Scotch Woodcock

If you are bored of muesli or fry up for breakfast, try this one!  This is a great way to enjoy eggs--your taste buds will surely wake up to the flavour of anchovies!  It's one of Gordon Ramsay's classic recipes.  My husband made it for me on a lazy Saturday morning.




Ingredients:


14 anchovy fillets in oil
50 g. butter, softened, plus a few knobs of cold butter
Black pepper
4 large eggs
Pinch of cayenne pepper
4 slices of white or brown bread
1 tsp. capers, rinsed and drained

Finely chop or mash 6 anchovy fillets and mix with the softened butter and a generous grinding of black pepper.  Set aside.

Melt a few knobs of butter in a saucepan.  In a bowl, whisk the eggs together with a pinch of cayenne, then pour into the pan and stir slowly over a gently heat until the mixture begins to thicken.  Remove the pan from the heat and continue to stir the eggs until they are scrambled and creamy.

Meanwhile, toast the bread slices.  Spread them generously with the anchovy butter and place on warm serving plates.  Add the capers to the scrambled eggs, then quickly spoon on top of the toasts.  Garnish each serving with two crossed anchovies and serve.  Serves 4.

SOURCE: Gordon Ramsay's Great British Pub Food

One Pot Chicken Chasseur

This is my first ever attempt on a French dish!  This recipe is by James Martin, and I found it from the BBC Good Food website.  It's a great way to enjoy chicken. The rich, mouth-watering sauce explodes in your mouth the tasty slow-cooked chicken meat.  You definitely have to try this one!

Ingredients:

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.