I’m having one of those weeks where I’m stalling when it comes to doing the food shopping. Once everything turns “merry” and the countdown to Christmas starts, the thought of battling my way through crowds, trying to complete a mental shopping list, fills me with dread. So I’ve been trying to survive on what we already have in the cupboards and I came up with this. It’s weird how creative you become through avoidance of shops.
2 1/2 cups of flour
1 tsp of salt
2 1/2 tsp of baking powder
1 tbsp of oil
1/2 jar of tomato sauce
2 handfuls of grated cheese
Combine the flour, salt and baking powder in a bowl. Add the oil and water. Form into a ball and gently knead for a couple of minutes. Add more flour if the mixture is too wet/more water if too dry. Flatten it out. I find it’s easier to stretch this pizza base with your hands – that’s why mine looks so misshapen 🙂 Dont forget to grease the tray first so it doesn’t stick! I usually pour some oil on kitchen roll as a quick way to do it/ you can also use the paper cover off a tub of butter. Spread tomato sauce with a spoon and sprinkle cheese on top. I used cheddar because it was all we had but any would work – apart from maybe cream cheese. That would be weird 🙂 Add any toppings you like. Cook at 180c for 10-15 minutes. It is ready when the cheese has browned.
This recipe probably isn’t authentic Chinese cooking, or authentic anything. I just made it up on the spur of the moment and it tasted surprisingly good. It’s easy to make and I’ve been making more use of my slow cooker now the Winter nights are announcing their arrival at 4pm. It’s cheap and easy to make and goes well with rice or noodles for an effortless dinner.
Pack of chicken legs/drumsticks/thighs
1/2 cup of soy sauce
1/4 cup of sweet chilli sauce
1 tsp rice vinegar
2 cloves of garlic
1/2 cup of chicken stock
Scattering of sesame seeds
In a bowl, combine the soy sauce, sweet chilli sauce, rice vinegar, crushed garlic, chicken stock and sesame seeds. Mix well. Add the raw chicken legs and cover completely with the sauce. Lay in slow cooker and pour remaining sauce from the bowl over the top. Cook on high for 5 hours/low for 8 hours.
This recipe is so simple to make and always goes down well with my kids. It sounds a bit strange, but when it is cooked the cornflakes don’t taste like cornflakes! They just make a crunchy coating.
8 Chicken legs
2 eggs, beaten
3 handfuls of cornflakes (I just value range ones and they work fine)
1/2 tsp paprika
1/2 tsp mixed herbs
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried chilli flakes
Pinch of salt
Pinch of pepper
I quite often cook the chicken in advance and then add the coating and heat it because I find it adheres better to the chicken legs, but you can just use raw legs.
Put beaten eggs in one large bowl. Crush cornflakes in your hands into another large bowl. Add all spices and seasoning to the cornflakes and mix well.
Turn one chicken leg at a time in the bowl of egg and then the cornflakes. Set on a baking tray. I sometimes grease it or use foil because the tray is not fun to clean after. Cook for 20-30 mins at 180c if the chicken was pre-cooked or 40-50 minutes if it was raw.
If you’d rather it wasn’t spicy, omit the chilli flakes.
This goes well with chips, wedges, garlic potatoes and vegetables. My kids always add their own thick coating of ketchup.