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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Dinner+parties?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Dinner%20parties"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"18"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2114232327956063276"},"published":{"$t":"2017-08-17T04:00:00.001+01:00"},"updated":{"$t":"2021-08-05T13:04:45.416+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Creamy Garlic Sauced Chicken"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-qgKAGZhAcYQ\/WZREmtvQr6I\/AAAAAAABKgE\/BhcnqU7sKzkl5dfGNFRZpfRSwbj2OvffQCLcBGAs\/s1600\/Cover%2BChicken.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"564\" src=\"https:\/\/4.bp.blogspot.com\/-qgKAGZhAcYQ\/WZREmtvQr6I\/AAAAAAABKgE\/BhcnqU7sKzkl5dfGNFRZpfRSwbj2OvffQCLcBGAs\/w640-h564\/Cover%2BChicken.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nGarlic and chicken are wonderful partners.\u0026nbsp; They go together beautifully.\u0026nbsp; Just think of Chicken Kiev and you will know what I am talking about.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ttgTsVJ8Cs0\/WZREuZfJxSI\/AAAAAAABKgI\/wmHjSwxj660xM7xkYRm0Qlbu3dnOco2-gCLcBGAs\/s1600\/Creamy%2BGarlic%2BChicken.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1553\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/2.bp.blogspot.com\/-ttgTsVJ8Cs0\/WZREuZfJxSI\/AAAAAAABKgI\/wmHjSwxj660xM7xkYRm0Qlbu3dnOco2-gCLcBGAs\/w640-h620\/Creamy%2BGarlic%2BChicken.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd by that I am not talking about those minced reformed chicken pieces \nshaped around garlic butter that you can get in the frozen food aisle of\n the shops.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am talking about real chicken breasts, filled with a nice\n nugget of garlic butter, breaded and then flash fried until golden \nbrown . . .\u0026nbsp; perfectly cooked through so that when you puncture the \nchicken with your knife an fork, all that golden garlic butter oozes out\n onto your plate.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOh boy but it is some good . . .\u0026nbsp; but I digress.\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-lp9IIBLyJsU\/WZREv0I_aEI\/AAAAAAABKgM\/W1w2LY-AkRo4lU1lgdOOYipDo1wvn9vrgCLcBGAs\/s1600\/DSCN3652.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1587\" data-original-width=\"1600\" height=\"634\" src=\"https:\/\/3.bp.blogspot.com\/-lp9IIBLyJsU\/WZREv0I_aEI\/AAAAAAABKgM\/W1w2LY-AkRo4lU1lgdOOYipDo1wvn9vrgCLcBGAs\/w640-h634\/DSCN3652.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThis is not chicken kiev . . .\u0026nbsp; this is tender moist chicken breast fillets, pounded and breaded with\u0026nbsp; seasoned and herbed bread crumbs, and then browned until golden brown all over and cooked through\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-EPeUPfjfYQ8\/WZRE3BIJCsI\/AAAAAAABKgU\/EYWp6EZhVXQjGGYDcf2wXgtzFQ8VmC2LACLcBGAs\/s1600\/DSCN3653.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1371\" data-original-width=\"1600\" height=\"548\" src=\"https:\/\/4.bp.blogspot.com\/-EPeUPfjfYQ8\/WZRE3BIJCsI\/AAAAAAABKgU\/EYWp6EZhVXQjGGYDcf2wXgtzFQ8VmC2LACLcBGAs\/w640-h548\/DSCN3653.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThen napped with a lucious garlicky, cheesy sauce . . . \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-4hsXXk5nfgw\/WZRE_GYofHI\/AAAAAAABKgY\/jraBxQ11bq05MI-oUB7LUAVoDMmAL3rGgCLcBGAs\/s1600\/DSCN3654.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1441\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/3.bp.blogspot.com\/-4hsXXk5nfgw\/WZRE_GYofHI\/AAAAAAABKgY\/jraBxQ11bq05MI-oUB7LUAVoDMmAL3rGgCLcBGAs\/w640-h576\/DSCN3654.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nEvery mouthful bringing you a delicious mix of crispy moist and tender chicken . . .\u0026nbsp; and some of that beautifully rich and creamy sauce . . .\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDo take care when you are making the sauce not to brown or burn the garlic.\u0026nbsp; It turns nasty if you do.\u0026nbsp; If you burn the garlic, throw it away and start over . . .\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-FKOxOvoIWtc\/WZRFH8HlqcI\/AAAAAAABKgk\/WP-lV_Z8bDMOeQKwQI6XnZNch2OrcYwWACLcBGAs\/s1600\/DSCN3655.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1430\" data-original-width=\"1600\" height=\"572\" src=\"https:\/\/2.bp.blogspot.com\/-FKOxOvoIWtc\/WZRFH8HlqcI\/AAAAAAABKgk\/WP-lV_Z8bDMOeQKwQI6XnZNch2OrcYwWACLcBGAs\/w640-h572\/DSCN3655.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nPersonally once I get the sauce thickened, I like to strain out the garlic . . .\u0026nbsp; leaving the sauce velvety smooth . . . with just the flavour of the garlic permeating it . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EInfusing it with all that lovely buttery garlic taste . . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EefhI12pxgA\/WZRFKHYy5eI\/AAAAAAABKgo\/epDpSp1nzdMGJsLMub7u9wI2oeiuFqq9QCLcBGAs\/s1600\/DSCN3657.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/3.bp.blogspot.com\/-EefhI12pxgA\/WZRFKHYy5eI\/AAAAAAABKgo\/epDpSp1nzdMGJsLMub7u9wI2oeiuFqq9QCLcBGAs\/w640-h568\/DSCN3657.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou could use already seasoned bread crumbs, Italian ones . . .\u0026nbsp; but I like to make my own, adding my own herbs and seasonings.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDon't pound your chicken too thin . . .\u0026nbsp; you want the meat to keep its shape.\u0026nbsp; You only want to tenderize it a tiny bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-UcJNpfT5-U8\/WZRFPmrm0CI\/AAAAAAABKgs\/ART3oBB8blINZOphVCJLnu5RNq8X10SDACLcBGAs\/s1600\/DSCN3658.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1472\" data-original-width=\"1600\" height=\"588\" src=\"https:\/\/2.bp.blogspot.com\/-UcJNpfT5-U8\/WZRFPmrm0CI\/AAAAAAABKgs\/ART3oBB8blINZOphVCJLnu5RNq8X10SDACLcBGAs\/w640-h588\/DSCN3658.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nJust get it golden brown in the skillet.\u0026nbsp; You don't need to cook it all the way through.\u0026nbsp; It will be finished off in the oven while you make that beautiful sauce.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI like to serve this with some rice and mixed vegetables, or maybe a salad.\u0026nbsp; I think you will agree this is a winning combo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sLH5EfvUZNI\/WZRFcH_L8FI\/AAAAAAABKgw\/ufWsaqYI8owxxJRwuFhcc1_mxHUHVzFAwCLcBGAs\/s1600\/DSCN3659.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1543\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/1.bp.blogspot.com\/-sLH5EfvUZNI\/WZRFcH_L8FI\/AAAAAAABKgw\/ufWsaqYI8owxxJRwuFhcc1_mxHUHVzFAwCLcBGAs\/w640-h616\/DSCN3659.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Garlic Sauced Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-garlic-sauced-chicken\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTender and moist chicken cutlets with a fabulously rich and tasty garlic sauce. This is special.\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the chicken:\u003C\/b\u003E\u003C\/div\u003E\n4 boneless, skinless chicken breasts\u003C\/div\u003E\n120ml single cream or half and half (1\/2 cup)\u003C\/div\u003E\n120g to 180g\u0026nbsp; dry bread crumbs (I use panko) (1 - 1 1\/2 cups)\u003C\/div\u003E\n1\/2 tsp garlic powder\u003C\/div\u003E\n1\/2 tsp onion powder\u003C\/div\u003E\n1\/2 tsp dried basil flakes\u003C\/div\u003E\n1\/4 tsp dried oregano flakes\u003C\/div\u003E\n1\/4 tsp dried marjoram flakes\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n2 TBS oil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the sauce:\u003C\/b\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS finely minced fresh garlic\u003C\/div\u003E\n120ml chicken stock (1\/2 cup)\u003C\/div\u003E\n240ml single cream (1 cup half and half)\u003C\/div\u003E\n60g cream cheese (2 ounces)\u003C\/div\u003E\n45g finely grated parmesan cheese (1\/4 cup)\u003C\/div\u003E\n1 tsp fine sea salt mixed with 1\/4 tsp ground white pepper\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n together the\u0026nbsp; bread crumbs, garlic and onion powder, basil, oregano, \nmarjoram and salt and black pepper in a large flat bowl.\u0026nbsp; Place the \ncream in another bowl.\u0026nbsp; Pound your chicken breasts, on each side, \nbetween two sheets of plastic cling film to tenderize.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDip\n the breasts into the cream to coat, allowing any excess to drip off.\u0026nbsp; \nRoll them in the seasoned bread crumbs to coat.\u0026nbsp; Place aside on a wire \nrack to dry for about 10 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat the oil in a large \nskillet over medium high heat, until hot.\u0026nbsp; Brown the chicken well on \nboth sides, about 3 minutes per side.\u0026nbsp; Take care not to burn it.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat\n the oven to 180*C\/350*f\/ gas mark 4. Place the cooked chicken onto a \nbaking sheet which you have lined with baking paper.\u0026nbsp; Place into the \noven to finish cooking it through while you make the sauce.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo\n make the sauce, melt the butter in a saucepan until it begins to foam. \nAdd the garlic. Cook, stirring over medium low heat until fragrant \nwithout allowing it to brown, about 2 to 3 minutes.\u0026nbsp; Whisk in the flour \nand cook for a further 2 minutes.\u0026nbsp; Whisk in the chicken stock, and then \nthe cream, whisking constantly, until thickened.\u0026nbsp; (At this point I like \nto strain it through a sieve so that I can remove any bits of garlic, \nbut you can leave them in if you wish)\u0026nbsp; Whisk the cream cheese, and \nparmesan into the thickened sauce, stirring to melt the cheeses.\u0026nbsp; Mix \ntogether your salt and pepper and whisk this in.\u0026nbsp; Taste and adjust \nseasoning as required.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDivide the chicken between four \nheated dinner plates and spoon a portion of sauce over each.\u0026nbsp; Serve \nimmediately.\u0026nbsp; I like to have rice and vegetables with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fpsPo-pm2qM\/WZRFeZAgAQI\/AAAAAAABKg4\/BDJvwyDahYMxt7-Pl5BwL8V_dZ__cRJqwCLcBGAs\/s1600\/DSCN3662.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Garlic Sauced Chicken\" border=\"0\" data-original-height=\"1574\" data-original-width=\"1600\" height=\"628\" src=\"https:\/\/4.bp.blogspot.com\/-fpsPo-pm2qM\/WZRFeZAgAQI\/AAAAAAABKg4\/BDJvwyDahYMxt7-Pl5BwL8V_dZ__cRJqwCLcBGAs\/w640-h628\/DSCN3662.JPG\" title=\"Creamy Garlic Sauced Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nJust look at that moist, perfectly cooked chicken . . .\u0026nbsp; with its crispy coating and that beautifully silky sauce.\u0026nbsp; Oh boy but this is some good eating!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2114232327956063276\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/creamy-garlic-sauced-chicken.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2114232327956063276"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2114232327956063276"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/creamy-garlic-sauced-chicken.html","title":"Creamy Garlic Sauced Chicken"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-qgKAGZhAcYQ\/WZREmtvQr6I\/AAAAAAABKgE\/BhcnqU7sKzkl5dfGNFRZpfRSwbj2OvffQCLcBGAs\/s72-w640-h564-c\/Cover%2BChicken.JPG","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5832805992681049973"},"published":{"$t":"2017-01-06T04:00:00.001+00:00"},"updated":{"$t":"2021-06-14T03:00:17.817+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sides"}],"title":{"type":"text","$t":"Creamy Potato Gratin"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-HTEC0whR6z4\/WG5bILFBbrI\/AAAAAAAAmf0\/zmtMNK8bBBQ-DVyog-tajw6mKy1PefmEACLcB\/s1600\/DSCN0305.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/3.bp.blogspot.com\/-HTEC0whR6z4\/WG5bILFBbrI\/AAAAAAAAmf0\/zmtMNK8bBBQ-DVyog-tajw6mKy1PefmEACLcB\/s400\/DSCN0305.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis was the potato gratin I made to go along with our ham for our New Years celebrations.\u0026nbsp; It is not only delicious but very simple to make.\u0026nbsp; It is not low in calories however, so it will remain a once in a blue moon treat! \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-gg_aqG783qA\/WGPFVKU779I\/AAAAAAAAgAc\/aIpNk-_fFDULyZf_d_XmN7k4XZvkIujOwCLcB\/s1600\/DSCN0306.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"398\" src=\"https:\/\/2.bp.blogspot.com\/-gg_aqG783qA\/WGPFVKU779I\/AAAAAAAAgAc\/aIpNk-_fFDULyZf_d_XmN7k4XZvkIujOwCLcB\/s400\/DSCN0306.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMyself, I only allowed a small spoonful, and I felt guilty about that.\u0026nbsp; But I did enjoy the small bit I had. \u0026nbsp; I really did.\u0026nbsp; I would like to try it one day with a really low fat to see if it turns out as well, but for this time, I only had the full fat cream.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-1yA1oH077VU\/WGPFaqnfXXI\/AAAAAAAAgAg\/3Uc5CX87Mx0fzdSRWmBpTnQLCJQwu5H6ACLcB\/s1600\/DSCN0307.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"358\" src=\"https:\/\/2.bp.blogspot.com\/-1yA1oH077VU\/WGPFaqnfXXI\/AAAAAAAAgAg\/3Uc5CX87Mx0fzdSRWmBpTnQLCJQwu5H6ACLcB\/s400\/DSCN0307.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts as simple as peeling potatoes and slicing them thinly, then simmering them in some hot cream you have infused with some garlic.\u0026nbsp; You could also infuse with some bay if you wanted, but I left it with just the garlic. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4qQ91yXGSlM\/WGPFc137tJI\/AAAAAAAAgAs\/JfnMqsZg2lAImtEvPXuiCtxnSHgbTBu8wCLcB\/s1600\/DSCN0308.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"357\" src=\"https:\/\/1.bp.blogspot.com\/-4qQ91yXGSlM\/WGPFc137tJI\/AAAAAAAAgAs\/JfnMqsZg2lAImtEvPXuiCtxnSHgbTBu8wCLcB\/s400\/DSCN0308.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce the potatoes are knife tender\u0026nbsp; (meaning the tip of a sharp knife easily pierces them, but they are not falling apart), you scoop them out with a slotted spoon into a buttered baking dish, spreading them out evenly. \u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zWdjY-5mhEM\/WGPFmvPExGI\/AAAAAAAAgAw\/WJkLJKgXrKQkBe4pa0lmmk1PzbLylJ7HACLcB\/s1600\/DSCN0309.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-zWdjY-5mhEM\/WGPFmvPExGI\/AAAAAAAAgAw\/WJkLJKgXrKQkBe4pa0lmmk1PzbLylJ7HACLcB\/s400\/DSCN0309.JPG\" width=\"399\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou stir some cheese into the cream which remains and melt it, then pour that mixture over top of the potatoes and bake until everything is meltingly tender and golden brown. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xVsD2wWFxN4\/WGPF7S30f0I\/AAAAAAAAgBA\/-t-aYxQ8brABHBPJg-itp5-8qzXPthO_QCLcB\/s1600\/DSCN0310.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-xVsD2wWFxN4\/WGPF7S30f0I\/AAAAAAAAgBA\/-t-aYxQ8brABHBPJg-itp5-8qzXPthO_QCLcB\/s400\/DSCN0310.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis goes very well with roasts of any kind.\u0026nbsp; In the past we have enjoyed it with pork, lamb or beef.\u0026nbsp; It is rich and flavorful. \u0026nbsp; It is perfect for entertaining, both in that it is deliciously indulgent and in it's easy of preparation. \u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jF5TBJyubCo\/WGPGDXopJrI\/AAAAAAAAgBM\/jYj-NTEslOc_4hlkKh5UCaZ0wWibs0owACLcB\/s1600\/DSCN0312.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-jF5TBJyubCo\/WGPGDXopJrI\/AAAAAAAAgBM\/jYj-NTEslOc_4hlkKh5UCaZ0wWibs0owACLcB\/s400\/DSCN0312.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-potato-gratin\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nThis is simple to make and so delicious.\u0026nbsp; It goes well with roasted meats of all kinds.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 large baking potatoes, or 4 medium sized ones\u003C\/div\u003E\n1 pint heavy cream\u003C\/div\u003E\n1 fat clove of garlic, peeled and bruised\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\na handful of grated strong cheddar cheese (about 1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-yaryXb7HoWg\/WGPGfAa7rtI\/AAAAAAAAgBg\/kRxQ8t4WmDU9lIXD8BEZv_CP41dwYDoEQCLcB\/s1600\/DSCN0314.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"336\" src=\"https:\/\/3.bp.blogspot.com\/-yaryXb7HoWg\/WGPGfAa7rtI\/AAAAAAAAgBg\/kRxQ8t4WmDU9lIXD8BEZv_CP41dwYDoEQCLcB\/s400\/DSCN0314.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPeel your potatoes and cut them into 1\/4 inch thick slices.\u0026nbsp; Keep them in salted water until needed.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace\n the cream into a large saucepan and add the garlic.\u0026nbsp; Season with 1\/2 \ntsp salt and 1\/4 tsp black pepper.\u0026nbsp; Bring to a simmer over medium low \nheat.\u0026nbsp; There should be tiny bubbles all around the edges.\u0026nbsp; Let sit for a\n few minutes, then scoop out the garlic and discard.\u0026nbsp; Drain the potatoes\n well and add to the cream mixture.\u0026nbsp;\u0026nbsp; Bring back to a simmer, then \nsimmer on low for about 15 minutes until the potatoes are knife tender.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-efKUWcDEnsE\/WGPGjHUjW6I\/AAAAAAAAgBo\/QfMeLN5_IaI1JjhDeL1PHSA8f_Uit3vdwCLcB\/s1600\/DSCN0315.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/4.bp.blogspot.com\/-efKUWcDEnsE\/WGPGjHUjW6I\/AAAAAAAAgBo\/QfMeLN5_IaI1JjhDeL1PHSA8f_Uit3vdwCLcB\/s400\/DSCN0315.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Lightly \nspray a gratin dish with low fat cooking spray.\u0026nbsp;\u0026nbsp; Scoop out the potatoes\n with a slotted spoon, layering them in the gratin dish.\u0026nbsp;\u0026nbsp; Stir the \ncheese into the cream left in the saucepan.\u0026nbsp; Pour over top of the \npotatoes.\u0026nbsp; Cover with a lightly buttered sheet of foil.\u0026nbsp; Bake in the \npreheated oven for 40 minutes covered.\u0026nbsp; Remove the foil and roast for an\n additional 20 minutes.