Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
One thing which I have loved for a very long time and fell in love with even more when I lived in the UK was Chicken Curry. The first proper curry I ever tasted was cooked for me by a gal from Liverpool back in 1979.
I remember watching her make it. She poured a whole bottle of curry powder into it and I remember thinking oh boy, this is going to hurt.
I was wrong. I fell in love and have been in love with it ever since! It was simply delicious!
Next to fish and chips, is one of the most popular dishes in the UK. There are Curry houses all over the country. It was introduced to English cuisine in the 17th century and has been gaining popularity ever since.
I believe even Queen Victoria loved a good curry! She had an Indian man servant, Karim, who introduced Indian food to her and I have read that she was particularly fond of chicken curry with dal and pilau.
National Curry week is celebrated every October in the UK and in 2001 the British Foreign secretary at the time Robin Robin Cook declared Chicken Tikka Masala to be a "True British National Dish."
There are said to be more Curry Houses/restaurants in greater London than in Mumbai and Delhi combined. Mind you, it has largely been adapted to suit British tastes.
This recipe which I am sharing with you today is nothing like the curries you will find in an Indian restaurant. It is, however a great way to introduce someone to the taste of curry for the first time, having a very mild and sweet flavor.
Not only is it very simple to make, but it uses only five ingredients all told, including the chicken. The original recipe is one I have been making for a very long time and serves 4 - 6 people. I have downsized it today to serve 2 generously.
Like I said only five simple ingredients, not including salt and black pepper.
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I use a medium)
- 1.2 TBS prepared mustard (I use French's)
- 2 chicken leg quarters (you can skin or not as you prefer)
- salt and pepper
You don't have to use chicken leg quarters in this recipe. The original recipe specified a whole chicken cut up. I happen to think, however, that this recipe is well suited to the leg/thigh portion.
Use a good honey for it. I like to use a clover honey, which is mild flavored and light in color. It has a flavor that goes well with all of the other ingredients.
You can use any kind of mustard you like. I am fond of Dijon. I do not recommend English mustard which is very potent and, in the quantity required for this dish, would render the dish almost inedible in my opinion.
I use a medium strength curry powder, which makes it a bit spicy, but not overpoweringly so. If you are used to it you can by all means use a stronger one and if you are new to the flavor of curry I recommend a mild one to dip your toes into the curry water!
HOW TO MAKE HONEY CURRIED CHICKEN
I will begin by saying that this is not your typical curried chicken, which is usually heavy on the sauce. Some creamy, some more gravy like. All delicious.
This is more like a dry curry, but with finger licking sticky qualities. This version could really not be easier to make however.
Begin by preheating the oven to 350*F/ 180*C/ gas mark 4. You will need a casserole dish large enough to hold your chicken pieces in one layer.
Wipe and pat your chicken pieces dry and season them with salt and black pepper. Lay them into the baking dish in a single layer. I sometimes make deep cuts into the surface of the chicken so that the flavors really penetrate, however I did not on this day.
Whisk together all of the remaining ingredients until they are well combined and emulsified. Pour them over the chicken pieces, turning them to coat them in the sauce.
Cover the casserole dish tightly with some aluminum foil. Bake in the preheated oven for half an hour. Uncover and bake for a further half hour, at which time you should be rewarded with lovely tender, juicy and flavor filled pieces of chicken!
I actually served this to my sister and her partner the other night and they licked the platter clean! It was declared delicious! I was not surprised because . . . it is!!
Honey Curried Chicken
Yield: 2
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Five simple ingredients, one delicious chicken recipe. All you need on the side is some rice and a vegetable. This goes together lickety split!
Ingredients
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I like a medium blend)
- 1/2 TBS prepared mustard (Dijon or American)
- 2 chicken leg quarters
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Pat your chicken dry and place into a casserole large enough to hold both pieces in a single layer.
- Whisk together the butter, honey, curry powder and mustard to combine and emulsify completely.
- Lay the chicken pieces into the casserole dish. Season to taste with salt and black pepper.
- Pour the sauce over the chicken pieces, and turn them to coat in the mixture. Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 30 minutes. You should not have tender and incredibly tasty chicken!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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We are having a very wintery/cold day as I am writing this. (Sunday) To my way of thinking, this is a perfect soup day. Also, one of my friends was feeling a bit under the weather, so I wanted to make some soup to take over to her.
I had seen this recipe for Brodo di Pollo con Pastina (Chicken Soup with Pastina) on the New York Times site the other day, attributed to Naz Deravian. I was intrigues and immediately printed it out.
It was quite a bit different than your typical chicken noodle soup. Using very simple ingredients and a very simple method of preparation.
There was no need to make a stock or even to use chicken stock. Everything was prepared simply and in one pan. Boneless, skinless chicken breasts, cooked simply in water with aromatics (onion, celery, carrots, garlic) and some olive oil.
I was intrigued. A soup which doesn't start off with a stock??? Would this be as delicious as it sounded?????? Would it be as delicious as my normal chicken noodle soup??????
I had to try it and today was the day! I did cut the quantities in half and I will say even cut in half it was very generous!
