The thing with my Dad is…he’s obsessed with chicken.
Mention what we’re having for dinner and before you’ve got to the end of the word, he’s jumping up and down with joy, the whole 6ft 4 of him.
Yep, the way to his heart is through poultry.
And then there’s Mr. GTMHTC. He’s completely and utterly head over heels for crisps.
I’d never ask him to choose between the love of his life and…me, because I’m pretty sure he’d be happy snuggling up to a pack of Seabrook’s salt and vinegar at night.
Anyway, like I mentioned in the previous post, our lives for the past two weeks have been hectic and without the help of Mum and Dad we’d have struggled.
To say thank-you, I invited them around for tea last night with the intention to cook one of our family favourite’s from Grandma’s cookbook: Aunty Bridie’s chicken.
I did once ask old Meg, “Who exactly is Aunty Bridie?” to which she replied, “How the hell should I know?”
Well, she is in your cookbook!
Anyway, regardless of who this woman is, the one thing I do know is that her chicken dish was a staple of my childhood family Thursday night dinner’s at Grandma’s house.
In fact, she’s a bloody genius.
You combine chicken with chicken soup, mayonnaise, lemon juice and cauliflower, top it with cheese and are you ready, crisps!
It is so, so easy and perfect for a simple get together – especially when you’ve got chicken obsessed, crisp crazy people in your home!
As far as I can make out, this is quite an old recipe. Many of those I’ve spoken to have eaten this before but call it by a different name.
It’s nice to think that a meal that was once the centre of family tables is still bringing people together today 🙂 x
For 4 people:
1 kilo of diced chicken breast (Mr. GTMHTC kindly picked up some from the butcher for me!)
1 small cauliflower, chopped in to rough chunks
2 medium sized sweet potato, peeled and chopped in to small chunks
1 can of chicken soup
Half a teaspoon of curry powder
Half a cup (about 3 tablespoons) of mayo
2 teaspoons of sour cream
1 tablespoon of lemon juice
75g of medium strength cheddar, grated
Around 75g of plain, salted crisps – I used Tyrells lightly sea salted because they are sturdy
A teaspoon of butter
A little oil
Salt and pepper
Sweet potato isn’t an original ingredient in this, but I thought it would add a lovely twist – and it did!
We have to keep this traditional kind of cooking alive by jazzing the dishes up but not changing what they are truly all about.
In two separate pans, boil the sweet potato and cauliflower.
The potato takes about 15 minutes where as the cauli can come off a little earlier.
You want it crunchy.
In a large pan, fry off the chicken in a little oil until cooked through.
Add the soup, mayo, sour cream, lemon juice and curry powder in to the chicken, plus the drained cauli.
Season well and mix all together – it can get a little messy.
Pour the chicken mix in to a large oven dish – a round, deeper dish rather than long is better.
Drain and mash the sweet potato with the butter. Spread lightly on top of the chicken.
Cook for 15 minutes in a 200 degree fan oven.
Then, roughly crush the crisps and sprinkle on top of the mash, finishing with the grated cheese.
Cook for a further ten minutes – or until the cheese is melted and the crisps are slightly browned.
Chicken, crisps, mash and cheese? It’s the description of a perfect Friday night!