Saturday Kitchen

“Anyone who ever gave you confidence, you owe them a lot.”  – Breakfast at Tiffany’s”

 

Storm Desmond is sweeping across Ireland this weekend and limited travel is recommended.  As a result I am limiting my personal travel to the supermarket and back.  Otherwise, I am remaining indoors, with the heating on high, a cup of green tea in hand and yummy vanilla candles lighting.  Scene set, I am setting about cooking a romantic dinner for two. While cooking, I am going to listen to a podcast or two, a new departure for me.  Coming very late to this particular party, I am going to start with Seriel, something I have meant to tune into for a long time but never quite got around to. Just hope it lives up to the hype.
Preparing dinner for tonight is an exercise in working in reverse, as I am going to begin with the dessert and prepare a seasonal and warm apple crumble.
Here’s how it goes:
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Warm Apple Crumble Recipe
Crumble Ingredients:
  • 35g Caster Sugar
  • 50g Light Brown Sugar
  • 200g Plain Flour
  • 150g Butter softened
  • 1tsp of Vanilla Extract.

Method:

  • Mix the flour and the sugars in a large bowl
  • Cut up the butter and add it with the vanilla to the bowl.
  • Rub the butter into the flour and sugar using the tips of your fingers.  This may take a while and you are looking for a crumb like mixture, that has the appearance of golden, damp clumps of sand.  This is your crumble.

Now for the fruit part:

What you need:

  • 4 cooking apples
  • 3 Tbs of Water
  • 35g of Caster Sugar

Method:

  • Peel, core and thinly slice the apples.
  • Place the apples in a greased ovenproof dish. Sprinkle the apples with the sugar and a little water.
  • Sprinkle the crumble mix on top and bake for about 45 mins at 190C.
  • Serve warm, with a scoop of vanilla ice-cream
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Ready for the Oven

Chicken Chasseur Recipe 

So on to the savoury – a Chicken Chasseur – perfect French bistro fare for a stormy night.

One-pot chicken chasseur

Ingredients:

  • 1 tsp olive oil
  • 25g butter
  • 4 chicken legs
  • 1 packet of bacon lardons
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, chopped
  • 200g pack chestnut mushrooms
  • 225ml red wine
  • 2 tbsp. tomato purée
  • 2 thyme sprigs
  • 500ml chicken stock

 

Method:

Heat the oil and half the butter in a large casserole dish. Season the chicken legs, fry for about 4 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan. Fry the bacon and then lower the heat. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the carrot and mushrooms, cook for 3 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme sprigs and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve with mashed potato, green beans and a glass of red wine.

This recipe is adapted from my favourite recipe website, BBC Good Food, just click the image above to take a look.

This is not only a great dinner, but one that ticks all the boxes if you are looking for hearty, comfort food but without breaking the bank. French, frugal and fabulous.  Works for me!!! Have a great Saturday, xoxo

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