WHAT YOU NEED TO MAKE CHICKEN SOUP WITH PASTINI
The list could not be simpler.
- 1 large boneless, skinless chicken breasts (about 1/2 pound)
- 1 medium yellow onion, cut in half and then thinly sliced into half moons
- 1 1/2 TBS extra-virgin olive oil
- 1 TBS kosher salt, or to taste
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 1/2 large carrots, peeled and sliced into ¼-inch half moons
- 1 1/2 large celery ribs, sliced into ¼-inch half moons
- 1 fat garlic clove, peeled and finely chopped
- 1 teaspoons tomato paste/puree
- 1/4 cup pastina, such as Acini di Pepe, or orzo (about 2 ounces)
- 1/4 cup finely chopped fresh parsley
- Grated Parmesan, for serving
Pastina is Italian for "tiny pasta." It is something which Italian children grow up with and is generally cooked in broth. You can get it in star shapes, rounds, etc.
You can use any tiny pasta for this, or even noodles broken into tiny pieces. I used Acini de Pepi because I actually had some in my cupboard. You could use orzo, or even Ditalini. Just so long as it is small.
I loved that it used boneless, skinless chicken breasts. I always have those in my freezer. They come in handy for all sorts. I also always have the aromatics on hand.
Aromatics are vegetables which add flavor and aroma to a dish. Vegetables such as celery, onions, carrots, etc. When cooked together these ingredients help to create delicious layers of flavor in your food.
HOW TO MAKE CHICKEN SOUP WITH PASTINA
You begin by cooking your chicken. Place the chicken into a large saucepan with a quantity of cold water. (5 cups) Partially cover the saucepan and bring to the boil over high heat.
Keep an eye on it so that it doesn't boil over. A scum or foam will rise to the top. Just skim that off and discard it. (A metal spoon works wonders here.)
Add the sliced onion, the olive oil, salt, garlic powder and pepper to the soup. Give it a good stir and bring back to a low boil. Cover completely and then reduce the heat to medium low and allow to simmer for a good 10 minutes.
At the end of that time add the carrots, celery, garlic and tomato paste. Give everything another good stir to help to dissolve the tomato paste into the broth.
Bring the soup back to a gentle boil, then reduce to medium low, cover and cook for a full half an hour. Stir occasionally.
Taste and adjust seasoning as required with salt and pepper. Remove the chicken breast to a bowl.
Add the pastini to the soup, stir and bring back to a gentle boil, then cover and reduce to medium low again and cook to al dente according to the package directions. Give it a stir every now and then to make sure it isn't sticking.
While the pasta is cooking, shred the chicken with two forks. At the end of the pasta cooking time, return the chicken to the saucepan along with the parsley.
Cover and simmer for a further 2 minutes to heat through.
And that's it! Your soup is done. Ladle it into heated bowls and pass the parmesan. Freshly grated please!
I know that's not always possible, but if you can get it and grate your own please do!
I would think this is one of those soups that you could add a cheese rind to when the soup is cooking and that would also add some fabulous flavors!!!
Do you save your cheese rinds? I do. I have them in a baggie in the freezer! Just waiting to be added to sauces and soups. I break them into smaller pieces before freezing. That way they go further.
I dare say we both enjoyed it very much. Especially on a day that was cold and blustery. It went down a real treat!
Chicken Soup with Pastina
Yield: 3
Cook time: 1 H & 10 MTotal time: 1 H & 10 M
The Italian name for this soup is Brodo di Pollo con Pastina, or chicken soup with tiny pasta. Its simple to make, delicious and cooks all in one pot for a simple and easy to clean up meal.
Ingredients
- 1 large boneless, skinless chicken breast portion
- 1 medium onion, peeled, cut in half and thinly sliced into half moons
- 1 1/2 TBS extra virgin olive oil
- 1 TBS kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 2 medium carrots, peeled, sliced and cut into 1/4 inch thick half moons
- 1 1/2 large celery sticks trimmed and cut into 1/4 inch thick half moons
- 1 fat clove of garlic, peeled and minced
- 1 tsp tomato puree/paste
- 1/4 cup (2 ounces) pastini such as Acini di Pepe or Orzo
- 2 TBS chopped minced fresh parsley
- freshly grated Parmesan cheese to serve
Instructions
- Place the chicken into a saucepan along with 5 cups of water (1.1 litre/1182.9 ml) Bring to the boil over high heat, then reduce. Skim off any foam and discard. Add the onion, olive oil, salt, garlic powder and pepper. Stir, bring back to a slight boil, reduce to medium low, cover. and simmer for 10 minutes.
- Add the carrots, celery, garlic and tomato paste, giving it all a good stir to blend in the tomato paste. Bring to a gentle boil. Reduce to low, cover, and simmer on medium low for 30 minutes.
- Taste and adjust seasoning as required.
- Remove chicken to a bowl. Add the pasta and bring to a gentle boil. Cover and cook on medium low for the time required as per the package of pasta.
- Shred the chicken. Return to the soup along with the parsley. Stir, cover, and simmer for a few minutes.
