Tag Archives: jamie oliver

Pollo alla Cacciatora

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I hadn’t bought a cook book for a very long time and it was only because I was feeling sorry for Jamie, seeing his cook books on the shelf of a shop in town, going for a very low price, that I didn’t want to see him falling on hard times 😉

It was then a case of what am I going to cook first from it? It was cold and wet and I didn’t exactly want to go out for hours shopping just cook something for supper. So after returning from a local butcher and off licence with the chicken and wine, I was able to get back home in the warm to start preparing. Setting up the chicken to marinade in the wine etc. was good but I think I would have preferred to leave it in the fridge overnight to really infuse the flavours.

When it came to cooking this finally, the kitchen looked like a bomb site, with the amount of bowls and pans used to prepare and cook this recipe but it was well worth it 🙂 I made enough to last the following day and it was well worth letting it reheat again slowly, as I reckon it tasted even better second time round!

According to Jamie Oliver in his Italian book,

Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven.

Ingredients:
2 kg higher-welfare chicken, jointed, or use the equivalent amount of chicken pieces
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour, for dusting (gluten free or plain)
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, stoned
2 x 400 g good-quality tinned plum tomatoes

1. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.

2. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.

3. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.

4. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad and plenty of Chianti.

Enjoy!

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Fantastic Fish Pie

It is about time to finish off a post I actually started a couple of months ago!

Anyone For Seconds? celebrated its first anniversary on the 1st September 2010 and with around 400 visitors a day at the moment, all the posts for foraged related recipes, written this time last year, are suddenly all the rage again and the top viewed posts on the blog. It’s been fun re-reading what I wrote a year ago.

With a promotion at work, only 6 months in after joining the company, life has been hectic to say the least, not giving me as much time to write up recipes I have cooked. I still love cooking, taking photos of dishes I have done and have 3 more posts already queued up to be finished off – it’s just been a case of finding the time to do it.

I thought of using this Jamie Oliver recipe for my return, as it is a massive family favourite and at parties it always get demolished before anything else!

This recipe is a variation of his Fish Pie dish from his book “The Return of the Naked Chef” as we use more seafood and different fish in our version.

As Jamie says and which I totally agree with, “The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.”

As my mum told me:

“My grandmother used to make a fish pie that I loved but couldn’t eat it any more as the white sauce was made with wheat flour. When I saw Jamie Oliver make his fish pie without a traditional white sauce, I thought this is for me. I adapt it sometimes by adding Salmon or smoked haddock and always use prawns and use Dijon mustard instead of English.”

(Printable Recipe)

Serves 4-6

Ingredients:
5 large Potatoes, peeled and diced into 2.5cm/1 inch squares
Salt and Ground Black Pepper
2 Free-range Eggs
2 large handfuls of Spinach
1 Onion, finely chopped
1 Carrot, halved and finely chopped
Extra Virgin Olive Oil
285ml/½ pint Double Cream
2 good handfuls of grated mature Cheddar or Parmesan cheese
Juice of 1 Lemon
1 heaped teaspoon Dijon Mustard (Dijon is Gluten Free)
1 large handful of Flat-Leaf Parsley, finely chopped
½lb Cod Fillet, skin removed and sliced into strips/chunks
½lb Salmon Fillet, skin removed and sliced into strips/chunks
1 large handful of frozen prawns, defrosted
Nutmeg (optional)

Pre-heat oven 210C, Fan 190C, Gas 7

1 Put the potatoes on to boil.

2 Boil the eggs for 8 minutes. Once cooked, remove the eggs from the heat, cover with cold water and set to one side.

3 In a non-stick saucepan, gently fry the onion and carrot in a little oil until softened.

4 Put the fish, eggs and prawns in a oven-proof dish and press the spinach in between the fish and eggs. If you wish to cook the spinach first, do so for one minute but squeeze out any moisture.

5 In the pan with the onion and carrot, add the double cream and bring just to the boil. Remove from the heat and then add the cheese, lemon juice, mustard and parsley. Pour the mixture evenly over the fish.

