When it comes to home cooking, I am not a fan of measurements. In this recipe, please take my calculations as purely approximate. My mother, her mother and her grandmother were all excellent cooks and were known for just using their instincts for balancing up the ingredients. I hope I take after them in my measuring, if not in the kind of dishes I cook.
Ingredients:
800g chicken/pork/lamb/beef cut into bitesize pieces
1-2 onions
1-2 green/red peppers
1-2 apples
4 medium-sized carrots cut into long strips
10 large button mushrooms, cut into quarters or lengthways
5 cloves of garlic, diced
50g+ sultanas and raisins
Ghee, butter or oil
A tin of diced tomatoes
300g natural yoghurt
Spices and additions:
Garam masala, cinnamon, chili powder, cardemom, cumin, fresh or dried coriander (not powdered), nutmeg, sugar - and lots of all of them! Later on in the cooking process: ground coconut and ground almonds.
Instructions:
First, salt the meat and add some of the diced garlic. Put it in the fridge for at least two hours.
Using a large frying pan with lid, take the meat, and gently fry it in the oil on a medium-low heat until the outside is sealed (to keep the juices in).
Remove the meat, and put all the powder spices (i.e. except the fresh coriander and the sugar) in the hot oil and make sure none of it sticks to the bottom of the pan. Put in the vegetables in the frying pan and sweat them for a few minutes. Re-introduce the meat, and add the sugar, apples, sultanas and raisins. Cook with lid for a further 5 minutes.
Add the tin of diced tomatoes, ground coconut, almonds, coriander and natural yoghurt. Stir in all the ingredients really well.
Cook for at least an hour on a low heat with the lid on.
Observations:
This type of dish goes excellently with both nan bread, or basmati rice. Some people would choose to use coconut cream instead of yoghurt and that is also a favourite of mine.
Enjoy!
Sunday, 22 May 2011
Sunday, 15 May 2011
Recipe IX - Gratin Dauphinois: an adaptation
The worst thing about cooking is the offence some people will take if a recipe is not followed word-for-word. As far as I am concerned, if cooking is to remain popular, the cook needs to show a little imagination in the kitchen. For that reason, purists and perfectionists in the culinary world, click away now.
Ingredients:
1.5kg Potatoes
300ml Crème fraîche
300ml Full cream milk
1 onion (medium-sized) or 1 shallot, cut into small pieces (0.5cm x 0.5cm)
5 cloves of garlic
4 bay leaves
Nutmeg, salt and pepper
Cheese:
The other main ingredient of gratin dauphinois is the cheese. I wish to consider alternatives because, although Gruyère is the standard cheese for this recipe, I think Emmental just as suitable, due to its comparatively less piquant flavour. Maasdamer is also worth using.
Instructions:
Firstly, switch on your oven to about 180°C.
Peel the potatoes and cut them into roundish slices about 5mm thick and 4 to 6cm in diameter. Bigger and you risk having potatoes that are still hard in the middle.
Parboil the potatoes for about 7 minutes in lightly salted water, or until they are still hard but weakened in the middle. Pick one out, hold it to the light. If the outside is lighter than the middle, you have accomplished the task and can drain the water.
Take a ceramic baking dish, and spread a little butter on the bottom. Sprinkle some pepper and nutmeg into the bottom, then place a layer of potato slices on the bottom. Sprinkle some cheese, onion and garlic on it. Put some more potatoes on top, then cheese, onion and garlic once again. Continue the process until all the ingredients are used up, making sure that a last layer of cheese covers the entirety of the topping.
Pour on your crème fraîche and milk. There should be enough to fill the baking dish until almost the top cheese layer.
Put the baking dish in the oven for between 40 and 50 minutes, then turn down the heat for a further 10 minutes.
Alternative ingredients:
You may also consider adding small pieces of leek or some peas to the dish to give it a little bit of colour and take the kick off the salt.
Extras:
Serve with a pork cutlet or a decent cut of steak, some broccoli and baby carrots or green beans.
A nice bottle of medium dry white wine (with the pork - German Scharzberg, French Alsace) or a soft red (with the steak - Hungarian Balaton, Bulgarian Ruse, Italian Prosecco) will go down very nicely indeed.
