Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Can a person ever have too many ways to roast a chicken? I think not! Roast chicken is a real family favorite around here. Most members of my family would rather have roast chicken than roast turkey. It is something which we never tire of.
And in a world where the cost of food keeps rising and rising all the time, roasting a chicken makes great economical sense! A person might balk when they see the initial cost of a roasting chicken, but when you consider that you are going to be getting two or three meals from it, depending on its size, it becomes quite an economical choice!!
Depending on the side dishes you choose to serve with it, you can get a hearty meal on the first day, of carved chicken, with stuffing and a variety of vegetables and gravy.
If you haven't made pigs of yourselves, you can often have sandwiches the day after, and then a soup from the spent carcass. Very economical indeed.
The recipe I am sharing today comes from a book entitled The Country Cooking of Ireland, by Colman Andrews. This is one of the books I chose to replace when I moved back to Canada. It is filled with lovely recipes.
The photos of the recipes are all very delicious looking and the recipes all sound and using simple, readily available ingredients for the most part.
Photography by Christopher Hirsheimer
Interspersed between the gorgeous photographs are wonderful snippets of history, interesting people and facts.
In short it inspires one to get into the kitchen and start cooking!
This recipe for roast chicken is attributed to Myrtle Allen of the Ballymaloe Cookery School in Ireland, where it is served with bread sauce, crisp bacon, homemade sausages, black pudding and Colcannon. A hearty repast indeed!
I'm not sure I could eat all that at one sitting!!! Must be meant for farm folk who labor hard all day!
The end result of this recipe is a deliciously tender and juicy roast chicken, with golden skin, a fabulously tasty herbed bread stuffing and a lovely tasty gravy.
I always add potatoes to my roasting tin because we like to have roasted potatoes with our chicken. Just par boil them, toss with some oil and then scatter them around the chicken in the roasting tin.
WHAT YOU NEED TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
Simple ingredients put together in the most delicious way!
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Do be sure to buy the very best roasting chicken that you can afford. I buy free range if possible. This chicken was a President's Choice Free From Roasting Chicken.
If you can, try to get one with the neck and giblets included. This adds flavor to the stock you will be using to make the gravy. If you can't get them, then just use the stock without them. The gravy won't have quite as much flavor, but it will still be very good.
HOW TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
You will begin by making the stock which will be used for the gravy. Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
Preheat the oven to 400*F/200*C/gas mark 6.Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.)
Push the thyme sprigs into the stuffing, so that they protrude a bit. Secure the opening with a small skewer. Place onto a rack in a roasting tin.
Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent. Skim off and discard any excess fat from the juices in the roasting tin.
Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes. Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
With the chicken carved into thin slices and gravy ladled over top, it makes for a very lovely meal, with plenty of leftovers to be enjoyed in either a casserole or sandwiches the next day and a soup after that with the bones.
If you don't want to make a soup right way, you can pack the bones into a zip lock freezer bag and freeze them until you do!
These are our favorite kinds of meals to enjoy. How about you???
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.
Irish Roast Chicken with Herb Stuffing
Yield: 6-8
Properly roasted, moist and tender chicken. Well flavored with a delicious stuffing and gravy. Buy the best roasting chicken that you can afford.
Ingredients
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Instructions
- Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
- Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
- Preheat the oven to 400*F/200*C/gas mark 6.
- Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.) Push the thyme sprigs into the stuffing, so that they protrude a bit.
- Secure the opening with a small skewer. Place onto a rack in a roasting tin.
- Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
- Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent.
- Skim off and discard any excess fat from the juices in the roasting tin. Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
- Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes.
- Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
Thank you for visiting! Do come again!!
I think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.
Often in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.
One of the nice things about it is that you can use just about any bread or even stale cake to make it. Croissants, brioche, French bread, etc. even donuts!
Yes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain. They can be yeast or they can be cake. Today I happened to have some stale cake donuts and so I used them with excellent results.
If you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.
You will be slicing the donuts in half horizontally through the middle and filling them with jam. You can use any kind of jam which you enjoy. Today I used cherry.
But any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.
I love these old fashioned types of puddings. They never go out of fashion. As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.
They are timeless. Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.
WHAT YOU NEED TO MAKE DONUT & JAM BREAD PUDDING
Its simple really.
- 3 stale donuts (either cake or yeast) (cake will give you a softer finish)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (today I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract (goes wonderfully with fruit)
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Seriously nothing is more comforting than this pudding.
