You are absolutely going to love this fantastic dish I am showing you today.  It has been taken from my Big Blue Binder, and it is easy to make and very, very delicious . . . .  using simple ingredients that you probably already have in your kitchen.  There is nothing out of the ordinary . . .  rice, chicken pieces, raisins, dried apricots, onion, chicken stock and some curry powder.

 

The Big Blue Binder is a recipe binder that I have been carrying around the world with me for all of my late teens and adult life. It is bulging with handwritten recipes gleaned from friends and family through the years, newspaper and magazine clippings, along with recipes laboriously copied by hand from books I had borrowed from the library through the years.  With a large family to take care of, I never had the money to purchase cookbooks way back in the day. I only wish I had had the forethought to cite the sources back in the day! Hindsight is indeed very much 20/20.  I would have never thought that one day I would have the ability to share my findings and experiences with quite literally thousands of people.  I hope you will forgive me my lack of ability to tell you exactly where this recipe comes from.

 

Chicken pieces are sauteed in a bit of oil until golden brown on both sides.  Do try to trim off as much fat and skin as you can before doing this. You could remove it completely if you wanted to, but it wouldn't be half as attractive.  Better to remove the skin just prior to eating.  I used chicken thighs, but drumsticks would also work very well.  I do not recommend boneless, skinless chicken breasts, as they would overcook and end up quite dry.

 

After you brown the chicken off, I drain off as much of the fat in the casserole as I can, leaving only a minimal amount and then you saute the onion until soft over low heat. If you really wanted to cut the fat you could do this in a bit of chicken stock in a clean casserole dish.

 

Once you have the onion softened, you stir in the curry powder, some salt and pepper and the raw rice, stirring to coat it really well with the curry and any pan juices.

 

Next you add some chicken stock and the apricots and raisins.  I am not sure what the reason is for this, but the flavour of curry goes really well with fruit, and with chicken for that matter!  Once you have brought the stock to the boil, you return the chicken pieces to the pan, placing them on top . . .

 

Tightly covered, it is then finished off by roasting the whole dish in a moderate oven.  It is almost like a fruity pilau rice with chicken pieces and it is very, very, VERY good!  Not a lot of fussing or mussing and clean up is easy because it is all in one pan!

 

 

 

 This is a great weekend dish to share with the family.  You could serve it with some Naan bread, or poppadoms and a salad on the side.  I am betting you won't have any complaints! Any leftovers keep well, covered tightly, in the refrigerator for a few days.  What I did was to remove the skin from the chicken, and cut it into bits, stirring it into the rice and I can tell you it was even more delicious the day after.  Funny how that goes. It is often the case that food gets better tasting if left to "ripen" overnight!  Bon Appetit! 

 

 

Personally, I happen to like "brown" food . . .  and this is "brown" food season . . .  these last days of Winter, when we all like to warm the chill off of our bones with a tummy warming soup or stew.  We, here in the North West, have been treated to finger knumbing, bone chilling weather as of late, and I took the opportunity today to fix us a delicious Beef & Vegetable Soup, which . . .  whilst not totally visually appealing, was mighty tasty, and fulfilled the main purpose of a hearty bowl of soup in that it both warmed us up and filled our bellies beautifully!

 

I think I have shared with you before that my mother was a "Master" at creating wonderful soups.  Everything I know about making a good soup, I learned at her knee.  I don't think we ever had a roast dinner the whole time I was growing up that wasn't followed in the days afterwards by a steaming hot and delicious potage!  She used to make huge potful's and our home freezer always had several large plastic ice-cream buckets filled with the fruits of her labours, at the ready when they needed to be.

 

That is not to say that every soup you make needs to begin with the leftover bones or scraps from a roast dinner . . .  sometimes you can make a really tasty soup with nothing but what you happen to have in your refrigerator.  One thing you do need however is a good stock to build upon. This is the critical basis of any good soup. If you make it a habit to keep really great basic stocks and broths in the freezer you will never be very far from a tasty bowl full of heart and soul warming soup.

 

For this soup today I used mainly some good beef stock that I had frozen, (you can use cubes in a pinch and it will still be okay), a piece of good lean rump steak, and the vegetables that I found in my refrigerator's vegetable bin . . .  carrots, parsnips, turnips, cabbage and of course onions (which I do not keep in my fridge, but in a net basket beneath the stairs, in the dark.)

 

I had been going to also throw in a handful of barley, but once I got all the vegetables into the pot, there was very little or no room.  You certainly could add some barley if you wanted to, but it really wasn't necessary.

