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Seasonal September

Creamy Chicken & Pumpkin Casserole

Ingredients
• 500g pumpkin, peeled, cut into chunks
• 480g cauliflower, cut into florets
• 1 cup pure cream
• 1 cup grated cheddar cheese
• 2 teaspoons Dijon mustard
• 1 tablespoon extra virgin olive oil
• 2 rashers streaky bacon, trimmed, chopped
• 1/2 cup fresh breadcrumbs
• 2 tablespoons parmesan, finely grated
• 2 tablespoons fresh chives, finely chopped
• 650g chicken thigh fillets, quartered
• 120g salad leaves, to serve

Method
1. Preheat oven to 220C/200C fan-forced. Arrange pumpkin and cauliflower in a 4cm deep, 19.5cm x 28cm oval roasting pan.
2. Heat cream in a small saucepan over medium heat until just simmering. Remove from heat. Whisk in cheese and mustard until smooth. Pour over vegetables.
3. Bake, uncovered, for 20 – 25 minutes or until vegetables are almost tender.
4. Meanwhile, heat 1 teaspoon oil in a large frying pan over medium-high heat. Add bacon. Cook for 4 – 5 minutes or until just golden. Transfer to a bowl. Add breadcrumbs, parmesan and 1/2 the chives. Season with salt and pepper.
5. Heat remaining oil in pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Remove vegetables from oven. Add chicken. Stir to combine. Sprinkle with breadcrumb mixture. Bake for a further 10 minutes or until chicken is cooked through and breadcrumb mixture is golden. Sprinkle with remaining chives. Serve with salad leaves.

Sticky Plum Duck Stir-Fry

Ingredients
• 3 small beetroot, peeled and finely
• Oil, for shallow frying
• 3-4 duck breasts, skin-on
• 4-5 egg noodle nests
• 2tsp fresh root ginger, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• 8 spring onions, cut and sliced
• 4 heads bok choy (pak choi) sliced
• 2 sticky plum stir-fry sauce sachets
• A handful of chopped pistachio nuts

Method
1. Heat the oil in a wok then take the sliced beetroot, pat dry, then deep fry until crisp. Remove carefully with a spatula and drain on kitchen paper.
2. Take the duck breasts, pat the skin dry and season. Place skin-side down in a hot pan and cook for 3-4 mins. When golden brown and crispy, turn over and repeat with the bottom side. Remove from the pan and place covered by foil in the oven for 4-8 mins. When cooked, remove and rest in foil. Then slice the duck into evenly sized pieces.
3. Meanwhile, take the noodle nests and cook them in boiling water then drain.
4. Now the oven is turned off, place the beetroot crisps on a baking tray and place in the oven to dry out.
5. In a wok, take a little oil and fry the garlic and ginger until the aroma are released. Add the spring onions and bok choy and stir fry for 1-2 mins.
6. Then add the sticky plum stir-fry sauce and noodles. Toss together and cook until heated through.
7. Remove the beetroot crisps from the oven then remove the stir fry from the heat and mix in the duck.

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