Main: Asparagus Chicken with Ratatouille and roast potatoes.
Women’s Weekly Dinner Party Cookbook Pg. 14/32
Dessert: Individual Paris Breasts
Women’s Weekly Dinner Party Cookbook Pg. 45
Another wonderful Dinner Party Cookbook memory. I have done the Asparagus Chicken that many times I have lost count! However, that was back in the late 1970’s early ‘80’s. It is just as great now. One thing I will say though is make sure you have lovely young and fresh chicken breasts. Not some old boiler packed full of hormones. Otherwise it gets a bit tough in the frying. It suggests packaged breadcrumbs and I used Panko because they are light and make a beautiful crumb but I did notice the photos in the actual book seem to have a much finer textured crumb on them. It is up to you and what you prefer, fresh would be great also. This recipe is really easy and can be prepped ready to go well in advance. The filling of bacon, onion and asparagus is so tasty on its own and then to add the parsley butter- scrumptious.
I chose the ratatouille rather than the suggested mushroom salad because I just felt it needed something warm with it. My logic in that? Who knows!
This was given 8/10. Now I had to laugh because we had one of our many Wine Wednesday ring-ins on board. She was gob smacked at the fact that it got only 8/10 and said they were all spoiled and clearly, she would need to come each week to correct their marking. We had quite a debate about the marking criteria. This is getting very serious people!
NOW for dessert. Paris Breasts. OMG (I know, I know I say that a lot). This was so very delectable. Basically, it is profiteroles in a different shape. They look like a doughnut. I haven’t done these before so new to me which is great. The filling is a custard to which I added a dash of Grand Marnier (not in the recipe). I learnt something new here. I have never put custard mixture in the blender which they do in this recipe before placing it in the pan over heat. It was great and I ended up with a really smooth texture. What I would do next time is just make profiteroles because cutting the circle was tricky and I would definitely drizzle the chocolate sauce over them warm. In the recipe you prepare the whole thing and put them in the fridge until serving. The warmth of the sauce would just add something special to it, especially if served with a good dollop of cream.
These were given 10/10. These are a must try. AND yes! MAV was happy.
Next week I am doing something from Delicious – Love to Cook
From my table to yours with love.
