Eastern European Influence - Cherry and Pistachio Gratin

 

 

I have, officially, too many cookery books, because I have had this book for about three years and I haven't cooked a single thing from it yet. Luckily, I have now put this right and I am so pleased that I picked this recipe because it's quirky and different.

 

The book, in case you're wondering, is 'Feasts' from the East European chef Silvena Rowe who when I have seen her on the TV has intrigued me with her different flavours and influences, but even with my interest piqued, it has still taken far too much time for the cookbook to be opened and used with purpose, but I was looking for a recipe that would use up a jar of cherries that had been in the cupboard for some time, and half a packet of pistachios. Isn't it great when you find a recipe that unifies seemingly random ingredients?

 

I imagine that with good, tasty, sweet, beautiful, fresh cherries, this pudding would be just magical. Until my cherry tree (a variety named 'Stella'; not that I am overly narcissistic or self absorbed) does its thing, I will have to put up with the bottled stuff. Sad, but true.

 

Anyway, if this is an example of Eastern European cuisine, then I will be back for more. This is a very easy dish which makes a change from crumble and was beautiful warm with cream, with the leftovers equally as good with some ice cream. If I had have had a tin of custard, it wouldn't have shamed it either. A really lovely, satisfying end to a meal, Hungarian stylee.

 

Cherry and Pistachio Gratin adapted from 'Feasts' by Silvena Rowe

 

Serves Lola, Finn, Mum and Dad, twice

 

Ingredients:

 

100g shelled pistachios

50g brioche breadcrumbs (I used a couple of stale brioche rolls, the Paquier brand, which I buy for Lola and Finn from time to time)

50g light soft brown sugar

1 tsp vanilla extract

150ml double cream

2 large eggs

a little butter for greasing the pan

500g cherries, washed and pitted (but I used a jar of cherries)

 

Method:

 

Preheat the oven to 200c/400f/Gas 6

 

 

 

Blitz the pistachios, (and the brioche to create the breadcrumbs) and then add to the sugar, eggs, vanilla and cream. Stir to combine.

 

Lightly butter a suitable baking tin or dish that will hold the cherries and the batter.

 

 

Place the cherries in one layer and then pour the gratin mixture over the cherries.

 

Bake for about 30 minutes, until golden on top and firm to the touch.

 

Serve warm with something cold like cream or ice cream.

 

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