Share It

Wednesday, 23 April 2014

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


The main purpose of this post is to show you how to make crispy chicken that is soft, tasty and succulent on the inside.

The secret is to poach the chicken pieces in chicken stock first then grill or pan fry it to crisp up the skin.

You can use readymade chicken stock but in case you want the real thing I will also show you some do’s and don’ts about making a good chicken stock.

Then there’s the sauce, a tasty green pepper and celery stir fry using the stock leftover from poaching with a hint of chilli and garlic.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce

You will need

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food
For the stock (if making your own)

2 ½ Ltrs – Cold Water
1 Kg – Uncooked Chicken Carcass and (or) Wings (blanched and refreshed)
200 Gm – Carrots (chopped)
2 – Leeks (whites only chopped)
1 – Celery Stalk (chopped)
1 – Onion (chopped)
¼ teaspoon – Cloves
150 Gm – Button Mushrooms
1 – Bouquet Garnet

Place the chicken in a pan and cover with the water, cover the pan and bring to the boil then simmer for 5 minutes.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Add the rest of the ingredients and simmer gently for 1 ½ hours.
Don’t simmer for longer, more is not better in fact quite the reverse.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


After 1 ½ hours take off the heat and cool as quickly as you can by plunging into iced water.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food

When cool pass through a sieve and set aside until you are ready to use it. You can freeze what you don’t use ready for another time.

For the crispy chicken

1 – Poussin Chicken
Sea Salt

I’ve used a poussin but you can use any chicken portion for this dish.

To cut the poussin in half, place breast side down and make a deep cut each side of the back bone.
Lift out the back bone and the cut right the way through the centre of the breast bone.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple FoodCrispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food 




Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food

Place in a pan, cover with stock and bring to the boil then turn to a low heat and poach for 15 minutes.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Take the chicken out (don’t forget to save the stock for the sauce) and let it cool a little, rub with the sea salt and place under a hot grill for 10 minutes.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Make sure your chicken is cooked through.

For the Sauce
Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food 
1 – Celery Stalk (cut into short strips)
1 – Green Pepper (cut into short strips)
2 – Cloves Garlic (finely chopped)
1 – Green Chilli (de seeded and finely chopped)
100 Ml – Stock left over from poaching
¾ desert spoon – Plain Flour
50 Gm – Button Mushrooms




Heat a little olive oil in a wok and fry the mushrooms for 5 minutes.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Add everything else except the flour and stock then cook down for 10 minutes.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Sprinkle over the four, mix well then add the stock and stir seasoning well with salt and pepper.

Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Simmer gently for 5 minutes then serve with the chicken on top.


Crispy Poussin with Mushroom and Pepper Stir Fry Sauce ~ Simple Food


Tuesday, 15 April 2014

Indian Spiced Lamb

Indian Spiced Lamb ~ Simple Food


As you probably Know Garum Masala is a mix of Indian spices usually made up by way of the chef’s preference, in this recipe I will show you my own Garum Masala which has always worked for me by enhancing all of my Indian style curries giving them a wonderful flavour.

Then of course there’s the sauce, roasted red peppers, tomatoes and garlic, it puts that “wow” into the dish.


I made this with leftover roast lamb but you could use any cooked meat.

Indian Spiced Lamb
Indian Spiced Lamb ~ Simple Food
You will need

250 Gm - Cooked Lamb or Chicken
4 - Shallots (peeled and left whole)
2 - Red Chillies (de seeded and finely chopped)
1 - Onion (finely chopped)
100 Ml – Double Cream






Indian Spiced Lamb ~ Simple FoodFor the Garum Masala

1 teaspoon - Turmeric
1 teaspoon - Black Peppercorns
½ teaspoon - Cloves
1 – Cinnamon Stick
½ teaspoon - Cumin Seeds
½ teaspoon - Cardamom Pods
2 teaspoons - Coriander Seeds






Indian Spiced Lamb ~ Simple Food

For the sauce

2 - Red Peppers (de seeded and quartered)
2 - Fresh Tomatoes (halved)
5 – Cloves Garlic (peeled and left whole)





Place the cooked lamb and shallots in a pan of cold water and bring to the boil then simmer on a low heat for 1 ½ hours. You will need to save 250 Ml of the stock from this to add at the end also you need to retrieve the shallots, mash them up and add them too.


