Roast Chicken with Bacon and Leeks and Teaching the Boy to Cook

I have wicked spring fever!  It looks like winter is leaving early this year.  Obviously this could change but I am really hoping it doesn’t.  It is so beautiful out.  And it so nice to be out of the windowless office.

A few weeks ago my son mentioned he wanted to cook dinner for us so we had him go through our cookery books to see what he would like to try out.  He found a recipe for roast chicken that had a bacon stuffing with seaweed.  With the exception of me, no one else would want seaweed and I don’t like roasting birds stuffed.  So we brain stormed and came up with our own recipe.  We finally had time to do it last night and it was a lot of fun to cook with him.

Roast chicken with bacon and leek 1 2016

Preheat the oven to 325F/150C.  Place the chicken in a shallow roasting pan.  Add water and a bit of sherry to the pan.  Coat the chicken with olive oil and season with sea salt and pepper.  This chicken was just under 4lbs so we cooked it for an hour and a half.

Roast chicken with bacon and leek 2 2016

Cut up 4 rashers of streaky bacon and render it into the skillet.  While I was doing this my son was working on his knife skills getting the mushrooms and leeks ready.  He’s 11 so I handled the raw meat and he took care of everything else.  I was impressed with how he did.  🙂

Roast chicken with bacon and leek 3 2016

Drain excess bacon fat then add the leeks and mushrooms to the skillet.  Saute until the leeks have softened then add about a cup to a cup and a half of chicken stock and bring to a simmer.  Add a couple of tablespoons of cognac and about the same amount of stone ground mustard.  Stir well to blend and simmer to reduce by a third or so.

Roast chicken with bacon and leek 4 2016

I had my son taste test to see if it was balanced.  I have to say he has a really good palette.  So I had him adjust the flavours as needed.  He did really well with that!

Roast chicken with bacon and leek 5 2016

Let the chicken rest for about 10 minutes before carving.  We served it with roast potatoes and parsnips.

I really enjoyed spending one on one time with him doing this meal.  He’s a neat kid.  🙂

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Seared Pork with Creamy Cognac Mushroom Sauce

It feels good to be able to sit up at a computer and actually blog.  Which seems a strange thing to say.  The cold going round here knocks you on your backside.  There was barely enough energy to work the remote.  Forget watching anything with a plot as keeping focused was not on the cards!  Which meant silly stuff like Real Housewives.  Please, nothing real about them!  My brain may never recover.

I did find Design on a Dime.  Which is very lightweight but has inspired several ideas for our porch that I want to try out when the weather gets a bit warmer.  I’m looking forward to creating a comfy area to hang out in.

It also felt good this weekend to get back into the kitchen and work on creating dishes.  I had some pork ribs and some root vegetables to use and I wanted to do something on the French side.  There were a ton of recipes using mushrooms and cream.  A combination that I love.

Cognac Mushroom Pork 1 2016

I prepped the roast veg of potato, parsnip, and carrot first and got those cooking.  Heat a few tablespoons of olive oil in a skillet, season the pork with sea salt and pepper, then brown all four sides.

Cognac mushroom pork 2 2016

Remove from the skillet and cover with tin foil.  Finely chop a shallot (these can be potent and make you cry!) and add to the skillet.  Cook for a few minutes on medium heat.  You want the shallots to soften, not brown, then add 4-5 cloves of chopped garlic.

Cognac mushroom pork 3 2016

After another couple of minutes add a few mushrooms that have been sliced.  Then add 1-2 teaspoons of fresh thyme, some sea salt, and pepper.

Cognac mushroom pork 4 2016

Once the mushrooms start to brown add 1 1/2 – 2 cups of chicken stock to the skillet and bring to a simmer.  Add about 4 tablespoons of cognac and a couple of tablespoons of stone ground mustard.

Cognac mushroom pork 5 2016

Put the pork back into the skillet and simmer until the pork is cooked and the sauce has reduced a bit.  Then add a 1/3-1/2 cup of cream.  Taste and add more cognac and mustard if needed.  Sometimes the cream can dampen the strong flavours.

Cognac mushroom pork 6 2016

Serve over the roasted veg and top with the sauce.  You might find you have plenty of sauce left over.  I used mine to make a creamy chicken soup for tonight’s dinner.  Too good to let it go to waste!