Author: chezj9

Hi I'm Janine. I am the author of the blog ChezJ9. I am a freelance Chef who specialises in recipe development from my kitchen at home. I am also a freelance Food writer also. I love to travel and have a passion for Art and gardening especially in my kitchen one. I love ALL foods especially seasonal food and the provenance of my food is important to me aswell as trying to keep things local. One thing I don't like, is food waste. I try to be as Frugal as I can but also do love to have a treat now and then and a tipple of course.

BBQ roast chicken pizza

May 28, 2015
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Pizza is one thing in our household that we make every couple of weeks. Reason why? Its cheap, you can use things up in your fridge and you feel like you’re having a takeaway but with better benefits.  Its very, very tasty and ultimately satisfying when you make your own.

I have so many families that have said to me in the past that they don’t have the time to do this, but I beg to differ…

Firstly the dough takes 5 minutes maximum to make, 30 minutes to rise and yes then putting on a topping and baking…another 18 minutes (approximately)  Not long hey? Surely that is the time it takes for a family to decide firstly what cuisine they are having? Who the takeaway is going to be, ordering and then waiting? Thing is…the great thing is, YOU and your FAMILY have made it and put on exactly what you want on it!

That’s really what I wanted to show you in this write up and when I went on my regular slot with Ben Jackson on BBC Radio Leicester a couple of weeks ago. It’s a great recipe to do together as a family and more to the point, the one we did here cost roughly around 85p-£1 per pizza! Bearing in mind my plain flour only cost me 45p for 1.5kg bag!

So imagine if it was just cheese and tomato, or another vegetarian option? Would be a lot more cheaper too! This week is half term, so why not have a go at making them or even on a weekend sometime.

Here I am showing Ben Just how super easy and cheap it is to make these tasty pizzas at home:

Roast BBQ Chicken Pizza:

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Ingredients  ( Makes two large pizzas)

Dough

 –  500g Plain flour

–  Good Pinch of Salt

–  A drizzle of Rapeseed Oil or Extra virgin Olive Oil

–  1 Sachet of fast action dried yeast

–  350ml of warm water added a bit at a time

 

Topping:

 

–  Roughly 1/2 Tin of Chopped Tomatoes (400g tin)

–  1 heaped Tbsp Tomato Puree

–  A few Herbs such as Oregano, Thyme, Rosemary etc chopped

–  BBQ Sauce

–  Leftover Roast Chicken

–  Bag of Grated Mozzarella (250g)

–  1 Sliced Green Pepper

–  2 rashers Chopped cooked Bacon

–  1  Red Onion sliced

 

Method:

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*  Get a Large mixing bowl and add all dry ingredients into your bowl. Pop in a drizzle of your Oil and then start to add in your warm water bit by bit.

 

*  With a Wooden Spoon, use the Handle to mix, not the spoon end as this is much easier, trust me!

 

 

*  Start to mix your Dough together, you’ll feel it starting to Gel. Keep adding your water until you have a nice dough texture. Too wet, you need to add a little dusting of flour.

 

*  On a floured work surface, just bring the dough together with your hands, kneading only slightly.

 

*  Leave the dough in the bowl, cover with a warm, damp tea towel and place in a warm place. I put mine in the Airing cupboard. Leave for about 30-45 mins to rise.

 

*  Bash together with a fork in a bowl or in a Food Processor your Tomato Puree, Tomatoes and herbs.

 

*  Preheat oven to 200c

 

*  Once the Dough is ready, Sprinkle some flour onto a work surface and shape the dough out flat using your fingers as thin as you can. You can put onto a tray first if easier.

 

*  Add the Tomato paste allowing to leave an inch all around the Pizza. Add on top the bbq sauce, not too wet though.

 

*  Pop on a little cheese, then veg, meat and cheese again. Pop in the oven for 15-20 minutes or until pizza is done.

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Super Spring Green Asparagus Salad

May 13, 2015





I have been meaning to post this Recipe for a good couple of weeks now. I had so much interest for the recipe it’s unbelievable, I was so pleased.  I suppose like myself others love vibrancy on their plate and know that what tastes fantastic is also great for one’s body too. 

By now, you will know that I love colourful dishes, many different colours on one plate however with this one, sticking to all green really worked. I based it around a salad I used to do years ago, but really raided my fridge and added as much other herbs that I needed to use up. Not only was it a great healthy dish that day but as always I was using things up, so Bonus! 

  If you love really Fresh, seasonal vegetables and want a bit of a boost, this is for you. The taste that the sexy, slinky Asparagus gives along-side the Peas, mint and fennel is just divine.  I don’t like to overpower Asparagus too much, I love to taste them as they are…At their best and they don’t have a very long season, so in that time, appreciate them! 

   What is also great about this dish is that you can have it as it is or as a great accompaniment to chicken or Fish. I can just see myself among Family and friends tucking into a huge bowl of this whilst passing it around, the Sun shining down on us and of course in hand with a lovely crisp White wine… or even a Light Beer.



