Archive for the ‘Lardons’ Category

Sizzling Sausage Casserole (Tom Kerridge)

November 30, 2016

sizzling-sausage-pie-tom-kerridge sizzling-sausage-casserole-tom-kerridge-2

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Mussels in Ale and Bacon (Jamie Oliver)

March 8, 2016

Mussels in Ale and Bacon (Jamie Oliver)

Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Coq Au Vin

November 17, 2015

Coq Au Vin

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Lentil and Bacon Soup

August 17, 2015

Lentil and Bacon Soup

Classic chicken stew with thyme dumplings (Felcitiy Cloake)

October 23, 2013

Serves 4
1 medium chicken, jointed; or 2 breasts, 2 thighs, 2 drumsticks and 2 wings
Seasoned flour, to coat
A good knob of butter
200g smoked bacon lardons
2 leeks, washed and thickly sliced
1 bay leaf
150ml white wine
700ml good chicken stock
2 carrots, cut into chunks

For the dumplings
100g plain flour
1 tsp baking powder
50g suet
2 tbsp thyme leaves, chopped

1 Remove the skin from the breasts and legs of the chicken, then dust with the seasoned flour.

2 Melt a generous knob of butter in a casserole dishover a medium-high heat, and brown the chicken in batches until golden. Remove from the pan with a slotted spoon and set aside.

3 Add the lardons to the pan and cook until golden brown and the fat has begun to melt. Stir in the leeks and soften for a couple of minutes, then add the bay leaf and the white wine and scrape the bottom of the pan to dislodge any brown bits. Cook for a couple of minutes, then return the chicken, pour in the stock and bring to a simmer. Cover, turn down the heat slightly, and cook for 1 hour. (You can make this up to two days in advance.)

4 Meanwhile, mix the dumpling ingredients with salt and pepper and just enough cold water to bring together into a dough (about 75ml). Shape into 6 balls with damp hands.

5 Add the carrots to the simmeringstew, and place the dumplings on top. Partially cover, then simmer for another 20 minutes. If you’d like the gravy to be thicker, put 1 tbsp cornflour in a jug, and whisk some gravy into it to make a smooth paste, then stir it back into the dish.

Chicken and bacon pie with red wine mustard crust (Dan Lepard)

October 9, 2013

For the pastry
250g strong white flour
1 tsp salt
1 tsp baking powder
200g unsalted butter, chilled
100ml red wine
1 egg, separated
25g Dijon mustard
Extra flour for rolling

For the filling
900g uncooked chicken meat
250g lardons
5-6 chestnut mushrooms, thickly sliced
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
50g butter
50g flour
500ml mix of equal parts milk and cream
1-2 tsp dried tarragon
Salt, pepper and cayenne to taste

1 Put the flour, salt and baking powder in a bowl. Chop the cold, hard butter into 1cm cubes and toss this through. Don’t rub it into crumbs – with this pastry the butter pieces are flattened and they form flaky layers during baking. In a separate bowl, beat the wine, yolk and mustard together, pour into the flour mix, and combine everything in a rough dough ball.

flour, salt and baking powder

2 Roll the dough out to about 1cm thick, using lots of flour to stop it sticking, then fold in by thirds (fold one-third of the width in from the left, then another third from the right, neatly covering the first fold). Roll again, fold again, then wrap well and freeze for 20 minutes. Repeat this double roll-and-fold twice more at 20-minute intervals, then keep chilled.

Rolled dough

3 Cut the chicken into cubes and fry in batches, aiming only to partly cook it. Do the same with the lardons and mushrooms, then spoon the ingredients into a deep 1½ litre ovenproof dish.

chicken cubes

4 Fry the onion and garlic with a splash of water and the butter until it’s soft, then add the flour. Fry a little more, and pour in the creamy milk. Stir well until it boils, add the tarragon and season very well. Spoon this in with the chicken mixture, then stir together.

creamy milk poured into chicken mixture

5 Roll the dough thinly and cut into 2cm-wide strips. Lattice these on the top, weaving the pastry strips running “north to south” in and out of those running “east to west”, as shown in the photograph. Trim the edges.

dough thinly rolled and cut into 2cm-wide strips 6 Brush with beaten egg white and bake at 200C/​400F/gas mark 6 for 40-50 minutes, or until the filling is piping hot and the chicken is cooked. Leave to cool for 5 minutes before serving. It’s great eaten with just green beans and the rest of the wine

Bacon and Tomato Cakes with Poached Eggs (Prue Leith)

March 19, 2013

Bacon and Tomato Cakes with Poached Eggs (Prue Leith)

Coq Au Vin (Prue Leith)

March 19, 2013

Coq Au Vin (Prue Leith)