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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Main+Courses?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Main%20Courses"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-911602687359314035"},"published":{"$t":"2017-10-10T04:00:00.000+01:00"},"updated":{"$t":"2017-10-10T04:00:29.874+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Main Courses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Sheetpan Chicken Dinner"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mX2v-SOLmwY\/Wdt_o_vV9gI\/AAAAAAABVvk\/hkM2U_ynMY8T_u16jPzbYV1vuuhi-gy8wCLcBGAs\/s1600\/Cover%2BChicken.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1512\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/2.bp.blogspot.com\/-mX2v-SOLmwY\/Wdt_o_vV9gI\/AAAAAAABVvk\/hkM2U_ynMY8T_u16jPzbYV1vuuhi-gy8wCLcBGAs\/s400\/Cover%2BChicken.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSheet pan dinners have really taken off in recent months and that is not really surprising when you think about it.\u0026nbsp; Everything cooked on one pan at the same time.\u0026nbsp; What's not to like about that!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ky-RcGwMbyI\/Wdt_zy6Iw_I\/AAAAAAABVvo\/9RXO8hXiLdQGbo9-cq5X3wyBCyqklxwkgCLcBGAs\/s1600\/DSCN4495.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1112\" data-original-width=\"1600\" height=\"277\" src=\"https:\/\/1.bp.blogspot.com\/-Ky-RcGwMbyI\/Wdt_zy6Iw_I\/AAAAAAABVvo\/9RXO8hXiLdQGbo9-cq5X3wyBCyqklxwkgCLcBGAs\/s400\/DSCN4495.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey are especially popular for the smaller family, like mine.\u0026nbsp; There are only two of us and if I can throw everything onto a baking sheet and cook it all together, that's a real bonus.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mq9S380Dcgc\/Wdt_RLs2h0I\/AAAAAAABVvQ\/nVCL0y2YJU4t_FkWMbfLPpaOQOS4FcLGwCEwYBhgL\/s1600\/DSCN4497.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1420\" data-original-width=\"1600\" height=\"355\" src=\"https:\/\/4.bp.blogspot.com\/-mq9S380Dcgc\/Wdt_RLs2h0I\/AAAAAAABVvQ\/nVCL0y2YJU4t_FkWMbfLPpaOQOS4FcLGwCEwYBhgL\/s400\/DSCN4497.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe key to their success is making sure that everything is cut approximately the same size so that they cook in roughly the same time.\u0026nbsp; Take note that harder vegetables usually take a lot longer than softer ones.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-90vn3EcFNtQ\/Wdt_UOihMLI\/AAAAAAABVvU\/QrT_aNKhzI0X5nQpAzWdfsb4KUz7yhL7wCEwYBhgL\/s1600\/DSCN4498.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1434\" data-original-width=\"1600\" height=\"357\" src=\"https:\/\/1.bp.blogspot.com\/-90vn3EcFNtQ\/Wdt_UOihMLI\/AAAAAAABVvU\/QrT_aNKhzI0X5nQpAzWdfsb4KUz7yhL7wCEwYBhgL\/s400\/DSCN4498.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nInterestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . .\u0026nbsp; they don't!\u0026nbsp; In fact you will find that in roasting them like this, you get a crispy tender finish.\u0026nbsp; If that is not something you really like, then I would blanch them first.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-McN9cw288XE\/Wdt_22DGNwI\/AAAAAAABVvs\/VFP71zkCPXILoy8mNtIeBHOBBfnzpJT6ACEwYBhgL\/s1600\/DSCN4496.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1327\" data-original-width=\"1600\" height=\"331\" src=\"https:\/\/2.bp.blogspot.com\/-McN9cw288XE\/Wdt_22DGNwI\/AAAAAAABVvs\/VFP71zkCPXILoy8mNtIeBHOBBfnzpJT6ACEwYBhgL\/s400\/DSCN4496.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe potatoes are perfectly cooked through with just a hint of caramelize edges . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-COSWe6luoZw\/Wdt_L0MVIQI\/AAAAAAABVvM\/BCfZ-opHxpEi20JJK5fee8Prluvp1j5lQCEwYBhgL\/s1600\/DSCN4499.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1557\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-COSWe6luoZw\/Wdt_L0MVIQI\/AAAAAAABVvM\/BCfZ-opHxpEi20JJK5fee8Prluvp1j5lQCEwYBhgL\/s400\/DSCN4499.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe chicken breasts are perfectly cooked through so that they are not over done, or underdone.\u0026nbsp; They end up done just right . . .\u0026nbsp; tender and moist.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-WKke-x8VYbc\/Wdt_Yo6Fz1I\/AAAAAAABVvY\/ynko9jk3lfskBi7zf6mHZ-s_ls_eOuJSgCEwYBhgL\/s1600\/DSCN4501.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1543\" data-original-width=\"1600\" height=\"385\" src=\"https:\/\/2.bp.blogspot.com\/-WKke-x8VYbc\/Wdt_Yo6Fz1I\/AAAAAAABVvY\/ynko9jk3lfskBi7zf6mHZ-s_ls_eOuJSgCEwYBhgL\/s400\/DSCN4501.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe mix of spices and herbs that you sprinkle over top, compliment everything, so each article although cooked the same and in the same time, come out tasting really nice.\u0026nbsp; I think its the cheese. Cheese automatically makes everything better in my books! I know\u0026nbsp; . . .\u0026nbsp; I am such a glutton!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-eT8rMkWa0zI\/Wdt_gRALkGI\/AAAAAAABVvc\/45Ed4mc3ZZ4V8zWoWk8EpfTlwDatR-vaACEwYBhgL\/s1600\/DSCN4503.