tray-baked chicken and squashed potatoes



bila member tanya nak tak buku jamie ni?
jangan ditanya.. mestilah nak!
hehe.. dasar suka kumpul buku :D

dua resepi pertama dari buku pakcik jamie:

tray-baked chicken

squashed potatoes

CHICKEN:

• dried oregano
• sweet paprika
• a knob of butter
• 4 skinless chicken breasts
• 1 lemon
• 300g cherry tomatoes on the vine
• 4 rashers of streaky bacon
• a couple of sprigs of fresh rosemary
• olive oil
• salt & pepper

POTATOES:

• 700g small red-skinned potatoes or new potatoes
• a few sprigs of fresh rosemary
• a couple of fresh bay leaves
• 6 cloves of garlic

METHOD (in Jamie's own words):

TO START:

Get all your ingredients and equipment ready. Fill and boil the kettle.

Put a medium saucepan on a medium heat, a large frying pan on a low heat.

Turn the grill to full whack.

POTATOES:

Wash the potatoes, then halve lengthways (or leave whole if using new potatoes) and add to the saucepan with a pinch of salt.

Cover with boiled water, put the lid on and boil hard around 12-14minutes, or until cooked through.

CHICKEN:

Turn the heat under an empty frying pan to high.

Get out a large sheet of greaseproof paper. Sprinkle over a good pinch of dried oregano, salt and pepper and paprika, then drizzle over some olive oil and add a lug to the hot frying pan too, along with the knob of butter.

Lay the chicken breasts on top of the greaseproof paper and roll them in the flavours. Add to the hot frying pan and fry for 4 to 5 minutes, or until golden on both sides. While this is happening, clear away the greaseproof paper and wash your hands.

Get out a nice roasting tray, then quarter the lemon and chuck it in the tray along with the vine tomatoes.

Tip in the chicken breasts and any juices from the pan. Use tongs to arrange everything nicely, then lay the bacon on top of the breasts.

Add the sprigs of rosemary to the pan and move them around so that they get coated in the juices.

Pop them into the tray, then whack the tray under the grill for at least 14 minutes.

POTATOES:

Check the potatoes are cooked, then drain and let them steam dry for a minute or two. Add a couple of lugs of olive oil, leaves from a few sprigs of rosemary and the bay leaves to the empty frying pan.

Put the potatoes on top of the herbs in a flat layer, drizzle over some olive oil and sprinkle over some salt.

Crushed 6 unpeeled cloves of garlic, then turn the heat up to high.

Get a flat lid from a smaller pan and really press down so you burst and squash the potatoes.

Leave to color, then toss after about 3 minutes and squash down again.

Keep checking, squashing and turning so the potatoes get golden all over.

TO SERVE:

Take the tray of chicken out from under the grill. Check the breasts are cooked through.

Tip the potatoes on to a platter, take to the table and tuck in!

source

verdict:

the lemon adds a delicious tang to the dish, while the tomatoes burst to release a sweetness that perfectly rounds off the flavours.

pergh.. bahasa! terasa begitu ranggi sekali. hehe :p

its very simple tapi bila tengok buku tu mula2 rasa serabut alam!
sebab dia dah susun all the recipes for one dinner sitting..
dan the method mcm kat atas.. mula2 potato then chicken pastu patah balik tgk potato.
itu baru 2 menu. pakcik ni buat skali sitting 3-4 resepi siap dengan dessert pun ada!
kalau kita nk tukar2.. bertambah serabut jadiknya.
this recipe is served with spinach.. tapi saya tak buat pun.
takde stok bayam plak masa tu.. so makan ayam dgn kentang je lah.

dessert? makan puding jek :p