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Sunday, 7 December 2014

Hoisin Pulled Chicken with Fresh Chilli Slaw


Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food


I thought I might jump on the pulled meat bandwagon so I used my favourite meat and my favourite flavouring.

The slaw is fresh with a good hit of chilli, you’ll love it.

Hoisin Pulled Chicken with Fresh Chilli Slaw

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple FoodYou will need

4 – Chicken Legs
2 tablespoons – Hoisin Sauce
1 tablespoon – Dark Muscovado Sugar
2oo Ml – Chicken Stock
1 tablespoon - Corn Flour (mixed with a little water)

For the slaw

¼ approx. – White Cabbage (shredded)
1 – Carrot (shredded)
1 – Chilli (finely chopped)
2 tablespoons – White Wine Vinegar
2 tablespoons – Olive Oil

You can buy boneless chicken thighs but I had some chicken legs that I boned myself, purely because I hate to pay for something that I can do myself.

Just lay the leg on the chopping board then cut the entire length to the bone and tease out the complete bone.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple FoodHoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food








Mix the muscovado, hoisin and chicken stock in a bowl.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food
Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food








Place the chicken in a roasting pan, pour over the mixture and place in the oven at 120°c for 90 minutes.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food


While that’s going on you can make the slaw which is quite simply mixing all the slaw ingredients in a bowl.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food
Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food








Take the chicken out of the oven and place it on a plate then put the sauce on the hob.

Reduce the sauce and mix in the corn flour then simmer for about 10 minutes on a medium heat.

Pull the chicken apart with two forks then keep warm until the sauce is ready.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food


Serve with the slaw with the sauce poured over the chicken.

Hoisin Pulled Chicken with Fresh Chilli Slaw ~ Simple Food



Sunday, 16 November 2014

Chicken Breast with Sage and Onion Sauce


Chicken Breast with Sage and Onion Sauce ~ Simple Food


I love sage and onion stuffing but sometimes I find it a little stodgy.

Now a sauce!!! That is a lovely thing.

Made with roasted onions and fresh sage.

There’s something about roasted vegetables it brings out the sweetness in them.

Chicken Breast with Sage and Onion Sauce

Chicken Breast with Sage and Onion Sauce ~ Simple FoodYou will need

1 – Large Onion (finely chopped)
2 tablespoons – Sage Leaves (finely chopped)
4 medium sized Sweet Potatoes (cut in half long ways)
2 – Chicken Breasts
1 tablespoon – Plain Flour
250 Ml – Chicken or Vegetable Stock
Onion Salt to season

Mix the onion and sage together in a bowl.

Chicken Breast with Sage and Onion Sauce ~ Simple Food


Line the bottom of your roasting dish with it.
Place the chicken and sweet potatoes on top of the onion mix and drizzle over a little olive oil.

Chicken Breast with Sage and Onion Sauce ~ Simple Food


Roast in a 150°c oven for 45 minutes, check half way through to see the onions are not beginning to burn you may need some more olive oil or maybe to cover the dish.

Chicken Breast with Sage and Onion Sauce ~ Simple Food


After 45 minutes check that the chicken is cooked through then remove the chicken and potatoes to a place to keep warm.
Place the roasting dish with the onion mix onto a medium hob, add the flour and mix into a dry paste.

Chicken Breast with Sage and Onion Sauce ~ Simple Food


Now add half of the stock stir well and liquidise until roughly smooth.

Chicken Breast with Sage and Onion Sauce ~ Simple Food
Chicken Breast with Sage and Onion Sauce ~ Simple Food








Chicken Breast with Sage and Onion Sauce ~ Simple Food

Pour back into the roasting dish, add the rest of the stock season with a little onion salt then heat through and serve over the chicken and potatoes.

Chicken Breast with Sage and Onion Sauce ~ Simple Food



Sunday, 26 October 2014

Garlic Potatoes (Dauphiniose)

Garlic Potatoes (Dauphiniose) ~ Simple Food


You would be forgiven for thinking that the hardest thing about this recipe is the sauce, because after all the flavour of this dish is all about the sauce.

However I think it is also in fact all about the potato, they have to be boiled to the right stage before going into the oven.

If they are under cooked no amount of baking will make them soft enough and if they are over cooked you will not be able to slice them.


So boil the potatoes until you can put a fork into them with just a little bit of resistance then follow my instructions for the sauce and you will have just the best garlic potatoes you have ever tasted.

Garlic Potatoes (Dauphiniose)
Garlic Potatoes (Dauphiniose) ~ Simple Food
You will need

1 Kg – Potatoes
3 – Cloves Garlic (crushed)
1 teaspoon – Dijon Mustard
50 Ml – White Wine
300 Ml – Single Cream
2 tablespoons – Plain Flour
1 teaspoon – Dried Parsley
30 Gm – Butter
A sprinkle of grated cheddar

Keep the potatoes whole and around the same size and part boil them for about 15 minutes (see above).

