Photo of your dinner (vol 2)
Discussion
Legend83 said:
miniman said:
Stuffed poached chicken, rosemary roasties, braised & griddled baby leeks, tenderstem broccoli, cider sauce.
(Just ordered a new cooker knob!)
Recipe please!!(Just ordered a new cooker knob!)
Slowly fry off the onion and garlic in olive oil until soft and just turning brown
Take the skins off the sausages
Butterfly the chicken breasts, place between 2 sheets of cling film and beat thin (3mm ish)
Mix the sausage meat with the cooked onion & garlic and divide into one portion per chicken breast
Lay a chicken breast on a large sheet of cling film, place the sausage meat on it, season and then roll up into a cylinder, using the cling film to help roll it.
Roll tightly in cling film (grab the free ends and roll along the worktop over and over - you may need extra cling film)
Put in the fridge until ready to cook
Repeat for each chicken breast
Bring a pan of water to the boil
Drop in the chicken (still in the cling film) and simmer rapidly for around 20 minutes.
Keep checking and rotating the chicken as I found it naturally settled with the same bit just out of the water which then didn't poach as fast
Remove the cling film
Heat some butter in a pan and fry off the chicken cylinders to colour them (2-3 mins)
Slice chicken
For the sauce, I think I used half an onion, bit of garlic, carrot bay leaf. Chuck it all in a pan with some olive oil and fry until the bits are coloured
Put the pan up to full blast, add in a bottle of cider and reduce until about a quarter is left.
Allow to cool, then strain through a sieve and return the liquid to the pan, then add some double cream and finely chopped thyme and seasoning
Keep warm, don't let the cream boil
miniman said:
OK, for the chicken, 1 chicken breast per person, 1 sausage per person (I used Toulouse), 1 onion finely diced, 2 garlic cloves, finely diced.
Slowly fry off the onion and garlic in olive oil until soft and just turning brown
Take the skins off the sausages
Butterfly the chicken breasts, place between 2 sheets of cling film and beat thin (3mm ish)
Mix the sausage meat with the cooked onion & garlic and divide into one portion per chicken breast
Lay a chicken breast on a large sheet of cling film, place the sausage meat on it, season and then roll up into a cylinder, using the cling film to help roll it.
Roll tightly in cling film (grab the free ends and roll along the worktop over and over - you may need extra cling film)
Put in the fridge until ready to cook
Repeat for each chicken breast
Bring a pan of water to the boil
Drop in the chicken (still in the cling film) and simmer rapidly for around 20 minutes.
Keep checking and rotating the chicken as I found it naturally settled with the same bit just out of the water which then didn't poach as fast
Remove the cling film
Heat some butter in a pan and fry off the chicken cylinders to colour them (2-3 mins)
Slice chicken
For the sauce, I think I used half an onion, bit of garlic, carrot bay leaf. Chuck it all in a pan with some olive oil and fry until the bits are coloured
Put the pan up to full blast, add in a bottle of cider and reduce until about a quarter is left.
Allow to cool, then strain through a sieve and return the liquid to the pan, then add some double cream and finely chopped thyme and seasoning
Keep warm, don't let the cream boil
Appreciated!Slowly fry off the onion and garlic in olive oil until soft and just turning brown
Take the skins off the sausages
Butterfly the chicken breasts, place between 2 sheets of cling film and beat thin (3mm ish)
Mix the sausage meat with the cooked onion & garlic and divide into one portion per chicken breast
Lay a chicken breast on a large sheet of cling film, place the sausage meat on it, season and then roll up into a cylinder, using the cling film to help roll it.
Roll tightly in cling film (grab the free ends and roll along the worktop over and over - you may need extra cling film)
Put in the fridge until ready to cook
Repeat for each chicken breast
Bring a pan of water to the boil
Drop in the chicken (still in the cling film) and simmer rapidly for around 20 minutes.
Keep checking and rotating the chicken as I found it naturally settled with the same bit just out of the water which then didn't poach as fast
Remove the cling film
Heat some butter in a pan and fry off the chicken cylinders to colour them (2-3 mins)
Slice chicken
For the sauce, I think I used half an onion, bit of garlic, carrot bay leaf. Chuck it all in a pan with some olive oil and fry until the bits are coloured
Put the pan up to full blast, add in a bottle of cider and reduce until about a quarter is left.
Allow to cool, then strain through a sieve and return the liquid to the pan, then add some double cream and finely chopped thyme and seasoning
Keep warm, don't let the cream boil
smug little s
te.Moonshiner said:
B17NNS said:
Your egg looks like a happy pig 
I can’t Un-see this, feel bad I mashed him into the chips now, poor little sod! At least he was happy
And having that with steak is an important innovation. I'd have had slices of ham, or a gammon steak, or a bacon chop or even a pork chop. But steak? Reminiscent of that US breakfast "steak and eggs" but with CHIPS!!
Oooh. That's on the menu. Right there.
Egg looks like it was deep fried too, lots of crispy bits from the chip pan, just like mum used to make.
Everything is better with an egg on top.
Off to make a crinkle cut chip butty, snotty egg, good dollop of brown sauce and some buttered sliced white Warbutons (in the waxed paper packaging).
Everything is better with an egg on top.
Off to make a crinkle cut chip butty, snotty egg, good dollop of brown sauce and some buttered sliced white Warbutons (in the waxed paper packaging).
I did quite a healthy saturday night dinner last night.
Chicken stir-fry with mangetout, asparagus, red chilli, cashew nuts, garlic, lime juice and chia seeds.
For pudding I did peach halves drizzled with manuka honey roasted in orange juice and topped with greek yoghurt mixed with vanilla and chopped pistachios.
I'm not usually a fan of fruit that's been cooked but I really liked this.
I would do something more with the presentation next time too.
Chicken stir-fry with mangetout, asparagus, red chilli, cashew nuts, garlic, lime juice and chia seeds.
For pudding I did peach halves drizzled with manuka honey roasted in orange juice and topped with greek yoghurt mixed with vanilla and chopped pistachios.
I'm not usually a fan of fruit that's been cooked but I really liked this.
I would do something more with the presentation next time too.
Moonshiner said:
skinny said:
That's the one thing I really can't be arsed with at home. Just dump it on a plate, I don't need to entice myself to eat it.
I'm being healthy too - Roast chicken with salad
Great plateful I'm being healthy too - Roast chicken with salad
What’s at the top of the plate? Looks like aubergine?
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