Tuesday, 30 April 2013

Planked Salmon with Ginger Mirin Mayonnaise

This is a wonderful recipe.  I ended up not soaking the cedar plank long enough and it burned a bit.  This meant that I turned down the temperature of the BBQ and the salmon got a beautiful smoked flavour.  I also couldn't find Mirin and substituted it with white wine.  The wasabi I had to go to Barrie to get.  So this was quite an adventure, but I was very happy with it.  From Food and Drink Summer 2011.

1 kg salmon fillet on the skin

1/4 cup mirin
1/4 cup rice wine
2 tbsp light soy sauce
2 tbsp wasabi paste
2 tsp chopped ginger
1/2 tsp sugar
Salt and freshly ground pepper (I skipped the salt)

1 cup mayonnaise
2 tbsp pickled ginger, chopped

  1. Soak a plank in water for 1 hour
  2. Place salmon in a dish or bag.  Combine mirin, rice wine, soy sauce, wasabi, ginger and sugar.  Pour over salmon and leave to marinate for 30 minutes.
  3. Preheat grill to high.
  4. Place plank on hot grill and let smoke, 3 to 4 minutes.  Turn over before placing fish on plank.
  5. Remove salmon from marinade, reserving marinade, and season with salt and pepper.  Place salmon on plank, skin side down, and grill for 15 to 20 minutes or until white juices begin to appear.  The salmon should be slightly pink in the centre.
  6. For mayonnaise, place reserved marinade in a skillet and bring to boil.  Boil until reduced to about 2 tbsp, about 8 to 10 minutes.  Strain liquid and combine with mayonnaise and pickled ginger.
  7. Remove salmon to serving platter and serve sauce on the side.

Monday, 29 April 2013

Yorkshire Pudding

Simple to make and great with a roast!

2 eggs
1 cup flour
1/2 tsp salt
1/2 cup milk, at room temperature
1/2 cup cold water

Preheat oven to 375F. Pour approximately 1 tsp oil into the bottom of each cup in a muffin tin.  Crack eggs in a blender and mix well.  Add flour, salt, milk and water.  Blend for 3 minutes.  Batter will be thin.  Preheat oil in oven for 5 to 7 minutes.  Pour even amount of batter in each muffin cup.  Makes 6 large or 10 to 12 small.  Bake for 20 minutes.  Serve with gravy as a side dish to a roast.

Sunday, 28 April 2013

Sautéed Mushrooms

Simple and yummy!

3/4 lb mushrooms
3 to 4 tbsp Olive Oil
1 garlic clove, minced
3/4 tsp oregano
Salt and pepper to taste
1 1/2 tsp lemon juice
1 1/2 tsp white wine
2 shakes Tabasco sauce

Quarter or halve mushrooms.  Preheat skillet on high heat.  Add oil and mushrooms.  Saute for 3 minutes.   Add garlic, Tabasco, oregano, salt and pepper.

Saturday, 27 April 2013

Avocado and Cheese Tart

I loved this recipe…The Tomato Chili Ketchup and Apple Balsamic Dressing are worth the trouble to make.  A really great mix of flavours.  From Food and Drink Early Summer 2011.

1 1/2 cups all purpose flour
1/2 tsp salt
1/3 cup unsalted butter, cubed
2 tbsp shortening, cut in pieces
2 tsp white vinegar or lemon juice
2 tbsp cold water

1 cup soft goat cheese
3 tbsp whipping cream
1/4 cup grated Parmesan
1/3 cup Tomato Chili ketchup (recipe follows)
Salt and freshly ground pepper
1 avocado, peeled and sliced
Apple Balsamic Dressing (recipe follows)
Extra virgin olive oil for drizzling

  1. Place flour and salt in a bowl.  Cut in butter and shortening until it is the texture of bread crumbs. Combine vinegar and water and sprinkle over flour mixture.  Gently combine with hand and knead together into a smooth ball.  Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 400F.
  3. Roll out dough into 6 - 5 inch circles.   Place circles in 4 inch tart shells or large muffin tins.  Freeze for 30 minutes or until firm.  Line tart shells with foil and pie weights or dried beans and bake for 15 minutes or until golden around the edges.  Remove foil and weights, prick base with a fork and bake 5 minutes longer or until pastry is fully cooked.
  4. Reduce oven to 350F.
  5. Combine goat cheese, whipping cream, Parmesan and Tomato chili Ketchup in a small bowl.  Season with salt and pepper.  Fill each tart shell with goat cheese mixture.  Top each with a few slices of avocado and a tiny spoonful of Tomato Chili Ketchup.  Warm through in oven for 8 minutes.  Make a swirl on a plate with Apple and Balsamic Dressing, and place warm tart on top.  Finish with a drizzle of olive oil.
1 cup apple juice
1 cup balsamic vinegar