Cook the parsley and garlic in a pan with the butter for 5 minutes.

Garlic Potatoes (Dauphiniose) ~ Simple Food


Add the flour and mix into a dry paste.

Garlic Potatoes (Dauphiniose) ~ Simple Food


Add the wine and make a wet paste.

Garlic Potatoes (Dauphiniose) ~ Simple Food


Now add the cream, Dijon mustard and mix well then simmer for 10 minutes, taste and season as you go.

Garlic Potatoes (Dauphiniose) ~ Simple Food


Wipe some butter around a casserole dish and slice the cooked potatoes thinly then line the bottom of the dish with them

Garlic Potatoes (Dauphiniose) ~ Simple Food


Cover with some sauce then more potatoes and so on.

Garlic Potatoes (Dauphiniose) ~ Simple Food
Garlic Potatoes (Dauphiniose) ~ Simple Food








Sprinkle some grated cheddar over the top and place into a pre heated oven at 180°c for about 25 minutes.

Garlic Potatoes (Dauphiniose) ~ Simple Food
Garlic Potatoes (Dauphiniose) ~ Simple Food








Serve and enjoy.

Garlic Potatoes (Dauphiniose) ~ Simple Food

Sunday, 19 October 2014

Chilli Callennoli Stuffed Peppers

Chilli Callennoli Stuffed Peppers ~ Simple Food


I don’t use beans anywhere near often enough in my cooking, I have no idea why as they are so versatile.
The humble baked bean of course has had many variations over time, and has been a favourite especially with kids in the UK for many years.

This dish if you like is a grown up version with a kick.

Chilli Callennoli Stuffed Peppers


Chilli Callennoli Stuffed Peppers ~ Simple FoodYou will need

2 – Red Peppers
1 – Yellow Pepper
2 – Red Chillies (deseeded and finely chopped)
1 – 400 Gm can of Callennoli Beans
60 Gm – Tomato Paste
½ teaspoon – Dried Basil
½ teaspoon – Dried Coriander
100 Ml – Red Wine
25 Ml – White Wine Vinegar
A little olive oil

Cut off the top and deseed 1 red pepper and the yellow pepper then roast in the oven at 180°c for 25 minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Finely chop the other red pepper and cook in a little olive oil along with the white wine vinegar, chillies, basil and coriander on a medium heat for about five minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Add the red wine and tomato paste mix well and cook for 10 minutes.

Chilli Callennoli Stuffed Peppers ~ Simple Food


Now add the beans and cook for a further 5 minutes then fill the roasted peppers and serve.

Chilli Callennoli Stuffed Peppers ~ Simple Food
Chilli Callennoli Stuffed Peppers ~ Simple Food











Chilli Callennoli Stuffed Peppers ~ Simple Food

Sunday, 12 October 2014

Honey Crisp Supreme of Chicken

Honey Crisp Supreme of Chicken ~ Simple Food


For those of you who don’t know how to cut a supreme of chicken joint from a chicken you can find out here or alternatively you could use a skin on chicken breast.

I love to cook chicken this way, very slowly in the oven so that you keep all that beautiful moistness then a quick blast under the grill to crisp up the skin.

Honey Crisp Supreme of Chicken
(with a simple red wine and tomato sauce)

You will need (for each supreme cut)

1 – Chicken Supreme Cut (or chicken breast skin on)
1 tablespoon – Honey
Honey Crisp Supreme of Chicken ~ Simple Food1 teaspoon – Hoisin

For the sauce

1 – 400 Gm can of Tomatoes
50 Ml – Red Wine
50 Gm – Tomato Paste
1 teaspoon – Dried Basil
Seasoning (including plenty of freshly ground black pepper)



Place the chicken in the oven at 150°c for 30 minutes or until cooked through.

Honey Crisp Supreme of Chicken ~ Simple Food


While the chicken is in the oven you can make the sauce.
Put all the sauce ingredients in a wok or large pan, mix well and reduce on a medium to high heat for 10 minutes.

Honey Crisp Supreme of Chicken ~ Simple Food


Take the chicken out of the oven and allow to cool a little.

Honey Crisp Supreme of Chicken ~ Simple Food


Make up the honey and hoisin mix.

Honey Crisp Supreme of Chicken ~ Simple Food
Honey Crisp Supreme of Chicken ~ Simple Food








Rub a little salt into the skin and coat with the mix.

Honey Crisp Supreme of Chicken ~ Simple Food


Put under a hot grill for about five minutes.

Honey Crisp Supreme of Chicken ~ Simple Food



Serve with some pasta and the sauce.

Honey Crisp Supreme of Chicken ~ Simple Food