Archives for posts with tag: chicken

Comfort food. But actually not too unhealthy considering I served this with a pile of green veg. The chicken breasts were enormous, but my bf and I gobbled them up because we aren’t very good at leaving food.

1) whisk an egg and leave to one side in a bowl.

2) put breadcrumbs on a plate.

3) dip the chicken breasts in the egg and then breadcrumbs, and fry til golden on the outside.

4) in an oven dish place: 1 carton of passata, some dried mixed herbs, and a garlic glove. You’re meant to fry off the garlic before it goes in but I was dead lazy. It was all good til my bf accidentally ate it, so try not to forget to remove it.

5) place the chicken in the tomato sauce, rip up the mozzarella and place on top. Sprinkle with Parmesan and breadcrumbs.

6) oven on 180 for 20 mins or til golden brown.

Serve with green things! 

  
I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest ūüĎć

  

  
Before you ask, yes, I cheated with the paste. Whilst it’s wonderful to make your own (and if you do, make loads of it so you can freeze it), I never have time and the jar stuff really isn’t that bad.

1) in a large frying pan, heat up 2-3 teaspoons of curry paste.

2) add 2 chopped chicken breasts and fry in the paste for 3-4 mins.

3) add onion and fry for 5 or so minutes or until soft.

4) add the chopped mushrooms and green pepper, fry for another 3-4 mins.

5) pour over a tin of coconut milk, add another tsp of curry paste and let simmer for 10 mins.

6) in a pan, add 1 cup rice to 2 cups boiling water, bring to the boil, turn the heat to low and simmer with a lid on for 10 mins. (This serves 3-4 people for rice, I always make too much!).

If you have fresh coriander, stir that in to the curry at the end. 

  
I went to stay with my friend Suzie on Thursday night as we went to Reading Festival yesterday. She treated me to this amazing tart – it only took 10 mins to prep for the oven and it was glorious!

1) roll out a puff pastry block on baking parchment to fit a roasting tin.

2) in a bowl mix ready cooked chicken breast, chopped mushrooms, yellow pepper and pesto.

3) spread the mixture on the pastry base and add ripped mozzarella to the top.

4) brush the exposed pastry edges with milk.

5) bake at 180 degrees for 20-30 mins and until golden brown.

Thanks Suzie! 

  
Saturday was my birthday dinner party. I had 17 round the table, which is the most I’ve ever catered for. Here was the menu:

Tortilla, roasted veg with pine nuts, spicy rice with peppers and mushrooms, bean salad, breaded paprika cauliflower, marinated steak, baked Spanish chicken, fried chorizo, patatas bravas, garlic and chive mayo, and salad.

I chopped all my veg and chorizo, and marinated the steak and chicken the night before. I woke up early on Satueday to get things started.

Bean salad: 2 tins Cannelini beans, 1 red onion, 5-8 halved cherry tomatoes, dessert spoon of dried basil, dash of red wine vinegar.

Tortilla: slice 1kg of potatoes and 1 white onion. Fry in a pan on a low heat and cook with a lid on for 30-40 mins til soft. Pour over 12 whisked eggs and leave on a low heat to cook slowly. Finish in the oven. The tortilla takes a while to cook but be patient!

Salad: boil 4 eggs for 7 minutes, put in cold water and peel. Chop into quarters. Mix up a chopped lettuce, cherry tomatoes, cucumber and place the eggs on top. 

Roasted veg: butternut squash, red and orange pepper, courgette – chop and roll in olive oil. Season and bake at 180 for 35 mins. Sprinkle over pine nuts and bake for another 5 min.

Spicy rice: cook rice. Put chopped peppers, onion and mushrooms in a frying pan. Once cooked, add the rice to the frying pan – shake over paprika, smoked paprika, chilli powder and chilli flakes. 

Chicken: marinate in olive oil, smoked paprika, salt and pepper. Cover with foil and bake at 180 degrees C for 35-40 mins.

Steak: marinate in olive oil, basil, and lots of black pepper. Fry for a minute on either side or to your liking!

Chorizo: chop chorizo and fry – no need to add oil as it cooks in it’s own fat! 

