Friday 4 September 2015

BBQ Chicken Wings with Honey and Chilli Sauce


BBQ Chicken Wings with Honey and Chilli Sauce


Chicken Wings
Ingredients

16 chicken wings cut in two at the joint
2 tbs Honey
3 tbs Soy Sauce
2 tbs olive oil
1 tbs sweet chilli sauce
salt and pepper
Chicken Wings Precooked

Use a sharp knife cut the tips off the wings and cut the joint in half. Place all the chicken pieces in a mixing bowl.  Add all the ingredients to the bowl and mix well together.  Placed covered in the fridge for at least 2 hours.




It is best to precook these otherwise they can just burn to nothing on the BBQ.  Place in the oven  on a cooking tray in a preheated oven at 180C for 45 minutes.  Then remove from the oven and place on a sheet of foil on the BBQ rack.  Pour the remaining sauce from the cooking tray over the chicken and cook on the BBQ for a further 15 to 20 minutes. They are then ready to eat and should be finger licking good.

Tuesday 1 September 2015

MEXICAN CHICKEN MOLE

Mexican Chicken Mole

Provided by guest blogger Dave Davies - http://www.diddy186.com/recipes/


I have a guest blogger this week - Dave Davies. I have visited Dave's blog a few times recently and enjoyed reading and trying out some of his recipes which are mainly Indian or Asian in origin.  I therefore asked him a couple of days ago if he would like to be a guest blogger on my blog this week. He graciously accepted and sent me his Mexican Chicken Mole. I have to admit I had never heard of this dish but apparently Mole Poblano is regarded as Mexico's National dish. Mole is the generic name for a number of sauces originally used in Mexico cuisine, as well as for dishes based on these sauces.

I hope you enjoy this dish as much as I did when I tried it out last night.

Mexican Chicken Mole - picture kindly provided by Dave Davies


Ingredients -  Serves 6

500g of chicken breast cut into 2.5cm cubes
3 tbs of vegetable oil
1 medium sized onion finely chopped
2 cloves of garlic crushed
1 5cm of garlic crushed
1/2 tsp of grated nutmeg
4 cloves
2 tins of 400g chopped tomatoes
1 large red pepper deseeded and finely sliced
250ml of white wine
60g of dark eating chocolate finely sliced
Handful of chopped parsley

Method

Heat the oil in a large frying pan and brown the chicken cubes in batches and set aside to drain on kitchen towel.
Put the onion and garlic in the same pan and cook on a medium heat till softened.
Add the spices and cook for 2 minutes, add the wine and cook off the alcohol for 2 minutes
Add the chicken, tomatoes and pepper and bring to simmer and cover.
Cook for 20 minutes.
Uncover and cook for another 20 minutes till the chicken is tender and the sauce has thickened.
Add the chocolate and cook till smooth, stirring all the time.
Take out the cinnamon stick and add the chopped parsley.
Serve with basmati rice

To see more of Dave's recipes visit his blog on http://www.diddy186.com/recipes/

Wednesday 26 August 2015

Elfed and Tracey's 6 Castle Charity Bike Ride - Taith Feic Elusenol 6 Castell Elfed a Tracey

Taith Feic Elusenol 6 Castell Elfed a Tracey

Elfed and Tracey's 6 Castle Charity Bike Ride


Elfed a Tracey with Castell Dinbych - Elfed and Tracey by Denbigh Castle 

As some of you are aware Tracey and I are intending to do a 2 day 160 mile charity bike ride over two days around North Wales visiting 6 historic castles on the way – Denbigh, Ruddlan, Conwy, Caernarfon, Criccieth and Harlech. We will be starting on the 12th September from Llanrhaeadr finishing in Criccieth on the first day then continuing via Harlech returning back home on the evening of the 13th September 2015. Our target is to raise at least £1000 in total from this event.

We will be raising money for both Conwy and Denbighshire Mental Health Advocacy Service (CADMHAS) and for Ty Gobaith (Hope House). People can donate to one or the other or both if they wish by clicking on the links below.

