Chicken and Mushroom Roulade wrapped in Parma Ham

I know what you are thinking, ‘that sounds posh!’ But it really isn’t. It’s a great dish to make on the weekend and impress your friends and it can be prepared in advance. I just made this recipe based on what was in my fridge, and you can do the same.

Chicken is so versatile that you can fill it with anything you like, from pesto, mozzarella and tomato to spinach and ricotta or even roasted vegetables. Anything goes! It’s great fun to make and surprisingly easy. Yes I promise!

Now there’s a few different methods of cooking a roulade. Some say to poach them in water and then pan fry to add colour, others say to pan fry first and then bake in the oven. I wanted to make life easy for myself so just stuck the entire roulade in the oven to roast and it turned out great. It was crispy on the outside yet juicy and succulent on the inside. Simple!

You can also serve it with anything you like. I served mine with sliced crispy rosemary potatoes, roasted broccoli, gravy and chilli jam. I had some lonely looking jars of chutneys at the back of my fridge leftover from Christmas and I thought why not! It tasted great and added a sweet but spicy hit to the entire dish. Give it a try and you won’t be disappointed! Here’s what I did.

Serves 2

Ingredients:

  • 1 large chicken breast
  • 100g Philadelphia garlic and herb cream cheese
  • 200g mushrooms
  • 2 garlic cloves
  • 4 slices Parma ham
  • 1 handful fresh parsley

Method:

  • Chop up the mushrooms, garlic and parsley and gently fry in a frying pan until soft. Leave to cool.
  • Lay your chicken breast on a surface between two pieces of cling film. With something heavy like a meat mallet or a rolling pin, pound the chicken gently until its flat and wide, approximately 1cm thick. Careful not to hit it too hard or the chicken will break!
  • On another piece of cling film, lay out your slices of Parma ham, overlapping them slightly. Place the flattened chicken breast over the top of the ham.
  • Next spread the cream cheese over the flattened chicken breast. Then add and spread the chopped mushroom mixture over the top.
  • After this, carefully roll the entire chicken breast into a large sausage shape, trying to keep the filling in tact and using the cling film as support. Once rolled within the cling film, twist the sides to secure and place in the fridge to firm up slightly.
  • Once firm, remove the cling film and place on a baking tray. Roast the roulade in an oven at 180 degrees for approximately 40 minutes or until completely cooked through.
  • Slice the roulade and serve!

Thanks for reading and check out my website at www.jbimagery.co.uk

chicken roulade-web

 

 

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Healthy Thai Salmon Fishcakes

It’s January and we are all trying to eat a bit lighter after an indulgent December. No more mince pies, cheese boards and pork pies! However there is nothing to say that food has to be boring in January. It’s not all lettuce and boiled eggs.

I made Thai salmon fishcakes for dinner and served it with a big salad and I can safely say it went down a treat. Yes I added a few naughty prawn crackers but life is too short to be so strict. I don’t believe in regimented diets, mostly because I don’t think I have the discipline! I just like to eat fresh and healthy food and not deny myself the odd biscuit with my tea or dessert with my friends on the weekend.

These fishcakes were super easy to make. I happened to have lots of Thai ingredients in my kitchen that I used in this recipe but don’t panic. If you don’t have all of these ingredients or don’t want to buy them, all you need is a red Thai curry paste from a jar. These pastes have all the ingredients you need and has done all the hard work for you but won’t compromise on flavour. Just add a heaped teaspoon of this paste to your mix instead of all the Thai ingredients listed below.

Normally fishcakes are full of mash potato and can be a bit stodgy. They also tend to be covered in flour, egg and breadcrumbs and lightly fried, which can be a bit of a faff when you want something quick. To make these fishcakes lighter and easier to make, I skipped all of this! I simply made a mix in one big bowl and shaped them into fishcakes, and lightly pan fried them until crispy.

Another easy tip was to use pre-cooked salmon fillets that have been smoked. You can find these in the supermarkets next to the fresh fillets. They have a great smokey flavour and saves you time cooking the fillets yourself. Of course you can used unsmoked salmon too, just cook the salmon in the oven and leave to cool before making your mix.

So here’s what I did. Serves two.

