tag:blogger.com,1999:blog-5632052890866595262024-03-18T09:48:05.640+00:00A Glug of OilEasy and delicious recipes including midweek dinner ideas, English and world cuisine.Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.comBlogger826125tag:blogger.com,1999:blog-563205289086659526.post-67584960513921534602024-03-16T06:41:00.002+00:002024-03-16T06:42:04.270+00:00Fried Mashed Potatoes<h2 style="text-align: center;">
<span style="font-weight: normal;"
>Easy Recipe for Leftover Mashed Potatoes</span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>If you happen to make too much mash, you can either freeze it for another
day or fry it in a little butter for a <b>quick and easy lunch.</b></span
>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Fried mashed potatoes with a fried egg."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAjIRY28558kZFLbxZxr3AL_Z8QUtyHT1D_JHHc3Gj7YyErydfSV5cJh7zKZrU_ZaXPl599yXNYk7iko-VU9X9EPq7K0BqYBtBPl_Gr3huErsLchZTJ8GYNFkKQNneFagmW4l5WXovx8jg4d5B4us8xXzW4qSVNTXd7yDXChr-3MjtT_QpkBWmocVYn4/s16000/fried-mashed-potatoes.jpg"
title="Fried mashed potatoes"
/>
</div>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases but at no extra cost to you.</i
>
<span><a name='more'></a></span>
<p>
If you've never tried fried mash before you haven't lived! Simple, comfort
food at its best and ready to eat in under 10 minutes - can't be bad ah?
</p>
<p>
There's no real recipe for this, you can use as much mashed potatoes as you
have, so it can easily be made for just one person as I did.
</p>
<p>
You don't have to add a fried egg, you can mix it up to suit your taste. The
chives are for decoration, so you certainly leave them out if you wish!
😉
</p>
<h2 style="clear: both; text-align: left;">
<b>Ideas for leftover mashed potatoes</b>
</h2>
<p>Fry your mash as in this recipe, but you also serve it with:</p>
<ul style="text-align: left;">
<li>
Baked beans or
<a href="https://amzn.to/43hiX6q">spaghetti hoops</a> (sometimes called
spaghetti loops or rings)
</li>
</ul>
<ul style="text-align: left;">
<li>Corned beef</li>
</ul>
<ul style="text-align: left;">
<li>Crispy bacon</li>
</ul>
<ul style="text-align: left;">
<li>Cooked ham</li>
</ul>
<ul style="text-align: left;">
<li>Cooked gammon</li>
</ul>
<ul style="text-align: left;">
<li>Salad - you might want to leave out the fried egg though</li>
</ul>
<ul style="text-align: left;">
<li>
You could stir through some grated cheddar cheese into your mash as it
cooks
</li>
</ul>
<ul style="text-align: left;">
<li>
If you also have leftover vegetables you could make
<a href="https://www.aglugofoil.com/2021/02/bubble-and-squeak.html"
>bubble and squeak</a
>.
</li>
</ul>
<ul style="text-align: left;">
<li>Or simply serve it on its own!</li>
</ul>
<h3 style="text-align: left;">
<b>Why you will LOVE fried mashed potatoes!</b>
</h3>
<p>*They’re a great way to use leftover mashed potatoes</p>
<p>*No cooking skills are required!</p>
<p>*They are quick and easy to make</p>
<p>*They taste amazing</p>
<p>*You can serve them almost anything.</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<p>Yes, the egg really is that colour!</p>
<p>
I always buy <a
href="https://www.clarencecourt.co.uk/"
rel="nofollow"
target="_blank"
>Clarence Court Free Range Eggs</a
> when my own hens are not laying because of the time of year.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Fried mashed potatoes ingredients."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dXOoE6DG8FcPNqHO5yzUqJ7v-O_0SQx-gzMaaZlo7d9zgNCTU_usy0SqrWNMnOdbkHb_Wn8Ws1e9K3daqRBgyIMTssM1TuBk4uzp7aty0SSR3hjdo-3k3xEY97u-zUCVFrTJj0RV_e6E9Wwwx_J7MQ-GJZk28y4dFJblITIX1k_yp5fc2IXo2Z3C6Fo/s16000/ingredients.jpg"
title="Fried mashed potatoes ingredients"
/>
</div>
<h3 style="clear: both; text-align: left;"><b>Equipment</b></h3>
<p>
A non-stick frying pan (skillet) and an
<a href="https://amzn.to/49U0XSn" rel="nofollow" target="_blank">egg turner</a
>, spatula, or whatever you call it, I dunno! 😂
</p>
<h3 style="text-align: left;"><b>How to make fried mashed potatoes</b></h3>
<p>In a large frying pan, heat the butter until it starts to froth.</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Melted butter in a frying pan."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlFPIhin0ZvNvVdTNlLGJ1Y8ZoXKDoI-XV5wqrStqAgb6AUnf41n2IjY2ldL3_OcN1PP4eiQJUcEEiz9iKyDurk2qP1-8CkaQ5OqVpiL19fSdwKdUdkDxsj1hrSgh0ljqh7xR8jfqSuz0Se3PSarpwYh4JDoA6QLcKNDi8Ts7e4iW6fkmiLtKCVETphw/s16000/melted-butter.jpg"
title="Melted butter"
/>
</div>
<p>
Add the cold mashed potatoes and spread them out. Leave to cook for a few
minutes before turning.
</p>
<p>
You should have golden brown slightly crispy bits in the potato. Repeat until
thoroughly heated through with plenty of golden bits.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Making pan fried mashed potatoes."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspHM8l6JL386PB9GP4MnnuKi_4cquVAv0obn_408pIlpg0QArhvRO0E_G0KkvIF2pg5_C3u4yAGNr1FrXaqfqV29pFXfxL6QMRIE_xMltwpOw9zMK-QBneZ98NRUgXfU9WwXHWz57pyGxxYORRPFMU0FHvhRaE_oznVq9goyNiEdE4ynjXdLPSGONluk/s16000/making-fried-mashed-potatoes.jpg"
title="Making pan fried mashed potatoes"
/>
</div>
<p>Once it's done, transfer it to a serving plate.</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Fried mashed potato."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4opSlKHqjCu8KXC6XG7zhajAJ3eHSHMT3l12C4I95VOgKd3dKnbDHDPJrAnxzKbj1L8blCXfhWQi6dC2PuS7u4NG51OluxB3UV8gRBqbXDj5_0R1hdaPPy_h55zyHgkww0246RLpWRIYWWb1JqgcvZqftyQ49kfm7j8LHzXLooAkyBTBl_v0ZL4r_Jk/s16000/fried-mashed-potato.jpg"
title="Fried mashed potato"
/>
</div>
<p>
Heat the pan again and fry the egg (or eggs). Put the fried egg on top of the
potato and sprinkle with the snipped chives.
</p>
<p>Then, dive right in! 😋</p>
<div class="separator" style="clear: both; text-align: center;">
<a
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht88pGXJ4KQSyb_fIWFdFkrv_Lz0gyaYhJ_uzjeNe-0FsFenKK1L4LWNYbJn1G4lIOKk_piJW9NdBw9F1Oefb-9-juTtfY0ZE8jbrw9orAoEmZ-FN9eaP0SEDbhvLNvZWgWt8vhGMzJNpUcGEvvGLbS1nBMiOZDBTAfLdKefaUq57SOa0f4kv_SV5GYFM/s576/fried-egg-on-fried-mashed-potatoes.jpg"
style="margin-left: 1em; margin-right: 1em;"
><img
alt="Fried mashed potatoes with a fried egg on top."
border="0"
data-original-height="432"
data-original-width="576"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht88pGXJ4KQSyb_fIWFdFkrv_Lz0gyaYhJ_uzjeNe-0FsFenKK1L4LWNYbJn1G4lIOKk_piJW9NdBw9F1Oefb-9-juTtfY0ZE8jbrw9orAoEmZ-FN9eaP0SEDbhvLNvZWgWt8vhGMzJNpUcGEvvGLbS1nBMiOZDBTAfLdKefaUq57SOa0f4kv_SV5GYFM/s16000/fried-egg-on-fried-mashed-potatoes.jpg"
title="Fried mashed potatoes with fried egg"
/></a>
</div>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
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<div class="ccm-keywords ccm-hide-on-print">
fried mashed potatoes, pan fried mashed potatoes, how to make fried mashed
potatoes,
</div>
<div class="ccm-categories ccm-hide-on-print">lunch, dinner</div>
<div class="ccm-cuisine ccm-hide-on-print">British</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">1</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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title="Fried Mashed Potatoes"
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Fried Mashed Potatoes</h3>
<div class="ccm-summary">
A great way to use leftover potatoes. If your mashed potatoes weren't
cooked in salted water you might want to add a little salt to season.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Cook time: 8 Min</span
><span class="ccm-time-child">Total time: 8 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
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US
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Metric
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</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>cold leftover mashed potatoes</li>
<li>15g unsalted butter (more if you are using more potatoes)</li>
<li>1 egg - per person</li>
<li>
freshly snipped chives (purely for decoration), leave them out if
you wish
</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions<button
class="ccm-btn-temperature_convert ccm-btn-temperature_convert--f ccm-hide-on-print"
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Fahrenheit</button
><button
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Celsius
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</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>
In a large frying pan, heat the butter until it starts to froth.
</li>
<li>
Add the <strong>cold</strong> mashed potatoes and spread them out.
Leave to cook for a few minutes before turning. You should have
golden brown slightly crispy bits in the potato. Repeat until
thoroughly heated through with plenty of golden bits.
</li>
<li>Once it's done transfer it to a serving plate.</li>
<li>
Heat the pan again and fry the egg (or eggs). Put the fried egg on
top of the potato and sprinkle with the snipped chives.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2024/03/fried-mashed-potatoes.html"
>https://www.aglugofoil.com/2024/03/fried-mashed-potatoes.html</a
>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-47838600933668768872024-03-08T06:21:00.008+00:002024-03-09T06:41:35.907+00:00Chicken Cacciatore Jamie Oliver<h2 style="text-align: center;">
<span style="font-weight: normal;">Easy Chicken Cacciatore Jamie Oliver</span>
</h2>
<h3 style="text-align: left;">
<span style="font-weight: normal;"
>This recipe for, chicken cacciatore or spaghetti and smoky tomato sauce is
so easy to make and good to eat.</span
>
</h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;"
>Don't let the long list of ingredients put you off because
<b>this is delicious!</b></span
>
</h3>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Chicken Cacciatore Jamie Oliver recipe."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPo6ivjbMD8d3bDCHyeJPEScGlzSpWaHsP4QE47dbBraHNitoUVqSn-EDxf6dO8Y4un559iGTRB5CUvYNEc5EKk2C_63bip6_txPurn4sMg6UEi_8VBbOcBviQRSPRc5HK7jBnr7udVYPvo5DLlmP2zjIyLUvP6l1d3akBaW4ybW51yB5i3HxkVd8TatQ/s16000/chicken-cacciatore-jamie-oliver.jpg"
title="Chicken Cacciatore"
/>
</div>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i
>
<i
><span><a name='more'></a></span></i
>
<p>*Original post written in 2012 and updated March 2024</p>
<p>
Flicking through
<a href="https://amzn.to/3SQ3XXL" rel="nofollow" target="_blank"
>Jamie Oliver's 15 Minute meals book</a
>
I decided this just had to be made like now, like today!
</p>
<p>
Please don't let my poor photography put you off having a go as this recipe
was packed full of flavour and was totally delicious.
</p>
<p>
Anyway, back to the book, recipes cover everything from chicken, beef, pork,
lamb, fish, pasta, soups and sarnies, veggies and breakfast.
</p>
<p>
There's a really informative bit in the book about nutrition showing every
recipe from the book by picture and giving the kcal, fat, sugar and saturated
fat content.
</p>
<p>
Jamie's 15 Minute Meals is a hardback book and I love the ribbon bookmarker
sewn into the spine, so many cookbooks don't have one and I personally find it
a bit annoying.
</p>
<h2 style="text-align: left;">
<b>Do Jamie Oliver meals really only take 15 Minutes? </b>
</h2>
<p>Sorry to disappoint, but in a word NO! </p>
<p>
You have to get the ingredients out and ready, and then the recipes should
only take 15 minutes or less to cook. 😉
</p>
<p>
As I write, I've only made one from this book and found it took 30 minutes to
get all the ingredients chopped and ready to cook!
</p>
<p>
This is probably because my kitchen is so tiny I have to clear up as I go,
otherwise I wouldn't be able to cook.
</p>
<p>
Once that was sorted, the meal took just under 15 minutes to cook and plate
up.
</p>
<h3 style="text-align: left;"><b>Recipe Top Tips!</b></h3>
<p>
Get all the ingredients prepared before you start cooking - and have a tidy
up.
</p>
<p>
The recipe says 700g passata but I only used 400g and found it to be enough,
remember you can always add more.
</p>
<p>
Don't fuss about using Chianti wine, any red wine will do since there's only a
tiny amount in the recipe.
</p>
<p>
Just use a red wine you will drink, rather than waste money. In fact, there's
such a small amount of wine you can leave it out altogether! 😉
</p>
<p>
As with most of Jamie Oliver's recipes, he does seem to think we're all rich.
In this recipe alone, there are so many ingredients it would be quite
expensive to use every single one.
</p>
<p>
I didn't bother with rosemary since I couldn't get any. To be honest I'm not
keen on the taste of it anyway.
</p>
<p>
The book says to use stone-in olives but then tells you to take them out -
what's that all about ah?!
</p>
<p>
Okay, olives with the stone in are supposed to have more taste. But to me, in
a recipe, it's just not necessary and too much agg (aggravation), in case you
don't speak my mad language!
</p>
<p>
With your ingredients at the ready and the kitchen nice and tidy, kettle
boiled, a large frying pan and a large saucepan to hand and let's cook!
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Chicken cacciatore with spaghetti."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOwpNNyQgOD7arTaXii2Y7jlrNFjJWR6Ge-azoxmXRqgCM11_PkrJxxnGs2S4EgwF4hOx0W6EO_jBPZjr0iCZsrogZ1jZCohyphenhyphenYzBtjMpDY7cZjquJUInnNXabJf1QCkD26c0A3if_1jEVJNdeZzdTYAAjqL4hmTLgZs_rYl1htyREGAVddFNNDaxSuX4/s16000/chicken-cacciatore.jpg"
title="Chicken cacciatore with spaghetti"
/>
</div>
<p>You might also like
<a href="https://www.aglugofoil.com/2023/09/tunisian-prawn-spaghetti.html"
>Jamie Oliver's Tunisian Prawn Spaghetti </a
>😋
</p>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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chicken cacciatore Jamie Oliver, chicken and pasta, chicken cacciatore
with spaghetti Jamie Oliver,
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<div class="ccm-categories ccm-hide-on-print">main, chicken, pasta</div>
<div class="ccm-cuisine ccm-hide-on-print">Italian</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
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<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Chicken Cacciatore Jamie Oliver Recipe</h3>
<div class="ccm-summary">
Do the meals really only take 15 Minutes? Yes, but you have to get the
ingredients out and ready, then the recipes should only take 15
minutes or less to cook.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 15 Min</span
><span class="ccm-time-child">Cook time: 15 Min</span
><span class="ccm-time-child">Total time: 30 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
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US
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Metric
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<div class="ccm-section">
<div class="ccm-section-title">For the chicken and sauce</div>
<ul class="ccm-section-items">
<li>
4 skinless and boneless chicken thighs (to serve 4 people I say use
6)
</li>
<li>olive oil</li>
<li>125g oyster mushrooms</li>
<li>125g chestnut mushrooms</li>
<li>4 rashers of smoked pancetta</li>
<li>
2 sprigs of rosemary (I didn't add rosemary as I didn't have any)
</li>
<li>
2 anchovy fillets - finely chopped (you can season with salt instead
if you wish)
</li>
<li>2 jarred red peppers (in oil, not brine or vinegar)</li>
<li>a small handful of pitted black olives</li>
<li>2 cloves garlic</li>
<li>1 fresh red chilli</li>
<li>
60ml Chianti wine (you can leave this out, such a small amount makes
no real difference)
</li>
<li>
700g passata - I only used 400 and found it to be enough, you can
always add more
</li>
<li>1 small bunch of fresh basil</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the pasta</div>
<ul class="ccm-section-items">
<li>
320g dried whole-wheat spaghetti (I used regular as I'm not a fan of
whole-wheat)
</li>
<li>freshly grated Parmesan cheese - for sprinkling</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions<button
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<div class="ccm-section">
<ol class="ccm-section-items">
<li>
Cut the chicken into 1cm (1 inch) chunks, then put them into a large
frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
</li>
<li>
Roughly chop the chestnut mushrooms and tear the oyster mushrooms.
Finely slice the pancetta, then add them to the pan with the
rosemary leaves, anchovies, and torn peppers.
</li>
<li>
Squash and add the olives then turn the heat up to medium-high,
tossing regularly until golden.
</li>
<li>
Put the pasta into a large pan, cover with boiling salted water and
cook to the packet instructions.
</li>
<li>
Squash the garlic through a garlic crusher into the chicken pan.
Finely slice and add the chilli, pour in the wine (if using) and the
passata (I found 400g to be enough), then season to taste.
</li>
<li>Tear through and stir in some basil leaves.</li>
<li>
Finely grate the Parmesan. Drain the pasta,
<strong>reserving half a cupful of the starchy cooking water</strong
>, then tip on to a platter and spoon over the sauce.
</li>
<li>
Scatter with the remaining basil leaves and the grated Parmesan.
</li>
<li>
Toss together, loosening with a splash of the cooking water if
needed.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a
href="https://www.aglugofoil.com/2012/10/chicken-cacciatore-spaghetti-and-smoky.html"
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<h5>Did you make this recipe?</h5>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com2tag:blogger.com,1999:blog-563205289086659526.post-84244424966816945172024-03-02T06:31:00.026+00:002024-03-15T07:44:49.500+00:00Philly Cheesesteak Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;">Steak and Cheese Sandwich Recipe</span>
</h2>
<h2 style="text-align: left;"><span style="font-weight: normal;"></span></h2>
<h2>
<span style="font-weight: normal;">A mouthwatering steak sandwich that's quick and easy to make without
travelling to Philadelphia! </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Read on to find out how to make Philly Cheesesteak.</span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Philly cheesesteak with green peppers." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhgfBaBH__axqCm6Rb1cJ07VVnXbRhdDUGyE7LeFuwfwtQnaCfit9aU37jRWs8jwEZSiFweATM2_w1o1ZCfU2o_GGFbY3SsPde5vLP3nGEQkJATHE-xUai2n6EiX6Fc381sbulIUJACFLUOoJyNL9UnFQPr-1V7HKIjP5acfFO6nZH3ImQqzQcR6K/s16000/philly-cheesesteak.jpg" title="Philly cheesesteak" /><span style="font-weight: normal;"><br /></span>
</div>
<i>
This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i><span><a name='more'></a></span>
<h2 style="text-align: left;"><b>What is a Philly cheesesteak?</b></h2>
<p>
Basically, it's a steak sandwich with caramelised onions, and provolone cheese
all crammed into a huge hoagie roll. Classic Philly Cheesesteak is made
with very thinly sliced steak, usually, ribeye.
</p>
<p>Easy to make and delicious! </p>
<p>
Sometimes also topped with Cheez Whiz. I'm adding green peppers to my
cheesesteak, but you can leave them out if you prefer.
</p>
<p>
Yes indeedy,
<a href="https://amzn.to/3Upnu19" rel="nofollow" target="_blank">cheez whiz</a>, something that we can't get here in the UK unless you fancy paying £17 for
a jar over on Amazon! </p>
<p>Personally, I'm not too sure about cheez whiz. 😐</p>
<h2 style="text-align: left;">
<b>The best cut of beef for cheesesteaks</b>
</h2>
<p>
Ribeye is traditional but I used sirloin, you can use whichever cut of steak
you prefer.
</p>
<h3 style="text-align: left;"><b>Hoagie rolls</b></h3>
<p>
Depending on where you're from these rolls are called a variety of names.
Subs, Submarines, Hero, Grinders, Italian Sandwich or Torpedos to name a few.
</p>
<p>
For the life of me, I couldn't get a true hoagie roll here in the UK, so I
made my own version!
</p>
<p>
I am no baker as you all know, so I made the dough in the breadmaker and used
a baguette pan to prove the dough.
</p>
<p>
Anyway, I was happy with the result, a kind of fat, soft-crusted baguette and
that is what I was after. Happy days!
</p>
<p>
So, armed with my 12-inch long hoagie (ish) roll, I was off to make a
cheesesteak. Not too sure if my American friends would approve of my attempt
but hey ho!
</p>
<h3 style="text-align: left;"><b>Equipment</b></h3>
<ul style="text-align: left;">
<li>
a
<a href="https://amzn.to/3WAroX2" rel="nofollow" target="_blank">large non-stick frying pan</a>
</li>
</ul>
<ul style="text-align: left;">
<li>
a
<a href="https://amzn.to/3WufnSZ" rel="nofollow" target="_blank">garlic press</a>
</li>
</ul>
<ul style="text-align: left;">
<li>
a
<a href="https://amzn.to/3heogjj" rel="nofollow" target="_blank">sharp knife</a>
</li>
</ul>
<h3 style="text-align: left;"><b>Philly cheesesteak ingredients</b></h3>
<ul style="text-align: left;">
<li>15g plus 30g softened unsalted butter</li>
</ul>
<ul style="text-align: left;">
<li>
a splash of vegetable oil - only if NOT using ribeye as it's already quite
fatty
</li>
</ul>
<ul style="text-align: left;">
<li>1 x 250g sirloin or ribeye steak</li>
</ul>
<ul style="text-align: left;">
<li>1 x large or 2 medium-sized brown onions - peeled and diced</li>
</ul>
<ul style="text-align: left;">
<li>1 x green bell pepper - deseeded and thinly sliced</li>
</ul>
<ul style="text-align: left;">
<li>1 x fat clove of garlic - peeled and minced</li>
</ul>
<ul style="text-align: left;">
<li>1 long hoagie roll or soft crust baguette - mine was 12 inches long</li>
</ul>
<ul style="text-align: left;">
<li>sea salt and black pepper to season</li>
</ul>
<ul style="text-align: left;">
<li>
6 x Provolone cheese slices (I got mine from Ocado but ALDI sell them too)
</li>
</ul>
<ul style="text-align: left;">
<li>mayonnaise - optional, but it is a THING!</li>
</ul>
<ul style="text-align: left;"></ul>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ingredients for Philly cheesesteak." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK9Rv-NHSDg9YuVYj3THg75CNPLOOJrgL-hb9KHlVw93FSOia5EpMfm8sjW3jnv1liozbW-Bz-XwB1KR3Sfro42Rb1yzo6lVl8L7g1zxXFkvIGuFwO3omwZ56X0TmczgVfjIwQpL2_c1mGeR6XdsuhodG2FqDYS8Dk8nGn0p7JYlvUxhRW-n7ffAo/s16000/philly-cheesesteak-ingredients.jpg" title="Ingredients for Philly cheesesteak." />
</div>
<h3 style="clear: both; text-align: left;"><b>Recipe Top Tips!</b></h3>
<ul style="text-align: left;">
<li>
The secret to slicing steak thinly is in the temperature of the meat.
Putting it in the freezer before slicing it makes it firmer and therefore
easier to cut.
</li>
</ul>
<ul style="text-align: left;">
<li>
Don't rush cooking the onions and peppers or they will be hard and horrid.
</li>
</ul>
<ul style="text-align: left;">
<li>
Remember, it's YOUR sandwich, use whichever cut of steak you prefer, and use
whichever cheese you prefer. Own your Philly cheesesteak!
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Very thinly sliced raw steak." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYCxhi0KDOJ97e6s-2de0BWPE_MFfsNPsbu_Qr7_SjB23_MtlBeQ8x2PPe3Az6RqnBWUfkd5rMfQS3-Xmrg6Chqg15sCIxJ01_pUOIKE0U92mZ9azzcdKMVh_EpDTYTmeis4FUJEZZ4e8BEjCwkQzcedzUIyFf0hDeRgsOirIt-6uNDeGbNzM_YNP/s16000/thinly-sliced-raw-sirloin-steak.jpg" title="Very thinly sliced steak." />
</div>
<h3 style="text-align: center;">
For the <b>full recipe</b> see the recipe card below
</h3>
<p>
Cut the roll in half lengthways taking care to avoid cutting all the way
through. Mix together 30g of softened butter and minced garlic.
</p>
<p>Slather the garlic butter on both of the cut sides of the roll.</p>
<p>
Heat the frying pan again put the roll butter side down into the hot pan and
toast until golden but not burnt, remove and set aside.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Toasted hoagie roll." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhfaQKDIXuipOgS09Q7-siD9ic2frxMVIJzfxDktJy1C5kIXsuuAT1GlrBOZ3tlH7yLzr9tlCygT4uRi7XNZKdcXv4MhnRuol5oENXnW-rtSO2LqbPdwFjuVCxkh_JAZrIfk1Js56igVXhWsDGDXpFqhdm--wqNXPuZ3ywwnuSeX-fYon2Q3rRnln/s16000/toasted-hoagie-roll.jpg" title="Toasted hoagie roll." />
</div>
<p>
Fry the onions along with a pinch of salt, when they start to caramelise add
the peppers and cook until soft then remove from the pan and set aside.
</p>
<p>Wipe the pan and cook the steak.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Steak and onions and peppers frying in a pan." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAoeO1xrix49iYcUELIvG2fuEHJmkFaFQm0JPAeyHvr_axJqH4bw9gppYZA4WY88mhgCkULS-af9E0rO7RXuseH2VL3n0_EFd_vUWiRdiY8ZYYschJP-v4nDr-nTbA2Z3qNCdA9VvVoEoNb_4hrQnwMPPxbdH43TqYolhToG0125PJ-s3qRhF3Hiy/s16000/steak-and-onions-frying.jpg" title="Steak and onions and peppers frying in a pan." />
</div>
<p>
Add the onions and peppers back in and season with a little salt and a good
amount of pepper.
</p>
<p>
Make sure it's all nice and hot then turn the heat off of the pan and place
the cheese slices over the top to melt.
</p>
<p>
Spread the buttered side of your rolls with mayonnaise and scoop the steak and
cheese mixture into the roll, cut in half, that is if you're planning on
sharing!
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Philly cheesesteak with fries." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOb4jiKBI3lm0OBQSDLWKRdgBQuGNJkcg0E2qX3Av_9jxvyQN-jU09-lQndfv-XoIr0gwH-oSgsemc-ZuWyBof27hkXwQKMuipsebqWTWBBYwD2jMNi9loM4OUKk6xzUBHW2FQiP0yUXLCP679qN7-svQaKk2A-QGRbIkptcc-4Jr-zMwXd8ev4-6t/s16000/philly-cheesesteak-with-fries.jpg" title="Philly cheesesteak with fries." />
</div>
<h4 style="text-align: left;">
<span style="font-weight: normal;">You might also like this recipe for another easy and delicious American
dish, <a href="https://www.aglugofoil.com/2022/11/salisbury-steak-recipe.html">Salisbury Steaks</a>.
</span>
</h4>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
<!--START The Recipe Box-->
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<div class="ccm-keywords ccm-hide-on-print">
How to make Philly cheesesteak, Steak sandwich recipe, Philly cheesesteak
with peppers,
</div>
<div class="ccm-categories ccm-hide-on-print">dinner, snack, sandwich</div>
<div class="ccm-cuisine ccm-hide-on-print">American</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">1</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
</div>
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">How to make Philly cheesesteak</h3>
<div class="ccm-summary">
Makes 1 large 30cm (12 inches) long roll which will easily serve two
when cut in half. Serve with fries and you have a fairly huge meal!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 35 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">Ingredients</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
15g <span style="color: #888888;">plus</span> 30g
softened unsalted butter
</li>
<li>
a splash of vegetable oil -
<strong>only if NOT using ribeye </strong>as it's already quite
fatty
</li>
<li>1 x 250g sirloin or ribeye steak</li>
<li>
1 x large or 2 medium-sized brown onions -
<span style="color: #888888;">peeled and diced</span>
</li>
<li>
1 x green bell pepper -
<span style="color: #888888;">deseeded and thinly sliced
</span>
</li>
<li>
1 x fat clove of garlic -
<span style="color: #888888;">peeled and minced</span>
</li>
<li>
1 long hoagie roll or soft crust baguette -
<span style="color: #888888;">mine was 12 inches long</span>
</li>
<li>sea salt and black pepper to season</li>
<li>6 x Provolone cheese slices</li>
<li>mayonnaise</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions<button class="ccm-btn-temperature_convert ccm-btn-temperature_convert--f ccm-hide-on-print">
Fahrenheit</button><button class="ccm-btn-temperature_convert ccm-btn-temperature_convert--c ccm-hide-on-print">
Celsius
</button>
</h3>
<div class="ccm-section">
<div class="ccm-section-title">Gather and prepare the ingredients</div>
<ol class="ccm-section-items">
<li>
Wrap and freeze the steak for 45 minutes, making it much easier to
slice thinly.
</li>
<li>
While you're waiting for the steak, heat 15g of butter in a large
frying pan and add the onions along with a pinch of salt. Gently fry
them stirring now and then for about 10-12 minutes.
</li>
<li>
Now add the peppers and continue to cook until the onions start to
caramelise and the peppers are nice and soft. Don't rush or your
onions and peppers will be hard and horrid. Once done, remove and
set aside - no need to wash the pan as you'll need it again in a
bit.
</li>
<li>
Cut the roll in half lengthways taking care not to cut all the way
through. Mix 30g of softened butter and minced garlic together.
Slather the garlic butter on both of the cut sides of the roll.
</li>
<li>
Heat the frying pan again put the roll butter side down into the hot
pan and toast until golden but not burnt, remove and set aside.
</li>
<li>
Remove the steak from the freezer and, using a sharp knife slice it
as thin as you can.
</li>
<li>
<strong>If you are using ribeye</strong>
<strong>don't add any oil</strong> as it is quite fatty. Otherwise,
add a splash of oil to your pan and heat until it's
<strong>really hot</strong> then add the steak and cook whilst
stirring, taking care not to overcook it.
</li>
<li>
Add the onions and peppers back in and season with a little salt and
a good amount of pepper. Make sure it's all nice and hot, then turn
the heat off of the pan and place the cheese slices over the top to
melt.
</li>
<li>
Spread the buttered side of your rolls with mayonnaise and scoop the
steak and cheese mixture into the roll, cut in half if you're
planning on sharing!
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2022/11/philly-cheesesteak-recipe.html">https://www.aglugofoil.com/2022/11/philly-cheesesteak-recipe.html</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-52400434218106797962024-02-19T06:14:00.006+00:002024-02-20T05:07:20.542+00:00Apple Strudel with Filo Pastry<h2 style="text-align: left;"><span style="font-weight: normal;"><b>Marks and Spencer</b> once made a TV advert for their ultimate apple strudel made with filo pastry and rum-soaked sultanas. </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">I had to give it a go - this is my copycat recipe. 😊 </span>
</h2>
<div class="separator" style="clear: both;">
<img alt="Apple strudel with filo pastry - Marks and Spencer copycat recipe." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlDtur-jCBMnD5y5Gf0GfPGMW4fQDmx5p3nXq2_SYjpqmseBSXVrGB_KSbZVTWJemjklJrC3yqmKUOXJs7Luqp4oTu6ZALd6RSNzMZ35CpN08_03ThQc6CdP-Hp47CK0zWttKZaYsSvfSvSImCPNAS8YoAnWhUcVJUOJmk7CQu2JDXXcDDS2ZJiet4Co/s16000/apple-strudel.jpg" title="Apple strudel with filo pastry" />
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases but at no extra cost to you.</i>
<span><a name='more'></a></span>
<p>*Post updated February 2024 from the original post in 2011</p>
<p><a href="https://www.marksandspencer.com/" rel="nofollow" target="_blank">Marks and Spencer</a> - are a major British multinational retailer selling clothing beauty, home
products and more importantly for me, FOOD! 😋
</p>
<p>
Oh my goodness their food is the best. I worked for Marks and Spencer for just
over 38 years, I know, yes I am that old.
</p>
<p>
In fact, I took early retirement back in 2017, can't believe that was 7 years
ago this month. 😱
</p>
<h2 style="text-align: left;"><b>What is Strudel?</b></h2>
<p>A strudel is a type of layered pastry with a usually sweet filling.</p>
<p>
It became popular in the 18th century throughout the Habsburg Empire. Strudel
is part of Austrian cuisine but is also common in other Central European
cuisines. <a href="https://en.wikipedia.org/wiki/Strudel" rel="nofollow" target="_blank">Source Wikipedia</a>
</p>
<p>
Although I'm not one for desserts I had a go at making it myself. I'm so not
into pastry or baking, but the result was good and if I can do it, anyone can.
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>
800g Bramley (cooking apples), not dessert apples - peeled and cored then
cut into 2cm chunks
</li>
</ul>
<ul style="text-align: left;">
<li>120g sultanas</li>
</ul>
<ul style="text-align: left;">
<li>4 or 5 tablespoons of dark rum</li>
</ul>
<ul style="text-align: left;">
<li>5 tablespoons soft dark brown sugar</li>
</ul>
<ul style="text-align: left;">
<li>zest of 1 lemon and the juice of half the lemon</li>
</ul>
<ul style="text-align: left;">
<li>80g (2.8 oz) unsalted butter - melted</li>
</ul>
<ul style="text-align: left;">
<li>270g pack (6 oblong sheets) of ready-made filo pastry (phyllo dough)</li>
</ul>
<ul style="text-align: left;">
<li>icing sugar - for sprinkling</li>
</ul>
<h3 style="text-align: left;"><b>Top Tips!</b></h3>
<p>
You will need to soak the sultanas in the rum for at least 2 hours so they
soak it up and are nice and plump. Cheap rum will be just fine for this - I
suggest ALDI or Lidl.
</p>
<p>
Filo pastry drys out very quickly, so keep the rest of the sheets covered as
you go.
</p>
<p>
<b>Confession</b> 😳 I didn't use a tea towel or greaseproof paper to roll my
strudel as you might notice from the pictures, I made mine to not just taste
like the one from M&S but to look like it too.
</p>
<p>
However, when it came to explaining how I layered the pastry, it sounded far
too complicated and so I gave up writing it.
</p>
<p>
The top filo pastry sheets of mine were kind of pleated - folded back on
themselves. Fancy ah?!
</p>
<p>
Anyway, it worked and did look just like the Marks and Spencer strudel. 😊
</p>
<h3 style="text-align: left;"><b>Equipment - what do we need?</b></h3>
<p>
Greaseproof paper to line the baking tray, plus another sheet of
<a href="https://amzn.to/49gvnha" rel="nofollow" target="_blank">greaseproof paper</a>
(or a clean tea towel) to roll the strudel.
</p>
<p>
And a <a href="https://amzn.to/3SLzxXn" rel="nofollow" target="_blank">pastry brush</a> is kinda vital for brushing the filo with the melted butter.
</p>
<p>
Full details are in the recipe card below. Basically, prepare the apple and
sultana mixture.