For Ty Gobaith
For CADMHAS
We would be very grateful if you could circulate this information to as many of your friends as possible
Conwy & Denbighshire Mental Health Advocacy Service (CADMHAS) provides a quality, independent user led advocacy service which enables vulnerable people and their carers to have a voice to safeguard their health and wellbeing. This is done by:
• Promoting independence.
• Empowerment.
• Challenging discrimination and preventing unfair treatment.
• Safeguarding individual rights.
Ty Gobaith – Hope House http://www.hopehouse.org.uk/home.html
Hope House Children's Hospices - Hope House in Oswestry and Ty Gobaith in Conwy - provide specialist nursing care in addition to practical and emotional support to terminally ill and life limited children and young people.
For the latest on my training for this bike ride please visit my blog http://searchofgoodfood.blogspot.co.uk/ and click on the 6 Castle North Wales Charity Bike Ride page in the menu bar
Thanks in advance for your support
Elfed Williams


Fel mae rhai ohonoch yn ymwybodol yn barod mae Tracey a finnau yn bwriadu gwneud taith seiclo elusennol 160 milltir dros ddau ddiwrnod o amgylch Gogledd Cymru gan ymweld â 6 castell hanesyddol Dinbych, Rhuddlan, Conwy, Caernarfon, Criccieth a Harlech. 

Byddwn yn dechrau ar Fedi 12fed o Lanrhaeadr ac yn darfod y diwrnod cyntaf yng Nghriccieth yna yn mynd ymlaen yr ail ddiwrnod i Harlech cyn troi am adref gan obeithio darfod nos Sul 13ddeg. Ein nod ydi codi oddeutu £1000 o’r achlysur.

Byddwn yn codi arian ar gyfer Tŷ Gobaith ac I Wasanaeth Eiriolaeth Iechyd Meddwl Conwy a Sir Ddinbych. Os hoffech gyfrannu gallwch wneud hynny drwy glicio ar y dolenni isod.
I Dŷ Gobaith
I GEIMCaSDd (Gasanaeth Eiriolaeth Iechyd Meddwl Conwy a Sir Ddinbych)
<http://www.everyclick.com/cadmhas>
Os yn bosib gwnewch chi glicio ar y botwm ‘share’ i rannu'r neges yma hefo’ch cyfeillion ar Facebook.
Gwasanaeth Eiriolaeth Iechyd Meddwl Conwy a Sir Ddinbych
Mae Gwasanaeth Eiriolaeth Iechyd Meddwl Conwy a Sir Ddinbych ( CADMHAS ) yn darparu gwasanaeth eiriolaeth annibynnol sy’n galluogi defnyddwyr a’i gofalwyr i gael llais i ddiogelu eu hiechyd a'u lles . Gwneir hyn drwy :
• Hyrwyddo annibyniaeth .
• Grymuso .
• Herio gwahaniaethu ac atal triniaeth annheg.
• Diogelu hawliau unigol .
Tŷ Gobaith
Mae Tŷ Gobaith yn darparu gofal nyrsio a chefnogaeth i blant, pobl ifanc ac oedolion ifanc sydd â salwch sy’n cyfyngu bywyd - cefnogaeth sy’n parhau drwy gydol bywyd y plentyn a thu hwnt.
Am y diweddaraf am fy hyfforddiant ar gyfer y daith feicio hon os gwelwch yn dda ymwelwch â fy mlog <http://searchofgoodfood.blogspot.co.uk/> a chliciwch ar y dudalen Taith Feicio Elusennol 6 Castle Gogledd Cymru yn y bar dewis.
Diolch ymlaen llaw am eich cefnogaeth
Elfed

Monday 24 August 2015

Welsh Lamb Chops with Pesto Sauce and Pembrokeshire Blas y Tir Potatoes

Welsh Lamb Chops with Pesto Sauce and Pembrokeshire Blas y Tir Potatoes


Welsh Lamb Chops with Pesto Sauce
This is such a quick and easy tasty dish that is ready in about 20 minutes.  The lamb chops I bought in my local butcher in Denbigh, J.H. Jones.  The potatoes are supplied by a Pembrokeshire company called Blas y Tir (Taste of the Earth) and the runner beans are from my own garden.  The pesto sauce even though Italian in origin goes exceptionally well with the lamb.

