Chicken with mushrooms - the name belies the flavour!

It sounds so simple that it is hard to believe it could be so tasty.  However, never underestimate the power of a tablespoonful of vinegar to the flavour of a dish!

I was looking for a simple, no frills, mid week chicken dish that could be served with a couple of different vegetables, to balance up the low veggie dishes that were already on the menu plan.  As ever, when feeling a lack of inspiration, I turned to my recipe bible - www.bbcgoodfood.com.  Flicking through the dozens of recipes, I recognised one that I'd liked on a previous occasion but hadn't got around to cooking yet - the chicken with mushrooms.  For all that the name sounds singularly uninspiring, the photograph alongside looked really quite enticing.  Nice golden fillets of chicken with mushrooms and green peas in a light and not creamy, sauce.  It looked perfect for the job.

I had to make some alterations to the original recipe though, as I wasn't going to pay for pancetta (so I used Asda's misshapes smoked bacon for cooking), nor a bottle of white wine vinegar that I might not use again for months (so I used sherry vinegar, which I had already got).  

I also didn't bother with dirtying a bowl by dredging the chicken with flour (which would probably have stuck to the pan and burned anyway) and solved the problem of a too-thin sauce by adding just two teaspoonfuls of Bisto Best roast chicken gravy granules.  All three of these changes worked perfectly, so hence the recipe appears in its altered form in this blog.  If I didn't write down what I did, I just know I'd forget when it came to the next time!  However, if you want to stick to the named ingredients in the original recipe, you go right ahead - it's fine by me.

The keys to this recipe's deliciousness are as follows :

a)  the cooking of the chicken.  You must make sure that your chicken gains a lovely golden hue before you add liquid.  This is the real foundation of your dish's flavour.

b)  the bacon.  Don't be tempted to leave out the bacon.  The flavour profile needs it's intense savouriness and saltiness - but be careful about the addition of sea salt, just a tiny pinch!

c)  the vinegar.  The addition of the vinegar gives a lovely tang of acidity to the sauce.  Not as much as sweet and sour, but enough to give it a lift above a straight gravy.

d)  the late addition of the fresh parsley.  Don't be tempted to chuck it in early.  The sauce needs the freshness of the just wilted parsley.

e)  the reduction of the liquid in the sauce.   Don't be tempted to hurry it along and serve before the sauce has had a chance to reduce by half to two thirds.  It makes SUCH a difference to the intensity of the flavour!  Taste the sauce as you go along and you will see what I mean.

This is one of those recipes that is as good a mid week family dinner as it is a relaxed dinner with friends.  The flavour is so much more than its title!

CHICKEN WITH MUSHROOMS (serves 2)

Ingredients :

1 tbsp olive oil
3 rashers thick cut smoked back bacon, diced
2 large eschalion shallots or 4-5 small shallots, chopped
150g button mushrooms, halved
2 chicken breasts, each cut in half lengthways to create 2 thinner fillets
sea salt
freshly ground black pepper
250ml warm water, containing 1 low salt chicken stock cube
1 tbsp sherry vinegar
2 tsp Bisto Best chicken gravy granules
1 tbsp fresh parsley, finely chopped
50g frozen peas.

Method :

Heat the oil in a deep frying pan, then add the bacon and shallots. Cook over a moderate heat until the shallots are softened, all the liquid has left the bacon and it has begun to turn golden.

Add the button mushrooms and continue to fry, stirring regularly, until the mushrooms have begun to soften.

Remove the bacon, shallots & mushrooms from the pan using a slotted spoon and reserve to keep warm.

Increase the heat under the pan and add the chicken breast fillets and season with sea salt & freshly ground black pepper. Leave them undisturbed to gain a lovely golden colour, then flip them over, season and cook the other side in identical fashion.

Once both sides are deliciously golden, return the bacon, shallots & mushrooms to the pan.

Add the water, stock cube (broken into pieces) and vinegar and stir gently until everything is combined. Bring to a steady simmer and cook for a further 15 or so minutes, turning the chicken half way through.

Once the liquid has reduced by half, remove from the heat and allow to cool slightly then add the gravy granules and stir quickly to prevent them clumping. Return the pan to the heat and cook, stirring, until the sauce has thickened.

