New year….New recipes

New Year…New recipes

To say my son is  a fussy eater would be an understatement. But like most kids he will gobble down chicken nuggets and chips without a word of complaint. Oh my, how it drives me crazy the amount of lovingly prepared food he will refuse to even try…if I were offering up boiled sheep’s brains with spaghetti I could understand. But I generally save that for the grown ups menu (only joking honey don’t worry).

So with the New Year and good habits in mind I am trying to revamp the chicken nugget, and so far its not going to bad…..he tried one, my daughter and I wolfed the rest, they were delicious. They are still a work in progress, I aim to get him to eat two next time, but hey at least he tried.

The recipe is below if you would like to give them a try. They are also delicious with sweet and sour sauce and rice for a healthy quick “takeaway”.

Happy eating
Sky @ thesideplate.com

 

8 chicken thighs, trimmed (and bashed out flat if you are feeling that way out)
1 tub of butter milk or natural yoghurt
1 tsp of garlic granules
½ tsp salt
½ tsp white pepper (I use white because they cant see it – sneaky mummy!)
1 small packet of panko breadcrumbs

Mix the seasonings into the buttermilk then place in a dish with the chicken and leave to marinate. The longer the better 24 hours is ideal.

Remove the chicken from the buttermilk and dip into the breadcrumbs…..if you are gentle they should stick.

Shallow fry the chicken in two batches until the breadcrumbs look golden, then remove and place on a baking try. Pop in the oven for 20 mins on about 220..Like I say its still a work in progress.

Serve hot with homemade oven chips.

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Crispy pork…for one or more

Recipe for one…. or more…

 

I think I may be selfish, or maybe I just love to eat. But on most occasions …I will still cook. Even if it is just for me.

Sometimes cooking for just myself generates the best of my recipes. I tend to tinker and adapt. I can make it just to my own taste, and occasionally I even engineer leftovers on purpose.

 

This is a great recipe for one, but is very easily multiplied. The first night I make it, I tend to stick some spuds and veg in the oven at the same time for a complete meal. If there are any leftovers (unlikely, but I try) the next day I stick the shredded pork and a bit of crackling in a bap (I’m from Yorkshire…if you aren’t use a bread roll, barm cake, call it what you will.) add a bit of apple or chilli sauce…whatever takes your fancy, I’m not about to tell you how to make a sandwich, but most of all enjoy.

 

 

 

www.thesideplate.com

 

 

 

Crispy, juicy belly pork

 

A piece of belly pork…. preferably from a butcher. (I used 600g because it looked about the right size)

200 ml of white wine (I normally use dry cider…but I couldn’t find the bottle opener :S)

Drizzle of oil

Couple of pinches of salt

 

 

Turn on your oven to the maximum setting.

 

Take the pork and place in a dish, skin side up…it doesn’t really matter what size but this works best if it’s quite a tight fit so that it sits in the cooking liquid

Pour in the wine or cider Pour it down the side of the meat, not over the top so the skin stays quite dry.)

Drizzle the top with oil

Add a pinch of salt

 

Place the pork in the oven for about 15 mins until the top starts to crisp, then reduce the temperature to about 140 degrees / gas mark 1

Leave for at least an hour, longer will not do it any harm, especially if it is a bigger piece of pork.

 

When you are ready to eat…. turn the heat back up to make sure the crackling is really crispy…this will take about 5 minutes.

Remove from the oven and leave in the dish for 5 minutes before serving.

Slice and serve with any liquid that is left in the bottom of the roasting dish.

 

Enjoy