Puff Pesto Pizzas

I always have leftovers. I suppose it’s what comes from only needing to cook for two people- Myself and Matt. Often we only need half an onion here or half a can of tomatoes there. Of course I don’t mind making extra for a rainy day but then when those rainy days never come you end up with a freezer full of leftovers and no motivation to eat it. Just now we have a serving each of bolognese, sausage casserole and chicken pie. Though I suppose they will get eaten eventually and it is reassuring to know there is always a quick meal to hand.

The chicken pie was the last leftover producing meal I made. It was lovely and creamy and may end up on here sometime soon but it did leave me with some left over puff pastry.

Puff pastry is one of those ingredients that can be turned into a range of food items. It’s a great base for hors d’oeuvres. It makes baked brie that little bit more indulgent and as we’ll see below it can turn a mis-mash of ingredients into a flaky filling snack.

I was sitting in my kitchen. Trying to work out how I could make the puff pastry into something that didn’t require more ingredients. I didn’t have any brie and I wasn’t planning on throwing any parties that required hors d’oeuvres anytime soon, so what was it to be? Checking the cupboards I found some pinenuts (bought to make pesto which I still hadn’t got round to). I then went to the fridge and found a few cherry tomatoes, parmesan, olives and a solitary slice of ham.

I then had a vision of topped puff pastry that could be a bit like pizza. Perfect! I decided to try my hand at making pesto as that would make a pretty good base for the pizzas. It turned out wonderfully and was such a beautiful, vibrant green. Very unlike the stuff you buy in a jar. At first I wasn’t too keen on the flavour. I thought it may have been missing something but couldn’t work out what. However, when I tasted it a few hours later it was perfect, it obviously just needed time for the flavours to develop.

The finished pizzas were delicious and didn’t last very long. They’re extremely moreish. I must admit I did have pesto leftover which perhaps defies the point of making a dish to use up leftovers, however, I felt justified by its versatility and the fact that it lasts a long time in the fridge. We mostly used it on sandwiches over the next few days.

Get creative with your toppings, obviously the ones I used were made up of items I had lying about but there really is no end to the combinations that would work well here. Caramelised onion and goats cheese would be interesting. Tomato and mozzarella would compliment the pesto very well.
I’ve just noticed that Vered over at http://eatnowtalklater.wordpress.com has posted some great puff pastry ideas recently such as these Aubergine and Feta Tarts.

I’d love to hear the toppings you come up with or your ideas on using up left over puff pastry. Drop me a line below.

Pesto
makes about half a ramekin full

  • 25g Basil Leaves
  • 1 peeled clove of garlic
  • 25g grated Parmesan cheese
  • 2 tbsp Pinenuts
  • About 100ml Olive oil
  • Salt and pepper to season

Put the basil, pinenuts, parmesan and garlic in the food processor and blitz until combined. Slowly add the olive oil until the right consistency is achieved. Season to taste.

Cover and leave in the fridge for an hour or two.

Puff Pesto Pizzas

  • Left over puff pastry
  • Pesto (or you could substitute leftover tomato pasta/pizza sauce)
  • A range of different toppings, go crazy!
  • Try and include some cheese to go over the top (I went for cheddar)
  • A dash of milk or a beaten egg for brushing the sides of the pastry

Cut your pastry into desired size and shape. I had enough for three squares and seeing as it’s valentines day soon I cut out a heart shaped one too.

Now cut a line halfway through the pastry about a centimetre in from the side. This will help the sides rise without being pulled down by the topping.

Next, spread the pesto over the centre of the pastry and add your chosen toppings.

Sprinkle cheese over the toppings to protect them and stop them drying out.
Finally, brush the sides of the pastry with milk or egg to give a nice golden edge.

 

Pop the pizzas in the oven at 200 degrees for about 8-10 minutes, or until the sides are puffed and golden brown and the cheese has melted nicely.


Devour in minutes!

