Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp or ⅜ stick)
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets (each weighing about 170g (6 oz)
  • salt and pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • Equipment
  • A vegetable steamer
  • A large baking tray/sheet


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli florets from the head of the broccoli and then trim and discard the stems. Separate into 1cm (½ inch) chunks and then steam for about 2 minutes until just tender. Remove the steamer from the pan and set to one side.

  4. Heat the milk in the microwave for 1 minute to warm it through. Melt the butter in a small pan then add the flour and stir until smooth. Let this cook gently at a low heat for about 2 minutes until it starts to bubble. Then remove from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat and bring the sauce to the boil, stirring continuously, until it has thickened. Now remove from the heat and stir the cheese into the sauce to melt it. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  5. Season the fish with the salt and pepper and then sprinkle over the lemon juice.

  6. Grease the baking tray/sheet and place under the grill/broiler for 1 minute to heat up.

  7. Now lay the fish on the tray/sheet in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  8. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  9. Spoon the broccoli evenly over the fish and then, using a large palette knife, spread the cheese sauce over the broccoli. Finally sprinkle over the grated Parmesan. Then return the baking tray/sheet to the grill/broiler and cook for a further 4 minutes or until the sauce is bubbling and beginning to turn golden.

  10. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

 

Steak in Red Wine Sauce

Steak in Red Wine Sauce

 

Tender marinated steak is served with a lovely red wine sauce. This is very easy to prepare; the sauce adding that little bit extra when enjoying a steak.

 

Steak in Red Wine Sauce
Prepares: 4 servings
 
  • Preparation time: about 20 minutes
  • Marinading time: at least 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 sirloin steaks or other good quality steak
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 2 tbsp olive oil, plus extra for brushing
  • salt and pepper
  • 2 shallots, finely chopped
  • 4 cloves garlic, sliced
  • 3 bay leaves
  • 1 tbsp redcurrant jelly
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)

  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves


  1. Method
  2. With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.

  3. Prepare the marinade by whisking the red wine, olive oil and pepper together.

  4. Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.

  5. Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.

  6. Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.

  7. Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.

  8. Serve the steaks with the sauce poured over.

 

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1lb 10 oz) haddock
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 5 tbsp parsley, chopped
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (3 tbsp)
  • 55g (2 oz) mature Cheddar cheese, grated (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • Equipment
  • A large lidded frying pan/skillet and a shallow flameproof dish.


  1. Method
  2. Slice half the lemon and juice the other half.

  3. Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.

  4. Preheat the grill/broiler to high.

  5. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.

  6. Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.

  7. While the fish is under the grill/broiler, shell the eggs and chop.

  8. Once the fish is ready, garnish with the chopped egg.

 

Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp fresh oregano leaves, chopped
  • salt and freshly ground black pepper
  • 2 Romano peppers /long red peppers or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
  • 1½ tsp clear/runny honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Whisk together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.

  5. Halve the peppers lengthways, de-seed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice. and stir through the salad.
  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.

Updated: July 9, 2017

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: At least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

  7. Place on a plate and chill for 15 minutes.

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Steak Béarnaise

Steak Béarnaise

 

I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.

This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.

 

Steak Béarnaise
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: 2 minutes
  • Cooking time: About 10 minutes

  • Ingredients
  • For the steaks
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp oil
  • salt and ground black pepper
  • 4 x 170g (6 oz) steaks, (rib eye, sirloin or other good quality steak)

  • For the Béarnaise Sauce
  • 4 tbsp white wine vinegar
  • 1 shallot, chopped
  • 2 egg yolks, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
  • 2 tsp chopped fresh tarragon

  • To serve
  • fries and peas


  1. Method
  2. For the steaks
  3. Heat a large frying pan/skillet and add the butter and oil.

  4. Season the steaks then add to the pan. Cook over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ. Transfer to a hot plate, cover and let the steak rest for a couple of minutes.

  5. For the Béarnaise Sauce
  6. While the steak is cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool for a few minutes.

  7. In a small bowl, whisk the egg yolks with some seasoning. Whisk in the vinegar and 1 tablespoon of warm water. Place the bowl over a pan of just simmering water and add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. (The sauce will remain quite thin for a few minutes and then start to thicken very quickly.) Once it has thickened, stir in the chopped tarragon.

  8. To serve
  9. Spoon the sauce alongside the steaks and serve with fries and peas.

Updated: June 26, 2017

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with home-made fries and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • salt and pepper
  • parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and pepper

  • For the fries
  • 800g (1 lb 12oz) potatoes (5 medium)
  • 2 tbsp oil (not olive oil)
  • salt and pepper


  1. Method
  2. For the fries
  3. Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6.

  4. Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.

  5. Drizzle with oil and sprinkle generously with salt and pepper. Stir until evenly coated.

  6. Spread out on a baking sheet, covered with baking paper, and bake for about 30 minutes, turning 2 or 3 times until browned and tender.

  7. For the vegetables
  8. Cut the tomatoes in half, put a knob of butter on each cut half, and season. Place on a small baking tray then put in the oven during the last 10 minutes of cooking time for the fries.