I added a marinade to the lamb about two hours before and this helps to keep it moist whilst under the grill.

Marinade

2tbs Soy Sauce
1 tbs Rapeseed Oil - I used a local brand Blodyn Aur.
1/2 tbs lemon Juice

Pour the marinade over the chops and use your hands to mix together well. Cover with cling film and place in the fridge for two hours.

6 Welsh lamb chops marinaded for two hours


Pesto Sauce

50g Pine nuts
150ml of olive oil
large bunch of basil leaves
50g of grated Parmesan cheese
2 cloves of garlic pealed and roughly chopped



Place all the ingredients in a food blender and blitz until you have a sauce type consistence


Place the chops under a grill for about 8 to 10 minutes turning half way through.  Time will vary depending on size and thickness of the chops.  When ready place on a plate with new potatoes and runner beans or any other vegetable of your choice and drizzle over the pesto sauce.

Welsh Lamb Chops with Pesto Sauce


Tuesday 4 August 2015

As High as Snowdon

Up into those Hills

Week 6

Since starting my biking experience I having been quietly applauding myself how well I was doing for someone who barely cycled 5 or 6 miles with the children a few months ago to doing 40+ miles at one go.  But really the routes I have been taking have been relatively flat, in Welsh terms.  If you know Wales you will understand what I mean if not Wales is famous for it's mountains and hills.  In fact there is hardly a corner of Wales where you do not come across a hill or a mountain that needs to be climbed if you want to get anywhere.

So this week I have bitten the bullet and set myself a target of climbing the infamous Horse Shoe Pass that needs to be crossed if travelling from Ruthin to Llangollen. From my house coming back through Corwen, a 48 mile route with an ascent of over 3,564ft (that is as nearly as high as Snowdon)

Three Pigeons Pub Graigfechen
My appointed day arrived, a damp chilly start to this Sunday morning.  My wife and youngest daughter had flow out to Italy for the weekend with friends and my eldest daughter was as usual tucked up in bed.

The route started off gently enough through Llanbedr to Graigfechan past the Three Pigeon Pub (famous for it's Real Ale) but at the end of the village I took a left and from here on in the road climbed and climbed and climbed.

In fact I was pleasantly surprised that I coped reasonably well on these uphill climbs.  My new bike helped with it's thin road tires and 14 gears but all that training was actually paying dividends.  If truth be know I was quite enjoying myself in the exhilaration of the climb. Before I new it I was at the Dafarn Dywyrch Farm (which sells Rosie's cider) http://www.rosiescider.co.uk/ which is more or less the last building before the final push up to the Pass.


Cider for Sale
I crossed the roundabout and there is a short downhill descent before the final climb.  The road from here zig zags up the mountain and at times, the weather being what it was, felt as if I was going up into the clouds.
Horse Shoe Pass in the distance
At the top of the pass and out of the mist the Ponderosa Cafe appeared.  This is no log cabin and you are highly unlikely to see Hoss or Little Joe riding by and being 8am hardly anybody else either.  It was too early even for a cup of tea.
Ponderosa Cafe
Just at that moment the clouds lifted and I was rewarded by the magnificent view of Llangollen in the distance nested in the Dee Valley.
View down to Llangollen
After a quick bite of my chocolate bar and a drink of water and a quick text to my daughter to tell her where I was, not that she would probably see it for another hour or so, I jumped back on my bike and headed down towards Llangollen.
Way down to Llangollen
If the ascent is long the descent is short and fast a true test of my bikes breaks.  With the wind whistling in my ears I shot down the side of the mountain passing the many sheep that freely roam the mountain side
View of road leading down to Llangollen
After a few miles the road starts to level out and takes me past the well preserved Valle Crucis Abbey which dates back to 1201 and was home to Cistercian Monks.

