Chicken thigh and N’duja porchetta style

Chicken thigh and N’duja porchetta style

by | Jan 31, 2025 | Lunch

RECIPES

Chicken thigh porchetta
with fennel and artichoke salad .

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about this recipe

This dish was inspired by the classic Italian porchetta, call it a roll, a roulade or a simple stuffed chicken thigh, but for this recipe I’m just going with what inspired me to make it.
This recipe is quick and easy, and delivers fantastic results. Follow the recipe carefully and you shouldn’t get too much leaky n’duja. It can be served cold but I tend to slice the chicken and then fry to brown the sides.

MAKES

6

PREP TIME

20 minutes

TOTAL TIME
1:20 hours

OVEN TEMP
190 °c


Ingredients

For the Chicken Porchetta
6 large chicken thighs (about 200g – bone removed, skin-on)
2 shallots, diced
3 cloves garlic, minced
100g N’duja
1 tsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper
2 tbsp olive oil (plus extra for frying)
100ml dry white wine
150ml chicken stock
Butcher’s twine

For the fennel salad
1 large fennel bulb, cut into wedges
A wedge of parmesan
Half a red onion
Marinated artichokes
A few fresh basil and Italian parsley leaves
1 bag of rocket
Extra virgin olive oil

To Serve
Slice into thick rounds
Sourdough bread
Extra virgin olive oil
Optional sides: chilli butter, pesto, or tapenade


Equipment

Skillet , oven proof frying pan or sautee pan
Stirring Spoon, heat proof spatula
Chopping board
Raw meat chopping board
Cooks knife
Measuring spoons
Mixing bowls
Scales
Measuring jug
Butchers twine
Potato peeler


method

1. Preheat Your Oven 


Set your oven to 190°C (375°F).
2. Prepare the Chicken Thighs
Check the chicken thighs for any small bits of bone.
Lay the chicken thighs out on a clean surface and spread out, using a sharp knife, cut into the thicker parts to open them out and then season with slat and pepper.

3. Make the N’duja Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced shallots, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute. Add the N’duja, breaking it up with a spoon as it melts into the mixture.
Mix in the fresh rosemary, thyme, and lemon zest. Cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

4. Assemble the Chicken Rolls
Evenly spread the N’duja mixture over the seasoned chicken thighs and allow to cool completley so the n’duja sets back to firm. Now roll each thigh as tightly as possible without squeezing out the filling. Secure with butcher’s twine, tying at 1-2 inch intervals to prevent them from opening during cooking.

5. Sear the Chicken
Heat 1-2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 4 minutes).
Deglaze the pan with white wine, scraping up any browned bits, then pour in the chicken stock.

6. Roast in the Oven
Transfer the skillet to the preheated oven. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove from the oven and loosely cover with foil. Let the chicken rest for 10 minutes.

7. Prepare the FENNEL SALAD
Toss the fennel in olive oil and roast for 12 minutes at 180ËšC. Allow to cool and then mix with fresh sliced red onion and the marinated artichoke pieces. Toss with a litlle olive oil and lemon juice and carefully arrange on your plates with shavings of parmesan, basil, parsley and rocket

8. Serve
Slice the rested chicken rolls and arrange on the salad with some of the juices. Serve with bakset of sour dough bread and butters, tapenade and pesto.

Chef’s Tips
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning.
If you don’t have N’duja, you can substitute it with spicy chorizo, finely chopped.

Baguette

Baguette

by | Jan 11, 2025 | Lunch

RECIPES

Baguette
with t55 flour .

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about this recipe

If you’ve ever enjoyed a truly great baguette—whether on holiday in France or from a small artisan bakery miles from home—and now you’re struggling to find anything similar, I have the perfect recipe for you. This one brings back memories of the delicious baguettes I used to enjoy in France. It uses T55 flour, a high-quality French flour that gives the dough its signature texture and taste.

This recipe is quick and easy, and delivers fantastic results. While it might take a bit of practice at first, don’t worry—I’m always here to help! Feel free to email me anytime for baking advice.

