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Cover: Charlie's Chicken

Recipes with creme fraiche

18Jul 12

Warm Coronation Chicken

Warm Coronation ChickenCoronation Chicken is normally eaten cold. However, it’s also delicious served warm with rice.  Here’s one that I often cook in the spring and the summer.  Sometimes I make extra quantity; eat some hot, then store some in the fridge for a picnic.

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953.  There are many variations of the dish, including this warm coronation chicken.

You can also use leftover chicken from previous recipes such as this sweetheart chicken curry with fragrant rice to use as a coronation chicken alternative.

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 1 small onion, finely sliced
  • 1 carrot, peeled into long, thin slices
  • 2 tsp tomato purée
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2-3 tsp curry powder of your choice
  • Juice of ½ a lemon
  • 295ml mayonnaise
  • 160ml natural yoghurt or crème fraîche
  • 3 tbsp fresh coriander, roughly chopped
  • Handful of flaked almonds
  • Salt and freshly ground black pepper to season

Steps:

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves.  Cover the ingredients with water and season well with salt and pepper.  Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked.  Remove the pan from the heat and place the chicken breasts onto a plate to cool down.
  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.
  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots.  Then stir in the lemon juice and the tomato purée.  Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.
  4. Slice the cooked chicken breasts into 1.5cm pieces.
  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan.  Taste the sauce, and if necessary, add some extra seasoning.
  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds.  Turn off the heat and sprinkle all over with the fresh coriander.
  7. Serve with plain boiled rice.

Duration: preparation and cooking time less than an hour
Recipe for: 4 people

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03Jul 12

Chestnut Spaghetti with Chicken Livers

Chestnut Spaghetti with chicken liversFresh ribbons of pasta topped off with soft livers, and plenty of crunch; chestnut spaghetti with chicken livers is an unusually satisfying dish.

Let’s face it; chicken livers are not everybody’s favourite; perhaps they’re one of those things, like Marmite, that you either love or hate! If you’re one of the lovers, you’ll enjoy the combination of the soft livers with the crunch of the chestnuts in this dish. If you’re still not convinced, well, what’s the harm in giving it a try? You might just enjoy it, and livers are packed with nutrients, you know.

If livers really don’t float your boat, you could make this prawn and courgette tagliatelle instead. I recommend fresh pasta for this meal; or for the deeply committed pasta lover, you may want to make it yourself for the most delicate of textures and the best of tastes.

Chestnut Spaghetti with Chicken Livers
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2-3
 

Fresh ribbons of pasta topped off with soft livers, and plenty of crunch; chestnut spaghetti with chicken livers is an unusually satisfying dish.
Ingredients
  • 250g fresh chicken livers, each chopped in half
  • 300g fresh spaghetti
  • 1 small onion, peeled and finely sliced
  • 120ml chicken stock, hot
  • 100ml dry white wine
  • 1tbsp butter
  • 1tbsp olive oil
  • 3 cloves of garlic, peeled and finely sliced or minced
  • 100g chestnuts, cooked and peeled
  • 2 tbsp fresh flat-leaf parsley, roughly chopped
  • Crème fraiche to serve
  • Olive oil to drizzle when serving
  • Parmesan shavings to serve
  • Sea salt and fresh ground black pepper to season

Instructions
  1. Heat the white wine and chicken stock together in a saucepan, reducing the liquid to about one third.
  2. Melt half of the butter in a large heavy-based frying pan, turning it up to medium-high. Sprinkle salt generously over the chicken livers and flash-fry them in the butter for 1-2 minutes, browning them all over but so that they remain pink in the centres. Then remove from the pan with a slotted spoon and put to one side.
  3. Now, with the heat turned down a bit, melt the rest of the butter, combine it with the oil in the pan and cook the onions for 3-4 minutes until they begin to soften.
  4. Add the chestnuts and the garlic to the frying pan and fry on until the onions are translucent, at which point add the reduced wine stock. Return the livers to the pan, season well with salt and pepper and stir everything together, including the crème fraiche.
  5. Bring a large saucepan of salted water to the boil and cook the spaghetti for 3-4 minutes until soft.
  6. Stir the flat-leaf parsley into the livers. Serve the pasta with the chicken livers on top, a drizzle of oil and some Parmesan shavings.

