Chicken, Chorizo and Courgette 'Chilli'

Sometimes, when I'm writing about something I've cooked, the angle I'll take with it is obvious. Sometimes, it's not so obvious, and sometimes I actually have a choice.

This, then, could be about cooking with the seasonal fruits (well, the veg, actually) from the garden - red onions, elephant garlic, bulbous yellow courgette - all of which I am currently blessed with.







It could have been a debate about what consitutes 'chilli'' given that I seem to apply it to pretty much anything I add kidney beans too, and yet equally, bandy the word around to cover meals that don't even include a sniff of even the mildest chilli or chilli powder in them. 

Chilli for 45 - but no kidney beans. Does that make it tomatoey mince?

Happy 'official' 40th to the Husband 

 

Indeed, I ended up with 8 cans of value red kidney beans and 3 tubs of guacamole, having cooked chilli for 45 for the Husband's 'official' 40th birthday camping & sailing weekend (it's not till December, but no one else wanted to camp/sail then), forgot to add the kidney beans in, and bought too much guacamole. Chilli without kidney beans - and then plenty of kidney beans to use up.


It could have been about how I am progressing with sharing the kitchen with the children, and how Blue chopped up a courgette, worked out how to use the tin opener and threw most of a tin of chopped tomatoes all over his school uniform, and I didn't get cross once (well, may be a little irritated, but, you know, little steps and all that).


Finally,  it could have been about those moments when you look in the cupboards, the fridge and the freezer when you haven't planned anything, wonder what on earth you are going to eat that night, and do it all on the fly with disproportionately pleasing results (always a winner!)

All are equally applicable, and I suppose intertwined, to this, so I leave it to you to decide which angle - or angles -  you'd prefer, and I'll just add that it's probably one of the best received meals I've cooked for a long time.

Chicken, chorizo & courgette 'chilli'

(serves 4)
 
1 large red onion
1 large clove of garlic
olive oil
125g cooking chorizo
2 chicken breasts
1/2 tsp each paprika, ground cumin & ground coriander (I would have used my favourite smoked paprika, but I had - gasp - run out!!)
1/3 large yellow courgette (frankly, how ever much you think you can get away with)
1 400g  can chopped tomatoes
1 400g can red kidney beans
2 tsp veg stock
salt & freshly ground pepper 
guacamole & sour cream to serve

Finely chop the red onion and the clove of garlic. The Husband's elephant garlic is massive, but not as strong in flavour, so a lot goes a little way.

Heat a splosh of olive oil in a large pan and add the onions and garlic. 

Cut the chorizo into chunks and add it to the onions. cooking for 5 minutes or so till it releases its juices. Cut the chicken and the courgette into chunks. Put the kettle on.

Stir in the ground paprika, cumin and coriander into the onions and chorizo, cook for a minute then add the chicken and stir it in, browning the pieces on all sides.

Add the courgette, stir, add the chopped tomatoes, then put the 2 tsp veg stock into the empty tin and top up with hot water. Stir, then add to the pan along with some salt & pepper.

Bring everything to the boil then simmer for 20 mins or so till the chicken is cooked.

Serve with sour cream and guacamole, on rice, and watch with satisfaction as every last bit is licked up off the plate.

reade more... Résuméabuiyad

Courgettes - a Retrospective

I was going to call this post "Courgettes - I've had a few" then realised that I'd already used that post title last year.
 
That's the thing about blogging, isn't it? Trying to make things new and different, when the inevitability of having a veg patch means that if it's August, there will be courgettes - and pretty much nothing else. I've been burbling away here for over 2 years now, which means that this is the third year I've moaned about the courgette situation.

This week has been a quiet chez RJ. The kids have been at my mum's, and the Husband and I have been working away and doing exciting things like cleaning the carpets. 

We've also been eating lots of courgettes.

A griddled courgette salad on Sunday to take to a post-camp BBQ - based on this recipe from Veg Everyday, the courgettes are griddled and spiked with a dressing of chilli and lemon juice. There's some mint in there, and spot the crafty (skinned) broad beans that I snuck in. Very tasty indeed. Not like eating courgette at all really.

On Monday, thanks to some frozen crab meat I found lurking in the freezer, we had courgette, crab and chilli pasta. No picture, I'm afraid, other than of grated courgettes in the pan, which I am sure you can do without, but the idea came from this blog among other.

On Tuesday, we had a Spanish style omelette with potatoes & shallots from the garden as well as courgette.

On Wedesday, we had courgette (well, marrow, really) and chorizo tart - you know the score: smear some puff pastry with pesto, layer on some thinly sliced courgette and some pieces of chorizo and bake. Or over bake, as I managed to. Still. It was quite tasty.

And Thursday. What courgette-y delight to Thursday bring? Well, my friends, mindful of the fact that the Husband's eyes had well and truly rolled heavenwards when the courgette tart appeared on Wednesday (I mean, he grows them - what does he expect??), I cast caution to the wind, and visited Kev the butcher for some steak.

We ate it rare, with chips, garlic and parsely mushrooms and grilled tomatoes. And no courgette whatsoever. Bloody lovely it was too.

