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Category: Cookery

Chicken & Black Pudding Roll

You will need;

2 skinless chicken breasts

125g black pudding

4 slices Parma ham

60g mushrooms, sliced

2 shallots, finely sliced

100g crème fraiche

1 tsp. English mustard

Salt and pepper

Oil for frying

 

Method;

Pre-heat the oven to 180c/gas mark 4. Place the chicken breasts on a board and make a lengthways cut into each one, making sure not to cut all the way through. Open them out so they are lying flat and place some cling film over the top of them. Using a rolling pin, gently pat them to flatten the chicken breasts until they are until approx. ½ inch thick. Remove the cling film and crumble the black pudding over the chicken leaving a small gap around the edges. From one of the longer edges roll each of the chicken breasts tightly into a sausage shape. Lay out 2 slices of the Parma ham per chicken roll, and roll the ham around the chicken to form a parcel. In an oven proof pan add a little oil and over a medium to high heat fry the chicken breasts until golden brown all over. Place the pan in the oven for 10 – 15 minutes until the chicken is cooked all the way through. Take the chicken out the pan and leave to rest on a plate while you make the sauce. Using the same pan over a low heat, fry the shallots and mushrooms for a few minutes until they are softened (add a little more oil if needed). Stir in the mustard, crème fraiche and add a pinch of salt and pepper to taste. Gently warm the sauce through on a low heat.  Serve with the chicken and side dishes of your choice.

 Nene Local April 2015

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

 

 

 

 

Triple Choc Easter Egg Block

You will need;

250g shortbread biscuits2014-03-07 001 054

150g good quality dark chocolate, broken into pieces

150g good quality milk chocolate, broken into pieces

100g butter

125g golden syrup

75g dried cranberries

75g sultanas

75g chopped almonds – or other chopped nuts

12 mini cream eggs, unwrapped

40g white chocolate for decorating

 

Method;

Line a 7 inch square or round cake tin with cling film, making sure that it hangs over the sides so the block is easy to get out of the tin once it’s set. Bring a pan of water to a gentle simmer. Put the broken dark & milk chocolate with the butter into a heatproof bowl and place over the simmering pan of water to melt, making sure the bowl does not touch the water. Break the biscuits up by placing in a plastic bag and gently smash them with a rolling pin, or this can be done in a food processor. You need to have chunky pieces. In a large bowl, mix together the biscuits, cranberries, sultanas, and chopped almonds. When the chocolate and butter has melted, take it off the heat and stir in the golden syrup. Pour the chocolate mix into the biscuit mix and stir until all ingredients are combined. Add the unwrapped mini eggs and gently stir through trying not to break them (don’t worry if they do happen to break up). Tip the mixture into the tin, and gently even it out. Place in the fridge for at least a couple of hours to set. Once set, turn the tin upside down, peel off the cling film and place the block on a board or a plate. Melt the white chocolate in a bowl using the same method as the dark & milk chocolate or place in a jug and heat in the microwave until just melted. Drizzle over the top of the block with a teaspoon and put in the fridge or a cool place to set. Once the chocolate has set, cut into squares and enjoy!

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

Cinnamon Pancakes with Warm Fruit Salad

A topical recipe from Donna this month – Find Donna at DonnaLulu Cooks on Facebook – Get ready for Shrove Tuesday with this tasty recipe.

You will need:Cinnamon Pancakes with Warm Fruit Salad

135g Wholemeal plain flour (or white plain flour)

1 tsp baking powder

Pinch of salt

1 tbsp caster sugar

150ml milk

1 egg

30g melted butter plus extra for frying

1 tsp ground cinnamon

75g seedless grapes

40g blueberries

2 blood oranges (or normal if not available)

Small tub of crème fraiche or Greek yoghurt and a drizzle of maple syrup to serve

 Method:

This recipe will make 8 fluffy pancakes. Cut the top and bottom off the oranges so they lay flat of the board, gently slice off the peel & pith from the oranges and then cut between each segment and remove the fleshy segment pieces – alternatively, slice the peeled orange into slices and remove any pips.

Place the segments with the juice, in a small pan along with the blueberries. Slice the grapes in half lengthways and add to the pan.

Heat the fruit gently over a medium to low heat until warmed through and the blueberries have softened slightly then remove from the heat.

In a separate pan, melt the 30g of butter and set aside. Place the flour, baking powder, salt, sugar and cinnamon into a bowl and mix through.

Add the milk to the melted butter and whisk in with the egg. Whisk the mixture into the dry ingredients until you have a thick batter.

Melt a little butter in a frying pan over a medium heat, add a spoonful of batter and make a round pancake approx. 3-4 inches wide, you should be able to cook 3 or 4 pancakes in the pan at once, depending on the size of the pan.

After 2 or 3 minutes or once the pancakes are bubbling on top turn them over and cook for another couple of minutes.

Once cooked, they can be kept warm in a warm oven on an ovenproof plate or dish. Once they are all cooked, serve with the warm fruit salad, a dollop of crème fraiche or yoghurt and a drizzle of maple syrup.

Other fruit of choice can be used in place of or in addition to the recipe.

 

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas