Chicken Pad Thai Noodles

As previoulsy blogged, I am a big fan of Asian food, particularly Thai. Thai food is full of flavours and can be very versatile. One of the best Pad Thai dishes I have ever eaten was from a food stall on the streets of Bangkok when I visited Thailand a number of years ago. I just loved the flavour of the chillis mixed with the crushed roast peanuts and the aroma of the coriander. I have tried various different Pad Thai recipes over the years and no matter which one I use it is always very easy to make and it is very quick! I have previously blogged a recipe for PadThai which I learnt during my cooking classes with http://www.cookingwithjackie.ie/ but I have recently wanted to try Neven Maguires recipe from his cookbook Homechef which claims to be inspired by his trip to Bangkok.

This recipe was very similar to the one I previously blogged but the sauce in this Pad Thai recipe had some different ingredients and I have to say it worked really well. I found the overall flavours of this dish to be very tasty and I particularly liked the flavour the sauce gave it. I followed Neven's recipe and used Chicken but this could be also be substituted with prawns. This recipe is very quick and delicious and I would highly recommend it for a quick midweek family meal or a casual dinner with friends.

Ingredients:
1 tbsp dried shrimps
100g (4oz) roasted peanuts
175g (6oz) flat rice noodles
Juice of 2 limes
1 tbsp palm sugar or light muscovado sugar
2 tsps rice vinegar
2 tsps dark soy sauce
3 tbsps Thai fish sauce (nam pla)
1--2 red bird's-eye chillies, finely sliced
3 tbsps peanut oil
2 skinless chicken breast fillets, thinly sliced
2 eggs, beaten
2 shallots, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
200g (7oz) beansprouts
4 spring onions, trimmed and thinly sliced
2 tbsps roughly chopped coriander, plus sprigs of coriander, to garnish
Lime wedges, to serve

Method:
Place the shrimps in a small bowl, cover with boiling water and allow to soak for 10 minutes. Blend the roasted peanuts in a mini food processor or roughly grind them using a pestle and mortar.

Cook the noodles in a saucepan of boiling water according to the packet instructions then drain well. Mix the lime juice, sugar, rice vinegar, soy sauce, Thai fish sauce and chillies together in a small bowl, stirring to dissolve the sugar, and set aside.

Heat two tablespoons of oil in a wok until very hot, then stir-fry the chicken for six to eight minutes until cooked through and just turning golden. Remove from the pan and cover loosely with foil to keep warm. Pour in the beaten eggs and quickly swirl the wok so that the egg sticks to the sides in a thin layer. Leave for about 30 seconds until the egg is just set, then break into small pieces with a wooden spoon. Remove and set aside with the chicken.

Wipe the wok with kitchen paper and return it to a medium heat, adding the remaining tablespoon of oil. Stir-fry the shallots and garlic for two to three minutes until softened and just beginning to brown. Drain the dried shrimps and add them to the wok, stir-frying for 30 seconds. Pour the lime juice mixture into the wok and simmer for one to two minutes until it has reduced and thickened slightly.

Add the noodles, beansprouts, spring onions and coriander to the wok, toss for one minute to wilt the beansprouts, then return the cooked chicken and egg to the pan and toss everything to combine.

Serve the Pad Thai noodles in warmed bowls, garnish with sprigs of coriander and place the lime wedges and a little pile of the ground peanuts to one side.

Instant Chocolate Mousse

It's a New Year and one of my (many!) New Years resolutions is to get back to blogging once a month and to try lots of new recipes as often as I can. Life is very busy these days and I am finding it harder to find time to cook new recipes. So recently I have been keeping a look out for some new and tasty recipes that are quick and convenient. I have recently got the food network channel at home and I am loving watching all of the exciting new cooking shows. I was pleasantly surprised to discover Nigella Lawsons show 'Nigella Express' recently. I was never a huge fan of Nigella Lawson in the past so had never watched any of her shows but I recently flicked on to her show while she was making this easy chocolate mousse and I just had to try it. This recipe is super fast and takes approximatley 10 minutes to make and approx 10 mins in the fridge. It can easily be used for a light dessert for friends or else kept in the fridge as individual little treats for all the family.

Unlike traditional mousse recipes this mousse sets really quickly as it uses marshmallows so it's also a great recipe to use if you want to make a last minute dessert. The first time I made this I put them into little pots in the fridge and we ate them as treats after dinner and they were devine! The next time I made this recipe was when I had visitors at short notice and I made a quick fruit compote with a scoop of vanilla icecream to accompany the mousse which was topped with shavings of chocolate (see photo) and my guests loved it. This wouldn't be a dessert for anyone watching the calories in the new year but I would highly recommend it for all you chocolate lovers!!!

