Archive for July, 2012
A “Poule Au Pot” is a classic French dish originally made popular by Henri IV, whose ambition was for every family in his kingdom to be able to afford to eat this dish every Sunday. It is traditionally served with the carved poached meat and vegetables on a platter and the chicken broth in a bowl on the side, but I prefer to bring all the elements back to the pot and serve it as a hearty soup.
1 whole organic chicken, washed
2 carrots, peeled and sliced
2 celery sticks, sliced
2 onions, chopped
2L chicken stock
2 bay leaves
1 small bunch of parsley, leaves picked and finely chopped
2 leeks, washed and sliced
Salt & Pepper to taste
1) Place carrots, celery, onions, parsley and bay leaves in a large non-stick pan. Season with Salt & pepper. Place the chicken over the vegetables, pour in stock and add enough water to cover the chicken (I took the below photo before adding the extra water). Simmer on medium heat for 1.5 hour or until the chicken is soft and fully cooked through.
2) Remove the chicken from the pan leave it to cool down on the side. Bring the broth back to high heat and allow to reduce for 15 minutes. In the meantime, tear the cooked chicken into long chunks.
4) Once the broth has reduced by a third, throw the chicken back in the pan, add the leeks and simmer for another 10 minutes.
5) Remove the bay leaves and serve in warm bowls with a sprinkle of chopped parsley.
For something a bit more substantial, add potatoes at the same time as the carrots and green peas as you add the leeks. This soup is delicious, nutritious and super healthy too!
This is a variation of a Quatre-quart, which is a traditional French cake from the region of Brittany. It translates to “four-quarters”, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter, and 1/4 eggs. My mum’s personal twist was to add apples to it, probably to make it a bit healthier as she used to make it most weekends for us growing up…served with a glass of milk, this cake is pure comfort food and an instant burst of childhood memories!
4 large eggs
250g butter, softened
250g or 1 1/4 cups granulated sugar
250g or 1 3/4 cups flour, sifted
1 tablespoon vanilla essence
4 apples, peeled, cored & sliced
1 tbsp baking soda
1 pinch of salt
1) Preheat oven to 180 degrees. Separate the egg whites from the yolks into two bowls.
2) Whisk the egg yolks with sugar in a large bowl until pale and thick. Add the butter, vanilla essence, baking powder beating continuously. Gradually add flour and continue mixing until the mixture is smooth.
3) Beat egg whites with a pinch of salt until firm peaks form. Gently, fold stiffed egg whites into the batter.
4) Arrange some of the apple slices in neat circles on the bottom of a non stick cake pan. Chop the remaining apple slices and mix in the batter.
5) Pour batter over the apple slices and cook for an hour or until pick inserted in center comes out clean. Make sure you check as it can sometimes take a little it longer with the apples added to the mixture.
You can also try a more classic “Quatre quart” recipe, skipping the apples and replacing the vanilla essence with lemon juice.
This is a simple Nasi Goreng recipe I learned at a cooking class on my last trip to Bali.
The reason why I like it so much? Because it tastes really authentic, while a simplified version of the more complex recipes I have seen before. This means that you don’t have to get too many new spices and exotic ingredients to re-create it a home. In fact, this recipe is best improvised to use up overnight rice!
2-3 tsp vegetable oil
100g chicken, finely chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 tbsp red chilli, finely chopped
2 spring onions, finely chopped
1 cup steamed rice, cold
3 tbsp soy sauce
1tsp Worcester sauce
1 tbsp ketchup
1tsp fish sauce
Salt & pepper to taste
Small handful of coriander, chopped
2 tbsp Fried shallots
½ cup Chinese cabbage, shredded (optional)
2 eggs, lightly beaten (optional)
1. If you’re not using left over rice, start by cooking the rice following packet instruction. Drain, cool to room temperature and place in the fridge for an hour or so. Note that it’s important to use cold cooked rice as freshly cooked rice is too soft and will absorb the oil.