\u0026nbsp; Let stand 10 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-nchMLJGUis4\/WGPGsLQ_veI\/AAAAAAAAgB0\/pVaaVz2AXys0-aCI_WdVjQ0Axdd9CN48QCLcB\/s1600\/DSCN0316.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"187\" src=\"https:\/\/2.bp.blogspot.com\/-nchMLJGUis4\/WGPGsLQ_veI\/AAAAAAAAgB0\/pVaaVz2AXys0-aCI_WdVjQ0Axdd9CN48QCLcB\/s400\/DSCN0316.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you decide to make these or can think of a lower fat way of making them just as delicious, do let me know!\u0026nbsp; I love hearing about your experiences and any advice is welcome!\u0026nbsp; In the meantime, Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5832805992681049973\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/creamy-potato-gratin.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5832805992681049973"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5832805992681049973"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/creamy-potato-gratin.html","title":"Creamy Potato Gratin"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-HTEC0whR6z4\/WG5bILFBbrI\/AAAAAAAAmf0\/zmtMNK8bBBQ-DVyog-tajw6mKy1PefmEACLcB\/s72-c\/DSCN0305.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6288357380460313215"},"published":{"$t":"2016-05-03T04:00:00.000+01:00"},"updated":{"$t":"2016-05-03T04:00:16.157+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"}],"title":{"type":"text","$t":"Creamy Lemon Rice"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6725_zpsqdsskoaw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6725_zpsqdsskoaw.jpg\" height=\"400\" width=\"374\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis may not look like much\u0026nbsp; . . . its just rice after all, but don't let the simplicity of it fool you into thinking it isn't very special!\u0026nbsp; This is a fabulous side dish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN6726_zpscnwrupav.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6726_zpscnwrupav.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was a very popular side dish that I used to make for dinner parties when I cooked at Brenchly Manor.\u0026nbsp; They all loved it.\u0026nbsp; It went very well with fish or chicken and even steak.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6727_zps00fbbogx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6727_zps00fbbogx.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was rich, a bit indulgent and so very delicious.\u0026nbsp; It has a nice zesty lemon flavour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6728_zpsgsteyvhu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6728_zpsgsteyvhu.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts creamy and buttery . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6729_zpso1amsnpw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6729_zpso1amsnpw.jpg\" height=\"400\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven the leftovers are delicious.\u0026nbsp; I made this the other night when we had the Missionaries over and it went down a real treat!\u0026nbsp; I served it with my \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/07\/chicken-savoyarde.html\" target=\"_blank\"\u003E\u003Cb\u003EChicken Savoyard\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Altogether the meal was very much enjoyed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6730_zpsjkivwsux.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6730_zpsjkivwsux.jpg\" height=\"227\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Lemon Rice*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8 to 10\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-lemon-rice\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n was a dish I made frequently for the dinner parties I cooked for at the\n manor.\u0026nbsp; It was very popular.\u0026nbsp; You can leave out the cream if you wish \nand it will still be dleicious.\u0026nbsp; It is a rich and indulgent dish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n125g of unsalted butter (1\/2 cup)\u003C\/div\u003E\n420g of uncooked, long grain white rice (2 cups)\u003C\/div\u003E\nthe grated zest of 2 lemons\u003C\/div\u003E\n750ml of chicken broth, boiling (3 cups)\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n2 TBS fresh lemon juice\u003C\/div\u003E\n250ml of double cream (1 cup)\u003C\/div\u003E\nfreshly ground black pepper to taste\u003C\/div\u003E\nchopped parsley to garnish\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN6731_zpscjbvfmxr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6731_zpscjbvfmxr.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a heavy bottomed saucepan over low heat.\u0026nbsp; Stir in the \nrice and lemon zest.\u0026nbsp; Cook, stirring, until the rice becomes opaque, \nabout five\u0026nbsp; minutes.\u0026nbsp; Add the chicken stock and the salt, cover and \nsimmer for about 20 minutes, or until all of the liquid has been \nabsorbed.\u0026nbsp; Stir in the lemon juice.\u0026nbsp; Slowly stir in the cream, \ncontinuing to stir over low heat until all of the cream has been \nabsorbed.\u0026nbsp; Season to taste and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6733_zpsg6n1qtyv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6733_zpsg6n1qtyv.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - if you have leftovers, they can successfully be reheated in the microwave.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6716_zpseb03a8e4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6716_zpseb03a8e4.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken Savoyarde is\u0026nbsp; a lovely creamy dish that has the most delicious sauce, which is creamy, cheesy and also quite indulgent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6712_zpsafkkzmt6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6712_zpsafkkzmt6.jpg\" height=\"356\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA good whisk makes all the difference when you are creating the sauce, in order to ensure the end result is lump free.\u0026nbsp; I just love these Mini Silicone Flat Whisks by Eddingtons.\u0026nbsp; They have a rust proof stainless steel handle, and a silicone wire end which is suitable for use on non-stick and is heat resistant up to to 260 degrees C..\u0026nbsp; They come in Green, Blue, Red and Purple.\u0026nbsp; I love these flat whisks and have been using a wire one for years now.\u0026nbsp; I was really pleased to see them with silicone ends now.\u0026nbsp; I don't have to worry about scratching my good pans with them!\u0026nbsp; You can purchase them via \u003Ca href=\"http:\/\/www.whiskcooking.co.uk\/catalog\/product\/view\/id\/12143\/s\/edd021834195\/\" target=\"_blank\"\u003E\u003Cb\u003EWhisk Cooking Solutions\u003C\/b\u003E\u003C\/a\u003E for only £4.99.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6711_zpslqby7bke.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6711_zpslqby7bke.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are really a very nice and affordable piece of kit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6288357380460313215\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/creamy-lemon-rice.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6288357380460313215"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6288357380460313215"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/creamy-lemon-rice.html","title":"Creamy Lemon Rice"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6641982203060126352"},"published":{"$t":"2014-11-30T04:00:00.000+00:00"},"updated":{"$t":"2014-12-01T13:18:45.931+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Pot Roasted Chicken with Raspberry Cider"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_8278_zps9af6117b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8278_zps9af6117b.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent some Stella Artois Cidre Raspberry and challenged to come up with a recipe using it.\u0026nbsp; As you know I love nothing more than a challenge, especially when it is a challenge which involves food and recipes.\u0026nbsp; This was particularly challenging as, being a Latter Day Saint . . .\u0026nbsp; ie. Mormon, that means I do not drink alcohol, which meant that whatever I used it in would have to be cooked so that the alcohol would cook off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Cidre-Raspberry_zpsfd6f6b4e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Cidre-Raspberry_zpsfd6f6b4e.jpg\" height=\"400\" width=\"264\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStella Artois Cidre Raspberry is made using a Belgian recipe, for a sophisticated taste. Hand-picked apples are pressed and combined with crushed raspberries to create a cider bursting with fruit flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"The new Stella Artois Cidre Raspberry has been carefully crafted according to a unique Belgian recipe, which uses hand-picked, crushed raspberries to deliver a sophisticated fruit cider with a refreshing, crisp tast.\"\u0026nbsp;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\nI decided to try something savoury . . . and since we eat a lot of chicken in this house, chicken was the natural choice for me to choose to work with.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8236_zps85b5da2c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8236_zps85b5da2c.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I pondered what to do with it the telly was on.\u0026nbsp; Donny Osmond was on Saturday Kitchen, and James Martin was pot roasting a chicken and I thought why not.\u0026nbsp; It seemed the logical choice and I just happened to have a whole roasting chicken in my refrigerator!\u0026nbsp; I was inspired! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8237_zps70028694.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8237_zps70028694.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sat and pondered what flavours went well with raspberries . . .\u0026nbsp; that would also be compatible with chicken and this is what I came up with.\u0026nbsp; Raspberries are fruity\u0026nbsp; . . .\u0026nbsp; so are apricots.\u0026nbsp;\u0026nbsp;\u0026nbsp; Sounds decent enough\u0026nbsp; . . .\u0026nbsp; and those are fruity flavours that you often will see in a chicken salad, but then my creative nature took it a further step . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8277_zps0912884d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8277_zps0912884d.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cut up some dried apricots and place them in the bottom of the roaster.\u0026nbsp; I had some preserved lemons that I had made several months back \u0026nbsp; . . . lemon seemed a great choice to put with these flavours . . .\u0026nbsp; and so I added some chopped preserved lemon . . .\u0026nbsp; a bay leaf . . .\u0026nbsp; some thyme from my kitchen garden . . .\u0026nbsp; grated ginger.\u0026nbsp;\u0026nbsp; These all went in the bottom of the roasting casserole, along with some seasoning . . . and a broken stick of cinnamon (only 1 inch) and . . . stay with me here . . .\u0026nbsp; 1 inch of a vanilla pod which I split and scraped.\u0026nbsp;\u0026nbsp; I know . . . it seems a stretch, but trust me on this . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8279_zps07cbcaef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8279_zps07cbcaef.jpg\" height=\"384\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI mixed together some grated ginger, lemon zest,\u0026nbsp; cinnamon and some seasoning. I then rubbed this all over the outside of the chicken and as inside as I could get.\u0026nbsp; I set it on top of all of the aromatics and fruit in the bottom of the roaster and grated just a touch of vanilla over the top . . .\u0026nbsp; just a touch mind . . . and then I poured a whole bottle of\u0026nbsp; Stella Artois Cidre Raspberry around it in the bottom of the pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8282_zps39371af0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8282_zps39371af0.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI covered it tightly and then slowly roasted it in the oven until the chicken was meltingly tender . . .\u0026nbsp; and the pan juices had reduced.\u0026nbsp;\u0026nbsp; I removed and discarded the vanilla pod and cinnamon stick, along with the bay leaf.\u0026nbsp; The pan juices were mashed with my potato masher and I added chicken stock and enough cream to make a sauce, heating it through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTHIS WAS TOTALLY FABULOUS!\u0026nbsp; BEST POT ROASTED CHICKEN I HAVE EVER EATEN!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI kid you not!\u0026nbsp; We all loved it and judged it the best ever chicken dish I have cooked to date!\u0026nbsp; Who knew that something which sounded so odd could turn out so wonderful!\u0026nbsp; Sometimes I surprise even myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8280_zpsae1eebb1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8280_zpsae1eebb1.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pot Roasted Chicken with Raspberry Cider*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pot-roasted-chicken-with-raspberry-cider\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIf\n you like chicken which is meltingly tender, accompanied by gorgeous pan\n juices, then this recipe is for you.\u0026nbsp; Nothing could be easier.\u0026nbsp; The \noven does all the work.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (3 1\/2 pound) whole chicken\u003C\/div\u003E\n(High welfare if possible)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS grated fresh ginger, divided\u003C\/div\u003E\n\u003Cdiv\u003E\nthe zest of half a lemon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\na grating of vanilla pod (optional)\u003C\/div\u003E\n150g of dried apricots, cut in half\u003C\/div\u003E\n1\/2 preserved lemon, flesh discarded and rind chopped\u003C\/div\u003E\n1 inch piece of vanilla bean, cut in half lengthwise\u003C\/div\u003E\n1 inch piece of cinnamon stick, broken\u003C\/div\u003E\n1 bay leaf broken\u003C\/div\u003E\nseveral sprigs of fresh thyme\u003C\/div\u003E\nthe juice of one half lemon\u003C\/div\u003E\n1 bottle of raspberry cider (Stella Artois, 500ml, or 2 1\/2 cups)\u003C\/div\u003E\nchicken stock as needed\u003C\/div\u003E\n120ml of cream (1\/2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8287_zps21db70e9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8287_zps21db70e9.jpg\" height=\"313\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n your oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Have ready a large roasting \ncasserole dish, large enough to fit the chicken. It should have a tight \nfitting lid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix together 1 TBS of the ginger, the zest of \nthe lemon, the salt, pepper and cinnamon.\u0026nbsp; Rub this mixture all over the\n chicken, using some on the inside as well.\u0026nbsp; Place the cut apricots in \nthe bottom of the roaster along with the lemon flesh, vanilla bean. \nbroken bayleaf, cinnamon stick and thyme.\u0026nbsp; Place the chicken on top.\u0026nbsp; \nsqueeze the lemon juice over the chicken.\u0026nbsp; Pour the cider into the pan \naround the chicken.\u0026nbsp; Cover tightly and roast in the preheated oven for 1\n hour.\u0026nbsp; Remove the lid and cook for a further 20 to 30 minutes, until \nthe chicken is golden brown and cooked through.\u0026nbsp;\u0026nbsp; Baste with the pan \njuices for the last 15 minutes, every five minutes.\u0026nbsp; Remove from the \noven.\u0026nbsp; Remove the chicken from the pan.\u0026nbsp; Set aside and keep warm.\u0026nbsp; \nRemove and discard the bay leaf, thyme stalks, cinnamon stick and \nvanilla pod from the roasting tin. Mash the leavings in the pan \ntogether.\u0026nbsp;\u0026nbsp; Add the cream and enough chicken stock, whisking it in to \ngive you a sauce.\u0026nbsp; Heat gently through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe the chicken, warm\u0026nbsp; . . . along with the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8290_zps522affa3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8290_zps522affa3.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was really delicious.\u0026nbsp; We all really enjoyed it very much. \u0026nbsp; I guess I will have to indulge myself in a bottle of this fabulous Cidre Raspberry every now and again.\u0026nbsp; Many thanks to the people at Stella Artois for setting me up for this challenge.\u0026nbsp; I hope they are happy with my results!\u0026nbsp; This was a simple supper which tasted like a celebration.\u0026nbsp; I think it would be a great dinner party dish for over the holidays.\u0026nbsp; It practically cooked itself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8292_zpsce8bb5e6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8292_zpsce8bb5e6.jpg\" height=\"371\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Stella Artois Cidre Raspberry is available at\u0026nbsp; grocers across the UK in both 500ml and 300ml bottles.\u0026nbsp; (The 300ml in 4 and 8 multi-packs and the larger one as a single bottle.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6641982203060126352\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/pot-roasted-chicken-with-raspberry-cider.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6641982203060126352"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6641982203060126352"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/pot-roasted-chicken-with-raspberry-cider.html","title":"Pot Roasted Chicken with Raspberry Cider"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6033522293731508577"},"published":{"$t":"2014-04-24T04:00:00.000+01:00"},"updated":{"$t":"2015-04-30T07:28:32.769+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Pan Sautéed Cod Loins with a Mango Chipotle Sauce"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_3903_zps029ac841.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3903_zps029ac841.