And what did I do with the rest of the courgette? Chutney. That's what.

reade more... Résuméabuiyad

Posh Poached Eggs for the big 3-0

 
I'm a relative newcomer to the Random Recipes challenge, but it's become bit of a fixture for me. I don't have any sort of pattern or routine to my blogging (you may have noticed), but I find myself looking out for the announcement post every month, and then getting my random recipe selected more or less straightaway in order to have a fighting chance of working it into a meal plan somewhere. You see while I'd love to spend hours in my kitchen designing dishes, tweaking recipes, arranging food beautifully on a plate and taking gorgeous photos, the reality is that the food that goes up here is what I've cooked to feed us, there's no room to re-make and take a better photo (or to take a photo at all if we were all so hungry that it got eaten before I'd got the camera out...).




This month, the 30th month of the challenge, the selection criteria for the recipe was the number '30' (Dom, you're so original!). 30th book on the shelf/ves of cook books, 30th page. 

At the time I made the selection, '30' gave me Posh Poached Eggs in a Cup from Leon - Family & Friends. If I made the choice another time, it would be different because the books don't stay in the same order, or even on the same shelves, depending on what I've been up to in the kitchen.

So, Posh Poached Eggs. "That'll be easy to squeeze in somewhere", I thought.

We ended up having it for lunch yesterday, the kids and I, another sultry day (the rain didn't reach us till late last night) when the last thing I wanted to do, really, was make a cheese sauce - or even poach an egg. The things I do.

So you make a cheese sauce using gram flour and butter, quite a lot of cheese and some truffle oil. I didn't have gruyere or truffle oil in the house, so cheddar and some nice olive oil had to do.

You fry some thin slices of chorizo till they are nice and crispy, and poach some eggs, then layer it all up in a cup.

It's delicious. Even Blue, who, as I have bemoaned before, normally avoids cheese sauce with a barge pole, and isn't massively keen on poached eggs, enjoyed it. Result.

The only thing I'd say is that the recipe in the book makes a huge amount of cheese sauce. More than you could possibly use feeding the 4 specified in the recipe, however hungry. The rest of it is in the fridge covered with greaseproof paper. Pasta bake for dinner tonight, then.

reade more... Résuméabuiyad

Random Recipes & a poncy ingredient alert - Ottolenghi's Orange Polenta Cake

I was wondering how I was going to fit a Random Recipe in this month, but the blog challenge fairies were obviously smiling on me.

Dom's challenge from Belleau Kitchen this month was to get all those cut out snippets of recipe, those torn out pages, and clippings, throw them up in the air - or spread them out, or do something with them to enable you to randomly select one.

I thought I'd give it a go and see what it came up with. No obligation to complete the challenge if I couldn't fit it in or the recipe was one of the more obscure I'd cut out and kept. But as I say, no need to worry. The selection process turned up Yottam Ottolenghi's Orange Polenta Cake which I'd copied at Christmas from my brother's newly received copy of the Ottolenghi cook book. Fortuitous indeed because we had people coming for dinner, and there had to be dessert. Not that this is a hardship, you understand, but I'd already planned a moorish style chicken & chorizo casserole for the main course, so this fitted perfectly. Caramelised oranges, almonds, some orange blossom water (this is an Ottolenghi recipe after all - poncy ingredients are to be expected!).

First up, though, the challenge of sourcing the ingredients. I know there used to be a bag of polenta in the cupboard, but I must have used it up, because when I looked again, there was nothing. I couldn't get it in my online shop so sent the Husband off to do his hunter gatherer thing. The poor man went to 4 different supermarkets on 2 separate trips after work - he even went and worked at a different office on Friday in order to try different supermarkets, before ending up in Waitrose in Andover. Where, of course, they had at least 2 varieties. Anyway, he came home triumphant with an impressively artisan looking bag, plus some tahini paste and some unsalted pistachios which I also required.

While I've learned my lesson over the years that when people are coming for dinner it's wise to stick to the familiar and easy, there's always a certain amount of frisson to be gained cooking something with a little bit of fiddle factor when you have no idea how it's going to turn out and 10 people expecting to be fed. I have limited experience cooking Ottolenghi, and while it's always turned out brilliantly, I'm not in the same comfort zone with his stuff that I am cooking, say, Nigella. Add to this the opportunity for third degree burns that making caramel presents, and perhaps I should have stuck to something tried and tested, but I like a challenge.

 


The recipe was at least helpful in that it pointed out the need to thoroughly line the tin (if you're using springform, which I was) in order to prevent caramel leaking all over your oven, and as an extra precaution, I also put the cake tin on a baking sheet. A wise precaution as it turns out because even with what I thought was thorough tin lining, I did have a little bit of caramel leakage. But nothing serious.









Anyway, the recipe. I couldn't find it online to link to, but it's in the Ottolenghi cook book. Having lined your tin, you make some caramel which you use to cover the bottom of the tin.

 Next, there are oranges to zest and peel, and place on top of the caramel layer, 

before making a deliciously orangey scented batter using eggs, ground almonds, polenta along with the usual butter and eggs. The recipe also calls for orange blossom water, I forgot to put this on the Husband's foraging list, and having put him through supermarket hell in search of polenta, I didn't have the heart to fess up to needing orange blossom water, so in the end I just squeezed in a little extra orange juice. I think the random recipe rules state that you have to cook the recipe as it is, with little deviation. Well, I'm afraid that as well as missing the orange blossom water, I upped the recipe by a third to make a big enough cake to feed all of us. I hope I'm not disqualified.

 As a result of the increase in ingredients, it took quite a bit longer than the stated 40-45 minutes to bake, and I ended up covering the tin with foil to stop the top of the cake catching, but it all turned out fine. Once baked, the final nerve-wracking turnout passed without a hitch.

Ta daah!

reade more... Résuméabuiyad