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Cover: Charlie's Chicken

Recipes with salt

24Jul 12

Chicken Marinated in Herbs and Garlic with Roasted Red Peppers

Chicken with herbs and roasted red peppersHere is a simple recipe bursting with flavour.  Chicken marinated in herbs and garlic with roasted red peppers is quick and easy to prepare, so don’t let the long name fool you! You can be getting on with other jobs whilst the peppers are roasting in the oven – and before you fry the chicken.

If you are quite hungry, you can accompany the chicken with oven-roasted peppers and pine nut couscous.

Ingredients:

To marinate the chicken:

  • 4 thin chicken fillets
  • 3 cloves of garlic, pressed or finely chopped
  • 4 tbsp extra virgin olive oil
  • Fresh parsley, finely chopped

For the roasted red peppers:

  • 4-6 small to medium red bell peppers, whole
  • 3 tbsp extra virgin olive oil
  • A couple of pinches of dried parsley
  • 1 tsp whole cumin seeds
  • Fresh ground black pepper
  • Pinch of salt
  • Garlic powder to taste

Steps:

  1. Preheat the oven to 200ºC.
  2. Place the peppers drizzled with oil onto a roasting tray, sprinkle over with the herbs, and season with salt and black pepper.
  3. Roast the peppers in the oven for 45 minutes to 1 hour depending on their size.
  4. Whilst the peppers are roasting, place the chicken fillets into a bowl, cover with the oil, stir in the garlic and the fresh parsley.  Cover the bowl and place it in the fridge for 20-25 minutes.  For extra flavour and softness, marinate the night before.
  5. About 15 minutes before serving, take the chicken out of the fridge, and in a large frying pan, spoon in the oil from the marinade.  Heat the oil on high, testing that the oil is ready for the chicken by dropping a bread crumb in.  If the crumb sizzles, the oil is ready!  Fry the chicken with the rest of the marinade, making sure that each piece of chicken fully touches the bottom of the pan.  First seal the chicken on a high heat for a few minutes on each side, then turn the heat down to medium and continue to fry until the chicken is cooked throughout, about 10 minutes depending on the size and thickness of the fillets.
  6. Present the whole peppers with the chicken on a plate.  Serve with fresh granary bread or rocket leaves drizzled with balsamic vinegar.

Recipe for: 4 main courses

Duration:15 minutes to prepare (some of this is done during the peppers’ roasting time) and 45 minutes to 1 hour cooking time.

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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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11Apr 12

Basic Chicken Stock

Basic Chicken StockIt feels very satisfying to cook with your own home-made chicken stock, instead of crumbling in a stock cube.  Yes, it does take time and effort, so make enough to freeze it in portions; then you can store it for several weeks in the freezer, or keep it in the fridge for 2-3 days.  You could make this basic chicken stock once a month to tide you through until you make it up again. (For one of many recipes with chicken stock, try this chicken and corn chowder.)

Ingredients:

  • 2.5kg chicken backs, wings and necks
  • 3 carrots, peeled and chopped into 3cm pieces
  • 3 celery sticks, cut into 3cm pieces
  • 2 medium onions, peeled, cut in half, then each half into 4 pieces
  • 1 bay leaf, dried
  • 1 tsp black peppercorns, whole
  • 2 tsp salt
  • 2 tbsp olive oil

Steps:

  1. You will need an 8 litre capacity pan or stock pot.  Start by frying the onions in the olive oil on a medium heat in the pot until they are beautifully soft and golden.  Between 5 and 10 minutes should be enough.
  2. Add all of the chicken pieces and fill the pan with water until the chicken is over-covered by about 3cm.  Add the salt, and then bring the water up to the boil, keeping the heat at medium. Using a ladle, regularly skim off the fat and any scum that rise to the surface.
  3. Once the water reaches the boil, add the celery, carrots, bay leaf and peppercorns, and reduce the heat to a very gentle simmer.  Cook like this for 1 ½ to 2 ½ hours, skimming the surface of the stock regularly.
  4. Line a sieve with cheesecloth and place these over a large bowl.  Strain the stock through the sieve lining and discard the solids that gather in the cloth.
  5. Separate off the stock that you wish to use immediately, skim the fat off the surface and incorporate it into the recipe of your choice.  To store any stock that you will not be using straight away, let it cool completely.  You can speed up this process by setting the bowl of stock in an ice water bath.  Once completely cooled, separate and store the stock in freezer-proof containers, or in an airtight container in the fridge.  Let the stock set in the fridge for a minimum of 8 hours to allow the fat to accumulate at the top.  Skim the fat off before use.  Do the same for frozen stock: allow it to defrost in the fridge until the fat rises to the surface, and then skim it off.

Duration: 15 minutes to prepare.  Up to 2 ½ hours to cook.

Recipe for: About 2.5 litres of stock

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