Want a Change - Lamb Chili with Puy Lentils

Hadn't ever thought about Lamb in a Chili but it is very good.
Instead of Beans...try The French Style Puy Lentils.  Slightly nutty and chewy.
Perfect

This amount probably would feed 8 people
You can either halve it or just freeze the extra.
Perfect to have on call

Oh and of course any leftovers...Make Pies - My Mantra
This came from The NY TImes Cooking site attributed to Pierre Franey
As they said, a nod to his French roots ...using Lamb and the little Puy Lentils
When you fry the Lamb there is a lot of excess fat, I would suggest that you drain most of that off

1 tablespoon olive oil
1 kg lean lamb, chops cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chile powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup dried green lentils
Sour cream for garnishing
Limes for garnishing 

Heat the oil in a large heavy pot,
Add the meat.
Cook over medium-high heat for three or four minutes,
stirring with a heavy metal kitchen spoon to break up any lumps.
Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well.

Cook until the onions are translucent.
Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. 

Bring to a boil, stirring often.
Cook for 20 minutes.

Place the lentils in a saucepan with 3 cups of water, and salt to taste.
Bring to a boil, and simmer for 15 minutes, stirring often. Drain.

Add the lentils to the meat mixture.
Cook for 10 minutes, stirring often.
Remove bay leaves.

Serve with a dollop of sour cream, some grated cheese, coriander leaves and wedges of lime

Tick ✓ another Chili for the repertoire

And with the Egg Whites - Make Chcoolate Meringues

If you go and have look at my post re Chocolate Puddings click here
There was quite a bit of the delicious Orange Whipped Cream leftover
It actually keeps in the fridge for several days. I think the alcohol helps

So after making the Mayo for the Chicken Salad, of course there was 2 egg whites to be used

I made these beautiful Chocolate Meringues, joined them together with the Whipped Cream
Yumo

I found the recipe for these on a blog by Helen Jackson called foodlovers.co.nz
They are very simple, probably easier if you have a stand mixer
Otherwise you will standing around for 10 minutes, beating, beating


    3 x large egg whites
    3/4 cup caster sugar
    1 teaspoon cornflour
    1 teaspoon cocoa
    1/2 teaspoon white vinegar
    2 teapoons boiling water
    50g quality dark chocolate, chopped

Method
Preheat oven to 110 C.
Whisk the egg whites until foamy and with the motor running

pour in the combined sugar, cocoa, cornflour and then vinegar and boiling water. 
Beat for 10 minutes until meringue is thick and glossy. 

Using a metal spoon fold through the chocolate taking care not to over mix.

Place large spoonfuls of mixture on a baking paper lined tray and bake for 1 hour or longer,
until meringues feel firm and almost hollow when tapped. 
Place a wooden spoon in the oven door and turn the oven off. 
Leave the meringues in the oven for 30 minutes or longer before removing.

These meringues should be chewy on the inside and crisp on the outside.
Join together with whipped cream
These are quite large but they are going to be dessert for my Grand Kids
They like a bit of Sugar

Chicken and Broccoli - Two Ways - Both Work

Last night I made a Chicken and Potato Salad for the kids and they loved it

I still had 2 chicken breasts left to cook
Plus in the fridge was
A head of Broccoli
A red and a yellow Capsicum
A shallot
A Cucumber
Bread and Butter Pickled Cucumbers
Loving the colouful food 
Mayonnaise (Make your own  It is so simple, particularly  if you use your blender)
click here to get the easy recipe
Here is the Mayo I made and the Bread and Butter Pickles
I love them and use them in so many ways
I like to use the vinegar to make the mayo, just lifts the Mayo and makes it special

Corn in the freezer
Pasta in the pantry

I can make something with these.
Rather than make a large salad, not good to have it hanging around too long
I decided to split the ingredients
Made a Salad and also a Pasta Bake

So first poach the chicken in chicken stock preferably Homemade
I quite often add some Vegeta Chicken Stock Powder
It’s an excellent flavour boost
Bring the stock to the boil
Add chicken breasts, make sure they are covered
Bring back to the boil, drop the heat and simmer for about 2 minutes
Put a lid on the pot and leave till it has cooled
Do this earlier in the day

