FRICASSEE OF CHICKEN LEGS with LYONNAISE POTATOES

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There is a very good reason why we return again and again to the classic dishes like Fricassee of Chicken.   This tried and true recipe delivers a rich depth of flavour that has you moping up the very last of the sauce with bits of crusty bread.  White wine, chicken stock and double cream creates the magic that  enhances this often neglected part of the chicken. All chicken thighs or all legs  can be used.  The crisp combination of onion, garlic and  potatoes  compliment this dish. The dish presents beautifully  and makes a wonderful dinner party main course.

FRICASSEE OF CHICKEN LEGS with LYONNAISE POTATOES
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: main course
Cuisine: French
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: 6
A luxurious recipe treatment of economical chicken legs. Recipe can be doubled easily for large groups.
Ingredients
  • 6 to 8 whole chicken legs cut into thighs and drumsticks.
  • ½ tsp kosher salt
  • 12 good grinds of black pepper
  • Good splash of extra-virgin olive oil
  • 2½ tb (50 g) butter
  • 1 large onion finely chopped
  • 3 garlic cloves (about 1½ tb) thinly sliced
  • Generous sprigs of fresh thyme (save some for garnish)
  • ⅓ cup (100 ml) white wine vinegar
  • ⅔ cup (200 ml) white wine (your choice of wine)
  • 1½ cups (375 ml) home made chicken stock
  • ¾ cup (200 ml) double cream (whipping cream)
  • FOR THE LYONNAISE POTATOES:
  • 6 large Yukon gold potatoes
  • kosher salt and freshly ground pepper to taste
  • 8-9 tb (125 g) butter
  • 1 onion thinly sliced
  • 2 fat garlic cloves crushed
  • A good splash of extra-virgin olive oil
Instructions
  1. Preheat oven to 325 F (170C)
  2. Prepare the Lyonnaise potatoes:
  3. Cook the unpeeled potatoes in gently simmering salted water until almost soft all the way through. Remove and leave to cool completely.
  4. Salt and pepper the chicken pieces
  5. Brown the chicken pieces in the oil and butter in a heavy pan until nicely golden and caramelized.
  6. Remove the chicken and set aside.
  7. Add the onion, garlic, and sprigs of thyme to the pan and cook until soft - scraping about the brown bits of the chicken. Add more oil if necessary.
  8. Add the white wine vinegar and reduce by two-thirds.
  9. Add the white wine and reduce by half.
  10. Add the stock and bring to the boil. Reduce heat and simmer gently for 5-6 minutes.
  11. Remove the sprigs of thyme.
  12. Put the chicken pieces in a casserole dish and cover with the sauce.
  13. Cook in the preheated oven for about 30-40 minutes occasionally spooning sauce over chicken.
  14. Sprinkle the chicken with sprigs of fresh thyme.
  15. PREPARING LYONNAISE POTATOES
  16. While the chicken is baking peel the cold potatoes and cut them into slices about ¼ inch (1 cm) .
  17. In a large heavy saute pan melt half the butter and season and fry the onions and garlic until soft and golden.
  18. Heat the remaining butter and olive oil and saute the sliced potatoes until gently coloured on both sides and crisp.
  19. Add the onion and garlic mix and adjust the seasoning and serve with the chicken.
  20. Chefs Note;
  21. You can prepare this dish with all chicken legs or all chicken thighs.
  22. If you don't have fresh thyme do not substitute dried in the chicken recipe.
  23. Garnish with chopped flat-leaf parsley in place of fresh thyme.

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OLD-FASHIONED PINEAPPLE UPSDIE DOWN CAKE

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This is one of those desserts you like to make over and over again.  It is so simple – requiring just one bowl.  The ingredients are pantry friendly.   It takes just a few minutes to whip up. Served warm fresh out of the oven it is an absolutely splendid way to end a meal.  Rich caramelized butter and brown sugar combine with tart pineapple  in this cake that you bake it one way up – and serve it the other way down!

OLD-FASHIONED PINEAPPLE UPSDIE DOWN CAKE
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: Dessert
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A simple to make one-bowl cake with a caramelized butter and brown sugar and pineapple topping.
Ingredients
  • 3 tbs butter
  • ½ cup brown sugar
  • 6 slices pineapple or one generous cup drained, diced pineapple
  • 1⅓ cups all-purpose flour
  • ½ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ cup soft shortening or butter
  • 2 large eggs
  • ½ cup milk
Instructions
  1. Preheat oven 350F
  2. Have all ingredients at room temperature.
  3. In an 8" x 8" x 2" cake pan add the butter and sprinkle with brown sugar.
  4. Heat in oven until bubbly
  5. Remove from oven and arrange pineapple over butterscotch mixture
  6. In a large bowl add flour, sugar, baking powder and salt and stir thoroughly with a whisk to blend
  7. Cut in shortening with pastry blender or two knives until the mixture is a fine crumb.
  8. Make a hollow and add eggs and whisk to combine yolks and whites.
  9. Add milk and combine with eggs then combine with dry ingredients, mixing just until moistened.
  10. Pour over the pineapple mixture.
  11. Bake in 350F for 45 to 50 minutes.
  12. Turn out on plate with pineapple side up.
  13. Serve plain or with whipped cream.
  14. If desired, arrange maraschino cherries in between pieces of pineapple before baking cake.

