CHEESY CHICKEN & BROCCOLI

A perfect supper.

Serves: 4 hungry people

Tools:

• Standard US Measuring Set

  • 1 cup

  • 1/2 cup

  • 1 tbsp

  • 1 tsp

  • 1/2 tsp

• 1 large glass baking dish (like this)

• 2 large saucepans

• 1 small saucepan

• 1 colander for steaming

• 1 whisk

• 2 plates

• 1 cheese grater

• 1 stand mixer (or hand mixer)

• 1 food oil brush (if you don't have one, use your fingers)

Ingredients:

• 1kg chicken thighs skin-on

• 2 heads of broccoli

• 1/2 cup plain flour

• 4 cups whole milk

• 1 1/2 cup grated mature cheddar

• 1 1/2 cup grated Monterey Jack Cheese*

• 4 tbsp olive oil

• 125g salted butter (half a block)

• 2 tsp salt

• 1/2 tsp pepper (preferably white but only if you've got it)

Instructions:

• Step 1: Preheat your oven to 190° (375° F)

• Step 2: While the oven is heating, chop your 2 heads of broccoli into florets and grate your cheeses (1 1/2 cup of both mature cheddar and Monterey Jack* cheese)

• Step 3: Put the chicken in the large glass baking dish skin-side up

• Step 4: Take the food oil brush and coat the chicken skin with the 4 tbsp of olive oil

• Step 5: Put the chicken thighs in the oven and roast for 35 minutes (or until the chicken is cooked through

• Step 6: Take one of the saucepans and fill it with as much water as you can before it will reach your colander when it's placed on top

• Step 7: Bring that water to a boil, put your broccoli florets into the colander, put the colander on top of the boiling water and steam your florets for 5 minutes. Then place on a plate and set aside

• Step 8: When you are able to handle the chicken, take off the skin (eat it, it'll be delicious) remove the bone and shred the meat.

• Step 9: Place the chicken into the large glass baking dish and place the broccoli on top

• Step 10: Lower the oven temperature to 175° (350° F)

• Step 11: Put your 4 cups whole milk into your small saucepan and place over low heat

• Step 12: Take the other saucepan and melt your 125g salted butter over low heat

• Step 13: Once the butter is melted and bubbling, add your 1/2 cup plain flour and whisk until well-blended. Cook for 3 minutes, whisking occasionally

• Step 14: Check and see if your milk is hot. If it is, add it slowly to the butter/flour mixture, whisking the whole time. Cook that for 5 minutes or until it's smooth and thick

• Step 15: Add the 1 1/2 cup shredded mature cheddar and 1 1/2 cup shredded Monterey Jack cheese to the sauce along with the 2 tsp salt and the 1/2 tsp of pepper. Give it a good stir.

• Step 16: Once the white sauce is all mixed, turn off the heat and pour the sauce evenly over the top of the chicken and broccoli

• Step 17: Bake uncovered for 30 minutes.

Shopping List/Stock Check:

• Chicken thighs skin-on (1kg)

• Broccoli (2 heads)

• Plain flour (at least 1/2 cup)

• Whole milk (at least 4 cups)

• Mature cheddar (about 200g)

• Monterey Jack Cheese* (about 200g)

• Olive oil (at least 4tbs)

• Salted butter (half a block)

• Salt

• Pepper (preferably white but only if you've got it)

*Tip: If you can't find Monterey Jack, use Gouda.

CAST IRON SKILLETS

Iron skillets are my favourite pans to cook with. Don't be afraid of them! They'll last forever if you take care of them. Here's how I do it.

Seasoning:

1. Place foil at the bottom of your oven and preheat to 230° (450°F)

2. Scrub skillet well in hot soapy water

3. Dry thoroughly (first with a lint-free cloth and second on the hob with low heat)

4. Spread a thin, even layer of melted lard (if you're planning on using the skillet often) or melted coconut oil all over the skillet (don't forget the bottom and the handle)

5. Place it upside down on a middle oven rack

6. Turn off the oven after 1 hour and let the skillet cool in the oven

You should season the pan when you buy it and once or twice a year after that.

Cleaning

1. After cooking, let the pan cool with any leftover fat

2. Sprinkle coarse salt into the pan and use kitchen roll to scrape off any stuck-on bits with the salt crystals

3. After loosening said stuck-on bits, rinse the pan with hot water

4. Dry thoroughly (first with a lint-free cloth and second on the hob with low heat)

5. Once dry, coat the surface with a little oil

If the unthinkable happens and you have to clean it with soap (or someone cleans it with soap by accident) just pretend it's a new pan and start seasoning again. If you're new to iron skillets, this is a good one to start with!

CREAMY COD WITH CARAMELISED ONIONS

Easy, #keto and delicious.

One of our favourite suppers.

Tools:

• Standard US measuring set (like this)

  • 1 x tbsp

  • 1 x tsp

  • 1 x cup

  • 1 x 1/4 cup

• 2 x Saucepans

• 11x13 baking dish (like this)

Ingredients:

• 4 boneless cod fillets

• 3 brown onions

• 1 1/4 cup double cream

• 3 tsp white wine vinegar

• 2 tbsp butter (plus more for greasing your pan)

• salt and pepper

• handful of fresh dill

Instructions:

• Step 1: Preheat your oven to 200°C (180°C fan)

• Step 2: Grease your 11x13 baking dish with butter (or oil, whatever's easiest)

• Step 3: Slice 3 brown onions as thin as you can

• Step 4: Melt 2 tbs butter in one of your saucepans on low/medium heat

• Step 5: Add the onions to the butter and cook them for about 20 minutes (stirring occasionally) until they get super soft and start to caramelise (turn brown in colour)

• Step 5: Add the 3 tsp of white wine vinegar to the onions and cook a further 5 to 10 minutes until they're darker with a gummy texture

• Step 6: While the onions finish, put the 1 1/4 cup double cream into the other saucepan and warm over low heat (be sure not to let this separate, you just want it warmed)

• Step 7: Season the cream with salt and pepper (a pinch of each) and remove

• Step 8: When the onions are done (almost dark) spread them in the greased baking dish

• Step 9: Lay the 4 boneless cod fillets side by side in the baking dish on top of the onions and season them with salt and pepper (both sides if you can)

• Step 10: Pour the warmed cream on top of the cod

• Step 11: Bake in the oven for 20 minutes

• Step 12: While it's baking, chop your dill for scattering

• Step 13: When it's done, remove from the oven, throw your chopped dill on top with a sprinkle of salt and enjoy!

Shopping List/Stock Check:

• Cod Fillets (4 boneless and skinless)

• Brown onions (2)

• Fresh dill (about a handful)

• Double cream (at least 1 1/4 cups)

• White wine vinegar

• Butter

• Salt

• Pepper