</p>
<p>
Brush each sheet of filo with melted butter - that's what makes it delicious
and, stops it from sticking to the next sheet, otherwise, you'll have stodgy
thick pastry.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Making apple strudel." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGNoouJYCyxIjE26Arbp0v3zcgmsqHJ6wMIzDXprORtWV1BRH8QZS42qD4ZABGFdm6xaL5eLoz4BVOuudjdFkA1uB0w7PxehIPzOJA8DQvhs4tmsbxqa8LZjuQ1PyOgG06GlxnQ5A85PTBrSlkSskpryFGIhNkYFjQm87Hg5lLt2fSB7Z-zYGT4gwMH0/s16000/apple-strudel-filling.jpg" title="Apple strudel filling" />
</div>
<p>
Drain the sultanas from the rum and add to the apple mixture. Put the filling
onto the pastry sheets.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Apple strudel ready for the oven." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrD3VWW-Akm5ibk9dPk_TNyCGYcqXIgdBAvlLXAq2tkYdl91taEVowF-AHCqBDMV7zxNxbNL4YPAnFhBGQyEbjIS2leKuGxZi_qZPDXh2d4tWa0f5hFjdhOu6ups_M33_0qNjYWpj9P_bLrB1FNR4Z1Zp-wiv3qwT85-0o7Au6YjJWjwehcSyFhymhyphenhyphens/s16000/pastry.jpg" title="Apple strudel ready for the oven" />
</div>
<p>
Encase the filling in the pastry. Brush the top with melted butter dust with
icing sugar and pop into your preheated oven.
</p>
<p>
Bake on the middle shelf for 35-40 minutes until golden. If not, pop it back
in and check again in 5 minutes.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Apple strudel out of the oven." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzomHQY-qnpvSwojjVTxCgQMA3WkuWNlG73PeO3OR-_34mow6ivorFLVntivV_7xXMq7KZXyfNNxRmN5vsvRSzPZTTVwEkcDfVdbBTI_PWrsXW_oI6yo2fxSYSgfje9CjsGGCY1PN5seO5ErRSyj4CMT1Rw3qSETt5XiDcxSiyzAyGmmBIAzLMvYEuic/s16000/apple-strudel-from-oven.jpg" title="Apple strudel out of the oven" />
</div>
<p>Allow to cool a bit before slicing and serve with ice cream or cream. 😋</p><p>You might also like this <a href="https://www.aglugofoil.com/2024/02/healthy-baked-apples-recipe.html">Baked Apples Recipe</a>.</p>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<a class="ccm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.aglugofoil.com/2024/02/apple-strudel-with-filo-pastry.html&description=Apple%20Strudel%20with%20Filo%20Pastry&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlDtur-jCBMnD5y5Gf0GfPGMW4fQDmx5p3nXq2_SYjpqmseBSXVrGB_KSbZVTWJemjklJrC3yqmKUOXJs7Luqp4oTu6ZALd6RSNzMZ35CpN08_03ThQc6CdP-Hp47CK0zWttKZaYsSvfSvSImCPNAS8YoAnWhUcVJUOJmk7CQu2JDXXcDDS2ZJiet4Co/s16000/apple-strudel.jpg" id="ccm-pinit" target="_blank"></a>
<div class="ccm-keywords ccm-hide-on-print">
apple strudel with filo pastry, apple strudel with phyllo dough, apple
strudel recipe,
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<div class="ccm-categories ccm-hide-on-print">dessert,</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Apple Strudel with Filo Pastry" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlDtur-jCBMnD5y5Gf0GfPGMW4fQDmx5p3nXq2_SYjpqmseBSXVrGB_KSbZVTWJemjklJrC3yqmKUOXJs7Luqp4oTu6ZALd6RSNzMZ35CpN08_03ThQc6CdP-Hp47CK0zWttKZaYsSvfSvSImCPNAS8YoAnWhUcVJUOJmk7CQu2JDXXcDDS2ZJiet4Co/s16000/apple-strudel.jpg" title="Apple Strudel with Filo Pastry" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Apple Strudel with Filo Pastry</h3>
<div class="ccm-summary">
My Marks and Spencer copycat recipe for apple strudel - serve with ice
cream or cream.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 30 Min</span><span class="ccm-time-child">Total time: 50 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
</button>
<button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
800g Bramley <strong>(cooking</strong> <strong>apples),</strong> not
dessert apples - peeled and cored then cut into 2cm chunks
</li>
<li>120g sultanas</li>
<li data-amounts-original="5" data-amounts-secondary="75" data-units-original="tablespoons" data-units-secondary="g">
4 or
<span class="ccm-ing-amount" data-amount-original="5 tablespoons" data-amount-secondary="75 g">5 tablespoons</span>
of <strong>dark rum</strong>
</li>
<li data-amounts-original="5" data-amounts-secondary="60" data-units-original="tablespoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="5 tablespoons" data-amount-secondary="60 g">5 tablespoons</span>
soft dark brown sugar
</li>
<li>zest of 1 lemon and the juice of half the lemon</li>
<li>80g (2.8 oz) unsalted butter - <strong>melted</strong></li>
<li>
270g pack (6 oblong sheets) of ready-made filo pastry (phyllo dough)
</li>
<li>icing sugar - for sprinkling</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>
Start by soaking the sultanas in a small bowl. Add enough rum so the
sultanas are more or less covered and put to one side. If you can,
leave them overnight, but you do need to
<strong>soak them for at least 2 hours</strong> for the sultanas to
get nice and plump.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your oven 190°C / 375°F / Gas 5
</div>
<ol class="ccm-section-items">
<li>
Line the tray with the greaseproof paper and butter it all over so
the strudel doesn't stick. Put the apples into a bowl along with the
sugar, the zest of the lemon and the juice of half the lemon.
</li>
<li>
Put the sultanas in a small bowl and stir in the rum. Leave for at
least 2 hours so they end up nice and plump.
</li>
<li>
Melt the butter in a pan.
<strong>Drain the sultanas or any rum</strong> if there is any, add
them to the apple mixture and mix well.
</li>
<li>
Place a large oblong sheet of greaseproof paper (or a clean tea
towel) on the worktop with the long edge towards you.
</li>
<li>
Lay a sheet of the filo on top, and brush with some of the melted
butter. Lay another sheet on top, and repeat until you have used all
the filo.
</li>
<li>
Now pile the filling on the filo, leaving about 3cm clear all
around. Tuck the ends in, then, using the greaseproof or tea towel
to help, roll the pastry away from you to enclose all the filling.
</li>
<li>
Transfer the roll seam-side down to the lined baking sheet and brush
with the rest of the melted butter. Brush the top with melted butter
dust with icing sugar and pop into your
<strong>preheated oven.</strong>
</li>
<li>
<span class="ql-cursor"> </span>Bake on the middle shelf for 35-40
minutes until golden.
</li>
<li>If not, pop it back in and check again in 5 minutes.</li>
<li>
Allow to cool a bit before slicing and serve with ice cream or
cream.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2024/02/apple-strudel-with-filo-pastry.html">https://www.aglugofoil.com/2024/02/apple-strudel-with-filo-pastry.html</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-1347954216931088872024-02-17T06:28:00.014+00:002024-03-14T05:22:27.297+00:00Healthy Baked Apples Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;"
>Baked apples stuffed with dates - a healthy and delicious dessert.</span
>
</h2>
<h2 style="text-align: left;">
<img
alt="Baked Apples Stuffed with Dates, Ginger and Orange"
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrEdk-oRDKyob3B5xVNisK0ZcNyREXwv8hM74aOeyiweeLeB3i3bdGuYoaUl0mjdldmJX83j3wlSMMJDuz9v_MOE7wK6Juni_KKKg3op3eIjog8JXrHZjijlX8GjIhbVhU2uSqY73E7ubnhLBCABzApmMroAPioxtVTf4AD31TyB1o8G-8cU-cGv6xqw/s16000/healthy-baked-apples-stuffed-with-dates.jpg"
style="text-align: center;"
title="Healthy Baked Apples Stuffed with Dates"
/>
</h2>
<p style="text-align: left;">
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases but at no extra cost to you.</i
>
</p>
<span><a name='more'></a></span>
<p style="text-align: left;"></p>
<p>*Post updated February 2024</p>
<h2 style="text-align: left;"><b>Looking for a dessert for one person?</b></h2>
<p>
Using one apple per serving makes this ideal for making a dessert for
one.
</p>
<p>
The recipe below uses two apples, so if you can just half the amounts for one
person.
</p>
<p>
I used Flora pro.activ which contains plant sterols. It's available in any
good supermarket.
</p>
<p>Plant sterols have been shown to lower blood cholesterol - happy days! 😉</p>
<p>
Now, I don't usually like desserts but it has to be said the date and ginger
stuffing turns almost toffee-like on top of the apples.
</p>
<p>
The orange and ginger spread is added at the end of cooking and melts over the
apples. In a word, these baked apples are delicious.
</p>
<h2 style="text-align: left;"><b>Cooking apples</b></h2>
<p>
Dessert apples are not really suitable as they will fall apart when cooking,
plus they are sweet in taste.
</p>
<p>
You really need cooking apples such as
<a href="https://www.bramleyapples.co.uk/" rel="nofollow" target="_blank"
>Bramley apples</a
>.
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>cooking apples</li>
</ul>
<ul style="text-align: left;">
<li>
<a href="https://amzn.to/48kyvXZ" rel="nofollow" target="_blank"
>crystallised stem ginger</a
>
</li>
</ul>
<ul style="text-align: left;">
<li>ready-to-eat dates</li>
</ul>
<ul style="text-align: left;">
<li>water</li>
</ul>
<ul style="text-align: left;">
<li>Flora spread</li>
</ul>
<ul style="text-align: left;">
<li>runny honey</li>
</ul>
<ul style="text-align: left;">
<li>zest of an orange</li>
</ul>
<ul style="text-align: left;">
<li>ground ginger</li>
</ul>
<h3 style="text-align: left;"><b>Suggested equipment</b></h3>
<p>
You will need an
<a href="https://amzn.to/3UKbsD8" rel="nofollow" target="_blank"
>apple corer</a
> and a suitably sized
<a href="https://amzn.to/48kj6He" rel="nofollow" target="_blank"
>non-stick baking dish</a
>.
</p>
<div style="text-align: center;">
<img
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65QcD1XxANLTN5NLuQasF8OGl1dDXIiCoABhGVvMb7Opchkz8CCiSsDsJm3lJpoMU_69FRZFlJ2CNTRcyiuc-6mESZJqy_-rclV0ZIrOBUQncNTQ9-J5DDCPzqalnqSDxkeUPXUPAej_-R0ahmMjYPnEwWjh3BJJf_-HjiHSmcbq3EzuU_MXw03q4TmU/s16000/baked-apples-stuffed-with-dates.jpg"
/>
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
You might also like this
<a
href="https://www.aglugofoil.com/2024/02/apple-strudel-with-filo-pastry.html"
>Apple Strudel with Filo Pastry recipe</a
>.
</div>
<h3 style="text-align: left;">
<b>Nutritional information per portion - provided by Flora</b>
</h3>
<ul style="text-align: left;">
<li>Energy in kj 242</li>
</ul>
<ul style="text-align: left;">
<li>Fat 4.6g and of which Saturates 1.2g</li>
</ul>
<ul style="text-align: left;">
<li>Carbohydrates and Protein, nill</li>
</ul>
<ul style="text-align: left;">
<li>Sugars 39.1</li>
</ul>
<ul style="text-align: left;">
<li>Salt 0g</li>
</ul>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<div class="ccm-keywords ccm-hide-on-print">
healthy baked apples recipe, baked apples with dates,
</div>
<div class="ccm-categories ccm-hide-on-print">dessert,</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrEdk-oRDKyob3B5xVNisK0ZcNyREXwv8hM74aOeyiweeLeB3i3bdGuYoaUl0mjdldmJX83j3wlSMMJDuz9v_MOE7wK6Juni_KKKg3op3eIjog8JXrHZjijlX8GjIhbVhU2uSqY73E7ubnhLBCABzApmMroAPioxtVTf4AD31TyB1o8G-8cU-cGv6xqw/s16000/healthy-baked-apples-stuffed-with-dates.jpg"
title="Healthy Baked Apples Recipe"
/>
</div>
<div class="ccm-info-wrapper">
<h3 class="ccm-name">Healthy Baked Apples Recipe</h3>
<div class="ccm-summary">
Baked apples stuffed with dates, stem ginger and orange - a healthy
and delicious dessert.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span
><span class="ccm-time-child">Cook time: 35 Min</span
><span class="ccm-time-child">Total time: 40 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active"
data-type="us"
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US
</button>
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class="ccm-btn-unit_convert ccm-hide-on-print"
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Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
2 Bramley <strong>cooking apples</strong> - dessert apples will fall
apart
</li>
<li>
30g (1oz) <strong>crystallised</strong> stem ginger - finely chopped
</li>
<li>55g (2oz) ready-to-eat dates - finely chopped</li>
<li
data-amounts-original="4"
data-amounts-secondary="59.15"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="4 tablespoons"
data-amount-secondary="59.15 ml"
>4 tablespoons</span
>
water
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the orange and ginger spread</div>
<ul class="ccm-section-items">
<li>25g (1oz) Flora pro.activ</li>
<li
data-amounts-original="2"
data-amounts-secondary="29.57"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="2 tablespoons"
data-amount-secondary="29.57 ml"
>2 tablespoons</span
>
runny honey
</li>
<li>zest of 1 orange</li>
<li
data-amounts-original="¼"
data-amounts-secondary="1"
data-units-original="teaspoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="¼ teaspoon"
data-amount-secondary="1 g"
>¼ teaspoon</span
>
ground ginger
</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat the oven to 200°C / 180°C fan oven or Gas 6
</div>
<ol class="ccm-section-items">
<li>
Using an apple corer remove the core, then score carefully with a
sharp knife around the middle of the apples and put them on a baking
tray.
</li>
<li>Mix the chopped dates and stem ginger together.</li>
<li>
Now fill the centre of the apples with the mixture.
<strong>Add the water to the dish </strong>and bake for 30–35
minutes until soft and cooked through.
</li>
<li>
Meanwhile, blend the Flora with the orange zest, ground ginger and
honey. When the apples are cooked you should be able to easily
insert a knife.
</li>
<li>
Spoon the flavoured spread mixture over the top and allow it to melt
over the apples.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a
href="https://www.aglugofoil.com/2024/02/healthy-baked-apples-recipe.html"
>https://www.aglugofoil.com/2024/02/healthy-baked-apples-recipe.html</a
>
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<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank"
>@aglugofoil</a
>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-84768293189944749962024-02-15T07:07:00.000+00:002024-02-15T07:07:47.228+00:00Teriyaki Salmon Baked in Foil<h2 style="text-align: center;">
<span style="font-weight: normal;">Salmon Baked in the Oven </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>If a <b>quick and simple dinner</b> is what you're after, then salmon
parcels in foil are the way to go!</span
>
</h2>
<div style="text-align: center;">
<img
alt="Teriyaki Salmon Baked in Foil."
border="0"
src="https://1.bp.blogspot.com/-MLWNnRhKtn4/YIj2PPmxhTI/AAAAAAAAUG4/ADtd_5OtIjgvfjgX-rr5j5kpoRpe1coAwCLcBGAsYHQ/s16000/Teriyaki-Salmon-Baked-in-Foil.jpg"
title="Teriyaki Salmon Baked in Foil."
/>
</div>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.<span
><a name='more'></a></span
></i
>
<p>*Post updated February 2024</p>
<h3 style="text-align: left;"><b>What is teriyaki made of?</b></h3>
<p>
Authentic Japanese teriyaki sauce is a combination of soy sauce, mirin, sugar,
and sake to create a distinctively sharp taste.
</p>
<p>
Westernised versions incorporate honey, garlic, and ginger to suit our taste.
</p>
<p>
There is no chilli in traditional teriyaki, but we LOVE chilli in this house!
Leave it out if you don't like a bit of spice.
</p>
<p>
Teriyaki is meant to be a cooking sauce and not a table sauce, but it's
perfectly fine to use as a dip or a condiment.
</p>
<h3 style="text-align: left;"><b>Salmon baked in foil</b></h3>
<p>
Just lately, I've got quite into this way of cooking. The fish cooks nicely
and all the flavours are kept in.
</p>
<p>
You can prepare this in the morning ready to cook later in the evening, but
with that said, <b>do read my top tips</b> if you are going to do this.
</p>
<p>
I've included a recipe card but in all honesty, the exact amount of
ingredients you put in is entirely up to you.
</p>
<p>
I love salmon fillets, and I always buy smoked ones since I think they have
more taste.
</p>
<p>
The only problem I have with them is they always seem so small and I tend to
think we might starve, but fear not because that's not the case!
</p>
<p>
It's what you serve with it that makes a meal and rice or noodles are always a
good choice.
</p>
<p>
So, for an extra quick and tasty meal, I served this with a pack of
microwavable ready-cooked
<a href="https://amzn.to/3oPS9o4" rel="nofollow" target="_blank"
>Tilda Lime and Coriander rice</a
>.
</p>
<p>
Seriously if you're busy at work or busy with kids or even if you're just
feeling lazy, there's nothing wrong with a bit of cheating every now and then
😉
</p>
<p>Below is the salmon parcel prepared and ready for the oven.</p>
<div style="text-align: center;">
<img
alt="Teriyaki Salmon in Foil ready for the oven"
border="0"
src="https://1.bp.blogspot.com/-mN-21_yhn9Y/YBzTwWlkzfI/AAAAAAAATDo/DwxOYJVgpGEPN7D8MnmrJy2CScjPJzYKgCLcBGAsYHQ/s16000/Teriyaki%2BSalmon%2Bin%2BFoil.jpg"
title="Teriyaki Salmon in Foil ready for the oven"
/>
</div>
<p>
The whole dish was made from bits and bobs in my fridge and general store
cupboard ingredients, nothing too costly, just leftovers really. The end
result was yummy.
</p>
<h3 style="text-align: left;"><b>Top tips!</b></h3>
<p>
If you are preparing this in the morning ready to cook later, follow the
recipe, but wait to add the slices of lime until you are ready to cook.
</p>
<p>
Why? Because the acid in the lime will start to break down the fish and go
hard and horrid. 😟
</p>
<h3 style="text-align: left;"><b>How long do you bake salmon in foil?</b></h3>
<p>
The salmon must be at <b>room temperature</b> or the cooking times will not
work.
</p>
<p>
Salmon fillets take 20-25 minutes in a preheated oven 200°C/400°F or Gas 6
</p>
<p>
<b
>Keep vegetables sliced really, really thinly otherwise they will not
cook.</b
>
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>Mirin (Japanese rice wine)</li>
</ul>
<ul style="text-align: left;">
<li>dark soy sauce</li>
</ul>
<ul style="text-align: left;">
<li>light soy sauce</li>
</ul>
<ul style="text-align: left;">
<li>runny honey</li>
</ul>
<ul style="text-align: left;">
<li>white pepper</li>
</ul>
<ul style="text-align: left;">
<li>red chilli flakes (optional)</li>
</ul>
<ul style="text-align: left;">
<li>fresh ginger root </li>
</ul>
<ul style="text-align: left;">
<li>carrots </li>
</ul>
<ul style="text-align: left;">
<li>red onion</li>
</ul>
<ul style="text-align: left;">
<li>red bell pepper </li>
</ul>
<ul style="text-align: left;">
<li>fresh green chilli (medium heat) </li>
</ul>
<ul style="text-align: left;">
<li>lime </li>
</ul>
<h3 style="text-align: left;"><b>Recommended equipment</b></h3>
<ul style="text-align: left;">
<li>
A<a href="https://amzn.to/3vOEpA8" rel="nofollow" target="_blank">
mandoline slicer</a
>
is the only way to get the carrot, onion and lime sliced thinly enough to
cook simultaneously as the salmon.
</li>
</ul>
<ul style="text-align: left;">
<li>Good quality kitchen foil so your parcels don't tear.</li>
</ul>
<h3 style="text-align: left;">
<b>Did you know you can freeze fresh ginger root?</b>
</h3>
<p>
It doesn't lose any of its flavours, plus you can be sure to always have some
handy.
</p>
<p>
In fact, all that happens to it is it goes soft. It keeps its flavour and
defrosts in no time at all.</p>
<p>Then it can be used as normal.</p>
<p>So, next time you buy some fresh ginger, freeze a bit in a plastic bag. 😉
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Teriyaki salmon parcels baked in the oven."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1y9VbM9xwd0bLBahRnGP18e-FtMhxCc_dFZHOmlLJ4Dju1H-Gu_hjI3eB9oxq7ji6OBdZexpefVzOfMA8XPvp8g5WZh-ZncYLnOJWJHlHp9I6gAmTcr8FaCjOvQdczgXrXBWioE-YbakQQvqa1f9j-SzG2jmGbsUthdM65IUo7Kq3YEITVIko0iW/s16000/teriyaki-salmon-baked-in-the-oven.jpg"
title="Teriyaki salmon parcels baked in the oven."
/>
</div>
<div class="separator" style="clear: both; text-align: center;"><br /></div>
You might also like my
<a href="https://www.aglugofoil.com/2021/05/chicken-teppanyaki.html"
>Chicken Teppanyaki Recipe</a
>.
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong><br />Have you tried this recipe? </strong>Please leave a
⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
</span>
</p>
<!--START The Recipe Box-->
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<div class="ccm-keywords ccm-hide-on-print">
salmon baked in foil, teriyaki parcel, oven baked salmon recipe,
</div>
<div class="ccm-categories ccm-hide-on-print">fish, dinner, main</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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draggable="false"
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Teriyaki Salmon Baked in Foil</h3>
<div class="ccm-summary">
You really need a mandoline slicer to slice the carrots, onion and
lime thinly enough to cook in time with the salmon.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span
><span class="ccm-time-child">Cook time: 25 Min</span
><span class="ccm-time-child">Total time: 30 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active"
data-type="us"
>
US
</button>
<button
class="ccm-btn-unit_convert ccm-hide-on-print"
data-type="metric"
>
Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>a little olive oil</li>
<li>2 salmon fillets - skin removed</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Mix together in a small bowl the following
</div>
<ul class="ccm-section-items">
<li
data-amounts-original="1"
data-amounts-secondary="17"
data-units-original="tablespoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tablespoon"
data-amount-secondary="17 g"
>1 tablespoon</span
>
Mirin (Japanese rice wine)
</li>
<li
data-amounts-original="2"
data-amounts-secondary="29.57"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="2 tablespoons"
data-amount-secondary="29.57 ml"
>2 tablespoons</span
>
dark soy sauce
</li>
<li
data-amounts-original="1"
data-amounts-secondary="14.79"
data-units-original="tablespoon"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tablespoon"
data-amount-secondary="14.79 ml"
>1 tablespoon</span
>
light soy sauce
</li>
<li>1 heaped tablespoon of runny honey</li>
<li>a pinch of white pepper</li>
<li>pinch of red chilli flakes (optional)</li>
<li>
1 x 1 cm cube of fresh ginger root (enough to make 1 teaspoon) -
peeled and minced or very finely chopped
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Please note, that everything must be VERY thinly sliced
</div>
<ul class="ccm-section-items">
<li>2 carrots - peeled and sliced into thin matchsticks</li>
<li>
1 medium-sized red onion - peeled and sliced very thinly (best to
use a mandoline slicer)
</li>
<li>1 red bell pepper -deseeded and cut into thin matchsticks</li>
<li>
half of a fresh green chilli (medium heat) deseeded and finely
chopped
</li>
<li>1 lime - very thinly sliced (best to use a mandoline slicer)</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your oven to 200°C/400°F or Gas 6
</div>
<ol class="ccm-section-items">
<li>
<strong>Top Tips!</strong> If you prepared the parcels earlier now's
the time to add the lime slices. Plus you really ought to remove
them from the fridge at least 20 minutes before cooking or the
cooking times will be out.
</li>
<li>
Get yourself two large pieces of good-quality kitchen foil - the
thin stuff isn't any good as it will tear easily.
</li>
<li>
Drizzle a little olive oil on each piece of foil and lay one piece
of salmon onto each foil square. You will be making a parcel with
the foil.
</li>
<li>Add equal amounts of the prepared ingredients to each parcel.</li>
<li>
Drizzle each parcel equally with the sauce and drizzle with a little
olive oil.
</li>
<li>
Bring the foil up each side till they meet and make a parcel, make
sure it's
<strong>closed with just a tiny gap for air to circulate</strong>,
or your salmon will go dry.
</li>
<li>
Put the parcels onto a baking tray in a
<strong>preheated oven</strong> for about 20-25 minutes - depending
on the size of your salmon pieces.
</li>
<li>
*You'll know if they're cooked because when you open a parcel to
test them the salmon will look pinkish, and the fish will fall into
flakes when very carefully parted with a knife.*
</li>
<li>
I served the salmon in the foil with some lime and coriander rice
(ready-cooked microwavable), simple and delicious!
</li>
</ol>
</div>
</div>
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Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-563205289086659526.post-66201156703545904102024-02-11T06:30:00.003+00:002024-02-11T06:32:22.184+00:00Open Faced Sandwich <h2 style="text-align: center;">
<span style="font-weight: normal;">Spicy Fried Egg Sandwich Recipe</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">This is no ordinary sandwich, loaded with a just few simple ingredients
that take it to another level.</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Come on, I mean who doesn't love a good egg and tomato sandwich?</span>
</h2>
<div class="separator" style="clear: both;">
<img alt="Open faced sandwich with spicy eggs and tomato." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIf6CVXc6OnWQAUF2BoIiBGKfzHE89xfzeA89tZWyJ5JzFUm5qAvX8Ste1m0n3sBf192j2dRVdZlL7r-7DbmjPk01wSMcWoseSl3sjcLbMF3d0rpvEMFsukmRrmKds876lamGx0au8Wo-4F7XMli-p6AoQP3G7ePkiSP27e47oqY8FCNqhl6_pxaQ/s16000/open-faced-sandwich.jpg" title="Open faced sandwich with spicy eggs and tomato." />
</div>
<p style="text-align: left;">
<i>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases at no extra cost to you.</i>
</p>
<a name='more'></a>
<p>
Read on to find out how to make an open sandwich. Of course, you might not
like chillies, if that's the case, just leave them out. </p>
<p>
Pretty much anything goes just as it would in a regular sandwich, but an
open-faced sandwich is served so you can see the ingredients.</p>
<p> It's the best way to serve a sandwich for presentation as it's far more impressive visually, making a great lunch or brunch
especially if you have guests.</p>
<p>
Like any other sandwich, they are easy to make, but I think they're more fun
to make!
</p>
<h3 style="text-align: left;"><b>What is an open-faced sandwich?</b></h3>
<p>
An open sandwich consists of a slice of bread or toast with one or more food
items on top. It has half the amount of bread of a typical closed sandwich.</p>
<p>Less bread equals fewer calories 😉 haha!
</p>
<h3 style="text-align: left;"><b>Sandwich filling ideas</b></h3>
<ul style="text-align: left;">
<li>Cheese and tomato</li>
</ul>
<ul style="text-align: left;">
<li>Cheese and ham</li>
</ul>
<ul style="text-align: left;">
<li>Bacon, egg and tomato</li>
</ul>
<ul style="text-align: left;">
<li>Mushroom and tomato</li>
</ul>
<ul style="text-align: left;">
<li>Tuna mixed with mayo and red onions sprinkled with chives</li>
</ul>
<ul style="text-align: left;">
<li>Smoked salmon and tangy cream cheese</li>
</ul>
<ul style="text-align: left;">
<li>Avocado and tomato</li>
</ul>
<ul style="text-align: left;">
<li>Avocado and poached egg</li>
</ul>
<h3 style="text-align: center;">
<span style="font-weight: normal;"><b>Basically, the list is endless!</b></span>
</h3>
<h3 style="text-align: left;"><b>Equipment you will need</b></h3>
<p>
A
<a href="https://amzn.to/3pdHYfL" rel="nofollow" target="_blank">large frying pan</a>
- that's it!
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Open-faced sandwich with spicy eggs." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1PHV161bUSAoL0if6O1KKOTUBELQ5ha70il9QS_XI6g63WxHP9ACFurAGbepQvUheq-kChLw7erlYDuhgN6417QKHQMNvATZxFFDrRYMBMcfxfXQ_7aUExstxkCDHCw8wP2EGHLmteUk2-_esSHNfsRNt6e8IDAXKdXVXg_J-UbzxUNv19vXtBbU/s16000/open-sandwich.jpg" title="Open-faced sandwich with spicy eggs." />
</div>
<h3 style="text-align: left;"><b>Ingredients in this recipe</b></h3>
<ul style="text-align: left;">
<li>mild olive oil</li>
</ul>
<ul style="text-align: left;">
<li>Ciabatta bread - sliced in half lengthways</li>
</ul>
<ul style="text-align: left;">
<li>2 x tomatoes - thickly sliced</li>
</ul>
<ul style="text-align: left;">
<li>1 x red chilli pepper - deseeded and finely sliced</li>
</ul>
<ul style="text-align: left;">
<li>2 x spring onions (scallions or green onions) - sliced</li>
</ul>
<ul style="text-align: left;">
<li>2 eggs</li>
</ul>
<ul style="text-align: left;">
<li>
a pinch of
<a href="https://amzn.to/3QEPRXf" rel="nofollow" target="_blank">sweet red pepper flakes</a>
</li>
</ul>
<ul style="text-align: left;">
<li>salt and pepper to season</li>
</ul>
<ul style="text-align: left;">
<li>a few chives - snipped</li>
</ul>
<ul style="text-align: left;">
<li>flat leaf parsley - chopped</li>
</ul>
<h3 style="text-align: left;"><b>Question!</b></h3>
<p>
What's your favourite sandwich filling? Do let me know in the comments below.
</p>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<div class="ccm-keywords ccm-hide-on-print">
open faced sandwich, open sandwich, spicy eggs, ciabatta sandwich, fried
egg sandwich,
</div>
<div class="ccm-categories ccm-hide-on-print">snack, lunch, brunch</div>
<div class="ccm-cuisine ccm-hide-on-print">International</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">1</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Open Faced Sandwich" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIf6CVXc6OnWQAUF2BoIiBGKfzHE89xfzeA89tZWyJ5JzFUm5qAvX8Ste1m0n3sBf192j2dRVdZlL7r-7DbmjPk01wSMcWoseSl3sjcLbMF3d0rpvEMFsukmRrmKds876lamGx0au8Wo-4F7XMli-p6AoQP3G7ePkiSP27e47oqY8FCNqhl6_pxaQ/s16000/open-faced-sandwich.jpg" title="Open Faced Sandwich" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Open Faced Sandwich Recipe</h3>
<div class="ccm-summary">
A delicious sandwich with ciabatta bread. Who doesn't love a good
tomato sandwich especially when it's topped with eggs and a bit of
spice?
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 5 Min</span><span class="ccm-time-child">Total time: 10 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US</button><button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
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</h3>
<div class="ccm-section">
<div class="ccm-section-title">Per person you will need:</div>
<ul class="ccm-section-items">
<li>mild olive oil</li>
<li>ciabatta bread - sliced in half lengthways</li>
<li>2 x tomatoes - thickly sliced</li>
<li>1 x red chilli pepper - deseeded and finely sliced</li>
<li>2 x spring onions (scallions or green onions) - sliced</li>
<li>2 eggs</li>
<li>a pinch of sweet red pepper flakes</li>
<li>salt and pepper to season</li>
<li>a few chives - snipped</li>
<li>flat leaf parsley - chopped</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Gather and prepare the ingredients</div>
<ol class="ccm-section-items">
<li>
Brush each half of the ciabatta (on the cut side) with a little oil.
</li>
<li>
Heat up a large frying pan and once it's nice and hot place the
bread cut side down and lightly press to colour the bread, then
remove and set aside.
</li>
<li>
Now, using the same pan add a little more oil and fry the tomato
slices. Once done, put them onto your ciabatta.
</li>
<li>Add a little more oil if needed and fry the eggs.</li>
<li>
Now add the chilli and spring onions to the still-hot pan and stir
to cook for a minute or so. Remove and scatter over the top of the
eggs.
</li>
<li>
Sprinkle with sweet pepper flakes, chives and parsley. Season with
salt and pepper and serve straight away.
</li>
</ol>
</div>
</div>
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<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
# aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-69486653325868825232024-02-11T05:57:00.003+00:002024-03-15T07:45:21.538+00:00Tuna Pasta Salad Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;"> Easy Cold Tuna Pasta Salad</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: 400;">A tasty, quick and healthy light lunch - takes minutes to make. </span>
</h2>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<img alt="Tuna Pasta Salad Recipe." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxfEUZ8rC4jfeqQcBI7Wjpb8H2lFmKpaaYhxjO_GYP0wbCIxHhpvg5YbS3Mook6ugVIj45fDA86mDvCMKy8lCuCLi0fSYyNksGjkvZbr8AL0qx9WojR9O8CsaMhN665di0nVvnU88elJxTxVx1yzXMm1U6XyyZHsjsXa_njWNG-b9U41vV3Re40yF/s16000/tuna-pasta-salad.jpg" title="Tuna Pasta Salad" />
</div>
<span style="font-weight: 400;"><br /></span>
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i>
<span><a name='more'></a></span>
<h3 style="clear: both; text-align: left;">
<b>Why you should make this!</b>
</h3>
<ul style="text-align: left;">
<li>It's easy, with no cooking involved apart from the pasta.</li>
</ul>
<ul style="text-align: left;">
<li>
You can make it ahead - just store it in a lidded storage container in the
fridge - use it within 3 days.
</li>
</ul>
<ul style="text-align: left;">
<li>
It's tasty and healthy and is perfect for a light lunch or a main
meal.
</li>
</ul>
<ul style="text-align: left;">
<li>
The recipe makes enough for two mains or depending on how much you like to
eat, makes 4
<a href="https://amzn.to/3zm5RH6" rel="nofollow" target="_blank">lunch boxes</a>.
</li>
</ul>
<ul style="text-align: left;">
<li>
With just a few storecupboard ingredients, once the pasta is cooked it takes
literally 2 minutes to make.
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ingredients for tuna pasta salad." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHm57ef8bI6rBnzEbY6AvM4NWlWfzr0Rqvxz_9ezY3GJK2SR1N-0o_DqxzhR09Ly8Iq0GKvpDoOpYp8eX_ghHa_Nt_s9abhqGJc7tC6EmqCZqDbtc-DMK09bUrlAfzu9Up2vCb_isgduOBRtNeJgFoccFJ_TQtMVzRKTxjlRNI8atCLp9bbsE7pd42/s16000/ingredients-tuna-pasta-salad.jpg" title="Ingredients for tuna pasta salad" />
</div>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>
140g dried pasta - I used
<a href="https://amzn.to/3KmRp88" rel="nofollow" target="_blank">mafalda corta pasta</a> but you can use whatever pasta shapes you prefer.