Ingredients:
1.5kg Potatoes
300ml Crème fraîche
300ml Full cream milk
1 onion (medium-sized) or 1 shallot, cut into small pieces (0.5cm x 0.5cm)
5 cloves of garlic
4 bay leaves
Nutmeg, salt and pepper
Cheese:
The other main ingredient of gratin dauphinois is the cheese. I wish to consider alternatives because, although Gruyère is the standard cheese for this recipe, I think Emmental just as suitable, due to its comparatively less piquant flavour. Maasdamer is also worth using.
Instructions:
Firstly, switch on your oven to about 180°C.
Peel the potatoes and cut them into roundish slices about 5mm thick and 4 to 6cm in diameter. Bigger and you risk having potatoes that are still hard in the middle.
Parboil the potatoes for about 7 minutes in lightly salted water, or until they are still hard but weakened in the middle. Pick one out, hold it to the light. If the outside is lighter than the middle, you have accomplished the task and can drain the water.
Take a ceramic baking dish, and spread a little butter on the bottom. Sprinkle some pepper and nutmeg into the bottom, then place a layer of potato slices on the bottom. Sprinkle some cheese, onion and garlic on it. Put some more potatoes on top, then cheese, onion and garlic once again. Continue the process until all the ingredients are used up, making sure that a last layer of cheese covers the entirety of the topping.
Pour on your crème fraîche and milk. There should be enough to fill the baking dish until almost the top cheese layer.
Put the baking dish in the oven for between 40 and 50 minutes, then turn down the heat for a further 10 minutes.
Alternative ingredients:
You may also consider adding small pieces of leek or some peas to the dish to give it a little bit of colour and take the kick off the salt.
Extras:
Serve with a pork cutlet or a decent cut of steak, some broccoli and baby carrots or green beans.
A nice bottle of medium dry white wine (with the pork - German Scharzberg, French Alsace) or a soft red (with the steak - Hungarian Balaton, Bulgarian Ruse, Italian Prosecco) will go down very nicely indeed.
Sunday, 8 May 2011
Recipe VIII - Toad in the Hole
Sorry I didn't put out a recipe last week: I'm making up for it this week with a good old British recipe for you. I made it on Friday and thought it too good to omit!
Ingredients:
6 Sausages (Cumberland or Lincolnshire are excellent but I used German Bratwurst and they were quite tasty)
Flour (250-350g, depending on how thick you want the batter)
Milk (250-350ml, depending on how thick you want the batter)
3 eggs
Salt & pepper
Recipe:
Fry the sausages on a low heat in a pan with butter or sunflower oil until the outsides are lightly browned.
Whilst this is going on, heat up your oven to 200°C and put a large enough baking tray in it.
Put the flour into a bowl, pour the salt, pepper milk and eggs on top and beat it all together until it forms a consistency a little less fluid than pancake mix.
Pour the oil from the frying pan into a baking tray and arrange your sausages in a row with a gap between.
Pour the batter on top.
Put the whole thing in the oven for about 40-45 minutes until risen and golden brown.
As this is quite a heavy dish, serve with onion gravy and a few steamed vegetables (broccoli, for instance), or like me, a green salad with tomatoes and home-made vinaigrette (see the photo below).
Enjoy!
Ingredients:
6 Sausages (Cumberland or Lincolnshire are excellent but I used German Bratwurst and they were quite tasty)
Flour (250-350g, depending on how thick you want the batter)
Milk (250-350ml, depending on how thick you want the batter)
3 eggs
Salt & pepper
Recipe:
Fry the sausages on a low heat in a pan with butter or sunflower oil until the outsides are lightly browned.
Whilst this is going on, heat up your oven to 200°C and put a large enough baking tray in it.
Put the flour into a bowl, pour the salt, pepper milk and eggs on top and beat it all together until it forms a consistency a little less fluid than pancake mix.
Pour the oil from the frying pan into a baking tray and arrange your sausages in a row with a gap between.
Pour the batter on top.
Put the whole thing in the oven for about 40-45 minutes until risen and golden brown.
As this is quite a heavy dish, serve with onion gravy and a few steamed vegetables (broccoli, for instance), or like me, a green salad with tomatoes and home-made vinaigrette (see the photo below).
Enjoy!
Monday, 25 April 2011
Recipe VII - Rhubarb Crumble and Custard
A few people have written saying they'd like a good old-fashioned dessert recipe. I went for crumble because I made one yesterday - it takes about an hour, and makes a perfect outdoor afternoon accompaniment to your coffee during these gorgeous spring days.