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1426\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/4.bp.blogspot.com\/-eT8rMkWa0zI\/Wdt_gRALkGI\/AAAAAAABVvc\/45Ed4mc3ZZ4V8zWoWk8EpfTlwDatR-vaACEwYBhgL\/s400\/DSCN4503.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sheetpan Chicken Dinner*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sheetpan-chicken-dinner\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nQuick easy and delicious. Perfect for nights when you are feeling uninspired but want somethiing tasty for the table.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 boneless skinless chicken breasts (I use free range, organic corn fed)\u003C\/div\u003E\n1\/2 head of cauliflower or a medium broccoli crown\u003C\/div\u003E\n4 medium red skinned potatoes\u003C\/div\u003E\n60ml olive oil\u003C\/div\u003E\n2 tsp fine sea salt\u003C\/div\u003E\n2 tsp coarse black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp garlic powder\u003C\/div\u003E\n2 tsp onion powder\u003C\/div\u003E\n1 tsp sweet paprika\u003C\/div\u003E\n60g grated Parmesan Cheese\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking sheet with foil and\n lightly spray with baking spray. Mix together the salt, pepper, garlic \nand onion powders, and paprika.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the two pieces of \nchicken in the middle of the pan. Drizzle with 1\/2 TBS of the oil, and \n1\/3 of th spice mixture. Cut the potatoes and vegetables into small \nchunks. Put ito a bowl and toss together with the remaining oil and \nspice mixture.\u0026nbsp; Spread onto the baking sheet around the chicken. \nSprinkle the Parmesan cheese over all.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoast in the preheated oven for 20 to 25 minutes until the potatoes and vegetables are tender and the chicken juices run clear.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ci\u003E\u003Cb\u003EVariations\u003C\/b\u003E\u003C\/i\u003E\n - You can use sweet potatoes cut into\u0026nbsp; chunks instead of the red \npotatoes, or a mix of both.\u0026nbsp; Use Cauliflower, baby carrots, sliced \nbutternut squash or pumpkin for the vegetables. Or even a mixture.\u0026nbsp; All \nare very good.\u0026nbsp; (Today I used half a Romanesco Cauliflower)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-oCbS3nnYY2M\/Wdt_kbsldYI\/AAAAAAABVvg\/WmQUabJ26oUMJSxGT5ejl7d4JS1cJiWUACEwYBhgL\/s1600\/DSCN4504.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1561\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-oCbS3nnYY2M\/Wdt_kbsldYI\/AAAAAAABVvg\/WmQUabJ26oUMJSxGT5ejl7d4JS1cJiWUACEwYBhgL\/s400\/DSCN4504.JPG\" width=\"390\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI really struggle with getting the lighting right this time of year when the days are getting shorter.\u0026nbsp; I like to use natural light if I can and that means with the shorter days I need to do my cooking and photography much earlier in the day. Does anyone else struggle with this?\u0026nbsp; What is your solution?\u0026nbsp; I don't like using artificial light if I can get away without it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn any case this is really tasty.\u0026nbsp; I appreciate the simple prep and easy clean up.\u0026nbsp; It makes for a truly faff-free dinner for two. Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - you could certainly cook this for more people by using more than one baking sheet and doubling the quantities.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/911602687359314035\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/10\/sheetpan-chicken-dinner.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/911602687359314035"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/911602687359314035"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/10\/sheetpan-chicken-dinner.html","title":"Sheetpan Chicken Dinner"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-mX2v-SOLmwY\/Wdt_o_vV9gI\/AAAAAAABVvk\/hkM2U_ynMY8T_u16jPzbYV1vuuhi-gy8wCLcBGAs\/s72-c\/Cover%2BChicken.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-21207816815005340"},"published":{"$t":"2017-06-28T04:00:00.000+01:00"},"updated":{"$t":"2017-06-28T04:00:06.538+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Main Courses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Crispy Chicken Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-csaqTK2XF1U\/WVI5A1ya6yI\/AAAAAAABCio\/3xvlVzZCoXQ-mh-quxKavVYmEiLWicsHgCLcBGAs\/s1600\/Cover%2Bphoto%2Bcrispy%2Bchicken%2Bsalad.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1473\" data-original-width=\"1600\" height=\"588\" src=\"https:\/\/3.bp.blogspot.com\/-csaqTK2XF1U\/WVI5A1ya6yI\/AAAAAAABCio\/3xvlVzZCoXQ-mh-quxKavVYmEiLWicsHgCLcBGAs\/s640\/Cover%2Bphoto%2Bcrispy%2Bchicken%2Bsalad.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOh dear, chicken two days in a row.\u0026nbsp; Forgive me!\u0026nbsp; I had some chicken breasts that I wanted to use up and I did not want to freeze them, so here you go, chicken two days in a row. \u0026nbsp; Two very different prepartions however!