The Basics - Chicken Stock

My freezer is full of this, i use it all the time! for homemade; sauces soups even cooking rice or cous cous to get the added flavour. You don't have to use a chicken carcass you could always go and buy the cheap cuts such as the wing-lets and make a chicken stock from them. There is a difference in flavour between the homemade stock and the store bought. The latter tends to have more salt which isnt great for some dishes as when you add other ingredients it can become too salty.

Chicken Stock

1 Chicken Carcass

200g Carrots Sliced

2 White Leeks Sliced

1 Celery Stick

1 Onion

150g Button Mushrooms, Thinly Sliced (Optional)

Bouquet Garni

Method:

Put the chicken in a pot and add 2.5 litres of water, simmer for 5 mins and then skim, add the rest of the ingredients and cook for 4 hours, then allow to cool and strain

Souffle

Soufflés have a reputation for being difficult this recipe is actually easy, it’s a cold soufflé which means the method is the rising part not the cooking in the oven and unlike the hot soufflé it won’t collapse! 

Cold Sweet Soufflé – Soufflé Milanaise

225g caster sugar

5 eggs – Separated

2 large lemons juiced and grated zest

28g leaf gelatin

280ml semi whipped cream

Method:

1. Surround an 8 inch soufflé bowl with a high collar of double greaseproof paper, secure with string and set aside, soak the gelatin in cold water. place egg yolks, 113g sugar and lemon juice in a large steel bowl, whisk over a bath of hot water to reach ribbon stage, add the softened gelatin and whisk for a further 5 minutes taking care not to overheat as the eggs may scramble – the mixture should be double in volume.
2. Remove from heat and allow to cool, whisking occasionally.
3. Place the remaining sugar on a tray heat in a hot oven for 5 minutes, whisk egg whites and add hot sugar, continue whisking until a firm meringue is achieved and the mix is cold.
4. Add half the meringue mix to the cream carefully avoiding splitting, fold the mix into the sabayon mix and finally add the remainder of the whites making sure that it is fully incorporated throughout.
5. Fill lined moulds 1½ inches above the rim, chill and set.
6. To serve remove paper collar, decorate accordingly, serve with an appropriately flavored sauce NB Variations of this recipe are possible and may include the use of alcohol in place of or with certain fruit types

Cous-Cous

Cous-cous:

This dish is really fast to make, in the time the cous cous cooks you would have all of the vegetables prepped and then all you have to do is put it all together. This is a great side dish for chicken tagine or on it's own for a vegetarian option or a nice addition to a salad. I just love it, it is so refreshing and full of flavour. I'm not going to put a serving value on this or ingredient amount as it varies to the amount of people who are eating or what the purpose of the dish is.

Cous-cous

Hot water

Red peppers

Red chili

Carrot

Green beans

Mangetout

Ginger

Salt and pepper

Fresh Coriander

Fresh Basil

Lemon zest and juice

Lime zest and juice 

Method:

1. Cook the cous cous following the directions provided on the box/packet
2. Prep the vegetables; thinly slice the chillies, finely chop the peppers, slice the carrots, green beans and mangetout combine all of the ingredients in a bowl.
3. Add the lemon and lime juice and zest, the grated ginger and season
4. Add the cooked cous cous.
5. Add some roughly chopped herbs and you're done!

*sometimes I roast my peppers of I have time it adds a nice flavour to the dish.

What's for Dinner? - Chicken Tagine

I made this while I was making another dinner, the Tagine is so much nicer if you make it the day before, and any leftovers can be perfect for lunch. With this dish you could serve cous-cous or steamed/boiled rice. This serves 6.

6 Chicken Fillets
Tagine Spice Mix
1 Red/Green Pepper
1 White Onion
1 Tin of Tomato Puree
Salt and Pepper
Pinch of Suagr
1 Tin of Tomatoes (With Chili)
1 Tin of Tomatoes (Plain)

Tagine Spice Mix: Equal quantities of each approx 3 Tbsp

1. Cumin 
2. Turmeric
3. Paprika
4. Chili Powder

Method:

1. Add some of the spice mix to the Chicken and allow to marinate for an hour or two.
2. Cut the peppers and onions and gently saute on a gentle heat, add some of the spice mix and set aside.
3. When the chicken has been marinated, cook on a high pre-heated grill pan (no oil) and seal on both sides about 3 minutes on each side. The chicken will fully cook in the sauce so don't worry if the chicken is still pink.
4. Add the chicken to the vegetables and add the tins of tomatoes and season with salt and pepper and a pinch of sugar.
5. Allow to cook on a gentle heat for 30 minutes, add the tomato puree and some fresh coriander if you have it.