Chicken will be perfectly poached
Set aside and cut into cubes

Reserve the stock

Meanwhile
Break the broccoli into florets and into boiling salted water
Cook for just a couple of minutes, Want to keep it lovely and green

Strain into a colander… Keeping the water to cook the Pasta
Run the broccoli under cold water to cool down, then drain

Bring the water back to the boil and add 3 cups of pasta shells
Cook till al dente about 8m minutes
Drain divide into 2

Chop the peppers
Finely chop the shallot,
De-seed the cucumber and chop, you need about 1/2 cup

Let’s make the salad first
Into a large bowl
Place Half of the broccoli, half the peppers and shallots
1/2 cup chopped cucumber
3-4 slices of Bread and Butter Pickles finely chopped

Half the cooked Pasta
1 cubed chicken breast

Big dollop of Mayonnaise

 Toss and let sit for about an hour for the flavours to meld

Now lets work on the Bake

3 Tablespoons butter
3 Tablespoons Flour
1 1/2 cups Chicken stock

Melt the butter
Add the shallot and peppers
Season with S & P
Cook gently about 3-4 minutes to soften the vegetables

Add the flour
Cook about 3-4 minutes to get rid of the raw flour taste
Add chicken stock

Whisk well and heat till it starts to simmer and thickens
Once again simmer, stirring so it doesn't form any lumps

Add the remainder of the Broccoli, Pasta. Chicken  and a cup of frozen corn

Place in baking dishes.
You can freeze it at this stage

When you are ready to eat it
Top with some breadcrumbs and cheese
Bake for about 25 minutes, till it is bubbling and golden on top

Perfect

More Leftover Wine - Make A Chicken, Mushroom and Chardonnay Dish

So it was time to use up the Chardonnay.
It’s got to be Chicken and Mushroom
Basic French Fare

I bought some chicken thighs and some white button mushrooms, for a change
I wanted to have that Creamy look and taste

Being French style, I just had to serve with mashed Potatoes,
By rights it should be accompanied by cooked green beans...but by the time I was about to serve, I lazily came up with the frozen pea option
Pretty though

I used 2 pans to cook the chicken in
Multi tasking!!!

Serves 4-6

Ingredients
Olive oil
8 Chicken thighs, skin on Bone in
1 large onion chopped
4 garlic cloves sliced

250 gms White button Mushrooms, halved or quartered 
500 mls of Chardonnay
250 gms Cream
Sea Salt and Freshly Ground Black Pepper
2 Bay leaves and some thyme

Parsley finely chopped for garnish

Dry chicken thighs, with paper towels
Season with S & P
Meanwhile heat a pan, (in my case 2 pans) to medium heat
Add about tablespoon oil in each
Place chicken thighs skin down
Brown both sides
set aside in the pan you are going to cook them in

You may find there is too much fat left after cooking the thighs
if so drain off excess

In one pan
Add onions, season with S & P
Cook slowly till they get soft
Add garlic, cook for another  few minutes
Don't brown
When they are done add to chicken thighs

In the other pan add the mushrooms

Season with S & P
Quickly brown the mushrooms

Add to chicken

Then deglaze both pans with wine
Bring to the boil

throw over the chicken
Bring everything to the boil and the simmer for about 40 minutes

Add cream and simmer for another 10 minutes

 Note: There was a lot of sauce, so before serving
I removed the chicken and halved the sauce
Reserve one half, pop into the fridge

Reduce the rest down for about 5 mins
Place chicken back in
Sprinkle with parsley

Serve

The extra sauce was useful the next day
With the leftovers
I removed the meat from the thighs
Add back to the pan
Add the sauce from the fridge
Voila, an excellent sauce to serve over Pasta
Ready to go into the freezer

 Almost like a Chicken Stroganoff

Roast Chicken with Peppers and Pistachio Nut Sauce

The beauty of feeding my Grandchildren every Thursday, is the opportunity to try out all sorts of food They are quite adventurous, isn't that great?

