Get the most from a ROAST CHICKEN - WRAPS & STOCK!

GET THE MOST OUT OF YOUR ROAST CHICKEN DINNER!
Roast chicken was always my favourite dinner growing up.  Every where we went my parents would never have to ask me what i wanted when we were out.  And to this day, it is still one of my favourite foods.

There are so many things you can do with chicken.  White breast meat is great for quick easy recipes.  But for flavour, i find it best to bake thighs or legs first.  Shredded chicken from the bone is great for curries. 

A roast chicken can go so much further than you may think.  Obviously the less people you have the further it will go.
Yeserday roast chicken was on our menu. 

***ALDI are doing 1.6kg chickens for just 3Euro!***

1. ROAST
We roasted our chicken with some flora cuisine over the bird and seasoned with salt, pepper, rosemary and thyme, with a little water in the base of the roasting dish, for about 1 hour, basting occasionaly to keep it moist.
I then use the juices from the chicken to make my gravy.
I got 6 dinners out of this bird!

2. WRAPS:
I turned the bird over and managed to shread all the leftover bits of chicken off the carcass.  Don't be fooled by the top of the chicken as all your dinner meat will leave the bird looking bare.  But flip it over and you'll be mazed how much you can get from it.
To this shreaded chicken i added mayonaise, chopped tomato, spring onion, lettuce , seasoning of salt, pepper, oregano and a little cajun spice.  Roll your yummy mix into a wrap, cut in half and enjoy for lunch with a cuppa the next day!

3.  STOCK
The carcass of the chicken can then be used to make chicken stock.  I add stock to alot of cooking.
Simply place the carcass in a saucepan and cover with water.  Season and add left over veggies if possible.
Boil and then simmer down to barely a simmer.  Simmer for a couple of hours.  Remove caracass and veggies, strain and pour into sealable containers to store or freeze.  If you want a thicker, more concentrated stock, simply simmer for longer.

Obviously there are so many more ways to make use of your chicken but this is what i used over the past few days.

Caramel biscuit bars

CARAMEL BISCUIT BARS:
So these 'no bake' bars are so so easy to make, they make perfect sweet snacks and will certainly make the perfect Xmas gift for any child (or adult alike)!

They are a quick and easy recipe wit only 3 ingredients! The best things are they take no baking; you can add whatever goodie toppings you fancy and most importantly, they are oh so yummy
You can make different types just by adding different biscuits or chocolate
e.g oreo biscuits with milk choc with a crumble of oreos on top
   or
    white chocolate with melted milk choc and broken fudge on top 
   or
   milk choc with melted dark choc and nuts & cranberries on top

They can be made well in advance.  A neat little package will make a great homemade gift for anyone, so you can make them and have them ready to hand out when visitors come over the festive period

So heres how to make them:
-In a saucepan melt 400g chocolate (milk, white, dark or a mix - i usd milk choc here) and a 400g tin conedensed milk over a low heating, stirring until chocolate has melted
-Blitz up 450g biscuits until fine crumbs (digestives or whatever you have in the cupboard - you could add oreos too to add that darkness or cookie style - i used a mix of digestives and shortbread).
-Off the heat, add your biscuit mix to your melted choc mix, mixing good and well and thouroughly until well combined.  Work fast as it will start to set fast. 
Topple it into a lined tin of choice and with a spoon push it out into edges. Smooth the top and place in the fridge.
-Next, melt a little chocolate (again, of your choice - i used dark choc here) and pour it over your biscuit base, smoothing it out to the edges.  Before it sets add your toppings and press down lighlty to make sure they set into the choc.
Here i am using a mixture of chopped fudge, crushed candy canes, chopped marsmallows and chocolate chips for different biscuits.  Again add any goodies you like.
-Chill in the fridge for at least 30 minutes and then cut into shapes you like - squares, rectangles, cubes or just in rough chops! 

How simple could it be?

Rustic loaf

RUSTIC BREAD:
Bread is great to bake.  2 simple ingredients can go a long way.....water and flour!  I mean come on!  Flour. And water! 
Once your cupboard has some good strong flour you can make some yummy crispy breads and doughs.

Making bread doesnt just have to mean one kind of bread.  It can be so versatile and most importantly fun to experiment.

