Quantcast
Channel: Free Read Ebook Londonlapin
Viewing all articles
Browse latest Browse all 50

USING LEFTOVERS: ROAST CHICKEN, POTATO & CHEESE ONE POT

$
0
0

USING LEFTOVERS: ROAST CHICKEN, POTATO & CHEESE ONE POT 


Sundays, they're all about food, lazing around and savouring good wine.  Last Sunday was spent enjoying the sunshine, a juicy roasted chicken and a bottle of chilled Sancerre - relaxed bliss.  



As much as I'd like to, I can't eat half a chicken.  OK, I can but I'd have to be rolled everywhere afterwards and I like skinny jeans too much so I don't.  And it's inevitable that a few too many spuds will find their way into the roasting dish during that hungry anticipation of preparing a sumptuous meal, so most Sunday nights end up with a weird hybrid plate of sorry looking leftover roast dinner components and us wondering how to best utilise them. 

My first job, as a teenager studying for my A levels, was working on the cheese counter of an upmarket Cheshire delicatessen and during my three years there I learnt a lot about the 100+ cheeses on offer.  Mostly I learned to eat them, in great quantities and that other parts of the cheeseboard, the crackers, bread, fruits, are in fact, purely optional, let's just load up on cheese until we get the metallic tasting cheese sweats and the urge to lie down.

Waitrose sometimes sell on their cheese counter what - to me anyway - characterises the perfect cheese; Bert Epoisse Bourgogne which is described by its makers in the French town Epoisse as 'pungent', 'sticky' and has been declared by some as the 'King of all cheeses' - an edict I won't be disagreeing with.  It is a true artisan product, traditionally unpasteurised with rind washed in brandy and then aged, it is ideal for this dish but hard to come by and not the kind of thing that is usually just lurking in the fridge, this was just a freak and ecstatically happy coincidence so a good alternative would be raclette, possibly a brie if that's what you have to hand or even a good blue cheese such as gorgonzola would do.  We aren't reinventing the wheel here, it's just using up leftovers so the type of cheese is not an issue - just keep it tasty and meltable.  

So I give to you not just a thrifty way to create a second meal but what feels like the ultimate in gourmet comfort food.  Meaty protein from the chicken, check.  Salty carb'y goodness from the potatoes, check.  Creamy umami flavour from the melted cheese, check. 

Perfection on a plate and the kind of meal that feels nourishing, comforting and unconditionally understanding of your Monday blues. 

Add the cheese last, immediately before serving.  It will melt onto the chicken and potatoes and some will fall to the bottom of the pan where it will crisp and crunch up for the added texture. 


------------------------------------------------------------------------------------------------------------

LEFTOVER ROAST CHICKEN, POTATO & CHEESE ONE POT

INGREDIENTS
Tbsp salted butter
Leftover chicken & potatoes
A semi soft cheese such as bert epoisse, raclette or brie

METHOD
Take the cold, leftover chicken and potatoes and chop roughly
Heat a skillet or frying pan with the butter 
Add the chopped chicken and potato to the hot skillet and toss to coat with the melted butter
Keep everything in the pan moving until it's all heated through then take the pan off the heat and add the cheese on top, pulling it into pieces as you do so it's scattered equally over the chicken and potatoes
Serve immediately taking the skillet to the table with serving spoons so everyone can dig in


Viewing all articles
Browse latest Browse all 50

Trending Articles