Tag Archives: breadcrumbs

Mature Cheddar, Shallot and Sage Crusted Chicken

15 Jul

In preparation for our house move, I have been running down the store cupboards and freezer. I had rescued 2 lonely and forlorn chicken looking breasts from the freezer, along with the breadcrumbs and shallots, and a small cube of mature cheddar from the fridge, that was threatening to sport a mouldy cloak if ignored any longer. And the fresh sage was courtesy of the plant that I abandoned last year in the garden, that has defeated the perils of garden pests, children, and the elements to survive and flourish. I love garden herbs. Fresh, fabulous, and free. What more could you ask for?

INGREDIENTS

Serves two teenies and a greedy mummy.

  • 2 chicken breast fillets (approx 250g)
  • 2 or 3 slices of bread, blitzed into breadcrumbs
  • small chunk of cheese, finely grated
  • small handful of fresh sage, chopped
  • small handful of pre-chopped shallots from freezer
  • 60g butter melted (or an oil/butter mix)

METHOD

Pre-heat oven to 200 degrees.

Step 1. Slicing up the fillets

Slice fillets in half horizontally (so they are thinner and cook more quickly), then into small ish pieces. I turned 2 fillets into 5 small pieces that look like 1/2 fillets.

Mix together breadcrumbs, shallots, sage and cheese. Add melted butter and mix until combined.

Step 2. The breadcrumb mixture

Line a baking dish with foil (just to save on washing up). Press mixture onto the chicken breasts. Cook for approx 15 mins, checking that it is cooked through once removed from oven. Leave to rest for 5/10 mins.

Step 3. After a short hot burst in the oven

Serve with broccoli and cream cheese (kids) or salad (big kids).

Step 4. Going, going, gone

Haddock with a herb and parmesan crust

12 May

This dish is one that satisfies both fussy children and demanding adults, and is a perfect way to engage the children in a little activity on a cold or rainy afternoon.

My inspiration for this recipe comes from Donna Hay, who sets the standard when it comes to the preparation of fresh, flavourful meals that are simple to prepare, and don’t leave you spending hours in the kitchen. And thanks to the fantastic offer at the fish counter at Sainsburys today, which allowed me to buy a very large (over 500g) haddock fillet for £2.58, this is a great choice if you are keeping an eye on the family food budget too.

First of all a few words about the buying of the fish. Sadly I don’t have a local fishmonger, as he has gone out of business. I have, however, been making use of the fish counter in the supermarket which has been the best alternative I can find at the moment.

Take a close look at the choices on offer. Often (as I did today) you can save yourself quite a bit of money just by choosing an alternative cut and asking the ‘fishmonger’ (?) to do the work for you. Today I had the following choice. Skinless haddock loin, boned, £14.99 a kilo. Haddock fillet £4.99 a kilo (it was on special). So, I chose the latter, and asked the friendly assistant to skin and pin-bone it for me, which he did without a second glance. Result, I saved £5 on the total spend, and bought myself strawberries and chocolate for dessert.

INGREDIENTS (SERVES 2 BIG PEOPLE AND 2 LITTLE PEOPLE)

All this fish for only £2.58!

500g approx haddock, or any firm white fish

200g fresh breadcrumbs

70g Parmesan, grated

10g chopped fresh parsley

1 or 2 dessert spoons chopped chives (to taste)

zest of 1 unwaxed lemon

2 dessert spoons plain flour, lightly seasoned with a sprinkle of salt and pepper

1 egg, beaten

1 tbsp sunflower oil

Pre-heat oven to 200 degrees (180 for a fan oven)

Herb and Parmesan breadcrumb mixture

Mix the breadcrumbs, herbs, lemon zest and parmesan together. Set aside half the mixture into a freezer bag and pop it in the freezer for another day.

With the remaining mixture, add the oil and mix so that the breadcrumbs are thoroughly coated.

Set up a conveyor belt type operation with 3 bowls in a row. The first with the

The conveyer belt

seasoned flour, the second with the egg and the last with the breadcrumbs.

Chop the fish into desired sizes. I used the thin end for the children’s chunks and fingers, and left two large fillets for me and Mr Mummyinahurry.

Fish fingers and fillets

Get the children to dip the pieces, first in the flour (dusting off any large clumps), then into the egg, then into the breadcrumb mixture, pushing the mixture gently onto the fillets. Follow the same process for the larger fillets.

Kids at work

Place on a baking tray. and cook for 15 minutes, turning once. (This cooking time holds good for the adult portions, in case you are cooking them separately)

Serve

The finished product

I often cook the childrens serving first, reserving the adult portions for a later evening meal. This a a great dish if your other half is working late, as you can leave theirs in the fridge, uncooked and covered in cling film ready for a late supper.

I tend to serve this with one of my favourtie sides, fresh spinach with garlic. A bit more salt and pepper to season the adult portions, some lemon wedges on the side (from the lemon I zested) and a dollop of good quality mayonnaise. Yum!

Feeding time for mummyinahurry

TIPS

The Breadcrumbs

I make these myself. Shop bought are generally overly dry and extortinately priced They are so quick and easy to make, and you can freeze them in small portions. If you are watching the pennies, then just pick up a fresh baked loaf at the supermarket when its reduced to clear, let it dry out a little for a day or two, then tear into chunks and blitz in the processor or liquidizer until you have breadcrumbs. If you dont have stale bread, cut the bread into thick slices and place in a low oven for about 15 minutes to dry it out.

Fresh spinach with garlic

This is sooo easy and sooo good. Rinse spinach. Heat frying pan and on a low heat soften 1 dessertspoon of chopped garlic (I used the ready chopped frozen variety). This will take a minute or two. Turn up heat, add spinach, and turn regularly for a minute or two, until it is wilted. Strain. Add a little butter, and salt and pepper. Serve.

All in all, the activity time of this with the children was about 10 minutes. It was a bit more mess than if I had done it alone, but they loved it, and they ate all their dinner too. For the adult meal, while the fish is cooking, lay the table, and pour a glass of wine. Relax for 10 minutes. Take fish out and leave to rest for 5 minute. Plates can go in oven to warm while you make the spinach. Thats it. And having made an extra serving of breadcrumbs ready for the freezer, you can make some more soon, in even less time.

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