food, reviews and of course coffee
This is a “throw it in the oven” type meal, which is perfect for when it is cold (so probably not such a good choice now it is getting warmer.
Take a large pot (one which you can put on a gas burner and in the oven), put some olive oil. Add some diced onion, soften. Then add some vegetables and ensure that it is coated with the oil.
Add some chicken stock.
Add a chicken.
Place in the oven for about two hours or until the chicken is cooked.
The chicken will be lovely and tender.
Really nice and interesting video from BBC News on how Cadbury make their 40m Easter Eggs (50% of the UK market).
Easter is one of the most popular times of year for chocolate-makers and it has been revealed that despite the current economic downturn, confectionery sales in 2009 have continued to rise, with predictions of record sales this Easter.
Watch the video.
Interesting is how in other markets, the US and Europe, they prefer chocolate bunnies and chicks, whilst in the UK market we prefer chocolate eggs.
Photo source.
Take some chicken thighs, I much prefer the flavour of thighs. Place in a bowl, add the juice and zest of a lemon. I also then cut the lemon up and add that. Add some chopped flat leaf parsley, ground black pepper, olive oil and white wine vinegar.
Mix to ensure you coat the chicken and place in a roasting tray.
Roast at the top of a hot oven for about 20-25 minutes.
Serve with a green salad (and other salads as well).
You could barbecue this chicken dish, but if I was going to do this, I might poach the chicken first so to ensure that it is cooked through.
A note about the lemon, only use the zest if it is an unwaxed lemon otherwise or you will be adding is waxy zest (ugh).
I much prefer unsalted crisps, however I am having real problems buying them locally.
True I can buy Smiths (actually Walkers) unsalted Salt ‘n’ Shake crisps, but I much prefer the traditionally cooked crisps you can buy.
In theory Tyrells, Kettle and Burts make unsalted crisps, but though my local suppliers have other flavours they no longer stock the unsalted versions.
Generally I don’t like shop made trifles, as in the main there is an articial taste to them, particularly chocolate trifles. The cream always has a tang to it that I really don’t like.
Generally I don’t have the time and patience to make my own (and also I am the only person in the house who likes trifle, so making a big one is not on the cards either).
Recently I bought a three pack of Gü Chocolate Trifles enjoyed them then, so I have bought them again!
Enjoyed them again.
Interesting article from Hugh Fearnley-Whittingstall on chicory.
Chicory may be a bit of an acquired taste, says Hugh Fearnley-Whittingstall, but once you’re hooked, there’ll be no turning back
Very interesting article from the Denver News on the restuarant where you pay what you can.
SAME has a menu that changes daily but always features food that’s made from scratch and is largely organic. It has tables, chairs, bus bins, plants in the windows and overhead music (usually a mix of classic rock). But there’s one thing SAME doesn’t have: a cash register. There’s no credit-card machine, no change drawer, no receipt book. That’s because SAME doesn’t have prices. Diners come in and order — some ask for just a cup of soup or a small slice of pizza, while others go for a whole meal, maybe even seconds if they’re really hungry — and then pay what they want.
Tomorrow is Shrove Tuesday Pancake Day and time to get your Pancake Pan out.
The Guardian has a nice article on how to get the best out of your pancakes.
Supermarket shelves have sprouted plastic lemons and extra bags of flour in preparation for pancake day tomorrow. Enthusiasm for Lent fasting might have waned, but our love of Shrove Tuesday is still going strong. No wonder. What other food is such fun to cook, is made from such cheap ingredients, and has so many delicious toppings? We asked four top chefs to suggest clever ways to get out of your lemon-and-sugar rut.
Photo source.
Today we had a lovely piece of roast pork. It was quite a large leg joint roasted on a bed of vegetables (and apple). It was lovely and tender and covered in crispy crackling.
My secret to lovely crisp crackling is as follows. Ensure that the surface of the skin is dry, if it is wet then you will get soggy crackling. Now some cookbooks tell you to rub some salt into the skin. This is not only not necessary, it also makes the cracking too salty! All it needs to be is dry. I also score the skin, this allows heat to get in and crisp up the crackling as well. Makes it easier to carve as well. My cooking technique is relatively simple, set oven to the highest temperature. Place the pork on some root vegetables (this time I used carrot and parsnip). I do add some olive oil onto the skin of the pork. Once I have put the pork in the oven, I turn the temperature down to about 160℃.
This will ensure you have nice and crispy crackling.
Cook for about an hour per kilogramme, I baste the pork about every 40-50 minutes and add more chopped vegetables and chopped apple to the pan when there is about an hour to go; the veg can be onion, carrots, mushrooms and parsnips. Put it in too early it will burn.
When the pork is cooked, allow to sit for a while to rest.
I served the pork with roast potatoes, roasted parsnips and some steamed vegetables.
I made a delicious gravy using the cooking juices and beef stock.
