Monday, 21 November 2016

Mary Berry's Lemon Chicken with chives





This is clearly not a photo of my food tonight, I have resorted to using the one from the website. It was a lovely meal but my photo didn't look particularly appetising. My chicken wasn't browned like the chicken above, I assume that's had a little extra browning after cooking for a more attractive food shot. I would make it again, we all really enjoyed it, although I couldn't get a hold of fresh chives, so I used dried, which didn't have that lovely strong flavour. I substituted the full fat Creme fraiche for half fat in attempt to reduce the calories.

SERVES 4
Ingredients 
25g (1oz) butter
8 chicken thighs, skinned, bone in
salt and freshly ground black pepper
1 large onion, roughly chopped
25g (1oz) flour
300ml (½ pint) hot chicken stock
finely grated rind and juice of 2 lemons
4 tbsp full-fat crème fraîche
3 tbsp snipped fresh chives

Method
● Melt the butter in a large frying pan over a high heat, add the thighs and brown all over until golden. Season with salt and pepper and then remove with a slotted spoon and set aside.
● Add the onion to the pan and fry for 3 minutes. Sprinkle in the flour, add the hot stock and bring to the boil, stirring all the time.
● Add the rind and juice of the lemons, and return the thighs to the pan. Season again and bring to the boil. Cover and simmer over a low heat for about 35-45 minutes, or until the thighs are tender.
● Stir in the crème fraîche and nearly all the chives.
● Serve with mashed potato or rice and sprinkle over the remaining chives.
TO PREPARE AHEAD
Can be made up to a day ahead and reheated on the hob – add the crème fraîche and chives when reheating. Freezes well.

Sunday, 13 November 2016

Salted caramel and banana pavlova



I couldn't resist posting this photo of the dessert I made last night. I bought a jar of salted caramel sauce and folded this through the whipped cream. After topping the cream with banana I heated some more of the caramel sauce and poured over the dessert just before serving. 

I still maintain that pavlovas are one of the easiest desserts to make and the quickest, and they also look so very impressive, whatever they are served with. 

For the recipe, here is the link, Pavlova