Blogmas day 4; Christmas meals

Hello everyone and welcome to my blog.  Today I will share you with a few Christmas recipes. I hope you will like it. xxLaura

Festive stuffen chicken

Ingredients for the chicken

• 4 chicken breasts
• 4 tbsp Bourshin cheese
• 2 tbsp Parma Ham

For the festive potatoes

• 500g frozen roast potatoes
• 85g pack of stuffing, cooked following pack instructions
• 2 tbsp olive oil
• 1/2 lemon, juiced
• 100g bag rocket

Method

Step 1; Heat oven to 200C/180C. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.

Step 2; Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and 1/2 tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.

Step 3; Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

Spinach soup

Ingredients 

• 25g butter 
• 1 bunch spring onions, chopped
• 1 leek (120g), sliced 
• 2 small sticks celery (85g), sliced
• 1/2 tsp ground black papper
• 11 stock
• 2*200-235g bags spinach
• 150g half-fat creme fraiche

Method

Step 1; Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat fo 10 minutes, stirring a couple of times.

Step 2; Pour in the stock and cook for 10-15 minutes until the potato is soft.

Step 3; Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz  to a smooth soup.

Step 4; Stir in the creme fraiche. Reheat and serve.

Salted maple- roasted parsnips

Ingredients

• 600g parsnips, peeled and quartered 
• 2 tbsp vegetable oil
• 3 tbsp maple syrup
• 3 thyme sprigs, leaves picked

Method

Step 1; Heat oven to 220C/200C. Put the parsnips in a large roasting tin with the oil, maple syrup, thyme leaves and some sea salt flakes. Roast for 35-40 mins until soft and sticky. Scatter over a few more sea salt flakes before serving.

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