In true KitchenMason tradition, for the Mr’s 30th Birthday I offered to cook him a meal of his choosing. This year, he chose chicken cordon bleu with crispy chips and candied bacon & chocolate chip cookies. (Recipes adapted from Tablespoon.com and White Lights on Wednesday.)
I’ll admit, I was a little skeptical about the cookies but hey – it’s his birthday and that’s what he asked for. So he got it! (And actually, they weren’t anywhere near as strange as I was expecting!)
So without further ado, here is what you will need to make these wonderful recipes for yourself.
Chicken Cordon Bleu & Crispy Chips
(Serves 2 greedy people or 4 with a side salad)
- 2 Chicken Breasts
- 2 Large slices of Ham
- 2 Large slices of Mozzarella Cheese
- 60g Panko Breadcrumbs
- 1 tbsp Butter
For the Chips
- 2 Baking Potatoes, peeled
- 1 Litre Vegetable Oil for Frying
For the Sauce
- 1 tbsp Butter
- 1 tbsp Plain Flour
- 80ml Semi Skimmed Milk
- 75ml Chicken Stock
- 1 tsp Dijon Mustard
- Splash Worcestershire Sauce
- 20g Parmesan Cheese, grated
Candied Bacon & Chocolate Chip Cookies
(Makes approx 18 large cookies)
For the Candied Bacon
- 8 Slices of thick Streaky Bacon (*see notes)
- 100g Brown Sugar
For the Dough
- 230g Plain Flour
- 1/2 tsp Bicarbonated Soda
- 170g Unsalted Butter, melted
- 110g Golden Caster Sugar
- 200g Light Soft Brown Sugar
- 1 tbsp Vanilla Extract (good quality!)
- 1 Egg
- 1 Egg Yolk
- 300g Chocolate Chips (** see notes)
*I actually think it needs more bacon! If I made them again I would probably use about 12 slices instead of the moderate 8. (So increasing the brown sugar to 150g)
**I used 1x 100g bag of milk chocolate chips & 2x 100g bars of milk chocolate chopped into chunks. I think it adds to the texture of the finished cookie to mix the two.
Ok, here we go ladies and gents! Lets kick off with the crispy chips. Preheat your oven to 200°C/Fan 180°C.
Peel the potatoes and cut into chunky chips. If you have the time, I would recommend soaking them in a bowl of cold water for at least 30-60 minutes. This helps draw out the starch from the potato. We don’t want that stuff, it has a tendency to hold onto moisture – and we want crispy chips!
When they have soaked, drain the water and pat them dry. Meanwhile, pour the vegetable oil into a large wok and get it nice and hot. (So when you drop a chip in it starts to bubble instantly. Always be careful not to get it too hot though, you don’t want it to burst into flames!)
Carefully put all the chips into the wok and cook until they are just starting to turn golden on the edges.
Pat them dry and spread out on a baking tray. Pop into the oven for about 15-20 minutes until they are a nice, even golden brown colour.
Carefully put the chips back into the wok with the hot oil and fry for a few minutes until nice and crispy. And there you have it, crispy triple cooked chips!
Chicken Cordon Bleu
For the chicken, you need to slice your chicken breasts in half. Do so as if you were butterflying them but finish the cut completely through.
Season both sides with some salt and spray a baking tray with some cooking oil. (or just grease with a little oil if you don’t have a spray.)
Cut the ham and mozzarella slices in half. Place a slice of ham on top of each chicken breast then top with a slice of mozzarella.
To make the sauce, make a roux by melting the butter in a saucepan then adding in the flour. Mix with a wooden spoon continuously for about 3-4 minutes until the flour is “cooked out.”
Gradually add in the milk & the chicken stock a bit at a time and keep stirring with a whisk. Don’t worry when it goes all thick and lumpy, it will thin out the more liquid you add in.
Add in the dijon mustard, worcestershire sauce and grated parmesan with a little salt & pepper and stir until smooth. If it is too thin, simply cook over a low heat and reduce it until it is the consistency you are after.
Candied Bacon & Chocolate Chip Cookies
Right, onto the candied bacon!
Preheat your oven to 200°C/Fan 180°C and line a large baking sheet with tin foil.
Place the strips of bacon on the tray and sprinkle generous amounts of the brown sugar over each strip.
Sift the flour and bicarbonated soda together in a bowl and set to one side.
In a stand mixer or a large bowl with a hand held electric mixer, cream together the golden caster sugar, brown sugar and the melted butter.
Add the egg, egg yolk & vanilla extract and mix until light and smooth. I do recommend using a good quality vanilla extract such as Nielsen-Massey‘s. It makes a HUGE difference to the overall flavour of your baked goods. Go on, toss out that awful ‘fake’ vanilla flavouring you got from the supermarket that tastes of nothing. Do it, I promise you won’t regret it!
At this point, you can bake straight away or if, like me, you want a perfectly baked cookie, curb your impatience and pop the dough in the fridge for an hour or so. It’s hard I know, but worth it!
Either way, form balls of dough (I use an ice cream scoop as a guide) and space out on a lightly greased baking sheet. They will spread during cooking.
I was pleasantly surprised by this one. It really wasn’t as weird as I thought it was going to be! In fact, I actually think there should be more bacon. They did get some mixed reactions when I took some into the office. I got some very confused facial expressions when I explained they had bacon in them. But 90% of people actually enjoyed them! Some were still confused even after eating them. Claiming that they were wrong and they shouldn’t work, but somehow they do haha!
Anyway my lovelies, I hope you all enjoyed the post.
Until next time.