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is my final post about the\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cspan style=\"background-color: white; color: #443022;\"\u003Eset of Balsamic Vinegars and Olive Oils from\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-decoration: none;\"\u003E\u003Ca href=\"http:\/\/www.vomfassuk.com\/\" style=\"background-color: white; color: #9ea52f; font-weight: bold; text-decoration: none;\" target=\"_blank\"\u003EVom Fass\u003C\/a\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003Ethat I received recently, this time showcasing the Mango Balsam Vinegar which they sent. \u0026nbsp; Produced in Germany this is a f\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003Eermented vinegar made from concentrated Carabao-Mango mousse added to white wine balsam vinegar to create a fine and fruity vinegar.  It has a rich and strong flavour with a good balance between acidity and sweet flavours, rich and exotic.  I thought it would be the perfect match for some really nice Cod Loins which I found at the fish mongers. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3902_zpseae7d747.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3902_zpseae7d747.jpg\" height=\"400\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeveral years ago I was lucky enough to visit Utah and went to a Brazilian grill restaurant when I was there called Tocanos. \u0026nbsp;The food was fabulous, but my favourite dish was the Cod with Mango Sauce. \u0026nbsp;I loved it so much that 5 years later I am still thinking about it! \u0026nbsp;That's when you know something is really good! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3901_zpsae729af1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3901_zpsae729af1.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs soon as I saw the Mango Balsam Vinegar from Vom Fass, I knew that I wanted to try to recreate that beautiful dish. \u0026nbsp;This came pretty close. \u0026nbsp;I am sure theirs was a cooked sauce, but mine is a raw sauce, which has fresh fruity flavours with a touch of heat from chipotle chilies. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3899_zps0557aa8d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3899_zps0557aa8d.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCod is a really sweet mild fish and goes perfectly with this delicious sauce. \u0026nbsp;The cod is simply dusted with some seasoning and flour . . . and then pan fried in butter until it is just beginning to fall apart, but is still moist and succulent. \u0026nbsp;It's a sin to overcook fish. \u0026nbsp;It really is. \u0026nbsp;My timings are perfect for a piece of cod that is about one inch thick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3897_zps5e921203.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3897_zps5e921203.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sauce is fruity with a hint of tang from the vinegar and some mild heat from the chipotles . . . \u0026nbsp;which of course you can adjust by using more or less as you wish. \u0026nbsp;Altogether this was a fabulous entrée. \u0026nbsp; It was very simple to make, and yet at the same time this is something I would not hesitate to serve to my guests. \u0026nbsp;I think you will love it. \u0026nbsp;We sure did!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3896_zps1441b088.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3896_zps1441b088.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E*Pan\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003ESautéed\u003C\/span\u003E\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u0026nbsp;Cod Loins with a Mango Chipotle Sauce*\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pan-sauteed-cod-loins-with-a-mango-chipotle-sauce\" target=\"_blank\"\u003EPrintable Recipe \u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMeltingly tender and and sweet cod, simply seasoned and dusted with flour and then cooked in butter, served up with a fresh Mango Chipotle Sauce.\u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 thick fresh Cod loins\u003Cbr \/\u003Efine sea salt and freshly ground black pepper\u003Cbr \/\u003Eplain flour for dusting\u003Cbr \/\u003Eground sweet paprika\u003Cbr \/\u003Eknob of butter\u003Cbr \/\u003Ethe juice of half a lemon \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003EFor the Sauce:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1 large mango, peeled and chopped\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1\/2 tsp chipotle chili paste (I use Discovery)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E2 TBS Mango Balsam vinegar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1\/4 tsp garlic paste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1 TBS olive oil\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1 tsp fresh lime juice\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003Ea small handful of fresh coriander leaves, washed and dried (About 1\/4 Cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003Efine sea salt and freshly ground black pepper to taste \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003ERinse your fish and then dry it very well with some paper kitchen towelling.\u0026nbsp; Dust each loin lightly with some salt, pepper and paprika.\u0026nbsp; Roll them in the flour, patting lightly on both sides to help it adhere and shaking off any excess.\u0026nbsp; Set aside. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ETo make the sauce put all of the sauce ingredients into a food processor and blitz until smooth.\u0026nbsp;\u0026nbsp; Set aside. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003EMelt a knob of butter in a large skillet over medium high heat. \u0026nbsp; Once it begins to foam, add the fish, presentation side down, and cook for 2 to 3 minutes on one side, until golden brown, Flip over and cook for a further 2 to 3 minutes, until browned and the fish is just cooked through.\u0026nbsp; (The edges should flake easily with teased with the tines of a fork.)\u0026nbsp; Squeeze the lemon over top and remove immediately from the heat.\u0026nbsp; Swirl the pan to amalgamate the juices of the fish, lemon and butter.\u0026nbsp; Divide the fish between 4 heated plates.\u0026nbsp; Spoon some of the butter from the pan over top of each portion of fish along with a dollop of sauce.\u0026nbsp; Serve immediately. \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb style=\"background-color: white; color: #443022;\"\u003EThe Vom Fass Philosphy\u003C\/b\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\"VOM FASS is a Mediterranean way of sampling and savouring premium artisanal products directly from the cask.”\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cb style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003C\/span\u003E\u003Cb style=\"background-color: white; color: #443022;\"\u003EVom Fass Mission\u003C\/b\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\"The VOM FASS mission is to provide our customers with a Mediterranean way of sampling and savouring the finest, premium quality artisanal products, directly from the cask – with a commitment to uncompromising levels of customer satisfaction.”\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EVom Fass has been created to enhance and meet the demands of a 21st century lifestyle, housing a superb selection of exquisite oils and balsamic vinegars, selected wines, liqueurs and a huge choice of exclusive spirits.\u0026nbsp;\u0026nbsp; What makes Vom Fass completely unique is that all their products are sold straight from the cask, which means everythingn can be sampled before purchase.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ECarefully sourced from leading producers from the Mediterranean to Austria, Vom Fass has selected it's artisan oils and vinegars for their eherapuetic health properties and as versatile cooking ingredients with real nutritional benefits.\u0026nbsp;\u0026nbsp; Even the more indulgent products in the range have been created to bring something unique to shoe who also really know how to enjoy life.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EVom Fass prides itself on a vast range of high quality style conscious products, stocked by iconic store Selfridges.\u0026nbsp; Wtih an exceptional range of over 70 different glass bottles and hand inscribed labels or personal messages, Vom Fass will always represent a style choice.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EFor more information check out\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"http:\/\/www.vomfassuk.com\/\" style=\"background-color: white; color: #9ea52f; text-decoration: none;\" target=\"_blank\"\u003E\u003Cb\u003Etheir web page.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EMany thanks to Vom Fass!\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6033522293731508577\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/pan-sauteed-cod-loins-with-manto.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6033522293731508577"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6033522293731508577"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/pan-sauteed-cod-loins-with-manto.html","title":"Pan Sautéed Cod Loins with a Mango Chipotle Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3440218391015417274"},"published":{"$t":"2014-04-16T04:00:00.000+01:00"},"updated":{"$t":"2014-04-16T04:00:00.064+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Mediterranean Herb Baked Chicken and Knorr Flavour Pots"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4056_zps0ebbca8c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4056_zps0ebbca8c.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently received a lovely hamper from the people at Knorr, in honor of their new Flavour Pots. \u0026nbsp;Oh what a lovely hamper it was . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3982_zps961d917e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3982_zps961d917e.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere was a lovely variety of fresh ingredients . . . \u0026nbsp;kale, peppers, okra, a pineapple, fennel, a coconut, radishes . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3983_zps12a0aa4e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3983_zps12a0aa4e.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChickpeas, anchovies, chocolate . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3981_zps8523770f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3981_zps8523770f.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd of course several packs of their new flavour pots. \u0026nbsp;Developed by Knorr, the creators of Stock Pots, the new range of flavour pots are set to revolutionize the way we use herbs and spices. \u0026nbsp;They come in five unique varieties, each infused with all of the fantastic flavours of fresh herbs, but with the convenience of dried. \u0026nbsp;Knorr Chef, Cameron Healy as captured these fresh flavours by working them into a paste and then adding a drop of oil to retain their natural aroma, colour and flavours.\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EThe Green pack is Mixed Herbs\u003C\/b\u003E - \u0026nbsp;With its combination of thyme, oregano, rosemary and basil, this versatile pot is a store cupboard essential and will ensure your herby flavours are perfectly balanced. \u0026nbsp;Use to complement your cottage pie and perfect your pasta. \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EThe Pink Pack is Garlic\u003C\/b\u003E - Packing a punch, this pot will deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken. \u0026nbsp;Simply stir in and savour the flavour. \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EThe Red Pack is Mixed Chillies\u003C\/b\u003E - \u0026nbsp;This pot is crammed with vibrant chillies that will liven up your meals and \u0026nbsp;leave your taste-buds tingling with a hint of heat. \u0026nbsp;You can use this pot to add a subtle kick to your stir fries and pasta sauces. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThe Yellow Pot is Curry\u003C\/b\u003E - This complex combination of 13 traditional spices including cumin, cardamom and cloves will definitely add a special something to your curry. \u0026nbsp;Use when you want to impress, for a Korma that never tasted so good. \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EThe Purple Pot is 3 Peppercorn \u003C\/b\u003E- \u0026nbsp;This mix of 3 peppercorns will add a depth of flavour to your dishes. \u0026nbsp;Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are a multitude of delicious recipes that you can create using each Knorr Flavour Pot, from aromatic Indian curries and rich Italian pasta dishes to zingy Chinese stir fries and sumptuous French sauces. \u0026nbsp;For more recipe inspiration and ideas visit \u003Cb\u003E\u003Ca href=\"http:\/\/www.knorr.co.uk\/\"\u003Ewww.knorr.co.uk\u003C\/a\u003E. \u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\nFlavour Pots are available at Asda, Tesco, Morrison's, Waitrose and Sainsbury's with an RRPof £1.59\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cimg alt=\" photo SAM_4061_zpsc50f1dee.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4061_zpsc50f1dee.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the flavour pots I created a fabulously delicious chicken dish, filled to the brim with fresh \u0026nbsp;Mediterranean flavours . . . \u0026nbsp;I used one each of the garlic and the 3 peppercorn pots . . . \u0026nbsp;combining them with a variety of dried spices and fresh herbs and a tin of tomatoes \u0026nbsp;. . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4063_zps5882046e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4063_zps5882046e.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDried turmeric, cumin and sweet paprika \u0026nbsp;. . . \u0026nbsp;pickled caper berries, sliced green olives . . . \u0026nbsp;chopped coriander and flat leaf parsley . . . lemon zest and lemon juice . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4060_zps5ab6a563.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4060_zps5ab6a563.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used chicken thighs because their succulence makes them perfect for oven braising in just such a gorgeous and rich sauce such as this. \u0026nbsp;It was also so very simple to execute. \u0026nbsp;You just mix everything in a shallow casserole dish, rolling the chicken around in it . . . and then place it into the refrigerator to marinate for anywhere from a couple of hours to 8 hours, which makes it the perfect dinner party dish as you can throw it together early in the day, ready to bang into the oven later on. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4054_zps574423bb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4054_zps574423bb.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe flavour pots were the perfect addition and added a beautiful depth of richness to the dish . . . with the subtle hint of 3 peppercorns and lots of sweet garlic . . . \u0026nbsp;it smelled fabulous when it was baking. \u0026nbsp;The end result was beautifully tender pieces of chicken in a fabulous sauce, which was herby, and spicy \u0026nbsp;. . . \u0026nbsp;with a piquancy from the capers and green olives . . . and to be honest just wonderful spooned over the rice I cooked to go along with it, and the leftovers were even more delicious warmed up the day after! \u0026nbsp; You will want to serve some crusty bread along side so that you can mop up all of that fabulous sauce!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4065_zps27d86a2e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4065_zps27d86a2e.jpg\" height=\"394\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Mediterranean Herb Baked Chicken*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mediterranean-herb-baked-chicken\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EDeliciously exotic and spicy. \u0026nbsp;The chicken does need to marinate for several hours, so make sure you leave time for that. \u0026nbsp;Rice or couscous are nice with this. \u0026nbsp;It is a nice dinner party dish as you can throw all of the ingredients together early in the day and leave it to marinate, and begin cooking it about an hour prior to your wanting to eat.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 large handful of chopped fresh flat leaf parsley (about 1\/2 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eabout half as much again of chopped fresh coriander (about 1\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 Knorr Garlic Flavour Pot\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 Knorr 3 peppercorn Flavour Pot\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp ground cumin\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp ground turmeric\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp sweet paprika\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 pounds of skinless chicken thighs or chicken pieces\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 400g tin of chopped plum tomatoes in juice (14 1\/2 ounces)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E120ml of chicken broth (1\/2 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E90g chopped green olives (1\/2 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS capers, rinsed\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS finely grated lemon zest\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 tsp fresh lemon juice\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Esalt to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EChopped coriander to garnish (optional)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ECombine all of the ingredients in a baking dish. \u0026nbsp;Roll the chicken in this, and arrange it in an even single layer. \u0026nbsp;Cover tightly and refrigerate for up to 8 hours, turning the pieces occasionally. \u0026nbsp;When you are ready to cook it, remove it from the refrigerator about half an hour before you wish to begin.