Ingredients for the lower layer:
5 stalks of rhubarb, washed, beheaded, cut into centimetre-wide pieces
Brown sugar, maximum 150g, depending on taste
A handful of raisins
Half a glass of red wine
A large spoonful of cinnamon
4-6 cloves
A glass of warm water
Ingredients for the crumble topping:
180g flour
160g butter
80g sugar
A teaspoonful of cinnamon
Instructions for the lower layer:
Put all the ingredients except the water into a half-covered saucepan and put on a low heat for half an hour.
Once heated up, add the water depending on how runny you would like it.
You can do this part on the day, or if you have a lot to do, you can even do this a few days before, provided you keep it stored well.
Instructions for the rest:
Put the butter, sugar, cinnamon and flour into a bowl and mix until the consistency is crumbly.
Take a correctly-proportioned, round or square 10cm-deep baking dish and pour in the lower layer.
Spread it evenly over the bottom of the dish.
Take your crumble mix and carefully spread it evenly over the top of the rhubarb until it covers all the surface area.
Place the baking dish in the oven at 200°C for 35 to 45 minutes. If, after 20 minutes it is browning on top, turn the heat down to 175°C for the remainder of the time.
Ingredients for the custard:
300ml milk
A tablespoon of vanilla essence or a vanilla pod, split along its length
1 large spoonful of thinly ground (caster) sugar
2 egg yolks
Instructions for the custard (do this while your crumble is in the oven):
Heat the milk and vanilla slowly and allow it to just reach boiling point. Turn down the heat after boiling.
While the milk is heating, put the egg yolks and sugar into a bowl and whisk them together.
Pour your boiling milk and vanilla over the eggs and sugar, continuing to whisk until the consistency is completely homogeneous.
Return them to the pan and then back onto the cooker at the lower heat I mentioned earlier.
In about five to seven minutes the mixture should start to thicken.
Endnote:
I love my crumble topping to be really thick, so I increase the ingredients proportionally.
Spring greetings!
My rhubarb crumble
Ingredients for the lower layer:
5 stalks of rhubarb, washed, beheaded, cut into centimetre-wide pieces
Brown sugar, maximum 150g, depending on taste
A handful of raisins
Half a glass of red wine
A large spoonful of cinnamon
4-6 cloves
A glass of warm water
Ingredients for the crumble topping:
180g flour
160g butter
80g sugar
A teaspoonful of cinnamon
Instructions for the lower layer:
Put all the ingredients except the water into a half-covered saucepan and put on a low heat for half an hour.
Once heated up, add the water depending on how runny you would like it.
You can do this part on the day, or if you have a lot to do, you can even do this a few days before, provided you keep it stored well.
Instructions for the rest:
Put the butter, sugar, cinnamon and flour into a bowl and mix until the consistency is crumbly.
Take a correctly-proportioned, round or square 10cm-deep baking dish and pour in the lower layer.
Spread it evenly over the bottom of the dish.
Take your crumble mix and carefully spread it evenly over the top of the rhubarb until it covers all the surface area.
Place the baking dish in the oven at 200°C for 35 to 45 minutes. If, after 20 minutes it is browning on top, turn the heat down to 175°C for the remainder of the time.
Ingredients for the custard:
300ml milk
A tablespoon of vanilla essence or a vanilla pod, split along its length
1 large spoonful of thinly ground (caster) sugar
2 egg yolks
Instructions for the custard (do this while your crumble is in the oven):
Heat the milk and vanilla slowly and allow it to just reach boiling point. Turn down the heat after boiling.
While the milk is heating, put the egg yolks and sugar into a bowl and whisk them together.
Pour your boiling milk and vanilla over the eggs and sugar, continuing to whisk until the consistency is completely homogeneous.
Return them to the pan and then back onto the cooker at the lower heat I mentioned earlier.
In about five to seven minutes the mixture should start to thicken.
Endnote:
I love my crumble topping to be really thick, so I increase the ingredients proportionally.
Spring greetings!
My rhubarb crumble
Monday, 18 April 2011
Recipe VI - Lasagne al Forno
Ingredients for the lasagne:
A box of lasagne sheets (green/egg/ ordinary, to preference)
600g minced beef
2 medium-sized onions
1 medium-sized green pepper
1 medium-sized red pepper
5 fresh tomatoes, sliced
2 large balls of mozzarella, cut into cubes
A glass of cheap red wine
Fresh herbs from the garden
5 cloves of garlic, crushed under a knife and finely chopped
Ingredients for the béchamel sauce:
Butter
Flour
Milk
Nutmeg
Pepper
Recipe for the lasagne:
This is a great pleasure of mine - one of the most delightful experiences of making a lasagne.