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Posted in Cooking for One, Leftovers, Light Dishes | Tagged , , , , , | 8 Comments

Caponata: Sicilian pasta sauce with aubergines, olives and capers

Well, well, well exams are finally out the way for another semester and I can get back to cooking properly again! For the past few weeks my kitchen activity has mainly consisted of making a big pot of something at the start of the week (usually bolognese) and the freezing it in batches to be reheated throughout the week with some pasta or toast. Safe to say bolognese got pretty boring.

Come the end of my last exam I was itching to get back in the kitchen and try a new recipe.
One thing I’ve been wanting to try for a while now is a take on the Caponata with Butternut Squash ravioli that I’d had at the Edinburgh Foodie Festival last summer.

My wonderful mum came up last weekend and brought along some Pumpkin Ravioli. What a great opportunity to try out  Caponata!
It’s a rather odd recipe for me because it contains so many things that I actually don’t think I like such as aubergine, capers and butternut squash.

However, the combination is just fantastic!
It’s got the salty taste from the olives and capers, the sharp sour taste from the red wine vinegar, the sweet taste from the sugar and peppers. Finally the aubergine and tomato provides an excellent base for these flavours to come together. The sweet filling of the butternut squash contrasts brilliantly with this savoury, tangy sauce. It’s actually very similar to ratatouille and can be enjoyed warm or cold; as a sauce or with cold meats and cheese as antipasto.

We improvised this recipe from a number of online sources as well as what we could remember from the festival.

Caponata
The recipe given is to serve 2 people but can be doubled up to serve 4 etc or make more to save for later.

  • 1/2 an Aubergine, diced
  • 1/2 an Onion, diced
  • 1 clove of Garlic, finely chopped
  • Half a Red Pepper, diced
  • Handful of pitted Green Olives, halved
  • 1/2 a can (400g) of chopped Tomatoes
  • 2 tbsp of Capers
  • 2 tbsp of Red Wine Vinegar
  • 3 tsp of Sugar or to your taste
  • 2 tsp or dried Parsley or a small handful if you have fresh

Fry the aubergine in olive oil until it begins to brown, about 5-8 minutes, then transfer to kitchen towel to drain.

Fry the onions for 3-4 minutes until they are beginning to golden then add the peppers and cook for a further 5 minutes. Then add the garlic and aubergine and cook for 2 minutes.

Next, add the tomatoes and capers to the pan and cook with the lid on for 5 minutes.

After 10 minutes stir in the parsley, red wine vinegar and sugar until dissolved, allow this to be absorbed, usually 5 minutes and then taste to decide if you need more sugar or vinegar.

Allow the mixture to cool slightly before serving as it should be served warm rather than hot.

Serve with butternut squash or pumpkin ravioli and garnish with rocket.

Have you tried any new recipes lately? Drop me a line and let me know how they went!

Posted in Light Dishes | Tagged , , , | 7 Comments

My First Attempt At Cake Icing…

I tried piping a Christmas tree…

Think I need some practice before I play with the big boys.

Posted in Uncategorized | 5 Comments

Last Minute Mini Mince Pies!

Hope everyone has a fantastic Christmas with lots of lovely pressies and of course amazing food!

Here’s a last minute Mini Mince Pie recipe.

Mini Mince Pies makes 24-36 depending on the size of your tin

  • 240g plain flour
  • 60g vegetable shortening or lard
  • 60g butter
  • Juice of one orange (about 50-80mls)
  • Pinch of salt
  • 350-410g of mincemeat (depending on how filled you like your pies)

Put the fat and flour in the same bowl and chill in the fridge for 30 minutes. Mix the salt and orange juice together and refrigerate at the same time as the flour and fat.

In a food processor/mixer or with your hands rub the fat into the flour until it looks like breadcrumbs. This stops gluten strands from forming when you add the liquid thus making the pastry nice and crumbly.