Add the fresh parsley and frozen peas and taste the sauce to check the seasoning. Add a little more if necessary. Bring back up to simmering point, turn the chicken once and cook until the peas are tender but have not lost their fresh green colour.

Serve with new potatoes and seasonal vegetables.

Printable version

Bacon & Orzo Stuffed Mushrooms and Peppers

Pepper on the left, mushroom on the right.

I've not had a very good track record with successful "stuffed" things in the past.  I've tried stuffed marrow several times, some have been good, some pretty poor.  I've tried stuffed peppers in the past, again to mixed reactions.  So when I saw the Hairy Bikers stuffing mushrooms, it got my "I can do that!" indignation fired up again.

I came to the conclusion that it was simply a matter of not stuffing things with the correct stuffing for my family's taste.  You see, I like "juicy" stuffings such as a bolognese style mince concoction for marrow, which as the marrow cooks inevitably becomes all watered down.  Now I'm fine with that, but the rest of the family aren't.  It's taken me a while to get to grips with that, as I thought the objection was in the flavour of the stuffing, not the texture.  I know, sometimes I can be really dense.

Now I wanted to stuff peppers and tomatoes, but hubby correctly pointed out that tomatoes stood a very good chance of going the same way as the marrow (i.e. watery) and anyway, son & heir isn't keen on cooked tomato.  He suggested Portobello mushrooms instead and as I'm ALWAYS in the market for a mushroom, that made a lot of sense to me.

So what would go well with long red peppers and mushrooms?  Well, bacon immediately sprang to mind, with shallot to help the savouriness and sweetness along.  I didn't want to use breadcrumbs, as I was very wary of the sogginess that can sometimes accompany a breadcrumb stuffing.  Thinking of things that hubby likes, brought to mind orzo.  It is very rice-like (although is actually a tiny pasta) and rice is another good stuffing ingredient.  I hadn't seen orzo used in too many stuffing mixes (and there may have been a reason for that) but it seemed like a good idea.

Now what could I use to provide some cohesiveness in this stuffing?  I didn't want to use egg but I did want something that would stick everything together a bit.  Thinking along the lines of what does son & heir like, produced mozzarella cheese.  If I dice a ball of mozzarella, it would melt and do that "sticking it all together" thing in an unobtrusively cheesy fashion.  Perfect.  Add a few herbs and seasoning and we're in business.

Ah, but what about the tops?  You need something to make a crunchy top, without cooking the heck out of the orzo and making it inedible.   Hmmn.  A slice of mozzarella would do that, but it doesn't carry much flavour.  What about if I grate some cheddar on top, then top that with the mozzarella slice?  Yes!  That'd do it.

In this way, the recipe was born.

I decided to leave the peppers without the mozzarella slice, just to see whether the cheddar would have been sufficient.  However, in the tasting, I think the addition of the mozzarella was a very good thing as it melted over the lot and provided a great "cap" that kept the moisture in the stuffing while the stuffed vegetable cooked.  The peppers weren't dry, but the cheese would have kept them from being that little bit less "cooked" if you get my drift.

The orzo was great as stuffing ammunition and I'll definitely use that again.  The mushrooms were by far the best end result as the mushroom itself provided enough body to support the stuffing.  The peppers were a bit thin - could have done with being a bit meatier - and cooked up to being a little bit papery.  Still, the flavour was great!

I served the stuffed mushrooms and peppers with a simple sweet potato mash (into which I added a little nutmeg and lots of butter) and some peas.  Apart from the paperiness of the peppers (I'd use round peppers instead of long ones next time), everyone really liked this dinner.  Just goes to show that life isn't too short to stuff a mushroom - you just have to get the stuffing right!

BACON & ORZO STUFFED MUSHROOMS AND PEPPERS  (serves 3)

Ingredients :

6 rashers of smoked back bacon, finely chopped
1 tbsp rapeseed oil
2 small shallots, finely chopped
1 tbsp fresh parsley, finely chopped
half a tsp dried basil
freshly ground black pepper
50g orzo
2 balls mozzarella cheese, 1 finely diced, 1 sliced thickly
2 red peppers
3 Portobello mushrooms
a handful of mature cheddar, grated.

