Tag Archives: flour

Nadia’s Hunt(ers chicken)

24 Nov

HUNT – referring to “hunting” – Hunting is the practice of pursuing any living thing, usually wildlife, for food, recreation, or trade. In present-day use, the term refers to lawful hunting, as distinguished from poaching, which is the killing, trapping or capture of the hunted species contrary to applicable law. The species which are hunted are referred to as game, and are usually mammals and migratory or non-migratory gamebirds.

What a wonderful description. I feel like hunting the last few days.. oh, but not just any hunt. I am on a hunt to kill my “migratory poaching handyman”. It might not be legal and therefore, I might have to re-think my title of hunt to poach. That is what I feel like doing 🙂 For the past week we have not had hot water. No hot water also means no indoor heating, which, if you do a little bit of math equals to a number of heated phonecalls and thinking about how I will put this idiot’s head under our tap and make him get brainfreeze… oh… for about… FOREVER, which might then add up to a slight smile on my face ( which now actually requires botox after all this fighthing about getting hot water).

As my man is all tough and muscle, throwing a Rocky attitude after visiting the gym regularly, this whiff of cold water didn’t seem to bother him all that much, until he realised how much it bothered me ;-p A man is a very tough creature, but at one point, they too need heat, and let me tell you darling, bodyheat isn’t enough and really not very romantic as this stage when anger levels are way over the limit.

My number one enemy is being cold, which makes me angry, which makes me agressive and therefore makes me very, very dangerous 🙂 Then why not make dinner that is called “Chicken Hunters Stew”. I just wish I could legally hunt today, because I actually only need one shot  🙂 This makes me think of “one sheet gives you plenty” ad on tv, because one shot will definitely give me plenty to smile about 🙂

Attempting the impossible,  I hope that this dish will warm us up and hopefully it will not fuel my temper 🙂 So listen up boys and gals… this dish is an easy one pot wonder, and delicious for the minimal effort that is put in it 🙂 I hope all of you out there enjoy your hot water, or even your target practice 😉

Hunters Chicken

1 pack of chicken drumstick legs

1 whole garlic, slightly crushed

500ml dry red wine

salt & pepper to taste

2 sprigs of rosemary

4- 5 bay leaves

3 tablespoons of plain flour

1 red onion, rougly chopped

2 handfulls of mushrooms

2 handfuls of black/green olives or one of each, pitted

1 tablespoon of olive oil

2 tins of chopped tomatoes

Rice to serve

Season your chicken with salt and pepper. Place in a casserole dish. Toss in your garlic, bay leaves, rosemary and red wine. Put the lid on and allow to marinate for 30 min.

If you have time, you can marinate it overnight in the fridge. After marinating, pour out the red wine into a measuring jug. Preheat your oven to 180 C.

Chop up the garlic. Add the olive oil to your casserole dish. Pat your chicken dry and dust it with the flour and fry it in the olive oil.Remove  and put aside. Add your onions and mushrooms. Fry for about 8 minutes.

Return your chicken to the casserole, add the olives, chopped tomatoes, garlic and reserved red wine marinade.

Place in the oven for 1 – 1/2 hours.

Remove from the oven and enjoy with jasmine rice.

 

Lovely!!!!

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Pantry pasta & kitchen madness

28 Aug

It really, truly is when I am in the kitchen. I might love cooking, but it’s as if there is a 3 year old child in the kitchen and it is even worse when baking. After my little knife in the arm incident, with my friend the dishwasher, the hubby behaves like a prowling, protective lion – he is too scared to leave me alone. Now, if he hears something falling, it takes him 2 seconds and he is in the kitchen! As I was baking yesterday to fill up my cookie jars, he must have been tired, as I kept on dropping tins and wooden spoons and basically everything a 3 year old drops, breaks and destroys when in a kitchen. So you can imagine how many times he ran up and down! What can I say, I am a VERY clumsy lady!

Also, a trait that I got from my mother, I have a distinct way of moving my nose around and up and down at “shop bought” cookies. Of course, my mother always made them herself as it was also too expensive to buy them in the shop, so naturally I would be a “cookie snob” 🙂 I completely went off the rail yesterday! I baked finely chopped, dark chocolate oat cookies and biscotti. The biscotti recipe is my mother’s, so I knew it would be perfect.  My neighbour also enters my post today. She is italian. Many times we talk over the fence and share tips about growing vegetables and flowers.

Come to think of it, while I was outside, waiting for the biscotti to finish baking, she handed me a handful of cherry tomatoes, obviously grown by her. This is what brings me to “pantry pasta”. We also went out last night, so I had to cook something that I had available, while still covered in flour all over!  Having a handful of fresh and sweet cherry tomatoes gave me the idea of plain, natural flavours.

