Warm Chicken Salad

Autumn, particularly early on is a difficult time.  Just too hot for the full roast but too cold for another Sunday barbecue so what do you serve?   Having planned according to the weather forecast I was doing a roast dinner.  The day turned out to be far too hot and we ended up have an extra four people so this went down very well.

Chicken 1 - 2 for roasting
Oranges - halved
Onions - unpeeled but halved
Cranberries (I had some in the freezer.  Pomegranate seeds would work as well but I would add right at the end as decoration) - defrosted
bag of mixed Spinach, Watercress and Rocket




Stuff the chickens with the Oranges, onions and cranberries. I used four oranges so put two halves in then the onions and then finished with the other two oranges.

I did use pepper and salt over the skin before cooking.





Roast these according to your normal cooking process, removing them when they are brown and crispy on top.





In to a bowl carve the chicken, or pick it to bits keeping the legs and wings separate.    


Add the salad to the chicken bowl and mix well with hands.  The heat of the chicken allows the salad to begin to wilt.


Taking out the oranges, squeeze any remaining juice from them into the roasting dish.  Let any cranberries fall into the dish.


Pour some of the juices over making sure all the cranberries are used.   (This is when I would add the pomegranates if using).


Arrange on serving platter and then add the reserved legs and wings on top.

Serve with buttery minted new potatoes and a warm bean salad.

Enjoy  and let me know what different combinations you come up with.

Tiggy 

See the last of the Swanwick trilogy at my other blog Tiggy Hayes

Caramelised Fruit Crumble

My husband and I found ourselves scrumping apples from a pub garden the other day. It is not quite as naughty as it may sound; we did have full permission from both the owner and the chef who had so many apples he did not know what to do with them and these were the ones he could not cope with.  

The apples themselves were eaters but very sharp and by caramelising them they softened and sweetened.   Added to them I had other fruit needing using up so it became a full on fruit mixture.

Butter
Apples - peeled, cored and sliced
Pears - peeled, cored and sliced
Blueberries
Brown sugar
Flour 
Seeds - I used Vanilla flavoured pumpkin and sunflower



Melt the butter and add the fruit depending on what you are using.   I cooked the apples first with sugar.




When they had softened and the sugar dissolved into a dark liquid coating the apples I added the remaining fruit which did not require as long.



I cooked this stirring regularly allowing the blueberries to split and the differing tastes harmonise amongst themselves.  Then I transferred to the serving dish.  



With a crumble top I do like to use measured ingredients, this is what I use for the family of 5 or 6 but double for more people.  175g of plain flour with 75g of butter which you rub together until it resembles the texture of breadcrumbs.   



Then I add the same amount of brown sugar (75g).  Mix it through thoroughly and then scatter over  the fruit.  It should  cover the fruit liberally.  I had ready mixed seeds in the cupboard but any neutral seeds or oats could be sprinkled at this point.  It gives an added crunch to the crumble.

Cook in a pre-heated oven until you can see the fruit bubbling round the edges and the top has turned a deep golden brown.   Top with ice-cream, clotted cream, regular double cream or warm custard.  I can guarantee this will go down a treat.

Crumble is a wonderful winter's pudding but I try to utilise what fruit is available.   Blackberries are another great free fruit that has its abundance in the autumn, with sugar added to these they do not necessarily need the pre-cooking. 

 I also serve my family a wonderful spicy plum crumble when the plums are falling and in abundance.  Cut lots of plums in half and remove the stones, add to a pan of melted butter.  Add a star anise, freshly grated nutmeg and a couple of cinnamon sticks.  Cover this with red wine, golden syrup and some sugar (not too much by now) and allow the fruit to break down and marry the flavours before transferring to the dish.  This particular crumble is great if you have visitors, it tastes exquisite and looks professional.

Fruit puddings are a fabulous way of getting fruit into children and mine love the different combinations which work well with each other. 

Have you any different combinations that surprisingly work well, share them with me and my other readers.  

