Serves 4
Preparation time 10 minutes
Cooking time 35 minutes
Nutritional breakdown
Per serving
18.1g of fat
596 calories
Ingredients
4 large Portabella mushrooms (or regular mushrooms)
350g dried linguine (or spaghetti or any other pasta you fancy)
300g courgette, grated
300ml low fat crème fraiche
200ml low fat Greek yoghurt
1 large free-range egg yolk (hen or duck)
35g Parmesan cheese
Zest of 1 unwaxed lemon
Sea salt and freshly ground black pepper
250g cold roast chicken, shredded (I used left over homemade chicken kiev here and it worked fine - just broke it up into strips with my fingers)
A small bunch of fresh chives, snipped (or any other appropriate fresh herbs you have to hand) or rocket
Method 1. Put a large pan of water on to boil for the pasta 2. Fry off your chicken in a small separate frying pan and cook until golden as below (add a little garlic + salt + pepper for extra flavour too if you like) - obviously this is only if you need to cook the chicken from raw not if you're using left over chicken
2.Heat a pan and spritz in a few spritzes of olive oil. Fry the mushrooms then remove from the pan and set aside. Fry the grated courgette for a couple of minutes.
3. Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.
4. Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce. 5. Toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it’s evenly incorporated.
In the pan:
(used rocket instead of chives this time and it worked as a really good alternative)
On the plate:
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.
I thought it was about time that I cooked a chicken kiev from scratch. It was a childhood favourite of mine and a favourite of Adam's too. We had the shop bought one last week - it was okish, but I knew it would be so much nicer if I knew I cooked it from scratch myself.
My lovely friend Katie bought me this recipe book for my birthday or Christmas and I have been meaning to cook something from it ever since:
My Ingredients:
I halved everything in the original recipe as I was just cooking for the two of us and I used Matzo Meal instead of breadcrumbs as it was what I had in and it worked a treat!
Recipe:
Final Dish:
This recipe does take time, but I do definately think its worth the effort. Wasn't massively keen on the potatoes, to be honest but I think I might try the oven alternative next time. I loved the kiev and definately would recommend trying it to anyone. I also think it would be nice with a side of summer salad. Enjoy!
Just tried this dish again but this time I did the potatoes in the oven, as suggested on the second page of the original recipe. This really worked much better - and is how I will do it from now on. Please find updated photo below:
So simple and so comforting. My Mum and her Mum always referred to it as Jewish Penicillin which I have always thought was an excellent name for it as it really does make feel better when your feeling one degree under.
Take the chicken bones/carcass left over from roast or Maple Chicken perhaps. Put in a big pan with an onion and any other veg you like, any left over cooking juices, salt and pepper to taste:
Add water, right to the top of the pan. Bring to the boil, then turn down to a simmer and keep it simmering as long as possible, a few hours if you can. This process is a lot quicker if you have a pressure cooker, which I am yet to get, but my Mum tells me it takes 45 mins to get a perfect stock, so I think I will definately invest in one at some point.
Once you have boiled it for as long as you can, strain it off to get your stock. At this point you can just keep it and freeze it for any recipes which require stock.
Or you can go on and make it into Chicken soup - I usually do this by adding a packet or two of cuppa soup, but you can add noodles, veg, chicken pieces, possibilities are endless.
8 pack of chicken drumsticks
250ml/8¾fl oz apple juice, as sharp as possible
4 tbsp maple syrup
2 tbsp olive oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
4 garlic cloves, unpeeled and cut in half
Method:
1. Place the chicken drumsticks into a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squeezing everything together well before sealing the bag or covering the dish.
3. Leave to marinate in the fridge overnight or for up to two days. (half a day works also - that's what I did on this occasion)
4. Take the dish or bags out of the fridge and preheat the oven to 200C/400F/Gas 6/ 180C fan
5. Pour the contents of the freezer bag or dish into one or two large roasting trays, making sure the chicken is skin-side up.
6. Transfer to the oven and bake for about 1 hour 15 minutes, or until the ribs and chicken are sticky and golden-brown and completely cooked through.
Ok Greek Potatoes: These want to go into the oven once your chicken has been in for half an hour. I therefore timed the first 20mins for the chicken and then I prepared the potatoes ready to go in 10mins later.
