Tuesday, 15 January 2008
A qwicky
Just a flyin' visit back to the apartment. I'm waiting for an egg to hard-boil, some tinned New Potatoes to reheat so that I can have a quick corn-beef salad before rushing back to the bar to get drunk with Beryl's Husband Randy. He is going home to the states early on Thursday so last chance to say "goodbye" is tonight (tomorrow he and Beryl want to themselves). Get drunk? I joke, I think.
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2 comments:
Hi again,
I have really nice recipe for you to try if you like, cos I know you like cooking, I love cooking too!
This is for 4 people, but you can always cool the remainder down and freeze it til needed! :)
ok here goes.
Easy Balsamic Roast Chicken.
1 MEDIUM BUTTERNUT SQUASH, PEELED AND DESEEDED.
2 SWEET POTATOES, PEELED.
4 SMALL OR 2 LARGE PARSNIPS, PEELED.
4 TBLSP OLIVE OIL.
1 LARGE RED ONION, PEELED.
4 CHICKEN LEG JOINTS.
FEW SPRIGS FRESH THYME + ROSEMARY.
4 TBLSP BALSAMIC VINEGAR.
1 TBLSP CLEAR HONEY.
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Preheat oven 200c/180c fan/gas 6. Cut the butternut squash, sweet potato and parsnips into large chunks.
Put the oil into a large roasting tin and heat it in the oven. Put the squash, sweet potato and parsnips in a pan, cover with cold water heat until boiling.Simmer for 3 to 5 minutes,then drain. Leave for 5 minutes. Meanwhile cut the onion into 8 wedges.
Put the chicken into roasting tin, skin side up,and surround with the vegetables, tucking the herbs in between. Roast for 30 minutes basting occasionally.
Mix the balsamic vinegar and honey. Removethe chicken from the ovenand drizzle with the honey mixture. Cook for another 10 - 15 minutes, then serve. Hope you tey this...its lovely x
Hello, if you like the sounds of my recipe,and you are going to give it a try, I assure you it's lovely, please give the thumbs up now. thankyou. :)
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