</li>
</ul>
<ul style="text-align: left;">
<li>
2 x cans of tuna in oil - I like the cans of drained tuna (as there's only a
tiny amount of oil)
</li>
</ul>
<ul style="text-align: left;">
<li>
1 x 350g jar of
<a href="https://amzn.to/40qorts" rel="nofollow" target="_blank">passata rustica</a>
</li>
</ul>
<ul style="text-align: left;">
<li>½ of a red onion - peeled and very finely chopped</li>
</ul>
<ul style="text-align: left;">
<li>
a few pitted black olives in brine - drained on a kitchen paper towel and
sliced
</li>
</ul>
<ul style="text-align: left;">
<li>a pinch of dried oregano</li>
</ul>
<ul style="text-align: left;">
<li>a pinch of sugar, if you think it needs it - I didn't add any sugar</li>
</ul>
<ul style="text-align: left;">
<li>salt and black pepper to taste</li>
</ul>
<h3 style="text-align: left;"><b>Recipe Top Tips!</b></h3>
<p>Tuna pasta salad is best served at room temperature.</p>
<p>Avoid at all costs 'quick cook pasta' - it's horrid and turns to mush.</p>
<p>Once your pasta is cooked drain it well and cool completely before adding it to
your sauce.</p>
<p>Be sure to use good quality passata otherwise, your salad will be watery and
will lack in taste.</p>
<p>If you use tuna that isn't already drained of oil - you must drain it first
before adding it to your pasta salad.</p>
<p>Drained tuna is in smaller 60g cans because regular tuna in oil weighs more
because of the oil.</p>
<p>I didn't add any sugar but you might want to. Taste your sauce before stirring
through the pasta and tuna before adding any.</p>
<p>If you don't have sugar you can instead add a squeeze of tomato ketchup.</p>
<p>You can add a few halved baby tomatoes if you wish or a chopped hard-boiled
egg.</p>
<p>What's that, you don't like olives? No worries, just leave them out!</p>
<h3 style="text-align: left;"><b>Ingredient swaps</b></h3>
<ul style="text-align: left;">
<li><b>Red onion</b> for spring onion (scallions)</li>
</ul>
<ul style="text-align: left;">
<li><b>Oregano</b> for Italian seasoning</li>
</ul>
<ul style="text-align: left;">
<li>
<b>Olives</b> for a few capers (in brine, not salt and rinsed and drained)
</li>
</ul>
<ul style="text-align: left;">
<li><b>Tuna</b> for salmon for a salmon pasta salad</li>
</ul>
<ul style="text-align: left;">
<li><b>Tuna</b> for canned pilchards in tomato sauce</li>
</ul>
<h3 style="text-align: left;"><b>How to make tuna pasta salad</b></h3>
<p>Cook the pasta and allow it to completely cool.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Mafalda corto pasta." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCEPFhBUdRKO3Go7FUF9cAY4f7tbkFkd_MGH8k80uAgbgO2edyCh4SRkVQaN6nx3bO03WIJIPJK1FM5bjZigg9BNeFNK8g6fRrJdFlz68mejzbeCvUVOdfPxzXmwsUoIIyLvISK4I6VHOAHQvYceSUuRktaC0tUYX5g3Xw-LE-8W0v6sLF56sjZaM/s16000/mafalda-corta-pasta.jpg" title="Mafalda corto pasta" />
</div>
<p>
Once cooked drain it well and drizzle over a tiny amount of olive oil and
stir to coat. This stops the pasta from going dry.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Tuna and pasta salad in a glass bowl." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiHD68jCvBbvei42ctiOhcUG1zXbhA8IlXjUm7YBJTimtnvqJIamm9RRfP-Tnf717vuTTX_r-CHLoX4Jc73NgWCuBprWl3E3NUXrdoyC0oHIL3-L0HlGGBYXKv73s29jD5ygMSLIK44lAFFhPqohFKs7DETDwjRPJte4bYYgaNs-9S3AXfEvkku6S/s16000/pasta-and-tuna-salad.jpg" title="Tuna and pasta salad" />
</div>
<p>
In a bowl, add the passata, onion, oregano, pepper and olives along with a
pinch of salt then have a taste.
</p>
<p>
Add sugar if you think it needs it, once you're happy with the taste, gently
stir through the pasta and then the drained tuna.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Tuna pasta salad on a black plate." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_N-Yz6OzKaytm5nwOM-JayNGAj4ecqeCmuxd1eryMFQAJehHNoMS5ly76XHLIFtXLZ3d2PBstluywIHvIkhP1g2OQaRXognZlunGS7JjYqKg-i-hD0hrG-A0WRNjmJztnHPPiVEaH_z7sTPTGwS9g6w7TcLLMNRXrJFi9r53mxvikcAqFiZd9E8s/s16000/tuna-pasta-salad.jpg" title="Tuna pasta salad" />
</div>
<h3 style="clear: both; text-align: center;">
<span style="font-weight: normal;">Another light lunch you might like is this
<a href="https://www.aglugofoil.com/2023/02/tabbouleh-salad-recipe.html">Tabbouleh Salad Recipe</a></span>
</h3>
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<div class="ccm-keywords ccm-hide-on-print">
cold tuna pasta salad recipe, lunch box idea, healthy lunch idea,
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<div class="ccm-categories ccm-hide-on-print">main, lunch</div>
<div class="ccm-cuisine ccm-hide-on-print">International</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">2-4</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Tuna Pasta Salad Recipe</h3>
<div class="ccm-summary">
Quick and easy tuna pasta salad with tomatoes and olives. Serves 2
served as a main dish or makes 4 light lunches.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 3 Min</span><span class="ccm-time-child">Cook time: 12 Min</span><span class="ccm-time-child">Total time: 15 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
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Metric
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</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
140g dried pasta - I used mafalda corta pasta but you can use
whatever pasta shapes you prefer
</li>
<li>2 x 60g cans of drained tuna in sunflower oil</li>
<li>1 x 350g jar of passata rustica</li>
<li>
½ of a red onion - peeled and <strong>very finely</strong> chopped
</li>
<li>
a few pitted black olives in brine - drained on a kitchen paper
towel and sliced
</li>
<li>a pinch of dried oregano</li>
<li>
a pinch of sugar, if you think it needs it -
<strong>I didn't add any sugar</strong>
</li>
<li>a pinch of salt and black pepper to taste</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>
Heat a large saucepan of salted water until it's boiling. Then add
the pasta and cook as per packet instructions - usually for around
10-12 minutes.
</li>
<li>
Once cooked drain it well and drizzle over a tiny amount of olive
oil and stir to coat. This stops the pasta from going dry.
<strong>Make sure your pasta is completely cold</strong>.
</li>
<li>
In a bowl, add the passata, onion, oregano, pepper and olives
along with a pinch of salt then have a taste. Add sugar if you
think it needs it, once you're happy with the taste, gently stir
through the pasta and then the <strong>drained</strong> tuna.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2023/03/tuna-pasta-salad-recipe.html">https://www.aglugofoil.com/2023/03/tuna-pasta-salad-recipe.html</a>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-63370121613010758032024-02-09T07:04:00.000+00:002024-02-09T07:04:32.710+00:00Chicken Santa Fe<h2 style="text-align: center;">
<span style="font-weight: 400;">Healthy Chicken and Black Bean Recipe</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Santa Fe Chicken is Tex-Mex at its best. </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Well-seasoned juicy pan-fried chicken cooked with a delicious mix of
tomatoes black beans and corn.</span>
</h2>
<div class="separator" style="clear: both;">
<img alt="Chicken Santa Fe." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0tz2buoZvG5H_JKU9lbAv-0woGgd5yi7UVC7SBzCqfIHqNE1RaOg534rGaJgSjbzNiEQStaH8YG0w1dvTwdIPzpCfG33I0djUF9mBqMT8WtdvQQSwoJFBNJM19VqAQdbcuBePypXEviKuHhmTcdXfSNhbYrHeyWn4N_pRM4fzPRAwlD3ukldmgkc/s16000/chicken-santa-fe.jpg" title="Chicken Santa Fe" />
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to
you.</i><br /><span><a name='more'></a></span>
<h3 style="text-align: left;"><b>What is Chicken Santa Fe?</b></h3>
<p>
Also called Santa Fe Chicken, it is an easy one-pot dish made from chicken breast
fillets that are well seasoned and cooked with sweetcorn, black beans and
tomatoes, and topped with cheese. 😋
</p>
<p>Although there are many variations of this dish. this recipe is inspired by <a href="https://www.youtube.com/user/stevescooking" rel="nofollow" target="_blank">StevesCooking</a> over on YouTube. </p>
<h3 style="text-align: left;"><b>Recipe Top Tips!</b></h3>
<ul style="text-align: left;">
<li>Your chicken must be at room temperature otherwise the
timings will be all wrong.
</li>
</ul>
<ul style="text-align: left;">
<li>
Gather and prepare your ingredients - the whole dish takes just 40 minutes
to make.
</li>
</ul>
<ul style="text-align: left;">
<li>
Use a frying pan or skillet just big enough to hold everything - mine was
28cm.
</li>
</ul>
<ul style="text-align: left;">
<li>
Coat the chicken in a little oil - this will ensure the seasoning sticks.
</li>
</ul>
<ul style="text-align: left;">
<li>
If you haven't already got the spices for the taco seasoning - buy a packet
of
<a href="https://amzn.to/3TJfitB" rel="nofollow" target="_blank">taco seasoning</a>
instead otherwise all the spices cost you a small fortune! 😱
</li>
</ul>
<ul style="text-align: left;">
<li>
Rinse the black beans and drain well otherwise, they will make your sauce a
horrid colour - when you open the can you'll see what I mean!
</li>
</ul>
<ul style="text-align: left;">
<li>
As always, use good quality tinned tomatoes otherwise your sauce will be
watery and tasteless - I'm loving
<a href="https://amzn.to/3LZu6lZ" rel="nofollow" target="_blank">Mutti Italian tomatoes</a>, yes they are a bit more expensive but they are the best!
</li>
</ul>
<h3 style="text-align: left;"><b>Equipment</b></h3>
<ul style="text-align: left;">
<li>
You will need a skillet or
<a href="https://amzn.to/40i8upj">frying pan that can go into the oven</a>.
Otherwise, at the point of it going into the oven, you'll have to transfer
it to a lidded casserole - you won't need the foil then.
</li>
</ul>
<ul style="text-align: left;">
<li>
<a href="https://amzn.to/3TNNUKX" rel="nofollow" target="_blank">Non-stick kitchen foil</a>.
</li>
</ul>
<div>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>2 x nice fat skinless chicken fillets </li>
</ul>
<ul style="text-align: left;">
<li>mild olive oil or vegetable oil</li>
</ul>
<ul style="text-align: left;">
<li>1 large onion </li>
</ul>
<ul style="text-align: left;">
<li>1 x large red pepper</li>
</ul>
<ul style="text-align: left;">
<li>1 x green chilli pepper *optional</li>
</ul>
<ul style="text-align: left;">
<li>1 x garlic clove</li>
</ul>
<ul style="text-align: left;">
<li>salt and pepper to season</li>
</ul>
<ul style="text-align: left;">
<li>
taco seasoning - make your own or buy a packet - I like the brand Old El
Paso
</li>
</ul>
<ul style="text-align: left;">
<li>1 x 400g tin (can) of tomatoes</li>
</ul>
<ul style="text-align: left;">
<li>1 x 400g tin of black beans in water </li>
</ul>
<ul style="text-align: left;">
<li>1 x 198g tin of sweetcorn in water</li>
</ul>
<ul style="text-align: left;">
<li>a handful of cheese - I used a mix of cheddar and red Leicester</li>
</ul>
<ul style="text-align: left;">
<li>freshly chopped parsley - or coriander (cilantro)</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ingredients for chicken santa fe." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tiGnhZ1CBrNC09Vdq0P6zmQMQvHXW9MEq3a1ULHHkB9458naNMY9MWqxmRSi646AETjcfqpHFf0nZydlbEWoDiv83x-zYqWyXEoi7nx_iqTf2CdePhtUivjdF-3yjsy_4Sy-MCuNzVm3ZVOlGhFqxgPw1pYtoSNTlyxXUIvg0ma_IjVKKAWp1T0X/s16000/ingredients.jpg" title="Ingredients for chicken santa fe." />
</div>
<div>
<h3 style="text-align: left;">
To make your own taco seasoning mix together the following:
</h3>
<ul style="text-align: left;">
<li>
1 tablespoon
<a href="https://amzn.to/3lK18M9" rel="nofollow" target="_blank">sweet paprika</a> (Sainsbury's sells it here in the UK) and it's far cheaper than via
the Amazon link - just saying!
</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon garlic powder or granules</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon cayenne pepper</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon onion powder or granules</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon cumin</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon dried oregano</li>
</ul>
<ul style="text-align: left;">
<li>a good pinch of salt</li>
</ul>
<ul style="text-align: left;">
<li>a good pinch of black pepper</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Taco seasoning." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2arK-8dPnl9v7C7pH3M-rLYGvj3uLNi5JWk-GpesoVC7p-Vb3hmjRALw1e_sGETyeQZTOJLFrAPt8v8fLycd5QlmkrJYn4JdK05-VC9kcLdBSzidtOIWkL8-26Zy6llepgaJxLUv9TnVunVaArJDPfQMzzywR4a2AMekXXRMZ3sJvm5sKwSSruCSH/s16000/taco-seasoning.jpg" title="Taco seasoning." />
</div>
<h3 style="text-align: left;"><b>How to make Chicken Santa Fe</b></h3>
<p>Start by gathering and preparing your ingredients.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Sliced peppers, onion, garlic and green chilli." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAel5HMGiByh-L4lv98TWcfpXWjc4vrZYAFYlOiN8iNojrgS2bOknOnf6KkCkzUkCZrYxoqPNEPIxMXb3Diss8Am5zezvDL89mSfFgSf3zjMz-V4bagx_QAfFZdo_6SLKeKgDU0VN9nWqgYlFtuoJdrrggJseqpa1wH3CpzbaUolbr5ETcCzK7gk4M/s16000/peppers-onion-garlic-chilli.jpg" title="Sliced peppers, onion, garlic and green chilli." />
</div>
<p>
Coat the chicken all over with a little oil (this will allow the seasoning to
stick).
</p>
<p>
Put the taco seasoning on a dish, and press each fillet onto it, turning to
coat all over and set aside.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken fillets coated in taco seasoning." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVz3htz3eI4N4gzwN4oGpLah0bzO5LzcSsnnckcMBnr_59a9Wyh4DClFeVsvdRr0qCGUb_SvJOiZnH6ZLMWoEmyUqfGLnmdqTCww5YSZvsegQMNmllk1eMSRiYWNjVOOMWnZjqfybXXPX3fbm4s-iERM2qJXgLKkEovsFxvPqHMkM6rO9begl0sLB/s16000/taco-seasoning-on-chicken-fillets.jpg" title="Chicken fillets coated in taco seasoning." />
</div>
<p>Now put your heaviest frying pan or skillet on high heat.</p>
<p>
Once it's really hot, add the chicken and brown it so it gets a nice crust,
remove and set aside - we're not cooking the chicken at this point.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken with taco seasoning browned in a pan." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOfaBrZBrcGCDLszGVCs3uwFqMNqnLHiMDStmDJicyMjkDifwJi_Uc9jqh8yjYzW47dcj-5_Ygfkotmw3elkNRe2L9uqFrxwMMzJmBWkL4yN6bDWVTJwmR8s3g3vyNulijw7VoCFkvupzntlK5Mh7Ojm01d5buO9zsQJs2kwDFyHlXIN14JJlQsbX/s16000/taco-seasoned-chicken.jpg" title="Chicken with taco seasoning browned in a pan." />
</div>
<p>
In the same pan without washing it, add 1 tablespoon of oil and cook the
peppers, onions and garlic (and chilli if using) - cook for about 5 or 6
minutes whilst stirring now and then.
</p>
<p>
Add the tomatoes, black beans and corn and cook whilst stirring for a couple
of minutes to heat it up.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken santa fe sauce in a pan." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Gsk7sNAR7lbrsiz1OItYMC6AneBewgpOTHaLzGzufiWQD_-C0x-5wv7ElJzvlcVnGnwWGDGmfVKrFdlmCvW65Ls5qdret5i-KISq1akXPYS0r-v6adQWjD2fa2oc7omSJRyAC_-wIK4toCsdykkQNATCAhUvYV-vmrNAr8nUWUwf9BWTUPqz0iJ/s16000/santa-fe-sauce.jpg" title="Chicken santa fe sauce in a pan." />
</div>
<p>Put the chicken on top of the tomato mixture.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Browned chicken on top of the sauce." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NkhlFCIZg5ev0_cWDtNxgZtlfRj6iYwqvvWM627ZgKkuqN4Kihb0-bb78l43IvgcL7-x5Vs609ZSaLEa2Lyb0gLKm2WqIkvaXBmEXgr4PO2g5aqQsJytmlHrlbXs0TiGOVzMTCthC1PSF2S9b0LGDNq4J7pYBY69k41vg2SFcz7wd4MBPsHQP9Ze/s16000/before-foil.jpg" title="Browned chicken on top of the sauce." />
</div>
<p>Cover it tightly with non-stick foil.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Cover the pan with foil." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiUMtEpLos2PISJK_ZQGPfs1dYKCsPZ75x3z1r5Qpg9fgfSJKHzozcc-846hedNhUVEi7cyz7ge4YgDc2lMECDJ217fpBao1AXR5d_pD4cBle10xyYoWEBkdwrVtzbJwnGFOsxrQ7if-AZ2gERiZvE7sWdQiOAFMDJSddtdiGaHdxG_wQQqBZ6u2u/s16000/foil-covering-pan.jpg" title="Cover the pan with foil." />
</div>
<p>
Put the pan into the oven for about 25 minutes or until the chicken is cooked
through.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken santa fe before adding the cheese." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXkhBOpuGotqIuM6rUF7ktTn3pWlNu1vrLiicbUp5ALcBByy9wvTgEZ8hitm9uWwOCZFvS6B8VeMx1g988-NDS5gk2IDcLjVX8iy7cGy2jj4jllJFGG4f6w_vf0y5RoNslU9xijXkhQZbyP-Mdd0DmLt9odCcTudY8MQ2u1mtkAXy3sBleB5yKlsV/s16000/chicken-santa-fe-before-cheese.jpg" title="Chicken santa fe before adding the cheese." />
</div>
<p>
Remove the foil and put the cheese on top of the chicken. Return to the oven
uncovered for a couple of minutes just to melt the cheese.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Cheese on top of chicken santa fe - ready to melt." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hVBJ-j0ZG_Iw8IkTas3Z8HIwG1w0oRqyvoovv4BdCAL6k9j0oQd3a-T_5ER81r87UudpsIFzph6QF1hkIDPuoGggaF4qHSIThPYUUp05hT_V8JWNVdeKDSUsqyUisr5DZxjy3WWNwVc-klOuV8hEthQsutt6Ogoqov3RYqnv1SPipWz3dfNRXBNl/s16000/cheese-on-chicken.jpg" title="Cheese on top of chicken santa fe - ready to melt." />
</div>
<p>
Once done, sprinkle over the chopped parsley and squeeze over a little lime
juice and serve.
</p>
<div class="separator" style="clear: both;">
<img alt="Santa fe chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn-2rDKnIC_oL2gcPrI9v7jGwhcczCA48VeoyHWwXuInRXWF2meN5zD9Nq4GvzPH-57DzifgcU9lbQQS0fwf51H55W7rEckIpgC9VCTB_NvRJChynzVKeESqICvDdWRYcqYbX3_h4y63eTH_jhaCFP80RvRYJhMBRtzsY3otF_SVg_yn9WEpu1HBh/s16000/santa-fe-chicken.jpg" title="Santa fe chicken" />
</div>
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<div class="ccm-keywords ccm-hide-on-print">
chicken santa fe, one pan chicken recipe, chicken santa fe recipe, santa
fe chicken,
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<div class="ccm-categories ccm-hide-on-print">main, chicken</div>
<div class="ccm-cuisine ccm-hide-on-print">Tex-Mex</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Chicken Santa Fe</h3>
<div class="ccm-summary">
Nothing else is needed, this is a filling meal just as it is!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 35 Min</span><span class="ccm-time-child">Total time: 45 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
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Metric
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</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
2 x nice fat skinless chicken fillets at
<strong>room temperature</strong> - that's important!
</li>
<li>mild olive oil or vegetable oil</li>
<li>1 large onion - peeled and sliced</li>
<li>1 x large red pepper - deseeded and sliced</li>
<li>1 x garlic clove - peeled and minced</li>
<li>*optional* 1 x green chilli pepper - sliced seeds in</li>
<li>a pinch of salt and pepper to season</li>
<li>
25g sachet of shop-bought taco seasoning -<strong>
or, see below to make your own</strong>
</li>
<li>1 x 400g tin (can) of tomatoes including the juice</li>
<li>
1 x 400g tin of black beans in water - <strong>rinsed</strong> and
drained well
</li>
<li>1 x 198g tin of sweetcorn in water - drained well</li>
<li>
a handful of cheese - I used a mix of cheddar and red Leicester
</li>
<li>
To serve: freshly chopped parsley - or coriander (cilantro) and a
squeeze of lime juice
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
To make your own taco seasoning - mix together the following
</div>
<ul class="ccm-section-items">
<li data-amounts-original="1" data-amounts-secondary="7" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="7 g">1 tablespoon</span>
sweet paprika
</li>
<li data-amounts-original="1" data-amounts-secondary="3" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="3 g">1 teaspoon</span>
garlic powder or granules
</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
cayenne pepper
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
onion powder or granules
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
cumin
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
dried oregano
</li>
<li>a good pinch of salt</li>
<li>a good pinch of black pepper</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Preheat oven to 200°C /400°F</div>
<ol class="ccm-section-items">
<li>Gather and prepare all of the ingredients.</li>
<li>
Coat the chicken all over with a little oil (this will allow the
seasoning to stick). Put the taco seasoning on a dish, and press
each fillet onto it, turning to coat all over and set aside.
</li>
<li>
Now put your heaviest frying pan or skillet on high heat. Add a
little oil and once the pan is nice and hot, add the chicken and
brown it so it gets a nice crust, turn once and
<strong>then remove and set aside</strong> - we're not cooking the
chicken now.
</li>
<li>
In the same pan without washing it, add 1 tablespoon of oil and cook
the peppers, onions and garlic (and chilli if using) - cook for
about 5 or 6 minutes whilst stirring now and then.
</li>
<li>
Add the tin of tomatoes including their juice along with the black
beans and corn. Cook whilst stirring for a couple of minutes to heat
it up.
</li>
<li>
Now put the chicken on top of the tomato mixture and
<strong>cover it tightly</strong> with non-stick foil and put the
pan into the oven for about 25 minutes, or until the chicken is
cooked through.
</li>
<li>
Remove the foil and put the cheese on top of the chicken. Return to
the oven <strong>uncovered </strong>for a couple of minutes to melt
the cheese.
</li>
<li>
Once done, sprinkle over the chopped parsley, squeeze over a little
lime juice, and serve.
</li>
</ol>
</div>
</div>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-51374872501075338592024-02-07T06:02:00.002+00:002024-02-15T07:20:44.418+00:00Ham and Cheese Puffs Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;">Savoury Puff Pastries - Oven or Air Fryer</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"><b>Just 3 ingredients</b> (plus egg wash) to make these delicious ham and
cheese puff pastries!</span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ham and Cheese Puffs - ham and cheese wrapped in puff pastry." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITQyoa2xsdsE5kOiEMZOwJ_uQg8Wah8iIoyF_qaysGzG-558YI7i5G2utM0rtXmUT_xEbRISSITdfkpFkeyiPMBrhwrqQXN9aeJQlLHTqw95r9eqPdrPz44O1JK38GT3_fNihBgSFFRR5yiEgnteZ2YK0XQigvry0E7ZakuoCeZzsKAvjDuYiyouV/s16000/ham-and-cheese-puffs.jpg" title="Ham and Cheese Puffs - ham and cheese wrapped in puff pastry." />
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.
</i>
<span><a name='more'></a></span>
<p>*Post updated January 2024</p>
<h3 style="text-align: left;">
<b>Ingredients to make 2 large pastries </b>
</h3>
<p></p>
<ul style="text-align: left;">
<li>320g pack of ready-rolled puff pastry</li>
</ul>
<ul style="text-align: left;">
<li>4 slices of ham - I used serrano ham</li>
</ul>
<ul style="text-align: left;">
<li>4 slices of cheese each cut in half - I used smoky cheddar cheese</li>
</ul>
<ul style="text-align: left;">
<li>1 egg yolk - lightly beaten</li>
</ul>
<h3 style="text-align: left;"><b>What is serrano ham?</b></h3>
<p>
Jamón is a kind of dry-cured ham produced in Spain and is one of the most
globally recognized food items of Spanish cuisine.
</p>
<p>
Most jamón is commonly called jamón serrano in Spain. Jamón is the Spanish
word for ham.
</p>
<h3 style="text-align: left;">
<b>How to make cheese and ham puff pastries</b>
</h3>
<p>
Now, since ready-rolled pastry is sold in an oblong shape and for this you
need squares, you will have to cut it. So cut 2 squares (or 1 square if you
only want to make one).
</p>
<h3 style="text-align: left;"><b>
You will have a bit of pastry leftover but don't be tempted to roll it,
because if you do the puff pastry will lose its puff! 😨
</b></h3>
<p>
That's right, it really will, so rather than waste it you could
<a href="https://www.bbc.co.uk/food/recipes/cheese_straws_79467" rel="nofollow" target="_blank">make cheese straws</a>.
</p>
<p>
Place a slice of ham at a diagonal and then add 2 slices of cheese (that you
cut into halves) followed by another slice of ham and 2 more slices of cheese.
</p>
<p>
Brush just the lefthand corner with egg yolk and fold the right-hand side of
the pastry over to cover the cheese and ham filling.
</p>
<div style="text-align: center;">
<img alt="How to make ham and cheese puffs" border="0" src="https://1.bp.blogspot.com/-RwK6AsPh3cE/YIeon_JEWoI/AAAAAAAAUFg/JgSGXMuLmJMi2qucdhkbq6bHOj4Clp9UgCLcBGAsYHQ/s16000/How-to-make-cheese-and-ham-puffs.jpg" title="How to make ham and cheese pastries" />
</div>
<p>
Now bring the left-hand side over the right side and brush with the egg making
sure you go right down the sides of the pastry.
</p>
<p>Repeat the above to make the second pastry.</p>
<p>
Pop them onto a baking non-stick baking sheet or use kitchen foil to line one.
I always use <a href="https://www.aglugofoil.com/2019/04/swap-your-oil-for-bacofoil-non-stick.html">BacoFoil non-stick kitchen foil</a> because it really is non-stick.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Making ham and cheese puff pastries." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHE__9t5F_74Y3ardOuVVCYq4mQXS-1Wzw3f4USCSW6Q6OfeJ4JeAiYtis03YP713ruWpxioPY2A98mZ9IDFYfvKjmzYgKLEVbk1kcNdzin_UQW4Lv3KI5g3CdSdUwtjuxLK8uP52bBpHFCDMD5GElAYwtGA6lKR-BrOtD6IT4W4PHiSPUpZHxMzn/s16000/making-ham-and-cheese-puffs-.jpg" title="Making ham and cheese puff pastries." />
</div>
<p>
Into a preheated oven at 200°C/400°F or Gas 6 for 20-25 minutes until they are
nicely cooked and golden brown and serve straight away!
</p>
<div style="text-align: center;">
<img alt="Ham and Cheese Puffs" border="0" src="https://1.bp.blogspot.com/-OIXHiXwKDTM/YIeo55y3w0I/AAAAAAAAUFs/GFWgVcLgKiI9GA54M5S4XZpIUtNjEWf7ACLcBGAsYHQ/s16000/Cheese-and-Ham-Puffs-out-of-the-oven.jpg" title="Ham and Cheese in Puff Pastry" />
</div>
<h3 style="text-align: left;"><b>To cook in an air fryer</b></h3>
<p>Preheat your air fryer to 180°C/356°F for 4 minutes</p>
<p>Put a sheet of greaseproof paper paper into the air fryer. Put the pastries on top keeping them spaced apart - if you are making more
than two you'll have to cook in two batches.</p>
<p>
Cook them in the air fryer at 180ºC/356ºF for 8-10 minutes until golden brown.
</p>
<p>
If you love puff pastry, check out my
<a href="https://www.aglugofoil.com/2021/04/greggs-cheese-and-onion-bake-recipe.html">GREGGS Cheese and Onion Pasties Recipe</a>.
</p>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
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ham and cheese puffs, savoury puff pastry recipe, ham and cheese turnovers
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<div class="ccm-categories ccm-hide-on-print">air fryer, lunch, snack</div>
<div class="ccm-cuisine ccm-hide-on-print">International</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Ham and Cheese Puffs</h3>
<div class="ccm-summary">
Air fryer or oven, these probably won't do you a bit of good, but they
are delicious!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 25 Min</span>
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<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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Metric
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>320g pack of ready-rolled puff pastry</li>
<li>4 slices of ham - I used serrano ham</li>
<li>
4 slices of cheese each cut in half - I used smokey cheddar cheese
</li>
<li>1 egg yolk - lightly beaten</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your oven to 200°C/400°F or Gas 6
</div>
<ol class="ccm-section-items">
<li>
Now, since ready-rolled pastry is sold in an oblong and for this you
need squares, you will have to cut it.
</li>
<li>So cut 2 squares (or 1 square if you only want to make one).</li>
<li>
You will have a bit of pastry leftover but don't be tempted to roll
it because if you do the puff pastry will lose its puff. That's
right! - it really will.
</li>
<li>
Place a slice of ham at a diagonal and then add 2 slices of cheese
(that you cut into halves) followed by another slice of ham and then
2 more slices of cheese.
</li>
<li>Repeat the above to make the second pastry.</li>
<li>
Brush just the lefthand corner with egg yolk and fold the right-hand
side of the pastry over to cover the cheese and ham filling.
</li>
<li>
Now bring the left-hand side over the right side and brush the whole
thing well with the egg making sure you go right down the sides of
the pastry.
</li>
<li>
Pop them onto a baking non-stick baking sheet or use kitchen foil to
line one. I always, always use BacoFoil non-stick kitchen foil
because it really is non-stick.
</li>
<li>
Into a preheated oven at 200°C/400°F or Gas 6 for 20-25 minutes
until they are nicely cooked and golden brown.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Air fryer - preheat your air fryer to 180°C/356°F for 4 minutes
</div>
<ol class="ccm-section-items">
<li>Put a sheet of greaseproof paper paper into the air fryer.</li>
<li>
Put the pastries on top keeping them spaced apart - if you are
making more than two you'll have to cook in two batches.
</li>
<li>
Cook them in the air fryer at 180ºC / 356ºF for 8-10 minutes until
golden brown.
</li>
</ol>
</div>
</div>
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<a href="https://www.aglugofoil.com/2020/10/ham-and-cheese-puffs.html">https://www.aglugofoil.com/2020/10/ham-and-cheese-puffs.html</a>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-354890634513681072024-01-27T06:36:00.010+00:002024-02-15T07:20:57.227+00:00Boneless Chicken Thighs - Air Fryer<h2 style="text-align: center;"><span style="font-weight: normal;">
Air Fryer Skinless and Boneless Chicken Thighs
</span></h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">How long it takes to cook chicken thighs in an air fryer depends on whether
they are bone-in or boneless.....</span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer skinless and boneless chicken thighs." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGaQTbUS5PvhyphenhyphenqHF4vRLtI0jT4yRwSUDrkkHtFLrjyWLKv3vckgsEWXSuT3TMaVtRnn7qzkYW8SMmpdnav8v7gWDv31oVmkhcel71WuoxEgmobPUQUOmvbZJb2eR9uLdVxZfLfUjtOMX_IQbk56mV-gVOb7WD8GzKT768LBSKjVdq_li0VlStx2Zmg1k/s16000/boneless-chicken-thighs-air-fryer.jpg" title="Boneless chicken thighs air fryer." />
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases but at no extra cost to you.</i>
<span><a name='more'></a></span>
<p>
Quicker than cooking in a regular oven with even better results, your air
fryer will quickly become your favourite way to cook chicken thighs!
</p>
<p>
Skinless and boneless chicken thighs are a great source of lean protein and
cooking them in an air fryer is the most delicious, quick and easy way to get
juicy chicken.
</p>
<p>
Bone-in, skin-on chicken thighs are often the least expensive, but chicken
skin can contribute unwanted fat and calories to your diet.
</p>
<h2 style="text-align: left;"><b>How to debone chicken thighs</b></h2>
<p>
I couldn't actually buy skinless and boneless thighs when I wanted them, so I
removed the skin and used kitchen scissors or a sharp knife to remove the bone
- it's very easy to do.
</p>
<p>
Just pull the skin off and cut down both sides of the bone as close as
possible, taking care not to cut the whole thing in half. Job done.
</p>
<h2 style="text-align: left;">
<b>Why do bone-in thighs take longer to cook?</b>
</h2>
<p>Boneless chicken thighs will cook surprisingly quickly.</p>
<p>
The bone acts as a natural insulator and slows down the cooking process. The
thickness of the thighs combined with the bone's insulating properties means
the heat takes longer to penetrate.
</p>
<p>
When the bone is removed and the thighs are flattened out, they are quite thin
and cook loads quicker.
</p>
<h2 style="text-align: left;"><b>Make your own spice mix</b></h2>
<p>
The spice mixture amounts in the recipe card below make just enough to coat 5
boneless thighs. For more thighs, you will need to double the amount of spice
mix.
</p>
<p>
You can alter the mix to use your preferred herbs and spices, but don't add
any more salt as some seasonings already contain salt. 😉
</p>
<p>Just remember to coat 5 thighs you will need approx 2½ tablespoons in total.</p>
<h3><b>Top Tips - please read before you cook</b></h3>
<p>
Be sure the chicken is fully cooked. Each air fryer is different and you may
need to adjust the cooking time slightly.
</p>
<p>
I know I always go on about it, but the only really safe way to check the
internal temperature is to use a digital instant-read meat thermometer.
</p>
<p>
I use the Thermapen but you can buy
<a href="https://amzn.to/3SaOaTT" rel="nofollow" target="_blank">cheap digital kitchen thermometers</a>
and any, is better than not using one to avoid food poisoning.<br /><br />If
you don't have cooking spray oil you can wipe the bottom of the basket with
oil from a bottle using kitchen paper.
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>5 boneless skinless chicken thighs</li>
</ul>
<ul style="text-align: left;">
<li>spray cooking oil</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon smoked paprika</li>
</ul>
<ul style="text-align: left;">
<li>2 teaspoons dried oregano</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon garlic powder</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon of onion granules (or powder) granules was all I had</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon harissa seasoning</li>
</ul>
<ul style="text-align: left;">
<li>¼ teaspoon salt (don't add more)</li>
</ul>
<ul style="text-align: left;">
<li>chopped parsley and lime (or lemon) wedges to serve</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Herbs and spices for chicken thighs." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrIML0UC75q7nYPUBxcmGoZ9Cunlt9TpeGSBJKp8LuLysi9HQ8WYMzhOP7SJkotAP3_i7QsupDE7j2MdY06R-jlXPD_sOlNHeS9lBLeyS_l6wbBqO-QdHdYb0YWCOIoZrWJUmSQZkVcQaA6x7hEGwWmdN2ES_d23o9QNxaKammIl9a9DyCr9rJMW6hU8/s16000/herbs-and-spices-chicken-thighs.jpg" title="Herbs and spices" />
</div>
<p><b>Preheat your air fryer to 200°C - 400°F for 5 minutes</b></p>
<p>
Mix together the herbs and spices. Using your hands, coat the chicken on both
sides with the herbs and spice mixture.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Season the chicken thighs with the spice and herb mixure." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm037hoZzTd9SP_aC9qkWO7Iu3S0rIhCeOLQuD8dR1AnQ_0a2GZJF1EhWqJnuoYGzRw1q_wANPdvg8vyTg3ymxcr72VIkyAEOfQNplp7-LsaoRMlrQVVJSmrXmZrcjAj8YddIx0UrlZ56xfPYh8_Kc8Az-pe6A9rsxYqmKVlJOcOZm4zxE136zmkUsrGE/s16000/seasoning-chicken-thighs-air-fryer.jpg" title="Seasoning on chicken thighs" />
</div>
<p>
Spray the bottom of your air fryer basket with a bit of spray oil and place
the chicken smooth-side down into the basket.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ready to cook chicken thighs in an air fryer." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_Zx43IH7Zpc6Ef1Y6krTdSAkkpNVSUEWlkzp4H0J34KPlAFkINnBw8yECSeZMoK1_T-zDo3joxEwUCfv4AVD_nWm-QiblgUYmIcNRvEVUtpkdrl-6Byqxj3ByHxdUW77_zhyDQTcTkueahXjLQwrVWtJcQiZxcTq8m8icfK-_gWZSAzLKui1PhCHUXQ/s16000/chicken-in-air-fryer.jpg" title="Chicken thighs in an air fryer" />
</div>
<p>
If cooking in the
<a href="https://amzn.to/42h3YZP" rel="nofollow" target="_blank">Ninja Speedi</a>, put the crisper tray on the bottom position making it just like a regular
air fryer. Air fry for 6 minutes, then use
<a href="https://amzn.to/4b9ZWqj" rel="nofollow" target="_blank">silicone kitchen tongs</a>
to turn the chicken over.
