Wednesday, June 30, 2010

Mustard chops with onion and squash in cream

This recipe is categorized as a "eat and bug off" recipe for a large number of people. It's easy to do and doesn't take loads of time, so if you get unexpected company for dinner you can just whip up this dish and I promise it'll be a huge hit. I advise caution with the choice of mustard if you don't eat it very often or if you don't have a craving for spicy food with twang, then choose a sweeter mustard.
I loved this dish - it's easy, quick and it tastes really good! My husband liked it too apart from the squash that he left on his plate - too mushy for him... Carina made this dish last week (when I had pizza in stead) so she has already translated and posted the recipe, so I'll just repost what she wrote and you can see how her dish came out HERE 

For 12 people you'll need:

2 kg pork neck chops without bone, or pork chops (I used neck pork chops)
2 tablespoons of extra virgin olive oil
1 kg onion
2 kg squash
4 tablespoons of extra virgin olive oil
freshly ground pepper
2 dl Dijon mustard (I used a sweeter mustard - recept mustard from Søstrene Grene in Aalborg)
1-2 bundles of dill
1 litre of double cream
4 dl chicken stock

Accompaniment : salad, bread or rice

Preheat the oven to 180C. Season the pork chops with salt and pepper and fry them in olive oil on both sides in a frying pan. Take them off the frying pan and cover them with tin foil.
Finely chop the onion and cut the squash into slices. Fry the onion and squash together in olive oil in same frying pan for approximate 3 minutes. Stir in 2 tablespoons of mustard, double cream, stock and bring to the boil. Season it with salt and pepper.
Pour it into a big oven-proof dish or two, so there is enough room for all pork chops. Butter each pork chop with 1 teaspoon of mustard and put the pork chops above the vegetables. Chop the dill roughly and spread it out on the meat. Warm the pork chops in the preheated oven for 15-20 minutes.

Serve the pork chops in the oven-proof dish with salad, bread or rice.

Bon appetit...

Tuesday, June 29, 2010

Potato dish with crispy crumble and mushrooms

Well I'm doing things a bit backwards at the moment as this actually is the 11th dish we have done in our little project. I still have to make the 10th dish because my husband insisted on having pizza for dinner the evening we had planned to make a project dish - so I caved and let him have his way and I brought leftover pizza in my lunch box the following day. This means I have to do four project dishes this week instead of three and this is the first of the week.

The translation credit goes to Carina, she was yet again the faster one to get the recipe translated and you can see her experiences with this dish on her blog - HERE

Both my husband and I liked this dish but thought it was a bit too dry with no sauce or liquid cream between the layers of potatoes. However it tasted quite good and I'm sure it would taste even better witch bits of bacon or ham chucked in with the potatoes. It's also a good dish for evenings without meat - just put in a bit more cream and you'll be flying!

For four people you'll need:

2 onion
700 grams potatoes
2½dl double cream (9%)
3 tablespoons finely chopped parsley
salt and pepper

2½ dl wholemeal flour
50 grams butter
1 tablespoon rosemary or thyme, if you have it in the garden -(I used lemon thyme and it went very well with the other ingredients)
1 teaspoon of salt
 300 grams mixed mushrooms (I used brown mushrooms as they have the most flavour and the mixed mushrooms were a bit more expensive)
1 tablespoon of oil
salt and pepper

Fresh rosemary

Cut the onions into rings and the potatoes in thinly slices (2mm) (If you don't like onion rings you can just finely chop the onion and mix it with the potatoes. That's what I did and it came out good). Spread out onion and potatoes in an oven-proof dish. Whisk cream, parsley, salt and pepper together and pour it over the onions and potatoes. Turn on the oven and set it to 200C, put in the dish in the cold oven.

Crumble the flour, butter (cut in small pieces), rosemary and salt together at the tip of your fingertips. Take out the oven-proof dish after 30 minutes, sprinkle the “crumble-dough” over and put back in the oven. Leave it to bake for another 15 minutes or till the surface is crispy.

Roast the mushrooms in oil on a frying pan and season it with salt and pepper. Put the (finely chopped or sliced) mushrooms over the dish at the end possibly with some not too roughly chopped rosemary leaves right before serving.

Bon appetit...

