Leaks and Blue Cheese Sauce

Blue cheese sauce, fattening but delicious....

Had a look in the fridge as wasn't sure what I was going to make and found some bacon, and chicken breasts that needed to be used.  There was also some baby leaks that I had been saving for some leak and potato soup and of course some blue cheese left over from Christmas, but still in 'good nick' as we say over here... so what to do with it.

First I chopped up the bacon and fried this off in some oil

Then I trimmed and blanched off the leaks and added them to the pan, I just kept these whole but usually I would chop them down, doesn't really matter though.....

Once the leaks have slightly browned remove from the heat and keep warm with the already browned bacon bits.

Fry off the chicken breasts, remember to make sure that these are cooked through completely.


While you are doing that take a non stick pan and add the double cream (for 2 I used a 250Ml tub)  and gently bring to the simmer. As it comes to the simmer the cream will start to change from a milky white to a Creme Broulee ish sort of colour.

At this point put the leaks and bacon back into the pan and cover with a lid to keep the heat in, keep on a low heat.

Add the chopped blue cheese to the cream and stir continuously while the cheese melts into and is absorbed by the cream. Once melted continue to stir and reduce the heat the sauce will take on a rich smooth consistency, taste, add more cheese if required.  Remove from heat.

Plate up chicken and leaks and pour the sauce over it.  I did this with no potatoes for me but with a couple of  boiled and tender Charlotte potatoes for Ishbel (who by the way, cannot abide the smell or taste of blue cheese if served with biscuits and port )








Now as I write this I have just said to Ishbel that I am thinking of doing chicken again today, we do like chicken and fish and red meat.... don't judge.

Me;    'Thinking of making a buttery herb patty with tarragon and lemon thyme and stuffing this into a slit in the breast, Wrapping them in oven paper and putting into the steamer which will have rice in coconut milk underneath it and a bit of stock and a few vegetables.  The rice will cook and steam the chicken at the same time, what do you think?

Ishbel; Oh My, sounds fantastic

Oh! I was also thinking of some short crust pastry topped with strawberries, blueberries and raspberries and some sugar baked off in the oven and served with some creme fraiche  


Me: Well that's what I was thinking of doing ..... but I may just go to the chippy for fish and chips!

Whhhhhhhaaaaaaaattttttttttt!!!!!!!!!!

Chicken with Sage and Butter

The lovely Julia R Barrett put me in the mood for this after mentioning Sage.

So, off I popped to the shops got some nice fresh sage, thyme and a couple of good sized Chicken breasts.

Chopped up the sage and some thyme and mixed with a good portion of unsalted butter. Smeared this on the chicken breasts and wrapped them in some prosciutto ham and placed in an oven at 180 degrees for 40 minutes.  Serve, sliced with mini roast potatoes, carrots and broccoli.... enjoy

Sliced Chicken with Courgette Mushroom and Leaks

This is a favourite of Ishbel and me and the kids and grand kids and takes about 30 mins.  So anyone who says it takes to long to cook a proper meal or who say they cannot cook, needs to give this a try, simplicity with taste.  It contains 4 of your '5 a day' vegetables and with no effort.


This recipe is for two but as you will see can easily be added to for a larger group feeding.


What you need:
Mashed potatoes:


Take about 4 or 5 large potatoes peel and cut into quarters.  Rinse through a couple of times to get rid of excess starch.


Place on hob, cook, drain and mash, takes about 30 mins.  






Vegetables:
As soon as the potatoes are on the hob prepare your Veg:


1 Leak thinly sliced 
6 decent sized mushrooms thinly sliced 
1 large Courgette (Zucchini) sliced into circles and then quartered
cup full of chopped parsley 


Add all of the above to a pan with a large knob of unsalted butter 






and sweat down, you can if you want add a glass of white wine (while sweating off the veg add a large glass of white wine to a pan and reduce to burn off the alcohol on a high heat.  Once the alcohol has been burnt off, add remaining wine to vegetables - this is entirely optional).


Add Salt and ground black pepper to taste


Once sweated down add 1/2 pint of good chicken stock 


Chicken:
Take two decent size boneless chick breasts and slice thinly across.


Add chicken to vegetables stir and put  lid on pan on a low heat cook until the potatoes are cooked and mashed.

Serve up the mash add the chicken and vegetables garnish with a couple of sprigs of parsley and enjoy!

Cooks Tip:  If you have a resting plate for your spoon use it, it avoids burning said item on the hob!!