Super Spring Green Asparagus Salad:



Ingredients:

Salad

( Can’t be too specific, after all it is a Salad so you put in as much as you want)

–  A handful of Asparagus Spears, wood end taken off
–  A handful of Washed baby Leaf Spinach
–  A Large handful of Washed Watercress, take off some of the thicker stalks
–  A good Handful about 50g of Petit Pois, defrosted and drained
–  Fennel Sliced very finely. Remember to peel the outer string like you do with Celery
–  Also Fennel fronds to sprinkle
–  Snipped Salad Cress
–  Fresh Flat leaf Parsley
–  Fresh Mint Leaves
–  Chopped Dill ( not too much as very strong)

I personally feel that this Salad doesn’t need anything to go on it as it shines on its own, however I did try a few dressings to check and one in particular jumped out. 

Dressing:

–  Plain Greek style Yoghurt ( You could use Low fat if you wanted but contains more sugar in some cases)
–  Cucumber peeled and diced finely
–  Finely Chopped Fresh Mint 
–  A spritz from a Fresh Orange and a little Zest




Method:

*  In a pan of boiling water cook the Asparagus Spears for 2 minutes, then plunge into iced water to keep them Vividly Green.

*  Chop into 1-2 inch pieces.

*  Assemble your Salad as you wish.

*  Place your Yoghurt dressing ingredients into a small glass Jar and shake or mix in a bowl.

*  Done! 


  

Bruschetta with Asparagus, Soft cheese and Homemade "Sun-Blushed" Tomatoes

April 23, 2015




One thing you will know about myself already is how passionate I am about Seasonal Food and I don’t care how many times I will repeat myself in saying this.  I feel very lucky to live in Britain and what amazing seasonal produce is all around us.  Of course I also try my best with this subject in my own Kitchen Garden.

  One seasonal Vegetable that I yearn for at this time of year and I am totally honest when I say I will NOT touch it grown from any other country but Britain, and that My readers is the Sexy, Slinky Asparagus. I know I am quite a frugal Queen, but I don’t mind a little splurge with this! 
  There is just something about the taste of our British Asparagus that is NOTHING compared to other countries who grow it. Ours has a lovely Sweet, yet Earthy and Nutty taste, not to mention the Lovely Vivid Green colour that it gives off. 



  This year, the British Asparagus season starts today, Thursday 23rd of April but prior to this, and this is just how passionate I am about seasonality. I decided that Myself and my fiancé would travel all the way over to the Wye Valley, Ross on Wye to be precise to get my hands on the very first few bunches that were starting to be sold.  My friend Ben Jackson called this “Mental Asparagus searching” which I like that! 

So to kick start off my Asparagus recipes, I wanted to do something very Easy, Fresh and clean cut, not to overpower the taste. This recipe just hit the nail on the head.  You may remember about 3-4 weeks ago I made my own “Sun-blushed” tomatoes, well I decided to use those in this recipe but of course made a fresh batch last week. It worked a treat! 


Bruschetta with Asparagus, Soft Cheese & Homemade “Sun-blushed” Tomatoes:




Ingredients:

–  Good Quality bread. I used Multigrain Rye bread. Sourdough would be great too.
–  Good Quality British Asparagus, Mine was from the Wye Valley
–  Homemade “Sun-blushed” Tomatoes or bought 
–  Soft Cheese or a mild Goats Cheese
–  The oil that the “Sun-blushed” tomatoes sits in
–  2 tbsp Rapeseed oil
–  Ice and cold water in a bowl



Method:

*  Take a Large Bowl and place in  some Ice cubes and cold water

*  Boil a small amount of water in a large saucepan

*  Take your Asparagus and take off the bottom, the woody stalk end with a knife. About an inch.

*  With a Veg/potato peeler, peel ever so slightly down about an inch 1/2 of the top layer of asparagus skin at the bottom. You will see this reveals a lovely bright vivid green.

*  As soon as you have done this, plunge the Asparagus into the Iced water, this will keep it that vivid green colour.

*  Slice your bread and drizzle some rapeseed oil onto the bread. place in a Frying pan to colour each side

*  Once your Water is Boiling, plunge your asparagus and cook for roughly 2-3 minutes depending on size.

*  When Bread and Asparagus is cooked, Start to assemble your dish and voila! A lovely starter, breakfast, Lunch…the List goes on! 



Homemade "Sun-Blushed" Tomatoes

April 21, 2015

This is something Ive always done for years with Tomatoes.  I first picked it up when I was a Commis Chef many years ago in a fine dining restaurant.  In the restaurant kitchens, it is so hot, we used to just place them under the Pass lights to do this.  In hot countries or in summer, yes you could just place them in the sun but I find and easier way of doing this and one that doesn’t attract wasps or flies! 

  I had a huge interest from people when I did these, it was lovely, so I just had to share it. There is also going to be a recipe that pairs these with something that will come shortly after.

   This is a great way of using up tomatoes when they are starting to “turn”. I used Baby Plum tomatoes in this recipe but you can do it with any, just have to have them longer in the oven (Low and slow) and the bigger they are, slice them thinner. Once you have done this you will never turn back.

  


Homemade “Sun-blushed” Tomatoes:


Ingredients:

* N.B – I haven’t put any measurements/weights down in this recipe as it’s your call on how much you make.

