Chargrilled Mistakes & Chicken Masterpiece

What’s that… burning smell?

I have an interesting history of burning things in the oven. It’s so ridiculously simple: you pop it in, you twiddle your thumbs, you take it out. Easy-peasy.  Unfortunately, one of my less admirable traits is my forgetfulness… And needless to say, forgetfulness and ovens do not mix. I’ve burnt cakes, chicken, vegetables, tea-towels – you name it. But sometimes, with strong emphasis on the >1% change of this happening, it turns into something quite lovely!

Trial by burning is not a cooking method I advocate. Do not try it at home.

Chicken edit

This is a super quick recipe I threw together during essay-crisis for a gruelling stint in the campus library.  Needless to say, the housemates were more than a little perturbed to smell singed vegetables at 730AM. However, lightly char-grilled veg works a treat in this sticky, sweet roasted potato salad.

Ingredients
6 baby new potatoes
2 chicken legs/thighs
1 pepper
1 /2 sweet potato
1/2 carrot
spring onions
1 clove garlic
sunflower oil

Seasoning
1&1/2 tbs clear honey
1 tbs mayonnaise
salt and black pepper

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1. Pre-heat fan oven to 200°C, set on fan + grill if possible.

2. Dice carrots, pepper and sweet pepper, douse in oil and place in oven on tray with whole, unpeeled garlic clove

3. Score chicken meat and and place on tray in oven: approx. 30mins

4. Boil baby potatoes with dash of salt: approx. 20mins

5. CHECK THE OVEN!!!

A light charring on the veg and nicely browned chicken means you’re good to go!

6. Drain and dice potatoes, take chicken off the bone,  peel and chop garlic clove, finely chop a bit of rosemary (without stalk)

6. Tip potatoes, pepper, sweet potato, carrot, garlic and rosemary into a bowl

7. Add mayonnaise, honey, a twist of salt and black pepper, a few snips of spring onion – mix

8. Eat warm or box for later!

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As always, comment if you’ve any queries and let me know how you get on!

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You Cheap Treat: Scones

“…The only time I see you this happy, is when you’re eating.”

– Jakob (my China backpacking partner)

Jakob was slightly worried when he said this, but it is the truth: I am a food junkie. I unashamedly eat my emotions and my emotions are dangerously ruled by what I’m consuming…

Bad news is best handled with Chinese chicken soup [雞湯 – 香菇,紅棗,枸杞,姜] or Irish stew and wheaten bread, headaches are less painful with hot water, romantic stories are sweeter with sticky chocolate brownies and tea; work is done best when a Spanish pork and olive casserole is in the oven, and let’s face it, life in general just simply better when sticky white rice is involved.

As such, for all you hard workers out there, I leave you a simple and cheap pick me up for that well-deserved afternoon break.

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Light (Dairy Free) Scones

225g self raising flour
1 heaped teaspoon baking powder
50g margarine
135ml soya milk
2 heaped tbs caster sugar
50g raisins (optional)
pinch of salt

1. Heat oven to 200°C

2. Add margarine to flour, caster sugar, salt and baking powder; rub until breadcrumby.

3. Mix in soy milk, leaving some to brush the tops of scones (then raisins).

4. Roll clementine-sized balls of dough and on a floured surface, pat down to 2cm.

5. Brush tops with soy milk and put on tray to cook in oven for 10-15mins.

Et voilà! Serve with spread and jam while warm!

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