Posts Tagged ‘seasonal recipe’

Red chicory, Guinea Fowl and smoky bacon parcels.

 

 

Red chicory is in season now and readily available, and although it has a very slight bitter edge it stands up to being braised or baked, and when halved it makes a perfect base for these parcels that have a range of textures and tastes that tease the senses.

The chicory goes from crisp and fresh with a slight bitter edge, to soft smoky and savoury from where the meat juices drip onto it and braise it. The Guinea fowl is slightly gamey, and tastes how good chicken should taste, and it’s all held together with the smokiness of the thickly cut streaky bacon.

Give this a go, it looks and tastes so good.

Red chicory, Guinea Fowl and smoky bacon parcels.

Per serving

1 Guinea Fowl breast (a good free range chicken breast would work fine)

Half a red chicory head cut lengthways, (Green chicory will be fine if you can’t get red)

A slice of smoked streaky bacon

A bay leaf and a sprig of rosemary

Lay the Guinea Fowl breast skin side out onto the cut side of the chicory, lay a bay leaf and sprig of rosemary on top of the breast, and wrap the parcel tightly with the bacon, ensuring the end od the bacon is on the underside of the chicory (it looks neater).

Cook for half an hour in a moderate hot oven 200degC for half an hour until the bacon and Guinea Fowl skin are crisp, and the chicory softens. You could also smoke this as a sophisticated treat on a smoker or in a BBQ with a lid for 40 minutes or so to get it extra smoky.

I served this on a bed of lemon and ricotta tagliatelle, but it would be great with a salad too.

 

Fusilli with confused broccoli

As i’m sure you’ve all noticed, the seasons have been very confused this year, with a really warm spell in early October, the purple sprouting broccoli (PSB) doesn’t really know if it’s coming or going. It usually flowers (the bit we usually eat) between january and march. But a couple of my plants have started to flower in the last few weeks, giving me a lovely unexpected crop.

This would normally be used in a similar dish in early spring, but I wanted to give the meal an autumnal edge with the addition of some ‘Nduja a soft spicy cured sausage from Calabria.

Fusilli with confused PSB

Warm a couple of anchovy fillets and a clove of finely chopped garlic in a pan with a dash of olive oil, over a low heat, but do not allow the garlic to brown.

Meanwhile cook the pasta until al dente, and steam the PSB for a few minutes.

Dry fry a  couple of teaspoons of ‘Nduja or crumbled chorizo until starting to brown.

Toss the pasta and PSB in the anchovy and garlic, season with some freshly ground black pepper, and serve with the crumbled sausage, a load of parmesan, and a drizzle of extra virgin olive oil.

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The BBQ World of mrdodd

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UK BBQ Review

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The Munch and Tattle

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bake affairs

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CountryWoodSmoke UK BBQ

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Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

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theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours