Feeds:
Posts
Comments

Posts Tagged ‘More Midweek Meals’

Cajun Chicken Melts

Posted in Chicken, Food, tagged , , , , , , , , , , on 26 February 2023| Leave a Comment »

Perfect Saturday lunch – if the sun would shine it would be nice to eat outside.

Cajun chicken melts – serves 4

  • 4 chicken breasts
  • 1 tbsp rapeseed oil
  • 2 heaped tsp Cajun spice
  • 4 tbsp sweet chilli sauce
  • 3 tbsp mayonnaise
  • 4 slices sourdough
  • 150g mature Cheddar, grated
  • 200g green salad leaves

FOR THE SALAD DRESSING:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard

Heat the oven to 180C/350F/Gas 4.

Put the chicken into a baking dish and rub with the oil, then sprinkle over the Cajun spice and season with salt and pepper. Pour about 4 tbsp of water into the dish around the chicken, then roast for 18-20 minutes or until just cooked. Leave to cool, then slice.

Mix half the chilli sauce in a small bowl with the mayonnaise and season.

Put the sourdough onto a baking sheet lined with baking paper. Spread the chilli mayo over the bread and arrange the chicken slices on top. Cover with the grated cheese and drizzle the rest of the chilli sauce on top, then finish with the pesto. Bake for 10-12 minutes, until the cheese is bubbling and golden.

Meanwhile make the salad dressing by putting the oil, vinegar, honey and mustard into a container with 2 tbsp of water and blending until smooth, then season. Putt the salad leaves into a bowl and use enough of the dressing to lightly coat the leaves.

Arrange the Cajun chicken melts on plates with the dressed salad on the side.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

Advertisement

Read Full Post »

Dublin Coddle

Posted in Food, Irish Food, Pork, Potato, tagged , , , , , , , , , , , , , , on 20 February 2023| Leave a Comment »

We’ve never tried Dublin coddle, mainly because it tends to be served with anaemic sausages. In this recipe by Neven Maguire you brown them; a far more sensible approach altogether.

Wine Suggestion: This dish works perfectly with a Grenache blend. For us this time, a current favourite as they’re drinking so well, Romain Roche’s Côtes du Rhône. So well balanced and smooth, but with a warmth of sunshine and gentle, velvety spices.

Dublin Coddle – serves 4 to 6

  • 1 tbsp rapeseed oil
  • top-quality pork sausages – 2 per person
  • 2 onions, sliced
  • 150g dry-cured bacon lardons
  • 1 tbsp plain flour
  • 2 tsp fresh thyme leaves
  • 4 carrots, sliced
  • 750g potatoes, peeled and thinly sliced (use a mandoline if you’ve got one)
  • 2 tsp Worcestershire sauce
  • 400ml chicken stock
  • 15g butter
  • 1 tbsp chopped fresh flat-leaf parsley

Preheat the oven to 180C/350F/Gas 4.

Heat half the oil in a large casserole dish and brown the sausages on all sides. Transfer to a board and cut each sausage into three chunky pieces, then set aside.

Add the rest of the oil to the pan and sauté the onions and bacon for 6-8 minutes, until lightly golden. Stir in the flour and thyme and cook, stirring, for another minute. Add the sausages, carrots and half of the potatoes. Season generously, then shake to get everything even in the dish.

Turn off the heat and arrange the rest of the potatoes on top. Stir the Worcestershire sauce into the stock, then pour over the potatoes. Dot with the butter and season.

Cover the casserole with a lid and bake for 1 hour, then remove the lid and cook for another 30 minutes or until the topping is tender and golden brown. Scatter over the parsley to serve.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

Read Full Post »