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

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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

Hot Chocolate Cupcakes

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こんにちは

(Konnichiwa)

你好

(Ni Hao)

I made these cupcakes back in January when I was heading to Manchester, sadly though by the time we got to our apartment, they'd fallen over and no longer looked like this. They were still tasty though.

Let's get baking!

Ingredients:

Cupcakes

175g unsalted butter

175g light brown soft sugar

135g self-raising flour

40g hot chocolate powder

3 medium eggs

Ingredients:

Marshmallow Buttercream Frosting

3 medium egg whites

100g caster sugar (for meringue)

1 tsp vanilla extract

100g caster sugar (for syrup)

65ml water

mini marshmallows (for decoration)

flakes (for decoration)

Preheat your oven to 180C/160C Fan and line a muffin or a cupcake tray with muffin/cupcake cases.

Add the butter and sugar to a bowl and beat until creamy.

Add in the self-raising flour, hot chocolate powder and eggs and beat until smooth.

Split the mixture between the cases and bake in the oven for 19-21 minutes until they;re cooked through.

Leave to cool on the side.

Add the egg whites to a large bowl and start to whisk into stiff peaks.

Add the 100g caster sugar 1tsp at a time, whilst whisking. Once all the sugar is added, whisk in the vanilla extract.

Add the 100g of caster sugar to a pan with the water. Heat this on a low heat to dissolve the sugar.

Once heated, turn whisk onto high and trickle the syrup into meringue to make the marshmallow.

Once all the syrup is added whisk for a further 5 minutes.

Pipe the marshmallow frosting onto the cupcakes and decorate with mini marshmallows and flakes.

These cupcakes were really easy to make and I'd happily make them again.

The flavours worked really well together and for me they were moreish. For me they did actually taste like you were having hot chocolate.

I would say the only time consuming part of this recipe would be decorating with the frosting as it can get quite sticky.

If you would like to follow Jane's recipe, then head over to the Hot Chocolate Cupcakes recipe page on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye