Chicken

Butterflied chicken with leeks and feta

So this was another of the Hello Fresh recipes, and again I was really impressed by it. Baby Blip ate a good big piece of chicken, with the leeks and feta. He also tried the tomatoes and potatoes. I must admit that a whole chicken breast was too much for me, but half seemed a bit too little. The husband did eat the whole chicken breast but even he thought that was too much.

With the ½ chicken breast I had left and the rest of the potatoes and tomatoes I made it into an even nicer dish the following day, and this is how I would make it again. I fried the leftofver potatoes, with garlic and a bit of rosemary. Then served it with some olives on the side, a lovely salad would also be good.

The recipe is below, however, I would recommend that after the potatoes has been boiled you fry them in a tbsp of Olive oil with a finely sliced garlic and one sprig of rosemary. You can still add the mint. And definitely needs either olives or a portion of salad on the side in my opinion!

 

 Ingredients:

Enough baby potatoes for 2 people

1 leek

1 small punnet cherry tomatoes (approx 150 g)

1 tbsp olive oil

1 tbsp balsamic vinegar

2 chicken breast

100g feta

2 tbsp mint

Salt/pepper to taste

Method 

  1. Cut the potatoes into wedges, put aside
  2.  Half all tomatoes, place in bowl with vinegar, 1/2 tbsp olive oil, pinch of salt/pepper
  3.  Finely slice the leeks, place in non stick pan with 1/2 tbsp olive oil. Cook gently for 10 min
  4.  Boil potatoes, drain when cooked.
  5.  Finely chop mint, set a side
  6. Butterfly chicken then drizzle olive oil over and season with salt/pepper. Put on baking tray and under grill for 5 min on high heat
  7. Take out, turn chicken. Add tomatoes, place around chicken and add all juice to roasting pan. Grill until no longer pink.
  8. Mix crumbled feta to leeks. Add it on top off the chicken and give it another min in oven.
  9. Combine mint with potatoes; add tomatoes and the liquid from roasting pan.

Bon Appetite

Costing: I haven’t put the costings on as I did get it through hello fresh.

 

Chicken

It’s been a while!

So it has been a while since I have updated this blog. However, I have been very busy trying to settle into work again. Which in many ways were harder than I imagined. Firstly having to come home after a long working days, picking up Baby Blip, then cooking for us, feeding Blipson, cleaning up, giving him a bath and then putting him to bed and then if I got some extra energy try to clean up the house a bit. This is not really working. So our house is a “bit” of a mess. But that is an issue I’ll try and solve at another time.

Unfortunately, the husband also seems to be working longer hours and he is much more stressed which obviously means that he got less energy at home and therefore our lawn haven’t been cut since May!!

However, I still manage to cook most days and bring lunches into work and almost staying within the £25.00 a week budget. However, this does not include baby milk/wipes and other things (however, it does include most of his food)>

The other day in Sainsbury, I was lucky and found a tray of chicken wings reduced to £0.75p. So yesterday evening I made Jamie Oliver’s: Gangnam Chicken wings, however, I amended the dish slightly.


 Jamie Oliver’s Chicken Wings Gangnam-Style

Serves 3 to 4

Chicken wings

12 Chicken wings

2 heaped tsp Chinese five-spice

1 thumb-sized piece of ginger

1-2 clove garlic

2 tbsp tomato ketchup

1 tbsp salt soy sauce (recipe says low, I didn’t have this so used normal Soy sauce)

1 tbsp runny honey

1 tbsp sesame seeds

2 garlic cloves

2 tbsp hot chilli sauce (this could be left out though to make it milder).

Brown rice

175- 200g brown rice

1 tbsp vegetable or sunflower oil

1-2 fresh red chillies (test them first; they may be hotter than expected).

2 garlic gloves

2 pak choi or Chinese cabbage

Sesame oil

1 egg

 

METHOD:

1. Preheat the oven to 180C/gas 4.

2. 2. Make sure there are no feathers left on the wings, burn them off or pull out.

3. Stretch out the wings, cut the bingo wings-type skin in the middle, then pop out the joints to make them straight (you can poke wooden skewers through the wings to hold them like this), and cut off the end tip. I left out the whole of step 3, didn’t have the time, also I like Th wing ends and it doesn’t make a difference to the taste!

4. Place the wings in a snug-fitting roasting tray, scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes or until tender.

 

5. Now cook the rice according to the packet instructions, then drain. For brown rice I use the ration 1 cup rice to 3 cups water when made in rice cooker.

 

6. Now peel the ginger and garlic and finely grate into a small bowl and mix with the ketchup, Chilli sauce (if using) soy sauce and honey to make a glaze.

 

7. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze and either return them to the oven or pop them under the medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarley, turning and brushing with more glaze every 5 – 10 minutes to use it all up and make them super sticky.

