Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
This is a recipe that I have seen kicking around the internet for years which I have always wanted to make. It always sounded simple and delicious, and of course you know that my main criteria for cooking here at home is simple and delicious! I can be rather lazy when it comes to cooking. Quick, easy and delicious works for me! Don't get me wrong. I can do complicated with my eyes closed . . . but why??? If I can find a short cut which will get me the same results. I'm taking it.
And you really couldn't get much simpler than this actually . . . chicken mini fillets (Or chicken tenders as they are called in North America) dusted with a tasty mix of spices, browned in butter (*slurp!) and then simmered in cream until done. (**Double slurp!) Yes . . . I am also somewhat of a glutton.
There is a little tendon which lays on the bottom side of these mini chicken fillets which I always remove. I don't like the texture of it in my chicken. It can make them a bit tough if you leave it in. It's not all that difficult to remove. You can see it quite easily, it's very visible. Just lay your chicken piece, underside up on a cutting board and firmly grip the end of the tendon with your left thumb and forefinger and then using a very sharp knife start to slide it down the of the tendon, chivvying the knife against the tendon without cutting through . . . Once you have it all loosened, just throw it away!
Then it's as simple as just mixing the spices and rubbing them into the chicken pieces and browning them, then pouring on the cream. Talk about big time flavour for very little effort! You will love this. I know we sure did! I serve it simply with some steamed new potatoes (so good this time of year) and haricot verts. Delicious!
*Chicken Lazone*
Serves 4
I am not sure where this chicken recipe comes from, but I do know that it is delicious and so simple to make. Serve it with pasta or potatoes. It's so easy to make
that it is sure to become a family favourite! This version is lower in fat than the original, but still just as tasty!
2 pounds mini chicken filets (Chicken tenders)
450ml of single cream (2 cups half and half)
3 TBS butter, divided
For the seasoning mix:
1/2 tsp salt
1 1/2 tsp mild chili powder (Don't use the hot!)
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
(Note these are not salts!)
Mix together all of the seasonings. Note there is only 1/2 tsp salt and they are garlic and onion powders, not salts. (I cannot stress this enough!) Take your mini chicken filets and remove the tendon which you will find on the underside. Grab the end of it firmly between your finger and thumb, and using a sharp paring knife, chivvy and scrape it gently along the tendon until the tendon is removed. Discard the tendons. Sprinkle the seasoning mixture over the chicken pieces, patting it onto all sides.
Melt 2 TBS of the butter in a large skillet over medium high heat. Once it begins to foam add the chicken tenders in a single layer, and brown them well on once side for about 4 minutes, then flipping them over and continuing to cook for a further 4 minutes. Pour the cream into the pan. Lower the heat and allow the sauce to simmer and thicken for about 5 to 7 minutes. Whisk in the butter. Serve the chicken and sauce over pasta or with potatoes as desired.
We love chicken in this house. I think that the thigh meat is my favourite, as it is so moist and succulent . . but I am really fond of the breast meat as well. It's so very versatile and is a very palatable canvas to paint on with a variety of flavours.
Cooking them can be really tricky however. They are incredibly lean, which makes them the dieter's dream . . . however that very positive quality also means that you have to be really careful not to over cook them. There is nothing more blah than an over cooked, dried out . . . chicken breast. On their own they don't have a lot of flavour any way . . . so if you cook the life out of them, you might as well be eating cardboard.
With correct timing and little tricks like leaving the skin on can make the world of difference however. You don't have to eat the skin, but it does help to prevent them from drying out, and in this case, helps to hold in a delicious creamy cheese filling, which not only flavours the chicken meat, but also helps to keep it moist.
Just look at how moist and tender that chicken is. Beautiful. Stuffed with cheese and baked on top of a pile of super thin roasted slices of potato, all crisp on the edges and golden brown . . . with a side of pan roasted cherry tomatoes, this is a meal that pleases on many levels . . .