\u0026nbsp; But, this is also somewhat light and healthy and perfect for a light summer supper!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-RqilYVM5x48\/WVI5SffSmhI\/AAAAAAABCiw\/kR1vPZg2TK8aJXlHGQX4TQo7EIE8j3QoQCLcBGAs\/s1600\/DSCN2661.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1479\" data-original-width=\"1600\" height=\"590\" src=\"https:\/\/2.bp.blogspot.com\/-RqilYVM5x48\/WVI5SffSmhI\/AAAAAAABCiw\/kR1vPZg2TK8aJXlHGQX4TQo7EIE8j3QoQCLcBGAs\/s640\/DSCN2661.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI don't know how it works, but slicing chicken breasts in half horizontally always seems to tenderize them, and of course it quickens the cook time, so this is also a supper that is very quick to put on the table!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-NPGgN27gO60\/WVI5W881eyI\/AAAAAAABCi0\/KfteR_5-TZEZGq3WbCvgGNjAYNnGLYiuACLcBGAs\/s1600\/DSCN2663.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/3.bp.blogspot.com\/-NPGgN27gO60\/WVI5W881eyI\/AAAAAAABCi0\/KfteR_5-TZEZGq3WbCvgGNjAYNnGLYiuACLcBGAs\/s640\/DSCN2663.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe only faffy part is the pané-ing of the chicken.\u0026nbsp; ( A fancy French word for breading.) But even that isn't too difficult.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i4v2Gr_ipr4\/WVI5g6GlRVI\/AAAAAAABCi4\/wEZJpCyF6NQ9utxtN3hWfR7C8V4gkQ92ACLcBGAs\/s1600\/DSCN2664.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-i4v2Gr_ipr4\/WVI5g6GlRVI\/AAAAAAABCi4\/wEZJpCyF6NQ9utxtN3hWfR7C8V4gkQ92ACLcBGAs\/s640\/DSCN2664.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI use a vegetable peeler to cut my carrots into ribbons.\u0026nbsp;\u0026nbsp; They give a nice look.\u0026nbsp;\u0026nbsp; I also de-seed the tomatoes for this type of salad, when you don't want the tomato seed\/juices diluting the dressing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-wFY_tm7BITk\/WVI597IZvDI\/AAAAAAABCjI\/KRnq94va79YOBwxzw8TQNF2m2dOxj7cXACLcBGAs\/s1600\/DSCN2665.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"612\" src=\"https:\/\/2.bp.blogspot.com\/-wFY_tm7BITk\/WVI597IZvDI\/AAAAAAABCjI\/KRnq94va79YOBwxzw8TQNF2m2dOxj7cXACLcBGAs\/s640\/DSCN2665.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThere's plenty of Parmesan cheese in the breading and then again in the dressing . . . giving it a lovely creaminess that goes very well with the tartness of the lemon.\u0026nbsp; Lemon and Parmesan . . .\u0026nbsp; a brautiful combination.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-DxiT-l0jfD4\/WVI59n9W_kI\/AAAAAAABCjE\/_0TmCF0kh3cIg2tiqy1rMY7JDmv1EO6dgCLcBGAs\/s1600\/DSCN2666.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1425\" data-original-width=\"1600\" height=\"570\" src=\"https:\/\/2.bp.blogspot.com\/-DxiT-l0jfD4\/WVI59n9W_kI\/AAAAAAABCjE\/_0TmCF0kh3cIg2tiqy1rMY7JDmv1EO6dgCLcBGAs\/s640\/DSCN2666.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou can really stream-line things by using store bought breaded chicken if you wanted something really fast, but I happen to think those types of things are pretty tasteless.\u0026nbsp; I would rather bread my own . . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-sFA6vDGSB5A\/WVI6AhHLDFI\/AAAAAAABCjM\/parsjvAv3CUFVZiVuCrLOU2YwJTRtCk4ACLcBGAs\/s1600\/DSCN2667.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1560\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-sFA6vDGSB5A\/WVI6AhHLDFI\/AAAAAAABCjM\/parsjvAv3CUFVZiVuCrLOU2YwJTRtCk4ACLcBGAs\/s640\/DSCN2667.JPG\" width=\"622\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou can also use a ready-mix of salad leaves, but again . . .\u0026nbsp; I mix my own.\u0026nbsp; I would rather do it myself, wash it myself, mix it myself.\u0026nbsp; I find those store mixed leaves have a rather odd taste to them, and they don't last very long either. It seems you no sooner open a pack and they are going off!\u0026nbsp; In any case.\u0026nbsp; Give this a go.\u0026nbsp; I think you will really like it.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-WGaI9fH5PIE\/WVI6h8YJxpI\/AAAAAAABCjc\/Z-kmptipxLsefjqlplTW6B64lTv4syXHACLcBGAs\/s1600\/DSCN2668.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1578\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/4.bp.blogspot.com\/-WGaI9fH5PIE\/WVI6h8YJxpI\/AAAAAAABCjc\/Z-kmptipxLsefjqlplTW6B64lTv4syXHACLcBGAs\/s640\/DSCN2668.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Crispy Chicken Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crispy-chicken-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCrisp coated chicken served on a bed of salad greens with a punchy Lemon \u0026amp; Parmesan Dressing.\u0026nbsp; What's not to like?