Recipe: Dillegrout - more like Dille-icious - Wonderful Chicken & Almond Stew in the Instant Pot

Dillegrout - more like Dille-icious

Wonderful Chicken & Almond Stew

So this is a recipe from Tasting History with Max Miller. If you have not seen his channel on Youtube, run, do not walk, to check it out, because it is utterly fabulous, as is Max (he really used to be a Disney Prince). 💜 Some wonderful recipes, some not so wonderful too (Kykeon - just nope), but always packed full of fantastic historical information, brilliantly presented and 100% entertaining.

This is Max's video all about Dillegrout:

Make sure to like the video and subscribe to Max's channel - you will not regret it.

Now, I have used Max's recipe, but I have adjusted the method to use my Instant Pot (probably sacrilegious, but I love my Instant Pot), and I reduced it so it will feed 2, since Max's recipe would do for at least 4 I should think. It is very yummy and like nothing else I have had before. It is very nice served with Jersey Royal new potatoes and I think it would also be good with some in season runner beans.

Ingredients

Main stew

• 1/2 cup / 60g blanched almonds - I used flaked almonds for speed
• 1.5 cup / 355ml white wine - something on the sweeter side, I used a Pino Grigio
• 1.5 lb / 750g chicken - I used 2 chicken breasts and 3 thighs (UK sized, US tend to be much bigger than ours)
• 1/8 cup / 25g sugar
• 1/8 tsp ground clove
• 1/4 tsp ground mace
• 1/8 cup / 20g (ish) pine nuts (I added a little bit more because I love pine nuts 😉)
• 1/4 tsp dried ginger (I could not find dried ginger for love nor money, so used crystallised ginger which seemed to work really well - I added a pinch of ground ginger as well to make up the flavour)
• 1/2 tsp salt

Added at the end

• 1 tbsp / 15ml white wine vinegar
• 1/2 tsp rose water
• 1/4 tsp ground ginger

Instructions

1. Put almonds in cool water to soak for min 1 hr - preferably for several (I know 1hr works because I forgot and had to rush, but more would be better).
2. When almonds have soaked long enough, chop the dark meat and give it a good pounding - I did this between cling film to stop me flinging bit of meat across the room 😂. Keep the breasts whole.
3. Drain the almonds and place in a blender (or a bowl if using a stick blender like I did) with the wine and blitz until you can blitz no more to make the almond milk. It smelled amazing - almost like pear drops.
4. Sieve the almond milk through cheese cloth lying in a fine sieve, allowing to drain and then giving the cheese cloth a squeeze when most of the liquid is through. (I have kept the almond paste that was left over and intend to make frangipane with it).
5. Add the almond milk to the Instant Pot, then add the chicken breasts with the beaten dark meat on top (thigh meat is more likely to stick, so best to make sure it is not under the breasts to begin with), then the spices, seasoning and pine nuts from the first part of the list above.
   
   
   
   
   
6. Close the Instant Pot, set to sealing, then pressure cook (also known as manual) for 20 mins.
7. Allow natural pressure release for 10 mins.
8. Open the pot and take out the chicken breasts, hit cancel, then the sauté option on high.
9. Chop the chicken breast and return to the pot as it comes to a boil. Allow to bubble and reduce for another 10 mins or so.
10. Turn off the sauté option.
11. Add the vinegar, rose water and ground ginger, and stir in.
12. Serve in bowls with the sides of your choice. It was really good with the new potatoes and would probably be awesome with some artisanal bread of some description and/or lighter flavoured veggies like green beans or peas. Not sure it would go with a brassica though.

Mine didn't look stunning, as you can see, since it's all one colour and the lighting in our kitchen washed it out, but it could easily be spruced up with some veggies on the side. This is my husband's bowl when he had already started eating, because I forgot to take piccies at the beginning. 😁

This is my bowl - somewhat smaller - but I somehow managed to get lots of pine nuts 😉.

It might work with jack fruit, for my vegetarian friends - something I may try in the future. Might need a wee bit of veggie stock to bulk out the flavour though, since the chicken does add some.

And there you have it, Dillegrout a la Instant pot. Remember - go check out Tasting History, it's wonderful - one of my go to channels for feel good content. Try out Max's recipe for Sally Lunn Buns too, if you get the chance - so good!

