Tag Archives: one pot

My One-pot chicken pilaf Recipe

I love love LOVE cooking in the kitchen. But I think if I won the lotto my first splurge would be on a kitchen porter.  Sometimes the washing up just gets to me.  But no need for the help when making this beautiful and fresh pilaf, it’s made in one pot. The term pilaf is borrowed directly from the Turkish pilav. I actaully associate a rice pilaf with Indian Cooking, for my it’s very like Biryani.

If you could research the history of rice pilaf, you could tell the history of the world to at least as far back as Alexander the Great. It’s a dish that is ubiquitous across most of the world’s cuisines. This is probably because it is such a great dish for large gatherings. To make a large pot of rice pilaf is not much more difficult than to make a small pot.  And the washing up is also the same!

Every region adds their own distinct flavours to the dish. In India, rice pilaf is called pulao and it has many variations from region to region. It is most popular in the northern areas, such as Kashmir and Gujarat.  Alexander the Great is said to have first eaten pilaf in the Bactria region of Iran, which is now a part of Afghanistan. Bactria is where his wife, Roxana, was most likely born. I can imagine pots of fragrant rice pilaf being served at gatherings for ancient dignitaries, perhaps even his wedding (I’m just guessing here).

One-pot chicken pilaf

Chicken pilaf

Good range of colour in the ingredients

SERVES 4
Ingredients
1 teaspoon of olive oil
1 onion, peeled and chopped
3 skinless chicken breasts, cut into chunks
2 teaspoons of curry paste (choose your favourite, or make your own)
a third of a mug basmati rice
two-thirds of a mug chicken stock (hot)
1 mug frozen peas
1 mug of leaf spinach, washed.
Method
Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened.
Chicken

Chicken pilaf

Still looks a little beige at this stage

Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook this for another minute.

Pour in the hot chicken stock. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 minutes, stirring occasionally . Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Now add the peas, (in this case I added them too soon so they look like they’ve been sitting in a carvery for a month, but still taste good). Give everything a good stir, season to taste, then tuck in.
Chicken
Divine.

One bowl Chocolate Cake

My Dad, after retiring, decided to take an interest in cooking, and I have been trying to devise a chocolate cake recipe for him that is pretty much foolproof, no reflection on his ability.  I work very closely with my kenwood and other appliances so to make something in one simple bowl was challenging for me!

Of course in the back of my head I want to put together a number of recipes for my kids when they fly the coop.

One Pot Chocolate Cake

One Pot Chocolate Cake

Ingredients- Cake:

250g butter

300g caster sugar

1 tsp vanilla extract

4 eggs (medium)

200g self raising flour

50g cocoa

100g dark chocolate (60% Approx) chopped into pieces the size of chocolate buttons

Ingredients – Topping :

90g Butter

90g caster sugar

tin of condensed milk (397g)

50g dark chocolate (60% Approx)

250ml of cream

Method:

Melt the butter gently in a bowl over a saucepan of hot water.

Add the sugar, eggs, and vanilla.

Whisk in the flour and cocoa, mixing slowly at first so as not to create a dust storm.  Add the chocolate pieces.

Divide between 2 sandwich cake tins, that have been greased and lined.

Bake in a 180C fan oven for 25 mins.

Remove and leave to cool in their tins for 5 minutes before turning them out onto a wire rack.

Meanwhile, in a small saucepan, start the topping by melting the butter and sugar, add the condensed milk and bring to the boil. Remove from the heat, stir in the 50g of chocolate until it’s melted then leave to cool.

Whisk the cream until stiff, then add 1/3 of the caramel/ chocolate icing. Mixing gently until almost combined.

When the cakes are completely cool (this is very important, youngest was in a hurry for it the first time I made it and started to slip and slide!) spread 1/3 of the cream mix on the bottom layer, swirl some of the caramel sauce on this, then top with the second cake. Dollop the rest of the cream on top.

Serve with a pot of tea and the remaining sauce on the side.  This sauce is really good on pancakes too.

Mmmmmmmm

Mmmmmmmm