Anna's version of Chicken, Kumara and Sweetcorn soup

The recipe (as obtained from the internet) didn't have a number of servings, but I decided that for 2 of us half the recipe should be fine. I also noticed that the recipe had some oddities - i.e. you turned on the oven, but didn't use it. I decided that I would brown the chicken as per the recipe, but then complete the cooking in the oven. I also decided that I was sick of chicken thighs and so used breasts. I found it a really good meal, and will probably make it again. There is still some left for lunch tomorrw, so hopefully it reheats OK too.

Catherine's version of Saffron Chicken

I took Anna's advice and mixed the chicken with the flour and saffron in a plastic bag which was an easier way to do it. As the flavour of this dish relied entirely on saffron I suspect the quality of saffron would make a difference. I had a good quality packet but it wasn't enough to make a teaspoon so bought some masterfoods saffron. It looked quite different and hardly smelled at all so I suspect it wouldn't have added much flavour.

I wasn't a huge fan of the butter beans so would probably use something different next time. Actually potatoes would probably take up the flavour well or I'd use canellini or some other beans.

Tegel Lemon Chicken, Sweetcorn & Kumara Soup

2 T Olive oil
2 Leeks (washed & sliced)
2 Onions (peeled & diced)
1 T crushed Garlic
3 Kumaras (peeled & diced)
3 c frozen Sweetcorn kernels
2 l Chicken stock
4 T Olive oil
6 Tegel Lean and Lite Skinless chicken thighfillets (shredded)
1 Lemon (zested)
1 bunch Asparagus (woody ends removed & sliced)
Handful Flat leaf parsley, thyme & coriander (roughly chopped)
3 Free range eggs
1 T Sesame oil

In a heavy bottomed saucepan, heat the olive oil until hot.
Add in the leeks, onions and garlic, cook until light golden colour.
Add in the kumara and sweetcorn, continue to cook for 5 minutes.
Pre heat oven to 185oC.
Add in the chicken stock and cook until the kumara is just cooked.
Meanwhile, heat a sauté pan with olive oil, season the chicken, and add to the pan, sauté with the lemon zest until just cooked.
Once the soup is ready, place the chicken and asparagus into the soup and cook for a further 2-3 minutes.
Meanwhile in a mixing bowl, whisk the eggs and sesame oil until light.
In a steady stream, pour the egg mixture into the soup.
Stir in the herbs and ladle into hot bowls.

From - Tegel and "The Best of New Zealand Food"

Anna's version of Baked Saffron Chicken with Asparagus and Butter Beans

I didn't end up using the right amount of saffron as 1 packet of saffron crushed did not make 1 tsp. I think that it would probably be easier to put the flour mixture in a plastic bag and then add the chicken and toss to coat. I don't think I cooked the carrots enough, they were slightly too crunchy, so next time I will cook them for longer. I used tinned (Delmaine) Butter Beans and they were OK. I cooked all the chicken, but only half the other bits. I'm going to reheat the chicken for dinner tomorrow and cook the other veges again from scratch.

Baked Saffron Chicken With Asparagus & Butter Beans

This is a bit delayed because at the moment I have no cookbooks - they are all in boxes at the new house.  So a bit of browsing on the Cuisine website and we have...

(the new asparagus out at the moment looks really good)

Baked Saffron Chicken With Asparagus & Butter Beans  1/9/2005 Lauraine Jacobs The crispy crust on these baked chicken legs and thighs gives a crunchy contrast to the best of the new spring vegetables, asparagus and baby carrots. They are tossed together with large Spanish butter beans in a light chicken and saffron broth. Try matching with a Sauvignon Blanc matured in oak.

6 whole chicken legs (preferably organic) 6 tablespoons olive oil 6 tablespoons flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon crushed and pounded saffron threads (or good-quality powdered saffron) 450g fresh asparagus spears 300g new season’s baby carrots, scrubbed 1 litre chicken stock 600g bottled butter beans pinch saffron threads 8 large basil leaves, cut into fine shreds

Preheat oven to 190ºC. Cut the chicken legs into thighs and drumsticks. Rub the chicken with 2 tablespoons of the oil to form a light coating. Combine the flour, salt, pepper and saffron in a bowl. Mix then rub this mixture over the surface of the chicken. Heat the remaining oil in a frying pan and gently fry the chicken until golden. Transfer to an ovenproof dish and bake for 30 minutes until cooked through but still juicy. Meanwhile cut the asparagus into 6cm lengths, discard the tough woody ends, then boil the asparagus and baby carrots separately, each in a little chicken stock, until tender. Drain both and retain the carrot cooking stock. Set the vegetables and keep warm. Heat the beans in their juices then drain and keep warm. Reheat the carrot cooking stock with a few pounded saffron threads. Simmer to reduce to 1 large cupful. To serve: Place a chicken leg and thigh in the centre of each plate and surround with vegetables and beans. Reheat the carrot cooking stock for 1 minute then pour the sauce to surround the dish but not swamp it. Garnish with basil. Serves 6.

Anna's Version of Polenta

I did the capsicum polenta too. I took Catherine's advice and left the polenta to sit for 10 minutes before serving, but it didn't seem to make a difference. The polenta was quite runny when served. It tasted OK, but not something I would try again.