Mod Fam Food … Chicken & Dauphinoise made easy

Do you find you always run out of time when preparing a supper, and then end up spending too much time in the kitchen? Not anymore! Both recipes from Mod Fam Food this week can be prepared 1 day ahead of time, allowing you to relax with family and friends.

 

Chicken with Sun-dried Tomato and Prosciutto.

You will need…

4 Chicken breasts

8 slices of Prosciutto

4 tbs Sundried Tomato Paste.

Handful of fresh basil leaves, roughly torn

Handful fresh Mint, roughly torn

2 tbs Olive oil

Salt and pepper

Serves 4

Here’s what to do…

1. Lay 2 slices of the prosciutto on a piece of parchment paper to avoid it sticking to the work surface.
2. Spread 1 tbs of the sundried tomato paste onto the prosciutto, sprinkle with a quarter of the herbs and season.
3. Place the chicken on one end of the prosciutto and roll up so that the chicken is wrapped. (If preparing ahead of time, place in ovenproof dish, cover with cling film and place in the Fridge.)
4. Repeat for all 4 chicken breasts, place in an oven-proof dish, and drizzle with the olive oil.
5. Cook in oven at 180 for 40 minutes.
6. To serve, slice on a diagonal, plate up and drizzle with the chicken juices.

Jigsaw linen napkins, The White Company small jug, vintage cutlery, John Lewis marble platter.

Tips….

You can add a few chopped Sundried tomatoes to the Prosciutto and Tomato

paste to add extra flavour/texture.

Try experimenting with a different selection of herbs.

Also good using Tapenade instead of Sun dried tomato paste, adding a few chopped olives, or try using Pesto.

 

Potatoes Dauphinoise

This is always my Safety dish when I’m entertaining as I always prepare it up to 1 day ahead of time and leave it in the fridge until it’s ready to heat up. By cooking it before hand, you also ensure the potatoes don’t discolour. I leave the skins on, so this really is a simple but impressive dish.

You will need…

1kg Waxy potatoes….I always use Desiree.

150ml Double cream

150ml Milk

56g Butter

Salt and Pepper

Serves 4

John Lewis mandolin

The White Company stone platter,  Coucke tea towel.

Here’s what to do…

1. Thinly slice the potatoes using a mandoline, and wash to remove any excess starch.
2. Lightly grease an oven proof dish and place a layer of the potato slices over the base. Add a few knobs of butter and season.
3. Repeat until all the potato slices have been used. End with a few knobs of butter on the top.
4. Mix the cream and milk together, and pour over the potatoes. They need to be cooked immediately or they have a tendency to discolour.
5. Cook at 180 for 45 minutes to 1 hour. Leave to stand for 5 minutes before serving.

Jasper Conran for Wedgewood cream jug, House by John Lewis oven to tableware.

Tips…

If preparing ahead, leave to cool and once cool cover with cling film and place in the fridge. When required, leave at room temperature for about 1 hour, remove cling film, cover with foil and heat in the oven 160 for about 30 mins.

Another tip is to heat slightly in a microwave before use and then place In the oven for about 15 mins to crisp up the potatoes again.

Can add a little grated Parmesan to the top of the dish before heating, for a slightly different flavour.