Ingredients:
675g mini marshmallows
55g unsalted butter, softened
255g good-quality milk chocolate, chopped into small pieces
60ml hot water from a recently boiled kettle
225ml double cream
1 tsp vanilla essence

 
Method:
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.


Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.

Fish Pie with cheesy mash

I am a big fan of seafood and one of my favourite seafood dishes is fish pie. I always choose this dish when eating in one of my favourite local restaurants Wrights Angler's Rest  located in the strawberry beds in Dublin. This dish is a particular favourite of mine during the winter. I have tried various fish pie recipes over the years but recently I made Neven Maguire's Fish Pie with Cheesy Mash from his new ipad app. There is a lot involved in this fish pie recipe and you would find much simpler fish pie recipes elsewhere, however the extra ingredients and time required for this recipe is well worth the effort as the result is an extremely tasty seafood dish.

The fish listed in this recipe can easily be substituted with any other types of fish of your choice.

Ingredients:

150gm cooked prawns

350gm cod fillets

350gm salmon fillets

350gm smoked haddock fillets

100gm mature cheddar cheese

225gm leeks

800gm potatoes

3 tblspns toasted breadcrumbs

salt and pepper

900ml milk

300gm brocolli

1 tblspn fresh flat leaf parsley

2 tblspns creme fraiche

1 onion

50gm butter

1 bay leaf

2 tblspns plain flour

150ml dry white wine

Method:

Preheat the oven to 160degrees.

Remove any stray bones from the fish and season generously, then place in a roasting tin with the bay leaf and milk.

Poach in the oven for 10-15 minutes or until the fish flakes easily when tested with a knife.

Remove the fish from the tin and take off any remaining skin. Flake the flesh, checking for bones that might have been overlooked.

Strain the leftover milk into a measuring jug until you have 600ml. Discard the bay leaf.

Increase the temperature of the oven to 180 degrees.

Cut the potatoes into even-sized pieces and place in a  large pan of salted water, bring to the boil and cook for about 20 minutes or until tender.

Drain and return to the pan and dry out a little.

Mash well and beat in half the butter and the grated cheese. Season well.

Thinly slice the leeks and onon, melt the remaining butter in a small pan and gently cook for about 5 minute.

Pour in the white wine and reduce by half. Stir in the flour and cook for one minute, stirring constantly.

Gradually pour in the reserved poaching milk and stir until you have a smooth sauce. Season and reduce the heat and simmer for 3 minutes, stiring occasionally.

Lastly chop a tablespoon of parsley and toss together with the prawns, flaked fish and creme fraiche and cook for 2 minutes.

Be careful not to boil the mixture because the fish will break up and the sauce will go mushy.

Spoon the fish mixture into a shallow ovenproof dish that is about 20cm square and 6cm deep and top it with the cheesy mash and sprinkle over breadcrumbs.

Bake for about 20 minutes or until top is golden.

To serve, divide among warmed plates and add some steamed brocolli to each one. 

Salted caramel millionaire’s shortbread

Chocolate, caramel and shortbread are a fantastic combination and I watched Simon Rimmer make these morish treats a few weeks ago on one of my favourite weekend shows: Something for the Weekend on BBC. The shortbread in this recipe worked perfectly and although there is a bit of an effort in putting this together, it is well worth it! I used a fairly deep baking dish for this recipe and the result was a fairly thick layer of shortbread. If I was making this recipe again I would use a larger and more shallow dish. Apart from this the recipe worked well for me. I don't normally like extremely sweet things but I absolutley loved these!

Ingredients
For the shortbread
175g/6oz unsalted butter
75g/2½ oz caster sugar
1 vanilla pod, split and seeds scraped out
225g/8oz plain flour

For the caramel
200g/7oz unsalted butter
1 x 397g/14oz can condensed milk
4 tbsp golden syrup
1 tsp sea salt

For the topping
350g/12oz milk chocolate

Preparation method
1.Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
2.Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
3.Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
4.Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
5.Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
6.For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.

