I was asked if I could make and emoji poop cake for a 12 year old birthday who was into this particular emoji. Only too pleased to oblige, then got to thinking of the best way to do it to make it look “real”! This is a 3 tier chocolate cake with an off cut on top, covered in chocolate buttercream and chocolate fondant icing.
Month: April 2016
This is a great dish to share for 2 or can be for 4, depending on how big the appetites are! It can easily be adapted to suit all tastes – more chilli can be added for extra heat or can be taken out altogether if you don’t like it too spicy, then you just get the kick from the chorizo. If you don’t like chorizo, you could slice up your favourite flavour of sausages and add that instead.You will need: 2 medium sized potatoes 2 skinless chicken breasts or legs 2 chorizo sausages or the equivalent of chorizo, sliced 1 red onion, thinly sliced 1 small red pepper, de seeded and thinly sliced 1 chilli, finely chopped (depending on how you like your heat, add more or less) 1 clove garlic, crushed 1 x 400g cannellini beans, drained 150ml chicken stock 150ml passata Veg oil for frying (if needed) Salt & pepper Coriander for garnish (optional)
Method: This will serve 2 to 4 people. Peel the potatoes, cut into large pieces (so they can be sliced later) and boil in salted water until they are just cooked. Drain and leave to cool. Pre heat the oven to 180C/gas mark 4. Heat a dry (no oil) oven proof large frying pan over a medium heat and add the chorizo slices. Brown on each side and remove from the pan onto a plate. Using the same oil from the chorizo, fry the chicken breasts or legs for 3 or 4 minutes until nicely browned and turn over and brown the other side. Place them on a plate and set aside (they don’t need to be fully cooked through at this stage). In the same pan over a medium to low heat fry the onions and pepper for a few minutes until softened. Add the chilli and garlic along with a pinch of salt & pepper and then stir the passata and stock into the onion mix. Put the chicken and chorizo back into the same pan, and stir so it’s all mixed in. Cover the pan with tin foil or an ovenproof lid if you have it and place in the oven for 15 minutes. Thinly slice the cooked potatoes. Take the pan from the oven, remove the lid or foil and stir in the cannellini beans. Add more stock/water or passata if it looks too dry. Arrange the potato slices on top and put the pan back into the oven, uncovered, for 10 to 15 minutes until the potatoes have crisped up and the chicken is cooked through. Sprinkle over some coriander and enjoy with some lovely fresh bread to mop up the juices!