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Extra Quick One Pan Chicken Roast

March 29, 2011 By Delia

Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Filed Under: Baking, Chicken, Vegetable Recipes Tagged With: carrots, chicken, one, onion, pan, parsnip, pepper, pot, potato, potatoes, red, roast, sweet, turnip

Chick-Pea and Parsnip Soufflés

January 7, 2011 By Delia

Sophisticated and full of flavour, these Soufflés are great as a starter at a party, especially if you’re able to keep them fluffy, light and risen. They’re also great as a light lunch dish especially with a small fresh salad. This variation is full of flavour, however, you can easily change the ingredients for more variety – such as these Chocolate Souffles.

Souffle

To Serve 4
175g Chick Peas, soaked overnight and drained
450g Parsnips, peeled and cut into chunks
Salt and Pepper
50g Margarine
3tbsp White Plain Flour
300ml Semi Skimmed Milk
3 Eggs, Separated
2tsp Mild Curry Powder
50g Freshly Grated Parmesan Cheese

1. Boil the Chick-Peas for ten minutes in enough water to cover them. Drain, and then cover again with fresh water. Bring to the boil, and then simmer for ninety minutes, until tender, then drain.
2. Cook the Parsnips in a pan of salted water until tender, then drain and put to one side.
3. Melt the Margarine in a pan, then stir in the Flour, and cook for one or two minutes. Take the pan off of the heat, then start to gradually stir the Milk in, before putting back over the heat, and simmer for two to three minutes.
4. Take from the pan, and then add the Egg Yolks, Salt and Pepper, Curry Powder and a tablespoon of the Cheese.
5. Puree the Parsnips and Chick-Peas together in a food processor or blender along with the Sauce mix, and then blend until smooth. Season to taste.
6. Grease four small ramekins and coat with a small amount of the Cheese. Whisk the Egg Whites until stiff, then fold into the Egg Yolk Mixture. Spoon into the prepared Ramekins, and sprinkle with the rest of the Cheese.
7. Bake at 200c for about twenty minutes, or until the Soufflés are swell risen, Golden brown and set.

Serve immediately with a garnish of a fresh salad

Photo Courtesy of: St0rmz

Filed Under: Appetizer Recipes, Guilty Pleasures, Make it Yourself Tagged With: cheese, chick, egg, parsnip, pea, souffle

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