 

I used a savoy cabbage, about six of the bigger, larger outer leaves, that some might be tempted to throw away, but really . . . .  the greener the leaf the higher the nutritional value, and in a soup, they work perfectly.  Washed really well, and trimmed of any tougher stems, I simply shredded them into large shreds crosswise  I think any cabbage would work, but visually you will have a nicer looking, more interesting soup with the savoy.

 

I added a splash of tomato ketchup because I like the slight sweet/spicy note that it adds to any soup or stew. It also adds an additional bit of colour to the soup and renders it less transparent and more full bodied.  Todd loves pureed soups, but I like my soups filled with lots of lovely texture and chunks.  We differ somewhat in that respect and that's okay.  There is a time for smooth . . . and there is a time for texture, and to my mind when you are making a soup such as this Beef & Vegetable Soup, you want texture.  It went down a real treat.

 

 

Back home if you order soup when you are in a restaurant you will more often than not be presented with a bread basket containing a few rolls, and a variety of crackers.  Todd is a roll or a bread person. Mom always served our soups with crackers and that is still how I prefer to enjoy them for the most part.  This was really, really good, very healthy, and I had the added bonus of some leftovers to freeze and enjoy at a later date.  Bon Appetit! 

 

 

I've always been totally fascinated by the alchemy of cooking and baking . . . it's all so very magical to me. I sometimes find myself sitting  and wondering . . . who was it that first decided that eggs were good to eat . . . and then, moving on from there . . . who discovered that if you beat eggs together with flour and sugar and a bit of leavening, you got cake???  

I am sure the answer to those questions is to be found somewhere . . .  and in all honesty I am not all that bothered with who did what, I'm basically just grateful that these discoveries have been made!

 

 

I love Pork Tenderloin. Over here it is called Pork Fillet and it is the most tender cut of pork.  It is probably the porcine equivalent of a filet mignon . . .  except it is a lot cheaper of course! 

 

I remember reading in Edna Staebler's cookbook entitled" Food that Schmecks" years ago, how her mother would send her tender slices of rolled, stuffed and roasted pork tenderloin in care packages when she was at University, and how very much they were enjoyed by herself and her room-mates.  

 

She made it sound at once exotic and very delicious! It was not something that we ever had in my home when I was growing up.  I was an adult before I ever had the opportunity to try it, and I fell in love with it at first bite. It is truly my favourite cut of pork.

 

Pork tenderloin might share a few similarities to Pork Loin, but don't be confusing the two cuts of meat. They are not the same thing at all. 

 

Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. They are not interchangeable in any way. Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods. 

 

Pork Loin comes from the meatier back of the animal, whilst Pork Tenderloin is the small muscle that runs just along the spine. 

 

 Overcook either one and you will be ruining a tasty piece of meat.  I do confess that of the two the fillet/or tenderloin is my favourite.  Cooked properly it is always tender and succulent.

 

There is an area of sinew or silverskin that runs along the top of it, which should be removed prior  to cooking it.  Its a relatively easy process when you use a very sharp knife.   

 

You can watch a very good video on how to do just that here.

 

Its really not that hard and if you don't remove it, your meat will buckle.  This way of preparing it that I am sharing with you today makes for a perfect entree for a celebratory dinner or dinner party.  

 

Its very easy to do, with excellent, very tasty results.

  

The trimmed piece of meat is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven.

 

 From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!

 

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with foil.  Place the trimmed pork onto the baking tray and, using a pastry brush, brush it all over with the Dijon mustard.  Whisk together the olive oil, garlic, herbs, salt and black pepper. Brush the pork over the top and sides with this mixture. 

 

It is beautiful served cut into thick slices along side your favourite sides and vegetables.  You've probably heard the saying "Eat a Rainbow!"  And that is just what we did with roasted sweet potato, and steamed carrots, Brussels sprouts and beetroot.  I added a small baked potato to Todd's.  Todd declared this fabulously delicious. High compliment from him indeed.  This would make a great entree for Valentines dinner. (And for several reasons)  Its quick. Its easy. Its delicious!  Bon Appetit! 

 

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 Thanks so much for visiting. Do come again! 

 

One thing I have always been rather fond of when we eat out at a fast food place are the chicken fingers/strips.  

At McDonalds you can get the with your choice of dips.  I always choose the sweet chili and the sour cream and then I double dip.  They are so delicious, but not very healthy I'll admit.

 

Neither are the chips that come along with them.  The recipe I am showing you today is a much healthier option! 

And, I believe, every bit as tasty, if not tastier! You won't even miss the dips!

 

Everything is baked instead of fried, and so you are virtually free to enjoy them without a lot of guilt!  

The chicken is marinated in buttermilk for several hours which helps to keep the meat moist and tender!!

 

After marinating they are rolled in nicely spiced cornflake crumbs to coat and then sprayed with a bit of cooking spray prior to baking which really crisps up the coating nicely!

