Chicken & Bacon Crispy Pancakes

On 29th February 2016, This was Dinner

I had the day off today, and such a productive day it was. A nice walk with the dog boss, a reorganisation of my wardrobe, a good sort of all my food magazines and a man came and cleaned my oven so it looks like new!

Now I suppose I can’t complain as I haven’t had one in a lot of quite a few years. When I decided to research whether you could still buy the Findus Crispy Pancake (a staple of my youth) I found this recent shocking piece of information. Yes, the demise of the crispy pancake is not only imminent, it has probably already happened.

So if there are any disappointed crispy pancake lovers out there, this recipe is for you, but you might need a little longer than 15 minutes along side your oven chips!

I actually cooked the filling on Sunday then made them on Monday. The mixture needs chilling time so I would suggest this unless you have all day.

Get set…

  • Finely chop an onion
  • Finely chop some chestnut mushrooms
  • Chop some parskey
  • Whizz up a couple of slices of bread (without the crusts) for breadcrumbs
  • Sift 100g plain flour into a bowl
  • Measure out 550ml milk
  • Beat an egg and get 2 others ready
  • Get smoked bacon lardons, chicken breasts, flour, oil & seasoning ready
  • When ready preheat the oven to 180°c (fan)

Throw it together…

Poach the chicken breasts in boiling water for about 17 minutes or until cooked. Remove and set aside.

Heat a pan and cook the bacon lardons until starting to crisp. Remove and set aside.

Add a little oil to the pan if required and cook the onion for five minutes. Add the mushrooms and cook for around 10 more minutes until the mushrooms are done.

Stir in a couple of tablespoons of flour and cook for a minute then add 400ml of the milk a little at a time, stirring constantly. Bring to a gentle boil to thicken a little, a couple of minutes should do. Season.

Chop the chicken into small pieces and add to the pan along with the bacon lardons and parsley. Mix well then leave to cool. When cool, transfer to a dish, cover and chill.

Make the pancakes by adding some salt to the sifted flour and then make a well and crack in both of the eggs. Mix together then slowly add the remaining 150ml milk and whisk to a thin batter.

Heat a frying pan and add just under a ladleful to the pan. Swirl around quickly to cover the surface. When the bottom is golden, flip and cook the other side. Make three more, you should just have enough.

Brush egg around the edges of the pancakes then pop the chicken mixture in the middle. Fold over and press together.

Pop on a baking tray and brush with more egg, sprinkle with breadcrumbs and back for about 20 minutes.

Dish it up…

Well I would have served them with baked beans but Mr S wasn’t bothered so I didn’t open a tin just for me. They are very filling so I’m glad I didn’t bother with chips.

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You can find the BBC Good Food recipe here.

I really enjoyed these but I’m not sure I would bother again. Two things to mention. I thought there was far too much filling for the pancakes (but then I didn’t measure anything other than stated and my chicken breasts were HUGE) and my edges would not stick.

Mushroom Spinach & Potato Pie

On 11th February 2016, This was Dinner

I should have cooked the potatoes last night for this, then it would have been a quickie dinner, but I didn’t, so much for organisation!

So if you did it, cook your potatoes in advance.

Get set…

  • Preheat the oven to 180°c (fan)
  • Halve or quarter some new potatoes (depending on their size)
  • Slice some chestnut, portobello & oyster mushrooms
  • Crush a couple of garlic cloves
  • Prepare some vegetable stock
  • Boil the kettle
  • Get baby spinach, wholegrain mustard, ground nutmeg, crème fraîche, filo pastry, oil & seasoning ready

Throw it together…

Cook the potatoes in boiling salted water until just cook.

Pop the spinach in a colander and pour the boiling water from the potatoes as you drain them over the spinach to wilt.

Heat the oil in a pan and fry the mushrooms until golden. Add the garlic and cook for another minute.

Stir some of the mustard through then add a pinch of nutmeg along with the stock and potatoes.

Bring to the boil and reduce it a little then remove from the heat.

