Falling a bit behind with the ol' blogging, but fear not, there is a still a flurry of baking, cooking and mess-making going on.
Friday saw me working, well that was the plan anyway, an hour before I was due to start hubby rings me up and said,"It's dead quiet tonight and I just worked out why, the Royal Wedding, you might as well stay home. I'll finish up early too, so rustle something up for dinner". Given I was working on Saturday too and hubby was out Sunday and we were going out for dinner on Monday, all I had in my head for any dinner ideas was Roast Chicken for Tuesday night....so off i went in an excited panic, rummaging though the freezer, looking for something that i could turn into a 5 star gourmet treat, ( HA!) Apart from learning my freezer needs serious filling I also learned it's not AT ALL organised and requires some major OCD attention...* rubs hands and grins like a crazy woman* ...
Flicking through the Edmonds Cookbook, I chose, "Cheesy Sesame-Coated Chicken" page 135, " Chinese Stir-Fried Veges" page 159 and "Potato skins with with Lemon dressing" page 162
A review of the food.....
The chicken did not take 20 mins, it took more like 40 mins before it was ready, I can only put this down to the size of chicken legs when this recipe was first published. So def, something to note for timing purposes. The recipe calls to remove skin before coating, but we all like crispy chicken skin, so I did half and half to see if it actually made a difference, and yes it does, remove that skin baby! With the coating, I found the cheese didn't really stick to the chicken as with the sesame seeds, so I am keen to try this recipe again, doing half a batch with dipping the chicken in egg first. I think sprinkling the Parmesan on after would be better also. The chicken...was....bland? for lack of a better word and perhaps even a bit boring? but funnily enough, AMAZING cold! Hubby said "with a bit of tweaking this dish could be quite nice" and commented on the perfectly cooked chicken. I concur. *beams*
Chinese Veges: Tasted pretty good, I omitted the cauli and celery cos neither of us like it...the sauce IMO was a bit "watery" I kind of expected this marinade type sauce, but given the amount of stock you add, I don't think even reducing it would help, but something to play around with in the future, for now, "by the book" hubby really liked them, lots of flavour he said, so that's interesting.
Potato Skins: These were super yum, the pots could of done with baking a bit longer, I would prob pre- prepare them next time till almost cooked and then finish them off just before you take the chicken out. The sauce was delicious, basic, but def worth giving it a try, would be nice as a sandwich spread with chicken and salad....
Dinner turned out to be reasonably good...I got a bit distracted with the Royal Wedding but it all turned out well in the end and it was on the table not long after hubby was home.
I'm guessing you might be interested in what happened with the Figgy Pudding ..( "Steamed Sponge Pudding" page 213 )..It was nice! very basic and plain but the jam and the fresh figs in it was just the right amount of flavour for it not to be too over-powering. The base of this pudding also can be used with golden syrup, if you were to add some dates i can imagine it tasting like a sticky date pudding....I'm keen to give this one another go. The husband doesn't like figs ( I think I'm learning more about my husbands food likes and dislikes than i am about actual cooking!! ) but he was a good sport and tried a piece and said "its actually not that bad" I don't think he will eat any of whats left, but loves to him for even giving it a try. I had my piece with "Edmonds Pouring Custard" page 209, a childhood favourite, the memories of plums and custard on a winters night watching Disney movies is definitely worth reminiscing...
As I was working yesterday (Saturday) and I took what was left of the Belgium biscuits to work, the bikkie jar is now empty. Approving nods and comments of "they're mean Tish" has motivated me to do a spot of baking, so while the hubby is off getting some wood for the fire, I'm going to jump into the kitchen...
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