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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\/-\/mains?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/mains"},{"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":{"$t":"8"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6551772015878865350"},"published":{"$t":"2021-06-08T14:49:00.004+01:00"},"updated":{"$t":"2021-06-14T02:50:29.959+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"}],"title":{"type":"text","$t":"Lamb Tagine Recipe"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7LyAtX8ZrTg\/YMa1NCZgRXI\/AAAAAAABKyI\/A4vOXjeQU4scGuNPK3cm4d-yDHjTNHutgCNcBGAsYHQ\/s608\/tagine.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"367\" data-original-width=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-7LyAtX8ZrTg\/YMa1NCZgRXI\/AAAAAAABKyI\/A4vOXjeQU4scGuNPK3cm4d-yDHjTNHutgCNcBGAsYHQ\/s16000\/tagine.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 36pt; margin-bottom: 12pt; mso-outline-level: 1; text-align: center;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 30pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB; mso-font-kerning: 18.0pt;\"\u003ELamb Tagine Recipe\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EDo you want to cook something\ndifferent for your next dinner party? If you've ever been to North Africa,\nyou'll know all about tagine, a hearty local stew. If you haven't, it's easy to\nreplicate in your own kitchen! Here are the key secrets you need to know about\nmaking lamb tagine.\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EWhat is a tagine?\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003ETagine is a dish native to North\nAfrica, popularly eaten in \u003C\/span\u003E\u003Cspan style=\"color: black; mso-color-alt: windowtext;\"\u003E\u003Ca href=\"https:\/\/www.thespruceeats.com\/famous-moroccan-foods-you-should-try-2394280\" target=\"_blank\"\u003E\u003Cspan style=\"color: #0066cc; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EMorocco\u003C\/span\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E. It consists of various spices and\nmeat - in this case, lamb. Traditional tagines are made in a clay or ceramic\npot, which captures moisture and makes the dish all the more succulent.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIt's fairly easy to buy these\nMoroccan tagine pots at affordable prices - \u003C\/span\u003E\u003Cspan style=\"color: black; mso-color-alt: windowtext;\"\u003E\u003Ca href=\"https:\/\/unocasa.com\/products\/tagine-pot\" target=\"_blank\"\u003E\u003Cspan style=\"color: #0066cc; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003Ehere\u003C\/span\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E is a great one by\u0026nbsp;Uno Casa,\nwhich you can also use for a range of other meals. However, you can also cook\nthis lamb tagine in a large saucepan or other pot.\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wi0jPqhuOh8\/YL90qfYwFyI\/AAAAAAADQeM\/lyrH79gKb7Ere-mNDSkDOsZMYiHWe5qOACLcBGAsYHQ\/s640\/DSCN2414.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Tagine\" border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-wi0jPqhuOh8\/YL90qfYwFyI\/AAAAAAADQeM\/lyrH79gKb7Ere-mNDSkDOsZMYiHWe5qOACLcBGAsYHQ\/w640-h640\/DSCN2414.JPG\" title=\"Lamb Tagine\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan\u003E\u003C\/span\u003E\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003ELamb Tagine Recipe\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 27pt; margin-bottom: 12pt; mso-outline-level: 3;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 18pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIngredients\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cul type=\"disc\"\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E3 tbsps extra virgin olive oil\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E2.5 pounds of lamb meat, cut into cubes\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 tsp cinnamon\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1\/2 tsp cardamom\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1\/4 tsp ground cloves\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E2 tsp paprika\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1\/2 tsp cumin powder\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1\/4 tsp turmeric\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1\/2 tsp ground ginger\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E3\/4 tsp coriander\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E3\/4 tsp garlic powder\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003Esmall pinch of saffron\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 large onion, chopped\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E4 carrots, cut into batons\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 1-inch piece of ginger, grated\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E4 cloves of garlic\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThe zest of one lemon\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 tbsp tomato paste\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 can of chicken broth, homemade or made from\n     a chicken stock cube.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E1 tbsp honey\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 27pt; margin-bottom: 12pt; mso-outline-level: 3;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 18pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EMethod\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Col start=\"1\" type=\"1\"\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EFor the best, most authentic flavor, you\n     should start cooking the lamb the night before. First, marinate it with\n     spices. Toss it together with two tablespoons of olive oil. Then, combine\n     it with all of the spices, and coat it thoroughly. Put the marinated lamb\n     into the refrigerator and leave it there overnight.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThe next day, take your pan or tagine pot and\n     place it on the stove. Add the last tablespoon of oil to the tagine pot\n     and turn the heat to high.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThen, add the lamb mixture and stir until it\n     is browned. If your tagine pot is small, you may need to do this in\n     batches.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003ERemove all the cooked lamb from the pot, and\n     add the onions and carrot - cook them together for five minutes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThen, add the fresh ginger and garlic, stir\n     and cook for another few minutes until the flavors combine.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003ENext, put the lamp back in the pot. Add the\n     chicken broth, honey, tomato paste, and lemon zest.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003Cli class=\"MsoNormal\" style=\"background: white; color: #4f556f; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EBring this mixture to a boil, then turn it\n     down to a simmer. Simmer it for 1.5 - 2 hours.\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cdiv\u003E\u003Cspan style=\"color: #4f556f; font-family: Times New Roman, serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eoG7uJsefZ4\/YL901xSPfAI\/AAAAAAADQeU\/Q-aLB6Iz8sI8IS0JUujxvdiXCBaA5OQ0wCLcBGAsYHQ\/s640\/DSCN2416.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Tagine Recipe\" border=\"0\" data-original-height=\"635\" data-original-width=\"640\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-eoG7uJsefZ4\/YL901xSPfAI\/AAAAAAADQeU\/Q-aLB6Iz8sI8IS0JUujxvdiXCBaA5OQ0wCLcBGAsYHQ\/w640-h636\/DSCN2416.JPG\" title=\"Lamb Tagine Recipe\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #4f556f; font-family: Times New Roman, serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E\u003Co:p\u003E\u0026nbsp;\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EWhat can I eat lamb tagine with?\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIn North Africa, lamb tagine is\npopularly eaten with local bread, like flatbreads, or grains such as couscous.\nYou can find either of these food items at your local store. Alternatively, you\ncould eat lamb tagine with rice, quinoa, or bulgar wheat - or it is delicious\nwith any kind of fresh crusty bread. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003ECan I make a vegetarian tagine?\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EYes, you can easily substitute the\nlamb pieces for firm tofu or mock meat and marinate them in the same way, or\nyou could just cook the dish with no meat. You can also add chickpeas\u003C\/span\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E\u0026nbsp;to your tagine for extra protein -\nthese pulses are popular in Moroccan cuisine. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIf you eat meat but don't like lamb,\nyou can easily swap out the lamb for another kind of meat. Pork is not commonly\neaten in Morocco and North Africa as most of the population is Muslim, but\nchicken and beef tagines are very authentic.\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-t1sKNGpedaU\/YL91B83BKGI\/AAAAAAADQec\/wfaet5deL-kjyVUQqodR2p2pgwHUrTDXQCLcBGAsYHQ\/s640\/DSCN2422.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Tagine Recipe\" border=\"0\" data-original-height=\"605\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/1.bp.blogspot.com\/-t1sKNGpedaU\/YL91B83BKGI\/AAAAAAADQec\/wfaet5deL-kjyVUQqodR2p2pgwHUrTDXQCLcBGAsYHQ\/w640-h604\/DSCN2422.JPG\" title=\"Lamb Tagine Recipe\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIs tagine healthy?\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThis tagine recipe is very healthy.\nIt uses many vegetables and healthy spices for flavor, and it doesn't have any\nsugars in - just honey to sweeten it up. To make it even healthier, use less\nsalt and make sure that there is no fat on your meat.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EHow should I store tagine?\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; margin-bottom: 12pt;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EIt'll be hard to resist going back\nfor seconds and thirds of this delicious tagine, but if you do have some\nleftovers, we recommend storing them in an airtight container. The tagine will\nkeep in the fridge for 3-4 days, or you can freeze it. Ensure that you examine\nthe lamb carefully before reheating it - if it smells off, don't eat it.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white; line-height: 33pt; margin-bottom: 12pt; mso-outline-level: 2;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #181a22; font-family: \u0026quot;Times New Roman\u0026quot;,serif; font-size: 24pt; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EFinal Thoughts\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"background: white;\"\u003E\u003Cspan style=\"color: #4f556f; font-family: \u0026quot;Times New Roman\u0026quot;,serif; mso-fareast-font-family: \u0026quot;Times New Roman\u0026quot;; mso-fareast-language: EN-GB;\"\u003EThis lamb tagine recipe is an excellent addition to your cooking\nrepertoire and a perfect way to add some culture to your dinner parties!\nWhether you're cooking food for your partner for date night or having a group\nof friends over, you'll love this delectable tagine.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u0026nbsp;\u003C\/o:p\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6551772015878865350\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/06\/lamb-tagine-recipe.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6551772015878865350"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6551772015878865350"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/06\/lamb-tagine-recipe.html","title":"Lamb Tagine Recipe"}],"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:\/\/1.bp.blogspot.com\/-7LyAtX8ZrTg\/YMa1NCZgRXI\/AAAAAAABKyI\/A4vOXjeQU4scGuNPK3cm4d-yDHjTNHutgCNcBGAsYHQ\/s72-c\/tagine.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6952170852024530905"},"published":{"$t":"2021-05-19T08:00:00.156+01:00"},"updated":{"$t":"2021-06-14T03:01:40.101+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easy Meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"}],"title":{"type":"text","$t":"Apricot Chicken"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Lmf0MgL41kA\/YKPIULz_4DI\/AAAAAAADO8o\/qV21idXqn9QTjPgYtE2KrkDCw8YY3RmPwCLcBGAsYHQ\/s3704\/cover%2Bchicken.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3488\" data-original-width=\"3704\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-Lmf0MgL41kA\/YKPIULz_4DI\/AAAAAAADO8o\/qV21idXqn9QTjPgYtE2KrkDCw8YY3RmPwCLcBGAsYHQ\/w640-h602\/cover%2Bchicken.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts been a long six months since I made the decision to leave the UK and journey back to Canada, but here I am finally in my own little home. This past Sunday I was able to have my family (sister, brother in law and father) over for supper as a thank you for all they have done for me over these past months.\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\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;\"\u003EThere were moments over these months when I never thought I would see the light at the end of the tunnel. It seemed to be so far away, but here I am!\u0026nbsp; My patience having been well and truly exercised!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vAAL33BM5AI\/YKPLiiDgoXI\/AAAAAAADO-M\/9e0pCVkH9EcbcGMqcdfcYC4I_mAo2WLWQCLcBGAsYHQ\/s4481\/IMG_9514%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3854\" data-original-width=\"4481\" height=\"550\" src=\"https:\/\/1.bp.blogspot.com\/-vAAL33BM5AI\/YKPLiiDgoXI\/AAAAAAADO-M\/9e0pCVkH9EcbcGMqcdfcYC4I_mAo2WLWQCLcBGAsYHQ\/w640-h550\/IMG_9514%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am a person who has always loved having people over for meals. I cannot count how many young Missionary Elders and Sisters I have fed through the years. Countless.\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;\"\u003EThey always loved coming to us for a meal and I always loved feeding them. The special spirit they bring into your home is such a gift!\u0026nbsp; Of course right now at the moment, they are not eating in people's homes or visiting people, due to Covid.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PEtXg6BV21Q\/YKPMJ3KPiKI\/AAAAAAADO-o\/H8TY4Rm3wJwbRrZGETQx2vayyo8fCiZBQCLcBGAsYHQ\/s5184\/IMG_9515.