When we go on holidays that yummy bakery smell gets me every time.  One of the first things I pick up in a shop abroad will be some crusty rustic bread (along with fresh juicy tomatoes, olive oil and wine!)

In countries like Spain, Italy and Greece, bread is usually just part of their meal like potatoes are to Irish tables!  In Spain they call this bread "pan rustica".
This crusty rustic is so simple to make and is exactly what im talking about.
Can be enjoyed many ways from dipping in soups, smothered in butter or as my favourite.... ripped up, drizzled in olive oil and ate as a tapa with olives, cheese, tomatoes and some wine.

A starter dough should be used for the proper recipe. It ferments over 24 hours and goes as follows:
- Pour 150ml warm water into a bowl and stir in 1tsp caster sugar (the sugar is what the yeast feeds on)
-Lightly stir in 3tsp fast-action dried yeast and leave in a warm place for 10 minutes or until a beige foam floats on the surface
- Stir in 125g strongwhite flour to make a thick paste, then cover and leave at room temperature for 24hrs.  It will then have slightly fermented.           

Today however i skipped this starter step and went straight to the next step.  It will not however rise as big as if you would use the starter dough.
Here's the next step:
-pour 200ml warm water into bowl and stir in 1tsp caster sugar.  Lightly stir in 1tsp dried yeast and leave for about 10 minutes until again a beige foam floats on the top.
-In a bowl stir 225g sieved strong white flour and 1tsp salt together.  Make a well and add the water yeast mix, the starter dough and 1tbsp good olive oil.  Mix with a wooden spoon and then using your hands bring the dough together.
-Transfer the dough to a floured surface and knead for 10minutes until smooth and elastic.....VERY IMPORTANT!  Do not add too much extra flour as it will only make the dough too dry.  Leave for about an hour in an oiled bowl covered in cling film to rise to double size.
- Next, line a baking tray with baking paper and dust with flour.  Topple the dough onto the tray, stretch it gently, fold each end in and stretch it again.  Do this 3 times.  This will achieve that holey inside texture.
-Shape the dough to shape you desire (bearing in mind it will double in size again and rise), make 3 slanted slits in the top and leave again to rise for another 45-60 minutes.
-Bake in a preheated 240 degree C oven for 20-25 minutes until golden and crusty.  You will know it's ready also when the base sounds hollow when tapped.

HEARTY BEEF STEW

HEARTY BEEF STEW:
This is the perfect answer to a cold evening for dinner.
I added a few warm spices and herbs to this to give it a bit of zing!

1. Brown some stewing beef in some olive oil and a shake of salt and pepper in a skillet over medium to high heat.  Drain the meat of excess oil. 
2. Return to pot and off the heat add 2tbsp cornflour making sure to stir and combine until no white left.  Then crumble in 1 beef stock cube and combine until it colours to a deep brown.  add about 200ml boiling water bit by bit combining well. 
3. Next is your vegetables....diced carrots, chopped celery and chopped garlic.
4. Then your spices and herbs.....in a pestle and mortar i added some dried rosemary, thyme and a little cumin seeds, a grind of salt & pepper and combine them all well until they are nearing resembling powder.  I like the little add of cumin here to give it a little kick.  Add to your stew.  Then add a dash or 2 of Worcestershire sauce.
5. Add more water to cover if needed and simmer for about 50 minutes on a low to medium heat.
Taste test your stew for more seasoning or thickening.
Serve with fluffy boiled potatoes.
And enjoy.

 

CHRISTMAS PREP - Xmas cake & pudding.

Planning ahead for Christmas

Time is flying by!  I was only preparing Halloween treats and a party and taking down decorations like ‘yesterday’.  Now I’m thinking Christmas.  And rightly so as all you foodies will know……Christmas cakes and puddings take their time but done correctly will be moist and yummy!

I pick up bits and pieces throughout the whole year for Christmas.  Whenever I see something cool or reasonable I think “who would love that for Christmas” or “wouldn’t that be nice for Christmas”.  It takes the pressure off both my pocket and my brain when Christmas comes around. 

Then once Halloween is over I then start picking up food stuff and more bits and pieces every week.  I was tempted over the Halloween in certain shops…….on one side was Halloween stuff and on the other Christmas!  But I refrained and stopped myself and told myself “after Halloween, after Halloween”!

