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Warm bacon and chicken liver salad – Recipe

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Warm bacon

Warm bacon and chicken liver salad – Recipe

Ingredients
For the salad
200g/7oz chicken livers, trimmed
2 tbsp plain flour
1 tbsp olive oil
50g/1¾oz ciabatta, cut into cubes
25g/1oz unsalted butter
50g/1¾oz bacon lardons
salt and freshly ground black pepper
handful mixed herbs, such as parsley, chives, basil
For the dressing
3 tbsp olive oil
1 tbsp Dijon mustard
½ lemon, juice only
1 garlic clove, crushed
1 tsp clear honey
salt and freshly ground black pepper

Warm bacon

Method
For the chicken livers, wipe the livers with kitchen paper, then coat them with the flour and shake off any excess. For the ciabatta cubes, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Set aside in a bowl. In the same pan, melt the butter and fry the bacon lardons until crisp and golden-brown. Remove the bacon from the pan and transfer it to the bowl, leaving the remaining fat in the pan.

Add the chicken livers to the pan and fry for 1½ minutes on each side, or until golden-brown and completely cooked through. Add the livers to the bowl with the ciabatta cubes and bacon, season with salt and freshly ground black pepper and mix well.

For the dressing, place the oil and mustard into a bowl and whisk together until thickened. Add the lemon juice, garlic and honey. Season, to taste, with salt and freshly ground black pepper and mix well.

Add the herbs to the bowl with the dressing and stir well to coat the leaves. To serve, place the dressed herbs onto a plate with the chicken livers, bacon and ciabatta cubes on top.

Source: BBC FOODS

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Food and Cooking

Double chocolate cookies – Recipe

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These easy chocolate cookies with white chocolate chips are perfect for making with kids for a bake sale.

Ingredients
125g/4½oz butter, softened, roughly chopped
1 free-range egg yolk
60g/2¼oz soft brown sugar
1 tbsp honey
pinch salt
130g/4¾oz plain flour
45g/1½ oz cocoa powder
pinch baking powder
100g/3½oz white chocolate, broken into pieces

Double chocolate cookies

Method
Preheat the oven to 200C/180C Fan/Gas 4 and line a baking tray with baking paper.

In a large bowl, beat the butter, egg yolk, sugar, honey and salt together until smooth.

Gradually sift in the flour, cocoa powder and baking powder and mix until smooth, but be careful not to overwork the mixture. Add the white chocolate and combine.

Roll the dough into a cylinder roughly 3cm/1¼in in diameter. Wrap in baking paper and refrigerate for 45 minutes, or until firm.

Cut the roll into 5mm/¼in slices and place on the baking tray, leaving a gap between the cookies.

Bake for 15 minutes; they should still be a little soft when you remove them from the oven. Leave to cool slightly before serving.

 

Source: BBC FOODS

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Food and Cooking

Butternut squash and sweet potato lasagne – Recipe

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Butternut squash

This is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with it.
Ingredients
50g/2oz parmesan (or a vegetarian alternative)
50g/2oz dried natural breadcrumbs
600g/1lb 5oz prepared sweet potato and butternut squash
pinch salt
4 sprigs rosemary
12 sage leaves
drizzle olive oil
12 lasagne sheets
75g/3oz baby spinach leaves
100g/3½oz toasted pine nuts (some supermarkets sell them toasted)
For the white sauce
100g/3½oz parmesan (or a vegetarian alternative)
2cm/¾in piece of fresh ginger
600g/1lb 5oz ricotta
2 free-range eggs, yolks only
pinch freshly grated nutmeg
salt and freshly ground black pepper
For the salad
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
pinch English mustard powder (optional)
salt and freshly ground black pepper
80g/2oz wild rocket

Butternut squash

Method
Preheat the oven to 220C/200C Fan/Gas 7.

Put the kettle on to boil for the vegetables.

Meanwhile, finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.

When the kettle has boiled, tip the prepared sweet potato and butternut squash into a large pan, add a little salt and then pour the boiled water over to cover. Put the lid on, bring back to the boil and then leave to bubble away for 15-20 minutes until tender.

Fill the kettle up with water again and pop it back on to boil while you quickly prepare the herbs for later. Run your fingers down the length of the rosemary stalks to release the leaves and roughly chop them with the sage leaves and set aside in a small bowl.

Pour the boiled water into a large pan, add a drizzle of oil, slip in the lasagne sheets and leave to cook for five minutes. (As there is not loads of liquid in this dish the lasagne sheets do need a bit of precooking).

In the meantime, prepare the sauce. Finely grate the parmesan and peel and grate the ginger. Place both into a medium bowl, add the ricotta, egg yolks, pinch of nutmeg, salt and pepper, stir to combine and set aside.

Drain the lasagne sheets once they’ve had their time and tip them back into the pan. Drizzle in a little more oil and gently toss them about to coat, so that the sheets don’t stick together.

Check that the vegetables are now nice and tender. Drain well and tip them back into the pan. Mash them with a masher until smooth and add salt and pepper to taste.

Now assemble the lasagne in a baking dish, set on a baking tray. Spread a third of the vegetable mash in the base of the dish. Next, scatter a third of the herbs, pine nuts and spinach leaves over. Then arrange four lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over.

Repeat this two more times giving you three layers and finally sprinkle the parmesan breadcrumbs on top. Bake for 15-20 minutes.

Prepare the salad dressing by simply mixing the olive oil, balsamic vinegar, mustard powder (if using) and seasoning together in a small bowl. When the lasagne is ready, the pasta will feel tender when pierced through with a knife and the top will be crisp and golden-brown. Cut it into portions, carefully lift out and serve with a handful of rocket drizzled with the dressing.

Source: BBC FOODS

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Food and Cooking

Easy fried chicken for a perfect Sunday – Recipe

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Easy fried chicken

This easy recipe will give you crispy fried chicken in no time. The chicken is shaken in a bag to give an even coverage of the spicy coating.
Ingredients
2 chicken breasts (wing bone attached), skin on, cut in two diagonally
2 chicken legs, skin on
2 chicken thighs, skin on
1 litre/1¾ pints sunflower oil, for deep frying
For the coating
7 tbsp plain white flour
1 tbsp dried oregano, crumbled

1 tbsp dried thyme leaves
1 tbsp dried rosemary leaves, crumbled
2 tsp cayenne pepper
2 tsp ground white pepper
1 tbsp sea salt flakes
100ml/3½fl oz evaporated milk
2 free-range eggs, beaten
To serve
French fries
ready-made tomato ketchup, mayonnaise or barbecue sauce (optional)

Easy fried chicken

Homestyle Fried Chicken

Method
Rinse the chicken pieces in cold water, then pat dry with kitchen paper.

For the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined.

In a bowl, beat together the evaporated milk and eggs until well combined. Set aside.

Half-fill a large, heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).

Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.

Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 18-20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using.

Source: BBC FOODS

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