Hello, is there any room left on the sun-dried tomato cream sauce chicken recipe hype train? Added shallot and chilli with the garlic and it was absolutely ■■■■■■■ delicious. 11/10 sauce.
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If the train gets full we’ll just keep adding carriages. Welcome aboard.
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We’re not done with this until every person on Blitz has cooked this recipe.
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WOB cooking white MEAT? Yeah right.
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He’ll prepare it with a turkey rub and then smoke it for 5 hours before adding it to the sauce
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This thread has delivered some absolute revelations (aside from WOB envy)
Winter lockdown 2020: @alex.f.94’s Hungarian cabbage pasta
Winter lockdown 2021: sun-dried tomato cream sauce
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Also if there are any hot sauce aficionados around here, post your top tips. I’ve had a batch of chillies from the garden fermenting with a bit of garlic and it’s starting to smell ripe 
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Looks like I’m buying cabbage tomorrow.
Okonomiyaki and Hungarian pasta on the menu this week.
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I made the sun dried tomato chicken recipe the other night (no photo) was delicious.
Will definitely make again.
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I’ve just noticed that there are two videos on youtube for this dish, almost identical, one by Nagi at Recipetin Eats and the other from CaféDelites. Nagi uses basil leaves and chicken thighs cut in pieces; Café Delites does whole chicken breasts and uses baby spinach rather than basil. Both those channels are great
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I agree, both are awesome recipe sites. I use basil but always put baby spinach in mine too as I love the stuff and you know, makes the dish healthier. Hahaha.
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Cream is packed full of goodness
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It’s got everything you need to build a complete cow.
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Another go to during the cold weather is Krumpmlis Teszta (potato pasta).
Essentially potato, pasta, sweet paprika, onion, and I always throw in some form of smokey meat and some celery for a degree of moisture.
This is a pretty good recipe to follow.
Povo as all FK, but can churn through a kilo of this stuff without thinking twice.
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You got a good recipe for the cabbage pasta? Is it Kaposztás Tészta?
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theres not much to it, a head or half a head of cabbage.
slice it up (remove core if too woody for your taste)
salt the cabbage and let drain in a strainer for an hour, squeeze out as much moister as possible.
throw in pan with a lo of butter and cook on a low til cabbage is almost jammy (like caramelised onions)
can add onions, bacon, any sort of salty savoury stuff to it and it becomes variations on it (polish variant has bacon).
boil pasta, save a ladle/cup of starch water to help sauce up the pasta, add to pan with cabbage in it and stir to coat.
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There was a recipe on here last year for something like that, but with rice instead of pasta. I made it once and it was delicious and great on a cold day (comfort food). I can’t remember the name of it. I think it was one of @em2009 's Greek recipes. You read it and think, really??? But when you make it, it’s fantastic. As with yours you can really put any sort of savoury stuff in as well: bacon, chorizo, whatever.
Had a very Blitz inspired evening last night. Cooked up the chicken with creamy sun dried tomato sauce (delicious!) & watched 2 episodes of The Wire.
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Friends, baggy jeans and apparently now creamy sun dried tomato sauces.
Why is the worst of the 90’s all coming back into fashion.
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Hello, was it lahanorizo? I can’t remember exactly which recipe I had posted but here is one of them. Greek cabbage with rice – Lahanorizo Recipe | Akis Petretzikis
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