Granny's Kitchen

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

Chicken and Mushrooms with Dumplings March 5, 2017

chicken-1chicken-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the stew

 

6oz bacon, cut into 1/4” pieces

1/4 cup plain flour

2lbs chicken, I used a mix of thighs, legs & drumsticks

salt & pepper

1 1/2 lb mixed mushrooms

1 onion chopped

6 garlic cloves, chopped

1/4 cup dry white wine

3 tsp thyme

2 bay leaves

3pints chicken broth

 

For the dumplings

 

1/4tsp salt & black pepper

1 cup plain flour

2 tsp baking powder

2 eggs

1/4 cup milk

 

Method

 

Start by crisping the bacon in a pan, then transfer to paper towel.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pan used for the bacon over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

Working in 2 batches, cook mushrooms in same pan, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pan, cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot, simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth, season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer, 10–15 minutes; season with salt and pepper.

Make the dumplings

Whisk flour, baking powder, pepper & salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy), if it’s too runny add a little more flour. Put spoonfuls of batter into the stew & cook for a further 10 – 15 minutes.

Serve with mashed potato

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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.

 

 

Slow Cooker Chilli Con Carne November 19, 2015

Slow cooker chilli

Can you guess I’m new to a slow cooker?

This is a good Family meal, enough for 5 adults and cooks itself if your out for the day.

Not going to use it all at once, then freeze it in batches.

 

Ingredients

1 Tbsp oil

1 1/2 onions, chopped

600g minced beef

1 1/2 (400g tins) chopped tomatoes

1 1/2 (400g tins) red kidney beans

2 cloves garlic, chopped

3 Tbsp tomato puree

3 – 4 tsp chilli powder, depending on how you like it

1 beef stock cube, dissolved in hot water

salt and pepper

 

Method

 

Heat the oil in a large pan, add the onions and cook for a few minutes until softened. Drain off excess oil and put onions into slow cooker.

Brown the mince in the same pan, in batches if necessary. Drain any excess fat off and add the mince to the onions in the slow cooker.

Add the remaining ingredients to the slow cooker and stir well. Season to taste.

Cover and cook on high for 3 hours, then auto for 5 hours or low for 6 – 7 hours.

 

 

Caramel Cupcakes February 24, 2013

Caramel 1

Delicious on a cold winter’s day. Iced with a tasty caramel buttercream icing. Can be decorated with any crunchy chocolate or toffee.

First make the caramel sauce. This recipe makes about 75ml.

250g golden caster sugar

135ml water

Put the sugar and 5 tablespoons of the measured water in a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and cook over a high heat for 10 – 12 minutes, at which point the mixture should be a dark amber colour.

Remove the pan from the heat and leave to cool slightly. Stir to help it cool but take great care as the sugar is extremely hot!

Once the mixture has cooled slightly, add the remaining water to the mix and continue stirring. Hold the pan away from you when adding the water as it will sizzle and splatter.

When the sauce is completely cool, pour into a bowl and cover until ready to use.

For the cupcakes:

110g butter, at room temperature

120g light brown sugar

120g dark brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

Pre heat oven to 160C/ gas 4 and line a muffin tray with paper cases.

In a bowl cream the butter and sugars until pale and smooth. Add the eggs, one at a time mixing a little after each addition. Add the vanilla extract.

Combine the flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix until the batter just comes together. Add the caramel sauce and beat well. Add another third of the flour and beat again. Add the double cream and beat again. Add the remaining flour and beat again until the mixture is well combined.

Spoon the mixture into the paper cases and bake for 20 – 25 minutes until slightly raised and golden brown.

Leave in the tins to cool for 10 minutes before placing on a wire rack to cool completly.

Makes about 18.

For the caramel buttercream icing:

60g butter, at room temperature

6 Tbsp milk, at room temperature

220g light brown sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

Double cream, as needed

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and add half the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to your desired consistency.

Tis icing is best used immediately. If you do need to make it in advance, or if you have some left over, thin it with a little double cream and beat well before using. Alternatively, heat the icing for 10 seconds in a microwave.

 

 
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