And the nights are drawing in. Summer's almost gone, before we know it we shall be wearing makeup and knocking on neighbours doors demanding sweets. Even if you don't have children, this is great fun. I'd even suggest doing it mid-July if you fancy a laugh.But before then, it's my favourite time of year. The leaves turn gold and orange, the crisp, blue mornings with their low sun skies turn the walk to school into a show of colour and misty breath, wrapped up against the coming winter. It's the time to eat comforting food that's not quite long slow-braised beef shin stews, thick, rich and brown, but bridges the seasons.Cooking the pasta in the pan with everything else gives it real depth and reminds me of some of the meal in a bowl soups my mum used to make for us. There's so much going on, but really takes very little effort to make. Fresh bay leaves from the tree make the difference here, but use dried if you must. And don't bother doing your own peppers, just buy a good jar of them. There are some things that just aren't worth the fuss.Ingredients for four4 skin on chicken supremes4 garlic cloves, peeled1 red onion, cut into wedges1tbsp dried oregano2 bay leaves1 jar of roast red peppers, drainedA handful of good black olives250g orzo1tsp bouillon powderBoiling water to coverOlive oilSalt and pepper to seasonMethodHeat some oil in a large, lidded, heavy and shallow pan. Fry the chicken, seasoned, skin-side down until golden then turn and cook for a couple of minutes.Add the garlic and onions and cook for a minute longer.Throw in the peppers, olives, bay, bouillon, and orzo then just cover with boiling water. Sprinkle over the oregano and cover with the lid.Cook gently for about ten minutes, until the orzo is soft, but with a little bite.Serve from the pan at the table.
chicken
Chicken Kebab
I have no idea why it's so hard to buy a single pepper in the supermarket sometimes. I wanted a red one but they only had multicoloured multipacks. Maybe it's the only way to get rid of the orange and yellow ones. No one gets left behind.I only really use red and green ones (a chilli is not a chilli without green pepper), so I thought I'd push the boat out, go crazy and wild and use orange ones with this recipe. And they worked nicely. I didn't have to hold my nose as I ate. They added just a little sweetness against the herbs and cut through with the onion.We had these with as a quick supper with tomato and cucumber salad, some asparagus and a couple of pitta breads.Ingredients for four skewers2 chicken breasts, cubed1 orange pepper, cut into chunks1 large red onion, cut into chunks1 large sprig of rosemary, leaves only, chopped1 large sprig of young thymeSalt and PepperA pinch of chilli flakesOlive oilMethodMix all the ingredients in a large bowl and leave to marinate for about an hour if you can.Thread alternate chicken, pepper and onion on the skewers and then pour over any remaining oil from the bowl.Grill for about five minutes each side until nicely charred. Be careful to not overcook them.Serve with flatbreads and salads
Who You Calling Chicken?
When buying a few quick supper things for the children the other day (I don't always have time to cook, you know), the ingredients on the chicken Kievs had so many things a lab technician would struggle to recognise, I resolved to make a batch of my own for the freezer.There is no wheat or gluten in this recipe for those of you who are avoiding it, and I think wholegrain rice is better for you than breadcrumbs anyway. As is the coconut flour.Make the garlic butter ahead and you can freeze it to use as you need. It's best to stuff the chicken with frozen butter anyway, your hands don't become slipperier than a politician and it melts nice and slowly when you're cooking the chicken.I often serve the Kievs with green salad and some sweet potato fries.Ingredients2 skinless free-range chicken breasts100g unsalted butter2 cloves of garlic2 tbsp chopped curly parsley, because it's more fun that flatleaf50g wholegrain puffed rice cereal, blitzed to crumbs. Kallo do a good one.Coconut flour to coat the chicken1 beaten eggSalt and pepperMethodChop the garlic finely with the parsley and mix into the butter then roll into a cylinder in some greaseproof paper, wrap in clingfilm then freeze for at least half an hour.Heat the oven to 180c.Stick a knife lengthwise through the chicken breast to the middle then stuff with a large piece of garlic butter.Season the chicken and roll it through the coconut flour until well coated.Dip the chicken breast in beaten egg then cover in the rice crumbs until fully coated.Cook in the oven on a baking tray for about 30-35 minutes until golden and cooked through.
Roast chicken with mashed potato, creamy leeks, fennel seed and peas
I think it far better to buy a whole good chicken and roast it all than buy expensive packaged bits. At the very least you can make a really good chicken stock, let alone all the other dishes you can get from one bird. Try making three meals from two chicken breasts. Good luck.Chicken soup is one of my top five dishes and if I don’t have the time one week to make stock, I just freeze the roasted bones for later. We used this as the base for Ramen last week.This dish is so tasty and its simplicity is really rewarding. Slowly coking the leeks in butter makes them melting and rich, really comforting with the mash.Ingredients2kg whole chicken stuffed with onion, lemon and rosemary or tarragon. Season well1 large leek, slicedA handful of petits pois1tbsp fennel seeds2tbsp butter and a dash of olive oil2 large baking potatoesMethodRoast the chicken until the juices run clear and leave to rest, covered, for about 20 minutes.While roasting, chop and boil the potatoes until soft, drain and leave to steam dry.Slowly cook the leeks in a large sauté pan with the butter, oil and fennel seeds, Season well with salt. Cover with a circle of parchment and leave on a low heat for about half an hour, stirring occasionally. Add the peas and cook for a few minutes. Add a couple of tablespoons of cream and check the seasoning.To make the perfect mashed potato, heat some cream, butter and milk in the pan the potatoes were cooked in. About 350ml in this case. Season well and add the potatoes. I leave the skins on for cooking and mashing for a better flavour, but feel free to peel them if you prefer. Mash them well and keep warm. If you want a really smooth mash, put them through a ricer before adding to the liquid.Carve the chicken, I always go for the leg and thigh, and serve on top of the mash and leeks. Pour over some of the roasting juices, add a sprinkle of parsley and serve with wholegrain mustard.