Thursday, 17 June 2010

Spring rolls.

Spring rolls are really easy to make and taste great. Just about anything can be used as a filling, so feel free to experiment with ingredients. Serve spring rolls as finger food (with a dip sauce) or as a whole meal with rice and woked vegetables.

(makes 30)

2 chicken fillets
2 carrots
¼ savoy cabbage
4-5 spring onions
4-5 garlic cloves
1 red chili
1 small red pepper
a small piece of fresh ginger
a handfull fresh coriander
half a packet of glass noodles
sweet chili sauce
lime og lemon juice
30 spring roll wrappers

Shred the chicken, savoy cabbage, spring onions, pepper, garlic and chili. Grate the carrots and the ginger. Prepare glass noodles according to packet instructions, then cut into smaller pieces. Fry the chicken and vegetables (not too long, they should be crispy). Stir in sweet chili sauce and lime juice to taste. Add glass noodles and chopped coriander. Season.
Place a spring roll wrapper in front of you. Put some of the filling close to one of the corners. Wrap the bottom corner over the filling. Fold over the sides, and roll it up. Seal the edges with a little water if necessary. Deep fry until golden brown and crispy. Drain on paper towels.

Try prawns, pork or duck instead of chicken, or use other ingredients such as cashew nuts, baby corn, zucchini, fennel, bean sprouts, water chestnuts or bamboo shots.

Philadelphia chicken

I found this recipe in the 2010 calendar from GoodFood magazine. I hadn't seen a chicken stuffed with cream cheese before, and I am glad I tried it because it's delicious!

400 g shallots
2 finely shopped celery sticks
3 finely chopped garlic cloves
handfull flat-leaf parsley, finely chopped
175 g Philadelphia garlic & herbs
a raw chicken
100 ml white wine
200 ml chicken stock
double cream

Finely chop three of the shallots, slice the rest.
Soften the chopped shallots, celery and garlic. Mix with the parsley, Philadelphia, salt and pepper. Spoon the filling under the skin of the chicken. Rub a little oil or melted butter nto the skin and season.
Soften the sliced shallots. Pour in the wine and simmer until almost evaporated. Pour in the stock and bring to the boil. Pour into an ovenproof dish and sit the chicken on top. Roast at 200°C for 1 hr 10 mins, covering the chicken with foil after 30 mins.
remove the chicken and let it rest. Tip the stock and onions into a casserole and bring to the boil. Stir in some double cream and season.
Serve the chicken and gravy with peas, spring greens and your choice of potato.

Tuesday, 15 June 2010


25 g yeast (or half a sachet of dry yeast)
200 ml warm water
2 tbsp olive oil
1 tsp coarse sea salt
350 g flour

2 tbsp olive oil
2 tsp coarse sea salt
3 tsp fresh, chopped thyme or rosemary (or 1½ tsp dried)

Place the dry ingredients in a bowl. If using fresh yeast it should be dissolved in the water. Stir in the water and oil. Knead the dough until smooth and elastic. Place it back in the bowl, cover with plastic wrap and let it rise for about 40 minutes. Knead for a couple of minutes, put on a baking tray and flatten the dough until it's about 2 cm thick. Cover and let it rise for about 20 minutes. Use your fingers to make dimples in the dough, then brush with olive oil and sprinkle with salt and herbs. Bake at 200°C for 25 to 30 minutes. Let cool on a rack.

Chicken salad.

Salad is a great summer dish, especially when you don't want to sweat over a hot stove. I've left out the ingredient amounts because it doesn't really matter with a salad, you can just put in whatever you like or have in the fridge. This is just my suggestion for a salad.

lollo biondo
lollo rosso
feta cheese
pasta (I've used fusilli)
yellow pepper
spring onions
olive oil
lemon juice or vinegar
Dijon mustard

Cook the pasta according to the packet instructions, and let it cool. Chop up all the ingredients. Whisk the oil with lemon juice or vinegar, mustard, salt, pepper, finely chopped chives and parslet and crushed garlic. Dress the salad just before serving. If you like, serve the salad with fresh baked focaccia.