Food with JP Passion the last supper
By Jp Kennedy
These two recipes will be my last for the summer months but fear not I will be back in September with lots of new delicious family inspired home cooking recipes for you all to try. These like most of my recipes are quick, easy and delicious. The chicken tray bake is a one tray dish that is merely just a bit of chopping, assembly then bung into the oven and 45 minutes later you have a delicious family supper that I guarantee everyone will love. My family love this casual dining inspired recipe, it’s bursting with lots of flavour but the one key requirement is you must use skin on chicken. I ask my butcher Brendan to fillet mine but leave the skin on or alternatively you can used chicken thighs. The skin will crisp up when it roasts and will ensure that the chicken stays incredibly moist and juicy. I used good quality Gubeen Chorizo it makes a real difference in this dish.
Ingredients: (Serves 4-5)
- 5-6 pieces of chicken fillets with the skin on
- 2 rolls of Gubeen chorizo - chopped into bite size pieces
- 1kg baby potatoes - chopped (Skin on)
- 2-3 spring onions finely chopped
- 2 sprigs of fresh rosemary
- 1 tablespoon rapeseed or olive oil
- Sea salt and freshly ground black pepper to season
- Ingredients: (makes 14 cupcakes)
- 225g unsalted butter softened
- 250g caster sugar
- 260g plain flour
- 2 teaspoons of baking powder
- 4 large eggs
- 225ml milk
- 1 teaspoon of good vanilla extract
Icing:
- 225g unsalted butter softened 600g icing sugar 110ml milk
- 2 teaspoons of vanilla extract
Method: Tray Bake
- 1. Preheat your oven to 180 degrees (for at least 10 minutes)
- 2. Bit of chopping required at first. Chop the baby potatoes and chorizo into bite size pieces
- 3. In a large roasting dish / tray toss in the potatoes and chorizo
- 4. Place the chicken breasts on top, skin side up
- 5. Scatter with freshly chopped rosemary
- 6. Drizzle on the oil and season with sea salt and freshly ground black pepper and pop into the preheated oven for 30 minutes
- 7. Chop the the spring onions and scatter evenly over the traybake
- 8. Pop back into the oven for another 10 minutes and once cooked serve with crusty sourdough bread and a Rocket salad with lemon vinaigrette dressing – Heaven!
Method: Cupcakes
- 1. Preheat your oven to 180 degrees
- 2. In a large bowl cream together the butter and sugar – I always use my free standing mixer here! Add the sugar gradually and beat until the mixture is nice and fluffy
- 3. Add the eggs one at a time and mix to fully incorporate
- 4. Add the flour and baking powder and mix well then gradually add the milk and vanilla extract
- 5. Before scooping the mixture into individual cupcake cases scrape the mixture down and ensure it is all fully blended and mixed well together
- 6. Line your muffin tins with cupcake cases I find this makes between 12 – 16 cupcakes
- 7. Fill each one about 3/4 full and then bake in the oven for 20 – 25 minutes until nice and golden brown
- 8. Let your cupcakes cool fully while making the icing
- 9. Add butter along with 400g of the icing sugar into a large bowl followed by the milk and vanilla extract. Use an electric mixture to combine all the ingredients together. Then gradually add the remaining 200g of icing sugar beating well until the icing mixture is of a good spreading consistency – You may not need to add all of the icing sugar to achieve this
- 10. Ice the cupcakes and decorate with edible sugar baubles These cupcakes remind me of eating really good quality vanilla ice-cream. They are light and fluffy and the vanilla icing is decadent, creamy and mouthwatering. They are great for a crowd and can be made well in advance of your guests arriving and stored in an airtight container in the fridge until you are ready to serve them. Take out about 10 -15 minutes if storing in the fridge to allow to come to room temperature before serving. Both kids and adults will adore these especially if served up after my chicken and chorizo traybake! Simple family inspired delicious home cooking at its very best.
It’s hard to believe that it has already been eight months since I started sharing my favourite family inspired recipes with you all in my weekly article. All of the recipes I have shared are one’s that I have cooked and baked on a regular basis for my family and friends for many years now. I truly hope that you have enjoyed my recipes and have given some of them a bash! During the summer break I plan on developing and working on lots of new and exciting recipes in preparation for my return in September which I hope you will enjoy. Have a great summer everyone.
