Recipe: Haggis Carbonara

As you may know I’ve holidayed in Edinburgh for the past two years; I adore the city, and I really love what I’ve seen of Scotland. One of my dream holidays in the next few years is to finish a stay in Edinburgh with some form of road trip around the country.

 photo Haggis Carbonara_zpsglm4oomv.jpgOne of the things I love about Scotland is the food. Nothing too fancy, but everything is tasty, hearty and well seasoned – too many people are shy with the salt and pepper! When Sykes Cottages asked me to come up with an interesting Haggis recipe I was embarrassingly excited; I love haggis but have never cooked it myself. I was actually quite shocked at their statistics; nearly two-thirds of people wouldn’t order haggis if they saw it on the menu. I’ve got to say there are things I’d place ahead of haggis, but its definitely not a no-go area for me!

Thinking about my recipe, I wanted something quick and easy, but still comforting. Haggis isn’t meant to be light and healthy really! I’ve actually never had it ‘as it comes’, I’ve eaten it stuffed inside a chicken breast (pretty good) and in a fritter. A word about the Fritter – I highly recommend you visit Maison Bleue if you find yourself in Edinburgh. Pretty damn good set menu at roughly £30, but £15 if you’re a student and its a Tuesday. One of the most interesting (in a good way!) meals I’ve had, and they definitely don’t skimp on portions. But yes, I highly recommend their Haggis Fritters. Anyway, all the times I’ve enjoyed Haggis it’s been in quite a complex form. I didn’t want that, so I thought about the flavours – peppery and meaty. Then I realised it would be pretty nice in a carbonara. I was right, it was fantastic. I used a pattie of haggis as it was the easiest option for one. So cheap too!

 photo Haggis Carbonara 8_zpswhef8xoo.jpg photo Haggis Carbonara 15_zpsy1awggq5.jpg photo Haggis Carbonara 19_zpssc66rv8s.jpg photo Haggis Carbonara 20_zpsg7llbs9q.jpgJust to let you know, my regular carbonara comes very highly praised by my boyfriend. I’ve never planned to publish it on here and its not a dish that takes kindly to sitting around being photographed, but here it is. Aren’t you lucky?! To make it haggis-less, just fry chopped bacon until crisp, and add a good amount of pepper to the cheese mix.

Ingredients

  • Decent knob of butter
  • 1 round of haggis
  • 1 egg
  • Cheese – I went for parmesan and a good grating of a Scottish cheddar
  • Pasta – spaghetti is best really

First of all put your pasta on to boil. I find 10 minutes is about right for most pastas. Meanwhile fry your haggis in butter – I crumbled mine up completely, but you could leave it in bigger chunks. I’d say crumbled is easier if you’re just starting out with haggis though! And while that’s frying, crack and egg into a bowl, beat and add your grated cheeses.

Now my secret for carbonara – take a tablespoon of the boiling pasta water (while the pasta is still cooking) and dribble it into the egg-cheese while beating with a fork. Do the same with another teaspoon. The water should just melt the cheese, make a smooth mixture, and lighten the end sauce. Once the pasta has boiled, drain, and tip straight in with the haggis. Toss together. Turn the heat off, and wait a few minutes. Tip the egg mixture gradually (tossing well between additions) into the pasta. If it starts to scramble don’t add any more; wait another minute. Once all the egg is in, if its not quite cooked enough to your liking (I’m not fussy about really runny egg!) put the pan back on a very low heat. Then serve, and eat as quickly as possible. Trust me, cold carbonara isn’t a good thing!

Disclaimer: I was sent a personalised apron by Sykes Cottages, but all opinions are my own. I genuinely love haggis!

Whats your opinion of haggis?