Ingredients:

  • 2 cooked salmon fillets (smoked)
  • 1 handful chopped spring onions
  • 2 tbsp chopped coriander
  • 1 handful sweetcorn
  • 1 egg
  • 100g breadcrumbs
  • 1 pinch sesame seeds (to garnish)
  • Sweet chilli sauce (to serve)

Curry paste:

  • 2 garlic cloves, peeled
  • 1 thumb size galangal (or ginger), peeled
  • 2 kaffir lime leaves
  • 1/2 stick lemongrass
  • 1 whole shallot, peeled
  • 1/2 juice of a lime
  • 1 red chilli
  • 1 tsp sesame oil
  • 1 tsp fish sauce

Method:

  • To make the curry paste, place all of the ingredients in a blender and blitz until smooth.
  • Remove the skin from your salmon fillets and using two forks, flake up the salmon.
  • In a large bowl, add your flaked salmon, curry paste, and all of the remaining ingredients. Mix together and place in the fridge to firm up.
  • Once firm, divide your mix into four and shape into fishcakes. Squeeze out any excess liquid as you do this.
  • In a frying pan, add a tablespoon of oil and lightly fry the fishcakes. Cook until golden brown on all sides.
  • Sprinkle over the sesame seeds and serve with a big salad, sweet chilli sauce, prawn crackers and enjoy!

Thanks for reading and check out my website at www.jbimagery.co.uk 🙂

thai fishcakes-web

Sausage and egg McMuffin breakfast

On a lazy bank holiday Monday, why not try and make your own McDonalds breakfast? It’s probably healthier (kind of), cheaper and at least you know what you are eating! I’ll admit, I have had a cheeky McDonalds breakfast before and as tasty as it is, you always feel a bit guilty and sluggish afterwards.

Making your own sausage and egg McMuffin couldn’t be easier and it tastes exactly the same. All you need is english muffins, good quality sausages, eggs and cheese. This is how I made mine.

You can either buy sausage meat or buy normal sausages and push the meat out of the skin. Shape them into thin and wide patties (they shrink when cooking) and keep them in the fridge until you are ready to cook. All you have to do is fry off the sausage patty in a pan with very little oil, turn it over and place slices of cheese on top to melt. I used cheddar cheese but you can use what you like.

Then for the egg, I used a ring to keep the shape of the egg round, but it doesn’t matter if you don’t have one. You could also use a really small egg frying pan. It just makes it easier to eat. Toast your muffin and that is it! Assemble, dollop some ketchup on the side and there you have your own cheeky breakfast. It is delicious and a little bit naughty, but what’s life without a little treat? Go on…you know you want to try it. The shops should be open right now right? 😉

Thanks for reading. Check out my website at www.jbimagery.co.uk

Sausage and Egg McMuffin

 

Grilled Lime and Chipotle Salmon Tacos

I haven’t disappeared! I realise I haven’t posted anything for a very long time and I think it’s time I made up for that. How about something fresh and exciting? I love making Mexican food, but there is only so many chicken fajitas I can eat. So I thought I would give this a try.

I absolutely love salmon and could possible eat it everyday. So I decided to make soft fish tacos using salmon fillets. I marinated the salmon with rapeseed oil, fresh lime juice, smoked paprika and chipotle paste. You can find this spicy Mexican paste in any supermarket and it has a great smoky flavour to it. And then I placed it on a hot griddle pan and let it cook through. Delicious!

Then its simply about making the different fillings for your tacos. You can make whatever you want but I thought I would try a contrast between dark spicy beans and a light and fresh guacamole and a red cabbage and mango slaw.

For the beans I fried off half a chopped onion and a chopped garlic clove in a frying pan, and then added the black beans (these are already cooked from a packet). I also added a teaspoon of chipotle paste to give it some heat. Apparently black beans are incredibly healthy and have more protein than chicken! Win.

For the guacamole I roughly chopped an avocado, 2 small tomatoes, half a red onion, half a mild chilli, a squeeze of lime juice, coriander, 2 tablespoons of extra virgin olive oil and a pinch of salt and pepper.

For the red cabbage slaw, I finely sliced red cabbage, added half a chopped mango, a squeeze of lime juice, a tablespoon of extra virgin olive oil and salt and pepper.