Crisp skinned, tender juicy chicken flavoured with herby cheese . . . so succulent . . . roasted crisp potato slices . . . and melting tomatoes. An almost holy trinity of beautiful flavours and textures which is sure to become a firm and much requested favourite amongst your family members. Simple, easy and oh-so-tasty!
*Cheese Stuffed Chicken with Roasted Potatoes and Cherry Tomatoes*
Serves 4
You will want chicken breasts with the skin on for this simple one pan supper. Delicious, easy and there's not a lot of washing up at the end of it.
4 skin on Chicken breasts
3 large potatoes, washed, dried, peel or not as desired
3 TBS olive oil
300g cherry tomatoes on the vine (about 3/4 of a pound)
1 packet of herby creamy cheese (I like the Boursin, garlic and herb)
Preheat the oven to 220*C/425*F/ gas mark 7.
Line a deep roasting tin with some baking parchment. Cut the potatoes into thin slices. Lay them out on the baking paper. Drizzle with the 2 TBS of the olive oil. (If you can get the lemon flavoured olive oil, it's really nice in this). Season with some sea salt and cracked black pepper. Toss together and spread out again and then roast them in the oven for 20 to 25 minutes.
While the potatoes are roasting, loosen the skin on the chicken breasts, without removing it. You want to create a nice pocket, with the skin completely attached on one side. Divide the creamy cheese between each breast, tucking it in under the skin and replacing the skin firmly over top of it to cover. Brush with the remaining olive oil and season lightly with some salt and black pepper. Heat a large nonstick skillet. Brown the chicken breasts in the skillet, skin side down first, cooking for five minutes per side, until golden brown on both sides.
Reduce the oven temperature to 180*C/350*F/ gas mark 4. Remove the baking tray from the oven and place the chicken over top of the potatoes. Place the tomatoes along side and roast for a further 10 to 12 minutes, until the potatoes are tender and crispy brown, the chicken is cooked through and the tomatoes are meltingly juicy and tender.
To serve divide the potatoes equally amongst four heated dinner plates. Top each portion with a piece of chicken and 1/4 of the roasted tomatoes. Serve hot.
Food seems to be getting more expensive with each week that passes. It is becoming increasingly difficult to feed a family well, and still stay within a budget.
It's ironic that the things which are the healthiest are the things which cost the most in the shops and it's the stuff which is loaded in sugar, fat and calories that are the cheapest.
Walk down the aisles in any grocery shop and you will see what I mean.
Walk down the aisles in any grocery shop and you will see what I mean.
There's lots on offer for a pound, but it's all sausage rolls (mostly fatty pastry and cheap fatty sausage, and not much of that!) jumbo packets of crisps, candy bars, cakes filled with chemicals and artificial flavours, etc.
It's the same in the frozen food section . . . lots of ice cream bars and chips on offer, pizzas, but not a lot that is healthy really. The last time I bought some apples, I paid more than 50p per apple and that's the truth!
Another thing I have noticed of late is that sizes are getting smaller. They may be charging the same prices for certain things . . . but the tins are smaller, etc.
Another thing I have noticed of late is that sizes are getting smaller. They may be charging the same prices for certain things . . . but the tins are smaller, etc.
Oh . . . and don't get me started on toilet paper. Have you noticed how big around the paper tube in the middle has gotten?
It looks the same from the outside of the roll, but with the inner tube having doubled in size, you are only getting half the amount of loo-roll these days.
I was recently challenged to create a meal for a family of four for less than a fiver. It wasn't easy but I managed to do it and I think I did it very well, if I don't say so myself.
I was recently challenged to create a meal for a family of four for less than a fiver. It wasn't easy but I managed to do it and I think I did it very well, if I don't say so myself.
I created a simple dish of Chicken with Cheesy Dumplings, which I think is relatively low in fat, with lots of veg, and a goodly amount of chicken.
