Thursday 14 June 2012

Scottadito con vignarola

Doesn't that name sound so much more fancy than Lamb cutlets with braised vegetables? This was really, really good. Another recipe from the May issue of delicious magazine. (I still stand by my rant though. lol) I loved the marinated artichoke hearts in the vegetables. I would definitely do vegetables like this again. In fact I would probably add some other stuff to it as well. I think that some semi-dried tomatoes would go really well in it. You really could serve it with most meats not just lamb. 

Scottadito con vignarola

6 marinated artichoke quarters (1 small jar)
1/3 c olive oil (I don't think I used this much)
100 g pancetta, chopped 
1 onion, thinly sliced (I think that shallots would be good)
1/4 c white wine
1/3 c vegetable stock 
60 g chilled unsalted butter, chopped 
1 1/4 cups frozen baby peas, blanched, refreshed (I just ran them under some hot water then cold water)
12 French-trimmed lamb chops (I didn't worry about frenching) 

Cook pancetta over medium heat with a drizzle of oil until golden and then add onion and cook stirring until translucent. Add wine and simmer for a minute, add stock and bring to the boil. Then whisk in the butter 1 piece at a time until the sauce thickens and emulsifies. Stir in peas & artichokes. Taste and season if necessary. 
Cook lamb over a medium-high heat until cooked to your liking. 
Divide vegetables between plates and top with lamb. 

Tuesday 5 June 2012

Delicious - June 2012 - Chilli Chicken

Not much to say tonight. I will speak more of this issue later, I have already made another recipe from it so will post that at another date. 

I actually made this Nigella Lawson recipe not long after I got the latest magazine in May. I really, really enjoyed it. It made a really good, hearty meal with as much or as little spice as you want. 

I did make some changes. Nigella had this as a quick cook recipe, taking around 30 minutes cooking time all up. As far as I am concerned any chilli needs a long cooking time to really develop flavours. The other thing was that there was no onion or garlic in the recipe. I added a bit of tomato paste as well. I halved the recipe and it made plenty for me. I froze half of it for later use.  

Chilli Chicken
200g chorizo, finely sliced in rounds
1 large onion, diced (I added this)
2 garlic cloves, crushed (I added this)
12 chicken thigh fillets, chopped into pieces
1 tsp chilli powder (mild or hot, I used hot)
1 tsp dried oregano
2 tsp ground coriander
2 tbsp tomato paste (I added this)
2 cans chopped tomatoes
400 ml water (I forgot to halve this)
2 cans kidney beans, drained & rinsed
2 tsp Worcestershire sauce
1 tbsp maple syrup (I forgot to halve this)

Over a medium heat cook chorizo until it releases its oils, add onion and cook for 5 minutes or until translucent, add garlic and cook a further minute.
Increase heat to high and add chicken and cook for 5 minutes then add spices and cook for 1 minute, add tomato paste and cook for a further minute.
Add tomatoes and water, bring to the boil then add kidney beans, worcestershire sauce and maple syrup. Bring back to the boil then turn the heat down and let simmer for 1.5 - 2 hours or until the sauce has thickened.
Serve with rice, avocado & sour cream