 

8. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze. (This part could be left out if you don’t fancy it.

 

9. Whilst the wings finish cooking, peel and slice the garlic with the chilli and pak choy (or Chinese cabbage).

 

10. When the chicken wings are nearly ready, add oil to a frying pan then add the Chilli and garlic, when starting to get lightly coloured add the Pak choi. Keep moving it around the pan. Then add the rice to the pan and scramble well.

 

11. Now the recipe states to transfer the tray of wings to the hob remove the wings to one side and pour 200ml of water into the tray. Boil and simmer for 5 minutes, scrapping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice. I find this becomes too sweet, so I skipped this step.

 

12. Instead I added 2 tsp of Seasamy oil and 1 – 2 tsp of soy sauce mixed it into the rice very well. If following step 11 I would leave out the number 12.

 

13. Now push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble, then toss thought the rice.

 

14. Now season the dish, if you followed step 12 instead of 11 not much seasoning should be needed.

 

15. Put the rice on the table and serve with the sticky chicken wings. We added a side salad as we had some that needed to be eaten. This really isnt necessary.

 

Bon Apetit – As my lovely grandad often said (amazingly yesterday 24/08/15 he would have turned 90)


Costing: ​​​​​​​​

Chicken Wings 1 kg​​​​​​​ –    £2.00

Chinese five-spice £1.65 for 58g (1.65/58g) x 5g​​​  – £0.14​​(Schwartz)

Ginger (£4.00/1000) x 20g – ​​​​​​£0.08

Garlic (30p/10cloves) x 4 clove s​​​​​-£0.12

Tomato ketchup (£0.35p / 460g)x 20g ​​​​- £0.02​​ (Basic)

Soy sauce (£0.95p /150 ml) x 15ml ​​​​​-£0.09​​ -(Basic)

1 tbsp runny honey (£1.00 /340g) x 20g ​​​​- £0.06 – ​​(Basic)

1 tbsp sesame seeds (£0.85/100g) x 15g​​​​ – £0.13

Hot chilli sauce (£2.00/285g) x 20g​​​​​ – £0.14​​ – (Encona)

Brown rice (£1.30 / 1000g) x 200g​​​​​- £0.26

Sunflower oil (£3.00 / 3000ML) x 15ml – ​​​​£0.02

Red chillies (£0.60/4) x 1​​​​​​ -£0.15

2 pak choi ​​​​​​​​- £1.30

Sesame oil (£1.60 /250ml) x 30ml ​​​​​ – £0.19

Egg (£0.70 /6) x 1 – ​​​​​​​£0.12​​ -(Basic)

 

​​​​​Total ​​​​£4.82

Per person: £4.82 / 4 ​ ​- £1.21

All prices are based on Sainsbury’s to make it easy to compare, where nothing is mentionned after the price, it will be Sainsbury’s normal brand. Basic = Sainsbury’s Basic brand. Or whatever brand it was calculated on

As my chicken wings were only £0.75p and the one chilli £0.05p and Pak Choi £1.00, my total cost came to. £3.62 total or £0.91 a person.

The original recipe for this dish can be found in Jamie Olivers book:

Save with Jamie amazon.co.uk/Save-Jamie-Smart-Clever-Waste/dp/0718158148/ref=sr_1_1?ie=UTF8&qid=1440573826&sr=8-1&keywords=save+with+jamie

Chicken

Danish style curry – Kylling I Karry

The other night we made homemade kebabs with all the trimmings. Which left me with 3/4 of a cabbage. Normally I struggle with cabbage and ends up wasting it. Hence, I tried to find a use of it. Suddenly I was reminded of a very Danish meal “Boller I Karry”  translated to English it is “Meatballs in Curry”.This is a very child friendly dish and a favourite with many kids in Denmark, the curry is very mild almost sweet. 

However, the dish I ended up making is a variation of this, instead if includes chicken breast and cabbage! Still got 1/3 of the cabbage left. 

The husband loved it, said that it was exactly what he expected it would be when I told him I was making Danish curry. Froze one portion for me to eat one day. 

serves 2-3

250 g chicken 

1/3 white cabbage, cut into pieces

1 tbsp East Indian style curry powder

2 tbsp vegetables oil

1 finely chopped onion

1 carrot finely sliced 

1 Apple diced

300 ml water

Salt and pepper to taste

method 
  1. In a pan add the oil and curry powder, let it cook for 1 min.
  2. Now add the onions and cabbage. Cook until translucent.
  3. Then add the chicken, cook for 2 minutes. 
  4. Now add the water, carrots and apple, let it simmer until chicken is cooked through.this should take around 5 minutes. 
  5. Adjust seasoning to taste. 
  6. Serve with rice.