\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Salad:\u003C\/b\u003E\u003C\/div\u003E\n6 cups of salad leaves\u003C\/div\u003E\n1 medium carrot, peeled and shaved\u003C\/div\u003E\n1 cucumber, trimmed and sliced\u003C\/div\u003E\n1 large tomato, cored and chopped\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the dressing:\u003C\/b\u003E\u003C\/div\u003E\n3 TBS fresh lemon juice\u003C\/div\u003E\n1\/2 tsp minced garlic\u003C\/div\u003E\n2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)\u003C\/div\u003E\n2 TBS finely grated Parmesan cheese\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\nfreshly ground black pepper to taste\u003C\/div\u003E\n6 TBS extra virgin olive oil\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cb\u003EFor the chicken:\u003C\/b\u003E\u003C\/div\u003E\n4 boneless, skinless chicken breast portions\u003C\/div\u003E\nsea salt and black pepper to taste\u003C\/div\u003E\n45g plain flour (1\/4 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n180g panko bread crumbs (1 1\/2 cups)\u003C\/div\u003E\n90g finely grated Parmesan Cheese (1\/2 cups)\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n2 TBS butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-5G75PAGY2ak\/WVI6WV_CHBI\/AAAAAAABCjU\/Voxm9NsFDcooBb2hfpbAEkGX7zrGKO-kACLcBGAs\/s1600\/DSCN2669.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1415\" data-original-width=\"1600\" height=\"564\" src=\"https:\/\/3.bp.blogspot.com\/-5G75PAGY2ak\/WVI6WV_CHBI\/AAAAAAABCjU\/Voxm9NsFDcooBb2hfpbAEkGX7zrGKO-kACLcBGAs\/s640\/DSCN2669.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Cut the chicken breasts horizontally into two pieces each.\u0026nbsp; Pound \nlightly between some cling film.\u0026nbsp; Season lightly on both sides with salt\n and pepper.\u0026nbsp; Place the flour for the chicken into a shallow bowl. Whisk\n the egg in another shallow bowl.\u0026nbsp; Combine the bread crumbs and cheese \nin another shallow bowl.\u0026nbsp; Dip each chicken first into the flour, shaking\n off any excess, then into the egg and then into the breadcrumb mixture,\n pressing firmly to coat well on each side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4. Have ready a baking sheet.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n half of the oil and butter together in a large skillet.\u0026nbsp; Once the \nbutter begins to foam, add half of the chicken pieces.\u0026nbsp; Fry until golden\n brown on both sides, taking about 2 minutes per side.\u0026nbsp; Transfer to the \nbaking tray.\u0026nbsp; Wipe out the skillet and repeat with the remaining chicken\n and oil\/butter. When all have been browned and placed onto the baking \ntray, pop the tray into the heated oven and cook for a further 6 to 8 \nminutes until cooked through.\u0026nbsp; Remove from the oven and set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the dressing by whiksing the lemon juice, garlic, cream, cheese and \nseasoning together until smooth.\u0026nbsp; Whisk in the olive oil slowly until \ncreamy.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMix the salad ingredients together\n in a bowl.\u0026nbsp; Add half of the dressing and toss to coat. Divide between 4\n chilled plates.\u0026nbsp; Top each with a portion of chicken and drizzle the \nchicken with a bit more dressing.\u0026nbsp; Serve immediately.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-yZQh5o_R7sE\/WVI66rWlMDI\/AAAAAAABCjs\/t75Wcpa0AOAJ-JfNOi8KGUYf_V4UjuZFACLcBGAs\/s1600\/DSCN2674.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1341\" data-original-width=\"1600\" height=\"536\" src=\"https:\/\/4.bp.blogspot.com\/-yZQh5o_R7sE\/WVI66rWlMDI\/AAAAAAABCjs\/t75Wcpa0AOAJ-JfNOi8KGUYf_V4UjuZFACLcBGAs\/s640\/DSCN2674.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis was beautiful enjoyed out on the patio beneath the umbrella with a nice breeze ruffling the hair. Todd is not such a salad freak, but I added a baked potato for him and he was happy.\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/21207816815005340\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/crispy-chicken-salad.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/21207816815005340"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/21207816815005340"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/crispy-chicken-salad.html","title":"Crispy Chicken Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-csaqTK2XF1U\/WVI5A1ya6yI\/AAAAAAABCio\/3xvlVzZCoXQ-mh-quxKavVYmEiLWicsHgCLcBGAs\/s72-c\/Cover%2Bphoto%2Bcrispy%2Bchicken%2Bsalad.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-770561725214840837"},"published":{"$t":"2016-04-26T04:00:00.000+01:00"},"updated":{"$t":"2018-03-02T08:26:02.414+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"British Turkey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Egg and dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Main Courses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Whole 30"}],"title":{"type":"text","$t":"Mushroom Sauced Turkey Tenderloins"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6647_zpsk0jcttis.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6647_zpsk0jcttis.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know it might not seem\u0026nbsp; like it sometimes, but I do try to eat healthy.\u0026nbsp; All the cake recipes etc. you see on here, I didn't bake them all at the same time.\u0026nbsp; I try to only bake two things a week and those I bake at the weekend.