James Titcumb

This is a slight variation of this recipe, and I haven’t actually done this yet, I’m just planning it! We’ll see how it goes later…

Ingredients

• 2 skin-on Chicken breasts
• Mushrooms
• Rice
• Chicken stock
• Garlic
• Onions
• Double cream

Instructions

Follow instructions on cooking chicken, copied from the original post:

Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.

While this is cooking, fry off some onion and garlic. Add mushrooms and fry them a bit. Add a little chicken stock, and the rice. Reduce. Add more chicken stock, reduce again. Repeat until stock is all soaked into the chicken. Once this is done, stir in some double cream.

Serve the chicken on the risotto bed. Should hopefuly be tasty!!

Update: It was tasty! Picture attatched…

I did this one a couple of weeks ago, and it was really yummy. I adapted this recipe, and made my own version.

Ingredients

• 2 skin-on chicken breasts
• Chicken stock (you can make this with Chicken Oxo cubes and hot water!)
• Mushrooms
• White wine
• Double Cream
• Spinach
• Tarragon (I had to get the Scwartz stuff as I couldn’t find any fresh)
• Garlic

Instructions

Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.

Melt some butter in a frying pan and add mushrooms until golden. Add white wine and reduce almost completely. Add cream, spinach and tarragon, and reduce by a third. While doing this, boil some rice.

To serve, put a bit of rice on each plate, chicken on top.  put the sauce next to the rice/chicken as I had a lot of mushrooms and spinach in mine. Yum.

Pesto is quite a strong flavour, but I think it goes with Salmon just excellently. You can do whatever veg you like with it, but this is the meal I prepared last night.

Ingredients

• 2x Salmon fillet (steaks if you have lots of money!)
• Small jar of Pesto
• 4-5 British potatoes
• A courgette
• Milk
• Butter
• About 4 cloves of Garlic

Instructions

Prepare the Salmon by using a spoon to spread Pesto sauce on top in a thin layer (or if you really love Pesto, a thick layer!). Add a touch of salt & pepper. Slice courgettes, and dice up the garlic into tiny little bits, or use a garlic press… Peel and chop up potatoes into quarters.

Boil potatoes as normal until soft (I usually boil them slightly longer so they fall apart a bit easier). Mash with a tad of milk (or cream if you feel adventurous!), and butter. Salmon should be grilled for some time - I’m not sure how long as I undercooked ours last night, but use common sense here! Finally, fry the courgettes in butter for a minute or so, add the garlic, and turn up medium-high.

It’s a simple dish, but I still managed to undercook the salmon, oops!! Very tasty though.

My love of garlic should be fairly obvious by now… this is a quick and easy dish I made last night using my new steamer.

Ingredients

• New Potatoes
• Broccoli
• 2 Pork chops
• About half a garlic
• Soy sauce
• Half a courgette

Instructions

As I said, this is a very simple dish. Steam the potatoes and broccoli (start the potatoes first as they take longer, and add broccoli later). Make several small slits with a sharp knife into the raw pork chops. Chop up the garlic into lumps, and just push them into the slits. Springle just a tiny bit of soy sauce on the chops. The rest of the garlic you can grind for cooking. Cut the half a courgette into medium thin slices. Heat up a frying pan and melt a knob of butter in it. Fry the courgettes for a minute or two. Move them to the sides of the frying pan, and put the pork chops in the frying pan. Cook for just a few minutes either side, and serve.

I made this the other day, and it’s basically my English twist on the french dish Tartiflette.

Ingredients

• 4 slices unsmoked English bacon
• 4-6 English potatoes (not big potatoes though!)
• Pot of sour cream (I used about 200g of crème fraîche)
• 1 onion
• Lots of garlic
• Mild cheddar cheese

Instructions

Peel the potatoes, boil or steam them until cooked (do the normal knife test, if it seems too hard, keep cooking). While they are cooking, slice up onions, bacon and garlic. Fry the onions and garlic for a few minutes, then add the bacon. When potatoes are cooked, let them cool down completely. Butter an oven dish. Thickly slice the potatoes, lay half of them in the dish. Put half of the onion/bacon mix in. Put half a pot of sour cream in. and spread til covered. Lay the other half of potatoes, then the rest of the onion/bacon mix, then the rest of the sour cream. On top of it all, cover it in sliced (or grated) cheese. Place in a very hot preheated oven (240 degrees in fan-assisted oven) and leave for about 10-15 minutes until the cheese on top starts browning.