Specials

Specials

In addition to the usual collection of recipes on Lunched, like all good menus we have a specials board. 

This will change on a regular basis, bringing you recipes relevant to the time of year, using seasonal produce, or whatever I happen to be able to get my hands on, and make into something delish!

Ok, I confess. I've given in. This month's special is atkins friendly. ...I know, I'm sorry.

A good friendof mine has opened my eyes to 'low carb' eating, (and the fact that U2 are actually a bloody good band!).

I still firmly believe that the only diet is a balanced one and that Mr Atkins is responsible for the diminishing health of the global population, but if you're going to do it, it may as well taste nice! So forget your mincemeat with mayo and slices of cheese and boiled egg
and have a go at this little lot!

Paprika Chicken

This is a brilliant dish, 1 pot, little washing up, almost TOO easy to make, and tastes brilliant.

You need:
8 chicken thighs
2 red onions
1 red pepper
8 cloves of garlic
2 lemons
2 sticks celery
Olive oil
Salt and pepper
Paprika
Splash of white wine

Slash the thighs down to the bone and arrange in a large, shallow ovenproof dish. Cut the onions into quarters and arrange around the chicken. Slice the pepper into large strips and add to the dish also. Do the same with the celery. Chuck in the whole garlic cloves. Slice the lemons in half and add them to the dish cut side up, these will caramelise and sweeten up beautifully. Splash in about a glass of white wine, season with salt, pepper and about a tsp of sweet smoked paprika. Drizzle liberally witholive oil and bung in a pre-heated 190șC oven for 45mins-1hour.

When cooked, squeeze the roasted lemons over the whole lot, and mash the garlic cloves into the sauce. Lovely.

Go on, mop up the juices with a nice bit of bread, you know you want to!

Smoked haddock Benedict

A bastardisation of the classic eggs Benedict. 

You need:
1 fillet smoked haddock
1 egg
Smoked, dry cure bacon
Fresh basil
Handful Spinach
Nutmeg
Salt
Pepper
Butter
Milk
Bay leaf
Vinegar

Ok. Put about a pint of milk in a pan along with the bay leaf and some pepper, bring it gently to the boil and bung in your haddock. Put on a lid, turn off the heat and allow to poach while you do the rest. (about 10 mins)

Fry the bacon slowly until crisp, you can do it in the grill or oven if you like.

A few minutes before you are ready to serve, boil a pan of water and add about 3 tbsp of white wine vinegar. Swirl the water round with a whisk and crack your egg right into the middle of the little vinegary whirlpool you have just created. The spinning water helps make the egg a nice shape and the vinegar increases the temperature of the water and also encourages the white of the egg to set. Again, put on a lid, turn off the heat and allow to poach for about 3 mins. You want the yolk to be runny as this will be your sauce.

Meanwhile, with about a minute to go, take the lid off your fish pan and put a colander over the top, stick your spinach in it and allow the steam to wilt it. Once this has happened, but it in a bowl with a little butter and season with salt, pepper and a small rasp of nutmeg. Put this in the middle of your plate. Next take your fish and put that on top of the spinach followed by the bacon a few leaves of torn fresh basil and lastly the egg.

You know this would be perfect with some fried new potatoes - your choice!

Hope you enjoy these - normal service will be resumed next month! Adios, luke.