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By Little Mummy, February 26, 2010 12:28 am

The actual name for this dish is ‘Chicken stuffed with mozzarella wrapped in Parma Ham with italian tomato sauce and seared asparagus’ which is a bit of a mouthful and way too long for the title box in wordpress. I made this for lunch on Wednesday and was gloating on twitter so I thought I’d share it with you.

The Sauce

The sauce can be used as a pizza base, pasta sauce or with chicken so my advice is to make a batch like I did.

Ingredients

2 x Cans of chopped tomatoes
Hand ful of Parmesan
2 x spring onion
5 x garlic cloves
Handful of Basil
Handful of Parsley
3 drops tabasco
Black Pepper
Sea Salt

Let’s not get fancy, you pretty much whack everything in a pot cook it for a bit and blend. You can’t really go wrong.

For the Chicken

Slice chicken breasts lengthways, stuff with mozzarella and wrap in parma ham. Bake in oven at 200 celsius for half an hour. Slice chicken before serving making sure chicken is piping hot through.

For the Asparagus

Just sear it on a griddle with olive oil

Serve it

Dollop a ladle of sauce onto plate, slice chicken once across centre (as shown in pic) and let mozzarella ooze. Place asparagus beside and serve it.

Comments (4)

By Little Mummy, February 14, 2010 8:46 am

Well, here’s our effort. Certainly not the prettiest but maybe we’ll gain a few marks for the spotty plate from chief judge Englishmum.

Comments (1)

By Little Mummy, February 7, 2010 11:54 pm

I’ve made this a couple times now adjusting the recipe until I got this. Make sure when you cook the chicken that you wait until the skin has crisped up, nothing worse than flabby chicken skin.

Marinade the chicken for a couple of hours in the following, I used a pack of 12 large wings;

Cayenne or chilli powder – half teaspoon
Garlic – 3 or 4 cloves crushed
Coriander – Chop a handful
Cumin – half teaspoon
Chilli – quarter teaspoon (but add to taste)
Brown sugar – two teaspoons
Onion – chopped fine
Dried herbs – half teaspoon
Nutmeg – half teaspoon
Cajun seasoning – two teaspoons
Oil – A couple of slugs

Cook in the oven at 200 for 25-30 mins or until skin is crispy and chicken cooked.

Serve with lemon wedges and this soured cream dip;

Sour cream – small pot
Sea salt
Squeeze of lemon juice
Spring onion finely chopped
Coriander finely chopped

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By Little Mummy, December 15, 2009 2:03 am

I love our annual trip to Edinburgh’s Winter Wonderland. There’s ice skating, a big wheel and even a helter skelter but I don’t go for any of that, I go for the food. The German market and Highland market have the most delicious food, Alex and I made our pilgrimmage on Sunday.

As you approach the markets from Princes St (our equivalent of Oxford) you can see the twinkly lights and smell the sweet and savoury delights ahead. Ignore the naff van selling chips and candy floss and head into the wooden hut village erected especially at the end of November, wander through and on your right hand side you’ll see huge heart shaped biscuits and candied almonds and cashews. Further on, German chocolate and cakes and at the end of the lane a hut selling a potatoes, bacon and onion dish and hot punch which is called fire something or other, it’s all you can smell at that end. Around the corner huge hot dogs and cups of hot chocolate followed by mini donuts. Across the way a ‘health food’ stall that looks desolate.

Turn right into a little throughway and the Highland Market opens up before you. There’s a small hut shredding whole roast hogs and serving them on morning rolls with bramley apple sauce, they were delicious. The same stall was also selling huge venison burgers and next door was cooking up the Scottish favourite haggis. A small street cart against a tree were toasting chestnuts and handing them out in ten pence mixture bags, I’ve always wondered what chestnuts taste like, maybe next year. We wandered past the Aberdeen Angus hut where they were grilling huge handmade burgers.

Finally we doubled back on ourselves and headed for the Belgian waffle stand where we ordered two waffles with lashings of melted nutella thank you very much. As we stood huddled in the freezing cold savouring the waffles there was a momentary power failure and we were plunged into darkness thankfully someone put the plug back in and we were back to the warm twinkly atmosphere in no time.

Photo by Flickr user Jungleboy

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By Little Mummy, December 8, 2009 5:16 am

The winter is drawing in up here in Scotland and quite frankly it’s chanking. In a bid to introduce some heat into our lives I decided to drag the fondue set out and whip up a swiss fondue, and cos it’s like a bit romantic like, innit.

The recipe was pretty simple, or at least it should’ve been. I swirled around a ball of cheese in milky looking water wondering where it had all gone wrong, I tried to hide the unromantic mess from Alex but my folly was uncovered. A re-read of the recipe revealed that I had missed out the cornflour. Alex mixed the ‘paste’ and as soon as it was added the whole mixture magically came together!

