“Sweet Garlic Chicken” from “Dinner”

Kirstin: We like to celebrate Fridays with Fizz. We call it Fizz Friday and invite our nearest and dearest friends to share a meal. It’s usually chicken (except for the vegetarian who I cook fish for) and on this occasion I cooked this recipe. Having never seen rainbow chard before, I was pretty excited before I even started to cook. Such beautiful leaves! This recipe is essentially a roast chicken recipe, but with a twist. And it’s a good one. Once the chicken is 5 minutes from being finished, you add the chopped chard stalks to the pan, and stir in some chilli and garlic. Once the chicken is finished, you remove it and add the rest of the chard leaves to the pan over medium high heat, stirring until they are wilted. It gives you an extremely lovely gravy, complete with chard. Would I make this again? You bet I would! And I definitely need to do some more experimentation with rainbow chard!

“Sweet Garlic Chicken” from “Dinner”

“One -pot red peppers with chicken” from “Flavour”

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The day I made these, our new armchairs arrived. We are in love with them so it was a Big Deal for me to get out of mine and cook. But this recipe was totally worth it. For a kick off Ms Tandoh suggests we use skinless chicken thighs for this recipe, but they seemed to have the skin on in the picture, so I kept it on when I was cooking. And I’m glad I did as they crisped up beautifully on frying. The chilli blended in so very well with the peppers and garlic and together they made a wonderfully fragrant and delicious accompaniment to the chicken. It was not one pot, however, as I also had to make some rice to go with, but I’m prepared to let that one go especially as the juices were yum with the rice.
The leftovers were even more delicious the following day. A total winner of a recipe.

“One -pot red peppers with chicken” from “Flavour”

“Skillet-roasted Lemon Chicken” from “Cooking for Jeffrey”

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Kirstin: It’s been an unusually cold week in London and I’ve felt the need to find some cosy cooking recipes. This one fitted the bill for our Saturday evening. Where the herbs would normally be sprinkled in this kind of recipe, Ina recommends that you whizz them up with salt and pepper, combine with olive oil and then brush on. It worked a treat, making for a lovely crispy chicken skin which was perfectly flavoured with the herbs but also with lemon, onion and garlic. Fragrant, delicate and moist, perfect for a cosy evening inside. And I’m not sharing all the puns they made while they ate this. Because you can trust me, they were flowing with all the yummy food.

“Skillet-roasted Lemon Chicken” from “Cooking for Jeffrey”

Your Wish Is My Command: My Chicken Parm Recipe

img_9644I recently waxed poetic about chicken parm. Mainly, how much my family loves it and how it’s become an essential part of our family life. Lots of you wanted to know the recipe. As before, your wish is my command, so herewith is my Chicken Parm recipe.

We eat it when we’re happy. We eat it when we’re sad. We eat it for birthdays. We eat it when we have visitors. We eat it when other people ask me to make it for them in their own house (admittedly, the last one doesn’t happen that often, but it does happen).

In any case, this is our very own Genius Recipe. Here it is in all its glory. Enjoy.

Easiest Tomato Sauce Ever. (Use for other things too!)

One clove of Garlic

Olive Oil

800g (2 cans x 400 g) Crushed Tomatoes

1 tsp Oregano

Salt & Pepper

Optional: About 1 TBL of fresh basil, finely chopped

Crush one clove of garlic (or two, or more, if you’re expecting vampires later). Fry it quickly in a splash of olive oil. Pour in the crushed tomatoes. Add oregano, salt and pepper, and basil if you’re going to add it. Let it bubble away on a medium heat while you get on with the rest of this dish.

Chicken Parm (For Four)

4 Chicken Breasts (or more. Only 4 would never serve my family, but I don’t know your life. If you’re going to up the quantity of chicken, however, increase the quantity of the rest of the ingredients below. Sorry. You’re going to have to do some math.)

1 cup Flour

Salt & Pepper

2 Eggs, whipped

Splash of milk

2 cups Breadcrumbs (either homemade [which I usually have in the freezer] or Panko). You may need to increase this quantity depending on how liberal you are with the breadcrumbs.

Garlic Powder, Oregano, Salt & Pepper

Sunflower oil

Mozzarella Cheese, Grated

Pound the chicken breasts between two pieces of clingfilm until they are a uniform thickness, but not too thin. Set up your tri-parte chicken parm stations: the first is for the flour, seasoned with salt and pepper; the second is the egg, which has a splash of milk; the third is the breadcrumbs, seasoned with garlic powder, oregano, salt and pepper. If I’m feeling fancy and/or generous, I also add a handful of parmesan cheese. Dip the breasts into each of the stations in that order (flour, eggs, breadcrumbs). 

Preheat the oven to 400F/200C.

Once the chicken is all breaded, heat up the sunflower oil in a large frying pan. (If you can’t fit all the chicken into one pan, either get a bigger pan [WE DID] or do it in batches.) Add enough sunflower oil so there’s about 1/2cm deep in the pan. Wait until it’s heated up– test by throwing in a morsel of breadcrumbs– and then fry the chicken. Fry until golden on one side, and then flip over and cook until golden all over– about 5 minutes in all. If you’re feeling health conscious, put the chicken on some kitchen roll to absorb some of the grease.

