Recipe Tuesday: Hoisin Chicken Tray Bake

Sometimes, you just need comfort food: something easy, warming, filling and tasty.  This is one of those dishes.  I don’t remember how I discovered the recipe.  It may have popped up in my FB feed, in an ad for the Australian magazine “New Idea”.  Certainly, they’re the source of the original recipe, although I can no longer find it on their website.

This is my variation.  The original recipe did not have added vegetables or mixed grains, nor did it use whole chicken legs.  It used thighs, which are fine but a whole leg is more tasty, more sustainable AND gives you more bones for the stockpot later.  I’ve given quantities for both.  Our butcher charges £3.99/kg for legs, so approximately £1 each.

Ingredients

4 whole chicken legs (or 4 large thighs, or 8 supermarket thighs)

1 heaped teaspoon Chinese 5 Spice

1 cup basmati rice and 1 cup bulgar wheat (or 2 cups of either)

1 cup frozen peas

1 cup frozen sweetcorn

4 cups chicken stock (ie. 1 litre chicken stock)

4 tablespoons hoisin sauce (aka 1/4 cup measure)

1/2 cup peanut butter

2 tablespoons soy sauce

2 cloves garlic, crushed

2 teaspoons fresh ginger paste (or 1 inch grated fresh ginger)

1 large or 2 small sweet potatoes, cut into 1-2 inch chunks

Method

1. Preheat the oven to 180C.
2. Season the skin-side of chicken with salt and pepper. Sprinkle with five spice.
3. Heat oil in a large, flameproof, roasting pan or stew pot over a medium to high heat. Add chicken, skin-side down. Cook for about 5 to 6 minutes, or until golden brown. Remove chicken.
4. Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug. Mix well.  (See note below)
5. Add stock mixture and rice to same, hot pan. Stir through the frozen peas and sweetcorn.  Bury the sweet potato chunks around the pan, under the rice.  Arrange chicken over rice. Bring to boil. Remove pan from heat. Put on the lid or cover tightly with foil.
6. Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through. Remove pan. Stand, covered, for 5 minutes, or until liquid is absorbed.

Notes:

• There will be leftovers!  There will certainly be enough rice for a stir fry, later in the week.  If you don’t want that, halve the quantities of rice, bulgar wheat and stock.
• The bulgar wheat adds additional protein and fibre.  (It has 8 times the protein and 4 times the fibre of brown rice.)
• You can use either crunchy or smooth peanut butter.
• Nobody has a large enough jug for step 4.  Mix everything that you can with enough stock to fill the jug, and add the remainder of the stock later, at step 5.

- Pam 

Recipe Tuesday: Chicken Liver Pâté

One of the biggest mysteries of the past few years is “where have all the chicken livers gone?”.  OK, I no longer shop at a Kosher butcher - they closed - but I haven’t seen any in a supermarket for years and our local butcher has real problems obtaining them.  Lurking in the freezer are a goose liver from removed from the 2022 Christmas goose and a tiny duck liver taken from the Christmas 2023 duck, both just begging to be turned into pâté.  Imagine my surprise when DH phoned me from the supermarket on Friday - I haven’t been shopping since I started chemo - and told me they had chicken livers!  Yay!! Three 400g packets came home with him. Two went into the freezer and, on Sunday, I made the third into Chicken Liver Pâté.  It was yummy!

My recipe is based on one by Rachel Khoo, from her Little Paris Kitchen cookbook. She uses shallots, brandy and rabbit livers, while I used onions, sherry, chicken livers together with the duck and goose liver from the freezer, and made a double quantity.  You will need a food processor.

Ingredients

250g chicken livers

1 medium onion, chopped

2 cloves garlic, crushed

1 tablespoon sherry

Pinch of salt

1 tablespoon Schmaltz or use olive oil

Method

1. Melt the schmaltz in a frying pan over a low heat.
2. Gently fry the onion and garlic, until the onion has softened and turned clear. 
3. Add the chicken livers.  Keep the heat low. Fry on one side for 2 minutes, then turn over and fry on the other.
4. Once the chicken livers have been turned over, add a pinch of salt and the sherry.  Stir. Fry for another 2 minutes.  Be careful not to overcook - they will toughen.  Test to see if they’re cooked by pushing down on one using the edge of a spoon.  It should break up easily and be brown inside.
5. Tip the chicken liver mixture into a food processor and process until smooth.
6. Decant into ramekin dishes, smooth down to give a flat top, allow to cool, cover with cling film and refrigerate until needed. Serve with good bread.