Student Summer: Simple Sunday Chicken

One of the things I missed most when I moved to university was a good Sunday lunch. Well, a roast dinner – they aren’t just for Sundays really! Sure you could go to your nearest ‘Spoons (or as I did – the local cafe that did roast dinner baguettes) but it wasn’t quite the same. In the end I turned to my own oven, and after nearly two years of experimenting I’ve come up with a basic Sunday Roast Chicken that doesn’t break the bank, and doesn’t take an awful lot of skill. Perfect for students really!

 photo 2014-08-09203043_zpsf27a197c.jpgThe best thing about this is that it is completely and utterly adaptable. Sausages going spare? Throw them in! Fancy something more summery? Add tomatoes and some lemon juice. In the mood for spice? Rub spice mix into the chicken. If you want more traditional roast potatoes then you’ll probably want to use a large dish so they aren’t covered by the chicken – but I think they are pretty great as they are. Another great bonus is that pretty much everything is ready at the same time – all you need to do is cook some green vegetables, and you can do that whilst things are resting. Exactly as the title says, simple!

On a savvy-spendy note, chicken thighs are super cheap compared to breasts, and I’ve actually started really liking them now I appreciate crispy skin. They are also really difficult to dry out, so a bonus if you forget about them in the oven!

 photo 2014-08-09203447_zpsad055189.jpgIngredients

  • Chicken thighs – 1-2 per person depending on appetite. You can use any leftover meat the day after, or freeze it for a bit.
  • New potatoes – chopped into bitesized chunks
  • Garlic – 2 cloves per person
  • Salt, pepper, and any other seasoning you fancy
  • Olive oil

 photo 2014-08-09175130_zps5643c4ed.jpg photo 2014-08-09181122_zps80ba6ee8.jpgTo start off, par boil your potatoes in salted water for five minutes. Drain and toss with the garlic (don’t bother to peel) and olive oil. Season.

 photo 2014-08-09195552_zps1f0caab7.jpg photo 2014-08-09195645_zps99b0fcd4.jpgPlace the chicken skinside up ontop of the potatoes, and drizzle with a little more olive oil. Use your hands to rub the olive oil over the skin, then season again.

 photo 2014-08-09203054_zps0e474cd6.jpgPop in a pre-heated oven (200C) for 45 minutes – the chicken skin should be golden and crisp. To check – remove a piece of chicken and place on a plate, then piece the thickest part and press down. Juices should run clear without any pink; if not your chicken isn’t quite cooked. Cover with foil and rest for 10 minutes whilst you prep and cook any other veg, then serve up.

This recipe is so quick and easy, plus so tasty and reminiscent of home. It’d be a perfect dish to make if you and housemates joined up for meals – my second year house tried to do Sunday dinner together, although we rarely did a full roast, and it was definitely a highlight of the week! When Currys asked me to produce a recipe for their student cookbook this was the first thing I thought of – so I had to share!

Are you a lover of the Sunday roast?

Baking: Chocolate Chip Muffins

In honour of Great British Bake Off this evening, here’s something you can easily knock up to devour whilst watching! Admittedly I’m on the wrong week as apparently its Biscuit Week, but I’ve never liked being told what to bake/cook…

 photo 2014-07-23162139_zpsc6f469f4.jpg photo 2014-07-23162135_zps71dfbcdf.jpgI’ve made muffins a couple of times before; Nutella & Banana Oaty ones; zesty Citrus Drizzle ones; Cinnamon Swirl ones; Peanut Butter & Jelly ones.. I love both these recipes, but a few days ago I wanted to make something slightly more classic. I stuck to the simple idea of chocolate chips, and other than adding two types of chocolate I was pretty restrained. The result was some (slightly overbaked) moist muffins, just the right size, and nice and light. Yum yum.

 photo 2014-07-23154024_zps16525f6d.jpgIngredients – for 12 decently sized muffins

  •  280g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 120g soft brown sugar
  • 180g chocolate chips
  • 2 eggs
  • 250ml sour cream (such an annoying amount – but don’t be tempted to dump the whole tub in!)
  • 75g butter, melted, plus 1 tbsp oil
  • 1 or 2 tsp vanilla extract

Preheat your oven to 180C, and pop muffin cases in your muffin tray.

 photo 2014-07-23154355_zpsf875786b.jpgSift together the flour, baking powder and salt. You need to do this in a large bowl, as this makes a lot of mix!

