Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chicken & Bacon Stew… September 23, 2017

Comfort food at it’s best. Takes a bit of prepping but well worth it. You can halve the ingredients if you need but I’ve made a big pan full as this recipe is freezable once cold. I served with garlic bread but any crusty bread would be good, you’ll need it to mop up all that creamy sauce.

Serves 6-8

 

Ingredients

3 Tbsp olive oil

6  Chicken breasts, cut into bite sized pieces

140g Smokey Bacon, chopped

4 Carrots, sliced

2 Onions, diced

2 Tbsp Plain flour

1 Tbsp Tomato Puree

75ml white wine

1 1/2 pints Chicken stock

3 Bay leaves

4 Tbsp Crème fraîche

600g small New potatoes, washed & halved

200g Button mushrooms

Dried herbs, such as Parsley, tarragon

 

Method

 

Heat the oil in a large frying pan. Fry the chicken pieces in batches for 5 mins on each side until lightly browned, then transfer to a plate. Sizzle the bacon in the same pan for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 10 mins until starting to soften. Stir in the flour and tomato purée and cook for 2 min more. Pour in the wine and stir well.

Put the chicken & other ingredients from the frying pan into a large saucepan. Pour in the stock, add the bay leaves, crème fraîche and seasoning. Add the potatoes & stir everything over a few times so that the potatoes are immersed in the sauce. Cover with a lid bring to the boil then simmer. After 30 minutes, add the mushrooms & herbs & stir in. Cover again and simmer for another 15 minutes until the chicken is cooked through and tender. You can now turn off the heat, and chill and freeze some or all of it.

Tip:

Defrosting

 

 

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Pork Chops with a Creamy Apple Sauce January 6, 2017

pork-3

This is a lovely tasty way of doing pork. Serve with creamy mashed potato and savoy cabbage for a great meal.

Serves 2

Takes about 30-35 minutes

 

Ingredients

 

2 Tbsp olive oil

2 pork chops, or you can use pork loin chops as I did because that’s what I had in the freezer

1 sml onion, diced

300ml apple juice

1 eating apple, I used Royal Gala. No need to peel but core and cut into wedges

1 clove of garlic finely chopped

2 Tbsp creme fraiche

1 Tbsp whole grain mustard

1/2 tsp dried parsley (optional)

 

Method

 

Heat the oil in a large deep frying pan and brown the chops for about 4-5 minutes each side, then transfer to a plate and set aside.

Soften the onion and garlic in the same pan, then return the chops to the pan with any juices from the chops.

Pour in the apple juice and bring to the boil, then simmer, uncovered, for 15 minutes, turning the chops halfway through.

Transfer the chops to a plate again and add the apple wedges to the pan, stir in the creme fraiche, mustard and add a sprinkle of salt and pepper, then simmer to reduce and thicken the sauce until the apples are tender.

Return the chops to the pan and simmer for another 5-10 minutes and sprinkle on the parsley, if using.

 

 

Beetroot and Feta Flan March 13, 2015

Beetroot & Feta

Cheese is an ideal partner for sweet beetroot. Serve hot or cold. It’ll keep for 2-3 days in the fridge.

Ingredients

175g vacuum-packed beeroot, roughly chopped

400g shortcrust pastry

2 large eggs

200g creme fraiche

1 tsp chopped thyme

100g red leicester cheese, grated

50g feta, crumbled

Method

Preheat oven to 200c/gas 6.

Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash slightly.

On a floured surface, roll out the pastry to line a 23cm flan tin. Prick the pastry base with a fork.

Cover with a sheet of baking parchment then fill with baking beans. Bake for 10 minutes. Remove the beans and bake for another 5 minutes.

Turn the oven down to 180c/gas 4.

Beat the eggs and creme fraiche together. Season with pepper and add the thyme and 75g of the red leicester cheese. Pour into the pastry case.

Top with the beetroot, the remaining red leicester and the crumbled feta.

Bake for 25 minutes, or until just set.

 

 
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