Home Made: Good, honest food made easy. Tana Ramsay
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Название: Home Made: Good, honest food made easy

Автор: Tana Ramsay

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007534715

isbn:

СКАЧАТЬ the duck with salt and pepper. Score the skin of the duck breast and place it, skin side down, in a cold ovenproof frying pan. Set this on a medium heat and gently fry without moving the breast around until the skin has browned. Turn the breast over and drizzle the honey over the skin, gently rubbing the honey into the slits with the back of a teaspoon. When the underside has browned, place in the oven for 5-8 minutes, depending on the thickness of the duck breast. Remove and leave to rest for 5 minutes, then cut into thin slices.

      3 Cook the noodles as instructed on the packet and leave to drain. Toss with 1 teaspoon of the sesame oil to prevent them sticking.

      4 Heat the olive oil and remaining sesame oil in a wok or large frying pan. Add the chilli, garlic and ginger and stir-fry for 1 minute over a medium-high heat. Add the carrots and sugar snap peas, red pepper and spring onions and stir-fry for 3-4 minutes, until beginning to soften. Pour over half the mirin and soy sauce and stir-fry for 2-3 minutes longer.

      5 Add the noodles and coriander stalks to the vegetables, plus the remaining mirin and soy sauce, and toss together so that the mirin and soy sauce coats everything.

      6 Spoon into warm bowls, fan the duck pieces over the top and sprinkle with the coriander leaves.

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      I really like making individual pies and the kids love having their own – let’s face it, you don’t get someone stealing all your favourite filling bits! Try making them in large ramekins for children with smaller appetites. If you prefer, you can, of course, just make one big pie.

      

      4 boneless, skinless chicken breasts, sliced into 1cm/1/2 inch wide strips

      3 tbsp olive oil

      2 red onions, peeled and finely sliced

      2 garlic cloves, peeled and finely chopped

      12 button mushrooms, sliced

      2 tsp fresh tarragon leaves

      50ml/2fl oz white wine

      200ml/7fl oz fresh chicken stock

      142ml carton of double cream

      2 tbsp chopped fresh flat-leaf parsley

      375g pack of ready-rolled puff pastry

      1 egg, lightly beaten

      salt and black pepper

      

      Serves: 4

      Prep time: 50 minutes

      Cooking time: about 50 minutes

      WHY NOT TRY …

      

       You can make the filling in advance and leave in the pie dishes in the fridge. You will need to cook the pies for slightly longer to make sure the filling is thoroughly heated through, and you may need to cover the tops with foil to prevent them getting too brown.

       Serve with a large side dish of steamed broccoli and delicious new potatoes.

      1 Preheat the oven to 180°C/350°F/GM4.

      2 Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan and brown the chicken pieces on all sides. Take out and put to one side.

      3 Add the remaining oil to the pan, then add the onions and garlic and cook until softened. Add the mushrooms and tarragon and cook until the mushrooms are tender and lightly coloured. Pour in the wine and simmer until almost evaporated, then add the stock and simmer until reduced by half.

      4 Add the cream and simmer for a couple of minutes, until the sauce is slightly thickened, then add the parsley and season with salt and pepper. Leave to cool.

      5 Stir the chicken into the thickened sauce. Divide the mixture between four ovenproof bowls, each about 300ml/10fl oz capacity; the mixture should reach about 1cm/1/2 inch from the top (see Why Not Try …).

      6 Divide the sheet of pastry into four and cut a strip from each piece about 1cm/1/2 inch wide. Brush the rim of each pie dish with the beaten egg, then gently press the pastry strips around each rim. Next, take the pastry squares and lay them over the top of the pie, trimming off any excess pastry. Using your thumb and forefinger, pinch around the rim of each pie at 2cm/3/4 inch intervals to seal. Make a small hole in the centre of each one.

      7 Lightly brush the tops with beaten egg and add a light sprinkling of salt. If you are feeling artistic, use the pastry trimmings to decorate the tops with cut-out pastry shapes and stick them on with beaten egg.

      8 Place the pies onto an oven tray and bake in the oven for 25-30 minutes until piping hot in the centre and golden brown on the top.

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      This recipe is a wonderful summer barbeque dish, but can equally be made for a quick and simple evening supper, served with rice and salad. The longer the chicken marinates the better, so ideally it would sit in the marinade in the fridge for a day or overnight, but I have also made the whole dish from scratch in an evening and it tasted delicious. The results are definitely best and easiest to achieve if you use a microplane grater.

      

      2 large boneless, skinless chicken breasts, cut into 2cm/3/4 inch cubes

      1 lemon, cut into wedges to serve

      

       FOR THE MARINADE

      1 tsp coriander seeds, crushed

      5cm/2 inch piece of fresh root ginger, peeled and grated

      3 plump garlic cloves, peeled and grated

      1 red chilli, deseeded and finely sliced

      2 tsp garam masala

      2 tbsp Greek yoghurt

      zest and juice of 1 lemon

      

       FOR THE YOGHURT СКАЧАТЬ