</p>
<p>
Continue to cook for a further 6-8 minutes or until the chicken is cooked
through and the internal temperature is 74°C (165°F)
</p>
<p>
The exact time varies depending on the size of the chicken thighs and your air
fryer model.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer chicken thighs." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eGf1A4eFzndI4ezGCYLkQTbweCsTCvijDbTihxGfT4am8ICAvGoeeY0bwI1HzNpB9S4T4rwwTQ0Zi8dj8Hc34YIbXHV9NrgBdMxpwca7r_9ofQIkoxv6DLbvSRmDqb-1pLFLYzidlDsfO2DSX5TVcA9y3cnWVRR1MvYsFc54xIQSf6NJboO8n5VlKmE/s16000/air-fryer-chicken.jpg" title="Air fryer chicken" />
</div>
<p>
Once cooked, remove the chicken cover loosely with kitchen foil and leave to
rest for 5 minutes - remember the chicken will continue to cook so don't go
over the temperature.
</p>
<p>
Leaving the chicken to rest also makes for extra juicy chicken. The same goes
for meat too, always let it rest before serving.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken thighs cooked in an air fryer." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeSEN0rT7m-rNyt9Zwa-4xlTFMnRT3vzwOaH5Jg_KpVGdjnkaGcCGNm0GW56rab7QaV0ANmEPi3Y-7VBZKqhBiiRvWJ1RS5DHqlvZt7Vxa3khelIwQUqgfQqXT1O4HyhvnNATm3z7glNdQcik8VRafIBnM9GGAxISIDF7coJe9Z51s6kj-cNBocl8uZk/s16000/chicken-air-fryer.jpg" title="Chicken thighs cooked in an air fryer" />
</div>
<p>And there we have it - juicy chicken thighs the quick and easy way. 😋</p>
<p>
You might also like my
<a href="https://www.aglugofoil.com/2024/01/air-fryer-bbq-chicken-drumsticks.html">air fryer BBQ chicken drumsticks</a>.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer chicken thighs." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhE_nkX_8AdAG912s7DMzH4K01HsLSNW1xsYo5wzZ54qDGP6tP_iuGjlHB2TRqu1Du640plplegbOJ2s-1JW4YzDgLRdmxLGJrVKdqLuOXMt1bu2oPiKY8Cqw1BAS8r78mZjuBykUwD0GWR0Rl2CtUBdvaNZlmTrVIfNNzre0yOVR6Mguix3nMdkErlc/s16000/chicken-thighs-air-fryer.jpg" title="Air fryer chicken thighs" />
</div>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong><br />Have you tried this recipe? </strong>Please leave a
⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
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<a class="ccm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.aglugofoil.com/2024/01/boneless-chicken-thighs-air-fryer.html&description=Boneless%20Chicken%20Thighs%20-%20Air%20Fryer&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGaQTbUS5PvhyphenhyphenqHF4vRLtI0jT4yRwSUDrkkHtFLrjyWLKv3vckgsEWXSuT3TMaVtRnn7qzkYW8SMmpdnav8v7gWDv31oVmkhcel71WuoxEgmobPUQUOmvbZJb2eR9uLdVxZfLfUjtOMX_IQbk56mV-gVOb7WD8GzKT768LBSKjVdq_li0VlStx2Zmg1k/s16000/boneless-chicken-thighs-air-fryer.jpg" id="ccm-pinit" target="_blank"></a>
<div class="ccm-keywords ccm-hide-on-print">
air fryer chicken thighs, skinless and boneless chicken thighs air fryer,
ninja speedi,
</div>
<div class="ccm-categories ccm-hide-on-print">snack, main, chicken</div>
<div class="ccm-cuisine ccm-hide-on-print">International</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">5</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Boneless Chicken Thighs - Air Fryer" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGaQTbUS5PvhyphenhyphenqHF4vRLtI0jT4yRwSUDrkkHtFLrjyWLKv3vckgsEWXSuT3TMaVtRnn7qzkYW8SMmpdnav8v7gWDv31oVmkhcel71WuoxEgmobPUQUOmvbZJb2eR9uLdVxZfLfUjtOMX_IQbk56mV-gVOb7WD8GzKT768LBSKjVdq_li0VlStx2Zmg1k/s16000/boneless-chicken-thighs-air-fryer.jpg" title="Boneless Chicken Thighs - Air Fryer" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Boneless Chicken Thighs - Air Fryer</h3>
<div class="ccm-summary">
Delicious juicy chicken thighs cooked in minutes!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 12 Min</span><span class="ccm-time-child">Total time: 17 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
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Metric
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<div class="ccm-section">
<div class="ccm-section-title">
The spice mixture makes just enough to coat 5 small boneless thighs
</div>
<ul class="ccm-section-items">
<li>5 boneless skinless chicken thighs</li>
<li>spray cooking oil</li>
<li data-amounts-original="1" data-amounts-secondary="7" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="7 g">1 tablespoon</span>
smoked paprika
</li>
<li data-amounts-original="2" data-amounts-secondary="4" data-units-original="teaspoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 teaspoons" data-amount-secondary="4 g">2 teaspoons</span>
dried oregano
</li>
<li data-amounts-original="1" data-amounts-secondary="3" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="3 g">1 teaspoon</span>
garlic powder
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
onion granules
</li>
<li data-amounts-original="½" data-amounts-secondary="3" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="3 g">½ teaspoon</span>
harissa seasoning
</li>
<li data-amounts-original="¼" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="¼ teaspoon" data-amount-secondary="2 g">¼ teaspoon</span>
salt
</li>
<li>chopped parsley and lime (or lemon) wedges to serve</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your air fryer to 200°C - 400°F for 5 minutes
</div>
<ol class="ccm-section-items">
<li>
In a medium-sized bowl mix together the herbs and spices. Using your
hands, coat the chicken on both sides with the herbs and spice
mixture.
</li>
<li>
Spray the bottom of the air fryer basket with a bit of spray oil and
place the chicken smooth-side down into the basket taking care they
do not overlap each other and are in a single layer.
<strong>If cooking in the Ninja Speedi, </strong>put the crisper
tray on the bottom position making it just like a regular air fryer.
</li>
<li>
Air fry for 6 minutes, then use silicone kitchen tongs to turn the
chicken over.
</li>
<li>
Continue to cook for a further 6-8 minutes or until the chicken is
cooked through and the internal temperature is 74°C (165°F)
</li>
<li>
<strong>The exact time varies depending on the size of the chicken thighs
and your air fryer model.
</strong>
</li>
<li>
Once cooked, remove the chicken
<strong>cover loosely with kitchen foil and leave to rest for 5
minutes</strong>
- <strong>remember the</strong>
<strong>chicken will continue to cook</strong> so don't go over the
temperature. Leaving the chicken to rest makes for extra juicy
chicken.
</li>
</ol>
</div>
</div>
<div class="ccm-notes">
<h3 class="ccm-head">Notes</h3>
<div class="ccm-notes-inner">
<p>
Be sure the chicken is fully cooked. Each air fryer is different
and you may need to adjust the cooking time slightly.
</p>
<p><br /></p>
<p>
If you don't have cooking spray oil you can wipe the bottom of the
basket with oil from a bottle using kitchen paper.
</p>
<p><br /></p>
<p>
The spice mixture can be altered to use your preferred herbs and
spices, <strong>but don't add any more salt</strong> as some
seasonings already contain salt.
</p>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2024/01/boneless-chicken-thighs-air-fryer.html">https://www.aglugofoil.com/2024/01/boneless-chicken-thighs-air-fryer.html</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-15512075916752201852024-01-24T07:24:00.011+00:002024-02-05T05:57:34.928+00:00How to Make Houmous <h2 style="text-align: center;">
<span style="font-weight: normal;"> Homemade Houmous (Hummus) Recipe</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: 400;">A healthy vegan dip made with chickpeas, tahini (sesame seed paste), lemon
juice and garlic.</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Takes minutes to make with a blender and a few simple
ingredients. </span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Homemade houmous or hummus." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oRoCXcvq1Am3JbBoc_hIrBn0HpIdwB3wzCRZTZ5r3dQKXuOZK17jhtfHwZnAHJGaB9B70Gith5lC-xcPLGEaoemEDwe075tJ_3CJKB4afskChUMnsztye_1aLnjXQUjqbUqpKCIhr5rR9A-duDI4UIllrKOBjUMJP9Y-Z052IOvUUHTW-fSGK57JGdQ/s16000/homemade-houmous.jpg" title="Homemade houmous" />
</div>
<br /><i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases but at no extra cost to you.</i>
<span><a name='more'></a></span>
<h2><b>So, what is houmous or hummus?</b></h2>
<p>
Houmous, hummus or even hommus are all the same thing just different
spellings! 😉
</p>
<p>
It is a Middle Eastern dip, spread, or savoury dish made from cooked and
mashed chickpeas blended with tahini, lemon juice, and garlic.
</p>
<p>
It's then drizzled with olive oil and sprinkled with smoked paprika. It's also
suitable for vegans.
</p>
<div>
<h2 style="text-align: left;"><b>Houmous ingredients</b></h2>
<ul style="text-align: left;">
<li>1 x 400g tin chickpeas - drained from water but KEEP the water</li>
</ul>
<ul style="text-align: left;">
<li>3 tablespoons tahini paste</li>
</ul>
<ul style="text-align: left;">
<li>1 large (or 2 small) cloves of garlic - peeled</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon cumin</li>
</ul>
<ul style="text-align: left;">
<li>lemon juice - to taste</li>
</ul>
<ul style="text-align: left;">
<li>salt and pepper - to taste</li>
</ul>
<ul style="text-align: left;">
<li>smoked paprika - to finish </li>
</ul>
</div>
<h3 style="text-align: left;"><b>Top Tips!</b></h3>
<p>
You can use dried chickpeas, but you must soak them for 8-12 hours. I do not
have time for this - when I get something in my head I want to make it like
now 😉
</p>
<p>People, just use a can of chickpeas for an easier life!</p>
<p>
Most recipes add a little water to achieve the preferred consistency, but I
think it's better to use a little of the drained water from the can of
chickpeas.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Houmous ingredients." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpx9s40jU5TByQ1UrXsOKhIS8T4vraHxyD-FI4znNJz58D_F0QHE2rUCScluIJ-zCZ8TzFiaWLMUT5_QH-j8LTO3kQIxB2cgQBS4m8YLozCopJ71KW1IKRAUgiUDrrEZQSGeY1yXvg7P1nM3dyGy1fo4BlT9LxvrqLmKem-8xq_X4FgdtKddKrTe1t1RA/s16000/houmous-ingredients.jpg" title="Houmous ingredients" />
</div>
<p>
Of course, it depends on your particular blender but if you have the
<a href="https://amzn.to/429oj3e" rel="nofollow" target="_blank">Ninja Foodi Power Nutri Blender</a>
select 'Puree'.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ninja foodi blender." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrL4nFbxeSDg7DVVefDV7W4qYV__3_VaEAwoorzoV6aua73RwQZrdBGWeWA8KHGLcIJPODMrFSfNZzn4Y2X0hHlPanRsoWL49x2R_3xr4bhBH14XhmgG4jEdGUL5JA7XJ6yqdY1yowuU8SveZqtQ8A_6MptnjM7qKb58w5SBW-2BDeibF5ACiGz2d-CY/s16000/ninja-foodi-blender.jpg" title="Ninja foodi blender" />
</div>
<p>Drain the water from the can of chickpeas but keep the drained water.</p>
<p>
Tip the chickpeas into a blender or food processor along with the garlic,
cumin and pepper and blitz for a couple of minutes.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Making houmous in a blender." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB0S9gUy4yEEuPbX4AUCWHr1AnB3F4v7LpNNMNG98NaEf5_8XG-Fzx73oiZzIjP7zIfFQ6gJF_6s_pBGPZT7cA9TT4EORJ0YFu3uMySpiPGe0JZBLKpW8f3Nu2zzV7C4vPWCv903LVWhvBI5EVGLzpcU97tzgB_mhZowiETla1bDuDqvC_Pi85O6-Ziw/s16000/making-houmous.jpg" title="Houmous in a blender" />
</div>
<p>
Add the lemon and tahini, and blitz again. I forgot to add the pepper so I
added it at this stage!
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chickpeas and tahini in a blender." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgDHm2O8orFBocWwrJU8AUYbhUk3Dn0JgEdLJn6G7XlEpk5XnY6d0ezLR8oPKqEgCSiCzWpbgyT5sKeXfiZnK7Z0ZcCI5c4cnmK15kgAQVk-OXxpPO9xbWgokr-sggOXS5PONlZvgxOdC049IxwYsZngQ8fpPHR-oMIL8EYc6Ija4a1np86xL8LfThwU/s16000/how-to-make-houmous.jpg" title="How to make houmous" />
</div>
<p>
Add a little of the reserved water from the can and blitz again until the
houmous is smooth.
</p>
<p>
Now add pepper and lemon juice and blitz again. Have a taste add salt and more
lemon juice to your taste.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Houmous in a blender jug." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4baszeVpyG7iYGWkuO23mcyvL2QMBpt-qcy2ZY8TqY574-5KsKifD8PZtSk-e0i_xutXGdRMQtsuyDGiAnXLm7wENSixPJL19L8wRUZwpbh1B6LTotE33fJKeG-oZd4R4hMNjWPyP7_ce-tgOeiVhUunbGn-mZxDnkhwVcq3Ki-37lyTNZ3fAcytDpEw/s16000/houmous-in-a-blender.jpg" title="Houmous in a blender jug" />
</div>
<p>
Swirl the top of the houmous with the back of a spoon. Drizzle over a little
olive oil and sprinkle with paprika.
</p>
<h3 style="clear: both; text-align: left;">
<b>What to serve with houmous?</b>
</h3>
<p>Pitta or flatbread, crackers or crusty bread.</p>
<p>
<b>Charcuterie:</b> cut carrots, celery, cucumber (seeds removed), bell
peppers, into sticks and dip away!
</p>
<p>
Cauliflower, cherry tomatoes and even whole chilli peppers if you're very
brave 😄
</p><p>Houmous would also go well with <a href="https://www.aglugofoil.com/2023/04/chicken-shish-kebab-recipe.html">shish kebabs</a>.</p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0_H8Oc5GhcObM7Oj8KOhbCIyWOOpjZSZ_mnOJuE2l51CQa8UXyHSYdwQgAfv5oR-94t4WIDLdLO8GZE3NP1O6Sy6WSgj_NJtLsBobqRQST0kO633D4vTvF4nDevwyExY_yw3yxcduhz_Yg7H0y5pxJk38x0Ss0fz2RcLTyNyUfcOcmhKIma9c1Uol4U/s576/homemade-hummus.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade houmous or hummus." border="0" data-original-height="432" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0_H8Oc5GhcObM7Oj8KOhbCIyWOOpjZSZ_mnOJuE2l51CQa8UXyHSYdwQgAfv5oR-94t4WIDLdLO8GZE3NP1O6Sy6WSgj_NJtLsBobqRQST0kO633D4vTvF4nDevwyExY_yw3yxcduhz_Yg7H0y5pxJk38x0Ss0fz2RcLTyNyUfcOcmhKIma9c1Uol4U/s16000/homemade-hummus.jpg" title="Homemade hummus" /></a>
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<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
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how to make houmous, hummus recipe, creamy vegan dip, homemade hummus,</div>
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dip, healthy snack, healthy dip,
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<div class="ccm-cuisine ccm-hide-on-print">Middle Eastern</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">How to Make Houmous</h3>
<div class="ccm-summary">
Houmous is a creamy vegan dip made with a few ingredients and is ready
in less than 10 minutes.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Total time: 10 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>
1 x 400g tin chickpeas - drained from water but
<strong>KEEP the drained water</strong>
</li>
<li data-amounts-original="3" data-amounts-secondary="45" data-units-original="tablespoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="3 tablespoons" data-amount-secondary="45 g">3 tablespoons</span>
tahini
</li>
<li>1 large (or 2 small) cloves of garlic - peeled</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
cumin
</li>
<li>lemon juice - to taste</li>
<li>salt and pepper - to taste</li>
<li>smoked paprika - to finish</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Gather and prepare the ingredients</div>
<ol class="ccm-section-items">
<li>
Tip the drained chickpeas into a blender or food processor along
with the garlic, pepper and cumin and blitz for a couple of minutes.
</li>
<li>
Add the lemon and tahini, and blitz again. Now add just a little of
the reserved water (don't add it all). Blitz again until the houmous
is smooth and add more water if you think it needs it.
</li>
<li>
Add pepper and lemon juice and blitz again. Have a taste and salt
and more lemon juice to your taste.
</li>
<li>
Swirl the top of the houmous with the back of a spoon. Drizzle over
a little olive oil and sprinkle with paprika. Serve with crunchy
seasonal veg or warm pitta bread.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2024/01/how-to-make-houmous.html">https://www.aglugofoil.com/2024/01/how-to-make-houmous.html</a>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-31562664546747984642024-01-22T05:56:00.001+00:002024-02-05T05:58:33.028+00:00Blackened Cajun Chicken<h2 style="text-align: center;"><span style="font-weight: normal;">You will LOVE this Cajun Chicken recipe! </span></h2>
<h2 style="text-align: left;"><span style="font-weight: normal;">Made using my blackening seasoning recipe that also works with fish such as
salmon.</span></h2>
<h2 style="text-align: left;"><span style="font-weight: normal;">Blackened chicken is really easy to make and although it goes well
with pasta, who doesn't like nice fat chips? </span></h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Blackened Cajun Chicken with Chips." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09BIqtLlQMbz09ZLmgWkWg9G80sRKa356K4wqUZEltW7UE33x4BIPNfJe7Vlg52HKdGpUDjDzhGNbBtMWJ9Jx8gElSq34dn9qFex7ZAlrRzuzx8ivDT_ssb0VOoKLVjY4KO_5o2DreYqvuuFc3aeYgbpU71Bk73VZpHhuXZtltKUOklMjQ6P1yOcJ/s16000/blackened-chicken.jpg" title="Blackened Cajun Chicken with Chips." />
</div>
<p>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases at no extra cost
to you.</i>
</p>
<i><span><a name='more'></a></span></i>
<p>
Quick, easy, and totally delicious and can be on the table in 15 minutes, now
that can't be bad, can it?
</p>
<h3 style="text-align: left;"><b>Homemade Blackened Seasoning</b></h3>
<p>
The best thing about this Homemade Blackened Seasoning Recipe is you can make
it <b>more, or less spicy</b> to suit your taste.
</p>
<p>
In any case, it was a good excuse to use my
<a href="https://amzn.to/3fvyjQt" rel="nofollow" target="_blank">Ninja Foodi Health Grill and Air Fryer</a> 😍 I love mine so much, everyone should have one!
</p>
<p>
Of course, you don't have to have one because Blackened Chicken can also be
made in a
<a href="https://amzn.to/3eerzll" rel="nofollow" target="_blank">cast-iron skillet</a>
or any good heavy-based pan.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0N7-M0wowms/YH0dX2nJ2dI/AAAAAAAAT9c/2aLeCEk1sGQDqhS7Pb-Vls_b5MFSHOTOwCLcBGAsYHQ/s576/Ninja%2BHealth%2BGrill%2Band%2BAir%2BFryer.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ninja Health Grill and Air Fryer" border="0" data-original-height="438" data-original-width="576" height="304" src="https://1.bp.blogspot.com/-0N7-M0wowms/YH0dX2nJ2dI/AAAAAAAAT9c/2aLeCEk1sGQDqhS7Pb-Vls_b5MFSHOTOwCLcBGAsYHQ/w400-h304/Ninja%2BHealth%2BGrill%2Band%2BAir%2BFryer.jpg" title="Ninja Health Grill and Air Fryer" width="400" /></a>
</div>
<div>
<h3 style="text-align: left;">
<b>Spice Ingredients</b>
</h3>
<ul style="text-align: left;">
<li>
2 tablespoons
<a href="https://amzn.to/3Ds4GHI" rel="nofollow" target="_blank">sweet smoked paprika</a>
</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon cayenne pepper</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon onion granules</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon dried thyme</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon oregano</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon garlic powder</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon cumin</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon black pepper</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon white pepper</li>
</ul>
<ul style="text-align: left;">
<li>
1 teaspoon
<a href="https://amzn.to/3FH9sE6" rel="nofollow" target="_blank">smoked sea salt</a> don't buy it from Amazon, it's only £1.95 in Sainsbury's
</li>
</ul>
<ul style="text-align: left;">
<li>2 teaspoons soft brown sugar</li>
</ul>
</div>
<div style="text-align: center;">
<img alt="Blackened Seasoning" border="0" src="https://1.bp.blogspot.com/-egEuuB2Rtow/YH0XjsbZiYI/AAAAAAAAT9E/R97feKutJesw54NV8oJkpS38a-4yR65HACLcBGAsYHQ/s16000/Blackening%2Bseasoning.jpg" title="Blackening Seasoning" />
</div>
<p>
Okay, it may sound like a lot but it takes less than 2 minutes to put them all
in a jar and mix them together.
</p>
<p>
Once you've made it you'll have it already made for next time. Stored in a jar
it will last as long as the other dried herbs and spices you already have.
</p>
<p>
I love these small
<a href="https://amzn.to/3drRHtI" rel="nofollow" target="_blank">Kilner jars with an adjustable shaker lid</a>, they make it easy to shake your spice mix when coating chicken or whatever
you want to use it on; blackened salmon works well.
</p>
<div style="text-align: center;">
<img alt="Homemade Blackening Seasoning" border="0" src="https://1.bp.blogspot.com/-ZS5JzVp_zWo/YH0Xu5pJ4HI/AAAAAAAAT9I/_ea4jjLQD0I9VrAPAlnvF4CEvF9dbUjWACLcBGAsYHQ/s16000/homemade%2Bblackening%2Bseasoning.jpg" title="Homemade Blackening Seasoning" />
</div>
<p>
I love making homemade seasonings and knowing exactly what I've put in them
without any unknown ingredients added. But if you prefer you can
<a href="https://amzn.to/2Qh7Md5" rel="nofollow" target="_blank">buy blackened seasoning</a>
ready-made.
</p>
<h3 style="text-align: left;"><b>Blackened Chicken</b></h3>
<p>
Start by flattening chicken fillets between cling film with something
bashable!
</p>
<p>
It's important to
<b>brush each fillet all over with vegetable oil</b> otherwise your spice
seasoning won't stick.
</p>
<div style="text-align: center;">
<img alt="Chicken Fillet with Cajun Seasoning" border="0" src="https://1.bp.blogspot.com/-Ub7PJ15saq4/YH0cWOtiHZI/AAAAAAAAT9U/05sbuJN8a34-n6Mmlg6k9J-00OjICgGAACLcBGAsYHQ/s16000/cajun%2Bchicken.jpg" title="Chicken Fillet with Cajun Seasoning" />
</div>
<p>
Shake the seasoning on both sides of the fillets. The more you add the spicier
your chicken will be and the more blackened it will be too - which really is
the idea.
</p>
<p>
To cook in a cast-iron skillet, heat the pan so it's nice and hot. Brush
a tiny amount of oil all over the bottom of the pan.
</p>
<p>
Timing depends on the thickness of your chicken but they will usually take
just 5 minutes on each side.
</p>
<p>Don't move them about while cooking and aim to only turn them once.</p>
<p>
Using a
<a href="https://amzn.to/32xS5R3" rel="nofollow" target="_blank">digital food thermometer</a>, aim for an internal temperature of 72C and then remove and REST the
chicken. It will continue to get hotter and resting will ensure your chicken
isn't dry.
</p>
<p>
It really is simple to create a restaurant-quality meal in next to no time!
</p>
<h3 style="text-align: left;">
<b>Cooking in the Ninja Grill and Air Fryer</b>
</h3>
<p>
If you happen to have the Ninja Grill be sure to have the Grill Plate in place
and set to Grill High and preheat (it will take 8 minutes) then it will tell
you to Add Food.
</p>
<p>
Add the chicken best side down and turn after 5 minutes. Continue to cook for
a further 4 minutes and then check the internal temperature.
</p>
<p>
Using a digital food thermometer, aim for 72C and then remove and REST the
chicken. It will continue to get hotter and resting will ensure your chicken
isn't dry.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Blackened Chicken." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PCGJg0NO6Oy_yRzwzOQmN7RJdwjKHXrU7C5iGrdsRAG9HDceT4rrsAI0AH8WCt1fd0Cjp89Q85ZItlRm8oKbu1OKf-LMkCXd8yMDdWNkSBvCFCk4Vhn_T5VGlwc1BuSqPD7r5JU1-P5pPYAyGFq9fMGPr2jzWkiGIG8IGT4gx3s1OgVa8ik-eVbg/s16000/blackened-chicken.jpg" title="Blackened Chicken." />
</div>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
<!--START The Recipe Box-->
<script class="ccm-schema" type="application/ld+json">
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<a class="ccm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.aglugofoil.com/2021/04/blackened-cajun-chicken.html&description=Blackened%20Cajun%20Chicken&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09BIqtLlQMbz09ZLmgWkWg9G80sRKa356K4wqUZEltW7UE33x4BIPNfJe7Vlg52HKdGpUDjDzhGNbBtMWJ9Jx8gElSq34dn9qFex7ZAlrRzuzx8ivDT_ssb0VOoKLVjY4KO_5o2DreYqvuuFc3aeYgbpU71Bk73VZpHhuXZtltKUOklMjQ6P1yOcJ/s16000/blackened-chicken.jpg" id="ccm-pinit" target="_blank"></a>
<div class="ccm-keywords ccm-hide-on-print">
blackened chicken, cajun chicken, recipe, blackening seasoning, ninja
foodi
</div>
<div class="ccm-categories ccm-hide-on-print">main, chicken, dinner</div>
<div class="ccm-cuisine ccm-hide-on-print">Cajun</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
</div>
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<div class="ccm-flex-b">
<div class="ccm-image">
<img alt="Blackened Cajun Chicken" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09BIqtLlQMbz09ZLmgWkWg9G80sRKa356K4wqUZEltW7UE33x4BIPNfJe7Vlg52HKdGpUDjDzhGNbBtMWJ9Jx8gElSq34dn9qFex7ZAlrRzuzx8ivDT_ssb0VOoKLVjY4KO_5o2DreYqvuuFc3aeYgbpU71Bk73VZpHhuXZtltKUOklMjQ6P1yOcJ/s16000/blackened-chicken.jpg" title="Blackened Cajun Chicken" />
</div>
<div class="ccm-info-wrapper">
<h3 class="ccm-name">Blackened Cajun Chicken</h3>
<div class="ccm-summary">
You can add more or less cayenne to suit your taste. This recipe is a
little on the spicy side. The seasoning will be enough to coat approx
6-8 fillets depending on their size.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 10 Min</span><span class="ccm-time-child">Total time: 15 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
</button>
<button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li data-amounts-original="2" data-amounts-secondary="14" data-units-original="tablespoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 tablespoons" data-amount-secondary="14 g">2 tablespoons</span>
smoked paprika
</li>
<li data-amounts-original="1" data-amounts-secondary="5" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="5 g">1 tablespoon</span>
cayenne pepper
</li>
<li data-amounts-original="1" data-amounts-secondary="7" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="7 g">1 tablespoon</span>
onion granules
</li>
<li data-amounts-original="1" data-amounts-secondary="4" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="4 g">1 tablespoon</span>
dried thyme
</li>
<li data-amounts-original="1" data-amounts-secondary="5" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="5 g">1 tablespoon</span>
oregano
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
cumin
</li>
<li data-amounts-original="1" data-amounts-secondary="3" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="3 g">1 teaspoon</span>
garlic powder
</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
black pepper
</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
white pepper
</li>
<li data-amounts-original="1" data-amounts-secondary="6" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="6 g">1 teaspoon</span>
smoked sea salt
</li>
<li data-amounts-original="2" data-amounts-secondary="8" data-units-original="teaspoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 teaspoons" data-amount-secondary="8 g">2 teaspoons</span>
soft brown sugar
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the chicken</div>
<ul class="ccm-section-items">
<li>Vegetable oil</li>
<li>2 x skinless chicken fillets</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions<button class="ccm-btn-temperature_convert ccm-btn-temperature_convert--f ccm-hide-on-print">
Fahrenheit</button><button class="ccm-btn-temperature_convert ccm-btn-temperature_convert--c ccm-hide-on-print">
Celsius
</button>
</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>Mix all of the spices together and store them in a jar.</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">To make the chicken</div>
<ol class="ccm-section-items">
<li>
Start by flattening chicken fillets between cling film with
something bashable!
</li>
<li>
It's important to brush each fillet all over with vegetable oil
otherwise your spice seasoning won't stick.
</li>
<li>
Shake the seasoning on both sides of the fillets. The more you add
the spicier your chicken will be and the more blackened it will be
too - which really is the idea.
</li>
<li>
To cook in a cast-iron skillet heat the pan so it's nice and hot.
Brush a tiny amount of oil all over the bottom of the pan.
</li>
<li>
Timing depends on the thickness of your chicken but they will
usually take just 5 minutes on each side.
</li>
<li>
Don't move them about while cooking and aim to only turn them once.
</li>
<li data-c-temps="72" data-f-temps="162">
Using a digital food thermometer, aim for an internal temperature of
72C and then remove and REST the chicken.
</li>
<li>
It will continue to get hotter and resting will ensure your chicken
isn't dry.
</li>
<li>
It really is simple to create a restaurant-quality meal in next to
no time!
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Cooking in the Ninja Grill and Air Fryer
</div>
<ol class="ccm-section-items">
<li>
If you happen to have the Ninja Grill be sure to have the
<strong>Grill Plate</strong> in place and set to
<strong>Grill High</strong> and preheat (it will take 8 minutes)
then it will tell you to <strong>Add Food</strong>.
</li>
<li>
Add the chicken best side down, and turn after 5 minutes. Continue
to cook for a further 4 minutes and then check the internal
temperature.
</li>
<li data-c-temps="72" data-f-temps="162">
Using a digital food thermometer, aim for 72C and then remove and
REST the chicken. It will continue to get hotter and resting will
ensure your chicken isn't dry.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2021/04/blackened-cajun-chicken.html">https://www.aglugofoil.com/2021/04/blackened-cajun-chicken.html</a>
</div>
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<div>
<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
# aglugofoil
</div>
</div>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-65106441434437792862024-01-21T06:22:00.001+00:002024-02-05T06:00:08.897+00:00Sausage Traybake <h2 style="text-align: center;">
<span style="font-weight: normal;">
Sausage and Apple Traybake Recipe </span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>Traybakes (or sheet pan dinners) are super quick to make.</span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>An easy midweek dinner that can also be made as a meal for one. </span
><span style="font-weight: normal;"><b>Delicious!</b></span>
</h2>
<div style="text-align: center;">
<img
alt="Sausage and apple traybake or sheet pan dinner"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEibt5j2o25iqMYwZgwduqUM8LYRyaEzlWbzZhW7vTTAl_WPpQtraBdQ-H-nYD9vhdcwwVEWfJLEveQU5HzZMrWrdl-og1q_7HrhjIcJNNjNDYX_5cAwhUJsAcK-izfd0B7NFechrLT4sdMH2fQ5zQNYubQKq6eQMRP20s6ZtFlYMyznOyGYvirtXw_L=s16000"
title="Sausage Traybake."
/>
</div>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i
>
<i
><span><a name='more'></a></span></i
>
<p>*Post updated January 2024</p>
<p>
Jamie Oliver adds parsnips to his sausage bake but I love the sweet potatoes
in my recipe.
</p>
<p>
Okay, readers of this blog will know I'm supposed to be trying to lose a bit
of weight here (again)!
</p>
<p>
So whilst my recipe isn't exactly calorie-free as it contains potatoes, I used
<b>reduced-fat sausages</b> so they are far fewer calories than regular pork
sausages.
</p>
<p>
This is an easy midweek dinner, all you need is a suitably sized large baking
tray (non-stick) that's big enough for the ingredients to be spread out
evenly. Or, you could use a shallow roasting tin.
</p>
<p>
If you don't have one then you can use one of the disposable foil ones from
the supermarket; just be careful that it doesn't bend when removed from the
oven.
</p>
<p>
The roasting tray I used was my beloved <a
href="https://www.aglugofoil.com/2014/12/port-and-redcurrant-glazed-roasted-root.html"
target=""
>SCANPAN</a
>. At the time of writing, do you know I have now had that pan for 10 years
and it's still non-stick! 😃
</p>
<h3><b>Which oil to use on non-stick pans?</b></h3>
<p>
The secret to looking after any non-stick cookware is the type of oil you use.
</p>
<p>
Most of those low-calorie oils ruin the coating because they contain something
called lecithin.
</p>
<p>
Lecithin has the unfortunate ability to stick to a nonstick coating and will,
over time, ruin your pans and air fryers. 😱
</p>
<p>
I use
<a href="https://amzn.to/3SpI5nL" rel="nofollow" target="_blank"
>Crisp 'n' Dry spray oil</a
>
in my pans and air fryers.
</p>
<h3 style="text-align: left;"><b>Vegetarian?</b></h3>
<p>
For a veggie sausage traybake just use vegetarian sausages, such as Linda
McCartney's.
</p>
<p>
However, you would need to add them to the potatoes and apples, after say 10
minutes, and not from the beginning of the recipe.