  1. Place juice and vinegar in a pot and bring to a boil.  Lower heat and cook for 15 minutes or until slightly thickened - it will thicken considerably as it cools.  You can whisk in a little warm water if it becomes too thick.
Makes 1/3 cup - will keep in a refrigerator for a month.

2 cups canned tomatoes chopped (500 ml)
1 tsp (5ml) seeded and chopped red chili
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1 cup brown sugar
3/4 cup red wine vinegar
1/2 tsp Asian chili sauce, optional
Salt to taste
  1. Combine tomatoes, chili, garlic, ginger, fish sauce, brown sugar and red wine vinegar in a saucepan over medium high heat and bring to boil, stirring occasionally.  Turn heat to a simmer and simmer gently for 40 to 45 minutes or until dark red and thick.
  2. Add chili sauce and cook 2 minutes longer to blend flavours.  Season with salt to taste.

Saturday, 20 April 2013

Open-Face Hamburger with Kimchee Mayonnaise

This is a really different take on hamburgers.  I loved the slaw!  From Food and Drink Early Summer 2011.

2 lbs (1kg) coarsely ground chuck
1 tsp Asian chili sauce
2 tbsp soy sauce
2 tsp chopped garlic
Salt and freshly ground pepper

1/2 cup chopped kimchee
1/2 cup mayonnaise
1 tbsp lemon juice

2 cups shredded lettuce
1 cup julienned snow peas
1 cup julienned cucumber
1/2 cup julienned green onions
1/4 cup slivered mint
1 tbsp rice vinegar
1 tbsp vegetable oil
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp grated ginger

  1. Preheat grill on high heat.
  2. Combine burger ingredients.  Form 6 burgers, making them about 1 inch thick.
  3. Combine kimchee, mayonnaise and lemon juice in a small bowl.  Set aside.
  4. Combine lettuce, snow peas, cucumber, green onions and mint in a large bowl.  Whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and grated ginger, and toss with salad ingredients just before serving.
  5. Grill burgers for 4 minutes per side or until medium or longer for desired degree of doneness.  Serve burgers on an open face bun with Kimchee mayonnaise and slaw.

Friday, 19 April 2013

Chocolate Bombe with Marmalade Heart and Chocolate Triangle

This dessert is fantastic and definitely worth the trouble…switch up the marmalade for your favourite jam or perhaps a peppermint chocolate.  From Food and Drink Early Summer 2011.

6 oz (175 g) bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into pieces
5 egg yolks
1/2 cup sugar
3 egg whites
Pinch salt
1/3 cup flour
1/4 cup orange marmalade

1 oz bittersweet chocolate, chopped
Vanilla Sauce
Chocolate sorbet

  1. Butter and sugar four 4.5 inch ceramic ramekins.
  2. Melt chocolate and butter in a heavy pot over low heat.  Let cool slightly then stir in egg yolks and 1/3 cup sugar.
  3. Beat together egg whites with a pinch of salt and remaining 2 tbsp sugar until it holds slightly drooping peaks
  4. Fold flour into reserved chocolate batter, then fold in egg whites.  Divide chocolate batter between prepared ramekins, then use the point of a butter knife to create a well in the centre of chocolate batter and spoon in 2 heaped teaspoons of marmalade. Carefully smooth top to cover marmalade.  Refrigerate for 2 hours or until firm.
  5. Preheat oven to 375F.
  6. Bake cakes for 18 to 20 minutes or until tops of cakes just begin to look uniform.  Remove from oven and invert ramekins onto serving plates.  Leave for 5 minutes or until cake releases from ramekins.
  7. To make garnish, melt chocolate in a heavy pot over low heat.  Set aside. Draw 4 triangles on a piece of parchment paper.  Brush each with a very thin layer of melted chocolate and place in the refrigerator to harden.  Brush each triangle with a second thin layer of chocolate and chill again.  Peel off parchment paper and set aside.
  8. Serve cake surrounded by Vanilla Sauce, top with sorbet and chocolate triangle.
Vanilla Sauce
Love love love this sauce!  Use it on anything you can!  Make sure you use the vanilla bean…don't substitute with vanilla extract.