Valle Crucis Abbey
Finally after a descent of nearly 4 miles I enter Llangollen itself passing the entrance to the Llangollen International Music Eisteddfod.  For one week every year this is home to competitors from around the world who have been coming here since 1947.  The festival has also attracted famous artist such as Pavarotti, Kiri Te Kanawa, Jose Carreras and not to forget our own Bryn Terfel who have performed in the Gala nights

Llangollen Eisteddfod Entrance
Less than 1/2 mile later on I arrived in Llangollen passing firstly the Railway Station on my right with the sound of clanking of carriages as volunteers that run this preserved steam line get engines ready for the days activities.
Llangollen Stream Railway Station
Going pass the station I cross over the Dee River using the aptly named Dee Bridge which was built in 1345 by Bishop Trevor of Trevor Hall.  The bridge on this day was festooned with flags of many nationalities to celebrate the International Eisteddfod.
Dee Bridge
Crossing the bridge and looking to my right is the impressive Dee river which at this point cascades over Trevor Rocks located between the station and the Corn Mill Restaurant on the opposite bank. This rapid is much favoured by canoeists for it's challenges.
River Dee

Once over the river and through the town I end up on the A5 heading for Corwen.  For most of the route between the two towns I follow the River Dee and the railway line with many stunning views round virtually every corner.
Llangollen Railway following the Dee River

View towards Corwen

By the time I arrived in Corwen, just after 9am, I was famished.  I new that the Rhug Estate shop and cafe would be open which is located a couple of miles beyond Corwen.  My hunger drove me on and I was torn on my arrival as to what to have, a bacon sandwich or an organic Aberdeen Angus burger. The burger won and was devoured in seconds.
Rhug Estate Cafe and Shop http://www.rhug.co.uk/
Replenished I jumped back on my bike and headed off towards Ruthin and home, a road which I was becoming familiar with by now.  I arrived home around 10.30am and much to my surprise my daughter was up munching away at her breakfast.


Cold, Dawn, Hare

During the previous few days leading up to my Horse Shoe Pass challenge I completed a couple of smaller 12 to 14 miles bike rides.  But as I have described some of those previously I won't bore you will the details here.  
Llnarhaeadr Church
There is one route I would like to describe which happened on the Thursday before the Llangollen trip.  I was up ridiculously early at 5.00am and decided to go for a quick bike ride.  I threw on my gear and headed out.  For a July morning it was very cold, 6C. but as I climbed up above my village towards Prion and then doubling back towards Cyffylliog I was rewarded by a magnificent dawn breaking over the Clwydian Range.



And then in the field in front of me a Hare broke cover racing away at a breathtaking speed.  I waited a few moment more and much to my delight two more hares appeared before darting away into a long patch of grass.  These now rare animals are truly a wonder to see and a sight I have not observed for at least 20 years.

Hare - not the one I saw but one kindly supplied by Wikipedia
It had been worth the effort to get up so early firstly to see such a wonderful dawn but also to observe this rare creature.  Being able to see these sights made me realise why I was making all this effort to get fit so that I can get out and about into areas I would not usually visit.

Tuesday 28 July 2015

Classic Chicken Kiev

Chicken Kiev


Chicken Kiev


I have fond memories of this classic 1970's dish with the moist chicken breast, breadcrumbs and when you cut it open the butter and herbs oozing out all over your plate.  When my daughter came home the other day from school and said she had Chicken Kiev for lunch but that it was horrible I decided to make my own.  It was a lot easier to make than I thought and the finished article tasted divine bringing back fond memories.

Ingredients
Serves 4

4 x 150g chicken breast
3 heaped tbs flour
2 free range eggs
150g breadcrumbs

For the butter
5 cloves garlic crushed
3/4 tbs traditionally Chicken Kiev is made with parsley but I used Herbes de Provence on this occasion
80g butter
1/4 tsp cayenne pepper


Place the butter, garlic, herbs and cayenne pepper in a blender and wiz together until you have a creamy paste.  Wrap in cling film, in a sausage shape and place in the fridge to set. 

Herb Butter


Chicken Breasts
To prepare the chicken make a pocket in the breast meat as shown in the picture. Place a quarter of the herb butter into the pocket and mold it slightly until it fills the gap then reseal the chicken. Repeat for the remaining three breasts of chicken.
Chicken breast with herb butter filling

Crack two eggs into a bowl and whisk, flour in another bowl and the bread crumbs in a third. Dip the chicken breast into the flour until it is evenly coated then into the egg mixture, then finally cover with bread crumbs.

