Double the amount of expected diners tonight, my lovely daughter and her boyfriend have popped over so, I have had to adapted the meal plan. A quick hunt around the kitchen and it will be a creamy chicken and sundried tomato pasta, because that’s what I found 🤓 The jars of sundried tomatoes in Aldi are lush 😝
I know you can buy garlic bread for a few pence in any supermarket, but homemade is SO much better and you can adapt it to you’re taste.
I am starting with the bread – baguettes – in the Thermomix. 300ml warm water and a sachet of yeast in the bowl for a minute on heat 37 speed stir, then add 500g bread flour and a pinch of salt, mix on dough setting for 3 minutes then leave to rise for at least an hour.
When risen, turn our of the bowl and divide in 2 – on a lightly floured surface knead by hand and shaped each piece into a flat rectangle approx 3 x 10 (old money) then fold with the seam at the bottom and fold the ends under, this makes the basic baguette shape – I have a baguette ‘tin’ but if you don’t, just use a baking sheet, and leave to rise again for at least half an hour, when risen slash the dough right up the middle or diagonally across several times whichever floats your boat 🍞
Whilst the dough is on its second rise, preheat the oven to 200 with an empty baking tray at the bottom – when ready throw half a cup of water into the oven (the empty baking tray) and put in the baguettes, cook for approx 40 mins.
For the garlic butter, I use a whole pack of butter and add 3 crushed fat cloves of garlic, a pinch of seasalt, and a pinch of black pepper, chopped parsley mix together, spoon onto a sheet of cling film, shape into a sausage, and freeze, cut into fat coins. Any left kver, just leave in the freezer, this can stuff chicken breasts, top steaks, be stirred into cooked new potatoes – loads of things, try other flavoured butters, one of my favourites is Stilton butter, mix Stilton and the butter together, it’s really as simple as that 😍
When the baguettes are cool, slice them not all the way through, on the diagonal, and insert a coin of butter into each slice, wrap the loaf in tin foil and place in fridge till ready to cook – this takes about 15 mins in a 180 heat oven
For the spaghetti sauce, I start by lightly frying boned, skinless chicken thighs in a little olive oil and butter, a pinch of salt and pepper – make sure they are cooked through, then place to one side. Using the pan juices, add a crushed clove of garlic, and half a jar of sundried tomatoes, roughly chopped, cook for a couple of minutes on a low heat, then add 500ml of chicken stock and turn up the heat to reduce the stock by half, then add a good knob of butter and when that is melted in add a good glug of cream, season to taste and add your cooked, sliced chicken.
Whilst the sauce reduces, cook the spaghetti, when ready, drain and add to the sauce, stir through and serve, in our case to our 2 lovebirds 💋