1/2 cup milk
1/2 cup whipping cream
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup granulated sugar
Pinch sugar
  1. Heat milk, cream and vanilla bean in a pot over medium heat until simmering.  Remove from heat and let sit 30 minutes to let flavours infuse.  Strain liquid and scrape vanilla seeds back into milk cream mixture.  Return to heat and bring to a simmer.
  2. Beat together eggs, sugar and salt until slightly thickened.  Beat in warm vanilla cream and return to pot.  Stir over medium heat until sauce starts to thicken (do not allow to come to a boil as it will curdle).  Pour vanilla sauce into a bowl and chill in the refrigerator until using.

Thursday, 18 April 2013

Shrimp with Caramel Sauce

Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages.  This is a nice recipe that has a wonderful Asian flavour to it.  From Food And Drink Summer 2011.

500g Large Shrimp (I could only get small cooked shrimp)
2 tbsp lime juice
2 tbsp fish sauce (I used oyster sauce)
2 tsp sugar
Freshly ground black pepper

1/4 cup sugar
1/2 cup water

1 tbsp vegetable oil
2 tsp chopped garlic
2 tbsp fish sauce (again I used oyster sauce)
1 tbsp lime juice
1/2 tsp grated lime rind
1 tsp Asian Chili sauce
1 tsp sugar

Boston or iceberg lettuce leaves

  1. Season shrimp with lime juice, fish sauce, sugar and pepper.  Reserve.
  2. Add sugar and 1/4 cup water to heavy pot over medium heat.  Heat slowly until it begins to caramelize, about 5 minutes.  When caramel is a medium brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened.  Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil.  Boil for 2 minutes or until sauce has thickened and flavours have combined.  Set aside.
  3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around.  Put about 3 on each skewer.
  4. Preheat grill to high
  5. Grill shrimp for 2 minutes a side or until pink and curled.  Let cool to room temperature.
  6. Serve shrimp with lettuce and sauce for dipping.
Serves 4 to 6

Monday, 15 April 2013

Tortelli with Mushrooms and Chives

I could not find morel mushrooms for this one, but Cremini seemed to work well.  This is a wonderful recipe you must try!  From Food and Drink 2011.  Serve with a salad.

2 tbsp olive oil
1/4 cup finely chopped onion
2 cups finely chopped morel mushrooms about 175 g
1/3 cup ricotta
1/4 cup grated Parmesan
Salt and freshly ground pepper
1 tbsp chopped parsley
2 tbsp chopped chives

4 sheets fresh pasta
4 large egg yolks
1 egg beaten with pinch of salt
1/2 cup unsalted butter
12 sage leaves
1 tbsp lemon juice
1/4 cup grated Parmesan

  1. Heat oil in a large frying pan over medium high heat.  Add onions and mushrooms and saute for 5 minutes or until juices are nearly dry.  Remove from heat and add ricotta and Parmesan and mix together.  Season with salt and pepper to taste and stir in parsley and chives.
  2. Place a sheet of pasta on the counter and using a sharp knife and a plate as a guide, cut a 6 inch round of pasta.  Repeat until you have 4 rounds.
  3. Divide mushroom ricotta mixture into 4 portions.  Spoon each portion about 1/4 cup filling for each onto a round of pasta, leaving a small border.  Make a well int he centre of the mixture and slip in an egg yolk.  Brush edge of pasta with egg salt mixture and fold over to make a half moon shape.  Seal edges, pressing out any air pockets.
  4. Bring a large shallow pot of water to boil.  Carefully add Tortelli and cook for 3 to 4 minutes, to make sure yolks remain runny.  Immediately remove from pan and place on serving plates.
  5. While pasta is cooking, heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted.  Add lemon juice and season with salt.
  6. Place 1 tortello on each serving dish and drizzle with sauce.  Sprinkle with Parmesan and serve at once.
Serves 4

Sunday, 14 April 2013

Orange and Almond Cake

A wonderful cake made without flour!  This has great flavour and isn't too sweet.