NOTE:  Traditionally pâté is covered with a layer of clarified butter/fat, in order to help preserve it.  I never bother but, if you wish to: melt 150g unsalted butter and allow it to cool for a couple of minutes. Skim off the white crusty layer, then gently pour the liquid butter over the pâté. Once cool, refrigerate and ensure the butter is set before serving.

- Pam

It’s all about getting the biggest bang for your buck

How’re is your February going?  Are you coping with the bad weather, the never-ending Lockdown and the inevitable tightening of belts?  I’ve always found February to be a tougher month, financially, than January.  In January, you run out of cash early because you were paid before Christmas and end up in debt/overdue on payments; February is when those debts have to be paid back.   (You may remember me mentioning that tough February 30 years ago, when Dumbo left me with little more £20 to get through the month. It was the inspiration for several years of the “£50 February Challenge”.)

We  went to the Butchers’ yesterday, spending £55.70 from the Meat Fund.  Since our meat shopping is all about getting the biggest bang for our buck, I thought I’d share what we bought, what the plans are for it and how many portions we’ll get.  The butcher doesn’t do an itemised bill, so I’m only recording prices where I saw them and can remember them.  Remember, there’s only two of us in this household.

• 1 large roasting chicken - £7.99 - dinner tonight (we’ll eat the legs), chicken fajitas on Tuesday and chicken risotto on Wednesday.  That’s at least 10 portions, plus stock.  
• 1kg minced beef - at least 16 portions when padded out with veg, lentils/beans, etc
• 1 rolled, stuffed, boned breast of lamb 1.2kg - £13.60 - minimum of 4 portions of roast lamb.  The butcher cut it in half for us, so we have two roasts.
• 8 chicken breasts, average weight 200g each - between 16 to 32 portions, depending on whether I double up in a recipe.   I usually only use one in a stir fry or chicken pasta dish that serves 4.
• 8 large chicken thighs - 8 portions of chicken tray bake.  
• 4 pork chops - two will definitely be served as chops, while the other two may get chopped up to make pork-and-beans and a stir-fry.  Either 4 or 10 portions, depending on the outcome.

That’s between 54 and 80 portions of meat-based meals.  As I said, it’s all about getting the biggest bang for our meat-buck.

With the exception of tonight’s roasting chicken, I have just finished shoehorning it all into the freezer.  Everything has been “bagged and tagged”.  I had to do it in stages to maximise space/freeze things in shapes that will stack and fit together, especially since the freezer was pretty full already with lunchboxes, tubs of soup/cooked pulses/homemade ready meals and sauces, not to mention the haggis that threatens to leap out at you... The mince was divided into 4 and carefully stuffed into freezer box to form 4 rectangles.  The chicken breasts and chops were bagged separately and frozen to be as flat as possible.  The chicken thighs were bagged in fours, while the lamb was stood on its end, to freeze upright.  

As you can see, once again, I win at freezer Tetris.

- Pam

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Recipe Tuesday: Corn Pone (or what to do with leftover chilli)

Sunday, we had beef chilli for dinner.  When I cooked it, I followed the chilli variant of my recipe post from May 2007,  Minced Beef & Other Possibilities, adding grated carrots and a quarter cup of split red lentils to ensure we had leftovers.  There was enough chilli for dinner for two, two lunch boxes and to form the basis of dinner tonight.  

The idea behind this recipe comes from The Tightwad Gazette, where Amy Dacycyn talks about adding a tin of baked beans and a cornbread top to leftover chilli, in order to make Corn Pone.  Sadly, Amy doesn’t give more details. Maybe Americans are taught to make cornbread at school.  I certainly wasn’t.  The top is a Cornmeal Spoon Bread.  I haven’t priced up the leftover chilli but the additions come to 62p.

