Suggestions please - Page 2

Belmit · 05-01-2008, 16:16

Quote:

Originally Posted by Takhisis

Mic isn't a fan of toad in the hole and isn't overly keen on veg

Bah! Was about to suggest this:

http://www.boat-drinks.co.uk/showthread.php?t=3965

Tak · 05-01-2008, 16:30

I could get away with the sweetcorn, and maybe the pepper and onion if I chopped them very small from that so could possibly alter it slightly

Muban · 05-01-2008, 17:43

Oven Fried Chicken (Can be eaten hot or cold) - Can be quite nice if you don't want to do a whole bird at first.

4 chicken breasts
1 ½ oz flour
Salt and pepper
Paprika
1-2 eggs
4-6 tbsp breadcrumbs
4 tbsp butter

Place flour in a freezer bag with salt, pepper and a little paprika. Place chicken in bag and shake until chicken is coated. Dip the chicken in the egg and then roll in breadcrumbs. Place chicken in a buttered dish. Melt the butter and pour over the chicken. Bake in the oven for 30-35 minutes at 200°c (Gas Mark 6)

Of course there is nothing like a roast dinner. Chicken, Beef, Pork whatever takes your fancy. Home made roasties are the best too, I do mine with just a little garlic granules to make the outsides even crispier and flavoursome

Matblack · 05-01-2008, 17:58

I'm stunned, how can anyone not like Toad in the Hole?

MB

Dr. Z · 05-01-2008, 18:25

Something l went to post about but lost when I was rickrolled was this reeeaallly simple dish!

Roasted Chicken Breast, Wrapped in Bacon with Potato Rosti

You will need:

2 chicken breasts
6ish rashers of smoked bacon (preferably streaky but up to you)
3 or 4 good sized potatos
Onion
Butter
Olive Oil
Salt/pepper

The chicken bit is easy - wrap the chicken breasts in the bacon, brush with a little olive oil, season with the pepper and lob it in the oven to roast (middle shelf, gas mark 5/6 until cooked and lightly browned)

This bit is a bit harder:

Take the potato and grate it (using short strokes so you dont end up with long strands!). You can boil the potatos first for about 10 minutes which speeds up the cooking time later, but its up to you. Dont forget to peel the potato before you grate it (but not before you boil it).

Put the grated potato into a clean teatowel and press it so that you get as much of the moisture out as possible. This bit stops the potato going soggy as it cooks!

Finely chop up about 1/4 of the onion and add it to the potato. Gently melt about a 2cm cube of butter and add it to the potato - if you dont have butter, you can use olive oil (or even mix the two 50/50 if you do have butter and like olive oil).

Once you have given that lot a thorough mix its time to get it cooked. What you are looking to do is make little discs about an inch wide and about 1/4in high. Any thicker than this and they will take an absolute age to cook in the middle! Put them on a baking tray and cook them on a medium heat (ideally on the shelf below the chicken) until they are golden brown and cooked in the middle. If you find they are cooking too fast on the outside, move them lower in the oven so that they dont burn.

You can also fry them in a little oil but I prefer them oven-cooked. Experiment and see which way you prefer!

Serve with coleslaw or similar for a really light but excellently tasty meal!

Dymetrie · 05-01-2008, 18:28

Sounds good that one DRZ

But how about splitting each chicken breast open to create a pocket and stuffing said pocket with stilton, spring onions and mushrooms (all chopped up little) before wrapping in bacon?

yummy

Belmit · 05-01-2008, 18:33

I'd also suggest pesto, as an alternative filling.

Dr. Z · 05-01-2008, 18:33

Oh absolutely - you can go to town with filling the breast with things!

Whilst typing out that post I envisaged serving it with a really creamy white wine sauce too rather than coleslaw. I dont like it, but I reckon asparagus would go well with it too if you did that. If anyone experiments with that, let me know!

SidewinderINC · 05-01-2008, 18:34

Quote:

Originally Posted by DRZ

Oh absolutely - you can go to town with filling the breast with things!