Method :

1.  Place the bacon into a dry frying pan that has been heated to a moderate heat and fry the bacon until the moisture has totally evaporated and the fat has begun to render out.  Once the bacon begins to caramelise and turn golden, remove to a bowl using a slotted spoon, to retain as much of the bacon fat as possible in the pan.

2.  Add the shallots to the pan and reduce the heat slightly.  Cook, stirring regularly, until softened and beginning to take on colour.  Add them to the bacon in the bowl and allow to cool while you cook the orzo, according to the manufacturer's instructions.  Once cooked, spread evenly out on a plate, to cool. 

3.   Once everything has cooled but is not cold, add the parsley, basil and a good pinch of freshly ground black pepper to the bacon/shallot mixture and stir to combine.

4.  Add the orzo, taking care not to "drown" the bacon mixture with orzo.  You need to have a 50:50 sort of mix, which may result in your having some orzo left over, which you can make into a little pasta salad for your lunch.  

5.  Add the one ball of mozzarella that has been finely cubed to the bowl and make sure to give the stuffing a good stir so that all the flavours have as good a chance to combine as possible.

6.  Slice the pepper in half so that it will lay flat on a baking tray.  Remove the seeds and pith from the inside of the pepper, but keep the stalk base intact or your stuffing will all fall out.

7.  Remove the stalk from the mushroom by carefully cutting it free.  You don't want a huge hole in the middle of your mushroom!  Turn the mushroom over and cut a cross into the crown, which should go right through.  This will allow any excess liquid to escape.  Place it, frill side up, onto the baking tray.

8.  Now divide the stuffing mix between all the mushrooms and pepper halves, pressing it firmly into each.

9.  Place a sprinkle of cheddar cheese onto each - a little more on the peppers than on the mushrooms.

10.  Place a round of mozzarella cheese on top of the cheddar on the mushrooms - you can add mozzarella to the peppers too, if you like.

11.  Place into a pre-heated oven at 180degC/350degF/Gas 4 for 40 minutes.

Serve with sweet potato mash and peas.

Printable version  


 

Today's dinner : Indulgent potatoes and pesto chicken

Owing to the Vegibox deliveries - which are a weekly delivery of locally grown fruit and vegetables - we have had something of a potato glut in the house.  Now this is very okay where myself and son & heir are concerned, but not so good for hubby - who would see all potatoes fired into the face of the sun, if he had his way.

So this has set me the difficult task of trying to find potato dishes that hubby either does like (one in a million) or might like (even rarer).

I remembered that I cooked a dish of scalloped potatoes that he enjoyed - and reported that he really quite approved of - so I decided to go there again.
 

Looks good to me!

Scalloped potatoes (well, my recipe anyway!) involves slicing the potatoes very thinly and laying them in a dish interspersed with finely cut celery and grated garlic and pouring over a concoction of milk, cream cheese and cream.  Bake in the oven for the next hour or so until the potatoes are soft.  So very indulgent!  Definitely not something to have more than once a year!  I paired them with some chicken that had a layer of green pesto through the middle - just for a bit of added flavour - and was then roasted with a little butter on top for around 30 mins at 180degC.  A final flourish of steamed carrot, broccoli, peas and a little gravy rounded off the plate.

Myself and son & heir loved it - poor hubby was less than impressed with both the potatoes and the chicken.  Oh dear.  I'll try to do better next time!

For dessert, son & heir and myself had our current favourite thing - little pre-packed jellies with fruit inside.  Our choice this evening, was orange flavour jelly with mandarins.  They are so refreshing - and just a few spoonfuls big.  They really hit the spot.

Chicken, asparagus and peas in a Marsala cream sauce : a "once in six months" dinner dish!

I am quietly very proud of this recipe.  To me, this represents a little of where I am in regard to my cooking experience.  Put in Masterchef terms, this is "my own food" - but not everyday food.  Because of the quantity of double cream, this is very definitely a "once in six months" dinner!

Even so, I'm still proud of it.

You see, at one time, I'd have cooked this a) from a recipe instead of following my own thoughts and b) if I had have been making it up from scratch, I'd have done it a totally different (and not so successful) way.

