|Chicken and Mushroom Casserole with Cider|
The first recipe I prepared was the Chicken and Mushroom Casserole with Cider from Hugh’s, "River Cottage Every Day" cookbook. This was a comforting dish with a rich flavorful broth like sauce. The cremini mushrooms I used brought a wonderful earthiness to the mix and were cooked separately with butter and then added to the chicken pot when they released their liquid. The chicken pieces were dredged through well-seasoned flour and browned on both sides in a well-oiled frying pan then de-glazed with cider. (I used an apple hard cider). Mustard and heavy cream were added at the end to create a delicious and flavorful broth. Winner, winner chicken dinner.
Also from the “River Cottage Every Day”, I prepared the Focaccia. After checking the yeast to find out it was a month out of date I bought a new packet. My first mistake was not dissolving the yeast into warm water, instead I mixed it straight into the flour. I noticed that my dough was not sticky as described in the instructions. As the bread was baking, the intoxicating flavors of the focaccia with rosemary wafted throughout the house. I began to think that anything that smelled this good had to turn out alright. When removing the bread from the oven I noticed it was a third of the height it should have been and very dense. Last month Andrea of the Kitchen Lioness baked the same recipe with beautiful results. Hers looked just like it was supposed to and was loved by her family of taste tasters. My verdict: with only 4 ingredients each one must be measured and taken care of precisely. I will make focaccia again and follow the instructions more closely.
|Crustless Tart Muffins|
|Red Oak Lettuce with Blood Orange Segments and Fennel|
These recipes have been adapted from the "River Cottage Every Day" and "Love Your Leftovers” by Hugh Fearnley-Whittingstall.
To see what recipes the other members chose for this month, head over to the LYL post for April 2017 on the CCC website, by clicking here.