Tuesday, August 12, 2008
Chicken and chorizo hot pot recipe
Chicken and chorizo hot pot recipe
Method
Pre-heat oven to 200C.
Use a baking dish that will comfortably hold all the ingredients. Add chicken pieces, sausage, garlic, onion, capsicum, tomato and white wine, season with salt and pepper, toss to mix but arrange chicken pieces skin side up. Add the bay leaves and olives and drizzle over the extra virgin olive oil. Cook in the oven for 1 1/2 hours.
To serve
Serve with crusty bread (or even polenta if you're happy to use another pot).
Serves: 6
Ingredients
* 1 free-range chicken, cut into 8 pieces*
* 1 fresh chorizo or spicy Italian sausage, cut in 1cm pieces
* 1 garlic clove, crushed
* 1/2 onion, thinly sliced
* 1 red and 1 yellow capsicum, cut in thick slices
* 450g can Italian tomatoes, roughly chopped
* 1/4 cup white wine
* Salt and pepper
* 3-4 fresh bay leaves
* Small handful black olives (optional)
* 3 tbsp extra virgin
* olive oil
*To cut the chicken into pieces, first pull the thighs away from the sides and cut through the skin then down through the joint and remove. Cut along the breast bone and then between the rib cage and breast fillet until you can remove the breast with winglet attached through the joint and repeat on the other side. You should now have four pieces. Cut the thigh and drumstick in half through the joint and the breast piece in half so that you end up with eight roughly equal-sized pieces. Your butcher can do this.
Method
Pre-heat oven to 200C.
Use a baking dish that will comfortably hold all the ingredients. Add chicken pieces, sausage, garlic, onion, capsicum, tomato and white wine, season with salt and pepper, toss to mix but arrange chicken pieces skin side up. Add the bay leaves and olives and drizzle over the extra virgin olive oil. Cook in the oven for 1 1/2 hours.
To serve
Serve with crusty bread (or even polenta if you're happy to use another pot).
Serves: 6
Ingredients
* 1 free-range chicken, cut into 8 pieces*
* 1 fresh chorizo or spicy Italian sausage, cut in 1cm pieces
* 1 garlic clove, crushed
* 1/2 onion, thinly sliced
* 1 red and 1 yellow capsicum, cut in thick slices
* 450g can Italian tomatoes, roughly chopped
* 1/4 cup white wine
* Salt and pepper
* 3-4 fresh bay leaves
* Small handful black olives (optional)
* 3 tbsp extra virgin
* olive oil
*To cut the chicken into pieces, first pull the thighs away from the sides and cut through the skin then down through the joint and remove. Cut along the breast bone and then between the rib cage and breast fillet until you can remove the breast with winglet attached through the joint and repeat on the other side. You should now have four pieces. Cut the thigh and drumstick in half through the joint and the breast piece in half so that you end up with eight roughly equal-sized pieces. Your butcher can do this.
Sunday, August 10, 2008
Traditional Pancakes With Maple Syrup Butter & Strawberries Recipe
Classic pancake stack that family memories are made of.
Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10
Ingredients
* 300g (2 cups) self-raising flour
* Pinch of salt
* 500ml (2 cups) milk
* 2 eggs
* 60g butter, melted
* Melted butter, extra, to grease
* 2 x 250g punnets strawberries,
* washed, hulled, halved, to serve
* Maple syrup, to serve
Maple syrup butter
* 120g butter, at room temperature
* 1 tbs maple syrup
Method
1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.
Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10
Ingredients
* 300g (2 cups) self-raising flour
* Pinch of salt
* 500ml (2 cups) milk
* 2 eggs
* 60g butter, melted
* Melted butter, extra, to grease
* 2 x 250g punnets strawberries,
* washed, hulled, halved, to serve
* Maple syrup, to serve
Maple syrup butter
* 120g butter, at room temperature
* 1 tbs maple syrup
Method
1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.
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