It was pointed out to me recently that I haven’t written any recipe posts here in a while and I would like to apologise for that! Between writing other posts, and writing recipes for Bloggers Tribe, I seem to have neglected you all for too long! So here’s one of my all time favourite recipes for any time of the year.
Today’s recipe is the Chicken Jalousie and it really couldn’t be easier to make, but tastes great! I cook this when I’m having lots of people over, and the leftovers make a great lunch! The ingredients and method below will give you 6 good portions, and can be served with salad, garlic bread, or anything that takes your fancy on a particular day!
- 2 packs of frozen puff pastry (defrosted) *
- 1 egg, beaten to glaze
- 6 chicken breasts, diced
- 1 pack bacon, diced
- 1 small tin sweetcorn
- 1 medium tub of Philadelphia cream cheese
- 250g mushrooms, chopped
- 1 onion, diced
* You can, of course, make your own puff pastry! This may work out cheaper, however I use the premade stuff just for speed and simplicity. Just please remember to defrost it fully! I keep forgetting to do this…
- Cook your chicken, bacon, onion and mushrooms and leave aside to cool completely.
- Preheat your oven to roughly 200 degrees C and lightly grease a baking tray.
- Roll out your pastry to fit the tray.
- Drain the cooled chicken, bacon, onion and mushroom. The less liquid getting into the pie, the better! No soggy bottoms here…
- Mix your now cold chicken, bacon, onion, and mushrooms, with the sweetcorn and Philadelphia cream cheese.
- Pour out your mixture and spread it on the pastry, leaving 1cm around the edges. Cover this 1cm border in the egg.
- Roll out a second sheet and cut a slit in the centre (allows steam to come out) and carefully lay this on top of the mix.
- Seal the edges together by pressing them together or folding where possible to keep the mixture in, then glaze the entire pie in the egg.
- Bake in the oven for 30-40 minutes, or until golden, and serve with whatever sides you choose!
So a simple enough recipe for anyone who likes pie! Let me know if you give it a try and what you think of it!
Hello again! So yesterday was a pre-scheduled post, and it’s been so long (well… almost a week) since I got talking to you all properly. I’ve missed it, believe it or not. You’re actually such an important part of my life and it feels weird when I’m not taking the time to sit and talk to you.
Well, anyone who has me on Snapchat – and if you don’t, why don’t you? – will hopefully have seen that last night I decided to try and create my own sticky chilli chicken recipe. It was somewhat based on this video that I saw while walking home from my programming lab (don’t ask me about it, it was a nightmare and that’s all you need to know). I knew I needed to cook the two chicken breasts I had sitting in the fridge but had no idea what to do with them, and here was the perfect opportunity to try something completely different!
Ingredients (serves 1):
- 2 tbsp oil
- 1 chicken breast
- salt and pepper to flavour
- 1 egg, beaten
- 25g plain flour
- 1 pepper, sliced (I used half a green and half a red just to mix things up)
- 3 garlic cloves, crushed
- 1 red onion, sliced
- 1 chilli, chopped
- 3 tbsp soy sauce
- 2 tbsp tomato purée
- 100ml water
- 2 tortilla wraps
In hindsight, I would probably also add a handful of sliced mushrooms to this and serve with rice.
- Heat the oil in a frying pan over a high heat.
- Lightly salt and pepper the chicken breast and slice into chunks.
- Dunk the chunks of chicken in the egg then cover in flour.
- Add the now floured chicken to the hot oil and seal.
- Next, add the sliced pepper to the pan and soften.
- Remove the chicken and pepper from the pan before adding the garlic, chilli, onion, soy sauce, tomato purée and water to the pan. Mix well.
- Lower the heat to a medium heat, and allow the liquid to come to the boil.
- Leave it to bubble until the sauce looks ‘jammy’ and has reduced in volume of liquid.
- Add the chicken and peppers to the sauce and mix well. If using, add the mushrooms at this stage too.
- Continue to cook over a low heat until the chicken is fully cooked and the sauce has reduced more.
- Heat your wraps, or cook your rice according to the instructions on the packet.
- Serve when the chicken looks sticky and you are happy with it!
I hope you enjoy this recipe as much as I did! I’m so excited to have the left overs at lunch today. Let me know if you try it or if there’s anything you think you’d do differently. I love people leaving comments!