Recipes

Roasted Chicken, Mushroom and Thyme Risotto (Serves 2)

We made this to use up our left over roast chicken. It was really tasty, and quite easy to make.

Ingredients

·         Left Over Roast Chicken

·         150 grams Arborio rice

·         1 large white onion

·         A handful of large mushrooms, sliced

·         1 large clove of garlic

·         Thyme, lots of thyme (fresh and dried)

·         3-4 tablespoons of white wine

·         700mls hot chicken stock

Method

1.       Roughly chop your onion and fry off in a pan until it is nice and caramelised. Add the mushrooms and let them soften.

2.       Grate your garlic and add it to the mixture.

3.       Add the risotto rice to the pan. Coat the rice with the oil, onion and mushroom mixture, then add the white wine.

4.       Cook the mixture until the alcohol smell has gone, whilst this is happening prepare your chicken stock.

5.       Slowly add in the stock to the risotto. Stir at all times in order to ensure a creamy risotto at the end.

6.       Add in a pinch of dried thyme, as well as 4 (ish) thyme sprigs. (You can vary this depending on how much you like thyme). You will be able to remove the thyme stalks before serving.

7.       Continue adding the stock until the rice is beginning to get tender and the risotto is a rich, creamy consistency.

8.       Approximately 10 minutes before the risotto is ready, chop your chicken into bite size chunks and add it to the risotto in order for it to warm through.

   Serve the risotto. It is lovely with some warmed fresh bread and roasted vine tomatoes.

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Guacamole (serves 4 or 2 if you're greedy)

Ingredients
(This can be done with one avocado instead, and the use of diced red onion instead of tomato, although I definitely would attempt the tomato one first as it’s my preference).

• Two ripe Avocados (scooped out, chopped into squares.)
• A small bunch of fresh coriander (leaves only, chopped up small)
• Fresh Lime (1/4 -1/3 squeezed, Taste for more)
• Fresh green chilli (1/4, deseeded, finely chopped, add more as desired.)
• One medium sized tomato (Only need the flesh), So score the bottom of the tomato and blanch in boiling water for 45 seconds, then place in cold water. Once done peel the tomato, then cut down the scored lines to cut the tomato into segments, now it can be separated from it’s core (The Seeds etc). Cut the tomato flesh into small squares.
• Add Salt/Pepper/Sugar until it’s seasoned correctly and the Chilli/Lime is balanced.

Method
I would advise that you gather all ingredients together first. Try and chop the ingredients to the same sort of size, as this will make it easier when it comes to combining all ingredients. Use a fork to combine the ingredients. The guacamole should have a consistency that is not overly lumpy, but not completely smooth. You want it to add texture to whatever you are eating it with, so make sure not to smooth it out too much.

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Potato and Celeriac Dauphinoise (serves 4)

Found this recipe online when looking for inspiration, and from all places it was featured on Marie Claire. I have made a couple alterations to it to suit my taste though. They say to serve it with a rack of lamb, but it makes a great accompaniment to any roast dinner, or is lovely as a really indulgent treat at supper.

Ingredients

• 250ml double cream
• 250ml milk
• 3 cloves garlic, peeled and sliced
• 1 bay leaf
• 40g butter
• Salt and freshly ground black pepper
• 650g potatoes, peeled and thinly sliced
• 1 medium-sized celeriac, peeled and thinly sliced
• 1 tbsp fresh thyme leaves (the more the better)
• 25g Parmesan, freshly grated 

Method

1.  Preheat the oven to gas mark 6/200°C/400°F.
2. Heat the cream, milk, garlic and bay leaf in a pan over a medium heat. Bring to the boil and then let it simmer for a couple of minutes. Remove from the heat and leave to infuse for 15 minutes. 
3. Rub the inside of an ovenproof dish with butter, then layer in the potatoes and celeriac, seasoning with salt, pepper and thyme as you go.
4. Strain the cream mixture on top of your dauphinoise, dot with butter, cover with foil and bake on the middle shelf for about 45 to 50 minutes, until potatoes are tender.
5. Remove the foil and sprinkle with Parmesan. Return to the oven for 10 more minutes, or until golden brown

(Top Tip: If you are making it for two, half the recipe and make it in individual ramekins.)
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Tarragon Chicken Salsa Verde (Serves 4)

from Nigella Lawson's Nigellissima

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 4 chicken breasts (skin on)
• A few sprigs of tarragon
• Freshly ground black pepper

Salsa Verde:

• 3 tablespoons roughly chopped tarragon
• 1 large handful parsley leaves, roughly chopped
• 1 spring onion including green part, roughly chopped
• Zest of half a lemon and the juice of half of it
• 80ml extra virgin olive oil
• 1 teaspoon sea salt flakes

Method

Roast the Chicken:

Preheat the oven to 220 degrees C.

1. Pour 1 tablespoon of the oil into a roasting pan. Add chicken, skin side up, and pour over the remaining tablespoon of oil. 

2. Rub the chicken skin with the oil and pop the tarragon sprigs in and around the chicken. Grind over the pepper and roast in the oven for about 20 minutes or until the skins are golden and the chicken is cooked through.

3. Once cooked, take them out of the oven and leave them to rest in the pan for about 5-10 minutes while you make the salsa verde.

Make the Salsa Verde:

4. Blitz all the ingredients in a blender. Add the pan juices from the roasting pan to thin the salsa and blitz again.

5. Cut the chicken into 1cm thick slices and arrange on a platter. Drizzle over the salsa verde.