Had a group of friends from college days around yesterday. This simple one pot dish of a couple of medium sized chickens (about 1.5kg each) and seasonal veg cooked slowly allows for late arrivals or lengthy chat.
1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper
In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.
Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.
Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad
Monday, 26 July 2010
Sunday, 4 July 2010
Gooseberry and Elderflower Sorbet
Wimbledon fortnight = gooseberries to be picked and used
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
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