Blah blah recession blah
posted 27 March 2009 @ 0:42 by andrew » 0 Comments
Cocoa biscuit cake
This is “John Dilley cake” but I’m sure he won’t mind me posting this here.
Ingredients
- 1 packet rich tea biscuits
- 6 oz margarine (or “low-fat spread”, as Qi informed us that true margarine is no longer available in the UK)
- 3 tablespoons golden syrup
- 3 teaspoons sugar
- 2 teaspoons cocoa powder (green and blacks works best
) - 150g cooking chocolate
Method
- Crush the rich tea biscuits
- Melt the margarine in a saucepan and add the golden syrup, sugar and cocoa powder
- Remove from the heat and stir in the biscuit crumbs. Press into a baking tray.
- Melt the cooking chocolate and spread over the biscuit mixture.
- Set in the fridge.
It’s really good.
posted 8 March 2009 @ 23:01 by andrew » 3 Comments
Fried lemony chicken
Really fast
Ingredients
- Small chicken fillets (supermarket)
- Breadcrumbs (I wham stale bread through the food processor every now and then and store it in the freezer)
- Lemon juice
- Egg
- Flour
Method
- Whisk the egg in a bowl.
- Put the flour in another bowl and the breadcrumbs in another. Put a decent amount of lemon juice on the breadcrumbs; they will go ming.
- For each chicken fillet dip it first in the flour, then the egg, then the breadcrumbs. Put it on the tray you remembered to get ready before covering your hands in eggy flour.
- Transfer the chicken fillets to a frying pan and fry until cooked. I do this on the lowest heat my gas stove goes to which seems about right to brown the breadcrumbs whilst still cooking the middle of the chicken. It takes about 10 minutes ish.
- You can also make lemon mayonnaise to go with it by mixing a bit of lemon juice into mayonnaise.
Verdict
It’s simple and quick, but it’s a hell of a lot better than the premade chicken nuggety freezer food things!
posted 8 March 2009 @ 22:48 by andrew » 0 Comments
Tarragon chicken in cider
Note: this is a slow cooker recipe. Adapting it for speedy cookers is left as an exercise for the reader.
This is from “the slow cooker cookbook” by Catherine Atkinson and works amazingly. I’ve done it twice.
Ingredients
- 12 button onions
- 4 garlic cloves
- 4 boneless chicken breasts, skin on
- Bottle cider (I use some tarty organic stuff from Tesco because it comes in single bottles)
- Bay leaf
- 200g creme fraiche
- 2 tbsp chopped tarragon
- 1 tbsp chopped parsley
- Salt and pepper
Method
- Peel the onions. This is easiest after dumping them in boiling water.
- Fry them gently (whole) for 10 minutes then add the garlic and fry for an extra couple of minutes. Add to crock pot.
- Fry the chicken breasts for a few minutes and add to crock pot.
- Add some of the cider to the pan, add the bay leaf and some salt and pepper, and bring to the boil. Transfer to crock pot. Add enough cider that it gets about half way up the chickens.
- Cook on low for 4-5 hours.
- Take out the chicken breast, stir in the creme fraiche and herbs, and return the chicken breasts and cook on high for 30 minutes.
Comments
This is really nice and easy for a weekend meal. It works really well served with sauteed potatoes and a vegetable. The cook book suggests that it you can substitute guinea fowl or pheasant for the chicken, and if doing so use a dry white wine instead of the cider.