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6. \u0026nbsp; Place the tightly covered baking dish in the oven. \u0026nbsp; Bake for 40 minutes. \u0026nbsp;Remove the foil and return to the oven and bake for a further 20 minutes, until the chicken is cooked through and tender and the juices run clear.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServe the chicken hot along with some of the cooking juices spooned over top. \u0026nbsp; Sprinkle some coriander on for a garnish. \u0026nbsp;Serve with hot rice or couscous. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMany thanks to\u003Cb\u003E\u003Ca href=\"http:\/\/www.knorr.co.uk\/\"\u003E Knorr\u003C\/a\u003E\u003C\/b\u003E for sending me this lovely hamper. \u0026nbsp;I have only just begun to touch on the wonderful adaptability of these gorgeous little pots of deliciousness!\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3440218391015417274\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/mediterranean-herb-baked-chicken-and.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3440218391015417274"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3440218391015417274"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/mediterranean-herb-baked-chicken-and.html","title":"Mediterranean Herb Baked Chicken and Knorr Flavour Pots"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3212709813248973025"},"published":{"$t":"2013-12-05T04:00:00.000+00:00"},"updated":{"$t":"2013-12-05T04:00:00.156+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"When you have cherries, make Clafoutis!"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo cherries_zpscdd2fc6d.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/cherries_zpscdd2fc6d.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am rather fond of cherries . . . when we lived down South in Kent, during cherry season the roads and byways were filled with local sellers plying their wares . . . fresh English cherries, served up warm in paper bags.\u0026nbsp;\u0026nbsp; I could never get my fill.\u0026nbsp; Half of each bag purchased always disappeared in the car on the way home . . . as if by magic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times4_zps40b59724.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times4_zps40b59724.jpg\" width=\"351\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNormally I would only eat these tasty little babies in season . . . I am a lover of seasonal eating, because usually these types of things really only taste wonderful when they are in season . . . the way they were meant to be eaten. \u0026nbsp; But when I received the latest and last installment of the\u0026nbsp; Ultimate Cookbook from the Sunday Times, I couldn't resist one final foray into cherry-indulgence for the year.\u0026nbsp;\u0026nbsp; The Cherry Clafoutis recipe by Gordon Ramsay (from his book, Sunday Lunch) was screaming my name and I just had to make it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo The_Ultimate_Cookbook_-_Part_4_-_front_cover_zpsf4d45a95.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_4_-_front_cover_zpsf4d45a95.jpg\" width=\"328\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the past three weeks, and finishing this week, The Sunday Times has been\u0026nbsp; \npublishing a pull out \nUltimate Cookbook as part of the Incredible Edibles Food Series, \ndedicated to food and dining.\u0026nbsp;\u0026nbsp; This final week's focus is on the Dinner Party,\u0026nbsp; and \nyou can get your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Dinner party\nthis weekend, on Sunday the 8th of December, featuring a wonderful \nvariety of the finest and most delicious Dinner Party recipes \nbrought to you by a great ensemble of celebrity chefs and restaurants from\u0026nbsp;\nhere in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times2_zpsc280295f.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times2_zpsc280295f.jpg\" width=\"367\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love Dinner Parties.\u0026nbsp; They are the perfect opportunity for you to really bring your culinary and entertaining skills to the forefront!\u0026nbsp; This lovely little pull out cookery book is filled to overflowing with delicious recipes . . . impossible to resist . . . and for the most part simple to prepare, because as we all know, part of the fun of entertaining is being able to enjoy the evening with your guests in comfort, knowing that you have done your best to plan and provide for them a delicious repast, from beginning to end . . . free from stress and pressure.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times3_zps536605c5.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times3_zps536605c5.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can pick from such tasty delights as Rowley Leigh's Parmesan Custards with Anchovy Toasts and Gizzie Erskine's delicious looking Beef Wellington, which is not as difficult to make as one would imagine!\u0026nbsp; Each recipe looking more fabulous than the last, it was really difficult for me to choose just one to prepare to show you . . . but I do have a rather sweet tooth and so the Cherry Clafoutis won out!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Times1_zps3c614dbd.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Times1_zps3c614dbd.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gordon Ramsay's Cherry Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gordon-ramsay-s-cherry-clafoutis\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCherry.\u0026nbsp;\n Clafoutis.\u0026nbsp;\u0026nbsp; Need I say more?\u0026nbsp; A fundamental classic, done well.\u0026nbsp; \nAdapted from Gordon Ramsay's recipe in his book Sunday Lunch.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n50g ground almonds (9 1\/2 TBS)\u003C\/div\u003E\n15g of plain flour (2 1\/2 TBS)\u003C\/div\u003E\npinch of fine sea salt\u003C\/div\u003E\n\u003C\/div\u003E\n100g caster sugar (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n3 large free range egg yolks\u003C\/div\u003E\n250ml of double cream (1 cup plus 4 TBS)\u003C\/div\u003E\nunsalted butter to grease\u003C\/div\u003E\nicing sugar to dust\u003C\/div\u003E\n300g fresh cherries, washed and pitted (about 2\/3 pound)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the ground almonds, flour, salt and sugar together in a large bowl.\u0026nbsp; \nMake a hollow in the centre of the mixture.\u0026nbsp;\u0026nbsp; Whisk together the eggs, \negg yolks and cream.\u0026nbsp; Pour this mixture into the hollow in the dry \nmixture.\u0026nbsp; Whisk together until the batter is smooth.\u0026nbsp;\u0026nbsp;\u0026nbsp; Transfer the \nbatter to a jug, cover and allow to rest in the refrigerator for an hour\n or so, or overnight.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ \ngas mark 5.\u0026nbsp; Butter four individual oven dishes, or one large shallow \noven dish, really well.\u0026nbsp;\u0026nbsp; Dust the base and sides with icing sugar.\u0026nbsp;\u0026nbsp; \nScatter the prepared cherries amongst the dishes, dividing them \nequally.\u0026nbsp;\u0026nbsp; Give the chilled batter a stir, and then pour it over the \ncherries in the dish(es).\u0026nbsp; Stand the dish(es) on a baking sheet and bake\n in the preheated oven for 20 to 30 minutes, until golden brown and \nrisen.\u0026nbsp; Check to be sure the clafoutis have set in the middle.\u0026nbsp; If they \nhaven't, then bake them for an additonal five minutes.\u0026nbsp;\u0026nbsp; Allow to stand \nfor 5 to 10 minutes before adding a dusting of icing sugar and serving \nwarm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't forget to pick up your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Dinner |Parties this \nweekend, on Sunday the 8th of December 2013, the final installment in a four-part \nseries.\u0026nbsp; Featuring a selection of the \nfinest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part\n of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining.\u0026nbsp; Many thanks to The Times for allowing me to participate in presenting this fabulous series to you.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3212709813248973025\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/when-you-have-cherries-make-clafoutis.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3212709813248973025"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3212709813248973025"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/when-you-have-cherries-make-clafoutis.html","title":"When you have cherries, make Clafoutis!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6274366006542954743"},"published":{"$t":"2013-10-07T04:00:00.002+01:00"},"updated":{"$t":"2022-10-12T13:33:51.928+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Special Occasions"}],"title":{"type":"text","$t":"Parmesan Crusted Pork Tenderloin with a Green Olive \u0026 Lemon Sauce"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0531_zps6706468d.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"629\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003EParmesan Crusted Pork Tenderloin. This is a delicious Parmesan Crusted Pork tnderloin keto friendly way of cooking a nice piece of meat. We actually don't eat a lot of red meat in this house.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn fact, it is a very rare thing.\u0026nbsp; I am inclined to eat less and less of it these days, but . . . when I do, I try to make it a treat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd so, when we do have it we will indulge ourselves with a nice steak, or a good roast . . .\u0026nbsp; some nice pork or lamb chops, or . . .\u0026nbsp; as in this recipe here today . . .\u0026nbsp; the filet mignon of the pork kingdom, a good free range Pork fillet, as it is called over here, or Pork Tenderloin in North America.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0532_zpsbf3b954f.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis is a cut of pork that comes from the loin, the eye fillet.\u0026nbsp; It is a lazy muscle, which means it is very tender and lean.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt can also be somewhat lacking in flavour when compared to the shoulder or the leg, but it also provides a beautiful canvas (much like the chicken breast) for you to paint upon it with lucious combinations of flavours in the shape of special rubs or sauces.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0533_zpsd50dd519.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt also means that it is easily prone to drying out and so great care must be taken not to over cook it.\u0026nbsp; I believe in this modern age it is quite acceptable to cook the tenderloin just until it is pink inside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will come to no harm.\u0026nbsp;  Remove any tough white membrane or sinew from the outside of the loin \nbefore cooking\u0026nbsp; (easily done with a sharp knife.), or the silverskin as it is known.\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere is a great tutorial on how to do that with photographs, \u003Ca href=\"http:\/\/www.porktenderloin.org\/trimming-and-butterfly\/\"\u003E\u003Cb\u003Ehere.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"547\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0534_zpsa51b1dcb.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nIf roasting a whole loin, stuffing it will help keep it \nmoist (prunes, apples, mushrooms, blue cheese are all good stuffing \ningredients) as will a splash of liquid added to the roasting tin (wine,\n cider or stock all work well).\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECut into slices (medallions) or strips, \npork fillet can be pan-fried in a matter of minutes.\u0026nbsp; Really, do take care not to over cook it and dry it out.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"573\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0535_zps9c96855c.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nToday I coated it with a simple herb and cheese crust, along with some olive oil.\u0026nbsp; It was cooked in a mere 30 minutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhilst it was cooking I created a delicious Green Olive and Lemon Sauce to serve spooned over top of those tender slices of pork.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"552\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0537_zps6dc490f7.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt made a change from gravy.\u0026nbsp; It was so delicious.\u0026nbsp; This is truly Dinner Party Fare, so you will want to book mark it for one of those special occasions!\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhat's nice about it too, is that it is quick and very easy to prepare and has such a lovely presentation.\u0026nbsp; Enjoy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"584\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0530_zps591dd7c8.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Parmesan Crusted Pork Tenderloin*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u0026nbsp;\u0026nbsp;\u003Cb\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Ci\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; with a\u003Cbr \/\u003E\u0026nbsp;Green Olive and Lemon Sauce\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/parmesan-crusted-pork-tenderloin-with-a-green-olive-and-lemon-sauce\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTender roasted Pork with a golden rosemary flecked cheese crust, served with a delicious sauce.\u0026nbsp; This is dinner party fare!\u003C\/div\u003E\nFor the meat:\u003C\/div\u003E\n2 (400g\/3\/4 pound each) pieces of whole pork tenderloin fillet\u003C\/div\u003E\n3 TBS olive oil\u003C\/div\u003E\n150g finely grated Parmesan Cheese (3\/4 cup)\u003C\/div\u003E\na small bunch of fresh rosemary, stripped and finely chopped\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n1 banana shallot, peeled and finely chopped\u003C\/div\u003E\n250ml of white wine or good chicken stock (1 cup)\u003C\/div\u003E\n1 juice of 1\/2 lemon\u003C\/div\u003E\na handful of dry cured, stoned green olives in garlic and herbs, chopped\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"603\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0540_zps388aa642.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Place the cheese and rosemary \nonto a sheet of baking paper and mix well together.\u0026nbsp; Have ready a \nroasting tin.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nTrim any sinew\/fat\/silverskin from the \ntenderloins and discard.\u0026nbsp;\u0026nbsp; Season the pork filets and brush with 1 TBS \nof the olive oil.\u0026nbsp; Roll the pork fillets evenly in the cheese mixture, \npatting them lightly so that they are evenly coated.\u0026nbsp;\u0026nbsp; Place them into \nthe roasting tin.\u0026nbsp; Drizzle each with 1 TBS of the remaining olive oil.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0539_zps118c786e.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nRoast\n the tenderloins for 30 minutes in the heated oven, until the pork is \ncooked through and the crusts are golden brown.\u0026nbsp; Cover lightly and leave\n to rest in a warm place.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the sauce heat the olive oil in a \nshallow pan.\u0026nbsp; Add the shallot and soften, stirring frequently.\u0026nbsp; Add the \nchicken stock or wine and bring to the boil.\u0026nbsp; Reduce by 1\/2.\u0026nbsp; Whisk in \nthe lemon juice and olives.\u0026nbsp; Taste and adjust seasoning.\u0026nbsp;\u0026nbsp; Tip any \njuices accumulated into the roasting pan into the sauce and whisk in.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0536_zps17272717.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nServe the pork cut into 1\/2 inch slices with some of the sauce spooned over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to serve this with mash and a green vegetable.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was absolutely lovely.\u0026nbsp; Sometimes I make myself very proud of what I have done.\u0026nbsp; Forgive me for my lack of humility on this occasion!\u0026nbsp; Sometimes what I do even amazes me.\u0026nbsp; I love it when that happens.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"Parmesan Crusted Pork Tenderloin\" border=\"0\" height=\"547\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0534_zpsa51b1dcb.jpg\" title=\"Parmesan Crusted Pork Tenderloin\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"box-sizing: border-box; color: #161616;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6274366006542954743\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/parmesan-crusted-pork-tenderloin-with.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6274366006542954743"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6274366006542954743"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/parmesan-crusted-pork-tenderloin-with.html","title":"Parmesan Crusted Pork Tenderloin with a Green Olive \u0026 Lemon Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2221967582348379663"},"published":{"$t":"2012-11-19T04:00:00.000+00:00"},"updated":{"$t":"2013-11-06T10:07:53.104+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"turkey"}],"title":{"type":"text","$t":"Top Turkey Tips and Roasted Turkey with a Balsamic \u0026 Maple Rub"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo turkeycartoon_zpsee370bbe.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/turkeycartoon_zpsee370bbe.jpg\" width=\"343\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week all of our friends across the pond in America will be gathering together with loved ones to celebrate\u0026nbsp; their annual Thanksgiving holiday.\u0026nbsp; We don't do Thanksgiving over here in the UK, but it's a holiday that even the Toddster wishes we would adopt over here in the UK.\u0026nbsp; An annual day of Thanksgiving would be really nice.