2 large navel oranges, unpeeled (I used 4 clementines)
3 eggs, separated
1 1/2 cups ground almonds
1 1/4 cups granulated sugar

3 tbsp icing sugar
Orange slices

  1. Simmer oranges in water to cover for 1 1/2 hours.  Drain, cool and chop up.  Puree in food processor. (I used a blender and it was fine)
  2. Preheat oven to 375F.  Butter and flour an 8 or 9 inch springform.  Line base with parchment paper.
  3. Beat egg yolks, then add to oranges in processor together with almonds and 1 cup sugar.  Pulse until well mixed (once again, I just used a blender).
  4. Whisk egg whites until frothy.  Keep beating while adding remaining sugar.  When thick and glossy, stir into orange mixture.  Spoon into springform. Bake for 1 hour or until a cake tester comes out clean.
  5. Cool in pan, and turn out.  Sprinkle with icing sugar and serve with orange slices.
Serves 10

Saturday, 13 April 2013

Mustard Herb Glazed Chicken with Herbed Polenta

To save time make the polenta the day before.  From Food and Drink Spring 2000.

6 boneless chicken breasts with skin on
Salt and freshly ground pepper to taste
1/4 cup olive oil
1/3 cup Dijon mustard
1/3 cup chopped chervil
3 tbsp chopped tarragon
3 tbsp chopped chives
1 tbsp chopped rosemary

5 cups water
2 tsp salt (I usually leave the salt out of most recipes…but the polenta needs it)
1 1/2 cups cornmeal
Freshly ground pepper to taste
1/2 cup chopped chives
2 tbsp chopped parsley
2 tbsp chopped oregano

  1. Preheat oven to 400F.  Pat dry chicken breasts and season with salt and pepper (here I omit the salt).
  2. In a large skillet, heat oil, add chicken and brown on both sides.  Place in baking dish, skin side up.  Mix together remaining ingredients and spread over chicken breasts.  Place in oven and bake 20 minutes or until cooked.
  3. For polenta, bring water and salt to a boil in large deep saucepan.
  4. Place cornmeal into a jug and add several grindings of pepper.  Lower heat and slowly add cornmeal to boiling water, stirring with a whisk until well mixed.  Polenta will bubble and spit.  Reduce heat to lowest setting and cook, stirring often to prevent skin from forming.  Continue to cook for about 30 to 40 minutes.  The polenta is cooked when it is dense and comes away from the sides of the pan.
  5. When cooked, stir in herbs, check seasoning then spread onto a greased cookie sheet about 3/4 inch thick.  Leave to cool.  Refrigerate if not using immediately.
  6. Cut into wedges or circles.  Brown polenta in a hot non stick skillet then place on greased baking sheet and place in oven to reheat for 10 minutes before chicken is cooked.
  7. Place polenta on serving dish and top with chicken.
Serves 6

Saturday, 6 April 2013

Meatballs in Tomato Sauce with Fresh Basil

This is a really great recipe.  I try to use fresh herbs whenever possible, they are worth the splurge!
Serve this over pasta or with crusty Italian Rolls.  From Food and Drink Winter 2001

500 g lean ground pork
500 g lean ground beef
500 g lean ground chicken or turkey
1 egg
1 cup fresh Italian or French bread crumbs
1/2 cup water
1/2 cup grated Parmesan or Romano cheese
2 tsp dried oregano
2 tbsp finely chopped bresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

2 tbsp olive oil
4 large garlic cloves, minced
2 28 oz (796 ml) cans crushed or diced tomatoes
1 large bay leaf
1 tsp dried leaf oregano
1 tsp granulated sugar
1/2 tsp salt
1/2 cup chopped fresh basil
1/4 cup finely grated Parmesan or Romano cheese
1/2 tsp freshly ground black pepper

  1. Preheat oven to 450F.  Grease a large sided baking sheet or coat with cooking spray.  Combine pork, beef and chicken in a large bowl.  Add egg, bread crumbs, water, Parmesan, oregano, basil, salt and pepper.  Work mixture using your hands until thoroughly combined.  Form mixture into small balls about 1 inch in diameter.  Place slightly apart on baking sheet.  Bake in two batches if necessary.  Bake 15 minutes or until meatballs are lightly browned.
  2. To make sauce, heat oil in a large pot.  Add garlic.  Saute 2 minutes or until fragrant.  Add tomatoes (including liquid), bay leaf, oregano, sugar and salt.  Bring to a boil, stirring frequently. Add meatballs plus juices from baking tray.  Reduce heat and simmer 1 to 1/2 hours or until sauce is thick.  Remove bay leaf and discard.  Cover and refrigerate for 2 to 3 days or freeze if making ahead.
  3. Stir basil, Parmesan and black pepper into hot sauce.  Taste and adjust seasoning as needed.  Serve with pasta or stuff meatballs into crusty Italian Rolls.
Serves 8

