definitely not sadllama
Oct. 28th, 2014 07:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingCHEFFERY.
So I made a modified version of THIS.
This is an awesome recipe. Holy SHIT it is rich. And I modified it. But here's Chicken With Bacon And Leeks In Cream Sauce.
Ingredients:
4 chicken breasts, diced. Original recipe leaves them whole but no. Dice 'em.
3 Leeks, sliced. (I actually only used two leeks, but our local leeks are GIANT FUCKING LEEKS, like leeks that would be Japanese monster movie villains fighting Godzilla if this was 1970.)
1 "packet" "unsmoked" back bacon. By which I mean "350g smoked back bacon" because that's what the local store had and it turned out reasonably well. Unsmoked could have been good, I suppose. I don't know how big UK "packets" are but hey I used a 350g pack and it turned out great. (FYI: "Back bacon" is called "Canadian bacon" in uncivilised terrible places. In Canada, it's "back bacon".) Slice it into bite-sized bits.
300ml "single" 10% cream. I don't know what single cream is but I used 10% and it worked out great.
80g flour
80g butter
300ml semi skimmed milk
butter for frying, yes in addition to the butter above. I used a fair bit.
300g old cheddar cheese, grated. You should probably use white cheddar because orange looks funny - I didn't think of that and the author is a UKian so yeah they kinda didn't either.
Stuff To Do
1. Fry bacon in a VERY LARGE frying pan (like, biggest you've got - it will come up) in some butter. This is not the 80g of butter, this is the other butter. Pull out the bacon and stick it in a bowl for now.
2. Fry leeks in the bacon juice, with more butter if that's what you need. Fry until soft, dump on bacon, pour out any remaining juices on top of leeks and bacon. Don't wash the pan, you need it for step 3.
3. Same pan, THE FREAKING SAUCE: Melt the butter that you measured, throw in the flour, and whisk. Get bored, add milk, whisk a LOT MORE. Add salt and pepper, a good amount. KEEP WHISKING.
4. Add the cream and WHISK MOAR NOOB. The original recipe says to add more flour-and-milk if it's too thick but really with THIS sauce? It's thick and it's only going to get thicker. You should consider adding milk and WHISKING to make it even thinner. Add the leeks and bacon, mix. Add the cheese, mix, it's gonna melt in a lot and that will make the already super-thick sauce WAY THICKER.
5. See, here's where I thought the recipe was nuts because it's all "put half the sauce in a bucket, put chicken on, put the rest of the sauce on" and I was all "wait, what? SAUCE in LAYERS?" but no really, this is less sauce and more something that will totally produce a good layer. Original recipe would have worked! I still did something different: I stuck it into a SLOW COOKER because CROCK POTS ARE AWESOME. So, yeah. Layer of sauce-mix, diced chicken, sauce mix, diced chicken, sauce mix, the layers only really exist to seed the mixing because I'm about to stir it.
6. Slow cooker, 4 hours on high, stirring occasionally. EAT.
Pretty damn good!
Changes for next time: It's missing something. I will totally add more salt and pepper, and I think next time I might dice a jalapeno or two and toss it in, or give it a big shot of sriracha. It could be good with more spices! Also I will aim for unsmoked bacon, because the smoke was there and not a bad thing but it wasn't a great thing, y'know?
Other spices that aren't hot: Maybe some thyme?
So I made a modified version of THIS.
This is an awesome recipe. Holy SHIT it is rich. And I modified it. But here's Chicken With Bacon And Leeks In Cream Sauce.
Ingredients:
4 chicken breasts, diced. Original recipe leaves them whole but no. Dice 'em.
3 Leeks, sliced. (I actually only used two leeks, but our local leeks are GIANT FUCKING LEEKS, like leeks that would be Japanese monster movie villains fighting Godzilla if this was 1970.)
1 "packet" "unsmoked" back bacon. By which I mean "350g smoked back bacon" because that's what the local store had and it turned out reasonably well. Unsmoked could have been good, I suppose. I don't know how big UK "packets" are but hey I used a 350g pack and it turned out great. (FYI: "Back bacon" is called "Canadian bacon" in uncivilised terrible places. In Canada, it's "back bacon".) Slice it into bite-sized bits.
300ml "single" 10% cream. I don't know what single cream is but I used 10% and it worked out great.
80g flour
80g butter
300ml semi skimmed milk
butter for frying, yes in addition to the butter above. I used a fair bit.
300g old cheddar cheese, grated. You should probably use white cheddar because orange looks funny - I didn't think of that and the author is a UKian so yeah they kinda didn't either.
Stuff To Do
1. Fry bacon in a VERY LARGE frying pan (like, biggest you've got - it will come up) in some butter. This is not the 80g of butter, this is the other butter. Pull out the bacon and stick it in a bowl for now.
2. Fry leeks in the bacon juice, with more butter if that's what you need. Fry until soft, dump on bacon, pour out any remaining juices on top of leeks and bacon. Don't wash the pan, you need it for step 3.
3. Same pan, THE FREAKING SAUCE: Melt the butter that you measured, throw in the flour, and whisk. Get bored, add milk, whisk a LOT MORE. Add salt and pepper, a good amount. KEEP WHISKING.
4. Add the cream and WHISK MOAR NOOB. The original recipe says to add more flour-and-milk if it's too thick but really with THIS sauce? It's thick and it's only going to get thicker. You should consider adding milk and WHISKING to make it even thinner. Add the leeks and bacon, mix. Add the cheese, mix, it's gonna melt in a lot and that will make the already super-thick sauce WAY THICKER.
5. See, here's where I thought the recipe was nuts because it's all "put half the sauce in a bucket, put chicken on, put the rest of the sauce on" and I was all "wait, what? SAUCE in LAYERS?" but no really, this is less sauce and more something that will totally produce a good layer. Original recipe would have worked! I still did something different: I stuck it into a SLOW COOKER because CROCK POTS ARE AWESOME. So, yeah. Layer of sauce-mix, diced chicken, sauce mix, diced chicken, sauce mix, the layers only really exist to seed the mixing because I'm about to stir it.
6. Slow cooker, 4 hours on high, stirring occasionally. EAT.
Pretty damn good!
Changes for next time: It's missing something. I will totally add more salt and pepper, and I think next time I might dice a jalapeno or two and toss it in, or give it a big shot of sriracha. It could be good with more spices! Also I will aim for unsmoked bacon, because the smoke was there and not a bad thing but it wasn't a great thing, y'know?
Other spices that aren't hot: Maybe some thyme?
(no subject)
Date: 2014-10-28 11:58 pm (UTC)(no subject)
Date: 2014-10-29 08:51 am (UTC)