If using a food processor/mixer slowly add the liquid while mixing on a slow speed until a dough is just beginning to form. similarly by hand, mix with a fork until the mix is just coming together. This might mean that you don’t need all the juice, if you need more, add some water.

Knead together to form a ball and divide into 3. Wrap these in clingfilm and put in the fridge to rest for 20 minutes or so.

One at a time take out the balls of pastry and roll out to your desired thickness. It will depend on how much filling you intend to add.

Use a cookie cutter or the neck of a jar to cut out bottoms for the pies. Fill the pies with a teaspoon or two of mincemeat each. Then cut out the stars for on top of the pies.

Cook in a preheated oven (220C) until the pastry is golden, about 10-15 minutes.

Turn out the pies onto a wire rack as soon as they come out the oven and allow to cool.

Enjoy with some mulled wine and don’t forget to leave one out for Santa!

Merry Christmas!

Posted in Dessert, Light Dishes | Tagged , , , | 3 Comments

Chocolate Orange Cheesecake

I may have been a little bit naughty and opened one my Christmas presents early… and I’m so glad I did!

My wonderful boyfriend got me this little beauty for Christmas.

Kenwood Chef

It does everything from kneading bread to making smoothies! 😀 I love it… it’s my new toy.

It has however, sent me into a baking frenzy… in the last week I’ve made Toffee apple and Blackberry muffins, Blueberry and Pecan muffins, chocolate orange cheesecake, chocolate cookies, mince pies and lots of bread.

So which recipe would you like first?

The muffin recipes need a little work as the one I used turned out muffins that were a little doughy but after some tweaking they will definitely make it on to here one day!

As we had our house Christmas last night I think it would be appropriate to post the amazing Chocolate Orange Cheesecake that Leah and I made for dessert.

It is truly divine.

Originally it was supposed to be a Jaffacake cheesecake with Jaffacake pieces between the base and filling but we only had a very shallow tin and so there wasn’t enough room (we had left over filling that we had to stash in the freezer for a rainy day). We ended up extracting the Jaffa jelly centres and sprinkling them on the base. I have to say I think the cakey parts of the Jaffacake wouldn’t have worked here anyway, so all’s well that ends well! 🙂

The dried orange zest is optional but added an extra kick of tangy orange. To make dried orange zest I just put the peels on the radiator with the heating on until they dried and then crushed them to powder.

Also, we replaced the double cream with single and this made for a much lighter texture. It meant that when I got that craving for a second piece it was much easier to go for it… I’m not sure if this is such a good thing though…

This recipe is adapted from BBC Good Food and the original can be found here.

Chocolate Orange Cheesecake
Try and have the cream, cheese and mascarpone at room temperature before adding the chocolate. This should help to stop the mixture splitting.

  • 100g (about 5) chocolate digestives
  • 50g melted butter
  • 6 Jaffacake jelly pieces or a sweet marmalade would work well as an alternative
  • 400g of good quality dark chocolate (about 50-60% cocoa)
  • 284ml of single cream
  • 250g mascarpone
  • 250g full fat cream cheese
  • 1tsp orange essence
  • 2 tbsp Cointreu, other orange liqueur or orange juice
  • zest of 1 orange
  • 1/4 tsp of allspice
  • 1 tsp dried orange zest (optional)

Crush the chocolate digestives so that you have about half as dust and half small chunks.

Add the melted butter and mix until the biscuits are covered and beginning to stick together, press this mixture into a tin. The original recipe suggests using a 20cm springform tin but if you’re like us and don’t have one then just improvise (it’s how the best recipes are made!)

Chop up the pieces of jelly and sprinkle over the base.
Place in the fridge for 10-15 minutes until firm.

Melt the chocolate in a bowl over simmering water. Allow to cool slightly.

Beat together the cream, cheese and mascarpone until smooth and well combined then add the orange essence, Cointreu, zests and allspice, mixing well after each addition.