This recipe really appealed to me and they loved it
Actually I reckon anyone would like it
Once again courtesy of The Epicurious Website

Beautiful Roasted Chicken with Peppers and a Nutty Sauce
with some fresh Bread Rolls on the side

Really simple to make and a lot can be made ahead
Easy peasy
Enough for 6 people

Chicken
        1/4 cup fresh lemon juice
        1/4 cup olive oil
        3 garlic cloves, minced, mashed to a paste with the back of a knife
        3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
        2 tablespoons chopped fresh rosemary
        1 tablespoon chopped fresh sage
        1 large chicken
        2 tablespoons kosher salt
        Freshly ground black pepper
        1 lemon, halved
  
 Peppers and corn:
        1/4 cup olive oil
        1/2 cup minced red onion
        1/4 cup minced capers plus 1-2 teaspoon caper brine
        1 teaspoon crushed red pepper flakes
        Kosher salt
        8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
        2 cups frozen corn
        2 tablespoons minced flat-leaf parsley
        2 tablespoons red wine vinegar
   
Pistachio salsa:
        1 cup unsalted shelled pistachios, coarsely chopped
        1/4 cup thinly sliced fresh chives
        2 tablespoons finely grated lemon zest
        1 teaspoon kosher salt
        1 cup extra-virgin olive oil

Preparation

For chicken
       
Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl;
set marinade aside.
       
Season chicken with salt and pepper inside and out.
Place inside a resealable plastic bag;
Add marinade to bag
Spread marinade evenly to distribute.
Seal bag and chill for at least 4 hours and up to 24 hours.

Preheat oven to 220°C.
Transfer chicken from bag to a small roasting pan;
gently blot excess oil from marinade with paper towels,
leaving herbs intact on chicken skin.
Stuff each chicken with a lemon half and several thyme sprigs.
Tie legs together with kitchen twine, if desired.

Roast until well browned, 30-35 minutes.
Reduce heat to 180°C and continue roasting, occasionally basting chickens with pan juices,
About another 30 minutes

My rule of thumb, to ensure the chicken is cooked through
Pop a skewer into the thickest part of the thigh
Hold there for about 10 seconds
Pull out skewer and touch on your bottom lip
it should be hot not enough to burn but you will feel it and the juice will run clear out of the chicken
Guaranteed works everytime
Transfer chicken to a carving board; let rest for 20 minutes before carving.
   
For Peppers and Corn:
       
Heat oil in a large skillet over medium heat.
Add onion, capers, and red pepper flakes.
Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers  season with salt and cook,
stirring occasionally, until soft, 10-12 minutes.
Stir in caper brine, corn, parsley, and vinegar just before serving.

For Pistachio Salsa:
Combine first 4 ingredients in a small bowl.

Stir in oil.

Dinner is served

Chocolate Puddings with Orange Whipped Cream

I was very pleased, with my menu for dinner on Friday night
This Chocolate Pudding is another keeper,
So so simple, and so so rich
Unfortunately, as it was late in the night,  when I served the puddings
I forgot to take a photo with the cream on top
so you will have to use your imagination

We all know Chocolate and Orange - perfect match
This recipe stretched out to feed 8 people
It is so rich you don't need a large serving

Once again credited to the Epicurious Website
Ingredients

        1/2 cup plus 3 tablespoons sugar, divided
        2 tablespoons cornstarch
        2 1/2 cups whole milk, divided
        2 large egg yolks
        1 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao)
        or semisweet chocolate chips
        2 tablespoons (1/4 stick) unsalted butter
        1/4 teaspoon vanilla extract
        3/4 cup chilled whipping cream
        1 tablespoon Grand Marnier or other orange liqueur
        1/4 teaspoon finely grated orange peel

Preparation

Whisk 1/2 cup plus 2 tablespoons sugar, cornstarch,
and 1/4 teaspoon salt in medium saucepan to blend.
Add 1/2 cup milk and egg yolks;
Whisk until smooth.
Whisk in remaining 2 cups milk. 

Bring mixture to boil over medium-high heat, whisking constantly.
Boil 1 minute, whisking constantly.
Remove pan from heat; add chocolate chips and butter.
Whisk pudding until melted and smooth.
Stir in vanilla.
       
Divide pudding evenly among 6 -8 dessert cups or wineglasses.

