Delia's Chicken Basque (for dinner with my Dad)

Original Recipe:

Ingredients:

1 x 3½ lb (1.75 kg) chicken,

jointed into 8 pieces (or drumsticks)

2 large red peppers (or whatever colour you have)

1 very large or 2 medium onions 

2-3 tablespoons extra virgin olive oil 

5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices  (for this I used half a pack of the ready sliced ones and that worked fine)

2 oz (50 g) sun-dried tomatoes in oil 

2 large cloves garlic, chopped 

1 level tablespoon sun-dried tomato paste 

½ level teaspoon hot paprika (I used smoked paprika here instead)

brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug 

10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder) 

6 fl oz (170 ml) dry white wine 

½ large orange, cut into wedges (clementine or satsuma)

1 level teaspoon chopped fresh thyme

2 oz (50 g) black olives (pitted if you prefer) 

salt and freshly milled black pepper

Method:

1.      Start by seasoning the chicken joints well with salt and pepper. (I would suggest that you get your chicken on and cooking as soon as possible as it takes some time to brown through, before you do your chopping, preferably in a flat pan of some sort)

2.      Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size.

3.      The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

4.      Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.

5.      Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

6.      After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour.

7.      Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme.

8.      Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer.

9.      Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid).

10.  Finally, place the wedges of orange in among the chicken and scatter with the olives.

11.  Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

      I have to say that this is the first Delia recipe which I have ever followed and it has to be the most easy step by step, so well detailed, but in no way patronising recipe which I have ever followed. I highly highly recommend her. I am now definitely a fan. 

Enjoy! x

Anna's Mum's Traditional Mexican Picadillo

Picadillo is a traditional Mexican dish introduced to me by my wonderful, half Mexican, friend Anna through her Mum's delicious recipe and Anna's amazing cooking....

Now before you begin the main part of the recipe you should put your brown rice on to cook as it takes 25mins. You want it in a large pan with boiling water, straight from the kettle, 75g per person approx, though for this quantity of Picadillo I generally use 225g which seems to be the perfect quantity. Literally bring the pan up to the boil, place the lid on, turn down the heat to a simmer and set your timer for 25mins - that's it - the delight of cooking brown rice- so simple!

Here is the rest of the method:

Plate it up with a couple of spoonfuls of the rice and equal quantity of the Picadillo as so:

How ever if you then want to freeze the remainder as I did, I suggest that you mix your rice and Picadillo together as so:

Ching-He Huang's chicken fried rice (for dinner with my lovely friend Anna)

Delicious with sticky glutinous rice, it's equally tasty with jasmine rice. Recreate Ching-He's family dish, passed down by her grandmother, in your own home

Ingredients:

• 2tbsp groundnut oil
• 1tbsp freshly grated root ginger
• 3 shallots, finely chopped (I used 1 onion instead)
  
• 3 dried Chinese mushrooms, pre-soaked in hot water for 20 mins, drained and finely chopped (I used 4 regular mushrooms)
  
• 225g/8oz skinless chicken breast fillets, finely diced
• 1tbsp Shaohsing rice wine or dry sherry
• 1tsp five-spice powder
• 1tbsp dark soy sauce (I forgot to photograph this - but please don't leave it out the recipe - it's definately an important factor)
  
• 50g/2oz dry-roasted peanuts
• 300g/11oz cooked jasmine rice or glutinous rice (I used precooked basmati)
  
• 3-4tbsp light soy sauce
• 1-2tbsp toasted sesame oil (I used ASDA Chinese stirfry oil)
  
• Ground white pepper
• 1 spring onion, finely chopped (I used a bunch)
  

Method:

1. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.
2. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.
3. Add the peanuts and then the rice, mix well and stir-fry for 1 min.
4. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.

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