Once all the chicken has been fried, put a splash of the tomato sauce on the bottom of a baking pan. Add the chicken. Put a generous dollop of tomato sauce on each chicken, then cover/smother/engulf each chicken in some mozzarella. Put the pan in the oven.

If you’re having spaghetti with this, now is the time to cook the pasta. Put the chicken in the oven and bake for 7-10 minutes. If you’ve got the timing of a ninja, everything should be done at the same time.

Serve with spaghetti, which is also covered with the tomato sauce. Or you could have a salad, if, like some of us, you’re trying to not eat carbs at every turn any more.

ENJOY!

(Hope you guys like this as much as we do.)

Your Wish Is My Command: My Chicken Parm Recipe

Cleaning Out the Refrigerator: Assorted Dinners from “Bread Street Kitchen”

OK Folks. November sort of got away from me, so I’ve got a few Bread Street Kitchen dinners to tell you about. So I’m cleaning out the refrigerator, so to speak, to show you some of the other things we ate in November.

Butterflied Chicken Breasts with Tomato and Olive Salsa

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This recipe was ACES. Everyone loved it. Sure, the tomato and olive salsa had a 1990s vibe about it, but that didn’t bother me. It was good to eat. Butterflying the chicken also made it quicker to cook, which is always a bonus when you’re trying to get dinner on the table on a weeknight. We would definitely eat this again.

Meatballs with Tomato Sauce

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I’m sorry to say that this recipe was less successful. The problem in this family is that everyone loves the Polpo meatballs, and it’s going to have to be a really extraordinary specimen to knock those meatballs out of the top spot. Unfortunately, the Bread Street Kitchen meatballs were not that extraordinary specimen. Don’t get me wrong: We’re always happy to have meatballs for dinner at our house. But it’s a sad day when we spend some of the dinner saying that we’re sorry it’s not the ones we usually have.

‘Njuda Tuna Steaks

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We first had ‘Njuda at Pizza Pilgrims in Soho more than two years ago and we haven’t looked back since. For those of you unfamiliar with this ingredient, ‘Njuda is an Italian delicacy that is a spicy sausage spread. Until now, we only ever dotted it on our pizza. But putting it on top of tuna steaks was absolute genius. Tuna is a bit bland to begin with, but once you add the ‘Njuda, it’s a whole new level of deliciousness. Yum. I will definitely be making this again for Fish Friday. Highly recommended.

Cleaning Out the Refrigerator: Assorted Dinners from “Bread Street Kitchen”

“Tim’s Parmesan Chicken” from “Simple”

 

OLYMPUS DIGITAL CAMERAI can’t adequately express how important chicken parmesan is to this family. It is, far and away, our favourite meal.

Something to celebrate? Let’s have chicken parm. Something to bemoan? Chicken parm. Special visitors? Chicken parm. Friends we haven’t seen in years? Chicken parm. Special requests by houseguest? Chicken parm. General “I can’t think of what to make for dinner”? Chicken parm.

[True Fact: Every time we see our Chicago neighbours who lived across the street from us 18 years ago, they ask me to make chicken parm. It doesn’t matter where we are: London, Chicago, wherever, the request is always the same. And I always make it. Yum.]

So when I saw this recipe, I was very intrigued. Surely it wouldn’t be as beloved as our own chicken parm, but it would be worth trying it out. Also, it’s by a guy called Tim, so it’s BOUND to be good.

Alas, it wasn’t as good as the one I’ve always made, but it still was delicious. I would have been incredibly surprised if it had surpassed our love of our usual version, given that our version is slathered in homemade tomato sauce and mountains of mozzarella cheese.

In this version, you bread the chicken thighs and cover them in parmesan, but then bake– rather than fry and bake– them. Tim (our Tim, not the author of the recipe) liked that the chicken’s crust was drier than it is when I fry and then bake it. The rest of us weren’t as convinced, but we were always going to be tough customers when it came to this recipe.

Would it make this recipe again? Probably not. Would I make chicken parm again? Until the end of days. Obviously.

Like to try Tim’s Chicken Parmesan? Click on this paragraph to find the recipe in the paragraph.

Want to try our most favourite dish ever? Let me know in the comments and I’ll post it here.

“Tim’s Parmesan Chicken” from “Simple”

“Roast Citrus, Ginger and Honey Chicken” from “Simple”

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Tom: This looks totally epic. The sauce is wonderfully dark; it almost looks like a duck sauce!

Kirstin: I know what you mean.

Tom: And the sauce is a little spicy too. What’s in it?

Kirstin: She says to add some hot sauce. So I added some sriracha. Along with the ginger and other goodies.

Tom: It’s brilliant!

Kirstin: It’s almost like a hot sweet and sour, right?

Tom: I think it’s like having Peking duck as chicken.

Ella: I’m glad we’re chicken it out.

Kirstin: GAH!

“Roast Citrus, Ginger and Honey Chicken” from “Simple”