In My Kitchen – October 2014

In My Kitchen Oct 2014 | Selma's TableIn my kitchen, I have cheese. One of my favourite cheese stalls in London’s Borough Market, is Une Normade a Londres. Run by two brothers from Normandy, these boys really know their cheese. This time I came away with a little rondel of Pérail de Brebis, a ewe’s milk cheese  – seriously savoury and creamy from Aveyron in the Mid Pyrenees in France. The land the sheep graze on is rich in floral growth and this is very evident in the mellow but rich flavour of this cheese. In My Kitchen Oct 2014 | Selma's TableThe enormous variety of goats cheeses they have on display is something to behold – they always have plenty of cheese available to sample – if you are in the area, drop by and see what takes your fancy – I don’t think you will come away empty handed! In My Kitchen Oct 2014 | Selma's TableIn my kitchen I have this award winning, liquid gold, which I was sent to sample, from Olive Branch, a company specialising in Greek produce. Olive Branch’s Extra Virgin Olive Oil (EVOO) is cold pressed using only Cretan Koroneiki olives, which makes it a single varietal EVOO. It’s quite floral – more grassy and fruity than peppery though there is little bite of pepperiness towards the end. In My Kitchen Oct 2014 | Selma's TableOlive Branch work with a the local co-op as well as neighbouring farmers to partially produce this low acidity (0.3%) EVOO on their farm. Using early ripening olives and cold pressing them within hours of harvest also ensures that the oil is fresh, aromatic and full of nutrients and anti-oxidants. It is absolutely gorgeous – just look at that stunning colour! It has been wonderful on the last of the flavourful summer tomatoes and drizzled over pasta too. In My Kitchen Oct 2014 | Selma's TableI made a lovely salad with sliced fennel, cherry tomatoes, black grapes, walnuts and bee pollen (the bee pollen featured in my September IMK post)  and this oil was the perfect complement to it.

Greek Inspired Roast Chicken with Bread | Selma's Table

Greek Inspired Roast Chicken with Bread

I also made a Green Inspired Roast Chicken with Bread which was delicious with their oil. Do try the oil if you get the chance – it makes a lovely addition to the peppery EVOO that we are more used to. A little tidbit for you – they supply Ottolenghi with Dakos, that crispy bread he is so fond of! In My Kitchen Oct 2014 | Selma's TableSpeaking of Ottolenghi, I was completely overexcited to receive my copy of the long awaited Plenty More. I have made the wonderful tomato and pomegranate salad, the slow cooked chickpeas, the sweet and sour leeks with goats cheese and the corn fritters – all have been delicious!! The book is divided into chapters by method (Tossed, Steamed, Blanched, Braised, Mashed, Grilled etc…) and is vegetarian but you wouldn’t even notice. Nonetheless, there are plenty of suggestions for the carnivore too. Desperately hoping that he returns to London (he is in Australia on his book tour) with a few more dates for book signings… In My Kitchen Oct 2014 | Selma's Table In my kitchen, Jake cooked dinner – the first time in a long while. He gets invited to dinner at least once a week where he and his friends do the cooking. At least that is what I think is going on! A few times, I have called him and he is in Sainsburys with one or two of his friends, buying groceries to make dinner with. I can’t hear the tell tale sound of clinking bottles in the basket….Anyway, he announced that he was going to cook dinner – he made this delicious pasta dish, sautéing onions and garlic and adding sundried tomatoes, left over roast chicken, a pinch of smoky paprika and some creme fraiche. The pasta was perfectly al dente too. I was so impressed.

In my kitchen there were fancy, schmancy cupcakes because Jake turned 17. For the past few years, I either take him and a couple of his friends out for dinner or a group of us go out – this year, one of his friends threw him a surprise party. We spun him a tale and made him believe that I was taking him and this friend out to lunch and that afterwards they were going to go to the park and maybe meet up with a couple of friends (because “everyone is away”). I bailed at the last minute, but made him take the Ambassador Cupcakes that I had made in case anyone turned up to the park. He didn’t suspect a thing and got such a surprise when he got to his friend’s house and found everyone there!! I made the cupcakes the night before and the icing, early in the morning. I took him up one hastily and hideously iced and assembled cake with a candle in it, all his birthday cards and his present. Then I watched some icing videos on YouTube and iced the rest in a slightly more professional manner!! The recipe for these Ambassador or Double Ferrero Rocher Cupcakes with Nutella Icing is on the blog – they went down a treat! In My Kitchen Oct 2014 | Selma's Table In my kitchen, I have Lurpak’s Cook’s Range. I was sent a couple of packs of ‘Baking‘ of and a bottle of ‘Cooking Liquid‘. ‘Baking’ is simply amazing for baking and icing – a blend of butter and rapeseed (canola) oil, it is soft from the fridge so that within a few seconds of beating it looks like this – In My Kitchen Oct 2014 | Selma's TableI used ‘Baking’ to make the Nutella icing for the Double Ferrero Rocher Cupcakes and also used some to make my Carrot and Apple Cake Cheesecake (more about that later) and I think it is pretty amazing. I’ve used the ‘Cooking Liquid’ which is also a blend of butter and rapeseed oil, to sauté onions and brown meat – it does the job brilliantly. There is also a mist and a clarified butter in the range which I would love to try. I have been very impressed with both the products. If you bake a lot, Baking would be a great asset in the kitchen. Lots of recipes on their website as well as a very clever shopping tool which links to your on-line grocery store! In My Kitchen Oct 2014 | Selma's TableIn my kitchen I made a Carrot & Apple Cake Cheesecake. My friend Rupert, was hosting a Coffee Morning fundraiser for Macmillan and asked me to help – not that I did much other than bake this cake and bank the money raised. In true Rupert fashion, there was a mouthwatering array of hot and cold savoury bites, Bucks Fizz  in Vera Wang crystal flutes and Jasmine tea in a Coalport tea service. There was no selling of anything, just very generous donations from everyone instead – it was lovely and so much fun! He raised a good sum of money too, which was the whole point! The recipe for the Carrot & Apple Cake Cheesecake is now on the blog.

