Garlic & Paprika Chicken
Creamy chicken in a delicious garlic and paprika sauce.
Ready in under 15 minutes
Ingredients
· 80 g Plain flour
· 2 tbsp Paprika
· 1/2 tsp Salt
· 1/2 tsp Black Pepper
· 2 Chicken breasts
· 4 Cloves of garlic chopped
· 150 ml Chicken stock
· 150 ml Double cream - * I used Philadelphia Cooking Cream Light
· 15 g Parsley chopped
Instructions
1. In a bowl, add the flour, half of the paprika, salt and pepper. Mix well.
2. Slice the chicken in half lengthways to give 4 thinner fillets. Coat each piece in the seasoned flour.
3. Heat some cooking oil in a large frying pan, then cook the chicken over medium to high heat until golden all over. This should take 3-4 minutes on each side.
4. Remove the chicken from the pan, then add the garlic and cook for 30 seconds. Pour in the chicken stock, double cream and remaining paprika.
5. Get the chicken back into the pan, stir to coat, then bring to the boil and cook until it’s thick and creamy.
6. Sprinkle in the parsley and taste for seasoning, then dish it up. This goes well with pasta, rice, or potatoes. I went for some baby hasselback potatoes with broccoli.
Found on Jon Watts website
This whipped cream is perfectly sweet and holds its shape for days!
Prep Time15 minutes
Servings 2 cups
INGREDIENTS
4 teaspoons water
1 teaspoon unflavored gelatin
1 cup (240 ml) cold heavy whipping cream
1/4 cup (30 grams) powdered sugar
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Dissolve the gelatin in 4 teaspoons of boiling water ( or follow the directions on your packet) Stir the mixture, then set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Pipe the whipped cream on your favourite dessert (or use it to frost.
NOTES
This whipped cream will hold up just fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.
Spiced Pumpkin and Cauliflower Soup
from this blog.. http://bronmarshall.com/
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cinnamon
• 1 clove of garlic, peeled
• 1 bay leaf
• 450 grams (1lb) of pumpkin, peeled and chopped, approximately
• 450 grams (1lb) of cauliflower florets, trimmed, approximately
• 800 mls (1½ pints) of chicken or vegetable stock, preferably homemade
• ¼ cup of tomato purée
• salt and pepper to taste
• a little cream to finish, optional
• 4-6 slices of cauliflower, extra
• olive oil
• Maldon sea salt
1. In a large saucepan sweat the onion in a little olive oil until translucent and soft.
2. Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.
3. Add the pumpkin and cauliflower and sweat for another minute or two.
4. Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
5. Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.
6. Meanwhile, in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on absorbent paper towels and keep aside in a warm place.
7. Remove the bay leaf and blend the soup mixture until very smooth.
8. Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.
9. Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of Maldon sea salt or fleur de sel.
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