recipe :: Chicken paprika

Oh my, ever see a recipe that you immediately want to try... I mean right there and then even if it's early in the morning and just that bit too soon for garlic. Yes? I am definitely going for this one on Rebekka Seale's gorgeous blog... garlicky white bean and kale stew I hear you calling...

But on today's menu is chicken paprika with chorizo

1 tablespoon oil
1 medium onion, peeled and chopped
about 6 inches or so of chorizo, sliced
2 cloves garlic, peeled and crushed
3 organic free range chicken breasts, sliced
400g can cannellini beans
400g can chopped tomato
good pinch smoked paprika
sea-salt, pepper, a little muscovado sugar
2 tablespoons sour cream
small bunch flat leaf parsley

In a heavy bottomed casserole dish heat the oil and then gently cook the onions for about 5 minutes until beginning to get translucent. Add the sliced chorizo and let the fragrant smoky oils start to run, then add the garlic. Gently fry all this for another minute or so. Add the chicken breasts and let them colour before adding the beans and the chopped tomato.Swill out the tinned tomato can with water-about half full- and pour this in too. Sprinkle on the smoked paprika as well as a good pinch of sea-salt, pepper and a crumbling of sticky muscovado sugar. Stir well and put the lid on and leave to bubble on a low heat for about 35 minutes or so until the chicken is cooked through. Finally, just before serving swirl in the tangy sour creamand sprinkle with parsley.

this week

This week...

This week the sun came out! How lovely it was to feel the warmth outside. The boys were happy to spread a blanket on the grass and play Lego, while we got to fling open all doors and windows. The little lane running beside the house was dry and dusty, with sun dappled patches and lots of blackthorn blossom. Oh I do hope the weather picks up a little more, it's just so nice!

the farmer's year

May: Sheep Shearing
Now it is warm in earth and air. Spilt are the fertile rains of April, and May is among the trees as they quicken and swell. The wastes of sky diminish between their branches; the meadows are growing lush and high, and the pathways in the little lanes have shrunk in width, so generously have the green things grown in the ditches. In the depths of the hedges, above the mist of cow parsley, many small bright eyes watch the lanes, fearful of men and boys; for nests are full of fledglings and a few late eggs, and mother birds remember.
Clare Leighton, The farmer's year, 1933

I am lucky enough to own an original copy of The Farmer's Year, published in 1933. It is the most beautiful publication, green cloth-bound with embossed golden letters, each month of the year according to the farmer's life, each month of the year according to the turn of each season, each month of the year according to the rotation of the Earth. Its handsome woodcuts detail the work, the labour, the routine, the hardship, the connection, the rewards. January: Lambing, February: Lopping, March: Threshing, April: Sowing, May: Sheep Shearing, June: Hay-making, July: Cottage Gardens, August: Harvesting, September: Apple Picking, October: Cider-making, November: Ploughing, December: The fat stock market

Swirl and dance through time another 80 years and take stock of how we farm today. You might recognise some of the work and labour from times past, but now it is called agri-business, now farmers farm with such massive machinery that hedges are removed to simply make way for those combines, tractors and trailers, now when you protest you are told this is how it is, it has to be this way because this is the only way to make a profit. How right the bright eyes watching the lanes were, how right to be fearful of men and boys who, with little or no thought, destroy the natural world for profit.

needs and wants

Needs and Wants:

Yes, I need that world map and that long eye-lashed moustached fellow and that nice bunny on a tray (all from here oh, la,la) But I also need this by Barbara Jones...

..and while we're at it I need these.



(Emily Sutton's work-love this)

And ok, I think these hellebores and that harlequin cup are a need too- go here for more of Susan Dennis' work.

in the garden

As we step that little bit closer to summer there is finally a little colour in the garden. I think my favourite at the minute are the elegant stems of Solomon's Seal- I love its nodding bell-like flowers. The boys are spending an ever increasing amount of time in the garden. Their bikes and go-carts are left out on the grass, scattered reminders of childhood and all its innocence. We added another swing to the mix (from Ikea). No game consoles, no Playstation, no Wii, no iPad. Just outdoors, dogs, bikes, wellies, mud, stones to make cavemen fires, swings, rope ladders. I am not saying it's all laughter and fun but it is childhood. A proper one, without the pressures of trying to fit into an adult world.

weekending

Messing about in boats...

Weekends...enough time to visit the farmers market in Sheridan's, eat ice-cream, make pizza (made all the easier by using this) and welcome friends for dinner.

recipe :: aubergine parmigiana

It is Saturday. I am busy making aubergine parmigiana to torture the children with later. William, claiming total boredom, was sent to root to the bottom of his toy box till he found something (anything!) to play with. Luckily the cowboy fort was discovered and assembled. He came to find me to report on his success and absent-mindedly gave me a kiss. Realising his error he quickly wiped it away. "Oh, am I that yucky you have to wipe away my kisses?" I asked feigning hurt. A heart beat passed. "No", he said "I was just wiping it in so I can make even more kisses from it." Ha. Clever child. He will get an extra big helping of aubergine tonight.

If you need to torture someone you love with vegetables here is the recipe. Serves two normal vegetable loving adults for lunch or more as a side dish
1 large aubergine
3 tablespoons olive oil
1 ball buffalo mozzarella - 125g - sliced
handful grated Parmesan or good flavoured hard cheese

tomato sauce
2-3 tablespoons olive oil
3 garlic cloves, peeled
1 tin tomatoes
a little sugar
salt, pepper

Trim the aubergine and slice into rounds about half an inch thick. Layer these in a colander with a little salt sprinkled in between to draw out any juices- leave it for about an hour. To make the sauce pour the olive oil into a medium sized saucepan and warm it up. Add the whole but peeled garlic cloves and let them cook a little, then add the tin of tomatoes. Sprinkle in some brown sugar, salt and pepper. Let this simmer gently for half an hour, stirring every so often. When cooked blend the sauce so that it is smooth.
When you're ready to cook the aubergine rinse it off and pat dry with kitchen paper. Then heat the oil in a frying pan or griddle until hot and fry the aubergine slices in batches for a couple of minutes so that they are soft and golden. Preheat the oven to 180C/Gas 4. Arrange half the cooked aubergine slices in a smallish ovenproof dish. Cover with half the tomato sauce and half the mozzarella slices. At this point you could add some dabs of good pesto or some fresh basil leaves if you wished. Then layer it up with some more aubergine, tomato and mozzarella. Finally sprinkle on the grated Parmesan or hard cheese and put into the oven for half an hour until bubbling and lovely. We're going to eat this tonight with buttery, crusty garlic bread and hardly any complaining.