Tag Archives: butter

Roast Chicken With Herb And Garlic Butter

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As I suspect you know by now, I’m a fan of butterflied chicken and one pot wonders!

Normally cooking the chicken this way speeds up the cooking process but this time I cover it and cook it for longer which really helps develop the flavour. By throwing the carrots in your veggies are cooked at the same time and to be honest I do baked or jacket potatoes at the same time too while the oven is on.

As you can see in the photo, I throw the removed spine into the pan to roast too as all of the bones go into the stock pot afterwards to make a heavenly garlicky herby stock, perfect for soup or I used this stock for a mushroom risotto to add loads of flavour.

This chicken is lovely cold too so any leftovers are great for sandwiches, wraps and salads. You can also make this chicken ahead of time, I have popped the butter under the skin and left the chicken in the fridge over night before cooking and the taste was possibly even more amazing!

Serves 4-6.

Ingredients

1.4 kg chicken

120g butter, softened at room temperature

20g parsley leaves and young fresh stalks

20g basil leaves

3 large garlic cloves, peeled

salt and pepper

1kg carrots, peeled and cut in half or thirds

Method

Preheat the oven to 190 degrees Centigrade.

Take the chicken and flip it onto its front to let you access the back. With poultry shears, cut up either side of the spine to remove it and giblets if attached. Lay the spine in your roasting tin and flip he chicken over again, breast side up. Squish down on the breasts to flatten them and then run your finger under the skin of the breasts, thighs and legs to make a space to squeeze the butter in to.

Using a food processor, process the butter, parsley, garlic, salt and pepper until creamed and well combined.

Using your hands, take small amounts, around a table spoon at a time, of the butter and gently insert under the skin, then massage down to cover all of the chicken, continue until most of the butter has been used.

With the remainder, rub all over the outside of the chicken.

Add the carrots to the pan and then top with the prepared chicken.

Cover well with foil.

Pop into the oven and bake for one hour.

After 1 hour, remove the foil and baste, bake for a further 40-45 minutes, basting regularly.

Once fully cooked and golden, remove from the oven and allow to rest for 10minutes.

Fudge Block

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I’m reposting this fudge block after a weekend of birthday parties and morning teas to cater for, it saved my life and to be honest, I made triple quantities.

OK, not the healthiest of treats but oh, so delicious!

Unfortunately, they don’t last long so I use the quantities below which are actually double the original recipe but with hungry boys in the house it’s sometimes to use the more is less mantra!

If you really want a sugar hit, melt 250g milk chocolate and pour this over the cooled fudge block.

Makes 48 fingers.

Ingredients

200g butter

200g caster sugar

450g crushed digestive biscuits

60mls golden syrup

2 x 395g tins of condensed milk

Method

Line a 22x30cm roasting tin with baking parchment.

Weigh the biscuits into a large plastic bag.

Seal the bag and smash the biscuits with a rolling pin, young boys/men are very good at this!

In a large pan warm the butter, sugar, syrup and condensed milk. Stir constantly.

Bring this mixture up to bubbling and stir continuously for 10-15 mins until caramelised.

Add the crushed biscuits and mix well.

Spoon mixture into the prepared tin, smooth out with a palette knife or the back of a spoon.

Set aside to cool.

Once cool cut into fingers.

 

 

 

Chocolate Shortbread

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This is a nice easy recipe for a very chocolatey biscuit.

The dough freezes well and the biscuits can be frozen too if you haven’t eaten them all!

Makes 40 biscuits.

Ingredients

220g butter

110g caster sugar

300g plain flour

30g cocoa powder

Method

Cream the butter and sugar until light and fluffy.

Beat in the flour and cocoa.

Form the dough into a long sausage, wrap in plastic wrap and pop into the fridge.

Chill the dough for  at least 30 minutes.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Slice 0.5cm rounds from the dough and place on the prepared baking sheets.

Bake for 15-20 minutes.

Allow to cool completely on a cooling rack.

Roast Chicken With Smoked Garlic Butter

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I was in smoked food heaven this week when I found smoked garlic in my local green grocer!

If you can’t find smoked garlic just make this with regular garlic, the taste is still amazing and the pan juices, well, you’ll want to dip the potatoes or bread in those! Pour off the fat and keep it for making roast potatoes another time.

Serves 6.

