Monday, 27 October 2014

Chicken Escalope with Cobnut, Rosemary and Parmesan Crust.

The first time I cooked this I used pheasant breast and thyme even though the original recipe was chicken and thyme.
This time I used chicken, but with rosemary - you can use any combination of bird or herb.

First shell and lightly toast your cobnuts (hazel work just as well) in a dry pan. When cooled give a light crush in a mortar and pestle.
Put into a blender with broken up stale bread which is totally dry, finely chopped rosemary and the zest from a lemon.
Blitz then mix in finely grated Parmesan and set aside.
Between two pieces of greaseproof paper use a rolling pin to roll out the chicken breasts to thin escalopes.
Season and squeeze over some lemon juice. Leave to marinade.
Beat an egg in a bowl.
Place some plain flour in another bowl.
On a plate spread out the breadcrumb mixture.
Place the escalope in the flour and cover. Shake off any access flour.
Then transfer to the egg and cover.
Finally dip in the breadcrumbs patting them onto the chicken until it is covered.
Cook on a med heat in a frying pan and remember to reduce the cooking time as the chicken is so thin.
If using pheasant or other game cook in lots of melted butter to stop it drying out.

Sunday, 26 October 2014


A very quick and simple mid-week supper packed with flavour.
First par boil some fairly large potatoes in salted water - traditionally it seems to be red potatoes, but any are fine. Leave to cool.
Soften some chopped onion in oil or butter and scatter with finely chopped thyme.
Transfer to the bottom of an oven proof dish.
Arrange a layer of bacon rashers over the onions.
When the potatoes are cool enough rub off the skins and slice about 1/2 a cm thick.
Arrange the sliced potatoes on top of the bacon and season.
Dot with small pieces of butter.
On the very top its traditional to place a Reblochon cheese with the bottom and side skin trimmed off (any soft and runny cheese will do though).
Place in an oven at 180 degrees and cook until the potatoes are cooked through and the chesse has melted into and across the dish.
Serve with seasonal green veg.