Patatas Bravas: chop 1kg potatoes in cubes and par boil. Drain and place on a baking tray, drizzle with olive oil and season. For the tomato sauce, add a finely chopped onion to a pan on the hob, add a minced garlic clove, sprinkle in a pinch of sugar. Pour in 2 tins of tomatoes, season, add smoked paprika, chilli powder and cook on a low heat for 10 mins. I served the tomato sauce in a jug as not to make the potatoes too soggy! 

Cauliflower: par boil cauliflower, wait to cool. In a bowl mix breadcrumbs and smoked paprika. Roll individual pieces of cauliflower in in whisked egg and then egg crumbs. Shallow fry til golden brown. 

Mayo: I did cheat with the mayo – and just added chopped chives and minced garlic to the mayo!

I also served a ciabatta which was Tesco’s bake your own. I did make a lemon cake (see previous blog post) but no one ate it because my friend made amazing penguin cakes! 

 
I had a really lovely evening, thanks to all my chums for coming and sorry to the neighbours for making so much racket! 

Cheers!

 

¬†After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg Рthen dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!

Yesterday I couldn’t decide what to make with the chicken I’d defrosted overnight. I went for a run and had a hankering for olives when I got in. I didn’t really follow a recipe for this, I just knew what flavours I wanted (mainly olives and feta!).

1) in a pan, cook the chicken in some olive oil for a few mins. Remove and set aside.

2) add a tin of chopped tomatoes to the pan with a sploodge of tomato purée and dried herbs: basil, oregano, thyme. Season with salt and pepper.

3) add 3/4 cup of chicken stock and cook for 5 mins.

4) stir in chopped mushrooms and chopped olives, add the chicken, pop a lid on and place in the oven.

5) oven at 180 degrees C for 25 mins.

6) remove from the oven and add butter beans. Put back in the oven for 5-10 mins.

7) serve up with cous cous as per the packet instructions. Sprinkle over more chopped olives and feta.

Lots leftover for lunches!

  

I had a bucket load of chicken stock and chicken left from my roast dinner yesterday, so risotto seemed like an obvious use of the leftovers. I’m awful at making risotto on the stove (I have no patience), and actually baked risotto (I think) tastes better.

1) chop up 1 red onion and fry in a heavy pan with olive oil. Once softened add 1 chopped red pepper.

2) add chorizo and one chopped up tomato. Cook for a minute.

3) pour in 800ml of chicken stock and bring to the boil. 

4) add 200g of arborio rice, pop a lid on and place in the oven.

5) after 20 mins, remove, stir in the leftover chicken, smoked paprika and black pepper.

6) after 10 more mins take pot out and serve up with some Parmesan on top.

  

Crikey, I didn’t realise how dirty the cooker is! Anyway I’ve been in hospital entertaining my poorly other half for the past four days so needed a super quick and filling dinner. I wanted lamb but Tesco only had chicken, but it still tasted so good, I ate a monster portion. I don’t think this is a traditional biryani recipe but it tasted fresh and spicy, and cost about ¬£2¬†for this whole panful.

1) chop up chicken breast and fry in some olive oil. Add a heaped dessert spoon of balti paste and fry chicken in it.

2) add one or two large chopped tomatoes and fry.

3) after a few mins, pour in 2 cups of boiled water (or chicken stock, I just didn’t have any!), and 1 cup of basmati rice.

4) put a lid on and simmer for 5 mins.

5) stir through and add peas and spinach. Put the lid on for another 5 mins. Eat once rice is soft.

You may have noticed already that my staple lunch is something in pitta bread. I must really learn to make pitta bread, recipes on a postcard please! I didn’t realise how simple homemade fajita seasoning is, I’m never buying a packet one again.

1) place chicken breast in a roasting/pyrex dish and drizzle with olive oil.

2) rub in the seasoning which consists of (I did equal shakes of all except salt and pepper obvs!):

  • cayenne pepper
  • chilli powder
  • cumin seeds
  • paprika
  • garlic powder (I used minced garlic as I didn’t have powder)
  • salt and pepper

3) cover with foil and bake in the oven at 180 degrees for 35 mins.

I actually cooked this before work this morning. Popped it in a tuppaware and assembled with spinach when I got to work. It was moist and tasty.