Tuesday, June 22, 2010

Oatmeal chicken with onionsalad and a cold springsauce

Now today's recipe was one I had looked forward to for some time. The 9th dish of our experiment did contain a lot of onion for my taste and I left most of it out as I saw fit. Like Carina I made my own take on the salad and the sauce too, not because I had trouble finding the ingredients but because I'm not a huge fan of smoked fresh cheese either. This was a simple dish. Super easy to make when you haven't got a lot of time and it tastes really good! I loved the crunchiness of the oatmeal and the spring tast of the sauce. Definitely a recommendable recipe... Now for the sharing - Carina beat me to the punch today and all the credit for translating the original recipe goes to her - watch her experience with this recipe HERE 

For four people you'll need:

4 boneless, skinless chicken breasts
1½dl oatmeal
1 teaspoon of curry
3 tablespoons of olive oil or coldpressed rapeseed oil
salt and pepper for seasoning

Mild onion salad (Original recipe)
1 regular onion
1 red onion
1 tablespoon of salt
1 teaspoon of sugar
400 grams of brussels sprouts
½ cucumber
A little lovage leaves or parsley
A little olive oil or coldpressed rapeseed oil

My salad
Iceberg lettuce
1/4 Cucumber
½ yellow bell pepper
2 spring onions

(chop up the salad and scrape out the seeds of the cucumber. Dice the bell pepper and finely chop the spring onions. Mix it all together in a small bowl and serve it with the chicken and spring sauce)

Cold spring sauce (original recipe)
1dl drained yoghurt (you can use Greek yoghurt)
1dl smoked fresh cheese
2 tablespoons of finely chopped parsley
1 tablespoon of finely chopped lovage
salt and pepper

My springsauce
1dl light yoghurt *
1dl of light Philadelphia cream cheese
2 tablespoons of finely chopped parsley
1 tablespoon of finely chopped lovage
salt and pepper

Accompaniment: potatoes (I didn’t serve that)

Cut the chicken breasts lengthways and turn them in a mix of oatmeal and curry and fry them on a frying pan with oil till they are golden on all sides and cook thoroughly, Sprinkle some salt and pepper over.

Cut the onions as thin as possible and leave them on a plate. Sprinkle over salt and sugar and leave them to drain for at least one hour. Rinse the onions thorough under cold water till the salt is gone. Leave them on a clean tea towel. Cut the brussels sprouts into “boats” and blanch them in boiling water for 1-2 minutes and then rinse them under cold water. Cut the cucumber in slices and then into halves. Mix the cucumber with onion, brussels sprouts and Lovage leaves. Drissle a little oil over. 

Whisk together the sauce and eat it with the chicken breast, onion salad and potatoes.

Bon appetit...

Sunday, June 20, 2010

Thai Soup with curry and chicken

For the 8th dish in the cooking experiment Carina and I agreed on a Thai soup. Normally I'm not that big of a soup-person unless it has meat balls and asparagus in it but both my husband and I were pleasantly surprised by this recipe. I left out some of the ingredients or did something different from what it said in the recipe this time just to leave out some of the fat and because we are not big fans of fresh coriander or raw onion but it came out just great anyway. I loved it and it's defiantly one of the recipes I will do again.

Carina made it a while before me so I got a small preview from her, but it sounded like it was a bigger hit here than it was with her. Now I'll just share the recipe and let you be the judge of it...
For four people you'll need:

3 cans coconut milk (approx. 1 litre)
2 tablespoons yellow curry paste
4 whole chicken legs
2 dl good chicken stock or water (I made my own stock from the leftover I had after cutting up a whole chicken)
3 tablespoons sugar
2 tablespoons sweet thai soy sauce (I couldn't get that, so I went with Indonesian sweet soy sauce in stead)
2-3 tablespoons fishsauce
250 grams dried egg noodles (I put in some noodles when there was about 7 minutes left of the cooking time)
1 l. soy oil for deep frying (I didn't deep fry the noodles, I used peanuts as a topping in stead)

Decoration: Coriander, spring onions
Accompaniment: 6 quartered thai shallots and 2 limes cut into wedges
Pour the coconut milk into a pot and heat it up. Add the curry paste and let it boil for about 2-3 minutes before you add the chicken legs. Pour in the stock and bring it to a boil. Add the sugar, sweet thai soy sauce and fish sauce and let it simmer at low heat for about 30-40 minutes until the chicken is tender (it's really tender when the meat falls from the bones) If the soup reduces too much you can just add in more stock or coconut milk.

