Friday, 26 November 2010

Chicken Pie

It's bloody freezing in England at the moment. Perfect therefore for a pie!

So - I bought a few ingredients in Waitrose and then noticed Gordon Ramsey had a version in his pub food recipe book. This is a sort of amalgamation of ideas.

The cast:



The recipe called for poaching the chicken. I was a bit worried about this - but actually it turned out to be a great move as it then leant itself to a great stock for the liquor for the pie



After poaching



A loving close up of some bubbling butter and browned mushrooms.





That's the stock I was talking about - after a quick hard reduction



Pre baking.



Note the arty chicken motif



Post bake



And the chicken...



The final product.....absolutely lovely



And this was even better the day after.....

Monday, 15 November 2010

Cullen Skink

Having a one year old and a brother with two little one's also means that lunch becomes the new 'going out'. It's great deciding what to have for a Saturday snack...adds a new dimension to my repertoire. 


I'd wanted to cook this for ages - it's from the excellent Gordon Ramsey Pub Food. One of the best cookbooks for simple English fare.


Unfortunately I could not get un-dyed haddock at the last minute. I thought it would be a problem...but i'm not sure I could tell what might have been the problem in the end result.





A simple poach in milk. Does that bay leaf really matter !!!









And a flaked haddock into the simple soup of potato, onion, milk and cream. it was lovely





...but having multiple kids racing around the place meant I forgot to take a photo of the finished dish. oops!







Wednesday, 10 November 2010

Proper Paella

I really really hate mass produced tourist Paella. Really hate it.

So...when in Spain I decided to go as authentic as I could. I read in my 'Food of Spanish Markets' cook book that whilst it's generally impossible to get two Spanish persons to agree with what actually makes up a proper Paella - what they will (should) say is that seafood is a no-no.....and thus an authentic recipe followed. Here's my attempt.

The key ingredients are actually rabbit and chicken bits.....





..and some lovely runner beans



Frying off the meat



Plenty of paprika and tomato juice



The real deal



Surely that'as too much liquid



Oh...no...where does it all go ???



And I was most proud of this. A real Paella should have a very distinct 'soccarat' or crust that forms on the base of the Paella. I've never had this in (touristy) restaurants...so I was very pleased with this. It really does add something to the eating experience!