Tag Archives: Recipe

Lemon chicken with potato wedges

This recipe is a good alternative to roast chicken, especially if you have visitors, as it looks great and is easy to double up on ingredients for more people.

Lemon chicken with potato wedges

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

Variations
The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

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New cookbook plans

Nail-biting times in the office this week. We are awaiting a crucial print quote that decides the fate of our next cookery book.

Of the three ideas, this project is definitely my favourite and I really hope we can afford to do it! It’s a very different environment to those hazy days of the Milk Marketing Board when they had pots of money to spend on their cookery books. I am lucky to get 20 pence these days!

However, I am very determined and quite optimistic, so I may just get my dream project – to create that cookery bible, which is indispensable in every home. Fingers crossed everyone for Dairy Book of Home Cookery new edition for the 2010s.

The re-think of this book has inspired me to go back to basics at home and cook some real classics. Many can benefit from age-worn recipes handed down through their family (see Recipe cards on the table) but sadly I have no such luxury. My Grandad was a fantastic cook – cooking for the troups in the war with meagre rations – but sadly I don’t think he ever recorded any of his culinary creations on paper. So, it’s the Dairy Book of Home Cookery for me and my first old-school recipe shall be Rice Pudding. I am ashamed to say I have never cooked it before. If you’re watching from somewhere, sorry Grandad!

Rumbledethumps

Rumbledethumps – such a great name! – originates from the Border regions of Scotland and is a fabulous dish at this time of year using in-season cabbage and comforting mashed potatoes.

RumbledethumpsPreparation time – 15 minutes plus
10 minutes standing
Cooking time – 30 minutes
Calories per portion – 225 Kcal
Fat per portion – 12g
of which saturated – 7.4g
Serves – 4
Suitable for vegetarians

Mashing potatoes, such as Maris Piper 450g (1lb)
Salt and freshly ground black pepper
Green or white cabbage 450g (1lb)
Milk 2 tbsp
Unsalted butter 25g (21oz)
Chopped chives 4 tbsp
Scottish Cheddar cheese 75g (3oz), grated

1 Peel the potatoes and cut into small pieces. Place in a saucepan with 1⁄2 tsp salt and cover with water. Bring to the boil and cook for 10–12 minutes until tender. Drain well and leave in the colander for 10 minutes to dry.

2 Meanwhile, trim any damaged outer leaves from the cabbage. Remove the core, and then slice the leaves finely. Bring a large pan of lightly salted water to the boil and add the cabbage; cover and cook for 5 minutes until just tender. Drain well, shaking to remove excess water.

3 Preheat the grill to a medium/hot setting. Return the drained potatoes to the saucepan and mash well with the milk and butter. Season well. Mix the cabbage and chives into the mashed potato and place in an ovenproof shallow dish. Sprinkle with grated cheese.

4 Cook under the grill for about 5 minutes until melted, golden and bubbling. Serve in individual ovenproof dishes with grilled tomatoes on the vine, or as a side dish to accompany stews.

Cook’s tips
• If preferred, omit the cheese and serve the mashed vegetables as a simple side dish.
• Alternatively, for a non-vegetarian version, add freshly cooked crispy bacon to the mash and cabbage  mixture .

Save £4 when you buy Around Britain Dairy Cookbook

Rumbledethumps is taken from the popular Around Britain Dairy Cookbook which is available for a short period at the incredible price of just £2.99 while stocks last.

Minty Lamb Patties

Wales is famous for its mountains, valleys, rivers, and of course its lamb. For centuries it has been home to several breeds of sheep. Welsh Lamb is considered to have a good colour and a sweet, succulent flavour.

Lamb Mint PattiesPreparation time – 10 minutes
Cooking time – 30 minutes
Calories per portion – 386 Kcal
Fat per portion – 17g
of which saturated – 7.9g
Serves – 4
Suitable for freezing

Minced lamb 450g (1lb)
Onion 1 small, peeled and finely chopped
Breadcrumbs 110g (4oz)
Lemon ½ , finely grated rind only
Chopped mint 3 tbsp
Egg 1, beaten
Plain flour 2 tbsp
Cucumber ½ , cut into 5cm (2in) lengths and then into quarter wedges
Spring onions 6, trimmed and cut into 5mm ( ¼ in) pieces
Chicken stock 200ml (7fl oz)
Dry sherry 1 tbsp

1 In a large bowl, mix the lamb, onion, breadcrumbs, lemon rind, 1 tbsp of the mint and the egg. Shape the mixture into eight flatish balls and coat in the flour.

