Jatz Chicken with Blood & Guts Potatoes

No quite as horrible as it sounds!!!

I channelled my inner Nigella for this dinner, so first I put on some nice lippy, let my hair hang down and put on a very sexy, chest hugging top...! Ok, I was actually wearing a pair of board shorts atleast a size too big that don't zip up, some daggy singlet (possibly a bra) and my hair well it could have been mistaken for a birds nest!

But basically I saw Nigella cook this on TV the other night and Rat_girl proclaimed "mum that looks yummy you should cook that, eeewww blood & guts potatoes YUM" HAHA.  There is no doubt an actual recipe with quantities somewhere online, but I'll just make up what I did.

Blood & Guts Potatoes (also known as twice baked potatoes)

This served 4 people (half potatoe each)

2 x large(ish) potaoes, with skin on, scrubbed

Cheese, (cubed) I used just a chunk

Tomato sauce

Pierce potatoes with a fork, randomly a few times and place in a hot oven, straight on the wire rack to bake for about 1.5hours.  They need to be tender (mine weren't quite tender enough, I'm impatient!)

Once cooked pull out to cool for a bit before you handle them

Then slice in half and scoop out the guts...!

Then use a fork to mash with cheese and tomato sauce.  Then spoon back into the skins.

A bit more sauce on top and they are ready for the oven.  They don't need too long, just enough to melt the cheese.

Jatz Chicken

This served 2 adults, a 4yo and a 10month old (plus there are leftovers in the freezer waiting to be cooked)

2 x chicken breasts, cut into strips or nugget size pieces

butter milk, I had a 600ml carton I would have used about half (next time I might use low fat natural yogurt)

box of jatz biscuits, crushed

Marinate the chicken in the buttermilk, the longer the better apparently, it makes the chicken very tender and juicy...this is what Nigella said :-)

Then coat in the crumbs and lay on a baking tray, if you wish to freeze any for future use, do so at this point.

Bake in the oven, moderate, mine took no more than 15mins and my oven is crappy.

and then voila

"Fake" Nicoise Salad

"Fake" Nicoise Salad
Super Food Ideas November 2009 pg 58

Fake because it should have tuna but I don't do tuna so replace it with sliced crumbed steak

12 (650g) small chat or baby potatoes, halved
400g baby green beans trimmed
425g tuna in oil, drained flaked (I'm going to use a piece of crumbed steak each cooked and sliced)
250g grape tomatoes, halved
3/4 cup black olives
2 baby cos lettuce hearts (or just cos lettuce) seperated and washed
4 hard boiled eggs, peel quartered
3 anchovy fillets (blurg I'm not using) option, halved length ways

Dressing - whisk ingredients in jug
1/3 olive oil
1/3 cup red wine vinegar
1 tbl dijon mustard

Boil potatoes for 10mins or until tender, transfer to large bowl.  Cook beans in same saucepan for 2-3min until just tender, drain and refresh under cold water, drain and add to potatoes
Add meat or tuna, tomato, olives, lettuce, egg and anchovy to potato and beans.  Add dressing toss gentle to combine and season with S&P.

Can you fresh tuna if you like about 3 (150g ea) steaks cooked 2-3 mins of each side and flaked into pieces

'Maggi' Butter Chicken

I cheat and use a packet sauce base..

Butter Chicken
1 pkt MAGGI Butter chicken
1 tbsp butter
500g skinless chicken fillet (I use thighs), diced
1 onion chopped
3/4cup (190ml) cream

Heat butter in pan, add chicken, cook 2 minutes
Add onion, cook for further 2 minutes
Add combined cream and Maggi butter chicken mix, bring to boil, stirring
Cover and sminner until chicken is cooked, stirring

I always serve with rice, steamed greens, pappadums (for lil Rat) naan (for big rats) and sometimes I have a little natural yoghurt.

There are heaps of recipe mixes for Butter Chicken they are all good.