Just little old chicken KievĀ 

chicken, Jamie's comfort food

Chicken Kiev conjures up memories of frozen hunks of processed meat with a watery garlic mixture oozing out. I don’t know about you, by history with chicken kiev’s isn’t good.

But I don’t live in the past and when I came across this recipe in Jamie’s comfort food back I though “Yes, let’s make some good Kiev memories!”

This is one of the less complex recipes in this book, it was pretty straight forward to undertake and it did not require much prep work.

  
The result was marvellous! Soft tender chicken, oozing with a thick creamy butter and coated in a light crisp shell. Matched with a broccoli laden mash potatoe and sprinkled with fresh spinach, I found the whole thigh a hearty and comforting plate. A good Sunday dish id say.

  
Happy eating!

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Hungry for Hungarian?

Beef, Weight watchers: Around the world

If so, try this goulash!

Freshly made out of the old school weight watchers seasonal recipie cookbook, this is a hearty, healthy dish which delivers on flavours and fills you up to the brim!

Mighty food!

   
 

Lamb pasta???

Lamb, Pasta, Uncategorized

I have often bypassed this recipe for no other reason that lamb seems weird with pasta….right?
I know it shouldn’t. We have meat with pasta in many dishes but I’ve just never had a lamb pasta dish and I couldn’t quite get my imagined taste buds around it!
However, I took the plunge and I finally cooked this dish and much to my delight and surprise, it was spectacular!
The sauce was savory and rich, oozing a meaty depth after simmering with the lamb for 45 minutes. The lamb was tender and buttery and this combination paired with a fresh pasta base was throughly enjoyable.
The added bonus was that the recipe calls for wine which meant we had an open bottle that needed drinking!
Worried about eating lamb and pasta? Worry no more.
  
  

Cooking Veal for the first time

Beef, Food

I accidentally bought Veal, I thought I was buying venison but when it arrived it my house, it was veal! So last night was my first time cooking with veal!

I treat it just like I would a steak really, they were quite thick in portion and so I seared them on a high heat for 3 mins each side and set to rest.

To accompany the Veal I made a port and red currant reduction (400ml port, 100ml grape juice, 2tbsp red currant jam left to simmer for an hour, or until thick), roast parsnips and a black pudding and garlic potato hash.

A filling hearty meal. However, don’t freeze garlic mash potato, when it defrosts the consistency is not pleasant!!!!