Bombay Chicken One Pot Roast

Another one pot roast chicken - this time curried. Based on a recipe from Tesco.

1. Mix 4 tbsp tikka curry paste with 2 tbsp Greek yogurt and rub all over a 1.9kg chicken. Season well, then put in the fridge for 30 mins (or overnight) to marinate.
2. When ready to cook, preheat the oven to 200°C. Blitz 1 large onion, 2 large cloves of garlic and a 3cm piece of peeled ginger in a food processor to a chunky paste. Heat 2tbsp olive oil in a large, heavy-based, lidded casserole. Gently fry the paste for 5 mins, stirring occasionally, until softened. Stir 1 tsp ground cumin and tsp ground coriander and cook for 1 min.
3. Pour over 1.5 400g tins chopped tomatoes and 300ml hot chicken stock; season well. Add 500g baby potatoes potatoes, then put the chicken on top. Roast uncovered for 20 mins.
4. Reduce the oven to 160°C. Baste the chicken in sauce, then cover and cook for 1 hr 20 mins or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat.
5. Transfer the chicken to a warm serving plate, loosely cover with foil and set aside to rest for 15 mins. After 10 mins, add 100g sliced greens (eg cabbage or kale) to the sauce and simmer on the hob, uncovered, for 2 mins. Add 100g baby spinach and cook for 2 mins.
6. Return the chicken to the pot and scatter with coriander to serve, then carve. Serve with naans etc

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Chicken Recipes

Buffalo Chicken Wings and Garlic Blue Cheese Dip
Chicken and Sausage Jamalaya
Chicken Tagine
Honey and Mustard Chicken

Left over chicken recipes

Moroccan Chicken and Olive
Moroccan Chicken Pie
Pot Roast Chicken
Thai Chicken thighs
Thai Chicken Curry

Still to try
Chicken, Spinach and Pine nut burgers

Pot roast chicken

Had a group of friends from college days around yesterday. This simple one pot dish of a couple of medium sized chickens (about 1.5kg each) and seasonal veg cooked slowly allows for late arrivals or lengthy chat.

1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper

In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.

Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.

Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad

Parsnips

Still have some of last years parsnips in the ground, but need the space for this year's crops. Hence a trawl for recipes that aren't curried parsnip soup or roast parsnips. Will cook a load up, mash and freeze in 500-600g batches for all the recipes that call for mash!

Will edit the list as the recipes are sampled

600g parsnip to one large potato - cook and mash for a different topping for a shepherds pie
or like this: http://www.bbcgoodfood.com/recipes/1232/tasty-shepherds-pie-with-parsnip-mash
http://www.bbcgoodfood.com/recipes/5919/parsnip-mash-with-apple
http://www.bbcgoodfood.com/recipes/259621/herby-parsnip-champ
http://www.bbcgoodfood.com/recipes/8053/chicken-and-leek-pot-pies - ie use mash instead of pastry.... worth trying with ham and chicken to make it lf

http://www.bbcgoodfood.com/recipes/260618/roast-root-vegetable-and-green-lentil-soup

http://www.bbcgoodfood.com/recipes/4963/creamy-parsnip-and-squash-bake - need to use something instead of double cream - turning it into a gratin might work - or could use sauce from this recipe http://www.bbcgoodfood.com/recipes/8641/creamy-parsnip-and-mustard-gratin

http://www.bbcgoodfood.com/recipes/7742/fiveaday-tagine
http://www.bbcgoodfood.com/recipes/1124/moroccan-tagine (looks better)

http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips
http://www.bbcgoodfood.com/recipes/146607/green-chicken-and-vegetable-curry
http://www.bbcgoodfood.com/recipes/1271/herbed-pork-fillet-with-roast-vegetables lf
http://www.bbcgoodfood.com/recipes/1488/pork-with-apple-and-frizzled-sage lf
http://www.bbcgoodfood.com/recipes/1209/pork-and-parsnip-cobbler
http://www.bbcgoodfood.com/recipes/1859/muffintopped-winter-beef-stew

http://www.bbcgoodfood.com/recipes/4794/parsnip-and-potato-rosti
http://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns
http://www.bbcgoodfood.com/recipes/2886/potato-parsnip-and-horseradish-baked-rosti


http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf

http://www.bbcgoodfood.com/recipes/74603/sweet-potato-and-parsnip-bake

Tomato Soup

Mr B made chicken stock from bones left from pot roast chicken last weekend. A long overdue write up of  tomato soup recipe (made with aforementioned stock for lunch during the week).

Chop two onions, two carrots and two sticks of celery and sweat in two tablespoons of olive oil along with stalks from small bunch of basil (reserve the basil leaves).
When onions are just translucent add 1.8 litres of chicken stock (or vegetable), 2 cans of chopped plum tomatoes and 5 chopped large fresh tomatoes. Bring to boil and then simmer for 10 minutes. 
Remove from heat and add basil leaves. Using hand blender process until smooth. Taste and season prior to serving.

Menu for last week

Last weekend Mr B cooked his brilliant cassoulet. It fills our largest casserole dish, and that's BIG, so stocks the freezer for a number of future 'freezer' meals. It contains lamb, pork (belly pork and sausages), chicken and duck on the meat front. This time it also contained a very local pheasant as well. A large cock pheasant made the mistake of deciding that the food we give our chickens was also for him. He made a good addition to the pot.

A leg of lamb was our Sunday roast, so the menu for the week contained a lamb meat-loaf.

