MANY topics can arise when discussing the joys of summer holidays as a parent, but one which always crops up in my friendship group is how hard it can be to come up with new dishes when you’re having to feed the kids three times a day.
Two fantastically versatile staples in our diet are chicken and potatoes so this week, I have shown you two ways to jazz these up. The melted mozzarella chicken was one of my holiday dishes and very easy to make at home.
As for the scallop potatoes, these are a great accompaniment to any family meal which are guaranteed to be a crowd pleaser. Enjoy!
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Melted mozzarella chicken
Ingredients (serves 2)
- 250g cherry tomatoes, halved
- 2 x 200g chicken breast fillets
- 8 slices of steaky bacon
- 75g olives
- 1 tbsp olive oil
- 4 slices mozzarella, I recommend Toon Bridge from Cork
- 8 basil leaves
Method
Start by preheating the oven to 200 degrees. Place the tomatoes and olives in a roasting tray, then drizzle with olive oil and place in the oven for 10 minutes.
Next, slice the chicken breast lengthways and place the Mozzarella and two of the basil leaves inside the cut. To finish, wrap with bacon.
Now, place the chicken on top of the tomatoes and bake for a further 15 minutes until the chicken is cooked through.
Scallop potatoes and green peppers
Ingredients
- 1kg waxy potatoes, red rooster
- 2 green peppers
- 4 tbsp vegetable oil
- 1 tbsp coriander seeds, ground
- 1 tbsp ground cumin
- Salt and pepper
Method
Start by preheating the oven to 200 degrees. Clean the potatoes under running water and with the skins on, slice into thin rounds and toss into a large roasting tin.
Next, remove seeds from the peppers and slice into thin strips. Add to the roasting tin.
Drizzle the potatoes and peppers with oil and toss. Then season with the spices, salt and pepper.
Next, place in the oven for 40 minutes and toss midway through. The potatoes should now be soft on the inside and golden on the outside.
To crispen up, turnover the potatoes and pop back in for five minutes.
Once cooked, remove from the oven and dry off on kitchen roll and serve.
