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Saturday, 9 February 2008

Canadian Challenge on Cooks Journal

Maple Chicken HT MC Canadian 60mins Serves 4

Ingredients
4 Chicken Breasts on the bone
Plain Flour for coating
Salt and Black Pepper
50g/2oz Butter
1 tbsp Olive Oil
120ml/4flo.z. Maple Syrup
1 teasp dried Parsley
1 teasp dried Thyme
1 teasp dried Sage
1 teasp dried Savory
1 Medium Onion, thinly sliced
120ml/4fl.oz. Chicken StockInstructions1.
Preheat oven to 180C, 350F, Gas Mark 4.

Season the flour with salt and pepper and in a bowl or plastic bag, mix well then use to coat the chicken pieces well, shaking the excess flour off.

2. Heat the butter and oil in a flameproof casserole until hot then add the chicken and brown on both sides.

3. Remove the chicken from the heat then pour the maple syrup over the top and sprinkle with the dried herbs.

4. Arrange the onion slices over the chicken then pour the chicken stock over the top. Bake for 40 minutes, basting two or three times during the cooking. Serve hot.

I made this Maple Chicken recipe tonight as part of the challenge for Cooks Journal. It was quite pleasant but nothing very special, not sure that I would make it again, I think there are probably other ways of using maple syrup that are more tasty - thinking pancakes mmmmm

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posted by Janice @ 20:28 0 Comments

Saturday, 12 January 2008

Pear, Chocolate, Cinnamon



The Cooks Journal Forum have a challenge to make something using three ingredients, Pear, Chocolate and Cinnamon were the three for this month. Here is what I did:

Four ripe pears, peeled and the seeds cored out from the bottom of the pear but stalk left on, place the pears in a pan and add a 175cl of white wine, 1 tablespoon of caster sugar and half a cinnamon stick. Bring the liquid to simmering point, simmer for 5 minutes, turn off the heat and leave the pears to cool in the liquid.




When ready to serve, take half a bar (100g) of good dark chocolate, break it into a small pan, add 3 tbps of the liquid from the pears and heat gently, stirring to mix, add a small knob of butter once chocolate has melted, once butter has melted, spoon over the pears and serve.


A light but delicious dessert AND one of your fruit portions!

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posted by Janice @ 19:25 1 Comments

Saturday, 17 November 2007

Sourdough Bread in the Breadmaker

Here is the Sourdough recipe I got from Clare on The Cooks Journal it made a lovely crusty loaf, but not really the sourdough taste I was looking for. I think I'll have to try the longer method of feeding the starter to get that authentic taste. Anyway it was a lovely loaf and no trouble to make. I did the whole of the second part in the breadmaker rather than make a dough and cook it in the oven.


Pain de Campagne
200ml water
175g white flour
50g wholemeal flour
1/4 tsp yeast (fast action)

Put this in the machine in the usual way, put on normal dough program. Leave in unopened machine for 2-8 hours after end of cycle. The longer you leave it the stronger the flavour.

Add the following ingredients -
120ml water
225g white
50g wholemeal
25g rye
7.5ml salt
2.5ml sugar
2.5ml yeast

Put on dough program. Remove dough and knock back, make into a round and prove. Slash the top several times and bake 220C for about 40 mins.

The timings work quite well if you start this at bedtime, run the second program in the morning and you have a nice loaf in time for lunch!

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posted by Janice @ 19:07 1 Comments