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Dracula's Heritage Book 1

Regina Harker, immortal, vampire tainted, descendant of the famous Mina, has spent her whole life preparing for one mission: destroy Dracula.

Mina Harker (nee Murry) was changed by Dracula's attentions and so were her descendants. Reggie comes from this line of vampire hunters, nature's definitive balance to the darkness. Her whole life has been building up to this one mission in Romania, to face the evil that started everything for her family.  Unfortunately there are others with their eyes on Dracula too, and Reggie has run right into them. She must make them allies or remove them from the game before she can face the ultimate foe.

  

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Recipe: Delicious Chicken & Rice - #InstantPot & #StoveTop Instructions

Delicious Chicken & Rice

Instant Pot or Stove Top

This is a recipe I only tried last week and it has become one of my husband's favourites and I love it too. Possibly not quite as much as he does, but it is very yummy. It is also so very easy and can be made in the Instant Pot (or other pressure cooker) or on the stove top.

serves 2 (just up the amounts for more)

Ingredients

• 6 mini breast fillets (chicken tenders) cut into bite sized pieces ~300g - breast would work well too, but thighs might need a little more cooking.
• 1/2 large onion - diced very small
• 1 large carrot or 2 small ones - diced very small
• 500ml / 2 cups chicken stock (I use low sodium, but just use your favourite)
• 2 cloves garlic (crushed - I use lazy garlic and its about a tsp)
• sprinkle of Italian seasoning
• 200g/1 cup Jasmine rice (or white rice of choice)
• 2 tbsp oil
• salt and pepper to taste
• 25g/ 1/4 cup Parmesan cheese, or something similar
• fresh herbs - e.g. parsley, coriander/cilantro or basil (optional)

Instant Pot Instructions

1. Turn on the Instant Pot and choose the saute setting.
2. Add the oil, the onions and the carrots and saute for about 5 mins or until the onions are translucent and the carrots are beginning to go tender.
3. Add the garlic and stir for about 30 sec.
4. Add the chicken and stir around until the chicken is beginning to colour a little.
5. Cancel the saute.
6. Use a little of the chicken stock to deglaze the bottom of the pot, then add the rest.
7. Add in the rice and stir gently so all the rice is covered in the stock.
8. Add the Italian seasoning and salt and pepper.
9. Put on the lid, make sure the valve is on sealing, choose the pressure/manual setting and set for 10mins.
10. When the time is up, allow to sit for 5 mins to allow the chicken to rest.
11. Release the pressure and open the pot.
12. Stir the rice and make sure it hasn't stuck.
13. Add the Parmesan and stir through.
14. If using fresh herbs, chop them and add them now and stir through.
15. Serve immediately.

Stove Top Instructions

1. Add the oil to a deep stove top pan that has a tight fitting lid and heat.
2. Add the chicken and cook through until almost completely done, then remove and set aside.
3. Add a little more oil to the pan and add the carrots and the onions and sweat down until the onions are soft and the carrots are beginning to become tender.
4. Add the glaric and fry until it become fragrant, 30-60sec
5. Deglaze the pan with a little of the stock and then add the rest.
6. Add in the rice and stir in.
7. Add in the Italian herbs and seasoning.
8. Add back in the chicken.
9. Bring to the boil and cover with the lid.
10. Turn down the heat and cook for 13-15 mins or until the rice is done to your liking and has absorbed nearly all the stock. Add more water if necessary, but there should be enough.
11. Turn off the heat and stand for 5 mins with the lid still on.
12. Stir to fluff the rice and add in the Parmesan and fresh herbs (if using) and stir through.
13. Serve immediately.

This recipe is so quick and easy and makes a great, hearty meal. It's also very adaptable and we could add different veg if we wanted to. The secret is the spicing and Parmesan - everything else is up for debate. It would be easy to veggify this by substituting the chicken, either with some chunky veg, or some quorn or tofu, and using a Parmesan substitute that is vegetarian friendly.

Nigella's Garlic & Parmesan Mash in the Instant Pot

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Nigella's Garlic & Parmesan Mash in the Instant Pot

So I tried out Nigella's recipe for garlic and Parmesan mash last night and it is delicious, but since I use my Instant Pot for everything these days, I couldn't resist adapting the recipe for that. Hence, here you go. For those wondering, the recipe comes from her book "At My Table" which is an amazing book, so go check it out.