 photo 2014-07-23154529_zps73e2572e.jpg photo 2014-07-23154927_zps9bd3d78f.jpgStir through the chocolate chips and the sugar. Make sure there’s no lumps of sugar, and the chocolate is relatively evenly distributed. Make a well in the middle of the mixture.

 photo 2014-07-23154847_zps297fa47c.jpgBeat the eggs in a jug, and mix in the sour cream, butter/oil and vanilla extract.

 photo 2014-07-23154944-6_zps32cc6eeb.jpg photo 2014-07-23155021_zps12629b29.jpgPour the wet ingredients into the well.

 photo 2014-07-23155141_zpscd1f3090.jpg photo 2014-07-23155144_zps20ec8350.jpgMix until just combined. Don’t beat, and don’t over mix. Fill muffin cases with the mixture. They should be about 3/4 of the way full, but just divide the mix between the 12 cases. Bake for 15 mins (not 20 like I did…).

 photo 2014-07-23162135_zps71dfbcdf.jpgThats it – overbaked aside I reckon Paul Hollywood wouldn’t have too many bad things to say…and there would possibly be a ‘scrumptious’ from Mary Berry too. Now, I must remember that I’m not in a student house this year and I can watch real-time TV…

Are you baking for Bake Off? How do you like your muffins – fancy or simple?

Baking: Cherry Bakewell Tart

I’m not a huge jam-lover, but I do love it in bakes and when I was sent a selection of conserves from Mackays new Hand Stirred range arrived my whole family was instantly clamouring about what to make first. In the end my parents vote won, and a Bakewell Tart was made up with the Cherry Conserve*.

 photo 2014-07-26184519_zps1a23b789.jpgCompletely different to the kind found in packets (covered in icing with a glace cherry on top!), proper bakewell tart is crisp pastry spread with jam, and topped with an almond filling which is then baked. Pretty simple, but it looks spectacular. I’m afraid I have no pictures of the making process as my dad actually did the baking for this one; I was busy packing ready for the start of my placement year!

 photo 2014-07-26184624_zps9403d933.jpgIngredients

  • Pastry case – we used a ready rolled sheet of pastry, but adapt this recipe here by replacing the savoury ingredients with a spoonful of sugar if you want to make your own!
  • 2 tablespoons of cherry jam or conserve
  • 1/2 cup each of – butter, caster sugar, and ground almonds
  • 1 egg
  • Almond extract (if you have it, we didn’t!)
  • A handful of flaked almonds

 photo 2014-07-26184605_zpsf3376978.jpgHow to make Bake!

First you want to prep your pastry case. Line your chosen flan dish with the pastry, and blind bake; top with baking paper, fill with baking beans and bake for 10 mins, then remove the beans/paper and continue until golden and crisp. Let cool, then spread the pastry with the jam. Use more/less depending on your judgement!

Now for the almond filling. Melt the butter, and then let cool slightly. Stir in the sugar, followed by the ground almonds, egg and extract. Pour into the pastry case, scatter over the flaked almonds, and bake at 200C for 30-35 mins, covering in things are browning too quickly. There’s no pictures of the inside of our tart as it was slightly underbaked, but still pretty yummy!

 photo 2014-07-26184528_zps5a730d9f.jpgAs for the jam, the unanimous decision was that it was nice, but nothing special. It didn’t seem to have much of a definitive cherry flavour, and instead just tasted of a generic fruit jam. Perhaps a little disappointing, but it was well-rounded with a good balance of sharp and sweet. The texture was also pretty spot on – thick and sticky, but not dry. A bugbear of mine is runny jam, so even for someone on the gate about jam this was pretty good! I’m looking forward to baking with the other flavours – raspberry next!

What do you like to bake with jam?

