Dame Starry

DS x.

Chevyman

They look superb

I have to make these now

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Chevyman

Done and excellent they were. The chicken went a long way

The only change I made was to omit the garlic powder and add a small clove, chopped, at the 'food processor' stage.

We had them with baked potato wedges and a salsa dip

Thank you "Starry Dame"

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Chevyman

Serves Two

Ingredients

4 Boneless* Chicken thighs
1 large Onion, quartered
1 medium Leek, cut into 1” pieces
2 Carrots, topped, tailed and roughly chopped
1 Celery stick, roughly chopped
1 clove Garlic, chopped
½ pint Vegetable Stock**
1 bay leaf
1 tsp dried thyme
1 tbsp plain flour

Method
Pre-heat the oven to 160c/325f/mark 3
1. Dust the thighs with the flour and shallow-fry them in a little oil.
2. Add the vegetables, garlic, stock and thyme and bring to the simmer.
3. Place the lid on the casserole and put it in the oven.
4. After 30 mins check the liquid level by tilting the casserole to on side; add more stock if needed.
5. After a further 45 mins the casserole should be ready.
6. Serve with mashed potatoes

Tips
* You can use thighs ‘bone in’ but allow extra cooking time, say 30 mins
** If using a stock cube take care with salt when seasoning
You can save on washing up by adding potatoes, cut into thick slices at stage 2
Don't be tempted to use chicken fillets; they don't really suit long cooking

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Dame Starry

Thanks, Chevy. I made a batch yesterday; I had some for tea and froze and vacuum-packed two portions:



Actually, I should post my vacuum sealer in the 'Things you can't do without' thread! The bag leaning up against it is full of dried breadcrumbs which, being vacuum sealed, should last indefinitely. The bags of nuggets are at the front.

I'm going to experiment with the breadcrumbs - I'm thinking of adding barbecue, Tandoori and Chinese seasonings to try - and you're right, the chicken does go a long way.

Oh, just to bring you up to date, the super-dooper Panasonic microwave/combi/steam oven that I had set my heart on, has been discontinued!
So I'm back to 'square one'!

DS x.

Chevyman

Bad news about the micromonster Dame

Might any of the professional catering websites be able to help...........or even have one left?

That vacuum sealer of yours looks very interesting btw

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Dame Starry

IIRC, it's only been on the market for 18 months and already Panasonic have discontinued it - I wouldn't touch it with a barge-pole!
I e-mailed them to ask them why - and they haven't bothered to reply.

I would not be without my vacuum-packing system - I have saved so much food (and money) since I've had it!
I can roast a joint or boil a piece of gammon, slice it with my Kenwood food slicer and then pack it in portions and freeze it. Once defrosted, it's as fresh and moist as if you've just cooked it.
If you just freeze cooked meat, it dries out; you either have to freeze it suspended in liquid (gravy), or vacuum-pack it.

If you ever think of buying one, let me know; I can't tell you what to buy - but I can tell you what NOT to buy and what to look for.
The initial outlay is quite expensive, but I discovered that it paid for itself in no time and I hardly throw any food away now.

DS x.

Rob Compton

Any advice on juicers? I have a glut of fruit (apples, mainly) and am rather attracted to the idea of bunging them in to the juicer whole, and getting some nice fresh apple juice at the other end!

Can you put these things in the dishwasher afterwards?

I've also looked at Vigo's web site, Vigo Limited - products and services for drinks producers - juice and cider making (<--- web link) but it's a bit large scale and expensive.

My grapevine is looking promising this year too!

If anyone has any tips on any of this I'd be glad to hear them.

TIA
rgds
Rob

Rob Compton

...and while I'm in the mood for home food/drink production, I have always wanted to make my own sausages, and my own butter and cheese - has anyone tried this? Any suppliers for the equipment needed, and any useful tips?

Many thanks again

rgds
Rob

Dame Starry

Oh, Rob, I've been making sausages for a couple of years now and it's terrific fun! I find that the seasoning is the biggest problem, particularly with pork as it is so bland.
I use breadcrumbs from my own bread instead of rusk which has a lot of additives and I use collagen casings which are dry and last indefinitely in a cupboard.

You don't really need much equipment, I've got one of these which costs about £60:



Moulinex HV8

For most of what you need to know, have a look at this website: Sausagemaking.org

As for cheese, see: CheeseMaking.org.uk

Butter: Making your own butter at home

I can't say that I've ever thought about making butter and cheese - although I do make my own cream.

Good luck - and let us know how you get on, will you?

DS x.

Dame Starry

I've got a juicer which I have hardly used - it's a bugger to clean afterwards and I don't have a dishwasher (only me!); although I don't think any of it would stand up to one!
I think you need to shop around for one and the good ones aren't cheap - and there are several different types depending on what you want to juice.

See: UK Juicers.

And, if you wanted any help with making wine: Home Winemaking

DS x.

Dame Starry

The good news was that my bread turned out rather well this afternoon:

Before baking:



After:





The bad news was that I had a 'Utensil Malfunction':



That was a new whisk too! They don't make them like they used to, do they?

DS x.

Mark O

The Bread looks absolutely delicious Dame Starry!.........I'll bring the Strawberry Jam round

Mark

Rob Compton

Many many thanks Dame, for the info on both posts! That's really helpful, thank you

rgds
Rob

Dame Starry

You're welcome, Rob.

I find it amusing that if you make butter at home, you need cream.
I make cream at home (Single, Double & Whipping) and, for that, I need butter and milk...........

I wonder how that works in a dairy? I must look that up when I have time!

DS x.