Caramel Chicken

The perfect tan in a pan

The perfect tan in a pan

Serves 4 people

Ingredients:

  • 4 x 200g chicken on the bone (2 tights and 2 wings) (£2.40)
  • Thyme
  • Herbes de Provence
  • Garlic granules
  • Salt & Pepper
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 fresh tomatoes (22p)

Total spend: Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken. The breasts from this same chicken were used for the broccoli salad.

The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for this recipe £2.62 or 0.66p person.

For the mains (poelee & Chicken) served in this whole menu cost £5.71 or 1.43 per person

Method:

Cut out the chicken wings and thighs from the main body, rinse the chicken and make some deep scoring on all the pieces.

Scored chicken

Scored chicken

Place them in a plastic bowl with lid and season with Thyme, garlic granules, herbs de Provence, salt and pepper. Rub all the seasoning well on each chicken piece then, cover and place in the fridge for at 30 minutes to 1 hour before frying.

Dice the tomatoes and set aside.

Once the chicken has absorbed the seasoning for 30 minutes + it is time to cooking it.

In a deep pan, heat 2 tablespoons of oil and add 1 teaspoon of plain regular sugar granules.

Caramel drops made in oil

Caramel drops made in oil

Stir continuously with a wooden spatula until the sugar turns golden.

As shown the picture right. Once the right colour is obtained, Immediate and carefully lay the chicken pieces at the bottom of the pan and allow 1 minute on each side for the skin to catch a colour and crisp a little a bit.

Once all the sides have been browned and coated with caramel, add about 100ml water to the chicken with the chopped tomatoes. Stir, season, and then cover to allow the chicken to cook through for about 20 – 25 minutes.

Coating the chicken with caramel

Coating the chicken with caramel

A big part of the water will have evaporated and there will only be a bit of juice left. Switch off the heat and leave to stand for about 5-10 minutes before serving.

The meat will be moist and firm with a perfect tan without being burnt and… Despite the sugar, it will not be sweet.

There is no real need for sauce with this as the poelee is already very moist.

Serve as suggested with a poelee of vegetables or, simply steamed vegetable or just French fries.

 

Poelee of vegetables with Caramel coated chicken

Poelee of vegetables with Caramel coated chicken

Enjoy.

I hope you liked the menu. Feel free to make some suggestions and post comments. See the starters for this menu here and the dessert here.

Thank you for checking in!

 

Until next time…. somebody is bringing a Cuban dessert… on 8th August!

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Poelee of vegetables

Ready poelee

Ready poelee

Poelee of vegetables for 4

Ingredients:

  • 200g butternut squash (50p)
  • 200g aubergine (69p)
  • 250g closed chestnut mushrooms (99p)

    the poelee ingredients

    the poelee ingredients

  • 150g French beans (69p)
  • 50g onion (from the cupboard)
  • 2 medium tomatoes (22p)
  • 3 garlic cloves
  • Olive oil
  • Salt
  • Pepper
  • Dry thyme
  • Herbs de Provence

Total spend:

The Butternut squash cost £1 but I only used half of it. The green beans cost £1.40 and I only used half of it. The cost of the poelee is £.3.09 for 4 or £0.77p per person.

 

Method:

The poelee of vegetables is a very simple dish to cook.

Cut squash

Cut squash

Start by cutting and clearing the seeds of the butternut squash. Rinse and cut in small pieces of 2cm thick. Keep separate.

Rinse and cut the aubergine in about the same size, do the same for the mushrooms also.

Cut the hard end of the French beans and halve them.

Peel and dice the garlic, dice the onion and set aside.

In a large frying pan, add 4 tablespoons of olive oil. Once it has heated, add the onion and thyme. Brown for 2 minutes. Add the butternut squash with salt and fry until brown all the sides of the squash. I will take about 3 minutes for all the sides of the squash to brown and crisp.

