Braised chicken with saffron and garlic mayo

Braised chicken with saffron and garlic mayo

Cook Time: 2 hours

Yield: 4

Ingredients

  • 1.3kg free-range chicken
  • 300ml white wine
  • 1 medium onion, peeled and halved
  • 3 large leeks, thickly sliced
  • 4 medium carrots, cut into chunks
  • a bouquet garni of bay leaf, sprigs of fresh thyme, celery leaves,
  • ¼ tsp saffron strands
  • salt and freshly ground black pepper
  • To finish
  • 4 tbsp fresh egg mayonnaise, bought or home made
  • 2 – 3 cloves garlic, crushed
  • 3 -4 tbsp chopped flat leaf parsley

Instructions

  • Preheat the oven to 180C gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and add 300ml cold water. Bring to the boil on the hob then cover tightly and cook in the oven for 1¼ hours.
  • Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes or until the vegetables are tender. While the chicken is cooking mix the mayonnaise, garlic and parsley together. Remove the casserole from the oven and lift the chicken out. Carve the chicken meat into thick slices and place on a warm platter with the vegetables.
  • Add a couple of tablespoons of the cooking liquor to the mayonnaise to thin then stir into the broth and heat very gently. Don’t allow to boil. Spoon some over the chicken and vegetables to moisten. Serve the rest of the cooking juices in a jug. Serve with lots of creamy mashed potato to sop up the juices.

Cranberry & Mincemeat Palmiers

Cranberry & Mincemeat Palmiers

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 25-30

Ingredients

  • 500g block all-butter puff pastry
  • 450g jar mincemeat
  • 200g fresh cranberries
  • beaten egg and golden granulated sugar to glaze
  • flaked almonds to finish
  • For the orange rum butter:
  • 100g unsalted butter
  • 100g icing sugar
  • 100g light brown muscovado sugar
  • juice and rind of 1 orange
  • 3 – 4 tbsp spiced rum

Instructions

  • Pre-heat the oven to 220C fan oven 200C gas mark 7. Roll out the pastry to a rectangle about 30 x 35cm. Spread with the mincemeat leaving a 5cm border around the edges. Scatter over the cranberries and press down into the mincemeat. Brush the pastry edges with water. Roll in the pastry from the two long sides towards the middle keeping the rolls tight until they meet in the centre. Brush along the edge where they meet with a little water. Lift onto a baking sheet and chill for 30 minutes.
  • Make the butter. Cream the butter until smooth then beat in the icing sugar, brown sugar and orange rind and continue beating until pale and fluffy. Beat in the juice and rum a little at a time. Transfer to a serving dish and chill until needed.
  • Using a very sharp knife, slice the roll of pastry into 1cm thick pieces. Place on the baking tray, cut-side up, and press down gently with a palette knife or knife blade. Brush well with the beaten egg, scatter with granulated sugar and flaked almonds. Bake in the oven for 12 –15 minutes until puffed up and starting to brown then turn down the oven to 180C fan oven 160C Gas mark 4 and cook for a further 15 - 20 minutes until golden and sticky. Leave to cool on a rack and serve warm or cold with the rum butter.

Papardelle with venison sausage, chestnuts and cranberry

Braised chicken with saffron and garlic mayo

Cook Time: 2 hours

Yield: 4

Ingredients

  • 1.3kg free-range chicken
  • 300ml white wine
  • 1 medium onion, peeled and halved
  • 3 large leeks, thickly sliced
  • 4 medium carrots, cut into chunks
  • a bouquet garni of bay leaf, sprigs of fresh thyme, celery leaves,
  • ¼ tsp saffron strands
  • salt and freshly ground black pepper
  • To finish
  • 4 tbsp fresh egg mayonnaise, bought or home made
  • 2 – 3 cloves garlic, crushed
  • 3 -4 tbsp chopped flat leaf parsley

Instructions

  • Preheat the oven to 180C gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and add 300ml cold water. Bring to the boil on the hob then cover tightly and cook in the oven for 1¼ hours.
  • Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes or until the vegetables are tender. While the chicken is cooking mix the mayonnaise, garlic and parsley together. Remove the casserole from the oven and lift the chicken out. Carve the chicken meat into thick slices and place on a warm platter with the vegetables.
  • Add a couple of tablespoons of the cooking liquor to the mayonnaise to thin then stir into the broth and heat very gently. Don’t allow to boil. Spoon some over the chicken and vegetables to moisten. Serve the rest of the cooking juices in a jug. Serve with lots of creamy mashed potato to sop up the juices.