I’ve been having slight blog withdrawals this past month. With work getting more hectic by the day and trying to plan a wedding, things have been super busy! By the time I get home from work or have had a day of details on the weekend, who has the time to whip up a gourmet meal for the family (mum and dad were over for dinner)? Well thanks to the in-laws and Jamie Oliver, I do lol!
Flicking through my Christmas present from Stud’s parents once again, I was pretty impressed with all the recipes and decided to make Tray-baked Chicken with Squashed Potatoes and Creamed Spinach. Would it really take 30 minutes or does it only take 30 minutes for a chef Mr Oliver? We’re about to find out!
The recipe itself was actually really easy to follow and although there are two side dishes, it explained in detail what order to make everything in and when to start what. I know, most other cookbooks do too but trust me in this, it’s set out well. So everything actually turns out finished at the exact same time.
This book is definitely going to be a regular. It might not be mega gourmet but for a warming Sunday dinner in, its fab! Lots of pasta dishes as usual for Jamie Oliver so if you aren’t a fan of Italian then this probably isn’t for you but there are still a few in there that might tickle your fancy!
700g small red skinned potatoes or new potatoes
few sprigs fresh rosemary
couple of bay leaves
6 cloves garlic
bunch of spring onions
3 cloves garlic
few fresh thyme tips
1 whole nutmeg, for grating or ground nutmeg
large knob of butter
400g prewashed baby spinach
100ml single cream
25g Parmesan cheese
knob of butter
4 x skinless chicken breasts
300g cherry tomatoes
4 rashers of smoked streaky bacon
couple of sprigs fresh rosemary
extra virgin olive oil
salt and pepper
Wash the potatoes, then halve lengthways or leave whole if using new potatoes and add to a large saucepan with a pinch of salt. Cover with boiled water, put the lid on and boil hard for around 12 to 14 minutes or until cooked through.
Trim and finely slice the spring onions. Add to the large shallow pan with a splash of olive oil. Crush in 3 cloves of unpeeled garlic and add a swig of boiled water. Pick in the leaves from a few sprigs of thyme, finely grate in 1/4 of the nutmeg or add 1/2 tsp of ground nutmeg and add the knob of butter. Leave to tick away for around 3 mins, stirring occasionally.
Put a large frying pan on over a high heat. Get out a large sheet of greaseproof paper and sprinkle with a good pinch of dried oregano, salt and pepper and paprika, then drizzle over some olive oil and a lug to the frying pan along with the knob of butter. Lay the chicken breasts on top of the greaseproof paper and roll them in the flavours.
Add to the hot pan and fry for 4-5 mins, or until golden on both sides.
Get out a nice roasting tray, quarter the lemon and put it in the tray along with the tomatoes. Tip in the chicken breasts and any juices from the pan, lay the bacon on top of the chicken. Put the frying pan back on a medium heat and add the sprigs of rosemary to the pan and move them around so that they get coated in the juices. Pop them into the tray, then whack the tray under the grill for at least 14 mins.
Check the potatoes are cooked, drain them and let them steam for a couple of mins. Add a couple of lugs of olive oil, leaves from a few sprigs of rosemary and the bay leaves to the empty frying pan. Put the potatoes on top of the herbs in a flat layer, drizzle over some olive oil and sprinkle over some salt. Crush in 6 unpeeled cloves of garlic, then turn the heat up to high. Get a flat lid from a smaller pan and really press down so you burst and squash the potatoes. Leave to colour, then toss after about 3 mins and squash down again.
Keep checking, squashing and turning the potatoes, to brown all over and serve.