Category Archives: Cook from scratch

Traditional Hot Cross Buns…

Yes, that time of the year is nearly upon us when we celebrate Easter with Hot Cross Buns on Good Friday followed by Easter Eggs on Easter Sunday and Simmel Cake on Easter Monday.

Traditional Hot Cross Buns

I have been seeing lots of alternative recipes for Hot Cross Buns...some sound delicious some sound as if they are made just because the baker can…

Most of the recipes from my childhood I don’t want to change… it’s tradition lest we forget…x…

So without further ado here is your recipe for…Traditional Hot Cross Buns...Warm from the oven there is nought better than a Hot Cross Bun buttered with lovely grass-fed butter…

Ingredients:

For the dough

  • 450g strong white flour, plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g caster sugar …I use natural golden sugar.
  • 150ml warm milk
  • 1 egg, beaten
  • 50g  butter, melted, plus extra for greasing
  • oil, for greasing
  • 1 tsp Himalayan Salt…ordinary salt is ok.

The spices and dried fruit

  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 100g currants
  • Optional: Orange or lemon zest.

For  the pastry crosses:

  • 4 tbsp plain flour
  • 2 tbsp granulated sugar.

Let’s Bake!

Put the flour, yeast, castor sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. If you want to add a little lemon or orange zest it can be added now. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas

When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Tip: I put my mix for the cross in one of those plastic refill sauce bottles as I find I get all sorts of shape and size of the cross if I use a piping bag/greaseproof. clumsy klutz that I am..ha ha.

Traditional Hot Cross Buns

Hot from the Oven! Yum!

Legend tells us that if sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and a half for me, Between us two, shall goodwill be” is said at the time or if hung in the kitchen they are said to protect against fire and all bread will turn out ok this is replaced every year.

And I’m sure there are lots more traditions but I just want the butter to put on my bun.

buttered hot cross bun

Enjoy your buns xx

Thank you once again for reading this post I hope you all have a great week  and don’t forget I do love to chat if you want to leave a comment xx

British Pie Week…1st-7th March 2021.

Pies have been recorded as early as the Neolithic Period, around 9500 BC. The ancient Egyptians’ diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals…

I would never get into a discussion as to who makes the best pies as all around the world if you start a discussion on the merits of pie…Someone’s mum always makes the best pies for me my mum does…Be it Steak and Kidney, Fish Pie, Mince pies or an Apple pie her pastry is the best and her pies lauded …

A pie can have a top and a bottom or just a top and it could be a pastry or potato topping…Plain or latticed…There is no end to the variations of the fillings or the case or indeed the type of pastry…

My Hubbies all-time favourite is the Steak and Kidney Pie…

Speaking of which however hot it gets and it is currently only 10am and 30C and rising…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom, Steak and Ale or hubby’s favourite steak and kidney…Chicken and Mushroom or Chicken and Leek Pie…BUT of course not forgetting the British favourite Apple Pie…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium-high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded the next morning.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if you like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

To celebrate British  Pie Week... Tweet  #britishpieweek

Enjoy!

We can’t forget to mention the Apple Pie…Can We?

https://carolcooks2.com/2017/01/02/apple-pie/

Thank you once again for reading this post I hope you all have a lovely weekend I look forward to your comments and what your favourite pie is… Enjoy your pie  xx

#Pancake Day…16th February …Aka #Shrove Tuesday, Mardi Gras or Fat Tuesday.

Who doesn’t like a nice thin, lacy pancake with sugar and lemon? Pancakes are eaten almost all over the world in one form or another so although plain and simple is my favourite I don’t mind some of the other versions on occasions.

pancake-2367620_1920

I am also quite good at tossing them much to the surprise of the kids although not sure how I would fare in some of the pancake races which are held throughout the Uk and tossing them while running…lol….that would be a sight to behold…

The first recorded pancake race was way back in 1445 in Olney, Buckinghamshire, England. Since 1950 Olney has competed against women of Liberal, Kansas, the USA in an international race.

Tradition declares that the race was first run in the year 1445, pancakes at the time being a popular dish, receiving royal favour. It was run on Shrove Tuesday, the day before Lent, and the whole day was given over to a festival of celebration, pranks and pastimes. It is not known where the original start line was but the finish line was at the Church door. The winner has to bang on the door with her frying pan…

The year I was born…

Did you know????