6 Drain the potatoes when cooked and mash them with a bit of olive oil, salt, pepper and a touch of nutmeg. Spread it on top of the fish very roughly.

7 Place in oven for about 20-30 mins until the potatoes are golden.

Serve with green vegetables.

Enjoy!

Chicken Korma

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I thought it was about time to try a recipe from a fellow food blogger after a month of writing my own, so after coming across Back to the Chopping Board by James Brewer (after he came up with the Farewell Floyd Food Blogging Event), I noticed he was a man after my own heart and enjoyed a curry or two!

Having wanted to make a curry from the ground up for a very long time, I thought his Chicken Korma would be ideal to try as you get to make the paste as well. I believe the recipe is an adaption of a Jamie Oliver one from his Ministry of Food book. The pictures of the curry being made on James’ site made me want to have a go as part of a curry night I wanted to do.

After going through my spice cupboard, I realised I only needed to get a few extra bits, so popped to the shops to get a green chilli, some ground almonds and desiccated coconut, some fresh corriander, a tin of coconut milk and a pot of creme fraiche. This was going to be a cheap meal as well as fun to make! The only thing I didnt use from the original recipe was the chickpeas as I am not a great fan of them.

I got everything washed, chopped, cut, crushed and prepared, took my laptop into the kitchen (my printer had run out of ink, so I had no way of printing it off) and got to work cooking this recipe. At the same time as creating this dish, I also cooked a Vegetable Balti from the BBC Good Food site, as I wanted to make my life a little more difficult! I’ll write about that dish in another post.

This recipe was great fun to make and I would recommend it to anyone to try. Making the paste at the start was the best bit, rather than having to use a bought one. I was really pleased how it came out!

All I will say is, this is the best korma I have made, and even though there are some great sauces and pastes out there, nothing can beat making it yourself from the ground up. This is definately one I will be making again. It tasted delicious!

Korma Paste

2 cloves Garlic
Ginger, thumb-sized piece
1/2 tsp Cayenne Pepper
1 tsp Garam Masala
1/2 tsp Sea Salt
2 tbsp Groundnut Oil
1 tbsp Tomato Puree
1 fresh Green Chilli
3 tbsp Desiccated Coconut
2 tbsp Ground Almonds
Coriander, small bunch
2 tsp Cumin Seeds
1 tsp Coriander Seeds

1 Toast the cumin and coriander seeds together in a dry pan for a few minutes until they are golden. Remove from the heat and when cooled, grind them up in a pestle and mortar.

2 Peel the garlic and ginger and roughly chop.

3 Place all the ingredients into a food processor and whizz until you have a smooth paste.

Chicken Korma

2 Large Chicken Breasts
2 Medium Onions
Ginger, thumb sized piece
Coriander, small bunch
Groundnut Oil
Butter, knob of
Korma Paste (see above)
1 x 400 ml tin Coconut Milk
2 heaped tbsp Desiccated Coconut
1 heaped tbsp Ground Almonds
Sea Salt and freshly ground Black Pepper
4 tbsp Creme Fraiche

1 Firstly cut the chicken into cubes.

2 Peel and finely slice your onions, peel and finely chop the ginger, pick the coriander leaves and finally chop the stalks.

3 Put a large pan on a high heat, and add a few lugs of oil. Put the chicken into the pan and brown lightly on all sides for around 5 minutes, then remove from the pan.

4 Add the butter, onions, ginger and coriander stalks. Keep stirring it frequently to ensure none of it catches and burns, but turns golden evenly for around 10 mins.

5 Add the chicken back into the pan, and cook for another 2-3 mins.

6 Put in your Korma paste, stir well and cook for around 2-3 mins to help cook the rawness out.

7 Pour in your coconut milk, ground almond and desiccated coconut. Fill the empty coconut milk tin half with water and pour into the pan and give a good stir. Bring back to the boil, then turndown the heat and simmer for 30 minutes with a lid on. Check the curry regularly to make sure it is not drying out – if it does add a little water.

8 When the chicken is tender, season with salt and pepper and stir through Creme Fraiche.

Serve with Pilau Rice and sprinkle over the coriander leaves.

Enjoy!

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