Recipe: Boyfriend’s Cheesy Pasta Bake

CheesyPastaBake photo CheesyPastaBake_zps5b08a68c.jpgThere’s a running joke that my future children will all be fat, and there’s a very good reason for this. My boyfriend is an amazing cook, in fact our mutual love of baking and cooking was one of the things we bonded over nearly four years ago. He likes to think he is better than me, and whilst sometimes he probably is I’ll always deny it. Neither of us are particularly intrigued by the healthy craze that seems to be taking the food blogging world by storm at the moment (cashew vegan “cheese” anyone?) and so today I bring you one of the most unhealthiest things I eat. Comfort food at its finest, and a recipe we both plan to be sure to teach our children to make as soon as they are tall enough to use the hob. And no vegan fake cheese in sight…

This cheesy pasta bake is rich, it’s filling, it’s hearty. I can rarely finish my portion (no matter how good we try to be, we always make too much). Its so, so cheesy, a teeny bit spicy, with good texture coming from both the grill and the meat. Its just utter perfection, and I can still remember the first time my boyfriend made it for me early on in our relationship. And I am not ashamed to admit that, on more than one occasion, he has offered to cook me a romantic meal and I have requested this.

Ingredients – for two greedy people

  •  Meat – we usually go for bacon and frankfurters.
  • Cheese – lots of it. At least two big handfuls of a strong mature cheddar. You could get posh and mix up your cheeses, but we rarely do.
  • 80g of pasta each – cooked and ran under a cold tap to cool.
  • Around 50g butter.
  • 2 tablespoons plain flour.
  • 500ml-ish of milk.
  • Seasoning – salt, plenty of black pepper, and some spicy (Cajun is particularly good here).

How to make my boy’s signature dish…

CheesePastaBake3 photo 2014-04-16194826_zpsc41b5099.jpgCheesyPastaBake4 photo 2014-04-16195144_zpsdeaff155.jpgCheesyPastaBake10 photo 2014-04-16195607_zps1f38ac81.jpgPrepare the meat. Dice the bacon, slice the frankfurters and fry in a little oil/butter until crisp. Add the spices (Cajun, not salt and pepper) to the meat just before it’s done, then mix this with the cooked and cooled pasta, and put into a baking dish.

CheesyPastaBake1 photo 2014-04-16194630_zps10a5533d.jpgCheesyPastaBake7 photo 2014-04-16195500_zps8fbc19ce.jpgGrate the cheese. When you think you have grated enough, grate some more. You’ll nibble at it whilst you make the sauce!

CheesyPastaBake5 photo 2014-04-16195420_zpsaba020d3.jpgCheesyPastaBake6 photo 2014-04-16195451_zps45e102a7.jpgCheesyPastaBake8 photo 2014-04-16195555_zps79bcdda2.jpgCheesyPastaBake9 photo 2014-04-16195557_zpsd31e8b1b.jpgCheesyPastaBake11 photo 2014-04-16195639_zps1a16ad73.jpgNow it’s onto the sauce. So many people shy away from make a classic white sauce in favour of the all-in-one method, but I’ve found that never tastes quite as good…Melt the butter in a small saucepan. Once it starts to foam, tip in the flour and stir continuously until golden brown. Turn the heat as low as it will go, and gradually add the milk in stages, stirring continuously. When all the milk is added season with salt and pepper, turn the heat up and stir continuously until thickened. Add the cheese and continue stirring. Then pour over the pasta/meat mixture. Use a fork to make sure all of the pasta is covered, top with some extra cheese (slices work best here) and grill for around 5-10 minutes until bubbling and slightly crispy.

CheesyPastaBake photo CheesyPastaBake_zps5b08a68c.jpgLet cool slightly, then serve up. As a small concession to the health-police – eat this with a salad. Its especially good with fridge-cold red peppers and crunchy lettuce. This is my all-time favourite, the meal I would request as my ‘last meal’ if I could.

What’s your absolute favourite meal?