Boil the noodles as referred on the packaging. Pour out the water when they are done and keep them warm. Heat up the oil in a large pot. Deep fry 100 grams of the noodles for about 40 seconds in the hot oil until they are crisp. Pick them up with a skimmer and place them on kitchen towel to dry off. 

Pour the soup onto the remainder of the noodles in soup bowls with the shredded chicken and the crispy noodles on top. Decorate with fresh coriander and chopped spring onions. Serve the soup with thai shallots and lime wedges.

Bon appetit...

See Carina's experiences with this dish on her blog - HERE

Sunday baking

What a lovely way to spend a Sunday just baking, tidying up and doing a load of laundry or two... I spent the most time baking of couse and this is the result (I even learned to edit my photos as well and this is my first time trying to blur the background...)

Rhubarb cake and peppermint muffins with peppermint butter cream

Earlier this week my husband brought the leftover sweet rolls with honey and nuts to share at work and they really liked them so his colleagues came asking for more. Thursday evening I asked my husband to look through my muffin cook book and tell me what he wanted to bring and he pointed directly to the peppermint muffins. He is absolutely crazy about peppermint so that didn't surprise me. The hard part of making these muffins were getting hold of the peppermint extract which is required. I couldn't find it in the city so I just replaced it with After Eight chocolate and it worked like a charm! These muffins are really delicious if you like peppermint flavour so try them out.

Peppermint muffins with peppermint butter cream (makes 12 muffins)
125 grams soft butter
125 grams sugar
2 eggs
125 grams all purpose flour
1 teaspoon baking powder
Peppermint extract (a few drops)
Green food colouring (a few drops)
100 grams chocolate chips

Peppermint butter cream:
175 grams soft butter
350 grams confectioner's sugar
3 tablespoons boiling water
Vanilla extract (a few drops or seeds from a whole vanilla pod )
Peppermint extract (a few drops)
Green food colouring (a few drops)

Decoration: chocolate sprinkles

Preheat the oven to 190 C (375F). Get a bowl and whisk the butter and sugar in the bowl until it has a light and fluffy texture. Add the eggs, flour, baking powder, peppermint extract and the green food colouring and whisk until the mixture is smooth. Then stir in the chocolate chips and distribute the mixture into 12 muffin cases. Bake the muffins in the oven about 12-15 minutes until they have risen and are firm in the middle. Remove the cakes from the oven and let them off on a grid and get started on the butter cream.

Peppermint butter cream.
Whisk the butter in a bowl until it softens and then add the confectioner's sugar, the boiling water and vanilla. Whisk the mixture until it gets a light colouring and becomes smooth.The add peppermint extract and the green food colouring and whisk it all together. When the muffins have cooled off apply the butter cream on top and sprinkle with chocolate sprinkles...

I also succeeded in making a old-fashioned Danish rhubarb cake today with help from a delicious recipe I found on one of the blogs I read. We haven't sunk our teeth into this cake yet - I'm serving it for dessert tonight but it has been trying for us not to take a big bite out of it already... I'll share this recipe with you in English and link to the original recipe in Danish at the end of this post.

Old-fashioned rhubarb cake with meringue
175 grams butter
100 grams sugar
2 tablespoons vanilla
1 pinch of salt
3 egg yolks
250 grams all purpose flour
2½ teaspoons baking powder
6 tablespoons milk

Rhubarb meringue:
3 egg whites
200 grams sugar
100 grams chopped hazelnuts
600 grams rhubarb

Melt the butter and mix it with sugar, vanilla and salt. Add the egg yolks. Mix flour and baking powder and alternating sift it into the bowl with the milk.

Rhubarb meringue:
Wash the rhubarb and cut it into little pieces of 2 cm each. Put them on a kitchen towel to dry off. Whisk the egg whites stiff and gradually mix in the sugar which makes the meringue tough. Carefully fold in the chopped nuts and the rhubarb. 

Pour the dough into a tin and spread out the rhubarb meringue on top of it. Bake the cake at 175C (325-350F) for about an hour. Keep an eye on the cake and make sure that the meringue doesn't get burned. Cover the cake with tinfoil when it has darkened enough for your taste.

Bon appetit...

