Don't wash chicken before cooking - new guidance warns*

Now that people have taken on board official advice about how to cook chicken safely and thoroughly, so that the juices run clear and the flesh is steaming hot, but who knew you should never wash raw chicken?

Research from the Food Standards Agency shows that before cooking chicken, just under half of us do exactly that - often because our mothers did, or because we think it will get rid of 'germs'. 

But according to the FSA, washing raw chicken can lead to a potentially dangerous form of food poisoning caused by Campylobacter  bacteria, with contaminated droplets of water likely to spread the bus onto work surfaces, clothing and cooking utensils.

Campylobacter is the most common cause of food poisoning in Britain, accounting for about 280,000 cases annually - more than Salmonella, E.coli and Listeria put together.

The main route of infection is through food and drink and the most common source is contaminated poultry.  It's spread to humans by undercooking, but also by practices such as washing raw chicken.

It's easy to dismiss food poisoning as a common, usually mild affliction, but it can be a harrowing illness which can cause indescribably pain, inflammation and blood in the stool.

Nor do you need to consume many of the microbes to get infected: 100 organisms, compared to 10,000 of salmonella. 

Those most at risk are the elderly, the under-fives and people taken antacid medication, which eliminates stomach acid that protects against infection.

This infection can have long-term effects, with up to a quarter of sufferers developing irritable bowel syndrome; and it can also send the immune system into overdrive so that it attacks nerve cells, leading to arthritis and, in one-in-1,000 cases, a severe form of paralysis called Guillain-Barre syndrome.

One person who contracted this syndrome spent seven weeks in hospital, and was in a wheelchair for a further two years.  Although much recovered, she still has no movement in her toes and uses a walking stick.

Apparently few people have heard of Campylobacter.  Yet a survey five years ago showed that two thirds of chickens carry the bug, with more than a quarter heavily contaminated.  The FSA is pressing the chicken-processing industry to impove the production process.


The the meantime, it pays to be careful when dealing with chicken:

• Always cover and chill (store at the bottom of the fridge, the coldest part, and ensure it does not drip onto other foods);
• Never wash it when raw (cooking  will kill any microbes;
• After handling, wash hands and utensils in hot soapy water; and
• Cook thoroughly.

You can test the juices are clear by cutting into the thickest part, near the leg, with a skewer or sharp knife.

(FSA website: http://www.food.gov.uk/ and also see: http://www.hlntv.com/article/2013/09/05/dont-wash-chicken)

* from Daily Telegraph, June 2014

Steak in Ale
1 lb Beef

1 garlic clove
1 oz flour
1/2 tsp dried thyme
6 oz onions
1 tbsp oil
1 bay leaf
1/2 pt ale




Coq au Vin
4 chicken joints
6 oz bacon, diced
6 oz mushrooms
6 oz tiny onions
1 pt red wine
1 tsp cornflour
a bay leaf
1 tsp thyme
1 tbsp oil
s&p

Italian Cookery classes with Giovanni Butto, Autumn 2012

Week 1 

Petto di Pollo al Proscuitto Crudo


(Serves 4)

4 Chicken breasts
1 Aubergine
1 Red pepper
8 slices Parma Ham
1 bunch of Rosemary
2 fresh Fennel
Parmesan
Butter
s&p
Olive oil

1. Heat oven to 180C
2. Slice aubergine into 8.
3. Gill aubergine and red pepper and put to one side.
4. Remove skin from red pepper and cut into 8 suitably-shaped pieces
5. Make an open pocket in each chicken piece
6. Lay two slices of aubergine and red pepper on one half,
7. Season and add a sprig of rosemary, fold up
8. Wrap two slices of Parma ham around the chicken piece
9. Fry in pan on stove on both sides in some olive oil
10. Put in oven in lidded pan for about 20 mins.
11. Remove from dish
12. Make sauce by adding white wine or brandy, some cream and some mushrooms or a make a tomato sauce

to accompany
Fennel:
Halve fennel pieces
Boil until tender
Place on buttered dish
Put parmesan on top, dot with butter
Grill until golden


Idea for cooking pheasant:

1. Debone and portion pheasant.
2. Fry pieces gently in some olive oil
3. In another pan add smoked, chopped pancetta to olive oil, add chopped red onion.
4. Add halved red grapes and some white wine.
5. Cook, then whizz.
6. Return to pan, add some double cream and a little more wine.
7. Put pheasant pieces on serving dish and pour sauce over the top
8. Garnish with some red grapes.

