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

Churro's

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こんにちは 

(Konnichiwa)

你好

(Ni Hao)

It's been a few years since I baked any of the sweet treats from the Pinch of Nom recipe books. I was looking at some things to bake back in January as we were heading to Manchester. I've never attempted to make churro's, so I decided to give them a go.

This recipe can be found in the Quick & Easy recipe book, in the Sweet Treat chapter.

Let's get baking!

Ingredients:

1 1/2 tbsp brown granulated sugar

55g unsalted reduced-fat butter

125ml water

1/4 tsp salt

90g plain flour

1/2 tsp vanilla extract

1 egg

1 tbsp granulated sweetener

1 tsp ground cinnamon

Pre-heat your oven to 220C/200C Fan/Gas Mark 7.

In a small saucepan combine the brown granulated sweetener, reduced-fat butter, water and salt. I used a sugar alternative to demerara sugar as none of my local supermarkets had brown granulated sweetener.

Heat slowly over a medium heat until the butter has melted.

Bring to the boil and take off the heat.

Tip in the flour and beat until it forms a ball and comes away from the sides of the pan.

Add the vanilla extract and egg.

The mixture will look like it's separated at first, but carry on mixing and it will come back together and turn glossy.

Line two baking trays with greaseproof paper and pour the mixture into a piping bag fitted with a star-shaped nozzle. 

Pipe thirty churro's, approximately 10cm in length, onto the baking sheets, leaving room foe them to spread slightly.

Bake in the oven for 20 minutes until they are crispy and golden brown in colour.

Mix the sweetener and ground cinnamon in a small bowl and dip each churro in the mix, coating them on all sides.

Leave them on the baking sheets and keep warm in the oven, or serve.

The only difficulty I found with this recipe was the beating the mixture to bring it all together, my mixture wasn't really a pouring consistency so I'm not sure if I over beat the mixture, or didn't beat it enough. As you can see from the pictures, I think I over baked mine as some were a lot darker in colour than a nice golden brown.

I'd definitely give these another try as they were actually nice and I'd love to make the chocolate sauce to give them that something extra.

I'd definitely recommend reheating them and having them warm, they definitely taste better warm.

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