Friday, 5 April 2013

Pork Roast with Green Peppercorn Crust

Pork Loin stays juicy and flavourful under this spicy crust.  Serve with oven roasted potatoes and squash.  From Food and Drink 2001

1.5 to 2 kg boneless pork loin roast
1/4 cup butter softened
1/4 cup all purpose flour
1/4 cup Dijon Mustard
2 tbsp mustard seed
2 tbsp dried mustard
2 tbsp coarsely ground green peppercorns
2 tbsp coarsely ground black peppercorns
1 tbsp granulated sugar
1 tbsp dried leaf thyme

1/4 cup all purpose flour
2 1/2 to 2 3/4 cups apple cider or juice
1 1/2 tsp cider vinegar
1 1/2 tsp granulated sugar
1 tsp Dijon mustard
1/2 tsp salt

  1. Preheat oven to 325F.  Heat a large frying pan over medium heat until hot.  Add roast, fat side down, then sear on all sides.  Place in roasting pan.  Make a paste with butter, flour, mustards, peppercorns, sugar and thyme.  Spread over top and sides of seared meat.  Roast uncovered for 1 hour and 15 minutes or until meat thermometer reads 155 to 160 F and juices run clear.
  2. Place roast on cutting board.  Skim most of the fat from roasting pan and discard.  Place pan over medium heat and sprinkle in flour.  Cook 1 to 2 minutes.  Whisk in cider, vinegar, sugar, mustard and salt.  Simmer 5 minutes or until thickened.  Serve slices of roast drizzled with sauce.
Serves 8

Wednesday, 3 April 2013

Corn Chowder with Lobster

My lovely husband helped me with this one as I was working that day and didn't have time to make the stock.  It is absolutely worth it to make this stock…although it is a bit time consuming.  Serve with a nice bread and a green salad. From Food and Drink Winter 2001

750-1kg live lobster
1 stalk celery
1 carrot
1 sprig parsley
1 bay leaf
2 tbsp butter
1 medium onion, diced
1 tsp Dijon mustard
1/2 tsp paprika
1/4 cup all purpose flour
3 cups lobster or fish stock
1 lb (500g) potatoes, peeled and diced
1 1/2 cups frozen kernel corn
1/4 to 1/22 tsp salt
2 cups whole milk
1/4 cup sliced green onions
1/4 tsp freshly ground black pepper

Place live lobster in a large pot of boiling water.  Cook 8 to 10 minutes then remove lobster.  Ladle 5 cups cooking water into a large saucepan.  Add celery, carrot, parsley and bay leaf.  Remove meat from lobster and discard tomalley and coral.  Add shells to cooking water.  Slice lobster and refrigerate.  Bring cooking liquid to a boil.  Cover, reduce heat and simmer 1 1/2 hours.  Reserving broth, strain out and discard solids.  This can be done a day ahead and refrigerated.  Measure out 3 cups for chowder.  Freeze any remaining liquid to use as fish stock in another recipe.

Melt butter in a large saucepan over medium heat.  Stir in onion, mustard and paprika.  Cook 2 minutes or until onion has softened.  Sprinkle with flour.  Stir until absorbed.  Slide pan off heat.  Add cool stock in several batches, stirring until smooth before adding more.  Return to heat.

Add potatoes.  Bring to a boil, then reduce heat.  Cover and simmer 15 minutes, stirring occasionally or until potatoes are tender.  Add corn and simmer 5 minutes or until hot.  Taste and add salt as needed.  Stir in milk and green onions.  Heat until very hot, but do not boil.  Ladle into warmed soup bowls and top with sliced lobster.  Garnish with black pepper.

Serves 4 as a main course, 6 as a starter.

Tuesday, 2 April 2013

Hazelnut Dacquoise

A fabulous and elegant dessert.  I put chocolate candies on the top instead of the Hazelnuts…but do it they way you prefer.  The meringue is softer than normal because of the addition of cornstarch and the layers are filled with chocolate that is whipped to give it the texture of butter cream but not as sweet.  This is one of those fussy recipes that you need to make a day ahead of time.  I was going to do the rosettes but realized at the last minute that I was out of piping bags….From Food and Drink Autumn 2010.

