Monthly Archives: May 2016

Chicken in a Cheese and Sherry Sauce

Chicken in a Cheese and Sherry Sauce

Tender poached Chicken baked in a flavoursome Cheese and Sherry Sauce

 

This recipe is a firm family favourite. A splash of dry sherry in a good and cheesy roux sauce covering tender pieces of poached chicken. The gratin is finished with a crunchy topping of golden melted cheese  and  fresh bread or panko crumbs. It is a dish which  lends itself to being made in quantity for entertaining, particularly for casual buffet parties. It  also freezes brilliantly.  

The dish works best if you poach the chicken using the instructions below. The advantage is that you get lovely fresh chicken stock to use as a base for delicious fresh soups, or you can freeze it for later use in soups and sauces. I like to have a range of 250ml and 500ml batches of homemade chicken stock in the freezer.   However, if time is short, or you aren’t overly confident about poaching a chicken, you will be happy to hear that this recipe  can also be made with  bought ready cooked chicken or pieces.   Prepare the ready cooked chicken as instructed and then simply make the cheese and sherry sauce using a propriety chicken stock.    Continue reading

New Potatoes Baked in an Orange Scented Salt Crust with Mint and Rosemary

Baked new Potatoes in an orange scented salt dough crust with mint and rosemary.

Baked new Potatoes in an orange scented salt dough crust with mint and rosemary.

At the End of April 2016 I attended the first Scottish Symposium of Food in Edinburgh, ‘Scotland’s Foodscape’.  I had two brilliant and vibrant days discussing food, farming, the ecology of land and sea as well as the more thorny political issues that surround food and its production at both a local and global level. I met like-minded and passionate people and came away energised and inspired. The plea of the Symposium leaders was that we use our energy and knowledge to go out there and do… in whatever way that means for us. My way is to cook; to be inspired by the food, the produce and the producers that I hap across and work with, and to pass the skills and recipes on in a ‘doable’ format for you.

The inspiration for these scrumptious potatoes came from the Symposium dinner. We were treated to a feast of all things Scottish cooked by the fabulous catering company Appetite Direct, http://www.appetitedirect.com/.  On the menu was a tender casserole of local hogget, wild garlic dumplings and the tastiest potatoes that I have every encountered. Salted to perfection, the texture soft yet waxy and the flavour encapsulating everything that a potato should be. Importantly, these qualities all combined to ensure that these potatoes were best eaten with no further adornment. No butter, no olive oil, no ‘any other’ sauce needed. These potatoes had been baked in a salt crust with mint and rosemary. Continue reading

Molten Chocolate Pudding

 

Molten Chocolate Pudding

Molten Chocolate Pudding

 Break the cake crust and out flows warm dark chocolate deliciousness. Do I need to say more! 

This recipe was developed for the Kids cookery parties at Stirring Stuff. It easy to do and although it uses dark chocolate its not got a dark chocolate bitterness at all. A little goes a long way. Needless to say the plates were licked clean. Continue reading