Makes enough for 6-8 people - but keeps up to a week in the fridge and can easily be reheated.

Ingredients

2 kg (4.4lb) potatoes
8 fat cloves of garlic
Salt and pepper to taste
75g (2/3 stick) butter
50g (1/3 cup/ 2oz) Parmesan (grated) or veggie equiv

Optional topping

50g (~5/8 cup) Dried breadcrumbs or panko (since I had no breadcrumbs, I took a crust of brown bread, crumbed it up and dried it out in the oven before using it)
50g (~1/2 stick) butter
35g (1/4cup /1.5oz) Parmesan (grated) or veggie equiv

Instructions

1. Peel and quarter all the potatoes.
2. Bruise the garlic cloves with the back of a knife, but do not remove the skins (they will prevent them sticking to the bottom of the pot).
3. Put 1 cup of water in the bottom of the Instant Pot.
4. Add the bruised garlic and a tsp of salt to the water.
5. Put the potatoes into a steamer basket and then into the Instant Pot.
6. Put on the lid, make sure the knob is to sealing and set for high pressure for between 8-16 min. It will depend on the potatoes - they need to be very tender.
7. Do a quick pressure release after 8 mins and check the potatoes, if they are not done, put the lid back on and do another few mins with QPR. It will come to pressure quickly because it is still hot.
8. Once the potatoes are done, remove the steamer rack and place on the side.
9. Tip the water from the bottom of the pot into a jug and make sure there are no garlic skins still in the pot.
10. Put the butter in the pot and allow to melt (it will be on keep warm, so is perfect for this).
11. Add the potatoes and the garlic cloves (without the skins - they should come away very easily) back in the instant pot. (If using a potato ricer, use it at this stage).
12. Sieve the cooking water over the potatoes in the pot to make sure all garlic skin is removed.
13. Mash the potatoes using your mashing method of choice, unless you have already used something like a ricer. I have one, but can never be bothered to get it out, so I use a regular hand masher. Keep going until it is smooth or at your preferred consistency. After all you are the master of your mash (I have been watching too much Chef John from Foodwishes.com 😂).
14. Add the Parmesan and stir in - now check for seasoning and add salt and pepper if needed.
15. Preheat the oven to 200C/180C fan (390F/350F fan)
16. Butter a 30x25cm (12x10'') baking dish (I used a Pyrex one).
17. Spread the mash into the baking dish using a spatula.
18. Rub together the breadcrumbs, butter and Parmesan (if using the topping) to form a crumble mixture.
19. Sprinkle the crumble over the top of the mash.
20. Pop in the oven for 20-30 mins until piping hot and the topping is toasty.

And what is even better, is the left overs can be made into waffles, which is the next recipe in Nigella's book, BTW. I made them this morning and my husband and I had them with a fried egg each and they were delicious. You'll have to check out her book for that though. 😉

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Recipe - Soft Creamy Egg Bites ( #InstantPot / Pressure Cooker) #GlutenFree #KetoFriendly

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Recipe: Soft Creamy Egg Bites

Now I have seen these called sous vide style egg bites and they do come out remarkably soft, like sous vide eggs, but they are made in an Instant Pot or a Pressure Cooker. Now this will have instructions for the Instant Pot, since that's what I have, but I assume similar things can be done with any pressure/ multi cooker. [Edit: if you want to do them in the oven because you don't have a pressure cooker, the this recipe keto breakfast egg bites has a method using a bain-marie]

I also use my Instant Pot egg bite moulds for this, but if they are not available or won't fit in your cooker, silicon cup cake moulds or ramekins would work as well. Just something smallish.

This recipe is gluten free and keto friendly and can be vegetarian or for meat eaters, depending on taste.

So there is a base recipe I have seen lots of people use which I will include first. The amounts change slightly depending on the person doing it, so this is a very versatile recipe. This is what I used.