To see the original recipe go to Slagt En Hellig Ko - Gammeldags rabarberkage

Monday, June 14, 2010

Potato pizza with bacon and spinach

Monday and yet another week of the food experiment has begun... Time flies by when you're enjoying yourself and I really am. I love cooking more than ever, even though it is hard to set your mind to it after a long day at work. I love that we get to try so many different recipes - there are still loads to choose from and it just keeps getting better. 

Today the menu consisted of Potato Pizza with bacon and spinach (originally it was fresh herbs but I forgot to chop some and left them out) with a side of Tomato Salad... YUM-O! what a way to start a new week - and there was enough to feed a small army, but then again I'm famous for making large amounts of food (I get that from my mother) so that's not a new thing. We were stuffed and we have enough for lunch tomorrow... I hope it tastes as good cold as it does when it's hot...
Now this time Carina has been so kind as to translate the recipe and thanks Carina! I'm just reposting what she wrote:

For four people you'll need:
10 grams of yeast
4 dl lukewarm water
2 teaspoons of salt
2 tablespoons of rapeseed oil
approx. 600 grams of all-purpose flour, pizza flour or durum flour (I used half all purpose flour and half durum)
1 ¼ or 1½ dl mayonnaise
2-3 cloves of garlic

6-8 big potatoes (I just used 300 grams of new danish potatoes)
2 apples
50 grams of spinach (I added spinach on half of my pizzas)
150 grams of grated cheese
200 grams of sliced bacon
salt and pepper
Mixed fresh herbs like oregano, basil, thyme, chives or chervil

1 big bowl of mixed salad or traditional tomato salad.

Dissolve yeast into water and add salt and oil. Put flour in gradually until you have a smooth dough. Set the dough to risefor 1½ hour in a warm place. Take the dough out of the bowl and split it into 4 portions. Roll each dough portion into four thin pizzas.
Mix mayonnaise together with the pressed or grated garlic and spread it on the pizza crusts. 

Slice the potatoes and apples into as thin pieces (use a mandolin iron, if you have one) as you can and spread the slices over the 4 pizza crusts. Sprinkle the spinach and cheese on. Finally add the bacon slices on top and season it with salt and pepper. Bake the pizzas at 250C for approx. 15 minutes (remember to check them, so they don’t turn black)
Sprinkle with fresh herbs just before serving and serve a big bowl of salad.

Bon appetit...

Read about Carina's experience with this recipe - HERE

Sunday, June 13, 2010

Sweet rolls filled with honey and nuts

Perfect recipe for a lazy sunday afternoon when your just snoozing about anyway and get the munchies - it takes time to make and that's why it's perfect for a day like this...

I made icing to go along with it - it wasn't that sugary because it contains honey instead of sugar and so the icing really compliments the nutty and delicious flavour. The rolls can be made the day before and reheated before serving. This batch makes up 16 rolls and they are a nice supplement to your morning cup of coffee, afternoon tea or the sunday brunch. You'll need:

25 grams fresh yeast
2 dl milk
2 eggs
1 pinch of salt
½ tablespoon ground coriander
1½ tablespoon honey
8½ dl flour
125 grams butter

100g hazelnuts
2 large tablespoons honey
50 grams butter

Icing: confectioner's sugar and water

Warm up the milk and dissolve the yeast into the milk. Whisk in the eggs and add salt, coriander and honey. Take out another bowl and put in the flour. Cut the butter into smaller pieces and crumble it together with the flour. Gradually add the flour mixture to the milk and knead the dough quickly and let it rest under a cloth for 1 hour. Cut the dough into two pieces. Roll them out into two circles about ½-1 centimetres thick and cut the circles into 8 triangles each.

Put the nuts into a blender and blend them until they have a floury texture. Add honey and butter and give it another spin making it a sweet paste.
Spread out the filling on the dough triangles and roll them up into horns and give the ends a little squeeze so they will stick around the filling.

Let the horns rest on a baking sheet for about 20 minutes and bake them in a preheated oven at 200C (about 400F) for about 15 minutes. Decorate with icing and hazelnut sprinkles before serving.

Bon appetit...

Read about Carina's result and take on this "dish" - HERE

Thursday, June 10, 2010

Pork chops with garlic and herbs

This is the the fifth dish in the food project and I think it just keeps getting better. I really enjoyed this dish and so did my husband even though he wasn't that hungry. I thought he didn't like it because he had left a whole pile of food on his plate but he said he really liked it and wanted me to cook it again some time... That's how I measure success - when my husband tells me to cook a new dish again it for sure a home run! I didn't make the citrus-ginger dressing - I forgot to buy ginger, so I served it with melon cubes instead.
I really loved the fresh herbs in the mash and fennel just gives everything a delicious liquorice-like flavour - it blended well together and my taste buds were dancing!