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-PEtXg6BV21Q\/YKPMJ3KPiKI\/AAAAAAADO-o\/H8TY4Rm3wJwbRrZGETQx2vayyo8fCiZBQCLcBGAsYHQ\/w640-h480\/IMG_9515.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd of course, not many of us are entertaining anyone in our homes for exactly the same reason.\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 allowed to have my family bubble in my home however, and I was so pleased to be able to return at least a portion of the kindnesses they have shown me over the past months with a delicious home-cooked meal.\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;\"\u003EMy father does have very simple tastes however, so I had to be careful to choose something simple and not really outrageous for him.\u0026nbsp; I wanted him to enjoy the meal, along with everyone else.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ku2dT3QR8-s\/YKPLuowii9I\/AAAAAAADO-Q\/NtIcm5HnfyIxai-hI3feWiDoXNrX8MHHACLcBGAsYHQ\/s5184\/IMG_9512.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-ku2dT3QR8-s\/YKPLuowii9I\/AAAAAAADO-Q\/NtIcm5HnfyIxai-hI3feWiDoXNrX8MHHACLcBGAsYHQ\/w640-h480\/IMG_9512.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided to cook this traditional apricot chicken recipe for them. Its actually a very simple recipe, using only four basic ingredients, not counting salt and pepper.\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;\"\u003EAll you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg.\u0026nbsp; Simple.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1y8RbtiK5hM\/YKPLw4KkxSI\/AAAAAAADO-U\/QqFiczCqgd43MaPu1WrchWiGJoYgRwKjwCLcBGAsYHQ\/s5184\/IMG_9513.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-1y8RbtiK5hM\/YKPLw4KkxSI\/AAAAAAADO-U\/QqFiczCqgd43MaPu1WrchWiGJoYgRwKjwCLcBGAsYHQ\/w640-h480\/IMG_9513.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou don't need to fry anything. You just lay the chicken out in a baking dish, season it, and then pour the remaining ingredients over top and bake.\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;\"\u003EIts one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. I love recipes like that!\u0026nbsp; And when they are delicious also, well . . . you can't beat them!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-odcMH5Brjjg\/YKPL9_2DYqI\/AAAAAAADO-g\/YXm8h8qk6iYIzRAocNFQae-IdszKzejEgCLcBGAsYHQ\/s4288\/IMG_9515%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"4288\" height=\"580\" src=\"https:\/\/1.bp.blogspot.com\/-odcMH5Brjjg\/YKPL9_2DYqI\/AAAAAAADO-g\/YXm8h8qk6iYIzRAocNFQae-IdszKzejEgCLcBGAsYHQ\/w640-h580\/IMG_9515%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can use whichever cut of chicken you like for this.\u0026nbsp; I like to use chicken thighs myself.\u0026nbsp; Bone in and skin on.\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;\"\u003EYou can also use breasts, boneless skinless chicken, chicken leg quarters, drumsticks, etc.\u0026nbsp; I tend to not use the breasts myself because breast meat dries out very easily.\u0026nbsp; I think dark meat works much better in this recipe.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sONUNA32Jsk\/YKPK-FPjtwI\/AAAAAAADO98\/hZyJtaNCYTsMOWXFrw4Z12VA-9tALrC8gCLcBGAsYHQ\/s4030\/IMG_9511%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3043\" data-original-width=\"4030\" height=\"484\" src=\"https:\/\/1.bp.blogspot.com\/-sONUNA32Jsk\/YKPK-FPjtwI\/AAAAAAADO98\/hZyJtaNCYTsMOWXFrw4Z12VA-9tALrC8gCLcBGAsYHQ\/w640-h484\/IMG_9511%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou put the chicken pieces in a baking dish, making sure you leave plenty of room around them for the air in the oven to flow.\u0026nbsp; You will need to season it.\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;\"\u003EJust salt and pepper.\u0026nbsp; I like to be generous with both.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dfk9LlMVId4\/YKPK7A2u_xI\/AAAAAAADO90\/eA9Zc0TrmggVumzfoDSIeX8qEmJP5BYXwCLcBGAsYHQ\/s3992\/IMG_9509%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3460\" data-original-width=\"3992\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-dfk9LlMVId4\/YKPK7A2u_xI\/AAAAAAADO90\/eA9Zc0TrmggVumzfoDSIeX8qEmJP5BYXwCLcBGAsYHQ\/w640-h554\/IMG_9509%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe jam, lemon juice and nutmeg are whisked together and poured over the chicken.\u0026nbsp; You might think its a lot of nutmeg, but trust me it works.\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;\"\u003EIt seems like a lot of lemon juice also, but don't worry.\u0026nbsp; The three things together mingle with the juices from the chicken to make a lush sauce that is \u003Cspan style=\"font-size: medium;\"\u003E\u003Ci\u003Ereally\u003C\/i\u003E\u003C\/span\u003E finger licking, lip smackingly good!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FEbxN3nRABE\/YKPK9KLK6dI\/AAAAAAADO94\/ceOBaDVQpOUlN0X9aWe-vXc4A7LPzZ50QCLcBGAsYHQ\/s5184\/IMG_9508.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-FEbxN3nRABE\/YKPK9KLK6dI\/AAAAAAADO94\/ceOBaDVQpOUlN0X9aWe-vXc4A7LPzZ50QCLcBGAsYHQ\/w640-h480\/IMG_9508.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have seen similar recipes where they add a pack of onion soup mix.\u0026nbsp; I prefer it without the onion soup. I think the flavor is fresher and cleaner, and works much better with chicken.\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;\"\u003EThere is beef bullion powder\/flavoring in onion soup mix. I don't think that goes very with chicken at all.\u0026nbsp; Just my humble opinion.\u0026nbsp; And its too salty by far.\u0026nbsp; Again, my opinion.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IU4B2eATuww\/YKPKkazQEJI\/AAAAAAADO9o\/YJDhz_MkvpMcc_VA8CdRor3ktu0hydcBgCLcBGAsYHQ\/s4746\/IMG_9506%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3202\" data-original-width=\"4746\" height=\"432\" src=\"https:\/\/1.bp.blogspot.com\/-IU4B2eATuww\/YKPKkazQEJI\/AAAAAAADO9o\/YJDhz_MkvpMcc_VA8CdRor3ktu0hydcBgCLcBGAsYHQ\/w640-h432\/IMG_9506%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe lemon juice has a lovely fresh flavor that works very well. I always use fresh lemon juice \u003Ci\u003E\u003Cspan style=\"font-size: medium;\"\u003Enot\u003C\/span\u003E\u003C\/i\u003E juice made from concentrate.\u0026nbsp; Again, a personal preference.\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;\"\u003EThere is no need to brown the chicken first. It turns a beautiful golden brown color on its own as you can see, with a lovely sweet\/tart and sticky skin.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QeNDt2IqHK0\/YKPKKGeazgI\/AAAAAAADO9Y\/xhqNIkjChHQugPAzGLG25E5sIO8Rg7Q-ACLcBGAsYHQ\/s3089\/IMG_9505%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"2692\" data-original-width=\"3089\" height=\"558\" src=\"https:\/\/1.bp.blogspot.com\/-QeNDt2IqHK0\/YKPKKGeazgI\/AAAAAAADO9Y\/xhqNIkjChHQugPAzGLG25E5sIO8Rg7Q-ACLcBGAsYHQ\/w640-h558\/IMG_9505%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe did not call for this next step, but it is one I have always done.\u0026nbsp; When you are cooking chicken thighs\u0026nbsp; or leg quarters\/drumsticks for that matter, they can release a lot of fat.\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 don't want that fat in my sauce, so for the last fifteen minutes of cook time I drain off the sauce and return the chicken to the oven.\u0026nbsp; This enables the chicken to brown properly and get all sticky.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gYChfcGIzMY\/YKPKfG20AVI\/AAAAAAADO9k\/JND3BntSb5UMG-o9XDeyRmT0HvFCLK0yQCLcBGAsYHQ\/s5184\/IMG_9504.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-gYChfcGIzMY\/YKPKfG20AVI\/AAAAAAADO9k\/JND3BntSb5UMG-o9XDeyRmT0HvFCLK0yQCLcBGAsYHQ\/w640-h480\/IMG_9504.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt also affords me the opportunity to skim off all the excess fat and discard it.\u0026nbsp; Leaving me only with that lush sauce, a delightful combination of apricot, lemon, nutmeg, and chicken juices.\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 then reheat the juices in a saucepan on top of the hob while the chicken is finishing off in the oven.\u0026nbsp; I simply bring it to a boil (watch it) and then reduce it for a few minutes at a quick simmer.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yGEAi3k13eE\/YKPJ04SA0dI\/AAAAAAADO9I\/a7VfzSnXUq0wc_lVMuImMv_-5hpGvz0kQCLcBGAsYHQ\/s3952\/IMG_9502%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"3952\" height=\"630\" src=\"https:\/\/1.bp.blogspot.com\/-yGEAi3k13eE\/YKPJ04SA0dI\/AAAAAAADO9I\/a7VfzSnXUq0wc_lVMuImMv_-5hpGvz0kQCLcBGAsYHQ\/w640-h630\/IMG_9502%2B%25282%2529.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis gives you a nice, sticky and slightly thick sauce to spoon over the finished chicken.\u0026nbsp; People love it.\u0026nbsp; I usually put it in a sauce boat and pass it at the table.\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;\"\u003EThis delicious chicken recipe always garners me great reviews.\u0026nbsp; People can't believe how very simple it is to make!\u0026nbsp; They always go home with the recipe!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M-xaP1pxAJY\/YKPJsKSGPWI\/AAAAAAADO9E\/ioiv6YGQt_MewWq6edR3sZqjPhbK0b5DgCLcBGAsYHQ\/s5184\/IMG_9500.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-M-xaP1pxAJY\/YKPJsKSGPWI\/AAAAAAADO9E\/ioiv6YGQt_MewWq6edR3sZqjPhbK0b5DgCLcBGAsYHQ\/w640-h480\/IMG_9500.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENo surprise there, as it is totally delicious.\u0026nbsp; Sweet and sour, with a mild under-tone of nutmeg.\u0026nbsp; People can't quite figure out what that extra special something that flavor is.\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;\"\u003EThey are always surprised when I tell them its nutmeg.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qgjf4Q0VEeM\/YKPJUGRUwVI\/AAAAAAADO88\/CnUN99P8O0ItTHqEBKj_XWa9xcYyuI-JQCLcBGAsYHQ\/s5184\/IMG_9499.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-qgjf4Q0VEeM\/YKPJUGRUwVI\/AAAAAAADO88\/CnUN99P8O0ItTHqEBKj_XWa9xcYyuI-JQCLcBGAsYHQ\/w640-h480\/IMG_9499.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI served it with simple accompaniments.\u0026nbsp; Just some steamed rice and a cooked vegetable.\u0026nbsp; This time it was peas and carrots.\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 always add a bit of mint to the water I cook my peas and carrots in.\u0026nbsp; It really adds a nice taste. Other than that, we had a simple salad. Nothing fancy.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-A8PQVX-przQ\/YKPJRw4e5HI\/AAAAAAADO84\/1mDDFng9zgYkXsDXsfvpLbildR2oAwCWwCLcBGAsYHQ\/s5184\/IMG_9498.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Chicken\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-A8PQVX-przQ\/YKPJRw4e5HI\/AAAAAAADO84\/1mDDFng9zgYkXsDXsfvpLbildR2oAwCWwCLcBGAsYHQ\/w640-h480\/IMG_9498.JPG\" title=\"Apricot Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEveryone was happy and enjoyed their meal.\u0026nbsp; It was a nice family meal, not stressful in the least.\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 had a few chicken thighs leftover and I enjoyed them the next day.I skinned them and chopped up the meat and added it to some of the leftover carrots, some chopped potato, onions and herbs to make myself a chicken hash for my tea.\u0026nbsp; Nothing wasted.\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 really hope that you will try this simple easy recipe. You could also cook it in the slow cooker if you wanted to, but the chicken won't glaze up as nicely or turn golden brown. Also the sauce will be a lot thinner.\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;\"\u003EPersonally I think the oven is the only way to go.\u0026nbsp; Enjoy!!\u003C\/div\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-Lmf0MgL41kA\/YKPIULz_4DI\/AAAAAAADO8o\/qV21idXqn9QTjPgYtE2KrkDCw8YY3RmPwCLcBGAsYHQ\/w640-h602\/cover%2Bchicken.JPG\",\"name\":\"Apricot Chicken\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT50M\",\"description\":\"This delicious chicken bakes very easily in the oven, leaving you hands free to do other things. No fuss, no muss and you end up with perfectly cooked, tender, juicy chicken with an amazing sauce.\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"8 medium skin on, bone in chicken thighs\",\"1 1\/2 cups of apricot jam (190g)\",\"1\/3 cup (80ml) fresh lemon juice\",\"1 tsp ground nutmeg\",\"salt and b lack pepper to taste\"],\"recipeInstructions\":[\"Preheat the oven to 375*F\/ 190*C\/ gas mark 5.\",\"Pat the chicken thighs dry and trim off any excess fat, discarding it. Place the chicken into a baking dish large enough to hold it all in a single layer.  Season it generously with salt and black pepper.\",\"Whisk together the jam, lemon juice and nutmeg until thoroughly amalgamated. Spread this mixture evenly over the chicken pieces. Cover tightly with foil.\",\"Bake in the preheated oven for 45 minutes.\",\"Uncover, pour the juices into a saucepan, then return the baking dish to the oven and bake for an additional 15 minutes. \",\"While the chicken is finishing baking skim any fat from the juices and discard.  Bring the mixture to a boil, then reduce to a quick simmer and cook until it becomes as thick as you desire.\",\"Serve the chicken hot with your favorite accompaniments. (We had rice along with peas\/carrots.) Pass the sauce on the side for people to enjoy as they want.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"379\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Apricot Chicken\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-Lmf0MgL41kA\/YKPIULz_4DI\/AAAAAAADO8o\/qV21idXqn9QTjPgYtE2KrkDCw8YY3RmPwCLcBGAsYHQ\/w640-h602\/cover%2Bchicken.JPG\" title=\"Apricot Chicken\" \/\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\" style=\"color: black;\"\u003EApricot Chicken\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E6\u003C\/span\u003E\u003C\/span\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=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 45 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 50 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis delicious chicken bakes very easily in the oven, leaving you hands free to do other things. No fuss, no muss and you end up with perfectly cooked, tender, juicy chicken with an amazing sauce.