2. Heat the oil in a wok over high heat. Fry the chicken for 2-3 minutes or until nice and brown. Season with salt & pepper.
3. Add the shallots, garlic and toss around for a couple of minutes. Add the chili, turmeric, and spring onion and fry for another minute.
4. Add the rice, mix and toss well. Add the Soy sauce, Worcester, ketchup and fish sauce. Season to taste.
5. Garnish with fried shallots and fresh coriander.
I didn’t include shredded cabbage or eggs omelette in mine, as I was serving it as a side to my chicken sate, but definitely add it in for a more substantial stand alone dish!
This tasty and healthy dish was inspired by my recent trip to Bali. Peanut sauce is one of the most popular local speciality, served with anything ranging from meats to vegetables. Chicken sate (or satay) is a wonderful alternative to a classic chicken kebab and also the perfect exotic addition to your next barbecue session!
Ingredients: Serves 4
3 garlic cloves
25g root ginger
1 tbsp vegetable oil
½ tsp each ground turmeric
½ tsp ground coriander
½ tsp ground white pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp tamarind paste (optional)
2 lime leaves , thinly sliced (optional)
500g chicken fillet, finely sliced
Wooden skewers, soaked in boiling water
2 tablespoons oil
3 garlic cloves, minced
200g peanuts, unsalted & dry roasted
3 tsp palm sugar or brown sugar
3 tsp fish sauce
1/2 tsp salt
250 ml hot water
1. Peel & finely chop shallots, garlic, ginger and chillies. Measure spices and place into a separate bowl.
2. Heat oil in a pan over a medium heat and fry the shallots, garlic, ginger and chillies for 1-2 minutes. Add a tablespoon of water to help soften, stir in the dry spices and fry for a minute.
3. Remove the pan from the heat, let the mixture cool down, then blend to a paste and add the tamarind paste and shredded lime leaves if using. Season with salt.
4. Place chicken strips in a bowl, pour marinade over it, combine well and thread 5 chicken pieces onto each skewer.
5. To prepare the peanut sauce heat the oil in a saucepan add chillies, garlic and cook over medium heat for 5 minutes or until soft. Add peanuts and roast for another minute.
6. Place the mixture in a food processor; add salt, sugar, hot water and process again to make a thick sauce. Add fish sauce to taste.
7. Grill on the barbecue or griddle pan for 8-10 mins or until slightly charred on both sides and cooked inside.
Serve with peanut sauce, pita bread and a fresh cucumber salad for a light summer lunch or alternatively garnish with fried shallots and serve with a side of steamed rice or Nasi Goreng for a more authentic Indonesian meal.
Dear lovely Nibblers,
You may have noticed I’ve been quiet lately and I wanted to let you know what I have been up to for the past 12 months or so…To sum it up – it was a hugely hectic but also incredible year – with a new job, a new house and a wedding in the bag!
First of all, my passion for social media and the general enthusiasm around FeelingNibblish landed me a new job last July, as Social media expert for a leading comms agency. I absolutely love it, and it’s all thanks to you, so THANK YOU!
Because big decisions in life usually happen all at once, my partner and I also decided it was time to get on the property ladder and buy our very first home together. After a few month of intense research in a volatile market, we found the one and moved in by the end of 2012. I have to say, I do miss dearly our super-large and sleek kitchen from the previous rented flat (the owner was a chef!). As you will see in upcoming posts, our current kitchen is unfortunately smaller and slightly dated, albeit with a healthy dose of character (exposed brick etc) – but the good news is that we have big renovation plans underway and once finished our new kitchen will be the perfect Nibblish kitchen!
Finally, the other big news that I would like to share with you guys is that my partner and I finally got married last month! The wedding was absolutely wonderful and you would have loved the food – it was truly Nibblish grade! Nibblish even got a mention in the groom’s speech and the menu was also named after it!
As you can see, I am still feeling as Nibblish as ever and I have truly missed you!
So stay tuned …Things are about to get very exciting around here .. and I hope YOU are going to keep in touch and have some amazing nibblish recipes on your plates again soon!