So here I am now, into the 2^nd week of November and thinking about Christmas prep.  I baked some yummy BROWNIES (recipe on separate post) and as I dusted them with icing sugar I thought they looked quite festive.  That got me thinking of Christmas cooking.  I took out my cooking and prep notes and had a little read.  It seems only like yesterday I was doing it for last year!

CHRISTMAS CAKE:

So now ladies (& gents) we concentrate on PLUMPING FRUIT and getting our CHRISTMAS CAKE ready and baked so that we can feed it regularly with booze.  It can be fed for anywhere from 2 -12 weeks!  I usually tend to do it for about 3-4 weeks.

My cake recipe requires 9inch round or 8inch square tin.

Again, once you have these spices bought in and stored you will have them for the next time. 

The cake is a long slow cooking process but guarantees a yummy moist Christmas cake at the end of it.

You may not have the patience to prepare, bake and mature a Christmas cake but I promise it’s rewarding and tastes so yummy come Christmas time.  Not to mention the amazing aromas that will engulf your house. 

Memories:

When I was growing up, my father used to make dozens of these over the weeks leading up to Christmas.  I remember thinking he must have being feeding a nation with the amount he made.  Some of the cakes went to work with him, some given to relations and the remainder were left for us to devour at home!

 I remember how we were warned to be so quite coming and going because if we were to bang a door, the cake would flop.  I remember being oh so careful opening and closing the doors and sometimes  I wouldn’t dare leave a room in case I was the culprit to flop the Christmas cake!   But I also remember the amazing smell and aroma around the house.  That is Christmas memories for me.

I know it seems like a lot of reading and effort but I promise it’s not that difficult.  It’s so rewarding come Christmas time when you have a beautiful tasty and moist cake to show off.  If you would not use up all of the cake, you could cut it up, nicely decorate it, wrap it up and give it to family around the festive season. 

My advice is to read through this first and then again before making it to familiarise yourself with it. 

Also, have all your ingredients measured and ready along with the tools you will need.

And most important to have your dried fruit soaked the night before. 

You can use either sherry or brandy.  My choice is brandy.

And remember…it should be fun and exciting preparing it. 

PREPARING OUR FRUIT (For Christmas cake baking)

Don’t forget to write down your fruit ingredients you will need on your shopping list and have them bought in for when you want to prepare you fruit.  You will be baking your cake the following day. 

TIP: Write down all the ingredients from this recipe onto a sheet of paper so you will have it when you are shopping next.

The ingredients are for my version and the fruit you will need to SOAK are as follows:

• 1 ¾ - 2 lb mixed dried fruit (raisins/sultanans/currants etc)
• Place them in a bowl and mix with 3tbsp brandy.
• Cover with a clean tea towel and leave to soak overnight/12hrs to absorb the alcohol and plump up.

PREPARING TIN:

This step is also very important too.  It is important to line the tin well for a good moist cake…..it will prevent over browning and dried out edges and base.

It will protect it from the heat of the oven.

  

SQUARE TIN:

1.      Measure length and width of tin.  Add twice to its depth.  Cut parchment/greaseproof paper.  Place the tin down on the centre of the paper to measure.  Cut 4 cuts from the edge of the paper to the corners of the tin.

2.      Grease the tin base and sides with oil/butter.  Fit down your prepared parchment paper into base, folding and overlapping it at the corners. 

3.      Cut another piece of parchment paper the size of just the base and place into the base.

4.      Brown paper is then tied around the outside to the same height as your parchment to protect the cake during the long, slow cooking process.

5.      When you spoon your cake mix into tin, place a double layer of parchment on top with a 50c sized hole in the centre.  Make sure it fits on the top of the cake and NOT on the rim of the brown paper.

ROUND TIN:

1.      Grease the whole tin with oil/butter

2.      Cut a strip of parchment slightly longer than the circumference of the tin.  Make sure its 3 inches higher than tin also.  Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold.

3.      Press paper around sides (snipped edge will overlap on the base of tin for snug fit).  Finally, cut a circle out (use tin as a template) to fit over the snipped paper over the base.

4.      Brown paper is then tied around the outside to the same height as your parchment to protect the cake during the long, slow cooking process.

5.      When you spoon your cake mix into tin, place a double layer of parchment on top with a 50c sized hole in the centre.  Make sure it fits on the top of the cake and NOT on the rim of the brown paper.