Corn Pone - Serves 4

Ingredients

2-4 portions of beef chilli

1x 420g can baked beans (22p)

150g/1 cup fine cornmeal (15p)

1 teaspoon baking powder (5p)

1 clove garlic, crushed (optional) (5p)

1 teaspoon lazy chilli (optional) (5p)

1 egg, beaten (10p)

250ml/1 cup water

Pinch of salt

5 grounds black pepper

Method

1. Preheat the oven to 220C.
2. Combine the chilli and the baked beans and pour into a deep ovenproof dish.  Smooth over the top.
3. In a bowl, combine the other ingredients and beat until smooth.  (This is the spoon bread top.)
4. Pour the spoon bread over the over the chilli, carefully covering the top of the chilli.  (It will be runny and won’t pour out smoothly.)
5. Bake in the preheated oven for 30-40 minutes, or until browned and crisp on top.

Try as I might, I couldn’t get it to look pretty on the plate, but it was yummy!

Enjoy.

- Pam

Slow Cooker Cuban Black Beans

We were introduced to Cuban-style black beans by The Lost American.  It's classic peasant food:  slow cooking cheap meat (smoked ham hock) with dried beans, to feed as many as possible.  Ham hock is hard to find here, so generally speaking I use bacon off-cuts aka "cooking bacon" which I can buy for 60p for 500g.  Once or twice, I've used lumps of ham.  When I have found ham hock, it was sold from the hot-meat counter at the supermarket for several Pounds each.

This is one of those meals which you suddenly find yourself craving.  I think that's down to its smokey flavour.  The only downside to cooking it in a slow cooker/crockpot is that everything comes out a dark brown  colour.  Please read the notes section before you proceed. 

The cost is between £2 and £3 depending on how much bacon you use and assuming 10p for the cheapest herbs and spices.  This makes at least 5 portions of soupy stew, more if you serve it over rice.

Ingredients

500g black turtle beans, soaked overnight and drained (£1.10)

1 onion chopped (12p)

6 cloves garlic, crushed (10p)

2 green peppers, roughly cubed (40p)

150g-500g  cooking bacon, roughly chopped (or use leftover ham, see notes below) (18p-60p)

2 chilies, chopped (or 1 heaped teaspoon ground chilli)

1 smoked dried pepper (if you are lucky enough to find them) (say 50p)

1 bay leaf 

1 tablespoon oregano 

1 tablespoon ground cumin

2 tablespoons white vinegar

1/2 teaspooon liquid smoke (2p)

Boiling water to cover

Method

1. Combine all the ingredients in the slow cooker.  Ensure that there is at least a 2.5cm (1 inch) covering of boiling water, more if your slow cooker lid doesn’t seal well.
2. Put the lid on, set the cooker to high and cook for a minimum of 8 hours.  
3. If it gets a bit dry, add more boiling water (cold water will cause the pot to crack).
4. If it turns out soupy, serve with lots of fresh bread.  Otherwise, serve over rice.

See what I mean by brown?

Notes:-

• Slow cookers/crockpots are meant to have well-fitting lids that seal so you need less liquid.  I’m on my third and, as far as I’m concerned, that’s a bit of a myth.  The original crockpot has a rubber gasket around the lid and that does seal.  For all the others, you’re dependent upon how well the lid fits the rim.  My current one has certainly boiled dry.  
• You need to cook this on high for the beans to go soft.  (It should be possible to mush them with a spoon.)  The first time I cooked this, I used  “automatic”, which starts off as high and then swaps to low after 2 hours.  We got home 12 hours after it started cooking and the beans were still hard.
• I can only find black beans, aka black turtle beans, in Waitrose.
• Where do you get the Liquid Smoke?  Ocado sell a 148ml bottle of Stubbs Liquid Smoke for £1.89, so I based the cost on that.  My bottle is years old.

- Pam

Recipe Tuesday: Middle-Eastern Chicken Livers

This past weekend, was one of those which you look forward to for weeks, involving lots of planning when you think everything is coming together really well and then it all falls apart spectacularly.  Saturday was the FA Cup Final, Chelsea vs Arsenal. Being season ticket holders at Chelsea, DH and I managed to secure tickets so went to Wembley.  We lost.  The final score of 2:1 to Arsenal does not do justice to how terrible Chelsea played.  Without some miracle defending in the first half, the score would have been 5:1.