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E8 medium skin on, bone in chicken thighs\u003C\/li\u003E\u003Cli\u003E1 1\/2 cups of apricot jam (190g)\u003C\/li\u003E\u003Cli\u003E1\/3 cup (80ml) fresh lemon juice\u003C\/li\u003E\u003Cli\u003E1 tsp ground nutmeg\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 375*F\/ 190*C\/ gas mark 5.\u003C\/li\u003E\u003Cli\u003EPat the chicken thighs dry and trim off any excess fat, discarding it. Place the chicken into a baking dish large enough to hold it all in a single layer.\u0026nbsp; Season it generously with salt and black pepper.\u003C\/li\u003E\u003Cli\u003EWhisk together the jam, lemon juice and nutmeg until thoroughly amalgamated. Spread this mixture evenly over the chicken pieces. Cover tightly with foil.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 45 minutes.\u003C\/li\u003E\u003Cli\u003EUncover, pour the juices into a saucepan, then return the baking dish to the oven and bake for an additional 15 minutes.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EWhile the chicken is finishing baking skim any fat from the juices and discard.\u0026nbsp; Bring the mixture to a boil, then reduce to a quick simmer and cook until it becomes as thick as you desire.\u003C\/li\u003E\u003Cli\u003EServe the chicken hot with your favorite accompaniments. (We had rice along with peas\/carrots.) Pass the sauce on the side for people to enjoy as they want.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\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\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block 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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@aol.com\u0026nbsp;\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: #ef9d87; font-size: 18px; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6952170852024530905\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/05\/apricot-chicken.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6952170852024530905"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6952170852024530905"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/05\/apricot-chicken.html","title":"Apricot 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Lmf0MgL41kA\/YKPIULz_4DI\/AAAAAAADO8o\/qV21idXqn9QTjPgYtE2KrkDCw8YY3RmPwCLcBGAsYHQ\/s72-w640-h602-c\/cover%2Bchicken.JPG","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4178128215997934012"},"published":{"$t":"2021-04-27T08:00:00.066+01:00"},"updated":{"$t":"2021-06-14T02:44:52.601+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"}],"title":{"type":"text","$t":"Hearty Penne Beef"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-atynLECa4aA\/YIbRl7hziVI\/AAAAAAADNrk\/IA-5GoWk1X0KmNxUPYIa3sXc0ephECRTACLcBGAsYHQ\/s3017\/Cover%2Bbeef.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3017\" data-original-width=\"2727\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-atynLECa4aA\/YIbRl7hziVI\/AAAAAAADNrk\/IA-5GoWk1X0KmNxUPYIa3sXc0ephECRTACLcBGAsYHQ\/w578-h640\/Cover%2Bbeef.JPG\" title=\"Hearty Penne Beef\" width=\"578\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E(Taste of Home Magazine, Best Ever Ground Beef)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne thing the men in this particular household are really fond of is Ground Beef.\u0026nbsp; Especially mixed with pasta, and on this particular day penne pasta.\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;\"\u003EThis is a delicious ground beef penne pastas recipe that cooks all in one skillet, with the exception of the pasta, which is cooked separately.\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;\"\u003EThe photograph you see above is the one from the magazine. It looks fabulously tasty right?\u0026nbsp; Right!\u0026nbsp; I am going to have to apologize in advance for my photos of this dish.\u0026nbsp; They are appalling to say the least.\u0026nbsp;\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cuGkxyeb7Lw\/YIbPh0ZDl4I\/AAAAAAADNqc\/_qtXpQyknTU8Sv_BYvuNTxoBIj6tDMF1gCLcBGAsYHQ\/s4170\/IMG_9229%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3797\" data-original-width=\"4170\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-cuGkxyeb7Lw\/YIbPh0ZDl4I\/AAAAAAADNqc\/_qtXpQyknTU8Sv_BYvuNTxoBIj6tDMF1gCLcBGAsYHQ\/w640-h582\/IMG_9229%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were taken late in the day at supper time, beneath the lights in the kitchen of this house. So they are not up to my usual standard.\u0026nbsp; I am really sorry for that.\u0026nbsp; Don't let the bad photography put you off from trying this fabulous recipe.\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 can promise you that not only is it delicious, but it is really easy to make. It is also a real man\/family pleaser of a dish!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-edJc2N5Urqw\/YIbRu2yx78I\/AAAAAAADNro\/gUUKBLYNI1cz3DwOSIcMd90rtiU_GrnewCLcBGAsYHQ\/s3277\/IMG_9245%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3277\" data-original-width=\"2866\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-edJc2N5Urqw\/YIbRu2yx78I\/AAAAAAADNro\/gUUKBLYNI1cz3DwOSIcMd90rtiU_GrnewCLcBGAsYHQ\/w560-h640\/IMG_9245%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"560\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EKnowing how much ground beef is loved in this house, especially dad, I picked up this recipe magazine at the grocery shops a few weeks back.\u0026nbsp; I asked my sister to pick out a recipe from the magazine that she thought both dad and Dan would like.\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;\"\u003EThis is the one she picked.\u0026nbsp; I have to say it was a very nice choice.\u0026nbsp; Simple, yet hearty, and containing several of your five a day.\u0026nbsp; I love spinach in any way shape or form. I was pleased.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BKbs5O-CJWg\/YIbPmgnaTFI\/AAAAAAADNqg\/MEUI7_KoZZ4lgCLGIWqMkdqOo3-lCLF8wCLcBGAsYHQ\/s5184\/IMG_9227%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-BKbs5O-CJWg\/YIbPmgnaTFI\/AAAAAAADNqg\/MEUI7_KoZZ4lgCLGIWqMkdqOo3-lCLF8wCLcBGAsYHQ\/w640-h480\/IMG_9227%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is a photo I took of it before we added the cheese on top. You can see the richness of the sauce and the abundance of meat in it, plus the lovely vibrant green color of the spinach.\u0026nbsp; I love dishes like this.\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;\"\u003EIt begins with making a really simple beef and tomato sauce.\u0026nbsp; We were a little bit confused by the ingredients list so I will tell you what we used.\u0026nbsp; \u0026nbsp;The instructions were a bit vague on that we thought.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UuEIZY8k1oU\/YIbPzTulLsI\/AAAAAAADNqo\/IXDMyLa_-N8TVohz1rq1LDjrPLBs3vivgCLcBGAsYHQ\/s3527\/IMG_9230%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"2871\" data-original-width=\"3527\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-UuEIZY8k1oU\/YIbPzTulLsI\/AAAAAAADNqo\/IXDMyLa_-N8TVohz1rq1LDjrPLBs3vivgCLcBGAsYHQ\/w640-h520\/IMG_9230%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003Cdiv\u003EPerhaps that is because we are in Canada and this is an American magazine.\u0026nbsp; Anyways, here is what we used and I can tell you it worked perfectly.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt spoke about using a can of beef broth. We were not sure. Did it mean condensed beef broth, undiluted?\u0026nbsp; Or was it already diluted beef broth.\u0026nbsp; Hmmm . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe used a liquid stock concentrate that needed to be diluted and then made an equivalent amount of beef broth that was somewhere in between.\u0026nbsp; It was not concentrated, nor was it weak.\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gnvdvAIYn4c\/YIbPzQX-NRI\/AAAAAAADNqs\/zXJZIhu7kaIcU5lTa7IbHhve3kGaI1LGgCLcBGAsYHQ\/s4699\/IMG_9234%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3856\" data-original-width=\"4699\" height=\"526\" src=\"https:\/\/1.bp.blogspot.com\/-gnvdvAIYn4c\/YIbPzQX-NRI\/AAAAAAADNqs\/zXJZIhu7kaIcU5lTa7IbHhve3kGaI1LGgCLcBGAsYHQ\/w640-h526\/IMG_9234%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIt also called for canned tomato puree.\u0026nbsp; Hmmm . . .\u0026nbsp; was that tomato paste?\u0026nbsp; I think not as that would be an awful lot of tomato paste.\u003C\/p\u003E\u003Cp\u003EWas it tomato sauce?\u0026nbsp; Was it pureed tomatoes?\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EWe went with the pureed tomatoes and used a bottle of Tomato Passata, which is essentially pureed tomatoes.\u0026nbsp; This worked perfectly.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N1TeO92wK28\/YIbPzfeRj1I\/AAAAAAADNqw\/taN6LQXhcZsrEgY3UDUCzke6E8gPwC_awCLcBGAsYHQ\/s5184\/IMG_9235%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-N1TeO92wK28\/YIbPzfeRj1I\/AAAAAAADNqw\/taN6LQXhcZsrEgY3UDUCzke6E8gPwC_awCLcBGAsYHQ\/w640-h480\/IMG_9235%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe original recipe called for cooking the past and then cooking the sauce. In my experience this is never a good idea. The pasta sticks together, unless you toss it with a bit of oil.\u0026nbsp; We opted to make the sauce and then while that was simmering cook the pasta.\u003C\/p\u003E\u003Cp\u003EThis method worked beautifully.\u0026nbsp; Both were finished cooking around the same time.\u0026nbsp; We had a nice thick sauce and perfectly cooked pasta, ready to stir together.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-agcevjAvF-I\/YIbPz91HZsI\/AAAAAAADNq0\/G9WOr8kdjB0-9VPVqr_SUO_RE5ocm803wCLcBGAsYHQ\/s5184\/IMG_9236%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-agcevjAvF-I\/YIbPz91HZsI\/AAAAAAADNq0\/G9WOr8kdjB0-9VPVqr_SUO_RE5ocm803wCLcBGAsYHQ\/w640-h480\/IMG_9236%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI really don't like it when recipes are not specific in what they want you to use. I would have expected a bit more from Taste of Home, but then again, I try to write my recipes so that anyone can cook them.\u003C\/p\u003E\u003Cp\u003EThis is because I have a developmentally challenged daughter.\u0026nbsp; She likes to cook.\u0026nbsp; She sometimes has a difficult time understanding what is expected, and so I write my recipes so that she, and anyone like her, can understand exactly what to do and what is required.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IrgUVk1iSJ0\/YIbP0EV6k3I\/AAAAAAADNq8\/7lVL8oTQz50E5D2_p5eoimRvnv9ZyX9iwCLcBGAsYHQ\/s5184\/IMG_9237%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-IrgUVk1iSJ0\/YIbP0EV6k3I\/AAAAAAADNq8\/7lVL8oTQz50E5D2_p5eoimRvnv9ZyX9iwCLcBGAsYHQ\/w640-h480\/IMG_9237%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EAlso not all cooks have years of experience to fall back on.\u0026nbsp; There are a great many novice cooks out there.\u0026nbsp; I want them to be able to understand exactly what they need and what they need to do. Its that simple.\u003C\/p\u003E\u003Cp\u003EI have never had anyone complain yet. Seriously.\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bHvjfzaZGYg\/YIbP04TeiQI\/AAAAAAADNrM\/Tg_55V53BoElC0m0Cet0AXOy-aSFdk1dgCLcBGAsYHQ\/s4617\/IMG_9241%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"3854\" data-original-width=\"4617\" height=\"534\" src=\"https:\/\/1.bp.blogspot.com\/-bHvjfzaZGYg\/YIbP04TeiQI\/AAAAAAADNrM\/Tg_55V53BoElC0m0Cet0AXOy-aSFdk1dgCLcBGAsYHQ\/w640-h534\/IMG_9241%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOther than that, this was an excellent recipe.\u0026nbsp; We all loved the addition of the chopped fresh spinach. Dan loves spinach and this was a great way of getting even an ardent spinach hater to try it without totally putting them off.\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;\"\u003ESpinach is excellent in recipes such as this and it is so good for you. Even Dad did not mind there being spinach in it.\u0026nbsp; Dan felt it tastes like a \"Poor Man's Lasagna.\" His words not mine.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UQSaWAkK4jg\/YIbP0XwAz5I\/AAAAAAADNrA\/bVdroEnUSzodCLeFtQ0eSIKA-lpAJmQjQCLcBGAsYHQ\/s3222\/IMG_9239%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" border=\"0\" data-original-height=\"2905\" data-original-width=\"3222\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-UQSaWAkK4jg\/YIbP0XwAz5I\/AAAAAAADNrA\/bVdroEnUSzodCLeFtQ0eSIKA-lpAJmQjQCLcBGAsYHQ\/w640-h578\/IMG_9239%2B%25282%2529.JPG\" title=\"Hearty Penne Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe opted to serve it with a hearty double cheese bread that we had picked up from the grocery shop and frozen a few months ago. I think it was from Ace Bakery and it was excellent. Nice and cheesy flavored.\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;\"\u003EIt went really well with the pasta, and was brilliant for mopping up any residue from that delicious sauce.\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;\"\u003EIn my own home I might serve a tossed salad on the side of this.\u0026nbsp; Neither Dan nor Dad like salad overly much so on this particular day we didn't serve anything but the pasta and the bread and some apple pie for dessert.\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;\"\u003EWe had two very happy campers, and Dan gobbled up the leftovers today for his breakfast. I call that a win!\u003C\/div\u003E\u003Cbr \/\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/vOSWeo1.jpg\",\"name\":\"Hearty Penne Beef\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT25M\",\"totalTime\":\"PT30M\",\"description\":\"A delicious comfort food supper taken from a Taste of Home specials magazine,  Best Ever Ground Beef\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 3\/4 cups (200g) uncooked penne pasta\",\"1 pound lean ground beef\",\"1 tsp minced fresh garlic\",\"1 can (15 oz\/425g) pureed tomatoes\",\"1 can (14 1\/2 oz\/410g) beef broth\",\"1 1\/2 tsp Italian seasoning\",\"1 tsp Worcestershire Sauce\",\"1\/4 tsp salt\",\"1\/4 tsp ground black pepper\",\"2 cups (65g) chopped fresh baby spinach\",\"2 cups (225g) shredded part-skim mozzarella cheese\"],\"recipeInstructions\":[\"Add the ground beef to a deep skillet and brown over medium high heat until no pink remains.  Add the garlic and cook for a further minute.\",\"Stir in the Italian seasoning, salt, pepper, Worcestershire sauce, pureed tomatoes and beef stock.  Bring to the boil.\",\"Reduce to a low simmer and cook, uncovered for 10 to 15 minutes or until the mixture thickens slightly.\",\"While the sauce is cooking cook your penne pasta to al dente according to the package directions. Drain well and rinse.