Thursday, 22 March 2012

Chicken Cacciatore

This  recipe I have  adapted over the years  I don't use a whole chicken cut into pieces I use two free range chicken breasts which stay moist in flavour, you could use thighs, whatever you prefer.
I cook this dish for two, but you can double-up on the meat, stock and quantities of veg depending on how many mouths you have to feed.
This is a very simple way to cook chicken cacciatore, some recipe's say to cook for 1hour but I cook mine for an hour and half, just to make sure the carrots and celery are soft but again that is my personal preference.
You really get this lovely intense flavour coming through  from the carrots, tomatoes and especially the celery.
It takes no time to prepare and yet you create this fabulous meal.
I served mine with steamed broccoli and found that this was very filling.

My picture doesn't do the dish justice I feel ,so I apologies for that.

Chicken Cacciatore

Serves: 2
Cooking : 1.30 hr

2 chicken breasts cut into pieces
1 oz of butter
1 tablespoons of olive oil
1 onion finely chopped
1 tin of chopped tomatoes
2 carrots chopped
3 celery sticks chopped
Salt and pepper

1. In a flameproof casserole dish put the olive oil, butter and fry the onion gently for 10 mins then add chicken, salt and pepper and cook on a moderate heat stirring frequently for roughly 20 mins until chicken has a lovely brown  coating.

2. Add the tinned tomatoes, carrot and celery, and pour in100ml of water,(I used veg stock ) cover and put in oven at 180C/350F gas mark 4 for 1hr  until the chicken is tender and cooked, . DELICIOUS!!!

Monday, 12 March 2012

Pan fried chicken livers

I love chicken livers, especially fried with buttery mash potato, this recipe is so easy to create and very delicious to eat, and it takes very little time to prepare and cook.
I use pancetta, but you could use streaky bacon instead.

Here's my recipe.

ingredients for 2

225g/8oz of chicken livers
6 slices of pancetta
3large potatoes
A nob of butter
150 ml of milk

For the Jus
2 tablespoons of cranberry jelly
1glass 150ml of red wine
150ml of vegetable stock
Salt and freshly ground black pepper

Heat oven 160 C 325 F gas mark3

1. Peel and put potatoes on to boil

2.Fry pancetta in a frying pan you don't need any oil, when panchetta is crispy put on a warm plate and put to one side.

3.In same pan that you cook pancetta fry your chicken livers and season well, on a medium heat for roughly 20 mins
I buy my chicken livers from a well known supermarket already cleaned and chopped ready to go.
My local butcher doesn't sell chicken livers,( I should ask why, perhaps it's obvious, just not to me).

4.Whilst chicken livers are cooking drain potatoes. leave to one side to cool, I like to use a potato ricer for my mash potatoes and then leave to one side until I'm ready to plate the food.

5. Put chicken livers on a warm dish and place in oven.

6.In a saucepan melt cranberry jelly.

7.In frying used for chicken livers add the red wine and deglaze then add the vegetable stock and add all ingredients to the melted cranberry jelly.
Stir and on medium heat allow to reduce and thicken.

8.Whilst making the jus melt your butter in another pan and add the milk and seasoning ready for your riced potatoes.
When liquid is just about to boil turn down heat add your potatoes and whisk to form a nice light whipped texture.

9.On warm serving plate assemble your mash potato, then add your chicken livers, add crispy pancetta, grate some parmesan and drizzle with the cranberry jus and serve.

Saturday, 10 March 2012

Allotment pictures

Here are some of the pictures of our allotment .
It's slowly beginning to shape up.
I didn't get to plant anything today,although there is plenty of time, I just love planting.

 This picture is where we have planted our first and second early potatoes,right at the bottom of the picture (near white van) we will plant runner beans and french beans.
We will put the canes up next month.

In this picture to the right onions planted and to the left garlic.
We haven't decided what will go in the raised beds yet.Still plenty of weeding to do,and adding organic fertiliser to the soil.

 Loui the goat and
Agie,the farmers pet Gloucester Old Spot 

Friday, 9 March 2012


Have finally got our garlic Tuscany Wight, Cristo and Amo planted.
It was in early January  I posted that I would be planting garlic bulbs because the weather was mild here in Cornwall, Ha! Spoke too soon, the frosts came and the rain, so we abandoned planting until last week end.
Have also planted Broad Beans, Onions Stuttgarter Stanfield and Stur BC 20 onions.
We grew these last year,and they were very successful,we harvested them a month earlier than they were due ,because the weather became very wet and I was afraid they would rot in the ground.
They had already reached a good size, I wish I had some pictures to post here.

We have also planted early potatoes, they are, 1st earlie's Foremost, Amaroza, 2nd earlie's Edzell Blue.

In seed trays I have sown Savoy Cabbage, Leeks Bandit, Aubergine Black Beauty, Sweetcorn Luscious F1, and Parsnips White Gem.

With the parsnips I have sown into biodegradable pots so not to disturb the roots and crowns once they have germinated.

The weather forecast for us here in Cornwall this week end is dry, so will be turning over more soil and also getting some organic seaweed fertiliser into the soil.
I will post some pictures at the weekend.