Hunters Chicken

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time for another Pinch of Nom recipe and today's can be found in the original Pinch of Nom recipe book.

This Hunters Chicken recipe can be found in the the Bakes & Roasts chapter.

Let's get cooking!

Ingredients:

2 chicken breasts

2 bacon medallions

1/2 onion, diced

2 garlic cloves, crushed

1 x 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tbsp BBQ seasoning

1/4 tsp paprika

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard

1 tsp granulated sweetener

80g reduced-fat cheddar

There's 2 methods to cooking this dish which is in the oven or a slow cooker, I went with the oven method as it took less cooking time.

Pre-heat your oven to 180C/160C Fan/Gas mark 4.

Wrap a bacon medallion around the middle of each chicken breast and secure with a cocktail stick.

Put all the remaining ingredients except for the cheese into an ovenproof casserole dish with a tight fitting lid.

Place the chicken on top, cover with the lid and cook in the oven for 1 hour.

When the time is up, check that the chicken is cooked. Remove it from the dish and set aside.

Blitz the sauce in the casserole dish with a rick blender until smooth.

Place the cooked chicken in an ovenproof dish and remove the cocktail sticks.

Pour the sauce over the chicken breasts and scatter over the cheese, dividing it equally amongst the chicken breasts.

Place under a hot grill until the cheese has melted and has a nice golden colour.

Once ready serve and enjoy.

I served it with corn on the cob and homemade chips.

All the flavours worked really well together and the chicken was still juicy, which is something that I can be a but hit or miss with.

I'd happily cook this again, but I think I'd allow the sauce to cool a little and blitz in a blender as I couldn't get it as smooth as I would have liked.

It's also  a really easy recipe to make as it's basically a throw it all in together and cook dish.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cheese & Onion Crispbakes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share another recipe from one of the Pinch of Nom recipe books. These Cheese & Onion Crispbakes can be found in the Everyday Light recipe book under Batch Cook.

Let's get cooking!

Ingredients:

500g potatoes, peeled and chopped

120g wholemeal bread

2 medium eggs

80g reduced-fat cheddar, grated

1 tsp mustard powder

6 spring onions, trimmed and thinly sliced

sea salt and freshly ground black pepper

low-calorie cooking spray

Start off by pre-heating your oven to 170C/150C Fan/Gas Mark 3. Then line a baking tray with greaseproof paper.

Cook the potatoes in a pan of boiling salted water for 20 minutes, or until a knife slides easily into the centre of each potato. Then drain well, return to the pan and mash.

Using a food processor or a mini electric chopper, blitz the wholemeal bread into fine crumbs. Place the breadcrumbs into a shallow dish.

Whisk the eggs in a bowl and set to one side.

Add the cheese, mustard powder and spring onions to the mashed potatoes and mix well. Season to taste.

Split the mashed potato mix into four. Shape each quarter into a large burger.

Carefully dip each burger into the egg, and then into the breadcrumbs, coating each side.

Place on the baking tray and repeat to make 4 burgers in total.

Spray each crispbake with cooking spray and place in the oven for 25 minutes, turning halfway and spraying with cooking spray again.

The crispbakes should be golden and crisp when cooked.

Once cooked, serve and enjoy.

I absolutely love this dish. 

They're really easy and simple to make.

The flavours work well together and even Skye seemed to be a fan of the crispbakes. 

I served them with mini corn on the cobs, but I think I'd also add some salad next time to add a little colour to the dish.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Corned Beef Hash Patties

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time for another Pinch of Nom recipe, and today I want to share with you the Corned Beef Hash Patties recipe.

This recipe can be found in the Quick & Easy book in the Bakes & Roasts section.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

500g potatoes, peeled and cut into small chunks

1 onion, peeled and finely diced

1x 200g tin lean corned beef

15 fresh sage leaves, finely chopped

1 tsp garlic granules

Sea salt & freshly ground black pepper

1 egg, beaten

60g wholemeal breadcrumbs

Preheat your oven to 200C/180C Fan/Gas Mark 6. Spray a baking tray with your cooking spray.

Cook the potatoes in a pan of salted boiling water for about 15 minutes, until a knife slides easily through. Drain well and  mash.

Leave to one side to cool.

While the potatoes are cooking, spray a frying pan with cooking spray and sauté the onion over a medium heat for 3-4 minutes until soft.

Place the corned beef into a large bowl and lightly mash with a fork.

Add the cooled potatoes, sage, onion and garlic granules, and mix well. Taste and season to taste with salt & pepper. I couldn't get my hands on any fresh sage so used dried sage.

Shape the potato mix into four even patties. Dip each patty into the beaten egg, then into the breadcrumbs, covering all sides.

Place the corned beef patties onto the baking tray, spray with cooking spray and bake in the oven for 15-20 minutes, until the breadcrumbs are golden and crisp.

Now you're ready to serve.

Now that we're in the new year this is the perfect dish if you're wanting to eat healthier after the festive period.

As suggested in the book you can accompany this dish with a mixed salad, I had some garlic spread spare so had it with the patties. I also feel that this dish would be perfect with poached eggs on top too.

I thought this dish was really easy to make and it tasted delicious. They're definitely on my to be cooked again list.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye