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Type |
Informal Meal |
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Food |
Glazed Chicken and Peppers, with Rice and Salad Fresh Fruit Bruleé |
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Booze |
Medium-dry white wine |
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Serves |
Four diners; Starting 7.00pm |
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Sources |
Photocopy of unknown origin Sainsbury's recipe calendar |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Onion (one; small) |
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Red peppers (two) |
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Orange (or yellow) peppers (two) |
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Garlic cloves (two) |
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Courgettes (two) |
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Basic salad (Packet for four people) |
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Strawberries (225g/8oz) |
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Seedless grapes (125g/4oz) |
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Peach (one; ripe) |
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Mint leaves (small sprig; fresh) |
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Crème fraîche (400ml/14fl.oz) |
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Chicken breast (three large/four medium: 500g/18oz; skinless) |
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Olive oil (45ml/3tbsp) |
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Clear honey (1tbsp) |
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Chilli or Tabasco sauce (drop) |
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Tomato paste (2tbsp) |
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Cornflour (2tsps) |
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White rice (500g/18oz) |
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French dressing (or other to taste) |
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Ratafia biscuits (eight) |
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Light brown soft sugar (175g/6oz) |
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Orange juice (2tbsp) |
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Medium-dry white wine |
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When?: Timeline minus c.three hours (e.g. c.3.30pm)
How long?: Pre-preparation takes about 15 minutes
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Ö |
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1 |
Put wine in fridge |
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2 |
Wash and slice strawberries |
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3 |
Wash and halve grapes |
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4 |
Wash and slice peach |
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5 |
Arrange fruit in base of four ramekin dishes |
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6 |
Put two ratafia biscuits on top of each dish |
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7 |
Pour crème fraîche over each ramekin so that fruit is completely covered |
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8 |
Loosely cover dishes (e.g. with a plate) and place in fridge |
When?: Timeline minus c.one hour (e.g. c.5pm)
How long?: Preparation takes about 25 minutes
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Ö |
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1 |
Cut the onion into small slices |
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2 |
Core, deseed, wash and cut the peppers into chunks |
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3 |
Wash and cut courgettes into thick slices |
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4 |
Pour 3 tablespoons olive oil into a cup; Crush two garlic cloves into cup; Add a grind of pepper; Mix together well |
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5 |
Grease the roasting tin unless it's non-stick |
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 saucepan for rice; One large roasting tin for chicken; Spoon or spatula; Jug and spoon for glaze; Various teaspoons and tablespoons for measuring |
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2 |
Get serving implements ready: |
One large serving bowl for rice; One salad bowl for salad; Colander for draining rice; Two serving spoons; Salad servers |
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3 |
Get eating implements ready: |
Large plates for first course; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
All prepared items; Chicken; Pepper; Honey; Tabasco; Tomato paste; Worcestershire sauce; Cornflour; Orange juice; Rice; Salad; Dressing |
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5 |
Get changed for dinner |
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Ö |
Abs |
Rel |
Your |
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6.09 |
0 |
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Turn oven on to 220oC/425oF/Gas Mark 7 |
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6.10 |
+1 |
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Pat chicken breasts dry with kitchen paper; Cut each one into c.six chunks |
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6.14 |
+5 |
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Put chicken chunks into roasting tin; Then wash hands and all chickeny stuff |
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6.15 |
+6 |
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Place onion and peppers into roasting tin |
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6.16 |
+7 |
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Pour oil/garlic mix into tin; Toss until ingredients are covered |
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6.18 |
+8 |
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Place roasting tin into oven |
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6.28 |
+19 |
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Put 3 pints (1½l) fresh water on to boil in saucepan |
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6.33 |
+24 |
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Add courgettes to roasting tin; Toss briefly and return to oven |
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6.36 |
+27 |
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Into a jug add the following: 2 tablespoons clear honey; a drop or two of Tabasco sauce; 2 tablespoons tomato paste; ½ tablespoon Worcestershire sauce; 2 teaspoons cornflour; 1 tablespoon orange juice; a grind of pepper. |
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6.42 |
+33 |
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Mix the ingredients together well in the jug: these are the glaze for later use |
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6.44 |
+35 |
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Put 500g (18oz) of rice into saucepan |
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6.46 |
+37 |
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Put salad into bowl; Sprinkle with dressing and toss; Set on table |
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6.53 |
+44 |
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Get tin from oven and pour glaze over ingredients; Toss until all ingredients are covered; Return to oven |
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6.59 |
+50 |
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Drain rice in colander and put into serving bowl |
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7.00 |
+51 |
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Get chicken from oven and serve with rice and salad |
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7.40 |
+91 |
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When ready for dessert, put grill on to maximum |
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7.41 |
+92 |
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Take ramekins from fridge and sprinkle sugar all over crème fraîche; smooth over if necessary with back of a spoon |
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7.42 |
+93 |
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Place ramekins under grill until sugar has caramelised to a dark golden brown |
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7.46 |
+97 |
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Carefully remove each ramekin from grill, decorate with a fresh mint leaf, and serve |
Nice to prepare because there are calm periods.
· Original recipe says just 1tsp of cornflour but that left the sauce around the chicken and veg too liquid.
· Instead of the suggested sauce, use glass instead … that way your chicken will be double-glazed (boom, boom)
Click here to give your feedback and ideas on this meal guide.
http://www.thinkproof-cooking.com/glazedchicken.htm
& http://www.timeline-cooking.com/glazedchicken.htm February 2007