\u0026nbsp; They have a harvest festival in a lot of churches . . . but as a whole . . . I think this country could use a day of Thanksgiving as, despite all that may be wrong in our country . . . we still have a LOT of things right, and to be grateful for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought I would share some of my tips for cooking turkey with you, after all I am the UK Turkey Blogger of the year\u0026nbsp; (Still pinching myself over that one!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to purchase a top quality bird for my holiday feasts, be it Thanksgiving or Christmas.\u0026nbsp; This is the one time of the year I will splurge and get a higher cost bird, and it goes without saying that I always choose free range and fresh if I can get it.\u0026nbsp; I may eat turkey minced, or in bits the rest of the year . . . but it is only this once a year that I cook the whole bird, so it is a real treat for us! (Christmas for us.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always remove all of the wrapping from my bird and let it sit in the refrigerator for at least 24 hours unwrapped to help dry the skin out well.\u0026nbsp; That makes it a lot easier to rub any butter on and helps for nicely browned skin.\u0026nbsp; I also take it out at least an hour before cooking, which brings it to room temperature.\u0026nbsp; A cold bird put into a hot oven is a bit of a shocking experience and tightens up the tissue . . . we don't want a tough bird.\u0026nbsp; Moist and succulent is the order of the day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo ensure a nicely moist turkey, I\u0026nbsp; like to rub a lot of butter into the flesh beneath the skin, and on top of the skin.\u0026nbsp; Now you can add seasonings and herbs to it, like I have done here today, which also adds extra flavour.\u0026nbsp; Sometimes I just slip a few sprigs of thyme, some salt, pepper and sage in with the butter, which works well also.\u0026nbsp; A bit of broth in the roasting tin and a few aromatic veggies and Bob's your Uncle.\u0026nbsp; Put that tasty bird over top of it all on a rack and start roasting!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to start mine off at a high temperature to assist in the browning, but after that I reduce the temperature to as low as it is safe to go and slow roast, basting it every 15 to 20 minutes with broth and more butter, or the pan juices.\u0026nbsp; (I know . . . but it's Thanksgiving\/Christmas!)\u0026nbsp; If it starts to get too dark, I will tent it with some foil.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's really important that once your bird is done you set it aside, keep it warm and allow it to rest, so that all of those tasty juices will be absorbed back into the bird.\u0026nbsp; If you start to carve it right away, you're going to lose all of that moistness.\u0026nbsp; It will run out all over your cutting board.\u0026nbsp; Be patient.\u0026nbsp; Wait.\u0026nbsp; You'll be rewarded with an incredibly tasty and moist bird.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"\" class=\"rg_hi uh_hi\" data-height=\"183\" data-width=\"275\" height=\"183\" id=\"rg_hi\" src=\"https:\/\/encrypted-tbn2.gstatic.com\/images?q=tbn:ANd9GcTFAuxCKKoVExtqF1eG2PlmH6jNDxRK5OBzCxzM0wSduUVfIK8t4Q\" style=\"height: 183px; width: 275px;\" width=\"275\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA lot of people swear by Brining . . . and others by dry brining.\u0026nbsp; I have tried both . . . and to be honest, I want my\u0026nbsp; turkey to taste like a turkey.\u0026nbsp;\u0026nbsp;\u0026nbsp; Dry brining with salt preserves the integrity of the bird . . . and in all honesty it doesn't end up being really salty.\u0026nbsp; Every wet brined bird I have ever cooked ended up tasting like the brine.\u0026nbsp; Not my cup of tea.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"allowfullscreen\" frameborder=\"0\" height=\"203\" src=\"http:\/\/www.youtube.com\/embed\/Jp4Wf3cHS0U?rel=0\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is an excellent video which gives some great instructions on dry brining.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou would be right in thinking that this bird I am showing you here today is not a turkey.\u0026nbsp; It's a chicken.\u0026nbsp; I'll be cooking my turkey at Christmas, but I did want to share a recipe with you that is fabulous when roasting a turkey, but also equally as delish when used on a chicken.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2968.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u0026nbsp;(This is a large free range roasting chicken.) \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt involves creating a delicious butter rub which you rub into the flesh beneath the turkey breast, beneath the skin . . . flavoured with a balsamic and maple syrups, shallots, thyme, seasoning salt and . . . lotsa butter!\u0026nbsp; As the turkey cooks that butter melts into the breast meat, flavouring it . . . moistening it, making it all scrummy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2970.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't be afraid of butter . . . you're going to skim it off all of the juices anyways . . . and it does help to keep that tasty bird moist and delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2972.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't stuff my birds with stuffing . . . not a chicken nor a turkey.\u0026nbsp; I like to cook the stuffing separately in a covered dish.\u0026nbsp; It's too iffy . . . you can never really\u0026nbsp; tell if it's cooked properly, and it can keep your turkey from cooking properly as well.\u0026nbsp; Best to be on the safe side and cook it separate.\u0026nbsp; You can flavour your bird from the inside out with other things . . . in this case some orange and onion.\u0026nbsp; I have even shoved bunches of herbs inside the bird with great success . . . but not stuffing.\u0026nbsp; Trust me on this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2989.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHowever you choose to season your bird . . .\u0026nbsp; if you follow these few\u0026nbsp; tips, you are in for a real treat. (Start with a\u0026nbsp; QUALITY room temperature bird and hot oven,\u0026nbsp; lotsa butter beneath the skin, sear in the oven on high and then roast on low, baste, baste, baste . . . and let it rest before you cut into it!)\u0026nbsp; I want to wish all of my American Friends a very Happy Thanksgiving. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"328\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2985.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Roasted Turkey with a Balsamic \u0026amp; Maple Rub*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 10 to 14\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-turkey-with-a-balsamic-maple-rub\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA moist and deliciously different turkey.\u0026nbsp; This rub works wonderfully\u0026nbsp; with a roast chicken as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\none 5-7kg Turkey, rinsed and \u003Cbr \/\u003E\npatted dry with paper toweling\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the rub:\u003Cbr \/\u003E\n2 shallots, peeled and minced\u003Cbr \/\u003E\n3 TBS pure Maple Syrup\u003Cbr \/\u003E\n1 TBS Balsamic Glaze (a thick mixture created by boilig\u003Cbr \/\u003E\nBalsamic vinegar until it becomes thick and syrupy.\u0026nbsp; Use a good \u003Cbr \/\u003E\nquality.)\u003Cbr \/\u003E\n1 TBS dark soy sauce\u003Cbr \/\u003E\n2 tsp dried thyme\u003Cbr \/\u003E\n1 TBS seasoning salt\u003Cbr \/\u003E\n4 ounces of butter, at room temperature (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will also need:\u003Cbr \/\u003E\n1 large orange, washed, unpeeled and cut into eighths\u003Cbr \/\u003E\n3 onions, peeled and coarsely chopped\u003Cbr \/\u003E\n2 carrots, peeled and sliced\u003Cbr \/\u003E\n2 cups of chicken or turkey stock (may need more)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake\n the turkey from the refrigerator and allow to stand at room temperature\n for at least an hour before cooking.\u0026nbsp; (To insure a really dry skin \nsurface, I remove it from the wrapping the night before cooking and pat \nit dry inside and out with paper towels.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake the rub by stirring together all of the ingredients until well blended.\u0026nbsp; Taste and adjust seasoning as required.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 225*C\/425*F\/ gas mark 7.\u0026nbsp; Have ready a large roasting tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the carrots and 3\/4 of the chopped onions in the bottom of the roasting tin.\u0026nbsp; Pour the stock over all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake\n your turkey and carefully loosen the skin around the main body cavity, \nsliding your fingers carefully inside to loosen it all over the breast.\u0026nbsp;\n Take care not to tear the skin.\u0026nbsp; Take the rub and push 3\/4 of it under \nthe skin, massaging it into the meat as best as you can.\u0026nbsp; I sometimes \nfind this is easier to do by putting the butter under the skin and then \nmassaging it down the breast from the outside of the skin.\u0026nbsp; Rub the \nremainder of the mixture on the outside of the turkey.\u0026nbsp; Place the \nremainder of the onion and the orange wedges inside the cavity of the \nturkey along with some salt and pepper.\u0026nbsp; Tuck the wings underneath as \nbest as you can and tie the drumsticks together over the opening with \nsome kitchen twine.\u0026nbsp; Place the bird on\u0026nbsp; a rack over top of the \nvegetables in the roasting pan, breast side up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast in the \ncentre of the oven for 20 minutes.\u0026nbsp;\u0026nbsp; Reduce the oven temperature to \n160*C\/325*F\/gas\u0026nbsp; mark 4 and roast for a further 4 hours, basting every \n30 minutes with the pan juices..\u0026nbsp; When it is done the juices should run \nclear when the bird is pricked between the thigh and breast.\u0026nbsp; You may \nneed to tent the turkey with foil if it begins to get too dark.\u0026nbsp; You may\n also need to add more stock if the pan becomes too dry.\u0026nbsp; When it is \ndone, transfer the turkey to a large carving board and tent with foil.\u0026nbsp; \nAllow to rest for at least 20 to 25 minutes before carving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStrain the pan juices, discarding any vegetables.\u0026nbsp; Use these juices to make your gravy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote\n - to cook a chicken in this manner, rub with the balsamic and maple \nmixture in the same manner on a 2kg chicken and roast at 225*c\/425*f\/ \ngas mark 7 for 20 minutes.\u0026nbsp; Reduce the temperature to 160*C\/325*F\/ gas \nmark 3 for a further 45 to 60 minutes until done and the juices run \nclear, basting every 15 minutes or so.\u0026nbsp; I don't bother with a rack in \nthis case. I just roast the chicken right on top of the vegetables."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2221967582348379663\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/top-turkey-tips-and-roasted-turkey-with.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2221967582348379663"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2221967582348379663"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/top-turkey-tips-and-roasted-turkey-with.html","title":"Top Turkey Tips and Roasted Turkey with a Balsamic \u0026 Maple Rub"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/Jp4Wf3cHS0U\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2357758535311126521"},"published":{"$t":"2012-09-27T04:00:00.000+01:00"},"updated":{"$t":"2017-09-06T13:45:06.843+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"}],"title":{"type":"text","$t":"Pork Cutlets with a Port and Cherry Pan Sauce"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-fIBGLqHxPG8\/Wa_tIvnJ-YI\/AAAAAAABQQg\/0T2sp7BsLL82NShVznWrJFQMobDQNnjuACLcBGAs\/s1600\/unnamed-312.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"541\" data-original-width=\"639\" height=\"540\" src=\"https:\/\/3.bp.blogspot.com\/-fIBGLqHxPG8\/Wa_tIvnJ-YI\/AAAAAAABQQg\/0T2sp7BsLL82NShVznWrJFQMobDQNnjuACLcBGAs\/s640\/unnamed-312.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nPork is not something we eat a lot of in our house . . . It's not that we don't like it.\u0026nbsp; We both really love it . . . it's just not something we have very often.\u0026nbsp; When we do have it, I find myself wondering why we don't have it more often than we do!!\u0026nbsp; It's so very yummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was a child, we used to have pork chops about once a week.\u0026nbsp; In the olden days, way back then, people used to think that you had to cook pork to death . . . and so my mother's pork chops always closely resembled boomerangs.\u0026nbsp; It\u0026nbsp; never failed.\u0026nbsp; They always ended up dry and hard, except that you didn't want them to come back!\u0026nbsp; Sorry mom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YCUqSYAmQu8\/Wa_tQrw73yI\/AAAAAAABQQo\/LgIKqTQJadkhRqzPEeT0Jii72tVv6rEkQCLcBGAs\/s1600\/unnamed-313.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"632\" data-original-width=\"639\" height=\"632\" src=\"https:\/\/1.bp.blogspot.com\/-YCUqSYAmQu8\/Wa_tQrw73yI\/AAAAAAABQQo\/LgIKqTQJadkhRqzPEeT0Jii72tVv6rEkQCLcBGAs\/s640\/unnamed-313.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMom would sometimes cook roast pork . . . but my dad only liked it served cold, so we \u003Cspan style=\"font-style: italic;\"\u003Enever\u003C\/span\u003E had hot roast pork for dinner.\u0026nbsp; It was always served\u0026nbsp; a day old and cold . . . thinly sliced, and\u0026nbsp; with some French's mustard on the side.\u0026nbsp; I used to long for a hot roast pork dinner . . . with lots of gravy and mashed spuds, and perhaps some applesauce and stuffing.\u0026nbsp; (Oh and let's not forget the brussels sprouts and carrots!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe never ever had anything like pork tenderloin.\u0026nbsp; I am not sure I even knew pork tenderloin existed when I was growing up!\u0026nbsp; (Not in our house anyways!)\u0026nbsp; Once I became an adult, however, and began cooking for myself, I made up for lost time with lots of hot roast pork dinners, tender pork chops and tasty pork tenderloin . . .\u0026nbsp; One of my favourite ways to do a Pork loin involves making deep cuts into it every couple of inches of the surface and inserting thin slices of garlic and herbs into the pockets.\u0026nbsp; It's also fabulous stuffed with fruit . . . especially prunes and apricots . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nUsBn74eaU8\/Wa_tZcwwBQI\/AAAAAAABQQs\/VMQ2pCfVw947ZqNSdXh9f57dLfPdft6vQCLcBGAs\/s1600\/unnamed-314.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"576\" data-original-width=\"640\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-nUsBn74eaU8\/Wa_tZcwwBQI\/AAAAAAABQQs\/VMQ2pCfVw947ZqNSdXh9f57dLfPdft6vQCLcBGAs\/s640\/unnamed-314.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love pork tenderloin, as long as it's cooked properly. It is like the filet steak of porkdom!\u0026nbsp; Nice and tender and full of flavour . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPork goes so\u0026nbsp; very well with fruit.\u0026nbsp; More often than not we have it with apples and cider . . .\u0026nbsp; but occasionally you come across a little gem like this fantastic recipe that I found in \u003Cspan style=\"font-style: italic;\"\u003ECooking Light.\u003C\/span\u003E\u0026nbsp; (Which also means it is low in fat and calories!\u0026nbsp; Always a bonus!) I adapted it slightly, of course!\u0026nbsp; The original didn't call for flouring the meat, but I felt that it would give it a lovely crispy crust.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NzeMIih1mBc\/Wa_tisSJwKI\/AAAAAAABQQ0\/VNX84OVq1Wwnn2dhax-mt0dcSXw7oihIQCLcBGAs\/s1600\/unnamed-315.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"605\" data-original-width=\"639\" height=\"604\" src=\"https:\/\/1.bp.blogspot.com\/-NzeMIih1mBc\/Wa_tisSJwKI\/AAAAAAABQQ0\/VNX84OVq1Wwnn2dhax-mt0dcSXw7oihIQCLcBGAs\/s640\/unnamed-315.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI was right.\u0026nbsp; This is fabulous!\u0026nbsp; The meat nice and tender and moist, but with a rich outside crust, and that sauce . . . it's a wonderful combination of fruit and tang . . . in short . . . to die for!\u0026nbsp; A most wonderful combination!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat's even better is that it comes\u0026nbsp; together lickety split!!\u0026nbsp; You can have it on the table quicker than you can say Jack Robin!!\u0026nbsp; This will have them licking their chops for sure!\u0026nbsp; I would serve this to company!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-1Cl5BDwRgc0\/Wa_trsOYcOI\/AAAAAAABQQ4\/JL3aLhTADRMfeoPsU8K_IEU2jggpD6RYwCLcBGAs\/s1600\/unnamed-318.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"610\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-1Cl5BDwRgc0\/Wa_trsOYcOI\/AAAAAAABQQ4\/JL3aLhTADRMfeoPsU8K_IEU2jggpD6RYwCLcBGAs\/s640\/unnamed-318.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pork Cutlets with a Port and Cherry Pan Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-cutlets-with-a-port-and-cherry-pan-sauce\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious pork tenderoin cutlets sauteed until golden brown and served with a scrumptious Port and Dried Cherry pan sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250ml of ruby port (1 cup)\u003Cbr \/\u003E\na generous handful of dried cherries\u003Cbr \/\u003E\n4 tsp seedless raspberry jam\u003Cbr \/\u003E\n1 tsp Dijon mustard\u003Cbr \/\u003E\n1 TBS sunflower oil\u003Cbr \/\u003E\n1 1\/2 pound piece of pork tenderloin, trimmed\u003Cbr \/\u003E\n2 dessert spoons of plain flour\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n1 TBS butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-m6696ZloDH4\/Wa_tyIv4yMI\/AAAAAAABQQ8\/8B4R7KIK0vcVyAHt3DAJOcYFjdmWkKXUACLcBGAs\/s1600\/unnamed-319.