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Type |
Informal Meal |
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Food |
Roast Chicken Drumsticks with Potatoes Dauphinoise and Chicory Salad Greek Yoghurt with Fruit |
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Booze |
Medium-dry white wine |
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Serves |
Four diners; Starting 7.00pm |
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Sources |
BBC Good Food for main course "Quick Cook", Thane Prince, Chatto & Windus, London, 1994, p31 for dessert |
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Notes |
Need to thaw fruit overnight in fridge |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Chicory (two heads) |
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Potatoes (waxy and large; 1kg/2¼lb) |
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Garlic cloves (four) |
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Thyme (fresh; two sprigs (or dried ½ teaspoon)) |
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Parsley (fresh; 2 tablespoons (or dried 2 heaped teaspoons)) |
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Chicken drumsticks (eight: c.750g/26oz) |
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Milk (150ml/¼pint) |
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Cream (Single; 150ml/¼pint) |
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Butter (45g; 1½oz) |
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Cheese (cheddar; 60g/2oz) |
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Greek yoghurt (thick; 570ml/1pint) |
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Nutmeg (sprinkle – if you like it) |
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Olive oil (45ml/3 tablespoons) |
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Lemon juice (20ml/4 teaspoons) |
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Vinegar (White wine or similar; 5ml/1 teaspoon) |
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Mustard (¼ teaspoon) |
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Sugar (Any e.g. caster; 45g/1½oz) |
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Greaseproof/baking paper |
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Summer fruit (mixed, frozen; 450g/1lb) |
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Pepper in grinder |
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Port (1-2 tablespoons) or brandy/cognac if you want alcohol in dessert |
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Medium-dry white wine |
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When?: Timeline minus c.twenty-four hours (i.e. the day before)
How long?: Pre-preparation takes about 1 minute
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Ö |
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1 |
Put frozen summer fruit into fridge to thaw |
When?: Timeline minus c.two hours (e.g. c.3.00pm)
How long?: Pre-preparation takes about 1 minute
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Ö |
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1 |
Put wine in fridge |
When?: Timeline minus c.one hour (e.g. c.4.00pm)
How long?: Preparation takes about 20 minutes
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Ö |
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1 |
Get a medium-sized bowl |
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2 |
Put the summer fruit into the bowl and lightly mash them with a fork |
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3 |
Mix in 30g (1oz) of sugar; Mix in 1-2 tablespoons of port (or brandy/cognac) if you wish |
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4 |
Place into fridge and cover |
Note: Keep food fresh in containers; Any dairy/fish/meat in fridge
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Ö |
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1 |
Get cooking implements ready: |
One large non-stick casserole/pan with lid for chicken; One large (c. 6 pint or 3l capacity e.g. 30 x 20 x 5 cm) roasting tin for potatoes; Greaseproof/baking paper; Kitchen roll; One medium saucepan for sauce; Sieve; Jug; Garlic press; Cup for mixing salad dressing |
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2 |
Get serving implements ready: |
One large serving bowl for chicken; One salad bowl; Two serving spoons |
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3 |
Get eating implements ready: |
Large plates for first course; Dessert glasses or small pudding bowls; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
Four garlic cloves; Thyme; Cheese; Potatoes; Milk; Cream; Nutmeg; Black pepper; Butter; Parsley; Olive oil; Vinegar; Lemon juice; Mustard; Sugar; Chicken; Chicory; Yoghurt |
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5 |
Get changed for dinner |
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Ö |
Abs |
Rel |
Your |
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5.17 |
0 |
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Peel one garlic clove and cut it in half; Wash two sprigs of thyme |
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5.19 |
+2 |
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Grate 60g (20z) of cheese |
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5.21 |
+4 |
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Line the ovenproof tin with greaseproof/baking paper – make sure there are no holes in the paper for liquid to seep through |
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5.23 |
+6 |
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If necessary (for non-non-stick paper), smear a thin film of butter on the greaseproof paper to prevent the potatoes sticking |
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5.24 |
+7 |
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Peel 1kg of potatoes and cut them into slices about 3mm thick |
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5.32 |
+15 |
