In the Kitchen with… Marie Mitchell

Marie Mitchell in the SLG Kitchen

Chef Marie Mitchell joins us in the SLG Fire Station kitchen to bring you tasty and simple meals to cook at home.

LEEK FRITTATA 

Marie says “We love this dish in our house because it’s easy to make on those days when you’re feeling a little bit tired or lazy. You can introduce different vegetables according to what makes sense for your family and it’s a great way of using up old veggies. You don’t have to use the cheese if you’re dairy free but it’s a good way to add a bit of calcium into the dish.” 

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Leek Frittata

Ingredients  

1 large leek, halved, rinsed and then chopped into crescents
6 medium/large eggs
30g cheddar cheese (optional)
2 tbsp of unsalted butter or 2tbsp olive oil 
A pinch of black pepper
A pinch of salt  

Method 

  • Chop and wash the leeks, then set aside. 
  • Warm an oven safe frying pan over a medium heat, add the butter or olive oil 
  • Once the butter is melted or oil heated, add the leeks and sweat for around 15-20 minutes, you want them to brown and lightly caramelise, though be careful not to burn. 
  • Preheat the oven to 200 degrees/180 fan/gas mark 6. 
  • While the leeks are cooking, crack the eggs in a medium mixing bowl. 
  • Salt the eggs and leave for 15 minutes – this helps to bring out their flavour but can be skipped if you don’t wish to add any salt to the dish. 
  • Whisk the eggs and grate the cheese (if using) 
  • Once the leeks are ready, take them off the heat. 
  • Add the leeks to the eggs and most of the cheese (if using) reserve a little for sprinkling on the top. 
  • Grease the frying pan – be careful in case it’s still warm. 
  • Add your frittata mix, making sure the leeks are evenly spread. Sprinkle the remaining cheese on top (if using) and pop in the oven for around 10-15 minutes or until cooked.  
  • Serve with a dressed green salad, steamed vegetables and/or homemade fries. 

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ROAST CHICKEN WITH SWEET POTATO FRIES AND STEAMED BROCCOLI
SERVES 4
 

Marie says: “This is a great Friday night meal if you’re wanting a bit of a treat, but still trying to keep it healthy and affordable. I recommend getting children involved in the cooking as it really helps them access food in a different way. This is one of my favourite meals to make for my daughter and sometimes I cook extra chicken to use for stir fries or sandwiches.” 

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Roast Chicken

Ingredients 

600g chicken thighs
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp thyme
1 tsp oregano 
½ tsp paprika 
1 tsp salt
2 tbsp olive oil  

Method 

  • Preheat the oven to 220 degrees/fan 200/gas mark 7 
  • Mix the onion, garlic and spices together in a mixing bowl 
  • Add the chicken. Mix well and rub some of the marinade under the skin of the chicken. If possible, marinate in the fridge overnight or first thing in the morning.   
  • Place the chicken in an ovenproof dish 
  • Place the dish in the oven 
  • Cook the chicken for around 10/15 minutes depending on your oven, you’ll want it to start to brown.  
  • Turn the heat down to 200 degrees/fan 180/gas mark 5, and cook for another 30-40 minutes or until the juices run clear.  
  • You want the chicken to be tender and juicy, but with a light crisp skin. You may need to adjust your cooking times if you know your oven is a little slower or quicker than others.  

Sweet Potato Fries

Ingredients  

4 medium sweet potatoes, sliced into fries 
2 tbsp cornflour
4 tbsp olive oil 
½ tsp sea salt  

Method 

  • Preheat the oven to 220 degrees/fan 200/gas mark 7. 
  • Wash the sweet potatoes and dry them before slicing into fries. 
  • You’ll want to try and cut them as evenly as possible, around ½ cm thick.  
  • Toss the sweet potatoes in the cornflour, making sure they are evenly coated. Add olive oil and toss again.  
  • Line a baking tray with baking parchment and then add the potatoes. Make sure they are evenly spaced and not touching, use another baking tray if needed. You want to avoid the fries touching, so they crisp rather than steam.  
  • Sprinkle them with sea salt and bake. Feel free to add other spices if you like here.  
  • Bake for 15 minutes, turn them over once, then bake for another 15 minutes.  
  • They should be nice and crisp and ready to serve. 

Steamed Broccoli 

Ingredients 

1 head of broccoli
Lemon 
Olive oil or unsalted butter  

Method  

  • Add 5cm of boiling water in a steamer saucepan or a saucepan with a sieve on top. 
  • Cut your broccoli florets off, you’ll need around 3-4 per person.  
  • Steam your broccoli at a medium heat. 
  • Your broccoli is ready when you can gently pierce the stem with a sharp knife and it’s still green and vibrant. 
  • Drizzle with melted butter or oil and squeeze a little fresh lemon over. Toss and serve.  

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