I used soft tacos rather than the crispy shells and just heated them up on the hob to make them soft and malleable. And then you are ready to assemble! Top your loaded taco with yoghurt mixed with chipotle paste and spring onions.

It was absolutely delicious and very messy. Not recommended for first dates.

Thanks for reading!

www.jbimagery.co.uk

Grilled Salmon Tacos w

Bored of Onion Bhajis? Try these!

Yes we all love onion bhajis in the UK but how many can we possibly eat? OK we can eat a lot but have you ever been tempted to try something different? These are potato bhajis and are super simple to make. They are incredibly crispy and can be a great snack or starter when you have people over. These are my absolute favourite and is something that your friends and family will just love. Just watch them fly out of the bowl!

Every Gujarati person will have their own recipe for this dish, but this is how I made mine.

Potato Bhaji Bhavisha Surti

I peeled two or three medium potatoes and sliced them as thin as possible. If you have a food processor or a slicer that can do it for you then I highly recommend it, if not a good old knife will do the trick. Just watch your fingers.

In a bowl, mix the following ingredients:

  1. 2 heaped tbsp Gram flour (chickpea flour)
  2. 1 tsp salt
  3. 1tsp turmeric
  4. 1tsp chilli powder
  5. 1tsp coriander and cumin powder
  6. 1 tsp ginger and garlic paste
  7. 1/2 tsp green chilli (chopped)
  8. A handful of chopped coriander

I don’t really use measurements so these are just a guide, if you don’t like spicy food then you don’t have to add chilli, just adjust the recipe to your taste. Add enough cold water to make a pancake batter consistency and then add the sliced potatoes and make sure they are all coated evenly.

And that is it. All you have to do now is carefully drop each slice of potato coated in the batter into a deep fat fryer or a pan filled with oil. They will only take a few minutes to cook and will come out nice and crispy!

Take this from me, if you are the one making these then try not to eat them all as soon as they come out of the fryer or you will get a stomach ache. But it was worth it…

Serve with a spicy chutney or ketchup for those who don’t like it too hot. Enjoy!

www.jbimagery.co.uk

 

It’s Pancake Day!

I love pancake day! Or Shrove Tuesday…I’ll be honest, I don’t really know the meaning behind it but if it means that I am socially encouraged to eat pancakes then so be it. I guess I am just a conformist.

I went for the sweet option this morning, with lemon, sugar and blueberries but you can put anything on these bad boys. Sweet, savoury or a bit of both. They are so versatile and can be filled with anything, whether its with ham and cheese, Nutella or maple syrup. But just not all together.

I only made four pancakes this morning (and no I didn’t eat them all) and for that I used 50g plain flour, 1 egg and 150ml of milk and a pinch of salt. It’s the perfect combination for two people or one greedy person. Whisk it all together and get cooking! I was too afraid to flip them but one of these days I will put my mind to it and achieve my goals. Anything is possible!

So go ahead, have a bit of fun in the kitchen today, whether it’s with your kids, partner or dog. Whip up a batch when you get in from work and treat yourself.

Thanks for reading!

Check out my portfolio at www.jbimagery.co.uk

Pancakes

Healthy Carrot Muffins

So you see the word ‘healthy’ before something that is supposed to be a treat, and you automatically think it is going to be horrible right? Wrong! I’ve never tried one of those recipes that replaces every normal ingredient for something exotic and hard to find because I simply can’t be bothered to look for these ingredients. Plus the staff in the supermarkets might think I’m weird if I start asking for agave nectar and egg substitutes.

But I found this recipe for carrot muffins on cookieandkate.com and they are absolutely delicious. Kate uses coconut oil in this recipe instead of butter and sweetens it with maple syrup and the natural sweetness from the carrots and the raisins. It even has yogurt in there!

What I loved about this recipe is that it used ingredients that you are bound to find in most homes. I didn’t have to go searching the aisles for any unusual ingredients and could whip them up really quickly.

It’s also great to give to children (or hungry husbands) and you don’t have to feel too guilty about it. Now I am all for a treat now and again, but I seem to crave it too often so this is a great alternative. Plus they taste really good!

Click on the link above to see the recipe and give them a try. You won’t be disappointed!

Thanks for reading 🙂

www.jbimagery.co.uk