Ready poelee

Ready poelee

Now add the aubergine and mushrooms as well as the garlic, herb de Provence, stir continuously until the water that came of the aubergine and mushrooms dries out. This will take 5-7 minutes and by now, squash should be soft. The last element to add to the mix are the green beans. They soften quite quickly so, add them and stir from bottom to top… meaning lifting the ingredients from the bottom of the pan to the top in order to distribute the heat. Do this for 3-5 minutes on high heat. Check that the squash is soft, but firm, and that the beans are soft, but still bright green to bring colour to the dish. Adjust the seasoning and turn off the heat.

Serve hot.

I served mine as an accompaniment for chicken.

This recipe is part of my French menu click here to see the Starter and dessert

Toasted Madeira and whipped cream soaked in Jack Daniels syrup

  

Syrup fully absorbed! Consume with moderation

Syrup fully absorbed! Consume with moderation

Dessert for 4

full name: Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup

Ingredients:

  • 200g readymade Madeira cake (98p)
  • 12 fresh cherries (about 50p)
  • 1 orange (30p)
  • 1 lime (20p)
  • 150g tinned pineapple (85p)
  • 200ml Double cream (60p)
  • 200g sugar (in the house)
  • 50ml 40% Whisky (or even rum are optional and readily available in the house)

Total spend:

The cost for this dessert is £3.43 or £0.85p per person

Method:

Start by making and cooling the syrup.

Chopped cherries

Chopped cherries

De-stone and chop 6 cherries, Set aside. Cut the orange in 4 then in very thin slices. Cut the lime whole and set aside. Open the pineapple tin and drain. Set aside.

In a small deep pan, combine the citrus fruits, pineapple and chopped cherries. Add the sugar, 500ml water and 50ml Jack Daniels whisky. Cover the pan and simmer for 20 minutes… what we are looking for is for the skins of the citruses to be very soft and edible. Once they are soft enough, the liquid in the pan should have diminished.

After 20 minutes open the pan and leave to simmer uncovered for another 10 minutes. The consistency of the liquid should be almost the same as oil, but light enough to be absorbed by a pastry or even bread.

Slightly bitter alcoholic, but sweet... the syrup

Slightly bitter alcoholic, but sweet… the syrup

Once the right consistency is obtained, transfer the contents of the pan in a bowl to cool down for at least 1 hour, then place in the fridge to make it cold really cold.

Meanwhile, pour the cream in a bowl and whisk continually for about 2 minutes until it forms firm picks, then, spoon into a piping bag the place in the fridge in the piping bag with a star nozzle.

Now, cut the Madeira cake into 8 slices of 9cm long and a width of 4.5cm. Each person will have 2 slices.

Ready for the fridge

Ready for the fridge

Once all the slices are cut place them in the toaster for a minute and a half to harden them. The reason for this is so that the Madeira will have a much more resistant consistency and will not crumble away once the syrup hits it. The toasting also add another taste to the dessert.

Once all the slices have been toasted, place them on a baking rack not only to cool them, but also to stiffen at room temperature.

Now that all the elements of the desserts are ready, set them aside and only mount them just before serving the first course of the dinner.

So, to mount the dessert, lie 4 slices of Madeira flat on a flat surface, pipe on 3 large squirts of the cream on each of the four slice. Now carefully place the second slice of Madeira on each of the slices and pipe another 3 squirts of the cream on the top layer. On the middle cream squirt, carefully place the best of the leftover cherries. And place them on the serving plate and back in the fridge.

Bring the plated dessert out about 5 minutes before dessert time. Carefully and artfully display slices of fruits from the syrup around the dessert then, pour at least 2 tablespoons full of the Jack Daniel Syrup over the cake and leave the cake to absorb the syrup before tucking in and degustating every single mouthful.

full cream, alcohol, homemade.... simples

full cream, alcohol, homemade…. simples

Bon appétit!

