Category: Mr Greedy’s Kitchen

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Mustered Stuffed Chicken

125g mozzarella, torn into small pieces

50g strong cheddar cheese, grated

1 tbsp wholegrain mustard

4 skinless chicken breasts

8 smoked streaky bacon rashers

Heat oven to 180C. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 rashers of bacon, not too tight, enough to hold the chicken together. Season, place on a baking sheet and roast for about 20 – 25 mins. Serve with green vegetables and boiled potatoes, or roast chunked sweet potatoes with the chicken

 

 

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Upside- down Sticky Apricot Cakes

85g golden caster sugar

6 apricots, halved, stones removed

For the cake batter

200g butter, softened

175g golden caster sugar

2 large eggs

75ml full-fat milk

pinch saffron strands [optional] diluted in a little warm water

140g plain flour

140g SRF

100g ground almonds

Tip the sugar into a deep, oven proof frying pan. place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit the gaps. Set aside. Heat oven to 180C. To make the batter, use a food mixer, cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron[if using]. Fold in the flour and ground almonds, then mix until all combined. Spoon dollops of the batter over the apricots and smooth over. Bake for 40 mins until puffed up and golden. Remove from the oven !! Use gloves the handle will be hot!! Leave to sit for about 10 mins. Invert the cake onto a plate and leave to cool. Serve with double cream or ice cream

 

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Aromatic Lamb with Dates

1 tbsp olive oil

1 large onion, finely chopped

500g diced boneless lamb, from the leg

300g sweet potatoes, cut into small chunks

2 tsp each ground coriander and cinnamon

1 tbsp tomato puree

50g pitted dates

2 tbsp coriander, roughly chopped

Heat the oil in a large pan, add the onion and lamb. Quickly fry until the lamb is lightly browned. Add the sweet potatoes and spices, mix well. Pour in 425ml boiling water and the tomato puree, then bring to the boil. Cover and simmer for about 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with the coriander and serve with couscous.

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Posh Eton Mess

600ml double cream

3 tbsp icing sugar

8 meringue nests

700g strawberries (not large) hulled

200g bar dairy milk chocolate, grated

300g packet chocolate digestive biscuits

75g butter melted

Butter and line the base of a 23cm spring form tin with baking paper. Put the chocolate in the fridge for a while before grating. Prepare all ingredients before making up in tin.

Blitz the chocolate biscuits in a processor, tip crumbs into a bowl. Add butter, mix well and spread into the base of the tin. Level off and pat down with a flat bottom glass. Hull strawberries and cut each one into 4. Divide in half and place in two bowls. In a bowl grate the chocolate and return to the fridge. In a large bowl scrunch up 6 of the meringues. Blitz the other two in the processor.

Using a food mixer or hand mixer with a bowl whip the cream until it forms peaks add the icing sugar and continue to whip until it becomes a little stiff. Tip the cream into the bowl with the meringues and mix well.

Divide cream mixture into two and spread one half onto the biscuits in the tin, level off. Top the cream with one half of the strawberries, level off. Sprinkle half the chocolate over the strawberries. Repeat again with the remaining ingredients, cream, strawberries and chocolate. Sprinkle the blitzed meringues over the top.

Place in the fridge to chill before serving. Run a hot knife around the mess and the outer ring of the tin and unclip. Enjoy!

 

 

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Chicken & Chorizo Paella

1 tbsp olive oil

2 large chicken breasts, skinned and cut into chunks.

2 small onions, finely slices.

2 fat garlic cloves, crushed.

140g cooking chorizo, sliced.

1 tsp turmeric

pinch of saffron [optional]

1 tsp paprika

300g paella rice

850ml hot chicken stock [2 chicken oxo cubes]

200g frozen peas

1 lemon wedged and finely chopped fresh parsley to serve.

Heat the oil in a deep-frying pan over a high heat, Add the chicken and brown all over- don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until in releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally. Add the peas and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.

 

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Horseradish Baked Salmon

2 slices bread, crusts removed.

2 tbsp horseradish sauce

2 tsp chopped thyme or 1 tsp dried

4 thin skinless salmon steaks, about 150g each

1 small Savoy cabbage, shredded.