\",\"Add the spinach to the sauce.  Cook for 2 minutes, until wilted.  Add the drained pasta, combine well together.\",\"Sprinkle the cheese over top. Cover and cook until the cheese is melted.  (3 to 4 minutes.)\",\"Spoon out onto heated plates to serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"379\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Hearty Penne Beef\" draggable=\"false\" height=\"640\" src=\"https:\/\/i.imgur.com\/vOSWeo1.jpg\" title=\"Hearty Penne Beef\" width=\"578\" \/\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\"\u003EHearty Penne Beef\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\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\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious comfort food supper taken from a Taste of Home specials magazine,  Best Ever Ground Beef\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\u003E1 3\/4 cups (200g) uncooked penne pasta\u003C\/li\u003E\u003Cli\u003E1 pound lean ground beef\u003C\/li\u003E\u003Cli\u003E1 tsp minced fresh garlic\u003C\/li\u003E\u003Cli\u003E1 can (15 oz\/425g) pureed tomatoes\u003C\/li\u003E\u003Cli\u003E1 can (14 1\/2 oz\/410g) beef broth\u003C\/li\u003E\u003Cli\u003E1 1\/2 tsp Italian seasoning\u003C\/li\u003E\u003Cli\u003E1 tsp Worcestershire Sauce\u003C\/li\u003E\u003Cli\u003E1\/4 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/4 tsp ground black pepper\u003C\/li\u003E\u003Cli\u003E2 cups (65g) chopped fresh baby spinach\u003C\/li\u003E\u003Cli\u003E2 cups (225g) shredded part-skim mozzarella cheese\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\u003EAdd the ground beef to a deep skillet and brown over medium high heat until no pink remains.\u0026nbsp; Add the garlic and cook for a further minute.\u003C\/li\u003E\u003Cli\u003EStir in the Italian seasoning, salt, pepper, Worcestershire sauce, pureed tomatoes and beef stock.\u0026nbsp; Bring to the boil.\u003C\/li\u003E\u003Cli\u003EReduce to a low simmer and cook, uncovered for 10 to 15 minutes or until the mixture thickens slightly.\u003C\/li\u003E\u003Cli\u003EWhile the sauce is cooking cook your penne pasta to al dente according to the package directions. Drain well and rinse.\u003C\/li\u003E\u003Cli\u003EAdd the spinach to the sauce.\u0026nbsp; Cook for 2 minutes, until wilted.\u0026nbsp; Add the drained pasta, combine well together.\u003C\/li\u003E\u003Cli\u003ESprinkle the cheese over top. Cover and cook until the cheese is melted.\u0026nbsp; (3 to 4 minutes.)\u003C\/li\u003E\u003Cli\u003ESpoon out onto heated plates to serve.\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\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 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If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"box-sizing: border-box; text-align: justify;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: none; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box;\"\u003E\u003Cbr style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\" \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4178128215997934012\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/hearty-penne-beef.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4178128215997934012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4178128215997934012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/hearty-penne-beef.html","title":"Hearty Penne Beef"}],"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:\/\/1.bp.blogspot.com\/-atynLECa4aA\/YIbRl7hziVI\/AAAAAAADNrk\/IA-5GoWk1X0KmNxUPYIa3sXc0ephECRTACLcBGAsYHQ\/s72-w578-h640-c\/Cover%2Bbeef.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1597773173831510514"},"published":{"$t":"2021-03-22T07:00:00.087+00:00"},"updated":{"$t":"2021-06-14T02:53:12.442+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vintage recipes"}],"title":{"type":"text","$t":"7-Layer Dinner"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tNn6wrDeupI\/YFeELExj7vI\/AAAAAAADLl4\/BNt5M3ET2H0vHqgB80vEX-nAlL-PEx_MQCLcBGAsYHQ\/s2048\/Cover%2Bdinner.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"1906\" data-original-width=\"2048\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-tNn6wrDeupI\/YFeELExj7vI\/AAAAAAADLl4\/BNt5M3ET2H0vHqgB80vEX-nAlL-PEx_MQCLcBGAsYHQ\/w640-h596\/Cover%2Bdinner.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E7-Layer Dinner. This easy comfort food casserole is an old, old recipe which dates way back\u0026nbsp; to the early quarter of the 1900's. You might call it a Depression Era recipe.\u0026nbsp; Simple hearty food, without any bells and whistles.\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;\"\u003EThe kind of heart comfort food that would have easily kept a family fed and sustained on not much more than a shoe string.\u0026nbsp; It was one of my favourite things to cook when I had a growing family. With three boys in the mix who had hollow legs, easy and economical meals like this were often the order of the day!\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fINd4h9saqI\/YFeE7YfwEhI\/AAAAAAADLmU\/Zt2f1BHzeQEu6Y6U6F266Co3EAb6BSkUwCLcBGAsYHQ\/s2048\/DSCN8899_zps0gveypta.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"1953\" data-original-width=\"2048\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-fINd4h9saqI\/YFeE7YfwEhI\/AAAAAAADLmU\/Zt2f1BHzeQEu6Y6U6F266Co3EAb6BSkUwCLcBGAsYHQ\/w640-h610\/DSCN8899_zps0gveypta.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBasically it is a delicious casserole dish in which ingredients are layered together, topped with a liquid and then slow baked until everything is meltingly tender and the flavours have melded together.\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 think the first time I saw this being done was when I saw my friend Leona doing it. I was probably in my mid to late 20's and Leona was somewhat of a mother figure that I had made friends with when I was living far away from my own mother in the wilds of Ontario.\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 learned a lot about cooking from Leona. My own mother was not someone who really welcomed anyone in her kitchen, and she didn't have a lot of patience for showing people how to do things.\u0026nbsp; We were allowed to watch from a distance.\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;\"\u003EMost of my cooking was learned from either watching mom, or cooking along with some of these dear older ladies who were more than happy to show me the ropes!\u0026nbsp; I give them a lot of credit!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-thE_9qFYtXA\/YFeLOqLty5I\/AAAAAAADLm0\/7S6E59ELGfUua_r7Chq9T5NkgfOG0CdlACLcBGAsYHQ\/s2000\/7%2Blayer%2Bdinner%2Bingredients.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-thE_9qFYtXA\/YFeLOqLty5I\/AAAAAAADLm0\/7S6E59ELGfUua_r7Chq9T5NkgfOG0CdlACLcBGAsYHQ\/w640-h640\/7%2Blayer%2Bdinner%2Bingredients.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne reason why this was such a popular meal was because it was very economical.\u0026nbsp; It uses very simple ingredients and store cupboard ingredients. Things which most families will have close to hand.\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;\"\u003EPotatoes, carrots, rice, peas, onions, condensed tomato soup and sausages.\u0026nbsp; I have also seen it done with ground beef, but I much prefer it with the sausages.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UiYKOCHoPF0\/YFeE7DdTpKI\/AAAAAAADLmQ\/BzI0Bdt-HigBcHqgGTyHndpiSbLoGgRYACLcBGAsYHQ\/s2048\/DSCN8898_zpsuhceqvau-1.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2015\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-UiYKOCHoPF0\/YFeE7DdTpKI\/AAAAAAADLmQ\/BzI0Bdt-HigBcHqgGTyHndpiSbLoGgRYACLcBGAsYHQ\/w630-h640\/DSCN8898_zpsuhceqvau-1.jpg\" title=\"7-Layer Dinner\" width=\"630\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAt one time the peas might have come from a tin of peas, drained, or not (you could simply exclude the water in the recipe).\u0026nbsp; I prefer to use frozen peas because I absolutely detest tinned peas. Just the thought of eating tinned peas makes me shudder.\u0026nbsp; Maybe I have just never had good ones.\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;\"\u003EIt just seems to me that tins of peas can be mealy and old tasting.\u0026nbsp; Frozen peas have a much fresher taste.\u0026nbsp; Or maybe that is just the type of peas my mom used to buy. I have hated them since childhood. I had frozen peas at a Girl Guide Banquet once and fell in love. I never eat any other kind.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MI6qpWBnpQU\/YFeE63hyAAI\/AAAAAAADLmM\/Q-kKAS52Aug-_e3fzwTjBBlp-jlnw2W4gCLcBGAsYHQ\/s2048\/DSCN8897_zps2udddj38-1.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"1852\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-MI6qpWBnpQU\/YFeE63hyAAI\/AAAAAAADLmM\/Q-kKAS52Aug-_e3fzwTjBBlp-jlnw2W4gCLcBGAsYHQ\/w640-h578\/DSCN8897_zps2udddj38-1.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is no pre-cooking involved in this tasty easy meal, and very little work involved other than peeling and preparing the vegetables.\u0026nbsp; I peel the carrots, onions and potatoes of course, although it is not really necessary to peel the potatoes if they are young and thin skinned.\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 cut them into fairly thin slices as well.\u0026nbsp; Once they are all prepared it is as simple as layering everything in a casserole dish or small covered roaster.\u0026nbsp; There is a certain order that goes along with it. You want to begin with the potatoes and end with the sausages, placing them on top of everything else.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Jz95oNuEVdA\/YFeE6SS_PWI\/AAAAAAADLmI\/fGA376exqOIsx-U8uPeiSNm1iNGnW3AqwCLcBGAsYHQ\/s2048\/DSCN8896_zpsmhsn9iye.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"2003\" data-original-width=\"2048\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-Jz95oNuEVdA\/YFeE6SS_PWI\/AAAAAAADLmI\/fGA376exqOIsx-U8uPeiSNm1iNGnW3AqwCLcBGAsYHQ\/w640-h626\/DSCN8896_zpsmhsn9iye.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou do need to season the layers lightly with salt and pepper as you go along. You can of course vary the vegetables used, or even add a few others that are not mentioned here.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts all about what pleases you and your family, and about what you have in the larder, as well as what vegetables will cook properly in the allotted time. I can tell you that cabbage is very nice in this.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7GbOkA0Wl1Q\/YFeE6acr95I\/AAAAAAADLmE\/pcXZ53FL1S4ml0CxyOl_02fiWjU2MQxagCLcBGAsYHQ\/s2048\/DSCN8895_zpsfozulnkj.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"1925\" data-original-width=\"2048\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-7GbOkA0Wl1Q\/YFeE6acr95I\/AAAAAAADLmE\/pcXZ53FL1S4ml0CxyOl_02fiWjU2MQxagCLcBGAsYHQ\/w640-h602\/DSCN8895_zpsfozulnkj.jpg\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce everything is layered in and seasoned, you whisk a tin of condensed tomato soup together with some water and pour this mixture over the top of everything else.\u0026nbsp; Cover tightly and bake.\u0026nbsp; Long and slow.\u0026nbsp; I add a few herbs to the tomato soup\/water mixture, but originally all the dish was flavoured with was salt and pepper.\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;\"\u003ESimple. Simple. Simple. You could use a mushroom soup if you wanted to, or a golden mushoom soup.\u0026nbsp; Both would work well, but we have always enjoyed it with plain old tomato soup. If it ain't broke why fix it!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QpqPwzvcNl4\/YFeE6ZDj17I\/AAAAAAADLmA\/TZgKhKhlMG0z4uY7nWDrTfw1MlMelT7HQCLcBGAsYHQ\/s2048\/DSCN8894_zpsqobphssh.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"7-Layer Dinner\" border=\"0\" data-original-height=\"1896\" data-original-width=\"2048\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-QpqPwzvcNl4\/YFeE6ZDj17I\/AAAAAAADLmA\/TZgKhKhlMG0z4uY7nWDrTfw1MlMelT7HQCLcBGAsYHQ\/w640-h592\/DSCN8894_zpsqobphssh.jpg\" title=\"7-Layer Dinner\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThere are some days and some occasions when we all want the comfort of a dump and go casserole just like this. Something hearty and comforting that doesn't require a lot of time or a lot of thought to put together.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ESimple ingredients done well. Like always. It really doesn't get much easier or tastier than this complete meal in one!\u0026nbsp; This delicious, homey, wholesome, comfort casserole practically shouts \"Home Sweet Home!\"\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIt may not be the prettiest crayon in the box but it certainly is one of the tastiest!!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/BjgE239.jpg\",\"name\":\"Seven Layer Dinner\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT2H\",\"totalTime\":\"PT2H10M\",\"description\":\"An old, old recipe that is easy and quick to throw together. It basically cooks itself.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"3 medium potatoes, thinly sliced (peel or not as you wish)\",\"1 medium onion, peeled and sliced into rings\",\"3 medium carrots, peeled and thinly sliced\",\"1\/2 cup (105g) uncooked rice (or a rice,spelt and barley mix Nom Nom!)\",\"2 cups (290g) of frozen peas\",\"1 pound of good quality thick pork sausages\",\"1 (10 3\/4 0z\/284ml) tin of condensed tomato soup\",\"1 cup (240ml) of boiling water\",\"salt and pepper to taste\",\"1 tsp summer savoury (can use 1\/2 tsp thyme, 1\/2 tsp dried marjoram)\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark 4. Butter a deep casserole dish.\",\"Layer the ingredients into the dish in the order given, beginning with potatoes and ending with sausages, and seasoning each layer lightly as you go.\",\"Whisk together the tomato soup, water and summer savoury and additional seasoning if desired. Pour this mixture over top of all.\",\"Cover and place into the oven. Bake for 2 hours, until all the vegetables are tender. If you like you can remove the lid for the last 15 minutes of cooking time to lightly brown the sausage.