BUT I’LL BE FIGHTING BACK SOON…
If leaving chicken legs in a marinade made by simmering up (a lot) of soy sauce, apple puree, worcestershire sauce, garlic and lemon, and of course a good few lugs of bourbon, overnight doesn’t sound like a good idea, you probably don’t like food.
After an hour in the oven the next day, the chicken has completely given itself up to both the flavours, and to falling apart on your fork.
Served over rice with the reduced sauce from the bottom of the pot, and supplemented in no small way by the incredible invention that is Corn Maque Choux (google it, and then make it).
It’s sticky, sweet, rich and gorgeous.
Our temporary apartment in Amsterdam throws up a few culinary challenges.
Namely that there are only two small hobs with which to cook anything, unless you’re really into toast.
It was “Biefstuk” and spicy fried onions, with an insanely mustardy, lemony dressing on rocket for which I can take no credit.
A start. A good start.
Expect the next few posts to be varyingly successful attempts to meet the challenge of 2 hob meals.
The category is dedicated to Stephanie, because although I may well fail at making good food in this shoebox, she succeeds at making living in it so much more than bearable.
And yes, everything in the flat is white/black and shiny.
Well, I’m back after a lengthy hiatus, but nothing’s changed: Still on the cheap side, but hopefully tasty nonetheless
And a good use of any fish/shellfish stock we had lying around. I boiled it down with dill and then stirred in mascarpone to make a sauce
Just lardons fired with courgettes, tossed into some pasta which has been slathered with the slightly fishy, pink sauce
Then a dash of dried chilli flakes and a sprinkle of parmesan
Nicer with a lemon on top
Sweet, milky rabbit with garlic and pungent mushrooms, wine, parsely and a touch of cream
It’s fun to do rabbit, because you get a chance to butcher and use the whole animal. The legs and body were poached for 40 minutes, and picked for the lean meat
The saddle fillets, which are really easy to remove with a sharp knife, take a minute or two in a hot pan
When this is all combined with some sweated onions, wine and girolles and finished with cream and parsley, you’ve got a pretty magic little autumn team
And now, for the real star of this post:
This is the first appearance for not just Erica Black, but also one of her notorious cakes
Nobody ever knows in what form they will arrive (not least because they are normally partly devoured by the chef on the bike ride to dinner). Less do they know what they are likely to contain. Past hero ingredients have been peanut m&ms and yoghurt
They normally arrive oddly shaped and gaffer taped into tin foil, like a Mexican cocaine smugglers cargo
They are however always strangely good, and this lemon drizzle cake was no exception
I defy even the most proficient of bakers to produce a cake this soft and lemony after a 10 mile bike ride and a bottle of wine (let’s face it, two bottles)
… Or prawns and polenta, as they say in England
And what a lovely dinner in 10minutes flat
Some shallot, chilli and lardons sweated down til brown and sticky
Wet polenta with heaps of grated cheddar takes 4 minutes tops
Then some big, plump Fin and Flounder prawns tossed in to the hot pan of bacon with garlic, parsley, chives and lemon zest
Lemon squeezed over the top gives it a bit of a wake-up
What a beautiful little dish
I know grits are a wholesome and humble thing, so probably shouldn’t actually sit down with expensive, fancy prawns – but it does make it feel like a little indulgence