Tagged: mushrooms

Vegetable Satay and Fried Rice

Vegetables? Yes, as an ex butcher and committed carnivore I have no problem with vegetarian food. My biggest problem however are those people who think that a meal must contain meat. They, like their vegetarian counterparts, are denying themselves some of the beauty that all forms of food can give. Also as a committed peanut butter addict this dish just oozes flavour and texture from the off.

So what do you need? Well, Vegetables are a good start and some flavourings.

From bottom left I used Ginger, a good fat inch, Celery, Red Pepper, Carrot, Onion, Broccoli, Garlic and Mushrooms. This isn’t set in stone, this is just what I had hanging round and needed using up.  You need to finely chop the ginger and garlic.

With the vegetables prepped, I started on the rice. To make a good fried rice you need to start early by cooking the rice as usual and letting it cool right down and fluff it up. Once you’re ready, add a glug of vegetable oil to a frying pan and gently fry the rice. Add a splash or two of Soy sauce for some flavour and keep warm.

Now for the Satay sauce. You will need 1/4 of an onion finely chopped or a shallot if you have one. A couple of chillis a squeeze of lemon a teaspoon of brown sugar,  3-4 tablespoons of peanut butter and a splash of soy sauce again. Fry the onions and chilli, add the peanut butter, lemon, soy sauce,  sugar and some water. Heat it all up together and you will find that it all changes from sepeerate ingredients to a lovely silky smooth sauce. Add more water if you think it is a little thick. keep this warm or reheat when ready.

Now you’re ready for the veg. Get a wok or a large frying pan if you don’t have one, add a glug of vegetable oil. Normally I always use olive oil but with stir fry’s stay clear of olive oil. Add the chopped garlic and ginger first then add the vegetables in any order you like. Keep frying until the veg have given up their rawness but still have a satisfying bite to them.

Put the rice on a plate top with the veg and add the sauce over the top.

Unlike a satay from your local Chinese, this has flavour and no MSG. And totally fresh.

I’ve been making this for years now, sometimes I add shredded beef for a different texture, sometimes I just use celery and onion as I love the crunch  so much. This is a dish that lends itself to a nice lager to quaff with it as you would if you’d bought it as a take away.

Enjoy, Mugsie.

Chicken, Ham and Stilton Roulade, Crushed Roasted New Potatoes and Mushroom Sauce

Oooh, lets get fiddly.

I had two chicken breasts. Me and the missus wanted to eat them, but how could I “big” them up?

I looked in the fridge and saw some Stilton cheese.

I immediately thought of a song by Gong on the Live Floating Anarchy album where David Allen starts singing “Chicken and cheese, it’ll make you sneeze”

“That’s the one for me” I thought but there will have to be something else with it. I just knew I wanted to make a mushroom sauce to accompany it.

Then I cast my mind back through so many Masterchef episodes I’ve seen and thought of a ‘roulade’. [The word roulade originates from the French word “rouler” meaning “to roll”.[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. – courtesy of wikipedia… for all of you who don’t watch Masterchef and therefore had no idea what a ‘roulade’ was! Frank]

I had some new potatoes, which I love but I needed some cruchy texture, so I thought I’d roast them.

That’s how my mind works. I open the fridge, stare at it for a few minutes and my brain starts playing on the fruit machine of ingredients until a winner comes up.

So what do we need:
Chicken breast – skin off.
Ham – Parma or I used Serrano
Stilton
Mushrooms
Onion
Chicken Stock
New Potatoes
Cream

First of all I parboiled some new potatoes and then, with a rolling pin, bashed them lightly to open them up.
Then I tossed them in olive oil and put them into a hot oven.

Next thing is to “roulade” the chicken.

Place a chicken breast inbetween some cling film or greaseproof paper, and bash it with a rolling pin to stretch it out. Then take some ham and place it on top of the chicken, then place your stilton on the ham.

 

Next roll the chicken into a cylindrical shape and then wrap it tightly in some tin foil

Stick this into the oven on a tray for 20 minutes and check your potatoes while you’re at it

Now make your sauce. It’s very easy, as you may have followed this recipe in a previous post.

Fry some onion and then the chopped mushrooms, add a glug of chicken stock and then add some cream. Reduce it till it’s a nice saucy consistency. I judge it by dragging a wooden spoon through it and if it leaves a line, it’s ready.

Now everything should be ready. Take the foil off the chicken and the potatoes out of the oven

Any juices that come from the chicken, add to the sauce. Maximum flavour, remember. Slice the chicken up evenly and your ready to serve. I placed the chicken on top of the mushroom sauce with the potatoes around and added some carrots. Choose whatever veg you like and VOILA!

Utterly scrumptious. I would add that I could have used a lot more cheese in the roulade, but hell, I’m not complaining.

Rock and ROLL ! Mugsie


Get Facebook Buttons