–  Tomatoes, I used Baby Plum
–  Sea Salt and Cracked Black Pepper
–  Selection of Herbs chopped , I used Parsley, Basil, dried Thyme and Rosemary but you could also use oregano, Marjoram, tarragon etc…
–  Rapeseed Oil or good quality Olive oil to drizzle and marinate in the Jar so have a full bottle handy
–  3-4 Cloves of Garlic
–  Caster Sugar to sprinkle




Method:

*  Preheat your oven to 100c-120 c, depending on how powerful your oven is and size of tomato. For these tiny ones. Mine took just over an hour. Just keep checking them. 

*  Slice your Tomatoes and place onto a baking dish/tray

*  Sprinkle a bit of sea salt, Cracked Black Pepper, dried (Homemade) Thyme, Rosemary and sugar

*  Drizzle with oil and  place in the oven for anything between 1 hour and 2, as stated above.

*  Keep checking your tomatoes every 20-30 mins. 

*  In the meantime when you are waiting, Sterilise your chosen Jar, start to add your oil and Garlic.

*  A couple of minutes before they are done, I added on top some fresh parsley and basil to cool down with but placed them into a cool dish.

* Once they are cooled add to your jar and you’re done. Keep in the fridge. And the oil that comes off this will be out of this world! Do not throw it away! 









Spring Lamb Stew with Vegetables and Pearl Barley

April 14, 2015


Last thing you need on a Sunday is to have yourself slaving over a Hot Stove cooking a Large Roast Dinner. Especially now the weather is beginning to become slightly warmer.
    In this recipe, yes it does take some time, however, it is all in one pot as you can leave it to carry on with your Planned activities. Of course, it isn’t just a recipe specifically for Sunday’s but I chose this as an easier option for you.

  This Recipe is Light, Fresh and Easy to do.  You don’t want to overpower this either with bold flavours as you want to capture that Lovely Spring taste of the Lamb, the Sweetness of those Peas popping away in your mouth and a favourite of mine…The Pearl Barley being velvety along the stew’s juices.  

  I have used stewing Lamb in this as the bones will give the extra flavour you need.  I personally like to pick up the Bones with my Hands and get every last Morsel I can Find.
  A dish like this  is always a great winner for me when you can pop it down as a talking point on the dinner table, tuck in and not to forget, there is a MUST for some Crispy Bread to mop up those last bits that have been sitting patiently at the bottom of your bowl. 

  This Recipe capture’s seasonality at its best, It can be done quite inexpensively and will have you craving for more. 




Spring Lamb Stew with Vegetables and Pearl Barley:

Ingredients:
(Serves 4-6 people depending on size of Lamb pieces you buy)

–   1 Kg Of British Stewing Lamb (approximately 8 pieces) You could use Neck of Lamb also
–  1 Tbsp of Rapeseed Oil 
–  A Splash of Dry White Wine
–  2 Onions Roughly Chopped
–  2 Large Garlic Cloves finely Diced
–   3 Tbsp’s Tomato Puree
–  Homemade Chicken stock or 1 Stock pot (Knorr) to every 4 pieces of Lamb you have 
–  A good handful of Chantennay Carrots ( 200g roughly) Halved lengthways 
–  100g Pearl Barley cooked before hand in a little Chicken stock
–  4 medium potatoes diced into cubes of 6. I used Shannon but any will do.Could even use new season Baby ones.
–  1 Large Leek sliced a centimetre thick.
–  5-6 Spring onions Sliced into 4  
–  Small Sprig of Rosemary chopped finely 
–  100g of Petit Pois
–  A few sprigs of Fresh Mint chopped finely
–  A couple of Fresh Flat Leaf Parsley chopped finely 
–  Salt and Pepper to season




Method:

*  Take your Lamb Pieces and pat dry with Kitchen Paper. Season Your Lamb with Salt and pepper if required.

*  In a Heavy bottomed Casserole Dish/Large Saucepan heat up the Rapeseed oil and start to sear of the Lamb just till browned on the outside. Placing each pieces of Lamb into a separate dish once browned on the outside.

*  Fry off your Chopped Onions for a minute or two.

*  Add your splash of White wine to de glaze your large saucepan( allow juices to come away)  Add Your Lamb, Chicken Stock and 2 Tbsp’s of Tomato puree. Cover with water covering everything. 

*  Simmer away for 1/1/2 – 2 hrs adding water when needed.

*  Cook your Pearl Barley to packet instructions with a little chicken stock added and leave to one side.

*  After 2 hours or when the Lamb is starting to soften and theres about 30 mins to go. Then add your Carrots, Garlic and Rosemary.

*  Then pop in your potatoes after another 5 minutes.

*  When your carrots are starting to soften, add your Leeks, rest of your tomato puree and the  Cooked Pearl Barley.

* After another 5 minutes add your Spring Onions and Petit Pois. Only cook for a further 2-3 minutes

*  By now the lamb should be falling off the bones and the veg all cooked. Now Finish with your Chopped Fresh Mint and Parsley

*  Finally, Serve into Bowls with Crusty Bread