Home-Brew Recipes

Posts Tagged ‘sauce’

This classic Creole dish is great for a family supper, served with a simple salad. Spicy red Spanish chorizo sausage give the stew a real boost.

Ingredients:

225g – boneless chicken, 175g – piece raw smoked gammon or bacon, 1 – peeled and chopped onion, 2 – crushed garlic cloves, 2 – diced sticks celery, 5ml – chopped fresh thyme, 115g – chorizo sausage, 30 ml – chopped fresh flat leaf parsley, 30ml – olive oil, 5ml- mild chili powder, 2.5ml – ground ginger, 10ml – tomato puree, 2 – dashes of Tabasco sauce, 750ml – boiling chicken stock, 300g – easy-cook rice, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Cut the chicken into 2.5cm cubes and season. Trim any fat off the gammon or bacon, then cut the meat into 1cm in cubes.
2. Heat 15ml of the olive oil in a pan, add the onion and fry gently for about 5 minutes, until beginning to color. Stir in the garlic, celery, thyme, chili powder and ginger and cook for about 1 minute. Transfer the mixture to a large ovenproof dish.
3. Heat the remaining 15ml olive oil in the pan, add the chicken pieces and fry until lightly browned. Add the chicken to the ovenproof dish with the gammon or bacon cubes,
4. Add the tomato puree and Tabasco sauce to the stock and whisk together. Pour into the dish, cover with the lid and cook in the oven for 45 minutes.
5. Add the rice to the dish. Cover and cook for 20-30 minutes, or until the rice is almost tender and most of the stock has been absorbed. Stir in the chorizo and cook for a further 15 minutes, or until heated through. Stir in the chopped parsley, then taste and adjust the seasoning.
6. Remove from the oven and leave to stand for 10 minutes. Stir with a fork to fluff up the rice, then serve garnished with parsley.

This stunning fish loaf is made using canned salmon, making it an economical option for the savvy cook. Served with the lemony cucumber slice it is perfect as a  light and elegant summer lunch or summer dish and you can slice the loaf and eat it at picnics on its own,.

Ingredients:

115g – fresh white breadcrumbs, 2 beaten eggs, butter for greasing, 75mg – celery chopped, 400g – can salmon, grated rind and juice of  1 lemon, lemon slices to garnish, 1 – peeled, seeded and chopped cucumber, 25g – butter, rind and juice of ½ lemon, 1 – egg yolk, salt and ground black pepper to taste and 15ml – plain flour.

Preparation Method:

1. Put the breadcrumbs in a large bowl, pour in the milk and the beaten eggs. Mix well to combine, then leave to stand for 10 minutes.
2. Preheat the oven to 180⁰ C loaf tin with butter.
3. Drain the salmon, the put in a bowl and flake with a fork. Add to the breadcrumbs mixture with the chopped celery, grated lemon rind and juice. Season to taste with salt and pepper.
4. Stir the mixture until evenly blended. Pour into the prepared loaf tin and bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Leave the loaf in the tin to cool.
5. Make the sauce. Place the cucumber pieces in a small pan, cover with cold water and simmer until just tender. Using a slotted spoon, remove the cucumber and set it aside. Pour the cooking liquid into a measuring jug. Add enough water to make up the liquid to 300ml.
6. Melt the butter in the small pan. Stir in the flour using a wooden spoon. Cook, stirring constantly, for 1 minute, then add the reserved cooking liquid, stirring until it boils and thickens.
7. Add the lemon rind and juice to the pan, then stir in the cooked cucumber.
8. Beat the egg yolk in a separate container and stir in a little of the hot sauce. Pour into the pan and heat gently, without boiling, until the sauce thickens a little more. Season to taste with salt and ground black pepper.