Place plastic wrap directly onto surface of each, covering pudding completely.
Chill until cold, at least 3 hours.


Beat cream, Grand Marnier, orange peel, and remaining 1 tablespoon sugar in medium bowl
until peaks form.
Put a big dollop of cream on top and savour
Delicious

Carrot and Cauliflower Soup with a Lemon Twist

I made this beautiful, colourful soup for dinner the other night
Got thumbs up from all around the table.
My secret ingredient, which added a touch of heat...
Not hot... just enough to coat your mouth...
A dash of Sriracha Sauce
Also the original recipe, on the NY Times Cooking site... only added water. That is boring
It's easy to add, some very good powdered chicken stock...that's a good flavour boost
So I did

 Ingredients
    1 tablespoon ground coriander seeds
    2 tablespoons extra-virgin olive oil, more for serving
    1 large white onion, peeled and diced (2 cups)
    2 large garlic cloves, finely chopped
    5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
    1 ½ teaspoons kosher salt, more as needed
    3 tablespoons white miso
    6 cups of water
    1 Tablespoon Vegeta Chicken Stock Powder
    1 small (or half of a large) head cauliflower, trimmed and cut into florets
    Juice and Zest of a medium Lemon
    Dash Sriracha Sauce   

    Cilantro leaves, for serving

Heat a large pot over medium heat
Add the oil and heat until warm.
Stir in onion;
Cook, stirring occasionally, until soft and lightly coloured, 7 to 10 minutes.
Stir in garlic and cook 1 minute.
  
Add carrots, coriander, Chicken Stock Powder and 6 cups water to the pot.
Stir in the miso until it dissolves.
Bring mixture to a simmer and cook, uncovered, 5 minutes. 


Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.

Remove the soup from the heat.
Using an immersion blender, purée the soup until smooth.
(Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.)

You can make it up to this point, earlier in the day
If you make it the day before, I suggest you keep it refrigerated

Before serving return the puréed soup to the heat to warm through.

Stir in the lemon zest and juice just before serving.
Drizzle with oil and sprinkle with sea salt and cilantro leaves.

Got Leftover Red Wine - Make Mahogany Red Wine and Hoisin Sauce Stew

You have friends for dinner and sometime you have leftover wine!!
Not always...but sometimes

In this case, some Red wine.
So, on a mission to use it and meanwhile, find something different, I found this stew
on Epicurious Website
Beef with Red Wine and Hoisin Sauce Stew
Intriguing to say the least, so I’ve made it and I’m very pleased I did
I have served it over Pasta so I wont thicken the sauce
That's up to you 
I’m sure it will be equally beautiful with mashed potatoes or rice

Ingredients

       4 tablespoons olive oil
       1200 gms boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
       Sea salt and Freshly Ground Black Pepper
        3 1/2 cups chopped onions
        2 cups Cabernet Sauvignon
        1 400 gm can diced tomatoes with Italian herbs, undrained
        1/2 cup hoisin sauce
        2 bay leaves
        450 gms slender carrots, peeled, cut diagonally into 1-inch lengths
       
        1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
        2 tablespoons chopped fresh parsley


Preparation
Heat 2 tablespoons oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sauté until brown on all sides, about 10 minutes.
You will have to do this in more than one batch at a time
You don't want to beef to stew
Remove meat put to one side

Reduce heat to medium;
Add 2 tablespoons oil to pot. 
Look at all that flavour there

 Add onions; sauté until golden brown, about 15 minutes.

 Mix meat into onions.
Add 1 cup wine, tomatoes with juices, Hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
Add carrots and 1 cup wine. 
Cover; simmer 30 minutes, stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly thickened,
stirring occasionally, about 15 minutes longer.

Reduce heat to medium,
'Optional'
(add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.)
I don't think it needs it - personal choice
Discard bay leaves. Season stew with salt and pepper.


(Can be made 1 day ahead.
Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.
Bring to simmer before serving, stirring occasionally.)
Dish up, I some peas into the Pasta in the last couple of minutes

Sprinkle with parsley
Serve.

So now I have to find something different to do with the leftover Chardonnay    MMMMM