Taunton and South Somerset Living Apr - May 2024
Spring has officially sprung! This edition is packed with fun for all the family, plus lots of delicious recipes, home inspiration and, of course, our usual dose of fabulous competitions
Spring has officially sprung! This edition is packed with fun for all the family, plus lots of delicious recipes, home inspiration and, of course, our usual dose of fabulous competitions
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LEMONY<br />
CHICKEN<br />
TRAY BAKE<br />
Serves 4 Prep time: 10 minutes<br />
Cook time: 10 minutes<br />
INGREDIENTS<br />
1 large leek, sliced<br />
300g miniature/baby potatoes,<br />
boiled then halved<br />
4 cloves garlic, peeled <strong>and</strong> lightly<br />
smashed<br />
2 tbsp olive oil, divided into 1⅓<br />
tbsp <strong>and</strong> ⅔ tbsp (2tsp)<br />
8 skin-on, bone-in chicken thighs<br />
1 tsp sweet smoked paprika<br />
2 tsp lemon zest<br />
Juice of 1 lemon<br />
One small pack of fresh thyme<br />
350g kale<br />
METHOD<br />
Preheat the oven to 210°C (fan)<br />
230°C (st<strong>and</strong>ard).<br />
Toss the leek slices, potatoes, <strong>and</strong><br />
garlic in 1+⅓ tbsp olive oil in a large<br />
bowl. Season to taste.<br />
Spread out on 1-2 baking trays.<br />
Add the chicken thighs to the same<br />
bowl <strong>and</strong> toss with the paprika,<br />
lemon zest <strong>and</strong> lemon juice. Season<br />
to taste.<br />
Place the coated chicken portion on<br />
top of the vegetables, each with a<br />
30% OF<br />
R D A<br />
FOLATE<br />
P E R<br />
PORTION<br />
sprig of thyme on top.<br />
Bake for 15 minutes. Meanwhile,<br />
toss the kale in the remaining 2/3<br />
tbsp i.e. 2 tsp olive oil. Stir to coat<br />
each piece well then add to the<br />
baking tray/s giving everything a<br />
good stir in the process.<br />
Bake for a further 15 minutes,<br />
stirring once. Check that the<br />
chicken juices run clear <strong>and</strong> if you<br />
have a meat thermometer that the<br />
internal temperature at the thickest<br />
part is at least 74°C.<br />
40% OF<br />
R D A<br />
FOLATE<br />
P E R<br />
PORTION<br />
SPINACH AND<br />
KALE MINI<br />
QUICHES<br />
Makes 8 Prep time: 10 minutes<br />
Cook time: 25 minutes<br />
INGREDIENTS<br />
90g spinach<br />
90g kale<br />
3 tbsp water<br />
6 large eggs<br />
180g fresh pesto<br />
Ground black pepper<br />
A little olive oil for greasing<br />
METHOD<br />
Preheat your oven to 190°C. Heat<br />
a medium saucepan over medium<br />
heat <strong>and</strong> add the spinach, kale <strong>and</strong><br />
water. Cook for a few minutes until<br />
the leaves have wilted <strong>and</strong> reduced.<br />
Leave to cool. Pop these leaves<br />
into your food processor <strong>and</strong> blend<br />
on medium speed.<br />
Meanwhile, beat the eggs with the<br />
pesto <strong>and</strong> pepper then add to the<br />
cooled leaves in the food processor<br />
before blending on top speed.<br />
Grease the 8 holes of your muffin tin<br />
with a little oil or use cases to avoid<br />
sticking. Fill each of the 8 greased<br />
muffin holes with equal amounts of<br />
the eggy mixture. Put the tray in the<br />
oven <strong>and</strong> cook for 20-25 minutes<br />
or until a cocktail stick inserted into<br />
the quiches comes out clean. Serve<br />
warm or cold.<br />
22 | www.minervamagazines.co.uk
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