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"530\" data-original-width=\"640\" height=\"530\" src=\"https:\/\/4.bp.blogspot.com\/-m6696ZloDH4\/Wa_tyIv4yMI\/AAAAAAABQQ8\/8B4R7KIK0vcVyAHt3DAJOcYFjdmWkKXUACLcBGAs\/s640\/unnamed-319.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the port, cherries, jam and mustard.\u0026nbsp; Set aside to allow the cherries to macerate and plump up a bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut\u0026nbsp; the pork tenderloin crosswise into 16 even pieces.\u0026nbsp; Season well with\u0026nbsp; some salt and black pepper.\u0026nbsp; Dust lightly with flour, shaking off any\u0026nbsp; excess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the oil in a skillet until hot.\u0026nbsp; Add the pork and\u0026nbsp; cook approximately 4 minutes on each side until golden brown and cooked\u0026nbsp; through.\u0026nbsp; Remove from the pan and set aside, keeping it warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir\u0026nbsp; the wine mixture into the pan, scraping to loosen any browned bits up from\u0026nbsp; the bottom of the pan.\u0026nbsp; Allow to bubble up and reduce until about half\u0026nbsp; the volume.\u0026nbsp; Remove from the heat.\u0026nbsp; Whisk in the butter.\u0026nbsp; Divide the\u0026nbsp; pork between heated dinner plates, spooning an equal amount of cherry\u0026nbsp; sauce over each portion."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2357758535311126521\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/pork-cutlets-with-port-and-cherry-pan.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2357758535311126521"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2357758535311126521"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/pork-cutlets-with-port-and-cherry-pan.html","title":"Pork Cutlets with a Port and Cherry Pan Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-fIBGLqHxPG8\/Wa_tIvnJ-YI\/AAAAAAABQQg\/0T2sp7BsLL82NShVznWrJFQMobDQNnjuACLcBGAs\/s72-c\/unnamed-312.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9044784457244502908"},"published":{"$t":"2012-08-14T04:00:00.004+01:00"},"updated":{"$t":"2012-08-14T04:00:06.548+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Vanilla Cheesecake with a Simple Topping"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0465.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENormally on my Birthday I would bake myself a cake . . . I do so love a Victorian Sponge.  It's my absolute favourite . . . golden brown, moist and stogged full of jam and cream.  (I do love my jam too!!  If you've been visiting me for a while . . . you already know that!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0467.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis year I decided to have something a little bit different and made myself a cheesecake.  Well, i did share it with Todd, I confess . . . I'm not \u003Ci\u003Ethat\u003C\/i\u003E greedy!  I think even I would have a difficult time eating a cheesecake all by myself, but I do think I could give it a good go!  (We won't go there . . . )\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"padding-right: 8px; padding-top: 8px; padding-bottom: 8px;\" src=\"http:\/\/images.borders.com.au\/images\/bau\/97818459\/9781845978150\/0\/0\/plain\/easy-desserts-deliciously-indulgent-treats.jpg\" id=\"il_fi\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, I have this lovely little book called \"Easy Desserts\" deliciously indulgent treats.  It's published by Murdoch Books and is a compilation of a variety of dessert recipes created by different chef peoples.    On the back cover it says . . . \"No-fuss recipes for irresistible desserts that are guaranteed to bring a smile to everyone's face.\"  I can attest to the truth of that statement.  I've made quite a few recipes from the \u003Ci\u003Ewhole \u003C\/i\u003E of the \"easy\" books series and they are \u003Ci\u003Eall \u003C\/i\u003Egood, and . . . as one would expect from their titles . . . \u003Cspan style=\"font-size:130%;\"\u003Eeasy\u003C\/span\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0469.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis Vanilla Cheesecake is attributed to Fiona Beckett.  I did play with it a bit.  I chose to leave off her cooked blueberry topping.  I was feeling rather lazy and I quite like this easy topping that I started making years ago using jam for on top of cheesecakes.  It's very simply jam whisked together with a bit of honey to loosen it up a bit.  I find it goes very well with the richness of the cheese filling.  And I am rather lazy . . .  I put my hand\u003Ci\u003E up \u003C\/i\u003E. . . anything for an easy life.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0470.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI converted the measurements fo North American for my North American Friends and left out her cooked blueberry topping completely.  Those are my changes.\u003Cbr \/\u003EThe cake itself is rich and yes . . . indulgent, with a creamy cheese filling topped with an even creamier sour cream\/yoghurt topping.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0472.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe blueberry topping????   Well, it's just the icing on a very delicous and moreish dessert.  Do make sure you chill this properly before cutting and do use a wet and very sharp knife to cut.  You will have no problems getting perfect slices if you follow those two pieces of advice . . . oh, and line the pan leaving some handles for lifting the ice cold cheesecake out of the pan.  I find this works much better than using a springform pan . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0478.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, and a square pan makes for nice\u003Ci\u003E even \u003C\/i\u003Eslices that look very pretty on the plate.  I think so anyways.  Enjoy!  I did!  (I am soooo \u003Cb\u003Enot\u003C\/b\u003E looking forward to my weigh -in this week!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0483.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Vanilla Cheesecake with a Simple Topping*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8 to 10\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vanilla-cheesecake\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELush  and delicious.  I top mine with a mixture of blueberry jam and honey,  but you could use any jam you like.  It makes an easy topping.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the crust:\u003Cbr \/\u003E50g of unsalted butter (3 1\/2 TBS)\u003Cbr \/\u003E110g of digestive or otehr wheaten biscuits, crushed into fine crumbs\u003Cbr \/\u003E(1 1\/4 cup of graham cracker crumbs)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the first layer:\u003Cbr \/\u003Etwo (200g) tube of full fat cream cheese (two 7.5 ounce tubs)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E100g of caster sugar (1\/2 cup of fine sugar)\u003Cbr \/\u003E1\/4 tsp vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Second Layer:\u003Cbr \/\u003E284ml carton of sour cream (1 1\/4 cup)\u003Cbr \/\u003E150ml of Greek style yoghurt (2\/3 cup)\u003Cbr \/\u003E2 1\/2 TBS of caster sugar\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003ETo top:\u003Cbr \/\u003E4 to 5 dessert spoons of wild blueberry jam\u003Cbr \/\u003E(I used bon maman)\u003Cbr \/\u003E2 TBS of liquid honey\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 190*C\/375*F\/ gas mark 5.   Have ready an 9 inch square  baking tin.  Butter it well.  Line it with some baking parchment,  leaving an overhang, and then butter the baking parchment.\u003Cbr \/\u003ESet aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter, cool slightly and then stir in the crushed biscuits.  Press evenly and firmly into the base of the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat  all of the ingredients for the first layer together, making sure they  are completely mixed and smooth.  Pour over the biscuit base.  Smooth  over the top.  Place onto a baking tray and then bake it in the  preheated oven for 20 minutes, until just set.  Remove from the oven and  set aside for a further 20 minutes in order to let it set up.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  together the ingredients for the second layer, until smooth and  completely combined.  Spoon this mixture evenly over top of the first  layer.  Return to the oven and bake for a further 10 minutes.  Allow to  cool completely.  Place in the refrigerator to chill overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EThe next day, gently warm the blueberry jam.  Stir in the honey.  Set aside to cool somewhat.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen  you are ready to serve the cake.  Gently loosen the edges with a sharp  knife and lift the cake out onto a cutting board.  Wet the knife and  carefully cut into  8 or 10 narrow slices.  Place each onto a chilled  plate and then spoon some of the blueberry sauce over top.  Serve.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  You don't need to use blueberry jam for the topping.  Strawberry, Raspberry, Cherry and Apricot are each also VERY good!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0480.jpg\" height=\"322\" width=\"359\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Toddster cooked me dinner and did a pretty good job.  I think he had some help from M\u0026amp;S, but that's ok.  I enjoyed it anyways, and I appreciated the effort he took . . . not to mention the thought.\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9044784457244502908\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/vanilla-cheesecake-with-simple-topping.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9044784457244502908"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9044784457244502908"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/vanilla-cheesecake-with-simple-topping.html","title":"Vanilla Cheesecake with a Simple Topping"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1770794630743896849"},"published":{"$t":"2012-07-16T04:00:00.005+01:00"},"updated":{"$t":"2012-07-16T04:00:05.560+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Strawberry Shortcake with Black Pepper and Elderflower Cream"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18049.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI guess by all accounts, we've had a ton of rain over here in the UK during the two weeks we were away!!  This is well evidenced by the profusion of slugs and snails in our garden completely feasting on my herbs and fruit!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18052.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBwaa ha ha haaaa!!! Time to break out the beer . . . not for drinking silly.  I'm going to put it into small tubs throughout the garden.  They are attracted to the beer,  and fall into the tubs . . . and drown.  That'll teach em . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18056.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI \u003Cspan style=\"font-style: italic;\"\u003Ewas\u003C\/span\u003E able to salvage a few handfuls of strawberries, enough to make a few strawberry shortcakes.  This is one of my favourite summer desserts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18058.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI gave it a bit of a twist this time though . . . by adding some snappy black pepper to the berries . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18061.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd by infusing the cream with some elderflower cordial.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18062.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all . . . totally delicious.  This would make a fabulous party dessert for those summer barbeques.  (I hope the sun decides to shine at least\u003Cspan style=\"font-style: italic;\"\u003E some\u003C\/span\u003E of the time this summer . . . a barbeque would be nice!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18063.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne can but dream . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18070.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Strawberry Shortcakes with Black Pepper and Elderflower Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-shortcakes-with-black-pepper-and-aelderflower-cream\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  unique and delicious twist on the traditional dessert, with the  addition of snappy black pepper and a delicate elderflower cordial  infused cream.\u003Cbr \/\u003E\u003Cbr \/\u003E4 large buttermilk biscuits, topped with some demerara sugar before baking\u003Cbr \/\u003E(I use my recipe which you can find \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/buttermilk-biscuits\" target=\"_blank\"\u003Ehere\u003C\/a\u003E)\u003Cbr \/\u003E1 pound (16 ounces) fresh strawberries\u003Cbr \/\u003E3 TBS caster sugar\u003Cbr \/\u003Efreshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cream:\u003Cbr \/\u003E225ml of double or whipping cream (1 cup), well chilled\u003Cbr \/\u003E3 to 4 TBS elderflower cordial\u003Cbr \/\u003E3 TBS caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EWash  the berries and gently dry them.  Hull and then slice into a bowl.   Stir in the sugar and some freshly ground black pepper to taste.  Set  aside to macerate for about 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the cream along with the caster sugar, until it forms soft folds.  Gently fold in the elderflower cordial.\u003Cbr \/\u003E\u003Cbr \/\u003ESplit  the buttermilk biscuits and place the bottom half of each onto a  dessert plate.  Top with one forth of the macerated berries.  Divide the  elderflower cream between each, placing on top of the berries.  Top  with the biscuit tops.  Serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  The cream can  be whipped ahead of time and kept covered and chilled in the  refrigerator.  I do not advise preparing the berries too far ahead of  time as they will become too soft and release too many of their juices.   You don't want to leave them to macerate much longer than 15 minutes  for optimum flavour and texture.  The biscuits are best made ahead and  stored in an airtight container until you are ready to use them.  When  baking simply brush the tops with some milk and sprinkle with some  demerara sugar for a nice look and texture."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1770794630743896849\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-shortcake-with-black-pepper.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1770794630743896849"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1770794630743896849"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-shortcake-with-black-pepper.html","title":"Strawberry Shortcake with Black Pepper and Elderflower Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1463051068578571943"},"published":{"$t":"2011-04-17T04:00:00.002+01:00"},"updated":{"$t":"2011-04-17T04:00:00.098+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10377.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are looking for a delicious way to cook some lovely spring lamb cutlets look no further!\u003Cbr \/\u003EI found this delicious looking recipe in a book of mine called Secrets from a Country Kitchen by Lucy Young.  The original recipe called for studding two 7 chop rack of lamb with garlic and roasting them for about 25 minutes in a hot oven.  I didn't have a rack of lamb.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10378.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI did have some lamb cutlets though, and so I decided to rub them with some olive oil, crushed garlic, salt and pepper and leave them to marinate for half an hour.  I then took out my lovely new grill griddle pan and seared them on both sides, just until they were pink in the middle.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10379.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe real treat in this recipe is the sauce.  It might sound a bit odd, but trust me when I say it's delicious!  The original recipe called for two anchovy filets to be simmered with the garlic, but I didn't have any and so I added a tsp of Worcestershire sauce instead and it worked quite well!  It was a real treat served with some steamed basamati rice and haricots vert on the side!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10380.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was quick and easy to do and would make a lovely dinner party meal.  Lucy suggests also trying the sauce with a saddle of lamb.  Sounds like a winner to me!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10392.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/garlic-lamb-cutlets-with-a-mint-and-sun-blushed-tomato-sauce\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EGarlicky  grilled lamb cutlets, cooked till just pink inside, with a creamy mint  and sun blushed tomato sauce spooned over top.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E8 meaty lamb cutlets\u003Cbr \/\u003E4 cloves of garlic, peeled and crushed\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Sauce:\u003Cbr \/\u003E10 fluid ounces of double cream (1 1\/4 cups)\u003Cbr \/\u003E2 fat cloves of garlic, peeled and halved\u003Cbr \/\u003E1 tsp Worcestershire Sauce\u003Cbr \/\u003E5 fluid ounces of white wine (5\/8 cup)\u003Cbr \/\u003E1 heaped tsp of mint sauce\u003Cbr \/\u003E(from a jar, the stuff with vinegar in it)\u003Cbr \/\u003E2 TBS chopped fresh mint leaves\u003Cbr \/\u003E2 ounces sun blushed tomatoes, snipped in half with kitchen scissors (1\/4 cup altogether)\u003Cbr \/\u003Efine seasalt and freshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003ERub  the garlic cloves into the lamb cutlets along with some sea salt and  olive oil.  Let sit for half an hour, while you make the sauce.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  the cream over medium heat along with the 2 cloves of garlic until it  comes to the boil. Reduce to a slow simmer and cook for 15 to 20 minutes  over very low heat.  