Saturday, 19 September 2015

Ricotta and Parmesan fritters with mushrooms, black pudding and pancetta

Ricotta and Parmesan fritters

  • 3 cloves of garlic
  • 1 fresh red chilli
  • 400g mixed wild mushrooms
  • Olive oil
  • 1 small knob of unsalted butter
  • 4 sprigs of fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • 400g ricotta
  • 1 tbsp plain flour
  • 3 large eggs
  • 1 lemon
  • 40g grated Parmesan
  • 4 slices black pudding
  • 6 slices of pancetta
  • 1/2 bunch of chopped flat leaf parsley

Method:-
Peel and finely slice the garlic, finely slice the chilli, then roughly chop the mushrooms.  Add the olive oil (few glugs), butter and garlic to a large non-stick frying pan over a medium heat.  Fry for 1 minute, add the mushrooms and chilli, then pick the thyme leaves and add to the pan.  Season with salt and pepper, add 100ml of boiling water, then cook for around 10 minutes or until,softened.

To make the fritters, place the ricotta into a large bowl and beat until smooth.  Add the flour, egg and a few gratings of lemon zest.  Finely grate the Parmesan and add to the bowl, season with salt and pepper and mix well to combine.

Heat a good splash of olive oil in a medium pan over a medium heat, then add heaped tablespoons of the mixture, making sure you space them out.  Cook for around 10 minutes or until,golden and cooked through, turning halfway then transfer to a plate.

Whilst the fritters are cooking, place the black pudding into a small frying pan with a dash of olive oil and gently fry, turning occasionally.  Place the pancetta onto some foil on a tray and cook under a medium grill for 6-8 minutes, turning once, until crisp.

Bring to the boil a small saucepan of water and boil 2 eggs for 5 1/2 minutes, once done rinse under cold water to stop the cooking process.

Roughly chop the parsley and add to the mushrooms, add a squeeze of lemon juice and toss well.  Divide between the plates, top with the black pudding, fritters, pancetta and the soft boiled egg.  Enjoy, this is such a tasty dish, packed full of flavour, great for a Friday night dinner at the end of a hard week.

Wednesday, 9 September 2015

Chicken Katsu Curry

Chicken Katsu Curry

  • 4 x skinless chicken breasts
  • 50g plain flour
  • 1 large egg
  • 100g panko breadcrumbs
  • 200ml sunflower oil
  • Hot mounds of steamed rice for serving
For the sauce
  • 3 tbsp sunflower oil
  • 2 medium onions roughly chopped
  • 25g chunk of root ginger peeled and finely chopped
  • 4 garlic cloves sliced
  • 1 tbsp medium curry powder
  • 1/2 tsp ground star anise
  • 1/2 tsp ground turmeric
  • 20g plain flour
  • 500ml chicken stock
  • 2 tsp tomato purée
  • Freshly ground black pepper
Method:-
Firstly make the sauce, heat the oil in a large saucepan and add the chopped onion, cover with lid and gently fry for 8-10 minutes until well softened, stirring occasionally.  Remove the lid, increase the heat a little and cook for 3 more minutes until the onions are pale golden brown.  Reduce the heat, add the ginger and garlic and simmer gently for 5 minutes stirring occasionally.

Stir the curry powder, star anise, turmeric and a few twists of ground black pepper into the onions.  Cook for 2 minutes, stirring frequently.  Sprinkle over the plain flour and stir well.  Gradually add the chicken stock, stirring constantly until it's incorporated.  Add the tomato purée and bring to a simmer, then cook for 5 minutes, stirring occasionally.  Remove from the heat and blitz with a stick blender until smooth.  Cover with cling film and set aside while you prepare the chicken.

One at a time place the chicken breasts on a board and cover with cling film.  Bash the thickest part of the chicken with a rolling pin until the pieces have an even depth.  Soft the flour on to a large plate.  Beat the egg in a medium bowl until smooth.  Sprinkle half the breadcrumbs over a small tray.  Take a chicken breast and dust it in the flour.  Shake off the excess flour and dip into the beaten egg then coat it in the breadcrumbs.  Put the chicken on a tray whilst you coat the rest, adding the reserved breadcrumbs after coating two breasts.  Chill for 30-60 minutes if you have time, as this will help the breadcrumb coating to set.

Pour the oil into a deep non-stick frying pan and set over a medium heat.  Using tongs lower the chicken breasts into the hot oil and cook for 5-6 minutes each side until the chicken is crisp and golden.  Five minutes before the chicken is ready pour the curry sauce into a pan and warm over a low heat.  Slice the chicken breasts and serve on warmed plates with steamed rice and some hot sauce.
Recipe courtesy of Hairy Bikers Great Curries