Month: March 2015

Spring chicken

Spring always sneaks up on me. Even though I’ve been waiting for what feels like months for the weather to give us a bit of a break and for signs of life to start showing on the trees again I’m never ready for it when it does finally show it’s face. I never have my chilli seeds sown and I can’t let go of cooking carb-heavy, warming dinners well into asparagus season.  So I’ve been cooking this saffron & lemon zest spring chicken kiev to nudge me into a more  spring-y frame of mind.  Its bright and zingy on the tongue with a colour like sunshine when you cut into it. It’s a version of the truffle butter chicken Kiev that Chris showed me on our first Feast! Feast! Feast! Dinner party learning day. It’s given me a chance to practice de-boning chicken at home (which I highly recommend, it’s so satisfying) and also gives me the bones I need to make all the stock I’m now obsessed with.  If you don’t fancy wrangling a …

Taking stock while making stock

Today I’ll be starting at the beginning (they say it’s a very good place to start) with a very basic kitchen requirement: stock.  I’ve always thought it would be a pain to make, taking ages but if you’re in the kitchen anyway it doesn’t take more than a few minutes of actual hands on attention and it really does make a difference.  You can freeze bones or the carcass from a de-boned chicken as well  (you can use the carcass from a roasted chicken but this won’t impart as much flavour as an uncooked chicken) so then when you’re in the kitchen for a good amount of time you can pop a stock on. It’s so easy and adds proper depth to sauces and tastes like you’ve put loads of effort in, even if you’re just having a bolognese.  There’s something so satisfying about getting such a useful thing out of a load of old bones that would otherwise just be rubbish. One thing that I have read over and over while I’ve been researching …