</p>
<h3 style="text-align: left;"><b>Sausage traybake ingredients</b></h3>
<ul style="text-align: left;">
<li>olive oil - or rapeseed oil (vegetable)</li>
</ul>
<ul style="text-align: left;">
<li>reduced-fat sausages</li>
</ul>
<ul style="text-align: left;">
<li>onion</li>
</ul>
<ul style="text-align: left;">
<li>sweet potatoes</li>
</ul>
<ul style="text-align: left;">
<li>small potatoes </li>
</ul>
<ul style="text-align: left;">
<li>a few fresh sage leaves</li>
</ul>
<ul style="text-align: left;">
<li>runny honey</li>
</ul>
<ul style="text-align: left;">
<li>sea salt and freshly ground black pepper</li>
</ul>
<ul style="text-align: left;">
<li>eating apples, I used Braeburn </li>
</ul>
<ul style="text-align: left;">
<li>Knorr chicken stock cube or you can use vegetable stock</li>
</ul>
<ul style="text-align: left;">
<li>freshly chopped flat leaf parsley</li>
</ul>
<h3 style="text-align: left;"><b>Other traybake recipes y</b>ou might like</h3>
<p></p>
<ul>
<li>
<a
href="https://www.aglugofoil.com/2013/10/chicken-with-chorizo-peppers-and.html"
>Chicken with Chorizo and Peppers Traybake</a
>
</li>
</ul>
<ul>
<li>
<a href="https://www.aglugofoil.com/2021/03/pork-traybake.html"
>Pork and Pepper Traybake</a
>
</li>
</ul>
<ul>
<li>
<a href="https://www.aglugofoil.com/2021/03/cheesy-vegetable-bake.html"
>Cheesy Vegetable Traybake</a
>
</li>
</ul>
<p></p>
<h3 style="text-align: left;">
<b>Easy meal for one</b>
</h3>
<p>
This recipe can easily be cooked for just one person, or if there are more
than two of you, just add more of everything, including sausages.
</p>
<p>
It's important not to overcrowd the tray though, otherwise, it will not cook
properly.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Sausage traybake - or sheetpan dinner with potatoes and apples."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6J7VOEtvwntD1q1eX5uHMHtIH_KfIlQcm02nQ-_jy_gTGCNmSixAnFdqKNhvK8WHs2SB9gng2q66nUsGs0NxwXnbJ4ocsPnU2THT8B-qomNXqkVslRbRjMDY6ryQWWNUvXgU7CM-YRULq7unegiu6yg2a7Nwkn2e1BSkIgvjwaqeNOkShu-QHs3g/s16000/sausage-traybake.jpg"
title="Sausage traybake - or sheetpan dinner with potatoes and apples."
/>
</div>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
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sausage traybake, sausage sheet pan dinner, sausage and apples,
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<div class="ccm-categories ccm-hide-on-print">main, dinner,</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Sausage Traybake</h3>
<div class="ccm-summary">
Traybakes or sheet pan dinners are some of the easiest and quickest
meals you can make. Throw everything onto a tray and bake it!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span
><span class="ccm-time-child">Cook time: 40 Min</span
><span class="ccm-time-child">Total time: 45 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>olive oil - or vegetable oil</li>
<li>4 - 6 reduced-fat sausages</li>
<li>1 large onion - peeled and cut into wedges</li>
<li>2 sweet potatoes - peeled and cut into chunks</li>
<li>4 small potatoes - skin on and cut into chunks</li>
<li>a few fresh sage leaves</li>
<li
data-amounts-original="2"
data-amounts-secondary="29.57"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="2 tablespoons"
data-amount-secondary="29.57 ml"
>2 tablespoons</span
>
of runny honey
</li>
<li>sea salt and black pepper</li>
<li>2 eating apples, I used Braeburn - cored and cut into wedges</li>
<li>
½ of a Knorr chicken stock cube - dissolved in just 100 ml hot water
</li>
<li>freshly chopped flat leaf parsley - leaves only</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat the oven to 200°C/400°F or Gas 6
</div>
<ol class="ccm-section-items">
<li>
Put the sausages, onions, sweet potatoes and potatoes into a baking
tray and drizzle with a little oil and the runny honey.
</li>
<li>
Sprinkle with sea salt and black pepper then give it a mix to coat.
</li>
<li>
Make sure the sausages are on top of the other ingredients and pop
into the oven for 20 minutes (set a timer so you don't forget).
</li>
<li>
After 20 minutes remove from the oven and spoon off any excess
liquid there may be.
</li>
<li>Add the apples and sage leaves then give it all a quick mix.</li>
<li>
Now pour in a bit of the stock; enough just to add a bit of moisture
(I used 80 ml out of the 100 ml).
</li>
<li>Be sure to bring the sausages to the top again so they brown.</li>
<li>Now put it back into the oven for another 20 minutes.</li>
<li>
When it's all cooked nicely sprinkle over the chopped parsley and
prepare to dive in.
</li>
</ol>
</div>
</div>
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<h5>Did you make this recipe?</h5>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-59313001312410340352024-01-20T06:54:00.005+00:002024-02-05T06:01:09.291+00:00Air Fryer Halloumi Fries<h2 style="text-align: center;">
<span style="font-weight: normal;"
><span> Halloumi Fries (sticks) with Chipotle Mayonnaise Dip</span>
</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>Coated in panko crumbs for extra crunch, ready in minutes.</span
>
</h2>
<div class="separator" style="clear: both;">
<img
alt="Crispy air fryer sticks of halloumi with chipotle mayonaise dip."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHfX5oM3FFKyLJ9UFZd8fV4x_QKDBzJyvk8kz_51FGSFnM3AyMFnN9VL18BGXfIiJFN_0IPNolBrP6MToaEfxLQi26E5EaGb_S_xaj5DrMy1QyozZwn4WVP6giAOnsMTAHNP4vyrikCG8kAB94w3U-XkBzNDoNQ-mzXmncSWxM8NAfvfEOZ6qb8wGJzI/s16000/air-fryer-halloumi-fries.jpg"
title="Air fryer halloumi fries with a dip"
/>
</div>
<div style="text-align: left;">
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases but at no extra cost to you.</i
>
</div>
<span><a name='more'></a></span>
<h2 style="clear: both; text-align: left;">
<b>So, what do we need to make these spicy halloumi fries?</b>
</h2>
<ul style="text-align: left;">
<li>
1 x 225g halloumi - snip the packaging, drain the water and pat dry with
kitchen paper
</li>
</ul>
<ul style="text-align: left;">
<li>60g plain flour (all purpose)</li>
</ul>
<ul style="text-align: left;">
<li>1 x egg - lightly beaten</li>
</ul>
<ul style="text-align: left;">
<li>40g panko crumbs</li>
</ul>
<ul style="text-align: left;">
<li>1 ½ teaspoons cayenne pepper</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon black pepper</li>
</ul>
<p>
Gather your ingredients and, in 3 separate dishes. Add flour to one bowl, egg
to the second bowl and panko crumbs to the third bowl.
</p>
<p>Mix the cayenne and pepper into the panko.</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Ingredients for spicy halloumi fries."
border="0"
height="414"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBnzjytUrGVRk6satIS2admbUzp_BvyRuOzgMlbNXU39ivKtyJOyhUMARui3gNiNQMyWBNUR57ylPcDGv_YtXpBzYHvzewka3MIilXzqNkCM0OmbO9TO2GDHjGnVGnuf5-E9PUhc-nTUVTbTCPSGjd0VWOMVud52FCcHvwIDS-NeFIPFfkJIzxMi80Ec/w576-h414/air-fryer-halloumi-fries-ingredients.jpg"
title="Ingredients for spicy halloumi fries"
width="576"
/>
</div>
<h2 style="clear: both; text-align: left;">
<b>Cheats chipotle mayonnaise</b>
</h2>
<p>I do not care a jot, <b>I have no shame!</b> 😂</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Chipotle mayonnaise."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKR_eA7s0YklNIMHcPRJwNl6i98gojHF32oMcGDGHW_LWdgpKTZJgjL80L5mHMoVwh3v-CUg7szJDwZ4SqW0hs72cz8l-_TM_qWJsaje0LZzZNfbJtOltaETZYRZJxqvx0W8WFNbhLcZ-WoPdKC9arTsA43BACtBFdzwyIhxjYci6B6nGaf5cwAqcEYqI/s16000/chipotle-mayonnaise.jpg"
title="Cheats chipotle mayonnaise"
/>
</div>
<p>
Mix together 3 tablespoons mayonnaise with 1 tablespoon smoked chilli harissa
with chipotle chilli.
</p>
<p>
Use less if you don't like it too spicy and that's it, job done 😉 I used the
brand Belazu.
</p>
<h2 style="text-align: left;"><b>How to make halloumi fries or sticks</b></h2>
<h3 style="text-align: left;"><b>Top Tip!</b></h3>
<p>
Lay the halloumi on its side and you will see a natural split. Gently pull
apart, and use a sharp knife to split the halloumi into two.
</p>
<p>That way you will have sticks rather than bits that break away.</p>
<p>
Cut each half into 4 equally-sized fries and, one at a time dip first into the
flour, then the egg and then press into the panko crumbs making sure each one
is coated well.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Panko coated halloumi fries ready to cook."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NOf_yqlIs7meksbwT_RD8LFR36-W42AsoCFqjHqCGLDWuElqjjG775FezQIP_wbu0v5pdG5hviAmwgwfrzO8lINmUhYd6zAgxxm6VBZ35-gXnJTYdVZukxcdyLbMO6-RAOdPiHJ6ZTfqf9_rAs3STQ0gOBqulS-eamq2GMvA5lbathtSI-riAo8XX5I/s16000/panko-halloumi-fries.jpg"
title="Panko coated halloumi fries"
/>
</div>
<p>
I used the Ninja Speedi 10-in-1 Rapid Cooker in air fryer mode. You can, of
course, use any air fryer.
</p>
<p>Oh my goodness, I love this machine 😍</p>
<p>
It's not usually necessary to preheat your air fryer but, for halloumi fries
it is, just 4 minutes will do.
</p>
<p>
So, select air fry set the temperature to 180°C - 360°F and preheat for 4
minutes
</p>
<p>After 4 minutes add the halloumi fries.</p>
<p>
I don't know why but every time I take a picture of the Ninja Speedi it comes
out looking blue - it is in fact more grey/blue.....all very strange.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Ninja Speedi Rapid Cooker and Air Fryer"
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLs1jx2FQqhpSxme_EMic0yWkpk_aGipFrsTr8fL4g3Og2K-E6N0HD-k50NhFjeezYGBRsJepmyI0Emxc7HTlCDywj7TvazLG6q4TvyRjvlWG2mEgpjk484iwi6GpXFGDcP95jvOZqvBwyUm9SShvwvz4b-uDrCermtos1cZmqGJ2Bww2WAcfsGimfx4/s16000/ninja-speedi.jpg"
title="Ninja Speedi Rapid Cooker and Air Fryer"
/>
</div>
<p>Keep them spaced apart and give them a light spray of oil.</p>
<div class="separator" style="clear: both; text-align: center;">
<a
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCSzBZykq9s4HHOpQv4-9Fen3IvtHOmxecEE5YFJy28m1ehWpxG-Dhm3l9KKvbGfPO_xA1GBRNU142OvTkOHPboD2MUlKWG9ZFjJo21GbttRyYfOiQJT8cPVazLu1E3qG9k7ejIJZ_7Dov9sy0oTESlMOQ1ytu8omoR27S0Eg4f5UyTENMMUwMcd5QWI/s576/spicy-halloumi-fries.jpg"
style="margin-left: 1em; margin-right: 1em;"
><img
alt="Cooking halloumi fries in an air fryer."
border="0"
data-original-height="467"
data-original-width="576"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCSzBZykq9s4HHOpQv4-9Fen3IvtHOmxecEE5YFJy28m1ehWpxG-Dhm3l9KKvbGfPO_xA1GBRNU142OvTkOHPboD2MUlKWG9ZFjJo21GbttRyYfOiQJT8cPVazLu1E3qG9k7ejIJZ_7Dov9sy0oTESlMOQ1ytu8omoR27S0Eg4f5UyTENMMUwMcd5QWI/s16000/spicy-halloumi-fries.jpg"
title="Cooking halloumi fries in an air fryer"
/></a>
</div>
<p>Air fry for 5 minutes then turn.</p>
<p>
Give that side a spray with oil and continue to air fry for a further 5
minutes. Remove and serve right away with the chipotle mayo dip.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Air fryer halloumi fries with chipotle mayo dip."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kXxwZ_K1q-Ch82D_6joE-1XqFfV-EP3QF5dTPhCu1VNXDnQN5rhC4jjHssEVP8QuXeUGyyUndkZrpTqJSfGYKsG8EC6WCJq03G3oi3y2PCxbws6isW1f5FQ63NIo0Xj3SBKNnKLRLjmvdx4NZ0vcgordnwZz6WP92kYeZBFyxSV0YHdVLHewvw9HE6U/s16000/air-fryer-halloumi-fries.jpg"
title="Air fryer halloumi fries"
/>
</div>
<h3 style="text-align: left;"><b>Equipment</b></h3>
<p>
First up, you will of course need an air fryer you can spend as little or as
much as you want to on an air fryer and
<a href="https://amzn.to/3Hrk9tZ" rel="nofollow" target="_blank"
>silicone kitchen tongs</a
>
are a good idea too.
</p>
<p>
Whatever you do, my top tip would be to buy the best you can afford, there's
no way you won't love your air fryer!
</p>
<p>
I need to point out that I am not sponsored by Ninja, all the Ninja products I
own have been bought by myself. I am a Ninjaholic 😂 <br />
</p>
<p>
Anyway, I say avoid the ones with a wire basket - they are a nightmare to
clean.
</p>
<p>
High-end air fryers such as the
<a href="https://amzn.to/3vLacoH" rel="nofollow" target="_blank"
>Ninja Air Fryer Max</a
> have a really good non-stick coating.
</p>
<p>
Mine goes in the dishwasher every time because I'm lazy, but it still looks
like new.
</p>
<p>
I've no idea how long I've had it but it's a good few years - I bought it when
it first came out.
</p>
<p>
They now have a newer one which I'm sure is just as good....secretly I want
it, but my Ninja addiction is getting out of control!
</p>
<p>
**Always check current prices and try to
<a href="https://ninjakitchen.co.uk/" rel="nofollow" target="_blank"
>buy directly from Ninja</a
>
as you will then get a 2-year guarantee and Amazon is not always the
cheapest.**
</p>
<h3 style="text-align: left;">
<b> More easy dips for halloumi fries include:</b>
</h3>
<p style="text-align: left;"></p>
<ul>
<li>
My cheats
<a
href="https://www.aglugofoil.com/2023/10/panko-calamari-with-harissa-mayo.html"
>harissa mayonnaise dip</a
>
</li>
</ul>
<ul>
<li>
<a
href="https://www.aglugofoil.com/2024/01/air-fryer-bbq-chicken-drumsticks.html"
>Cheats BBQ sauce dip</a
>
</li>
</ul>
<ul>
<li>
<a href="https://www.aglugofoil.com/2023/05/easy-bbq-sauce-recipe.html"
>Homemade BBQ sauce</a
>
(ready in 10 minutes)
</li>
</ul>
<ul>
<li><a href="https://amzn.to/47IqkEw">Sweet chilli dipping sauce</a></li>
</ul>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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air fryer halloumi fries, spicy halloumi fries, halloumi sticks, chipotle
mayonnaise dip,
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<div class="ccm-categories ccm-hide-on-print">snack, starters</div>
<div class="ccm-cuisine ccm-hide-on-print">International</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Air Fryer Halloumi Fries</h3>
<div class="ccm-summary">
Crispy spicy halloumi fries, ready in a matter of minutes.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span
><span class="ccm-time-child">Cook time: 10 Min</span
><span class="ccm-time-child">Total time: 15 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
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US
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Metric
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</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>
1 x 225g halloumi - snip the packaging, drain the water and pat dry
with kitchen paper
</li>
<li>60g plain flour (all purpose)</li>
<li>1 x egg - lightly beaten</li>
<li>40g panko crumbs</li>
<li
data-amounts-original="1 ½"
data-amounts-secondary="3"
data-units-original="teaspoons"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 ½ teaspoons"
data-amount-secondary="3 g"
>1 ½ teaspoons</span
>
cayenne pepper
</li>
<li
data-amounts-original="1"
data-amounts-secondary="2"
data-units-original="teaspoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 teaspoon"
data-amount-secondary="2 g"
>1 teaspoon</span
>
black pepper
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the chipotle mayonnaise</div>
<ul class="ccm-section-items">
<li
data-amounts-original="3"
data-amounts-secondary="44.36"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="3 tablespoons"
data-amount-secondary="44.36 ml"
>3 tablespoons</span
>
mayonnaise
</li>
<li
data-amounts-original="1"
data-amounts-secondary="15"
data-units-original="tablespoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tablespoon"
data-amount-secondary="15 g"
>1 tablespoon</span
>
smoked chilli harissa with chipotle chilli - I used Belazu
brand<strong>
(use less if you don't like it too spicy, remember you can always
add more)!</strong
>
</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Prepare the halloumi</div>
<ol class="ccm-section-items">
<li>
Gather your ingredients and, in 3 separate dishes. Add flour to one
bowl, egg to the second bowl and panko crumbs to the third bowl.
</li>
<li>Mix the cayenne and pepper into the panko.</li>
<li>
Lay the halloumi on its side and you will see there is a natural
split. Gently pull apart, and use a sharp knife to completely split
the halloumi into two.
</li>
<li>
Cut each half into 4 equally-sized fries and, one at a time dip
first into the flour, then the egg and then press into the panko
crumbs making sure each one is coated well.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your air fryer to 180°C - 360°F for 4 minutes
</div>
<ol class="ccm-section-items">
<li>
Once the preheat has finished lay the fries in a single layer taking
care they don't touch each other.
</li>
<li>
Give the fries a quick spray of oil and air fry for 5 minutes.
</li>
<li>
Now then turn and give them another quick spray of oil and continue
to air fry for a further 5 minutes. Remove and serve right away with
the chipotle mayo dip.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">Prepare the chipotle mayo</div>
<ol class="ccm-section-items">
<li>
Mix the mayonnaise and chilli harissa - that's it, job done! Set
aside.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2024/01/air-fryer-halloumi-fries.html"
>https://www.aglugofoil.com/2024/01/air-fryer-halloumi-fries.html</a
>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-55374913487504037202024-01-14T07:17:00.016+00:002024-02-26T06:48:01.799+00:00Air Fryer BBQ Chicken Drumsticks<h2 style="text-align: center;">
<span style="font-weight: 400;">Juicy chicken drumsticks (legs) cooked in an air fryer </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Using ready-made Barbeque Sauce (cheating, I know) the chicken is on the
table in just 20 minutes! </span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer BBQ chicken drumsticks." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrCl3mK70OH2pHxI8bcTfbQoBsM6L43Xe1A919MKdRjijaFx0VEFCVcFyfsCDmbrN14fQV2Zrv0RildldeiP-3yBZKDj5-fzPrO7dr7e1AFmDwolnqz7VtZUr7Fknl7C474b2RhN8cdO5LLFQHpVBoBsQLAL_MfC44KgHoR71blHwCT-GJMxlpnta6eM/s16000/bbq-air-fryer-chicken-drumsticks.jpg" title="Air fryer BBQ chicken drumsticks" />
</div>
<br /><i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases but at no extra cost to you.</i>
<span><a name='more'></a></span>
<p>
I love my Air Fryer, it cooks food far quicker than an oven and is, therefore,
a lot cheaper. </p><p>Plus, there's
<b>no need for it to preheat first</b>
- you can cook in most Air Fryers straight away. 😉
</p>
<p>The texture of the food is always good and it’s just so easy to clean up!</p>
<p>
I'm a huge fan of Ninja products and I own a lot of their products (most can
air fry) but for this, I used the
<a href="https://ninjakitchen.co.uk/product/ninja-speedi-10-in-1-rapid-cooker-and-air-fryer-on400uk-zidON400UK?gclsrc=aw.ds&gad_source=1&gclid=CjwKCAiA44OtBhAOEiwAj4gpOQDDw0wjFM8zu7IqlDvMrmAqjEQnpK6Y3_T-VP-1CYFw3P1pN6WqrxoCZEAQAvD_BwE&gclsrc=aw.ds" rel="nofollow" target="_blank">Ninja Speedi 10-in-1</a> on Air Fryer mode to cook these.
</p>
<p>But of course, you can use any air fryer.</p>
<h2><b>Do you have to turn chicken in an air fryer?</b></h2>
<p>
Yes, you will need should turn the chicken halfway through cooking. Avoid
using those air fryer liners as they stop the air circulating as it's meant
to.
</p>
<p>
Most air fryers are really easy to clean, especially if you have one with a
good non-stick.
</p>
<p>
Some cheap brands don't have such a good non-stick so it's worth doing a bit
of research before the <a href="https://amzn.to/3SgXtmj" rel="nofollow" target="_blank">best air fryer to buy</a>.
</p>
<h2 style="text-align: left;">
<b>How long do drumsticks take in an air fryer?</b>
</h2>
<p>
Air Fry at 200°C - 390° for 20-25 minutes depending on your air fryer. The
time will also depend on the temperature of your chicken at the start of
cooking.
</p>
<p>
As will all meat and poultry you should remove it from the fridge 20-30
minutes before cooking.
</p>
<h2 style="text-align: left;">
<b> How to check if the chicken is cooked and safe to eat?</b>
</h2>
<p>
True, you can check the doneness of the chicken by using a sharp knife and
cutting through a small piece to see if the meat is well cooked and the juices
run clear.
</p>
<p>
However, that's a thing of the past! You really should use a digital kitchen
thermometer. Seriously, they take the guesswork out and leave you certain your
food is cooked.
</p>
<p>
All you do is insert the thermometer in the centre of the chicken. The
internal temperature of the chicken should be read 75°C - 165°F
</p>
<p>
You can buy a cheap kitchen thermometer but if you cook a lot and want
perfectly accurate temperature readings then I suggest the
<a href="https://amzn.to/48uqtwB" rel="nofollow" target="_blank">ETI SuperFast Thermapen</a>
- I absolutely cannot cook without using mine!
</p>
<p>
Used by top chefs and has wide temperature ranges from -49.9°C to 299.9°C,
with easy configuration display in °C or °F and 1. 0° or 0. 1° switchable
resolution.
</p>
<p>
A must for all cooking including BBQ, grill, smoker and baking. The Thermapan
is 50% faster than traditional probes and accurate to ±0.4 ºC (-49.9 to 199.9
ºC).
</p>
<p>Anyway, nuff said, let's get back to the BBQ chicken!</p>
<p>
I cheated with this because instead of
<a href="https://www.aglugofoil.com/2023/05/easy-bbq-sauce-recipe.html">Homemade BBQ Sauce</a>, I was in a real hurry so I used shop-bought BBQ sauce. 😉
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Easy BBQ chicken ingredients." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbBTZYt0N0hQqUiOF6MntG0ONgXE8YO9O_3iWhas24CZjrV2rW6Ue4oVmynxqVPGrQmEw2496_vaA1nY6gMpKGuyIAUnOU67avJPX6TqEpzeelCUUCmchhLmnPUCvQ9-LuVgDtxsinP1qzKSYRZiH25anzVe-4wkIJtg4ALJaY5VNNU9rnVvPRRx2xVg/s16000/bbq-chicken-ingredients.jpg" title="BBQ chicken ingredients" />
</div>
<p>Yep, that's all the ingredients apart from a little spray of oil. 😊</p>
<h3 style="text-align: left;"><b>Important!</b></h3>
<p>
Be careful choosing which spray oil you use on anything non-stick as many of
those low-calorie oils ruin the coating because they contain something called
lecithin.
</p>
<p>
<b>Lecithin</b> has the unfortunate ability to stick to a nonstick coating.
</p>
<p>
It sticks so much that it builds up and becomes very hard to remove,
eventually degrading the cooking surface and causing food to stick. 😞
</p>
<p>
Most store-bought cooking sprays contain soy lecithin - so do check the
ingredients.
</p>
<p>
I always use
<a href="https://amzn.to/4aX24Bo" rel="nofollow" target="_blank">Crisp 'n' Dry spray oil</a>
because, unlike other spray oils, Crisp n Dry is 100% rapeseed oil. It doesn’t
contain lecithin, so it is safe to use in your air fryer.
</p>
<h3 style="text-align: left;"><b>Air fryer barbeque chicken drumsticks</b></h3>
<p>
Lightly spray the chicken with vegetable (rapeseed oil). Lay them in a single
layer in the air fryer basket.
</p>
<p>
I used the Ninja Speedi with the tray in the bottom position, making it the
same as any other air fryer. I could have easily added two more, but this was
an experiment so I only cooked four.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken drumsticks in an air fryer." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2uZ54I6osapucgVTpiqHF2p79dLfBa_l1QIjxqstmskBsegYQzJNCmzBsE6bTwO-OhpU5OhxJG3r44MXNP6tedij7M2PXR44wrgWcJKXWdhZLdkBdeNnB_NXjxrQW6FtOHncioxwddrYu2tyHWuL3AM-guK9qg7yC3ZZtL29FQRK4AABO-VMistGTJw/s16000/ninja-speedi-bbq-chicken-drumsticks.jpg" title="Chicken drumsticks in an air fryer" />
</div>
<p>
Using a
<a href="https://amzn.to/3Sh854N" rel="nofollow" target="_blank">pastry brush</a>, give the chicken a good coating of BBQ sauce. We will coat the other side
when we turn the chicken.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="BBQ chicken drumsticks cooking in an air fryer." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrmg4U0SJi6BsjFxKispynCwUiSBE-fRdN3ORbXA-ZqS9iccJr6LxD9R492jc2xCXLhWxomfj6Lq66qEjBNESRLqHxv60ZtrJIxlbUTcMSpz0IyVSIdlCFVUGU7dfU4qemf9TIk7NDYoJEevGYoYNEwwxHxRDAK_Qm1bjl2wylP-EHmZJjP9qryNQjZA/s16000/chicken-drumsticks-air-fryer.jpg" title="BBQ chicken drumsticks cooking" />
</div>
<p>Set your air fryer to 200°C - 390°F for 20 minutes.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Ninja Speedi 10-in-1 Rapid Cooker and Air Fryer." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLAXsDpjL86ELB-dVOb6QflNI5XnuS2u-HlF1xy42TatkTcwqJZajax4mBqSIQ-xmTA3chmAlU-DzRzITSXhddB3zxhHM_PIcE4Nq836LWtEpt-Lll3aO1znLZkf546by-VDV7_1oL5c9y6Dc1Nhmxe6wr9_DheHq9UP2HnMgA6HAnEXXku7eV4fIq9w/s16000/ninja-speedi.jpg" title="Ninja Speedi 10-in-1 Rapid Cooker and Air Fryer." />
</div>
<p>After 10 minutes, turn and coat that side with more BBQ sauce.</p>
<p>
Continue to cook for a further 10 minutes. Do check they are properly cooked
through and if not, cook for another 2 to 5 minutes.
</p>
<h3 style="text-align: left;">
<b>*The internal temperature of cooked chicken must be 75°C -
167°F* </b>
</h3>
<p>
So, please use your digital thermometer to check - you did buy one, didn't
you?! 😉
</p>
<p>
Mine, cooked in the Ninja Speedi, had reached 79°C at just 20 minutes.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer chicken drumsticks (legs)." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWeGB5xT9inYwKS0S-o_fQsaFr3S1YrPoIrCYlO-EC1s2rS_460DBPJID51fYbgON4dcMakeKXrVJTWiluLW1RFTEJpLU_lpy0khbSL23BNKHXoMtNG34xEYq-tF3drwjVcRIFR7DokPp_mxiSHp-OHWfGki4ulzDTaNjtKdsWkA9t0v19RCbb3rqVzw/s16000/air-fryer-chicken-drumsticks.jpg" title="Air fryer chicken drumsticks" />
</div>
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air fryer chicken drumsticks, BBQ air fryer chicken, air fryer chicken legs,</div>
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snack, chicken, air fryer
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<div class="ccm-cuisine ccm-hide-on-print">International</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">N/A</span>
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<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Air Fryer BBQ Chicken Drumsticks</h3>
<div class="ccm-summary">
Juicy chicken drumsticks cooked in an air fryer.
</div>
</div>
</div>
<div class="ccm-time" style="background: repeat rgb(242, 242, 242);">
<span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 20 Min</span>
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<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>4 - 6 Chicken drumsticks</li>
<li>BBQ sauce</li>
<li>a little vegetable oil</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>
Lightly spray the chicken with vegetable (rapeseed oil). Lay them
in a single layer in the air fryer basket.
</li>
<li>
Using a pastry brush, give the chicken a good coating of BBQ sauce
- we'll coat the other side when we turn the chicken.
</li>
<li>Set your air fryer to 200°C - 390°F for 20 minutes.</li>
<li>
After 10 minutes, turn and coat that side with more BBQ sauce.
</li>
<li>
Continue to cook for a further 10 minutes. Do check they are
properly cooked through and if not, cook for another 2 to 5
minutes.
</li>
<li>
<strong>The internal temperature of cooked chicken must be 75°C -
167°F</strong>
</li>
</ol>
</div>
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<a href="https://www.aglugofoil.com/2024/01/air-fryer-bbq-chicken-drumsticks.html">https://www.aglugofoil.com/2024/01/air-fryer-bbq-chicken-drumsticks.html</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-78233727010421077902024-01-12T05:06:00.015+00:002024-02-05T06:01:56.950+00:00Haggis Neeps and Tatties Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;"
>Haggis Neeps and Tatties - Easy Scottish Comfort Food</span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">
Haggis is a traditional Scottish dish and is eaten on Burns night to
celebrate the life and poetry of Robert Burns.</span
>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Haggis neeps and tatties with gravy."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7noevPK8_iXhw6h_erWoXUEGeCdaH6xr1XSC-bwvluT3sxMQOGKvXmA1hDvsGu2txn01xmWj5PXLmP44xirhi8RWfFA7NpmLEP-SXGB-oDxqXEhJZgH6S9yhMEZOZCJSIkDuWy4aZimgHDAibvtGFkTv_mt8kjjnuiKi8WN9O3DP-NlHqUI0SBF_QMoM/s16000/haggis-neeps-and-tatties.jpg"
title="Haggis neeps and tatties."
/>
</div>
<p>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases but at no extra cost to you.</i
>
</p>
<span><a name='more'></a></span>
<p>Burns Night is held on the 25th of January, to celebrate his birthday.</p>
<h3 style="text-align: left;"><b>So, what is haggis?</b></h3>
<p>
Haggis is a kind of savoury sausage pudding consisting of heart, liver, and
lungs, (I know) 😨 all minced together with onion, oatmeal, suet, spices, and
salt.</p>
<p>I believe haggis is banned from being imported into the USA because
it contains lungs.
</p>
<p>
Traditionally this mixture is encased in the animal's stomach although these
days an artificial casing is often used instead - thank goodness! 😉
</p>
<h3 style="text-align: left;"><b>Vegetarian haggis neeps and tatties</b></h3>
<p>Yes, you can buy vegetarian haggis! </p>
<h3 style="text-align: left;">
<b>What are haggis neeps and tatties? </b>
</h3>
<h3 style="text-align: left;"><b>Always on a Burns Night menu!</b></h3>
<h3 style="text-align: left;"><b>Neeps</b></h3>
<p>
Neeps is the Scots word for a <a
href="https://en.wikipedia.org/wiki/Turnip"
rel="nofollow"
target="_blank"
>turnip</a
>
(a little confusing as a turnip isn't a swede) a swede is a larger, yellow
root vegetable.
</p>
<p>I wonder what the Scots call an actual turnip? </p>
<p>
I'm not trying to be funny, I truly don't know so if you do then please let me
know in the comments below!
</p>
<p>
Anyway, 'neeps' (swede) or rutabaga to those of you in the USA, is peeled,
sliced and boiled in slightly salted water until it's nice and soft and then
roughly mashed, you can add a little nutmeg if you wish.
</p>
<h3 style="text-align: left;"><b>Tatties</b></h3>
<p>
Tatties are simply mashed potatoes. I hate giving an amount of potatoes for
mash, there are no set rules. I say make as much mash as you can eat! 😀
</p>
<h3 style="text-align: left;">
<b>Ingredients for haggis neeps and tatties</b>
</h3>
<p><b>Serves 2-3</b></p>
<p></p>
<ul style="text-align: left;">
<li>
454g haggis - most can be cooked in the microwave (far easier) check the
package instructions
</li>
</ul>
<ul style="text-align: left;">
<li>1 x swede (rutabaga) </li>
</ul>
<ul style="text-align: left;">
<li>
800g potatoes - I used Maris piper potatoes plus you will need milk and
unsalted butter to mash
</li>
</ul>
<ul style="text-align: left;">
<li>salt and pepper to season</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Haggis neeps and tatties ingredients."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy97JwPXjdb7xIWx3XLEV66op7FWhF3nOzuUYYOGzHM-JDHSrkwY6YiWDvj8fzwpgOfuEGzvUCHiLPjiDanBgb23S6_fpI0EtpNchin2NzsrUdLjfQxCRIA3mfsSB0SR_RRx7RTQveaFjBn4il-DgLjXgv6EgkKw9fj2OKGprAQKDNjfO_O7C3wmtDF00/s16000/ingredients-haggis-neeps-and-tatties.jpg"
title="Haggis, potatoes and swede"
/>
</div>
<p>
Creamy mash is easy to make especially if you use a
<a href="https://amzn.to/3NXEIli" rel="nofollow" target="_blank"
>potato ricer</a
> - you'll never have lumpy mash again!
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Mashed potatoes in a bowl."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZgg0zTdiG8T2uyTOsGwmXNOLgsEWAl4p5olaXDXjKiYKJULN4lS893y4KLHaRUmPZ6H1jiTE4Bp9c5eiDvNK0aBQ6f0Hs-Vq0mV2jxupoi9Bp3f40s047p0xQhdUAjJtYT69nEL_Nl1egEGFEttkA3YzY2RS3di7nprxy5npZTIZff8ZriIPHwSzPso/s16000/mashed-potatoes.jpg"
title="Mashed potatoes"
/>
</div>
<h3 style="text-align: left;">
<b>Clapshot (an alternative to just swede)</b>
</h3>
<p>
Some people serve haggis with clapshot, a dish originating in the Orkney
Islands.
</p>
<p>
Clapshot is a vegetable dish of swede if you live in England (turnip if you
live in Scotland) and potatoes.
</p>
<p>
They are boiled, drained then all mashed together with butter and snipped
chives stirred through for extra flavour.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Haggis neeps and tatties without gravy."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bAN95tvkgMRqaqD9VFVjDzBzq84JbUN0jAg5PBH1gn2wevJfsLAoig5aQGagKdM53BkBpJCiKuX-Cg7hrOjtnIuxnpCDpZz36oOuvsnTs-h_qndvXQbnQC0wcU-gxLOPo9v19asVTYazZ236FRGKSBy3encIA_SxRQbN4iMG8sMPwpuNGz4xBW-wRJI/s16000/haggis-neeps-tatties.jpg"
title="Haggis neeps and tatties without gravy"
/>
</div>
<h3 style="text-align: left;"><b>Do you serve gravy with haggis?</b></h3>
<p>It's entirely up to you, I love gravy so went for it!</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Haggis neeps and tatties with gravy."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9P249eIsHlqO3aDxVv7o3NBoPAtqbAA4g5L6uZO533h-I7vAilteDjGTItUH7_MWVFi923D-S6P1mHBIF8w4zIrQFwPe2qEB054fGf5g7a_0pECd4wwRBSvIlGO4nilQF4zx_7H57LKy_xmF1VFNtuAv4vwe27F3ZugtHxEFU91ArloRpsjP_fLMViw/s16000/haggis-neeps-and-tatties.jpg"
title="Haggis neeps and tatties with gravy"
/>
</div>
<p>
However, another is Chicken Balmoral - chicken breast is stuffed with haggis
and then wrapped in bacon.
