Saturday 23 June 2018

Chicken flatbreads with chorizo and avocado

Chicken flatbreads with chorizo and avocado
  • 2 flatbreads
  • 2 chicken breasts
  • Half red onion, finely sliced
  • Pepper, finely sliced
  • Handful of rocket 
  • Handful of chorizo
  • 1 avocado, stone removed and sliced into segments
  • Two tbsp ranch dressing
  • Drizzle of vinaigrette 
  • Fresh cracked black pepper

Place the chicken breasts into a small dish and grind some black pepper over the top, cook in the oven at 180 degrees for around 20-30 minutes until cooked through.  Whilst the chicken is cooking, heat a small frying pan and add the chorizo, no oil is required as plenty will be released from the chorizo, cook for a few minutes each side until crisp.  Remove the chicken from the oven and set aside, place the flatbreads onto a baking tray and place in the oven for a few minutes until warmed through.  

Shred the chicken breasts using two forks.  Pour the ranch dressing onto each of the flatbreads and spread evenly across them using the back of a spoon.  Top with the chicken, chorizo, pepper, red onion and avocado.  Place a handful of rocket over the top and drizzle over some vinaigrette.

Yet again another light and tasty dish, perfect for summer.  I put the ranch dressing onto the base of the flatbread otherwise it may be a bit dry, obviously you can put any dressing or relish you like onto the flatbread, likewise you can add any type of seasoning or marinade to the chicken to pep it up a bit.  What flavour combos would you like to try?

Saturday 9 June 2018

Full English Flatbread

Full English Flatbread
  • 2 flatbreads
  • 2 eggs
  • Tin of beans
  • Large handful of sliced mushrooms
  • Handful of rocket leaves
  • 2 hash browns
  • Pack of fire and smoke sweet BBQ medallions 
  • One tomato, sliced
  • Few glugs of Worcestershire sauce
  • Freshly ground black pepper
  • Couple slice of salted butter
  • 6 slices of black pudding
  • Splash of white wine vinegar

Preheat the oven to 200 degrees.  Place the hash browns and black pudding onto a foil lined tray and cook for 10 minutes.  Meanwhile bring a large pan of water to the boil and add a good splash of white wine vinegar. Keep the pan at a rolling boil whilst you continue with the cooking.  Melt the butter in a pan and add the sliced mushrooms, after a couple of minutes grind over some black pepper and and a few splashes of the Worcestershire sauce, cook until the liquid thickens and the mushrooms take on a dark glossy colour.  

After cooking the hash browns and black pudding for 10 minutes add the bacon and cook for a further 10-15 minutes until the bacon is cooked through. At this stage drop the eggs into the boiling water and cook for three minutes, remove from the water using a slotted spoon and set aside.  On a separate lined oven tray place the flatbreads and coat with the beans and place into the oven for 5-10 minutes until the beans are warmed through.  Top the flatbreads with the bacon, drained mushrooms, sliced tomato, hash brown and egg and a sprinkle of rocket, sit back and enjoy.

This is a bit of a different take on a full English and boy did we enjoy it.  Somehow it doesn't seem quite as naughty when plated up like this, especially with the rocket, hey, anything green instantly makes it feel healthy, ok, that's what I tell myself!  Hope you enjoy, let me know what you think...