A LOT of us have returned home from a trip abroad recently, and the holiday blues have well and truly set in.
As soon as I get back home, and into routine, I always crave the foods, herbs, spices and other foreign delicacies from my holidays, because one of my favourite holiday activities is to try local cookery schools, restaurants and markets.
This week's recipes take inspiration from a Spanish restaurant that served the most delectable chicken stew, served on a bed of rice. And, for something sweet, a crème brûlée: one of life's simple pleasures.
Why not try these recipes at home, and let me know your holiday dinner favourites so I can try to recreate them to help transport you back to that glorious holiday with every bite.
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CHICKEN WITH WHITE BEANS (serves 4)
Ingredients:
- 2 tbsp sunflower oil
- 4 chicken breasts (or chicken thighs), off the bone and trimmed with skin on.
- 1 onion, finely diced
- 3 carrots, finely diced
- 3 celery sticks, finely diced
- 2 thyme springs, de-stalked
- 1 bay leaf
- 600ml chicken stock
- 2 x 400g cans of haricot beans, drained
- 1 bunch parsley, cleaned, de-stalked and chopped to garnish
Method:
To begin, on a medium heat, heat the oil in a large pan, adding the chicken skin side down.
Fry the chicken until lightly browned.
Once the chicken is lightly browned, add the onion, carrot and celery stick, frying for a few minutes more.
Add in the chopped thyme and bay leaf.
Next, add the stock to the pan and bring to a boil. Once boiled, reduce to a simmer and stir well. Cover and cook for 35 minutes until the chicken is tender.
Finally, add in the beans and allow to simmer for five minutes.
To serve, place in bowls and garnish with chopped parsley. I recommend serving this dish with a nice piece of crusty bread.
CRÈME BRÛLÉE
Ingredients:
- 450ml whipping cream
- 1 vanilla pod
- 6 egg yolks
- 70g caster sugar
- Sugar to caramelize – I recommend using Demerara sugar
Method:
To begin, preheat the oven to 150C. Place a pan on the heat and add the cream.
Split the vanilla pod in half (long-ways) and scrape the seeds into the cream. Once the seeds are scraped out, add the pod to the cream too and bring to the boil.
Remove from heat and leave to the side.
Next, mix the egg yolks and sugar together and pour this over the cream, using a whisk to mix well.
Strain the contents through a sieve and divide the mix between four ramekins until the dishes are 3/4 full.
To cook, place the ramekins in a roasting tray and create a 'bain marie' by adding water to the roasting tray. Ensure that you do not get any water into your ramekins.
Bake in the oven for 40 minutes until set.
Once cooked, remove from the oven and leave to cool. Once cooled, you can place in the fridge until you need them.
When you are ready to serve, remove from the fridge and sprinkle evenly with demerara sugar over each of the brûlées.
Lastly, you can either place the Crème Brûlée under the grill on the hottest setting until the sugar is carmelised (be careful as the dishes will be hot) or, alternatively, use a blowtorch to caramelize the sugar, and serve.