  9. For the gammon
  10. Meanwhile, trim any rind off the gammon steaks.

  11. If you have a double-oven or two single ovens, preheat the grill/broiler, preferably to medium but if you only have a low or high option, choose low. If you have a single oven and are using this for the fries, then the gammon can be cooked in a sauté pan on the hob.

  12. Either cook the gammon under the grill/broiler for 6–10 minutes turning halfway through, or in a lightly greased sauté pan, over a medium heat, for 6 minutes, again turning halfway through. The gammon should be slightly crispy.

  13. Place 1 pineapple ring on each gammon steak. Mix together the cheese, onion, if using, and seasoning. Top the pineapple with the mixture and place under the grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes. (If you are using a single oven, place under the grill/broiler once the fries have finished cooking. Just keep them warm, covered.)

  14. To serve
  15. Serve the gammon with the tomatoes and fries alongside and garnish with a sprig of parsley.

Updated: June 25, 2017

Summer Cod with Cheese and Tomato

Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him its indoors lying in a cool spot with the air conditioner turned on!

There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.

All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.

 

Summer Cod with Cheese and Tomato

 

A very tasty way to serve cod that is super quick to prepare and cook.

Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.

 

Summer Cod with Cheese and Tomato
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 12–17 minutes

  • Ingredients
  • 600g (1lb 6 oz) cod, skinned and cut into four
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 1 tbsp sun-dried tomato paste
  • 8 slices mature Cheddar cheese
  • 2 plum tomatoes, sliced into 8
  • 115g (4 oz) frozen peas (1 cup)
  • salt and pepper

  • To serve
  • crusty bread and a green salad

  • Equipment
  • A heat resistant dish that is large enough to lay the 4 pieces of cod in a single layer.


  1. Method
  2. If it is possible, set the grill/broiler to medium. If you only have a high or low setting, option, turn it to low.

  3. Lay the fish in the dish. Spread the tomato paste over the fish and then dot with the butter. Place two pieces of cheese on each piece of fish and top with the sliced tomatoes.

  4. Grill/broil until the fish is cooked through. This should take about 10 minutes under a medium heat and 15 under a low heat. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.

  5. Meanwhile, cook the peas. This will take just 2 minutes in a microwave.

  6. Serve the fish with all the buttery juices and the peas spooned round the fish. Season.

  7. Serve with a green salad and some crusty bread.

Updated: June 23, 2017

Tuna and Egg Pasta

Tuna and Egg Pasta

 

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

 

Tuna and Egg Pasta
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)

  • Ingredients
  • 170g (6 oz) penne
  • ½ onion, finely sliced
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500ml (20 fl oz) milk (2½ cups)
  • 2 x 160g tins (170g cans) tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and pepper
  • 115g (4 oz) mature (old) Cheddar cheese, grated (1 cup)
  • 55g (2 oz) wholemeal breadcrumbs (1 cup)

  • Equipment
  • 1.14 litre (2 pint) ovenproof dish


  1. Method
  2. Preheat oven to 200°C (400°F) (gas 6)

  3. Cook penne and onion together in a pan of boiling, salted water for about 11 minutes, or as directed on packet. Drain and set aside.

  4. Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.

  5. While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring continuously, until smooth. Bring to the boil, stirring, until thickened.

  6. Next add the cheese and seasoning and stir until the cheese has melted.

  7. Stir through the penne and onion, then mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.

  8. Shell the eggs, cut in half and then into thirds and scatter over the top, gently pressing them down.

  9. Melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.

  10. Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.

  11. Serve with a green salad.

 

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  4. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  5. To serve
  6. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 4 tbsp olive oil
  • 4 chicken breasts
  • salt and pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • Equipment
  • 2 × large sauté pans or skillets
  • a medium sized serving dish


  1. Method
  2. Preheat the oven to a low heat and put the serving dish in the oven to warm.

  3. Peel and cut the potatoes into small chunks. Bring a pan of water to the boil and simmer the potatoes until just tender, about 15 minutes.

  4. Season the chicken breasts.

  5. Divide the butter and oil between the two pans.

  6. Place one pan over a medium heat and when the butter is foaming add the chicken breasts and brown on both sides, about 5 minutes. Reduce the heat and continue to cook the chicken until it is cooked through, about 15 minutes.

  7. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out while you place the other pan over a medium heat. Once the butter is foaming add the potatoes with the garlic and turn to coat. Continue to cook until the potatoes are golden and crisp, turning occasionally.

  8. When the chicken is ready, transfer it to a warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  9. Pour the chicken stock and wine into the pan the chicken was cooked in and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  10. Pour over the chicken, potatoes and garlic and serve garnished with the parsley.

Updated: June 4, 2017

Chicken Kiev

Chicken Kiev

 

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

 

Chicken Kiev
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 garlic clove, crushed
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper
  • 4 boneless chicken breasts, skinned
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 2 eggs, beaten
  • 225g (8 oz) fine fresh white breadcrumbs (about 4 slices, or 3 cups)

  • To serve
  • A green salad


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Beat together the butter, garlic, parsley and seasoning. Set aside.

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½ inches) long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each slit and secure with a cocktail stick.

  5. Put the beaten eggs in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in the flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs. Dip again in the egg and follow with a final coating of breadcrumbs.

  6. Put the chicken on a greased baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a salad.

Updated: May 28, 2017