WEEKEND KITCHEN RECIPE SHEET 19th July 2015 Claire ... - BBC

WEEKEND KITCHEN RECIPE SHEET 19th July 2015 Claire Dodd Chicken Marbella Adapted from a famous recipe from a deli in New York called The Silver Palate, this dish really is scrumptious. The prunes give the sauce a lovely sweetness and the balance of the ingredients works perfectly. Serves 4 8 boneless chicken thighs, flattened slightly and scored lightly with a knife 4 cloves of garlic 2 tbsp of olive oil 2 tbsp white wine vinegar 2 bay leaves (fresh if you can get them) 2tsp dried oregano 150ml white wine 2 tsp sea salt 1 tsp freshly ground black pepper 2 tbsp chopped parsley (leave a little for garnish) 1 tbsp brown sugar 1 tbsp capers, roughly chopped 1 tbsp olives, sliced 100 pitted soft prunes, finely sliced Preheat the oven to 180C/ Gas Mark 4 Blend together in a processor or blender all the ingredients except the chicken, capers, olives and prunes. Place the chicken in a deep ovenproof tray, and pour over the marinade. Marinate for at least 1 hour, or overnight if you prefer, turning the chicken at least twice. Stir in the prunes and capers to the chicken. Bake for around 20 minutes until the chicken is cooked through.

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Leave to cool slightly in the marinade. Sprinkle with fresh parsley and serve. Good eaten, hot, warm or cold!

Squid, Chorizo and Rocket Salad Delicious lunch or starter…. Good hot from the pan. Squid is easy to cook, sweet and good for you. It marries beautifully with the chorizo in this oh so simple summer salad. 100g chorizo, cut into ½ inch chunks or rounds 450g baby squid, roughly sliced (you can also use the frozen squid rings) Salt and pepper 1 small bunch of spring onions, finely chopped 120g bag of rocket, or a mix of leaves Dressing: Juice of 1 lemon 2 tablespoons extra virgin olive oil 1 clove of garlic, crushed 1 tsp runny honey Salt and pepper Serves 4 Firstly, make the dressing. Combine all the ingredients well, shake in a jam jar, or whizz in a blender. Season to taste. Heat a frying pan to medium hot, then add the chorizo. Fry, for 5 minutes, turning occasionally, until it is crispy and the lovely red oil has rendered out. Using a slotted spoon, remove the chorizo and place aside. Leave the oil in the pan to fry the squid. Turn the heat up to the highest it can go. When the oil is smoking hot, seasons the squid with salt and pepper and cook for a maximum of 3 minutes. The squid should be crisp but still tender. Toss the salad leaves with the dressing, spring onions and tomatoes. Add the chorizo and squid, leaving some pieces for the top.

Blueberry and Lemon Crostada A ‘free-form’ pie that doesn’t require a pie dish or any fiddly pastry work here! The crunchy pastry is on top, the lovely blueberry juices soaking into the base.


1 x 320g pack of ready rolled sweet shortcrust pastry 500g blueberries Zest of 1 lemon, and ½ its juice 2 tbsp demerara sugar 2 tsp cornflour A little melted butter Preheat oven to 200C/ Gas Mark 5 Mix together the blueberries, lemon zest and juice, cornflower and 1 tablespoon of the sugar. Roll out the pastry to form a rustic round shape, and place on a baking tray. Put the blueberry mix in the centre, leaving a 2-3 inch rim around the edge. Fold over the edges, slightly crimping to ‘enclose’ the blueberries. Most of them should still be exposed. Brush the visible pastry with the melted butter, then sprinkle over the remaining sugar. Bake for 20 minutes, until the pie crust is nice and brown. Leave to cool slightly before serving.

Ben Jackson Peruvian Chicken Drumsticks This is really easy dish to prepare and perfect for bringing the taste of latin america to your kitchen. Ideal for oven cooking or BBQing at the weekend with friends. 12 chicken drumsticks 4 tbsp white vinegar (or similar) 3 tbsp white wine 2 tbsp ground dried oregano 2 tbsp cumin powder 4 cloves of garlic, minced 2½ tbsp paprika 2½ tbsp chili powder 2 tsp black pepper ½ tsp salt 1 lemon, juiced 80ml soy sauce