Take a look at what I am up to in my day to day life at Tiggy Hayes

Tiggy 

Beetroot and Fennel Gratin

Sometimes especially with side dishes I am a little more adventurous and cook separate sides for us and the children.    We had this to accompany our fish but it would go equally well with cold meats or could stand alone as a vegetarian alternative.

In a bid to try and be a bit more diet conscious I tried to do away with the heavy cheese sauce which I know works  but used low fat yoghurt and a dash of cheap mayonnaise.  This worked surprisingly well adding an extra dimension to the dish.

Beetroot - top and tailed.

Fennel

Spinach

Low fat Yoghurt

Mayonnaise

Cheese 

Bake the beetroot in a hot oven until you can prod with a knife and it comes out easily.  About 40 minutes for the three medium sized ones I used.

Peel them while they are still warm. Then slice them roughly.

Cover the base of your serving dish with lots of spinach.

Add in your fennel.   I don't pre-cook this as I love the crunchy texture but if you wish to pre-boil this before adding it will work the same.

 Layer the beetroot slices on top of the dish  then I mixed low fat yoghurt with a dollop of mayonnaise and dotted it over the vegetables. (Cheese sauce is a good substitute)

Cover in a good sprinkling of grated cheese.   I used cheddar but low fat varieties are available. 

Bake in the oven until it is golden brown on top, then serve as a truly delicious accompaniment. 

This is a great combination of vegetables that seem to be in abundance late summer and a change to the normal plain vegetables that I serve up for my pernickety children.

Enjoy and let me know other combinations that work together.

Tiggy

check out what I have been up to at my blog Tiggy Hayes

Cheesecake

Do you remember those delicious home made cheesecakes from your childhood when they were still uncommercialised and had a lighter flavour?    I serve this up for the children sometime who actually do not like cheesecake normally, they love this version.

This is not a last minute pudding as it needs chilling to allow it to set.

Packet of biscuits - digestives or I used ginger nuts
Butter
Tub of Soft Cheese
Tin of Condensed Milk
Sheet of Gelatine 
Tin of Mandarin Pieces 



Break up the biscuits in the old fashioned way - a bag and a rolling pin or you can use a chopper to get them really small and even.

Melt the butter and add the biscuits - mix well 

Cover the bottom of the dish with the biscuit mix, leaving a slight well in the centre.  Leave to chill for a good hour or so  -  I use the freezer to help things along.

Soak the gelatin according to the packet instructions - as different makes have different ways of making it.  I use leaf gelatin so it needs to be soaked in cold water.

Meanwhile, in  a blender add the cheese and the condensed milk and whisk well till it is a runny consistency.  Add in the soaked geletine and whisk again.    You could add vanilla extract or lemon juice at this point but it is fine without.

Pour into the hard biscuit base and return to the freezer / fridge for chilling.

Make sure the centre is solid before serving then remove from fridge and add the drained mandarins. At this point any fruit can be used, strawberries, raspberries or any other.

Serve to the delighted family but be warned - there is enough for about 10 people so I tried to save some for the next day.  The fridge imp was obviously hungry overnight and there was non left the following day!

Have a go and let me know any variations you come up with.  

Tiggy 

check out my trip to the Swanwick Writing School on my other blog at Tiggy Hayes

BBQ Sauce

Yet another sunny weekend - it is such a pleasure to be able to plan a BBQ and almost be guaranteed a warm barmy evening to enjoy the last rays of the sun with a cool glass of wine, a few friends and the odd child running round the garden.

Of course it is so easy these days to nip to the supermarket and buy ready prepared meat for the barbie.    However on days like this when I have a plan I prefer to buy meat from the butcher and prepare it myself.  This is such a quick and simple marinade / sauce which has wonderful results.

2 tbs Clear Honey
1 tbs Soft Brown Sugar
1 Tbs Worcester Sauce 
2 tbs Tomato Ketchup 
1 teaspoon of mustard
dash of soy sauce




Combine all the ingredients in a small saucepan.  



