Saturday, 31 December 2011
Tuesday, 13 December 2011
Sunday, 11 December 2011
Wednesday, 23 November 2011
Friday, 21 October 2011
Sunday, 5 June 2011
OK, not a recipe, more like advice: Roasting a chicken in a bag is far easier than roasting a chicken in tin foil. Of course the tin foil saves the chicken from alien mind control and cosmic rays but it can be tricky to handle in the “ouch, feckin' ouch!” moment when you try to remove the hot fowl from the roasting tray. The bag is made of some even more magical material than aluminium, this stuff breathes and blows up like a balloon or a steam engine but curiously it lets out grease, gunge and juices at the same time. I can't really explain it, it's as unfathomable as the depths of Radio 6 or the backwards meaning of the Times editorial June 4th. The bags have a secret nylon wrap, born from that strange sexually ambivalent moment that occurred when New York met London on a moonlit night in the thirties whilst under the influence of champagne in a world that was not as free as it considered itself to be. To purchase said containers means a trip to some Tesco emporium, 50p for two, hardly rocket science prices.
Serve with family, baked spuds, corn, creamed neeps and carrot, works for me.
Sunday, 3 April 2011
Sunday, 27 March 2011
- Parboil the florets and drain
- Sizzle the onions
- Add the sauce to the sizzled onions, stir and season
- Add most of the cheese to the sauce and melt it in gently
- Add the florets and mix well
- Pour the mixture into a shallow oven proof dish
- Sprinkle remaining grated cheese on top
- Garnish with sliced tomato and oregano
- Bake in a hot oven for about 40 minutes
- Serve piping hot with warm crusty bread and salad
Ingredients:- Bits of Chicken, Chutney, Frozen Peppers, Tomato Puree, Onions.
- Chop 4 x chicken breasts, 2 x onion shaped onions.
- Place in a large casserole, add peppers and (our own homemade) chutney, tomato and stir.
- Bake slowly at about 180 for at least three hours, don't cover. Stir now and again.
- The fluid should cook away leaving "sticky" sweet chicken and vegetables.
- A bit of random burning helps.
- Serve with rice. Yum.
- For a variation add / try other select chutneys i.e. mango, beer and apple etc.