Cooking Mission Excepted

Every month, The other half and myself alternate and set each other a challenge to cook a 3 course meal. This month was my turn and these are the ingredients I picked from the weekly shop. Please bear in mind that I am certainly no cook so sometimes this can turn out to be a disaster. Also, obviously I have to cheat and find ideas of what to cook on the internet. I am including the recipes.

Please let me know if none of this goes, looks yummy or looks bloody horrible.

Hmmm what to make from these Ingredients????!

My Starter
For my Starter, 'Grilled Asparagus & Poached Egg on Sourbread Toast'.

Ingredients

2 large slices of good sourdough bread
extra virgin olive oil
12 spears of asparagus
½ teaspoon sweet smoked paprika
2 large free-range eggs
Parmesan cheese
4 sprigs of fresh mint

Method

1. Bring a pan of salted water to the boil, then reduce to a simmer.
2 .Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
3. Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
4. While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.
5. Grate over the parmesan, then pick and sprinkle over the mint leaves.

Here is my Starter result (Success or Fail???):

My Main
For my Main, 'Chicken Milanese with Spaghetti'.

Ingredients

2 cloves of garlic
½ a bunch of fresh basil
olive oil
1 x 400 g tin of plum tomatoes
2 x 150 g skinless free-range chicken breasts
100 g plain flour
2 large free-range eggs
100 g breadcrumbs
30 g Parmesan cheese
150 g dried spaghetti

Method

1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
2 .Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

Here is my Main result (Success or Fail???):

My Pudding
For my Pudding, 'Citrus-poached Pears'.

Ingredients

1 lemon
1 orange
1 stick of cinnamon (or cloves, allspice, star anise or a combination)
200 g granulated sugar
2 pears
double cream , to serve

Method

1. Place the peeled zest and juice from the lemon and orange into a saucepan, just large enough to hold the pears.
2. Add the cinnamon and sugar, pour in 500ml of water and bring to the boil. Cook until the sugar dissolves.
3. Peel the pears, then once the sugar has dissolved, reduce the heat and lower the pears into the syrup.
4. Simmer gently for 10 to 12 minutes, or until tender, then remove from the heat and leave to cool.
5. Serve the pears with double cream and 4 tablespoons of poaching liquid per person.

Here is my Pudding result (Success or Fail???):