I can hear people thinking, who has leftover or stale donuts? Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!
We can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.
I know . . . I should just freeze them!
HOW TO MAKE DONUT & JAM BREAD PUDDING
Seriously nothing could be easier. You really cannot mess this up, unless you make the mistake of overbaking it.
You want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.
Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
Sprinkle with some icing sugar and serve warm.
And that's it. Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up. Its soft and indulgent, rich even.
The outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds. The middles nice and sweet from the jam.
Of course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top. In North America you might be more inclined to enjoy it with a scoop of ice cream.
The fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all. Yummity yum!!
Donut & Jam Bread Pudding
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is comfort food pure and simple and a great way to use up stale donuts.
Ingredients
- 3 stale donuts (either cake or yeast)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
- Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
- Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
- Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
- Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
- Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
- Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
- Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
- Sprinkle with some icing sugar and serve warm.
Thank you!!
I had some over-ripe bananas that needed using up and so I decided to make a banana bread with them. I have baked many banana breads on here, all of them very good. Today I decided to go back to my tried, true and trusted recipe.
It is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. It has withstood the test of time and traveled with me all over the world.
How can you tell that a cookbook is a good one. Other than trying the recipes you can tell a cookbook is a really good one by looking at it. If it's all tattered and torn . . . if the pages are all splattered with time.
The pages well worn and almost falling apart . . . then you know that you have a winner of a cookbook on your hands. This book is a winner of a cookbook.
I have been baking this particular banana bread for about 40 years now. It has no bells and whistles. It is not overly sweet. Its quite plain.
It is moist and delicious however, filled with lots of banana flavor and plenty of chopped nuts. In short, a real winner of a banana bread.
Another one of my favorite banana breads is the Sour Cream Banana Loaf I always baked for the Mr. when I worked at the Manor.
He loved it sliced and toasted until golden brown and spread with oodles of sweet butter. Another good banana bread recipe I bake is this one which comes from a cookbook called Bread by Dean Brettschneider. It has oats scattered across the top.
I also have a few smaller recipes such as this Banana Nut Loaf for Two. It is perfectly sized for the smaller family.
This Marbled Banana Bread is also a real favorite. It is a Cooking Light Recipe and is marbled through with ribbons of chocolate batter. Yum!!
As I said up top, this banana bread has no bells and whistles. There is nothing spectacular about it. Its just a simple banana bread.
And you are going to love it. I can promise you. If you are a fan of simple things, then you will be a fan of this.
WHAT YOU NEED TO MAKE BANANA NUT BREAD
Ordinary simple kitchen ingredients. Nothing spectacular outside of the ripe bananas.
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas (very ripe)
The right kind of bananas you need for a banana bread are bananas that have gone past their best eating stage. You want a banana with a skin that is well peppered with brown discolorations. The browner the better.
The riper the banana the sweeter it is. Don't ever throw an over-ripe banana away! They are perfect for baking with! Cakes, loaves, cookies . . .
HOW TO MAKE BANANA NUT BREAD
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts. (You can toast the nuts first if you wish.
To toast them, spread your nuts out on a baking sheet and pop them into a moderate oven. (350*F/180*C) 8 to 10 minutes will do it. Let cool before using.
Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
Turn into the prepared pan. Smooth the top and run a knife down the middle.
This is a really good, simple banana bread. I love to enjoy it cut into thick slices and spread with butter. Real butter. I am betting it would also be great spread with Nutella, if you like Nutella.
Toasted, spread with butter or creamed honey. Again, delicious.
Because the bread is not overly sweet any number of toppings go very well with it. It also goes great in a bread pudding if it happens to go stale. You can sprinkle chocolate chips amongst the bread for this lush dessert. Its fabulous served warm with some vanilla ice cream on top!
In any case the next time you have some ripe bananas that need using up I highly recommend this simple Banana Nut bread. You can't go wrong!
Banana Nut Bread
Yield: 1 (9 X 5 X 3) loaf
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Delicious old fashioned. No bells and whistles. Not too sweet. Just perfect.
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts.
- Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
- Turn into the prepared pan. Smooth the top and run a knife down the middle.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
This is my quality control guy. I think he's pretty special, don't you? Hello Nutmeg!
I love my Tea Bag Holder. It was a Christmas gift from my friend Paula. She knows I love bees and I just adore this! So pretty! Thanks Paula! xo
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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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