Disguising Broccoli so that Lola and Finn will eat it: Chicken and Broccoli Gratin

Yes, how do you get kids to eat greens? The fact is, I am mostly a failure at this, and Finn, fussy eater in particular, refuses to eat anything green with the exception of cucumber, which he eats quite happily. However he does like chicken, a lot, and I wondered whether this recipe would work. Tra la! It did. He ate quite a lot of this, and that in itself is a real vote of confidence for my cooking at least. Lola also gave the thumbs up.

This recipe is a bit faffy, and it's the kind of meal that you make when you are in for the day and can decamp to the kitchen every so often to complete the process. But you could make this the day before, ready to lash into the oven as and when. And, it is great, homely food.

The recipe is from the Irish foodie institution, Avoca Cafe cookbook. A gem of a cookbook which is full of fabulous recipes. if you happen across a copy, snap it up!

Oh, and the better the chicken, the better the dish. Whilst this recipe does suggest breasts as a possibility, I think a whole chicken is a better choice. You can buy a good quality chicken for cheaper than you can buy good chicken breasts, plus you get dark meat and white meat. Lovely!

Chicken and Broccoli Gratin, from the Avoca Cafe Cookbook

Serves Lola, Finn, Mum and Dad, twice

6 chicken breasts or 1 whole chicken (I used a chicken) 1 Spanish onion, peeled and chopped 2 carrots, peeled and chopped 2 celery sticks, chopped A few sprigs of parsley 1 bay leaf A few black peppercorns 300ml/½ pint double cream 110g/4oz roux 1 large head of broccoli, divided into florets 15g/½ oz butter 110g/4oz breadcrumbs Grated strong cheddar cheese Prepare a roux by melting 50 grams of butter, then adding 50 grams of plain flour. Cook them over a low heat for 3 minutes. Remove from the heat and allow to cool. preferably store the roux in a fridge for a few hours before use. Place the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf, peppercorns and enough water to cover. Bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked - about an hour for a whole chicken; 20 minutes for chicken breasts . Remove the chicken from the pan and leave to cool. Strip the meat off the bones, dice and set aside . Strain the cooking liquid into a saucepan and boil until reduced to 600ml/1 pint. Add the cream, return to the boil and then whisk in the roux, a little at a time, to form a thick sauce. Blanch the broccoli in boiling salted water until just tender, then drain and refresh under cold water. Stir the diced chicken and broccoli into the sauce and season to taste with salt and pepper. Pour this mixture into an ovenproof dish. Melt the butter and mix in the breadcrumbs and grated cheese. Spread over the chicken mixture and bake in an oven preheated to 180ºC/350ºF/gas mark 4 for 20 minutes or until brown and bubbling

Because I really want to go France: Normandy Pork

It has been too long actually. For someone who has visited France quite regularly it has been three years since I last took a little 'vacances' to a place that I really quite like. Anyway, come the end of the month, we will be wending our way south for a hop across the channel and a few days in Northern France, and whilst arrangements are not quite firmed up just yet, if we end up in Normandy then that will be just fine. Then I will have to brush the cobwebs off my A level French and see if I can get by without resorting to gesticulation and the horror of uttering "Parlez-vous anglais?" Hopefully, all will be well.

So, in premature celebration of our trip, I figured that something a little French might be in order. You will notice that much of my cooking of late has been Spanish or Italian in origin, and the country with the biggest gastronomic gravitas has been neglected somewhat. Here I aim to put it right.

I figure this dish is so called because of its apple content, and Normandy being the place of which I have memories of drinking the local cider and the glorious Calvados. I know that the region is famous for its use of butter and cream, the lush meadows and the happy cows producing the most beautiful dairy fare. Their use in this dish is what makes it so unctuous. In fact, 'unctuous' is the adjective I would use to describe Normandy, if I was being forced to.

Finn, the fussy one, loved this. Lola too, but Lola is easier to please. Getting Finn to eat a new dish without complaint doesn't happen often but in this case it did. I think he just 'got' the appley creaminess of the sauce and he ate the whole lot. He is my harshest critic, and to please him is a bonus!

The recipe is adapted slightly from the one in the brilliant 'Avoca Cafe Cookbook'. An Irish gem of a book...

Normandy Pork, adapted from 'Avoca Cafe Cookbook' by Hugo Arnold and Georgie Glynn Smith

Feeds Mum, Dad, Lola and Finn

Ingredients:

1 1/2 lb diced pork (leg or shoulder)

1 tbsp of plain flour, seasoned generously with salt and pepper

2 tbsp butter

a splosh of vegetable oil

2 onions, peeled and diced

2 small to medium cooking apples, peeled and chopped

1/4 pint apple juice

1/2 pint strong chicken stock

1/4 pint of double cream

chopped parsley, to garnish

Method:

Toss the pork in the flour.

Melt the butter and the oil together in a large frying pan or casserole and add the pork in batches and saute until golden brown. Transfer to a plate. When all the pieces are browned, return the meat to the pan.

Add the onions and the apples to the pan and cook on a gentle heat for about 10 minutes or so until the onion is translucent but not coloured and the apple pieces have started to lose a little of their firmness.

Pour in the apple juice, scraping up any residue from the bottom of the pan. Add the stock, and then season up with salt and pepper.

Bring to the boil, then reduce the heat, allowing the meat to cook gently for about an hour or until the meat is tender. If you want to reduce the sauce more at this stage then turn the heat up and boil the sauce to reduce a little.

Stir in the cream before serving and taste the sauce. Adjust the seasoning as required. Stir some parsley into the sauce if you like.

I served this with new potatoes and peas. Il était un excellent repas. J'espère que vous l'essayer!