I had gotten a package of chicken breasts, with two nice sized ones in the pack, for £3. I cut them into strips and ended up with a nice little pile of chicken.
I had gotten a package of chicken breasts, with two nice sized ones in the pack, for £3. I cut them into strips and ended up with a nice little pile of chicken.
With a bit of veg and a bit of stock, I created a tasty chicken stew chock full of flavour, with peas and carrots and onions.
I then topped this delicious stew with some fluffy dumplings, which I added a bit of cheese to for a bit of extra flavour.
I then topped this delicious stew with some fluffy dumplings, which I added a bit of cheese to for a bit of extra flavour.
The end result was a very delicious meal for four, made from scratch, and coming in at less than a fiver. You could add some mashed potatoes to make it even more filling if you wished.
We both liked this. It really was quite good and fed us for two meals.
*Chicken and Cheesy Dumplings*
*Chicken and Cheesy Dumplings*
Cheap and cheerful. Who doesn't like chicken and dumplings. If you buy your chicken breasts on sale and freeze them individually, you can bring this delicious entrée in for less than a fiver.
2 boneless, skinless chicken breasts, cut into strips
1 TBS cooking oil
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp dried parsley
1/4 tsp dried sage
2 TBS plain flour
428ml chicken stock (use a stock cube and equivalent in water, 14 1/2 ounces)
225ml water (separate from above, 1 cup)
1 medium onion, peeled and chopped
150g frozen peas (1 cup)
2 carrots, peeled and coarsely chopped
For the dumplings:
200g of plain flour (2 cups)
4 tsp baking powder
pinch salt
1 TBS white vegetable fat
2 ounces grated strong cheddar cheese (1/2 cup)
180ml of milk (3/4 cup, you may not need it all)
4 tsp baking powder
pinch salt
1 TBS white vegetable fat
2 ounces grated strong cheddar cheese (1/2 cup)
180ml of milk (3/4 cup, you may not need it all)
Season the chicken pieces with the salt and black pepper. Heat the oil in a large skillet which has a tight fitting lid. Add the chicken. Cook and stir until almost cooked through. Add the carrots and onions. Cook and stir for a few minutes, then add the stock, parsley and sage. Cover tightly and cook for about 5 minutes. Stir in the frozen peas. Bring back to the boil, then reduce, cover and simmer for a further few more minutes, until the carrots are tender and the chicken is cooked through. Shake the flour in a jar with the additional water. Pour this into the chicken mixture, stirring constantly, until the mixture begins to bubble and thicken. Taste and adjust seasoning as required.
While the chicken is cooking make the dumplings. Sift the flour, baking powder and salt into a bowl. Drop in the vegetable fat and rub it in with your finger tips until the mixture resembles fine crumbs. Stir in the cheese and the milk to make a soft dough that easily drops from a spoon.
Using a tablespoon, drop the dumpling dough over top of the hot bubbling chicken mixture in dollops. Cover tightly with the lid and cook for 12 to 15 minutes or until the dumplings are well puffed up and look dry on top and a toothpick inserted in the centre comes out clean. Don't be tempted to peek ahead of time. Divide the chicken stew and dumplings between four heated plates and serve hot.
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Everyone needs a tasty recipe like this up their sleeves! It is so simple and so delicious and uses things I always have in the house, and I am betting that you do too!
It's as simple to make as combining a few marinade ingredients in a heavy zip lock bag, adding some chicken, smushing it around a bit in the bag, letting it sit in the refrigerator for several hours and then dumping it all into a baking dish and baking it until it is deliciously meltingly tender.
I always buy my chickens whole when there is a deal on them and then I bring them home and cut them up and repackage them in serving size packs of legs, breasts, thighs, wings, etc. and bang them into the freezer. That way I not only save money, but always have a variety of chicken pieces at my finger tips ready to use. I freeze the backs and necks for soup as well. It's win/win all around!