Chicken Casserole with Sweet Potatoes

A casserole is a really heart warming meal for a winters evening and the weather we've been getting lately in Ireland tells me that it's time to start making more wintery recipes. Some casserole dishes I've made previously have left me unsatisfied and I've often found them boring and similar in taste to each other. This recipe is from Neven's ipod application which I downloaded recently and it can be downloaded from itunes or you can find out more from his website. It uses chicken thigh pieces which if you can purchase from your butchers already boned, it will save you a lot of time (I learned that the hard way!). This dish is relatively straight forward and easy to make if you don't need additional time to bone the thighs. I had the left overs the next day and I loved it even more. The flavours in this dish are slightly sweet and full of taste. The redcurrant jelly adds a lovely fruity and sweet flavour. It's the type of meal that would put you in good form on a cold winters evening.

The fact that the flavour improved further on the second day makes it ideal for a midweek dinner as you can make a large pot which will do for two days. As per Neven's recipe I served it with mash potatoe which is my ultimate comfort food! The sauce is in this dish is more like a broth than a creamy sauce which I was slightly apprehensive about as I normally prefare thicker creamy  sauces but I have to admit that it was perfect for this recipe. This dish is going to be a regular in our home throughout the winter and I'm already looking forward to making it again...although next time I will make sure that I buy the chicken thighs already boned!!! 

Ingredients:
(serves 6)
120ml red wine
1 tblspn toasted flaked almonds
600ml Chicken stock
Pinch of salt and fresh ground pepper
mashed potatoes
2 tblspns redcurrant jelly
2 medium sweet potatoes
3 tblspns olive oil
12 rindless streaky bacon rashers
1 tblspn fresh flat leaf parsley
2 garlic cloves
2 medium onions
12 chicken thighs, skinless and boneless

Steps:
Preheat the oven to 200 degrees. Stretch each rasher with the back of a knife and then use to wrap around a chicken thigh.
Heat the oil in a large casserole with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a plate and set aside.
Cut the peeled onions into wedges and peel and cut the sweet potatoes into cubes and reduce the heat and add to the casserole, then saute for 5 minutes until golden.
Crush the garlic and add it and cook for 1 minute, stirring to prevent the mixture sticking.
Add the redcurrant jelly and then pour in red wine and stock.
Bring to the boil, then reduce the heat and return the chicken to the casserole.
Cover and cook for 1 hour or until the chicken is completley tender and the sauce has thickened slightly. Season to tase
To serve, sprinkle the casserole with a teaspoon each of chopped parsley and flaked almonds, then place directly on the table with a large bowl of mash.

Spicy Chicken Salad with Avocado Salsa

It's been a while since my last blog! I have been doing lots of cooking but I have been neglecting my blog as I am busy getting organsied for my wedding next month! I have made this dish twice in the last month and I have finally found the time to share the recipe with you.

Chicken is one of my favourite foods to eat. I am always looking for interesting chicken recipes and I came across this particular recipe in Neven Maguires HomeChef cookbook. I was attracted to this recipe as it also has one of my other favourite foods; avocado! The texture and flavour of the avocado salsa in this recipe is delicious and would work well in lots of other dishes. The sesame seeds give the chicken coating a lovely crunchy texture.

The preparation of this dish is a bit time consuming and you may be tempted to leave out the balsamic cream but it is definatley worth the effort. I guess this is why Neven rates it with 'two hats' which means it's an intermediate recipe. This dish would be perfect for a substantial lunch or a light dinner.

Ingredients:

4 slices white bread, crusts removed (1 day old)

2 tsp medium curry powder
2 tsp mild chilli powder
2 tsp sesame seeds
1 tbsp chopped fresh parsley
50g (2oz) plain flour
1 egg
1 tbsp milk
2 large skinless chicken breast fillets, cut into strips lengthways
Sunflower oil, for deep-frying
25g (1oz) mixed baby salad leaves

For the Avocado Salsa:
2 avocadoes
2 tomatoes, seeded and diced
2 tbsp finely chopped red onion
1 garlic clove, crushed
2 tbsp chopped fresh coriander
Finely grated rind and juice of 2 limes
2 tbsp extra-virgin olive oil
4 tbsp balsamic cream, to serve

For the Balsamic Cream:
Makes 150ml (1/4 pint)
150ml (1/4 pint) beef or chicken stock
1 tbsp tomato purée
2 tbsp balsamic vinegar
150ml double cream
Salt and freshly ground black pepper

Method

For the Avocado Salsa:

Cut the avocadoes in half and remove the stones, then scoop out the flesh and cut into dice. Place in a bowl and add the tomatoes, onion, garlic, coriander, lime rind and juice and olive oil. Season to taste and stir well to combine. Cover with clingfilm and leave at room temperature for up to 30 minutes to allow the flavours to develop.

