MY KIND OF FRIDAY NIGHT

My kind of

Friday

night It’s o cial – the weekend has landed and, boy, is it worth celebrating! Here, three families share how they like to ‘see it in’ each week WORDS ALEX DREW

Meet Nikki Whittington, her husband Mike and their daughters Darcey and Freya

Nikki says: ‘Friday nights are all about reconnecting, both as a family and to our roots. Mike’s family are from Jamaica and he has lots of relatives that live nearby, so their food and culture is a huge part of our lives. We took our rst family holiday to Jamaica last summer and recipes like this bring us back together to reminisce about the best of times.

‘Mike has become famous for his jerk chicken, although we all know his aunty, Angela, makes the best version – no one knows how she does it! He prefers to cook it on a barbecue, no matter what the weather’s like. You can use the oven instead, but if you can face cooking outside it is worth it.

‘Our daughters Darcey and Freya love Jamaican food but struggle with spice, so we either make them a separate marinade or remove the skin a er it’s been cooked so they get the avour without the heat. We always marinade the meat for 24 hours, which not only tenderises it but also means it’s packed with avour. So, when we’re planning this for a Friday night, we’ll get it prepped on the Thursday so that it’s ready to go when we get home the next day.’

Jerk-style chicken with rice and peas and rainbow slaw

Add a bit of spice to your Friday night with our take on a Caribbean classic. Bursting with flavour and textures, this dish is made for family dinners.

Serves 4 | Ready in 45 mins, plus marinating | Fa factor

EF

For the jerk chicken • 3tbsp jerk seasoning • 2tsp thyme leaves, finely chopped • 2 spring onions, finely chopped • 1tbsp Asda Reduced Salt Soy Sauce • 3tsp runny honey • 1 lime, juice and zest • thumb-sized piece of ginger, grated • 1.1kg pack Asda Extra Special

Free Range Chicken Thighs and

Drumsticks

For the rice and peas • 1 x 400g tin kidney beans, drained • 1 x 400ml tin Asda Reduced Fat

Coconut Milk • 4 spring onions, sliced • 2 sprigs thyme • ½tsp ground allspice • 1–2 garlic cloves, crushed • 300g Asda Long Grain White Rice, rinsed and drained • 2tbsp fresh coriander, chopped, to serve

For the rainbow slaw • ¼ small red cabbage, thinly sliced • ¼ small green cabbage, thinly sliced • 1 large carrot, grated • 2tsp runny honey • 1 small red chilli, sliced (optional) • juice of 1 lime • 1tbsp rapeseed oil • 2tbsp fresh coriander

1 Mix together the jerk seasoning, thyme, spring onions, soy, honey, lime zest and juice and ginger in a bowl. Make 3 slashes across each piece of chicken, taking care not to go too deep. Rub the marinade all over the chicken then cover and leave in the fridge for a minimum of 4 hours, preferably overnight. 2 When you’re ready to cook, preheat the oven to 200°C/ 180°C fan/gas 6. 3 Put the chicken on a large baking tray and cook in the preheated oven for 35 mins, basting the meat in the juices from time to time. 4 To prepare the rice and peas, put the kidney beans, coconut milk, half the spring onions, thyme, allspice, garlic and rice in a large pan with 225ml cold water and season with freshly cracked black pepper. When the chicken has 20 mins left to cook, bring the pan to a simmer. Partially cover with a lid and leave to simmer gently for 18 mins, stirring from time to time, until the liquid is absorbed and the rice is cooked. 5 Meanwhile, make the slaw. Put the sliced red and green cabbage in a bowl with the grated carrot, honey and sliced chilli, if using. Whisk together the lime juice and the oil and toss through the veg with the coriander. Cover and set aside to infuse. 6 Serve the chicken alongside the rice and peas with the slaw on the side. Scatter the remaining sliced spring onion and the chopped coriander over the rice and peas and season generously with black pepper.

Leftovers tip: Serve leftover coleslaw over baked potatoes. Cook’s tip: Always store leftover rice correctly and follow the guidance on reheating.

Each 647g portion contains

Energy 3,330kJ 796kcal 40% Fat 27.8g High 40% Sat Fat 11.6g High 58% Sugars 15.5g Low 17% Salt 1.29g Low 22%

of your reference intake Typical energy value per 100g 515kJ/123kcals

“Friday nights are all about reconnecting, both as a family and to our roots”

Meet the Drews: Tom, Imogen and Esme

Tom says: ‘By the time Friday rolls around, I’ve usually exhausted my rota of balanced and speedy midweek meals for the kids, so it calls for something a bit di erent. I like to mark the end of the week with a fun family dinner – one that gets my daughters Imogen and Esme excited about the start of the weekend. It needs to be something that the three of us can all sit down and enjoy together, unlike the rushed weekday meals that we squeeze in while juggling clubs and playdates with work commitments and chores.

‘Friday night gives us a good excuse to break our own rules with the likes of pizza in pyjamas or a popcorn pudding shared on the sofa in front of a movie. Despite the kids being more than capable of using cutlery, they love eating with their hands, so my Friday night nachos really hits the spot: golden spiced tortilla chips piled high with fresh guacamole, homemade tomato salsa, black beans and grated cheese. I also add a good scattering of sliced jalapeños on one half, just for me. My eldest always has a glass of milk on standby in case a whi of chilli makes it to her side of the dish, but it never does – they’re all mine!’