Egg, flour and breadcrumbs

There are two ways to cook the chicken either shallow fry in a frying pan with oil or as I have done by placing the chicken in a tray, drizzle some olive oil over the chicken and place in a preheated oven at 180C for 25 minutes.

Breaded chicken ready for the oven
After 25 minutes the breadcrumbs should be golden brown and the chicken ready to be served. Place on a serving plate and serve with some young new potatoes and a side salad.

Chicken Kiev ready to serve

Thursday 23 July 2015

Moroccan chicken with preserved lemons - 1 month in the making


Moroccan Chicken with Preserved Lemons

1 month in the making

This is the dish I wanted to cook using lemon preserves but when I could not get any I ended up making my own.  It was well worth the month I had to wait for the lemon preserves to be ready before I could finally make this dish.
Moroccan Chicken


Ingredients
1 cinnamon Stick
1 tsp whole black peppercorns
1 1/2 tsp cumin seeds
1 1/2 tsp paprika
1 tsp chilli flakes
1/4 tsp whole cloves
3 tbs Welsh Rapeseed Oil (Blodyn Aur) or olive oil
6 cloves of garlic chopped
2 tsp of fresh grated ginger
2 bay leaves
1 pinch of saffron
1 free range chicken cut into 8 pieces
pinch of Welsh Anglesey Sea Salt
1 medium onion coarsely chopped
1 preserved lemon (see recipe in my blog) http://searchofgoodfood.blogspot.co.uk/2015/07/lemon-preserves.html
chicken stock

In a heavy based frying pan, over a medium heat, toast the cinnamon, cumin, paprika, chilli flakes, whole cloves until they start to smoke. Remove from the pan and grind to a powder.



Heat spice mix gently until they smoke

Cut the free range chicken into 8 pieces


Place the chicken with the spice mix, oil, garlic, ginger, 3 bay leaves, and saffron in a bowl mix all together and allow to marinade for a couple of hours.



Put a little bit of oil in the tagine and place over a medium heat.  Add the onions and fry until tender, about 7 to 8 minutes. Add the chicken, a pinch of salt and marinade to the tagine. Mix one 1 cube of chicken stock with a cup of boiling water and add to the tagine. Remove the lemon preserves from the jar, discard flesh and cut rind into strips and add to tagine.


Cover the tagine with a lid and either place on the hob over a medium heat for about 30 minutes or, as I prefer to do, place in the oven on 180C for 1 hour. When ready serve preferably with couscous



Monday 20 July 2015

Lemon Preserves

Lemon Preserves

The other day I was looking at a Moroccan Chicken with Olives and Lemon Preservers to cook in my Tagine.  It sounded such a wonderful recipe that I went out to get some of the ingredients.  But for the life of me could I get hold of the Preserved Lemons. I then got to thinking well how difficult can they be to make, in fact as it turned out they are quite simple to make the only catch for me on this occasion was that I had to wait a month before you could use them.

This did not deter me and I set about doing the lemon preserves and the dish would have to wait till they were ready.

Ingredients
3 unwaked lemons
1 1/2 tbs of salt - I have used Anglesey Sea Salt or any quality crystallized salt will do
Water to cover.

You can use optional extra's such as cinnamon sticks, cloves, coriander seeds, black peppercorn or bay leaves.  I didn't use these on this occasion as I just wanted to see how they turned out but by adding them you are increasing the flavour and they also look good enough to give as presents.


Add a bit of salt to a sterilized Kilner or similar type of jar.  Take off the tip of the lemons and quarter


Place in the jar and repeat, adding a bit more salt to each layer until the jar is full


Pour some boiling water onto the lemons until the jar is full, then seal.


Place on a shelve out of direct sunlight for a few days.  Two or three times per day just give the jar a gentle shake to mix. Then place in the fridge for a month.



After a month the lemons can be used.  Discard the flesh and cut the rind into strips or dice and add as instructed to any dish. It definitely adds to the flavour and colour of the Moroccan Chicken dish I eventually got to cook. (Recipe to follow soon)