Food

from etcetera magazine January 2022

Motoring & removals

One-Pot Wonders

THE CHILLY DAYS AND NIGHTS ARE A GREAT REASON TO ENJOY SOME WINTER WARMER FOODS, EASY TO COOK AND DELICIOUS TO EAT

By Belinda Prince

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you

www. chateaumareuil.com

Oven Baked Mushroom Risotto

A great method for using up all sorts of vegetables

Ingredients (Serves 4-6) 30g salted butter 1 small onion, finely-diced 500g sliced fresh mushrooms 2 cloves garlic, crushed 2tsp chopped fresh thyme leaves 250g uncooked short-grain Arborio rice 1.25 ltr chicken stock or vegetable stock for a vegetarian dish 125ml dry white wine (such as Sauvignon Blanc) Kosher salt and pepper, to taste 150g frozen peas, thawed (optional) 50g grated Parmesan cheese 2 tbsp chopped fresh parsley Preheat the oven to 200°C/180º fan.

Method

1. In a large ovenproof pan with a tightfitting lid, melt the butter over a medium heat. Add the onions and cook until just tender, about 3-5 minutes. 2. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add the garlic and thyme. Cook, stirring, until fragrant, for about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, for about 1-2 minutes. Add the wine and stock, then season with salt and pepper to taste. 3. Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, for about 45 minutes. 4. Remove the dish from the oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. Use a fork to fluff the rice as you stir, which helps prevent it from clumping together. Serve immediately.

Honey Roast Chicken Potatoes Seasonal Veg

This is a great dish for those chilly winter evenings. *You can use whatever seasonal vegetables are available.

Ingredients (Serves 4) 750g small new potatoes , such as Charlottes, halved 2 small red onions , cut into wedges 1 head of garlic , separated into cloves 2 tbsp olive oil 2 tbsp honey 1 tbsp wholegrain mustard, heaped 1 large red pepper , deseeded and cut into chunky pieces* 2 large courgettes , halved lengthways and very thickly sliced* few sprigs fresh thyme 4 large chicken legs portions

Method

Heat oven to 200C/fan 180C/gas 6. 1. Mix the potatoes, onions, all but 2 garlic cloves, and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins. 2. Meanwhile crush the remaining garlic and mix with the honey, mustard, remaining oil, and seasoning to taste. 3. Toss the pepper*, courgettes*, or seasonal vegetables of your choice, and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the honey mustard mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. 4. If using alternative root vegetables, roast them with the potatoes.

Chicken Bog

This flavourful dish originates from South Carolina

Ingredients Serves 6 30g unsalted butter 6 bone-in, skin-on chicken thighs 500g smoked sausage - cut into 1cm rounds 1 stalk celery - cut in half lengthwise and sliced 1 onion - diced 4 cloves garlic - crushed 1ltr chicken stock 1 tsp smoked paprika 1 tsp sea salt 1/2 tsp ground black pepper 1/2 tsp oregano 1/2 tsp garlic powder 2 bay leaves 500g white rice

Method

1. In a large pot set over medium heat, melt the butter. Cook the chicken thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin. 2. Add the sausage, celery, and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken stock. Add the chicken thighs along with the paprika, salt, pepper, oregano, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes. 3. Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.

Spiced Apple pie

Ingredients (Serves 8) 70g sugar 70g packed brown sugar 35g all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6-8 thinly sliced peeled tart apples 1 tablespoon lemon juice Pâte Brisée (x2) 1 tablespoon butter 1 large egg white Optional: Ground cinnamon, vanilla ice cream and caramel sauce

Method

1. Preheat oven to 190°. Place the circle of pastry into your pie dish to create the base. 2. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture and toss to coat. Add filling and then dot with butter.

3. Now take your second pastry circle and place over filling. Trim, seal and flute the edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with Ground cinnamon. Cover edge loosely with foil.

4. Bake 25 minutes. Remove foil and then bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. Delicious served with ice cream and caramel sauce.

Saucy Chocolate Pudding

A sweet treat with a saucy surprise! Ingredients (Serves 6) 150g self-raising flour 220g caster sugar 50g cocoa powder, plus extra to dust 60g unsalted butter, melted, cooled 125ml milk 1/2 tsp vanilla extract 1 egg Cream or vanilla ice cream, to serve Preheat the oven to 160°C/140ºC fan. Grease a 1.5L capacity ovenproof baking dish. 1. Sift the flour, 110g sugar, and 25g cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract, and egg. Gradually pour into the well, then fold to combine. 2. Spread mixture evenly into prepared dish. Combine remaining 110g sugar and 25g cocoa and sprinkle over the top of the pudding. Carefully pour 250ml boiling water over the top of the pudding. 3. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly. Dust the warm pudding with extra cocoa and serve immediately with cream or vanilla ice cream.