For four people you'll need:

1 tablespoon fennel seeds
zest and juice of 1 lemon
4 large pork chops
4-6 cloves garlic
salt and freshly ground pepper
1 tablespoon grape seed oil or olive oil

800 grams potatoes for mash
2 dl milk
50 grams butter
2 dl finely chopped fresh chives, dill and parsley

Green salad and citrus-ginger dressing*

Stir together fennel seeds, lemon juice, zest, salt and pepper. Rub it all over the pork chops, cover it up and let it marinade for about 10 minutes.
Peel the potatoes and cut them into smaller pieces. Boil them in salted water for about 15.-20 minutes until they are cooked all the way through and falling apart.
Pour the water from the potatoes and put the pot back on the stove to let the remaining water on the potatoes evaporate. Add the butter and milk in the pot and mash it all together with a whisk leaving it to be a lumpy mash. Season with salt and pepper and mix in the chooped herbs right before serving the dish or else the herbs will loose their fabulous green colour.
Fry the pork chops in a hot skillet with oil for about 3-5 minutes on each side along with the garlic slices. Be careful not to fry the garlic for too long as they will become bitter if they are browned too much.

Serve the pork chops with the mash filled with herbs and along side that a green salad with citrus-ginger dressing.

*Citrus-ginger dressing
60 grams fresh ginger
zest and juice of 1 lemon
4 dl extra virgin olive oil

Peel the ginger and slice it into smaller pieces. Put it in a blender together with the lemon juice and zest and add olive oil. Mix it all together and keep the dressing in a bottle or plastic container with a lid on in the fridge. It will keep fresh for about 2 weeks.  

Bon appetit...

Read about Carina's experience with this recipe - HERE

Sunday, June 6, 2010

Fettuccine with Jerusalem artichoke cream

This is just one of the other dishes I made during this week and it was so good I had to share it here. I had never tried Jerusalem artichokes before and was pleasantly surprised and my husband too. Hope you'll like it as well, and here we go - for four people you'll need:

100 grams bacon cubes
50 grams parmesan cheese
300 grams fettuccine
1 handful parsley

Jerusalem artichoke cream:
700 grams Jerusalem artichokes
1 dl broth (I used chicken broth)
200 gram Philadelphia light 12%
salt and pepper

Turn on the oven at 200 C (400F). Scrub the artichokes free of dirt and dry them off. Do not peal them. Put the Jerusalem artichokes on to a baking sheet and bake them in the oven for about 30-40 minutes until they are tender. Fry the bacon until it is crisp and put it on a kitchen towel to dry off.

Put the artichokes in the blender together with Philadelphia and the broth and give it a spin until it has a creamy consistency. Season with salt and pepper.

Cook the fettuccine as directed on the packaging and drain the water from the pasta. Grate the parmesan cheese and chop the parsley. Mix the fetticine and the Jerusalem artichoke cream and sprinkle it with bacon and parsley.

Bon appetit...

Passion fruit soda

This week we decided on doing an extra recipe just to try out one of the smaller recipes and the choice was to mix a drink - non alcoholic that is... well you can make the adult version and add some rum if you'd like but for now this is the kiddy friendly version. 

I had planned to serve it as a welcome drink to my birthday dinner party yesterday but I forgot to shop for it so we moved it to be a part of the brunch we made today. It blended perfectly with the brunch, it has a fresh slightly sour taste to it but that gets you going in the morning and I'm glad that we served it with brunch instead. My husband and father in law were not very fond of the taste of it and couldn't get past the seeds of the passion fruit that kept getting stuck in the straw. I forgot the mint sprigs to put in but it tasted fine without it. 

For 1 glass of passion fruit soda you'll need:

2 passion fruit
1 teaspoon cane sugar
3 dl sparkling water
ice cubes
4 mint sprigs

Split the passionfruit and empty the contents with a fork or a teaspoon into a large glass.Stir in the cane sugar, you can add more if the taste is too sour for you.Add the mint leaves and fill up the glass with sparkling water and ice cubes.
Bon appetit...