Season and add the crème fraîche and spinach.

Tip it into a pie dish.

Whilst it cools a little, brush the pasty with oil then cut the sheets into smaller pieces to scrunch and place on top of the pie.

Cook for about 20 minutes.

Dish it up…

With whatever you fancy really but there was loads so we had it on it’s own.

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Original recipe here.

Chardonnay Chicken

On 29th September 2015, This was Dinner

I’m still on a reminiscing roll here. Chicken in white wine sauce was a regular meal in our house back in the day. It would have always been chicken breast as thighs were definitely not in fashion and the sauce of choice was Homepride not home made. It always went down a treat. I wonder how much actual wine went into it? Well 300ml went into this one. I had to grit my teeth as I poured it in 😉

This is a dish from one of my new books bought on the cheap from WH Smiths. Mary Berry’s Cook Now Eat Later.

Mary Berry is a national institution isn’t she. I have her to thank for Prawn Tacos and Salmon Tranches amongst others. I’ve watched Great British Bake Off sporadically over the last couple of years but this year I’m hooked. Team Nadiya all the way, I love her facial expressions. I’ve never been a fan of the competitive cooking show, it takes all the love of the food out of it. I can’t stand Masterchef (probably the hosts) but even though I’m not a huge fan of Paul Hollywood the whole theatrics of this program just work.

Back to the dish. I have waffled a lot on these last few posts.

Preparing:

  • Remove the skin from some bone-in chicken thighs
  • Roughly chop an onion
  • Crush a couple of garlic cloves
  • Quarter some chestnut mushrooms
  • Drain a can of artichoke hearts
  • Roughly chop a little parsley
  • Get butter, caster sugar, plain flour, crème fraîche, oil & seasoning ready

Making:

Season the chicken. Pop a little oil and butter in a pan and brown the the thighs on both sides. Remove and set aside.

Add the onion and garlic to the pan and cook for around 10 minutes until softened. Sprinkle over a little sugar and stir.

Turn up the heat and as the onions start to brown add the plain flour and stir for a minute. Pour in the wine and stir well, allowing the sauce to thicken.

Pop the chicken back into the pan and add the mushrooms. Turn down to a simmer and cook for about 40 minutes ensuring the chicken is cooked through.

Add the crème fraîche and season if required. Sprinkle with the parsley.

I served it with a delicious sunflower spelt bread from Sainsburys. It would have been great with mash too.

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Mushroom & Bean One Pot

On 9th June 2015, This was Dinner

I think this must be one of the best vegetarian dishes I have ever made.

Preparing:

  • Chop an onion
  • Chop some mushrooms, I used closed cup and chestnut
  • Chop a green chilli
  • Drain and rinse a can of mixed beans
  • Drain and rinse a can of chickpeas
  • Roughly chop some coriander
  • Get sun dried tomato paste, tikka curry paste, plain flour, white wine, a tin of chopped tomatoes, mango chutney, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, cook until starting to soften.

Add the mushrooms to the pan and cook for about 8 minutes, stirring occasionally.

Add the tikka and sun dried tomato paste along with some plain flour. Stir well for a couple of minutes to cook out.

Turn the heat up a little and add a glass of the wine, stir well, stirring the pan as you go. When it’s almost all gone, add the tomatoes and half a can of water. Cook for 10 minutes with the lid on.

Add the mixed beans, chickpeas and the chilli. (You might need to add a little more water.) Season and stick the lid back on and cook for another 10 minutes.

Add the mango chutney and cook for a couple more minutes then serve with a sprinkle of the coriander.

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We have some left, it’s not enough for another meal for us both but I’ll probably bulk it out with some potatoes and some form of meat.

On Wednesday I was feeling lazy tired so I bought a couple of pizzas from Morrisons and bunged them in the oven.

Mushroom Pies

I obviously have to make something for the veggies amongst us but to be honest, these were my favourite. I should hold the party at mine next time and that way I get all of the leftovers.