Add the chocolate to the cream bit by bit until it is all well combined.

Spoon the cream mixture onto the base and decorate as you wish. I made a sort of spiral design by holding a fork against the top of the cake while turning the plate gradually moving the fork towards the centre.

 

Chill for at least 5 or 6 hours before serving.

Try not to eat this all at once!

This is probably my favourite cheesecake recipe, let me know yours in the comments!

Posted in Chocolate | Tagged , , , , , | 12 Comments

Liebster Blog Award

It was wonderful when I logged onto my wordpress account to find I had been nominated for the Liebster Blog award; wonderful, surprising and very much appreciated.

Penny at http://pennysfoodblog.wordpress.com chose myself and 4 others for her nominees and I can’t thank her enough (Thank you! Thank you! Thank you!). Go check out Penny’s blog, it’s my continuous source of inspiration when I want to make something yummy!

The award is all about recognising your fellow bloggers for how awesome they are!

Here’s a little of the official information about the award:

“The Liebster Blog Award is given to up coming bloggers who have less than 200 followers.

The Meaning; Liebster is German and means sweetest, kindest, nicest, dearest, beloved, lovely, kindly, pleasant, valued, cute, endearing, and welcome.

The rules for the Liebster Blog Award are:

1. Thank your Liebster Blog Award presenter on your blog.

2. Link back to the blogger who awarded you.

3. Copy & paste the blog award on your blog

4. Reveal your 5 blog picks.

5. Let them know you choose them by leaving a comment on their blog.”

These are the five blogs I think should receive the Liebster Blog Award:

1. Cork and Spoon, http://corkandspoon.wordpress.com/. Ruth and Emilie make some really amazing food, my go to for inspiration for a comforting meal.

2. Eat Now Talk Later, http://eatnowtalklater.wordpress.com/ . Vered makes a mix of cuisines from Indian to Italian and her recipes always look delicious!

3. Comforting with Food, http://comfortingwithfood.wordpress.com/. Great recipes with detailed step by step pictures so you can never go wrong.

4. Sunday Dreamings, http://sundaydreamings.com/. Lovely recipes with wonderful pictures, check out the recipe for Orangettes truly scrumptious.

5. Cook Quilt Make and Bake, http://cookquiltmakeandbake.wordpress.com/. Simple recipe ideas and at the moment a great Christmas craft series, just the thing for decorating the house or for gifts.

These blogs are my pick of the bunch, check them out because they’re all well worth a look. Thanks again to Penny, I’m off to spread the Liebster!

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Speedy Pork Pies

So there I was with some impulse bought shortcrust pastry, reduced sausages and some bacon. All of which needed using up. I’d never tried pork pies before but I figured how hard can it be?

I skipped out the jelly, because I’m not a big fan of it anyway. Also, as I was suffering a lack of quail eggs I knew these pies would not be as fancy as those on the British Bake-Off. Sorry Paul.

But they would be so damn good

They also don’t take more than an hour or so because you don’t have to worry about making pastry or jelly or even chopping up much meat. However, as my oven is behaving rather oddly and burning things before they are cooked through even at low temperatures, I can’t be specific on the timings. Just cooking these required turning the oven off halfway through and also at one point cooking them with the oven door open… yes it is driving me crazy!

These are really good hot with tomato ketchup. I should know…I had 3…one after the other

Speedy Pork Pies Makes about 8 – 10 muffin sized pies

  • 8 good quality Pork Sausages
  • 4 rashers of Bacon
  • Half a Leek
  • Pinch of Allspice
  • 1 Tablespoon of Sage
  • Pinch of Salt
  • Pepper
  • 2 x 320g Shortcrust Pastry sheets

Start by oozing the sausages out of their skins. This can be very satisfying for some reason. Chop the bacon and leek into small pieces.

