Creamy, Cheesy, Chicken, Broccoli, Leek and Pasta Bake

This was a hit with all family members! 8 and 9 from the kids. This fed 4 of us with a bit left over. I cooked this all in one pan, so if you’re planning on doing the same you’ll need quite a deep frying pan, with a lid, as you steam the veg in the same pan as the chicken so it’ll need to be covered. If you haven’t got one you’ll need to cook the leek and broccoli in the pan for longer, so add them into the pan when the onion goes in.

Ingredients

  • 6 Boneless chicken thighs (chopped into small chunks)
  • 1 leek (sliced)
  • Broccoli (my kids love Broccoli so I put lots of it in (all of it – as you buy it in a bunch at the supermarket)
  • Half an Onion (finely sliced)
  • Juice of half a lemon
  • 200g Cheese (grated)
  • 150ml Double Cream
  • 250ml Chicken Stock
  • Pasta (however much you want really – you know your appetite)
  • Knob of butter
  • Salt and Pepper

Method

  • Boil the kettle and put the water in a pan on the hob to boil with the pasta
  • Put a knob of butter in a deep frying pan and fry off the chicken so it’s sealed on all sides
  • Put the onion in with the chicken and cook until soft
  • Add the leek and broccoli and fry for a further few minutes until it softens slightly
  • Add in the chicken stock and lemon juice and cover, let simmer for about 7 minutes until the stock reduces right down, this needs to be covered to steam the veg.
  • Once it’s reduced down to half it’s size add in the cream and half the cheese and keep simmering until the sauce thickens to your taste
  • Add in the salt and pepper and stir in the pasta
  • Put into a baking dish, sprinkling over the remainder of the cheese and pop in the over at 180 for about 10 minutes or until top turns slightly brown.

Voila.

(You can actually miss out the last step, you don’t have to bake it as well if you can’t be bothered and want less washing up!)

For a little bit of added flavour a heaped teaspoon of wholegrain mustard is nice in this sauce too.

 

 

Salmon & Broccoli Bake

salmon and broccoli

Creamy Salmon and Broccoli Bake

Being a semi-working Mum (3 days a week) I’m always looking for quick easy dinners to do the kids. I find myself getting annoyed and frustrated at myself when I put the same things on the menu because I just don’t know what else to cook, so I try to find or create new dishes, just to satisfy my own irritations really.

I don’t want to spend ages cooking them as kids and new food just doesn’t mix, whenever I put something new in front of them, I get met with an ‘urgh’ face or an ‘I don’t like that’ (obviously before they’ve tried it), it infuriates me, BUT I persist because I like to write something different on my blackboard. I’ve even created a reward chart now where one of the rows is to try to new food and they get a little monster against the row if they eat it, 10 monsters = little treat.

So quick, easy, new dishes is the key for me. I can’t wait to see what the kids think of them and get quite excited when they like them. I couldn’t really go wrong with this as they both love Salmon, Broccoli and Potatoes (especially new potatoes). This was a bit of a mish mash of stuff I had to use up by the best before date so I got a big pat on the back for this one (by myself obvs coz no-one else will).

I haven’t put any measurements on here because I didn’t measure them, I just kinda chucked it all in, when I’m making up my own recipes I very rarely measure!

By the way, I forgot to take a photo of it after I cooked it so this photo is just a generic Salmon and Broccoli Bake, not my one, but it’s the picture that looked most like it (apart from my cheese on top was a bit more browned!)

Ingredients

Salmon fillets (2 – cut into chunks) (you could also use chicken)
New Potatoes (or you can also use pasta)
Broccoli (or any veg really!)
Cheese (you can use cheddar, which is what I used but could equally use any other, blue cheese I think would be especially nice if you’re using chicken!)
Garlic
White wine (1 glass)
Double cream or Cream Fraiche (as much as you want really!!! – I use loads)
Onion (finely chopped)
Breadcrumbs (if you want to)

Method

  • Boil your potatoes in a pan of salted water.
  • Whilst potatoes are boiling, put a few glugs of oil in a pan and add in the garlic and chopped onion, fry for a few minutes.
  • Cut up the broccoli and give it a quick 2 minute blast in the microwave with a little bit of water.
  • Add the broccoli, salmon, white wine and cream to the pan and fry for a few minutes. I also add a bit of water at this point, not much, just maybe 2 or 3 tbsps.
  • Take out your potatoes and cut them in half or thirds/quarters if they’re particularly big.
  • Add your potatoes to the other mixture and mix it all up. Season the mixture to your liking.
  • Transfer, in layers, to a baking dish, covering each layer with some grated cheese. When you put on your top layer I put another layer of cheese on top and then breadcrumbs on top of this.
  • Put into the oven for approx 10 mins.
  • Enjoy!

With the cheese, if your using blue cheese I wouldn’t bother putting a layer on the top with this as it’s such a strong taste and I’d just crumble a few bits in between the layers.

If you’re using chicken, I’d add this in with the garlic and onion at step 2.

I love this recipe as you can change so many aspects of it, it’s so versatile.  I might try chicken with leek and pasta next time. If you don’t like cream or cheese or are lactose intolerant you could also substitute them with tinned tomatoes and a bit of chili or tomato puree and lemon juice.

So, results: Bear gave it an 8/10 and Boo, always one to give high marks – 100/10! (she’s still not got it).