M Jamie Oliver's (yes still delving into his At Home recipe book) Pasta with Leeks and Prosciuto
Can't find a link to the actual recipe - go buy the book, highly recommended. The feedback from family: 'yum', 'you can't taste the leeks' the latter being from a leek cynic.

T Lamb Meat Loaf
One of my 'left over sunday roast' recipes. Will type it up later.

W Chicken Stir Fry
Buy pack of chicken breast fillets, a stir fry vegetable mix that takes your fancy, medium egg noodles and, if you haven't got the inclination to make, a stir fry mix (eg sweet and sour). Result - sweet and sour chicken and vegetable chow mein. If you really want to have recipe for this then add a comment or, in the case of my kids, ask your father.

Th 'Sea' Pie
Not what you're thinking: I thought it was a fish/seafood based pie when I married into this family. Turns out it is a posh version of corn beef hash. This recipe is part of Mr B's repitoire. Recipe will be added to blog at a later date.

F Freezer meal.
Great standby either for when we can't think of anything else or evening plans change!

Falafel

400g can of chickpeas
1 large onion
2 cloves of garlic
3 tablespoons of fresh parsley
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour

Put onions, garlic and parsley in food processor and 'chop'. Add to food processor all other ingredients and process until smooth-ish paste. Form into balls and deep fry in oil until golden brown (5-7 minutes). Alternatively form into patties and shallow fry until brown.

Serve in pitta bread with shredded lettuce, cucumber and a tahini dressing (equal parts tahini and yoghurt with lemon juice to taste - try 1.5tbsp with juice of half a lemon)

Friends who we haven't seen for 7 years came for lunch yesterday. Lunch consisted of Pot roast chicken and rhubarb and ginger icecream. Catching up on 7 years including the wedding of their eldest last year was brilliant. Sounds like we might be meeting up again in a couple of months time as he turns 60.

Marmalade time and recipe for Caramelised Red Onion and Feta Quiche

Seville oranges are in season and we are down to the last few jars from the batch I made two years ago (even though the recipe makes 20+ jars we don't eat it every day).

Recipe is here. It takes a couple of days elapsed time and a VERY large pot.

I was invited out for supper with a couple of friends on the spur of the moment yesterday evening. A delightful evening with Naomi, Jane and new friend Kate. It meant my eldest took on cooking the pasta with saffron pea and ham I had planned for family last night. Great success all round.

Meals for the week, including using remains of pork roast from today:

Toad in the hole with red onion gravy
Chicken wrapped in Parma Ham with creamy tomato sauce - the one we have is from a magazine as stored in Mr B's folder of good recipes. Closest online is this
Pork Shepherds Pie
Chilli Enchilladas as requested by eldest which must mean the cook for the night will be...!
Something from the freezer

For lunches
Couple of packs of 'salad cheese' (a cheap imitation feta that is only good for cooking and something I will not buy again) that need using. I cooked a caramelised red onion and feta quiche in the oven once I had removed the roast to rest today and will try out an olive and feta gratin from the Stones recipe book for the rest. Gravy and vegetables left over to make either bubble and squeak or 'left over soup'; not quite enough for two portions of b&squeak so soup it is. That's at least three lunches sorted!

Caramelised Red Onion and Feta Quiche with salad (see below)
Left over soup
Quiche and salad again?
BBQ pork and coleslaw salad
Olive and Feta gratin

Caramelised Red Onion and Feta Quiche
Pre heat oven to 180C.
Line a 24cm quiche dish with a pack of pre rolled ready made (sorry Curly) shortcrust pastry.
Prick thoroughly with a fork and bake blind for approximately 15 mins.
In the meantime finely slice 4 medium, or 2 large, red onions and cook slow and long in a frying pan with a bit of oil until very soft. Sprinkle over a couple of teaspoons of sugar and cook on higher heat for a few minutes. Put to one side.
Chop approximately 300g feta into cubes.
Beat 5 medium eggs plus 2 extra egg yolks with good pinch of pepper. Beat in 500ml of milk.

Spread the red onions on the base of the quiche then scatter the feta pieces on top. Half fill the dish with the egg mixture, move to the oven and once the dish is on the oven shelf finish filling with the egg mixture. Bake for 45-60 minutes until a knife/skewer come out clean.

Bonus bits
All from the excess pieces from making the quiche; well my family were impressed!
Feta and Olive Tartlets : use the pastry trimmings to line as many pattie pan/yorkshire pudding tin 'cups' as possible. Bake blind as per above but for closer to 5 minutes than 15. Quarter one black olive per tartlet and put along with feta cubes into base of tartlet tin. Fill with egg mixture from above. Bake for 15 minutes, depending on size of tartlet.

Meringues: two egg whites left over from making the quiche so Whisk egg whites until stiff. For each egg white you will need 2 oz caster sugar (thus 4oz needed today). Keep whisking whites whilst gradually adding the sugar until mixture is stiff and glossy. Spoon mixture, a good tablespoon for each meringue, onto lined baking trays. Bake in 150C (fan) oven for about 30 minutes. Turn off heat but leave fan on for another 30-45 minutes. Turn off fan and leave for a number of hours to fully dry out (make in evening and leave in oven until morning is probably the ideal.
Mine never make it into a tin in fact my offspring have a tendancy to ensure that I don't eat any!

A top tip - use Magic Liner to line baking trays for meringues, almond biscuits etc