 

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24May 12

Chicken Risotto with Green Peas

Chicken Risotto with Green PeasRisottos are a filling and healthy food to prepare on a budget.  Chicken risotto with green peas is a refreshing blend of spring vegetables, chicken and lemon. (I also recommend this mushroom risotto.)

Ingredients:

  • 600g risotto rice
  • 2 large onions, peeled and finely sliced
  • 3 garlic cloves, peeled and minced
  • 2-4 tbsp extra virgin olive oil
  • A generous splash or two of Martini, or white wine
  • 6 chicken breasts sliced into diagonal strips about 1.5cm wide, skin removed
  • 1.5L prepared, hot chicken stock
  • 300g peas
  • 300g courgettes, halved then sliced into long, thin strands – or however you prefer them
  • 2-3 tbsp crème fraiche or double cream
  • 2 tbsp fresh coriander, roughly chopped
  • 1 tbsp fresh parsley, roughly chopped
  • A generous twist or two of freshly squeezed lemon juice
  • Salt and fresh ground black pepper to season

Steps:

  1. Heat the olive oil in a large heavy-bottomed pan.  Sauté the onions and courgettes until soft.  Add the minced garlic and the chicken pieces; fry until the chicken is well-browned on all sides and about 2/3 cooked throughout.
  2. Add the rice to the pan, coat it all over with the oil and juices and fry for a couple of minutes.  Splash in the Martini, turn the pan down to a simmer and reduce away all of the Martini.
  3. Spoon in a ladle or two of the hot chicken stock.  Stir it in and with the pan uncovered, simmer the rice until the stock is absorbed.  Continue to add ladlefuls of stock in this way until the rice is fully cooked.  Stir the contents of the pan regularly.  Some of the chicken will fall apart in the cooking process, but this is normal and just contributes to the texture of the dish.
  4. Use your judgement to gauge when the rice is around 10 minutes from being cooked, adding in the peas at this point, and stirring everything together.
  5. Once the rice is cooked, remove it from the heat, season the pan well with salt and pepper, spoon in and combine the crème fraiche, twist over the lemon, and sprinkle over with half of the coriander and all of the parsley.
  6. Serve into pretty bowls and garnish with the remaining coriander.

Duration: 30 minutes to prepare, 40-60 minutes to cook

Recipe for: 6 servings

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20Apr 12

Easy Coq Au Vin

Coq au vinI haven’t cooked this French inspired dish for a while, and now I’m wondering why.  I want to share this easy coq au vin recipe with you. I’m ashamed to admit that it has been nestled away in my recipe drawer for some time, gathering a little dust.  I’ve just come across it, looking for a little new inspiration, and so here it is.  And I’m certainly going to get cooking it again as soon as possible now that I’ve rediscovered it. 

Chicken, mushrooms, white wine and garlic are always a winning combination, wouldn’t you say?  That reminds me – I must go looking for my chicken and mushroom pie recipe, which has also been tucked away for a while.  I think it’s time to go hunting for it, and once found, I’ll share it with all of you.

Ingredients:

  • 8 chicken thighs, with skin and bone removed
  • 112g bacon cubes
  • 6 shallots, peeled and finely sliced
  • 2 carrots, peeled and chopped into small chunks
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 220g oyster mushrooms, roughly torn
  • 2 bay leaves
  • ¾ bottle of a decent white wine
  • Small pot of double cream or crème fraiche
  • Salt and fresh ground black pepper to season
  • 2 tbsp fresh dill, roughly chopped to garnish

Steps:

  1. Using a large and high-sided pan, fry the bacon pieces in the olive oil for 5-8 minutes until they are crispy and golden brown.  Add the chopped shallots to the pan and continue to fry until they are soft, perhaps another 3-5 minutes.
  2. Chop the chicken thighs into thirds before adding them to the pan, along with the mushrooms, the wine and the bay leaves, and season well with salt and pepper.
  3. Bring the contents of the pan up to the boil, before turning down the heat, and simmering, covered, for between 30 and 40 minutes, until the chicken and carrots are thoroughly cooked.
  4. Take the pan off the heat and stir in the cream or crème fraiche.  Sprinkle over with the chopped dill.

Serve with a side of potatoes, a hunk of buttered granary bread or these grilled toast with feta cheese and cherry tomatoes.

Duration: 20 minutes to prepare, 1 hour to cook

Recipe for: 4 people

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