This week I have given three really beautiful recipes from Tynan’s that I know you will enjoy making. The Chicken Puttanesca was one of Jim’s favourite dishes to cook; I have wonderful memories of Jim cooking this at his cookery classes where everyone would get to taste all the delicious dishes at the end of the evening.
These classes took place in front of the fire in the restaurant on Church Street, it was a real social event and many friendships were made, recipes were exchanged and wonderful stories were told.
Many of the people who attended those classes are customers here at Tynan’s now and often we share our memories of those great nights.
8 pieces of Chicken, drumsticks & thighs
4 Anchovy Fillets
2oz Black Stoned Olives
2 Cloves of Garlic
75ml Red Wine
1tbsp Rosemary, chopped
1 can of Tomatoes
2tbsp Olive Oil
Salt & Pepper
Place one tablespoon of olive oil in a large frying pan and fry the chicken pieces on both sides until nicely browned, then add in the chopped rosemary and stir around.
Transfer the chicken to a casserole dish, place the remainder of the olive oil in the pan and fry the sliced onion, then add in the rest of the ingredients along with the wine, season with salt & pepper and allow boiling for 2 to 3 minutes, and then pouring over the chicken in the casserole dish. Place in the hot oven 180° for about 30 minutes.
Broad Bean and Feta Salad
1kg Broad Beans
1 Bunch Spring Onions, finely chopped
1 Bunch Flat-Leaf Parsley
1 Handful Rocket
Salt and Pepper
4tbsp Olive Oil
1tsp White Wine Vinegar
6oz Feta, crumbled
Plunge the broad beans into boiling water for one minute, drain and refresh under cold water, remove the grey outer skin and discard.
Combine the broad beans with the spring onions, parsley and rocked and season with salt and pepper, add the olive oil and vinegar and toss.
Sprinkle over the feta cheese and serve.
3½oz Unsalted Butter
2oz Cocoa Butter
3 Free Range Eggs
90ml Strong Coffee
6oz Self Raising Flour
2tsp Baking Powder
150g Crème Fraiche
Preheat the oven to 180°. Grease and line 2 by 8 inch tins.
Combine all the ingredients in a bowl and whisk together to form a smooth paste.
Divide into the two cake tins and bake for 25 to 30 minutes.
Turn out onto a wire tray and allow to cool.
When cooled spread the crème fraiche on one half and top with the other half and serve.