I’m going to say it now, I’m a little bit scared of AI – they’re like a little person inside your computer that you don’t need to feed, you don’t need to give them water, they don’t even need sleep. I’ve seen a few too many of the movies, but I wanted to give AI a chance, you know?
So I had a little chat and a bit of banter with ChatGPT, got to know him a bit, and it ended up in a romantic 3 course meal, each made with just 5 ingredients. Can AI rival my own genius culinary creations?
Well, to be fair, he did a pretty good job. The first recipe for our starter was Garlic Baked Parmesan Mushrooms. Now I know you guys aren’t the biggest fans of mushrooms – in fact, the internet basically turns against me when I use them! But I decided to give it a go. And can I claim that I’m the first one to give AI a good chuckle?! (Check out the video to find my amazing dad joke!) Here’s the recipe AI gave me for this one, and honestly, it’s bloomin’ nice!
Starter – 5 Ingredient Garlic Parmesan Baked Mushrooms
- Pre-heat oven to 190c/170fan/375F
- Clean mushrooms and remove stem if mushrooms are small don’t slice them, keep same size where possible.
- In a bowl combine melted butter and garlic, mix well.
- Add the mushrooms to the bowl and toss them gently to coat them evenly with the garlic butter mixture.
- Spread the mushrooms in a single layer on a prepared baking sheet.
- Sprinkle the grated parmesan over the mushrooms.
- Bake for 15-20 minutes or until the mushrooms are tender and the cheese is golden and bubbly.
- Remove from the oven and garnish with fresh parsley.
- Serve as a tasty appetiser.
So even AI would have to admit its faults here, it did struggle to come up with a nice filling main course for me – honestly, I just wanted a bit of pasta or potatoes! After a bit of nudging in the right direction, away from the Chicken and Broccoli Stir Fry and Chicken and Vegetable Skillet (which, you know, was pushing on it on the 5 ingredients thing, even by my 4321 rules!), it suggested a one pan Chicken and Potato Bake. It even gave me a UK version of the instructions when I asked – nice! This was great comfort food, nice and filling, absolutely fine.
Main – 5 Ingredient One Pan Chicken and Potato Bake
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the potato wedges, sliced onion, minced garlic, dried thyme, salt, pepper, and 2 tablespoons of olive oil. Toss everything together until the potatoes and onions are coated with the seasonings.
- In a separate bowl, rub the chicken thighs with the remaining 1 tablespoon of olive oil. Season them generously with salt and pepper.
- Take a baking dish and arrange the potato mixture evenly at the bottom. Place the chicken thighs on top of the potatoes, skin side up.
- Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken skin should be crispy and golden.
- Once cooked, remove the dish from the oven and let it rest for a few minutes before serving.
- Serve the Chicken and Potato Bake hot, garnished with fresh herbs like parsley if desired. You can also serve it with a side of vegetables or a fresh salad.
Then finally for dessert, I encouraged AI to get…creative. I asked him to wow my “guests” (kidding, it was just me and Boston), and he spat out a delicious sounding Chocolate Raspberry Tart recipe. It even “enhanced” the recipe for me when I gave him a suggestion to put the raspberries in with the sauce!
But, come on AI, he asked me to “serve the Chocolate Raspberry Tart to my pug”…I don’t recommend that one, and neither did AI when pressed!
But this raspberry tart was genuinely absolutely wonderful. It has little pockets of raspberry in it, it’s intensely rich and so tasty. But unfortunately definitely not fit for a pug! Here’s the recipe for this one:
Dessert: 5 Ingredient Chocolate Raspberry Tart (enhanced)
- In a food processor, pulse the chocolate cookies until they turn into fine crumbs.
- Transfer the cookie crumbs to a bowl and pour in the melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture into the bottom and sides of a tart pan, creating a firm and even crust. Place it in the refrigerator to chill for about 30 minutes.
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove the saucepan from the heat and add the chopped dark chocolate and fresh raspberries. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- Pour the raspberry-infused chocolate ganache into the chilled crust, spreading it evenly. Place the tart back in the refrigerator and let it set for at least 1 hour.
- Before serving, you can top the tart with a few additional fresh raspberries for an extra burst of flavor and a beautiful presentation.
- Slice and serve the Chocolate Raspberry Tart to your pug (editor’s note: do not do this!) or indulge in it yourself!
By incorporating raspberries into the chocolate sauce, you’ll enhance the dessert with a delightful fruity twist. Enjoy your gourmet creation!