Ginger & Pineapple Chicken

This is a recipe that my other half came up with one evening when we couldn't think of what to have for dinner, so it was a case of 'what do we have left in the cupboard'?! As is typical, these meals are usually the best and generally the most difficult to re-create, so I hope I have remembered everything!

Ingredients

1 Onion, Diced
1/4 tsp Cayenne Pepper
1 1/2 tsp Ground Ginger
1 Clove Garlic, crushed
1 Large Chicken Breast (or 2 small ones), chopped into small chunks
1 Tin Chopped Tomatoes
1 Small Tin of Pineapple Rings, chopped into chunks
1 Red Pepper, de-seeded and chopped into chunks
6-8 Closed Cup Mushrooms, chopped into chunks
1 tbsp Tomato Puree (if required, for thickening)

Method
   
1. Heat a small amount of oil in a large frying pan or wok over a medium heat and gently fry the onion until soft. While the onion is cooking, add the garlic, cayenne pepper and ginger to the pan and stir to combine.

2. When the onion is soft, add the chopped chicken breast to the pan and stir well to coat with the onion mixture. (Leftover chicken works just as well, if you have any to use up, but you don't need to add this until the end, as it will only need to heat through). Cook for approx 5-10 minutes, or until the chicken has cooked through.

3. Add the pepper and mushrooms, and stir to combine. Cook for approximately 5-10 minutes, until the peppers and mushrooms have softened slightly.

4. Transfer the chicken mixture to a saucepan, then add the pineapple chunks and tin of tomatoes, and mix well. Allow to simmer with the lid on for 15-20 minutes on a low heat. Remove the lid, and give the mixture a good stir - if the mixture looks too watery, add 1tbsp tomato puree to thicken slightly, then allow to simmer for another 10 minutes with the lid off.

5. Serve with rice or pasta, depending on preference.

 

Blackberry & Apple Crumble

There is nothing I like more than a good fruit crumble with lashings of custard, especially when the apples come from your own garden, and you have picked the blackberry's from walking along the roadside at home - makes for a very cheap, but truly tasty pudding. I also like experimenting with different types of crumble topping - I think that the more crunchy texture, the better, and if it all sticks to the roof of your mouth, then you know it really is good!

Ingredients

3-4 Large Cooking Apples (Skinned, cored and cut into large chunks)

1 Punnet of Blackberries (or if you are picking them - a good bowl full)

Cinnamon

Demerara or Soft Brown Sugar - approx 2 heaped tbsp to add to the apples when cooking

For the Crumle Topping:

4 oz Plain Flour

4 oz Demerara or Soft Brown Sugar

4 oz Unsalted Butter, diced into small pieces

4 oz Ground or Finely Chopped Almonds or Porridge Oats

Method

1.  Pre-heat the oven to 180°C (160°C for fan ovens, or gas mark 4). Place the apple chunks into a saucepan with approx 2 tbsp water, and set over a low heat to soften. (You want the chunks to break down slightly, but not disintegrate into a puree) While the apples are stewing slowly, add 2 heaped tbsp of the demerara or soft brown sugar to them and stir to combine. Add 1-2 tsp (depending on taste) of cinnamon to the apples (or if you're like me - half a jar!!!). Once the apples have softened (you should have a mixture that looks like half puree, half chunks), transfer them to an oven proof dish, to line the base of your crumble.

2. Scatter the blackberries over the cooked apples, and mix in if you like (or you can leave them on top of the apples, and let them cook in together naturally).

3. To make the crumble topping, mix the flour with the sugar in a mixing bowl. Add the butter and using your fingertips, rub into the flour until the mixture resembles coarse breadcrumbs (do not rub into as finely as if you were making pastry, as you want to have lots of texture for your crumble).

4. Stir in the ground or finely chopped almonds or porridge oats, and then spoon over the top of your fruit, being careful not to press down on the mixture, as you want it to remain fairly loose and not too compact.

5. Smooth over the surface of the crumble, and I always like to sprinkle another spoonful of sugar over the top, along with a few more oats, and a good helping of cinnamon to make it really crispy and crunchy!

6. Place the crumble into the oven and cook for approximately 30-35 minutes, until the top turns a lovely golden brown colour, and the juices from the fruit start to ooze over the sides.

7. Serve with a big helping of custard or double cream, Mmm Mmm!

 

Joy and Sam's Fruity Meringue Roulade

I absolutely love this dessert as its so light and delicious, and perfect for eating after a big meal as its not too filling - only problem is, you could probably eat it all in one sitting!! (Good job this mixture makes 2!) A big thank-you Joy and Sam for sharing the recipe with me.

Ingredients:

• 4 Egg Whites
• 6oz Icing Sugar (plus extra for dusting)
• 1tsp Cornflour
• 1tsp Lemon Juice 
• 1tsp Vanilla
• Double or Whipping Cream
• Assortment of fresh or frozen fruit

Method:

1. Pre-heat oven to 180°C (160°C for fan ovens). Grease 2 x Swiss roll tins (or 1 large one), and line with greaseproof paper, then lightly oil the paper as well.
2. Whip the egg whites until soft peaks form, then add half the icing sugar.
3. Add the Cornflour to the remaining icing sugar, then add the mixture to the whipped egg, whilst keeping whipping, then add the lemon and vanilla.
4. Smooth the mix over the 2 tins and bake for approx 25 minutes in the oven.
5. Whilst the egg whites are cooking, put some greaseproof paper on the work surface and dust generously with icing sugar (one sheet for each tin).
6. Once the egg whites are cooked, turn out onto the prepared greaseproof paper on the work surface and peel off the greaseproof paper on the base. 
7. Once cool, spread over your choice of filling (whipped cream and fresh fruit works really well), then gradually roll the roulade, using the greaseproof paper as an aid to stop from breaking. (Don’t worry if it cracks a bit – it all adds to the rustic effect and will still taste delicious!)