\u0026nbsp; The rest of the week I eat other things.\u0026nbsp; As a type 2 diabetic with diverticulitis and IBS, and severe exema, \u0026nbsp; finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've been recently been looking into the Whole 30 way of eating and wondering if this might not be a way of eating for me to explore.\u0026nbsp; This eating plan involves eating meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds, preferably as unprocessed and natural as possible, for 30 days, cutting out sugars, grains, alcohol, legumes and\u0026nbsp; dairy.\u0026nbsp; For 30 days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6649_zpscjibd0zz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6649_zpscjibd0zz.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm not sure I can do that\u0026nbsp; . . . but I am going to try. \u0026nbsp;\u0026nbsp; We will see how it goes.\u0026nbsp; This program promises that if you follow it to the letter in 30 days you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6650_zpsi6bvomwd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6650_zpsi6bvomwd.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt sounds good and like something I want to do. \u0026nbsp; This week I am trying a few different Whole 30 recipes to see if it is something I might be able to live and cope with. \u0026nbsp; Sticky my toes into the water as it were . . .\u0026nbsp; to test the temperature and if I like it, then I'll jump in with both feet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo that end today I tried a recipe that I found on \u003Ca href=\"http:\/\/physicalkitchness.com\/whole30-cream-of-celery-and-mushroom-baked-chicken\/\" target=\"_blank\"\u003E\u003Cb\u003EPhysical Kitchness \u003C\/b\u003E\u003C\/a\u003EFor a Cream of Celery and Mushroom Baked Chicken.\u0026nbsp;\u0026nbsp; it looked really good.\u0026nbsp; I have adapated it though, to use turkey tenderloin meat and I switched out the directions a bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was very happy with the end result and Todd was too.\u0026nbsp; It was delicious.\u0026nbsp; I used ground almonds because I didn't really have any almond flour and the almond flour available online was quite expensive.\u0026nbsp; I looked up what is almond flour and it appears that it is just finely ground raw almonds.\u0026nbsp; In any case the ground almonds I used worked well.\u0026nbsp; We had it with stir steamed tenderstem broccoli and steamed new potatoes.\u0026nbsp; We both enjoyed it very much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6655_zpst3tmka7g.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6655_zpst3tmka7g.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mushroom Sauced Turkey Tenderloins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mushroom-sauced-turkey-tenderloins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis is gluten, wheat and dairy free . . .\u0026nbsp; and delicious!\u0026nbsp; Who knew!\u0026nbsp; Whole30 friendly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 Turkey tenderloins\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n1 punnet of closed cup mushrooms, Sliced (about 2 cups)\u003C\/div\u003E\n2 stalks celery, sliced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS lemon juice\u003C\/div\u003E\n500ml chicken stock (2 cups)\u003C\/div\u003E\n250ml of almond milk (1 cup)\u003C\/div\u003E\n50g of almond flour (1\/2 cup)\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp onion powder\u003C\/div\u003E\n1\/2 tsp garlic powder\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1\/4 tsp freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Slice the tenderloins crosswise \ninto 4 pieces each.\u0026nbsp; Place into a baking dish large enough to hold them \nin a single layer.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat the olive oil in a\n large skillet.\u0026nbsp; Add the onions.\u0026nbsp; Saute, stirring frequently, until they\n begin to soften.\u0026nbsp; Add the celery and mushrooms.\u0026nbsp; Cook, stirring, until \nthey softened.\u0026nbsp; spoon half of this mixture over the turkey tenderloins \npieces.\u0026nbsp; Add the chicken stock, to the remainder and heat\u0026nbsp; through. \u0026nbsp; \nWhisk in the lemon juice, salt, onion and garlic powder, thyme and \npepper.\u0026nbsp; Whisk together the almond milk and almond flour. Whisk into the\n pan.\u0026nbsp; Transfer this mixture to a blender and blitz until smooth\u0026nbsp; Pour \nthis over the turkey tenderloins. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Cover with foil or a lid and bake in \nthe preheated oven for 35 minutes.\u0026nbsp; Uncover and bake for an additional \n10 to 15 minutes, until the turkey juices run clear.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote- This is great with some tiny boiled new potatoes and broccoli on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6656_zps5tscv9sm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6656_zps5tscv9sm.