Kirstin: You can’t tell from the title of this, what he’s stuffed the chicken with, but oh my goodness!
Tom: What have you stuffed it with then?
Kirstin: Chorizo, cannellini beans and sun-dried tomatoes. It smelt absolutely wonderful as I simmered it all on the hob.
Tom: I wondered what that delicious smell was.
Kirstin: And of course, adding the wine and water to the baking tray, kept the chicken moist.
Tom: Yes, it was perfectly tender.
Kirstin: I wasn’t sure about the paprika on the bird itself, but that was all good too! In summary, it was a really special way of cooking a chicken. I didn’t get a very good picture of it on the table because I wanted to tuck in!
I am not going to add any dialogue to this recipe. I can say however, that this was the most delicious apple crumble I have ever tasted. The caramel combined with the different textures of apples and the granola topping were absolutely perfect. There were all sorts of little tips, like putting the pie dish on the hob and letting it bubble up before putting it into the oven.
I will definitely be making this again!
Ella: We’re having this again! Miles, you like it too, right? Because we’re having it every Tuesday!
Miles: Nooooooooo. What have you done with my life? I have loads of lives on Minecraft.
Kirstin: How did we get onto Minecraft again? We’re talking about food.
Ella: These noodles are pretty tasty!
Miles: They’re not even noodles! They’re pasta!
Kirstin: They are rice noodles actually!
Miles: I love pasta!
Kirstin: This recipe was super easy to make. I would definitely make it again and yes, Ella will always choose Asian food over Italian where Miles prefers Italian over everything.
Ella: I like pizza!
Maureen: Yeah! Sunday Roast Beef! This is delicious. Thanks for cooking, Tim.
Andrew (13): Where’s the mashed potatoes? You can’t have a sunday roast without any potatoes.
Maureen: I’m with Andrew on this one.
Tim: We’re tying to have a potato-free dinner tonight.
Maureen: I’m sorry, but did you forget that I’m Irish-American? Just ask my dad. It’s not a meal without potatoes. This gravy is fantastic.
Tim: Yes, I agree. It’s really good. I can’t quite remember how it’s different from a usual gravy.
Maureen: Let me go get the cookbook and check. (Goes to kitchen to get cookbook.) Well, you use balsamic vinegar, which makes a nice difference, not to mention red wine and garlic.
Tim: I changed it a bit. I didn’t add the tarragon, but I did add chopped porcini mushrooms.
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