Tuesday, November 20, 2007

Baked Potato with asparagus, chicken and cress

 

The Pimp my Potato challenge continues. And we think it is worth sharing this simple filling recipe because Freddie gave it 10 out of 10. And as you know, that doesn't happen too often.
Asparagus, Chicken and Sour Cream Filling
To make enough for four large baked potatoes:
8 asparagus spears
2-3 tablespoons of soured cream (can substitute with a lower fat creme fraiche)
2 tablespoons of fresh chive, finely chopped
Half a punnet of mustard or salad cress, finely chopped
1 teaspoon of dried sage
4 skinned and deboned chicken thighs
Salt and pepper to season


Steam the asparagus spears until just tender. Cut off the woody end and then slice at a slant into half inch pieces. Spray a pan with a little oil, add the deboned and skinned chicken thighs with a teaspoon of dried sage and cook over a medium high heat. Season with salt and freshly ground pepper. When the chicken is thoroughly cooked, remove and slice into strips. Add to a bowl with the asparagus, cress, soured cream and chives. Serve with a hot baked potato.
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Don't leave before checking all the links to other baked potato recipes provided by wonderful bloggers from around the globe.
Amanda from Little Foodies is our latest entrant! She has made a wonderful vegetable packed recipe for our Pimp my potato round up.

8 comments:

  1. Anonymous5:35 PM

    I'm totally flummoxed! What on earth is a "punnet"? I have Googled many other terms I've found on your wonderful blog, such as "swede" (wondering if cannibalism had suddenly become legal) and "beef skirt" (wool, silk or cotton?) but this one requires broader attention. Please educate your Canadian readers! JD :-)

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  2. Great Big Vegetable Challenge8:48 PM

    A punnet. Oh dear, I am sorry I was unaware that this term had not crossed the St Lawrence! I apolgise for my oldie english!
    A punnet is a word for a small container of produce. We say a punnet of strawberries which normally carries half a pound or so. In the UK, salad cress, also known as mustard cress is sold in small oblong shaped punnets, like small bits of grass lawn! They are about 3 by 5 inches in length/width. Here is a link to my favourite salad cress farm that even use the adverb "punnetted"!!
    http://www.wsbentley.co.uk/preparation_punneted.html

    A Swede is actually just a Swede Turnip. And that is a variety of turnip which is larger and orange in coloured compared with the smaller white turnips we normally find. HERE IS A LINK TO A PICTURE OF A SWEDE - http://images.google.com/imgres?imgurl=http://www.gourmetsleuth.com/images/swede.jpg&imgrefurl=http://www.gourmetsleuth.com/equivalents_substitutions.asp%3Findex%3DR%26tid%3D1984&h=138&w=209&sz=9&hl=en&start=7&tbnid=wffuflT1t27NEM:&tbnh=70&tbnw=106&prev=/images%3Fq%3Dswede%2Bturnip%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

    And Beef Skirt - now that is an obscure name for a cut of beef that I ask for from the Butcher who knows its good for Cornish pasties. Beef skirt comes from below the diaphragm of the animal, according to the matron of British cookery, it is "an excellent cut for braising and one end can even be grilled if scored across the grain and tenderised by marinating before cooking". Or you could just say it was a frilly dress worn by a cow.
    Please do let me know when I speak english gibberish. I hate to think my Canadian or readers would get put off by anything!

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  3. YUM, this takes me back to my first time in England, I was only twelve and I discovered what they called there Jacket potatoes. I loved them!

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  4. i love the way language differs - i have family in canada which can make for some fun telephone conversations!

    i found think link for "punnet" too - seems someone in america was baffled too!
    http://whatscookingamerica.net/Q-A/Punnet.htm

    GBVC - how would mixed roast veg go down with freddy as a potato topping? kind of a "rainbow topped potato"....aubergine and red onion (purple), yellow pepper, red pepper, courgette (green), orange pepper maybe with a few olives and cubes of feta to detract for all those veggies?

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  5. Jenny,
    I think that mixed roast veg would go down well. The aubergine would be good and onion, the red and yellow peppers would have to be deskinned - and the feta would make it all good. Great idea

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  6. Ohhhhhhh guess what I am gonna fix for lunch today!!!! This looks soooo yummy!!!

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  7. hey,

    just wrote my tattie recipe for you my dear - thanks for including me!

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  8. Are we pimping chickens or potatoes?

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