Ingredients

1.6kg chicken

3 large cloves smoked garlic

2 teaspoons smoked salt flakes or regular salt flakes

1/2 teaspoon peppercorns

100g butter at room temperature

1kg baby potatoes

Method

In a large mortar and pestle, crush the garlic, salt and peppercorns, add the butter and mix very well.

Take the chicken and using poultry shears, remove the spine, flip the chicken over and push firmly on the breasts to flatten.

Using your fingers, loosen the skin over the breasts, thighs and legs.

Using a teaspoon or I use a sundae spoon, take small amounts of the butter and spoon it under the skin then using your fingers on the outside, massage it all over the meat.

Use around two thirds of the butter under the skin and then rub the remaining butter over the outside of the skin.

While your hands are all buttery, take each potato and rub it with you buttery hands before spreading them around the pan.

Allow to marinade for 2-24 hours.

Preheat the oven to 180 degrees Centigrade.

Pop the chicken and potatoes in the oven and bake, uncovered, for 30 minutes, baste, turn the potatoes and return to the oven for a further 30 minutes, baste and turn again and bake for another 15-20 minutes.

Allow to rest for 20 minutes before serving.

Beef Pot Roast with Black Pudding, Potatoes and Edamame.

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This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.

A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.

The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.

I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6

Ingredients

1.2kg beef pot roast

100g butter

250g black pudding or blood sausage, gluten free

6 large potatoes, peeled and diced, 1cm

1/2 red onion, diced

400g edamame

Method

In a heavy based casserole with lid, melt the butter.

Add the beef and brown on all sides.

Remove the beef and place the black pudding on the base of the pan, top with the beef and  pop the lid on.

Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.

After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.

Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.

Fry gently until the potatoes are cooked.

Add the edamame to the potato mix and stir through until cooked.

Take the beef and place on top of the fried potatoes.

Spoon over the black pudding.

Sticky Toffee Pudding with Toffee Sauce

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I used to make a regular version of this pudding but with a little fiddling it is now gluten free and you really cannot tell. If you don’t need it to be gluten free, use regular self raising flour.

It makes a nice change from meringues and roulades which are my usual gluten free desserts and the fact that the cooled baked pudding can be frozen saves on time at a later date, I just defrost it and then warm it up in the oven or microwave.

Any leftover toffee sauce is crying out to be poured, warm, over vanilla ice cream!

Ingredients

250g ready to eat dates

120g walnuts

1 carrot, peeled and grated

1 apple, peeled, deseeded and grated

2 tablespoons golden syrup

4 tablespoons brandy

100g cubed butter

2 eggs

120g caster sugar

150g gluten free self raising flour

1 teaspoon bicarbonate of soda

Toffee Sauce

225g soft brown sugar

150g butter

140mls cream

Method

Preheat the oven to 150 degrees Centigrade.

Take a 2 litre pudding bowl, grease with butter and cut a small disc of baking parchment that covers the base of the bowl.

In a food processor, process the dates and walnuts.

Add the carrot, apple, syrup and brandy and process again.

Now add the butter, egg and sugar, process again.

Finally add the flour and bicarbonate of soda and process one last time.

Scoop out the pudding batter and fill the pudding bowl, evening out the top.

Place in the preheated oven and bake for 80-90mins.

While the pudding is baking make the toffee sauce.

Combine all if the ingredients in a pan over a medium heat, once the butter has melted, allow the sauce to bubble to ensure that the sugar has completely dissolved.

Once the pudding is baked, turn out onto your serving plate, top with half the toffee sauce and serve the remaining sauce on the side with cream and maybe a little vanilla ice cream for a treat!

To freeze, allow to cool completely in the bowl, wrap in baking parchment and then a double layer of plastic wrap.

Coconut Shortbread

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I grew up with this shortbread on the biscuit barrel regularly.

Mum always baked it in a tin, marked with a knife into wedges and using fork prongs to make a decorative pattern. This quantity makes four wheels.

The boys like biscuits rather than wedges, go figure, so I now roll the dough by hand and then roll it in coconut.

You can freeze the unbaked dough, I roll it into a fat sausage, double wrap in cling film and label. To bake, allow to defrost, roll the entire sausage in coconut and then cut slices and bake as below.

Makes around 36-40 depending on size.

Ingredients

450g butter, at room temperature

225g caster sugar

450g plain flour

225g desiccated coconut, plus extra

225g cornflour

2 teaspoons vanilla extract

Method

Preheat the oven to 160 degrees Centigrade.

