Poulet aux Citrons

This is a very simple, big flavour dish. Its a modern take on the classic. A light zesty pasta. 

 Serves 4

Takes 50 mins 

Shopping List

Chicken Thigh (Works with Whole Chicken)
3 Large Lemon
2 Large White Onion
Fresh Pasta

Step By Step

1. Thinly slice your onion, Layer on the bottom of a baking tray, swig on a little olive oil. Season. Pop your Chicken on, then cover with thinly sliced Lemon. Rip over a sprig of fresh thyme. Season. Refridgerate for 30 mins. Pre heat oven 200c.

 2. Heat and oil a pan. Crisp the skin on your chicken.

 3. Pop on top of the lemon and onion and oven. During the cooking baste the juices over the chicken skin every 5/10 mins.

 4. When your chicken is crisp and cooked through, Remove from baking tray. Stir the onion and pop back in the oven. Boil pasta

 5. Add pasta to onion. Mix

 6. Either pop the chicken back in and serve from the tray or plate individually.

Pork w Apple Cider and Crispy Potatoes

Shopping List

Pork fillet
2 Large Potato
Sage
1 Large Cooking Apple
Redcurrant Jelly
200ml Creme Fraiche
Bottle Dry Cider 500ml

Step By Step

1. Thinly Slice potato, Heavily Season, Drizzle with olive oil, finely chop Sage and pop on middle shelf 200c till crisp and golden

 2. Core a large Apple, Chop into chunks and fry in Veg oil until golden.

 3. Put Apples in a bowl, Pop Pork fillet in the pan. Seal

 4. When your pork has tendered up a little and no raw flesh can be seen. Its sealed.

 5. Pour over your cider. Reduce by half.

 6.  Add your Apples back to the pan, Place your pork in the empty Apple bowl, ADD two table spoon Redcurrant Jelly, 200ml Creme and simmer.

 7. When your Potatoes are done just turn the oven off.

 8. When your Sauce is thickening a little, pop the pork back in. Cook till pink.

 9. Remove pork, Slice and rest.

 10. Yum

 11. Time to plate, make a ring with potato

 12. Put the pork on top, the spoon over your apple! Done

Risotto Blanco w Roasted Butternut Squash

You just can't buy good risotto in restaurants, so you have to cook it at home! Thats fine by me, you can put whatever topping on you want, it works with just about everything. Tweet me @jamiesrecipe for suggestions!

Shopping List :

Risotto Rice
1 Large Red Onion
3 Chicken Stock Cubes
1 Clove Garlic
1/3 Bottle of White Wine. Other is for you!
Butternut Squash
Fresh Thyme

Step By Step

1. Top and Tail your Butternut Squash, Half and peel, the skin is quite tough, i use a knife and cut down it as if sharpening a pencil with a pen knife. You'll get the hang of it, the reward is worth it! Oven at 180c until risotto is done.

 2. Chop your onion into chunks, uniform not important, risotto looks great with chunks.

 3. Large frying pan, high heat. Oil and add Onion. Saucepan, 3 chicken stock cubes, fill with water and put on a high heat.

 4. When your Onions are golden pop a ladle in your stock and start stirring it.

 5. Add about half the pack of rice.

 6. Stir it in, give it about 10 seconds

 7. Cover with Wine. 1 large glass

 8. And so it starts. Your Stock should be piping hot. Add it ladle full of a time every time it starts to look dry. Constantly move the rice around in the pan.

 9. After 20 mins your Risotto should be soft and in a creamy sauce.

 10. Remove butternut from the oven. Crisp and golden is the ticket!

 11. Turn pan off heat once your happy with the risotto. Pour in pack of parmesan, stir.

 11. Serve immediately. Either pour the whole oven tray into the risotto pan and mix it in, or use a chefs ring to plate. Its up to you!