 

Recipe: Homemade Pizza

Pizza. Definitely one of my absolute favourite foods, and one which I’ve not let my tomato allergy stop me from enjoying. White pizzas are just as popular over in Italy, and in my opinion just as delicious (plus you get extra cheese – why wouldn’t you want that?!). The lack of tomato sauce really lets the freshness of ingredients shine through; my favourite combo is a simple courgette, fresh basil and goat’s cheese mix, but adding broad beans and prosciutto is also insanely good…

 photo Pizza Dough_zpswwofx8v6.jpgPlease note that this recipe has now been updated (and, to be honest, much improved!), and can be found here along with some rather yummy topping suggestions.

Are you a fan of pizza? What’s your favourite topping?

 

Blogger Link Up: Simple Snacks for University

Continuing on my Link Up, today we have Olivia from Land of Soap writing about healthier snacks to take to university. Olivia is a medial student so I’m really interested to have her tips – I know my university lunches could really be improved!

 

Eating on Campus can get expensive and boring. At my uni the only thing remotely edible from out canteen is chips, but even that gets boring. Taking snacks is an option, hopefully this post will give you a few ideas of some healthier options.

Choose meals and snacks that emphasize protein over carbohydrate. Protein-rich meals and snacks keep your energy levels even. Sugary snacks will give you energy for a while, but they will eventually  drop causing you to feel sluggish.

Water
This is not a food, but it is still pretty important to stay well hydrated whilst studying. Drinking water can help you stay alert for a bit longer. Aim to carry a water bottle with you at all times.

Cereal Bars
They come in many different flavours so there must be one you might like. A plus side is you can stock up and not worry about them expiring soon. If you put a few in your bag, they will be ready when you need them.
 photo cerealbars_zps40fabd72.jpgIf you feel adventurous you can make your own cereal bars, I personally mix 1 cup raisins,1/4 cup  smooth peanut butter ,1 cup roasted unsalted almonds, loosely chopped, 1 1/2 cups rolled oats together with warm honey. I spread the mixture out to set in a shallow baking tray, and once it is set it can be cut into cereal bars.
Pros–  little to no preparation required
Cons-some varieties can be very high in sugar

Fruit and Veg
Grapes, strawberries, carrot sticks and cucumber slices make great finger sized snacks. Carry them in a small container, and you will have a noise-free snack for when you absolutely must eat in the library or a lecture. These fruits and veg  are mess free so, making them the ideal study partner.
Pros– ultra healthy
Cons– not suitable for really hot days, (warm cucumbers are the weirdest thing I have ever eaten)

Sandwiches
This is not the most interesting idea, but there is no denying the fact that they are filling.  Almost anything can be turned into sandwich fillings so do not be afraid to experiment. Add variety to your sandwiches by using tortilla wraps, pitta bread or hotdog buns.
Pros– Highly satisfying snack
Cons– Requires time to prepare

Nuts
Nuts are full of healthy fats but they can be calorific if you devour the whole bag! A reasonable amount is about 30 grams(a small handful). Nuts  provide vitamin E, calcium, potassium and magnesium, as well as a significant source of protein and fibre. Throw some in a sandwich bag or a small lunch box to nibble on when you become peckish.
Pros– a protein source packed with minerals and Vitamin E
Cons– calorie dense making it easy to eat too much

Popcorn
Popcorn is a slightly healthier alternative to crisps. If you want you can  make your own in the microwave, but if your anything like me its probably easy to get a multipack bag. Popcorn contains more protein than any other cereal and more iron than eggs or spinach.
Pros– fun to eat
Cons-Thirst, I wonder why popcorn makes me thirsty.

Thanks Olivia for the interesting insight into portable foods for university – I’ve realised I’ve completely overlooked taking nuts, which is strange as its something I ate a lot at sixth form! I’ll definitely be looking at overhauling my lunches next year. 

What do you snack on during the day?

Recipe: Steak in a Mushroom & Brandy Sauce

 photo 2014-05-02200146_zps460760ac.jpgBit of a quick recipe here for you, as I was never planning on posting it. But then it looked really photogenic on the plate, and it was a really yummy dinner, so I decided to go with it!

