Crispy Crumb Chicken

 

We needed a speedy tea for post-horseriding sustenance this evening.  Having scoured the cupboards we found a packet of Gluten Free Discovery Crispy Crumb Coating and Sous Chef J decided to 'give it a go'.

Gathering the three ingredients, which were some mini chicken fillets, a beaten egg and the crumb coating, we set to work.

The crumb coating was poured onto a plate, each chicken fillet was covered in egg and then placed into the coating.














Once all the fillets were ready, they were cooked in a small amount of oil in a frying pan until cooked through.




The chicken fillets were served with boiled potatoes, peas and sweetcorn and Sous Chef J liked them "very much indeed".

One comment about the packaging is that the serving suggestion on the back is for Fajitas... and then the recipe lists flour tortillas amongst the ingredients to make this.  Having checked the very helpful allergen list on the Discovery Foods site, it was disappointing to find that NONE of the flour tortillas (including the corn ones) are listed as suitable for coeliacs.  However, there are lots of products that are OK so will stick to buying and eating them!

Salmon in a parcel

This is a speedy salmon recipe which can be baked in the oven on cooler days or cooked on a barbecue if it's summery weather.

Simple, as ever, needing just salmon (either a piece or fillets - up to you), some English mustard powder, demerara sugar, lemon juice and black pepper.

We lined a baking tray with a large piece of aluminium foil - overlapping the ends well (this needs to be used this to enclose the salmon before cooking.)

Next the salmon fillets were placed on the foil and some mustard powder was sprinkled on the fish (about half a teaspoon per fillet), we followed this with the sugar (about 1 teaspoon a fillet) and then added a good amount of lemon juice (we used half a lemon for 4 fillets).  Finally, the salmon was topped with a good grind of  freshly ground black pepper.


Then the foil was folded over the fish and scrunched up to make a sealed parcel. 

The parcel was placed in a pre-heated oven (180C) on baking tray for about 20 minutes.  If cooking on a barbecue, place the foil parcel directly on the grill once the coals are hot and cook for 15-20 minutes.

After cooking, we opened the foil parcel and served.  The mustard, sugar and lemon juice had made a lovely sauce to accompany the fish.