Saturday, 7 February 2015

Recipe - Chicken Escalope, Hasselback Potatoes, Sage and Lemon RunnerBeans

'I can bread things! And make them bind' exclaimed Ari, as if she was saying something new.

'You say that every few months,' replied Contrary, sounding bored.

So I can't make this make this blog post all about how I can make stuff bind and fry it. Nor can I make it about how not drinking has made me dull and cranky since a) I'm often those things regardless and b) I feel that I've adequately broken the cycle and remedied the problems that I was combatting(ish) so I can't spin another blog out of it. So what can I write about? LEFTOVER GOOSE FAT. I made hasselback potatoes.

Chicken escalopes 
10 chicken thighs, skinless and boneless 
3 slices toast, turned to crumbs
Handful of sage
Handful of parsley
1 cup of flour, seasoned with salt and pepper
2 eggs, whisked 

Bring the thighs to room temperature.
Place a few spaces out on a chopping board then cover in clingfilm.
Bash to flatten with a rolling pin until they're all uniformly thick - about a centimetre.
Make the toast into crumbs with a food processor and then add salt and pepper. Process the herbs too - mix with the crumb and place on a plate.
Place the flour on a plate too, and the egg wash.
Take each flattened fillet, run through the flour, then the egg and finally the bread crumbs so that it's fullly coated. 
In a non stick frying pan, heat 2 tbsp of oil until it will crisp bread crumbs in an instant. Turn the heat to medium.
Place the chicken fillets, one or two depending on side at a time, in the hot oil. 
Fry for 2 minutes on each side, until the crumbs are crispy and golden brown.
Place escalopes on a baking tray then place the chicken in an oven preheated to 180 for a further 7 minutes, until cooked through.

Hasselback potatoes
2kg potatoes
4 cloves garlic 

Preheat oven to 220.
Peel floury potatoes. Chop any larger ones into halves or quarters, as desired.
Make incisions two thirds of the way down and all the way across each chunk.
Place goose fat or olive oil in a deep roasting tray. 
Place tray in the oven for 2 minutes until very hot.
Tip in the potatoes and a few cloves of garlic.
Roast until crispy - about 45 minutes.

Runner beans with sage and lemon
500g runner beans
1 lemon
3 cloves garlic

Top and tail runner beans then chop each bean into 4 - 5 pieces.
Boil in salted water for 5 minutes until cooked through but still crunch.
Zest 1 lemon, crush 3 garlic and chop a handful of sage. Mix with 2 teaspoons of butter.
Once beans are cooked, drain and stir in the butter mixture.

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