I think time must have started speeding up as I have no idea where the weeks let alone the days nor hours… I am very much back in London mode, where you try to fit in as much as possible during the day. Whilst it couldn’t be any more different to SW France, I am glad to be back and I’m thoroughly enjoying being able to catch up with my friends throughout the week and heading off to go sailing or do something a little bit different at the weekends. (If you are missing my tales of SW France, check out Mumsy’s blog http://molleslifeinswfrance.wordpress.com/author/mollesquercy/ for French life from a less food orientated perspective!)
Between all the madness I have been able to keep playing in the kitchen and have been making a few different things including a fish pie parcel (that I was really pleased with and I hope to share the recipe over the course of the next week) and two gluten free lemon drizzle cakes. The gluten free cakes have caused me a little bit of dismay, I am used to my cakes being fairly light and delicate and the gluten free cakes were definitely not that! Truth be told the first attempt at making the cake was definitely the best, I used almonds in the place of the flour and it tasted OK despite the cake itself feeling like a lead weight that crumbled everywhere. The second attempt was, umm let’s say interesting, it is the first time in years that I have actually followed a recipe for a cake because it suggested using a combination ground almonds and mashed potato. Yup, you read it right, mashed potato. In fairness to the mashed potato, I think it did make the texture of the cake more like a sponge, but the taste, well that had a lot to be desired! However, I shall persevere and try and find a gluten free recipe that both looks and tastes good.
One meal that I have repeated a couple of times over the last couple of weeks has been stuffed chicken breast wrapped in streaky bacon. The joy with this recipe is that you can prepare it the day before if you think you are going to be short of time and then simply throw it in the oven and cook it as soon as you get home and 40 minutes later you have a delicious meal on the table. The chicken is stuffed with Boursin Cheese which along with wrapping the chicken in streaky bacon keeps the chicken breast beautifully moist. The only fiddly bit in making this meal is wrapping the chicken breast in the streaky bacon, but once you’ve found the technique it couldn’t be easier! This is definitely a recipe worth trying!
Stuffed chicken breast wrapped in streaky bacon
Ingredients: (Serves 4)
- 4 chicken breasts
- 12-16 slices of streaky bacon (smoked)
- 1 Boursin cheese
- olive oil
- Preheat the oven to 180C fan.
- Remove any sinew from the chicken breasts then, using a sharp knife create a ‘pocket’ in the chicken breast that you are going to stuff the cheese. (I find the easiest way to do this is to work from the ‘fattest’ side of the chicken breast and work carefully inwards, making sure that the cut runs almost the full length of the chicken breast so that you can pack in as much cheese as possible).
- Once you have made the ‘pocket cuts’ in the chicken breast, taking a good wedge of the Boursin cheese stuff the breasts, packing it in firmly, make sure that you press down on the breast to close the ‘pocket’.
- Next lay 3-4 slices of the streaky bacon out on top of a chopping board so that they create a rectangle for the chicken breast to be wrapped in. Place the chicken breast towards one side of the rectangle and then roll up in the bacon, wrapping it as tightly as possible.
- Place the chicken breasts on a baking tray, season with black pepper, drizzle over a little olive oil.
- Place in the oven and cook for 35-40 minutes. Serve on a bed of sweet potato mash or couscous with the vegetables of your choice. Enjoy!