Groove Is In The Moves

Dance, Dance, Dance!

We are gently stepping over hump day and in the UK, counting our blessings because, whisper it... & cross all your digits, we appear to be having an Indian summer.
I had a lovely lunch with a friend on Monday, OUTSIDE, drinking Rosé in ENGLAND in Autumn!!! A few easy recipes to get you through to the weekend. Hope you give them a go and if you do, drop me a wee comment, the good, the bad and the brutally honest! Not too brutal, am really a bit of a  closet wimp.

Chicken with Braised Baby Leeks, Whole Grain Mustard Glaze
Serves 4.
8 chicken thighs, skin on
12 baby leeks
3 tablespoons of vegetable oil
2 tablespoons of sherry vinegar
1 heaped tablespoon of whole grain mustard
1 teaspoon of butter
salt and pepper
Cut the leeks in half lengthways and rinse well to remove any grit. Trim the chicken thighs of excess fat. Add 1 tablespoon of oil to a large frying pan/skillet and put on a medium heat. Cook the chicken skin side down for 10 minutes or until golden brown. In the meantime, mix together the remaining oil, the vinegar and mustard in a small bowl.Turn the chicken over and cook for a
further 10 minutes, lowering the heat slightly. Remove the chicken and keep warm, dispose of the excess fat, return to the heat and add the butter. Place the leeks cut-side down and cook until lightly golden, turn and cook the other side and add in the mix of oil, vinegar and mustard. return the chicken to the pan and spoon over the pan juices. Add a little salt and pepper to taste. Check that the chicken is thoroughly cooked, the juices should run clear, and serve.

Super luxurious and super quick! This open lasagne matches succulent prawns with creamy tarragon mustard. If you can't get your hands on good prawns, monkfish or chicken oysters will do the job with aplomb. Tarragon is a very special herb, it’s medicinal uses range from curing toothache to warding off mad dogs. French tarragon has a unique, attractive flavour. The fresh green leaves have a very appetising warm taste that seems to contain pepper, balsam and anise. The flavour is similar to fennel and works wonderfully with seafood. Serve with a green salad and a chilled bottle of Gewürztraminer.

Prawn and Tarragon Open Lasagne
Serves 2

4 sheets of lasagne, dried or fresh
200 grams of uncooked prawns, roughly 8 large prawns per person
200 grams Crème fraîche
1 tablespoon tarragon mustard
1 tablespoon of mayonnaise
1 teaspoon of dried tarragon or 2 of fresh, chopped finely
1 teaspoon honey or a pinch of caster sugar
olive oil

salt and pepper

In a large frying pan or wide bottomed saucepan, start to boil some water for the lasagne.
Cook the prawns in a little butter and oil, season with salt and pepper and keep warm.
Mix together the Crème fraîche, mustard, honey and mayonnaise and warm gently in a small saucepan.
Taste and adjust the seasoning, adding salt and pepper if needed.
Add a little olive oil to the boiling water and cook the lasagne until al dente, about 6 minutes for
dried pasta, 3 minutes for fresh.
Warm your serving plates, drain the lasagne. Place one sheet of pasta on each plate, divide the
prawns between them, topped with the tarragon sauce and the other sheet of lasagne.
Add a drizzle of olive oil, some more tarragon and serve with the remaining sauce in a separate bowl.

And for something a little sweet and naughty, one of my favourites, a Pornstar Martini , passionfruit, vodka, Prosecco, tropically tripping you towards the weekend.

Have a great rest of the week, groovin', wherever you are.

Love Food X