At the end of that time, press it through a seive  with the back of a spoon into a clean pot.  (the garlic should be soft  by then)   Whisk iin the white wine and Worcestershire sauce.  Bring to  the boil.  Cook whisking frequently over high heat until reduced  somewhat.  Stir in the mint sauce, chopped fresh mint, the sun blush  tomatoes and season to taste with some salt and black pepper to taste.   Keep warm while you grill the lamb.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat your grill pan.  Sear  the lamb cutlets on both sides for several minutes per side, or until  they are done to your desire.  We like them pink, which takes 2 to 3  minutes per side, but you may like them more well done.   Place the  cooked cutlets onto a heated platter and spoon some of the hot sauce  over top.  Garnish with some fresh mint sprigs and pass the remaining  sauce at the table.   Steamed rice and a green vegetable go very well  with this.\u003Cbr \/\u003E\u003Cbr \/\u003EBe sure to stop by tomorrow!  I have a delicious dessert to share with you that you are just going to love!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1463051068578571943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/garlic-lamb-cutlets-with-mint-and-sun.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1463051068578571943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1463051068578571943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/garlic-lamb-cutlets-with-mint-and-sun.html","title":"Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5817186230013245139"},"published":{"$t":"2011-02-24T04:00:00.002+00:00"},"updated":{"$t":"2011-02-24T04:00:01.818+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Beef Bourguignon"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19368.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was something that I made at the weekend, and am only now getting on to writing about it on here.  I actually made it on Saturday, and then warmed it up in the slow cooker on Sunday when we were at church.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19360.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy goodness but it sure did smell wonderful when we arrived back home and opened up the door!  We are always famished when we get home from church and it's really nice to have something on tap  and waiting for us when we get in.\u003Cbr \/\u003E\u003Cbr \/\u003ESure . . .  most times we have something simple and quick like egg and chips, beans on toast, or . . . spaghetti on toast . . . but then again . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19361.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESometimes we have something really scrummy like Boeuf Bourguignon!!  Rich and rib sticking, it may seem a bit old fashioned, but really . . . how can something as delicious as this ever really go out of style . . .\u003Cbr \/\u003E\u003Cbr \/\u003EIt is fabulous . . . tastily tender chunks of beef  and meaty mushrooms in a rich and delicious gravy.  Perfect over noodles or (in Todd's case) mashed potatoes!  You'll want to serve a nice crusty roll with it so that you can scoop up every last bit of that scrumminess on your plate.  (Sorry Mitzie, no leftovers for you today!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19364.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's one of those tasty meals that seems to get better and better each day it stands. We had the leftovers tonight, warmed in a casserole and topped with a swede\/potato mash a la cottage pie.  It does make rather a lot and so the rest I've popped into the freezer to take out sometime when we are wanting something rich and filling and delicious.  Win\/win\/win!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19368.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Boeuf Bourguinon*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/boeuf-bourginon\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDeliciously tender  beef.  This taste even better if you make it a day ahead of time and let  it ripen overnight, which makes it the perfect dinner party meal!   Serve with noodles, rice or mashed potatoes!\u003Cbr \/\u003E\u003Cbr \/\u003E1 1\/2 ounces plain flour (1\/3 cup)\u003Cbr \/\u003E2 tsp salt, divided\u003Cbr \/\u003E1 tsp black pepper, divided\u003Cbr \/\u003E2 1\/4 pound of stewing beef, cut into 1 inch cubes\u003Cbr \/\u003E3 rashers of rindless, smoked streaky bacon, chopped\u003Cbr \/\u003E1 large onion, peeled and chopped\u003Cbr \/\u003E1 large carrot, peeled and chopped\u003Cbr \/\u003E4 cloves of garlic, peeled and minced\u003Cbr \/\u003E375ml of dry red wine ( 1 1\/2 cups)\u003Cbr \/\u003E14 ounces beef broth\u003Cbr \/\u003E1 1\/2 pounds of fresh mushrooms, wiped clean and halved\u003Cbr \/\u003E2 TBS tomato poaste\u003Cbr \/\u003E1 tsp dried thyme\u003Cbr \/\u003E2 bay leaves\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  a bit of oil in a large saucepan.  Add the bacon and cook until browned  and crisp. Scoop out with a slotted spoon and set aside.  Place the  beef in a plastic bag with the flour, 1 tsp of salt and 1\/2 tsp of  pepper. Shake together to coat the meat and add, 1\/2 at a time.  Cook  and brown on all sides.  Scoop out and keep warm.  Repeat with the  remainder of the meat, using a bit more oil if required.  Return all the  meat to the pan along with the bacon.  Add the onion, carrot and  garlic.  Cook and stir until the onion begins to soften.  Season with  the remainder of the salt and pepper.   Add the mushrooms, bay leaves,  thyme, broth and wine.  Bring to the boil, then reduce the heat to a  simmer, cover and simmer for about 2 hours.  Remove the cover and stir,  and simmer for an additional 1 1\/2 hours until the sauce is thickened  and rich and the meat is very tender.  Bring to room temperature and  then cover and refrigerate overnight.  When you are ready to serve,  bring slowly back to a simmer on top of the stove.  Once it is well  heated through you can serve it.  Remove the bay leaves before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5817186230013245139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/beef-bourguignon.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5817186230013245139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5817186230013245139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/beef-bourguignon.html","title":"Beef Bourguignon"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2497417032915478619"},"published":{"$t":"2011-01-26T04:00:00.002+00:00"},"updated":{"$t":"2022-03-19T12:31:40.249+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"}],"title":{"type":"text","$t":"Lime and Ginger Posset"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiBHWbTHhdVXCeBRm7VyFDtXA5sgeQ4BQQctNSnjBND8SCmCXZxQs1Jp2p771DT2Tjs1j9bUh02wGBd_yFX2repVvqHTn_B7l6utp4jgL4Ve_CxWZ2VbklWhMq_hPw6cKKOrn5wimA2RRjn9LnmUBr3uQss5J5CS1VRMew3SDTM3tilCYmnH8HtEkY6=s1257\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1257\" height=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiBHWbTHhdVXCeBRm7VyFDtXA5sgeQ4BQQctNSnjBND8SCmCXZxQs1Jp2p771DT2Tjs1j9bUh02wGBd_yFX2repVvqHTn_B7l6utp4jgL4Ve_CxWZ2VbklWhMq_hPw6cKKOrn5wimA2RRjn9LnmUBr3uQss5J5CS1VRMew3SDTM3tilCYmnH8HtEkY6=w640-h550\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;On Monday evening we had guests over for dinner.  Nothing special . . . just soup, salad and raclette.  (Raclette is to the 21st century what the fondue was to the 20th!)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I did an Jerusalem Artichoke Soup with fennel which was lovely.  I didn't get any pictures though . . . sigh . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjLIkm6HkTW1Hj5A0-LHtli9IAv671cp2W5dggKTnsQysj40CF91TD8Lb04DNUTRqVkLAFcVrsZwfr60b3wclOAyhhorX747IMboJvlhaDewF816N92FaEiVDS8fU0RnH6oZOcAsHcDOmMNYPY9DukjotkCQTplJxwxsaAUZcyn5v5678-osqNR4YPy=s1158\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1158\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjLIkm6HkTW1Hj5A0-LHtli9IAv671cp2W5dggKTnsQysj40CF91TD8Lb04DNUTRqVkLAFcVrsZwfr60b3wclOAyhhorX747IMboJvlhaDewF816N92FaEiVDS8fU0RnH6oZOcAsHcDOmMNYPY9DukjotkCQTplJxwxsaAUZcyn5v5678-osqNR4YPy=w640-h596\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u0026nbsp;That's the problem when you have dinner guests.  One feels almost awkward asking them to wait while you do photos . . . and so . . . I don't, and wish that I had!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The salad was a lovely\u0026nbsp; Greek Salad, with lots of olives, cucumbers, peppers, red onions, tomatoes, baby gems and feta cheese in a tasty Greek dressing.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh7Amqy2MosNGg6bNVKdgdbTebFvk-YGto45kpRv6MmLslAzqq6EhqXCsYfNOmyJrFxJSdmZs5XUMvrbV5bD6wZEfBH5B9Qq3lGAxguL6Xd4kTcv2hPz4t9Brp1WCbcvw5nndzzvdXr8CRktJk-DdPRdEpcy4Al2K07rZU3aWlafWxd0fqE7Q3xdLW_=s1161\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1161\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh7Amqy2MosNGg6bNVKdgdbTebFvk-YGto45kpRv6MmLslAzqq6EhqXCsYfNOmyJrFxJSdmZs5XUMvrbV5bD6wZEfBH5B9Qq3lGAxguL6Xd4kTcv2hPz4t9Brp1WCbcvw5nndzzvdXr8CRktJk-DdPRdEpcy4Al2K07rZU3aWlafWxd0fqE7Q3xdLW_=w640-h596\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERaclette, what can I say . . . grilled chopped vegetables and meats, bathed in melted cheese and dumped over steamed new potatoes.  Yum!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;After all that though, I thought we would need something light for dessert.  Light doesn't have to mean boring or tasteless though . . . Possets fit the bill perfectly.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhOHsI49OVGeUFEumsw6ee8-QjxOCkfziAGjJ6iEmddtG5fVDNEVYupS-yEmCcoKHFF3AfmznRK4oqsBazczeyUouLUyu33EBWJ3HVVdQSs622BgoBIpQf3PRfZGF38MbVSJHI19iB1Rorol94p6sZJjC5R2e-VF46ChIRIqoCv-RKGc9IHUy1Wddpg=s1086\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1086\" height=\"636\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhOHsI49OVGeUFEumsw6ee8-QjxOCkfziAGjJ6iEmddtG5fVDNEVYupS-yEmCcoKHFF3AfmznRK4oqsBazczeyUouLUyu33EBWJ3HVVdQSs622BgoBIpQf3PRfZGF38MbVSJHI19iB1Rorol94p6sZJjC5R2e-VF46ChIRIqoCv-RKGc9IHUy1Wddpg=w640-h636\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EI often make \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/lemon-posset.html\" style=\"color: #cc6600; font-weight: bold;\"\u003E Lemon Possets \u003C\/a\u003Efor dessert when we have guests for dinner. They have to be the quickest and easiest dessert to make ever.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You will \u003Cspan style=\"font-style: italic;\"\u003Enever\u003C\/span\u003E find a better dessert for ease of preparation that pays such \u003Cspan style=\"font-size: 130%; font-weight: bold;\"\u003Ehuge\u003C\/span\u003E dividends in taste department. \n\nIt's smooth and delicious. It's rich.  It's not overly filling.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;A little goes a long way, and it \u003Cspan style=\"font-style: italic;\"\u003Ealways \u003C\/span\u003Egoes down a real treat!  It's also a recipe that is very easy to double or triple with great success!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiNu7MgLBhnGcLIQEJTPXuGSpuA3-hVXZUmzC23BbknyIiTFIl3skTikCIRMPAyJBbD66-demE9JsUEhURUwPonzlgM9LhUqhQpsBED5nPmpzQOkM66aKXB_YXl8BfVKw36q9Lx8joUCZmHNVXEjMKVuNzdFwoYQ3JOTl3dIMHFF66K-Xr--XX_hLXO=s1094\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1094\" height=\"632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiNu7MgLBhnGcLIQEJTPXuGSpuA3-hVXZUmzC23BbknyIiTFIl3skTikCIRMPAyJBbD66-demE9JsUEhURUwPonzlgM9LhUqhQpsBED5nPmpzQOkM66aKXB_YXl8BfVKw36q9Lx8joUCZmHNVXEjMKVuNzdFwoYQ3JOTl3dIMHFF66K-Xr--XX_hLXO=w640-h632\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\nI wanted something slightly different this time though, than the usual lemon, so I decided to do a lime posset.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Nothing unusual there . . . but add a Tablespoon of ginger syrup and some chopped preserved ginger on the top and you have created a real gem of a dinner party dessert.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhHDvj43aTxn9DVi7Ih9omuhD_92s94tIvgBRJhbCKTat6WmSrT3gf6iZzEESTYkxCG8gTi_JhLxD8nJ9GsKKa-pPa4F5XaoGEeG8Oe9-w9Ywtj41NqUjJSLVZB4EI83qTJlB8uDOJVqGEP2DpWE2Ah8CuP8wqDIEhs7IJ9UWjpGZ7Dtwrm_qIXpew7=s1123\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1123\" height=\"616\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhHDvj43aTxn9DVi7Ih9omuhD_92s94tIvgBRJhbCKTat6WmSrT3gf6iZzEESTYkxCG8gTi_JhLxD8nJ9GsKKa-pPa4F5XaoGEeG8Oe9-w9Ywtj41NqUjJSLVZB4EI83qTJlB8uDOJVqGEP2DpWE2Ah8CuP8wqDIEhs7IJ9UWjpGZ7Dtwrm_qIXpew7=w640-h616\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOh my . . . this was fabulous.  I don't know why I never thought of it before?  Ginger and lime go \u003Cspan style=\"font-style: italic;\"\u003Every\u003C\/span\u003E well together.  It was creamy and rich.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The lime gave it just enough tartness to counteract the sweet flavour of the sweetened cream . . . and the ginger a sweet heat, with a tiny bit of crunch atop all that creamy deliciousness!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Mmmm . . . sometimes I even surprise myself!  This is a new favourite in the Rayner household!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh7jHojrQ-1fu96ie1aaX7V2fDZXgjRp1LBZpBuvWWpJ8KzQ-6kV4UmbTAbCc2Xjt4jVzXsbaEPW_24WnAEPMkvYQrb4GCMT1S1vLQf73AFc-9nswTxBWdyyz1iuaTBub_5JnrcmBTnzUoopcRHEOq3UyaYh5ym9U2EIlL59o8FTLCirVU_jDJFrSta=s1198\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1198\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh7jHojrQ-1fu96ie1aaX7V2fDZXgjRp1LBZpBuvWWpJ8KzQ-6kV4UmbTAbCc2Xjt4jVzXsbaEPW_24WnAEPMkvYQrb4GCMT1S1vLQf73AFc-9nswTxBWdyyz1iuaTBub_5JnrcmBTnzUoopcRHEOq3UyaYh5ym9U2EIlL59o8FTLCirVU_jDJFrSta=w640-h576\" title=\"Lime and Ginger Posset\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt doesn't really get much easier than this. I promise you.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/IF6DZO8.jpg\",\"name\":\"Lime and Ginger Posset\",\"prepTime\":\"\",\"cookTime\":\"PT5M\",\"totalTime\":\"PT2H5M\",\"description\":\"Quick, easy, rich, silky and delicious. The perfect dinner party dessert! It;s a great make ahead as well, so you can plan with confidence. You will need at least 2 hours for it to set up.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"400ml of double cream (a generousl 1 3\/4 cups)\",\"8 TBS caster sugar (superfine sugar)\",\"5 TBS of lime juice, plus the finely grated zest of two limes\",\"1 TBS ginger syrup, from a jar of preserved ginger\",\"1 knob of preserved ginger\"],\"recipeInstructions\":[\"Have 4 dessert glasses ready.\",\"Place the cream and sugar into a saucepan. Bring just to the boil, then reduce the heat to medium and boil briskly for 2 1\/2 minutes, stirring constantly.\",\"Remove from the heat. Whisk in the lime juice and most of the lime zest, reserving some for the garnish. Whisk in the ginger syrup.\",\"Divide the mixture evenly between the 4 glasses. Place into the refrigerator and chill for at least two hours.\",\"When you are ready to serve, chop the knob of ginger coarsely into small bits. Mix together with the grated lime zest and sprinkle some on top of each pudding.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4647692838143\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Lime and Ginger Posset\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/i.imgur.com\/IF6DZO8.jpg\" title=\"Lime and Ginger Posset\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ELime and Ginger Posset\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003EInactive time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 2 H \u0026amp; 5 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EQuick, easy, rich, silky and delicious. The perfect dinner party dessert! It;s a great make ahead as well, so you can plan with confidence. You will need at least 2 hours for it to set up.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E400ml of double cream (a generousl 1 3\/4 cups)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E8 TBS caster sugar (superfine sugar)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E5 TBS of lime juice, plus the finely grated zest of two limes\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E1 TBS ginger syrup, from a jar of preserved ginger\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E1 knob of preserved ginger\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EHave 4 dessert glasses ready. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EPlace the cream and sugar into a saucepan. Bring just to the boil, then reduce the heat to medium and boil briskly for 2 1\/2 minutes, stirring constantly. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003ERemove from the heat. Whisk in the lime juice and most of the lime zest, reserving some for the garnish. Whisk in the ginger syrup. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003EDivide the mixture evenly between the 4 glasses. Place into the refrigerator and chill for at least two hours.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EWhen you are ready to serve, chop the knob of ginger coarsely into small bits. Mix together with the grated lime zest and sprinkle some on top of each pudding.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thank you for visiting! Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2497417032915478619\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/lime-and-ginger-posset.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2497417032915478619"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2497417032915478619"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/lime-and-ginger-posset.html","title":"Lime and Ginger Posset"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiBHWbTHhdVXCeBRm7VyFDtXA5sgeQ4BQQctNSnjBND8SCmCXZxQs1Jp2p771DT2Tjs1j9bUh02wGBd_yFX2repVvqHTn_B7l6utp4jgL4Ve_CxWZ2VbklWhMq_hPw6cKKOrn5wimA2RRjn9LnmUBr3uQss5J5CS1VRMew3SDTM3tilCYmnH8HtEkY6=s72-w640-h550-c","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7562195267637242835"},"published":{"$t":"2010-10-22T04:00:00.005+01:00"},"updated":{"$t":"2010-10-22T04:00:03.016+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"}],"title":{"type":"text","$t":"Baby Sticky Toffee Pudding Cakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 354px; height: 404px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen I worked at Brenchley Manor, I was often required to cook for dinner parties.  