Tag Archives: button mushrooms

zesty and tangy summer chicken

4 Aug

From THE worst blogger in the world! I never seem to have enough time to do posts every day, not even once a week! Especially since summers in London are so short, I tend to say away from all technology, and I’m hoping this will pose as an excuse for my #noblognessdisease

asparagus

It has definitely caught up with me, since I’ve started to become a bit “low”, which is what happens when I’ve not been creative for some time.

I do hope this post will lift my spirits, and encourage your appetite!

 

mushroom

Zesty & tangy summer chicken

2 x teaspoons olive oil

season with Schwartz season all / chicken spice to taste

1 x pack of chicken thigh fillets

2 x tablespoons of capers

2 x handfuls of sliced button mushrooms

juice of a lemon

2  x handfuls of fresh oregano

2 x bunches of fresh, green asparagus

1 x red onion, finely chopped

2 x teaspoons of butter

30ml dry white wine

sprinkle of grana padano / freshly grated parmesan

Freshly ground black pepper to taste

mushroom onion

Heat the olive oil in the pan. While its heating up, season your chicken thighs with the season all / chicken spice.

mushroom asparagus

Cook the thighs about 7-10 minutes on each side, depending on their thickness. You want it to become crispy on each side.

Meanwhile, while your chicken is cooking, take another pan and melt the butter in it. Add your mushrooms and gently fry them. While you’re frying them, check your chicken thighs. As soon as it has cooked crispy on both sides, add your browned mushrooms to the chicken.

asparagus and oregano

Mix through and add half of the lemon juice. Allow to simmer for a minute or two and then add the capers and white wine.

Take the remaining butter and add to the pan the mushrooms were cooked in.

asparagus and onion

Cook the asparagus with the freshly picked leaves of the oregano in the butter, season with salt and pepper and allow to grill in the pan for a few minutes. Now add the finely chopped red onion and mix.

oregano

mushroom and asparagus

After frying slightly,  add the remaining lemon juice and white wine. Allow it to simmer away slightly, but make sure the asparagus doesn’t overcook, or it will be soggy. You want it to stay firm. Sprinkle over a little bit of freshly grated parmesan, and you’ll sing!

assembled chicken

All you do now is dish it up!

assembled chicken

If you feel like it, you can always lean over to the posh side and add a cheeky poached egg on top, either one is really tasty!

assembled chicken

“Flat” out cheating lasagne

21 Apr

I have been feeling cheated. Cheated by time. Who gets home, cooks supper and goes to sleep barely having an hour or two ( in our case, none)  to chat with the one that gives you that sparkle in your eye? I feel cheated as some magic, miniature magician has been sitting on the clock and moving it with its little hands every time I look away. How unfair is this? Someone must be cheating somewhere!

By the looks of it, you can see my camera and fingers aren’t working either as I could barely remember my blog password from rejecting my little baby for so long!! No time people… no time!! 😦   Another thing that I feel cheated by is my eye cream… who is to decide to write on the label that it makes you look “fresh faced”? The only thing that makes me look fresh faced is the ever so strikingly pale colour of my skin that seems to glow from “whiteness” when I walk in the cold to the bus stop… with PUFFY eyes…yay for eyecream….

So, why not try and trick time and cheat as well?? That is what this lasagne dish is all about. Quick, tasty and happy… with loads and loads of mushrooms!!! All for mushrooms… Aye!

6-8 lasagne sheets ( or more, your own preference)

1 large punnet of small button mushrooms, some halved, some whole

25g salted butter

1 teaspoon of crushed garlic

1 brown onion chopped

150ml of chicken stock

30ml of dry white wine

5-6 sprigs of fresh thyme

150ml cream/soya cream

parmesan cheese to grate

big ball of buffalo mozzarella

salt and pepper to taste

Place your butter in a heated saucepan and allow to melt. Add a drop of olive oil and this will prevent the butter from burning. When the butter is melted, add the onions. Allow the onions to “carmelize” over low heat. As the onions seem to become softer, add your mushrooms and garlic.

Allow to simmer for about 10 minutes over low heat. Now, turn the heat up and add your chicken stock and white wine. Leave uncovered and allow to simmer down for about 10 – 15 minutes, until the liquid has halved.

Taste and season with salt if needed. Now, add half of your thyme ( take the leaves off the little twigs). Mix through with love and add the cream. Allow to simmer for about 7 minutes to allow the thyme to infuse in the mushroom mixture.

While it is simmering, place your lasagne sheets in salted, boiling water. It should cook in about 8-10 minutes, depending on how you like the texture. When this is done, you’re just about ready 🙂

Place one lasagne sheet on a plate. Dish over some mushrooms and tear some mozzarella and place on top of the mushrooms. Now place a lasagne sheet over this again. You will keep going until you are happy with your “tower”. Just like layering normal lasagne.. this just doesn’t go in the oven.

When this is done,drizzle some of the sauce on it and top it off with some freshly grated parmesan and black pepper. Easy peasy, cheaty weasy!!