Chicken Drumsticks with Vegetable Chips and Garlic Dip

Hello Hello!

I wanted to try out a Tesco Recipe (they're incredibly easy and have a ginormous selection) and this is the one I picked that serves 4 people.

Ingredients

1 large baking potato

2 large courgettes

2 large  parsnips

2 large carrots

8 garlic cloves

2 tbsp vegetable oil

8 chicken drumsticks (or breasts)

75g polenta

25g Parmesan

125g Greek-style yogurt

lemon wedges, to serve

Method

For the vegetables...

Preheat the oven to 220°C (fan 200°C).
Cut the vegetables into wedges about 2.5cm (1in) thick and about 8cm (3 1/2in) long. 

Arrange in a large roasting tin in a single layer.
Nestle in the garlic, cloves, drizzle over 1 tbsp oil and season.

Put the tin on the bottom shelf of the oven and reduce the temperature to 200°C (fan 180°C).

Roast for 35 minutes, shaking the tray a few times during cooking, until the vegetables are golden.

For the chicken...

Meanwhile, rub the chicken with the remaining oil.
Combine the polenta, Parmesan and a little seasoning on a large plate, then roll the chicken in the mixture, until evenly coated.
Transfer to a baking sheet and arrange on the top shelf of the oven.
Cook for for 30 minutes, or until the crust is golden, there is no more pink meat and the juices run clear.

For the garlic dip...

Using a slotted spoon, remove the garlic cloves from the roasting tin, and when cool enough to handle, squeeze the pulp into a bowl, discarding the papery skins.
Mash with a fork until smooth, then add the yogurt and stir until combined.
Season to taste.

Drain the vegetable chips on kitchen paper. 

Serve with the chicken, garlicky yogurt dip and some lemon wedges for squeezing over.

You can find the original recipe here.

Roasted Pineapple With Honey and Pistachios

Hello Hello!

We had a pineapple that we weren't using so I decided to find a yummy recipe that used up the pineapple that serves 4 people.

Ingredients

1/2 cup dark brown sugar

1/2 cup orange juice

3 tablespoons honey

1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

1/4 cup crème fraîche or yoghurt

1/3 cup unsalted pistachios, roughly chopped

2 tablespoons fresh mint leaves

Method

Preheat oven to 450°F.
Line a large rimmed baking sheet with parchment paper. 

For the marinade...

Stir first 3 ingredients in a large bowl until sugar dissolves.
Add pineapple; toss to coat.
Leave to marinate, tossing occasionally, for 10 minutes. 

To cook...

Place pineapple, one flat side down, on prepared sheet; reserve marinade.

Roast pineapple for 15 minutes.
Turn, brush with marinade, and roast until tender and caramelised, 10-15 minutes. 

Drizzle remaining marinade over; let cool slightly.

To serve...

Divide pineapple among plates.
Spoon crème fraîche alongside.
Garnish with nuts and mint.

You can find the original recipe here.

S’mores dip

S'mores are delicious (it's a fact). They're also one of my favourite ways to end a meal, with the gooey marshmallow and melty chocolate all smooshed between two digestive biscuits.

Ingredients

1/2 tablespoon butter

1 1/2 cups chocolate chips (I've used milk chocolate ones)

1 large pack of jumbo marshmallows

1 pack of Digestive biscuits 

Methods

Start by adjusting the rack to the centre position of the oven and place deep dish in the oven.

Preheat the oven to 230 degrees C. 

Once the oven is preheated, use a tea-towel to remove the hot skillet from the oven, place the butter into the skillet and hold the handle and swirl the skillet so that the melted butter coats the bottom and the sides. 

Pour the chocolate chips into the bottom of the pan in an even layer (if you can). 

Then arrange the marshmallow halves on top of the chocolate chips covering them all.

Bake for 5 to 7 minutes or until the marshmallows are toasted to your preference. 

Remove the dish from the oven and allow to rest for 5 minutes. 

You will find the original recipe here.

Rocky Road

Chocolate + Marshmallow + Biscuit = Delicious.

I've been making this dish for a couple of years and it gets requested every summer when we visit our grandparents. It's incredibly simple and can be made in less than 30 minutes (it takes a couple of hours for it to set though!). It doesn't require any specialist equipment just a set of scales, a saucepan, a rectangular tin and some elbow grease! 

Ingredients

450g of chocolate (200g for the mix and 250g to top)

135g salted butter

3 tbsp of golden syrup

200g digestive biscuits

125g mini marshmallows

Method

Melt the 200g of chocolate and butter together in a pan (slowly so it doesn't burn).

Add in the golden syrup and stir until combined then remove from the heat

Put the digestive biscuits in a bag (freezer bag etc) and crush until they've formed small pieces.

Add the digestive biscuit pieces and the mini marshmallows to the pan of melted chocolate/butter/syrup.

Stir until it's all coated nicely.

Grease or parchment paper a rectangular tin (12"x9" works well).

Spoon the mix into the tin until an even base has been formed.

For the chocolate topping...

Place the remaining 250g of chocolate in a microwaveable bowl and melt.

Pour over the top of the mix in the tin.

Place in the fridge for 2 hours, or until solid to touch.

Serve and enjoy! 

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Dabble Days.

A blog dedicated to three of the best things in life; beauty, fashion and food!