Heat very gently stirring regularly till everything has become smooth, blended and there are no sugar granules left.

Take of the heat, allow to cool slightly then  pour over the meat.  If you have enough put some in a small jug to serve separately on the table (I sometimes do double amounts and then split it)




Leave the meat in a covered bowl or plastic bag in the fridge to marinate.



Take the meat from the fridge a little ahead of cooking and when the coals are ready lay the meat over the BBQ and pour any residual sauce over the top, cook depending on meat and bring to the table.

Serve with the reserved jug to rapturous plaudits.

I have used this with chicken, beef steaks, pork ribs, kebab meat or vegetables marinaded before being skewered.   

A very versatile quick sauce; add more honey for a really sticky marinade,  add a chopped chilli or extra mustard for hot tangy sauce.   Or add some sweet chilli sauce and a touch of coconut milk (once taken off the heat) for a more oriental flavour.

I also now use this as the basic for a smoky stir fry sauce, again adding touches depending on mood.

Give it a try and let me hear your adaptations.

Enjoy.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes

Butterscotch Sauce

We are in the season of strawberries and there are so many different recipes to create.  This is not necessarily to be restricted to strawberries but they work so well together.  I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.  

Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence.   I remember it by 2 x 2 x 2 + 2.5.

2oz /  50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
Vanilla Essence
2 1/2 fl oz / 75ml double cream 
Juice of lemon (optional)




Over a very gentle heat combine the butter, sugar and golden syrup.

Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other.   Do not allow it to burn.

As the last of the butter melts stir well to mix

Remove from the heat and add the vanilla essence.  This is the time to add the lemon.  I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.

Allow to cool slightly before adding the cream.  Mix well so that all ingredients form a combined thick gloopy sauce.  

This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before.   As it cools the sauce becomes thicker.  

Serve over fresh strawberries and enjoy.  My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it.  Now such a firm favourite one son will only eat strawberries with  this on.

Try it out on your own brood and see what they think.  Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.

Enjoy 

Tiggy   

  

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Caramelised Onion and Tomato Tart

Some times you have a glut of something left in the fridge and nothing seems to use these particular ingredients so they sit around waiting to go off.   That is when I try to create something and regular dishes find themselves having added ingredients.

We had a surplus of tomatoes and onions having been given a whole load of each.    I was not going to waste them. In this instance I had made my own pastry but bought would work just as well.

Ingredients 
Pastry
Onions lots and lots sliced thinly
butter (butter is best for caramelising but you could use oil if necessary)
brown sugar - I use muscavado and probably not as much
Spinach - I always have this in the fridge and it lines the dish giving it a rich colour but you don't have to use it.
Tomatoes - lots again sliced 
Mozerella cheese -  roughly  torn into small chunks 




Melt the butter and fry the onions very gently, stirring often so they don't burn.

when they are really soft add the brown sugar and stir in well.

initially it will liquify but keep stirring to coat the onions really well and continue on a really gentle heat. 



When the sugar has all evaporated and the onions are almost golden in colour take it from the heat and allow to cool slightly.   We are now ready to put it all together.

Roll out your pastry and line your dish

you can build your layers however you want; I like spinach on the base, onions in the middle with the tomatoes spread over the top.  This could be repeated if you had enough of the fillings.

It was after the tomato layer I threw in some salt and a good helping of pepper but that is a matter of choice

a good covering of mozzerella cheese and the tart is ready for the oven.

A hot oven for 20 minutes or until the cheese is melting, bubbling and turning golden.  The smell of fresh tomatoes wafts through the house and the children miraculously appear demanding food.

This makes a great lunch dish or if you have to take a dish to some buffet event, you don't have to eat it hot.   

Enjoy and let me know if you have any recipes for using up extra.

Tiggy 

Check out my other blog at Tiggy Hayes