\",\"Spoon out onto hot dinner plates to serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"358\" data-ccmcardnum=\"2\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Seven Layer Dinner\" draggable=\"false\" src=\"https:\/\/i.imgur.com\/BjgE239.jpg\" title=\"Seven Layer Dinner\" \/\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\"\u003E7-Layer Dinner\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 2 H \u0026amp; 10 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EAn old, old recipe that is easy and quick to throw together. It basically cooks itself.\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\u003E3 medium potatoes, thinly sliced (peel or not as you wish)\u003C\/li\u003E\u003Cli\u003E1 medium onion, peeled and sliced into rings\u003C\/li\u003E\u003Cli\u003E3 medium carrots, peeled and thinly sliced\u003C\/li\u003E\u003Cli\u003E1\/2 cup (105g) uncooked rice (or a rice,spelt and barley mix Nom Nom!)\u003C\/li\u003E\u003Cli\u003E2 cups (290g) of frozen peas\u003C\/li\u003E\u003Cli\u003E1 pound of good quality thick pork sausages\u003C\/li\u003E\u003Cli\u003E1 (10 3\/4 0z\/284ml) tin of condensed tomato soup\u003C\/li\u003E\u003Cli\u003E1 cup (240ml) of boiling water\u003C\/li\u003E\u003Cli\u003Esalt and pepper to taste\u003C\/li\u003E\u003Cli\u003E1 tsp summer savoury (can use 1\/2 tsp thyme, 1\/2 tsp dried marjoram)\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\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4. Butter a deep casserole dish.\u003C\/li\u003E\u003Cli\u003ELayer the ingredients into the dish in the order given, beginning with potatoes and ending with sausages, and seasoning each layer lightly as you go.\u003C\/li\u003E\u003Cli\u003EWhisk together the tomato soup, water and summer savoury and additional seasoning if desired. Pour this mixture over top of all.\u003C\/li\u003E\u003Cli\u003ECover and place into the oven. Bake for 2 hours, until all the vegetables are tender. If you like you can remove the lid for the last 15 minutes of cooking time to lightly brown the sausage.\u003C\/li\u003E\u003Cli\u003ESpoon out onto hot dinner plates to serve.\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 #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: 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padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Seven Layer Dinner\" border=\"0\" data-original-height=\"1896\" data-original-width=\"2048\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-C7lheWzqqFI\/YFeHT4jEGAI\/AAAAAAADLms\/iHVWYad7orcJn4sbAPA31RnzlOeAoNvbwCLcBGAsYHQ\/w640-h592\/DSCN8894_zpsqobphssh.jpg\" title=\"Seven Layer Dinner\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. 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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\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #161616; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: none; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/p\u003E\u003Cspan\u003E\u003C!--more--\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1597773173831510514\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/03\/7-layer-dinner.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1597773173831510514"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1597773173831510514"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/03\/7-layer-dinner.html","title":"7-Layer Dinner"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-tNn6wrDeupI\/YFeELExj7vI\/AAAAAAADLl4\/BNt5M3ET2H0vHqgB80vEX-nAlL-PEx_MQCLcBGAsYHQ\/s72-w640-h596-c\/Cover%2Bdinner.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5769895540521557706"},"published":{"$t":"2021-02-17T08:00:00.108+00:00"},"updated":{"$t":"2021-06-14T02:54:30.490+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"}],"title":{"type":"text","$t":"Chicken Cacciatore"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1gMkk8uU5EI\/YCvlkqaJnXI\/AAAAAAADJ8o\/VXGXSV0hW6MS6tIPZZS1LBEr2-iIL06twCLcBGAsYHQ\/s2048\/Cover%2Bchicken.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1633\" data-original-width=\"2048\" height=\"510\" src=\"https:\/\/1.bp.blogspot.com\/-1gMkk8uU5EI\/YCvlkqaJnXI\/AAAAAAADJ8o\/VXGXSV0hW6MS6tIPZZS1LBEr2-iIL06twCLcBGAsYHQ\/w640-h510\/Cover%2Bchicken.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChicken Cacciatore. Chicken Cacciatore is one of those timeless chicken dinners that most people love. I mean who would be crazy about tender and juicy chicken pieces, with crisp skin, cooked in a lush tomato, pepper, onion, mushroom and garlic sauce!\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;\"\u003ENot me, that's who!\u0026nbsp; Dan the man had been asking for Chicken Cacciatore and so we made his wishes come true on Valentines Day just past.\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-aNrtBaOX2uc\/YCvp9AnAWLI\/AAAAAAADJ9A\/9EMpu8oLbQoJLHTgHKbwhOJig40zqhQQwCLcBGAsYHQ\/s2048\/IMG_8547.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1461\" data-original-width=\"2048\" height=\"456\" src=\"https:\/\/1.bp.blogspot.com\/-aNrtBaOX2uc\/YCvp9AnAWLI\/AAAAAAADJ9A\/9EMpu8oLbQoJLHTgHKbwhOJig40zqhQQwCLcBGAsYHQ\/w640-h456\/IMG_8547.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt also gave me a reason to use the Rock Pan that I had bought myself at WalMart before Christmas.\u0026nbsp; It was on sale and looked like a nice pan. I figured if I bought myself some pans one at a time when they are on sale, I could accumulate a nice collection to replace the ones I had to leave behind in the UK.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was The\u0026nbsp; Rock Pan, 12 inch deep skillet, with what looks like a very durable non-stick finish. Its quite large and came with a heavy duty lid, and you can put it into the oven as well as cook on the top of the stove.\u0026nbsp; I did pay\u0026nbsp; $40 for it, which I suppose is not a lot in the scheme of things and if you are only buying one pan at a time!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-juUAK7ehRXc\/YCvp9Uww8tI\/AAAAAAADJ9E\/KjCTyZB3uU0CFDaerpBK80FbxWKV2FD2gCLcBGAsYHQ\/s2048\/IMG_8548.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1794\" data-original-width=\"2048\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-juUAK7ehRXc\/YCvp9Uww8tI\/AAAAAAADJ9E\/KjCTyZB3uU0CFDaerpBK80FbxWKV2FD2gCLcBGAsYHQ\/w640-h560\/IMG_8548.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love the finish on it.\u0026nbsp; It almost looks like granite.\u0026nbsp; Its got a nice heavy base as well.\u0026nbsp; I have used it twice in the last week. I did a stew in it one night and then this chicken cacciatore on Sunday.\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 well impressed with its performance. It is hard to know what to buy when you have not lived in a country for over 20 years.\u0026nbsp; Things are always changing and my sister is still cooking with my mom's old alumininum wearever cooking pans.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pgtSxFawZF8\/YCvp9b0O07I\/AAAAAAADJ9I\/OccoTtAMafcH7gqAFyv8QbojFMUoacU9wCLcBGAsYHQ\/s2048\/IMG_8549.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1779\" data-original-width=\"2048\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-pgtSxFawZF8\/YCvp9b0O07I\/AAAAAAADJ9I\/OccoTtAMafcH7gqAFyv8QbojFMUoacU9wCLcBGAsYHQ\/w640-h556\/IMG_8549.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt had been a very long time since I had made Chicken Cacciatore.\u0026nbsp; My first time making it was when I was a very young bride living in Calgary Alberta. I got what was a really good deal one week on these chickens at SafeWay. They were like only 99 cents a piece.\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;\"\u003EWhat I didn't know was that they were stewing hens, not reguarl chicken.\u0026nbsp; That night we had Chicken Cacciatore made with rubber chicken. LOL\u0026nbsp; No, I was not always a good cook.\u0026nbsp; \u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2hFqVcUtqkw\/YCvp9oTmlWI\/AAAAAAADJ9M\/qwUPLaiPLEQhPmnJNiIdIlItk3tr2hSyQCLcBGAsYHQ\/s2048\/IMG_8550.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1207\" data-original-width=\"2048\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-2hFqVcUtqkw\/YCvp9oTmlWI\/AAAAAAADJ9M\/qwUPLaiPLEQhPmnJNiIdIlItk3tr2hSyQCLcBGAsYHQ\/w640-h378\/IMG_8550.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;What I know now I have learned from years and years of experience.\u0026nbsp; Making mistakes, having successes, all gained from cooking for my large family through the years.\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 learned even more by going to Culinary School to become a chef when I was 45 years old and had moved to the UK.\u0026nbsp; I wanted to learn to cook properly.\u0026nbsp; This was something that I had always wanted to learn how to do throughout my whole life.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_i07RUFsNqg\/YCvp-E4wn2I\/AAAAAAADJ9U\/cqGumuDxM7smk716LIpQ6mUPEttJARN7ACLcBGAsYHQ\/s2048\/IMG_8554.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1744\" data-original-width=\"2048\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/-_i07RUFsNqg\/YCvp-E4wn2I\/AAAAAAADJ9U\/cqGumuDxM7smk716LIpQ6mUPEttJARN7ACLcBGAsYHQ\/w640-h544\/IMG_8554.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd of course I learned even more when I was working as a personal chef through my years at Brenchley Manor.\u0026nbsp; It was such a wonderful experience to be able to cook with the finest ingredients and equipment. I got to stretch my skills in ways I had only ever dreamt of.\u0026nbsp;\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;\"\u003EMoney was really no object.\u0026nbsp; Not like at home. At home we all have budgets to follow and stick within.\u0026nbsp; There it was only the finest of everything. I will always be grateful for that experience and the lessons I learned.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--UlagVA5mVQ\/YCvp-bnTLuI\/AAAAAAADJ9Y\/hx4S1KsK3Q87a30ss9DABKEYvtMh3TPzwCLcBGAsYHQ\/s2048\/IMG_8556.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1393\" data-original-width=\"2048\" height=\"436\" src=\"https:\/\/1.bp.blogspot.com\/--UlagVA5mVQ\/YCvp-bnTLuI\/AAAAAAADJ9Y\/hx4S1KsK3Q87a30ss9DABKEYvtMh3TPzwCLcBGAsYHQ\/w640-h436\/IMG_8556.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChicken Cacciatore is an Italian recipe. Cacciatore means \"hunter\" in Italian. It was a type of stew originally developed in Italy to use with rabbits that they had hunted and foraged for.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith a rich tomato and vegetable sauce it made for a hearty and economical meal for hunters and their families.\u0026nbsp; It also made for a delicious meal.\u0026nbsp; To be honest I have never eaten any Italian cuisine I did not like and fall in love with.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-C3ZMOZmhLTw\/YCvp-uxdkGI\/AAAAAAADJ9c\/WPyoBEz-cbg0p7bFeh8ogLJ1dJQ0oNZzwCLcBGAsYHQ\/s2048\/IMG_8557.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1496\" data-original-width=\"2048\" height=\"468\" src=\"https:\/\/1.bp.blogspot.com\/-C3ZMOZmhLTw\/YCvp-uxdkGI\/AAAAAAADJ9c\/WPyoBEz-cbg0p7bFeh8ogLJ1dJQ0oNZzwCLcBGAsYHQ\/w640-h468\/IMG_8557.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe recipe I used for this was adapted from one I found on the \u003Ca href=\"https:\/\/www.thepioneerwoman.com\/food-cooking\/recipes\/a9505\/chicken-cacciatore\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPioneer Woman's page.\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E The Pioneer Woman's recipes are usually quite good, and as I had not made it in a very long time I wanted to go with something I knew would probaby be quite good.\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;\"\u003EDan had very fond memories of his mom's Chicken Cacciatore and I did not want to disappoint him, so I thought I would follow a recipe if I could that I knew would be somewhat reliable. Of course I switched out a few things, as you do.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AbND5DstsAU\/YCvp-3G6IiI\/AAAAAAADJ9g\/U-t3cWmQ-Lg0Bx2Gg9TEQv13F0wIj1B9wCLcBGAsYHQ\/s2048\/IMG_8558.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1583\" data-original-width=\"2048\" height=\"494\" src=\"https:\/\/1.bp.blogspot.com\/-AbND5DstsAU\/YCvp-3G6IiI\/AAAAAAADJ9g\/U-t3cWmQ-Lg0Bx2Gg9TEQv13F0wIj1B9wCLcBGAsYHQ\/w640-h494\/IMG_8558.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe uses green peppers in hers along with the red.\u0026nbsp; We didn't have any green pepper, just red and yellow.\u0026nbsp; To be honest we sometimes find green pepper a bit hard to digest.\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 also used button mushrooms instead of crimini mushrooms.\u0026nbsp; I have also seen this dish using dried mushrooms in the past.\u0026nbsp; Button mushrooms work just fine and I like to cut them into thick slices.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nIcpKn5jD54\/YCvp_JQCJ_I\/AAAAAAADJ9k\/CkcsWXIPkok5WUrTArKJzwzs41UpOnAVwCLcBGAsYHQ\/s2048\/IMG_8559.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1850\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-nIcpKn5jD54\/YCvp_JQCJ_I\/AAAAAAADJ9k\/CkcsWXIPkok5WUrTArKJzwzs41UpOnAVwCLcBGAsYHQ\/w640-h578\/IMG_8559.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI cut all of the vegetables into thick slices.\u0026nbsp; I felt it would be quite rustic and as it is a peasant style of dish I thought rustic would work better all round.\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 also left out the turmeric.\u0026nbsp; I wasn't sure how that would go down here in this house.\u0026nbsp; We didn't have any wine in the house. White or otherwise.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wGh2fuNh1UI\/YCvp_TRN-UI\/AAAAAAADJ9o\/e1LDNGbCaLge9Oeznm9DkjT5knP43MZsACLcBGAsYHQ\/s2048\/IMG_8560.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1760\" data-original-width=\"2048\" height=\"550\" src=\"https:\/\/1.bp.blogspot.com\/-wGh2fuNh1UI\/YCvp_TRN-UI\/AAAAAAADJ9o\/e1LDNGbCaLge9Oeznm9DkjT5knP43MZsACLcBGAsYHQ\/w640-h550\/IMG_8560.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used chicken broth in its place along with a splash of Worcestershire Sauce. Not traditionally Italian, but it worked beautifully.\u0026nbsp; To be honest if I had been making it for just myself I would have added a splash of Balsamic Vinegar.\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;\"\u003EThey don't like vinegar in things in this house, so I did not. The fanciest I could get was to use a bit of Worcestershire Sauce. I;ll also be honest here, for this family I cut the amount of garlic in half and it worked well.