Delicious UK - (01)January 2020

Steakdianewith

SweetSmellof

Success(1957)

WHYTHISMEAL?

‘Chickenparm’ is the kind of Italian-American dish that would be

a regularinthe Castorini household. This baked version is an easy

TVdinner– prep it the night before, then just put it in the oven on

Fridayevening. The speedy banana split adds extra retro creds.

CHICKEN

RECIPE:

DEBBIE

MAJOR.

FOOD

PHOTO

GRAPH:

GARETH

MORGANS.

FOOD

STYLING:

SOPHIE

AUSTEN-SMITH.

STYLING:

WEI

TANG

THEMAINEVENT

Chickenparmigianabake

SERVES4-6.HANDS-ONTIME 25 MIN,

SIMMERINGTIME 30 MIN,OVENTIME 25 MIN

MAKE

AHEAD

Assemble up to a day ahead,

coverand keep in the fridge

untilready to bake. Cover

leftoversandkeep in the fridge for

upto2 days.

• 350gdriedpasta, such as tubetti
  orpenne


• 150groastedred peppers from a
  jar,drainedand roughly chopped


• 2 x 125gballs mozzarella,
  roughlytorn


• 25gpankobreadcrumbs


• 25gparmesan, finely grated


• 1 tbspchopped fresh flatleaf
  parsley

FORTHEGARLICK Y TOMATO SAUCE

• 3 tbspextra-virgin olive oil


• 4 garliccloves, crushed


• ½tspcrushed dried chillies


• ½tspfennelseeds, lightly crushed


• 2 x 400gtinschopped tomatoes


• 1 tspdriedoregano


• Handfulfresh basil leaves, finely
  shredded

FOR THE BREADED CHICKEN

• 2 x 175g free-range skinless
  chicken breasts, halved
  horizontally


• 25g plain flour, mixed with
  a pinch of salt


• 1 large free-range egg, beaten


• 60g panko breadcrumbs


• 1 tbsp olive oil, plus extra if needed

YOU’LL ALSO NEED...

• Compostable baking paper; kitchen
  paper for draining; large shallow
  baking dish (about 35cm x 25cm)

1 For the tomato sauce, heat the

3 tbsp olive oil in a large saucepan

over a medium heat, add the crushed

garlic, dried chillies and fennel seeds

and, as soon as the seeds begin to

sizzle, add the chopped tomatoes

and dried oregano. Simmer gently for

30 minutes, stirring every now and

then, until reduced to a thick sauce.

Season to taste and keep warm.

2 Meanwhile, make the breaded

chicken. Put the chicken pieces on

a board between 2 sheets of baking

paper and pound with a rolling pin

until they’re about 1cm thick. Put

the flour, egg and 60g breadcrumbs in

3 separate shallow bowls. Coat each

piece of chicken first in the flour, then

the egg and finally the breadcrumbs,

setting aside on a plate as you go.

3 Heat the oven to 200°C/180°C fan/

gas 6. Bring a large pan of well-salted

water to the boil, add the pasta and

cook until it still retains some bite –

don’t overcook it as it will cook further

in the oven. Drain well and set aside.

4 Meanwhile, for the chicken, heat

the 1 tbsp olive oil in a large non-stick

frying pan over a medium-high heat.

Add the breaded chicken in batches

and fry for 2½ minutes on each side

or until richly golden and just cooked

through, adding more oil if needed.

Set aside on kitchen paper to drain.

5 Stir the cooked pasta into the

pan of tomato sauce along with

the roasted red peppers. Slice the

cooked chicken breasts, then stir

into the pasta. Spoon half the mixture

over the base of the baking dish,

scatter over half the mozzarella,

then repeat the layers once more.

6 Mix the 25g breadcrumbs with the

parmesan, parsley and some salt

and pepper. Scatter over the top

of the pasta (see Make Ahead),

then bake for 25 minutes until

crisp, golden and bubbling.

PER SERVING (FOR 6) 584kcals,

20.4g fat (8.3g saturated), 35.9g

protein, 61.9g carbs (7.5g sugars),

0.9g salt, 4.7g fibre

THE CLOSING SHOT

Quick retro banana split

SERVES 2. HANDS-ON TIME 10 MIN

Peel and halve 1 ripe banana

lengthways, then divide among

2 bowls. Top each with 1 scoop of

vanilla ice cream and 1 scoop

of salted caramel or chocolate ice

cream, drizzle with warmed hot

chocolate sauce. Serve sprinkled

with toasted chopped hazelnuts.

PER SERVING 484kcals, 22.4g fat

(12g saturated), 7.6g protein,

61.5g carbs (53.2g sugars), 0.1g salt,

2.7g fibre

TheBestFalanghina 2018,

Campania,Italy(£7, Morrisons)

A juicybutdryItalian (a bit like

Loretta).Falanghina grapes deliver

succulentorange and apricot

flavours,ripeenough for the rich

chickenandsauce. Susy Atkins

THE MEAL

90 deliciousmagazine.co.uk

best night of the week.

THE WINE