Tag: home cooked food

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Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels cooked in vermouth with carrots, leek and fennel

image of a terracotta pot on a wooden table containing four meat parcels in a tomato sauce. You can find the recipe on the blog of cookery school Gourmandises Academie in Cottenham, Cambridge

Ingredients:

4 chicken parcels ( I get mine from my local butcher)

One leek chopped

One carrot chopped

One fennel chopped

3 cloves of garlic

Fresh thyme

Fresh parsley

80 ml of vermouth

600 ml of boiling water

2 TBSP of tomato puree

Method:

In a pan, add 2 TBSP of olive oil and start by gently browning your parcels on both sides, once they are brown take them out of the pan and add your leek and the thyme, once the leek has softened add the garlic, the carrot and the fennel, stir for 2 minutes. Then add your vermouth, let the alcohol evaporate and then add 2 TBSP of tomato puree and 600 ml of boiling water, stir. Put your parcels back in the pan, reduce the heat and let it simmer for 2 hours on your stove. Add freshly chopped parsley before serving. I have mine with polenta, but mashed potatoes works just as well. Et voilà,

If you live in Cambridge, you can get your chicken parcels from Longhorn farmshop or Leech and Sons

Corrine x

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A healthy lockdown recipe, creole stir fry

A healthy lockdown recipe, creole stir fry

A healthy lockdown recipe, creole stir fry

Ingredients

(Don’t worry if you don’t have all the veggies listed here, whatever is in your fridge, if you have only one kind of veg, it’s fine to use just that).

2 carrots, finely sliced (use a potatoe peeler for this, easier)

150 g mange tout

150 g green beans

4 cabbage leaves finely chopped

2 spring onions

A bit of fresh ginger grated

Garlic (as much or as little as you like)

Soya sauce (3 TBSP)  and fish sauce (1TBSP)

500 g of chopped pork (can be chicken or beef also)

2 Tbsp of vegetable oil

A wok or a non stick frying pan

One chopped onion

One spring onion and one chilli finely chopped

Method:

Start by frying the meat first. Once it is nice and brown add the onions, once these are soft add the garlic and ginger, then add the carrots and the green beans, stir continuously for a minute or two. Then add the cabbage and mange tout. Mix in your soy and fish sauce, stir for another minute or two. At the end add the spring onions and chilli. Serve with plain rice.

Et voilà

You can also see a video here

P.S: if you are vegetarian or vegan, you can do this recipe too, just start by frying the onions first and follow the rest of the steps.

Corrine x

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recipe

Padrón peppers, chorizo and poached eggs

Padrón peppers, chorizo and poached eggs

Ingredients:

Padrón peppers (about 4 to 6 per person)

Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)

1 or 2 poached eggs per person

Your favourite slice of bread

A non stick pan

One tbsp of olive oil

Method:

Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.

For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.

I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.

P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.

Bakeries: Cambridge is lucky to have a good variety of bakeries, here are some that I use, Balzano’s, Stir and Burwash Larder.

Corrine x