I love a good steak, but so often they aren’t that great. It needs to be tender, no chewy bits, and perfectly cooked and rested. There’s no point cooking a steak to perfection and then not resting it! I’ve pretty much given up ordering it when I’m out, as I always end up a little disappointed, and I do think its overpriced on menus, but I’m partial to a bit of homecooked steak. Or at least, I am during the holidays when someone else is paying for the food shopping…

This is my family’s go-to recipe when it comes to steak, quick and simple, and we usually have everything in the fridge. The sauce is a dream, and I really should make it more often as it goes perfectly with chicken!

Ingredients (for one)

– Steak, whatever cut you like. We usually go for sirloin when cooking at home, and if I’m honest steaks from Aldi are the best bet unless you have a good butcher!

– A good amount of (preferably freshly) ground black pepper

– One handful of mushrooms

– Splash of something alcoholic – brandy works best, failing that use white wine or even sherry

– Around 100ml of cream

Now let’s cook a steak!

 photo 2014-05-02195659_zps581ce4e7.jpgAbout half an hour before cooking, cover your steak (on both sides) in the pepper. I like my steak really peppery, but adjust this to your own tastes. When ready to cook, heat some fat in a pan over a high heat, until foaming. We normally use butter here, but my boyfriend has used cocoa butter before which works amazing well! Cook the steaks quickly on both sides (see here for a rough timing guide). Throw on a pan, cover with foil, and pop in a low oven.

 photo 2014-05-02195622_zps65f624e0.jpgThrow your sliced/whole mushrooms into the pan (with a little extra butter) and quickly fry until golden brown. Add the alcohol and cook off, then stir in the cream, turn down the heat, and simmer until thickened.

Serve the steak, topped with the sauce, alongside your favourite accompaniments. Can’t go wrong with chips and peas in my opinion!
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How do you like your steak?

Recipe: Swedish Meatballs

 photo 2014-03-15183941_zps3370449a.jpgI’m not entirely sure where it came from (I’ve never been to Ikea, let alone had their meatballs!) but a few months ago I ended up with a massive craving for meatballs. This coincided with a weekend my boyfriend was visiting, and we did our usual ‘late evening bargain hunt to Waitrose’ where we came across some Duchy Originals pork meatballs at an astonishly good price. Like triple check and ask again at the checkout price…unbelievably cheap! A bit of googling around and we decided to make up our own recipe, but bought a couple of things we decided were ‘essential.’

A few months on and I’ve been tweaking the recipe to my own tastes, and budget when I’ve been unable to find bargain meatballs. I take no shame in admitting I made ‘meatballs’ out of sausages (I do regularly for pasta bakes, but for some reason I feel embarrassed for admitting it in this recipe!), and bulked it out with mushrooms when I was feeling really poor towards the end of term…

 photo 2014-03-15183048_zps8d1bac03.jpgThe recipe here is the best version I’ve come up with, rich but tangy sauce, smooth and creamy, but with a bite from the mustard, sweetness from honey, and freshness from dill. This recipe has reminded me exactly how much I love dill! Its one of the quicker dinners I make, something comforting when I don’t feel like being a slave to my slow cooker. Perfect for this time of the year, on those grey days when it feels like we’ve regressed back into winter. Let me know how you find it, I certainly feel like its a hug on a plate!

Ingredients (Quantities for 1)

  • Meatballs – as many as you can afford/manage. I always find making then smaller makes the portion size seem more generous!
  • 1 tbsp flour
  • 300ml vegetable or chicken stock
  • 1 tsp honey
  • 1.5tsp mustard (mustard powder might be more useful on a budget, longer lasting than fresh!)
  • Splash of cream (I used around 50ml of soya cream)
  • Three/four sprigs of fresh dill
  • To serve: pasta, or creamy mashed potatoes. The sauce goes wonderfully with broccoli too!