I served the fondue with chorizo sauteed in olive oil with parsley, new potatoes quartered and roasted in olive oil and garlic, crusty bread, and there would have been apple if Alex had remembered to buy one, everyone forgets sometimes don’t they? (Grrrrr)

Romantic? Maybe not. Tasty and warm? Absolutely.

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By Little Mummy, December 1, 2009 12:04 am

This is a slideshow of my chilli beef stir fry, very simple, very tasty.

Comments (3)

By Little Mummy, November 15, 2009 12:45 am

A few weeks bag we were sent Apple Crisps to trial. I agreed to give them a whirl as I love food…

Apple Crisps are a healthy alternative to potato crisps. The apples are simply washed, cored, sliced, dried and then packaged. Apple Crisps are made only from only British apples.

Each bag counts towards your child’s five a day and contains only 76 calories per pack.

The Taste Test

I had pretty high hopes for Apple Crisps, I like apples and I like crisps. I was expecting the apple crisps to be crunchy which they were, however after the initial crunch they soften and go to a soft apple slice which I found a bit odd, and for me unpleasant. Erin didn’t like apple crisps either, she said that it was the texture too. However, Alex loved them and scoffed all three packets to himself, so I guess they’re just a bit of an acquired taste (or texture!)

Comments (4)

By Little Mummy, November 11, 2009 3:45 am

One of my favourite things to do on christmas eve is cook lots of yummy picky bits, here’s a few things I’ll be making this year, not difficult but should be very tasty

Chicken Satay

100ml Soy
4tbsp Peanut butter
Chicken fillets

1. Heat soy and peanut butter in a pot, once it’s melded together leave to cool completely.

2. Pour marinade over chicken and leave for up to 24 hours.

3. Bake chicken for 15-20mins or until cooked.

4. Thread onto skewers and serve.

Coronation Chicken Vol au Vents

Mayonnaise
Curry Paste
Grapes
Chicken
Mango Chutney
Vol au vent cases
Lettuce

1. Bake vol au vent cases as per recipe and leave to cool.

2. Mix mayonnaise with tbsp of curry paste. Add spoonful of chutney and quartered grapes.

3. Line cases with lettuce and add a spooful of coronation chicken to each and serve.

Goats Cheese & Red onion Vol au Vents

Goats Cheese (welsh)
Red onion
Olive oil
Vol au Vent cases

1. Bake vol au vent cases and leave to cool.

2. Gently fry onion with a little olive oil until soft.

3. Add a small amount of onion to each case and crumble over a little goats cheese. Grill for a couple of minutes and serve.

Dipped Strawberries and Marshmallows

Hardly a recipe required as it’s so straight forward, I use milk chocolate for the marshmallows and Green & Black’s white chocolate for the strawberries.

Comments (11)

By Little Mummy, November 3, 2009 12:28 am

This is a slideshow of our food at the Port Aventura theme park in Spain. This will appeal to the hardened foodies (englishmum). See below for details of the dishes.

Slide 1: Ribs, chips and side salad at The Steakhouse self serve restaurant in the Far West. Tasty but expensive, a bit cold by the time we sat down to eat.

Slide 2: Ham and cheese breaded fritter from the children’s counter at the Gold River evening buffet.

Slide 3: The worst creme brullee I’ve ever tasted and a strawberry cheesecake.

Slide 4: More nasty creme brullee, fresh watermelon and ricotta and tomato tart that was surprisingly ok.

Slide 5: Pork knuckle, wild mushrooms, potato and parsley butter.

Slide 6: Chocolate brownie and ice cream, probably the nicest thing I ate!

Slide 7: Sweet and sour chicken and rice, ‘cream with nuts’ for desert. The desert was a cup of cream with chocolate and pecan nuts, needless to say I couldn’t finish it.

Slide 8: Tara and Alice at Venosfera the tapas bar we had a nice meal in in the mediterranean section of the park.

Comments (6)

By Little Mummy, October 27, 2009 9:48 am

This one is completely my own recipe made up of leftovers, it wasn’t perfect – please see possible improvements at the bottom

Ingredients

Slice of Crusty Brown Bread
Potato
Red Onion
Chorizo
Olive Oil

1. Par-boil diced potatoes.

2. Fry onions, add potatoes and chopped chorizo

3. Once everything is golden. Set aside.

4. Place the slice of bread into pan to toast in juices from chorizo and onions, add a little olive oil if necessary.

Serve toasted bread topped with chorizo hash.

Although tasty it was a little dry, I’d suggest either adding some fresh buffalo mozzarella at time of serving or spreading the toast with some roasted tomato sauce from your store. Some nice fresh chopped herbs would have been nice too.