Recipe: Summery chicken casserole

Okay, so the not-so-good British summer limps along with odd sunshine appearances making us briefly happy before plunging us back into the inevitable rain and grey-sky-punctuated days of July. So while I’d love to be lounging in my garden with the barbecue sizzling, practical considerations (barbecues aren’t so much fun when it’s raining) mean that my cooking mind is heading in a different direction…a stew direction.

Today I decided I needed to come up with a satisfying chicken casserole that also has a taste of summer about it. The flavour combination of honey, orange juice and tomatoes is beautifully light and zesty and works perfectly with the tender chicken thighs and creamy butter beans.

HONEY AND ORANGE CHICKEN WITH BUTTER BEANS AND TOMATOES

Serves 6

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The final dish topped with chopped parsley

900g boneless chicken thighs, chopped into generous bite-sized pieces

2 tbsp olive oil

2 onions, finely chopped

3 garlic cloves, crushed

4cm piece of root ginger, peeled and finely chopped

4 tbsp runny honey

Half tsp saffron strands

1 tsp cinnamon powder

1 x 400g can chopped tomatoes in juice

5 tbsps passata

1 litre chicken stock

2 x 400g cans of butter beans

Juice of 1 orange

Salt and pepper

Two handfuls flat leafed parsley, chopped

Heat the olive oil in a heavy-based casserole dish or pan on the stove. Fry the onion, garlic and ginger over a medium heat until the onion is soft and translucent.

Add the honey, saffron, cinnamon, tomatoes, pasta and stock. Bring to the boil.

Reduce the heat to a simmer and add the chicken pieces. Season to taste. Cook for about 20mins on a low simmer.

Add the orange juice and butter beans and cook for another 15 minutes on low, until the chicken is tender and everything else is thoroughly heated through.

Sprinkle generously with chopped parsley.

Serve with rice and vegetables.

I got my chicken from The Black Farmer. The company was set up by Wilfred Emmanuel-Jones and produces gluten-free products that are also RSPCA assured which means the company has a vision for all farm animals to have a good life and be treated with compassion and respect. The products are also of the highest quality, these thighs were packed with flavour.

TBF_FR_thigh-filletsThe Black Farmer produces a range of sausages, burgers, free range chickens, bacon, eggs and meatballs. Much of the range is available online at Ocado and you’ll also find the beef burgers at Asda and the chickens at selected Budgens.

Find out more at theblackfarmer.com

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The chicken stew simmers on the stove


Recipe: The Black Farmer’s burgers with roast red vegetables

Today I’ve been asked to sample some beef burgers from The Black Farmer. The company was set up by Wilfred Emmanuel-Jones and produces gluten-free products that are also RSPCA assured which means the company has a vision for all farm animals to have a good life and be treated with compassion and respect. Well, I’m all for that.

The beef burgers look beautifully plump and juicy and I decided to think laterally and come up with a different way to cook them. Sometimes my somewhat weird cooking ideas don’t work out quite as I’ve visualised them in my head, but today this dish was even better than I’d expected.

I started off by roasting some vegetables. Colour in food is so important to me and when I was trawling around the supermarket choosing my veg, lots of vibrant reds attracted me. So red roast vegetables it is.

For two servings I used:

1 red pepper, cored and sliced

1 red onion, peeled and quartered

12 cherry tomatoes, whole on the vine (I think cooking them on the vine enhances the flavour of the whole dish)

3 tbsps olive oil

Place the pepper and onion in a roasting tray and pour over the olive oil. Make sure they are well coated in the oil.

Place in the oven at 180C for about 20 minutes until they start to soften. Then add the tomatoes.

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A tray of redness to roast

I love the large portobello mushrooms around at the moment and came up with the idea of using them as a base for the burgers instead of a bun.

Add the mushrooms to the roasting tray when you add the tomatoes and drizzle over a little more olive oil. Cook for another 10 mins.

Then place the burgers on top of the mushrooms, return the tray to the oven and cook for 10-15 mins until the burgers are mostly cooked through. I like them very slightly rare in the middle.

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Vegetables sizzle and the burgers cook atop the juicy large mushrooms

Check that your burgers are cooked and serve with mustard mayo. I make the mustard mayo by mixing three large tsps of mayonnaise with one large tsp of Dijon mustard. It’s really delicious and goes equally well with the veggies and the burgers.

The combination of sweet vegetables, earthy mushroom, meat burgers and spicy mayo is fabulous. Give it a try. Do you have any inventive ways of serving burgers? I’d love to hear your recipes, do get in touch.

TBF_Beef_Burgers

The Black Farmer produces a range of sausages, burgers, free range chickens, bacon, eggs and meatballs. Much of the range is available online at Ocado and you’ll also find the beef burgers at Asda and the chickens at selected Budgens.

Find out more at theblackfarmer.com