Posts Tagged ‘favourite’

Chicken escalope with cherry tomatoes, mozzarella & parmesan

For the last few months we’ve had an arrangement with friends of ours, another couple, whereby we take it in turns on a monthly basis to have the other couple round for dinner. Rob and I were the first to host and I remember scouring endless recipe books and websites to find a perfect main. In the end, it was Gordon Ramsay’s F-Word that came through for me with a recipe for Escalope of Chicken. [EDIT 8th Jan 2011 – the original recipe on the channel 4 website seems to have been removed, but I’ve found it again on another blog: Tasty Eats at Home: Escalope of Chicken with Tomato Sauce]

This is a pretty simple recipe to follow and is very forgiving to the less-confident cook as you can get things out of the way and then leave them to one side without worry. Tonight’s the 3rd time we’ve cooked this and we’ve learned to leave the chicken in the oven a little longer than 8 minutes in order to get nice golden-brown cheese.

When we cooked this for our friends it went down exceptionally well and became one of my favourites although it’s definitely in our top three least healthy dinner options due to the amount of oil – Gordon Ramsay’s a “little oil” is what we’d probably call “a generous glug” – and cheese. The tomato sauce on its own has the most amazing flavour, despite using only cheap cherry tomatoes, and consequently I think we’re going to try cherry tomatoes for our next attempt at pizza sauce. The combination of tender chicken, crispy breadcrumbs, soft bursting tomatoes and gooey mozzarella makes the chicken escalope so moreish and you can’t go wrong with sautéed potatoes! Really, it’s just posh chicken & chips with tomato sauce and I love it!

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Steamed salmon with spring onions, ginger and a hot soy sauce dressing

The heatwave we’ve recently been suffering has made us want to eat lighter food and spend as much time as possible away from the heat of the kitchen. This recipe ticks both those boxes and is a distant relative of one for Turbot with Spring Onion, Ginger & Light Soya Dressing – I say a distant relative as I use a different fish and serve it with rice instead of potatoes, but the hot dressing is the same – we once saw on Come Dine with Me, a favourite show of Erika’s and mine.

I still remember the episode as the lady hosting the dinner party didn’t bother to cook and instead got her local brasserie to set up a mini version of their restaurant in her lounge. They leant her a table and chairs, then delivered all the food to her house whilst she conned her guests into thinking she’d cooked it herself. Despite the general premise of the programme, the sheer audacity of this woman amused us so much that we were quite pleased when she won!

Stir-fried spring greens with garlic and soy

Previously we’ve served with with some veg along the lines of mange tout but this time bought some spring greens; I used a recipe from Riverford Organics for spring greens with with garlic and soy sauce.

Steamed Salmon with Ginger and Spring Onions
Serves 2
Prep time: 20 minutes
Cooking time: 20 minutes

2 skinless fillets of salmon
6 or 7 spring onions, sliced finely lengthways
50ml groundnut oil
thumb-sized piece of ginger, finely chopped
light soy sauce

Preheat the oven to 220c. Whilst preheating, slice the spring onions as this can take a while!

Get two long pieces of kitchen foil (around 50cm long) and place the salmon in the middle. Season with a little salt and pepper, then top with half the ginger and 1/8 of the spring onions. Make a tall parcel and add 2tbsp of water, then seal and put into the oven for about 12 minutes.

With a few minutes remaining, cook the spring greens according to the recipe.

Plate up the fish and put half the remaining spring onion onto each fillet then add 1tsp of soy sauce. Meanwhile (there’s a fair amount of multi-tasking here) be heating the groundnut oil in a frying pan over a medium heat for a minute or so until it gets very hot. I have an infrared thermometer and take a reading of around 220c. I find that it gets to temperature in the time it takes to get the fish on the plate. Pour 2 dessert spoons of the hot oil over the spring onions to create a hot dressing. The recipe warns: “The amount you use is key to the success of the dish, as too much or too little can ruin the whole thing”.

Serve with plain steamed rice and the spring greens. This is one of our favourite recipes – the way the salmon melts on your tongue is incredible – and I’m amazed it’s taken us this long to bring it to the blog, we hope you’ll give it a try!

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chicken fajitas

We weren’t intending to have fajitas tonight as I was meant to be out, but a change in plans meant a trip to the supermarket on the way home as the chicken we were going to use was still sitting in the freezer!

We used our usual fajita spice mix alongside two chicken breasts, three small peppers and two and a half red onions. The leftover half of the red onion was diced and mixed up with some more chilli, a couple of diced tomatoes, a dash of olive oil, a squeeze of lime juice and a teaspoonful or so of chopped parsley to make a zingy salsa.

Once again the fajitas were served with the salsa, tortilla wraps, sour cream, grated cheese and jalapeños. Scrumptious.

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Chicken Fajitas

I absolutely adore fajitas. The crunchy peppers, succulent chicken, spicy jalapeños. The leftovers are just as delicious cold, sandwiched between two thick slices of bread with some iceburg lettuce. Erika is just happy with the sour cream; I reckon she could eat a tub without even noticing the fajitas! We used two chicken breasts, a couple of peppers and a couple of red onions.

Cooked chicken, onions and peppers ready to go into fajitas!

Spice Mix
1 chilli, finely chopped – more if you want them spicier
1tsp oregano
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp cumin
1 clove garlic, finely chopped
Juice of half a lime

Place the sliced chicken into a bowl, add the spices, chilli, garlic and lime juice and mix well. Leave this for as long as you can stand – an hour is good. Meanwhile slice the peppers and onions thickly and set aside. I like to add some finely chopped chilli to the vegetables too.

When you’re hungry and have given up waiting, heat some oil in a large frying pan until very hot. Fry the onions and peppers for 5 minutes until browned then remove from the pan and set aside. Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish off the chicken. Serve with tortilla wraps, sour cream, grated mature cheddar, salsa and jalapeños.

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