Sunday, the RPG I play in nearly got derailed by a certain participant's sense of humour.  One of our party is schizophrenic.  This person thought it would be funny to wind him up.  It isn't.  It is nasty.  And the GM let him know in no uncertain terms that such behaviour was not tolerable.  But it led us down a rabbit hole, we'd rather have avoided.

Yesterday, was a quiet, pottering around sort of day.  Monday was a bank holiday in the UK, so we slept in and watched far too much pre-recorded TV.   Any hope of attacking the lawn - in desperate need of a mow - or planting out the courgettes was derailed by rain.   Then along came dinner.  Recipe below.  I'd reached the final stage, where you stir in the yoghurt, when I opened the tub that had been lurking in the fridge for a few weeks and realised it was furry.  Definitely growing some sort of white fungi or bacteria.   Help!

DH came to the rescue, popping to the shops at the end of the street, while I switched everything off and stirred like mad to prevent the chicken livers over-cooking while we waited.  

Years ago, I wrote a blog post about chicken livers and I was quite surprised to discover that I hadn't included this recipe in it.  This is the first, non-pate chicken liver dish that I learned to cook.  It originally came from one of those week-by-week compendiums, collect all the parts and build yourself an amazing recipe collection, etc...  (You know the type.).  This is my version:

Middle-Eastern Chicken Livers

Serves 4

Ingredients

2 tablespoons oil/schmaltz 

350g-500g Chicken Livers

1 large onion chopped

150g mushrooms, sliced

1 large clove garlic, crushed

2 peppers/capsicum sliced (green or red are best for colour contrast)

2 carrots, sliced

1 teaspoon Worcestershire Sauce

400ml plain yoghurt

A tablespoon of chopped coriander 

Spices

1 teaspoon curry powder (see note below)

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground paprika

1 teaspoon flour (plain, self-raising or cornflour will do)

Rice

1.5 cups Basmati rice

3 cups boiling water

Method

1. Put the kettle on to boil for your rice.  Meanwhile, prep all your veg.  When the kettle has boiled, measure your rice into a saucepan with a tight fitting lid, add twice as much volume of boiling water, cover and boil for 2 minutes.  Switch off and leave undisturbed for 15 minutes.
2. Combine the spices in a small ramekin dish.  Stir in a tablespoon or two of water to form a thick paste.
3. Heat the cooking fat in a deep frying pan.  Fry the onion until it is soft and clear.
4. Add the mushrooms.   Fry, stirring occasionally, until the mushroom water is almost evaporated then add the garlic and the peppers, stirring occasionally until the peppers have softened.
5. Decant the veggies into a bowl.  Return the frying pan to the heat, add a little more oil if necessary.  Turn the heat down.  Spread the chicken livers over the hot surface.  Fry until browned on all sides and the livers are firm.  (Be gentle with the heat or they will toughen.)
6. Return the veggies to the pan.  Add your spices and fry until the aroma rises.  Stir in the yoghurt, Worcestershire sauce and the carrots.  Bring to a gentle simmer and simmer for five minutes, stirring occasionally.  
7. Scatter over the coriander and serve.  Enjoy

 

Notes

• If you keep kosher, this works with soy-based non-dairy "yoghurt".
• If you keep kosher and kosher your livers with flame before cooking with them, skip step 5.  Add your spices to the frying vegetables, then stir in the livers and proceed as per step 6 above.
• I use home made curry powder, aka "Curry Powder Number 1".  In a small spice jar mix:  1 teaspoon of ground chilli, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon ground turmeric and the seeds from 6 green cardamom pods.  Put the lid on tight and shake vigorously to blend.  This is Curry Powder Number 1.