To put not too fine a point on it, we've been having a few tummy issues in the family just lately, which has resulted in our relationship with food being a bit hit and miss.  We either just haven't wanted to eat - or what we could eat has been a short list!  Still, we're getting a bit better on that front now - exhibit A being the Tapas meatballs, which had been on the menu list for probably three weeks or more.  We eventually got around to being able to face them and were jolly glad we did.

I wanted something "nice" for our Sunday dinner.  Something a little out of the ordinary, something inoffensive and unchallenging to eat, that would tempt the taste buds and satisfy the tummy.  I had a number of favourites to choose from, as anything involving cheese, bacon, curry or chilli usually gets a thumbs up of approval.  Also on that list is anything in a cream sauce, which doesn't get made that often because of the general naughtiness of the cream sauce.

The obvious choice for a cream sauce was chicken and the minute I had decided on that, the rest of the recipe just fell out of my head with virtually no amendments once I'd written it down.

Now, in days gone by, I'd have sweated off the onion and garlic, then added the chicken and in so doing would have burned the garlic, making it bitter.  I'd have then added the cream and tasted, only to find it was bland and too gloopy.  So I'd probably have added the vegetables in the hope that they'd cheer the flavour up and when they didn't, I'd probably have added something completely random like Worcestershire sauce.  The end result would have been a slightly bitter sauce with overcooked vegetables and reduced cream - all of which was pretty horrid.

Well, I reckon you have to fail at making something (and probably several times) before you begin to work out where you went wrong.

This time, I browned (or maybe that should be - more correctly - "goldened") the chicken and removed it.  Then I sweated off the onion and garlic (without burning it) and added the Marsala wine, then some stock.  (Wouldn't have thought to use stock in the past!).  I re-introduced the chicken, which cooked as the stock reduced.

Then, when the stock had reduced sufficiently that adding the cream wouldn't affect the texture of the sauce, I added the asparagus (no, not the chicken - it would have taken up too much room and the asparagus wouldn't have cooked properly) and cooked that for 2-3 minutes in the stock.  Then I re-introduced the chicken (so that it could re-heat), then the peas (as they only need seconds in which to heat up), then in the final few minutes, the cream.  Leaving the cream until last means that the ingredients all cook and exchange flavours with the stock - so it's essential to use a good stock.  It also means that the cream doesn't have time in which to reduce, so maintaining the integrity of your sauce.  Bring it all back up to temperature and serve.  Perfect.

I made a couple of mistakes with the accompaniments though.  Firstly, I used rather too much thyme on my garlic and thyme roast potatoes and parsnips.  This is purely a personal taste issue, as I find too much thyme to be redolent of disinfectant.  Hubby and son & heir enjoyed them though.  Oh, and they'd have been a lot more crispy if the oven hadn't decided to turn itself off (for some reason, it switched over to timer-controlled.  I lost some 15 minutes of cooking time, thanks to that!) half way through.

Secondly, I decided to make a variation on Vichy Carrots.  I didn't want the sweetness that a Vichy carrot brings with it, so decided to use vegetable stock to cook them in, but omit the sugar - adding the butter that makes the glaze and cooking them in the same way as Vichy carrots.  Well, it kind of worked.  They tasted great, albeit a teensy bit overcooked as I used too much stock which took too long to reduce and the use of stock instead of water gave them an odd colouring.  That one needs further work, I think!

However, there were murmurs of appreciation all round as the family tucked into their chicken.  The chicken breasts were still tender and moist - not overcooked - and deliciously flavoured from being cooked in the stock and Marsala wine.  The asparagus was perfectly cooked with just a teensy bit of bite left in each piece and the cream sauce was just delicious.  Real lick the plate stuff!

If we had three more chicken breasts, I'd be perfectly happy to eat that again for dinner tonight, it was that good.   Aaah, happy sigh! 



CHICKEN, ASPARAGUS AND PEAS IN A MARSALA CREAM SAUCE   (serves 3)

Ingredients :

1 tbsp rapeseed or olive oil
3 boneless, skinless chicken breasts 
1 small onion, finely chopped
1 clove garlic, minced finely
150ml sweet Marsala wine
200ml chicken stock, using 1 tsp stock powder or 1 stock cube
150g asparagus, cut on the diagonal into 1" pieces
3 handfuls of frozen peas, defrosted
sea salt & black pepper
150ml double cream.