The largest pancake was created in Rochdale, Manchester, the UK in 1994, by the Co-Operative Union, Ltd. Measuring 15.01 m (49 ft 3 in) in diameter and 2.5 cm (1 in) thick, the pancake weighed 3 tonnes (6,614 lb) and took more than just a frying pan to flip over!

In total, Brits use an unbelievable 52 million eggs on Pancake Day. That’s 22 million more than any other day.

The most flips anyone has ever done with a pancake is 349 flips in two minutes. That’s ‘flipping’ good’!

We all have our preferences for pancake toppings but the weirdest pancake toppings have to be ketchup and mustard, please…Nooooo! peanut butter and ice cream, coco pops and cream…I just love maple syrup on mine or lemon..simples is best!

The Guinness World Record for the most pancakes served in eight hours is 34,818.

William Shakespeare was also a pancake lover! It is reflected in many of his plays. When Shakespeare was alive Shrove Tuesday is much as it is today – that is people ate plenty of pancakes!.  Dinner was a midday meal instead of evening, and the pancakes would follow their main meal. The Tudors enjoyed heavily spiced foods and regularly included ale or beer as ingredients instead of water. They ate very rich foods, and their pancakes could have been enriched with rose-water, sherry, eggs, ale or butter – or a mixture of them all

In France and the United States, Pancake day is called Mardi Gras which means ‘Fat’ or ‘Grease Tuesday’.

My Simple Pancake batter recipe.

pancake-2367620_1920

  • 100 gm flour
  • 2 eggs
  • 300 ml of milk
  • Oil/ butter for frying
  • Lemon wedges to serve
  • Sugar to serve

Let’s Cook!

Put your flour, eggs, milk, pinch salt in a bowl and whisk until smooth. Chill in the fridge for at least 20 minutes.

Using an omelette or crepe pan add a knob of butter and when melted add some of your mix to pan and roll about to cover the bottom…I like my pancake thin so don’t use too much mix others like theirs thicker but personal choice.

cooking-933208_1920

Cook until nicely golden and flip over and cook the other side …keep warm in the oven while you are cooking all your pancakes.

Serve with a good squeeze of lemon and a sprinkling of sugar.

That is my way, plain and simple but it is your opportunity to use your favourite toppings…

What do you top your pancakes with??? Please tell me in comments…

Pancakes are made all over the world and vary somewhat… if you missed my post on how they are made here in Thailand then I have added the link for you to enjoy these were made down in one of the local homes here and they kindly let us take the photos…It is a family affair both young and old play their part…I found it fascinating…

https://blondieaka.wordpress.com/2017/03/26/traditional-handmade-thai-pancakes-khao-gle-at/

Pancakes drying

Or these lovely oat pancakes

Maple Walnut Banana Pancakes…

banana maple syrup pancakes

Ingredients:

  • 1 ripe banana
  • 3/4 of a cup of rolled oats
  • 2 large organic eggs
  • 1 tsp of baking soda
  • 1 tsp of maple syrup
  • Chopped banana, blueberries, walnuts and maple syrup to serve.

Put the banana, oats, eggs, baking soda and maple syrup in the blender and blitz until smooth and well combined.

Heat your pan and add some mix cook for about 2 mins each side I did find they cooked quite quickly so watch you don’t burn them…

Serve with sliced banana, blueberries or fruit of your choice, walnuts and maple syrup…They were actually very yummy…

I didn’t have gluten-free oats so mine were not gluten-free but still healthy and I had no maple syrup extract so substituted maple syrup, the walnuts I caramelised and I didn’t have blueberries…and I cooked mine in grass-fed butter… I will make them again and next time will add blueberries as they will add that touch of tartness…

However, if you eat Gluten-free use Gluten-free rolled oats and cook in a non-stick pan

If you love pancakes I hope you have found some here to tickle your tastebuds …Enjoy!

Thank you once again for reading this post I hope you all have a great week and please tell me in comments what your favourite pancakes are…I just love to chat and swap recipes xx

Eat Smart! Eat Healthily…Breakfast!

 

Good morning from not so sunny Thailand(10 degrees) even hubby and it is first for him since we landed here 8 years ago(he) who has always laughed at me for donning warm clothes has succumbed and is wearing jogging pants and a jumper…

I hope you are all well and getting over the Christmas festivities it is such a busy time of year and sometimes we don’t have time to eat or eat on the run…Don’t we???

