BUTT CHICKEN WITH CAJUN SPICES

I have been aware of beer can chicken for some time and the novelty factor has always made me want to give it a go.. Its not clever but I can't help but smirk at the sight of a chicken sat upright. It's not classy but it very cute, besides this blog is less about fine dining and more about home cooking. So if you are a bit to grown up to find  a chicken with a can of beer up its bum even the slightest bit endearing then remove the can before serving!!!!!

First of all the Cajun seasoning. I decided to make half the volume, I still had a fair bit left over which will store well in an air tight container and is great for wedges or most meats. Obviously if you are an American or indeed anyone who has a great cajun seasoning recipe, do use your own. but if your're Joe public in Britain here is the full recipe. I guess you could try and use supermarket brand but I would be concerned it may end up lacking in flavour. Let me know if you do.

Cajun seasoning

- 2 tbsp ground paprika
- 1 -2 tbsp good sea salt
- 1/2 tbsp ground black pepper
- 2 tbsp cayenne
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tbsp garlic powder (not garlic salt)
- 1 tsp dried roasted chilli flakes

Spoon all the ingredients into a clean jar. put the lid on, and shake well to combine everything thoroughly. Whizz into a powder in a mini chopper.

Recipe-

- 1 x 1.5kg chicken
- 1 x 440ml can of beer or lager
- 3 bay leaves
- a large sprig or two of fresh thyme
- 1 spring onion
- 3 cloves of garlic, lightly crushed
- 1/2 red jalapeno chilli ( I could only get green)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 25g unsalted butter
- salt and freshly ground black pepper
-1 tbsp cajun seasoning ( see above)

Preheat the oven to 200 C/400 F/gas mark 6. Season the chicken cavity with salt and pepper. Open the beer can and take a sip. Then shove the bay leaves, thyme,spring onions garlic and jalapeno (my keyboard doesn't have the squiggle above the n) into the can. Stand it in a roasting tray, then push the chicken down onto the can. Most of it should go into the chicken and you can use the legs to help it balance.

Mix together the olive oil, cajun seasoning and cumin. brush it all over the chicken. roast in the oven for about 1 hour 15 minutes, basting 2 or 3 times with the olive oil mixture. The steam from the beer will cook the chicken faster than a usual roast so if your are using a smaller chicken adjust the time accordingly to avoid over cooking.

When cooked remove the chicken from the can and set aside. tip the contents of the can into the tray and cook over a high heat for until reduced by two thirds, then stir in the butter. Serve with a nice homemade colslaw.

CSI TOP TIP - Take care firstly putting the chicken in the oven, it will need support not to topple over and secondly and more importantly when removing the chicken from the oven as you could spill hot beer on yourself.

As always - stunning presentation ha ha!

I got this recipe from ' Leon family and freinds' by Kay Plunkett Hodge and John Vincent

Sausage suprise

Whats the suprise? it's healthy! Second in my 'March isn't to late for comfort food recipes' is a hearty, basic and totally unassuming sausage casserole. Basic to the point that whilst cooking it I wondered if it would taste of anything. I got the recipe from Hugh F W so it must be ok, I kept thinking. It was!  A bowl of tasty sausage that remarkably, seemed very healthy. Resembling more so a root vegetable stew than the more gravy ish casseroles found in your friendly neighbourhood ready meal isle.

- 2-3 tbsp olive oil
- 6 pork sausages (best you can get) or 4 sausages and 4 pork chops
- 1 glass of dry cider or white wine
- 2 onions, chopped
- 1 leeks, sliced
- 2 celery stalks, chopped
- 1/4 to 1/2 celeriac cut into chunky cubes
- 2 medium floury potatoes, peeled and cut into chunky cubes (King Edward, Maris Piper or Desiree
- 1 large parsnip, cut into chunky cubes
- 1 bouquet garni ( a bay leaf, 2 sprigs of thyme and some parsley stalks tied together either with cooking string or if your very clever and rather careful use a parsley stalk)
- 1 tbsp chopped parsley
- sea salt and freshly ground black pepper

Add 1 tbsp of oil to a casserole or large saucepan and brown the sausages (and/or chops) and brown them well over a medium heat, in batches if necessary. Transfer them to a dish.
Pour the cider or wine into the  casserole and deglaze, scraping to release any little bits of caramelised meat from the base of the pan. Pour the pan juices into the dish with the sausages.
Heat the rest of the oil in the casserole and add the onions, leek and celery and cook gently for 10 minutes or so until softened. Then return the sausages (and/or chops) to the casserole with their juices and add the celeriac, potatoes and parsnips.
Tuck in the bouquet garni, season with salt and pepper and add enough water to almost cover everything. Bring to a very gentle simmer. Cook uncovered, or partially covered, very gentley over a low heat (or with a lid on in the oven pre heated to 140 c/ gas mark 1) for about an hour until everything is tender.
Take out the bouquet garni and check the seasoning. The potatoes should be starting to break down  and thicken the liquor a little. If not just mash some of the vegetables against the side of the dish with a fork. Scatter over the parsley and serve.

BEEF AND GUINNESS CASSEROLE

It's March and spring is allegedly on it's way but here in Wales you still need gloves and a decent jacket. Therefore lets get some last minute winter warmers in before our glorious week of summer arrives.

There's not much I can tell you about this dish. It's a classic and needs little introduction. All it does need is a good mash potato to keep it company.

- 2 tbsp olive oil
- 900g stewing steak cut into slices
- 1 onion chopped
- 2 leeks sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 2 garlic cloves, finely chopped
- 300ml/half pint/1 and quarter cup of well reduced beef stock
- 150ml/quarter pint/two thirds cup of Guinness
- 50g/quarter cup of butter
- 75g streaky bacon diced
- 115g wild or cultivated mushrooms (i used some oyster and chestnut)
- 50g shallots or very small onions left whole but peeled
- 25g plain flour
- salt and ground black pepper

Heat the oil in a pan and brown the meat, then transfer to a casserole dish. Saute the vegetables in the pan for about 5 minutes then add them to the meat. To the casserole dish also add the garlic, stock and Guinness. Season at this point then cover and bring to the boil. reduce the heat and simmer for 1 1/2 hours.

Remove the meat from the casserole and strain the cooking liquid and reserve it. Now this is the bit that perplexed me. Discard the vegetables! Yeah chuck em out, how strange. Clean the casserole dish then saute the bacon, mushrooms and onions in the butter for 5-10 minutes until the are tender. Sprinkle in the flour and cook, stirring over a low heat for 2-3 minutes. Now slowly blend in the reserved cooking liquid. Return the meat to the casserole and heat through. That's it x

I know, I know wipe the plate