Cook Something Different Challenge

Quasar

Ok so this is my attempt at following this recipe, which is very quick to prepare. I'll give a portion for 1, which of course can be increased according to the number of diners. It looks long winded and complicated but it isn't.

Stuffed chicken breast (from Joy of Cooking by Irma and Marion Rombauer)

One boned and skinned breast of chicken, beaten until very thin.

Heat up 1-/2 to 2 tablespoons of butter (I replaced it with extra virgin olive oil)

Place the chicken breast in the hot oil and move it about briskly for about 2 or 3 minutes - until it's cooked as being thin it will do so very quickly.

Then place over it the slice of swiss cheese and the slice of bacon (I prefer smoked bacon) and fold it over.

Remove the chicken from the pan but keep it warm.

Now saute' in the drippings the following:
1 tablespoon of finely minced shallots
3 or 4 mushroom caps

When all this has cooked for 3 minutes or so, add
3 tablespoons of dry white wine
2 tablespoon freshly chopped, peeled and seeded tomato (I used tinned peeled tomatoes )

Simmer for another 3 minutes, then add
2 tablespoons of single cream

Then place the chicken breast back in the sauce and heat it again slowly but don't let it sizzle. Turn it once or twice.

Garnish with 1 tablespoon chopped parsley

Serve immediately over saffron rice.

The recipe says nothing about salt, which I imagine would be to personal taste. I used none, except a light sprinkling of Lo-Salt at the very end.

I used extra virgin olive oil because that's the only cooking fat I will have in my kitchen, and also because all that butter plus the cream, and cheese and bacon would have made the dish a little to heavy for me. I also used plain rice, not saffron.

It was very good, except that I still found it a bit fatty for my taste. I'd have it again though, perhaps with less cream and leaner bacon and less cheese.

OrkneyStar

Just to say, it is not a recipe as such, but if you are making a meal which calls for roast potatoes then use some sweet potatoes too, they don't need any parboiling before hand, and cook roastie size in about 20 mins (check on them obviously). They start off so hard but go really soft and yummy
Today I am making roasted veg lasagne with HM bread for lunch. Supper was going to be eggy bread, but after reading the thread on Sunday Supper I am thinking I might make some cheese and mustard scones.....drool!
Quasar, I have a recipe like that in a JO cookbook, the stuffed chicken is wrapped in pastry and it is yummy. Might incorporate your version into next weeks meal plan (we are all planned out for this week!).

savingforoz

I'd like to join this challenge too - I love cooking and it will be such fun trying a new recipe each week!

Today I have spicy lentil soup in the slow cooker. It looks and smells delicious!

Update: it certainly was delicious! Just had a second bowl for lunch today.

Nelski

Check you out Quasar I knew I could drag you into this one:D whats on the menu for next week


Ok so I have decided to have a go at kedgeree from Mr Olivers book. I love smoked haddock but never had it like this so fingers crossed :j

Quasar

Nelski wrote: »

Check you out Quasar I knew I could drag you into this one:D whats on the menu for next week


Ok so I have decided to have a go at kedgeree from Mr Olivers book. I love smoked haddock but never had it like this so fingers crossed :j

Dunno yet Nels. With my erratic work schedule I never know when I'm home and I tend to cook very simple, basic things, but I fancy a beef dish :droo:, probably Thursday or Friday as it looks like I'll be home at a godly hour.

Oh and I ADORE kedgeree, so wait for me...

gerturdeanna

I nipped to Asda and bought a beaker with a screw lid! It was only 48p and holds 400ml - that'll be enough for my soup lunches!!
Off to make the soup now!

Fitzio

Hello!

I would like to join in with this if that's ok. I can cook, but have never been particularly adventurous, and am now struggling for time with a new baby. So, although I want to try new things, I probably won't be doing anything too time consuming!

Last week I made a roast salmon with potatoes and asparagus dish from Good Food website. It was lovely and didn't involve much preparation to be honest!

This week, I am going to attempt a steak pie. I have purchased a new ashet pie dish from Lakeland, so just need to get round to defrosting the beef in my freezer and working out what to do with it!

patchwork_cat

Quorn and Mushroom Stroganoff with Tagliatelle is our new recipe today http://www.quorn.co.uk/recipes/Quorn_and_Mushroom_Stoganoff.aspx Nice, but next time I think I might try creme fraiche and mustard instead of Stroganoff.

hotcookie101

Well, its not new as I have made it once before but tomorrow night we are having Pork and taleggio lasagne Didn't make the pork exactly as in economy gastronomy (was leg rather than shoulder, didn't roast with the tomatoes-did them separately so could roast veg around it) everything made from scratch (white sauce- adding oxford blue cheese-yum with the brocolli)
Then on tuesday, which have never made before we are having the economy gastronomy pork and ginger stir fry (prob with cabbage and bamboo shoots rather than mange tout and mushrooms-its what we have in, and leftover leg of pork rather than belly) no link as can't find online

OrkneyStar

Tonight is a plain beef stew (which will be enough for later in week too but with things added then!), but am having cauliflower and broccoli cheese (instead of plain cauli lol) with it, and roasties. Not very exciting compared to some of you but I am using up freezer stocks too just now!
Jelly for pudding lol.