Tag Archives: mushroom

Marsala Cream Chicken

This Marsala Cream Chicken is a lovely little dish to rustle up on a Friday night.  A tiny bit fancy, a whole lot delicious, and it pairs brilliantly with simple steamed veg to keep things from getting too unhealthy.  Yes, there’s a good amount of cream in there.  So what?  A little bit of indulgence is no bad thing!  You can switch to creme fraiche for a slightly healthier option without any trouble.  The deep earthy flavours will satisfy your tastebuds without leaving you hungry!

Marsala Cream Chicken

 

1 large chicken breast (most supermarket chicken breasts these days are HUGE! If not, use two small ones)
1 tbsp herbes de Provence
150g chestnut mushrooms, quartered
3 tbsp Marsala
150ml double cream
salt and pepper to taste

– Split your chicken breast in two if using a very large one.
– Rub all over with a little olive oil and the herbes de provence.
– Get a solid frying pan (cast iron is great!) and get it nice and hot.
– Place the chicken breasts in the pan and cook until blackening.  (At least 5 minutes! You should be able to see the meat cooked at least halfway up.)
– Turn over and cook the other side until nice and dark. (If you think its browning too fast and is still raw inside, turn down the heat!)
– Push the chicken to one side of the pan.  (Quick visual check here to make sure the chicken is cooked through, we don’t want undercooked chicken!)
– Add the mushrooms and garlic and fry until just cooked.  (This should only take a minute or two.)
– Add the marsala, give it a quick swirl.
– Add the cream and season with the salt and pepper.
– Heat it until the cream is just boiling and everything is piping hot.
– Serve with steamed veggies.

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Filed under Easy, Mains

Bacon, Liver and Porcini Mushroom Pâté

Pâté is one of my favourite foods. Liver Pâté is awesome, but liver is not!  I love that something so gross can become something so delicious!  It makes an excellent starter or a delicious light lunch, and gets some much needed iron into my diet!

Bacon, Liver and Porcini Mushroom Pâté

I have made these in preparation for Christmas entertaining and also, for personal indulgence!  Making the mini ones make such an easy starter option.  They can be frozen and defrosted the day before you have guests, which makes them a brilliant make ahead option.  The recipe itself is so so easy, no faffy cooking and water bathing, you use the microwave to cook this, making it the quickest, easiest Pâté ever! You can make it the day before or even the morning of your event leaving you to focus on other things, like having fun!

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I have to admit that making pate is pretty gross… like, really gross, from a visual perspective!  But you don’t need to touch anything, it’s all bunged in the microwave and out of sight for the really gross bits, but fair warning for the squeamish amongst us!

The three stages of pate making

Makes ~ 4 ramekins (I did 2 small terrines and 5 little pots for starters)

30g dried porcini mushrooms
125g smoked bacon lardons
225g chicken livers (Defrosted)
100g butter (can use salted or unsalted, just be cautious on adding extra salt if using salted)
1 clove garlic, crushed (I use garlic puree, about 1 tsp)
2 tbsp cream
2 tbsp marsala wine
1 tsp herbes de provence
1/2 tsp pepper
pinch salt
~100g salted butter (If you are making lots of smaller portions then you may need more butter, if you are making one large dish then you may need less.)
sage leaves to decorate

– Put the dried porcini in a small bowl and just cover with boiling water.  Set aside.
– Put the bacon in a medium sized microwavable bowl.
– Microwave on full for 1 minute.
– Add the livers, the butter and the garlic.
– Microwave for 2 1/2 minutes.
– Drain off the mushrooms and add to the bowl, give everything a good stir.
– Microwave for a further 2 1/2 minutes.
– Add the cream, marsala, herbes, pepper and salt.
– Using a stick blender (or decanting into a food processor) blend everything together, I like to leave it a little coarse but you can puree until utterly smooth if you prefer.
– Pour into your chosen serving dishes.
– Melt the salted butter and pour over the pate.
– Press a fresh sage leaf into the butter to decorate.
– Leave to cool until the butter is completely set, then refrigerate until needed.  You can also wrap and freeze it at this point.

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Anna’s Breakfast Bites

I invented these delicious things back when I was in school for a food tech project.  Originally I designed them to be canapes and have made them with quails eggs every christmas since.  This morning I suddenly realised that I could make them with regular eggs and have a handy breakfast ready to go!  However, I decided to be economical and use the smaller oven, completely forgetting that the smaller oven is temperamental at best and burns the top of anything over 1 inch tall!  Oops!  Still, they tasted good! 

These things really are morish, when I make them as canapes I always have to make twice as many as my family just gobble them up.  They’re best eaten within a few hours of making them and I think they are actually better when cold.  If you want to save yourself some work in the morning you can do the bread part the night before and then carry on the next morning.  To make canapes simply cut rounds of bread and press into rounded bun tin, use a quail’s egg instead of a hen’s egg and use a quarter of a mushroom and a quarter of a bacon roll. 

Anna's Breakfast Bites

Makes 2 (just increase to however many servings you want)

2 slices white bread
2 eggs
1 mushroom
1 rasher of bacon

– Heat to oven to gas mark 6 and oil however many holes of a muffin tin you want to use. 
– Cut the crusts off the bread and press each slice flat. 
– Brush the bread with oil on both sides. 
– Press the bread into the hole of a muffin pan.  (It’s somewhat like origami but the opposite sides end up being the top circle and the other edges pleat in to be pressed down.)

Bread Case

– Bake in the oven for 7 minutes. 
– Carefully crack the egg into the bread case then put back in the oven for 10 minutes. 
– Roll the bacon rasher up and slice in half, slice the mushroom in half. 
– Place the bacon and mushroom pieces on top of the egg and bake for another 10 minutes. 
– Check to make sure the egg has set and that everything has cooked (my oven is temperamental so timings could be different for your oven)  then run a flat bladed knife round the hole to loosen it and either serve warm or leave to cool. 

Variations
If you’re not fond of bacon then substitute it for a mini sausage, just alter the cooking time for that stage to suit.  Or if it’s mushrooms you’d rather avoid why not use a cherry tomato instead?

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Filed under Easy, Starters