1 week Ago By Ellen Jenne
Comfort food enthusiasts will be delighted to know that there's a new twist on the classic lasagne recipe that's perfect for the chilly days ahead. With the arrival of winter, it's time for hearty meals, and nothing satisfies like a hot, comforting dish. If you're tired of the standard beef lasagne , a creative home chef has unveiled a game-changing idea.
In her latest TikTok series, cookbook author Amy Sheppard demonstrates how one roast chicken can be turned into not one, but three lavish dishes. For the final entry in her trio of recipes, Amy puts an inventive spin on traditional lasagne using succulent roast chicken. Her video was aptly captioned: "This one is basically autumn in a pan! Roast chicken, sauteed cabbage and onion in a rich, white mustardy sauce.
..topped with lots of cheese!" She explained in her video: "This series has all been about how you can turn one roast chicken into twelve filling dinners.
Not small dinners that you feel a bit cheated by, these are proper hearty, filling dinners." With over 649,000 views, Amy's culinary demonstration has gone viral, amassing 20,700 likes and sparking a flurry of comments. Adoring fans can't stop singing praises for the mouth-watering winter creation, reports the Daily Record .
One impressed viewer exclaimed: "Now THIS looks stunning." A user named Emeraldsky commented: "You're the absolute goddess of comfort food." Another, Craig, complimented the dish saying: "Looks great nothing goes to waste.
" User @molpants joined in the admiration: "Love your autumn in a pan recipes, I've been making some banging meals all over the weekend impressing the family." Cooking enthusiast Em J exclaimed: "Made this at the weekend! Stunning! Thank you so so much for making these series, so helpful!" For those in search of the ultimate autumnal culinary delight, here's how to whip up Amy's famous chicken lasagne right in your own kitchen. One Pan Chicken Lasagne Oil One onion, finely sliced Five cavolo nero leaves (tough stem removed), finely sliced two cloves garlic, finely chopped 50g butter 40g plain flour 400ml chicken stock 500ml milk One tsp dijon mustard One tsp dried oregano 220g shredded roast chicken Four sheets of fresh pasta 200g garlic and herb soft cheese 40g milk 80g grated cheddar cheese Start by heating a dash of oil in a large, versatile pan suitable for both hob and grill.
Toss in the onion and sliced cabbage and let them sizzle for about five minutes until they soften. Introduce garlic into the mix during the last minute of frying, then set the softened vegetables aside. In the now-empty pan, melt some butter and fuse in flour over the heat for a brief couple of minutes.
Gradually pour in the stock, ensuring each addition reaches a bubbling simmer before introducing more, constantly stirring. Once you've used all the stock, blend in the milk, mustard, oregano, and shredded chicken, bringing back the cabbage and onion ensemble to the pan. Stir heartily, season with salt and fresh ground pepper, and coax it to a gentle boil.
Transform the fresh pasta into approximately 3cm wide strips lengthwise..