MAKES

4

PREP TIME

10 minutes

TOTAL TIME
3 hours

OVEN TEMP
220 °c


Ingredients

500g of T55 flour (available on line)
370ml lukewarm water
10g maldon sea salt
10g instant dried yeast
Olive oil


Equipment

Food mixer with dough hook
Measuring jug
Scales
Dough scraper
Linen couche
Tea towel
Rectangle container


method

  • Mix the Dough:
    Weigh out the flour and place it in the bowl of your mixer. Weigh the yeast and salt, and place them on opposite sides of the bowl. Add half of the water and begin mixing, gradually adding the rest of the water until fully combined. Mix on medium speed for 5 minutes. Pause halfway through to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

  • First Rise:
    Brush a rectangular container with oil. Once the dough is smooth and silky, transfer it into the container and spread it out to the corners. Leave it to rise for 1 hour.

  • Shape the Baguettes:
    Clean and dry your work surface, then dust with flour. Once the dough has doubled in size, carefully turn it out onto the surface and divide it into four smaller rectangles. Fold each piece from the sides into the middle and pinch to seal. Turn each piece over and gently roll into a sausage shape—about 10 inches for wider baguettes or 16 inches for thinner ones—pinching the ends to a point.

  • Prove the Baguettes:
    Place the shaped baguettes on a couche (or floured tea towel), folding the fabric up against each baguette. Repeat for all baguettes. Cover with a tea towel and leave to prove for 1 hour.

  • Preheat the Oven:
    Preheat the oven to 220°C (425°F), placing a roasting tin of water in the bottom of the oven to create steam.

  • Bake the Baguettes:
    Once the baguettes have doubled in size, score the tops with a sharp knife or razor blade. Place them on an oven tray, straighten them up, and bake for 20 minutes.

  • Cool and Enjoy:
    Allow the baguettes to cool for 30 minutes. Enjoy them with your favourite fillings, or use them to make delicious garlic bread.

N’duja Mac and blue cheese

N’duja Mac and blue cheese

by | Jan 8, 2025 | Lunch, Recipes, Restaurant dishes

RECIPES

N’duja Mac & blue cheese
with sage and walnut.

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SERVES

4

PREP TIME

10 minutes

COOKING TIME
15 minutes

OVEN TEMP
220 °c


Ingredients

300g of pasta tubes
600ml of double cream
200g of n’duja
400g of dolcelatte
200g of shallots
8 sage leaves
120ml of white wine
2 whole walnuts
Olive oil
Sea salt

 


Equipment

Pans
Grater
Stirring spoon
Chopping board
Cooks knife
Strainer


method

Put a pan of water on to boil. Once boiling add the pasta with a pinch of salt and boil for 12 minutes.

Peel and quarter the shallots and slice the sage into thick strips. Gently fry the shallots and sage in oil. Once the shallots are softened add the N’duja breaking up into small chunks and allowing to fry gently. Add the wine and simmer until reduced by half.

When the pasta is cooked strain into a bowl and set aside keeping some of the cooking liquid.

Add the cream to the N’duja and stir until well combined. Now add in chunks of dolcelatte and stir in, add in the cooked pasta and pour into a baking dish.

Dot pieces of dolcelatte over the top of the dish and grate the walnuts over.

Bake on high (about 220Ëšc for about 12 minutes or grill for a few minutes to crispen the top.

Spoon out into serving bowls and serve with a dressed salad and garlic bread.

see my other pages for sides

Lasagne

Lasagne

by | Jan 4, 2025 | Lunch, Pub Lunch

RECIPES

LASAGNE
with PANCETTA AND ITALIAN SAUSAGE.

