I know I’ve said this before but I do love this little Crisper Plate from Hotpoint, it really does cook your food in a fraction of the time and the plate is so easy to clean as it’s non stick. Check out their range at Hotpoint
This was the cooking instructions on the packaging for the burgers:-
As you can see 14 mins is minimum time up to 30 mins in oven. With an added time of around 5-10 mins for the grill or oven to heat up first.
Using the Dynamic Crisp setting you preheat the plate for only 2 minutes, then I cooked the burgers for 8 minutes for a nice crisp finish. Amazing! Dinner in 10 minutes.
Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.
For the Chicken
2 Chicken Breasts
1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam
Salt & pepper to taste
For the potatoes
6-8 charlotte potatoes – cut into quarters or halves (depending on size)
1 tbsp olive oil
Salt & pepper to taste
- Preheat oven to 200 deg
- Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom
- Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
- Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
- Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).
- Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
- Serve both together….yummy! I used a drizzle of Maple Syrup over my chicken…delicious!
Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.
Made 6 skewers
2 Chicken Breasts cut into large strips or small pieces
2 tbsp soy sauce
2 tbsp squeezed lime juice
1 tbsp honey
1 tbsp Sriracha sauce
2 tsp ground ginger
2 cloves garlic minced
- Put all of above ingredients (except the chicken) in a bowl and mix together.
- Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
- When ready soak the wooden skewers and thread the chicken onto the skewers.
- Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
- Serve with some Peanut Dipping Sauce. (I used shop bought)
I so love this little Gadget that Hotpoint have invented, this little crisper plate is used with the Combi Microwave to cook/bake food in a fraction of the time but with oven ready results. The Chicken is still succulent, vegetables cook perfectly and potatoes nice & soft without par boiling. It is great for quick meals, especially during the week when your busy with work etc.
Come in from work today hungry and couldn’t wait, so this was the outcome tonight & in just 12 minutes………….YES…..just 12 minutes!
2 Chicken Breasts – Cut into 1 inch cubes or you could do strips
2 tsps of Harissa Paste
1 onion – cut into wedges
Selection of mini sweet peppers – cut in half
4 Charlotte potatoes cut into wedges
Salt & pepper to taste
- Season the chicken with salt & pepper then spoon the harissa paste into a bowl with the chicken and coat.
- Lightly oil the vegetables and potatoes then season
- Place everything onto the pre-heated crisper plate and cook for 12 minutes.
So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.
Makes approx 12 Mini Buns
250g Strong White Flour
1 tsp salt
2tbsp activated charcoal powder
25g caster sugar
7g sachet yeast
70ml warm milk
2 large eggs
125g unsalted butter at room temperature
1 egg for wash with 1 tsp charcoal powder
Method for Brioche buns:-
- Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
- Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
- Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
- Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
- Lightly oil a large bowl and tip the dough into it.
- If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
- Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
- Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
- Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
- Preheat an oven to 180 deg and bake for about 15 minutes.
Chilli Chicken Burgers
2 Chicken Breasts
1 tbsp paprika
1 tbsp chilli flakes
1 tsp salt and pepper to taste
handful of breadcrumbs
- Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
- Add in all other ingredients and pulse to mix through
- Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
- When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
- Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
- Top with some Smoked Beetroot Sauce from the Foraging Fox
Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?
I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.
2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel
Salt & pepper
Knob of Butter
Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.
- Wash potatoes then grate using the large holes on a grater
- Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
- Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
- Season with Salt & pepper & your spices or herbs
- Bake on dynamic crisp setting for 6 minutes
- Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
- When you slide it off of the plate it should all stick together like a web.
Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-
Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)
The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.
Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.
Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!
Makes 8 individual scones
120g of Self Raising Flour
60g Melted Butter
60g Rolled Oats – (Scotts of course)
40g Caster Sugar
2 tsp baking powder
1/2 tsp salt
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
- Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!