Vietnamese -style Caramel Ginger Chicken

Another recipe torn from a Waitrose Magazine and then left to languish in a folder for over a year. It has finally seen the light of day and was a great success. My only reservation was the mess it left in the bottom of the pan when it caramelised. I have learnt that it is a thin line between caramelised and burnt.

It was tasty and worth the effort to make. It was even worth the washing up.  We halved the recipe and it worked well enough. I'm not a great one for accurate measurements and it isn't easy to halve small quantities so some of the spices were not adjusted proportionately and it tasted great.

Serves: 6; Preparation: 20 mins plus resting; Cooking: 55 mins

Ingredients:

6 chicken legs (I used them whole and didn't bother to joint)

5 Tbsp unrefined light brown soft sugar

4 Tbsp nam pla fish sauce

1/2 tsp black peppercorns, coarsely ground

2 Tbsp vegetable or groundnut oil

100g fresh root ginger, peeled and thickly sliced

1 red onion, finely sliced

8 garlic cloves, finely sliced

1 red chilli, finely sliced

3 salad onions, finely sliced

Method:

• Divide the chicken legs into thighs and drumsticks (please yourself!), trimming off and discarding any excess skin. Toss in a large bowl with a pinch of salt, 1 Tbsp of sugar and 1 Tbsp of fish sauce, set aside. Mix the remaining 4 Tbsp and 3 Tbsp fish sauce with black pepper and a pinch of salt, set aside.
• Heat 1 Tbsp oil in  a very large, wide casserole (or heavy based frying pan) and fry the ginger, red onion and garlic over a medium -high heat, until soft and lightly golden - about 8-10 minutes, remove and set aside on a plate. 
• Heat the remaining  1 Tbsp oil in the pan and add the chicken, skin side down. Cook in batches if needed over a medium - high heat for 4-6 minutes, until the skin is deep brown and caramelised.
• Turn the chicken and repeat, caramelising in on the other side, then return the onion, ginger and garlic to the pan. Pour in the fish sauce and sugar mixture, cover the pan and gently bring to the boil. Uncover and simmer for 25-30 minutes, or until the liquid has reduced to a thick syrup and the chicken is cooked through; add a splash of water if it starts to catch. Cover and rest for 5 minutes, then scatter with the chilli and salad onions. Serve with rice and greens if liked.  (I served it with chilli and garlic roasted broccoli as I can never get enough chilli)

Saag Aloo

My intention to cook new recipes is tying up perfectly with my stack of torn out recipes; ... this time from a Tesco magazine. I have often ordered side dishes from my Indian take-away involving spinach so this was perfect to try at home.

Fresh spices, chilli and ginger ... I just know that I will love this

Serves 6 as a side (We had it as a main dish just as it was)

Ingredients:

1 kg Maris Piper potatoes, peeled and cut into 3 cm pieces (I rarely peel potatoes as most of the nutrients lie beneath the skin)

2 Tbsp vegetable oil

2 tsp cumin seeds

2 tsps mustard seeds

1 onion, finely sliced

3 large garlic cloves, crushed

3cm piece fresh ginger, finely chopped

1 Tbs tomato puree

1 tsp ground coriander

1 tsp hot chilli powder

1/2 tsp turmeric

250g bag spinach

1 red chilli, finely chopped

Method:

• Simmer the potatoes for 10 mins our until tender (I steam everything as I never boil) Drain and leave to steam dry
• Meanwhile, heat the oil in a large, lidded pan over a medium-low heat. Add the cumin seed and mustard seeds and fry for 1 minute or until they start to sizzle. Add the onion; cover and cook for 10-15 minutes until soft. Add the garlic, ginger, tomato puree, the remaining spices and 1 Tbsp water. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
• Add a large handful of the spinach and 100ml boiling water; cover and cook for 2 mins or until the spinach wilts. Add the remaining spinach. 
• Scatter with chopped chilli to serve.

A little blurred due to the steam rising off it.

Leek and Potato Soup

This is an old classic but one that never fails. It is quick and easy to make and uses minimal ingredients. I've had the recipe for so long now that I cannot remember who was the original author to credit them. I do recall that it is supposed to be a quantity suitable for four people ... that doesn't apply to our family.  Depending on the size of the servings and the hunger experienced by the diners it could be a starter for four but I tend to double the quantities and there is always enough with a little left over for another lunch.

An impressive soup from three simple ingredients

Ingredients:

1 pint / 550ml stock 

4 oz / 100g chopped onions

4 oz / 100g sliced leeks (thoroughly washed to shift any grit)

8 oz / 225g chopped potatoes (I often leave skins on for extra nutrients)

1 oz / 25g butter or oil

salt and pepper

Method:

• Cook the onions and leeks slowly in the butter for 10 minutes
• Add the rest of the ingredients and stock
• Bring to the boil and simmer gently for 40 minutes until all vegetables tender
• Allow to cool slightly and liquidise

I like to liquidise about half or more and leave some as it is. This provides a little more texture and interest without it being a sloppy broth with bits which I'm very good at spilling in transit from spoon to mouth!