Well, that is it from my kitchen – huge thanks to Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is quite the eye opener sometimes!  Pour yourself a drink and take a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked the page to  her blog name so click on it and take a little tour! Have a wonderful October, everyone!

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The Recipe Wheel Challenge – Roast Chicken

the-recipe-wheel-challenge-roast-chickenThe lovely people over at the Happy Foodie asked what I could do with a Roast Chicken – they obviously knew that I am the Queen of cooking roast chickens, every which way – it is something that I make most weeks as I love having left overs to play with for a few days afterwards.

The idea of the challenge comes from Rosie Ramsden, a self described painter, cook and food stylist. Her new book, The Recipe Wheel, published by Random House, takes a core ingredient which sits at the centre of the wheel and then develops this into recipes which fit into different categories. In this case, the categories are Night In, Left Overs, Impress, No Frills, Friends and Creative. I’ve had a quick look at the book on-line and have to say that it is absolutely beautiful. The wheel for fish is made up of beautifully coloured fish shapes just as the chicken wheel shapes could be cockscombs – you can really see how she has cast and applied her painterly eye over the entire concept.

Inspired by Rosie’s beautiful wheels but having a very basic software package to work from, I decided to use eggs in which to place the recipes titles. You can see my wheel above. The links to the six recipes are below, in the titles – I hope that some of them are ones that you may not have seen before but they have all been published on my blog previously. This post , together with a little write-up about me, has been featured in the latest on-line edition of the the Happy Foodies Newsletter, together with posts from other bloggers using the wheel with different core ingredients – take a look at it here – http://thehappyfoodie.co.uk/articles/the-recipe-wheel-challenge

black-summer-truffle-pesto-roast-chicken

Impress –  Black Summer Truffle Pesto Roast Chicken

 summer-pasta-salad-with-chicken-and-broad-beans

Creative – Summer Pasta Salad with Chicken and Broad Beans 

 

sticky-spicy-chicken

Night In – Sticky Spicy Chicken 

the-recipe-wheel-challenge-roast-chicken

Left Overs – Warm Chicken Noodle Salad & Spicy Tahini Sauce

the-recipe-wheel-challenge-roast-chicken

Friends – Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • This recipe was a contest winner on Food52 – links are in the post

Chicken Mac 'n' Cheese with Rosemary

No Frills – Chicken Mac ‘n’ Cheese with Rosemary

 

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Chicken Mac ‘n’ Cheese with Rosemary

chicken-mac-n-cheeseI suffered with fairly severe eczema and asthma as a child and of course, it was ALL triggered by food. The list of foods I could not eat included ice-cream (the cold set off my wheezing – imagine living in Nairobi and not being able to enjoy the icy creations from  Snow Queen!), cold drinks, fish, shellfish, oranges and passion fruit. I am not sure how scientific any of this was but it was what my mother and I felt set off a bout of up-all-night-wheezing or scratching. While she sat up with me holding my hand through another breathless night, we would discuss what I had eaten that could have triggered it off.  The list grew quite lengthy. For some reason, left-overs were deemed to be a culprit too, so all my food was freshly prepared.