They did love to entertain and to be honest, I really enjoyed the challenge! There were always five courses to prepare, not including the after dinner coffee's and could involve anywhere's from five to twenty five or more guests!\u003Cbr \/\u003E\u003Cbr \/\u003EThere was only me to do all the cooking, and it would often take me days to get everything ready.  There would be the planning of the menu, and all the shopping to do as well as the cooking. I tried as much as I could to do a lot of pre-prep ahead of time so that it wasn't such a lot of work on the day.  It wasn't always possible, but I tried!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 433px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf they were having a soup course, that could always be done one to two days ahead and refrigerated.  Most soups taste better after having stood for a day or two.  I also was able to prepare most of the hors d'ouevres ahead of time as well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 439px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI normally had to prepare at least two desserts, and . . . if I was lucky, they could be done ahead of time as well . . . that way on the day of the party, all I had to do really was any last minute jobs, like setting the table, and the final preparation of the main course.  I did have to be very organized, but . . . like I said, I loved the challenge!  I do miss it now I'm retired.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 439px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese little toffee pudding cakes were a very popular dessert with both the guests and  myself. \u003Cbr \/\u003E\u003Cbr \/\u003EThe guests because they were delicious . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 447px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMyself . . . because they could be made up to two days ahead of time and then just reheated at the last minute!\u003Cbr \/\u003E\u003Cbr \/\u003EDeliciously sweet and moist baby sized date cakes, covered with a wonderfully sticky toffee sauce!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 423px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stickytoffee019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Baby Sticky Toffee Pudding Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 10\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/little-sticky-toffee-pudding-cakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious,  easy and impressive.  What's even better is you can make it all up  ahead of time the day before you are having company for dinner and  reheat it all at the last minute to serve.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cakes:\u003Cbr \/\u003E7 ounces coarsely chopped pitted dates (about 1 1\/4 cups)\u003Cbr \/\u003E250ml water\u003Cbr \/\u003E1 tsp vanilla\u003Cbr \/\u003E1 tsp baking soda\u003Cbr \/\u003E7 1\/4 ounces plain flour (about 1 2\/3 cups)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E9 1\/4 ounces caster sugar (about 1 1\/3 cups)\u003Cbr \/\u003E2 ounces unsalted butter, room temperature (1\/4 cup)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Toffee Sauce:\u003Cbr \/\u003E15 ounces soft light brown sugar (2 cups packed)\u003Cbr \/\u003E4 ounces unsalted butter (1\/2 cup)\u003Cbr \/\u003E500ml of double cream (2 cups)\u003Cbr \/\u003E2 TBS dark rum or brandy\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve:\u003Cbr \/\u003Ecream or sweetened whipped cream\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the toffee sauce, whisk the sugar and butter together in a heavy  saucepan over medium heat until the butter is melted.  (The  mixture  will be grainy)  Add the cream and bring to the boil.  Boil until the  mixture coats a spoon, whisking constantly.  This will take about 10  minutes.  Remove from the heat and allow to cool slightly.  Whisk in the  rum or brandy.  (I use a tsp of vanilla at home instead.)  This can be  done up to two days ahead.  Just put into a bowl, cover and  refrigerate.  Rewarm before serving.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the cakes, combine  the dates and water in a scuepan.  Bring to the boil and then cook until  the dates are soft, about 2 minutes.  Remove from the heat and allow to  cool to room temperature, stirring occaisonally.  When cooled, whisk in  the vanilla and baking soda.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark4.  Butter and flour 10 muffin or custard cups.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  the flour, salt and baking powder together in a bowl.  Using an  electric mixer, beat the butter and sugar together in another bowl.   Beat in the egg.  Add the flour mixture alternately with the date  mixture in two additions, beating to blend well after each addition.   Divide the batter equally amongst the prepared muffin cups.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  the cakes for 25 minutes, until a toothpick inserted in the centre  comes out clean.  Remove from the oven.  Allow to cool in the pan on a  wire rack for 10 minutes before turning out onto a baking sheet which  you have lined with foil.  Spoon 2 TBS of the toffee sauce over each  warm cake.  Let cool completely.  (This can be done a day ahead.  Cover  with foil and refrigerate.)\u003Cbr \/\u003E\u003Cbr \/\u003EWhen ready to serve, preheat the oven  to 180*C\/350*F\/ gas mark 4.  Reheat the cakes on the baking sheet for  about 10 minutes.  Place onto hot serving plates  and drizzle with any  remaining toffee sauce (heated).  Serve with cream or whipped cream."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7562195267637242835\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/10\/baby-sticky-toffee-pudding-cakes.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7562195267637242835"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7562195267637242835"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/10\/baby-sticky-toffee-pudding-cakes.html","title":"Baby Sticky Toffee Pudding Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4226658973047260002"},"published":{"$t":"2010-06-30T04:00:00.000+01:00"},"updated":{"$t":"2010-06-30T04:00:02.853+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"}],"title":{"type":"text","$t":"Chocolate Amuse-Bouche"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 373px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday I have been in the enviable position of having to try to use up things in my refrigerator as I am off on my summer hols this afternoon!\u003Cbr \/\u003E\u003Cbr \/\u003EYes, three weeks in the Costa Del Canada  . . . fun, sun, and relaxation, and lots of family times with my children, grandchildren and parents.   I can't wait!!!   It's been three years since I have been to Nova Scotia,  so it will be really nice to catch up with my loved ones.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 371px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, I had some eggs to use up and butter, and cream . . . oh and chocolate . . . ahem . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 385px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOk, so I didn't really need to use up the chocolate.  I \u003Cspan style=\"font-style: italic;\"\u003Ewanted\u003C\/span\u003E to use up the chocolate.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 475px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are perfect little decadent party cakes.  Small amuse-bouche . . . well . . . technically an amuse bouce is an hors d'ouevres, but . . .  well . . .  who says a tiny  two bite, rich and dense chocolate cake covered in chocolate ganache can't be amusing???? or a bouche for that matter!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 433px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENot to quibble, a rose by any other name and all that . . . these are fabulous!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 364px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIdeally you should also wait for at least two hours for them to set up, but . . . umm . . . I just couldn't wait.   Patience is clearly not one of my virtues, but I'm working on it. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 349px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate . . . it's my only weakness . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 389px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chocolate Amuse Bouche*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 24 mini cakes\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-amuse-bouche\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious  little two bite mouthfuls of rich chocolate cake.  Rich and satisfying  and topped with a lucious chocolate ganache.  Pretty little summertime  party favours.\u003Cbr \/\u003E\u003Cbr \/\u003E6 ounces bittersweet chocolate, coarsely chopped\u003Cbr \/\u003E8  ounces unsalted butter (1 cup)\u003Cbr \/\u003E11 ounces of caster sugar (1 1\/2 cups  plus 1 TBS)\u003Cbr \/\u003E3 3\/4 ounce of plain flour (3\/4 cup)\u003Cbr \/\u003E2 TBS cornflour\u003Cbr \/\u003E1\/4  tsp salt\u003Cbr \/\u003E4 large free range eggs\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate Ganache\u003Cbr \/\u003E4  ounces bittersweet chocolate, finely chopped\u003Cbr \/\u003E150ml of heavy cream  (2\/3 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to  180*C\/350*F\/Gas mark 4.  Line two  12 cup patty tins, or mini muffin tins with paper liners.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the chocolate for the cakes into a bowl.  Melt the butter until it is  very hot, and then pour it over top of the chocolate.  Let sit for a few  minutes and then whisk until smooth.  Whisk together the sugar, flour,  cornstarch and salt in a small bowl.  Add to the chocolate mixture in  three batches, whisking well after each addition.  Beat in two of the  eggs, whisking them well and then add the remaining two eggs, whisking  just until incorporated.  Try not to over mix.\u003Cbr \/\u003E\u003Cbr \/\u003EPour the batter  into a large measuring cup and the pour the batter into each muffin cup,  filling them 3\/4 full.  Bake in the heated oven just until the cakes  start to crack on the top, 12 to 15 minutes.  Let cool for 10 minutes on  a wire rack and then remove from the tin to finish cooling completely.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the ganache, place the chocolate in a glass heatproof bowl.  Place  the cream into a saucepan and bring just to the boil.  Pour all at once  over the chocolate.  Let sit for a couple of minutes and then stir  gently with a rubber spatula until the chocolate is melted and the  mixture is smooth.\u003Cbr \/\u003E\u003Cbr \/\u003EDip the tops of the cakes into the chocolate  ganach, allowing any excess to run off the side.  Return to the wire  rack and allow to set.  This will take about an hour.  Don't be tempted  to place them in the refrigerator as this will cloud the ganache.\u003Cbr \/\u003E\u003Cbr \/\u003EIf  you like you can melt some white chocolate or milk chocolate to drizzle  over the top to decorate.\u003Cbr \/\u003E\u003Cbr \/\u003EI'll be back in about 3 1\/2 weeks!!  Try not to miss me too much.    I promise to make up for my absence in August . . .  with  a lot more delicious recipes, good cooking, and fine food!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4226658973047260002\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/chocolate-amuse-bouche.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4226658973047260002"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4226658973047260002"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/chocolate-amuse-bouche.html","title":"Chocolate Amuse-Bouche"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1900107115754962477"},"published":{"$t":"2009-08-03T05:57:00.003+01:00"},"updated":{"$t":"2009-08-03T06:16:57.246+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Pork Cutlet with Broad Beans, Wild Mushrooms and Sage"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 367px; height: 464px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/broad_beans_2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of my favourite fresh tastes of summer is broad beans.  If you are really lucky and you can get them when they are very young and tender, you can cook them pods and all for a truly delicious taste treat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 231px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/broadbean1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENormally though you can only find them when they are a bit older and so they have to be podded.  I am not overly fond of the grey\/green outer skin on the beans though, so I like to double pod them.  This can be a bit fiddly, but trust me when I say that it's well worth the effort taken, which reveals the deliciously tender little jewel within.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 238px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/broadbean2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENot so hard to do really, just fiddly.  Begin by blanching your podded beans for one minute in boiling water.  Remove to ice water to chill down quickly.  Drain and them using your fingernail, snip off one end of the grey\/green outer skin and push the little green bean inside out with your other fingers.  A bit fiddly, but like I said, more than worth the effort.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 388px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pork.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI saw this tasty recipe in the Sunday magazine of the Sunday Telegraph several weeks ago and immediately ear marked it.  It looked impressive, and yet simple at the same time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 340px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pork2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was right.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 410px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pork3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt was.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pork5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Pork Cutlet with Broad Beans, Wild Mushrooms and Sage*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2 - 3\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-cutlet-with-broad-beans-wild-mushrooms-and-sage\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you're looking for a delicious meal, using simple ingredients, yet special enough to make a good impression on someone, look no further.  This fits the bill on all counts.  Adapted from the Telegraph on Sunday magazine\u003Cbr \/\u003E\u003Cbr \/\u003E500g broad beans\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003E100g butter\u003Cbr \/\u003E1 large pork cutlet (2 bones)\u003Cbr \/\u003E1 medium carrot, peeled and chopped\u003Cbr \/\u003E1 medium onion, peeled and chopped\u003Cbr \/\u003E1 bunch sage, leaves separated from the stems (keep the stems)\u003Cbr \/\u003E2 shallots, chopped\u003Cbr \/\u003E200g wild mushrooms**\u003Cbr \/\u003E2 Cox apples, peeled and diced fairly small\u003Cbr \/\u003E250ml good quality chicken stock\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pork6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBlanch the broad beans in plenty of boiling salted water for a minute.  Immedately drain and plunge into ice water to stop them from cooking any further.  Remove the tough outer shells and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 160*C\/350*F.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a large casserole that is fit for cooking both on top of the stove and in the oven, over medium high heat.  Add a little olive oil and a knob of butter.  Season the pork well.  Add to the pan and caramelize it on all sides, until golden brown.  Remove and set aside.  Add the carrot and onion to the drippings.  Cook and stir for two minutes.  Add the sage stalks, then place the pork back into the pan, on top of the vegetables.  Bake in the pre-heated oven for 20 minutes, or until the the temperature of the meat reads 160*F for medium or 170*F for well done.    Remove the pork from the casserole and set aside to rest.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove and discard the vegetables from the pan.  Place the casserole back onto medium heat and add another knob of butter and the shallots and sage leaves.  Cook until soft.  Add the mushrooms.  Cook until soft.  Add the apples and cover with the chicken stock.  Bring to the boil, then season.  Add another knob of butter to thicken the sauce, and finish by adding the broad beans.   Taste and adjust seasoning.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with new potatoes if desired.\u003Cbr \/\u003E\u003Cbr \/\u003E**Note:  I could not find any wild mushrooms in my local shop when I went to make this, so used a mixture of crimini and white button mushrooms, which worked very well.\u003Cbr \/\u003E\u003Cbr \/\u003EThe first three images are from \u003Ca style=\"color: rgb(51, 204, 0); font-weight: bold;\" href=\"http:\/\/www.tastesofsummer.co.uk\/\"\u003ETastes of Summer.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1900107115754962477\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/08\/pork-cutlet-with-broad-beans-wild.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1900107115754962477"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1900107115754962477"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/08\/pork-cutlet-with-broad-beans-wild.html","title":"Pork Cutlet with Broad Beans, Wild Mushrooms and Sage"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});