Tel: 01954 201724

Tel: 01954 201724          Blog          Contact

Categories
recipe

Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels are beautiful pieces of chicken breast wrapped in bacon and filled with sausage meat, in France they are called "paupiettes" and are traditionally filled with veal. You should be able to get them from your local butcher. They are really delicious, and at this time of year I think they would make the perfect party dish to share with friends. The stuffing makes the chicken really juicy, so here you have it my chicken parcels cooked in vermouth with carrots, leek and fennel.

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

Bon appétit!⠀

Corrine x

Categories
recipe

Mushroom beignets with a soy, black pepper and parsley batter

Mushroom beignets with a soy, black pepper and parsley batter

48 days until Christmas! I love this time of year, as I don't really have to find any excuse to indulge. But for many, this is also a time were stress levels are high, especially when it comes down to party food. My rule for this has always been, simple, quick and delicious recipes. So I think you are going to enjoy this one. My mushroom beignets with a soy, black pepper and parsley batter. It's perfect, especially if you have vegetarian guests. It's just a crowd pleasing one. I actually got the recipe from my mother in Law who is Japanese. She makes these with ramen. But they are also perfect as little canapes served with a sweet chilli sauce.

Mushroom beignets with a soy, black pepper and parsley batter

Ingredients:

A punnet of mushrooms

200 g of self raising flour

1 large egg

3 tbsp of light soy sauce

1/2 tsp black pepper

As much or as little parsley as you like (finely chopped)

A bit of water

Vegetable oil

A non stick pan

Kitchen towels

Method:

In a bowl, mix your flour, egg, soy, black pepper and parsley and slowly add a little bit of water, until you reach a thick batter. If you’ve ever made Yorkshire pudding that’s the consistency you want to get.

Finely chop your mushrooms, add them to your batter and stir.

Place some kitchen towels in a plate or even better a tray.

In your pan, add about a 1 cm deep of oil, and heat it up. Add spoonfuls of your mushroom mix to the hot oil. Once cooked place them on the kitchen towels to soak-up the excess oil. And repeat this process until you have no batter left.

Serve warm with a sweet chilli sauce.

If you want to make this recipe vegan, you can easily do so by removing the egg.

If you would like to attend one of our cooking classes, have a browse here

Bon appétit!⠀

Corrine x