Indian Spiced Lamb ~ Simple Food


For the garum masala place everything except the turmeric in a dry pan and toast slowly on a medium heat for about 5 minutes or until you can smell the wonderful aroma.

Indian Spiced Lamb ~ Simple Food

Separate the cardamom pods, split them and discard the outer green pod keeping the black seeds now put everything out of the pan into a clean coffee grinder or pestle and mortar and grind to a powder then add the turmeric and mix well.

Indian Spiced Lamb ~ Simple Food


For the sauce place the peppers, tomatoes and garlic on a baking tray sprinkle over a little olive oil and roast in the oven at 180°c for 20 minutes.

Indian Spiced Lamb ~ Simple Food
Indian Spiced Lamb ~ Simple Food








Then take them out of the oven and place in a liquidiser, blend until smooth.

Indian Spiced Lamb ~ Simple Food


In a wok or pan heat a little olive oil and cook the onion and chillies until soft then add the pepper sauce and the garum masala and mix well.

Indian Spiced Lamb ~ Simple Food
Indian Spiced Lamb ~ Simple Food








Now add the meat, the stock that you saved and the mashed shallots then simmer on a low heat for 30 minutes. 
Now is the time to season with salt to your taste.

Indian Spiced Lamb ~ Simple Food
Indian Spiced Lamb ~ Simple Food









Lastly add the cream right at the end mix well and serve.

Indian Spiced Lamb ~ Simple Food

 Serve with a rice of your choice

Indian Spiced Lamb ~ Simple Food

Friday, 11 April 2014

Homemade Mint Jelly

Homemade Mint Jelly ~ Simple Food


The great thing about making your own mint jelly is that you tailor it to your exact needs and taste; if you want it thicker reduce it down more, if you want it pourable don’t add so much corn flour and so on.

You can also add your own different flavours like Thyme, rosemary or even add a little garlic.

How to make Mint Jelly

You will need;
Homemade Mint Jelly ~ Simple Food 
The Juice of 1 - Lemon
20 Gm - Fresh Mint
125 ml – White Wine Vinegar (distilled white vinegar will do)
125 gm – Demerara Sugar (you can use white sugar if you prefer)
180 ml – Water
½ teaspoon - Salt
2 Tablespoons - Corn Flour
25 ml - Water (for the corn flour paste)
½ teaspoon – Green Food Colouring (just for presentation)

Roughly chop the mint

Put it in a food processor along with the vinegar, water (180 ml), salt and lemon juice then process them smooth.

Homemade Mint Jelly ~ Simple Food
Homemade Mint Jelly ~ Simple Food








Transfer your mixture to a saucepan, add the sugar and bring to the boil. Leave to simmer on a medium heat for 10 minutes.

Homemade Mint Jelly ~ Simple Food


Mix the corn flour and 25 ml of water into a paste, add it to the mixture after it has simmered for 10 minutes and stir it in. Simmer for another 10 minutes, stirring occasionally, then add the food colouring and stir it in well.

Homemade Mint Jelly ~ Simple Food


That is it you are done.

The mint jelly will be hot and runny, let it cool down and when it is cold it will become thick.

Homemade Mint Jelly ~ Simple Food

Just right to zing up your roast lamb.

Homemade Mint Jelly ~ Simple Food

Wednesday, 2 April 2014

Thai Green Mushroom Curry

Thai Green Mushroom Curry ~ Simple Food


I’m not a vegetarian but if I ever had to have a meat substitute it would have to be mushrooms. Chestnut mushrooms are my favourite because they are so juicy with plenty of flavour; I enjoyed this curry just as much as my Thai Chicken Curry. 