I made the mushroom mixture quite early on to allow it to cool, soaking my porcinis the previous evening.

Preparing:

  • Soak some porcini mushrooms in hot water
  • Chop up some large flat mushrooms
  • Chop up some portobello mushrooms
  • Finely slice an onion
  • Finely chop a garlic clove
  • Chop some parsley
  • Beat an egg
  • Preheat the oven to 190ºc (fan)
  • Grease a 12 hole bun tin
  • Get oil, butter, single cream, flour, ready made shortcrust pastry & seasoning ready

Making:

Heat some butter and oil in a large frying pan and fry the onion until softened.

Add the garlic and give it a stir.

Add all of the mushroom and cook well.

Add the parsley and cream along with some seasoning then transfer to a bowl and leave to cool.

Roll out the pastry on a floured surface and cut out 12 circles that will fit up the side of your baking tin. Then cut out another 12 for lids.

Place the pastry discs in the greased bun tin and divide the mushroom mixture. Brush the edge of the pastry with egg and add the lids. Seal well (unlike me) and cut a little hole in the top (unlike me), brush with egg then bake in the oven for about 25 minutes.

TWD_Baking_Mush_PiesThe beauty of these is you can use whatever mushrooms you fancy. A little cheese would be nice in these too.

The original Delicious Magazine recipe can be found here. We didn’t reheat them and they were lovely cold.

Mushroom, Chestnut & Vegetable En Croûte

On 11th January 2015, This was Dinner...

As I stated in the post for yesterday, I actually made this on Friday night. We knew we were going to use it as a leftover meal as it was enormous and there was only Mr S’ mum to eat it. She loved it and took a piece home but there was still a huge slab of leftovers.

The recipe comes with an additional leek sauce but I just made a vegetarian gravy for her. Today we served ours warmed through with baked beans.

Preparing:

  • Thickly slice some leeks
  • Thinly slice a few garlic cloves
  • Thickly slice some mushrooms
  • Prepare some fresh breadcrumbs
  • Dice some blue cheese
  • Grate some nutmeg
  • Preheat the oven to 200ºc (fan)
  • Get butter, baby spinach, chestnut purée, eggs, ready made butter puff pastry & seasoning ready

Making:

Melt the butter in a large pan and add the leek and garlic. Gently cook until soft but not browned. Remove to a large bowl.

Cook the mushrooms in the pan until almost cooked. Add to the leeks.

Pop the spinach in the pan and throw in a little water. Pop the lid on and allow to wilt, remove and refresh with cold water, then squeeze out all of the water and roughly chop.

Add this to the leeks along with the chestnut purée, nutmeg, breadcrumbs, cheese, two eggs and some seasoning. Stir well and chill for an hour.

Pop a baking tray into the preheated oven.

Roll out the pastry on a lightly floured surface, creating a rectangle. Transfer the pastry onto some baking parchment. Brush the edges with beaten egg.

Spoon the filling down one side, fold over the end and wrap. Seal and brush with egg, making a few holes in the top. Lift the parchment carefully and transfer to the heated baking tray. Bake for 40 minutes.

At this point I let mine cool then cooked the slices I needed for 15 minutes when ready to eat.

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We really shouldn’t have some potato croquettes with this but we did, and we were stuffed.

This is an adaptation of this recipe on BBC Good Food.

Mushroom & Basil Omelette

On 7th January 2015, This was Dinner

More mushrooms today, I nice and simple omelette.

Preparing:

  • Gently whisk up 3 eggs per omelette -season
  • Chop some mushrooms
  • Grate some parmesan
  • Get oil, butter, basil & seasoning ready

Making:

Heat some oil and butter in a pan and cook the mushrooms. Set aside.

Heat more oil and butter in a pan and add the egg mixture. Swirl around the pan, pushing down at the sides with a wooden spoon then swirling again.

When the omelette is cooked (and I like mine still ‘wet’ on top so that it finishes cooking when you fold) scatter on the mushrooms, parmesan and basil, then fold.

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