Prosciutto wrapped Chicken

This is what i consider a basic when cooking. You should learn this, be able to do it without thinking in minuets. If you want to cook more this is vital, its what you use when you don't want to fanny around. This is everyday food at its best, its delicious!

Shopping List 

Chicken Breast (Dont buy the cheap stuff)

Tomato Pesto 

Prosciutto 

Step by Step 

1. Lie your chicken breast flat on a chopping board. Your going to get chicken hands so just embrace it. 

2. Pressing your palm flat on the top, keep your knife flat, you can steer it up and down, you don't have to commit to one line of cutting. 

3. Stop a cm or so in from the edge, and open the flap

 4. Attractive.. i know, haha but using a tea spoon of Tomato Pesto spread across the breast. Doesn't need to be neat.

5. On a separate board cut a square of Cling Film, lie 3 pieces of prosciutto the same way, an inch gap.   (This has to be neat and tight)

 6. Lie your chicken horizontal across the middle of the prosciutto. Pull the prosciutto across, keeping it tight.

7. Pull away the cling film keeping the prosciutto in place, and wrap the other side over tight. Don't make it sausage shape, it wants to resemble chicken but more beautiful. 

8. Place on an oven tray. Drizzle over olive oil and gently grind black pepper. This can be refrigerated for hours so great for dinner parties. Oven at 200c

Lunch Special : Cajun Salmon Sarnie

Shopping List :

1 Salmon Fillet
Cherry Tomato
Avocado
Rocket
Cajun Spice
Mayo

Step By Step :

1. Pop that salmon on an oven Tray, turn your Grill up high and sprinkle a Tea spoon of cajun over your Salmon. Drizzle a touch olive oil over top (If your oil conscious don't do this)

 2. Half avocado, remove stone, using a spoon remove flesh and place in a bowl. Season.

 3. Add one Tea Spoon Mayo, Mush it to a lumpy paste.

 4. Half your bun, Spread avocado, Add a slice of White Onion, Cherry Tomatoes .

 5. Salmon will be done.

6. Remove skin from base of salmon. Add rocket to other half of bun. ENJOY! 

Steak with Spicy Pizzaola Sauce

Shopping List : 

Beef Steaks 

Ive been avoiding talking about cuts of beef, but here it is. I honestly don't mind what cut you use, i go through phases, some weeks i swear by Fillet, but you get more flavour from Rump. I cook all my Steak Rare, if you want to cook Well Done thats up to you but i would recommend Medium Rare

Shopping list continued :

1 Red Onion, Half a Carrot

1 Jar Passata 

Chilli flakes

Gnocchi 

Garlic

Green Beans

Bisto

Step by Step : 

To start. Place fresh Gnocchi on a oven try, olive oil and season. pop in the oven on 200c 

                                                     

1. Finely Chop Half a carrot, 1 whole red onion and two cloves Garlic. I used a food processor 

 2. Fry, use a large pan or wok.

 3. When they have gone golden and gained colour, ADD 1 full jar pasatta

 4. ADD one Tea Spoon Tomato paste and STIR

 5. In a food Bag add a Table Spoon Bisto, a glug olive oil, then steak. Mix around.

 5. Turn your pan heat down and add 5 cloves garlic finely chopped, tea spoon of chilli and a pinch sugar.

 6. Rip up some basil (don't cut as metal bruises the leaves), stir in and simmer until needed.

 7. Grill your steaks. Rest for 10 mins

8. Pop some green beans in a pan of boiling salted water. 5 mins

9. Your Gnocchi should be done! Time to plate.

10. Base plate with Sauce, then a stack of Green Beans. Pop your Rested steak on top and sprinkle with Gnocchi.

Feature : The Sauce Pot - Wild Boar and Cider

I love local foods and when i came across this online I just had to try it. With this being my first feature i wanted to be impartial and give positives and negatives about the product. 

As soon as you open the lid you see big chunks of Wild Boar, the smell instantly fills your kitchen, its just delicious. I swear to you, if you were served this in a restaurant you wouldn't bat an eye lid, it tastes home cooked, its deep in flavour, its exactly what i love.

I quickly boiled off some pasta, heated the sauce in a pan, combined the two and had a stunning lunch.

If i had to pick faults i think the pot could be a little bit bigger, however you can always buy two! Get in touch with them on Twitter, @The_Saucepot and find out where you can get some. I highly recommend this!

Snack Series : Courgette Fritti

Just because you get charged a fortune for anything tempura don't think its tough to do. So simple and quick.

Shopping List

1 Whole Courgette
85g Plain Flour
Table Spoon Corn Flour
Tea Spoon Baking soda
2 ice cubes
Sparkling water

Step by Step

1. Top and tail your Courgette, half, half again and cut into thin batons. I like different shapes.

2. Add plain flour, Corn flour, baking soda, ice cubes and water and mix to a batter. Lumps are good.

3. Heat a Large pan with Veg oil. Mix your courgette in the batter.

 4. Start the construction line, FRY, STRAIN, REST ON PAPER TOWEL, SALT, EAT.

Blackened Chicken Salad

Serves 2

Takes 35 mins (Mainly marinating)

Shopping List 

Cajun spice 

1 Heaped Tea Spoon tomato Paste 

1 Lemon Juice

1 Table Spoon Olive Oil 

2 Chicken Breasts

Pomegranate Seeds

Pine Nuts

Balsamic Glaze (I use it all the time)

Step By Step 

1. 1 Tea Spoon tomato Paste, 1 Table spoon Cajun 

 2. Juice one lemon, Add the Olive Oil and mix till a paste.

 3. Pop your chicken in, over the next 20 mins keep turning and spooning over.

 4. When your bored of watching, after around 20 mins heat a griddle pan, slap in the chicken.

 5. Don't touch or turn chicken untill its blackened on one side. Turn.

 6. In a large salad bowl mix Green Leaves, Pomegranate, Pine nuts and a drizzle of Olive oil. ( I add a touch parmesan shavings because i had some in the fridge)

7. When chicken in black, turn off heat and make sure it is cooked all the way through!

 8. Rest for 5 mins on the chopping board. The burn isn't burn, its the tomato paste, it has a great flavour!

 9. Slice, revealing the delicious white meat.

10. Add chicken to the salad and mix it all around. The cajun oily taste on the salad is unreal. I serve in a large bowl with a squiggle of Balsamic Glaze.