A very un-Kosher pasta dish

Sometimes, a recipe comes from almost nowhere.  That's what happened with this.  A chance glance at a photograph on the BBC Good Food website, led to me dreaming up this recipe on my drive home from work a couple of weeks ago.  It was so visceral, I could almost taste it.  In the end, I gave into my cravings, dug out the non-kosher cookware and came up with this:

Bacon and cream cheese pasta

Serves 4 to 6

Ingredients

150g bacon trimmings

1 onion sliced
1 clove garlic, crushed
100g mushrooms, sliced
250ml dry white wine
200g cream cheese
30g or so of freshly grated Parmigiano-Reggiano cheese (real "parmesan" not that Danish fake rubbish)
500g pasta shapes (I used quills because that is what I had)

Method

• Put the water on to boil for the pasta.  Cook the pasta according to the packet's directions.
• Meanwhile, prepare the onion, garlic and mushrooms and proceed with the rest of the recipe.
• In a non-stick frying pan, dry fry the bacon until the fat begins to run.  Stir occasionally.
• Once there is fat in the frying pan, add the onion and continue frying it until the onion becomes glassy/clear.

  

• Stir in the mushrooms and the garlic.  Continue frying, stirring occasionally, until the mushrooms have made water and it has evaporated.
• Pour in the white wine and bring to the boil.  Stir in the cream cheese and keep stirring until it has melted and the sauce is creamy.  Switch off the heat and stir in the parmesan.

 

• Drain the pasta and return it to the saucepan.  Pour over the sauce.  Season with freshly ground pepper and serve.

  

 

Enjoy.

 

- Pam

Mmmm.....Moussaka

I'm still lusting after the moussaka I cooked for dinner last night and had again for lunch today. It was scrummy(!!!) so I thought I'd share.

My recipe is based on one from the Greek Cookbook by Tess Mallos, which I bought in a secondhand bookshop in Melbourne in 1997. I've modified it a little - the original uses a white sauce, whereas mine uses plain yoghurt.

Lamb Moussaka - serves 4-6

Ingredients

2-3 Aubergines/eggplants, sliced 1/4 inch thick
500g/1lb minced/ground lamb
1 large onion, chopped
2 large cloves of garlic, crushed
150-200g/6-8oz mushrooms, sliced (optional)
1 x 400g/14oz can chopped tomatoes
2 tablespoons tomato puree/paste
1/2 cup of red wine
1/4 teaspoon cinamon
1 teaspoon sugar
300ml (approx half a pint) of plain yoghurt
2oz/50g freshly grated parmisan cheese or very strong cheddar
2 eggs
Nutmeg
Olive oil

Method

1. Pre-heat the grill/broiler. Lightly grease a large baking tray and cover it with aubergine slices. If possible, try to keep it to a single layer. Brush the top of each slice with olive oil. Grill/broil for 30 minutes, turning at half time. The aubergine should be soft and browned.
   
2. Meanwhile, prepare the other ingredients.
3. Heat a frying pan or large pot. Crumble in the lamb and dry fry until browned. Stir in the garlic, onion and mushrooms, if using, and fry in the lamb fat until the onions have gone clear and the mushroom "water" has evaporated.
4. Stir in the chopped tomatoes, tomato puree, cinnamon, sugar and wine. Bring to the boil, then simmer for 30-45 minutes or until the sauce is thick.
5. When the sauce and aubergine are ready, preheat the oven to 180C.
6. Line a lasagne dish with a layer of aubergine. Check out how much you have left - is it half or two-thirds? If it is half, pour all the sauce over the first layer and cover with the remaining aubergine. If it is two-thirds, pour half the sauce over the first layer of aubergine, cover with a second, pour over the rest of the sauce and cover with a final layer.
7. In a bowl or jug, beat the eggs together then stir in the yoghurt until thoroughly combined. Grate over some nutmeg - 5 rubs of the nutmeg over the grater should do. Stir it in.
   
8. Carefully pour the yoghurt mixture over the contents of the lasagne dish (it tends to run off the sides!). Try to get an even coverage. Sprinkle over the cheese.
9. Bake for an hour, then let sit for 10 minutes before serving to firm up.
   

Notes

• If you keep Kosher, use a soy-based fake yoghurt instead of the plain yoghurt and forget about the cheese. That works well.
• Jewish cookery writer, Evelyn Rose, in the Jewish Cronicle, suggested using coconut milk mixed with eggs as a non-dairy substitute for the traditional white sauce I've not tried this variation, but she said it made a rich topping which brought out the sweetness of the lamb.
  
• The recipe book suggests using courgettes/zucchini instead of aubergine. Yet another way of using up a glut of zukes.

- Pam