Put the sausage, bacon and leek in a bowl. Add the allspice, sage and season with salt and pepper. (I added a bit too much salt because I forgot about the saltiness of the bacon so watch out for this, a pinch is enough). Mash it all together with a fork.

Now onto the pastry. Cut out pieces of pastry for the bottom and tops of the pies. I used a muffin tin to cook the pies in, so the bottom of a coffee jar was my guide.

Fill the pies, about a 2 heaped tablespoons should be your maximum in each.

Top with lids and any decoration you wish to add, I went for the classic leaf on each one.

Finally brush with egg and pierce a hole in the lid to allow steam to escape.

About 45 mins – 1 hour at 180C should cook these about right but keep an eye on them and check the middle is cooked before eating.

.

Posted in Light Dishes | Tagged , , , , , | 7 Comments

VegBag Excitement…

Has anyone seen ‘Food Inc.‘?

Released in the UK February of this year, Food Inc. is a film documentary focussing on the problems of our current food system. I had to watch it for my sustainability class on food systems last week and I strongly urge anyone to give the film a try, I found it quite eye opening.

The tag-line is ‘you’ll never look at food the same way again‘ and I certainly don’t. It highlighted to me the many different chemicals that go into food to make it grow faster and to keep it fresh and imperfection free. Not to mention the welfare issues with much of the mass produced meat sold in supermarkets.

This has caused me to try and change my diet. I’m going organic. Or at least as organic as I can because so far it seems very costly and in some cases impossible to go 100% organic and still keep a varied diet.

So I started to look into vegetable bag/box schemes. There were a few that would deliver to my door which would have been convenient but a little more searching unearthed (pardon the pun) a scheme that was running right out of my university campus. The food is organic, locally sourced and all I had to do was order a week ahead and go collect it.

Perfect.

Probably the best part of getting vegetables this way is that because it’s seasonal, you’re never quite sure what you’re going to get. Back when I lived at home my mum used to get a veg box delivered and the best part was the little newsletter that told you all about the goings on of the farm and even a recipe or two suggesting ways to use the veg.

Alas, mine had no exciting newsletter but I definitely got a surprise at what was inside the bag. For £6 I was, at best, expecting some potatoes, a leafy green, some carrots and then maybe a root vegetable or two. I certainly wasn’t expecting much variety or any fruit at all.

Imagine how excited I was when I opened it up and discovered all these yummy things inside!

Savoy Cabbage, Aubergine, Carrots, Red Onions, Potatoes, Mushrooms, Sweetcorn, Beetroot, Apples, Pears and even Limes and Ginger!

My mum suggested I try bubble and squeak to use the cabbage up. Having never made bubble and squeak before I improvised and Potato Cakes probably suits the outcome better. They turned out amazingly well and were perfect for using four of the vegetables from the bag.

However, I really don’t have much clue how to use up much of the other stuff so any ideas would be great as it would be a shame to let all this veg go to waste. Any Beetroot, Lime or Aubergine recipes are especially welcome!

Find out if there’s a vegetable box scheme near you, and experience the excitement for yourself.

Bubble and Squeak/ Potato Cakes  

Makes 6

3 medium floury Potatoes, quartered (or left over mash)                                                          1 large Carrot, chopped                                    3 big leaves or 120g of Savoy Cabbage, shredded                                                               Half a Red Onion, chopped                                2 rashers of Bacon, chopped                             1 Egg                                                                 25g grated Parmesan                                         1 tablespoon of Butter (plus extra for frying)

Boil the potatoes in salted water. Once the potatoes have been boiling for about 5 minutes add the chopped carrot.

Meanwhile, gently fry the onions and bacon until the onion is soft and the bacon is cooked through. Make sure the pan is over a medium heat and add the cabbage. Stir for 1 minute then remove from the heat.

In a jug, add the parmesan to the egg, and whisk. Once the potatoes and carrots are soft, mash well and add a tablespoon of butter. Mix this until the mash is smooth and then add the egg mix, beating well to make sure it is all incorporated. Now add the cabbage, onion and bacon, again mixing well. Taste and season with salt and pepper.

