Cook Your Life

Chicken & Gorgonzola Pasta and Robert Mondavi Private Selection Cabernet Sauvignon

Mmmm Wine.

 

One of my favourite things ever. It's been used since ancient times to represent inspiration and life, and I like to 'use' it pretty much everyday....that means I'm getting closer to divinity right?

 

Okay, well maybe not, but something close to divine arrived at my door last week....Three bottles of red wine from the lovely folk at Discover California Wines.

 

Now, if you're a regular reader of this blog, then you'll know just how much I am a fan of all things Californian.   Having stayed there for an all too brief time last year, I long to go back and sample all the amazing food, wine and hospitality, So these emerald vessels filled with California sunshine laced vino were perfect to cheer me up and transport me to sunnier climes.

 

I'll be pairing another dish tomorrow, but for now curl up with a good movie, a glass of the fabulous Robert Mondavi Private Selection Cabernet Sauvignon with it's rich blackberry, vanilla and cocoa flavours and a bowl of this cosy and comforting pasta dish.

 

 

Roast Chicken & Gorgonzola Pasta

Serves 1-2

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Californian Cabernet Sauvignon

Ingredients

1x Breast & 1x Leg Meat (pre-cooked/leftover) Garlic Roast Chicken
100g or 1 Cup Mushrooms, chopped
1x Garlic Clove, finely chopped
1 Shallot, finely chopped
15g or 1 tbsp Unsalted Butter
4 Sage Leaves, finely chopped
1 tbsp Olive Oil
2 tbsp Double Cream
3 tbsp White Wine
100g or 1 Cup Gorngonzola, crumbled
1-2x Quantity dried pasta, cooked according to the pack instructions
Cracked Black Pepper to taste

 

Directions

1. Sauté the shallot, garlic and chicken in the butter and oil for 5m
2. Add the mushrooms and sage, cook for a further 5m
3. De-glaze the pan with the wine
4. Melt in the cheese
5. Add the cream, and stir through the cooked pasta
6. Serve sprinkled with some pepper

 

Market Kitchen: Big Adventure Guest Blogger

Ahhh, the life of an A-Lister...well, I might not be quite in the same league as Branglina, but I am on Market Kitchen Big Adventure this week!

The food magazine show, recently relaunched in a new snazzy format is currently showing three times a week on the Good Food Channel (Sky 249/Sky HD 283/Virgin 260)

I was on the Chesire programmes, and ate some amazing food, met some lovley people and generally had a blast!

All the recipes featured are excellent and easy to prepare, the  Spiced Squash Cheesecake was one of my favourites from yesterdays' show.

So, if you fancy seeing me as the guest blogger this week be sure to tune in!!

 

Meat Meltdown

My kitchen skills went in to overdrive on Friday when I noticed I had inadvertantly switched off my freezer, and the entire contents had defrosted!

To some this might not cause too much concern, me being me, had approximately...well, how can I put this delicately....enough meat to feed a small army of ravenous carnivores.

Lady Gaga could have fashioned a whole Winter wardrobe from these contents: Lamb Chuck, Veal, Lamb Cutlets, Pork Shoulder (bizarrely known as Pork Butt in the US....odd considering it's from the other end?!?) Duck, Beef, Chicken and Steak Mince by the bucket load.

The thought of cooking and consuming it all seemed pretty overwhelming, especially when you take into account that there was only me in the house, and my cat isn't really into cordon bleu.

I set aside most of the afternoon for stove work, and planned some easily made meals that could sit proudly in the (now empty) freezer.

Over the space of 3 hours, I utilsed every ring on the hob, my slow cooker, and both ovens, producing...Deep breath......Morrocan Lamb Stew with Chickpeas, Texan Chilli, Beef Ragu, Braised Veal with White Wine, Roast Spiced Duck, Lemon Pepper Chicken and Pork Rillettes......Phew!

I then sourced some willing volunteers to power their way through some protein-laden dishes, leaving me with a freezer drawer full of 'Pour and Store' bags loaded with ready-made TV dinners chock full of meaty goodness.

Caeser Salad

Ahh...Hotel Food.  An over-sized dinner tray, over-sized glass of wine, the great 'reveal' when you lift the lid of the chafing-dish.Fantastic.

Dinner in your room is one of the things I that love when lone travelling.

Natch' I am only talking about four-star or above though! When it comes to sharing sink space with previous tenants, I do insist that they wern't paying by the hour.

Back in the day when I was defined by my white-collar career, hoping to eventually become CEO. (of something or other) I travelled quite a bit; Sent off to London, flown business class to the US for 'F2F' meetings with people I'd only previously endured over tele-con.

My life was a whirlwind of Amex, suits, PowerPoint presentations and hotel food.

No matter where in the world, I will nearly always go for the Caeser Salad.

I've had so many variations, every city has a slight twist; New Jersey Marriott gave me mounds of Smoked Bacon, NYC Millenium delivered Garlic Croutons the size of my head, and (my favourite) St Martins Lane, London served a whole Grildled Smoked Chicken Breast with delicate, fresh Anchovies.

My version of Caesar Salad is really simple to prepare, and sings with garlicky, creamy dressing, crunchy pink bacon and flavourful organic chicken.

Reduce the quantities, and serve for one with a good book and giant glass of Chardonnay. You won't mind being alone for moment!

 

Caeser Salad

Serves 2-3

Preparation Time - 10m
Cooking Time - 10m
Beverage Suggestion -  Chardonnay

Ingredients

4x Chicken Thighs, Skinless & Boneless, Diced
1 tbsp Olive Oil, for frying
80g or 0.5 Cup Smoked Lardons
2x Heads Romaine Lettuce, Torn
100g or 1 Cup Parmesan, Grated
2x Slices Granary Bread
3x Cloves Garlic
Juice of 1/2 Lemon
Cracked Black Pepper and Sea Salt to taste
6x Marinated Anchovy Fillets, roughly chopped
150ml or 1/3 Cup Soured Cream
1 tbsp Dijon Mustard

 

Directions

1. Chop 1x garlic clove and fry alongside the chicken (seasoned), and lardons in Oil for 7m, or until cooked through, and the bacon is crispy
2. Combine the soured cream, 1x clove garlic (chopped), 50g (0.5 Cup) of parmesan, anchovies, mustard, lemon and season to taste
3. Lightly toast the bread on both sides
4. Rub a whole clove of garlic all over the toasted bread
5. Sprinkle half of the remaining cheese on top, and allow to bubble under the grill, Cut into 1 inch square peices
6. Place the torn lettuce in a large salad bowl
7. Add the cooked meat, croutons, and mix with the dressing
8. Sprinkle the remaining parmesan over the salad and lightly toss
9. Serve