Removing lasagne from the baking dish:
Many people have severe trouble keeping the lasagne whole. You need a sharp knife, and go around the outside of the lasagne, peeling it away from the dish. Then, cut across the middle, length-ways, then width-ways, depending on the number of eaters. Using a spatula and your knife, ease the first portion onto the spatula. The first one is the trickiest part!
Accompaniments:
Any lasagne would not be complete without a good bottle of half-bodied, young red wine. Good examples come from the south: Sicily and Puglia.
Starter dish:
Insalata Caprese: Sliced tomatoes, buffalo mozzarella, basil leaves, olive oil, balsamic vinegar.
Slice the mozzarella and slide it between pieces of tomato. Put a leaf of basil on top and drizzle the olive oil and balsamic vinegar on top.
Buon appetito!
A box of lasagne sheets (green/egg/ ordinary, to preference)
600g minced beef
2 medium-sized onions
1 medium-sized green pepper
1 medium-sized red pepper
5 fresh tomatoes, sliced
2 large balls of mozzarella, cut into cubes
A glass of cheap red wine
Fresh herbs from the garden
5 cloves of garlic, crushed under a knife and finely chopped
Ingredients for the béchamel sauce:
Butter
Flour
Milk
Nutmeg
Pepper
Recipe for the lasagne:
- Switch on the oven to 175°C and put a square, ceramic baking dish in it. Take the minced beef, garlic and some of the fresh herbs and fold them all into each other, adding salt and pepper from the pepper mill slowly, aiming properly to make sure it is not over-salted.
- Using a large, rounded frying pan like a wok, take the onions and peppers and gently fry them in olive oil. Add the minced beef mix and fry until it is almost fully browned.
- Add the tomatoes and put a lid over the pan. Once the tomatoes have disintegrated, add the wine (however much you want to liquefy the filling), add the rest of the herbs, add the mozzarella and gently cook in the covered pan until the mozzarella is totally integrated into the sauce. You may need to keep a good eye on the bottom of the pan, as mozzarella has a habit of sinking to the bottom and burning. If there is enough liquid, this should not be a problem.
- 45 minutes is recommended, but if you are pushed for time, as long as all the ingredients are in the pan, you should be able to move onto the next phase.
- Put on some salted water in a saucepan - this is where you will dip the lasagne sheets before you put them in the oven.
- Béchamel: Heat up the butter (a good, thick slice from the block, and add some flour until it solidifies with the butter. Add some milk slowly to your mixture, making sure you balance it with more flour if necessary. Add your pepper and grated nutmeg at this point too. Once it is of a good consistency, keep it near to you, ready for the filling of the baking dish.
This is a great pleasure of mine - one of the most delightful experiences of making a lasagne.
- Take the baking dish out of the oven. Put three sheets of lasagne into the boiling salt water for about 20 seconds.
- In the bottom, pour some of the béchamel. Using a pair of tongs, remove the lasagne sheets from the water and shake off the excess liquid. Put them on top of the bechamel, covering the bottom of the dish.
- Put three more sheets in the water.
- Using a large serving spoon, put some of the minced meat sauce on evenly-spread.
- Add the next three sheets of lasagne.
- Put three more sheets in the water.
- Add another layer of minced meat sauce.
- Lasagne sheets, remembering three more in the water.
- Add some more bechamel, but no meat sauce. This gives the centre a truly creamy taste!
- More lasagne sheets.
- More meat sauce. By now, you should be running out of meat sauce. Upon the final top layer of meat sauce, pour the excess béchamel.
- Put the whole thing in the oven for 25 to 45 minutes, depending on the size.
Removing lasagne from the baking dish:
Many people have severe trouble keeping the lasagne whole. You need a sharp knife, and go around the outside of the lasagne, peeling it away from the dish. Then, cut across the middle, length-ways, then width-ways, depending on the number of eaters. Using a spatula and your knife, ease the first portion onto the spatula. The first one is the trickiest part!
Accompaniments:
Any lasagne would not be complete without a good bottle of half-bodied, young red wine. Good examples come from the south: Sicily and Puglia.
