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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Corned Beef Hash February 15, 2017

cornedbeef

A satisifyingly savoury winter warmer – just the job for chilly Febuary evenings.

Serves 4.

 

Ingredients

 

1 Tbsp olive oil

2 onions, diced

1 Tbsp parsley

4 large potatos

1 beef stock cube

340g corned beef, diced

1 Tbsp Worcestershire sauce

1 Tbsp coarse grain mustard

1 clove of garlic, crushed

Poached egg to serve

 

Method

 

Heat the oil in a large frying pan, fry the onions & parsley for 5 minutes over a medium heat.

Add the diced potato, garlic & crumble in the stock cube.

Add 350ml boiling water & simmer for 15 – 20 minutes, until the potato is tender & most of the liquid boiled off.

Stir in the corned beef, Worcestershire sauce & mustard & leave to heat through while you poach an egg for 4 minutes to top it off with.

 

 

Fish Cakes April 20, 2012

First off, apologies for not showing cooked ones, but I ate it before taking the picture 😦

But secondly these in the picture are now in the freezer for another time 🙂

Ingredients

1 large egg
2½ Tbsp mayonnaise
1½ tsps Dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (about one stalk)
2 Tbsp parsley
1lb fish of your choice
½ cup breadcrumbs

Method

Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, celery, and parsley in a large bowl and mix well. Add the fish and breadcrumbs and fold mixture together until just combined. Shape into 6  cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place fish cakes in pan and cook until golden brown, about 5 minutes per side (depending on how thick you make them). Be careful as oil may splatter.

If you want to freeze any you don’t use, leave on the baking sheet and place it in the freezer, then the following day bag them up.

 

 
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