For the Balsamic Cream:

Place the stock in a small saucepan with the tomato purée, vinegar and cream. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until reduced by a quarter and thickened to a sauce consistency.

Season with salt and pepper to taste. Use immediately or allow to cool, transfer to a bowl and cover with cling film, then chill until needed, for up to 5 days.

For the Spicy Chicken Salad:

Place bread in a food processor or liquidiser and whizz to fine crumbs, then with the motor still running add the curry powder, chilli powder, sesame seeds and parsley until just combined. Tip into a shallow dish and season well.

Place the flour on a plate and then beat the egg and milk together in another shallow dish. Toss the chicken strips into the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
Heat a deep-fat fryer to 180C (350F) or half fill a deep-sided pan with the sunflower oil. Cook the breaded chicken strips in batches for 3-4 minutes or until cooked through and golden brown. Drain on kitchen paper and keep warm while you are cooking the remainder.
To serve, arrange a mound of the spicy chicken on each warmed plate and spoon the avocado salsa to the side. Drizzle around the balsamic cream. For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Chocolate Brownie, with Fudge Sauce and Caramelised Pecans

I've developed a really sweet tooth over the last year or so and this recipe from Neven Maguire's HomeChef has been tempting me for some time! I've never made chocolate brownies before and to be honest there was a bit of effort in this recipe but it was well worth it. Make sure you go the whole hog and make the fudge sauce also as it was incredible! These were extremely morish and I liked the brownies the most when they were fresh from the oven and still warm.They are also good when they have cooled down and have some heated fudge sauce poured over. These were a real hit with all the family and anyone who is a chocolate lover will absolutley adore these brownies. This recipe gets top marks from me and will be a regular weekend treat.

Ingredients:

For Brownies:
225g (8oz) butter

275g (10oz) caster sugar
100g (4oz) pecan nuts, roughly chopped
275g (10oz) plain chocolate, finely chopped (at least 70% cocoa solids)
4 eggs
100g (4oz) self-raising flour
75g (3oz) cocoa powder

For the Fudge Sauce:
150ml (1/4 pint) double cream
25g (1oz) caster sugar
25g (1oz) butter
175g (6oz) plain chocolate, finely chopped (at least 70% cocoa solids)
Vanilla ice cream or softly whipped cream, to serve

Method

These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate! If the brownies have gone cold and you want to heat them up in a hurry. Pour over some of the fudge sauce and flash under a hot grill until bubbling.

Preheat the oven to 170C (325F), Gas mark 3. Place 25g (1oz) of the butter and 25g (1oz) of the sugar in a small heavy-based pan with the pecan nuts. Cook over a low heat for 4-5 minutes until the pecan nuts are lightly toasted and caramelised. Spread out on to a baking sheet lined with non-stick parchment paper and leave to cool before breaking up a little.

Place 100g (4oz) of the chocolate in a heatproof bowl with the remaining butter and set a pan of simmering water until melted, then stir to combine. Remove from the heat and leave to cool a little.

Meanwhile, whisk the eggs in a bowl until stiff and holding their shape, then whisk in the remaining sugar until you have achieved a stiff sabayon that can hold a trail of the figure eight. Sift the flour and cocoa powder into the sabayon and gently fold in. Add the melted cooled chocolate mixture with the remaining finely chopped chocolate and the caramelised pecan nuts and continue folding gently until all the ingredients are just combined.

Pour the chocolate mixture into a deep-sided baking tin that is about 30cm (12in) x 23cm (9in) and at least 5cm (2in) deep and that has been lined non-stick parchment paper. Bake for 20 minutes and then turn the tin around and bake for another 10 minutes until the top is crusty but the centre is still a little soft.

If serving warm about 10 minutes before the end of the brownie cooking time make the fudge sauce. Place the cream in a pan with the sugar and butter and bring to the boil, stirring. Reduce the heat and simmer gently for 4-5 minutes until thickened and beginning to become syrupy, stirring occasionally to prevent the mixture from catching. Remove from heat and leave to cool a little.

Meanwhile, place the chocolate for the sauce in a heatproof bowl set over a pan of simmering water until melted. Whisk into the sauce until smooth and well combined. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. It should keep happily for up to one week.

Remove the brownies from the oven and leave to cool slightly before lifting out of the tin with the parchment paper. If serving warm cut into portions or leave to cool completely and serve cut into portions when cold. To reheat the fudge sauce transfer to a pan and gently heat through, or pierce the clingfilm and heat in the microwave. Arrange the warm or cold brownies on plates with the hot fudge sauce and scoops of the ice cream or whipped cream to serve.