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!
This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)
Makes 2 servings
1 tsp olive oil
1 large leek, thinly sliced
1 garlic clove, finely chopped
150g pearl barley
2 carrots, cubed
1 tbsp Dijon mustard
500ml Chicken Stock
2 Chicken Breasts – chopped to bite size pieces
150g savoy cabbage, finely shredded
100g smoked bacon, chopped
Black pepper and salt for seasoning
- Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
- Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
- Serve. Yummy!
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 was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.
Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)
For the Dough
150g plain flour
1 egg beaten
1 tbsp oil
2 tbsp hot water
For the Filling
1 tbsp oil
3 spring onions – chopped
250g chicken – minced
2cm ginger – finely chopped
1 clove garlic – finely chopped
2 heaped tbsp creamed corn
1 tbsp sweet chilli sauce
1 tbsp soy sauce or kepcup manis (if you can get it)
1 tbsp toasted sesame seeds
1 tsp dried chillies
- Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.
- Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
- Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.
- Lay dough sheets onto a lightly floured surface and cut into rectangles
- Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)
- Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
- Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat
- To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.
- To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.
- I served with sweet chilli sauce (shop bought)……….oh so yummy!
After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-
2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)
- Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
- Add in the massaman paste and cook for about 1 minute
- Put in the chicken and brown on all sides
- Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.
- 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
- If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
- Before serving gently with 2 forks pull the chicken apart and mix through.
- You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.
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