NG6 April/May 2022
Local business directory and community magazine. Local business directory and community magazine.
Get Stuffed! Stuffi ng has been around since at least Roman times. The cook book ‘Apicus de re Coquinaria’ has recipes for stuffi ng made from vegetables, herbs, nuts and offal and it was used to stuff chicken, pigs and even dormouse! Since the late 1800’s in America it is called ‘dressing’. This stems from the way it was cooked at Thanksgiving, outside the bird rather than in the cavity. Stuffi ng was also deemed too crude a term for the well to do. The great thing about stuffi ng is that you can stuff pretty much anything with pretty much anything! From chicken (see Kiev recipe opposite) to seafood and most vegetables. But also thinking outside the box you can hollow out a loaf of bread, stuff it and you have the perfect picnic food. It isn’t just for savoury fi llings either. You can stuff pancakes, cookies, cupcakes, apples and the list goes on... Stuffi ng as a method of cooking is used across the globe. From Greek stuffed vine leaves to Indian stuffed paratha to the Russian pirozhki (stuffed bread). If you think about it every country has a speciality that involves stuffi ng. How about a Cornish pasty? Or an Italian Calzone? Or a Japanese gyoza? We love to stuff everything! My absolute favourite has to be sage and onion. Not the dry stuff you get from a packet, but homemade with grated onion, dried sage, breadcrumbs, sausagemeat and an egg. I bake it in a dish and could eat it all day. Ali Wale
Stuff ed Squash with Blue Cheese /Serves 2 1 butternut squash 200g blue cheese – crumbled 30g pine nuts – toasted 2 echalion shallots – sliced 1 tbsp thyme leaves 250g sachet cooked rice/grains Salt & pepper Knob of butter Method Heat the oven to 200°C. Line a baking tray. Half the squash, scoop out the seeds and stringy bits. Score the fl esh and rub with olive oil. Season and put a knob of butter in the cavity of each half. Bake in oven for 45 – 90 mins depending on the size of your squash. In a small pan with a splash of oil, slowly cook the onion until soft and slightly crispy. Allow to cool. Meanwhile – put 150g of the cheese in a bowl, along with 20g of the toasted pine nuts, the rice or grains. Add the cooled onion. Once the squash is soft, remove from the oven, scoop out most of the fl esh and add to the bowl. Mix well and check seasoning. Once well combined, spoon back into the squash shells. Top with remaining cheese and pine nuts and put back in the oven for 15 mins until the top is brown and bubbling. This is a meal in itself and needs nothing to accompany it, although some broccoli or a green salad wouldn’t go amiss. Chicken Kiev /Serves 4 4 chicken breasts – boneless & skinless 75g unsalted butter 2 cloves garlic – crushed ½ lemon – zested 2 tbsp parsley – chopped ½ tsp salt ½ tsp black pepper 75g fl our – add a tsp paprika (optional) 2 eggs – beaten 150g breadcrumbs – add parmesan (optional) Sunfl ower oil for shallow frying Method First make the garlic butter. Mix together the butter, garlic, lemon zest, parsley, salt & pepper. Place in cling fi lm, shape into a cylinder & freeze for about 20 mins. Meanwhile get 3 shallow bowls ready. One with fl our, one with beaten egg & one with breadcrumbs. Heat oven to 200°C. Then prep the chicken. The aim is to stop the garlic butter leaking out while the chicken is cooking. You can google YouTube videos on how to do it. I used a really sharp knife and made a thumb size pocket in the thick end of the breast. Be careful not to break through the bottom. Once the garlic butter is hard, slice it and use it to stuff the cavity in the breast. Use cocktail sticks to seal shut. Then toss the breast in fl our, then egg, then breadcrumbs, making sure they are well covered. Heat the sunfl ower oil in a frying pan until a little crumb sizzles. Fry chicken for 3 mins on each side, until golden. Transfer to a baking tray lined with greaseproof paper. Bake in oven for 20 mins or until cooked through. Hopefully the butter will still be inside the breast. If you get any leakage simply spoon back over the breast to make it even crispier. Delicious served with a green salad and new potatoes.
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Stuff ed Squash with<br />
Blue Cheese /Serves 2<br />
1 butternut squash<br />
200g blue cheese – crumbled<br />
30g pine nuts – toasted<br />
2 echalion shallots – sliced<br />
1 tbsp thyme leaves<br />
250g sachet cooked rice/grains<br />
Salt & pepper<br />
Knob of butter<br />
Method<br />
Heat the oven to 200°C. Line a baking tray.<br />
Half the squash, scoop out the seeds and<br />
stringy bits. Score the fl esh and rub with<br />
olive oil. Season and put a knob of butter<br />
in the cavity of each half. Bake in oven for<br />
45 – 90 mins depending on the size of your<br />
squash.<br />
In a small pan with a splash of oil, slowly<br />
cook the onion until soft and slightly crispy.<br />
Allow to cool.<br />
Meanwhile – put 150g of the cheese in a<br />
bowl, along with 20g of the toasted pine<br />
nuts, the rice or grains. Add the cooled<br />
onion. Once the squash is soft, remove<br />
from the oven, scoop out most of the fl esh<br />
and add to the bowl. Mix well and check<br />
seasoning. Once well combined, spoon<br />
back into the squash shells. Top with<br />
remaining cheese and pine nuts and put<br />
back in the oven for 15 mins until the top is<br />
brown and bubbling.<br />
This is a meal in itself and needs nothing to<br />
accompany it, although some broccoli or a<br />
green salad wouldn’t go amiss.<br />
Chicken Kiev /Serves 4<br />
4 chicken breasts – boneless & skinless<br />
75g unsalted butter<br />
2 cloves garlic – crushed<br />
½ lemon – zested<br />
2 tbsp parsley – chopped<br />
½ tsp salt<br />
½ tsp black pepper<br />
75g fl our – add a tsp paprika (optional)<br />
2 eggs – beaten<br />
150g breadcrumbs – add parmesan (optional)<br />
Sunfl ower oil for shallow frying<br />
Method<br />
First make the garlic butter. Mix together the butter,<br />
garlic, lemon zest, parsley, salt & pepper. Place in cling<br />
fi lm, shape into a cylinder & freeze for about 20 mins.<br />
Meanwhile get 3 shallow bowls ready. One with fl our,<br />
one with beaten egg & one with breadcrumbs. Heat<br />
oven to 200°C. Then prep the chicken. The aim is to<br />
stop the garlic butter leaking out while the chicken is<br />
cooking. You can google YouTube videos on how to<br />
do it. I used a really sharp knife and made a thumb<br />
size pocket in the thick end of the breast. Be careful<br />
not to break through the bottom. Once the garlic<br />
butter is hard, slice it and use it to stuff the cavity<br />
in the breast. Use cocktail sticks to seal shut. Then<br />
toss the breast in fl our, then egg, then breadcrumbs,<br />
making sure they are well covered.<br />
Heat the sunfl ower oil in a frying pan until a little<br />
crumb sizzles. Fry chicken for 3 mins on each side,<br />
until golden. Transfer to a baking tray lined with<br />
greaseproof paper. Bake in oven for 20 mins or until<br />
cooked through. Hopefully the butter will still be inside<br />
the breast. If you get any leakage simply spoon back<br />
over the breast to make it even crispier. Delicious<br />
served with a green salad and new potatoes.
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