new or baby potatoes and a green salad, green beans, or spinach
large frying pan/skillet
Warm a plate in the oven.
Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.
Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.
575g (1lb 4 oz) sirloin or rump steak, fat removed
4 tbsp medium-dry sherry
6 tbsp soy sauce
1 tbsp caster sugar/white sugar
1 tbsp olive oil
225g (8 oz) button mushrooms, sliced (3 cups)
1 tsp cornflour/cornstarch
For the rice
1 medium onion, peeled and chopped
200g (7 oz) brown rice (1 cup)
475 ml (15 fl oz) chicken stock (2 cups)
½ tsp cumin seeds
2 medium tomatoes
Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.
Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate, and leave to marinade for at least an hour.
Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.
For the rice
Put the onion, rice, stock and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover, and cook for 35–40 minutes until the stock has been absorbed by the rice.
When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
For the steak
First, cut the tomatoes in half and then each half into thirds.
Drain the meat, reserving the marinade.
Blend the cornflour/cornstarch into the marinade and set to one side.
Heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir fry for 2–3 minutes, turning frequently, until lightly browned.
Add the mushrooms and stir fry for a further minute.
Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.
Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.
Serve immediately, garnished with a little parsley.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
seasonal vegetables or crusty bread to mop up the juices
deep sided sauté pan
Heat half the oil in the pan over a medium–high heat, add the chicken and brown on both sides, about 5 minutes. Remove the chicken and set aside.
Reduce the heat to medium, add the remaining oil to the pan and sauté the onion and mushrooms for 8 minutes, until beginning to soften.
Stir in the tomatoes, oregano, bay leaf and chicken stock, then return the chicken to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
Remove the bay leaf, then season well and stir through the rocket/arugula.
This chicken and mixed cheese bake is made with bite-sized pieces of chicken, strips of bacon and mushrooms, sautéed and then baked in a mixed cheese sauce with a grated Parmesan and breadcrumb topping. A very simple dish that tastes really good.
Cut the bacon into thin strips. Heat the oil in a sauté pan and add the bacon. Cook over a medium heat until the bacon starts to crisp, about 5 minutes. Remove from the pan with a slotted spoon and set aside.
Cut the chicken into bite-size pieces and put in the pan in a single layer. Brown all over adding a little extra olive oil if needed. This may need to be done in 2 batches. Remove from the pan and set aside with the bacon.
Put the mushrooms in the pan and sauté over a low heat for 2 minutes, turning occasionally.
Pour the sauce into the pan and heat through, then return the chicken and bacon to the pan and stir through. Season.
Transfer to a gratin dish. Mix together the breadcrumbs and Parmesan cheese and scatter over the chicken mixture.
Bake near the top of the oven for 20 minutes until the breadcrumbs are golden and the sauce is bubbling.
4 rashers streaky bacon/side bacon, rinded and rolled
1 egg yolk
3 tbsp double cream/whipping cream
juice of ½ lemon (1½ tablespoons)
chopped fresh parsley to garnish
*In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.
Seasonal green vegetables
Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.
Remove from the heat, strain off the stock and reserve.
Cut the chicken into cubes and set to one side.
Preheat the grill/broiler to high.
Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.
Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.
Meanwhile, grill/broil the bacon rolls until crisp on the outside.
In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.
Serve the fricassee garnished with the bacon rolls and chopped parsley.
* You can buy good frozen puff pastry that is made from butter. Making it from scratch is just one step too far for me.
Preheat the oven to 220°C/425°F/gas mark 7.
Pour the milk into a large saucepan. Cut the salmon into cubes and add with the prawns to the pan. Bring to the boil. Remove from the heat, cover, and leave for 5 minutes to cook the fish.
Drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.
Melt the butter in a pan, add the flour and cook over a low heat for 1 minute to cook the flour. Gradually stir in the reserved liquor until smooth. Increase the heat and stir until thickened. Stir in the wine and add the mushrooms. Simmer for 3 minutes. Season to taste and stir in the dill.
Pour sauce over the fish and mix in. Leave to cool slightly, about 10 minutes.
Trim the pastry to fit the top of the pie dish. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish. Dampen the rim of pastry with water and lift the large piece of pastry over the top. Press down around the rim of the dish to seal the pastry and knock-back the edges. Make 2 holes in the top to allow steam to escape during cooking.
Brush the top of the pastry with egg glaze. Place on a baking tray and bake in the centre of the oven for 30 minutes until the pastry is golden.
A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.