Balsamic Chicken

I didn't want to make a traditional roast dinner type meal, I had some chicken breasts in the fridge and some good potatoes to roast, but wanted to try something different.

I came across a recipe on the BBC recipe site and modified it with what I had!

Ingredients:
3 or 4 chicken breasts (I prefer skinless but use what you like!)
Oil (I use extra virgin olive oil, use sunflower or whatever you have)
1 clove of garlic chopped/crushed
1 tin of chopped tomatoes
1 dessertspoon of balsamic vinegar
1 dessertspoon of soy sauce

Method:
In a heavy bottomed pan or le creuset style casserole dish place it on the hob with a splash of oil in to heat up. Once hot add the chicken breasts and cook for 2 mins each side to seal it off and get some colour. Add the garlic to cook a little when turning the chicken over.

When both sides are sealed add the balsamic vinegar and the soy sauce and let it coat the chicken - like a hot marinade. After 1 min add the tomatoes and then put in the oven for 15 mins uncovered on gas mark 7/220 oC.

I served this with roast potatoes that I part boil for 10 mins, drain and then shake the colander/pan to fluff them up a bit around the edges and then tip into a preheated roasting tray with extra virgin olive oil in. I add some sea salt, black pepper and sometimes garlic/rosemary/other herbs. Cook in the oven turning occasionally for 40 - 45 mins on gas mark 7/220 oC.

Steamed Chantenay carrots and broccoli finished it off nicely! It was very yummy and I wish the picture did it justice.

Toad in the Hole

It is only in the past year that I have started really doing things properly and making things fully from scratch. Whilst I knew what I should be doing, I never really had the time or the inclination to do it.

I have learned how to make home made Yorkshire Puddings, so I thought yesterday I would extend that knowledge to Toad in the Hole! I acquired a nice home made caramelised roast onion gravy recipe from Delia Smith Online whilst looking for the correct way of starting off Toad in the Hole. I modified things slightly to my own taste and include the recipe below.

For the Yorkshire Pudding batter I used the following:
(which makes 8 x puddings from a special 4 pan tray)

Ingredients:
3 medium eggs
4oz / 100g plain flour
180ml of milk
salt and pepper
sunflower oil

Method:
I measure the milk into a measuring jug, add the eggs and whisk them together. I then weigh the flour and sieve it into the jug a bit at a time whisking in between amounts so there is no lumps. Finish with a good seasoning with salt and pepper.

For Yorkshire Puds: I preheat the oven to gas mark 7/220 oC and put the tray into heat up for about 5 mins. Add the sunflower oil and return to the oven for another 5 mins. Then I pour the batter in and cook for 20 mins or until they have risen and are golden.

Picture of Yorkshire Puds above!


For Toad in the Hole:
8 big sausages or 10 medium ones - good quality ones
Yorkshire Pudding batter (above)
12" x 9" roasting tray - pref non stick

I precooked the sausages in the oven on gas mark 7/220 oC for 10 - 15 mins and then took them out. I checked to see if the sausages had released enough fat and put in a spoonful of sunflower oil to help for the pudding batter to cook sensibly. I turned the hob on and heated the tray underneath to make it really hot and to help cook off the sausages a bit more for about 2 - 3 mins.

I then poured the batter all round the tray and between the sausages and returned it to the oven for 20 mins to cook through. It really is that simple! I started this blog today so I didn't take a picture but we ate it so fast I doubt I could've if I had tried!

Caramelised Onion Gravy (can be made in advance and reheated)
Ingredients:
8oz of onions chopped into circles
2 teaspoons of flavourless oil (groudnut or sunflower)
1 spoon of golden sugar
425ml of boiling water
1 dessertspoon of worcester sauce (add a mix of soy sauce/balsamic vinegar to your taste if veggie)
1 tspn of mustard (I used wholegrain as that is what was in my fridge)
1 1/2 spoons of veg bouillon (I used organic Marigold Swiss)
1 rounded tablespoon of plain flour
Method:
Mix the onions in a bowl with 1 spoon of oil and the sugar. Make sure they are all coated and then spread out on a tray and place on the top shelf of the oven on gas mark 7/220 oC for 10 - 15 mins until they start to go brown/black around the edges on some of them. Remove from the oven.

Make your veg bouillon up with the boiling water, add the worcester sauce and the mustard, mix well.

Put a medium sized pan on your hob and over a medium heat add your onions, the last spoon of oil and wait till they start cooking again. Sprinkle over the spoon of flour and stir with a spoon to cook the flour out. After 2 - 3 mins start adding the stock a little at a time stirring well/whisking. Keep adding until the stock is amalgamated successfully and then pour the rest in stirring briskly. Let it simmer for 5 mins and the gravy will have thickened nicely.

Served with: Mashed potatoes and veg :)