Ingredient:
1 large potato or 2 small ones per person 1 teapoon of fennel seeds
1-2 garlic cloves, crushed
good swig of olive oil
good shake of mixed herbs
salt and pepper
Method:
1. Mix in a small dish all ingredients other than potatoes:
2. Chop your potatoes into bite size pieces, I personally don't bother peeling them but its entirely down to personal preference
3. Put your potatoes in a roasting dish and pour over your oil mix, now get your hands in there and turn everything over well until the potatoes are thoroughly coated:
4. Put in the oven for 45mins or until crispy, shaking/turning occasionally
Final dish:
(tip: when you serve strip the chicken off the bone and spoon over the cooking juices - delicious!)
Don't forget - no need to waste the bones, why not boil them up for some lovely chicken soup for the soul!
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:
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.
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.
Add the peanuts and then the rice, mix well and stir-fry for 1 min.
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.
I grew up on this recipe and it is still high on my list of comfort foods. My Mum’s ingenious idea to one day liquidise the casseroled vegetables to make sure we all ate them is what makes this recipe so unique. The sauce is pretty much my favourite thing about it.
It works with whole chicken or single cuts, and with a huge variety of vegetables (root ones are especially good).
It can be served with rice or potatoes – up to you!
I learnt this recipe from my fabulous friend Melodie when I went to stay with her in Paris when she was living there during my student days. Such an amazing cook – such an inspiring person. Hope to see her again soon. x
So for tonight's meal I am going to use the following ingredients along with my new favourite cooking device, my Moroccan Tagine, toa Chicken Korma. Or at least something which vaguely resembles one!
Ingredients (to serve 2-3 people):
4 cardamom pods
2cm cube of fresh ginger grated
3 large
chicken breasts
1 onion
1 small can of coconut cream
Korma curry paste (to taste) - I have used two
heaped teaspoons 1/2 small pot of
single cream (284ml pot)
1 tsp of sugar
OK – first things first – very very important when you use a tagine that A. you prepare it as per instructions before starting to use it for the first time and B. that you always always use a heat diffuser such as the one above otherwise your tagine will simply crack and will be useless as a result. (N.B. this advice is specifically for traditional Moroccan tagines).
So on your hob place the diffuser and then the base of the tagine. Add a good swig of olive oil and put the heat just above medium. (I put it on no. 8 but everyone’s hob is different so go with what you think)
Let it heat up a little and
then add your onion, sliced quite finely...
Then add your grated ginger and 4 cardamom pods and stir well...
Then add your raw diced chicken breasts…. (I usually cut them using kitchen scissors, straight into the pan)...
Stir and cook until your chicken is cooked through....
Stir in the small can of coconut cream and two heaped teaspoons of the korma curry paste....
.... and half a pot of cream. Stir in well.
Then bring up to the boil - gently and then place on the tagine lid and turn the heat right down (for me I turned it down to no.2)
.... Leave cooking for at least half an hr.....
.... remember to keep tasting the sauce..... add seasoning to taste....
I added a teaspoon of sugar after coming back after the first half hour after taste testing but this is a personal thing - so go with your gut... add a little of what you think the dish needs and then taste test again....
The whole nature of tagine cooking is for long periods to enhance the flavour fully... so you can leave this cooking as long as you like really... the longer you cook it the more flavour it will have! :)
Serve with rice…. And naan bread if you have it…..
The method I got for cooking rice is an amazing fail safe method which I got from a wonderful lady called June when I was temping in a local school…
I usually cook rice in large batches and then freeze in portions and reheat in the microwave when I need it….
Please find June’s method below….
You know considering that was the first attempt at that recipe – I can honestly say its one of the yummiest Kormas I’ve ever had.
I hope you enjoy it as much as I do. Please send me any questions or comments – I’m fascinated to hear what you think to my first proper post! ------------------------------------------------------------------------------------------------------------------------------
02 December 2012
Since I first posted this recipe I have played around with it. I don't always use cream now but rather coconut milk along with coconut cream for a bit of a healthier option.
I also tend to put in either kale or spinach to add some more texture near the end along with raisins and sliced almonds, these all work really well.
And I tend to use left over roast chicken/turkey as it gives much more flavour and texture to the dish.