2 Tbsp. olive oil Serves 4 Combine all the ingredients (apart from the chicken) in a bowl to make the marinade. Take a strong large re-sealable plastic bag and pour the marinade in. Place the chicken drumsticks in the plastic bag, seal it and pop in the fridge for 2-6 hours, or overnight. When you’re ready to cook the drumsticks, preheat your oven to 180C/ Gas Mark 4. Put the drumsticks in an oven pan, cover with foil and cook in the oven for 30 minutes Remove the foil for the last 5 minutes so that your chicken browns nicely. Serve with rice or salad

Brazilian Moqueca Moqueca is a widely eaten dish in Brazil with a number of regional variations. This recipe is styled on the Bahian version and features prawns. In simple terms, this is a lovely gentle fish stew, ideal for the hotter summer months. 800g of fresh or frozen prawns (or you can use any firm, non-flaking white fish, cut into large chunks) Salt and black pepper to taste 1 tbsp extra-virgin olive oil 4 tomatoes 2 tbsp tomato puree 1 onion 1 green pepper 1 red pepper ½ tsp ground ginger 2 cloves of garlic 2 tsp chilli powder sugar to taste 2 tbsp olive oil 450ml coconut milk Serves 4 Put the tomatoes, tomato puree, onion, peppers, ground ginger, garlic, and chilli powder in a food processor and blend thoroughly Heat the olive oil in a pan and bring the blitzed sauce to a simmer.


Add the coconut milk and spring onions, stir through and cook for another couple of minutes Chuck in the prawns and cook for 3-4 minutes (longer if using different fish as mentioned above) Taste test and add salt, pepper and sugar to your preference Serve with rice or mash.

Adrian Waygood No-churn Plum and Brandy Ice Cream Basically this is complete genius!! This ice cream requires no churning. But don’t for a moment think that this means it will freeze like a block. The whisked egg whites and whipped cream make this ice cream as light and creamy as the finest gelato. The recipe can be easily adapted using alternative ingredients as long as you keep the ratios the same. When folding in the cream ensure you do this with care so as to not lose the lightness of the mixture Serves 10 600g roughly chopped plums, stone removed 200g caster sugar 3 egg whites 150g caster sugar Lemon juice or vinegar 700ml Double cream 25ml brandy Simmer the plums, water and sugar to a dry-ish puree and pass through a sieve.You want as much water as possible to be removed from the plums. Chill in the fridge. Whisk the egg white and lemon juice to a peak, then add the sugar a table spoon at a time. Keep whisking continuously to a hard peak meringue until all sugar is incorporated. Whisk the brandy and cream to a soft peak. Fold the meringue carefully into the cream and then fold the puree into this mixture.


Turn into a container or moulds and freeze for 12 hours before serving.

Chargrilled poached chicken breast with a carrot, raisin and almond salad This is a really clever way of cooking chicken breasts. By poaching them first, they are guaranteed to be really moist and tender. Chargrilling them then gives them a quick crisp and a pretty pattern. Served with a really tasty summer salad of carrots, raisins and almonds. Serves 4 2 skinned chicken breasts 500ml chicken stock 600g peeled carrots, grated 75g raisins 50g toasted flaked almonds 150ml rapeseed or vegetable oil 75ml malt or cider vinegar 1 tbsp honey 1 tbsp whole grain mustard Bring the chicken stock to the boil, add the chicken breast and bring back to a simmer, then set aside to cool in the liquid. It will be perfectly cooked as soon as the stock has cooled down. Grate the carrot, add the raisins and almonds and mix thoroughly. Mix together all the dressing ingredients and stir the dressing into the salad. Heat a griddle pan (or just a normal frying pan) slice the chicken breast lengthways and sear in a little oil in the pan to add colour. Generously pile the carrot salad onto the plate and top with slices of the chicken then serve.

Smoked Mackerel, summer bean, egg and blackcurrant salad This is basically a salade nicoise – but uses extra healthy smoked mackerel, which gives a much less dry texture than if you were using tuna. Using different kinds of beans adds flavour and texture to this very tasty summer salad.


50g broad beans 50g runner beans 50g French beans 3 tbsp salad dressing 3 smoked mackerel fillets 20 black currants 1 quantity of the dressing in the carrot, raisin and almond salad 2 small hard boiled eggs Boil, cool and quarter the eggs. Heat a saucepan of boiling water and blanch the beans for barely a couple of minutes. Thinly slice the runner beans, cut the French beans in half and pop the broad beans out of their skins. Combine all the beans in a bowl, season with salt and pepper and stir through the dressing. Flake the smoked mackerel, add to the beans and toss lightly. Arrange the salad on a plate and top with the slices of egg.