Method :

1.  In a deep frying pan or wok, heat the oil over a moderate to high heat.  Add the chicken breasts and fry, undisturbed, on each side in order to gain a little golden colour.  Reserve on a plate.

2.  Add the onion to the frying pan and reduce the heat to moderate.  Stir fry, not allowing the onion to brown, until demonstrably softened.  Add the garlic and continue cooking for another minute.

3.  Quickly add the Marsala wine and allow to frizzle for a moment or two.  Add the stock (or water and stock powder) and bring to a boil.

4.  Gently return the chicken to the pan and maintain the boil so that the stock begins to reduce.  Cook like this until the stock has reduced to a third of its original quantity.

5.  Remove the chicken breasts back to the plate and add the asparagus and black pepper to taste.  Cook for 2-3 minutes or so until softening, then return the chicken to the pan.  Continue to cook for another minute or so to bring the chicken back up to temperature.

6.  Add the peas and as soon as the sauce has returned back up to temperature, add the cream and, once again, bring back up to temperature.

7.  Check for seasoning, adjust if necessary and serve with roast potatoes and a selection of vegetables.

Printable version

Risotto Primavera with herby glazed chicken

The emphasis of this recipe is on the Risotto Primavera, as I will admit to having used a shop bought chicken glaze.  Now don't you go telling me that you never use such a thing, I refuse to believe it.

The glaze we used was one of the Maggi range of "So Juicy" cook-in-a-bag products.  In fact, it was really not bad at all.  We tried the mixed herbs one, which seemed to have a significant amount of tomato in its mixed herbs, but with no artificial colours, flavourings or Aspartame in its ingredients, we were prepared to give it a go.

Owing to the cooking method, which involves your cooking the chicken sealed into a cook-in bag, the chicken comes out the other end enticingly moist and tender.  I'd definitely give others of the same range a go.

As a fairly foolproof and easy way of obtaining a very acceptable chicken dish, I recommend it to you!

Now the big question was what to put with it.  I'm always on the lookout for interesting and easy vegetable dishes that can be use as a side to a meat dish, for just these moments.

We had a number of meals planned that included potatoes already - and owing to hubby's antipathy towards the 'umble spud, I needed to find something else to use as the carbohydrate in this dish.

Hubby suggested vegetable rice, but son & heir isn't always terribly keen on that.  As hubby was the one who was going to be cooking this meal, I suddenly hit on the idea of a risotto.  Well, he is the Risotto Cooking King!  I remembered that I had picked up a baked Risotto Primavera recipe from a magazine, but knew he wouldn't be struck on the idea of doing a baked risotto (being a newly crowned risotto purist, and all that).  So we just used the recipe as a guide for the amounts and types of vegetables to use - and he made a straight, cooker top, in a saucepan, ordinary risotto - but using frozen peas, asparagus, fine green beans, tenderstem broccoli, mint, chives and parsley instead.

The combination of the highly flavoursome chicken and the clean, fresh flavours of the risotto with its herbs, were just perfect together.

Hubby even reserved a few asparagus spears for decoration, which was good because although it is great in a risotto, I do love the flavour of asparagus and it was a treat to have some to enjoy on its own.

I'll have to remember to use vegetable risotto in this context again in future.  I have used Risotto Milanese (saffron risotto) in this way in the past and it worked exceptionally well there, too.  The light and springlike flavours were a lovely break from the somewhat heavier mid-winter flavours that we've been enjoying before and since, thanks to the awful weather.  Hopefully, we'll get a chance to put them to the test in another combination very soon!

RISOTTO PRIMAVERA  (Serves 3)

Ingredients :

150g asparagus spears

2 handfuls of frozen peas

150g tenderstem broccoli

50g fine green beans

3 tbsp rapeseed or olive oil

2 banana shallots, very finely diced

25g butter

300g Arborio or Carnaroli rice

100ml of white wine

1.5 litres of vegetable stock (we used Essential cuisine vegetable stock powder)

10g fresh chopped parsley

10g fresh chopped chives

10g fresh chopped mint

50g grated parmesan

sea salt and finely ground black pepper.

