Module Five
For this weeks Cook A Long we are going to be focusing on delicious slow cooked and baked recipes that will support us through the Autumn
CRUMBLE BLUEBERRY MUFFINS
These are the best muffins, ones that I make on a regular basis over and over again. In fact I always double the recipe so we have 24 ready to go in the freezer! They are so good that my eldest son (who actively only wants to eat junk - he’s nearly 14) asks me to make them..
They are gluten free (can be dairy free too if you like - simply replace to adapt to your liking with the flours or fats you’d prefer).
These taste as good as any of the crap my children want me to buy ie a Starbucks muffin etc.. yet the brilliant thing about them is they are actually good for you. Boosted in protein from the nuts, butter and added egg plus only 80g of sugar inside the muffins which is nothing compared to anything else you can find. They are moist and light but filling.. the perfect breakfast any time of the year.
Makes 12 muffins
165g ground almonds
120g gluten free self raising flour (I use free from)
3 eggs
100g butter
80g muscavado sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp vanilla essence
cup of blueberries
A splash of milk/ dairy free options to loosen - optional
Crumble topping is optional but looks gorgeous and more enticing to eat.
50g unsalted butter
60g mixed seeded flour
30g muscavado sugar
(For this you just rub the butter and flour together and then add in the sugar for a crumbly texture - don’t worry re lumps)
Preheat the oven to 200 and place muffin cases in muffin tins.
Place all the dry ingredients in a large bowl.
Melt the fat and stir in eggs, vanilla.
Pour your wet ingredients into your dry (and blueberries!) and stir together.
Spoon mix into muffin cases 2/3 full, cover in crumble topping and into the oven for 12-15 mins.. or until a skewer comes out clean.
Cool on a wire rack and enjoy!
They freeze brilliantly and are best gently reheated
ONE POT CHICKEN WITH BUTTERNUT & KALE
This can feel like quite a wintery dish however is delicious at any time of the year. With goodness from all the ingredients - including butternut squash (packed with vitamin C and antioxidant beta-carotene) and iron-rich leafy green kale.
Brown rice is a useful source of fibre to aid healthy digestion and provides nutrients such as iron, magnesium and B vitamins for energy. Chicken is of course a great source of protein – important for growth and repair, particularly after a bout of illness.
Serves: 4
Ingredients
2 tbsp coconut oil or olive oil
4 chicken thighs, with skin
150g brown rice
400ml fresh chicken stock, ideally homemade
2 cloves garlic, finely sliced
1 small butternut squash (approx 5-600g, see note on what to do with extras), cut into inch cubes/bite sized pieces
60g kale, roughly chopped
a sprig thyme
Method
Place a casserole dish (with a well-fitting lid) onto a medium high heat, add the oil and heat.
Next, season the chicken pieces with salt and place into the pan skin side down – try not to over crowd the pan. If you think it’s going to be a squeeze, you can do it in batches. It will take about 5-10 minutes to get a lovely brown crispiness to the skin.
Remove the chicken pieces and set aside on a plate while you assemble the rest of the dish. Remember at this stage the chicken is not cooked, just browned – the more you brown your meat the more flavour you will bring to your dish.
Add the sliced onion to the pan and cook for a couple of minutes until they have lost their raw edge but are still not cooked through.
Add the sliced garlic and mix for up to a minute. If the pan is looking at all dry at this stage add a small splash of water to prevent the onions sticking.
Next, stir through the butternut squash pieces, kale and rice. Mix everything together, coating with the oil and flavours in the pan.
Make sure your pan is not too hot, then pour in the chicken stock.
Place the chicken pieces on top, slightly submerged in the stock, vegetable and rice mix.
Bring the stock up to a boil first, and then down to a gentle simmer before adding the fitted lid and leaving it to cook gently for 30-40 minutes.
When you lift the lid the rice should look full and soft and the butternut squash is tender and cooked through. Always test your chicken is cooked thoroughly.
Pile up your bowl, placing your chicken thigh on the top (for small children its easier to cut this into little pieces and stir through).
If you have any butternut squash left over (they can often be quite large), chop your butternut into thick strips and place into a roasting tray, drizzle lightly with coconut oil and sprinkle over some cinnamon and roast in a preheated oven for 20-30 minutes until caramelised around the edges.