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7ugTwcLD7Pc\/YCvp_nhXNwI\/AAAAAAADJ9s\/wXa4KzEJc0E29jwcnQKV5qmTBB1NjuzIACLcBGAsYHQ\/s2048\/IMG_8562.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1798\" data-original-width=\"2048\" height=\"562\" src=\"https:\/\/1.bp.blogspot.com\/-7ugTwcLD7Pc\/YCvp_nhXNwI\/AAAAAAADJ9s\/wXa4KzEJc0E29jwcnQKV5qmTBB1NjuzIACLcBGAsYHQ\/w640-h562\/IMG_8562.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo get a really crisp skin, do make sure you brown the chicken adequately. I cut up my vegetables while the chicken was browning. I find if I distract myself with some chore like that I am less likely to \"worry\" things that I am trying to brown.\u0026nbsp; Just don't let yourself become too distracted!\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;\"\u003EThis was beautiful.\u0026nbsp; The chicken was cooked perfectly. (Don't be tempted to use breasts in this. Thighs are the perfect cut.\u0026nbsp; Chicken breasts would dry out too much.) It was tender and lush and the sauce was beautifully flavoured.\u0026nbsp; We enjoyed it with brown rice and some corn.\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;\"\u003EShe recommends serving it with pasta.\u0026nbsp; I am not sure why but she cooks the pasta really early on, before she even starts the cacciatore. A big mistake I think. If I was having pasta with this, I would not even start cooking the pasta until the chicken was almost done!\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;\"\u003EIn any case, this was delicious and comes \"Dan\" and family approved.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-1gMkk8uU5EI\/YCvlkqaJnXI\/AAAAAAADJ8o\/VXGXSV0hW6MS6tIPZZS1LBEr2-iIL06twCLcBGAsYHQ\/s2048\/Cover%2Bchicken.JPG\",\"name\":\"Chicken Cacciatore\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT1H15M\",\"description\":\"An old Italian favourite.  Made with chicken, peppers, onions, mushrooms, garlic and tomatoes! Delicious!\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"8 bone-in, skin-on chicken thighs, trimmed\",\"fine seasalt and freshly ground black pepper to taste\",\"1\/2 cup (70g) all purpose\/plain flour\",\"4 TBS light olive oil\",\"2 TBS butter\",\"1 medium onion, peeled, halved and sliced into half moons\",\"2 red peppers, trimmed, seeded and thickly cut into slices\",\"2 other coloured peppers, trimmed, seeded and thickly cut into slices\",\"5 cloves garlic, crushed\",\"3\/4 pound button mushrooms, cleaned, trimmed and thickly sliced\",\"1\/2 tsp dried thyme\",\"2 tsp dried parsley\",\"splash worcestershire sauce\",\"red pepper flakes to taste\",\"3\/4 cup (180ml) chicken stock\",\"1 (28 oz) (1 400g) tins of chopped tomatoes in juice, undrained\",\"grated Parmesan cheese to serve\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark 4.  Have ready a large oven proof skillet with a lid.\",\"Season both sides of the chicken with salt and pepper. Dredge in flour shaking off any excess.\",\"Heat the olive oil and butter together in the skillet until the butter begins to foam. Add the chicken pieces skin side down.  Brown carefully on the top side then flip  over and brown the underside. (Do not crowd the pan. Cook in batches if need be, removing chicken as it browns to a clean plate.)\",\"When the chicken is browned, drain off half of the fat in the pan and discard.  Add the onions, peppers and mushrooms to the pan. Cook for several  minutes, just until they begin to soften.  Add the garlic and cook for about a minute longer.\",\"Add the chicken stock, allowing it to bubble up.  Then add all of the herbs, Worcestershire sauce, and tomatoes. Bring to the boil then remove from the heat.  Season lightly to taste with salt and black pepper.\",\"Add the chicken thighs, skin side up, nestling them into the tomato\/vegetable mixture. You don't want them completely covered.\",\"Place a lid on top and pop into the oven.\",\"Bake for 45 minutes. Remove the lid and increase the oven temperature to 190*C\/375*F\/ gas mark 5.  Bake for an additional 15 minutes.\",\"The chicken is done when the juices run free and it is tender.\",\"Serve the chicken with some pasta or rice and some of the vegetables from the pan. Sprinkle Parmesan Cheese on top to serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"321\" data-ccmcardnum=\"1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" draggable=\"false\" height=\"510\" src=\"https:\/\/1.bp.blogspot.com\/-1gMkk8uU5EI\/YCvlkqaJnXI\/AAAAAAADJ8o\/VXGXSV0hW6MS6tIPZZS1LBEr2-iIL06twCLcBGAsYHQ\/w640-h510\/Cover%2Bchicken.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\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\"\u003EChicken Cacciatore\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 1 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 1 H \u0026amp; 15 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EAn old Italian favourite.  Made with chicken, peppers, onions, mushrooms, garlic and tomatoes! Delicious!\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\u003E8 bone-in, skin-on chicken thighs, trimmed\u003C\/li\u003E\u003Cli\u003Efine seasalt and freshly ground black pepper to taste\u003C\/li\u003E\u003Cli\u003E1\/2 cup (70g) all purpose\/plain flour\u003C\/li\u003E\u003Cli\u003E4 TBS light olive oil\u003C\/li\u003E\u003Cli\u003E2 TBS butter\u003C\/li\u003E\u003Cli\u003E1 medium onion, peeled, halved and sliced into half moons\u003C\/li\u003E\u003Cli\u003E2 red peppers, trimmed, seeded and thickly cut into slices\u003C\/li\u003E\u003Cli\u003E2 other coloured peppers, trimmed, seeded and thickly cut into slices\u003C\/li\u003E\u003Cli\u003E5 cloves garlic, crushed\u003C\/li\u003E\u003Cli\u003E3\/4 pound button mushrooms, cleaned, trimmed and thickly sliced\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried thyme\u003C\/li\u003E\u003Cli\u003E2 tsp dried parsley\u003C\/li\u003E\u003Cli\u003Esplash worcestershire sauce\u003C\/li\u003E\u003Cli\u003Ered pepper flakes to taste\u003C\/li\u003E\u003Cli\u003E3\/4 cup (180ml) chicken stock\u003C\/li\u003E\u003Cli\u003E1 (28 oz) (1 400g) tins of chopped tomatoes in juice, undrained\u003C\/li\u003E\u003Cli\u003Egrated Parmesan cheese to serve\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\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a large oven proof skillet with a lid.\u003C\/li\u003E\u003Cli\u003ESeason both sides of the chicken with salt and pepper. Dredge in flour shaking off any excess.\u003C\/li\u003E\u003Cli\u003EHeat the olive oil and butter together in the skillet until the butter begins to foam. Add the chicken pieces skin side down.\u0026nbsp; Brown carefully on the top side then flip\u0026nbsp; over and brown the underside. (Do not crowd the pan. Cook in batches if need be, removing chicken as it browns to a clean plate.)\u003C\/li\u003E\u003Cli\u003EWhen the chicken is browned, drain off half of the fat in the pan and discard.\u0026nbsp; Add the onions, peppers and mushrooms to the pan. Cook for several\u0026nbsp; minutes, just until they begin to soften.\u0026nbsp; Add the garlic and cook for about a minute longer.\u003C\/li\u003E\u003Cli\u003EAdd the chicken stock, allowing it to bubble up.\u0026nbsp; Then add all of the herbs, Worcestershire sauce, and tomatoes. Bring to the boil then remove from the heat.\u0026nbsp; Season lightly to taste with salt and black pepper.\u003C\/li\u003E\u003Cli\u003EAdd the chicken thighs, skin side up, nestling them into the tomato\/vegetable mixture. You don't want them completely covered.\u003C\/li\u003E\u003Cli\u003EPlace a lid on top and pop into the oven.\u003C\/li\u003E\u003Cli\u003EBake for 45 minutes. Remove the lid and increase the oven temperature to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Bake for an additional 15 minutes.\u003C\/li\u003E\u003Cli\u003EThe chicken is done when the juices run free and it is tender.\u003C\/li\u003E\u003Cli\u003EServe the chicken with some pasta or rice and some of the vegetables from the pan. Sprinkle Parmesan Cheese on top to serve.\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 #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: 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href=\"https:\/\/1.bp.blogspot.com\/-TisV5vkx-uA\/YCvrw9vIxJI\/AAAAAAADJ-I\/89wXxzYG7J09fokNc2FrSJxBDf6UgH4pwCLcBGAsYHQ\/s2048\/IMG_8555.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Cacciatore\" border=\"0\" data-original-height=\"1939\" data-original-width=\"2048\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-TisV5vkx-uA\/YCvrw9vIxJI\/AAAAAAADJ-I\/89wXxzYG7J09fokNc2FrSJxBDf6UgH4pwCLcBGAsYHQ\/w640-h606\/IMG_8555.JPG\" title=\"Chicken Cacciatore\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E \n\nThis 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 Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: currentcolor none medium; transition: all 0.25s ease-in-out 0s;\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E \u003C\/span\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5769895540521557706\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/chicken-cacciatore.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5769895540521557706"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5769895540521557706"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/chicken-cacciatore.html","title":"Chicken Cacciatore"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-1gMkk8uU5EI\/YCvlkqaJnXI\/AAAAAAADJ8o\/VXGXSV0hW6MS6tIPZZS1LBEr2-iIL06twCLcBGAsYHQ\/s72-w640-h510-c\/Cover%2Bchicken.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2803461557542391930"},"published":{"$t":"2021-01-26T08:00:00.092+00:00"},"updated":{"$t":"2022-02-09T13:37:04.876+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"}],"title":{"type":"text","$t":"Best Cabbage Rolls"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qa-C7Ua7XoQ\/YA7TTfRoK-I\/AAAAAAADJDU\/b3DucJWVPtAfWqJsDB6SilL0BY0elI6rACLcBGAsYHQ\/s2048\/Cover%2Bcabbage%2Brolls.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1703\" data-original-width=\"2048\" height=\"532\" src=\"https:\/\/1.bp.blogspot.com\/-qa-C7Ua7XoQ\/YA7TTfRoK-I\/AAAAAAADJDU\/b3DucJWVPtAfWqJsDB6SilL0BY0elI6rACLcBGAsYHQ\/w640-h532\/Cover%2Bcabbage%2Brolls.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\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 have been making this stuffed cabbage roll recipe which I am sharing with you today for years, and years and years. In my opinion it is the absolute best, and I don't make that boast lightly.\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;\"\u003E\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;\"\u003EThe original recipe came from a community cookbook put out by my church ladies's guild back in the early 1980's. I really love community cookbooks.\u0026nbsp; People tend to put into them their very best recipes and tried and trues.\u003Cspan\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VyJpx0FbiQw\/YA7TgMA7mgI\/AAAAAAADJDY\/RrChe3rVoV0D8vy1nvxyIv4iFLme0AX8QCLcBGAsYHQ\/s2048\/DSCN5756.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1746\" data-original-width=\"2048\" height=\"546\" src=\"https:\/\/1.bp.blogspot.com\/-VyJpx0FbiQw\/YA7TgMA7mgI\/AAAAAAADJDY\/RrChe3rVoV0D8vy1nvxyIv4iFLme0AX8QCLcBGAsYHQ\/w640-h546\/DSCN5756.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\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;\"\u003ENot all of the recipes will be to everyone's taste. Taste is subjective after all.You can be pretty sure that all of the recipes will be the donater's best and\u0026nbsp; most favourite recipes however.\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;\"\u003EThis makes community cookbooks a wise choice when it comes to finding economical, family friendly and delicious recipes. At least that has been my experience.\u0026nbsp;\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8o5GdNxnWiQ\/YA7TgQ_fmpI\/AAAAAAADJDg\/3FhJ7KYgmQ40lMBLJJC53YHSyfpfxkvtwCLcBGAsYHQ\/s2048\/DSCN5757.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1871\" data-original-width=\"2048\" height=\"584\" src=\"https:\/\/1.bp.blogspot.com\/-8o5GdNxnWiQ\/YA7TgQ_fmpI\/AAAAAAADJDg\/3FhJ7KYgmQ40lMBLJJC53YHSyfpfxkvtwCLcBGAsYHQ\/w640-h584\/DSCN5757.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy mother used to make cabbage rolls often when I was growing up. They were one of my father's favourite things. My father loved anything with hamburger in it.\u0026nbsp; Mom would always make a HUGE pot of them, with enough to freeze for another time.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe did not use rice in hers.\u0026nbsp; Her meat mixture was more like a meatloaf mixture and she would roll it up in the leaves of cabbage, putting them into a very large saucepan.\u0026nbsp; Over that she would pour a few cans of stewed tomatoes.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-p5AC3z2AGxQ\/YA7TgTCl8QI\/AAAAAAADJDc\/GDLtVLJjZqoimwdRvimTq53arASDhsCyACLcBGAsYHQ\/s2048\/DSCN5758.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1611\" data-original-width=\"2048\" height=\"504\" src=\"https:\/\/1.bp.blogspot.com\/-p5AC3z2AGxQ\/YA7TgTCl8QI\/AAAAAAADJDc\/GDLtVLJjZqoimwdRvimTq53arASDhsCyACLcBGAsYHQ\/w640-h504\/DSCN5758.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe also added peeled potatoes and peeled carrots, cut into chunks.\u0026nbsp; I have never seen anyone else make cabbage rolls in this way.\u0026nbsp; When they were done, there was a full meal prepared. No need to add anything else.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI was not fond of the meat filling, I confess, but I did really love the cabbage, carrots and potatoes. My father really loved the meat, but was not fond of the cabbage. I would trade him my meat for his cabbage. Nobody felt cheated in the least.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xlD7bY4epuU\/YA7TglxEFPI\/AAAAAAADJDk\/Z-f9ef6WJJ01VJtekqLQS-Y6HODuN12UACLcBGAsYHQ\/s2048\/DSCN5761.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1668\" data-original-width=\"2048\" height=\"522\" src=\"https:\/\/1.bp.blogspot.com\/-xlD7bY4epuU\/YA7TglxEFPI\/AAAAAAADJDk\/Z-f9ef6WJJ01VJtekqLQS-Y6HODuN12UACLcBGAsYHQ\/w640-h522\/DSCN5761.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe is worlds apart from my mother's recipe. First of all the rolls are baked, not simmered on top of the stove and there are no vegetables added. Just the rolls. I also don't use canned tomatoes, preferring instead to make a sauce from a few simple ingredients. Just tastier, in my opinion.