CHRISTMAS CAKE RECIPE:

1.      Preheat oven to 140°’C.

2.      Sieve 12oz flour with ½ - 1 tsp mixed spice in a bowl.

3.      In your mixer, cream together 8oz butter; 8oz moist brown sugar and 1 level tbsp golden syrup. 

4.      In a separate bowl whisk 4 eggs with 4 tbsp brandy.  Gradually beat this into your butter mix.  If curdling appears, add a little of the sieved flour.

5.      Fold in the flour mix with a METAL SPOON and then add the prepared soaked fruit mix along with 2-4oz chopped glace cherries; 2-4oz chopped mixed peel; 2-4oz chopped blanched almonds (optional) and the zest of 1 lemon and 1 orange.  Make sure everything is well and truly combined.  You may need to transfer to a larger mixing bowl for more room to work.

6.      Put your mixture into your prepared tin; flatten the top and tie the brown paper around the outside of the tin with some twine.

7.      Fix your prepared ‘50c’ parchment now as outlined above.

8.      Paying attention to the temperature of the oven is also another extremely important step.  Bake your cake on the lowest shelf of the oven for 4 HOURS until it feels springy in the centre.  DO NOT LOOK AT IT FOR 4 HOURS…DO NOT OPEN THE DOOR AT ALL! If it needs a further 30-40 mins after the 4 hours then so be it.

9.      Cool the cake for 30 mins in the tin then transfer it to a wire rack to finish cooling.

10.  When it’s cooled make small holes in the top and bottom of the cake with a cocktail stick and spoon in a couple of tablespoons of brandy. 

11.  Wrap the cake firstly with parchment paper and then in tin foil.  Remember you will be feeding this cake with Brandy so make it easy to get at and open.  But you must store it in an airtight tin or make sure it is thoroughly sealed. 

12.  Continue to feed your cake with brandy at intervals until you are ready to eat or ice it. 

ICING your Christmas cake is a really festive and lovely touch.  It is simple to do and is great to show off to family and friends. 

You can buy ready made icing to roll out which is perfectly acceptable and probably the easiest option.   You can also opt for MARZIPAN if you prefer.

Getting the consistency of your icing takes patience but when done it looks and tastes great. 

So, you’ve made your cake and fed it for a couple of weeks now.  Now it’s ready to be iced.

The Christmas cake is lined firstly with an ALMOND ICING and then with ROYAL ICING.

First step: ALMOND ICING:

1.      Mix together:

·        11lb Ground almonds

·        10oz caster sugar

·        10oz icing sugar

2.      Mix together:

·        3 whole eggs

·        2 drops almond essence

·        1 tbsp sherry

3.      Add enough liquid to the dry ingredients to get a firm paste.

4.      Knead well together to make a smooth paste.

5.      Apply to top and sides of your cake and allow to set before covering with royal icing.

Second step: ROYAL ICING:

1.      Sieve 1lb icing sugar

2.      Put 3-4 egg whites in a bowl; add the icing sugar slowly, beating well with a wooden spoon or in a mixer.

3.      Beat in 2tsp lemon juice.

4.      Using a pallet knife layer the cake, peaking it at the ends for a snowy iced effect.  Alternatively you can smooth it down for a nice smooth effect.  And leave to set.

5.      You may then decorate your cake with whatever ribbons and toppers you fancy.

Now for our beautiful juicy CHRISTMAS PUDDING:

Again, you will need to start the night before with soaking.

Your pudding does not need as long as your Christmas cake to mature.  However, it will take around 6 hours to slowly cook.  The smells in your kitchen and house will be amazing though and definitely set the Christmas spirit.

Again, I would advise you to write all your ingredients down for your shopping list and read through the method first to familiarise yourself.

1.      Mix 100g melted butter & 175g fresh breadcrumbs together.  Add to this the following ingredients, mix thoroughly and allow to stand overnight:

• 75g self raising flour
• 225g raisins
• 225g sultanas
• 50g chopped mixed peel
• 100g soft brown sugar
• 50g chopped almonds
• ½ tsp ground nutmeg
• ½ tsp cinnamon
• 1tsp mixed spice
• 1 small carrot grated
• 3 beaten eggs
• ¼ pt Guinness
• Grated rind of 1 orange

2.      Grease a 2 ½ pt pudding bowl and place the mix into this.  Cover with a double layer of greaseproof paper, leaving a pleated fold in the centre to ensure pudding can expand slightly.