</p>
<p>
It is usually served with a
<a
href="https://thescottishbutcher.com/recipes/whisky-sauce/"
rel="nofollow"
target="_blank"
>whisky cream sauce</a
> - that's going on my never-ending list of recipes to try. 😋
</p>
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haggis neeps and tatties recipe, how to make haggis neeps and tatties
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<div class="ccm-categories ccm-hide-on-print">main</div>
<div class="ccm-cuisine ccm-hide-on-print">Scottish</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">3-4</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Haggis Neeps and Tatties Recipe</h3>
<div class="ccm-summary">
Serve with or without gravy - it's entirely up to you.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 10 Min</span
><span class="ccm-time-child">Cook time: 45 Min</span
><span class="ccm-time-child">Total time: 55 Min</span>
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<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>454g haggis</li>
<li>1 x swede (rutabaga) - peeled and sliced</li>
<li>800g potatoes - peeled and cut similar-sized pieces</li>
<li>salt and white pepper to season</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Cook the potatoes and swede separately.
</div>
<ol class="ccm-section-items">
<li>
Start with the swede as it will take longer to cook than the
potatoes.
</li>
<li>
Add the swede to a large saucepan of
<strong>salted cold water</strong> and bring to a boil over medium
heat. Cook for at least 45 minutes until it's nice and tender, swede
tastes better the longer it is cooked. Drain the swede and mash it
along with a little white pepper - you can always reheat it in the
microwave.
</li>
<li>
<strong>Meanwhile</strong>, put the potatoes into a large pan of
generously <strong>salted cold water</strong>, then bring to a boil
over medium heat and cook for 10-12 mins until very tender when
pierced with a fork.
</li>
<li>
Using the saucepan lid, drain the potatoes well and leave to
steam-dry in the saucepan for a couple of minutes and then mash with
a little milk and a good amount of butter.
</li>
<li>Serve the haggis on a plate alongside the side dishes</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
How to cook the haggis in a microwave
</div>
<ol class="ccm-section-items">
<li>
<strong>Important</strong> - This is a raw product and must be fully
cooked before consumption. Before cooking remove the haggis from the
outer bag.
</li>
<li>
Remove the haggis from all packaging, including casing and metal
clips. Slice into chunks and place in a microwavable dish. Cover
with clingfilm, pierce film and cook on full power (1000W) for 3
minutes.
</li>
<li>
Remove the dish from the microwave and gently break up the haggis
with a fork, re-cover with the clingfilm and return to the microwave
to cook for a further 2 or 3 minutes. Once ready, carefully remove
the film due to hot steam and serve.
</li>
</ol>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-85002829717888142802024-01-08T07:16:00.002+00:002024-02-05T06:02:10.385+00:00Roasted Chickpeas Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;">Air Fryer Roasted Chickpeas</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: 400;">Looking for a healthy snack that satisfies your craving for something
crunchy? </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: 400;">Try making spicy roast chickpeas - the perfect Gluten-Free and Vegan
Snack that can also be cooked in a regular oven.</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Roasted Chickpeas." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFi-BuucpyTThqP3EozndDcWkeRbmNpkK762nK24r767yxWisVPUYebk1mAIvt4SiCXNLfFJ5G1ZVm8_gl8ql6tXIyecIvK3DJMMUeR2eFCfmnL0xn_uWRS5T9HiMXDL3YGgfPLOIqItpDocPnNRkkplvwhf5Zu1oxkoOw3RBnbunWLnPwt7kdecNGKg/s16000/air-fryer-roasted-chickpeas.jpg" title="Air Fryer Roasted Chickpeas" />
</div>
<div style="text-align: center;"><br /></div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i>
<a name='more'></a>
<p>
This simple recipe will show you how to turn a can of chickpeas into a tasty
and nutritious snack that's perfect for any time of day and is both
gluten-free and vegan.
</p>
<p>
These crunchy little legumes are packed full of protein, fibre, and essential
nutrients, making them an ideal snack for those looking to maintain a healthy
lifestyle.
</p>
<p>
Not only are they incredibly nutritious, but they're also incredibly versatile
– you can season them with a variety of spices and herbs to create a snack
that is as flavourful as it is satisfying.
</p>
<p>
And the best part? Crispy roasted chickpeas are easy to make at home, so you
can indulge in this guilt-free snack anytime you like.
</p>
<p>
So, whether you're looking for a quick and easy snack to munch on between
meals or a tasty treat to share with friends and family, roasted chickpeas are
a perfect choice.
</p>
<p>
Crispy air fryer chickpeas are the perfect healthy snack when you're craving
something tasty and crunchy.
</p>
<p>
Before we dive into the recipe, let's talk about why it makes more sense to
roast chickpeas in an air fryer instead of in the oven.
</p>
<p>
Air fryers are essentially countertop fan convection ovens that blast dry
circulating heat resulting in browned crisped food. Standard ovens do not do
that.
</p>
<h2 style="text-align: left;">
<b>Why you will love air fryer chickpeas</b>
</h2>
<ul style="text-align: left;">
<li>
Chickpeas (garbanzo beans) are high in protein and fibre, and they are also
good carbs
</li>
</ul>
<ul style="text-align: left;">
<li>Much healthier alternative than a packet of crips</li>
</ul>
<ul style="text-align: left;">
<li>Quick to make and are great for kid's lunchboxes </li>
</ul>
<ul style="text-align: left;">
<li>
Far cheaper than buying ready-made ones - a can of chickpeas can be as
little as 31 pence in Lidl
</li>
</ul>
<h2 style="text-align: left;"><b>Roasted chickpeas ingredients </b></h2>
<ul style="text-align: left;">
<li>1 x 400g can chickpeas - drained</li>
</ul>
<ul style="text-align: left;">
<li>1 tablespoon vegetable/rapeseed oil or olive oil</li>
</ul>
<ul style="text-align: left;">
<li>
½ teaspoon
<a href="https://amzn.to/3KiFrdt" rel="nofollow" target="_blank">Maldon sea salt</a>
</li>
</ul>
<ul style="text-align: left;">
<li>¼ garlic granules</li>
</ul>
<ul style="text-align: left;">
<li>
2 teaspoons
<a href="https://amzn.to/3tCMyHM" rel="nofollow" target="_blank">sweet smoked paprika</a>
</li>
</ul>
<ul style="text-align: left;">
<li>1 teaspoon ground cumin</li>
</ul>
<ul style="text-align: left;">
<li>½ teaspoon cayenne pepper</li>
</ul>
<h3 style="text-align: left;"><b>Recommended equipment</b></h3>
<p>
You'll need an air fryer. </p><p>I can highly recommend this bad boy the
<a href="https://amzn.to/3GMODVa" rel="nofollow" target="_blank">Ninja Foodi Max 15-1 Multicooker</a>
or the
<a href="https://amzn.to/3FB4zbZ" rel="nofollow" target="_blank">Ninja Health Grill and Air Fryer</a>.
</p>
<p>
I have both so any questions please leave them in the comments below and I'll
be happy to help.
</p>
<p>
It really depends on what you are looking for but I say the Ninja Foodi Max
Multicooker is the better bargain since it does pretty much everything except
the washing up!
</p>
<p>
Because the Ninja Foodi Max is a multicooker it means it is many appliances in
one - as the mane suggests, it is 15 in 1 so it makes it the better option.
</p>
<p>
I particularly like the steam-roast function but more about that in a future
post. Let us get on with the roasted chickpeas!
</p>
<h3 style="text-align: left;">
<b>How to make crispy air fryer chickpeas</b>
</h3>
<p>
Preheat your air fryer to 200°C/400°F - this can take up to 3-5 minutes
depending on your air fryer.
</p>
<p>
While that's happening, drain and rinse your chickpeas and blot with kitchen
paper to remove any excess water - this is important otherwise you will have
soggy chickpeas!
</p>
<div style="text-align: center;">
<img alt="Roasted chickpea spices in a bowl" border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhC2GwEbZfZ3jCIwIhmg4_Ek4Jp7Bzhp1a0HuynqqDPxU3nATsKQf3oAR_eReG1IrQS_tmVBnYV4l6dVVEghBRnE01gnm1OKDiZiFyhzv3M8KY0qEGV6nTaDk6ZPaNKkX42cknDtXNJcpifdawwtQpF-S-p8c47fx5os6UVxCEl8PKs_CkwfsoNlGFp=s16000" title="Roasted chickpea spices" />
</div>
<p>
Mix the oil and the seasonings together in a small bowl and add the chickpeas,
mix well to fully coat.
</p>
<p>
Put the seasoned chickpeas in a single layer at the bottom of the air fryer
basket making sure they are not overcrowded.
</p>
<p>
Set the cooking time for 15 minutes (after preheating has finished) and
air-fry.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3H2tBcL4OnPZwg6W3sDajulblwf3hJLHlhKUM9qYRiREhOJpmxgV6GIHDBXmJFpe1-G30vPeUG7nhorQIrWWkGAMSB7BzLGWsvE-ePtBXLkoj2-E1RB3Oth1uRzfY8lS52sMMYfKScnt6cN96Fw8BhXeR1W4pnp1VmqAG0f6cMVE-Z3eNkdPpjcaY=s576" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasting chickpeas in an air fryer" border="0" data-original-height="432" data-original-width="576" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3H2tBcL4OnPZwg6W3sDajulblwf3hJLHlhKUM9qYRiREhOJpmxgV6GIHDBXmJFpe1-G30vPeUG7nhorQIrWWkGAMSB7BzLGWsvE-ePtBXLkoj2-E1RB3Oth1uRzfY8lS52sMMYfKScnt6cN96Fw8BhXeR1W4pnp1VmqAG0f6cMVE-Z3eNkdPpjcaY=s16000" title="Roasting chickpeas in an air fryer" /></a>
</div>
<p>Move the chickpeas halfway through cooking so they air-fry evenly. </p>
<p>
They will be finished cooking around 12-15 minutes depending on your air
fryer, so do keep an eye on them at 12 minutes.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEid-5OR2UsUfneDwuzEn0yTuPB9-mM3mlj6ES8II-NCwZ2xv3XN0Iy5x-fuj624tlMsrRuepu7mA7Htj0tgG-mGUOcRO21laoIMOOmUGgXScuufdweUW6beID-PdmJjDN2b6CAewn2aWUyG2NVh47NM2Pax7b5ZboBp4GZge_UonKXhVwBt9Bq8nG-O=s576" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted chickpeas in an air fryer" border="0" data-original-height="453" data-original-width="576" src="https://blogger.googleusercontent.com/img/a/AVvXsEid-5OR2UsUfneDwuzEn0yTuPB9-mM3mlj6ES8II-NCwZ2xv3XN0Iy5x-fuj624tlMsrRuepu7mA7Htj0tgG-mGUOcRO21laoIMOOmUGgXScuufdweUW6beID-PdmJjDN2b6CAewn2aWUyG2NVh47NM2Pax7b5ZboBp4GZge_UonKXhVwBt9Bq8nG-O=s16000" title="Roasted chickpeas in an air fryer" /></a>
</div>
<p>
Remove the now crispy and delicious chickpeas from the air fryer using a
<a href="https://amzn.to/3GEj2VY" rel="nofollow" target="_blank">silicone spoon</a>
or tongs and allow them to cool for 10 minutes before serving and storing them
in an airtight
<a href="https://amzn.to/33tTOv1" rel="nofollow" target="_blank">food storage container</a>.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZ9JKh2UmphrdZP0ceaZfWw774koO8h-oxPEMA6WxKo6fWZwsOy28eSGz1miod5mg0yhv53oBBP3K2xUNt2FegDDwjquwn9gUN5KQbUV_ftPEiGiIjUdHMhi4YOTbEiwO-P6SEvuzcJUK5Rfa4Pl_LVVO3dHPh3C-ZVQq8MfzXhKAHS4Q5kbhX5TnI=s576" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted chickpeas cooling on a plate" border="0" data-original-height="432" data-original-width="576" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZ9JKh2UmphrdZP0ceaZfWw774koO8h-oxPEMA6WxKo6fWZwsOy28eSGz1miod5mg0yhv53oBBP3K2xUNt2FegDDwjquwn9gUN5KQbUV_ftPEiGiIjUdHMhi4YOTbEiwO-P6SEvuzcJUK5Rfa4Pl_LVVO3dHPh3C-ZVQq8MfzXhKAHS4Q5kbhX5TnI=s16000" title="Roasted chickpeas cooling" /></a>
</div>
<h3 style="text-align: left;">
<b>How to roast canned chickpeas without an air fryer</b>
</h3>
<p>To cook in a conventional oven preheat the oven to 200ºC/400ºF/Gas 6</p>
<p>
Spread the seasoned chickpeas onto a large baking sheet and bake. Start
checking at 20 minutes, but it can take up to 35 minutes for them to become
really crisp.
</p>
<p>
Ovens can vary, if your chickpeas are not crispy enough, keep going until they
are golden brown and crisp.
</p>
<h3><b>Recipe Top Tips!</b></h3>
<p>
Don't skip the 'preheat' part of your air fryer - most automatically preheat
before going on to cook so you will have to add the chickpeas when the preheat
has finished.
</p>
<p>
Vegetable oils include all oils from plant sources. But generally in the UK,
if oil is labelled vegetable oil it is, in fact, rapeseed oil.
</p>
<p>
If you like this you will love my
<a href="https://www.aglugofoil.com/2022/12/how-to-roast-chestnuts.html">Air Fryer Roasted Chestnuts</a>.
</p>
<h4 style="text-align: left;"><b>Spices</b></h4>
<ul style="text-align: left;">
<li>You can use your favourite flavours, sweet or savoury</li>
</ul>
<ul style="text-align: left;">
<li>
Turn them into a sweet snack by flavouring them with cinnamon and sugar
</li>
</ul>
<ul style="text-align: left;">
<li>Use za'atar spice or falafel seasoning for Middle Eastern flavours</li>
</ul>
<ul style="text-align: left;">
<li>For some heat, use cajun seasoning</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Air fryer roasted chickpeas." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPWQZF7C84-6P9uArHwyoyxwYIK_faBD9vja3nXnCLNDaNWp1lnbdlxh88nrcHZp9QyD6u2EFQ9SSLfNO7BxjT8eMoZ6vGfUZ7y-bRZsBvs36S6_yurZKTBezKAUeNkHFbhbggdE8cipyDUB6axkwOx4qrnW-vV2e10wSV5tSg0VOGWJ1xbXDt9t2Eoc/s16000/air-fryer-roasted-chickpeas.jpg" title="Roasted chickpeas." />
</div>
<div style="text-align: center;"><br /></div>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<a class="ccm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.aglugofoil.com/2022/01/roasted-chickpeas-recipe.html&description=Air%20Fryer%20Roasted%20Chickpeas&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFi-BuucpyTThqP3EozndDcWkeRbmNpkK762nK24r767yxWisVPUYebk1mAIvt4SiCXNLfFJ5G1ZVm8_gl8ql6tXIyecIvK3DJMMUeR2eFCfmnL0xn_uWRS5T9HiMXDL3YGgfPLOIqItpDocPnNRkkplvwhf5Zu1oxkoOw3RBnbunWLnPwt7kdecNGKg/s16000/air-fryer-roasted-chickpeas.jpg" id="ccm-pinit" target="_blank"></a>
<div class="ccm-keywords ccm-hide-on-print">
air fryer roasted chickpeas, chickpeas in air fryer, roasted chickpeas,
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<div class="ccm-categories ccm-hide-on-print">snack</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">240g</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Air Fryer Roasted Chickpeas" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFi-BuucpyTThqP3EozndDcWkeRbmNpkK762nK24r767yxWisVPUYebk1mAIvt4SiCXNLfFJ5G1ZVm8_gl8ql6tXIyecIvK3DJMMUeR2eFCfmnL0xn_uWRS5T9HiMXDL3YGgfPLOIqItpDocPnNRkkplvwhf5Zu1oxkoOw3RBnbunWLnPwt7kdecNGKg/s16000/air-fryer-roasted-chickpeas.jpg" title="Air Fryer Roasted Chickpeas" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Air Fryer Roasted Chickpeas</h3>
<div class="ccm-summary">
Spicy roasted chickpeas - air fryer or oven recipe.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 14 Min</span><span class="ccm-time-child">Total time: 19 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
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<button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
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</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>1 x 400g can chickpeas - drained</li>
<li data-amounts-original="1" data-amounts-secondary="14.79" data-units-original="tablespoon" data-units-secondary="ml">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="14.79 ml">1 tablespoon</span>
rapeseed oil
</li>
<li data-amounts-original="½" data-amounts-secondary="3" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="3 g">½ teaspoon</span>
sea salt
</li>
<li data-amounts-original="¼" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="¼ teaspoon" data-amount-secondary="1 g">¼ teaspoon</span>
garlic granules
</li>
<li data-amounts-original="2" data-amounts-secondary="4" data-units-original="teaspoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 teaspoons" data-amount-secondary="4 g">2 teaspoons</span>
sweet smoked paprika
</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
ground cumin
</li>
<li data-amounts-original="½" data-amounts-secondary="1" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="½ teaspoon" data-amount-secondary="1 g">½ teaspoon</span>
cayenne pepper
</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions<button class="ccm-btn-temperature_convert ccm-btn-temperature_convert--f ccm-hide-on-print">
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Celsius
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</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your Air Fryer to 200°C/400°F for 3 minutes
</div>
<ol class="ccm-section-items">
<li>
Set the time for 18 minutes but do not add the chickpeas yet. After
3 minutes of preheating, add the chickpeas to the air fryer - I used
the air crisp basket in the Ninja Foodi 15-1
</li>
<li>
Drain and rinse your chickpeas and blot with kitchen paper to remove
any excess water - this is important otherwise you will have soggy
chickpeas!
</li>
<li>
Mix the oil and the seasonings together in a small bowl and add the
chickpeas, mix well to fully coat.
</li>
<li>
Put the seasoned chickpeas in a single layer at the bottom of the
air fryer basket making sure they are not overcrowded.
</li>
<li>
Set the cooking time for 15 minutes (after preheating has finished)
and air-fry.
</li>
<li>
Move the chickpeas halfway through cooking so they air-fry evenly.
They will be finished cooking around 12-15 minutes depending on your
air fryer, so do keep an eye on them at 12 minutes.
</li>
<li>
Remove the now crispy and delicious chickpeas from the air fryer
using a silicone spoon or tongs and spread them out in a single
layer.
</li>
<li>
Allow them to cool for 10 minutes before serving and storing in an
airtight food storage container.
</li>
<li>Sprinkle with a little more sea salt flakes if you wish.</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
To Oven Cook - Preheat the oven to 200ºC/400ºF /Gas 6
</div>
<ol class="ccm-section-items">
<li>
Spread the seasoned chickpeas onto a non-stick baking sheet and
bake.
</li>
<li>
Start checking at 20 minutes, but it can take up to 35 minutes for
them to become really crisp.
</li>
<li>
Ovens can vary, if your chickpeas are not crispy enough, keep going
until they are golden brown and crisp.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2022/01/roasted-chickpeas-recipe.html">https://www.aglugofoil.com/2022/01/roasted-chickpeas-recipe.html</a>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-24989493698207158362024-01-07T07:35:00.002+00:002024-02-29T06:15:49.366+00:00Moroccan Chicken Tagine<h2 style="text-align: center;">
<span style="font-weight: normal;">Chicken and Chickpeas Recipe</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Braised chicken in a rich spice-infused sauce with chickpeas - Oh yes, this
is GOOD 😋 </span></h2><h2 style="text-align: left;"><span style="font-weight: normal;">Serve with couscous for an authentic Moroccan experience.</span>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken and chickpeas cooked in a tagine." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK1P_VuUpNfCL2VicH-3-tHDqTWA1DbWV2CLG1yUkJpNZzZhyphenhyphenMUeRgDeMTJkssXeOzBT56FTyUQDJ4F3ihicrhU3RN3WIcQft1tcvtGSOuFY-nwfqkfzrYXba1jBGLrOWxODtWpNjWB8fi39q7zLBfBCSN4gXKvJTRpc-RXeyQ_sdK5XCb9zdaKOTkWI/s16000/chicken-and-chickpea-tagine.jpg" title="Chicken and chickpea tagine." />
</div>
<br /><i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i><br />
<a name='more'></a>
<p>*Post updated January 2024*</p>
<p>
Easy to make chicken tagine is a traditional Moroccan dish. Chicken pieces
braised in a rich sauce with spices, garlic, onion and tomatoes.
</p>
<p>
Adding chickpeas makes this a filling meal. It's sweet rather than spicy so
the whole family will love it.
</p>
<h3 style="text-align: left;"><b>What is a tagine?</b></h3>
<p>
Historically, it's a dish from North Africa and is the name given to the
actual earthenware pot that the dish is cooked in.
</p>
<p>
Because the domed or cone-shaped lid of the Tagine pot traps steam and returns
the condensed liquid to the pot, a minimal amount of water is needed to cook
meats and vegetables.
</p>
<p>
Moroccan tagines are savoury stews typically made with meat, poultry or fish
along with spices and vegetables and often fruit is added.
</p>
<p>
The result is melt-in-the-mouth meat or poultry which is tasty, warming and
proper feel-good food.
</p>
<p>
Oh yes, I am obsessed with my
<a href="https://www.aglugofoil.com/2008/03/ive-just-bought-tagine.html">tagine</a>, in fact, that was the very first blog post I ever did here on this blog way
back in 2008.
</p>
<h3 style="text-align: left;"><b>Good quality tinned tomatoes!</b></h3>
<p>
I know, I know, I'm always going on about it but you really do need to buy
good quality tinned tomatoes otherwise the sauce will be watery and lacking in
taste.
</p>
<p>
I use Ciro tinned tomatoes as, in my opinion, they are the best. They're
really lovely, sweet tasting and the sauce is really thick.
</p>
<p>
Some tinned tomatoes are actually quite bitter and definitely not what you
want! 😐
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<ul style="text-align: left;">
<li>Mild olive oil</li>
</ul>
<ul style="text-align: left;">
<li>Chicken fillets</li>
</ul>
<ul style="text-align: left;">
<li>Onion</li>
</ul>
<ul style="text-align: left;">
<li>Garlic</li>
</ul>
<ul style="text-align: left;">
<li>Tomato puree</li>
</ul>
<ul style="text-align: left;">
<li>Rose harissa paste</li>
</ul>
<ul style="text-align: left;">
<li>Black pepper</li>
</ul>
<ul style="text-align: left;">
<li>Dried coriander</li>
</ul>
<ul style="text-align: left;">
<li>Turmeric</li>
</ul>
<ul style="text-align: left;">
<li>Cinnamon</li>
</ul>
<ul style="text-align: left;">
<li>Cumin</li>
</ul>
<ul style="text-align: left;">
<li>Runny honey</li>
</ul>
<ul style="text-align: left;">
<li>Knorr chicken stock cube</li>
</ul>
<ul style="text-align: left;">
<li>Tinned tomatoes</li>
</ul>
<ul style="text-align: left;">
<li>Chickpeas</li>
</ul>
<ul style="text-align: left;">
<li>Toasted flaked almonds and freshly chopped coriander</li>
</ul>
<h3 style="text-align: left;"><b>Rose harissa</b></h3>
<p>
You can, of course, use regular harissa paste (which is far cheaper) but I
just love
<a href="https://amzn.to/3TR5lfQ" rel="nofollow" target="_blank">Rose Harissa</a>
by the brand Belazu, it's available on Amazon, Waitrose and Sainsbury's.
</p>
<p>
Rose Harissa has a slow-burning chilli heat, balanced with a sweet smokiness
that adds a real depth of flavour to any dish.
</p>
<p>
The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or break
into pieces.
</p>
<p>
It's not far from a straight translation of the Italian pestare, to 'pound' or
'crush' - which is where we get the word 'pesto' from.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lJNOlc_smmg/YJtrM9djhVI/AAAAAAAAUPs/K-pWAzrXCWYcTNN6t66yAg9AHCXSerRkwCLcBGAsYHQ/s216/Rose-Harissa.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose harissa paste" border="0" data-original-height="216" data-original-width="166" src="https://1.bp.blogspot.com/-lJNOlc_smmg/YJtrM9djhVI/AAAAAAAAUPs/K-pWAzrXCWYcTNN6t66yAg9AHCXSerRkwCLcBGAsYHQ/s16000/Rose-Harissa.jpg" title="Rose harissa paste" /></a>
</div>
<h3 style="text-align: left;"><b>Sweet smoked paprika</b></h3>
<p>
Is another amazing ingredient in this dish and for me, <a href="https://amzn.to/3oaG8ee" rel="nofollow" target="_blank">La Chinata Sweet Smoked Paprika</a> is the best. It is used by Gordon Ramsay and Rick Stein, so if it's
good enough for them, it's good enough for me!
</p>
<p>
Over here in the UK, I've only ever seen it in Waitrose or Sainsbury's. It's
available over at Amazon via my link above, but please be aware of the prices
because it's only £2.45 in Sainsbury's. 😉</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CxKk0KuQVd0/YJtrbXZYIfI/AAAAAAAAUPw/VZxOTgzHuK8Vb5epDJtd4WiIMUSFD1I1QCLcBGAsYHQ/s216/Sweet-Smoked-Pimenton-de-la-Vera.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet smoked paprika" border="0" data-original-height="216" data-original-width="195" src="https://1.bp.blogspot.com/-CxKk0KuQVd0/YJtrbXZYIfI/AAAAAAAAUPw/VZxOTgzHuK8Vb5epDJtd4WiIMUSFD1I1QCLcBGAsYHQ/s16000/Sweet-Smoked-Pimenton-de-la-Vera.jpg" title="Sweet smoked paprika" /></a>
</div>
<div style="text-align: left;">
<span style="font-weight: normal;">This <a href="https://amzn.to/30iUqj3" rel="nofollow" target="_blank">Emile Henry Tagine</a>
is made from Flame Ceramic and can be used either directly on the heat or in
the oven.</span>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-l-hde17J9YI/Xt3W3C9UyRI/AAAAAAAARhM/k5MHnOcL_LAhaE3Yytd4E3z_rf_pgY7hACLcBGAsYHQ/s1600/tagine.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Emile Henry Black Tagine" border="0" data-original-height="454" data-original-width="576" height="315" src="https://1.bp.blogspot.com/-l-hde17J9YI/Xt3W3C9UyRI/AAAAAAAARhM/k5MHnOcL_LAhaE3Yytd4E3z_rf_pgY7hACLcBGAsYHQ/s400/tagine.jpg" title="Emile Henry Black Tagine" width="400" /></a>
</div>
<p>
It's perfect for making delicious tagines, stews and any other recipe that
requires simmering. It can be used on all direct heat sources: gas, electric
or halogen (with an induction disk for induction hobs) and in the oven.
</p>
<p>Mine is 35cm which is quite large but it is available in smaller sizes.</p>
<h3 style="text-align: left;"><b>Slow Cooker Chicken Tagine </b></h3>
<p>
You can of course cook this recipe in a slow cooker, but just remember that
cooking anything in a slow cooker (crockpot) results in more liquid being
produced as it has nowhere to escape.
</p>
<p>
Therefore I recommend making up the stock as shown in the recipe but only
adding 100ml rather than 150ml as stated in the recipe.
</p>
<p>
I cooked this in my slow cooker and it didn't need thickening at the end of
cooking. You can buy a
<a href="https://amzn.to/3QwQKBB" rel="nofollow" target="_blank">cheap slow cooker</a>
for as little as £30
</p>
<p>
But if yours does need thickening I fully recommend
<a href="https://amzn.to/2RSJ5Uw" rel="nofollow" target="_blank">McDougall's Instant Thickening Granules</a>. But you don't want the sauce to be too thick as the couscous will soon soak
it up and it will be delicious.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Chicken and chickpea tagine." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYoUXwlNjB6DRNv46NNkoWtIbhlnYNuTOX1RPccB-ix5blkxqE8ZibOTbqYvzHd5q9JaL-dPqMiQC5EzH0PnbJohwCuo4ZVwsSka06OBlsGVWfMzZVsnZYOt4fJXAd08hrsI9E2W-P6TLjE5j4WidU6Fcr0m5omHe62oPxEHUF1kBPuFvlgOFUasWTFM/s16000/chicken-tagine-with-chickpeas.jpg" title="Chicken and chickpea tagine." />
</div>
<p> Anyway, on with the recipe!</p>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
<!--START The Recipe Box-->
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<div class="ccm-keywords ccm-hide-on-print">
chicken tagine recipe, Moroccan chicken tagine, chicken and chickpeas
recipe,
</div>
<div class="ccm-categories ccm-hide-on-print">main, dinner,</div>
<div class="ccm-cuisine ccm-hide-on-print">Moroccan</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
</div>
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<img alt="Chicken and Chickpea Tagine" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK1P_VuUpNfCL2VicH-3-tHDqTWA1DbWV2CLG1yUkJpNZzZhyphenhyphenMUeRgDeMTJkssXeOzBT56FTyUQDJ4F3ihicrhU3RN3WIcQft1tcvtGSOuFY-nwfqkfzrYXba1jBGLrOWxODtWpNjWB8fi39q7zLBfBCSN4gXKvJTRpc-RXeyQ_sdK5XCb9zdaKOTkWI/s16000/chicken-and-chickpea-tagine.jpg" title="Chicken and Chickpea Tagine" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Chicken and Chickpea Tagine</h3>
<div class="ccm-summary">
This is a colourful and truly mouthwatering dish that won't want to
stop eating.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 1 H & 25 M</span><span class="ccm-time-child">Total time: 1 H & 40 M</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
</button>
<button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li>mild olive oil</li>
<li>
2 nice fat skinless chicken fillets -
<span style="color: #888888;">cut into bite-sized pieces</span>
</li>
<li>
1 large onion -
<span style="color: #888888;">finely diced</span>
</li>
<li>
2 fat cloves of garlic -
<span style="color: #888888;">minced or very finely chopped</span>
</li>
<li data-amounts-original="1" data-amounts-secondary="16" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="16 g">1 tablespoon</span>
of tomato puree
<span style="color: #888888;">(paste in the US)</span>
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">Spices and Honey</div>
<ul class="ccm-section-items">
<li>
2 heaped tablespoons rose harissa paste - I use the brand Belazu
</li>
<li data-amounts-original="2" data-amounts-secondary="4" data-units-original="teaspoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 teaspoons" data-amount-secondary="4 g">2 teaspoons</span>
sweet paprika
</li>
<li>1 teaspoon of coriander</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
turmeric
</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
cinnamon
</li>
<li data-amounts-original="1" data-amounts-secondary="6" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="6 g">1 tablespoon</span>
cumin
</li>
<li>2 heaped tablespoons of runny honey</li>
<li>
<span style="color: #888888;"><span class="ql-cursor"> </span></span>a good pinch of black pepper (<strong>no salt</strong> as the stock
cube is already salty)
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">You will also need</div>
<ul class="ccm-section-items">
<li>
1 Knorr chicken stock cube dissolved in just 150ml of hot water -
<span style="color: #888888;">use 100ml if cooking in a slow cooker</span>
</li>
<li>
1 x 400g can of chopped tomatoes -
<span style="color: #888888;">use good quality ones or the sauce will not be half as nice</span>
</li>
<li>
1 x 400 can of chickpeas -
<span style="color: #888888;">rinsed well and drained</span>
</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">To serve</div>
<ul class="ccm-section-items">
<li>140g couscous and ½ of a Knoor chicken stock cube</li>
<li>a handful of <strong>toasted</strong> flaked almonds</li>
<li>freshly chopped coriander</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat the oven to 180°C/350°F or Gas 4
</div>
<ol class="ccm-section-items">
<li>
Heat up a tablespoon or so two of olive oil in a large frying pan
or, directly into your Tagine (if it's flame-proof and can go on the
stovetop).
</li>
<li>
Add the onions and cook gently over low heat, while stirring until
the onions have softened, but are not coloured. This will take about
20 minutes; don't rush because it will allow the onions to become
sweeter.
</li>
<li>
When the onions are almost done, add in the garlic and cook for a
further 5 minutes, don't let the garlic burn or it will taste
bitter.
</li>
<li>
Now add the tomato puree and cook for a minute before adding the
honey and spices listed above.
</li>
<li>
Add another tablespoon of oil if needed, and throw in the chicken
pieces along with the harissa paste. Turn for a couple of seconds to
seal - don't let the chicken cook properly because it will cook when
in the oven.
</li>
<li>
Pour in the stock and the tin of tomatoes including their juice -
break up the tomatoes and then add the rinsed and well-drained
chickpeas.
<strong>*<em>If cooking in a slow cooker</em> </strong>you might
want to add the chickpeas an hour before the end of cooking*
</li>
<li>
Bring to a boil and then pop the lid on the tagine or casserole dish
and put it into the oven for about 45 - 50 minutes by which time the
chicken should be cooked through (check) and, of course, piping hot.
</li>
<li>
Check, that your sauce isn't too thick as couscous tends to soak it
up. Taste to check the seasoning and add more harissa or honey or
whatever else you think it needs.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">Make the couscous and serve</div>
<ol class="ccm-section-items">
<li>
Put the couscous into a small bowl and put the kettle on to boil.
</li>
<li>
Dissolve ½ of a stock cube in 200ml boiling water and add to the
couscous.
</li>
<li>
Give it a stir and cover it with clingfilm, leave it to stand for 5
minutes.
</li>
<li>Fluff it up with a fork and drizzle with a little olive oil.</li>
<li>
To serve the tagine, sprinkle over the chopped coriander and toasted
almonds and serve with the couscous.
</li>
</ol>
</div>
</div>
<div class="ccm-notes">
<h3 class="ccm-head">Notes</h3>
<div class="ccm-notes-inner">
<p>
To cook in a slow cooker you can cook on HIGH for 5 hours but, if
cooking on high, I recommend adding the chickpeas an hour before the
end of cooking.
</p>
<p>
Otherwise, cook on LOW for 7 hours or check the instructions that came
with your slow cooker.
</p>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2022/08/moroccan-chicken-tagine.html">https://www.aglugofoil.com/2022/08/moroccan-chicken-tagine.html</a>
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<h5>Did you make this recipe?</h5>
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<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com4tag:blogger.com,1999:blog-563205289086659526.post-18698403837487188532024-01-05T06:29:00.001+00:002024-02-05T06:02:33.357+00:00Turkish Salad Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;"
>Simple Salad Recipe for Turkish Salad </span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>Turkish salad dressing is delicious and easy to make. Serve this salad with
shish or doner kebabs, panfried chicken or steak, the list is endless.</span
>
</h2>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Turkish salad pictured in a black bowl."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdviqjB2MgCzJFUzfaO_6oP8UnumzVgC_MQMJyCZLDZasyw2zEkHCDP_xc-_GO26-ZF4wh85_oxeFZ4sWIzxFS9jlEY9-7KHHjIa4aqovfkNFJciraBYa9XELpGHz00j9HuGehBIQnjKOEkFECtOvql7BbxeAhZR-bzVZ0CnCJZEt1KFKpX5dBxrF/s16000/turkish-salad.jpg"
title="Turkish salad"
/>
</div>
<i
><div>
<i><br /></i>
</div>
This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.</i
>
<span><a name='more'></a></span>
<p>*Post updated January 2024</p>
<p>
Liven up meals with this easy, vibrant and delicious salad. Turkish salad,
also known as Coban salad (Çoban Salatası). Go all fancy and make a Turkish
salad for your next BBQ!