Starter dish:
Insalata Caprese: Sliced tomatoes, buffalo mozzarella, basil leaves, olive oil, balsamic vinegar.
Slice the mozzarella and slide it between pieces of tomato. Put a leaf of basil on top and drizzle the olive oil and balsamic vinegar on top.
Buon appetito!
Sunday, 10 April 2011
Recipe V - German Schupfnudeln with Cheese and Onions
A typical German pasta... Although German food is not so well-known apart from Sausage and Sauerkraut, there are some decent gems. It is not so difficult to make the noodles yourself in this recipe:
Ingredients for the noodles:
1 Kg flour (sieved)
1 Kg potatoes for boiling (grey-brown)
4 eggs
1/2 teaspoon nutmeg
3-4 teaspoons salt
Pinch of pepper
Extra flour for the hands and cutting board.
Recipe for the noodles:
Peel and boil the potatoes, let them cool down then grate them into small pieces. Add them to all the other ingredients and knead until they form a consistent dough. Don't forget to keep your hands and the cutting board well-floured.
Having left the dough for about half an hour to settle, flour your hands once more and pull off small bits of the dough and roll it into "worms" of about 1 cm wide. Cut them at about 4 cm intervals and put them in a floury bowl for a while.
They *should* take on a plumper shape after sitting around for a while.
Once you have all your Schupfnudeln, they are ready for cooking. But first...
Ingredients and handling for the accompaniment:
Grate 300g Maasdamer or Emmental cheese (or any hardish yellow cheese you prefer, for example Cheddar or Edam)
Cut a large onion into segments.
Crush three cloves of garlic with the side of a knife and then cut into small pieces.
Cooking instructions:
Germans like to boil their Schupfnudeln, but I prefer lightly frying them in butter, so put a slice of butter into the pan with some olive oil and wait until it has melted. Put the Schupfnudeln in now, before the oil is piping hot, to avoid getting burned.
Once the oil is at its full temperature, add the onions. After about 5 minutes, they should be satisfyingly brown and almost ready for eating. Now, add your cheese and allow that too to melt into a brownish colour, wrapping itself around the noodles.
Germans are not the most adventurous cooks and would not eat this with much else. Just a LOT of this. I would make a Bolognese sauce (with beef mince and ragout) to go with it.
This is good, wholesome country food, so drink whatever you like with it. I love it with a cold red-fruit juice!
Ingredients for the noodles:
1 Kg flour (sieved)
1 Kg potatoes for boiling (grey-brown)
4 eggs
1/2 teaspoon nutmeg
3-4 teaspoons salt
Pinch of pepper
Extra flour for the hands and cutting board.
Recipe for the noodles:
Peel and boil the potatoes, let them cool down then grate them into small pieces. Add them to all the other ingredients and knead until they form a consistent dough. Don't forget to keep your hands and the cutting board well-floured.
Having left the dough for about half an hour to settle, flour your hands once more and pull off small bits of the dough and roll it into "worms" of about 1 cm wide. Cut them at about 4 cm intervals and put them in a floury bowl for a while.
They *should* take on a plumper shape after sitting around for a while.
Once you have all your Schupfnudeln, they are ready for cooking. But first...
Ingredients and handling for the accompaniment:
Grate 300g Maasdamer or Emmental cheese (or any hardish yellow cheese you prefer, for example Cheddar or Edam)
Cut a large onion into segments.
Crush three cloves of garlic with the side of a knife and then cut into small pieces.
Cooking instructions:
Germans like to boil their Schupfnudeln, but I prefer lightly frying them in butter, so put a slice of butter into the pan with some olive oil and wait until it has melted. Put the Schupfnudeln in now, before the oil is piping hot, to avoid getting burned.
Once the oil is at its full temperature, add the onions. After about 5 minutes, they should be satisfyingly brown and almost ready for eating. Now, add your cheese and allow that too to melt into a brownish colour, wrapping itself around the noodles.
Germans are not the most adventurous cooks and would not eat this with much else. Just a LOT of this. I would make a Bolognese sauce (with beef mince and ragout) to go with it.
This is good, wholesome country food, so drink whatever you like with it. I love it with a cold red-fruit juice!
Sunday, 3 April 2011
Recipe IV - Roast Chicken, Home-Made Stuffing, Roast Potatoes & Vegetables
This is an enjoyable roast dinner you can eat outside in the spring sunshine.