Week 2

Filetti di Trota agli Spinaci e Prosciutto Crudo

4 Trout fillets

8 slices Parma ham

1 bag spinach

Dolaelatte

1 cloves Garlic

1 tsp ground Coriander

1 tsp ground Nutmeg

1/2 Fish stock cube

s&p

Flour

Olive oil

Butter

1 glass White Wine

pack of Oyster Mushrooms

1. Cook spinach, drain and squeeze thoroughly.
2. In a small sauce pan brown chopped garlic add spinach, coriander, nutmeg and s&p.
3. Put on one side to cool
4. Remove skin and bones from trout fillets
5. Place the parma ham on table and put trout fillets on top, skin side up, s&p
6. Divide spinach equally between the fillets, top with small amount of Dolcelatte and roll up into parcels.
7. Place in fridge to rest for about 5 minutes
8. Light dust the trout parcels with flour
9. In a pan, place a small amount of oil and butter, brown fish parcels on all sides
10. Add white wine and a small amount of fish stock, thicken the sauce (possibly with butter)
11. Cover and simmer for about 10 minutes.

Sauce for Trout
Onion, mushrooms, lemon juice, stock, butter, olive oil.

Pilau Rice

500g rice
200g peas
1 red onion
1.2 litres stock

1. Fry onion in some olive oil
2. Add rice
3. Add peas
4. Gradually add stock
5. Cover and cook for 20 minutes in oven

Broccoli and Carrot Cake

Pastry: 300g strong flour and 125g butter
3 eggs
4 tbsp milk
2 tbsp cream
75g grated emmental

1. Par-cook broccoli, carrots and red onion.
2. Wisk together the rest of the ingredients.
3. Line dish with pastry, put in vegetables.
4. Add egg mixture
5. Cook about 45 mins at 180C.

Week 3

Agnello a Modo Mio

1 kg leg of lamb, cut into pieces
Olive Oil and Butter
2 Egg yolks
20 small Shallots
Bouquet garni
200g fresh Mushrooms
50g dried Mushrooms
1 small carton Double Cream
Beef/Lamb stock cube made up to 1/2 litre
Flour, s&p
glass of White Wine

1. Soften dried mushrooms in warm water.
2. In pan put butter and oil and well brown lamb pieces in batches, adding salt and pepper.
3. Add a small amount of flour to thicken, then add stock and white wine.
4. Add shallots, chopped mushrooms and the bg
5. Cover and cook on a low heat for 45 minutes until the meat is cooked.
6. Remove meat from the pan and keep in a warm place.
7. Remove the bg.
8. Mix cream and beaten egg yolks and add to the sauce.
9. Heat without boiling, return meat and stir well.

Stuffed Cabbage

Olive oil and Butter
10 Cabbage leaves
Red onion
50g Sausage Meat
250g Beef mince
Coriander, parsley or other herbs
A glass of Milk
Lemon zest
S&p, garlic
Egg yolk
Parmesan cheese
String

Par-cook cabbage leaves and refresh
Chop onion and brown in oil and butter
Add mince, brown, then add sausage meat, herbs
Add milk, s&p and lemon zest
Cool a little
Add egg yolk and parmesan
Lay out cabbage leaves, divide mixture between them
Nip stalk near bottom, roll up the leaves (like fish & chips parcels)
Tie with string lengthwise
In pan put oil, butter and chopped garlic
Add cabbage parcels, some salt and brown them.
Remove and put in ovenproof dish
Put tomato-ey sauce on top and sprinkle with parmesan.
Cook in oven for about half an hour.

White Cabbage Salad

Slice white cabbage finely, add salt, vinegar, lots of lemon juice and mix thoroughly.

Pesto: garlic, pine nuts, basil, oil, parmesan, pecorini, s&p.

