Singapore Pot Roasted Chicken

SINGAPORE POT ROASTED CHICKEN

Serves 4

1 x 1.5 kg free range roasting chicken

1 medium onion

2 cloves garlic

1 - 2 fresh red chillies

1 x 400 ml can of coconut milk

2 teaspoon ground coriander 

2 teaspoon ground cumin

1 level teaspoon turmeric

Finely grated zest and the juice of 1 lemon

Salt and black pepper

1 tablespoon ground almonds 

25g / 1 oz butter

12 even sized peeled potatoes

Preheat the oven to 180 C / gas mark 4 (less for fan assisted) Place the chicken in a deep casserole. Place the onion, garlic and chillies and blend to a smooth paste. Melt the butter in a frying pan and fry the onion mixture with the spices until it begins to colour. Add the lemon, coconut milk and almonds and season well. Stir the mixture then spoon it over the chicken in the casserole. Cook the chicken for 1½ - 1¾ hours basting the chicken with the sauce every 20 minutes. Thirty to forty minutes before the end of the cooking time place the potatoes around the chicken and make sure they are well coated in the sauce. Remove from the oven and allow the dish to ‘rest’ for 20 minutes. Cut the chicken into portions and serve with the sauce, potatoes and perhaps some stir fried pak choi as a vegetable.

Skate with Peppers & Caperberries

SKATE WITH PEPPERS AND CAPERBERRIES

Serves 2

2 wings of skate weighing about 250g (9oz) each

1 Ramano red pepper

10 - 12 caper berries

Salt and black pepper

Juice of a lemon

75g / 3 oz butter

1 tbsp plain flour

Olive oil

Take off the stalk of the pepper, remove the core and cut it into thick rings. Remove the stem of the caper berries and cut in half. Coat the skate with flour and pat off the excess. Heat a frying pan, put in the oil to get hot and then fry the skate till golden on both sides and cooked through. While the skate is cooking melt the butter in another pan and stew the pepper rings until they soften. Put in the caper berries. When the skate is cooked transfer it to warmed plates and keep warm. Place the contents of the other pan into the skate pan and place over a high heat, season with salt and black pepper and when it is sizzling well put in the lemon juice. Immediately spoon over the fish and serve. 

Old Fashioned Pork Terrine

OLD FASHIONED PORK TERRINE

Equipment: 1 pint terrine dish

8 oz / 220g smoked streaky bacon

12 oz / 350g coarsely minced lean pork

4 oz / 110g chicken livers  

1 chicken breast

1 oz / 25g butter

1 medium onion

2 fl oz / 50 ml dry white wine (or sherry)

2 cloves garlic

A small bunch of mixed herbs - sage / basil / thyme / marjoram - chopped

Salt / black pepper

Ground juniper, nutmeg and coriander (seed)

1 oz / 25g fresh white breadcrumbs

1 egg

1 tablespoon pistachios (shelled) - optional

Line the dish with the bacon leaving some hanging over the edge to cover the top.  

Cut the chicken breast into strips. 

Chop the onion and fry it in the butter to a golden brown. Cool.

Remove any sinew from the chicken livers and chop them.  

Combine all the ingredients except the chicken breast. 

Spoon a layer of meat into the dish. Lay some strips of chicken from end to end followed by some more mix till it is all used up.  Cover with the bacon.  

Cover the top with tin foil if your dish does not have a lid.  

Stand the dish in a pan of hot water and cook for 1½ hours at 170 C gas mark 3. Less for fan assisted ovens.

To test put a skewer in the centre count to five then hold it against your inner wrist - if it is hot to the touch it is done.

Allow to cool to room temperature then cover with cling film and press with a suitable weight.  

Can be eaten the next day but it is better after 3.  It will keep for 8 days in a cold refrigerator.              

Plum "Tatin" with Almond Pastry

PLUM ‘TATIN’ WITH ALMOND PASTRY

For this you will need an 8 inch shallow cake tin.

400g smallish plums

75g granulated sugar

200g plain flour 

50g ground almonds

50g icing sugar

150g butter

1 egg

2-3 drops of almond essence

Place the flour, almonds and icing sugar into a bowl and rub in the butter until it is like crumble. Add the egg and the almond essence and mix to a paste. Chill for 30 minutes.

Halve the plums, remove the stones, and place them cut side down tightly in the cake tin. Place the granulated sugar into a saucepan and heat gently until it caramelises. Pour this over the plums. Alternatively you can just sprinkle the sugar over the plums without caramelising it or replace the sugar with a little honey. Using half the pastry (the rest will freeze well) roll out to the size of the cake tin keeping it reasonably thick. Place the pastry over the plums tucking the edges well down the sides. Place the tin on a tray and bake for 25-30 minutes at 180 C. Invert onto a plate (take care as the juices are very hot) and serve immediately. 

Onion Tarts

ONION TARTS WITH MELTED GOAT’S CHEESE

Delicious as a starter or light lunch

Equipment required: 4 individual tart tins

Serves 4 / preparation time: 45 minutes

Short pastry:

250g / 9 oz plain flour

150g / 5 oz butter

1 egg / 1 egg yolk

2 large onions 

1 tablespoon olive oil

Salt / black pepper

1 teaspoon balsamic vinegar

1 teaspoon brown sugar

1egg

2 tablespoons cream

225g / 8 oz goat’s cheese (available from Chilley farm shop)

To serve: Salad leaves and dressing

To make the pastry rub the butter into the flour till it resembles fine breadcrumbs. Add the egg and mix to a paste. Allow to rest in the refrigerator then line the four tart tins. You will have more pastry than you need but it freezes very well. 

Slice the onions and fry them in the olive oil until they begin to brown. Season them with the salt and pepper and add the vinegar and sugar. Cover the pan and cook until the onions are really soft. Remove the lid, increase the heat and cook until the liquid has evaporated. Allow the onions to cool and mix in the egg and the cream. Spoon the mixture into the tarts and bake at 180 C / gas mark 4 for 15 – 20 minutes. 

Take the tarts out of the tins and place them on to a baking tray. Cut the cheese into 4 circles and place one on each tart. Turn the oven up to 200 C / gas mark 6 and return the tarts to the oven for ten minutes after which the tarts will be hot and crisp and the cheese melting and soft. Serve immediately onto dressed salad leaves.