You can either mould these into round flat cakes and then fry, use chef’s rings or do as I did and dollop a hefty spoonful into the pan and shape it as it cooked.

Whatever method you choose be sure to fry these in butter on a medium high heat, turning occasionally until a crust has formed on the outside, about 10 minutes.

Then they’re ready to serve as a side or a light snack. Enjoy!

 

Posted in Light Dishes | Tagged , , , | 12 Comments

A Lovely Loaf

Apologies for my lack of posts lately. Since uni started back a couple of weeks ago it’s been a bit hectic, who’d have thought that 3 months of sitting about being lazy would leave me so unprepared for classes starting…?

The other reason for my lack of posts is because I simply forgot to take pictures. A couple of times I’d take pictures all the way through and then get so hungry that I’d plate up and eat the meal straight away rather than remembering to snap a shot of it.

Anyway, I’ve hopefully resolved that problem and I’ll endeavour to post at least once a week, so we’ll see how that goes.

Bread. Bread. Bread. I love bread. Making it is so relaxing and rewarding. I feel very homey when I take a fresh loaf out the oven and cut that first slice before I’m really allowed to. That’s why it was such a disappointment when this sorry looking thing came out of the oven a few weeks ago.

I think I let it rise too long or it rose too quickly because it was looking wonderful. But then when I went to slash the top, it just collapsed. It never moved again. Just browned in the oven and left me wondering where I went wrong.

Fail Bread

The consolation was that it tasted pretty good and so it didn’t last very long. But it was annoying nonetheless.

On Monday I attempted bread for the first time since that disaster. It was beautiful. The perfect loaf. It only lasted a day and so I made more on Tuesday night. This second batch, though still about is rapidly disappearing also. It’s got nothing to do with me, honest…

This recipe is adapted from Nigella Lawson’s How to be a Domestic Goddess. This is where I first heard about potato water in bread. The starch from the water not only helps the bread to rise but it also adds a lovely flavour. I have since come across other recipes which incorporate both the water and some mashed potato. I am yet to try this, but when I get round to it I shall post on here. You don’t have to use potato water for this recipe to work, warm tap water will work just fine too.

White Bread

Adapted from ‘How to be a Domestic Goddess’ by Nigella Lawson

  • 400g White Bread Flour
  • 100g Wholemeal Bread Flour
  • 1 sachet (7g) easy blend yeast (or you could use 15g fresh yeast)
  • 1 tablespoon salt
  • 300ml warm potato/tap water
  • 1 tablespoon unsalted butter

 Mix the butter into the water and let it melt.

Put the dry ingredients in a bowl, mix with a fork and make a well in the middle.

Pour in about 200mls of water and combine with a fork. You should end up with a dry shaggy dough. Cover this with clingfilm and allow to rest for 2 minutes.

 Now use your hand to bring the dough together into more of a ball. You’ll probably need to add at least half of the remaining water. Depending on the humidity and dryness of the flour etc you may or may not need all of the water so add very gradually only when you are sure the dough needs it.

Once the dough has come together into a ball without leaving too many bits in the bowl you can begin to knead. Oil your surface and hands then coat each side of the dough and begin to knead for about ten minutes.

Transfer to an oiled bowl and cover with clingfilm. Leave in a warm place to rise for 1-2 hours or until doubled in size.

Knock back and shape for your tray or tin. Cover again and leave to rise for 30 minutes.

Yes, it does look slightly like a bum...

 Slash the top of the bread a few times to allow further rising (hopefully yours won’t sink!)

Bake in a preheated oven (220C) for 20-25 minutes or until the top has browned and you hear a hollow sound when you knock the base.

Enjoy with some real butter…great lashings of it!