On this particular day I used a mix of drumsticks and thighs. You will love this marinade/sauce. It's filled with lovely oriental flavours . . . soy, honey, garlic, ginger . . . which bakes into a finger licking sticky glaze.
Wings would be really good done in it as well. I wouldn't do breasts though as the long cooking time would dry them out too much. Chicken breasts are not really suited to this type of dish at any rate. You want a nice piece of chicken meat which gets succulent and tender under a long slow cook period that allows the marinade to cook down into that delicious rich and sticky glaze. I like to serve these with some steamed basamati rice and maybe some broccoli on the side, also lightly steamed. Enjoy!
salt to taste
Mix the olive oil, soy sauce, honey, garlic, ginger, pepper and salt together in a large plastic food bag with a zip lock top. Add the chicken pieces and smush them around a bit to coate well in the bag. Close the bag and place in the refrigerator to marinate for half an hour to an hour. (Obviously the longer you leave it the more the flavours permeate the chicken.) Give it a smush every once in a while.
When you are ready to cook it, preheat the oven to 220*C.425*F/ gas mark 7. Dump the chicken into a large baking dish and separate the pieces. Bake for 25 minutes. Turn the pieces over and bake for a further 15 minutes. Turn a final time and bake fur a further 10 to 15 minutes, until the skin is nicely crisped and the chicken juices run clear. Serve hot or cold.
There are normally only two of us eating in this house and so I normally try to cut recipes in half for us, or create dishes which are simple and make just enough for two. It's not that hard to do really. And you can normally multiply up with no problems at all.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start. The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .
The cherry tomatoes are cut in half as well, for quick cooking. I saw a really interesting and helpful little video on how to that really quickly the other day. You can see it here. It's a slap on the forehead, why didn't I think of that kind of a thing! (It really does work!)
The tomatoes are quickly frizzed in some olive oil along with some garlic. You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage. It doesn't take very long at all as they are only half as thick as they normally are.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. The Toddster loves this. I always serve it with some boiled new potatoes. It goes down a real treat, and goes together lickety split. If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal! Looks like you slaved all day, but took literally minutes.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start. The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .
The cherry tomatoes are cut in half as well, for quick cooking. I saw a really interesting and helpful little video on how to that really quickly the other day. You can see it here. It's a slap on the forehead, why didn't I think of that kind of a thing! (It really does work!)
The tomatoes are quickly frizzed in some olive oil along with some garlic. You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage. It doesn't take very long at all as they are only half as thick as they normally are.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. The Toddster loves this. I always serve it with some boiled new potatoes. It goes down a real treat, and goes together lickety split. If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal! Looks like you slaved all day, but took literally minutes.
*Chicken with Cherry Tomatoes and Capers*
Serves 2
Quite simply delicious. Quick to make.Serves 2
through the middle into two escallopes (4 pieces in total)
salt and black pepper
Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
Note - This can easily be doubled or even tripled if you have a pan large enough. Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.
I recently received a lovely hamper from the people at Knorr, in honor of their new Flavour Pots. Oh what a lovely hamper it was . . .
There was a lovely variety of fresh ingredients . . . kale, peppers, okra, a pineapple, fennel, a coconut, radishes . . .
Chickpeas, anchovies, chocolate . . .
And of course several packs of their new flavour pots. Developed by Knorr, the creators of Stock Pots, the new range of flavour pots are set to revolutionize the way we use herbs and spices. They come in five unique varieties, each infused with all of the fantastic flavours of fresh herbs, but with the convenience of dried. Knorr Chef, Cameron Healy as captured these fresh flavours by working them into a paste and then adding a drop of oil to retain their natural aroma, colour and flavours.
The Green pack is Mixed Herbs - With its combination of thyme, oregano, rosemary and basil, this versatile pot is a store cupboard essential and will ensure your herby flavours are perfectly balanced. Use to complement your cottage pie and perfect your pasta.
The Pink Pack is Garlic - Packing a punch, this pot will deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken. Simply stir in and savour the flavour.