- Serve ladled into heated bowls, topped with freshly grated Parmesan cheese.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
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When I was growing up Saturday night was always baked bean night. Mom used to make her own baked beans most of the time. She would soak the dried beans over night in cold water.
Early in the morning she would be parboiling the soaked beans on top of the stove. She always added a pinch of baking soda to the water. I am not sure why, but I can remember them foaming up and she would skim off the foam and then discard it.
(I just looked it up and it is thought that adding soda to the beans makes them less gassy, or takes out the snap as mom would say!)
To them she would add molasses, brown sugar, cider vinegar, mustard, salt and pepper. Enough of the soaking/boiling water would also be added so that they were just covered.
A whole onion, peeled would be pushed down into them and then salt pork laid over the top.
These would bake in a slow oven all day. As the day wore on you could smell them baking and the smell was gorgeous.
About an hour before they were finished, she would take them out of the oven and mash a cup full of the beans, stirring them back into the crock. This thickened them.
You could not ask for a more delicious supper. With brown bread, sometimes ham, sometimes wieners. We didn't care, either or.
If we were having wieners she would fry them in butter. Oh my but the two things were so fabulous together. To this day I still adore having beans with wieners. (Also known as frankfurters or hotdogs.)
These days I am not likely to bake myself a whole crock of beans however. With there only being me in the house, it just isn't practical. It is something I might do when my family comes to visit, but not when its just me.
That doesn't mean that I can't still enjoy the odd baked bean supper and this recipe for Skillet Beans & Wieners is a great way to do that! Its simple and delicious, and goes together lickety split! The original recipe fed six people and so I cut it in half to feed only three.
WHAT YOU NEED TO MAKE SKILLET BEANS & WIENERS
There is nothing complicated about this.
- 1 can (16 ounce/420g) baked beans
- 1 small onion, peeled and finely chopped
- 2 slices streaky bacon, chopped
- 4 hotdogs/wieners/frankfurters cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar, packed
- 2 tsp canola oil
I like to freeze my bacon in single slices. I roll each slice up and place them next to each other in a zip lock baggie before putting them into the freezer. Ready to take out, one or two at a time, and then chop while still frozen. Its easy.
If you are in the UK, chances are you are using beans in tomato sauce. In that case add a TBS of dark treacle to the mix.
Also if your beans are really liquid-y, I would drain away some of the liquid. You don't want the end result to be too soupy.
Today I used a can of Bush's Baked Beans with Pork. Mom used to buy Grave's beans when she bought baked beans, but I bought a can a few months back and they were not the Grave's baked beans I was used to. I do not recommend. (Sorry, just saying.)
I am also a bit fussy when it comes to wieners or hotdogs. I like the all beef ones. I don't really like chicken dogs or cheap hotdogs and I abhor Larsen's which is a brand name you can get here. They smell like socks, and not clean ones. (Again, just saying.)
HOW TO MAKE SKILLET BEANS & WEINERS
Its not rocket science, and you might not even need a recipe, but if you do it this way, it is mighty good.
You might question the use of a bit of oil when there is fat on the bacon and in the hotdogs, but trust me, you do need a little bit of it as it helps to prevent the bacon, onions and wieners from sticking to the pan.
Heat the oil in a medium skillet over medium heat. Add the onions and bacon. Cook, stirring occasionally, until lightly browned.
Add the cut up wieners and continue to cook, stirring occasionally, until the wieners are starting to brown.
Add the remaining ingredients and bring to the boil. Reduce to a slow simmer and continue to cook for about 25 minutes, or until slightly thickened.
Serve hot, spooned onto warm plates with your favorite sides! On this day I enjoyed mine with some scalloped potatoes and crusty bread.
I can tell you however that corn bread and coleslaw are also really wonderful with this meal. And, even though it is meant for a small batch, as a singleton there will be leftovers, but no worries. This is fabulous reheated the next day with some toast for another simple supper or lunch.
You know it really is often the small things in life which bring us the most pleasure, and this simple supper is a real single or family pleaser. To feed six people, simply double the amounts of everything.
The heart wants what the heart wants sometimes you know, and on this day my heart wanted this. I was very content with this simple meal.
Skillet Beans & Wieners (small batch)
Yield: 3
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick and easy meal to prepare on busy days. I like to serve it with scalloped potatoes, bread and butter, but coleslaw and cornbread are also favorite go-withs!
Ingredients
- 1 (16 ounce/420g) tin of baked beans, undrained
- 1 small onion, peeled and finely chopped
- 2 slices of bacon diced
- 4 smoked frankfurters (wieners) cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar
- 2 tsp canola oil
Instructions
- Place the oil into a medium sized skillet and heat over medium heat. Add the bacon and onions.
- Cook, stirring frequently, until they have started to lightly brown. Add the wieners. Continue to cook, until most of the wieners are lightly browned.
- Add the baked beans, ketchup, mustard and brown sugar. Mix well together. Reduce the heat to low.
- Simmer for 25 minutes or so, until slightly thickened. Serve hot.
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