GOLDEN PLUM CHICKEN RECIPES

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CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES



Chicken Milanese recipe | Jamie magazine recipes image

Total Time 45 minutes

Yield 2

Number Of Ingredients 10

2 cloves of garlic
½ a bunch of fresh basil
olive oil
1 x 400 g tin of plum tomatoes
2 x 150 g skinless free-range chicken breasts
100 g plain flour
2 large free-range eggs
100 g breadcrumbs
30 g Parmesan cheese
150 g dried spaghetti

Steps:

    1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
    2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
    3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
    4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
    5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
    6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
    7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
    8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
    9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

Nutrition Facts : Calories 965 calories, FatContent 24.1 g fat, SaturatedFatContent 6.7 g saturated fat, ProteinContent 68.8 g protein, CarbohydrateContent 126.8 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 2.1 g salt, FiberContent 6.1 g fibre

ULTIMATE PLUM & APPLE COBBLER RECIPE | BBC GOOD FOOD



Ultimate plum & apple cobbler recipe | BBC Good Food image

Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit

Provided by Tom Kerridge

Categories     Dessert

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 15

100g butter, cubed
100g golden caster sugar
2 vanilla pods, seeds scraped out
700g firm plums, stoned and roughly chopped
300g Braeburn apples, peeled, cored and chopped
1 tsp cinnamon
1 egg
100ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
clotted cream, to serve

Steps:

  • For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
  • Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
  • Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Nutrition Facts : Calories 454 calories, FatContent 21 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.8 milligram of sodium

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