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SERVES

8

PREP TIME

30 minutes

COOKING TIME
3.5 hours

OVEN TEMP
180 °c


Ingredients

500g of 5% mince beef
500g good quality pork sausage
200g of pancetta
25g of beef dripping
1 pack of shop bought fresh pasta sheets
100g Bovril
1 garlic bulb
75g leek
75g carrot
75g celery
75g onion
800g of chopped tinned tomatoes
100g of semi dried tomatoes ( roughly chopped)
2tsp of fennel seeds
A few sprigs of fresh thyme
1 lge bunch of basil
A few sprigs of Italian parsley

500g of ricotta cheese
3 egg yolks
125ml of full fat milk
100g of grated parmesan cheese


Equipment

Deep roasting tin 32cm x 26cm
Casserole dish
Thick wooden chopping board
Sharp cooks knife
Spatula
Scales
Measuring jug
Mixing bowl
Food processor with blade


method

Peel the celery, carrots and onion. Cut into chunks with the leek and place in the food processor and pulse into to small chunks. (sofritto)

Cut the pancetta up into smallish chunks and fry in the casserole dish until the fat has rendered down and the meat is crispy and well browned. Remove the pancetta with a slotted spoon and set aside. Add the beef dripping and the sofritto mix (celery, carrot, onion + added leek). Sweat the vegetables off until the onions are translucent then remove with the slotted spoon and add to the pancetta. Roughly chop the garlic and fry gently in the dripping then add to the pancetta and veg.

Fry off the minced beef breaking up with the spatula as it cooks to ensure you don’t get large lumps, once browning add in the sausage meat and break this up also to get an even distribution.

Once the meat has browned add the pancetta and vegetables back in with the tomatoes, fennel seeds and thyme. Simmer for 2.5 hours with the lid slightly off to allow some steam to escape. Stir occasionally. When the sauce is ready add in the fresh parsley, basil and bovril and stir in.

Whilst the sauce is cooking mix the ricotta, egg, milk and parmesan and mix well.

Once you have all the elements ready layer the roasting tin in order of beef sauce, pasta sheet, ricotta, beef sauce, pasta sheet finishing with the ricotta sauce on top then grate parmesan and nutmeg over the top.

Cook the lasagne for 45 minutes at 200oC (variable depending on your oven)

Allow to cool for 20 minutes which allows it to set making it easier to portion.

Whilst it is resting on the side put pre-made chips in the oven. Serve with a crispy side salad dressed with vinaigrette and garlic ciabatta.

see my other pages for sides

Cauli Kedgeree

Cauli Kedgeree

by | Dec 1, 2024 | Breakfast, Dinner, Lunch, Recipes, Seafood

RECIPES

CAULIFLOWER KEDGEREE
with SMOKED HADDOCK, SPINACH AND COURGETTE.

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SERVES

4

PREP TIME

5 minutes

COOKING TIME
40 mins approx

OVEN TEMP
180 °c


Ingredients

600g of smoked haddock
1 small cauliflower
1 courgette
1 white onion
50g of ghee or avocado oil
2 tbsp of madras curry powder
1/2 tsp of turmeric
250ml of wine or water
1/2 knorr chicken or vegetable jelly stock
100g of golden raisins
1 tbsp of chia seeds (optional)
Handful of baby spinach
Small bunch of coriander (optional)
8 good quality eggs
1 lemon


Equipment

Skillet , frying pan or sautee pan
Stirring Spoon
Chopping board
Cooks knife
Measuring spoons
Scales
Measuring jug


method

Check the haddock for any bones and remove if you find any. Place the haddock on a baking sheet with some parchment paper underneath. Cook in the oven for about 12 minutes and then allow to cool a little before taking the flesh off the skin.

In a frying or sautee pan add the ghee or oil and heat on medium adding the onion wedges first, once the onion is starting to soften add in the diced courgette and the blitzed cauliflower and allow to cook for about 10 miniutes.

Add in the raisins, stock jelly and white wine or water and simmer until half of the liquid has evaporated and then add in the curry powder and turmeric.

While this is happening boil the eggs for 6 minutes then allow to cool little before shelling.

Taste the cauliflower to check if it is soft and then add in the haddock with a few squeezes of lemon juice. Allow this to simmer for about 5 minutes to heat the fish then to finish ready for serving stir in a good handful of fresh spinach leaves and once plated add 2 eggs cut in half on each dish. Finish with some fresh coriander if you have it or some finely sliced tips of spring onions.