Well here we are in quarantine or lockdown depending on where you are in the world. We were all screaming “New Year, New goals” just 10 weeks ago and 2020 has come to tell us all to settle down and think about the horrible things we said about 2019!! I joke…
The year might feel a little turbulent at the moment and I know food is always on your mind when you’ve got time on your hands. With restaurants and takeaway services shutdown, it’s time to get busy in the kitchen and create some great tasty meals in your own home. So, here’s a recipe to not only help you kill the boredom and keep you out of mischief but it’s also a very comforting meal for the whole family to enjoy. It’s delicious, the potato bake is vegan/vegetarian friendly so really, you’ll win everyone over with this meal.
Stay optimistic, do your best and keep your positive energy glowing!
8 Large Potatoes (cubed & parboiled in salted water)
500g Mushrooms (sliced)
1 large Red Onion (sliced)
2 Tablespoons Tomato Paste
1 pot ELMLEA Plant based single cream (270ml)
Salt & Pepper to taste
Fry your mushrooms in about a tablespoon of olive oil until soft, mix in thyme and set aside. Place your parboiled potatoes in a large dish and blend in the mushrooms and stir in cream and tomato paste. Bake for 25 mins at 180°c or until potatoes are completely cooked through.
6 Chicken Thighs
4 Garlic Cloves
Juice of 1 Lemon
1/2 Teaspoon Chicken Seasoning (I used Robertson’s)
1 Teaspoon Rock Salt
1 Tablespoon Olive Oil
1 Cup Plain Flour
1 Teaspoon Chilli Powder
1 Teaspoon Garlic Powder
1 Teaspoon Coarse Ground Black Pepper
1 Teaspoon Chicken Seasoning
Milk or Buttermilk
Sunflower oil to fry
Crush all your marinade ingredients in a pestle & mortar (or use your mini blender if it’s more convenient). Marinate your chicken thighs either the day before or for about an hour on the same day. Cook your thighs on a low heat for approximately 20 minutes, set aside on paper towels. Keep the juices from the chicken to make a lovely chilli gravy, add a little cornflour to thicken.
Mix all dry coating ingredients in a large bowl, add the egg and slowly add milk or buttermilk until you get a pancake mix consistency. Heat your oil on a semi high heat in a large deep frying pan.
Coat each chicken thigh in this mix then lightly dust with some flour, fry until golden brown and crispy.
Serve with your yummy potato bake and a salad of your choice.