Pasta: 100g strong flour, 3 eggs. Stir, mix, knead.

Yesterday I had a cooking afternoon and made two meat loaves:

Scilla's Meat Loaf

1lb beef mince
4 oz breadcrumbs
1 onion, chopped
1 egg
1 tsp herbs
1 tbsp tomato puree
some stock

1. Fry onions gently, add other ingredients.
2. Cool and little then add beaten egg.  
3. Mix well, put into lined meat tin and cook for 1 1/2 hours.  

I didn't have a loaf tin so cooked the mixture in a pyrex bowl which was just as successful.  

Ham Loaf
1 cup oats
8 oz ham
1/2 cup milk
1 carrot
1/2 green pepper
1/2 onion
1 egg
herbs/pepper
1 tbsp flour

1. Blend all these together in the mixer.
2. Put into greased loaf tin.
3. Cook at 175C/Gas 4 about 35 - 40 mins.

This is a good way to eat ham for someone who normally finds it rather salty.

~~~~~

Whilst the oven was on I also added cooked chicken to some white sauce, seasoning and herbs - and a few almonds - with a topping of crushed crisps mixed with grated cheese.  This was cooked in the oven until the top was brown and crisp.  Yum.

Then I made some cauliflower soup and some vegetable soup - and now feel there's no need to cook for the rest of the week.

PEANUT BUTTER

Ten ideas

1. Enrich smooth pumpkin soup with a spoonful of crunchy peanut butter.
2. To make a nutty spread for children's sandwiches, melt some good plant chocolate, combine with crunchy peanut butter, then cool until thickened.
3. Toasted bread, spread with peanut butter and topped with crispy bacon and rocket leaves makes a terrific brunch-time snack.
4. Swirl softened peanut butter into a tub of vanilla ice-cream and serve with hot chocolate sauce.
5. Crunch peanut butter mixed with chopped coriander, hot chilli sauce, crushed garlic and grated ginger makes an interesting Asian dip.
6. For a quick Thai vegetable curry, dilute the above dip with coconut milk, heat, then add chunks of sweet potato, sliced spring onions and courgettes, and gently stew.  Scatter with bean sprouts and coriander leaves before serving.
7. Plain chocolate, melted and mixed with peanut butter and a slug of branch makes a fudge-like icing for a chocolate cake.
8. Stir rice vinegar, soy sauce, sesame oil, some chopped garlic and chilli, along with some hot water, if necessary, into peanut butter, heat and drizzle over hot noodles.  Garnish with toasted sesame seeds.
9. Fry chopped onion, garlic, cumin and mustard seeds and mix into mashed potato with some crunchy peanut butter.  Shape into patties, fry until golden, and serve with yoghurt mixed with garam masala.
10. Combine softened cream cheese and peanut butter to make  rich filling for shortbread biscuits.

African Chicken, see link

And ... Peanut butter goes with:

• crispy bacon
• chocolate
• hot toast
• cucumber
• pork
• chicken
• coconut milk
• beef
• scallops
• Asian greens
• prawns

Also see ...

http://homecooking.about.com/library/archive/blpbutter.htm and

http://www.shape.com/healthy-eating/healthy-recipes/10-healthy-peanut-butter-recipes

Peanut Butter Buttons, see link

Links for recipes:http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/

http://www.dairygoodness.ca/recipes/puffy-peanut-butter-buttons

http://www.bakeorbreak.com/2007/10/peanut-butter-tart/

Peanut Butter Tart, see link

My Honey Lemon Chicken recipe


6 skinless chicken thighs
1 oz butter
3 fl oz lemon juice
1/2 lemon, sliced into
4 oz honey
4 sprigs rosemary
2 medium onion
20 small pieces of potato
Chicken stock cube, dissolved in water

Method:

• In large pan brown chicken pieces, add onions and cook.
• Add lemon slices, rosemary, potatoes, pepper. Mix together the honey and lemon juice and pour over the top.
• Pour in stock one third up the side of the tin. Put on lid or tinfoil.
• Cook at 170 for an hour, remove lid and cook another twenty minutes or so.

Serves 6