The Red Pack is Mixed Chillies - This pot is crammed with vibrant chillies that will liven up your meals and leave your taste-buds tingling with a hint of heat. You can use this pot to add a subtle kick to your stir fries and pasta sauces.
The Yellow Pot is Curry - This complex combination of 13 traditional spices including cumin, cardamom and cloves will definitely add a special something to your curry. Use when you want to impress, for a Korma that never tasted so good.
The Purple Pot is 3 Peppercorn - This mix of 3 peppercorns will add a depth of flavour to your dishes. Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal.
There are a multitude of delicious recipes that you can create using each Knorr Flavour Pot, from aromatic Indian curries and rich Italian pasta dishes to zingy Chinese stir fries and sumptuous French sauces. For more recipe inspiration and ideas visit www.knorr.co.uk.
Flavour Pots are available at Asda, Tesco, Morrison's, Waitrose and Sainsbury's with an RRPof £1.59
With the flavour pots I created a fabulously delicious chicken dish, filled to the brim with fresh Mediterranean flavours . . . I used one each of the garlic and the 3 peppercorn pots . . . combining them with a variety of dried spices and fresh herbs and a tin of tomatoes . . .
Dried turmeric, cumin and sweet paprika . . . pickled caper berries, sliced green olives . . . chopped coriander and flat leaf parsley . . . lemon zest and lemon juice . . .
I used chicken thighs because their succulence makes them perfect for oven braising in just such a gorgeous and rich sauce such as this. It was also so very simple to execute. You just mix everything in a shallow casserole dish, rolling the chicken around in it . . . and then place it into the refrigerator to marinate for anywhere from a couple of hours to 8 hours, which makes it the perfect dinner party dish as you can throw it together early in the day, ready to bang into the oven later on.
The flavour pots were the perfect addition and added a beautiful depth of richness to the dish . . . with the subtle hint of 3 peppercorns and lots of sweet garlic . . . it smelled fabulous when it was baking. The end result was beautifully tender pieces of chicken in a fabulous sauce, which was herby, and spicy . . . with a piquancy from the capers and green olives . . . and to be honest just wonderful spooned over the rice I cooked to go along with it, and the leftovers were even more delicious warmed up the day after! You will want to serve some crusty bread along side so that you can mop up all of that fabulous sauce!
*Mediterranean Herb Baked Chicken*
Serves 4
Deliciously exotic and spicy. The chicken does need to marinate for several hours, so make sure you leave time for that. Rice or couscous are nice with this. It is a nice dinner party dish as you can throw all of the ingredients together early in the day and leave it to marinate, and begin cooking it about an hour prior to your wanting to eat.
1 large handful of chopped fresh flat leaf parsley (about 1/2 cup)
about half as much again of chopped fresh coriander (about 1/4 cup)
1 Knorr Garlic Flavour Pot
1 Knorr 3 peppercorn Flavour Pot
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet paprika
3 pounds of skinless chicken thighs or chicken pieces
1 400g tin of chopped plum tomatoes in juice (14 1/2 ounces)
120ml of chicken broth (1/2 cup)
90g chopped green olives (1/2 cup)
1 TBS capers, rinsed
1 TBS finely grated lemon zest
2 tsp fresh lemon juice
salt to taste
Chopped coriander to garnish (optional)
Combine all of the ingredients in a baking dish. Roll the chicken in this, and arrange it in an even single layer. Cover tightly and refrigerate for up to 8 hours, turning the pieces occasionally. When you are ready to cook it, remove it from the refrigerator about half an hour before you wish to begin.
Preheat the oven to 200*C/400*F/ gas mark 6. Place the tightly covered baking dish in the oven. Bake for 40 minutes. Remove the foil and return to the oven and bake for a further 20 minutes, until the chicken is cooked through and tender and the juices run clear.
Serve the chicken hot along with some of the cooking juices spooned over top. Sprinkle some coriander on for a garnish. Serve with hot rice or couscous.