Standard Recipe

makes 6ish bites (serves 2) - just scale up for more

Ingredients

• 2 large eggs
• 1/4 cup / 41g cottage cheese or ricotta
• 1/4 cup / 60 ml milk
• 1/3 cup / 40g shredded cheese (I used a slice of smoked cheese and cheddar)
• 45g tinned ham/bacon/sausage/veggies (it's about 1/4 tin of ham)
• salt
• pepper
• herbs of choice (optional) - I didn't the first time, but anything that goes with cheese would be lovely, including green onion

Instructions

1. Add the egg, cottage cheese, milk, shredded cheese and herbs/seasoning to a Pyrex jug (a bowl will do, but a spout for pouring makes it much easier).
2. Use a stick blender to blend everything together until smooth (herbs might remain a bits, but don't worry).
3. Grease the egg moulds well.
4. Place ham/bacon/veggies into the bottom of the moulds.
5. Pour egg mixture into each mould to just before the top.
6. Place on silicon lid, or top with foil.
7. Put 1 cup of water in the bottom of the Instant Pot.
8. Put the trivet in the bottom of the pot and put the egg moulds on top of this. (The moulds should not be in contact with the bottom of the pot).
9. Put on the lid and make sure the valve is to sealing.
10. Use the steam option and set for 8 mins.
11. When cooking time is finished, allow to natural pressure release for 8-10 mins.
12. Take out of the Instant Pot and turn out onto a plate. Eat as is, or serve with ketchup or sauce of choice.

These are soft and creamy and delicious. So delicious that I decided to experiment and have a different flavour for lunch. These I made up off the top of my head and they were so yummy.

Brie and Rosemary Recipe

makes 3ish (serves 1) - scale up for more

Ingredients

• 1 large egg
• 1/4 cup / 41g cottage cheese or ricotta
• 1 tbsp / 30 ml milk
• 45g creamy brie
• 1/4 tsp dried rosemary
• salt
• pepper
• red current jelly or cranberry sauce to serve (optional)

Instructions

1. Add the egg, cottage cheese, milk, rosemary and seasoning to a Pyrex jug (a bowl will do, but a spout for pouring makes it much easier).
2. Use a stick blender to blend everything together until smooth (rosemary will remain a bits, but don't worry - if you don't like the bits, grind it in a spice grinder before adding it).
3. Grease the egg moulds well.
4. Pour egg mixture into each mould to about 3/4 full.
5. Chop the brie into six or seven pieces and drop 2 in each mould.
6. Place on silicon lid, or top with foil.
7. Put 1 cup of water in the bottom of the Instant Pot.
8. Put the trivet in the bottom of the pot and put the egg moulds on top of this.(The moulds should not be in contact with the bottom of the pot)
9. Put on the lid and make sure the valve is to sealing.
10. Use the steam option and set for 8 mins.
11. When cooking time is finished, allow to natural pressure release for 8-10 mins.
12. Take out of the Instant Pot and turn out onto a plate. Eat as is, or serve with red current or fruity jelly/sauce of choice.

These would make a wonderful starter for a dinner party, with maybe a little melba toast or crunchy salad on the side. Or equally they make a delicious light meal any time of day. Let me know if you make them.

Recipe: Lentil & Jackfruit Hearty Soup #GlutenFree #Vegetarian #Vegan #InstantPot

Lentil & Jackfruit Hearty Soup
#GlutenFree #Vegetarian #Vegan

This recipe is based off of Best Instant Pot Lentil Soup Recipe by Olena from iFOODreal - yes the same lass who came up with the brownie recipe. However, I've changed lots of things, so this is my version 😊. You can in fact adapt this recipe any way you like with any ingredients you like.

Now I made this in my Instant Pot , because I have one and I love it, but it would be easy enough to do it in a large saucepan on a stove. There is just the small matter of having to keep checking it while it's cooking rather than wandering away and doing whatever else we fancy doing. I've included instructions below for both methods.

This makes a lot of soup! Good news, it will keep in the fridge or in the freezer, ready to be reheated whenever we want it. This is great for batch cooking or those with a large family.