Today I am going to repost and have revamped one of my healthy eating posts from a few years ago starting with the first meal of the day… Breakfasts which I hope will help sustain you until lunch and which you can prepare really quickly… there is something for everyone…vegetarians, vegans whatever your eating plan…Breakfast is served…

Firstly…Porridge…

If you don’t know already I had six children, a dog, a cat, a snake, a parrot and a horse…Get the picture all who I had to feed and get off to school before I went to work….lol

Breakfast time was busy…My slow cooker was a lifesaver during the cold winter months …I put the porridge on at night before I went to bed and come the morning it was ready and waiting…So easy…

Hubby was first out of the door having had his bowl of porridge and as the kids appeared they could get theirs it was always fresh and hot…

You can serve porridge with honey, fruit compote, fresh fruit or even a sprinkling of brown sugar which was an occasional treat for me…a throwback to my childhood…

Other toppings:

  • Mango and toasted coconut
  • Bacon and maple syrup
  • Peanut Butter and grapes

I cannot pick a favourite out of these as I love them all…

How about some nice wholemeal Toast with peanut butter and sliced banana maybe a sprinkling of cinnamon and /or honey…for my US cousins it’s jam/jelly…

Or slice some strawberries..anything goes really or some mashed avocado and a hardboiled egg roughly chopped… Quick, easy and nutritious…

Love Peanut Butter then here is the link to make your own…quick and easier than anything you have ever made and no nasties.

Eggs are always a good way to start your day…

Softly scrambled or poached…they are one of my favourite things. Hubby has bread with his eggs I just eat scrambled eggs on their own sometimes I grill some tomatoes as I really love eggs and tomatoes.

Here is a lovely video on how to poach an egg something that many including me have had problems getting the perfect poached egg… And if everyone wants a poached egg this man shows you how to do six eggs at once…

A yoghurt is a great option if you don’t have time to eat it at home put it in a mason jar with a lid and eat it when you get to work…

What I love about these jars is you can take them you and any fruit of your choice you can layer it or just top the yoghurt with it.

Easy to make oats to top your yoghurt or porridge.

Quick crunchy Oats…

  • 1 cup of uncooked oats…
  • 1/4 cup of brown sugar…
  • 3 tbsp butter.
  • 1 tsp cinnamon powder ( optional)

Let’s Bake!

Mix all 3 ingredients together and bake in the oven at 350 degrees for 10 minutes stirring  I love to add a bit of cinnamon…

Allow to cool and top your porridge or yoghurt.

Thank you for reading I hope some of these breakfast ideas has made your tastebuds zing xxx

What is your favourite breakfast?

That’s all for this morning thank you for popping in today I hope you have enjoyed this breakfast edition …as always I look forward to your comments as you all know I love to chat…Thanx Carol xx

 

It’s Friday …Time for Fish Pie…

Fish Pie can be pastry topped or topped with mashed potato…you can slice potatoes and mix white and sweet potatoes or parsnips even pastry if you wish…The potatoes sprinkled with bread crumbs and maybe some parmesan…

For a special occasion get creative and make a pish shaped pie…

My mum always used to make it topped with potatoes sometimes she sliced them and other times she boiled them and mashed them with milk and butter… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making especially here as I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish I do and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook! Fish Pie…

fish pie with peas

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean teatowel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Special occasion? then add some white wine…

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

fish pie with peas

 

Serve with some lemon slices.

Add some steamed vegetables or green peas if a more substantial meal is required.

N.B This is also a nice recipe which can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Enjoy!

 

 

Christmas dinner for one…Part One.

I know Christmas for many people for a variety of reasons and Covid…sigh… social isolating and bubbles which could mean Christmas dinner for one…

Christmas in a household of 4, for example, may mean a few compromises…especially if there is a fussy eater…then we get the TV and the music…maybe the games there is always a sore loser…

Christmas for one...means you can indulge yourself with your food choices…TV or music…your choice…there is no one to hog and eat all the best chocolates…less washing up and clearing away…you can veg out on the sofa after dinner…you can take a nap, read a book and eat chocolate, have a choice of TV channels, your choices are endless…It sounds close to heaven on earth to me…

What’s for dinner then? 

You could ask your butcher to cut you small lamb rack of 2/3 lamb cutlets and make a lovely crumb… its fairly quick to cook,

A nice piece of steak with new potatoes and a salad or a beautiful red wine sauce.

