fat which renders down during long, slow cooking at a low temperature which makes the meat so tender to eat. In addition, this is the type of dish which  you don’t have to be as exact about in terms of the cooking times as you would with more expensive cuts like pork fillet, where over-cooking results in dry, tough meat. As such, it is an ideal recipe for the less confident cook and I promise you everyone will be looking for second helpings, when you present it because it is just so darn tasty!

The glaze is easy to prepare and can be made in advance. I use a mixture of apple juice and cider because I feel that it lends the dish a very pleasing apple ‘edge’ which is then emphasized by serving the pork with an apple purée. The addition of vinegar in the glaze cuts through some of the richness and adds balance to the finished dish. I used white wine vinegar, but cider vinegar would also work well for obvious reasons.

This is an absolutely fabulous recipe and incredibly tasty; the aromas in my kitchen as I was cooking this recipe were just heavenly. As the pork is finishing cooking in the oven, the glaze thickens and darkens in colour and swathes the meat in the most beautiful sticky syrup and adds a slightly caramel bitterness which also cuts through the richness.

Finally, I should say a word or two about the apple purée… because it is really delicious! It is simple to make but so velvety smooth which creates a lovely texture contrast to the meat. Be careful not to over-sweeten the purée – you want it to be slightly tart. Taste it after puréeing it and if you think it is slightly too sweet, add a few drop of lemon juice to balance it out. As usual, taste as you go along and adjust seasoning as necessary.

Ingredients:

1kg pork belly with skin on
A little vegetable oil
Glaze:
500ml Apple juice
500ml cider

100ml white wine vinegar

125g caster sugar

125g Demerara sugar

1 cinnamon stick

3-4 cloves

2 bay leaves

A few springs of fresh thyme
½ tsp smoked paprika

1 red chilli pepper bruised

Apple Purée:

4 large cooking apples, peeled cored and cut into chunks

50g butter

1tblsp soft brown sugar

30ml water

A pinch of salt
 

Method:

Glaze:
1. Put all the ingredients for the glaze into a medium sized saucepan over a moderate heat. Allow to bubble away gently for about and hour until it has reduced and turned syrupy. Strain through a fine sieve into a clean bowl. Discard the contents of the sieve.
Pork Belly:
2. Preheat the oven to 180C/Fan Oven 160C/Gas Mark 4. Separately heat a little oil in a large frying pan and when hot, add the pork belly and sear on all sides until golden brown all over. Transfer to an oven proof dish and place in the preheated oven for 30 minutes. Remove from the oven and using a pastry brush some of the glaze all over the pork belly.
3. Reduce the oven temperature to 160C/Fan Oven 140C/Gas Mark 3 and return the pork belly to the oven for a further 90 minutes, glazing it every 15-20 minutes.

4. Remove the pork belly from the oven and cut into portions. Gently heat the remaining glaze and spoon some over the top of each portion just before serving.

Apple Purée:

(The apple purée can be made at the same time that the pork is initially roasting and then set aside in a warm place once made).

5. Place all the ingredients for the apple puree in a small roasting pan and cook in the pre-heated oven until the apples have just softened (about 30 minutes).

6. Place in a blender and purée until smooth. Taste and adjust seasoning as necessary. Pass through a fine sieve and set aside until ready to serve.

To serve:

7. Put a spoonful of apple purée on each plate alongside 3 or 4 pieces of pork belly cut into large bite-sized chunks. Serve with steamed broccoli.

Serves 4-6.
      

Pan-Fried Hake with Braised Butter Beans

There is no doubt that eating a range of foods and sampling different cuisines, whether it be as a result of travelling or eating in restaurants does broaden your food knowledge. Being someone who loves cooking and experimenting in the kitchen; and more importantly being someone who enjoys eating, I particularly enjoy trying out different cuisines and incorporating this into my cooking. Although I enjoy the challenge of technical dishes I am always drawn to recipes that are simple to prepare and which are packed full of flavour.

In the final analysis, it doesn’t matter how beautiful a plate of food looks, if it doesn’t taste delicious also. Yes – it is absolutely true that you don’t feel inclined to eat something that looks unappealing, but I regret to say that many times (and I seem to have experienced this more with desserts), I have chosen something in a restaurant or shop and it has failed to live up to the promise shown. When it happens I always feel so disappointed.

Flavour doesn’t always have to assertive and in fact, some of the most beautiful dishes are based on subtlety of taste and balancing the different ingredients. This is why it is so important to keep tasting whilst you are cooking; adjusting seasoning and other elements of the dish as you go along. Some people lack the confidence to do this and it can make them less inclined to take out the pots and pans and cook something different, but the more you cook and the more you taste different flavours, the better and more confident a cook you will become. The most important tip I would give anyone when cooking is – have confidence in yourself and trust your own judgment!

 

I may sound a little evangelical at this stage, but I love cooking and the greatest pleasure I get is seeing the people I love enjoying the food that I have cooked.

I have recently been trying out some Spanish influenced recipes and will admit that I really love the foods and dishes that I have been sampling. I particularly love some of the tapas recipes. What’s great about Spanish food is that it is, in the main, so simple to prepare and yet, it is packed full of punchy flavours.

The following dish employs some classic Spanish ingredients including hake – a white-fleshed fish that I’m using more and more often in my cooking, as it has a lovely firm but still slightly flaky texture, similar to cod, when cooked.

Ingredients:

Braised Butter Beans:
2tblsp olive oil
4 slices of Serrano ham chopped into small dice

1 Spanish onion, finely chopped

4 garlic cloves, crushed

1 red pepper diced

100ml dry white wine

50ml brandy

1tblsp tomato purée

2 x 400g tins of butter beans, drained

A generous pinch of smoked paprika

1 bay leaf

½ tsp saffron threads

Finely grated zest if 1 lemon

2tsp fresh thyme, chopped

500ml vegetable or light chicken stock

To finish:

4 x 150g hake fillets, skinned

Small amount of olive oil for frying

1-2 slices of Serrano ham cut into thin strips

Salt & freshly ground black pepper
 

Method:

Braised Butter Beans:
1. Heat the olive oil in a large pan over a moderate to low heat and gently sweat the diced ham and onion until the onion is soft but not coloured (roughly 7 – 10 minutes). Add the crushed garlic and red pepper and allow to cook for another 2 minutes.
2. Increase the heat slightly and add the white wine. Allow to gently bubble until most of the wine has evaporated and then add in the brandy, flambéing it if you feel comfortable doing this. Once the flame has died down, add the tomato purée and cook stirring continuously for 1-2 minutes.

3. Add the drained butter beans and the rest of the ingredients for the braised butter beans to the pan. Bring up to simmering point and then simmer for 10-15 minutes. Do not cover the pan. Taste and adjust seasoning as necessary.

To finish:

4. Heat a small amount of oil in a frying pan. Season the hake and place into the hot oil. Allow to cook for 2-3 minutes and then flip each fillet over. Allow to cook for a further 2-3 minutes depending on the size of the fillets and then remove from the heat. Allow to rest for a couple of minutes, making sure that the fish does not go cold.

5. Spoon some of the braised butter beans onto warm serving plates and top with a piece of cooked hake. Sprinkle over some of the Serrano ham strips. Serve with a wedge of lemon.
 

Serves 4.