Method :

1.  Bring a saucepan of salted water to a rolling boil and prepare the asparagus by snapping at the weak point (around one third of the way up the stem from the cut end).  Retain the woody ends for use in the stock and blanch the tipped ends for 60 seconds.  Drain (retaining the water) and then plunge into bowl of iced water to stop the cooking process.

2.  Repeat with the frozen peas, tenderstem broccoli and green beans - blanching for 3 minutes and adding them to the same iced water.

3.  Prepare the stock by adding the stock cube or powder to the cooking water and add the woody ends of the asparagus, cut lengthwise.  Bring up to a simmer and keep the stock over a very low heat until required, not allowing it to boil.  Remove the asparagus pieces just before use.

4.  Heat the olive oil and butter gently together in a large pan.  Add the shallots and cook until they are soft and transparent, not allowing them to brown.

5.  Add rice to the shallot mix and stir well to coat with the oils, then turn the heat up as hot as you dare - without burning - before quenching the pan with the white wine.

6.  Cook until the wine has reduced by two thirds and add a ladleful of the vegetable stock (minus the asparagus pieces).  Reduce heat to a simmer.

7.  Continue adding ladlefuls whenever the mixture runs dry, stirring well and keeping it moving to avoid catching on the bottom of the pan.

8.  Continue in this way until the rice is cooked al dente.  You may find you have stock left over, which is normal as different rices require different amounts of liquid.

9.  Drain the vegetables from the iced water and add them to the risotto to warm them through, stirring gently so as not to break them up.

10.  Add the parsley, chives, mint and grated parmesan, reserving a small amount of parsley for garnish.  Stir gently through and taste for seasoning.

11.  Serve and garnish with shaved parmesan and chopped parsley.

Printable version

Chilli Prawn Noodles

This is another of hubby's concoctions and one which I absolutely love and would be very happy to eat twice a week!

It is very useful for Monday evening's dinner, when we're due to shop the next day and consequently there isn't much in the way of vegetables or fresh food in the fridge.  With this one, there's no need to try and keep salad fresh, or stop carrots from going floppy!

One word of warning, though - dependant upon the chillies, it can turn out blisteringly hot.  Mind you, that's part of the fun of the dish!

CHILLI PRAWN NOODLES  (Serves 4)

Ingredients

250g pack of egg noodles
300g pack of prawns
3 tbsp dark soy sauce
2 tbsp groundnut or sunflower oil
3 tbsp runny honey
1.5 tbsp toasted sesame oil
2 shallots, finely chopped
2 red chillies, finely chopped
100g frozen peas, defrosted
2 tsp chinese five spice
coriander leaves as garnish.

Method

1.  Place the dried noodles into a large bowl and completely cover them with freshly boiled water, leaving to stand until soft or al dente.

2.  Meanwhile, in a wok or deep frying pan, heat the oil and gently saute the finely chopped shallots and chillies until soft, do not let them brown.  Once soft, add the five spice and the peas and set aside.

3.  Once the noodles are soft, drain them thoroughly and stir through the soy sauce, honey & sesame oil.  Add the noodles to the wok and stir through over a high heat before adding the prawns, which must be defrosted and drained.  Fry until the prawns are warmed through and serve immediately with a sprinkling of coriander leaves for garnish.

Don't forget your handkerchief, because your nose is bound to run!

Chorizo & Red Pepper Risotto

The kitchen lights have lent it a rather more orange glow than in actuality!

I have to say, right from the start, that this lovely risotto recipe is one conjured up from the creative mind of my dear hubby.  Well, he is - after all - the Risotto King (not just the Artisan Bagel Baker), in this house.

There we sat, debating what to put on this week's menu list, when we both had a Risotto thought.  Mine went along the lines of "risotto .... mmmmn, good idea!", hubby's went along the lines of "what if we had a risotto ... with maybe chorizo ... and red pepper ... and probably peas ... and ..." and so the Chorizo & Red Pepper risotto was born.