Line three baking sheets with baking parchment.

Cream the butter and sugar.

Add the remaining ingredients and beat to form a dough.

Pour a little extra coconut into a bowl.

Take a small piece of dough, size of a ping pong ball.

Roll it into a ball, roll it in the coconut and then gently flatten with your hand, place on the prepared baking sheet.

Repeat until all the dough is used, pop the first two trays into the oven and bake for 20-25 mins., keep an eye on them!

Once they are golden brown, allow to cool for 5mins and then remove to a cooling rack to cool completely, store in an airtight container.

Cinnamon Scrolls

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The boys are back to school today so a little treat for in their lunch boxes!

This recipe makes double the amount of dough so, use half and freeze the other half for another day.

To use the frozen dough, just defrost it, roll it out and continue as below.

Makes 18 scrolls.

Ingredients

550mls milk

4 teaspoons dry yeast

200g caster sugar

150mls butter, melted

1kg plain flour

Filling

30g butter, melted

2 teaspoons ground cinnamon

100g granulated sugar

Icing

100g icing sugar

3 teaspoons milk

Method

Warm the milk till lukewarm, add the yeast and stir through followed by the caster sugar, set aside.

Measure the flour into a large bowl.

Add the melted butter to the milk mix and stir through.

Pour the milk into the flour and using a fork bring together to form a dough.

Tip onto a floured surface and knead for 5mins, return to the bowl and cover with  plastic wrap. Set aside, somewhere warm, for 1 hour.

Cut in half, freeze one half, in a sealed plastic bag, for another day.

Roll the remaining half into a long rectangle, approximately 60x20cm.

Brush the butter all over the top of the dough.

Mix the sugar and cinnamon, sprinkle evenly over the  top of the butter.

Roll on the long side to make a long sausage.

Cut into 5cm discs.

Place on a baking sheet lined with baking parchment, cover with a tea towel or plastic wrap loosely. Set aside for 20mins.

Preheat the oven to 200 degrees Centigrade.

Bake for 15-18mins.

While the scrolls are baking, sieve the icing sugar into a bowl, add the milk and combine to make the icing.

Once the scrolls are baked, set aside to cool and then ice.

 

 

Fudge Block

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OK, not the healthiest of treats but oh, so delicious!

Unfortunately, they don’t last long so I use the quantities below which are actually double the original recipe but with hungry boys in the house it’s sometimes to use the more is less mantra!

If you really want a sugar hit, melt 250g milk chocolate and pour this over the cooled fudge block.

Makes 48 fingers.

Ingredients

200g butter

200g caster sugar

450g crushed digestive biscuits

60mls golden syrup

2 x 395g tins of condensed milk

Method

Line a 22x30cm roasting tin with baking parchment.

Weigh the biscuits into a large plastic bag.

Seal the bag and smash the biscuits with a rolling pin, young boys/men are very good at this!

In a large pan warm the butter, sugar, syrup and condensed milk. Stir constantly.

Bring this mixture up to bubbling and stir continuously for 10-15 mins until caramelised.

Add the crushed biscuits and mix well.

Spoon mixture into the prepared tin, smooth out with a palette knife or the back of a spoon.

Set aside to cool.

Once cool cut into fingers.

 

 

 

Gluten Free Potato Scones

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Tattie scones, as they are called in Scotland.

I have a soft spot for these! Delicious for breakfast with an egg, served with soup or  use as a gluten free base for canapés.

The scones have a very mild flavour but you can zip them up a bit, fresh chopped chilli or some smoked paprika both work well.

Makes 6 10cm diameter scones.

Ingredients

400g mashed, cooked potatoes

80g glutinous rice flour

40g butter, melted

1 teaspoon gluten free baking powder

pinch of salt

Method

In a large bowl mash the potatoes.

Add the flour and baking powder, using a fork mix through, mashing as you go.

Add the butter and salt and mix to form a dough.

Heat a large non stick frying pan over a medium heat.

Line the work surface with a piece of baking parchment.

Sprinkle the parchment with a little rice flour.

Gently, using your hand, flatten the dough to around 1cm thickness.

Use a cookie cutter to cut circles in the dough.

Cook the scones in the dry pan until golden brown.

Keep warm and serve or allow to cool on a cooling rack.