Q What is the best way to cook boneless chicken breasts on a grill pan? The last time I tried making some, they turned out raw.
A Cooking chicken in a grill pan might look easy, but it is a bit tricky.
First, season the chicken breast with salt, pepper and your favourite spice rub. Cover and refrigerate, preferably overnight, to help develop the flavours.
When ready to cook, heat your grill pan over high heat until you see heat waves over it. Brush the chicken with sunflower oil or any oil that can withstand high temperatures. Place the chicken in the pan, skin-side down (even if skinless). Reduce heat to medium and cook for 3-4 minutes. Turn chicken over using tongs and cook for 6-7 minutes. Remove on to a plate and cover loosely for 5 minutes, allowing chicken to rest.
Q Could you suggest a recipe for an easy no-bake cake?
A Cheesecakes are ideal for those who can’t be bothered with the hassle of the oven, and they’re fuss-free too. Here’s a recipe for a delicious cheesecake.
Butter and line a 23cm loose-bottomed tin with baking parchment. Melt 100g unsalted butter. Crush 250g digestive biscuits to a fine powder. Add the melted butter and mix well. Transfer to the baking tin and spread evenly over the base, pressing down slightly with the back of a spoon. Refrigerate for an hour or until the crust has set.
To make the filling, in a bowl whisk 600g soft cheese, 100g icing sugar and vanilla seeds from one pod, until smooth. Tip in a 284ml pot of double cream and beat until well combined. (I use an electric whisk to make life easy.)
Now spoon this mixture over the set base and smooth the top with the back of a spatula. Refrigerate overnight.
To unmould, let the cake stand at room temperature for 30 minutes, then remove from the pan. Top with fresh fruit of your choice. You can even purée half of the fruit with 25g icing sugar and 1 tsp water.
Arrange fresh fruit on the cake and top with the purée.