The added benefit to this lovely risotto is it's extreme child-friendliness.  If your child is old enough to chew chorizo pieces, then they're going to love this risotto. 

CHORIZO & RED PEPPER RISOTTO (feeds 3)

Ingredients :

500g Arborio rice
1 litre pork or vegetable stock
2 large shallots, diced small
1 red pepper, finely sliced
25g butter or olive oil
1 level teaspoon smoked paprika (or more to taste)
20g grated Parmesan (with shavings to garnish)
225g thinly sliced Chorizo
200g frozen peas, defrosted and warmed
1 small wedge of lemon.

Method :

1.  Gently cook the shallots and red pepper in the butter (or oil) for five minutes or until the shallots are soft, but not browned.

2.  Add the smoked paprika and chorizo and cook for a further few minutes before turning up the heat and adding the rice.

3.  Once all of the grains of rice are thoroughly coated in the spiced oils and the pan temperature is high, add a splash of stock to 'release' the pan.

4.  Continue adding the stock, a ladleful at a time in the usual risotto method until it has been absorbed, the rice is cooked and the risotto is 'oozy'.  A little extra boiled water or stock should be kept on hand in case the rice is especially thirsty.

5.  Stir in the warmed peas, grated parmesan and a small squeeze of lemon before removing from the heat for a quick rest (the risotto, not the cook).

6.  Serve in warmed bowls, garnished with the parmesan shavings.

Note:  Do not add frozen peas, as this will kill the cooking process and make the ooze go all runny!

Accompany with warmed bread or a side salad.  Delicious!

Creamy crab & pea pasta

Today has been a momentous day in the life of our son, as he finally got his sweaty paws on a copy of "Halo Reach" for the XBox360 - and not just any edition, but the Limited Edition.  (Thanks to a little help from hubby & I).  So, the whole evening has been turned over to him in that he has unlimited access to the t.v. for game playing.  This, of course, demanded some thought as regards what to cook for tea.

What to give son was easy - you'll recall he only ever asks for pizza or high tea, so pizza it was.  He downed tools for long enough to eat his pizza and a yoghurt, then was back at it - "it" being intently blowing things up.  I suppose it has it's attractions if you're 11yrs old.

So that left hubby and I to feed.  What a chance, and how to capitalise on it?  It's not often we get to eat what we want to, without having to worry about son not liking component a, b, or c.

Hubby had expressed a desire for crab during last week's shopping trip and I'd "put it behind my ear for later", so to speak.  I mooted the idea of having "something involving crab" and we were sorted.  Just had to find a recipe.

Good old BBC Good Food came up trumps yet again, with their "Creamy crab & pea pasta".  It was simple, relatively inexpensive and looked yummy.  Now we just had to get our hands on a crab.  Regrettably, here the plan fell down as no crabs were to be had when we were looking.  So, we resorted to a tin of crab meat which wasn't quite the plan but one I hoped would "do".

It takes just a twinkling to prepare, so it is perfect for those days when cooking seems like too much of a chore.  In fact, it probably takes longer to wash up from it than it did to cook!  I really enjoyed it - as did hubby - and we both agreed that fresh crab would have livened the flavours up a little, as it began to get a tiny bit "samey" towards the end.  However, we can forgive that teensy element of sameness, as if every dinner we had was as delicious as this, we'd consider ourselves very lucky!

CREAMY CRAB & PEA PASTA (serves 4)

Ingredients :

400g spaghetti
200g frozen peas
300g fresh crab meat
5 tbsp double cream
1 red chilli, de-seeded and chopped
handful of parsley leaves, chopped
zest of 1 lemon
juice of half a lemon
freshly ground black pepper.

Method :

1.  Boil a large pan of salted water.  Once boiling, tip in the spaghetti and cook for around 7 minutes.

2.  Add the peas, then cook for another 2 minutes until both are cooked through.

3.  Drain the pasta, reserving a little of the cooking water in a separate container.

4.  Tip the pasta and peas back into the pan, together with the crab and cream.  Add the remainder of the ingredients together with some freshly ground black pepper and stir them through, adding a little of the reserved cooking water if the mix seems a tad dry.

Serve in warmed bowls, with buttered brown rolls.