</p>
<h3><b>What is a traditional meze?</b></h3>
<p>
Mezze is a selection of small savoury dishes that are usually served alongside
drinks. A variety of cold or hot small dishes that usually include meat,
cheese, olives, dips, bread and vegetables.
</p>
<h3 style="text-align: left;"><b>Is it mezze or meze?</b></h3>
<p>
Mezze ('zz') or meze(one 'z') in Greece - known as tapas in Spain and
antipasti in Italy.
</p>
<p>Additions to Turkish salad can include feta</p>
<h3 style="text-align: left;"><b>Ingredients - Turkish salad dressing</b></h3>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Turkish salad dressing ingredients."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcBthLojCPrQg_wfCgNweUJ8NUkYDl2NLQ_dz_bNKeStIgM68ANXn0LblhVA8kDv0lISB8_TTwQIzkHZ5DgPyHAETM9X7uDguj8KKueM-0QYjd7B4q1KLKBR8EojadKBLO-q4-IvDKrueB2xwHp9OwgPrYrZ88jOqNeR4CWYwu-9NrIlYRAaY51bp/s16000/turkish-salad-dressing-ingredients.jpg"
title="Turkish salad dressing ingredients"
/>
</div>
<ul>
<li>extra virgin olive oil</li>
</ul>
<ul>
<li>cider vinegar</li>
</ul>
<ul>
<li>
<a href="https://amzn.to/3KYQ5ai" rel="nofollow" target="_blank"
>pomegranate molasses</a
> - tart, tangy and sweet at the same time 😋
</li>
</ul>
<ul>
<li>red pepper flakes</li>
</ul>
<ul>
<li>lemon - juice only </li>
</ul>
<ul>
<li>sea salt </li>
</ul>
<h3 style="text-align: left;"><b>A quick word on red pepper flakes</b></h3>
<p>
<a href="https://amzn.to/3LgkimG" rel="nofollow" target="_blank"
>Red pepper flakes</a
>
are made with different varieties of peppers, and they are sweet in taste.
Chilli flakes are hot since they are made only from chilli peppers.
</p>
<h3 style="text-align: left;"><b>Ingredients - Turkish salad</b></h3>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Ingredients for Turkish salad."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQgLuxx9Awa2e2GroXBB95Ruuu6iAFHlzSBLcmk-AfKZ95OrheCSreqFiD-su7_JL3ShCDrUhUcBA-O3SV7d2RHAaqZGo2tC09pPP6mcX5IR_bQImDlWHMUzwTwNvPiPWDcIy0BEhQkRTI9Oeq3CEWmeH3sdyT59GBccThp5Mqb6yA26nxZYInNQp/s16000/salad-ingredients.jpg"
title="Ingredients for Turkish salad"
/>
</div>
<ul style="text-align: left;">
<li>baby tomatoes </li>
</ul>
<ul style="text-align: left;">
<li>cucumber</li>
</ul>
<ul style="text-align: left;">
<li>green bell pepper</li>
</ul>
<ul style="text-align: left;">
<li>
1-2 green chilli peppers - of course, you can leave these out altogether if
you don't like heat
</li>
</ul>
<ul style="text-align: left;">
<li>red onion </li>
</ul>
<ul style="text-align: left;">
<li>fresh parsley</li>
</ul>
<ul style="text-align: left;">
<li>
<a href="https://amzn.to/43T81f8" rel="nofollow" target="_blank">sumac</a
> - don't be tempted to leave this out, it is delicious!
</li>
</ul>
<ul style="text-align: left;">
<li>olives - optional</li>
</ul>
<h3 style="text-align: left;">
<b>Gather and prepare your ingredients</b>
</h3>
<p>
Put the diced onion into a medium-sized bowl and sprinkle it with the sumac -
this will tone down the harshness of the raw onion.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Red onions and sumac."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGEN6nE4z8vP2DxwKreVn9fLIV3ou2EaIRiRbd9szAOElSuofAFUdNxrFNqC_TumPkOPaR4902-B-Zk815uDeznfRg_DTpz8OP0K3GLqraajCzY7YGkM9ToTJNmAvPpSUKjIwn-Eo5oWogP8Nysp6lNqjKarMuQOcK9LzowwrlnCT-i8Ol9z2x_Kh/s16000/red-onion-and-sumac.jpg"
title="Red onions and sumac"
/>
</div>
<p>
Add the rest of the salad ingredients to the bowl along with the salad
dressing and mix everything together.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Turkish salad in a glass bowl."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28uXLVsLlw0xKzRkVY5DKu24unt0193RB4OsfPYEzA17xjBWxltw4SGXlOCCzYMGZhLx8JAScJCAL80xD-kq6srdfr1vTHlFJml2lgPb1haGEfKJzW4VrJjgASXzQtOh6941K8-dNBRkzLdDMsAFBsTzlyn2AKe1fnnOhl25CgrLZGjSKZ2wODGOh/s16000/turkish-salad-in-a-bowl.jpg"
title="Turkish salad in a glass bowl"
/>
</div>
<p>Try to leave for at least 15 minutes before serving. if you can.</p>
<p>
This salad would go well served alongside my
<a href="https://www.aglugofoil.com/2023/04/chicken-shish-kebab-recipe.html"
>Chicken Shish Kebabs</a
>.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img
alt="Turkish salad in a bowl."
border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1ZPUPLV5W1aJxQt1hgZ8BWR3DTcRBSAJKfATwXaz945rggNmRY-bEBTMpyOAm9anSgyVGkMbtsMUPCcLYFgynj1qBeIkH8bRC8PgKXC1DLu97sXDnJBrlWIBU-aDdkvqShr925KyzGX4hwrsHH2bHENr_jt3TkKNYyX3JnhScrxD6SJaTW-EF37Q/s16000/turkish-salad.jpg"
title="Turkish salad."
/>
</div>
<h3 style="clear: both; text-align: left;">
<span style="font-weight: normal;"
>Leaving any salad with a dressing for a little while before serving gives
it time for the flavours to develop.</span
>
</h3>
<!--START The Recipe Box-->
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<div class="ccm-wrapper" data-ccm-uc-inited="1" id="recipe">
<div class="ccm-keywords ccm-hide-on-print">
Turkish salad recipe, Turkish salad dressing, simple salad,
</div>
<div class="ccm-categories ccm-hide-on-print">side, mezze</div>
<div class="ccm-cuisine ccm-hide-on-print">Turkish</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
</div>
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<img
alt="Turkish Salad Recipe"
draggable="false"
loading="lazy"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdviqjB2MgCzJFUzfaO_6oP8UnumzVgC_MQMJyCZLDZasyw2zEkHCDP_xc-_GO26-ZF4wh85_oxeFZ4sWIzxFS9jlEY9-7KHHjIa4aqovfkNFJciraBYa9XELpGHz00j9HuGehBIQnjKOEkFECtOvql7BbxeAhZR-bzVZ0CnCJZEt1KFKpX5dBxrF/s16000/turkish-salad.jpg"
title="Turkish Salad Recipe"
/>
</div>
<div class="ccm-info-wrapper">
<h3 class="ccm-name">Turkish Salad Recipe</h3>
<div class="ccm-summary">
Easy to make, ready in minutes although it's even better if left for
15 minutes to allow the flavours to develop.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span
><span class="ccm-time-child">Total time: 5 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button
class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active"
data-type="us"
>
US
</button>
<button
class="ccm-btn-unit_convert ccm-hide-on-print"
data-type="metric"
>
Metric
</button>
</h3>
<div class="ccm-section">
<div class="ccm-section-title">Salad ingredients</div>
<ul class="ccm-section-items">
<li>1 red onion - cut into small dice</li>
<li>
8-10 baby tomatoes - halved or quartered depending on their size
</li>
<li>
½ of an English cucumber (hot house, I believe they're called if you
are in the US) - deseeded and cut into small dice
</li>
<li>1 green bell pepper - deseeded and cut into small dice</li>
<li>
1-2 green chilli peppers medium heat (optional) - deseeded and
thinly sliced
</li>
<li>a small handful of fresh parsley</li>
<li
data-amounts-original="2"
data-amounts-secondary="4"
data-units-original="teaspoons"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="2 teaspoons"
data-amount-secondary="4 g"
>2 teaspoons</span
>
sumac
</li>
<li>olives - optional</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the dressing</div>
<ul class="ccm-section-items">
<li
data-amounts-original="2"
data-amounts-secondary="29.57"
data-units-original="tbsp"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="2 tbsp"
data-amount-secondary="29.57 ml"
>2 tbsp</span
>
extra virgin olive oil
</li>
<li
data-amounts-original="1"
data-amounts-secondary="14.79"
data-units-original="tbsp"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tbsp"
data-amount-secondary="14.79 ml"
>1 tbsp</span
>
cider vinegar
</li>
<li
data-amounts-original="1"
data-amounts-secondary="5"
data-units-original="teaspoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 teaspoon"
data-amount-secondary="5 g"
>1 teaspoon</span
>
pomegranate molasses
</li>
<li
data-amounts-original="½"
data-amounts-secondary="1"
data-units-original="teaspoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="½ teaspoon"
data-amount-secondary="1 g"
>½ teaspoon</span
>
red pepper flakes
</li>
<li>½ of a lemon juice only - to taste</li>
<li>sea salt to taste</li>
<li>
<strong
>Put the dressing ingredients into a small bowl and mix well - </strong
>taste and adjust the seasoning - you might want to add a little
more salt or lemon.
</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Gather and prepare your ingredients</div>
<ol class="ccm-section-items">
<li>
Put the diced onion into a medium-sized bowl and sprinkle them with
the sumac - this will tone down the harshness of the raw onion.
</li>
<li>
Now, add the rest of the salad ingredients to the bowl along with
the salad dressing and mix everything together.
</li>
<li>
Try to leave for at least 15 minutes before serving - this will
allow the flavours to develop.
</li>
</ol>
</div>
</div>
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<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank"
>@aglugofoil</a
>
#aglugofoil
</div>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-18895743585643697492024-01-05T06:24:00.001+00:002024-02-05T06:02:54.546+00:00Cajun Stuffed Chicken<h2 style="text-align: center;">
<span style="font-weight: normal;">Stuffed Chicken Breast Recipe</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">
Easy baked stuffed chicken recipe, simple to make and tasty too! Perfect if
you're looking for an easy and different, dinner idea. </span>
</h2>
<h3 style="text-align: left;">
<span style="font-weight: normal;">I'll certainly make this again, the chicken was tender, tasty and all in
all, delicious.
</span>
</h3>
<div style="text-align: center;">
<img alt="Cajun Stuffed Chicken Breast." border="0" src="https://1.bp.blogspot.com/-a_TQ8Ym4yWY/YKiaIRcri7I/AAAAAAAAUSY/UcD6NkfXgbUs9ctMDjheJYQhf9wziHtSgCLcBGAsYHQ/s16000/cajun-stuffed-chicken.jpg" title="Cajun Stuffed Chicken Breast." />
</div>
<p>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases but of course, at no extra cost
to you.</i>
</p>
<span><a name='more'></a></span>
<p>*Post updated January 2024</p>
<p>
You can make your own cajun spice mix but since I already had a jar in the
cupboard I used that.
</p>
<p>
Anyway, you can make up your own filling to suit your taste. I used red and
green peppers and diced them.
</p>
<p>
Thinly sliced red onion, plus a couple of sliced spring (green) onions or
scallions; whatever you know them as. You will need grated cheese, I used
extra matured Cheddar.
</p>
<p>
Plus a few jalapeño peppers taken from a jar and patted dry on a kitchen paper
towel.
</p>
<p>
First up gather and prepare the ingredients -
<b>I've just noticed I didn't have the red onions in the picture below
(doh)!</b>
</p>
<div style="text-align: center;">
<img alt="Cheese peppers onions and jalapenos" border="0" src="https://1.bp.blogspot.com/-Uiaq5dEMcRM/YBOlQ-_4muI/AAAAAAAAS6c/3irf86z2s_ETyC6QZsHUmBGOOuPhq5bfQCLcBGAsYHQ/s16000/cheese%2Bpeppers%2Band%2Bjalapenos.jpg" title="Stuffing for baked cajun chicken" />
</div>
<p>
You will, of course, need a couple of tablespoons of cajun spice mixed with 2
tablespoons of oil - this is to coat the chicken fillets.
</p>
<p>
You can halve the recipe to serve 2 people but to serve 4 you will need four
chicken fillets. Try to get nice fat ones as they'll be easier to fill.
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<p></p>
<ul style="text-align: left;">
<li>vegetable oil</li>
</ul>
<ul style="text-align: left;">
<li>
<a href="https://amzn.to/3GZ8d3l" rel="nofollow" target="_blank">Cajun spice mix</a>
</li>
</ul>
<ul style="text-align: left;">
<li>nice fat skinless chicken breast fillets</li>
</ul>
<ul style="text-align: left;">
<li>red bell pepper</li>
</ul>
<ul style="text-align: left;">
<li>green bell pepper</li>
</ul>
<ul style="text-align: left;">
<li>red onion </li>
</ul>
<ul style="text-align: left;">
<li>spring onions - scallions</li>
</ul>
<ul style="text-align: left;">
<li>Jalapeño peppers taken from a jar</li>
</ul>
<ul style="text-align: left;">
<li>Cheddar cheese - for good health!</li>
</ul>
<p></p>
<div>
<h3 style="text-align: left;"><b>How to stuff a chicken breast</b></h3>
<p>Making a pocket in each fillet is easier than you might think.</p>
<p></p>
<ul style="text-align: left;">
<li>
Lay the fillet down on a chopping board (with the nice-looking side up)
</li>
</ul>
<ul style="text-align: left;">
<li>
Place your hand firmly on the fillet and, using a sharp knife insert the
knife (1cm from the end) of one side of the fillet, taking care not to go
too far in, or you'll cut the fillet into two pieces and we don't want
that.
</li>
</ul>
<ul style="text-align: left;">
<li>
Keep your hand firmly on top of the chicken fillet and move the knife
backwards and forwards to make a nice pocket, stopping 1cm from the other
end.
</li>
</ul>
<ul style="text-align: left;">
<li> Repeat with the other fillets</li>
</ul>
</div>
<p></p>
<div style="text-align: center;">
<img alt="Peppers and onions in a frying pan" border="0" src="https://1.bp.blogspot.com/-eBtsagkgSiM/YBOlgUidWbI/AAAAAAAAS6k/bPJNTlMJodwqGLv67dW3A5VGCr5Y_I2PgCLcBGAsYHQ/s16000/peppers%2Band%2Bonion%2Bfor%2Bcajun%2Bchicken.jpg" title="Frying peppers and onions" />
</div>
<p>
Leave the spring (green) onions to one side and fry the red onion in a large
frying pan for about 3 minutes until it starts to soften.
</p>
<p>
Then add the diced peppers. Cook for a further 15-20 minutes until the peppers
have softened nicely. Add a tiny pinch of salt to taste.
</p>
<p>
It really is worth taking this time otherwise the onion and pepper filling
will be hard and horrid.
</p>
<p>Let the mixture cool completely before stuffing the chicken fillets.</p>
<p>
When you're ready the aim is to stuff as much as you possibly can into each
chicken fillet! This includes cheese, spring onions and jalapeño peppers if
using.
</p>
<p>Fear not if it is overflowing as mine were, they'll be fine!</p>
<p>
Once filled you need to brush the Cajun spice mix (that you mixed with a
little oil) over the chicken fillets.
</p>
<h3 style="text-align: left;"><b>Stuffed chicken </b></h3>
Preheat your oven to 200°C / 400°F or Gas 6
<p>
Then pop them onto a baking tray and cook (uncovered) for 25-30 minutes. Be
sure they are cooked through and served straight away.
</p>
<p>
In case you're wondering, I only cooked one fillet to taste test and write
this post; having past my taste testing, I later made two more that we had for
dinner last night.
</p>
<div style="text-align: center;">
<img alt="Cajun stuffed chicken ready for the oven" border="0" src="https://1.bp.blogspot.com/-0cQlVMKhv2o/YBOluzpUTPI/AAAAAAAAS6o/AE21ea3zYycsb-mr_x4SjCjD_tftT33WgCLcBGAsYHQ/s16000/Cajun%2Bstuffed%2Bchicken%2Bready%2Bfor%2Bthe%2Boven.jpg" title="Stuffed chicken breast" />
</div>
<div>
<h3 style="text-align: left;">
<b>What to serve with stuffed chicken </b>
</h3>
<p></p>
<ul style="text-align: left;">
<li>Rice, I like a mixture of long grain and wild rice </li>
</ul>
<ul style="text-align: left;">
<li>Chips or fries</li>
</ul>
<ul style="text-align: left;">
<li>Salad</li>
</ul>
<ul style="text-align: left;">
<li>
Or, you could coat some thinly sliced potatoes in a little oil, sprinkle
with salt and roast in the oven at 200°C/400°F or Gas 6 for about 30
minutes - depending on their thickness.
</li>
</ul>
<div>
You might also like my
<a href="https://www.aglugofoil.com/2021/04/blackened-cajun-chicken.html">Blackened Cajun Chicken</a> recipe.
</div>
<div><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Cajun stuffed chicken breast." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhby4VmWd8SR2hBxA2Y57FCpi8UBUxKkvjcRYsfA9tSb7mIbnwBthpjdLTp5YyKyGLXznksGttSmWuN8fmwq30xktQgMmkHFrrIXAr0IqhBUBHX-0fwV0325C72VJZvvZM8RfVeLbk6lCULtdjv3gpl03Ua1mNsNw5KKZ8i7PZbqyVFja729BPYtV_a/s16000/cajun-stuffed-chicken.jpg" title="Cajun stuffed chicken breast." />
</div>
<br />
</div>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<a class="ccm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.aglugofoil.com/2021/01/cajun-stuffed-chicken.html&description=Cajun%20Stuffed%20Chicken%20Breast&media=https://1.bp.blogspot.com/-a_TQ8Ym4yWY/YKiaIRcri7I/AAAAAAAAUSY/UcD6NkfXgbUs9ctMDjheJYQhf9wziHtSgCLcBGAsYHQ/s16000/cajun-stuffed-chicken.jpg" id="ccm-pinit" target="_blank"></a>
<div class="ccm-keywords ccm-hide-on-print">
cajun stuffed chicken, stuffed chicken breast, oven baked chicken,
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<div class="ccm-categories ccm-hide-on-print">main, chicken, dinner</div>
<div class="ccm-cuisine ccm-hide-on-print">English</div>
<div class="ccm-info">
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<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<div class="ccm-flex-b">
<div class="ccm-image">
<img alt="Cajun Stuffed Chicken Breast" draggable="false" loading="lazy" src="https://1.bp.blogspot.com/-a_TQ8Ym4yWY/YKiaIRcri7I/AAAAAAAAUSY/UcD6NkfXgbUs9ctMDjheJYQhf9wziHtSgCLcBGAsYHQ/s16000/cajun-stuffed-chicken.jpg" title="Cajun Stuffed Chicken Breast" />
</div>
<div class="ccm-info-wrapper">
<h3 class="ccm-name">Cajun Stuffed Chicken Breast</h3>
<div class="ccm-summary">
Cajun chicken fillets, stuffed and oven baked - delicious!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 30 Min</span><span class="ccm-time-child">Total time: 50 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US
</button>
<button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
</button>
</h3>
<div class="ccm-section">
<ul class="ccm-section-items">
<li data-amounts-original="2" data-amounts-secondary="29.57" data-units-original="tablespoons" data-units-secondary="ml">
<span class="ccm-ing-amount" data-amount-original="2 tablespoons" data-amount-secondary="29.57 ml">2 tablespoons</span>
of vegetable oil
</li>
<li data-amounts-original="2" data-amounts-secondary="14" data-units-original="tablespoons" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="2 tablespoons" data-amount-secondary="14 g">2 tablespoons</span>
Cajun spice mix
</li>
<li>4 nice fat skinless chicken breast fillets</li>
<li>1 red bell pepper - cut into small dice</li>
<li>½ green bell pepper - cut into small dice</li>
<li>1 medium red onion - thinly sliced</li>
<li>3 spring onions - thinly sliced</li>
<li>Jalapeño peppers taken from a jar - pat dry on kitchen paper</li>
<li>a handful of grated Cheddar cheese</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Prepare the chicken breast fillets</div>
<ol class="ccm-section-items">
<li>
To make a pocket in each fillet is easier than you might think. Just
lay the fillet down on a chopping board (with the nice-looking side
up).
</li>
<li>
Place your hand firmly on the fillet and, using a sharp knife insert
the knife (1cm from the end) of one side of the fillet.
</li>
<li>
Take care not to go too far in, or you'll end up cutting the fillet
into two pieces!
</li>
<li>
Keep your hand firmly on top of the chicken fillet and move the
knife backwards and forwards to make a nice pocket, stopping 1cm
from the other end.
</li>
<li>Repeat on the other fillets.</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">The filling</div>
<ol class="ccm-section-items">
<li>Leave the spring onions to one side.</li>
<li>
Fry the red onion in a large frying pan for about 3 minutes until it
starts to soften.
</li>
<li>
Then add the diced peppers. Cook for a further 15-20 minutes until
the peppers have softened nicely then add a tiny pinch of salt to
taste.
</li>
<li>
It really is worth taking this time otherwise the onion and pepper
filling will be hard.
</li>
<li>
Let the mixture cool completely before stuffing the chicken fillets.
</li>
<li>
When you're ready the aim is to stuff as much as you possibly can
into each chicken fillet!
</li>
<li>
This includes the cheese, spring onions and the jalapeño peppers if
you are using them.
</li>
<li>
Fear not, if the fillets are overflowing as mine were, they'll be
just fine!
</li>
<li>
Once filled you need to brush the Cajun spice mix (that you mixed
with a little oil) over the chicken fillets.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat your oven 200°C / 400°F or Gas 6
</div>
<ol class="ccm-section-items">
<li>
Put the stuffed fillets onto a baking tray and
<strong>cook uncovered</strong> for 25-30 minutes.
</li>
<li>Be sure they are cooked through and served straight away.</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a href="https://www.aglugofoil.com/2021/01/cajun-stuffed-chicken.html">https://www.aglugofoil.com/2021/01/cajun-stuffed-chicken.html</a>
</div>
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<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
#aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-63300849331016695332023-12-31T07:27:00.001+00:002024-02-05T06:03:07.824+00:00Thousand Island Dressing Recipe<h2 style="text-align: center;">
<span style="font-weight: normal;">The Best Thousand Island Dressing!</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Read on to find out how to make it. In my opinion, far tastier on a prawn
cocktail (shrimp cocktail) than the usual Marie Rose sauce.</span>
</h2>
<p>
<img alt="Thousand island dressing. Prawn cocktail or shrimp cocktail pictured in a black bowl.." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCU1ei_4pGrXGtts9cKD0seGPjMxW3ItwlgOCOABMKfJeCmL11iEJHBBagtSMDiZQxKTFeda4Zgwbr_dmUhSQRBwr23SDuvb_-JL-Zbb1VEp2vJjDNSOD3uNLuVLkDDnx02SMiN0uQi4oeRWAWwv2AQlDaCH4Gkn33O6JsVPJ6arwmYAYBTr_pLtL/s16000/thousand-island-dressing-recipe.jpg" style="text-align: center;" title="Thousand island dressing with prawns." />
</p>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.<span><a name='more'></a></span></i>
<p>*Post updated December 2023</p><p>Thousand Island dressing is an American salad dressing based on mayonnaise. It
is tangy and slightly sweet at the same time.
</p>
<p>
I have seen recipes online for 3 ingredients Thousand Island dressing recipes, but
trust me, they are <b>not</b> true Thousand Island dressing and therefore won't taste
half as good.
</p>
<p>
You can make it as little or spicy as you like, all I know is it's totally
delicious!
</p>
<h3 style="text-align: left;"><b>Recipe Top Tip!</b></h3>
<p>
You can make it a thicker consistency by adding a very finely chopped boiled
egg - you might want to do this if you plan to serve your Thousand Island<b> dressing on a burger or Reuben sandwich.</b>
</p>
<h3 style="text-align: left;"><b>Use Thousand Island dressing as:</b></h3>
<ul style="text-align: left;">
<li>a dip for fries, crudités or even tortilla chips</li>
</ul>
<ul style="text-align: left;">
<li>instead of mayonnaise in potato salad</li>
</ul>
<ul style="text-align: left;">
<li>
on <a href="https://www.aglugofoil.com/2008/12/prawn-cocktail.html">prawn cocktail</a>
</li>
</ul>
<ul style="text-align: left;">
<li>as a salad dressing </li>
</ul>
<ul style="text-align: left;">
<li>
as a spread in sandwiches - and is an ingredient in the
<a href="https://en.wikipedia.org/wiki/Reuben_sandwich" rel="nofollow" target="_blank">Reuben sandwich</a>
</li>
</ul>
<h4 style="text-align: left;"><b>Ingredients</b></h4>
<p></p>
<ul style="text-align: left;">
<li>mayonnaise - I use Hellmann's mayonnaise</li>
</ul>
<ul style="text-align: left;">
<li>tomato ketchup</li>
</ul>
<ul style="text-align: left;">
<li>Worcestershire sauce</li>
</ul>
<ul style="text-align: left;">
<li>
<a href="https://amzn.to/3r3oJXl" rel="nofollow" target="_blank">Tabasco sauce</a>
</li>
</ul>
<ul style="text-align: left;">
<li>
sweet smoked paprika - I use
<a href="https://amzn.to/3DRCrnD" rel="nofollow" target="_blank">La Chinata sweet paprika</a>
</li>
</ul>
<ul style="text-align: left;">
<li>small gherkins </li>
</ul>
<ul style="text-align: left;">
<li>capers </li>
</ul>
<ul style="text-align: left;">
<li>fresh lemon juice</li>
</ul>
<ul style="text-align: left;">
<li>freshly ground black pepper</li>
</ul>
<p></p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Thousand island dressing ingredients." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOgg8jChuMROQom7FQdw67Tu1Sb5mjsjrJtJqGpALvUKtSzaoobFZugMDvRr4P8GV_JhhNbcXZb0YyLL3KjXudUUykohvkNrpOrXAYW1wDpiPOIWni3YamHHX5aPw3BGGkrJFKPx1RQttfFOKYZfUY4ldWJw0mhUO_LZfQE7boMJp2Wvu0Bsnt0EL/s16000/thousand-island-dressing-ingredients.jpg" title="Thousand island dressing ingredients." />
</div>
<p>
Gather your ingredients and prepare the gherkins and capers (see the recipe
card).
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Thousand island dressing ingredients mixed together in a bowl." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiKU8GFWVQyFwoTtjnD-xNKGqyi2b6uajLHffhG7DDqUR7jkxZab1NNVOf6DOtvfrw13g5RhegtVnb_rBm20zM3wjlgUopwiVNKjKDc6u2fQYC7CoNJoFcyDG4qgmNs-dWC_QTcC7zjbl6dsVyuVaNOXi9k-LguDwXwwjkJM-5Emo11-en7GarcSA/s16000/thousand-island-dressing.jpg" title="Thousand island dressing ingredients mixed together in a bowl." />
</div>
<p>Mix them together in a medium-sized bowl.</p>
<p>
If you are making a prawn cocktail (shrimp cocktail) again, see the recipe
card below.
</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Prawn cocktail with thousand island dressing." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3NPzQ46a-BVkrkmhXRvPh8-BEapgaOHT7-L1aGCY26v53EKIXfviknpjvcooSfU-SRAFb_Hem5B19oOPFvl_29Ef283A3UYh-9qQ2-HVM9i5vIF1s8yxBRtfxsNq1RRozFRkVI9ehSouPacHZ46e7xI7RCo9yQpLkEcsfLT_RFmgTFOo9-1-6EBf/s16000/prawn-cocktail.jpg" title="Prawn cocktail with thousand island dressing." />
</div>
<p>And, tuck in!</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="Prawn cocktail made with thousand island dressing." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzvih39t-rns__xt5QmA3EQA1UXmmkVpCyzEtayygB1EBumI4NjF7unWVXaVVDfMBY3kVPUSoVveEMfyNZKlZjgLxgd9kj-yza_bheUjntrwmAiX_3YCpwlrpcbO2aBnBx3z1WWGXQXW4yPh8x1HL5W2JCyfbUvZWlwHRiUzareDb3xvht9eRHUI0/s16000/thousand-island-dressing-prawn-cocktail.jpg" title="Prawn cocktail made with thousand island dressing." />
</div>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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<div class="ccm-card" data-ccmcardid="4664084629772" data-ccmcardnum="5" data-ccme="amFuQGFnbHVnb2ZvaWwuY29t" data-ccmf="r,uc" data-ccmuid="fbfcK7AzOVfR6WaQ1IZytM6MeNy1" data-ccmw="aHR0cHM6Ly93d3cuYWdsdWdvZm9pbC5jb20v" id="ccm-recipe-card">
<div class="ccm-wrapper" data-ccm-uc-inited="1" id="recipe">
<div class="ccm-keywords ccm-hide-on-print">
thousand island dressing recipe, thousand island dressing, prawn cocktail
thousand island dressing, shrimp cocktail,
</div>
<div class="ccm-categories ccm-hide-on-print">sauce, dip,</div>
<div class="ccm-cuisine ccm-hide-on-print">American</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Thousand Island Dressing" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCU1ei_4pGrXGtts9cKD0seGPjMxW3ItwlgOCOABMKfJeCmL11iEJHBBagtSMDiZQxKTFeda4Zgwbr_dmUhSQRBwr23SDuvb_-JL-Zbb1VEp2vJjDNSOD3uNLuVLkDDnx02SMiN0uQi4oeRWAWwv2AQlDaCH4Gkn33O6JsVPJ6arwmYAYBTr_pLtL/s16000/thousand-island-dressing-recipe.jpg" title="Thousand Island Dressing" />
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Thousand Island Dressing</h3>
<div class="ccm-summary">
Prawn cocktail is usually served with Marie Rose sauce, but
personally, I prefer prawn cocktail with Thousand Island dressing. Try
it, it's delicious!
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 6 Min</span><span class="ccm-time-child">Total time: 6 Min</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients<button class="ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active" data-type="us">
US</button><button class="ccm-btn-unit_convert ccm-hide-on-print" data-type="metric">
Metric
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</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Thousand Island dressing ingredients
</div>
<ul class="ccm-section-items">
<li data-amounts-original="4" data-amounts-secondary="59.15" data-units-original="tablespoons" data-units-secondary="ml">
<span class="ccm-ing-amount" data-amount-original="4 tablespoons" data-amount-secondary="59.15 ml">4 tablespoons</span>
mayonnaise - I use Hellmann's mayonnaise
</li>
<li data-amounts-original="2" data-amounts-secondary="29.57" data-units-original="tablespoon" data-units-secondary="ml">
<span class="ccm-ing-amount" data-amount-original="2 tablespoon" data-amount-secondary="29.57 ml">2 tablespoons</span>
tomato ketchup
</li>
<li data-amounts-original="1" data-amounts-secondary="4.93" data-units-original="teaspoon" data-units-secondary="ml">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="4.93 ml">1 teaspoon</span>
Worcestershire sauce - or to taste
</li>
<li>a dash of Tabasco sauce - or to taste</li>
<li data-amounts-original="1" data-amounts-secondary="2" data-units-original="teaspoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 teaspoon" data-amount-secondary="2 g">1 teaspoon</span>
sweet smoked paprika
</li>
<li>4 small gherkins - <strong>chopped very finely</strong></li>
<li>
12 capers in brine - rinsed to remove the salty taste -
<strong>chopped very finely</strong>
</li>
<li>fresh lemon juice - to taste</li>
<li>freshly ground black pepper</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For prawn cocktail</div>
<ul class="ccm-section-items">
<li>2 small handfuls of cooked prawns (shrimp)</li>
<li>iceberg lettuce - shredded</li>
<li>lemon wedges</li>
<li>sweet smoked paprika - for sprinkling</li>
<li>freshly ground black pepper</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">To make the sauce</div>
<ol class="ccm-section-items">
<li>
In a medium-sized bowl mix the sauce ingredients together. The sauce
should be lovely and bright in colour and taste nice and tangy.
</li>
<li>
You may want to add a little more Worcestershire sauce, ketchup or
Tabasco, or lemon juice to your taste.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">To make a prawn cocktail</div>
<ol class="ccm-section-items">
<li>
Serve the sauce on top of the lettuce and prawns, sprinkling with a
little more black pepper and paprika.
</li>
<li>Add a wedge of lemon on the side for squeezing over.</li>
</ol>
</div>
</div>
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<h5>Did you make this recipe?</h5>
<div>
<a href="https://www.instagram.com/aglugofoil" target="_blank">@aglugofoil</a>
# aglugofoil
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-77826489522381972702023-12-17T06:18:00.001+00:002024-02-05T06:03:26.970+00:00Chicken Parmentier - Rick Stein<h2 style="text-align: center;">
<span style="font-weight: normal;">French-inspired Recipe </span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>Think of this as a Shepherd's Pie but made with leftover chicken.</span
>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;"
>An easy midweek dinner, as it uses any leftover roast chicken from the
Sunday roast.
</span>
</h2>
<div style="text-align: center;">
<img
alt="Chicken parmentier just out of the oven. An easy recipe for leftover roast chicken."
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEgnDxYPKmU2AaNoVRS2uIrHRzaOr2lCBq7PkcLdcTVbBn_iYSe-5_8RlhUiqiIV57vL5VrNzNIPsHB-v3xZYnPsSX7PWj-ZmQsuuxzOGrY43ZHqlurZOet1Ah9GCdtJMHNhk6FGhOmqGqxIlFCytZfBpWTzpROzW5xS5OBPdcGUXet3a-s18QWDkfgz=s16000"
title="Chicken Parmentier"
/>
</div>
<p>
<i
>This post may contain affiliate links. As an Amazon Associate, I earn a
small commission from qualifying purchases at no extra cost to you.</i
>
</p>
<i
><span><a name='more'></a></span></i
>
<p>*Post updated December 2023*</p>
<p>
Now, I have to admit this isn't something I'd heard of before Chicken
Parmentier; I know, I call myself a food blogger where have I been?!
</p>
<p>
Anyway, I received a box of wine the other day and on the back of one of the
bottles I read that it goes well with Chicken Parmentier.
</p>
<p>
So, I had a Google, and found there were loads of variations, in fact, there
were more chicken parmentier recipes than you can shake a stick at!
</p>
<p>
Now, I'm a big fan of Rick Stein and his recipes always seem to work, which of
course is a good thing so I went with his.
</p>
<h3><b>Recipe Top Tips!</b> </h3>
<p>If you don't like olives simply leave them out!</p>
<p>Use good quality tinned tomatoes or your sauce won't be as good - I always use
the brand Cirio.</p>
<p>Rick Stein's recipe looked good, but I can't follow any recipe without
interfering, even if it's just a tiny bit.</p>
<p>So I added <a href="https://amzn.to/3uuGNwg">sweet smoked paprika</a> (sweet,
not hot) which I'm glad I did as it really adds to the taste.</p>
<p>I left out the cream in the mashed potatoes since I really don't think it's
necessary - they were creamy enough without it.</p>
<p>But if you want to add cream, he uses 5 tablespoons of double (heavy) cream to
the mash.</p>
<p>Chances are you won't have enough leftover roast chicken from the Sunday
roast.</p>
<p>So, do as I do and freeze what you do have and then the next time you have
roast chicken you with have enough! 😉</p>
<p>When cooking the veg and shallots in this recipe, put a lid on the pan and
they will soften much quicker - just take care they don't burn.</p>
<h3 style="text-align: left;"><b>Did you know?</b></h3>
<p>
Apparently, there's a dish called Hachis Parmentier which is a kind of
French version of
<a
href="https://www.aglugofoil.com/2015/03/great-british-dish-cottage-pie-with.html"
>cottage pie</a
>.
