Eggs in purgatory

 This was yummy, could have done with more Parmesan and maybe some mozzarella too. We had it in the oven with tater tots and breakfast sausages so it was at 425 convection for about ten minutes. I didn’t have fresh basil so used dried instead.

https://www.wellplated.com/wprm_print/recipe/33491

Ingredients

  

• 2 teaspoons extra-virgin olive oil
• 1 small red onion diced (about 1 cup)
• 3 cloves garlic minced (about 1 tablespoon)
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 1 jar good-quality tomato pasta sauce (24 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 5 ounces baby spinach
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• Chopped fresh basil
• Baguette slices for serving

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Instructions

 

• 1. Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• 4. Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices or with sausages and tater tots.

Pot roast chicken

I made this and it was great! I substituted cornstarch for the thickener and poultry seasoning rather than just thyme (added sage and rosemary). It’s quite a bit of work but hey.

https://thedefineddish.com/wprm_print/18324

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 3 lbs bone-in, skin-on chicken thigh
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 large yellow onion halved and cut into ¼-inch slices
• 3 large carrots cut into 2-inch pieces
• 4 stalks celery cut into 2-inch pieces
• 2 cloves garlic thinly sliced
• 2 tsp dijon mustard
• 1 tbsp tomato paste
• ¼ tsp smoked paprika
• 1 cup low sodium chicken broth
• 1 tbsp arrowroot flour
• 2 tbsp apple cider vinegar
• 5-7 sprigs of thyme tied into a bundle using kitchen twine
• 2 bay leaves
• 1 lb yellow potatoes cut into 2-inch pieces

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Pat the chicken dry and season on both sides with the salt and pepper.
• Heat the olive oil in an oven-safe large, deep skillet (I use the Made In 3.5 quart saute pan) over medium-high heat.
• When hot, in batches so as to not overcrowd the skillet add the chicken, and cook until golden on each side (about 2 minutes per side) transfer to a plate and set aside.
• Add the onion, carrots, celery, and garlic and cook, stirring, for 1 minute.
• Add the dijon, tomato paste, and paprika and toss until well combined.
• In a small bowl, whisk together the broth and the arrowroot flour until well combined. Slowly pour in the broth mixture while stirring until well combined. (*Your sauce will almost immediately thicken. Don’t worry-- when the chicken cooks down, it will add additional juices to the sauce and it turns out perfectly in the end).
• Remove from the heat and stir in the apple cider vinegar, add the bundle of thyme and the bay leaves. Place the chicken on top of the veggies, skin side up. Cover and transfer to the oven and bake for 40 minutes.
• Remove from the oven, and increase the heat to 400 degrees F.
• Remove the cover and carefully nestle the potatoes into the sauce, tucking them under the chicken (just be delicate moving around the chicken so the skin doesn’t fall off!). Transfer back to the oven and bake, uncovered, until the skin is a deep golden brown and crisp, the potatoes are tender, and the sauce has thickened, about 30 more minutes.
• Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!

Mince pies

 https://www.bbcgoodfood.com/recipes/mince-pies

I used my moms pastry recipe and temperature for cooking - 25 minutes at 350. Two coffee cups were good for cutting the circles out of dough.

For the pastry

• 375g plain flour
• 260g unsalted butter, softened
• 125g caster sugar, plus extra for sprinkling
• 1 large egg, plus 1 beaten egg for glazing

Method

• STEP 1

  Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

• STEP 2

  Add 125g caster sugar and 1 large beaten egg, and mix together.

• STEP 3

  Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

• STEP 4

  Wrap the pastry in cling film and chill for 10 mins.

• STEP 5

  Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

• STEP 6

  Heat oven to 220C/200C fan/gas 7.

• STEP 7

  Roll out the pastry to 3mm thick.

• STEP 8

  Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

• STEP 9

  Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

• STEP 10

  Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.