Weekend recipe inspo, courtesy of Jessie Ware
Marmalade chicken and miso chocolate chip cookies, anyone? Foodie singer Jessie Ware shares her #PerfectPairing recipes to celebrate M&S launching at Ocado. Dig in!
If you haven’t caught up with pop starlet Jessie Ware’s foodie podcast Table Manners (which she hosts with her chef extraordinaire mum Lennie), then these recipes should give you an idea of what you’re missing out on.
Jessie and Lennie have teamed up with M&S and Ocado to celebrate their new partnership (oh, didn’t you know? You can now officially order Percy Pigs as part of your weekly shop – yes please) and have created two new recipes with unexpected flavour pairings. Miso cookies and marmalade chicken might sound bonkers, but trust us – they’re totally delicious and well worth making if you’re stuck in a meal rut!
Marmalade Chicken Thighs
- 6 chicken thighs (skin on or off)
- 3 heaped tablespoons of thick cut marmalade
- 1.5 Tablespoons whole grain mustard
- Juice of one large orange
- 1 orange cut in thin circle slices with skin on
- Juice of one lemon
- 1.5 tablespoon of soy sauce
- 1 tablespoon olive oil
- Pepper to season
- (Optional) 1 red chilli finely sliced, seeds removed
Preheat the oven to 180 fan.
Combine all the ingredients apart from the orange slices in a bowl, mix thoroughly.
Place the chicken thighs in a baking tray and coat thighs with the mixture.
Add a grind of pepper.
Cook for 50 mins. Half way through, scatter the orange slices around the baking tray. If the chicken is browning too quickly place an orange slice over the thigh or put some tin foil over the tray.
Garnish with the finely sliced red chilli and serve with green beans, tenderstem broccoli and either rice or mashed potato.
Miso & Chocolate Cookies
- 250g melted butter
- 200g light brown sugar
- 100g caster sugar
- 2 tablespoons White Miso
- 350g plain flour
- 2 eggs + 1 extra egg yolk
- 3 tablespoons toasted white or black sesame seeds
- 200g white chocolate chips (optionally, swap out 50g of white chocolate for 50g dark chocolate chips)
- 1.5 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
Melt the butter in a pan or microwave (you can use room temperature butter though).
Cream the butter and the sugar together with a whisk, until it changes to a paler colour.
Add the eggs and egg yolk to the butter and sugar and whisk for a minute.
Stir through the miso paste.
Add all dry ingredients to the mixture and stir to combine along with the chocolate.
Toast the sesame seeds in a pan for a couple of minutes until they turn to a golden brown colour, then add to the mixture.
Cover the mixture with clingfilm and let it chill in the fridge for at least an hour. Overnight even better!
Preheat the oven to 160 fan.
Spoon the dough into generous and relaxed walnut sized balls onto baking paper on a baking tray. Leave them in ball shape and keep a generous space between the balls. Put into the oven and bake about 6 cookies at the time for 10-12 minutes, turning the tray around half way through if browning one side too quickly.
After 12 minutes, take them out of the oven and let them sit on the pan for a few minutes, then transfer onto a wire rack to cool. They may seem underdone in the middle but that will give the chewiness when they cool down.