</p>
<p>
Hachis means chopped or minced and is usually made with leftover beef from a
stew. But I kinda liked the sound of chicken, and as I had leftover roast
chicken, I used that.
</p>
<h3 style="text-align: left;"><b>Ingredients </b></h3>
<ul style="text-align: left;">
<li>mashed potatoes</li>
</ul>
<ul style="text-align: left;"></ul>
<ul style="text-align: left;">
<li>butter</li>
</ul>
<ul style="text-align: left;">
<li>olive oil</li>
</ul>
<ul style="text-align: left;">
<li>shallots </li>
</ul>
<ul style="text-align: left;">
<li>carrots </li>
</ul>
<ul style="text-align: left;">
<li>celery </li>
</ul>
<ul style="text-align: left;">
<li>garlic</li>
</ul>
<ul style="text-align: left;">
<li>smoked paprika</li>
</ul>
<ul style="text-align: left;">
<li>dry white wine</li>
</ul>
<ul style="text-align: left;">
<li>tomato purée (paste if you are in the States)</li>
</ul>
<ul style="text-align: left;">
<li>tin of plum tomatoes</li>
</ul>
<ul style="text-align: left;">
<li>chicken stock </li>
</ul>
<ul style="text-align: left;">
<li>cooked chicken </li>
</ul>
<ul style="text-align: left;">
<li>pitted black olives</li>
</ul>
<ul style="text-align: left;">
<li>Gruyère cheese</li>
</ul>
<h3 style="text-align: left;"><b>How to make chicken parmentier</b></h3>
<p>Please see the full instructions in the recipe card below. </p>
<p>
Make the mash and set it aside. Gather your ingredients and chop the veg and
shallots.
</p>
<div style="text-align: center;">
<img
alt="Roast chicken, carrots, shallots and celery"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEjkOrJjoBIJPiNYUKw79ZXlpABTmOj90HEnNTFxQeJQuSrB6JXTukrOQGZ7CGMpD5CFI3kf40OMGJRvM3zSte9Tv0Y8CfLsZAcHNfM1b0SlDFbPFlmjg6fvsxgzfhbdHzZ2BqjkxFS4qIoG7mlfgRT2FTLiUNK8r20Lw9-tJFPqMxAGlgGjZP7ydBCU=s16000"
title="Leftover roast chicken for chicken parmentier"
/>
</div>
<p>
Melt the butter in a large pan. Add the shallots, carrots and celery, gently
fry until soft, then add garlic.
</p>
<div style="text-align: center;">
<img
alt="Carrots celery and shallots in a frying pan"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEggncAMO-Ucg6HV-QcnyUAl25MFgymEPlzO4jwWGdnibvnJ4pgCOj5UQsil9AcvoZSVORiaOjB8OS8zixM5Z9g95liH7kQyfsE9RURgcTAotYRh5XVDiYIwKCbjvX5uG9LTJ4OhJhHcN8IzAewCSuaHFnggTh27ZS2223Xgu-150xe-Xwm0atW-Mw3F=s16000"
title="Carrots celery and shallots in a frying pan"
/>
</div>
<p>
Pour in the wine and cook for 1 minute. Stir in the tomato purée, and
cook for a further 2 minutes.
</p>
<div style="text-align: center;">
<img
alt="Carrots celery and shallots cooking"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEjC05iBrS2du-AZ_ehtKVqRJtbtj0F-A4mFchQCXjYraSzXerAklnvekrfo0_pnB9wwaDE2HHBLNs87VTbwkaJaXeMuYLyN5ZJ-M5DK4VaUOVcQlkdvDaIE0x8XvLNy5r_7c4UbzYvX5ZLaVS8fT_Qe_XygnHxlMvanevAUffcFlYZQrGTfx4EYkVew=s16000"
title="Carrots celery and shallots cooking"
/>
</div>
<p>Add the tomatoes and break them up a bit. </p>
<p>
Add the stock and cook for 10–15 minutes, until thickened up a bit. Once the
chicken is added it really soaks up the sauce, so don't reduce it too much.
</p>
<div style="text-align: center;">
<img
alt="Add the tomatoes and stock to the frying pan"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEgRZCOpCj0uiShEyHd4CpU8p6lG8NCHe9ITBAf7bv5CBu3H_nXydkBLDo6FTwBZbq712jxtazNoirOzO2gy6Yx_1SjdRDgW0YIjhh17ZuhM4QMokUUvhpQAROMhdvgOvKdayH2CAormTUWkbmDIx_JjJ3bUyeXqjbP5oxqvkil3snjvjxSdmf9rZbiP=s16000"
title="Add the tomatoes and stock"
/>
</div>
<p>
Add the shredded chicken, olives and parsley. Season to taste with salt and
pepper.
</p>
<div style="text-align: center;">
<img
alt="Chicken Parmentier filling cooking in a pan"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEjgY4mTGTWN0cBjPSXw5A9orTRsOnQjoKV_PWpvlvZhYz7SCo-Ke8w4VI6sKR-lonoJJ84RmoQGgzCqhg2eww_5QrmwqcNVrTY3DFnJcG2pXsCuHo7M8OaIs084txRg39d-mGnDBqUs-sO1VbZo9_KlsIHSmPUlrlZcVVsznleMAz5YrF5bYWfcPx6e=s16000"
title="Chicken Parmentier filling"
/>
</div>
<p>
Put the filling in a 20x30cm/8x12inch ovenproof dish and top with the mashed
potato.
</p>
<p>Grate over the Gruyère.</p>
<div style="text-align: center;">
<img
alt="Chicken Parmentier ready for the oven"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEift5GpAcAmRPVZYlLwTy7rF8EMlRbr3yazeafRtzDxun1ce6-GUjuszIKZH5BxRV6dAwH3qnIoN9nR24SUzjVgFXgf2IfkNKzlJb1dtXRq6Ic6TDhmholh6vD1MZ1tftkhvWpAu-U3kN5ptNlFwK2fl03faW_dWPHBHfwSS0adXJ2wH6PQVO6h_dua=s16000"
title="Chicken Parmentier ready for the oven"
/>
</div>
<p>
Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
</p>
<div style="text-align: center;">
<img
alt="Chicken Parmentier"
border="0"
src="https://blogger.googleusercontent.com/img/a/AVvXsEhomn0kLnerQRXd34vtN7gFAoLO_6t8zrqwkevnwOgxd2LhcQV1sU1shkbHwP5BvsT3osk1_8FBdhgGcgpNSO-Nst-ObQh1yCT9gZgw5X4mIvu93TVIV44QopXEAR70Sk6QLvWbTTLsZa2hYDXIQ9MMOR2a_1JZQZG1BiiQoJ7bu45AM33Mh5SkZqRH=s16000"
title="Chicken Parmentier"
/>
</div>
<div style="text-align: left;">
You might also like my
<a href="https://www.aglugofoil.com/2021/03/leftover-chicken-curry.html"
>Leftover Chicken Curry Recipe</a
>.
</div>
<p
class="has-text-align-center has-background"
style="background-color: #a2c4c9; text-align: center;"
>
<span style="font-size: x-large;"
><strong>Have you tried this recipe? </strong>Please leave a
⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
</span>
</p>
<!--START The Recipe Box-->
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<div class="ccm-keywords ccm-hide-on-print">
chicken parmentier, chicken parmentier rick stein, french inspired
recipe, leftover roast chicken
</div>
<div class="ccm-categories ccm-hide-on-print">Main, Dinner, Chicken</div>
<div class="ccm-cuisine ccm-hide-on-print">French</div>
<div class="ccm-info">
<div class="ccm-yield ccm-info-child">
<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
</div>
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
</div>
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<div class="ccm-info-wrapper">
<h3 class="ccm-name">Chicken Parmentier - Rick Stein</h3>
<div class="ccm-summary">
Such a tasty dish and a great way to use up any leftover chicken
from the Sunday roast.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 30 Min</span
><span class="ccm-time-child">Cook time: 35 Min</span
><span class="ccm-time-child">Total time: 1 H & 5 M</span>
</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>1.5kg floury potatoes, such as Maris Piper - peeled</li>
<li>30g butter</li>
<li>a splash of milk</li>
<li>2 egg yolks - free range of course</li>
<li>salt and black pepper</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the filling</div>
<ul class="ccm-section-items">
<li>30g butter</li>
<li
data-amounts-original="1"
data-amounts-secondary="14"
data-units-original="tbsp"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tbsp"
data-amount-secondary="14 g"
>1 tbsp</span
>
olive oil
</li>
<li>8 banana shallots - peeled and chopped</li>
<li>3 carrots - sliced ¼ inch slices</li>
<li>2 sticks celery - sliced thinly</li>
<li>1 garlic clove - minced or very finely chopped</li>
<li
data-amounts-original="2"
data-amounts-secondary="4"
data-units-original="teaspoons"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="2 teaspoons"
data-amount-secondary="4 g"
>2 teaspoons</span
>
smoked paprika
</li>
<li
data-amounts-original="4"
data-amounts-secondary="59.15"
data-units-original="tablespoons"
data-units-secondary="ml"
>
<span
class="ccm-ing-amount"
data-amount-original="4 tablespoons"
data-amount-secondary="59.15 ml"
>4 tablespoons</span
>
dry white wine
</li>
<li
data-amounts-original="1"
data-amounts-secondary="16"
data-units-original="tablespoon"
data-units-secondary="g"
>
<span
class="ccm-ing-amount"
data-amount-original="1 tablespoon"
data-amount-secondary="16 g"
>1 tablespoon</span
>
tomato purée (paste if you are in the states)
</li>
<li>1 x 400g good quality tinned plum tomatoes</li>
<li>350ml chicken stock I used a Knorr stock cube</li>
<li>500g cooked chicken - shredded</li>
<li>a handful of pitted black olives - halved</li>
<li>50g Gruyère cheese - Cheddar will work too</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<div class="ccm-section-title">Make the potatoes</div>
<ol class="ccm-section-items">
<li>
For the topping, boil the potatoes in salted water until tender.
</li>
<li>
Drain and mash thoroughly. Stir in the butter, cream and egg
yolks. Season and set aside.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">For the filling</div>
<ol class="ccm-section-items">
<li>
Melt the butter in a large pan. Add the shallots, carrots and
celery, gently fry until soft, then add in the garlic.
</li>
<li>Pour in the wine and cook for 1 minute.</li>
<li>Stir in the tomato purée, and cook for a further 2 minutes.</li>
<li>
Add the tomatoes and break them up a bit. Add the stock and cook
for 10–15 minutes, until thickened up a bit.
</li>
<li>
Add the shredded chicken, olives and parsley. Season to taste with
salt and pepper.
</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Preheat the oven to 180°C/160°C Fan/Gas 4
</div>
<ol class="ccm-section-items">
<li>
Put the filling in a 20x30cm/8x12inch ovenproof dish and top with
the mashed potato.
</li>
<li>Grate over the Gruyère.</li>
<li>
Bake for 30–35 minutes, until piping hot and the potato is
golden-brown.
</li>
</ol>
</div>
</div>
<div class="ccm-posturl">
<a
href="https://www.aglugofoil.com/2017/05/chicken-parmentier-great-dish-for.html"
>https://www.aglugofoil.com/2017/05/chicken-parmentier-great-dish-for.html</a
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com4tag:blogger.com,1999:blog-563205289086659526.post-76515662761527897442023-12-16T06:35:00.001+00:002024-02-05T06:03:38.602+00:00Classic Spaghetti Carbonara <h2 style="text-align: center;">
<span style="font-weight: normal;">No Cream Carbonara</span>
</h2>
<h2>
<span style="font-weight: 400;">Spaghetti, pancetta, eggs, parmesan cheese and a splash of starchy pasta
cooking water - </span><span style="font-weight: normal;">this easy carbonara is truly delicious.</span>
</h2>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<img alt="Spaghetti carbonara - no cream." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzJNmBCZ5gfLWoekGaezF6jtHwITupfcXn-kDT13V9by_PmzovRHKoVrTFfIoU2v2agRzYoooAQueuQjaD5X65hwVQ_S-lV8pHtydTIFXLFgD8YlejPptG521b2dceU9hYERYFgzxnhWCjDwwrmr7GTL4E0NFzBaOsSNubvEtneHIJgSkyoN3OKTkRtI/s16000/classic-carbonara-no-cream.jpg" title="No cream spaghetti carbonara" />
</div>
<span style="font-weight: normal;"><br /></span>
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.<span><a name='more'></a></span></i>
<p>
For this, I've used a combo of recipes from Antonio Carluccio and Gennaro
Contaldo.
</p>
<p>
Spaghetti carbonara is such an easy and quick-to-cook midweek dinner. The only
real time taken is waiting for the pasta. Such a doddle you really can't go
wrong.
</p>
<p>
There's nothing like a good bowl of pasta in whatever form but carbonara is
possibly my favourite.
</p>
<p>
I know here in England we do like to add cream but there really is no need,
but anyone from Italy would be horrified at the very thought!
</p>
<p>
That's probably a bit like me when I see some Americans who insist on serving
sweetcorn and call it a traditional English Sunday roast 😕 I love you guys but sweetcorn has no place on an English Sunday roast! </p>
<p>
But with that said if you like sweetcorn with your roast dinner, go ahead and
do it!
</p>
<p>
Cooking is after all an experiment and I'm always making up recipes that
possibly not everyone agrees with but hey ho. Cook whatever you fancy I say,
just go for it!
</p>
<h2 style="text-align: left;"><b>Traditional Carbonara Ingredients</b></h2>
<p>free-range eggs</p>
<p>freshly grated parmesan cheese</p>
<p>pancetta</p>
<p>dried spaghetti</p>
<p>extra virgin olive oil</p>
<h3 style="text-align: left;"><b>Recipe Top Tips!</b></h3>
<p>
You can buy ready-sliced pancetta in any good supermarket - usually, it will
be with cooked meats rather than in the bacon section.
</p>
<p>
Of course, if you prefer you can use streaky bacon, but always go for smoked
bacon.
</p>
<p>
Personally, I've never understood why anyone would even buy unsmoked bacon
anyway. Ask Jamie Oliver about bacon, he'll agree with me!
</p>
<p>
One more thing, please <b>avoid at all costs</b> 'quick cook' spaghetti. I
bought it by mistake once and it is truly awful, it turns to slush in a matter
of minutes.
</p>
<p>
Start by putting the eggs and the egg yolk into a bowl and gently whisk them
together.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ZXSWwPxAOvw/YCoULnmSILI/AAAAAAAATOY/-IHOXCz_n_wFk2Me9PWWE-wBQztjsIJrwCLcBGAsYHQ/s576/Egg%2Band%2Bwhisk.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Lightly whisked eggs" border="0" data-original-height="557" data-original-width="576" src="https://1.bp.blogspot.com/-ZXSWwPxAOvw/YCoULnmSILI/AAAAAAAATOY/-IHOXCz_n_wFk2Me9PWWE-wBQztjsIJrwCLcBGAsYHQ/s16000/Egg%2Band%2Bwhisk.jpg" title="Lightly whisked eggs" /></a>
</div>
<p>Grate in the Parmesan.</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cpCZbBNo-g0/YCoUWK8xbeI/AAAAAAAATOc/3JAp45jJcXQMsAQs7kjSyuM4SVi5gQvFQCLcBGAsYHQ/s576/egg%2Band%2Bparmesan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Lightly whisked eggs with parmesan" border="0" data-original-height="576" data-original-width="521" src="https://1.bp.blogspot.com/-cpCZbBNo-g0/YCoUWK8xbeI/AAAAAAAATOc/3JAp45jJcXQMsAQs7kjSyuM4SVi5gQvFQCLcBGAsYHQ/s16000/egg%2Band%2Bparmesan.jpg" title="Lightly whisked eggs with parmesan" /></a>
</div>
<p>Season with black pepper, then mix well and put to one side.</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ZxbLbsaGgP0/YCoUeVYLolI/AAAAAAAATOk/6sgftRQboFkOEsHCPO5W6RgCaf3OoKPnwCLcBGAsYHQ/s576/carbonara%2Bmixture.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Carbonara egg mixture no cream" border="0" data-original-height="576" data-original-width="556" src="https://1.bp.blogspot.com/-ZxbLbsaGgP0/YCoUeVYLolI/AAAAAAAATOk/6sgftRQboFkOEsHCPO5W6RgCaf3OoKPnwCLcBGAsYHQ/s16000/carbonara%2Bmixture.jpg" title="Carbonara egg mixture no cream" /></a>
</div>
<p>
Meanwhile, cook the spaghetti in a large pan of boiling salted water until al
dente.
</p>
<p>
In a large frying pan add 1 tablespoon of oil, then place over medium-high
heat.
</p>
<p>
Stir in the <a href="https://en.wikipedia.org/wiki/Pancetta" rel="nofollow" target="_blank">pancetta</a>, then cook for about 4 minutes, or until it starts to crisp up.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-iFdaHqpDOaI/YCoUos1TLQI/AAAAAAAATOs/Eyp7CxIOthMMY399z3bsSM4spphanS38wCLcBGAsYHQ/s576/pancetta%2Bfrying.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancetta frying in a pan" border="0" data-original-height="432" data-original-width="576" src="https://1.bp.blogspot.com/-iFdaHqpDOaI/YCoUos1TLQI/AAAAAAAATOs/Eyp7CxIOthMMY399z3bsSM4spphanS38wCLcBGAsYHQ/s16000/pancetta%2Bfrying.jpg" title="Pancetta frying in a pan" /></a>
</div>
<p>Drain the spaghetti reserving about a tablespoon of the cooking water.</p>
<p>
Add the spaghetti to the frying pan and toss well over the heat so it really
soaks up all that lovely flavour.
</p>
<p>
Now remove the pan from the heat - it's important to do this otherwise your
egg mixture will scramble.
</p>
<p>
Add a splash of the cooking water and toss well, season with pepper, then pour
in the egg mixture.
</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mPIH5jtjDbw/YCoUxeuJs6I/AAAAAAAATO0/nSXbAF0H3ekNt0dz6o-dJuPwlbaNcYfhwCLcBGAsYHQ/s576/spaghetti%2Bcarbonara%2Bcooking.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spaghetti carbonara cooking" border="0" data-original-height="576" data-original-width="465" src="https://1.bp.blogspot.com/-mPIH5jtjDbw/YCoUxeuJs6I/AAAAAAAATO0/nSXbAF0H3ekNt0dz6o-dJuPwlbaNcYfhwCLcBGAsYHQ/s16000/spaghetti%2Bcarbonara%2Bcooking.jpg" title="spaghetti carbonara cooking" /></a>
</div>
<p>
The heat from the pan will help to cook the egg gently, rather than scrambling
it, but you can put it back on low heat for a minute.
</p>
<p>Mix together again and you're done.</p>
<p>Serve with a grating of Parmesan and an extra twist of pepper.</p>
<div class="separator" style="clear: both; text-align: center;">
<img alt="No cream traditional spaghetti carbonara." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR1rxSWpuBiGBBDw2dDacYENR1GpretDgG7TZvf8KL8a2Sqzp_WvZMtt080GuhUtw9b7Byf3_SDtZonddnJIB6M4cU9kSp142hM5-17scYLRe5RgQAZmQR9q9RPv9p_mSBNbFHGuQIyoO5_BzUA2QtOhGeftirPNmW4Zh-Ids1X7XC0HPqgSke9vtYRc/s16000/classic-carbonara-no-cream.jpg" title="No cream carbonara" />
</div>
<br /> Yep, it's as simple as that, dinner sorted apart from a nice glass of wine! 😋 Please drink responsibly.<br />
<p>
Or, you might prefer a
<a href="https://www.aglugofoil.com/2012/05/creamy-spaghetti-alla-carbonara-easy.html">creamy spaghetti carbonara</a>.
</p>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
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<div class="ccm-cuisine ccm-hide-on-print">Italian</div>
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<strong>Yield: </strong><span class="ccm-yield__amount">2</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<img alt="Classic Carbonara Recipe" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzJNmBCZ5gfLWoekGaezF6jtHwITupfcXn-kDT13V9by_PmzovRHKoVrTFfIoU2v2agRzYoooAQueuQjaD5X65hwVQ_S-lV8pHtydTIFXLFgD8YlejPptG521b2dceU9hYERYFgzxnhWCjDwwrmr7GTL4E0NFzBaOsSNubvEtneHIJgSkyoN3OKTkRtI/s16000/classic-carbonara-no-cream.jpg" title="Classic Carbonara Recipe" />
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<h3 class="ccm-name">Classic Carbonara Recipe</h3>
<div class="ccm-summary">
Just double the ingredients to serve four.
</div>
</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 20 Min</span>
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<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients
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<div class="ccm-section">
<ul class="ccm-section-items">
<li>4 large free-range eggs (just the yolk of the 4th egg)</li>
<li>
50g (a large handful) of freshly grated parmesan cheese, plus extra
to serve
</li>
<li>a handful of ready sliced pancetta</li>
<li>220 g dried spaghetti</li>
<li>extra virgin olive oil</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
<div class="ccm-section">
<ol class="ccm-section-items">
<li>
Put 3 eggs plus just the yolk of the 4th egg into a bowl and gently
whisk together.
</li>
<li>
Finely grate in the parmesan, season with pepper, then mix well and
put to one side.
</li>
<li>
Cook the spaghetti in a large pan of boiling salted water until al
dente.
</li>
<li>
In a large frying pan add 1 tablespoon of oil, then place over
medium-high heat. Stir in the pancetta, then cook for about 4
minutes, or until it starts to crisp up.
</li>
<li>
Drain the spaghetti reserving about 4 tablespoons of the cooking
water.
</li>
<li>
Add the spaghetti to the frying pan and toss well over the heat so
it soaks up all that lovely flavour.
</li>
<li>
Now <strong>remove the pan from the heat</strong> - it's important
to do this otherwise your egg mixture will scramble.
</li>
<li>
Add a splash of the reserved cooking water and toss well. Season
with pepper, then pour in the egg mixture. The heat from the pan
will help to cook the egg gently, rather than scrambling it. You can
pop it back on the heat for a minute or so to gently heat it. Mix
again and you're done.
</li>
<li>
Serve with a grating of parmesan and an extra twist of pepper.
</li>
</ol>
</div>
</div>
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<a href="https://www.aglugofoil.com/2020/05/classic-spaghetti-carbonara.html">https://www.aglugofoil.com/2020/05/classic-spaghetti-carbonara.html</a>
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<h5>Did you make this recipe?</h5>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0tag:blogger.com,1999:blog-563205289086659526.post-29182991218057774512023-12-11T07:44:00.003+00:002024-02-05T06:04:00.771+00:00Stuffed Butternut Squash<h2 style="text-align: center;">
<span style="font-weight: normal;">Recipe for Roasted Butternut Squash</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">Looking for a vegetarian main? You'll love this easy and delicious
butternut squash stuffed with and rice and grains.</span>
</h2>
<h2 style="text-align: left;">
<span style="font-weight: normal;">An ideal change from the usual nut roast at Christmas. </span>
</h2>
<div style="text-align: center;">
<img alt="Stuffed Butternut Squash. A delicious vegetarian Christmas recipe." border="0" src="https://1.bp.blogspot.com/-CPG_bTvhpQY/YaRuqwCHXQI/AAAAAAAAVWg/XnKKTkNvCHQHp0sK7kPtas2u5B4WP18bwCLcBGAsYHQ/s16000/Stuffed-butternut-squash.jpg" title="Stuffed butternut squash with grains and rice." />
</div>
<i>This post may contain affiliate links. As an Amazon Associate, I earn a small
commission from qualifying purchases at no extra cost to you.<span><a name='more'></a></span></i>
<p>*Post updated December 2023</p>
<p>
Inspired by a recipe I spied in the Olive magazine that was for butternut
stuffed with blue cheese and leeks.
</p>
<p>
But I went for a completely different mixture that was more Spanish-style with
smoky grains and rice that was seriously delicious.
</p>
<p>
I added red onion, garlic and a squeeze of tomato puree (paste in the US)
along with flat leaf parsley.
</p>
<div style="text-align: center;">
<img alt="Ingredients for stuffed butternut squash" border="0" src="https://1.bp.blogspot.com/-yG6UsXbaxH8/YaRv_cbfJMI/AAAAAAAAVWo/fXj4b4nZr48pBBDRkIlagIoZ5UcTRrtfQCLcBGAsYHQ/s16000/ingredients-for-stuffed-butternut-squash.jpg" title="Ingredients for stuffed butternut squash" />
</div>
<p>
I used
<a href="https://amzn.to/3o299u5" rel="nofollow" target="_blank">Merchant Gourmet Spanish-style grains and rice</a> but you can use your favourite brand that is similar.
</p>
<h3 style="text-align: left;"><b>Ingredients</b></h3>
<p></p>
<ul style="text-align: left;">
<li>Butternut squash </li>
</ul>
<ul style="text-align: left;">
<li>Unsalted butter</li>
</ul>
<ul style="text-align: left;">
<li>Red onion</li>
</ul>
<ul style="text-align: left;">
<li>Garlic clove</li>
</ul>
<ul style="text-align: left;">
<li>Tomato puree (paste in the US)</li>
</ul>
<ul style="text-align: left;">
<li>Soft white breadcrumbs </li>
</ul>
<ul style="text-align: left;">
<li>Mixed grain and rice pouch - Spanish-style</li>
</ul>
<ul style="text-align: left;">
<li>Flat-leaf parsley </li>
</ul>
<ul style="text-align: left;">
<li>Salt and black pepper</li>
</ul>
<h3 style="text-align: left;"><b>How do you make stuffed squash?</b></h3>
<p>
Using a small sharp knife, carefully remove the stalk part of the butternut -
don't cut the whole end off, just the stalk as it's tough and you will never
be able to slice through it.
</p>
<p>
Halve the butternut and scoop out some flesh from the neck of the butternut
squash (discard the seeds), ensuring you leave a shell about 2cm thick.
</p>
<p>
I scored an outline around the butternut to follow and then I scooped out the
flesh with a dessert spoon.
</p>
<div style="text-align: center;">
<img alt="Butternut squash halved" border="0" src="https://1.bp.blogspot.com/-r7ZHIWBJx9w/YaR67R6U53I/AAAAAAAAVXA/yVFnCOJ2v_QDV3BW7gXpXzJMnvuMjORGwCLcBGAsYHQ/s16000/butternut-squash.jpg" title="Butternut squash halved" />
</div>
<p>
Finely chop the scooped-out squash and put it into a frying pan with the
butter, onion and a pinch of salt and pepper.
</p>
<p>
Cook gently for 15 minutes until the onion is really soft, then add the garlic
and tomato puree and cook for another minute.
</p>
<p>Stir in the breadcrumbs and grains, moving around until heated through.</p>
<p>Check the seasoning and stir in the chopped parsley.</p>
<div style="text-align: center;">
<img alt="Vegetarian stuffing" border="0" src="https://1.bp.blogspot.com/-WDRV37M1lXo/YaR7GaCr9bI/AAAAAAAAVXE/kbQoraOVzrcnMLdGDDvfROmx4nYDUXhsACLcBGAsYHQ/s16000/vegetarian-stuffing.jpg" title="Vegetarian stuffing" />
</div>
<p>
Rub each side of the squash shell with a little olive oil and spoon enough of
the stuffing into the cavity to fill it.
</p>
<p>
If you do have any spare stuffing, pop it into the fridge for later, although
though, I hardly had any left.
</p>
<div style="text-align: center;">
<img alt="Stuffed butternut squash ready for the oven" border="0" src="https://1.bp.blogspot.com/-NNd-VS2OaqU/YaR7SGKl7JI/AAAAAAAAVXM/A7zj0NqSTpYT_Lyt-w_NCegAX1jwJYqYgCLcBGAsYHQ/s16000/preparing-stuffed-butternut.jpg" title="Stuffed butternut" />
</div>
<p>
Now, carefully put the two halves of the squash back together and tie them
with string at intervals to secure it.
</p>
<p>
Put into a
<a href="https://amzn.to/3nZ6zoS" rel="nofollow" target="_blank">roasting pan</a>
and use a bit of scrunched-up foil on either side to stop it from rolling
over.
</p>
<div style="text-align: center;">
<img alt="Butternut in a roasting pan" border="0" src="https://1.bp.blogspot.com/-hhe20qH-6A0/YaR7fpPP1RI/AAAAAAAAVXU/YeMvpsb4Wd4pRcghSSJGH_Ep22_FB1tDQCLcBGAsYHQ/s16000/butternut-squash-ready-for-the-oven.jpg" title="Butternut in a roasting pan" />
</div>
<p>
Drizzle with olive oil and roast for 1 hour 30 minutes - 1 hour 45 minutes or
until the squash is tender but still holding its shape.
</p>
<p>When it's almost done add any leftover stuffing to the pan to reheat.</p>
<p>Put onto a board carve and serve with the usual trimmings.</p>
<h3 style="text-align: left;"><b>Other butternut squash recipes</b></h3>
<h3 style="text-align: left;">
<span><span style="font-weight: normal;"><a href="https://www.aglugofoil.com/2013/06/stuffed-butternut-squash-with-feta.html">Butternut Squash with Feta</a> </span>
</span>
</h3>
<h3 style="text-align: left;">
<span><a href="https://www.aglugofoil.com/2021/12/butternut-squash-and-carrot-soup-recipe.html" style="font-weight: normal;">Roasted Butternut and Carrot Soup</a></span>
</h3>
<h3 style="text-align: left;">
<span><a href="https://www.aglugofoil.com/2021/12/butternut-squash-curry.html" style="font-weight: normal;">Caribbean-style Butternut Squash Curry </a>
</span>
</h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;"><a href="https://www.aglugofoil.com/2021/10/butternut-squash-and-chickpea-curry.html">Butternut Squash and Chickpea Curry</a> </span>
</h3>
<h3 style="text-align: left;">
<span><a href="https://www.aglugofoil.com/2014/05/quinoa-with-roasted-butternut-healthy.html" style="font-weight: normal;">Quinoa with Roasted Butternut</a></span>
</h3>
<div style="text-align: center;">
<img alt="Stuffed Butternut Squash." border="0" src="https://1.bp.blogspot.com/-t2fKj4hnGPQ/YaR79bgHcCI/AAAAAAAAVXg/MWjrNRWqGk8TTJrNxkCZnjqQoJsEwcX2QCLcBGAsYHQ/s16000/stuffed-butternut.jpg" title="Stuffed Butternut Squash." />
</div>
<h3 style="text-align: left;">
<b>Stuffing for Butternut Squash</b>
</h3>
<p>
You can mix this up and make your own delicious mixture using any of the
following ideas.
</p>
<ul style="text-align: left;">
<li>Quinoa</li>
</ul>
<ul style="text-align: left;">
<li>Rice </li>
</ul>
<ul style="text-align: left;">
<li>Bulgar wheat</li>
</ul>
<ul style="text-align: left;">
<li>Roasted veggies </li>
</ul>
<ul style="text-align: left;">
<li>Nuts </li>
</ul>
<ul style="text-align: left;">
<li>Feta cheese</li>
</ul>
<p>The list is endless!</p>
<h3 style="text-align: left;">
<b>Roasted Stuffed Butternut Squash Recipe</b>
</h3>
<p class="has-text-align-center has-background" style="background-color: #a2c4c9; text-align: center;">
<span style="font-size: x-large;"><strong>Have you tried this recipe? </strong>Please leave a ⭐️⭐️⭐️⭐️⭐️
star rating in the recipe card below!
</span>
</p>
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roasted butternut squash, stuffed butternut squash, Vegetarian Christmas
dinner,
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main, Christmas, vegetarian
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<strong>Yield: </strong><span class="ccm-yield__amount">4</span>
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<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span><span>Jan Bennett</span></span>
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<h3 class="ccm-name">Stuffed Butternut Squash</h3>
<div class="ccm-summary">
Ideal vegetarian Christmas recipe, although you can enjoy this at any
time!
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</div>
</div>
<div class="ccm-time" style="background: rgb(242, 242, 242);">
<span class="ccm-time-child">Prep time: 30 Min</span><span class="ccm-time-child">Cook time: 1 H & 30 M</span><span class="ccm-time-child">Total time: 2 Hour</span>
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<h3 class="ccm-head">
Ingredients
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<li>1 x large Butternut squash - washed and halved lengthways</li>
<li>Olive oil</li>
<li>65g Unsalted butter</li>
<li>1 x medium-sized red onion - finely diced</li>
<li>1 x fat garlic clove - minced</li>
<li data-amounts-original="1" data-amounts-secondary="16" data-units-original="tablespoon" data-units-secondary="g">
<span class="ccm-ing-amount" data-amount-original="1 tablespoon" data-amount-secondary="16 g">1 tablespoon</span>
tomato puree (paste in the US)
</li>
<li>
40g soft white breadcrumbs (approx 1 slice of regular sliced bread)
</li>
<li>1 x 250g Smoky Spanish-style grain and rice pouch</li>
<li>
a small handful of flat-leaf parsley - leaves only and chopped
</li>
<li>Salt and black pepper</li>
</ul>
</div>
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<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">Instructions</h3>
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Heat the oven to 190°C/fan 170°C/ or Gas 5.
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<ol class="ccm-section-items">
<li>
Using a small sharp knife, carefully remove the stalk part of the
butternut - don't cut the whole end off, just the stalk as it's
really hard and you will never be able to slice through it.
</li>
<li>
Halve the butternut and scoop out some flesh from the neck of the
butternut squash (discard the seeds), ensuring you leave a shell
about 2cm thick. I scored an outline around the butternut to follow
and then I scooped out the flesh with a dessert spoon.
</li>
<li>
Finely chop the scooped-out squash and put it into a frying pan with
the butter, onion and a pinch of salt and pepper.
</li>
<li>
Cook gently for 15 minutes until the onion is really soft, then add
the garlic and tomato puree and cook for another minute. Stir in the
breadcrumbs and grains, moving around until heated through. Check
the seasoning and stir in the chopped parsley.
</li>
<li>
Rub each side of the squash shell with olive oil and spoon enough of
the stuffing into the cavity to fill it. If you do have any spare
stuffing, pop it into the fridge for later, although though, I
hardly had any left.
</li>
<li>
Now, carefully put the two halves of the squash back together and
tie with string at intervals to secure it. Put into a roasting pan
and use a bit of scrunched-up foil on either side to stop it rolling
over.
</li>
<li>
Drizzle with olive oil and roast for 1 hour 30 minutes - 1 hour 45
minutes or until the squash is tender but still holding its shape.
When it's almost done add any leftover stuffing to the pan to
reheat.
</li>
<li>Put onto a board carve and serve with the usual trimmings.</li>
</ol>
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<a href="https://www.aglugofoil.com/2021/11/stuffed-butternut-squash.html">https://www.aglugofoil.com/2021/11/stuffed-butternut-squash.html</a>
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Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.com0