 

The sweet potato fries are shaken in a bag with a bit of oil and spice . . .  and yes, baked along side of the chicken strips.  

I won't lie to you and say they are as crispy good as the deep fried ones, because in all honesty they are not, but they are still plenty tasty anyways, with lots of nicely spiced flavour from the use of onion and garlic powders and paprika. 

Once they are marinated coated, etc. the whole duo cooks relatively quickly in about 15 minutes.  Win/win I'd say!!!

 

 

Place the chicken tenders and buttermilk into a shallow bowl large enough to hold them.  Turn to coat in the buttermilk then cover and chill in the refrigerator for 2 to 8 hours, giving them a turn every now and then.

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a large baking tray with aluminium foil.  Spray lightly with cooking spray.  Set aside.

Cut the sweet potato, lengthwise into chips. Peel or not as desired. (If keeping the peel, scrub really well.) Place them into a bowl and toss together with the olive oil, the 1/4 tsp garlic powder, salt and 1/4 tsp black pepper to coat evenly. Spread out onto the baking tray in an even layer, leaving space for the chicken.

Crush the cornflakes in a food processor or in a bag with a rolling pin.  Place them into a large plastic bag.  Add the remaining garlic powder, onion powder, paprika and black pepper.  Shake to combine. Add the chicken tenders, one at a time, and shake them in the bag to coat with the cornflake mixture generously, Place them on the baking sheet next to the sweet potatoes. Spray th chicken pieces with coking spray.

Bake in the preheated oven for 12 to 15 minutes, until the chicken is cooked through, golden brown and no longer pink inside, and the fries are browned. (Turn the fries halfway through the cooking.)  Divide between four plates and serve immediately.

 

 

The Toddster loves a good dunker.  What is a dunker you ask?  Its quite simply a biscuit that you want to dunk into your tea or your coffee. (In our case herbal tea. Today it was Taylors of Harrogate Apple Spice.) Its a biscuit that is crisp and buttery . . . and filled with flavour.  Flavour that is perhaps even enhanced by dunking it into a hot liquid!

 

He also loves a good ginger biscuit.  These delicious ginger biscuits tick all of his boxes on both scores!  They are crisp and dunkable and very flavourful!

 

They filled with warm ginger flavour . . .  both from the lavish use of ground ginger in the batter (along with mixed spice) and finely chopped preserved stem ginger.

 

For those of you not familiar with preserved stem ginger, it is round nuggets (about the size of a whole walnut) of young fresh gingerroot, which has been peeled, shaped into balls and then cooked and preserved in a sugar syrup.  You can buy bottles of it.  I am not sure where you will find it in a North American Grocery shop, but over here it is with the baking ingredients. 

This is what it looks like and it is a really delicious ingredient to have in your store cupboard.  It will keep in the refrigerator for ages.  You can also very easily make your own. I have a recipe here to do just that.

 

Whether you make your own or purchase it, you will never regret having a jar of it in the house. It comes in very handy for all sorts.

 

These biscuits are nice and crisp . . .  partially due to the inclusion of golden syrup, which is another truly British ingredient, but you may use golden corn syrup if you are unable to get it. I think it is available in the US however via Amazon and a few other shops.  Another ingredient which you won't regret having in your store cupboard!

 

In any case, these biscuits (a british term for cookies) are truly delicious.   The smell alone when they are baking is amazing, truly amazing.

 

Oh, it also uses mixed spice for which I have a simple recipe that enables you to make your own. (This is also a very British ingredient) or you can use apple pie spice or pumpkin pie spice which are very similar.  It is a mix of warm baking spices, what will also come in very handy should you choose to make your own.

 

 

Preheat the oven to 190*C/375*F/ gas mark 6.  Line several large baking trays with baking paper.  Set aside. 

Place the syrup, butter, and brown sugar into a small saucepan and heat gently over low heat to melt the butter and sugar together with the syrup, stirring constantly.  Whisk in the milk and set aside.  Sift the flour into a bowl with the soda, ginger and mixed spice.  Stir in the wet ingredients until thorougly combined.  Stir in the stem ginger. 

Shape into walnut sized balls and place at least 2 inch apart on the baking sheets.  Using a damp fork, press down to 1/2 inch thickness. 

Bake for 12 to 15 minutes in the heated oven, rotating the pans halfway through.  Scoop off onto wire rack to cool completely.
 

Store in an airtight container. 

 

Every time I bake them I ask myself why I don't bake them more often.  The answer is simple . . .  because they are sooooooo delicious, I find myself unable to leave them alone.  Yes, I am one very naughty puddy tat! Now lets put the kettle on!