Chicken and mushrooms in white wine sauce

This recipe is my take on the simple, yet delicious, chicken and mushroom with a white wine sauce. The main differences from this traditional dish is the inclusion of celery and celery seeds and a less creamy sauce. I hope you enjoy this easy and inoffensive dish, which is a hit with young children too.

Ingredients

300g of diced chicken (which ever part of the bird you prefer)
1 onion
2 garlic cloves
100g of chestnut mushrooms
100g of shiitake mushrooms
2 sticks of celery
1 pint of chicken stock
150ml of white wine such as Sauvignon Blanc
250ml of full fat milk
50ml of double cream
25g of butter
50g of plain flour
2tsp of dried oregano
1tsp of dried parsley
1tsp of celery seeds
salt and pepper to taste - this dish does need a good pinch of salt I feel.

Method

1. In a little olive oil sweat the chopped onion and garlic for five minutes.
2. Add the diced chicken and over a medium heat cook for another five minutes
3. Add the two types of mushroom, both chopped, celery and the herbs and celery seeds.
4. Keep stirring for 5 minutes and the add the wine.
5. Simmer for five more minutes and then add the chicken stock.
6. Leave to simmer while you make the roux-style sauce.
7. In a separate pan melt the butter and then take off the heat and stir in the flour. Return to a low heat and add the milk. Stir continurously and when the sauce begins to thicken add the cream.
8. Now mix this sauce in with the chicken and stir and continue to simmer for another five minutes. 
9. In all the cooking should take between 45 minutes and an hour, but just make sure the chicken is cooked through.
10. Add pepper and salt if required.

Please note the sauce is very runny, but this works perfectly with a plate of rice to soak it all up.

Serve with rice.

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Green Peppercorn Sauce for steaks

A good piece of beef is a pleasure that is hard to describe. If a fabulous fillet of beef, or a rib eye steak is seasoned and cooked well it does not require a sauce to be enjoyed. However, a side green peppercorn sauce is a fine accompaniment, or for a lesser cut of beef it can save the day. Here is a simple recipe to create a cultured and flavoursome sauce that will treat you palette and wow your diners.

Ingredients

1 heaped tsp of green peppercorns
1 shallot (or half a small onion)
150ml double cream
2 tsb of Coleman's English mustard
Steak juices
2 tbsp brandy

Method

1. Using the pan in which you've cooked your steaks add the finely diced shallot or onion and cook while the pan is still hot.
2. The onion will brown quickly so keep stirring and add the brandy.
3. After a matter of seconds and the green peppercorns and using the back of the spoon or spatular gently crush them.
4. Add the cream and mustard and reduce the heat to low and simmer, while constantly stirring, for five minutes.
5. If possible add the juices that have come from the beef steaks that have been resting on a plate.

Enjoy with your streak of choice - my recommendation is a rib eye steak smothered in cracked black peppercorns.

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Fruit and nut oat cookies

Oat based biscuits and cookies are my favourite, so much so that I try and fight the urge to make them as I can't help but eat them all within hours regardless of the damage done to my waistline. However, if you can control yourself then please try this recipe as they are fantastic.

The base of these cookies, everything but the fruit and nuts, should be the base for many alternative versions, such as ginger or cherry or chocolate, or a combination of all three.

Makes roughly 10 cookies - enough to keep a family happy for a day or two.

Ingredients:

150g softened butter
40g caster sugar
60g muscovado sugar
90g self raising flour
125g porridge oats
100g of raisins, sultanas and chopped glace cherries (or your combination of choice)
50g chopped almonds and macadamia nuts (or your nuts of choice)

Method:

1. Preheat your oven to 180 degrees and line a baking tray with non-stick baking paper.
   
2. In a bowl beat the soft butter and the two sugars together until the mixture is fluffy.
   
3. Mix the flour and oats together and then stir in to the butter mixture. Stir well.
   
4. At this point you can add your choice of ingredients, but in this case it is a mixture of fruits and nuts. Again stir well.
   
5. Divide into ten equal portions and roughly form into balls. Place each ball on the baking tray (you may need two trays) and pace in the even. They will resemble cookies after cooking, trust me.
   
6. The cookies will take roughly 15 minutes and you can tell as the edges begin to darken.
   
7. Leave on the baking tray for at least five minutes to firm up before moving them to a wire rack to cool.
   

I'd love to hear your alternative cookie versions.