Back to the biscotti,  the following compliment, I give credit to my mother – My neighbour Ave, told me this morning, that they call it “cantucci” and it is her husband’s favourite. She said it was absolutely delicious and her being Italian can’t find fault with it, and will have to ask me for MY recipe! Proud daughter with a very big smile!:-) So there you go mum, you know you are the perfect woman 🙂 So let’s start with the pasta, then we’ll move onto the biscotti and I think I will leave the dark chocolate oat cookies for another day 🙂 Don’t worry, I WILL add it 🙂

Pantry Pasta

Linguine pasta

handful of cherry tomatoes, halved

2 teaspoons of crushed garlic

1 tablespoon of butter

1 tablespoon of olive oil

juice of 1/2 lemon

1 pack of bacon, cut into bite size pieces

1 cup of freshly grated parmesan

50ml of dry white wine

6-7 slices of jalapeno, pips removed and finely sliced

2 handfuls of slices mushrooms

Put some water on to boil for your pasta. Melt the butter in a frying pan, add the olive oil, garlic and jalapeños. Mix through. Add the mushrooms. Allow them to brown. Add your pasta to the boiling, salted water and cook till al dente. Now add the bacon and the tomatoes. Toss lightly while the bacon is cooking.

When the bacon is done, add the lemon juice and white wine. Simmer for 5-7 minutes.

Flavour with salt and pepper. Add half of your parmesan to the mixture and toss. Now, drain your pasta, allow at least 1 tablespoon of pasta water left in the pan with the pasta. Spoon the pasta in the pan with the bacon & mushroom mixture. Toss lightly.

Cover with a lid and leave to stand for 5 – 10 minutes. The pasta will absorb the flavours and the juices. When done, dish up and sprinkle each bowl of pasta with the remaining parmesan, plain, simple and lovely!

Mom’s biscotti or Biscotti Della Nocciola

500ml plain flour

250ml caster sugar

100g roasted hazelnuts

5ml vanilla essence

pinch of salt

5ml baking powder

2 eggs

zest of two lemons, finely grated

Preheat your oven to 180 degrees Celsius. Sieve your flour,sugar,baking powder & salt in together in a large mixing bowl and put aside.

Beat your eggs, zest & vanilla essence together in a separate bowl.  Add this to your flour mixture, along with the nuts and mix with a wooden spoon to a soft,but  manageable dough.  Divide the dough in two. Roll in cylinder forms. Place fairly far apart on a butter greased baking tray as they rise a fair amount. Sprinkle with flour and bake for about 20 minutes or until golden brown.

Take out of the oven and allow to cool slightly. Now, cut in thin to medium slices. Place them back on the baking tray and allow to “dry” on a cooling rack in the oven at 100 degrees Celsius for 3o minutes. Take out of the oven and enjoy  🙂

Mashed like a fishcake

5 Aug

…..is what I feel like today. Yesterday’s blog didn’t happen – I blame it on the buses that never arrived, which caused me to walk home. I also have to add that I was wearing tights, a VERY short dress and shoes that I won’t say won the award for most comfortable walk. As I took my long and lonely walk home, I became irritated. I just want to get off the train, get on the bus and get home. Imagine my facial expression when someone whistled at me! In that split second that it took to think about the face I was going to make and what I was going to say, I saw an extremely dashing and handsome young man across the street.

It was fate, we met across the street from each other, each one on the corner ;-p  What I wouldn’t do to get his phone number! As it turns out, I have it already! Along with this happiness, I saw a mischievous GLARE coming from the hubby’s face! He knew if it was anyone else whistling at me I would blow my top. This little surprise naturally improved my mood. How blessed I am to be so in love with my very handsome husband. “What a dashing young lad”, as my neighbour Ave (who has a huge crush on the hubby by the way) would often say.

Needless to say, I rustled up a very quick pasta, sorry guys, I will make it again and take photos and post. So last night I was “woman down”.  In better terms, exhausted. The life was sucked out of me and I still feel like this today. And so enters….. the mashed up fish cake! My mood, my brain and my body! So which better route to take than to eat some fish and hopefully you will have the speed and strength of a tuna to carry on ;-p

Of course, there are easier and quicker ways to enjoy a fish cake, but alas, the hubby wont even touch it. Home-made, however is a completely different story. Also, if you think how difficult it is to catch tuna, I suppose it shouldn’t be too easy to prepare and eat it:  “It’s hard to catch one, but it’s my favourite kind of fishing,” says Robby Coad of Edgartown, a commercial fisherman and charter captain. Tuna have incredible vision, Robby explains, and they’re fast. “They can swim over fifty miles an hour, so it’s easy to lose them, especially when they’re on the line and scared. It’s hard to do and you don’t get them every time you go.”

I also think it will give a different take on tinned tuna, using them for fishcakes. It tastes great, fresh, and healthy and it is affordable. How often does one enjoy fresh, home made fishcakes? As often as one finds fresh tuna in the shops and that is never! ;-p So, as they say, there is always a first. Let’s hope I don’t make it the last! I’m going to do a slightly different take on the tuna fishcakes than one normally would. I am going to use butter beans as a base. You can use mashed potato as well, but I think butter beans might add a lovely flavour. To make this easier, create a little station at your preparation area in a row. Start your row with a bowl of flour, then a bowl with 2 eggs, beaten and lastly, a bowl with breadcrumbs. From there you can just put your fishcakes in the frying pan.

