For variation substitute bacon and parsley for crab and mix some Wasabi with the mayo. Fantastic. Signed Rosie.
Good recipe! Tip for beginners; do not buy or use baking pans/tins with a black bottom. They look sexy but they defy all the rules of baking. The bottom of the baking tin should relect heat as well as temper it and thus avoid all dark brown on the base of the cookie/cake.
Even temperatures and air is the secret to all baking, so assuming that you are treating this as a breakfast dish, leave all ingrediants on the work-station before retiring the night before. As I have stated on other occasions, bakers and pastry chefs use fresh butter (salted butter only for shortbread) and butter melts at lower temperatures (melted doesn't mean boiled) beat eggs with fork for more air and hold a sieve about eighteen inches above a large bowl to aeroate the flour. Cookware shops sell flour sifters that were never designed by bakers. Use a hand sieve and hold it high, let the flour snow into the bowl and add flour to recipe gently AS you mix and avoid lumping.
This is actually a fairly standard Choux pastry recipe and actually models the recipe for Profiteroles if we eliminate the Vanilla. I use Choux pastry and add Parmigiano-Reggiana, freshly grated, and place a big bowl hot and fresh on the dinner table with a home-mad Minestrne soup.
Excellent recipe although it did not call for tightly covering the pan. I did with foil and helped to keep it moist.
For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.
I enjoyed this recipe although I made some variation. I used fingerling potatoes and fresh garlic. Since my garden is bursting with fresh herbs at this time, before serving I placed a bowl of fines herbs on the table for all to sprinkle. The recommended Sauvignon Blanc is a good suggestion to accompany. I chose a 2007 Cloudy Bay from New Zealand.
Certainly not traditional Scottish, English or Irish Pub style to serve with fish and chips since they lack the tangy flavour, but they are Peas and they are Mushy so I give this a five. However, best to use dried Marrowfat Peas for colour and flavour.
A good recipe! For a more exotic look and flavour add two squares of Lindts chocolate, 85% cocoa.
I made slight modifications to this recipe which I believe improved the flavours. I always use organic products when possible and since I find that the most flavourful part of the chicken is the thighs I mixed these with the chicken breasts, half and half, and I also see no need to cook organic spinach before assembling. I also added a couple of spring onions (not green onions) and bottomed the pan with a parsley paste. Turned out excellent.
I made some changes to the recipe to reduce heavy fat content and provide more of a Tuscany creation. I blanched Basil leaves and used them to linr the tomato cavity. I also blanched red onions rather than saute, then I used a Parma ham and a mascarponi to bind oregano leaves and finished with a Grana Padano cheese. Yummy as a starter with Veal second and wined with a full bodied Valpolicello.
I have given a reluctant one star.