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Roast Guinea Fowl and Streaky Bacon Recipe

As promised here is a simple recipe for roasting the game bird Guinea Fowl. Check out what is guinea fowl if this is a new animal for you. It is important not to overcook and dry out the bird, which has a subtly gamey flavour.

Ingredients:

1 guinea fowl - which is usually the size of a very small chicken
4 rashers of streaky bacon
3 sprigs of thyme
2 cloves of garlic
a knob of butter

Method:

1. Pre-heat your oven to 180 degrees.
   
2. Crush the garlic and place it with the thyme in the cavity of the bird.
   
3. Smear the butter over the skin of the bird. Don't worry if this is too unhealthy for you, but it makes the skin gorgeous.
   
4. Place three of the bacon rashers from left to right over the bird and one from top to bottom over the top.
   
5. Put the bird in the oven for an hour. Please note that this may differ depending on the size of the bird.
   
6. After 30 to 40 minutes remove the now crispy bacon and continue cooking the guinea fowl.
   

Separate the legs and breasts and serve with the bacon. This is delightful with sweet potatoes, steamed vegetables and a cider gravy.

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What is Guinea Fowl?

Having enjoyed Guinea Fowl tonight I will shortly post up a short recipe for Roast Guinea Fowl , but before I do, here is a run down on one of the lesser known forms of poultry.

Guinea Fowl (pictured) is considered a fine game bird and is famed for its diet of insects, making it a friend of farmers across the country. However, it is native to West Africa, but the ones on offer is unlikely to come from anywhere so far away.

It is similar to chicken, but slightly gamey, but not to the extent of pheasant for example. It is a lovely roast option for a meal for two and tastes fantastic with a topping of crispy bacon.

The juices given out by Guinea Fowl can help create a lovely sauce or a cider gravy.

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What is the difference between a Stew and a Casserole?

I am a big fan of stews and casserole, but what is the difference between these two very British cooking concepts? Does it matter? Well, probably not, but generally if it is cooked in the oven I call it a casserole and if it is cooked in a saucepan I call it a stew.

I think by definition a casserole is a meal cooked in a dish with a fitted lid, whether the process was slow or fast, although usually casseroles do cook slowly. Stewing is on the other hand more obviously a slow method of cooking and is traditionally done on a hob.

It does not seem to be a big deal which word you use, but both meals are fantastic options for an easy, convenient and warming meal. They are perfect for using up all the leftover vegetables you have lying around and they allow you to be adventurous with the flavours you include.

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Mixed game meat and tomato stew

Following interest in a previous game meat recipe, I decided to attempt a new creation. While the first was a casserole this one can be a classed a stew. What is the difference between a casserole and a stew? Follow the link to find out. This recipe focuses on the flavour of the game meat, a rich tomato sauce, a strong taste of thyme with celeriac providing the substance.

This has only been tested the once, but it was an overwhelming success, so I am confident in recommending it.  Don't worry if you have alternative game meat for this dish as it will work with venison and others just as well.

Serves: 4 as a main meal

Ingredients
350g mixed game meat - pigeon, partridge, pheasant and mallard.
400ml tin of chopped tomatoes
600ml of beef stock
Half a medium celeriac - cubed (pictured below)
1 medium onion
2 cloves of garlic
2 medium carrots
2 fresh tomatoes
1 tbsp tomato puree
3 sprigs of thyme
2 tsp of dried thyme
2 tsp of salt
1 tbsp of coriander powder


Method

1. In a little olive oil in a large saucepan heat the chopped onion and garlic until soft.
   
2. While that is cooking, mix half the salt, coriander powder and dried thyme with the chopped game meat in a bowl.
   
3. Add the meat to the onion and stir continuously or the meat will stick to the pan.
   
4. After 5 minutes add the tomato puree and tomatoes roughly chopped (not the tin), mix and reduce the heat.
   
5. Now add the beef stock, tin of chopped tomatoes, cubed celeriac and sliced carrot. Using scissors cut the sprigs of thyme and add to the saucepan.
   
6. Add the remainder of the salt, stir and place the lid on the pan.
   
7. Now leave to simmer of an hour, stirring occasionally.
   

Serve with steamed green vegetables and jacket potatoes.

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