Crispy pancakes with creamy chicken & bacon

You can always find tasty recipes in Good Foods, this is one of it...

For the filling: 2 tbsp olive or rapeseed oil, 2 chicken breasts, 200g pack smoked bacon lardons, 1 onion, chopped, 200g chestnut mushrooms, finely chopped, 3 tbsp flour, 400ml milk, handful parsley, chopped
For the pancakes: 100g plain flour, 2 large eggs, plus one beaten, for brushing, 150ml milk, 50g breadcrumbs

Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.

Smoked trout & horseradish pâté

140g cream cheese, 1 tsp creamed horseradish,zest and juice ½ lemon,1 tbsp finely chopped dill, plus extra fronds to serve, 2 smoked trout fillets, 500g rye bread, sliced, to serve, 1 Baby Gem lettuce, leaves separated, to serve

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

Dreamstime 11

Sold this picture twice, so Winter is really coming :D

 

Chicken with mushrooms

A Good Food recipe, easy to make and tasty :D

2 tbsp olive oil, 500g boneless, skinless chicken thigh, flour, for dusting, 50g cubetti di pancetta, 300g small button mushroom, 2 large shallots, chopped, 250ml chicken stock, 1 tbsp white wine vinegar, 50g frozen pea, small handful parsley, finely chopped

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

Bandnudeln in Porree-Meerrettich-Rahm

salt, pepper, 400 g leeks, 50 g white bread or toast, 1 tbsp butter, 125 g diced ham, 1 tbsp oil, 400 g tagliatelle, 1 tbsp flour, 150 g whipped cream, 3-4 tbsp horseradish

For the noodles boil 3-4 l salt water (1 tsp salt per liter). Clean the leeks, wash and cut into rings. Coarsely crumble the bread.
Heat the butter in a frying pan, fry the breadcrumbs and ham cubes. Heat the oil in the pan. Pour leeks and saute for about 2 minutes.
Place the noodles in the boiling salt water and cook according to the pack instructions.

Sprinkle the leeks with flour, sweat, and whisk the cream and 1/4 l of water. Boil and simmer for about 5 minutes. Add the horseradish. Season with salt and pepper.
Drain the pasta and mix with the sauce. Serve with the ham and bread crumbs mix. 

Apfel Schalotten Suppe

350 g shallots, 1 apple, 50 g butter or margarine, sugar, 400 ml apple juice, 200 ml vegetable broth (instant), 4 slices bacon, 150 g whipped cream, 1 tbsp crème fraîche, salt, pepper, 1 tbsp oil

Peel the shallots, put aside 4. Cut the rest into fine strips. Peel the apple, quarter it and remove the core casing. Cut the apple into rough cubes and set aside.
Heat the butter in a pot, saute the shallots and the apple. Add 1 pinch of sugar and pour in apple juice. Add the stock and simmer for about 20 minutes. In the meantime, finely chop the bacon slices and fry golden brown in a pan without fat. Add the cream and the crème fraîche to the soup. Mix finely with a blender and pass through a fine sieve into a pot, season with salt and pepper.
Heat the oil in a frying pan, season the 4 shallots till golden brown, season with salt, pepper and 1 pinch of sugar. Place soup with bacon and fried shallots in bowls.