Sunday, 18 January 2009

Cook Books and Stroganoff's


As mentioned in the previous post, I received quite a haul of new recipe books for Christmas. Jamie Oliver's latest, Ministry of Food being one of them.
The recipes in this book are certainly a lot simpler than I'm used to following, but they're great for everyday weeknight meals.
It's a pretty good book.
(The rather irritating photographs showing 'Jamie converts' beaming and holding Lasagna with some blurb on their new found cooking skills notwithstanding.)

The fact is, I probably use more of Jamie Oliver's recipes on a regular basis than anyone Else's. (Particularly Tagliatelle Genovese - a real favourite.)

Which brings me neatly to Mr Oliver's recipe for Chicken and Leek Stroganoff.

As the whole point of the book is 'sharing recipes' and teaching people how to cook - I'll give you the recipe.......

Chicken and Leek Stroganoff (19 Minutes)

Serves 2

Sea Salt and freshly ground black pepper
150g long-grain or Basmatti Rice
1 Large Leek
Big handfull of Chestnut or Oyster Mushrooms
2 Chicken Breasts
Olive Oil
a knob of butter
A glass of white wine
A bunch of fresh parsley
285ml single cream
1 Lemon

Cook your rice according to the packet instructions in salted boiling water.

Cut both ends off the leek, quarter lengthways and then slice across thinly, then wash well under running water.
Slice the mushrooms
Slice the Chicken Breasts into finger size pieces.

Put a large Frying pan on a high heat and add a good lug of olive oil and the knob of butter.
Add the leek to the pan with the white wine and a small glass of water. and a good pinch of salt and pepper.
Let it bubble away for 5 minutes loosely covered with a piece of foil.
Meanwhile, finely chop the parsley, stalks and all.
Remove the foil and add the chicken strips, most of the parsley, the cream and the mushrooms.
Stir, and bring back to the boil then turn the heat down and simmer for 10 minutes

Drain your rice
Just before serving, cut the lemon in half and squeeze the juice of one half into the stroganoff.
Season to taste.

Spoon rice onto each plate, and top with the stroganoff.
Scatter with the remainder of the chopped parsley.

*Personal Note*
Rice, normally takes roughly 10 minutes (depending on type) - so your rice will probably be done before your Stroganoff. Drain it in a colander- and then cover it with a clean tea towel or foil while your finishing off the Stroganoff.

I cooked this the other night - and it wasn't bad at all. 19 Min's - from start to finish, very straightforward and fairly cheap. Neatly ticking all my boxes for after work mid-week, pre-7-30pm eating.


By the way If your interested, the other books in my Christmas bonanza were:-

And,

I've already had a crack at a few recipes from the Moro cookbook for a recent dinner party, and knocked up a pretty nice caramelised orange rice pudding from the Bibendum book.

As you can see, looks like I won't be lacking recipe inspiration this year!

2 comments:

Gourmet Chick said...

Sounds like you will be busy Dan. I really enjoyed Moro and Hix's restaurant the Paternoster Chop House. Probably preferred Moro out of the two as I just love that style of food.

Dan said...

I love that style of food as well - so exotic. Strangely enough I'm cooking a Lamb, Carraway and White Cabbage Pilav from the Moro cook book as we speak.
I'll report back if it's any good!