Broccoli salad

HJ's Broccoli salad

HJ’s Broccoli salad

Starters for 4

Ingredients:

  • 200g chicken breast (65p)
  • 300g fresh broccoli (50p)
  • 3 tomato (33p)
  • Mayonnaise (already in the house)
  • 1chicken stock cube
  • Salt
  • Black pepper
  • garlic granules
  • 1 mini baguette (29p)

Total spend:

Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken.The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for the starter £1.77 or £0.44p person.

Method:

Rinse the chicken breasts and place in a small pan with 500ml water, black pepper and a whole chicken stock cube. Boil for 12 to 15 minutes.

Preparing the broccoli - Raw

Preparing the broccoli – Raw

Meanwhile, prepare the broccoli by just cutting a collecting just the florets. It is almost like ricing the broccoli. This is the only bit of the salad that takes long. In order to have a tender but crunchy salad, the bits used from the broccoli must just be the green bits.

Preparing the broccoli - Blanched

Preparing the broccoli – Blanched

Once all the florets have been collected, put the broccoli in a heat proof dish and cover with boiling water. Leave in boiling water for 1 minute or 1 minutes and a half. Then pour in a colander to get rid of the hot water, then rinse immediately with a very cold tap water to stop the vegetable softening. Set aside in the colander to remove any excess water.

Rinse and  dice the tomatoes in about the same size as the broccoli floret about half a Cm square. Put the dice tomato in a colander to allow excess water to drip away as you prepare the other ingredients. Set aside.

Dicing the chicken

Dicing the chicken

Now back to the chicken. Once it is cooked to your taste, remove from the pan and allow few minutes to cool down before dicing in as small a pieces as the tomato and the broccoli florets.

Tomato, chicken, broccoli

Tomato, chicken, broccoli

Now that all the ingredients are ready, combine the broccoli, chicken, tomato in a large bowl. Add black pepper, salt, garlic granules,  4 heaps tablespoons of REAL mayonnaise and mix well. Taste and adjust seasoning if necessary.

mixing it all

mixing it all

Transfer into a serving bowl, cover with cling film and refrigerate for at least an hour before serving.

Broccoli and chicken salad serve with French stick.

Broccoli and chicken salad serve with French stick.

Serve as suggested with a piece of baguette. Enjoy.

It is a French menu next!

229430528My goodness! How time flies! It has already been a month since my last visit to Croydon Radio.

I will be back Saturday 18th with Tom at 4pm.

This month we are eating like the French; full fat, cream, sugar and MAYONNAISE of course will be joining us for this little rendez-vous.

So, make a note for your diary and tune in to hear how you can try my easy menu at home…

Remember having a healthy diet does include fat and sugar. Just spread the fat consumption and switch heavy and light meals throughout the day/week. And for heaven’s sake’s watch how you eat and take responsibility for your own weight!

See you on Saturday at 4pm on Croydon Radio.

PS: I am not disclosing the menu as Tom will be guessing what he is eating and… you dear listeners will have to tune in to hear what is on the menu!

A samedi et bonne semaine!

———————————-

So, the menu was:

Starter: Broccoli & Chicken Salad – Tom was not a fan of broccoli and only guess it afterwards.

HJ's Broccoli salad

HJ’s Broccoli salad

Main: Poelee of vegetables with chicken coated in caramel. The vegetable poelee included mushrooms and aubergine which, Tom the official taster could not detect.

Chicken coated in caramel

Chicken coated in caramel

Dessert: Toasted madeira with whisked cream soaked in a Jack Daniels syrup and cooked fruits including pineapple which Tom could not detect…

Yum. Full cream, alcohol... FRENCH!

Yum. Full cream, alcohol… FRENCH!

the mission here was to make our Croydon Radio presenter Tom eat things he thought he did not liked…

He ate everything! Mission accomplished!

Read all the recipes in the next few post. Thank you for checking in!

Starter, main, dessert £3.50 per person

Starter, main, dessert £3.50 per person