3.      Then cover with a layer of tin foil and tie securely with a sting to prevent any water or steam from entering the pudding.

4.      Half fill a large saucepan with water and bring to the boil.  On a very low heat place the pudding into the water, cover and steam for about 6 hours.  I steam mine over the range stove.  Check your water level frequently so it never boils dry.  When cooked the pudding will have a beautiful deep brown colour.

5.      Remove the pudding and allow to cool completely in its tin foil and paper. Then insert a skewer in the pudding and pour in a little brandy if you like for an extra hit!  Cover again with Fresh greaseproof and retie.   Store in a cool dry place until Christmas day.

NOTE: The pudding must sit and mature otherwise it will collapse if eaten straight away.  Allow to sit for a couple of weeks, perhaps 2 or 3 for the flavours to mature. 

It needs to be reheated then on Christmas day. 

6.      To reheat the pudding steam again for about an hour.

AND of course presenting your pud with a flaming top is a show stopper:

·        Pour 2-3tbsp brandy into a long handled metal ladle and heat over a flame or heat in a small saucepan first then transfer to the ladle.  Get it nice and hot.

·        Tilt the ladle into the flame or light it with a match for the spirit to catch flame.  Immediately pour over the pudding and bring to the table.

(wait for the flames to go out before serving!)

Last year my pudding went down a storm with my BRANDY BUTTER.

It’s Easy Peasy:

1.      Cream together 50g butter with 100g sieved icing sugar. 

2.      Bit by bit blend in 2tbsp boiling water & 3tbsp brandy until smooth.

3.      Chill until needed.  This can be made a couple of days in advance and stored in the fridge.

So, there you have it.  Christmas baking in a nutshell. 

I hope you all have fun preparing for Christmas.

If you have any tips or ideas please share with us. 

I would love to see all your pics also.

Keep up to date with all your Christmas baking and cooking tips and recipes here on my blog over the coming weeks.  Lots more to come!

HAVE FUN EASY PEASERS !

Why i bought RICE WINE VINEGAR & ALMOND OIL!

I bought some buys over the weekend.

I went to a great Asian market shop in Dublin.  I could have spent hours in there reading jars and packets and tins of great produce!  I settled for now with some Almond oil; rice wine vinegar and some yummy Thai curry paste. 

ALMOND OIL:

Not only is this oil great for cooking, it’s great for hair, skin and all round great health.

Here are some benefits:

1.      Healthy skin:

·        Vitamins A, B and E

·        Reduces dark circles

·        Renews skin cells

·        Prevents skin cracking and other skin irritations

·        Great for shiny hair; split ends and can reduce scalp inflammation

2.      General health:

·        CARDIAC health benefit: by adding a tablespoon to your cooking everyday

·        BLOOD PRESSURE/CHOLESTROL: It’s high in potassium, low in sodium which helps to regulate blood pressure and maintain cholesterol levels

·        BLOOD CIRCULATION: As a massage oil it can enhance the body’s blood circulation or ease pain and stress from strained muscles.  You can massage into babies skin to help with bone development and soft skin.

·        HEALTHY NAILS: Can help with stronger healthier nails as it contains potassium and zinc.

You can search on the internet for some great ideas for adding this amazing oil to your diet or beauty and health treatments.

RICE WINE VINEGAR:

Wine vinegars are milder and less acidic so they make great sauces or salad dressings.
It's a sweeter more delicate version of a vinegar.

Great for

• Vinegarettes 
• Sweet and sour dishes
• Marinades
• Pickles
• Chutneys
• Butter sauces
• Salad dressings

CHOCOLATE CHIP MUFFINS

1. Preheat oven to 175°C/325°F/Gas 3.
2. Melt 125g margarine and allow to cool.
3. In a large bowl combine 250g self raising flour; 125g caster sugar; 12g cocoa; 50g chocolate chips and 1 tsp baking powder.
4. Mix 1 large egg, 150ml milk and 1/2 tsp vanilla essence into the cooled margarine.
5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
6. Spoon into bun cases, making each case about two thirds full.
7. Bake for 20 – 30 minutes until golden brown and cooked through.