Today, left-overs are something that I practically plan for – they speed up after-work cooking and stretch the food budget without any hint of parsimony. My favourite is left-over roast chicken. No matter how I have cooked it, I always strip what is left on the carcass while it is still warm as this yields the most flesh. I also break up the bones for a simple stock that I start for an hour or two on the Sunday evening or pop the bones into a freezer bag for another time. And I save all the cooking juices, gravy and vegetables. Favourite left-over chicken meals include risotto with any left-overs being made into oven baked  arancini the following day which we have with a spicy tomato sauce and a rocket salad; there are pot pies in the winter and pasta salads in the summer, also soups, green curries and stir fries. Left over roast chicken is one of my favourite ingredients!!  (And just in case you are wondering – when we moved to Winnipeg all my allergies disappeared completely, only to return when I moved to London. Today if anything flares up it is usually due to stress or damp.)

chicken-mac-n-cheese

At the weekend I made my version of this braised spatchcock chicken which left me with a lot of gorgeous pan  juices as well as about half a chicken. For quite some time, I have been meaning to try  this chicken lasagne recipe. But when I read it through again, it seemed very heavy on the cheese and in any case, I didn’t have any lasagne sheets but I did have a packet of macaroni pasta. So my Chicken Mac ‘n’ Cheese evolved and I have to say that it was absolutely lovely; total comfort food with not too much fuss.

chicken-mac-n-cheese

If you are starting from scratch, without any pre-cooked chicken or pan juices, I would suggest braise roasting  3 or 4 chicken thighs while you make the béchamel. All instructions below.

chicken-mac-n-cheese

Chicken Mac 'n' Cheese with Rosemary

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

For the braise roasted chicken:

  • 3 or 4 chicken thighs, bone in and skin on
  • 2 banana shallots
  • 4 whole peeled garlic cloves
  • 4 anchovy fillets
  • ¼ c of  black olives – I leave the pits in and warn everyone
  • 150ml of a dry white wine
  • 250ml stock or water with a stock cube mixed in (vegetable or chicken)
  • 2 rosemary sprigs
  • Juice of half a lemon
  • salt and pepper

Or if you are using left-overs:

  • 250 g cooked and shredded chicken
  • 200 ml of pan juices  

Plus:

  • 1 cup of frozen peas
  • 1 cup of frozen spinach, thawed
  • 250 g macaroni or elbow pasta
  • 20g grated parmesan cheese.

For the Béchamel Sauce:

  • 60g butter
  • 60 g flour
  • 700ml/3 cups milk
  • ⅓ of a nutmeg
  • 1 Bay leaf
  • 1 heaped Tbsp finely chopped rosemary needles
  • 200g grated cheddar cheese separated into 150g and 50g – just eyeball it!
  • 2 tsp Dijon Mustard

Instructions

Pre-heat oven to 200C/400F.

MAKE THE BRAISE ROASTED CHICKEN THIGHS

  1. Slice shallots into long half moons and sauté gently in a pan with a little olive oil for 2 or 3 minutes. Add the whole garlic cloves, the chicken thighs, the anchovies and the olives; stir it around, letting it all get a little caramelised – about 7 or 8 minutes. The anchovies will dissolve and add a deep savoury note to the pan juices. Remove the chicken to a plate. Deglaze pan with the wine, scraping up any brown bits from the bottom.
  2. Place rosemary stalks in a snug fitting roasting dish and scrape in the savoury shallot/garlic/anchovy/olive mix over them. Nestle the chicken thighs on top and squeeze over the lemon juice and pour round the chicken stock. Season with salt and pepper. Pop in the oven for 15 – 20 minutes. Remove rosemary stalks and discard. Remove chicken from the pan juices and leave on plate until cool enough to handle; shred the meat and mix it back into the pan juices.

MAKE THE BÉCHAMEL SAUCE

  1. Make béchamel by melting the butter over a medium heat. Sprinkle over the chopped rosemary and the flour and cook, stirring madly for about 5 minutes.
  2. Take off the heat and slowly add in the first cup of milk, stirring all the time to avoid lumps and then add the other two cups, stirring well after each one. Pop in the bay leaf and grate in the nutmeg.
  3. Let this just come to the boil (scald) and then turn down the heat and keep it on a low flame, to thicken which should take about 5-10 minutes. You will have to keep stirring to stop the bottom from catching.
  4. Once it is thick enough to coat the back of a spoon, stir in 150g of the cheddar cheese and the mustard.
  5. Take it off the heat and set aside to cool a little, stirring occasionally to stop a skin from forming – it will thicken even more as it cools.

COOK THE PASTA

  1. Cook the macaroni pasta in lots of boiling salted water for 4 minutes. It will carry on cooking in the sauce in the oven so resist the urge to cook it any further otherwise you will end up with pasta the texture of baby food in the finished dish.

ASSEMBLE THE DISH

  1. Place the cooked chicken, the pan juices, including the shallots, garlic and olives; the spinach and peas in a mixing bowl (or even the dish you are going to bake this in) and mix well to combine. Check on the seasoning and adjust if necessary.
  2. Using a slotted spoon, ladle the pasta and some of the water that will be clinging to it, into the chicken mix. Stir in just over half the béchamel and mix well. It will be quite sloppy which is what you need to finish cooking the pasta. Check on the seasoning and adjust.
  3. Spread the pasta mixture out evenly in your baking dish.
  4. Using a tablespoon, dot the remaining béchamel evenly over the pasta mix and smooth out.
  5. Scatter over the grated cheddar and  parmesan and bake in the oven for about 30 – 40 min. It should be bubbly and golden when it is ready.
  6. Leave it to rest and settle for about 10minutes before digging in.

Perfect with a salad.