2 rounded tbsp 0% Greek yogurt

Heat oven to 180C fan. Whizz the bread into crumbs in a processor. Tip crumbs into another bowl, add the horseradish and thyme, season and mix well. Put the salmon in one layer on a lightly oiled baking tray. Divide the crumbs into 4 and press firmly on to the flesh, then bake for about 10 – 15 mins. Put the cabbage in a large pan with a little salt and pour in boiling water to come to about halfway up. Cover and cook for 8 – 10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. mix and reheat gently. Serve on plates with the salmon. Boil baby new potatoes, butter well and serve as an extra vegetable.

 

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Dark & Squidgy Chocolate Torte

200g unsalted butter

200g bar dark chocolate, 70% cocoa, chopped

4 large eggs

200g golden caster sugar

50g plain flour

50g ground almonds

cocoa powder, for dusting

Heat oven to 180C fan. Butter and line base and sides of a 23cm spring form tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old fashioned custard. Pour the chocolate and butter mix into the whisked eggs and sugar, then fold it in with a large metal spoon. Mix the flour, almonds and 1/4 tsp of salt together, then fold into the mix until even. Spoon into the tin and bake for about 35-40mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Serve with a good quality vanilla ice cream and fresh raspberries.

 

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Chicken Nacho Grills

40g bag tortilla chips

4 skinless chicken breasts

200g tub fresh spicy tomato salsa

142ml pot soured cream

handful grated mature cheese

Heat oven to 180C. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a sharp knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream. Sprinkle the chips over the chicken, then the cheese. Roast for 15 – 20 mins until the topping is golden and melting. Serve with warm garlic bread.

While the oven is on, why not make ‘Schwartz Garlic and Herb’ potato wedges. Follow the instructions on the packet for a perfect side addition to your chicken and garlic bread.

 

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Coriander Cod with Carrot Pilaff

2 tbsp olive oil

4 skinless cod fillets, about 175g each

2 tbsp chopped fresh coriander

zest and juice of one lemon

1 onion, chopped

2 tsp cumin seeds

2 large carrots, grated

200g basmati rice

600ml vegetable stock [OXO cube, use two for stronger flavour]

Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more oil. Season with salt and ground fresh pepper, grill for about 10-12 minutes until the fish flakes easily. Heat the remaining oil in a pan. Add the onions and cumin and fry for a few minutes. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto warm plates, top with the cod and pour over the pan juices.

 

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Butternut Squash and Ginger Teabread

175g butter, melted

140g clear honey

1 large egg, beaten

250g raw squash, coarsely grated [prepared weight]

100 light muscovado sugar

350g SR flour

1 tbsp ground ginger

2 tbsp demerara sugar

Pre-heat oven 160 fan. Butter and line a 1.5 kg loaf tin with baking paper. In a large bowl mix the butter, honey and egg together, stir in the squash. Mix in the sugar, flour and ginger. Pour into the pre-pared tin and sprinkle the top with the demerara sugar. Bake for about 50-60 minutes, until risen and golden brown. Leave in the tin for about 5 minutes, turn out to cool on a wire rack. Serve thickly sliced and buttered.

 

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Parsnip, Parmesan and Sage Bread

(bread without yeast)

 

175g grated parsnips [prepared weight]

50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano]

1 rounded tbsp chopped fresh sage

225g SRF flour

11/2 level tsp salt

2 large eggs, lightly beaten

1 tbsp milk

For the topping

25g parmesan shavings [same cheese]

a few whole sage leaves

a little extra flour for dusting

1 tsp olive oil

In a large bowl sift the flour and add salt. Mix together. Add the grated parsnip and toss in the flour to coat. Add the cubed parmesan cheese and chopped sage. Mix together. Add the milk to the beaten egg. Add this to the mixture a little at a time and mix together with a fork. You should end up with a rough, loose sticky dough. Transfer to a floured work surface and gently form a 15 cm round. Make a cross on the top with the back edge of a knife. Scatter the shavings over the top and dust the top with a little flour. Spoon the olive oil on to a small plate, dip each sage leaf into the oil and scatter over the top of the bread. Transfer to a well-oiled baking tray.

Bake in a pre-heated oven 180C fan centre shelf for about 45-50 mins until the crust is golden.

Serve as a snack with a crisp apple, celery and a soft creamy cheese.

 

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