\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;\"\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;\"\u003EMy meat mixture does include rice, unlike hers.\u0026nbsp; I always use raw rice and you needn't worry about it cooking. It does every time and perfectly.\u0026nbsp; \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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WSz4a8L91eA\/YA7Tg7GNClI\/AAAAAAADJDo\/JawtlsIE68Yv-AIZcEwzuuFJQ29443wqgCLcBGAsYHQ\/s2048\/DSCN5763.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1794\" data-original-width=\"2048\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-WSz4a8L91eA\/YA7Tg7GNClI\/AAAAAAADJDo\/JawtlsIE68Yv-AIZcEwzuuFJQ29443wqgCLcBGAsYHQ\/w640-h560\/DSCN5763.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe meat filling also includes some special seasonings aside from salt and pepper.\u0026nbsp; Grated onion, garlic, and carrot to keep things moist.\u0026nbsp; I also add an egg to hold everything together along with a quantity of chopped streaky bacon.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou would be surprised at how much flavour the bacon lends to the mixture.\u0026nbsp; Its not enough to overpower the meat, but it does give a nice smoky flavour. If you want you can put it through a meat grinder. Raw bacon can be rather difficult to chop.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\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;\"\u003EI\u0026nbsp; also like to use a good dry cure streaky bacon. There is less water in dry cured bacon.\u0026nbsp;\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Kp1Hpq1X9G4\/YA7ThESTjRI\/AAAAAAADJDs\/ufVcdd5ItDwtyTRXM3w3Ecr6hIO07VFJgCLcBGAsYHQ\/s2048\/DSCN5764.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1738\" data-original-width=\"2048\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/-Kp1Hpq1X9G4\/YA7ThESTjRI\/AAAAAAADJDs\/ufVcdd5ItDwtyTRXM3w3Ecr6hIO07VFJgCLcBGAsYHQ\/w640-h544\/DSCN5764.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI always use a large white\/green cabbage, never a savoy cabbage. I think it has the best flavor and texture for this use.\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\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I use a large one because the leaves are much larger and are the perfect size to completely wrap and enclose the meat filling. I also wilt them first in some boiling water for ease of wrapping.\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;\"\u003EIf you trim the thick vein in each leaf you will find that it is much easier to fold the leaves. Just take a sharp knife and pare it down so that it is the same thickness as the rest of the leaf.\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\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom never wilted her cabbage first, but it really does make rolling them a lot easier. You can save the inside of the cabbage for other things. Don't worry it will all get used.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cje6LdD7Haw\/YA7ThbEQReI\/AAAAAAADJDw\/6IO5M_DYvMwTDeFvI0qfBrf8pHgzrdgoQCLcBGAsYHQ\/s2048\/DSCN5766.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1850\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-cje6LdD7Haw\/YA7ThbEQReI\/AAAAAAADJDw\/6IO5M_DYvMwTDeFvI0qfBrf8pHgzrdgoQCLcBGAsYHQ\/w640-h578\/DSCN5766.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe star of this wonderful cabbage roll recipe has always been the sauce.\u0026nbsp; It is incredibly delicious. So delicious that I often double it because we love it so much.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt uses a canned tomato sauce, fresh lemon juice and brown sugar. If you are in the UK, tomato sauce is NOT ketchup!\u0026nbsp; It is what you call Passatta.\u0026nbsp; Seived tomatoes, but a bit thinner. You can add a bit of water to thin it out if you want but it should be fine just as it is.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMake sure you use fresh lemon juice. It has a much better flavour than lemon juice made from concentrate and is not so acidic. It adds a lovely punch to the sauce.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ofihD7iUqLk\/YA7Ths6hL-I\/AAAAAAADJD0\/BiL09_-HxPUJbuxOqP3bYg3v6hX4mIm_wCLcBGAsYHQ\/s2048\/DSCN5767.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1139\" data-original-width=\"2048\" height=\"356\" src=\"https:\/\/1.bp.blogspot.com\/-ofihD7iUqLk\/YA7Ths6hL-I\/AAAAAAADJD0\/BiL09_-HxPUJbuxOqP3bYg3v6hX4mIm_wCLcBGAsYHQ\/w640-h356\/DSCN5767.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn my younger years I used to always make a big pan of these if we were invited to a pot luck lunch or supper.\u0026nbsp; I always came home with an empty pan and many requests for the recipe. They really are that good!\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to serve them with some steamed rice on the side and a vegetable if I can. You can serve them with whatever you wish to use and which you enjoy eating with them. Boiled potatoes are also very nice.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XkfPaV4QJko\/YA7Th4lfTpI\/AAAAAAADJD4\/HMyyjVNP2eEcT7om_VhVg31n2kP4U_b_gCLcBGAsYHQ\/s1914\/DSCN5771.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" border=\"0\" data-original-height=\"1711\" data-original-width=\"1914\" height=\"572\" src=\"https:\/\/1.bp.blogspot.com\/-XkfPaV4QJko\/YA7Th4lfTpI\/AAAAAAADJD4\/HMyyjVNP2eEcT7om_VhVg31n2kP4U_b_gCLcBGAsYHQ\/w640-h572\/DSCN5771.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese really are the BEST cabbage rolls and worth every ounce of effort to make. You can double or triple the recipe with ease and you may want to do just that as they do freeze very well and it never hurts to have something like these in the freezer that you can just pull out.\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can pay upwards of $20 in the store for a large pan of ready made frozen cabbage rolls, whereas it will only cost you a fraction of that to make your own at home and they really do taste so much better!\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;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is the season for comfort foods such as these. Why not bake up some comfort for your family today! They will be ever so pleased and grateful that you did! Trust me on this!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-qa-C7Ua7XoQ\/YA7TTfRoK-I\/AAAAAAADJDU\/b3DucJWVPtAfWqJsDB6SilL0BY0elI6rACLcBGAsYHQ\/s2048\/Cover%2Bcabbage%2Brolls.JPG\",\"name\":\"Best Cabbage Rolls\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT1H20M\",\"totalTime\":\"PT1H35M\",\"description\":\"This is our favourite cabbage roll recipe.  Delicious, moist and meaty with a fabulous sweet and sour sauce.  These always go down a real treat.  I often double and triple the recipe when I take them to pot luck suppers.  I always bring home an empty dish.\",\"yield\":\"4 (12 rolls)\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 pound (455g) extra lean minced beef\",\"1\/4 cup (55g)raw long grain rice\",\"1 large free-range egg, beaten\",\"1 medium onion, peeled and grated\",\"1 carrot, peeled and grated\",\"1 fat clove of garlic, peeled and crushed\",\"1 tsp salt\",\"1\/2 tsp freshly ground black pepper\",\"1\/2 pound ( 225g) smoked streaky bacon, minced (dry cure if possible)\",\"12 wilted cabbage leaves, thick veins trimmed to thin\",\"1\/2 cup (100g) soft light brown sugar, packed\",\"1\/4 cup (60ml) fresh lemon juice\",\"1 cup (240ml) tomato sauce (passata)\"],\"recipeInstructions\":[\"Preheat oven to 190*C\/375*F\/ gas mark 5.  Butter a shallow baking dish large enough to hold your rolls. Set aside.\",\"Place the meat into a bowl and mix together with the raw rice, egg, onion, carrot, garlic, salt, pepper and bacon. Mix well together. Shape into 12 equal sized ovals.\",\"Place each oval at the wide end of a wilted cabbage leaf. Roll up, tucking in the sides to completely encase the meat.\",\"Place, folded side down, into a greased baking dish.\",\"Mix together the brown sugar, lemon juice and tomato sauce. Pour this sauce over the rolls. Cover tightly with a lid or a thick sheet of aluminimum foil.\",\"Place the casserole into the heated oven and bake for 1 hour. Uncover at the end of that time and bake for 20 minutes longer. Serve hot with your favourite sides.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"300\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EBest Cabbage Rolls\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" href=\"undefined\u0026amp;cardnum=3\" 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\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Best Cabbage Rolls\" draggable=\"false\" height=\"532\" src=\"https:\/\/1.bp.blogspot.com\/-qa-C7Ua7XoQ\/YA7TTfRoK-I\/AAAAAAADJDU\/b3DucJWVPtAfWqJsDB6SilL0BY0elI6rACLcBGAsYHQ\/w640-h532\/Cover%2Bcabbage%2Brolls.JPG\" title=\"Best Cabbage Rolls\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4 (12 rolls)\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 1 H \u0026amp; 20 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 1 H \u0026amp; 35 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is our favourite cabbage roll recipe.  Delicious, moist and meaty with a fabulous sweet and sour sauce.  These always go down a real treat.  I often double and triple the recipe when I take them to pot luck suppers.  I always bring home an empty dish.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the rolls:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 pound (455g) extra lean minced beef\u003C\/li\u003E\u003Cli\u003E1\/4 cup (55g)raw long grain rice\u003C\/li\u003E\u003Cli\u003E1 large free-range egg, beaten\u003C\/li\u003E\u003Cli\u003E1 medium onion, peeled and grated\u003C\/li\u003E\u003Cli\u003E1 carrot, peeled and grated\u003C\/li\u003E\u003Cli\u003E1 fat clove of garlic, peeled and crushed\u003C\/li\u003E\u003Cli\u003E1 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/2 tsp freshly ground black pepper\u003C\/li\u003E\u003Cli\u003E1\/2 pound ( 225g) smoked streaky bacon, minced (dry cure if possible)\u003C\/li\u003E\u003Cli\u003E12 wilted cabbage leaves, thick veins trimmed to thin\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 cup (100g) soft light brown sugar, packed\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml) fresh lemon juice\u003C\/li\u003E\u003Cli\u003E1 cup (240ml) tomato sauce (passata)\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\u003EPreheat oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a shallow baking dish large enough to hold your rolls. Set aside.\u003C\/li\u003E\u003Cli\u003EPlace the meat into a bowl and mix together with the raw rice, egg, onion, carrot, garlic, salt, pepper and bacon. Mix well together. Shape into 12 equal sized ovals.\u003C\/li\u003E\u003Cli\u003EPlace each oval at the wide end of a wilted cabbage leaf. Roll up, tucking in the sides to completely encase the meat.\u003C\/li\u003E\u003Cli\u003EPlace, folded side down, into a greased baking dish.\u003C\/li\u003E\u003Cli\u003EMix together the brown sugar, lemon juice and tomato sauce. Pour this sauce over the rolls. Cover tightly with a lid or a thick sheet of aluminimum foil.\u003C\/li\u003E\u003Cli\u003EPlace the casserole into the heated oven and bake for 1 hour. Uncover at the end of that time and bake for 20 minutes longer. Serve hot with your favourite sides.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003EI often double the sauce as it is so delicious. Simply multiply all of the sauce ingredients by 2.\u003C\/p\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 #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: 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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 Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2803461557542391930\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/01\/best-cabbage-rolls.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2803461557542391930"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2803461557542391930"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/01\/best-cabbage-rolls.html","title":"Best Cabbage Rolls"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-qa-C7Ua7XoQ\/YA7TTfRoK-I\/AAAAAAADJDU\/b3DucJWVPtAfWqJsDB6SilL0BY0elI6rACLcBGAsYHQ\/s72-w640-h532-c\/Cover%2Bcabbage%2Brolls.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7720419575513677549"},"published":{"$t":"2017-12-29T04:00:00.001+00:00"},"updated":{"$t":"2021-06-14T02:58:47.961+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"}],"title":{"type":"text","$t":"Teriyaki Pork Steaks"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eJLy8jI-COs\/WkO4MpKkQJI\/AAAAAAABisk\/I09RSPK2obEHxp-BBfLSPVOW7mqcwvStQCLcBGAs\/s1600\/Cover%2BPork%2BTeriyaki.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-eJLy8jI-COs\/WkO4MpKkQJI\/AAAAAAABisk\/I09RSPK2obEHxp-BBfLSPVOW7mqcwvStQCLcBGAs\/s400\/Cover%2BPork%2BTeriyaki.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\nI was recently asked if I would like to try some of the new range of fresh pork raised without anti-biotics from The Black Farmer. Leading the way in being the first mainstream brand to introduce the produces, The Black Farmer has worked closely with partner farms to establish farming and production methods in response to the rising resistance to antibiotics. The selection of fresh British pork cuts from RSPCA assured pork can be easily identified by the blue Antibiotic Free swing tag. \u0026nbsp;\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\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:\/\/3.bp.blogspot.com\/-mFCUJvv9G2g\/WkUaaMsVuaI\/AAAAAAABi5U\/ZhOoE1u8bwUquxFS0unEH8nleIIs3x2uwCLcBGAs\/s1600\/RWA.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"774\" data-original-width=\"1600\" height=\"154\" src=\"https:\/\/3.bp.blogspot.com\/-mFCUJvv9G2g\/WkUaaMsVuaI\/AAAAAAABi5U\/ZhOoE1u8bwUquxFS0unEH8nleIIs3x2uwCLcBGAs\/s320\/RWA.jpg\" width=\"320\" \/\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\u003Cbr \/\u003E\nThe Black Farmer range comprises a Shoulder Joint; Fillet Medallions; Loin Steaks; Loin Chops; Belly Joint and Belly Slices. Like many, The Black Farmer loves good roast pork and the meat is not the same without perfect crackling. His way is to score the fat, massage with oil and a good rub of coarse sea salt, then 20 minutes at a very high heat in the oven, before turning it down. Works every time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-X9DxRd1o_Ho\/WkUa5a452-I\/AAAAAAABi5c\/SFPMw78tVRsrJO8Ql4FjW8nY7gyFFpmPQCLcBGAs\/s1600\/26105463_10155833657075320_7129119_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"671\" data-original-width=\"720\" height=\"372\" src=\"https:\/\/3.bp.blogspot.com\/-X9DxRd1o_Ho\/WkUa5a452-I\/AAAAAAABi5c\/SFPMw78tVRsrJO8Ql4FjW8nY7gyFFpmPQCLcBGAs\/s400\/26105463_10155833657075320_7129119_n.