I'm Tim, I'm 36 I'm married to Chrissy we have a daughter Hannah. I love to cook. And the elephant in the room is that I have MS. You can follow me on Facebook:https://www.facebook.com/foodfatigue/ and on Twitter: @foodfatigue
Ages ago I did a sort of homage to the Marco Pierre-White idea of seasoning cuts of meat with stock cubes. Last week I followed the broad principles of this and came up with this. You could adapt it with different herbs and spices as you like.
2 chicken breasts
1 chicken stock cube
Quarter tsp of dry oregano
Quarter tsp of chilli powder
Quarter tsp of cumin powder
Small sprig of rosemary.
1tbs of vegetable oil
Start by finely chopping up the rosemary leaves. Put them in a bowl with the vegetable oil, chilli powder, cumin, oregano and stock cube.
With your fingers break down the stock cube in the oil until you have a paste.
Cover the chicken breasts with cling film and using a rolling pin or anything heavy beat them until they’re half the thickness they were. Spread the paste all over the chicken breasts, wrap in cling film and leave for at least one hour. All day would be fine so long as it’s in the fridge.
Heat a frying pan over a high heat and cook the breasts for around 5 minutes per side, but double check they’re cooked before serving. No one likes raw chicken!
For years and I mean years, I’ve tried to make fresh pasta. For some reason it always goes wrong; I end up throwing my toys out of pram and that attempt ends for that year.
On Saturday, in a moment of bravado I thought I’d give it a go again and this time it worked. It’s a very rich filling that’ll probably serve eight as a starter and four as a main course.
For the pasta
Half a cup of durum wheat semolina
Half a cup of plain flour
3 large eggs
A pinch of salt
For the filling
4 raw Chorizo sausages
4 cloves of garlic
250g mascarpone cheese
1tsp of oregano flakes
1tbs olive oil
Salt and pepper.
Start by making the pasta. In a bowl put the semolina and plain flour. Make a well in the centre, add the eggs, salt, lightly beat and add the flour. Combine until you have a dough you can kneed. If you need to add extra flour add a pinch at a time.
Kneed the dough until it is smooth. Wrap in cling film and put in the fridge for at least two hours.
To make the filling remove the Chorizo sausage from its casing. Either run the meat through a mincer or pulse it in a food processor.
Heat the frying pan over a medium/high heat. Add the olive oil, crush the garlic cloves in and fry for a minute. Add the Chorizo and fry for ten minutes. Add the oregano and fry for one more minute. Remove from the heat and let this cool completely.
When the cooked Chorizo is cold add the mascarpone and mix in throughly. Season with salt and pepper.
Now, how your roll out your pasta is up to you. I used a pasta machine. However, looking up a video on rolling and shaping pasta is probably a pretty good way to go if you don’t know how. (I’ve watched loads)
I put about of teaspoon of filling in for each ravioli, egg washed the opposite side and folded over before pushing the air out. I then placed the raviolis on a tray dusted with some semolina.
To cook them I place them in boiling water for two minutes and then serve with some melted butter with fresh added fresh herbs like sage, parsley and oregano.
It’s been ages and I mean ages since I’ve blogged. What can I say? I’m a man that sometimes looses not the interest but the discipline. But the lovely people at the MS Trust have interviewed me about fatherhood and MS and promoted this blog so it was the best reason to get typing.
So here, a new recipe. It’s very much from the Italian/American school of food.
For the chicken
2 Chicken Breasts
6tbs of BBQ sauce
For the risotto
200g arborio or other risotto rice
3 cloves of garlic
1 jalapeño seeds removed
1tsp of paprika
Half a tsp of oregano
1pint of chicken stock
20g finely grated Parmesan
1st of BBQ sauce
Salt and pepper
Cut the chicken into chunks. Mix it with the BBQ sauce. Set aside for an hour.
Finely cut up the onion. In a casserole pan melt the butter, add the onion and fry over a medium heat for 10 minutes. Crush the garlic in and add the jalapeño. Cook for a further two minutes.
Add the paprika and oregano and cook for one minute.
Stir in the rice, increase the heat to high and stir constantly for three minutes.
Add a ladle of two of stock and reduce. Continue to add the stock reducing each time until the rice is tender and creamy.
Whilst the rice is cooking in a hot frying pan fry the chicken off until it’s cooked.
During the final stage of the rice cooking add in the cooked chicken.
Put a small or even large amount of butter in! Then add the Parmesan put a lid on and then let it rest for five minutes before serving.
Chop the onions into a course dice and deseed the peppers and coursely chop them too. Skin and crush the garlic clove.
In a pan with a lid heat the oil over a medium heat and add the onions. Put the lid on turn the heat to low. Cook for 10 minutes stiring occasionally. Add the peppers and garlic put the lid back on cook for a further 15-20 minutes.
Remove the lid raise the heat and cook for a further five minutes.
Add the tomato sauce, capers and balsamic vinegar. Season with salt and pepper and cook for one further minute. Remove from the heat and cool completely.
Start the pastry by mixing the salt and flour together. Add the butter (cut into cubes) and rub into the flour to form a breadcrumb texture.
Add the water slowly mixing in with your hand to form a ball of pastry.
Wrap the pastry in cling fill and chill for 15 minutes.
Heat your oven to 180c fan/200c electric/gas mark 7. Roll the pastry to fill a 26cm/10″ flan dish. Fill the flan dish with grease proof paper. Weigh it down with rice/beans/baking beans and blind bake for 10/12 minutes. Remove the paper and bake for a further 10 minutes.
Add the filling and bake for 20 minutes.
After 20 minutes add slices of goats cheese over the top and bake for a further 10 minutes.
So, part of doing #veggieweek is about being prepared. Today I screwed that up. I’d put something down on the list of dishes and omitted to check the contents of the fridge. So, on the fly here’s the veggie stirfry I put together tonight.
1 butternut squash
4 cloves of garlic
One lump (up to you how much) ginger root
1 yellow pepper
1 red pepper
100g sweet corn
1tsp chilli flakes
300g Amoy Udon thick noodles pre cooked
1tbs oyster sauce
1tbs soy sauce
Half a teaspoon salt
4tbs vegetable oil
Pre heat your oven to 180c fan/200c electric/gas mark six.
Cut your onion into wedges and the squash into chunks. Put two tablespoons of vegetable oil into a roasting pan and heat in the oven for five minutes. Add the onion and squash and cook for 35-40 minutes until the squash is soft and the onions dark around the edges.
In a pestle and mortar beat the garlic and ginger with salt and beat to a pulp and set aside.
Cut the peppers into small pieces. Remove the seeds from the tomatoes and cut up.
Heat the second two tablespoons of oil in a wok. When hot add the garlic and ginger mix and stirfry for two minutes. Add all the other vegetables including the squash and onions and stirfry for a further two minutes. Add the chilli flakes.
Add the oyster sauce, miran, soy sauce and noodles. Cook for a further two minutes and serve.
You can of course add any vegetables.
A handful of finely chopped coriander would add a great freshness.