Nigel Slater’s recipes for chicken pasta and steamed chocolate pudding - The Guardian

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Nigel Slater’s recipes for chicken pasta and steamed chocolate pudding - The Guardian

Nigel Slater’s recipes for chicken pasta and steamed chocolate pudding - The Guardian

Posted: 07 Mar 2021 02:30 AM PST

It has been a week of comfort eating – the result, no doubt, of a combination of things: lockdown, a hungry gap and damp winter weather.

There were no grilled vegetables this week; no bowls of miso soup. Just deep dishes of baked pasta with cream and roast chicken; chicory dressed with blue cheese; even a splendid row of little chocolate puddings with butterscotch sauce.

This is clearly the food that I need right now, as well as the kitchen stalwarts, such as baked potatoes with butter and cheese; aubergine parmigiana, potato gratin; a bean bake with black treacle and chilli, and a couple of absurdly hearty pasta suppers.

I made lasagne one day last week, for the first time in living memory.

My eating seems to have become a catalogue of old favourites, familiar flavours and soft, cosseting textures.

With a change in the weather on the horizon and the possibility of being allowed out to play again, this is no doubt about to change – and I am champing at the bit.

But for now I am comfortably installed in carb corner, making sure that there is also something for pudding – preferably of the baked or steamed variety, with a trickle of sticky sauce running from its crown.

They say "listen to what your body wants". Well, I'm listening.

Chicken, pasta, cream and almonds

If you are making this from scratch, I suggest using chicken thighs rather than breasts – the brown meat being more succulent. But you could use leftover roast chicken instead. Just be sure to include any roasting juices and the flavoursome jelly from under the bird. This is a substantial dish but one plate of vegetables at the side will be welcome. My own choice is steamed winter cabbage with olive oil. Serves 4

rosemary sprigs 4
black peppercorns 8
olive oil 4 tbsp
chicken thighs 1 kg
pasta such as trofie, fusilli etc 250g
tarragon 7g
parsley 10g
lemon 1, zest
almonds 35g
dry marsala 100ml
double cream 250ml

Set the oven at 200C/gas mark 6. Remove the leaves from the rosemary and put them in a spice grinder or mortar. Add the black peppercorns and 1 tsp of sea salt flakes, reduce to a coarse powder using the grinder or a pestle then stir in the olive oil.

Put the chicken thighs into a roasting tin, pour the herbed oil over them and turn the thighs to coat the chicken evenly. They should end up skin-side up. Roast for 35 to 40 minutes, until the skin is crisp and golden.

Remove the chicken from the oven and let it rest for 10 minutes, then remove the meat from the bones. Keep the pieces fairly large.

Bring a deep pan of water to the boil and salt it generously. Cook the pasta in the boiling water for about 9 minutes. While it's cooking, pull the tarragon and parsley leaves from their stems and roughly chop them. Finely grate the lemon zest and add to the tarragon and parsley.

Put the flaked almonds in a shallow pan and toast them over a moderate heat till evenly golden, then set them aside.

Drain the pasta. Pour all but a couple of tablespoons of fat out of the roasting tin, place it over a moderate heat, pour in the marsala and stir it, to dissolve any caramelised roasting juices. Pour in the cream and leave it to bubble for a couple of minutes. Add the chicken to the sauce and, once it is hot, stir in the pasta.

Add the lemon zest, herbs and almonds, transfer to a warm serving dish and serve.

Steamed chocolate pudding, maple syrup sauce

Saucy: steamed chocolate pudding, maple syrup sauce.
Saucy: steamed chocolate pudding, maple syrup sauce. Photograph: Jonathan Lovekin/The Observer

If you prefer, make one larger pudding. You will need a 1.2 litre pudding basin with a snap-on lid. Steam for 90 minutes. Makes 3 small puddings or 1 larger one

For the pudding:
butter 150g
soft brown sugar 75g
golden caster sugar 75g
self-raising flour 100g
ground almonds 50g
cocoa powder 50g
eggs 3
milk 50ml

For the maple sauce:
maple syrup 100ml
double cream 200ml

Butter three 300ml pudding basins – I use plastic ones with snap-on lids – and put baking parchment in the base if you are worried about the puddings sticking.

Put the butter and sugars in a food mixer and cream until fluffy. Mix together the flour, ground almonds and cocoa. Break the eggs into a bowl and beat lightly. With the beater still on, add the eggs to the butter and sugar, a little at time. (If they start curdling, add some of the flour mix.)

Put a deep pan of water on to boil, just enough to come halfway up the sides of the pudding basins (or cook them in a steamer basket over a pan of boiling water.)