Now let’s be making some meatballs…

 photo 2014-03-15181021_zps3c09f37e.jpgBrown your meatballs in a little oil. You want them to be really brown, and with an almost crunchy outside. Little bits of burnt bits taste good too! Once browned, place in a warm oven.

 photo 2014-03-15181604_zpsf122d6a9.jpgTilt your pan so you have a pool of oil/meatball juice. Stir your flour into this, and cook for a few minutes. Then gradually add your stock, stirring constantly.

 photo 2014-03-15181956_zps7d033a42.jpgAdd your mustard, honey, and some salt/pepper.

 photo 2014-03-15182743_zpsffaccdec.jpgThen pile your meatballs back in the pan, along with your cream. Bubble over a low heat until the meatballs are cooked through. Add some chopped dill around halfway through the bubbling time.

 photo 2014-03-15183048_zps8d1bac03.jpgServe with spaghetti or mashed potato, topped with a little extra dill.

 photo 2014-03-15183936_zpsdeb574b0.jpg

Do you like Swedish style meatballs?

Recipe: Chicken’n’Chips

 photo 2014-04-05194427_zpsa27c8742.jpgAs a student I can’t afford takeaways, and whilst I’m generally not into them (what with allergies it’s often easier to cook for myself!) I do get cravings for a good KFC occasionally. A few weeks ago I was running down the contents of my freezer in preparation for my Easter holiday and found a chicken breast, so decided to make my own fakeaway style chicken and chips.

I made up my recipe as I went, not really expecting it to taste as good as it did. When it turned out to be one of the best meals I’d had in a while I knew I had to share it with you, so here it is! Its relatively quick and very easy, and it cuts out the flour-egg-breadcrumbs faff of most breaded chicken recipes, so its a definite winner if like me you dislike handling raw chicken. You can also completely adjust the seasonings to your taste – I went for spicy chicken here, but it would be equally good with something milder, or you could even go down the BBQ seasoning route…I’ve even made sure there’s something resembling a serving of vegetables on the side!

 photo 2014-04-05193251_zps5537c7e5.jpgFor The Chips

  • One large potato, skin on, cut into wedges/slices/chips
  • Seasoning – I went for salt, pepper, mixed herbs and some Cajun seasoning

For The Chicken

  • One chicken breast, cut into strips or chunks
  • A splash of sauce – you could use ketchup, pesto or something similar, but I used Wahaca’s Chipotle Sauce
  • Breadcrumbs – I used ones from a tub

And For The Concession to ‘Healthiness’ – Coleslaw

  • A handful of red cabbage, sliced finely
  • 1 large carrot, sliced finely or peeled using a julienne peeler (I love mine!)
  • 1/4 of an onion, finely sliced
  • 2 tablespoons of mayonnaise
  • A splash of lemon juice

Let’s Get Faking our Chicken’n’Chips!

 photo 2014-04-05185308_zps2bfd4384.jpg

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  1. Heat your oven to 220C. Cover a tray with foil, spray with a little oil, and place in the oven to heat up.
  2. First, boil the sliced potatoes in salted water for 5-8 minutes. Drain, then tip onto a plate and sprinkle with plenty of your chosen seasoning, and toss together. Place on the hot tray (remember to leave room for the chicken).
  3. Now prep your chicken. Cover the chicken in your chosen sauce, then cover with breadcrumbs. Make sure the chicken is covered all over.
  4. After the potatoes have been cooking for 10 minutes, turn them, add the chicken to the tray, and spray the chicken with a little more oil.
  5. Cook for 15-20 more minutes, until the chicken is cooking through. You may want to shake the pan in the middle of cooking in case the chicken starts to stick to the foil.
  6. Whilst the chicken is covering, make the coleslaw. Put all the veg on a plate, add the mayo and lemon juice, and mix together. I find using my hands is the easiest way to do this. Transfer to a bowl and keep in the fridge until everything is ready.
  7. Serve, preferably in front of a film or some cheesy Saturday night TV.

 photo 2014-04-05194432_zpsef4b9bf9.jpgI find this makes the chicken incredibly well flavoured, and you can adjust the seasoning for your own tastes. Its such an easy way to create crispy chicken and spiced wedges, so I highly suggest giving it a go!

Do you cook fakeaways?