IMG_1051mix ingredients just until moistened

bubbly butter and brownthe butterscotch mixture

IMG_1053sprinkle butterscotch mixture with pineapple

sppour cake batter over pineapple mixture

IMG_1055turn out cake upside down on plate or cooling rack

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Posted in Christmas Food Ideas, Desserts, Desserts and sweets | Tagged , , , , , , , | Leave a comment

MEDALLIONS OF BALSAMIC GLAZED PORK TENDERLOIN WITH RED AND YELLOW PEPPERS

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This super quick  recipe has dinner on the table in twenty minutes.  The recipe is easily adjusted for a single serving or doubled for six to eight people.  Best of all if you keep a well-stocked pantry you will have most of the ingredient.  Serve it with oven roasted yellow potatoes quartered  and liberally sprinkled with olive oil, salt and pepper.

The anchovies melt into the pepper mixture adding a savory, salty quality.  If you don’t like anchovies use three tablespoons minced olives.

MEDALLIONS OF PORK TENDERLOIN WITH RED AND YELLOW PEPPERS
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: Main dish meal
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: 4
A super fast 20 minute recipe.
Ingredients
  • 1 (l pound) pork tenderloin, trimmed and cut crosswise into l-inch-thick medallions
  • 1/12 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 generous tbsp extra-virgin olive oil
  • 1½ tsp chopped fresh rosemary, divided
  • 4 canned anchovy fillets, drained and mashed
  • 3 garlic cloves, thinly sliced (about 1½ tbs)
  • 1 red pepper cut into 1½ strips
  • 1 yellow bell pepper cut into 1½ inch strips
  • 1 generous tbsp balsamic vinegar
  • 1 generous tbs butter
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Sprinkle pork with salt and pepper
  3. Add oil to pan and swirl to coat.
  4. Add pork to pan and cook for 5 minutes without turning.
  5. Reduce heat to medium and turn pork over.
  6. Add 1 tsp rosemary, anchovies, garlic, and bell peppers.
  7. Cook 7 minutes or until peppers are tender and pork is done.
  8. Drizzle with vinegar and add butter.
  9. Stir to combine.
  10. Top with remaining ½ tsp rosemary.

 

 

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THE FAVORITE BLT …. deconstructed and better than ever~

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Take the ingredients of this classic sandwich and put them together in this new way and you’ll have a salad that is meal in itself.

I like to tear my croutons into medium sized pieces.  I think it looks better.  I am also generous with the bacon.   The buttermilk dressing adds a delicious tangy flavour and the combined results are superb.

 

BLT SALAD
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BLT SALAD serves 4 as a main course . Prep time:20 minutes. Total time: 55 minutes (if you make croutons in the oven)
Ingredients
  • 8 slices bacon (8 oz)
  • ½ baguette (8 oz) sliced into ¾ inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • ⅓ cup buttermilk
  • 3 tablespoons mayonnaise
  • 2 tablespoons apple-cider vinegar
  • 1 scallion, trimmed and thinly sliced
  • 1 pound romaine hearts coarsely chopped
  • 1 pint cherry tomatoes, halved.
Instructions
  1. l. Preheat oven to 375 F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
  2. Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
  3. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
  4. Chef Notes:
  5. If you prrefer you could do the bacon in skillet on the stove, and also do the croutons the same way.
  6. I like to tear my croutons into medium sized pieces. I think it looks better. I also used a little extra bacon. I used the thick sliced bacon.
  7. If you haven't buttermilk on hand make your own; Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using. Adding buttermilk is a good way to thicken dressings without a lot of oil

 

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FRENCH ONION SOUP LES HALLES INSPIRED

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    It was our last night in Paris.   The night sky was fading as we wandered into an old bistro in the lst Arrondissment.    This is the  area where  the citizens of the old market place of Les Halles  … Continue reading

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PASTA WITH WALNUTS, GARLIC, BREADCRUMBS AND SOFT BOILED EGGS

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WALNUT-BREADCRUMB PASTA WITH A SOFT EGG The perfectly cooked soft egg  coats the pasta and adds rich flavour to this rustic dish.  You can whip this wonderfully  different pasta dish up in maybe twenty minutes.  Best part you probably have … Continue reading

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SCRUMPTIOUS FRUIT SCONES

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Making scones is so easy and the results are so spectacular.  Over the years I have tried many recipes but this is the all time best.   From start to finish you can have scones on the breakfast table in just … Continue reading

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RED LENTIL SOUP WITH CHICKEN, TURMERIC AND RED CURRY

Nothing is more wonderful … warmer and more satisfying than a really outstanding soup.  This soup is a wholesome, delicious hearty one-bowl meal.  It will banish those winter blues, and it does not require long cooking.

