Saturday, 10 June 2017

Ratatouille Pasta with stuffed breadcrumbed chicken

 Serves 2

Ingredients:

1 large chicken breast
1 small wholemeal roll
1 egg whisked in a shallow dish
1 red pepper diced
1 red onion diced
1/2 yellow pepper diced
1/2 green pepper diced
1/3 of an aubergine diced
Fry light spray
Mixed herbs
Salt and pepper to season
1 chicken stock cube
3 plum tomatoes and juice
1 garlic clove crushed
1 boursin mini


Method:

1. Preheat your oven to 160C fan. Meanwhile spray a frying pan with fry light over a medium heat and add your onion garlic and mixed herbs. Then add your other vegetables stirring occasionally until soft. Once vegetables are soft add your tomatoes which can be squeezed with your hand over your vegetables (messy but quite satisfying). Then crumble your stock cube over the vegetables stirring occassionally and adding a little water. The heat can now be turned down.

2. In a food processor whizz your wholemeal roll until quite fine. Tip contents into a shallow dish. Make a small incision in your chicken breast and place your boursin mini inside. Then coat your chicken breast in egg wash and then dip into the wholemeal breadcrumbs repeat. Place on a pre lined baking tray and cook in the oven for 35 minutes (slightly less if the chicken breast is smaller).

3. Cook your pasta according to packet instructions. Serve immediately!







Sausage Fritatta with Mustard

 Made this recipe from the sainsburys magazine was delicious I also added courgette and mushrooms too. All credits go to sainsburys magazine link is also below. Hope you enjoy!

Get ahead

Grill and slice the sausages and cook the potatoes the day before and leave in the fridge ready to assemble the frittata. Alternately this is a great recipe for using up leftover sausages and potatoes, and it’s good with cooked sliced red peppers and courgettes added, too.

You will need

  • 6 good-quality pork sausages
  • 500g new potatoes
  • 1 tbsp olive oil
  • 2 medium red onions, each sliced into 8 wedges
  • 125g mature cheddar cheese, grated
  • 6 large eggs, beaten
  • 1-2 tbsp wholegrain mustard
  • a mixed salad, to serve

Step by step

  • 1.Preheat the grill to high and cook the sausages for 8 minutes on either side until golden. Slice into thick rounds.
  • 2.Meanwhile chop the new potatoes into roughly 1.5cm chunks. Bring a medium pan of water to the boil; cook the potatoes for 12-15 minutes or until tender.
  • 3.While the sausages and potatoes are cooking, heat the olive oil in a heavy-based ovenproof frying pan (about 22cm base diameter) and cook the red onions for 5-6 minutes until starting to soften. Drain the potatoes, add to the onions and toss; cook for a further 2-3 minutes. Season with black pepper. Tip in the sausage slices and toss everything together well.
  • 4.Mix the cheese and eggs in a large jug and add mustard according to taste; season.
  • 5. Pour the egg mixture over the top of the sausage and potato filling and, using a wooden spoon, swirl the mixture around until it evenly covers the filling. Cook for 3-4 minutes; put the pan under the grill and cook for a further 3-4 minutes until set. Leave to stand for a few minutes; serve with a mixed salad



 https://www.sainsburysmagazine.co.uk/recipes/mains/one-pot/item/sausage-frittata-with-mustard