This weeks offer at Morrison’s, Boneless & skinless chicken thigh fillets. These fillets make a quick a tasty dish, which is gluten free & dairy free, with a nod towards the healthy eating Mediterranean diet.
When cooking with raw poultry always, use a separate board & knife for cutting & wash thoroughly, in very hot water after use. If saving to reheat on another day, cool quickly. cover & place in the fridge until ready to heat. Make sure the dish is heated right through.
Always store raw meats at the bottom of the fridge, & cooked items above.
Serves 4. Gluten free, Dairy free. Oven Temp 200c Gas 6 400F Allergens in bold
1kg Pack of Chicken Thighs
1 Bulb of Garlic Cloves separated, peeled & crushed
2. Large red onions
1 Large red Chilli. Seeds removed if you like less heat
400 g Celeriac Peeled & Diced
2 Tbspns Dry Vermouth
4. Anchovy Fillets, rinsed of salt
2, Red Peppers. Deseeded & sliced
60ml Olive Oil
200g Black Olives.
2 tspns Paprika.
Fresh Thyme, & Oregano.
Into the bowl of a food processor place the 30 ml of the Olive oil, garlic, vermouth, paprika, anchovy fillets & grated rind & juice of 1 lemon. Pulse until you have a smooth sauce.
Toss the chicken & the sauce together in a bowl, until well coated. adding black pepper to season.
Put the chilli, red pepper, lemon cut in slices and red onion into a pre-heat roasting dish, & place the chicken & sauce mix on top. Roast, uncovered for 40-45 mins, checking that the chicken is cooked through. Allow to cool slightly.
Remove the chicken to a plate & keep warm. Put the remaining contents of the tray into a food processor, with the herbs & some of the remaining oil & blend until you have a smooth consistency. Add the drained olives & season to taste.
Pour over the chicken & serve with pasta, rice or jacket potatoes & salad.
From 1st April – 30th October 2018 you can taste our fresh homemade food at The Coach House in the beautiful grounds of Great Chalfield Manor, Nr Melksham, Wiltshire.
You may also be able to meet our furry friends at Chalfield. Orla, Gypsy & especially a sweet little terrier called MING who’s bark is worse than her bite!
Our light lunches, soups, cakes, desserts & chocolates are freshly made our converted Stables Kitchen & served from the Coach House.
The Stables Kitchen
The Coach House
I am open from 12.30 – 3.30 on Tuesdays, Wednesdays, Thursdays and Sundays. As I am an independent, sole trader the food is freshly cooked in small batches by me from my own recipes & served by me from the Coach house. Our style of cooking is fresh, vegetarian & healthy with a few naughty bits on the side. All dietary requirements are catered for and gluten free cakes are always available.
We have seasonal menu changes & like to use fresh local ingredients. Each day we have a light lunch special. As our business is weather & visitor dependent it is advisable to choose & pay for your lunch on arrival, before touring the house & garden, to avoid disappointment. You can also book afternoon tea for groups wishing to visit the Manor.
“I’m not eating that” . “It’s all brown & slimy” . Is this a cry you often hear from your kids, when you point them towards the fruit bowl. You want them to eat a healthy snack & those hard, green bananas you bought just the other day have gone soft already. So, what to do? don’t throw them in the bin, after all they have cost you money, turn them into a delicious pud. I bet the little darlings won’t turn their noses up at this and after all it can nearly be part of their 5 a day.
STICKY BANANA & CHOCOLATE PUDDING
Serves 4. Contains Dairy & Gluten.
Time taken: 30 mins + 30-40 mins Cooking time Oven Temp 190c, Gas 5, 375F
100g Self-raising Flour
2 Tbspns Cocoa powder
2. Large over ripe bananas
75g Dark Brown Sugar
2. Tbspns Milk
Pinch of salt
FOR THE STICKY BIT:
115g Dark Brown Sugar
2 Tbspns Cocoa
200ml Hot water
Sift flour, cocoa & salt together,
Cream together the butter & sugar until light. Add the bananas & continue beating to mix
Lightly mix the eggs together & gradually beat into the creamed mixture, adding a little of the sifted flour with the last additions of the eggs.
Fold in the remaining flour mix with enough milk to mix to a medium soft consistency.
Spoon into a greased, 1.2 Ltr baking dish.
In a bowl, mix together the Sticky Bit ingredients until well blended & pour over the top of the cake mixture.
Place, at once, just over centre of the pre-heated oven & bake for 30-40mins.
During cooking the cake will rise to the top, leaving the gooey, sticky bit at the bottom.
Serve hot with Greek Yoghurt, cream or ice cream. You can always add more fruit when serving this pudding. I just love it with frozen Fruits of the Forest. Thawed of course.
“What’s for tea Mum”, does that sound familiar? The little darlings are home from school & of course they are STARVING.
To day we are going to delve into the fridge & the store cupboard to see what we can find in the way of leftovers, to make a filling, healthy, nutritious tea time cheat, with enough left over for your supper. You can also sneak in some veg, Sweetcorn, spinach, peas, whatever. The kids won’t notice.
Ah. I’ve found half a packet of Macaroni – best before date approaching -, Oh & joy of joys the best cheats standby ever, a tin Campbell’s condensed soup, Tomato, that will do nicely. Now, turning to the fridge, lurking at the back I find four, cooked sausages, some cheddar cheese & a small hard lump of Parmesan. There’s half a yellow pepper & some sad looking herbs in the salad drawer. We are well on our way to a feast.
MACARONI & SAUSAGE BAKE.
Serves 3/4. Contains Gluten & Dairy. Time taken 20 mins + 20 mins Cooking. Oven 180c Gas 4, 350F
200g Macaroni. Cooked
Leftover, Cooked, Sausages, Cooked Chicken, Ham, Bacon, Cooked Flaked fish etc
Place the cooked Macaroni in an oven proof serving dish, add the chopped meat & veg. Season, add the herbs & mix together.
Beat together the soup & mascapone cheese & pour over the top of the macaroni mixture.
Sprinkle with the grated cheese & bake in a pre-heated oven until golden brown.
Serve with steamed veg or Salad.
So, there we are. Get the kids to help you make this quick, economic meal to use up those leftovers. You can of course, use different condensed soups & leave out the meat all together, adding more vegetables of choice, if you have vegetarians to cater for.
You can join our new Facebook group page. This is an interactive group in which I post recipes, cookery tips and also add recommendations for eateries and food offers by local shops, markets and supermarkets Join the group by clicking the link below:
Seasonal recipes are published, on a monthly basis in The Holt, Village Magazine Starting in February 2018.
You can also hear us on Marie Lennon’s morning show, BBC radio Wiltshire on Thurs 13th December and cooking in the BBC Wiltshire kitchen, while chatting to Holly Rattley about leftovers on 28th December 2017.
We are on Sue Davis Show BBC Radio Wiltshire for 6 weeks during November & December 2017.