Posted in I'm Enjoying

I’ve been enjoying…. in July 2013

I’ve Been Enjoying….

….Intense Coconut
lindt coconut intense_opt
a friend told me about Lindt’s Coconut Intense bar and I scoured the shelves of every shop I visited until I came up trumps.  It is a rather tasty little treat.

….Baking Macaroons
choc covered macaroons on rack_opt
keeping things coconutty I’ve been baking macaroons.  Not to be confused with the dainty macaron the macaroon is robust sweet offering, not at all fiddly to make and utterly satisfying for the sweet-toothed.

….Receiving unexpected gifts
willkies hot chocolate_opt
thanks to Shana Wilkie for sending me this gorgeously packaged Wilkie’s Hot Chocolate – I can’t wait to give it a try.  I reviewed Shana’s chocolate some time ago and she was delighted with the write-up.  You can read about it here.

….Quick summer cooking
blackened chicken_opt-1
there’s lots of bashing of chicken fillets going on in my kitchen this summer to produce blackened chicken which is a quick and tasty accompaniment for any salad.

…..Collecting beautiful things
meadows and byrnes jug_opt
I just couldn’t resist this Meadows & Byrne jug especially as it was on sale and came in the quaintest of colours.

….Discovering new products
the natural larder company_opt
I tried the ‘cheeky chilli’ on a puff pastry with melted cheese at a friend’s house and had to buy some myself.  In business since 2012 ,The Natural Larder Company are selling these and other sauces, relishes, chutneys and rubs at Ballincollig and Cornmarket Street markets in Cork.

….Spicing up my mash
Sweet Potato and Carrot Mash_opt
With a few simple store cupboard ingredients, sweet potato and carrot mash can really be livened up.

Goodalls garlic ginger chillies_opt
I highly recommend these little jars of garlic, chillies and ginger paste from Goodall’s – great to have in your fridge and saves you peeling, chopping, time and tears.

Talk to you in August! Enjoy, x Sheila

Posted in What's for Dinner Mom?

Blackened Chicken

Here’s a gem of a recipe.
blackened chicken 3_opt
Since acquiring Jamie Oliver’s 15 minute meals cookbook I’ve been bashing chicken breasts goodo in my kitchen.  I love that this makes them quicker to cook and in turn renders them moister.  Spicing the chicken before it enters the pan ensures that a nice covering has been battered into them,.  I generally reach up to my spice rack and grab whatever appeals to me.  Very ad hoc recipe.
blackened chicken_opt-1
Blackened Chicken.
You will need:
Chicken breasts/fillets
Spices of your choosing {I usually use a combination of 3.  Mixed spice/Allspice works well, as does turmeric, paprika, curry powder, cumin, cayenne pepper etc.}
Rapeseed or Olive oil
Baking / Parchment Paper & Rolling Pin for bashing fillets.
Roll out a large sheet of baking/parchment paper on your worktop.
Place the chicken breasts on top to one half/side of the paper.
Generously sprinkle the spices over the chicken.
Move and turn the chicken to coat all sides with spices that will fall onto the paper.
Cover the spiced breasts with the other half/side of the paper and then bash with a rolling-pin until the chicken breasts are quite thin.
Heat the oil over a medium/high heat in a frying pan and cook the chicken for around 3 minutes each side, depending on thickness.
‘Til next time, Sheila.