FNAR!!!

lostkat · 05-01-2008, 22:14

I do chicken wrapped in bacon and stuffed with "XYZ" quite a lot. Really really easy dish and bloody yumtastic to boot.

05-01-2008, 16:30	#12
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	I could get away with the sweetcorn, and maybe the pepper and onion if I chopped them very small from that so could possibly alter it slightly __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

05-01-2008, 17:43	#13
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Oven Fried Chicken (Can be eaten hot or cold) - Can be quite nice if you don't want to do a whole bird at first. 4 chicken breasts 1 ½ oz flour Salt and pepper Paprika 1-2 eggs 4-6 tbsp breadcrumbs 4 tbsp butter Place flour in a freezer bag with salt, pepper and a little paprika. Place chicken in bag and shake until chicken is coated. Dip the chicken in the egg and then roll in breadcrumbs. Place chicken in a buttered dish. Melt the butter and pour over the chicken. Bake in the oven for 30-35 minutes at 200°c (Gas Mark 6) Of course there is nothing like a roast dinner. Chicken, Beef, Pork whatever takes your fancy. Home made roasties are the best too, I do mine with just a little garlic granules to make the outsides even crispier and flavoursome __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

05-01-2008, 17:58	#14
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	I'm stunned, how can anyone not like Toad in the Hole? MB __________________ "we had roots that grew towards each other underground, and when all the pretty blossom had fallen from our branches we found that we were one tree and not two"

05-01-2008, 18:25	#15
Dr. Z I'm going for a scuttle... Join Date: Jul 2006 Posts: 2,021	Something l went to post about but lost when I was rickrolled was this reeeaallly simple dish! Roasted Chicken Breast, Wrapped in Bacon with Potato Rosti You will need: 2 chicken breasts 6ish rashers of smoked bacon (preferably streaky but up to you) 3 or 4 good sized potatos Onion Butter Olive Oil Salt/pepper The chicken bit is easy - wrap the chicken breasts in the bacon, brush with a little olive oil, season with the pepper and lob it in the oven to roast (middle shelf, gas mark 5/6 until cooked and lightly browned) This bit is a bit harder: Take the potato and grate it (using short strokes so you dont end up with long strands!). You can boil the potatos first for about 10 minutes which speeds up the cooking time later, but its up to you. Dont forget to peel the potato before you grate it (but not before you boil it). Put the grated potato into a clean teatowel and press it so that you get as much of the moisture out as possible. This bit stops the potato going soggy as it cooks! Finely chop up about 1/4 of the onion and add it to the potato. Gently melt about a 2cm cube of butter and add it to the potato - if you dont have butter, you can use olive oil (or even mix the two 50/50 if you do have butter and like olive oil). Once you have given that lot a thorough mix its time to get it cooked. What you are looking to do is make little discs about an inch wide and about 1/4in high. Any thicker than this and they will take an absolute age to cook in the middle! Put them on a baking tray and cook them on a medium heat (ideally on the shelf below the chicken) until they are golden brown and cooked in the middle. If you find they are cooking too fast on the outside, move them lower in the oven so that they dont burn. You can also fry them in a little oil but I prefer them oven-cooked. Experiment and see which way you prefer! Serve with coleslaw or similar for a really light but excellently tasty meal! __________________ Last edited by Dr. Z; 05-01-2008 at 18:29.

05-01-2008, 18:28	#16
Dymetrie A large glass of Merlot Join Date: Jun 2006 Location: Letchworth with a Lightsaber Posts: 5,819	Sounds good that one DRZ But how about splitting each chicken breast open to create a pocket and stuffing said pocket with stilton, spring onions and mushrooms (all chopped up little) before wrapping in bacon? yummy __________________ Khef, Ka and Ka-Tet....

05-01-2008, 18:33	#17
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	I'd also suggest pesto, as an alternative filling. __________________

05-01-2008, 22:14	#20
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	I do chicken wrapped in bacon and stuffed with "XYZ" quite a lot. Really really easy dish and bloody yumtastic to boot. __________________ Oooooh Cecil, what have you done?