Posted in Breads | Tagged , | 2 Comments

A night in alone…

Cooking for myself has always been a bit of a guilty pleasure. Don’t get me wrong I love cooking for other people but there is something about preparing a meal from scratch, with no one watching or passing comment that makes the whole process incredibly relaxing.

As it happened, a few nights ago I got the chance to satisfy this need. The music went up and the oven gloves went on.   Chicken is my favourite meat because of its versatility, so it was my starting point for my meal. I was in the mood to indulge. Something garlicky and oozing with cheese. It had to be kiev. All crunchy on the outside and gooey in the middle. Perfect.

Potatoes are amazing. The ultimate comfort food and they go with pretty much anything.

It’s time to reveal my secret weapon in recipe form. CRASHED POTATOES.

I found these on a recipe blog about two years ago. Since then they’ve become more and more popular. And so they should be. Crashed potatoes are an interesting take on roast potatoes, with a little more seasoning and not so much fat. Try them once and you’ll find it hard to do potatoes any other way.

Without further ado, my indulgent meal for one;

Baked Chicken Kiev with Crashed Potatoes

Serves 1

Chicken Kiev

Chicken stuffing (enough for one chicken breast)

  • 1 spring onion
  • A small handful of grated cheddar cheese
  • 1-2 tablespoon of butter
  • A clove of Garlic
  • 1 teaspoon of Parsley
  • White pepper

Coating  (I can’t be exact on the amount as chicken breasts vary greatly in size but how ever much breadcrumbs you need, you’ll need a 5th as much parmesan)

  • Breadcrumbs
  • Parmesan
  • Salt
  • Black pepper
  • A dash of milk
  • 1 egg

First make up your stuffing mix. Put everything in a bowl and mash together with a fork.

Prepare your plates/bowls for coating the chicken. Crack the egg into the bowl and whisk in the salt, pepper and milk. On a plate mix the breadcrumbs and parmesan and spread it all out. Also have a greased baking tray ready for the coated chicken.

Next, take your chicken and cut a small slit of about 5cm into the chunkiest part of the breast wiggle it about a bit to make a good cavity, make sure the knife goes about halfway down without making any other holes on the way.

Now comes the fun bit. Take bits of your stuffing and push them into the slit until it’s all gone. You can secure the hole with a cocktail stick if you don’t want anything to escape but IMO the site of the cheese oozing out of the chicken as you take it out of the oven makes it even more tantalising.

First dip and roll the chicken about in the egg wash. Then transfer onto the breadcrumbs, gently rolling until the chicken is completely coated, you may want to sprinkle some extra onto the nooks and crannies that may be lacking. Put this straight onto the baking tray.

The chicken needs to be cooked at 200C for about 20 minutes. The outside should be crispy and of course the juice of the chicken should run clear and the meat should be opaque and white. Please make sure before you dig in, I wouldn’t want any upset tums.

 

 

 

 

 

Crashed Potatoes

  • 1-2 medium sized potatoes (any kind that is good for baking/roasting)
  • Mixed Herbs
  • Salt
  • Black pepper
  • Olive Oil
  • Vegetable/Sunflower Oil

Clean the potatoes and cut into quarters, remember to leave the skins on as that’s where all the goodness lives.

Boil them in salted water until they are soft, this should take about 10-12 minutes. Once they’re done drain them and transfer to an oiled baking tray. Take the bottom of a jar or a fork and gently press each one until it just cracks and flattens. Season with mixed herbs, salt and pepper then drizzle with a decent slosh of olive oil (for flavour) and then vegetable oil (for crispness).

Place in a 210-220C oven for about 20 minutes (or if you’re doing them at the same time as the chicken just leave them in a bit longer), turning the potatoes half way through. When they’re done the edges, especially the skins, should be crispy and browned.

Sit down with a glass of wine or even just a good cuppa and enjoy peace, quiet and your tasty meal for one.

Posted in Chicken, Cooking for One | Tagged , , , , , | 4 Comments