Chicken, red wine casserole with parmentier potatoes and local king cabbage

 

 

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Even with how many recipes I develop on a day to day basis, it still begins to amaze me when a dish turns out fantastically especially when you were just using the odd thing up in your cupboards and fridge.

It was last month on a Sunday and I said to my partner I was going to do a bit of a fridge/cupboard raid for dinner. I called it a chasseur at the time just because it was cooked in red wine but I’ve decided to call it a casserole as it was cooked the same way.

This recipe blew my mind with how the red wine tasted in it. The wine I use isn’t too expensive but one of which we love in our house. A South African Stellenbosch.

Earlier on in the day we had been to our local garden centre to actually look for another blueberry plant to help with pollination. We did get one. However when we first turned up, they had these huge King cabbages for sale at only 40p! As you can see by the picture below, it had these vivid green and purple tones that were just mesmerising. I knew it would taste nice and would stretch to lots of meals for us.

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This was the sort of meal that for an occasion, date night maybe or a Sunday that you are fed up of the same roast, this a great alternative and so easy to cook. It somehow feels a little extra special but still comforting and warming at its best.

 

Ingredients:

  • 3 chicken breasts ( Or 1 per person )
  • 4-5 chestnut mushrooms sliced
  • 1 onion diced
  • 1-2 tbsp of rapeseed oil
  • a knob of unsalted butter
  • 2 garlic cloves finely chopped
  • 2 carrots peeled and chopped/sliced however you like
  • 1 large leek sliced
  • 1/2 celery stick chopped
  • 3/4 400g tin of chopped tomatoes
  • a sprig of thyme
  • a good handful of chervil, if you can’t get use a little parsley and tarragon
  • 250ml red wine ( I used a South African Stellenbosch )
  • 1 tbsp tomato puree, may need to use a little more
  • Chicken stock, Use a 1/4 gel pot or homemade. You need enough to create a lovely sauce. I used about 300ml of water. Add more if need be.
  • salt and cracked black pepper to season

Parmentier Potatoes:

  • 6/7 medium sized potatoes, I use marfona Peeled and chopped into squares
  • A handful of rosemary
  • 3-4 garlic cloves crushed
  • Plain flour for dusting
  • sea salt and cracked black pepper to season
  • 1-2 tbsp of rapeseed oil

 

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Method:

  •  Preheat your oven to 190c

 

  • In a heavy bottomed casserole dish, seal off the chicken breasts in some rapeseed oil.

 

  •  Take out your chicken once starting to colour and pop aside. Then in the same pan add a little more oil and a knob of unsalted butter and fry off your onions until starting to soften.

 

  •  Add in your carrots and celery and stir. Then add all other ingredients . Pop the lid on and place in the oven for about 45 mins-hour.

 

  • In the mean time you can prepare and cook your potatoes. Blanch the potatoes in boiling water for 3-4 mins.

 

  •  Drain and sprinkle your flour over the potatoes coating them.

 

  •  Place a baking/roasting tray in the oven with a little rapeseed oil in it. Once hot pop the potatoes onto it ( it should sizzle ) with the herbs and garlic and place in the oven for about 15 minutes or when crispy, golden brown.

 

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  • Once the casserole and potatoes are done. Best way to cook this cabbage is boil your water first and then once rapidly boiling plunge into the hot water. It will only need about 4-5 minutes cooking maximum and will stay vivid green.

 

  •  Once the cabbage is cooked, serve all together and enjoy.

 

 

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The Roast Pork challenge begins!

One thing I am very passionate about is not wasting food.  A Love/hate relationship I have.  
  Being creative and seeing what you can come up with from your leftovers is just fab!  I have written about this sort of thing before and will continue throughout my Blog. It excites me seeing the outcome of meals that you can produce.  Some of my best dishes/recipes have been created when doing this and Im sure some of you will agree too. 
  At the moment Sainsbury’s are currrently doing a campaign to Make your Roast go further, So I popped in, bought a generous sized British pork shoulder joint and this is the first dish. Obviously… The Sunday Roast… Bring on the “Porkathon”!




Roast British Pork Shoulder with spiced Cider Gravy:

Ingredients (Pork Joint):

-Pork Shoulder 
-1 onion
-1/2 a leek
-1 Carrot
-3 Bay leaves
-3-4 Garlic cloves crushed
– a scattering of Fennel seeds
-Small sprig of Rosemary
-Tspn of Dijon mustard
-Tspn of honey
-Approximately 2-300ml of dry Apple cider( drank the rest of the bottle )
-Water
-Rapeseed Oil or whatever oil/fat you prefer to roast your meats in.
– You could even put some apples at the bottom of the tray with the veg if they need using up.

Take your Pork shoulder joint out of the fridge to bring up to room temperature for no more than 30 minutes.

Preheat your Oven on 220c as you want your oven to be nice and hot to crispen the skin. This will make awesome crackling. 


Place all of the vegetables and herbs as above into a deep roasting tray. You will notice there is a little bit of red onion on the picture as it just needed using up, just like the rest of the tray veg.
 Score the pork skin with a Stanley knife and rub in sea salt keeping it dry. Before your Pork goes on, add a drizzle of rapeseed oil over the veg. Place the Pork joint on top as so…


Then pop the Pork into the oven for about 20-25 mins depending on the size of your joint. 
After that time, take out the pork and it should start to look something like this?…

Turn your oven down to 160c, add a few splashes of your Cider into the roasting tray, plus a little water. Now, also at this point I then brush around the meat only, some honey and dijon mustard. It only coats the outer meat, but makes those nice end bits tasty!  It also makes a our great gravy at the end! 
Cover with foil and roast for anything between 2-3 hours depending on the size of your meat. 
Always note: keep checking your joint adding more water to the roasting tin and the cider to keep it moist and for your Gravy at the end. This will give lots of gooey black bits (hey aren’t burnt) that add loads and loads of flavour.
Once you have checked your joint is done, take out to rest for 20-30 mins.
Whilst it is resting, you can get on with the Cider Gravy…
Take the vegetables out from the roasting tray, place over a low heat to allow a sticky, bubbling goodness to erupt. Add plain flour to thicken,whisking in and add water to a gravy thickness. You could always add more pork or chicken stock if needed.

Ya can’t beat a good ‘ol Sunday Roast!