All posts by Heather

Orange Glazed Chicken with Coriander

Chicken, Family Favourites, Main Courses

  • 4 chicken joints (quarters)
  • 2 heaped tsps whole coriander seeds
  • 4 tbsps coarse cut Seville orange marmalade
  • Juice of one large orange
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

1. Pre-heat oven to 190C/375F/Gas 5.

2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.

3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them

4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.

5. Serve with jacket potatoes and a green salad.

Serves 4

Kidneys Turbigo

Family Favourites, Holidays, Lamb, Main Courses

This recipe was one of my Dad’s favourites!IMG_0738

  • 5 lambs kidneys
  • 6 chipolata sausages
  • 2 onions chopped
  • 50g/2oz butter
  • 112g/1/4lb button mushrooms, quartered
  • 1 dessertspoon plain flour
  • 1 tsp tomato puree
  • 1 tbsp sherry
  • 71/2 fl oz brown stock
  • 1 bayleaf
  • salt and pepper
  • 2 slices of stale bread
  • oil
  • parsley, chopped

1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.

2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.

3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.

4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.

5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.

Prawn & Papaya Salad

Fish, Hot & Spicy, Main Courses, Salads, Starters

  • 2 small red chillies
  • 30ml/2tbsp white wine vinegar
  • 45-60ml/3-4tbsp freshly squeezed lime juice (about 2 limes)
  • 150ml/5fl oz olive oil
  • 30ml/2 level tbsp honey
  • salt and pepper
  • 350g/12oz cooked, peeled king prawns
  • 2-3 ripe papayas
  • grated lime rind to garnish

Preparation time: 10-15 minutes
Cooking time: none

1. Finely chop the chillies, discarding seeds; reserve a little for garnish. place the remaining chillies in a blender or food processor with the vinegar, lime juice, olive oil, honey and seasoning. Blend until smooth. Stir in the prawns until coated.

2. Halve, then peel the papayas. Scoop out the black seeds and discard. Thinly slice the flesh and arrange on plates.

3. Carefully spoon prawn mixture over the papaya slices. Serve immediately, garnished with chopped chillies and lime rind.

Serves 6 as a starter
Serves 3 as a main course

Liz’s Portuguese Courgettes

Side Dishes, Vegetarian

  • 1 large onion, sliced
  • Garlic, to taste
  • 4-6 courgettes
  • Large pinch paprika
  • Large pinch rosemary
  • Salt
  • Black pepper
  • Plain flour
  • Chicken or vegetable stock
  • Large can of chopped tomatoes
  • Fresh parmesan
  • Pinch of mixed herbs
  • Large squirt tomato puree

1. Fry onion and chopped or crushed garlic. Meanwhile boil sliced courgettes in salted water until just beginning to soften.

2. To frying pan add paprika, tomato puree, rosemary, mixed herbs and flour. Stir round for 2 minutes then gradually add stock and tomatoes, until it begins to thicken.

3. Drain courgettes and add frying pan mix to courgettes. Sprinkle with grated parmesan and microwave or cook in medium oven for about 20 minutes.

4. Can be refrigerated overnight to develop flavour.

Serves 4

Margaret’s Lemon Icicle

Desserts

  • 300ml/1/2 pint double cream
  • 3 eggs separated
  • 110g/4oz caster sugar
  • 2 lemons rind and juice

1. Line loaf tin with clingfilm.

2. Whisk whites gradually and add sugar.

3. Whisk cream with egg yolks and fold it evenly into the whites with the rind and juice.

4. Pour into loaf tin and freeze.

5. To serve turn out and allow 10 minutes at room temperature. Slice and serve with a raspberry sauce.