 Thai Green Mushroom Curry

For 100 Gm of curry paste you will need;

Thai Green Mushroom Curry ~ Simple Food4 – Green Chillies (finely chopped and deseeded)
½ - an Onion (finely chopped)
2 cloves – Garlic (chopped)
1 – Thumb Sized Piece of Fresh Ginger (finely chopped)
1 teaspoon – Fresh Coriander (finely chopped)
1 stalk – Lemon Grass (finely chopped)
The zest and Juice of 1 Lime
1 teaspoon – Coriander Seeds
1 teaspoon – Cumin Seeds
1 teaspoon – Black Peppercorns
1 teaspoon – Thai Fish Sauce
25 Ml – Olive Oil

Dry fry the coriander seeds, cumin seeds and black peppercorns for 2 or 3 minutes to bring out the flavour, let them cool and then grind them up in a pestle and mortar.

Thai Green Mushroom Curry ~ Simple Food


Now put everything in a liquidizer and blend well.

Thai Green Mushroom Curry ~ Simple Food


That’s the paste made, now for the curry.

For the curry you will need;

15 Ml – Groundnut oil
100 Gm – Curry Paste
 2 teaspoons – Soft Brown Sugar
150 Gm - Mushrooms (I’ve used a mix of Shitake, Portobello and Chestnut Mushrooms)
150 Ml - Coconut Milk
100 Ml – Chicken Stock
2 teaspoons – Thai Fish Sauce
2 teaspoons – Fresh Coriander (finely chopped)

Heat the oil in a wok or pan and add the mushrooms, cook on a medium heat for 3 or 4 minutes then remove them with a slotted spoon and set aside.

Thai Green Mushroom Curry ~ Simple Food


Put the sugar and half of the curry paste in the same pan and cook for 1 minute.

Thai Green Mushroom Curry ~ Simple Food

Now put back the mushrooms and stir to coat with the paste.

Thai Green Mushroom Curry ~ Simple Food


Pour in the coconut milk, chicken stock and fish sauce and simmer for 30 minutes.
After about 20 minutes taste and add more curry paste if needed then stir in the coriander, when the 30 minutes is up you are done.

Thai Green Mushroom Curry ~ Simple Food


Allow to cool a little, and then serve with a rice of your choice.

Thai Green Mushroom Curry ~ Simple Food

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food


These mushrooms are one of my favourites, juicy and full of flavour. I love to cook them with the stalks removed then use the stalks as a base to create great tasting sauces, in this case a wonderfully creamy garlic white wine sauce.

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple FoodYou will need

2 - Chicken Breasts
200 Gm - Chestnut Mushrooms
50 Ml - White Wine
150 Ml - Double Cream
2 cloves - Garlic (finely chopped)
1 table spoon - Fresh Sage (finely chopped)
50 Gm – Butter
1 – Vegetable Stock Cube


Pan fry the chicken breasts in half of the butter for 10 - 15 minutes until cooked through, break off the mushroom stalks and put to one side (they will be finely chopped and used in the sauce) then add the mushrooms to the pan for the last 5 minutes of cooking.

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food
Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food








Take the chicken and mushrooms out of the pan and put somewhere to keep warm.

Add the rest of the butter to the pan then fry the garlic, sage and finely chopped mushroom stalks for about 3 minutes.
Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food

Now add the white wine, mix well and cook on a medium heat for about 5 minutes.

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food


Add the cream stirring well then add the stock cube, season with freshly ground black pepper and simmer for about 10 minutes, if it becomes too thick for your liking just add some water or chicken stock while the sauce is simmering.

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food



Serve with vegetables or rice.

Chicken and Chestnut Mushrooms with White Wine Garlic Sauce ~ Simple Food