Salsa style tuna fish cakes

½ can of butter beans, drained

1 1/2 tablespoons of mayonnaise

½ red onion, roughly chopped

handful of coriander, roughly chopped

1 teaspoon of cumin

1 teaspoon of olive oil

1 can of tuna (chunks)

Half a chilli, roughly chopped and deseeded

Clove of garlic

2 eggs, beaten

Breadcrumbs for dipping

Flour for dipping

Salt & pepper to taste

Sunflower oil for frying

Corn

2 sweetcorn cobs

1 tablespoon of butter

Asparagus 

bunch of asparagus

1 teaspoon of garlic

1 teaspoon of butter

1 teaspoon of lemon juice

1 tablespoon of dry white wine

Salsa

handful of roasted cherry tomatoes

1/2 red onion, finely chopped

1 teaspoon of capers

Handful of coriander, roughly chopped

1 tablespoon of red wine/malt vinegar

4 slices of cucumber, finely chopped

Take your butter beans, tuna, chilli,onion, cumin, olive oil,coriander, mayonnaise and garlic and mix until fine, but not complete mush, in a processor. Season to taste with salt and black pepper. Make little “patties” with your hands and put them through your prepared station. Coat both sides with flour. Dip in the egg and now dip in the breadcrumbs. Do the same with the res of the mixture and place in the fridge.

Boil water and cook your corn for 8-10 minutes.While this is cooking, start with your asparagus.Melt your butter in a pan, add the garlic and fry cook your asparagus. Add your white wine and lemon juice. Flavour with salt and pepper. Take your cooked corn, drain, cut them from the cob, mix through with butter and season to taste.

For the salsa, mix everything together, season with salt and pepper and allow to stand. Now, heat a frying pan and add your sunflower oil. Fry each side of your tuna cakes till they are golden brown and place in a bowl with a paper towl.

Now dish up onto a plate and top with your salsa. Serve with sweetcorn and cous cous, or simply on it’s own 🙂

Peachy pork

13 Jul

Yup, you know it! Everything is peachy! Even my pork ;-p Well, maybe not the weather. If I had to get a mental picture while eating  a peach, I would imagine lying on green, floaty grass with the sun shining on my face, and.. well, this is London and even if it is summer, there is no sun. Lucky for me, I had a lovely day and enjoyed working again and helping out a few people. It just shows you what the right atmosphere can do to improve your mood! 🙂 Happy thoughts!

It might also be that I had a construction worker screaming after me this morning, in a VERY heavy irish accent that I “Looked more beautiful than anything he had seen that morning”! Usually I would greet this with a stare that could kill, but this morning I actually started laughing! Sometimes London puts on its tutu dress and dances like a lovely ballerina!

Yesterday I bought some peaches, a whole punnet, for only £1! Add to that, a pack of pork steaks for £1.43 and it already creates happy rays of sunshine in my life!! So, sitting at work today in my happy mood, I fantasized about lovely, juicy ripe peaches, a delicacy to me 🙂 Needless to say, after biting into one when I got home, there was nothing delicate or sweet about these evil buggers! Looks can be deceiving! Then I thought, if I added a little love and sweet words of encouragement, they will turn into a lovely, colourful and sweet surprise of  luscious infusions 🙂

To top this, was a picture in my mind of the one and only licking his plate clean….. as happy as a pig in mud! Which, I am very proud to say, he did! Who needs a puppy when you have your own true love cleaning his plate like that ;-p By now, after all this mumble jumble, I still have not mentioned what I cooked! So here we go: Peachy pork steak with carrot & cabbage fritters… and like our family like to call it.. “flied lice” ! ;-p  Fried rice for those of you that get a terrible mental picture right now ;-p

Peachy pork

3 – 4 pork steaks

2 peaches, roughly chopped

2 tablespoons of butter

1 teaspoon of sunflower oil

1 clove of garlic, grated

1/2 teaspoon of ginger, grated

4 tablespoons of honey

1 tablespoon of white wine vinegar

1 teaspoon of finely chopped, fresh rosemary

1 spring onion, finely chopped

Fritters

1 carrot, grated – medium size “grater”

1 cup of cabbage, grated – medium size “grater”

1 tablespoon of flour

2 eggs

1 teaspoon sweetner/caster sugar

Pork

Place your butter, ginger, garlic, oil, rosemary and spring onions in a pan. Fry for 5 minutes. Place your pork steaks in the pan and allow them to brown on the one side. Add your peaches. Shake them around in the pan. After the steaks have gone golden, turn them.

Add your vinegar and honey and mix around so that the steaks and peaches get coated in this sweet sauce.

Taste and season with a little bit of salt.  All the while, while your steaks are getting their lovely colour, mix all the ingredients together for the fritters. Heat oil in a pan, enough to be more than a slight layer, but not as much as when you would fry chips. Make sure the oil is hot enough. Take a tablespoon and use this to place small oval shapes in the oil until they become brown and crispy and turn them over. Place on some paper towel to absorb the extra oil.

Serve up with your pork steaks, egg fried rice and the lovely sticky sauce! Heaven!