Today I wanted to share this recipe for breaded chicken, it’s another one of our favourite dishes to make. This recipe uses buttermilk which makes the chicken really moist and delicious. Seriously once you’ve tasted this you’ll want to make it all the time, it easily beats shop bought breaded chicken.
Ingredients for 2 people:
2 chicken breasts
1 cup of buttermilk
First cut the chicken breasts into strips, (or buy goujons style chicken to start with) then place in a bowl and cover in buttermilk, leave this to soak for about 30 minutes.
Once the half an hour is up, get yourself a couple of bowls, fill one with the egg (beaten) and one with the breadcrumbs.
Next take the buttermilk soaked chicken and place in the egg, before rolling in the breadcrumbs. Do this for all the chicken.
Finally cook the chicken, just pop under the grill for about 5 minutes on either side, cutting to check it’s all cooked through before serving.
Breaded chicken is such a flexible dish and there’s just so many ways to turn it into a full meal, here are a couple of ways we serve it:
- In warmed ciabatta with slices of beef tomatoes and mozzarella with a bit of pepper and basil – this is normal a meal we have when watching the football as it’s so quick and easy.
- Add to some cooked pasta with veg and fresh pesto
- Serve as an appetiser with pots of sweet chilli sauce
- Or in a colourful summer salad. Simply toss mixed salad leaves, cherry tomatoes, sliced peppers, grated carrot, chunks of (smelly) blue cheese and slices of warm pitta bread. Honestly this breaded chicken salad is one of our favourite meals and a staple during the summer months.
However you decide to eat it, I hope you enjoy it.
We recently discovered this excellent diner on Shaftesbury Avenue and after going there for the second time in ten days I decided I HAD to write about it! As everything about this place is fantastically good!! So first off The Diner is fairly small and quintessentially American with its red vinyl booths and funky music. Then once you look at the menu you’re presented with a smorgasbord of amazing stuff; they have everything from coke floats and pulled pork to chilli cheese fries and milkshakes. And they even do sweet potato fries, a personal favourite of mine, which frankly I think more places in the UK should serve!
So once you’ve got over the shock of the amazing menu you’re presented with the small matter of making a decision about what to have! So far I’ve tried: the mac ‘n’ cheese, the cheese burger with extra mushrooms, the fries, the sweet potato fries, the barbecue chicken burger, the chocolate brownie, the vanilla milkshake, the pulled pork, the ribs, the cheesecake, the mojitos and the chilli cheese fries and I was blown away by every single mouthful.
So I really couldn’t recommend this place highly enough, and with their special 4th July menu which includes a dazzling array of yummyness, I’m already planning my next trip there. And the best thing is there’s a chain of restaurants, so that’s the perfect excuse to visit more often. I need to try them all out after all!!!
Here’s another quick and easy pasta recipe that I’m sure many people are going to love. It’s a relatively new recipe for us, but it’s fast becoming a firm favourite. Actually there’s a bit of a funny story as to how we discovered this dish; last week I found a ‘posh salmon spaghetti’ recipe in a magazine, though I’d like to give it a try so wrote the ingredients down. Only when it came to making the meal, I couldn’t find the recipe anywhere. I was certain it was from the June issue of Delicious. magazine, but after flicking through the magazine numerous times it had disappeared. Next I tried flicking through the Women’s Health magazine that I had been reading on the plane back from Australia, after that there was a crazed search through every magazine lying around our flat. But the recipe was absolutely nowhere to be seen. I felt like maybe it was a dream sequence where I’d made the recipe up in my jet-lagged mind! So in the end we had all the ingredients and no recipe. Fi saved the day with a recipe from SimplyRecipes – so not only did we get a recipe but we also discovered a great new online resource. As you can see we used this recipe as a guide only, changing around quantities and steps as we went along.
Let’s be honest we will never know how the ‘phantom disappearing recipe’ would have tasted, but this one was certainly delicious.
For two people:
150 grams spaghetti
70 grams of smoked salmon – we buy smoked salmon trimmings – These are the bits trimmed off the smoked salmon to create perfect slices which are cheaper than the pack of slices and actually perfect for throwing in pasta – no chopping required!
Clove of garlic
Splash of white wine
2 tbsp single cream
Juice from 1 half of a lemon
Cook the spaghetti as per the packet instructions – normally about 10 mins, until you get an al dente bite to it.
Heat the oil, then cook the garlic and onions until they’re soft. Next add the wine and lemon juice. Increase the heat to let it boil down before adding the cream and letting it boil for another minute.
By now the pasta should be done, so drain and add to the sauce. Throw in the smoked salmon trimmings, tearing up further as you go.
Voila! Now sit back and enjoy a truly quick and yummy pasta dish.
So I’m a little obsessed with Biscuiteers biscuits. If you’ve not heard of them, Biscuiteers is a company based in the UK that makes gorgeous biscuits for all occasions. I’ve bought them for people in the past but unfortunately never been given them myself. So instead of waiting to be given them I thought why not make them myself? I’ve had the Biscuiteers Book of Iced Biscuits for a while, I’ve just been waiting for the perfect excuse to make the biscuits and last weekend’s Diamond Jubilee seemed to be the perfect reason!
So on Saturday Lau and I set about making jubilee Biscuiteers biscuits and boy was it fun! Before we could start though we had the age old problem of deciding on a flavour, we struggled choosing just one flavour and so settled on a batch of plain biscuits and a batch of super chocolatey ones, well why not! Below is the recipe for the chocolate biscuits, for the plain ones simply leave out the cocoa.
Jubilee crowns and teapots waiting to go in the oven!
275g plain flour
100g self-raising flour
75g cocoa powder
125g granulated sugar
125g salted butter, diced
125g golden syrup
1 large egg
Sift the flours and cocoa into a bowl and mix in the sugar
Add the butter and rub all ingredients together with your fingertips until it resembles breadcrumbs
Make a well in the centre and add the syrup and egg
Mix well and form a ball (we needed to add a little milk to make the dough form)
Split the dough into two balls and squash each ball into two even-sized flat discs
Place each disc between two sheets of parchment paper and roll out until 5mm thick
Place the dough in the fridge for 30 minutes
After half an hour remove the dough and cut your biscuits out into whatever shape you choose. (We chose teapots, flags, crowns and thin triangles to make bunting with – we even put holes in the bunting with a straw so we could add string!)
Place on a baking tray and bake on 170° for 14 – 18 minutes. (Take them out when they start to darken).
Here’s how to go about icing them…
…So having made 70 biscuits, yes 70, we had the small task of decorating them, which was great fun! The icing is super easy to make – simply mix icing sugar with a few drops of water. Once you’ve created a smooth mixture that’s not too runny simply pop the icing into a piping bag. Make the icing different colours by just adding a couple of drops of food colouring once you’ve created the icing, we went with yellow, pink and green. Below are three simple steps to perfect icing, but be warned you might accidentally get some on your hands and have no choice but to taste it before you finish icing!
Beautiful Jubilee bunting
- When icing the biscuits start by doing the outline in one colour and then make sure you leave it to dry for five minutes as otherwise when you flood the biscuits the icing will go over the edges.
- Once the outline of icing is dry you can flood the middle with more icing.
- Finally once your bottom layer is dry you can add more decoration using contrasting colours, such as our dots and stripes on the bunting.
Crowns and flags – happy Jubilee!