With the machine on low speed, fold the flour, almonds and cocoa into the butter and sugar mix, then the milk. When no signs of flour are left, transfer to the pudding basins; smoothing the top.

Cover the basins with their lids, and lower into the simmering water. Top with a weight to hold them in place, cover the pan with a lid and steam for 30 minutes. (If you are using a steamer basket, lower the covered puddings into the basket and seal tightly with a lid.) Check the water from time to time and top up if necessary.

To make the sauce, pour the maple syrup into a pan and bring to the boil, pour in the cream and stir till mixed.

When you are ready to serve, remove the puddings from their water and leave for 10 minutes to settle. Shake the puddings from their pots and remove the paper and foil, slide a palette knife around the sides and tip upside down on to a plate. Serve with the maple sauce.

Follow Nigel on Twitter @NigelSlater

RECIPE: Texas-Style Chicken and Corn Soup - KARE11.com

Posted: 06 Mar 2021 06:20 AM PST

If you're searching for a quick weeknight meal, try a bowl of soup. The process of making homemade soup is quicker and easier than you may think.

Hy-Vee registered dietician Melissa Jaeger provided KARE 11 with some tips for adapting a soup recipe to give it a nutritional boost.

Here is a recipe for Texas-Style Chicken and Corn Soup:

'Barefoot Contessa' Sheet Pan Dinner: Ina Garten's Easy Mustard Roasted Chicken Recipe Is Crispy and Delicious - Showbiz Cheat Sheet

Posted: 06 Mar 2021 09:05 AM PST

Barefoot Contessa star Ina Garten's mustard roasted chicken recipe is an easy go-to for dinner and is especially great when you don't have a lot of meal prep time but want a dinner that's big on flavor. Find out how to make Garten's roasted chicken sheet pan dinner.

Ina Garten and Savannah Guthrie on the 'Today' show

Ina Garten and Savannah Guthrie | Nathan Congleton/NBCU Photo Bank/NBCUniversal via Getty Images

How to make the Ina Garten mustard roasted chicken recipe

Garten's crispy mustard roasted chicken recipe uses panko seasoned with thyme, garlic, and lemon zest to coat the chicken and give it a delectable crunch. Rather than dipping the chicken in egg before coating it in the bread crumbs, Garten uses mustard, which provides a delicious flavor and makes the breading stick perfectly.

The chicken is an easy sheet pan dinner that cooks for just under an hour. Set a timer and walk away until it's ready! (The recipe can be found on The Food Network website.)

Ingredients

  • 4 cloves garlic
  • 1 tablespoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ cup Dijon mustard, such as Grey Poupon
  • ½ cup dry white wine
  • 1 (3 ½- to 4-pound) chicken, cut in eighths

Preheat the oven to 350 degrees Fahreinheit.

In a food processor, mince the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Add the panko, lemon zest, olive oil, and butter. Pulse to combine the ingredients until the panko is moist.

Pour the bread crumb mixture onto a plate. Whisk together the wine and mustard in a shallow bowl.

After drying the chicken with paper towels, sprinkle each piece with salt and pepper and dip first in the mustard mixture to coat the sides, then press skin side down in the crumb mixture. Place the chicken on a sheet pan with the breaded side up.

Bake the chicken for 40 minutes, then turn the heat up to 400 degrees Fahrenheit and bake it for another 10 minutes. The breading should be browned and the chicken cooked through.

RELATED: Ina Garten Refuses to Use This Ingredient in Her Favorite Cocktail Recipe

Garten roasts potatoes on the same sheet pan

Garten shared a photo and the recipe on Instagram in 2020, writing, "Crispy Mustard-Roasted Chicken is as easy as it gets! You dip the chicken in a mustard & wine mixture, then into a garlic & herb panko mixture, and into the oven. Dinner's ready!"

Her fans weighed in with plenty of praise for the easy one-pan dinner. "6 simple ingredients transform into an absolute winning meal," one person commented. "I paired it with steamed veg (broccoli & beans) and roasted potatoes."

During a Today show cooking segment, Garten demonstrated how to make the crispy mustard chicken recipe and made a side of roasted potatoes on the same sheet pan. She halved one pound of fingerling potatoes lengthwise and tossed them in a bowl with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. The potatoes were spread out in one layer alongside the chicken on the sheet pan and turned once during the roasting time. The sheet pan meal ensures that the potatoes and chicken are done at the same time, with just one pan to clean.

Garten served the chicken and potatoes with frisée salad greens topped with a mustard vinaigrette.


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