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/770561725214840837\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/mushroom-sauced-turkey-tenderloins.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/770561725214840837"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/770561725214840837"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/mushroom-sauced-turkey-tenderloins.html","title":"Mushroom Sauced Turkey Tenderloins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1840433147818832841"},"published":{"$t":"2015-12-09T04:00:00.001+00:00"},"updated":{"$t":"2022-12-23T13:17:25.093+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Main Courses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Holiday Beef Tenderloin "},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Christmas\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Christmas%20pictures\/6456820421_109173349c_b_zps68c9fec6.jpg\" title=\"Christmas\" width=\"496\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI was recently sent some Knorr products and asked to create some recipes\n for the holidays using them.\u0026nbsp; This is part two of what I did with them.\u0026nbsp; I hope you like what I have come up with and find something here you can use in your home for the holidays!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"French Onion Soup\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/French%20Onion%20Soup%201_zpst2rltwdu.jpg\" title=\"French Onion Soup\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nFrench Onion Soup is a favourite in this house.\u0026nbsp; It's also quite an inexpensive alternative to some of the other first courses out there that you might have a choice of.\u0026nbsp;\u0026nbsp; It's rich and light enough to serve as a main course, in smaller portions\u0026nbsp; . . .\u0026nbsp; or served as a light lunch in larger portions.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love the gruyere topped Croutes.\u0026nbsp; Garlic flavoured with just enough cheese to keep them from being cloying.\u0026nbsp; I hate it when there is so much cheese in the soup that you almost choke when you try to eat it!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You can also make the soup part of this well ahead of time, just reheating it when you want to serve it and making the croutes fresh on the day.\u0026nbsp; I always like to make extra croutes, especially if we are having it for a meal.\u0026nbsp; Nobody ever turns down an extra portion of those cheesy toasts!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"French Onion Soup\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/FrenchOnion%20soup%202_zps4afnb1cu.jpg\" title=\"French Onion Soup\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*French Onion Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 as a main,\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nor 8 as a first course\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/french-onion-soup-2\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA delicious soup, perfect for a first course, or as a light lunch.\u0026nbsp;\u0026nbsp; Serve any additional croutes on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n75g of butter (3 ounces)\u003C\/div\u003E\n2 TBS oil\u003C\/div\u003E\n3 pounds of onions, peeled and thinly sliced\u003C\/div\u003E\n1 Knorr Garlic Flavour Pot\u003Cbr \/\u003E\n(alternately you can use two cloves of garlic, peeled and\u0026nbsp; minced)\u003C\/div\u003E\n1 tsp sugar\u003C\/div\u003E\n2 1\/2 pints of Knorr Beef stock (reconstituted fromKnorr Rich Beef Stock Pots, 2 of them)\u003Cbr \/\u003E\n(5 1\/2 cups)\u003C\/div\u003E\n300ml of dry white wine (1 1\/4 cup)\u003C\/div\u003E\n1 to 2 TBS Brandy\u003C\/div\u003E\n\u003Cdiv\u003E\n6 TBS of finely grated Parmesan cheese\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Croutes:\u003C\/b\u003E\u003C\/div\u003E\n1 day old french baguette\u003C\/div\u003E\n1 garlic clove, peeled and halved\u003C\/div\u003E\n50g of butter, melted (1\/4 cup)\u003C\/div\u003E\n175g Gruyere cheese, grated (6 ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the butter and the oil in a large heavy saucepan.\u0026nbsp;\u0026nbsp; Add the onions and \ngarlic, along with the sugar.\u0026nbsp;\u0026nbsp; Cook over low heat, stirring \noccasionally, for 30 minutes, until very soft and golden brown.\u0026nbsp; \nGradually add the stock and wine.\u0026nbsp;\u0026nbsp; Bring to the boil then reduce to a \nslow simmer.\u0026nbsp; Cover and simmer for 1 hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRub\n the cut cloves of garlic all over the outside of the baguette.\u0026nbsp; Slice \nthe baguette into rounds and place each round on a lightly buttered \nbaking tray.\u0026nbsp; Drizzle with melted butter and scatter evenly with the \ngrated cheese.\u0026nbsp; Bake for 15 minutes until golden and bubbling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTaste\n the soup and adjust seasoning as required.\u0026nbsp; Add the brandy and the \nParmesan cheese.\u0026nbsp; Stir well. Pour the soup into a heated serving dish or\n bowls.