2 Dry fry the patties in a large, lidded frying pan for about 5 minutes, until browned all over. Add the cucumber, spring onions, stock and sherry and the remaining mint. Bring to the boil. Cover and simmer for 20 minutes, until the meat is tender.

Serve with peas.

Cook’s tip
If you are cooking for two, follow the recipe above but only fry four of the patties. Wrap the remaining four (unfloured) in cling film and freeze until required. Defrost overnight in the fridge and grill for 10–15 minutes, until browned. Serve in burger buns with a large salad.

Recipe taken from Around Britain Dairy Cookbook, available for just £2.99 for a limited period.

Spicy Pork, Pasta and Beans

This hearty and heathly pasta dish is perfect for chilly winter evenings.

An all-in-one pot recipe that’s great for family cooking, but make sure it’s a big pot! It provides fibre, protein and carbohydrate and so needs no accompaniment. If left to stand, the pasta will absorb the sauce, so if it gets too thick, just add boiling water and stir well.

This is another fabulous recipe from Hearty & Healthy Dairy Cookbook, available from our website now for a staggering £2.99 (plus £2.00 P&P). Order now this offer ends Sunday 28 February.

Spicy Pork, Pasta and BeansPreparation time 10 minutes
Cooking time 35 minutes
Calories per portion 445 Kcal
Fat per portion 10g
of which saturated 2.6g
Serves 4

Olive oil 2 tsp
Pork fillet 375g (13oz), trimmed of any visible fat and sinew and cut into 1cm (½in) cubes
Onion 1, peeled and sliced
Green pepper 1, deseeded and sliced
Garlic 2 cloves, peeled and crushed
Red chilli 1, deseeded and finely chopped
Cumin seeds 2 tsp
Passata 500g (1lb 2oz)
Chicken stock 750ml (1¼ pints)
Pasta, e.g. penne 175g (6oz)
Cannellini beans 420g can, drained and rinsed
Chopped parsley 4 tbsp

1 Heat the oil in a deep saucepan, add the pork and let it colour all over for 5 minutes. Add the onion, green pepper, garlic and chilli and cook for another 5 minutes. Sprinkle cumin seeds into the pan and stir well. Cook for another minute.

2 Pour in the passata and stock, bring to the boil then add the pasta. Bring it back to the boil and add the beans and half the parsley. Season to taste and stir well.

3 Cook, uncovered, over a low to medium heat for 15 minutes, stirring occasionally, until the pasta is just tender and coated in a thick sauce (add a little hot water if the sauce gets too thick).

4 Sprinkle with the rest of the parsley and then let the stew stand for 5 minutes before serving straight from the pot.

Cook’s tip
With the cumin seeds and chilli this dish could be quite spicy (depends on the chilli). Take the heat out by adding some tomato ketchup or sugar.

Recipe taken from Hearty & Healthy Dairy Cookbook

I love pancakes

Hurray, it’s Shrove Tuesday tomorrow and a great excuse to eat pancakes. Although I love them – savoury or sweet – I never think to make them at any other time of year.

PancakesMy love affair with the humble pancake began on a French exchange holiday when I was fourteen. The family I stayed with were extremely eccentric (half of their home was a ‘Havishamesque’ abandoned theatre/shop, covered in cobwebs and unchanged for decades) but fantastic cooks; making the most amazing crepes.

Although I have never been able to replicate such pancake excellence, I have a go at making a new savoury version each year, finished off with a classic sugar and lemon. I may defy convention tomorrow with these Fruity Coffee Pancakes from Year Round Dairy Cookbook. Incidentally, a contestant on Come Dine with Me will soon be cooking from this book on TV, so let’s hope they do it justice!

As you know the majority of our Dairy Diaries are still sold by the milkmen, so we are firm supporters of this valuable British Institution. Pancake Day has always been a great reason to buy extra ‘pintas’.

For Mark Smith’s (the Guardian) intriguing foray into the world of the milkman see ‘Deliverance: out on a milk round’.

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