“Friday night gives us a good excuse to break our own rules”

Friday night black bean nachos

Even if you can’t agree on which film to watch, there will be no disputes around this perfect Friday night sharing dish.

Serves 4 | Ready in 20 mins Fa factor | V EF

• 5 Asda Wheat and Corn Tortillas • 2tsp rapeseed oil • ¼tsp fajita seasoning • 1 large ripe avocado • 1 small red onion, finely chopped • 1–2 cloves garlic, crushed • 1tbsp chopped fresh coriander, plus extra leaves to serve • ½ lime, juice only • 12 cherry tomatoes, chopped • 2tsp red wine vinegar • 1 x 400g tin Asda Black Beans

In Water, drained

• 75g Asda 50% Less Fat Mature

Cheddar Cheese • 3tbsp Asda Reduced Fat

Soured Cream • 2tbsp red jalapeños

1 Preheat the oven to 200°C/ 180°C fan/gas 6. 2 To make the tortilla chips, cut the tortillas into triangles, all roughly the same size. Put them in a bowl, drizzle with the oil and sprinkle over the fajita seasoning. Toss to mix, then spread the triangles out in a single layer over 2 baking sheets. Bake in the oven for 6–7 mins until crisp and golden. 3 As the tortilla chips cook, put the avocado flesh in a bowl with half the red onion, the garlic, coriander and lime juice. Mash with a fork. In another bowl, mix together the chopped tomatoes, remaining red onion and vinegar for a quick salsa. Set aside. 4 Remove the tortilla chips from the oven and tip them into a large, heat-proof serving dish. Heat the grill. Scatter the beans over the tortilla chips followed by half the cheese. Dollop on the salsa and top with the remaining cheese. Grill for 2–3 mins until the cheese is melted and bubbling. 5 Remove from the oven and spoon on the mashed avocado and soured cream. Season with freshly cracked black pepper, scatter over the jalapeños (if using) and top with the coriander leaves.

Cook’s tip: For a spice-free version, replace the fajita spice with dried mixed herbs and the jalapeños with roasted peppers. Serving suggestion: For extra indulgence you can add reheated leftover bolognese or chilli.

Each 271g portion contains

Energy 1,769kJ 423kcal 21% Fat 18.4g Med 26% Sat Fat 5.7g Med 29% Sugars 6.8g Low 8% Salt 0.95g Med 16%

Meet Nicky and John Rampley-Clarke

Nicky says: ‘Weekdays are seriously busy for my husband John and I, so we make a point of sitting down for a proper supper on Fridays. It’s usually crunchy and golden sh and chips, served with lemony mushy peas, sharp tartare sauce and a good dollop of ketchup. Back in the early days, before we moved out of London, we’d stop by our local chippy in Tooting to pick up a takeaway on our way home. Now we prefer to throw it together ourselves – it’s healthier, cheaper and we don’t need to leave the house. Usually, we’ll eat it with a cra beer or crisp white wine, although for special occasions we’ve been known to pop a cork – Champers with sh and chips is an unbeatable combo.

‘We spend hours in the kitchen, cooking, eating and putting the world to rights, before collapsing in front of whichever boxset we’re currently binging. This whole Friday night ritual is treasured for John and I, like a secret supper club that’s just for us.’

Tell us about your foodie gatherings!

Whether it’s roasties galore or a mega pud, we want to know about the masterpieces you’re cooking up in the kitchen with friends or family. To be featured email your story, with a selfie, to mykindof@asdamag.com. If chosen, you’ll receive a £50 Asda voucher!

“We make a point of sitting down for a proper supper on Fridays”

Each 310g portion contains

Energy 1,855kJ 443kcal 22% Fat 12.1g Med 17% Sat Fat 3.7g Low 19% Sugars 6.8g Low 8% Salt 0.31g Low 5%

Oven-baked fish and chips with minted peas

The classic chippy tea gets a makeover with crispy breadcrumbs.

Serves 4 | Ready in 50 mins Fa factor

• 3 medium baking potatoes • 2tbsp rapeseed oil • ¼tsp mixed dried herbs • ¼tsp paprika (optional) • 100g Asda Plain Breadcrumbs • 1 lemon, zested and cut into wedges • 1tbsp finely chopped fresh parsley • 4 Asda Norwegian Flaky Cod Fillets • 1 free-range egg, beaten • 250g Asda Frozen For Freshness

Petits Pois • 4tbsp Asda 50% Less Fat

Crème Fraîche • 2tbsp chopped fresh mint leaves

1 Preheat the oven to 200°C/ 180°C fan/gas 6. 2 Cut the potatoes into wedges and place on a baking sheet. Toss with half the oil, the dried mixed herbs and paprika (if using). Cook for 35–40 mins. 3 Meanwhile, put the breadcrumbs in a bowl and add the lemon zest and half the parsley. Season with black pepper and mix to combine. 4 Line a large baking sheet with baking paper. Pat dry the cod fillets with kitchen paper and, one by one, brush all over with the beaten egg before dipping into the breadcrumbs, turning them to achieve an even coating. Place on the baking sheet and spread any leftover breadcrumbs on top of the fish, pressing down lightly. Brush the breaded fish with the remaining oil and place in the oven with the wedges for 15 mins or until cooked through. 5 Simmer the peas in boiling water for 4 mins, drain and add to a bowl. Add the crème fraîche and mint, and mash with a potato masher or the back of a fork. Season with black pepper. 6 Serve the fish, chips and peas sprinkled with the remaining parsley and the lemon wedges on the side.