Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chicken and Mushrooms with Dumplings March 5, 2017

chicken-1chicken-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the stew

 

6oz bacon, cut into 1/4” pieces

1/4 cup plain flour

2lbs chicken, I used a mix of thighs, legs & drumsticks

salt & pepper

1 1/2 lb mixed mushrooms

1 onion chopped

6 garlic cloves, chopped

1/4 cup dry white wine

3 tsp thyme

2 bay leaves

3pints chicken broth

 

For the dumplings

 

1/4tsp salt & black pepper

1 cup plain flour

2 tsp baking powder

2 eggs

1/4 cup milk

 

Method

 

Start by crisping the bacon in a pan, then transfer to paper towel.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pan used for the bacon over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

Working in 2 batches, cook mushrooms in same pan, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pan, cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot, simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth, season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer, 10–15 minutes; season with salt and pepper.

Make the dumplings

Whisk flour, baking powder, pepper & salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy), if it’s too runny add a little more flour. Put spoonfuls of batter into the stew & cook for a further 10 – 15 minutes.

Serve with mashed potato

 

Fried Bacon and Cheese Sandwich June 13, 2015

Filed under: Bacon,Cheese,Sandwich bread — dogsmum @ 5:34 pm
Tags: , , , , , ,

Well I found a picture of this on Facebook and just had to try it.

You’ll need to make a cheese sandwich.

Bacon 1 Don’t use any butter, just cheese between two slices of your prefered bread.

Bacon 2

 

Put a small amount of oil into a frying pan and start to heat it while you wrap your sandwich.

Wrap the sandwich with bacon, covering the bread completely.

Bacon 3I used shortback bacon (as that’s what I had in the fridge) but I think streaky would work well too.

Place the bacon wrapped sandwich into the frying pan and fry each side for about 5 minutes, longer if you like your bacon very crispy.

Bacon 4Once the bacon is cooked, cut in half and serve, to yourself if your like me 🙂

Bacon 5I could actually only eat half of this, but boy it was good!

You could also add tomato, onion, slices of sweet pepper or anything else you can think of with the cheese.

 

 

Quiche Lorraine March 17, 2013

Filed under: Bacon,Cheese,Double Cream,Eggs,Milk,Tomato — dogsmum @ 8:10 pm
Tags: , , ,

Quiche 1

Easy cheese and bacon quiche, choose between homemade pastry or a quick shop-bought version. I used the shop-bought.

 

For the filling

 

250g/9oz English cheese, grated

2 tomatoes, sliced (optional)

200g/7oz bacon, chopped

5 eggs, beaten

100ml/3½fl oz milk

200ml/7fl oz double cream

salt

freshly ground black pepper

 

Method

 

Roll out the pastry on a light floured surface and line a 22cm/8½inch flan dish. Don’t cut off the edges of the pastry yet. Chill.

Pre heat the oven to 190C/gas 5.

Remove the pastry case from the fridge, prick the pastry all over with a fork and line the base of the pastry with baking parchment and then fill it with baking beans (dried pasta will work just as well if you don’t have baking beans). Place on a baking tray and bake blind for 20 minutes. Remove the beans (pasta) and parchment and return to the oven for another five minutes to cook the base.

Reduce the temperature of the oven to 160C/gas 3.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

Whisk together the eggs, milk and cream in a bowl and season well. Pour over the bacon and cheese.  Trim the edges of the pastry.

Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.

 

Tip:

To freeze the quiche: Allow to cool completely, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout.

 

 

 

 
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