1 cup chopped toasted hazelnuts
4 egg whites
1/4 tsp kosher salt
1 cup sugar
2 tsp cornstarch

4 oz (125g) white chocolate, chopped
1/2 cup whipping cream
1 tbsp unsalted butter, softened

4 oz (125g) dark chocolate, chopped
3/4 cup whipping cream
2 tbsp unsalted butter, softened

1 cup whipping cream
2 tbsp sugar
whole toasted hazelnuts

  1. Preheat oven to 275F.  Line two 11 x 17 inch rimmed baking sheets with parchment paper.  Draw two 11 x 3 inch rectangles on the first parchment lined baking sheets, and a third rectangle on the second sheet; set aside.
  2.  Grind hazelnuts in a food processor until finely chopped.
  3. Place egg whites in a bowl with salt and beat until frothy.  Begin adding sugar slowly with mixer on medium speed, this should take about 2 minutes.  Turn mixer to high and beat for 4 minutes longer or until egg whites are thick and glossy.  Gently fold in hazelnuts and cornstarch.
  4. Spread one third of the meringue onto each rectangle, leaving plenty of space between rectangles because the meringue will spread during baking.  Bake for 1 hour and 30 minutes, switching positions of baking sheet half way or until crisp and dried.  Turn off oven and leave for 1 hour to dry out.
  5. Place white chocolate in a heatproof bowl.  Heat whipping cream and butter in a pot over medium heat.  As soon as cream comes to boil immediately pour over chocolate and stir until melted and smooth.  Repeat process for the Dark Chocolate Filling.  Place both fillings in the refrigerator for about 1 hour or until firm.
  6. Beat each bowl of chocolate with electric beaters until thickened and still spreadable.
  7. Lay 1 layer of meringue on a serving platter and spread with dark chocolate.  Top with a second meringue and spread with white chocolate.  Top with remaining piece of meringue.  Refrigerate overnight, loosely covered with plastic wrap.
  8. Using a serrated knife, trim the sides and ends if desired.
  9. Combine whipping cream and sugar in a bowl and beat until mixture holds soft peaks.  Transfer to a piping bag and pipe rosettes over the top.  Decorate with whole hazelnuts.

Monday, 1 April 2013

Chicken Yassa From Senegal

I got this recipe from Food and Drink 2011 and liked it quite a bit.  I think it would have been better with skinless chicken breast however.   If you like a hotter dish leave the seeds in the chilies.

1/2 cup lemon juice
2 tsp grated lemon rind
2 tbsp vegetable oil
2 tsp minced chili pepper, seeded if preferred
6 chicken legs with thighs
5 to 6 cups thinly sliced red onions
Salt and freshly ground pepper…I left out the salt

2 cups chicken stock
2 tbsp Dijon mustard
1 tsp chopped fresh red chili, seeded
1 1/2 cups thinly sliced carrots
1/2 cup sliced olives
2 tbsp vegetable oil

  1. Combine lemon juice and rind, vegetable oil and minced chili.  Place chicken pieces and marinade in a bowl and cover with onions.  Toss the chicken with the onions.  Cover bowl and leave to marinate refrigerated for 4 hours or overnight.  **I just put them in a freezer bag and seal.
  2. Preheat oven to 400F.
  3. Remove chicken from marinade and pat dry.  Season chicken with salt and pepper.  Add marinade and onions into an ovenproof skillet on medium heat and cook, stirring occasionally for 7 to 20 minutes or until onions are soft and browned.  Add stock, Dijon and chili and stir until combined.  Stir in carrots and olives.  Bring to a boil, boil 1 minute and remove from heat.  Reserve.
  4. Heat 2 tbsp oil in a nonstick skillet over medium high heat.  Working in batches, add chicken pieces and cook, turning once for 2 to 3 minutes per side or until lightly golden.  Remove chicken from pan and add, skin side up in the vegetable mixture.
  5. Bake chicken for 25 to 30 minutes or until juices run clear.  Serve chicken with the sauce.

Calvados Cup

This is a nice flavoured cocktail….I have substituted Calvados for Cognac…just because that was what I had and I really didn't want to add to my already overflowing liquor collection.

To a wine glass add 1 oz Calvados and 1 oz Chambord.  Add a handful of fresh fruit..I used blueberries. Top with Mountain Dew and stir to mix.