What's For Dinner? - Quick Duck Salad

This is one of my 30 minute meals, expect i made this in 25 minutes - Jamie Oliver eat your heart out! Some ingredients I had in my cupboard; noodles, vegetables, chili and I have fresh herbs growing on my kitchen window. This recipe makes enough for 1 dinner and a small portion for lunch the next day, which is perfect if you have no time.

1 Duck Fillet
1/4 Red Chili
1.5 Blocks of Noodles
1/2 Green Pepper
1/2 Carrot
5 Green Beans
4 Mangetout
6 Florets of Broccoli
1 Packet of Szechuan

Method:

1. The duck fillets was skinned already so there was no prep to do, I wanted to keep it as healthy as possible so I didn't use oil at all in this recipe. If you have a hot enough pan you don't really need oil.
2. Pan a griddle pan on a high heat and have the kettle boiling for the water
3. When the pan is hot put the duck on the pan, add the boiling water to the noodles.
4. Chop your vegetables and set aside.
5. Turn you duck to cook on the other side
6. Once it is cooked take off and set on a board to rest - you need to rest your meat to make it easier to cut.
7. While the duck is resting using the same pan, quickly cook your vegetables, I find with stir-fry it is better if the vegetables are al dente (a bit of a bite still in them). 
8. Add your packet sauce
9. By this stage you noodles would be cooked, drain and add them to the pan with the vegetables.
10. Toss the pan a few times to make sure everything is incorporated
11. Add the duck and serve, 
12. Garnish with some fresh herbs

Enjoy!

Feedback

Hey Guys!
I haven't had my blog up for long and I have received some feedback already which is fantastic, I plan on taking these comments on board and to try my best to implement them!;

• 30 Minute Meal options; in relation to this I'm planning a What's for Dinner? section I hope to update as often as I can.
• I have had some other feedback about vegetarian options and if I haven't mentioned it already I am not a vegetarian but what recipes I do have I will make sure to put them up.
• I will also be putting up lunch ideas, as well as stuff that you can make in advance to make your life that much easier. Any hints that I have I will share them with you - ask me anything!

Please contact me if you have ANY queries about recipes, or ANY cooking/food related matter!

Thanks.

Monday Blues!

The weekend is over, that start of a new week and the weather couldn't be more depressing so in an attempt to brighten up the day I am posting a fun recipe; cookies - Who doesn't like cookies? These are great , loads of colours great with a nice cup of tea after a hard day of work

Smarties Cookies

These are great, I'm such a kid! they look great perfect for parties or just a little treat, I seem to have this frozen dough in my freezer from time to time and they make a great addition to food/gift hampers.

115g Butter
115g Brown Sugar
1 Tbsp Golden Syrup
1 Tbsp Vanilla Essence
175g Self Raising Flour
85g (1 Tube) Smarties

Method:

1. Pre-heat the oven to 180 degrees/ gas mark 4.
2. Cream the butter and the sugar.
3. Add the syrup, vanilla and the smarties.
4. Fold in the flour. ( i tend to make sure i have a deep bowl and put all the flour in while the machine is off, put a towel over the bowl and turn it on full - it seems to work)
5. You could just make them out roughly into cookie shape or you could roll into a cylinder shape and put in the fridge to make them easier to cut. It is at this stage you could freeze them if you want. 
6. Cook for 20 mins, or until golden - every oven is different.
7. Allow to cool

Enjoy!

Today

I don't know what it is like where you are but here is grey and dull and windy I don't know if it is due to the  disappointing result in the Ireland V Wales for the Rugby Semi-Final,  its the kind of weather you want something hot and filling, so that what I went for with for today's recipe.

Roasted Red Pepper and Tomato Soup

I love soup, but tomato has to be my favourite, this recipe is roasted red pepper and tomato soup but if you just want the spice of the peppers don't roast them. Sometimes i add some dried chili flakes for an added kick. This recipe would serve 2-3 People.

10g Butter            

200ml Chicken Stock

Fresh Basil and Oregano   

2 Red Peppers

Black Pepper Corns           

2 Tbsp Tomato Puree

Sugar     

Cream

Salt        

2 X 400g Tinned Tomatoes

Method:

1. Roast the peppers in the oven until charred
2. Add the butter, tomatoes and the puree to a hot pan and reduce
3. Mix in the seasoning, and the chicken stock
4. Finally add in the chopped fresh basil and oregano and mix well, allow to simmer for 25 minutes
5. Add the cream to serve and garnish with fresh basil or pesto

This soup has texture if you want a smooth soup you could blend it with a hand blender and pass through a strainer.