Pork fillet with a nice peppercorn sauce.

Salmon with new potatoes and asparagus.

A small turkey crown or a stuffed turkey thigh…

I did think about a nice quail, pigeon or venison but my son told me that they could be quite difficult to cook if you weren’t familiar with the cooking of them so, I discarded that thought unless of course, you are a cordon bleu chef and then it is a doddle.

If you just want traditional then here’s how…

A traditional Christmas dinner for one…

Ingredients:

  • 3 pork chipolata sausages
  • 1 small apple, cored, ½ grated, ½ cut into wedges
  • 4 walnut halves, chopped
  • 2 slices brown bread, chopped into small pieces
  • pinch of dried sage
  • 1 skinless chicken breast
  • 4 rashers streaky bacon
  • 5 Brussels sprouts, trimmed
  • 2 small potatoes, quartered
  • 1 medium parsnip, trimmed
  • 1 garlic clove, sliced
  • 3 bay leaves
  • 2 tbsp vegetable, or sunflower oil
  • 250ml milk
  • 2 cloves
  • 1 shallot
  • 2 tsp butter
  • 1 tbsp balsamic vinegar
  • 250ml red wine
  • 250ml beef or chicken stock (can be made with 1/2 stock cube)

Let’s Cook Christmas Dinner:

Heat the oven to 200C/180C fan/gas 6.

Squeeze the meat from one of the chipolatas into a bowl, discarding the skin. Put the grated apple in a clean tea towel and squeeze out any excess liquid, then add to the sausagemeat with the walnuts, a quarter of the bread and the sage. Season, then combine using your hands and form into a fat sausage shape.

Cut a long slit in the chicken breast lengthways on one side, being careful not to cut it in half (you should be able to open it up like a book). Stuff the chicken breast with the stuffing sausage, then wrap two of the bacon rashers around it so it’s fully enclosed, securing it with a couple of cocktail sticks.

Put the stuffed chicken breast in a large roasting tin. Wrap the remaining bacon rashers around the remaining chipolatas and add to the tin around the chicken.

Christmas lunch would be the same without our pigs in blankets although I did see a recipe the other day for ducks in duvets which I found amusing…That recipe is for another day.

Add the apple wedges, sprouts and potatoes to the roasting tin. Cut the parsnip in half lengthways and put it, cut-side down, on a chopping board. Make very thin, close cuts into the parsnip halves that go almost but not fully through just to fancy it up like a Hasselback potato it is Christmas after all…

Transfer to the roasting tin with the garlic and two of the bay leaves. Drizzle over the oil and season everything with salt and pepper. Roast for 40-45 mins, or until everything is cooked through. Brush the vegetables in the oil and meat juices once or twice near the end of the cooking time. 

Now a traditional Christmas dinner would not be the same without bread sauce…which we can make while waiting for the meat and veggies to cook.

Pour the milk into a small saucepan with the remaining bay leaf, the cloves and shallot. Heat gently for 5-6 mins, stirring occasionally, or until the shallot is starting to soften. Strain the milk into a heatproof jug, reserving the shallot and discarding the bay leaf and cloves. Return the milk to the pan with the remaining bread and cook, stirring, until you have a thick, porridge-like sauce. Add half the butter and stir until melted, then season, remove from the heat and set aside. 

That’s the bread sauce done…x

Time for a glass of wine…

Now slice the reserved shallot, then add to a frying pan with the rest of the butter. Fry until just golden, then pour in the balsamic vinegar. Continue to cook until the vinegar has reduced and is thick and sticky, then add the wine. Cook until the wine has reduced by half, then stir in the stock and bubble until the sauce is glossy and slightly thickened. 

Gently reheat the bread sauce. Slice half the chicken (reserving the rest for leftovers) and put on a plate with the pigs in blankets and the roast apple, sprouts, potatoes and parsnip. Drizzle over the red wine gravy and serve with the pickled red cabbage and cranberry and bread sauces on the side. 

Serve with cranberry sauce and my spiced red cabbage. This red cabbage can be made in advance it freezes well and keeps in the fridge well for at least 2/3 weeks. You can make as little or as much as you like by adjusting the recipe and it also pairs well with a roast dinner so there will some left if you are cooking for one for a few other meals.

Enjoy!

Until next time stay safe and well and have a joyous festive season…xxx