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Pat the potato slices to pat them dry e.g. with kitchen roll |
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5.34 |
+17 |
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Pour 150ml of milk and 150ml of single cream into a saucepan over a medium heat |
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5.36 |
+19 |
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Add the sprigs of thyme and the split garlic clove to the milk and stir occasionally to prevent burning |
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5.40 |
+23 |
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Turn oven on to 180oC/350oF/Gas Mark 4 |
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5.41 |
+24 |
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The sauce should be boiling by now, so turn off the heat |
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5.42 |
+25 |
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Pour the sauce through a sieve into a jug and (if you like) sprinkle a little nutmeg on top |
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5.44 |
+27 |
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Lay out half the potato slices in the tin, overlapping them and sprinkling each layer with a little black pepper |
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5.46 |
+29 |
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Pour over half the sauce, and then finish layering the potatoes |
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5.47 |
+30 |
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Pour the rest of the sauce over the potatoes, and cover the top with the grated cheese |
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5.48 |
+31 |
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Put potatoes into oven to cook |
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5.49 |
+32 |
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Measure out 45g (1½oz) of butter and divide into a 30g and a 15g lump |
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5.56 |
+39 |
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Peel three garlic cloves, and put one into garlic press |
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5.59 |
+42 |
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Chop enough fresh parsley to make 2 tablespoons (or measure out 2 heaped teaspoons of dried parsley) |
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6.01 |
+44 |
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In a cup or small bowl, mix together the salad dressing:- 30ml (2 tablespoons) of olive oil; 5ml (1 teaspoon) of white wine vinegar; 5ml (1 teaspoon) of lemon juice; ¼ teaspoon of mustard; ½ teaspoon of sugar |
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6.06 |
+49 |
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Add a grind of black pepper to the salad dressing and stir well. Cover and place into fridge |
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6.13 |
+56 |
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Heat 15ml (1 tablespoon) oil and 30g (1oz) of the butter in large non-stick casserole or frying pan over a medium-high heat |
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6.16 |
+59 |
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Once butter is foaming, put chicken drumsticks to cook in casserole/pan and stir about until lightly browned all over |
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6.17 |
+60 |
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Wash hands if they've touched the chicken; Then keep stirring |
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6.23 |
+66 |
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Season drumsticks with a grind or two of black pepper |
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6.24-6.48 |
+67-+91 |
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Put lid onto casserole/pan and turn heat down to low. Stir drumsticks every five minutes or so. |
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6.33 |
+76 |
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Set plates and serving bowl to warm by oven; Keep attending every now-and-then to drumsticks |
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6.53 |
+96 |
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Take the lid off the casserole/pan and add 15g (½oz) of butter, the chopped parsley, and 3 teaspoons of lemon juice |
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6.54 |
+97 |
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Crush the three garlic cloves onto the drumsticks and stir well |
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6.55 |
+98 |
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Turn heat off under drumsticks casserole/pan |
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6.56 |
+99 |
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Wash and separate out the chicory leaves; Then place into salad bowl |
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6.58 |
+101 |
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Remove potatoes from oven |
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6.59 |
+102 |
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Get salad dressing from fridge and toss chicory until covered with dressing |
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7.00 |
+103 |
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Put chicken into serving bowl and serve |
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When you're ready for pudding, spoon a serving of Greek yoghurt into each dessert glass/bowl; Spoon over a serving of summer fruit and juice; Serve |
· Use parmesan cheese instead of cheddar (halve the quantity to 30g/1oz)
· Use crème fraiche instead of cream
Click here to give your feedback and ideas on this meal guide.
http://www.thinkproof-cooking.com/chickendrumsticks.htm
& http://www.timeline-cooking.com/chickendrumsticks.htm June 2007