DINNER TO SHARE - 'NDUJA CHICKEN PARM, AUBERGINE RAGU AND BLOOD ORANGE SEMIFREDDO

Delicious recipes to share with anyone you like. One meat, one veggie and one dessert.

Hello,

Welcome back to The good Home Cook!

This week I’ve got two of my favourite recipe writers sharing a couple of delicious things. Jodie Nixon has a luscious spiced, aubergine ragu with buffalo mozzarella, El Kemp shares her bitter sweet blood orange semifreddo and I’ve got a crispy ‘Nduja and sage chicken parm - a very delicious set of recipes today.

I’ve never really celebrated valentines but I do think there’s something to be said for making an effort to step into the kitchen and cook something nice for someone you love every once in a while (anytime of the year!) - wether thats your mum, neighbour or best pal - food really is the way to peoples heart.

For me fried chicken feels special because its something that takes a little effort. It has a certain restaurant quality/holiday/relaxed feel to it. But actually its quite simple if you follow a few key points. I like to add spicy ‘Nduja to mine but if you ant get hold of it just make it the classic way and leave the ‘Nduja out. Serve it with a big pomodoro spaghetti, because everyone loves pasta, don’t they?

I hope you enjoy these recipes! See you next time.

Esther x

Chicken, sage and ‘Nduja parm 

PREP 30 MINS

COOK 30 MINS

SERVES 2

2 tbsp olive oil plus extra for frying 

1/2 onion, very finely chopped

1 large garlic clove, grated 

1 x 400g can finely chopped tomatoes - I like Mutti

¼ tsp sugar 

1 large skinless, boneless chicken breast 

1 large egg, beaten 

30g plain flour 

60g panko bread crumbs 

180g spaghetti

1 1/2 tbsp n’duja 

½ unwaxed lemon, zested 

80g mozzarella, sliced

12 fresh sage leaves 

Parmesan, finely grated 

Heat the olive oil in a saucepan or frying pan. Add the onion and a good scrunch of salt and fry gently for 10-12 mins over a low heat until softened. Add the garlic and cook for 1 minute. Pour in the tomatoes and the sugar. Simmer uncovered for 15 mins then blitz until smooth. Taste for seasoning.

Cut the chicken in half horizontally to make two thinner pieces. Place the two pieces of chicken breasts between two pieces of cling film and lightly bash with a rolling pin until 1cm thick. 

Divide the egg, flour and breadcrumbs between 3 bowls. Dip the chicken in the flour, egg then the bread crumbs and set on a tray. Heat the grill to a moderate setting. 

Bring a large pan of salted water to the boil. Add the spaghetti and cook according to package instructions. 

Pour about 3cm worth of oil in your best non-stick frying pan. Heat for around 3 mins over a medium heat. Lower the heat, add the chicken, fry for 4 mins or until golden brown, flip, add the sage and fry for a further 3-4 mins. Remove the sage.

Place the fried chicken on a lined baking tray (or keep in your pan if its oven safe). Mix the ‘Nduja with 3 tbsp of the tomato sauce. Spread each chicken fillet with the Nduja sauce, top with the mozzarella and finish with lemon zest, salt and pepper. Grill for a few mins or until the mozzarella has just melted.

Toss the spaghetti with the remaining tomato sauce and a splash of the starchy cooking water.  Serve the chicken with the spaghetti, parmesan and crispy sage. 

GOOD TO KNOW -

• Remove the excess liquid from the mozzarella before using. Slice the mozzarella then dab it dry with kitchen roll. Use a cows milk bases mozzaerlla rather than the oozier, wetter buffalo variety.

• If you don’t like sage finish everything with fresh basil when serving instead.

• Use the biggest chicken breast you can find - going to the butchers is good, as you can pick the size you like.

Spiced Aubergine Ragu with Buffalo Mozzarella by Jodie Nixon

Valentines day is sexy. As is linguine, aubergine, chilli and mozzarella - Hence the creation of this very easy, incredibly delicious recipe. The whole thing comes together in no time which is perfect for this years Valentines day, which falls on a Friday. No need to spend ages over pots and pans after work making a saucy dish for your lover (or just yourself) because this is ready in around 35 minutes tops! The aubergine is cooked over an open flame to take on all of the lovely smokey charred flavours before being chopped and mixed through a fennel, orange and calabrian chilli tomato sauce. Adjust the spice to your preference - i like a real2ly light spice but if you want something more punchy go ahead and add more chilli. The slurpy linguine is topped with buffalo mozzarella ( just as sexy as buratta, imo), ricotta salata and a touch of orange zest. To all the lovers out there, I hope you enjoy this as much as I did x