\u0026nbsp;\u0026nbsp; Float the croutes on top and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Beef Stock\" border=\"0\" height=\"151\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/Beef%20Stock%20Pot_zpsujraz1pi.jpg\" title=\"Beef stock\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nKnorr Rich Beef Stock Pots come in a pack of four and contain no artificial flavour enhancers.\u0026nbsp; They are simply carefully selected ingredients that have been reduced into a little pot.\u0026nbsp; Try melting it smoothly into your diches to enhance the natural flavours of your fresh ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"garlic paste\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/1301-933328-34800_KR_Flavour_Pot_Packshot_244x300_Garlic_zpskd4ajz0p.png\" title=\"garlic paste\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKnorr Garlic flavour pots contain no artificial flavour enhancers, no artificial colours, no artificial preservatives and are vegetarian friendly.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Packing a punch, this pot will help deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken; simply stir in and savour the taste. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\"Beef tenderloin\" border=\"0\" height=\"637\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/beef%20tenderloin_zpsygykr0nk.jpg\" title=\"Beef Tenderloin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWe normally have a turkey for Christmas, but not everyone likes Turkey.\u0026nbsp; Beef Tenderloin can make a delicious alternative. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you follow the instructions directly for this you will end up with perfectly cooked Beef and a delicious Horseradish and Green Peppercorn sauce\/gravy to serve with it.\u0026nbsp;\u0026nbsp; Roast potatoes are excellent with this along with Yorkshires., and the usual Christmas Veg.\u0026nbsp; Sprouts, carrots, green beans, etc.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Beef Tenderloin\" border=\"0\" height=\"637\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/beef%20tenderloin%202_zpsyyc7tcb5.jpg\" title=\"Roast Beef Tenderloin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ci\u003E*Holiday Beef Tenderloin*\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/holiday-beef-tenderloin\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nIt's\n very important not to overcook the beef, as it will continue to cook \nwhie it is resting.\u0026nbsp; Always test the thickest part for doneness.\u0026nbsp;\u0026nbsp; Serve\n it with the Horseradish and Green Peppercorn Sauce for a real taste \ntreat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 3\/4 pound piece of Beef Tenderloin\u003C\/div\u003E\n1 Knorr Rich Beef\u0026nbsp; Stock Pot \u003C\/div\u003E\n1 tsp cracked black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\na bit of light olive oil for browning\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EHorseradish and Green Peppercorn Sauce:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 medium onion, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS plain flour\u003C\/div\u003E\n\u003Cdiv\u003E\n450ml of knorr chicken stock, heated (2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS fresh lemon juice\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS drained, brine-packed green peppercorns\u003C\/div\u003E\n\u003Cdiv\u003E\n1 heaped dessertspoon of prepared horseradish (about 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/40)*F\/ gas mark 6. \u0026nbsp; Rub the stock pot all over the \nbeef and sprinkle with the pepper, pressing it to adhere. \u0026nbsp; Brush a \nheavy oven-proof skillet with some oil and then heat it over medium high\n heat on top of the stove.\u0026nbsp; Add the meat and brown is on all sides, \nabout 8 minutes. \u003Cbr \/\u003E\nUse tongs to turn it, not a fork.\u0026nbsp; You don't want any \nof those juices escaping, you want to sear all the flavour in.\u0026nbsp; Once it \nis seared all over bang the skillet into the heated oven.\u0026nbsp; Roast for 25 \nto 30 minutes, until the internal temperature measures 48* Celcious or \n!20* Fahrenheit.\u0026nbsp; Remove from the oven, tent with foil and allow to rest\n for at least 10 minutes before slicing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo make the \nsauce, melt the butter in a large skillet.\u0026nbsp; Add th onion and cook over \nmedium heat until softened and golden.\u0026nbsp;\u0026nbsp; Sprinkle with the flour and \ncook for one minute longer.\u0026nbsp; Stir in the hot stock, whisking constantly \nto prevent lumps.\u0026nbsp; Whisk in the lemon juice and pepper.\u0026nbsp; Reduce the heat\n to low and simmer, whisking occasionally until the sauce thickens.\u0026nbsp; \nWhisk in the horseradish, mustard and green peppercorns.\u0026nbsp; Taste and \nadjust seasoning as required.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe the beef sliced with some of the sauce spooned over top.