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Piri Piri Chicken
25 August 2014

Method

 

Put all the ingredients except the chicken into a large glass/beaker and liquefy thoroughly with a hand blender.

To oven roast, use the sauce to marinade the chicken overnight in the refrigerator and then place in a roasting tin with plenty of sauce drizzled over the top. Roast for approximately 55 minutes at 180 C (350 f). Make sure the chicken is cooked through before serving.

Alternatively, put the chicken in a slow cooker and pour over the cooking sauce. Set the heat to maximum for one hour, then turn down to medium for a further three to four hours until the meat is tender and falling off the bone. Every once in a while, lift the lid and spoon the sauce over the meat.

Whichever method is used, serve with potato wedges and corn on the cob. This recipe is perfect for a slap up TV dinner on a Friday/Saturday night. The Good Food Guru thoroughly recommends it!

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Use this excellent cooking sauce to make your own piri piri chicken. It’s as simple as you like, and makes a delicious spicy treat. You can roast the chicken for a finger licking, Nando’s style treat, or alternatively, cook it in a slow cooker to intensify the flavour and maximise tenderness. Mmmmmmmm!  

 

Ingredients
Lemon zest (1 lemon)
4 tbs olive oil
1 red bell pepper (roughly chopped)
1 onion (roughly chopped)
1 tbs smoked Paprika (sweet, not hot)
1 tsp salt


Lemon juice (1 lemon)
2 birds eye chillies (roughly chopped)
4 cloves garlic (roughly chopped)
1 tbs demerara sugar
2 tsp dried tarragon
2 small chicken halves or 1 kg chicken thighs

The Good Food Guru
Blackberry and Apple Pie
22 September 2014
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Mid September is the time to pick wild blackberries in the UK. It is also the time for windfall cooking apples. A friend of mine gave me a bag of cooking apples from his garden last week, so Badobadop took a trip to Brinklow Castle; a very good place to pick blackberries. It was then up to the Good Food Guru to convert the fruit into a traditional annual treat: blackberry and apple pie with custard. 

 

The description 'pie' has been used rather loosely here, as the shortcrust pastry is really just a tasty lid.

 

"You can't have a soggy bottom if there is no bottom!"

 

If you are looking for finesse here, you are going to be disapointed. This is the GFG's quick and easy method for utilising  the annual glut of blackberries and cooking apples.

Method

 

First, make the shortcrust pastry. Put the flour into a mixing bowl with the diced butter and baking fat. Rub the mixture between your fingers until it resembles breadcrumbs. Add three tablespoons of cold water and mix to a firm pastry dough. Set the pastry to one side.

Take a suitably sized pyrex casserole dish  and lay down alternate layers of apple blackberries and sugar until the dish is full and all the fruit and sugar have been used.

Roll out the pastry on a floured surface to make a lid and place on top of the casserole dish. Trim the edge with a knife and make a hole in the middle to allow steam to escape.

Brush the pie top with milk and sprinkle on a little sugar to form a glaze.

Place in a preheated oven at 180 C (350 f) for 50 minutes, or until the pastry is browned and the filling is bubbling away nicely.

Take the pie out of the oven and warm up some tinned custard. Serve generous portions to your drooling family and friends!

 

Ingredients
200 g (7 oz) plain flour
50 g (1¾ oz) baking fat (diced)
450 g (1 lb) blackberries
Milk and a little extra sugar for a glaze



50 g (1¾ oz) butter (diced)
450 g cored and sliced cooking apples
180 g (6½ oz) granulated sugar



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The Good Food Guru
Cottage Pie
29 September 2014
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There is nothing like a traditional cottage pie. It is the epitome of comfort food, and perfect for the encroaching autumn and winter days. This recipe makes a satisfying meal for a sizeable family of six, or dinner on two consecutive days for a smaller family of three. The Good Food Guru has done it again!

Method

 

Fry the fat off the mince and set the mince to one side in a bowl.

Put the olive oil, onion, carrots swede and mushrooms in a large saucepan and stir-fry on a high heat until the vegetables are beginning to brown.

Add the mince and continue to stir-fry for a minute or two longer.

Add 450 ml of water, two beef stock cubes/stock shots, 2 tsp mushroom magic, four bay leaves and a splash of Worcester sauce, then bring to a simmer, stirring as you go.

Put the potatoes in a large saucepan of salted water. Bring to the boil and cook for about 20 minutes, or until the potatoes soften throughout.

While the potatoes are simmering, put two tablespoons of flour into a mug and add a little water. Stir to a thick paste, before adding some more water and stirring further. Keep adding water and stirring until the mug is half full, and the flour is evenly distributed without any lumps.

Season the mince and vegetable mix with salt and ground black pepper to your personal preference. The GFG suggests 2 tsp salt and ¼ tsp finely ground black pepper.

Just before the potatoes are done, take the mince and vegetable mix off the heat and allow to cool for a minute or two. Add the flour-water mix and put back on the heat. Stir constantly until the mixture thickens and comes back to a simmer.

Preheat your oven to 180 C (350 f).

When the potatoes are done, drain off the water and mash with a potato masher. Add the milk and the butter, then continue to mash until a smooth, creamy consistency is achieved.

Take a large casserole dish and pour in the meat and vegetable mix. Remove the bay leaves and add the peas. Stir to distribute.

Using a desert spoon, evenly cover the surface of the mix with blobs of mashed potato. Even out and texture the surface with the tines of a fork and put into the pre-heated oven.

Leave to bake for 35 minutes, or until the potato topping has begun to brown.

Serve in large bowls to your ravenous and appreciative family!

 

Ingredients
For the Filling:
 
800 g (1¾ lb) beef mince
2 tbs olive oil
1 onion
200 g (7 oz) carrots (diced)
200 g (7 oz) swede (diced)
250 g (9 oz) mushrooms (sliced)
2 beef stock cubes or stock shots.
Worcester sauce
4 bay leaves
2 tsp mushroom magic (optional)
2 tbs plain flour
Salt and ground black pepper
200 g (7 oz) frozen peas
For the Mash:
 
1.5 kg (3½ lb) potatoes (peeled)
80 ml (3 fl oz) milk
100 g (3½ oz) butter
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