Chicken Liver Bolognese from Save wth Jamie

Is liver the stuff of nightmares for you? This is well worth a try and surprisingly non-livery.  It's from Save with Jamie.

Ingredients (serves 6):

• 250g chicken livers
• 1 red onion
• 1 carrot
• 2 cloves of garlic
• 100g button mushrooms
• 2 springs of fresh rosemary
• 1 tsp fennel seeds
• 0.5 tsp chilli flakes
• 2 rashers of smoked streaky bacon
• olive oil
• 1x400g tin of lentils
• 2 tbsp tomato puree
• 3 tbsp balsamic vinegar
• 1 chicken stock cube
• 480g dried spaghetti
• parmesan cheese (to serve)
• optional: a few springs of fresh flat-leaf parsley

1. soak the livers in a bowl of water for a few minutes
2. peal onion, carrot and garlic, than pulse in a food processor with the mushrooms, rosemary leaves, fennel seeds, chilli and parsley stalks (if using), until finely chopped
3. finely slice bacon and put it into a large pan on a medium heat with a good lug of oil
4. add the pulsed mixture from the processor to the pan and cook for around 15 minutes, or until softened, stirring occasionally and adding a splash of water to help it along, if needed
5. Drain the chicken livers, then pulse in the food processor until finely chopped
6. use a spatula to scrape them are veg into the pan, then fry and break up for a couple of minutes
7. drain and add the lentils, followed my order to the tomato puree and vinegar
8. crumble in the stock cube and add 700ml of boiling water *
9. reduce to a low heat and simmer gently for 40 minutes
10. with 15 minutes to go, finely chop the parsley leaves (if using)
11. Cook the pasta in a large pan of boiling salted water According To packet instructions, then drain, reserving a cupful of cooking water
12. Season the sauce to perfection, then tip in the pasta and toss together, loosening with a splash of cooking water, if needed.
13. sprinkle chopped parsley over the, finely grate over a little Parmesan, toss and serve

Lentil, burghul and spinach soup

Have you ever started making something and wondered why?  Ended up with something quite different and better for the sake of not wasting the ingredients?

This is what happened here.

I had half a pack of spinach I wanted to use up. A quick search of my books on "Eat your books" found me this recipe in a book called Lebanese Cooking, an Australian Women's Weekly.  I envisaged a nice spiced soup, warming and tasty.......

2 litres water
1 cup (200g) brown lentils
1 cup (160g) burghul
1/4 cup (60ml) olive oil
2 medium onions, finely chopped
2 cloves garlic, crushed
350g spinach, shredded finely
2 tbsp chopped parsley (I didn't have any so omitted it)

Bring a pan of water to the boil in a large pan, cook lentils, uncovered until just tender.  Add burghul, cover, simmer for 1 hour, stirring occasonally.

Meanwhile, heat oil and cook the onion and garlic, stirring until browned lightly.  Add spinach, cover and remove from heat.

Just before serving, add spinach and onion mixture, stir over llow heat until heated through.  Serve sprinkled with parsley and if desired, topped with yogurt.

Now, sorry, but that lot was just a bit tasteless.  I'd already added carrot to the veg mixture, and seasoned with salt and pepper.  So I added some spice mixture, a chilli mixture with herbs. Whizzed it with a stick blender to blend only part of it. A squeeze of lemon juice to lift it slightly and served it with a dollop of sweet chilli sauce stirred through.  Now it is much tastier than it looks!

Greekish Chicken with Orzo and Spinach

This is another of my "make it up as you go along" dishes, which turned out pretty tasty.

For 2

Orzo about 120g
Baby spinach
Courgette cut into wedges
Red pepper cut into slices
Fresh thyme
Oregano
Garlic clove
1 tsp oil
2 chicken breasts
1 lemon

Half cook the orzo in boiling water for a couple of minutes.  Drain and put into the bottom of a casserole dish. Sprinkle with lemon juice, stock or water (about 1-2 tbsp).

Top with baby spinach, a couple of big handfuls as it wilts down as it cooks. Top with the courgette and peppers.

In a mortar and pestle, grind the garlic, thyme and oregano with the oil.  Rub this over the chicken breasts.  (You could leave this on for a couple of hours for more flavour).  Place on top of the veg and top with a lid.

Cook for approx 20-25 mins until the chicken is cooked through.  Check it doesn't dry up during cooking, adding more liquid if required.

Top with a few cubes of feta if you fancy it.  Add some olives too if you like them.

Creamy Crab Soup in the style of the Jolly Fisherman in Craster

I had this soup for lunch at the Jolly Fisherman in Craster, Northumberland. 

It was so delicious I wanted to make it for myself.  This is my version.

1 tsp Olive oil
1 tsp Butter
Tomato puree
Onions
Garlic
Celery
Carrots
Bay leaf
Salt and Pepper
Pot of crabmeat, white and brown (approx 400g)
fish stock
Double cream

Heat the oil and butter, gently fry the tomato puree for a minute or two to cook off then add the onions.  Fry a couple of minutes then add chopped carrots, garlic, bay leaf and celery.  Cook for 5 mins then add the fish stock.  Bring to the boil, then simmer until the veg are soft.

At this point you could sieve out the veg and discard, but I didn't, I just removed the bay leaf then blended them until smooth.  Again you could pass it at this point if you want a nice smooth soup.  Taste and adjust the seasoning.  Add the crab and cream and heat gently until hot.  DO NOT BOIL.