Tonight’s Foody TV Choice is Delia through the Decades. The series is a celebration of her career and she recreates some of her favourite Delia Smith recipes. Tonight’s episode is all about the 80’s, which is when Delia Smith really became a household name. Her 80’s cooking show Delia’s Cookery Course was a big hit, and her accompanying book was a bestseller.
Delia Smith's Cookery Book
Last nights (19th January 2010) Hairy Bikers Mum Knows Best show was great, don’t know if anyone watched it – but they are hilarious!
Yesterday was simple suppers and Dave and Si ended up in the middle of nowhere cooking Pan Haggerty in the pouring rain with ponchos and umbrellas, it was very funny.
Si’s version of Pan Hagerty had bacon in it, but the recipe I use doesn’t….
Here is how to make the Pan Haggerty recipe
INGREDIENTS
50g butter
1 onion, finely sliced
200g potatoes, finely sliced
75g mature cheddar cheese
salt and coarse black pepper to taste
DIRECTIONS
1. Put half of the butter in a frying pan and fry the onion until soft, then take out the onion.
2. Put a third of the potato into the pan and fry for a few minutes until golden brown.
3. In a casserole dish place a layer of potatoes, season with salt and pepper then put a layer of onion on top and season that. Keep doing that until the onions and potatoes are all in the dish and finishing with a layer of potatoes.
4. Melt the rest of the butter and pour over the potatoes.
5. Heat up the oven to 180°C/ 350°F/Gas Mark 4.
6. Put in the oven and cook for about half an hour until the potatoes are soft.
7. Sprinkle the cheese over the top and grill until the cheese is golden brown.
Looking forward to next weeks Hairy Bikers show which is all about Sunday Dinners.
INGREDIENTS
250g plain flour
1 tsp cocoa powder
1 tsp coffee
30g butter, softened
25g sugar
60ml white wine
1 egg, beaten
olive oil, for deep-frying
icing sugar, to decorate
FILLING
600g ricotta cheese
150g icing sugar
25g chocolate chips
50g candied fruits, finely chopped
DIRECTIONS
1. First make the filling by putting the ricotta and icing sugar in a large bowl and mixing until creamy. Add the chocolate chips and fruits and mix well.
2. Next make the pastry by putting the flour, cocoa powder, coffee, butter and sugar in a large bowl and mixing together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Put it in the fridge for an hour.
3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm. With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around the tubular moulds, securing the edges with the beaten egg.
4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds.
5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.
Well, this is my first post of 2010, so Happy New Year!
My New Year’s resolution is to try and update the blog more often, so here goes, Italian Herb Roasted Chicken is the first recipe of the year – hope you enjoy it – it’s super easy and delicious too!
INGREDIENTS
1 2kg (approximately) chicken, quartered
olive oil for frying
1 tsp salt
1 tsp coarse black pepper
1/4 cup flour
1 tsp thyme
1 tsp oregano or marjoram
1 tsp rosemary
2 tsp fresh parsley, finely chopped
3 cloves garlic
1 onion, chopped
1/2 cup chicken stock
DIRECTIONS
Preheat oven to 375°F, 190°c, Gas Mark 5. Wash chicken and cut into quarters.
In a frying pan, add olive oil. Add whole cloves garlic and chopped onion.
Put the salt, pepper and flour into a plastic bag. Put the pieces of chicken into the bag and shake until all the pieces are totally coated.
Brown the chicken evenly on both sides in the olive oil.
Put the browned chicken, onion and garlic into a casserole dish or baking tray.
Mix the herbs and chicken broth together.
Cover the chicken with stock and a little olive oil, and baste occasionally during the cooking.
Roast the chicken for 50 minutes or until tender and juices run clear.
These chewy chocolate chip cookies are soooo delicous, when I make them they don’t even get chance to cool down before they are all gone!
Ingredients
250 g plain flour
2g baking soda
3g salt
170g butter, melted
220g brown sugar
100g caster sugar
15ml vanilla extract
1egg
1egg yolk
335g chocolate chips
Directions