\u0026nbsp; Pass the remaining sauce at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"chicken stock\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/1301-392300-knorr_originl_touch_of_tste_chicken_zpsu56t8scd.png\" title=\"chicken stock\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWhen I am wanting Chicken Stock to use in a dish where the flavour of \nthe chicken stock really matters, I always like to use Knorr Touch of \nTaste Chicken concentrated liquid stock.\u0026nbsp; I use this in soups and \ngravies and stews. \u0026nbsp; It \u003Ci\u003Edoes\u003C\/i\u003E need to be refrigerated once opened.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Baked Haddock\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/Baked%20Haddock_zpsys0zm4js.jpg\" title=\"Baked Haddock\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;I have always liked serving fish on Christmas Eve. \u0026nbsp; This is a quick and easy way to prepare haddock, which is simple to make, and yet special enough that you wouldn't be embarrassed serving it to your guests.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou make a simple rub with a couple of fish stock cubes, a but of olive oil and some soya sauce which is rubbed into the fish prior to baking.\u0026nbsp;\u0026nbsp; A sprinkling of chopped spring onion and dill weed goes on top along with some dots of butter and a squeeze of lemon juice.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis gives a really well flavoured, and\u0026nbsp; elegant looking finish.\u0026nbsp;\u0026nbsp; With a rice pilaf and some lemon wedges and some veg on the side, it makes for a simple, yet special meal.\u0026nbsp; Take care not to overcook the fish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Baked Haddock\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/Baked%20Haddock%202_zpsqyx7rttg.jpg\" title=\"Baked Haddock\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Herby Baked Haddock*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herby-baked-haddock\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBear\n in mind that it doesn't take long for fish to cook, so make sure you \ntest the fish for doneness at the thickest part.\u0026nbsp; Just a minute or two \ncan make the difference between properly cooked or underdone.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 haddock fillets (each about 6 ounces in weight), skin on\u003C\/div\u003E\n6 TBS of light soy sauce\u003C\/div\u003E\n2 fish Knorr Fish stock cubes, crumbled\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\nblack pepper to taste\u003C\/div\u003E\n3 spring onions, trimmed and finely chopped\u003C\/div\u003E\n3 TBS chopped fresh dill\u003C\/div\u003E\n3 TBS chilled butter, cut into bits\u003C\/div\u003E\nfresh lemon juice\u003C\/div\u003E\nlemon wedges to serve\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 3.\u0026nbsp;\u0026nbsp; Line a large baking tray with \naluminium foil and spray with non stick cooking spray.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n together the soy sauce, fish stock cubes and olive oil.\u0026nbsp; Place the fish\n fillets onto the baking tray, skin side down.\u0026nbsp;\u0026nbsp; Rub them all over \ngenerously with the soy sauce mixture.\u0026nbsp; Season with black pepper to \ntaste.\u0026nbsp; Mix the spring onions and dill together.\u0026nbsp; Sprinkle an equal \namount over each fish fillet.\u0026nbsp; Dot with butter and squeeze a bit of \nlemon juice over top of each.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 15 minutes, or \njust until the fish begins to flake at it's thickest point.\u0026nbsp;\u0026nbsp;\u0026nbsp; Serve on\n heated plates with wedges of fresh lemon for squeezing.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Stock cubes\" border=\"0\" height=\"437\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/fish%20cube%201_zpsm4tke3as.jpg\" title=\"Stock cubes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nKnorr Fish Cubes are perfect for making Fish stock to use in casseroles, soups or as a delicious rub for on baked fish prior to baking. \u0026nbsp; Simply crumble and mix with a bit of oil to a paste, rub on the fish and bake as you wish.\u0026nbsp; (Nice on a bed of stuffing!)\u0026nbsp; Knorr Fish cubes contain no artificial preservatives and no added msg.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKnorr products are available near the spice section of most major \ngrocery shops in the UK.\u0026nbsp; For more information about their products and \nmore recipes do check out \u003Ca href=\"http:\/\/www.knorr.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Etheir website\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1840433147818832841\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/holiday-beef-tenderloin-and-few-other.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1840433147818832841"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1840433147818832841"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/holiday-beef-tenderloin-and-few-other.html","title":"Holiday Beef Tenderloin "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});