Read about my friends experience with this drik on her blog - Carina's Blog

Friday, June 4, 2010

Pasta with crisp bacon, glazed sunflower seeds, asparagues and thyme breadcrumb sprinkle

That's one long title for a dish - well it just describes the contents really and it's a simple recipe and tastes good as well in my opinion. My husband liked it as well but then again he loves everything that has the word bacon written all over it...

The recipe says to use basil but we are not that fond of basil so I just left it out, but if you like it, you should try it as well. I spoke to Carina after they had eaten and they were not too thrilled about this dish, but then again, she has some difficulties acquiring some of the ingredients for the recipes and that makes it a whole different experience for her.

However I would love to share this lovely recipe with you and for four people you'll need:

100 grams sliced bacon

Toasted glaced sunflower seeds
4 tablespoons sunflower seeds
1 tablespoon sugar
2 tablespoons lemon juice

1 bundle of fresh asparagus
4 tablespoons cold pressed rapeseed oil
1 clove grated garlic
1 tablespoon lemon juice
salt and pepper

Thyme breadcrumb sprinkle
½ dl breadcrumbs
2 tablespoons finely chopped thyme
salt flakes

500 grams fresh spinach pasta
1 pot of fresh basil
Fry the bacon in a skillet until it is crisp and golden. Leave the slices on a piece of kitchen towel to get rid of the excess fat.

Toast the sunflower seeds on a dry skillet over medium heat. Whisk together sugar and lemon juice and pour it into the pan with the sunflower seeds. Let the liquid reduce and pour the glazed sunflower seeds onto a baking sheet and spread the out before they cool down otherwise they will stick together.

Break of the lower part of the asparaguses and blanch them for one minute in boiling water. Rinse the asparaguses under cold water to stop the boiling and save the boiling water for cooking the pasta. Cut the asparaguses into smaller pieces.

Whisk together the ingredients for the dressing.

Toast the breadcrumbs in a skillet until i gets golden. Take off the breadcrumbs and mix it with thyme and salt. Cook the pasta as advised on the packaging until it is cooked 'al dente'.

Drizzle the dressing over the pasta and then add the bacon, sunflower seeds, asparagus and basil leaves. Serve the thyme-breadcrumb sprinkle on the side and sprinkle it on top of the dish right before eating.

Bon appetit....

Read about my friends experience with this dish on her blog - Carina's blog

Tuesday, June 1, 2010

BBQ Chicken with salt baked sweet potatoes and grilled corncobs

Week two of the food project has begun and we kicked it into gear with a classic BBQ recipe. This kind of recipe makes me sorry that we live in a flat with no balcony or back yard to sit in and enjoy an evening of grilled delights. We'll have to do with a grill pan and imagine the smell of smokey charcoal. 

This dish was really good and what more is my husband LOVED it - he was very thrilled about it and he can't wait to have leftovers another day. It was a bit different from the grill recipes I've tried before, where the chicken had to me marinaded in the BBQ sauce for a while and then cooked on the grill because this had the BBQ sauce on the side. It was good and I think this is a recipe I will return to and make a few changes here and there just to tweak it and make it more me.

Now for the sharing part - for four people you'll need:

600g of sweet potatoes
1 kilo of coarse sea salt
4 corn cobs
4 chicken breasts
1 tablespoon corn oil
50 grams of rocket
1 tablespoon sesame sprinkle (Look here)
50 grams of cold butter
freshly ground pepper

BBQ sauce:
5 dl of ketchup (preferably Heinz) - I used Beauvais as I don't care for Heinz and it came out really good!
300 grams of brown sugar 
1 clove of garlic, crushed
1 dl finely chopped onion

Preheat the oven to 185C (about 365F). Give the sweet potatoes a good wash and put them in an oven proof dish. Roll them around in the salt until they are covered in salt and bake them in the oven for about 45-60 minutes depending on the size of the potatoes until they are well done.

Boil the corn for a few minutes in a pot with salted water. Take them out of the pot and dry them off and put them on the grill for about 5-10 minutes till they are done.

Cover the chicken breast in the oil, salt and pepper and put them on the grill - cooking them on each side for about 8 minutes till they are done.

Stir together the BBQ sauce and give it a quick parboil for about 5 minutes and serve it along side the chicken. Serve it on a plate on a spred of rocket and with the cold butter for the potatoes and the corn.
Bon appetit....

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