Mrs Mottie is babysitting tonight so I sorted myself out with eggs, chips and beans. Yummy.
Chicken Parmiagiana with asparagus from the plot of Mott. Chicken breasts hammered flat with mozzarella slices covered with a sauce made of Passata, tomato purée, garlic and basil leaves, covered in Parmesan. Lush.
Saturday surf 'n turf tonight with flash fried asparagus from the plot of Mott. Slight feck up as I overcooked the steak. That’s how Mrs Mottie likes but I like a bit of blood on my plate.
What is the surf part?
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Looks perfect to me,
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OMG you even make egg and chips look like a gourmet meal.
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OMG no I was talking about Motties egg and chips.
Oh(TM)
Tempura prawns!
Class that.
Chicken parmigiana tonight. Basically flatten some chicken breasts by wrapping them in cling film and smashing the granny out of them with the bottom of a saucepan, then make up a sauce of passata, tomato purée, chopped garlic and chopped basil. Warm it up for about ten minutes while the oven is warming up. Put the chicken breasts in a dish, slice up a mozzarella ball and lay that on the chicken breasts, pour over the sauce, (I also added some asparagus from the plot of Mott but I don’t normally), add some grated Parmesan and some more roughly chopped basil leaves and bung the lot in the oven for 25 minutes. Serve with some steamed tenderstem broccoli. Luvverly!
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