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RED LENTIL SOUP WITH CHICKEN, TURMERIC AND RED CURRY
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: SOUP
Cuisine: Asian fusion soup
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Wholesome and delicious this soup comes together quickly and rewards you with an exotic flavorful winter soup.
Ingredients
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken thighs cut in medium size pieces
  • 2 onions, diced
  • 3 carrots, peeled and diced
  • 2 medium sized sweet potatoes, peeled and diced
  • 1 tsp ground turmeric
  • l sweet red pepper, deseeded and very finely sliced
  • 1-2 tsp red curry paste
  • 4 fat garlic cloves finely chopped
  • 1 cup red lentils, rinsed
  • ¾ cup sultanas (optional) but oh so good
  • 8 cups chicken stock - preferably home made
  • Sea salt and ground black pepper
  • Fresh coriander or flat leaf parley leaves, to serve.
Instructions
  1. Put a splash of oil into a large deep saucepan over a high heat and add the chicken thighs in a single layer.
  2. Cook the chicken for a couple of minutes until browned, then turn over to brown the other side,
  3. Reduce the heat, cook for about 10 minutes until firm and cooked through, the remove and set aside,.
  4. Put the onions, carrots and sweet potatoes in the pan and sprinkle with a little salt.
  5. Cook the onions, carrots and sweet potatoes over a medium heat until just started to colour, stirring occasionally.
  6. Add the turmeric,garlic, red peppers(reserve a few slices for garnish) freshly ground black pepper, red curry paste to taste and cook stirring for about one minute.
  7. Add the lentils, sultanas (if using) and chicken stock and bring to a simmer.
  8. Cover and cook for twenty minutes until the vegetables and lentils are tender.
  9. Add the chicken to the soup and simmer uncovered for ten minutes to reduce the liquid slightly and thicken the consistency, the season to taste.
  10. Serve in large bowls, garnished with sweet pepper slices and fresh parsley or coriander.

 

 

 

 

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HOW TO MAKE AUTHENTIC SOUTH AFRICAN SAUSAGE (Boerewors)

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    Follow  your sausage machines directions carefully.  Tie the sausages together in links as it comes out the machine.  Work bubbles out as you do this.  Now all you have to do is fire up the BBQ.  Be sure … Continue reading

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SPICY PORK AND BLACK KALE SOUP

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The morning fog was heavy and thick.

It rolled through the gardens creating ghostly images of shrubs and trees.  It inveigled its chilly  little fingers into your bones.

Time for warming soup – not just any soup but something a little exotic, more than just a bit spicy – something to warm the cockles of ones heart.

This recipe is from a favorite food magazine Bon Appetit.  I have made some changes and tweaked the recipe.

This SPICY PORK AND KALE SOUP  – so quietly easy to create – is the answer.

SPICY PORK AND KALE SOUP
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: soup
Cuisine: Thai
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An Asian flavoured soup with spicy ground pork and good- for- you Kale
Ingredients
  • ½ pound lean ground pork
  • 2 fat garlic cloves, finely chopped, about two tablespoons
  • 2 tsp. finely grated peeled ginger
  • 1 tsp Sichuan or Vietnamese black peppercorns
  • ¾ tsp. crushed red pepper flakes
  • ¼ tsp. cumin seeds
  • 1 tbs. vegetable oil
  • Kosher salt, freshly ground black pepper
  • 6 cups of low-sodium chicken broth preferably home-made
  • 1 bunch organic Black Kale (about 4 cups) coarsely chopped
  • 4 scallions, thinly sliced
  • 2 tbsp. light soy sauce
  • 1 tsp. fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles
Instructions
  1. Cook rice noodles according to package directions; drain, and set aside.
  2. Coarsely grind peppercorns and cumin in spice mill
  3. In a medium bowl mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin.
  4. Heat oil in a large pot over medium heat.
  5. Add pork mixture; season with salt and a six twists of freshly ground black pepper and cook, stirring and breaking up the pork with a spoon, until browned and cooked through, 8-10 minutes.
  6. Add broth and bring to a boil; reduce heat and simmer until flavours meld, 8-10 minutes.
  7. Add kale, scallions, soy sauce, and fresh sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes.
  8. Taste and season again with a little more soy sauce and fish sauce if desired, and with salt and freshly ground black pepper.
  9. Divide noodles among bowls and ladle hot soup over.
  10. Chef's notes:
  11. To make sure you serve this soup at the right temperature preheat your bowls and be sure your soup is at a "hot: simmer.
  12. For dietary reasons you may substitute the pork with lean ground beef or chicken.

 

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