Many thanks to Knorr for sending me this lovely hamper. I have only just begun to touch on the wonderful adaptability of these gorgeous little pots of deliciousness!
We do love a pot pie in this house, especially when they are homemade. My mom always made great pot pies when I was growing up . . . every roast dinner almost guaranteed a pot pie made from the leftovers within a day or two. We LOVED pies flat out. If it was in a crust . . . we were happy campers full stop.
We even loved the frozen pot pies that my mom would buy on sale from time to time . . . you know the ones I mean . . . lots of gravy, peas and carrots and a few bits of beef or chicken or turkey, depending on what kind they were. We just loved pie.
Happy to say my taste has gotten a lot better since I grew up. I would never be happy with one of those insipid frozen pies now . . . not when I can make one of my own at home that would be a lot tastier, and it's not all that hard either when it comes right down to it. Seriously.
It really only takes a tiny bit of effort and you can have a delicious pot pie on the table in no time at all. I love this pie with it's lovely rich and creamy tarragon sauce, filled with peas and carrots . . . and tasty chunks of chicken . . . leek and onion . . . all tucked beneath that flaky puff pastry crust. This be good eating all round. No question at all. I do so hope you will give it a try. I guarantee you will be converted. I think you'll plan on having leftovers from now on, just so you can make it. ☺
*Chicken and Tarragon Pot Pie*
Serves 4 to 6
A
delicious version of an old time favourite with a lovely rich sauce
which has been lightly flavoured with tarragon, chives and parsley. Puff
pastry tops it. What's not to like?
For the sauce:
50g butter (3 1/2 TBS)
35g plain flour (4 1/4 TBS)
500ml of hot chicken stock (2 1/4 cups)
100ml of single cream (generous 1/3 cup light cream)
several sprigs of fresh tarragon, leaves stripped off and chopped coarsely
a small bunch of fresh chives, chopped
the leaves from a small bunch of flat leaf parsley, finely chopped
You will also need:
1 TBS olive oil
1 TBS butter
1 medium onion, peeled and chopped
2 medium carrots, peeled and sliced
2 trimmed leeks, cleaned and thinly sliced
a splash of white wine
500g of cooked chicken, cut into bite sized pieces (a very generous pound)
75g of frozen peas (1/2 cup)
1 sheet of ready rolled puff pastry, all butter if possible
1 small free range egg, beaten with 1 tsp water
sea salt and freshly ground black pepper
Preheat the oven to 190*C/375*F/gas mark 5.
Heat
the oil and butter in a large non-stick skillet. Once the butter
begins to foam, add the onion, carrots and leeks. Cook, stirring
occasionally, without browning, until soft. Season well with some salt
and pepper, add a splash of wine and cook for several more minutes.
Stir in the chicken and peas. Remove from the heat and pour into a 12
by 8 inch baking dish. Set aside.
To make the
sauce, melt the butter in a heavy based saucepan over low heat. Whisk
in the flour and cook, stirring, for about a minute. Slowly whisk in
the hot stock and cream, whisking constantly. Whisk and simmer until
the mixture thickens. Season well with salt and pepper. Stir in the
herbs. Taste and adjust seasoning as necessary. Pour this mixture over
top of the chicken.
Unroll the pastry on a
lightly floured surface. Lay the sheet over top of the filling. Trim
the edges to sit just inside the edge of the pie dish, and then crimp
the edges decoratively. Score the pastry lightly in diagonals with a
sharp knife, taking care not to cut all the way through. Beat the egg
together with the water and then brush the top with some of this egg
wash. Cut a slash in the centre to vent for steam. (I use my kitchen
scissors and cut it in a criss cross.) Sprinkle lightly with some sea
salt and black pepper in a decorative manner.
Bake for 30 to 40 minutes, until golden brown. Serve immediately. We like to have some mash and veg on the side as well.
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