Ingredients

• 1 medium onion
• 1 large carrot
• 2 sticks celery
• 400g/2 cups brown or green lentils (uncooked)
• 500g (1 3/4 cups) Tomato Passata (or a tin of chopped tomatoes if preferred - I don't like the bits)
• 150-250g/2-3cups chestnut mushrooms (add to taste)
• 400g (14oz) can shredded jackfruit (if you can't get this or don't like it, just substitute something you do like - this is a very versatile recipe)
• 400g can baby carrots and petite pois (frozen carrots and peas would do just as well and be just as easy - of fresh if you have them, or just peas - I simply happen to love baby carrots)
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp basil
• 2 bay leaves
• 2 bouillon cubes (I use low-sodium ones, can be veggie or chicken, depending on the dietary requirements of consumers)
• 1 tsp salt
• 1 tbsp oil (avocado or olive are good)

To Serve

• sprinkling of cheese or vegan cheese - Parmesan (or veggie equiv) is good, so is a mature cheddar - purely optional, but adds a lot to the flavour profile
• 1 clove garlic - also optional, but adds a zing - this is added with the onion in the stove top version
• any fresh herbs like coriander (cilantro), or basil, or parsley - whatever you like, also optional

Instant Pot Instructions

1. Chop onion finely and dice the carrot and the celery.
2. Turn on the Instant Pot and press the saute button (normal setting).
3. Add the tbsp oil to the cooking pot along with the onions. Saute until soft. 
4. Add a little water to deglaze the pot and make sure no onion is stuck. Step 2 3 & 4 are optional, you can just add everything without sauteing (i.e. dump and go), but I really don't like lumps of onion in my soup, I like it to flavour and melt in.
5. Add the carrots, celery, lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
6. Use boiling water from a kettle to fill the instant pot up to the max pressure fill line (2/3rds).
7. Put on the lid.
8. Cancel the saute.
9. Press the pressure (or manual depending on model) button and choose a cook time of 18 min.
10. If you are in a hurry, allow the Instant Pot to sit for at least 5 mins after the cooking time has ended before a QPR (quick pressure release), or it will spurt because of how full it is. When there is time, I like to do NPR (natural pressure release) for at least 15 mins before letting out the final pressure until the pin drops.
11. Open the lid and grate in the raw clove of garlic and stir in your chosen fresh herbs.
12. Stir and serve, with a sprinkling of cheese on top to taste.
13. The keep warm function will keep it hot so everyone can return for seconds.

Stove Top Instructions

1. Chop onion finely, mince the garlic, and dice the carrot and the celery.
2. Heat a tbsp oil in a large saucepan, add the onion and garlic and saute for 2 mins or so.
3. Add the celery and carrot and cook for 7-10 mins until they are softened.
4. Add the lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
5. Add 6 cups/1.5l boiling water from the kettle to the saucepan and stir everything together.
6. Bring the soup to a simmer, place a lid on and turn down the heat. Simmer for 35-40 mins, or until the lentils are tender, checking every now and then. (There may be scum on the top from the cooking at times - ladle this off).
7. Stir in fresh herbs if wanted.
8. Serve with a sprinkling of cheese on top to taste.

Now the Instant Pot cooking time is shorter, but the make time can be similar because of the heat to pressure and pressure release times, however, it really is easier in that there is no standing around. This makes me very happy because if I stand too long I end up in severe pain. Hence one of the reasons I love my Instant Pot. I've only had it two weeks, but I never want to stop using it.

This soup is perfectly hearty enough to be eaten on its own, but for those who like their bread, a crusty loaf or roll would make a great accompaniment.

We had this Saturday and there was enough over (even after Rob had seconds) to fill two big (1litre) soup bags. I gave one to my dear Mama, and we're having the other for tea tomorrow, although it would freeze perfectly well too.

I really like the jackfruit in this because it is like shredded chicken as an underlying texture, and I really like that in a soup. If that is not to your taste or you can't get it or its really expensive where you are, you could easily take it out and sub in something else.

The truth behind this recipe is that its an add whatever you like kind of thing. Experiment and see what you like best. Don't like cumin, pick something different. Fancy it spicier - add some chilli. Love curry, add in some paste or powder.

This makes a really hearty meal that can be kept warm in the Instant Pot or on the hob for people on the go, or put in the centre of the table to let everyone help themselves at a family meal. It works for all occasions. And the big plus is that its good for us. Lots of fibre and vitamins and healthy veggies in a delicious package.

Do you have a favourite soup that you absolutely love?

I have to admit, I am really fond of a good mushroom soup, although I think my fav is probably Stilton and broccoli.

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