Ingredients for the roasting tray:
One medium-sized chicken
Half a kilo of potatoes (red, only red!!!!)
Six cloves of garlic
Fresh rosemary, fresh thyme
Salt & pepper
Ingredients for the stuffing:
One- or two-day-old white bread, not quite stale
Two to three eggs
Maximum 300ml milk
One onion, cut into small pieces
Garlic (optional), pulped
Fresh herbs (sage, oregano or rosemary make good tasters)
Instructions for the stuffing:
Take a large bowl, break the bread into small pieces.
Take the eggs and break them into the bowl with the bread and gradually pour on the milk, using a potato masher to fold in the ingredients until the bread mixture takes on a moist but sturdy consistency. Add the herbs, garlic and pieces of onion. Continue to fold in, until all the ingredients are nicely consistent. This should not take very long at all.
Instructions for the chicken:
Put a large baking tray in the oven with sunflower oil and butter, or goose fat and put on the oven at 180°C. Cover the chicken skin in salt and pepper. Peel and halve the garlic cloves, force them under the skin of the chicken, an equal amount on each side. Feel free to put a sprig of fresh rosemary in there too.
Take the stuffing and put it inside the chicken. Put the chicken in the baking tray, baste the fat onto the chicken and roast for an hour. Then turn the heat down to +/- 150°C and leave it there for as long as you like to allow the juices to mix and the meat to tenderise.
I
nstructions for the roast potatoes (red - I prefer King Edwards):
Peel the potatoes, cut into pieces of approximately 3-5cm x 3-5cm. Parboil them for ten minutes.
Drain the excess water into a separate bowl (not down the sink!), wait for a couple of minutes while the potatoes steam-dry, then put them in the oven dish with the chicken. Baste the potatoes too, and re-baste the chicken.
If you time it just right, the potatoes and the chicken will come out of the oven together. If you make sure the larger sides of the potatoes are facing downwards, your potatoes should be crispy on the outside and fluffily soft in the middle.
Accompaniments:
Ingredients for the roasting tray:
One medium-sized chicken
Half a kilo of potatoes (red, only red!!!!)
Six cloves of garlic
Fresh rosemary, fresh thyme
Salt & pepper
Ingredients for the stuffing:
One- or two-day-old white bread, not quite stale
Two to three eggs
Maximum 300ml milk
One onion, cut into small pieces
Garlic (optional), pulped
Fresh herbs (sage, oregano or rosemary make good tasters)
Instructions for the stuffing:
Take a large bowl, break the bread into small pieces.
Take the eggs and break them into the bowl with the bread and gradually pour on the milk, using a potato masher to fold in the ingredients until the bread mixture takes on a moist but sturdy consistency. Add the herbs, garlic and pieces of onion. Continue to fold in, until all the ingredients are nicely consistent. This should not take very long at all.
Instructions for the chicken:
Put a large baking tray in the oven with sunflower oil and butter, or goose fat and put on the oven at 180°C. Cover the chicken skin in salt and pepper. Peel and halve the garlic cloves, force them under the skin of the chicken, an equal amount on each side. Feel free to put a sprig of fresh rosemary in there too.
Take the stuffing and put it inside the chicken. Put the chicken in the baking tray, baste the fat onto the chicken and roast for an hour. Then turn the heat down to +/- 150°C and leave it there for as long as you like to allow the juices to mix and the meat to tenderise.
I
nstructions for the roast potatoes (red - I prefer King Edwards):
Peel the potatoes, cut into pieces of approximately 3-5cm x 3-5cm. Parboil them for ten minutes.
Drain the excess water into a separate bowl (not down the sink!), wait for a couple of minutes while the potatoes steam-dry, then put them in the oven dish with the chicken. Baste the potatoes too, and re-baste the chicken.
If you time it just right, the potatoes and the chicken will come out of the oven together. If you make sure the larger sides of the potatoes are facing downwards, your potatoes should be crispy on the outside and fluffily soft in the middle.
Accompaniments:
- Chicken goes very well with many vegetables, but I favour steamed cabbage or cauliflower, both slightly undercooked, and peas to counter the heaviness of the potatoes.
- Take the excess fat from the baking tray, the leftover water from the vegetables and mix together to make a sauce. Put in a little white wine to pep it up a bit.
- As for wine, a Pinot Noir or Chardonnay would go excellently well. Chapel Down in Kent produces some excellent wines fitting such a meal.
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