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\nThe unique farming method means that the sows are free to roam outside and are fed on only vegetarian feed. The system guarantees that piglets are born outdoors and reared without the use of antibiotics from birth. Such a high level of welfare means that there is a consistent supply of healthy, natural pig meat from happy pigs. And happy pigs means happy tummies!\u0026nbsp;\u0026nbsp;\u003C\/div\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:\/\/3.bp.blogspot.com\/-jJBl1aa1zdQ\/WkO4La24SiI\/AAAAAAABisY\/77ex0u6MtIsVbnmHuADRZ2SjJQAxNs08wCLcBGAs\/s1600\/Cover%2BTeriyaki%2BPork%2BLoin%2BSteaks.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1265\" data-original-width=\"1600\" height=\"316\" src=\"https:\/\/3.bp.blogspot.com\/-jJBl1aa1zdQ\/WkO4La24SiI\/AAAAAAABisY\/77ex0u6MtIsVbnmHuADRZ2SjJQAxNs08wCLcBGAs\/s400\/Cover%2BTeriyaki%2BPork%2BLoin%2BSteaks.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\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: left;\"\u003E\nWilfred Emmanuel-Jones, The Black Farmer, comments:\n\n\u003Ci\u003E“Unbeknown to the consumer, pork rearing involves the regular use of antibiotics. The farming industry will tell us that it is in the best interest of the animals, and I for one don’t want to see animals suffer unnecessarily. If they need antibiotics, they should be given them. Overuse and unnecessary use of antibiotics is leading to disease resistant strains. I believe that there is a growing number of consumers who prefer not to be consuming meat that has been inoculated, just as there are consumers who prefer their meat to be reared to organic standards or within RSPCA Approved guidelines. The consumer has been fantastic at pushing our industry into improving farming practices, making this country’s animal welfare standards some of the best in the world. Raised without antibiotics is another step in that direction. I am glad to be the first to market with this concept in pork cuts.” \u003C\/i\u003E\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\/-ajiS6aXoLCg\/WkO4L4iQYsI\/AAAAAAABisc\/QX6c4DyKF2AB4B0vqd-VhXvAVQJPDqWLgCLcBGAs\/s1600\/DSCN5802.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1338\" data-original-width=\"1600\" height=\"267\" src=\"https:\/\/2.bp.blogspot.com\/-ajiS6aXoLCg\/WkO4L4iQYsI\/AAAAAAABisc\/QX6c4DyKF2AB4B0vqd-VhXvAVQJPDqWLgCLcBGAs\/s320\/DSCN5802.JPG\" width=\"320\" \/\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\nWith the holidays and everything today was the first opportunity to cook some of the product and I chose to do Loin Steaks.\u0026nbsp; They looked really good, with a nice marbeling, and yet at the same time they appeared to be quite lean.\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\/-cmf2FCQcmqI\/WkO4PQR2qmI\/AAAAAAABiss\/94pe_IKTstIosE5_Yzy_cWhMTOjbTJsHQCLcBGAs\/s1600\/DSCN5818.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1410\" data-original-width=\"1600\" height=\"351\" src=\"https:\/\/4.bp.blogspot.com\/-cmf2FCQcmqI\/WkO4PQR2qmI\/AAAAAAABiss\/94pe_IKTstIosE5_Yzy_cWhMTOjbTJsHQCLcBGAs\/s400\/DSCN5818.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\nWe are very fond of Asian flavours and I decided to cook these in a Teriaki flavoured sauce\/marinade. It was a great choice!\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\/-TWYdKnQZn24\/WkO4Q3spKKI\/AAAAAAABisw\/uBCPl44gvRI7yTJ-bkSdZ5zpC4YhMl0EACLcBGAs\/s1600\/DSCN5819.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1218\" data-original-width=\"1600\" height=\"303\" src=\"https:\/\/1.bp.blogspot.com\/-TWYdKnQZn24\/WkO4Q3spKKI\/AAAAAAABisw\/uBCPl44gvRI7yTJ-bkSdZ5zpC4YhMl0EACLcBGAs\/s400\/DSCN5819.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\nDark soy, garlic, rice wine vinegar, ginger and a bit of honey are all you need for the sauce.\u0026nbsp; Normally I would top with a ring of pineapple, but\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\/-C2qxoPflhqI\/WkO4SI5cCNI\/AAAAAAABis0\/3B3O9IEGiEUlWyrb8QdnSsMrECgEEmx2QCLcBGAs\/s1600\/DSCN5820.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"814\" data-original-width=\"1600\" height=\"202\" src=\"https:\/\/1.bp.blogspot.com\/-C2qxoPflhqI\/WkO4SI5cCNI\/AAAAAAABis0\/3B3O9IEGiEUlWyrb8QdnSsMrECgEEmx2QCLcBGAs\/s400\/DSCN5820.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\nAll I had in the cupboard was a tin of pineapple chunks.\u0026nbsp; Not to be put off by that, I simply topped the steaks with well drained pineapple chunks, and they worked quite well, perhaps not as attractive as rings might have been but still just as delicious!\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\/-VtvFELKpj18\/WkO4TzxN9PI\/AAAAAAABis8\/6QadT4E9FDAnnsG5kFNCCd_YkXaAt57KgCLcBGAs\/s1600\/DSCN5821.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1265\" data-original-width=\"1600\" height=\"316\" src=\"https:\/\/3.bp.blogspot.com\/-VtvFELKpj18\/WkO4TzxN9PI\/AAAAAAABis8\/6QadT4E9FDAnnsG5kFNCCd_YkXaAt57KgCLcBGAs\/s400\/DSCN5821.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\nThese pork steaks were really delicious.\u0026nbsp; There was none of that piggy smell you sometimes get from pork.\u0026nbsp; They were lean and tender and went down a real treat! I used the rest of the tin of pineapple chunks to make a pineapple garlic fried brown rice, a favourite recipe we like to use from \u003Ca href=\"https:\/\/damndelicious.net\/2014\/06\/25\/pineapple-fried-rice\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EDamn Delicious\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I did not add the ham today because we didn't need it.\u0026nbsp; We had that lovely tasting pork instead.\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\/-pq-JVQW_rjo\/WkO4VPnu4cI\/AAAAAAABitA\/f97tJ79RQFIAbpLaSCpy_qbmcJStc1uIACLcBGAs\/s1600\/DSCN5831.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/1.bp.blogspot.com\/-pq-JVQW_rjo\/WkO4VPnu4cI\/AAAAAAABitA\/f97tJ79RQFIAbpLaSCpy_qbmcJStc1uIACLcBGAs\/s400\/DSCN5831.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\nI liked that I was eating meat that was not only higher welfare, but that wasn't pumped full of anti-biotics . . .\u0026nbsp; and it was delicious.\u0026nbsp; I can't wait to try the rest of it!\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\/-wyN5HOqJ_og\/WkO4V1FBAkI\/AAAAAAABitE\/857WveWs7NYSB8nu25kj_GTIpcFrBcDdgCLcBGAs\/s1600\/DSCN5832.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1304\" data-original-width=\"1600\" height=\"325\" src=\"https:\/\/4.bp.blogspot.com\/-wyN5HOqJ_og\/WkO4V1FBAkI\/AAAAAAABitE\/857WveWs7NYSB8nu25kj_GTIpcFrBcDdgCLcBGAs\/s400\/DSCN5832.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\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*Baked Teriyaki Pork Steaks*\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\/baked-teriyaki-pork-steaks\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nNicely flavoured and tender pork with a delicious sauce and glaze!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 pork loin steaks\u003C\/div\u003E\n4 pineapple rings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the sauce:\u003C\/b\u003E\u003C\/div\u003E\n80ml dark soy sauce (1\/3 up)\u003C\/div\u003E\n2 cloves garlic, peeled and minced\u003C\/div\u003E\n3 TBS rice vinegar\u003C\/div\u003E\n3 TBS water\u003C\/div\u003E\n3 TBS honey\u003C\/div\u003E\n1 TBS minced fresh ginger\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\/-022iz9iFgSs\/WkO4XOOVKEI\/AAAAAAABitI\/psmQQe8OkBAPRO7YzQGvICJYY1nVq3urQCLcBGAs\/s1600\/DSCN5833.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1270\" data-original-width=\"1600\" height=\"317\" src=\"https:\/\/4.bp.blogspot.com\/-022iz9iFgSs\/WkO4XOOVKEI\/AAAAAAABitI\/psmQQe8OkBAPRO7YzQGvICJYY1nVq3urQCLcBGAs\/s400\/DSCN5833.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\nPreheat the oven to 200*C\/400*F\/ Gas mark 6.\u0026nbsp; Line a baking dish with \naluminium foil and butter the foil.\u0026nbsp; Lay the pork out in a single layer \nin the pan.\u0026nbsp; Place a pineapple ring on top of each. Whisk together the \nsauce ingredients to combine.Pour over and around the pork.\u0026nbsp; Bake in the\n preheated oven for 35 to 40 minutes, basting with the sauce every 10 \nminutes.\u0026nbsp; Serve hot with some of the sauce spooned over each.\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\/-rNpYWXggoS8\/WkO4YF6L5pI\/AAAAAAABitM\/ibNno7BpZJ8DPR-38c759C1ozE_u40kuwCLcBGAs\/s1600\/DSCN5835.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1437\" data-original-width=\"1600\" height=\"358\" src=\"https:\/\/4.bp.blogspot.com\/-rNpYWXggoS8\/WkO4YF6L5pI\/AAAAAAABitM\/ibNno7BpZJ8DPR-38c759C1ozE_u40kuwCLcBGAs\/s400\/DSCN5835.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe full range is now available at O\u003Ca href=\"https:\/\/www.ocado.com\/webshop\/startWebshop.do\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Ecado.com\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-NSGZdsQ-KU8\/WkUeSeOjoPI\/AAAAAAABi50\/-QFwBGkLBAUfsL9pqoNco9tA4qA6Kc4SgCLcBGAs\/s1600\/MpkI-3-3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"512\" data-original-width=\"512\" height=\"320\" src=\"https:\/\/3.bp.blogspot.com\/-NSGZdsQ-KU8\/WkUeSeOjoPI\/AAAAAAABi50\/-QFwBGkLBAUfsL9pqoNco9tA4qA6Kc4SgCLcBGAs\/s320\/MpkI-3-3.jpg\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EAbout The Black Farmer\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.theblackfarmer.com\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EThe Black Farmer\u003C\/b\u003E\u003C\/a\u003E is one of the UK’s leading gluten free brands marketing a range of higher welfare, award winning pork sausages, chicken, burgers, meatballs, pork cuts, bacon, eggs and cheese. Launched 12 years ago the brand has gone on to great success with its products available in all the major UK high street and online retailers. The brand’s founder, Wilfred Emmanuel-Jones is in his own words ‘a poor boy, done good’. He was born in Frankfield, Clarendon, Jamaica and then, after his parents came to the UK in the 1950s, was raised in inner city Birmingham. For a number of years Wilfred worked as a chef before pursuing a career in television. In 2000 Wilfred fulfilled a lifelong ambition to buy a small farm in Devon. This inspired him to develop and launch The Black Farmer – a name coined by his Devon neighbours. His Premium Pork sausages are one of the country’s leading brands of super premium sausages.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't wait to try the rest of the range.\u0026nbsp; I was very impressed with these loin steaks.\u0026nbsp; Thanks Black Farmer!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - Although I was sent the pork free of charge for the purpose of review, I was not required to write a positive review in exchange.\u0026nbsp; Any opinions are my own."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7720419575513677549\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/teriyaki-pork-steaks.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7720419575513677549"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7720419575513677549"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/teriyaki-pork-steaks.html","title":"Teriyaki Pork Steaks"}],"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:\/\/1.bp.blogspot.com\/-eJLy8jI-COs\/WkO4MpKkQJI\/AAAAAAABisk\/I09RSPK2obEHxp-BBfLSPVOW7mqcwvStQCLcBGAs\/s72-c\/Cover%2BPork%2BTeriyaki.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4123155260496512138"},"published":{"$t":"2017-12-27T04:00:00.001+00:00"},"updated":{"$t":"2021-06-14T02:51:30.726+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mains"}],"title":{"type":"text","$t":" New Year's Eve Mains"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-8pu3_EKydk0\/WkH49LzLVZI\/AAAAAAABiYc\/PchVNaTwMD4EuXXIc7utUA-sid_jmddLACLcBGAs\/s1600\/New%2BYear%2BMains.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-8pu3_EKydk0\/WkH49LzLVZI\/AAAAAAABiYc\/PchVNaTwMD4EuXXIc7utUA-sid_jmddLACLcBGAs\/w640-h640\/New%2BYear%2BMains.jpg\" width=\"640\" \/\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\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've never been a go out and paint the town red person on New Years Eve.\u0026nbsp; I have always been a stay at home and enjoy a nice meal and nibbles kind of a person.\u0026nbsp; Partially because through the years, whilst raising a large family, we couldn't afford to pay a sitter to come in and watch the children, and partially because my then husband always worked on New Years.\u0026nbsp; The guys with the children got Christmas off and in exchange they worked for the single guys who wanted to ring in the New Year out and about!\u0026nbsp;\u003C\/div\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: left;\"\u003E\nI never minded really.\u0026nbsp; I've never been a party type of gal.\u0026nbsp; Instead we always just enjoyed a nice family meal and then the children and I would have a nibbles buffet and see if we could stay up long enough to rock it in with Dick Clark!\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\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: left;\"\u003E\nAnd it really is no different now.\u0026nbsp; Todd and I are usually in bed well before midnight and then wake up when the fireworks start, wish each other a Happy One and go back to sleep.\u0026nbsp; We do like to have something really special for our dinner however and once again I am drawing from my vast collection of experiences when working at the Manor to show you several examples that might be contenders when it comes to your Happy New Year's meal.\u0026nbsp; Be it on New Year's Eve itself, or on New Year's Day!\u0026nbsp;\u0026nbsp;\u003C\/div\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: left;\"\u003E\nYou cannot get much more elegant than Beef Fillet. This looks complicated, but I promise you its really quite easy and very, very tasty.\u003C\/div\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:\/\/1.bp.blogspot.com\/-ncXnZjZwBkE\/WkH5FmBUTCI\/AAAAAAABiYk\/6CB0q6sVBFUIh_pNo22YwQxzjcYHTy4ggCLcBGAs\/s1600\/Beef%2BWelllington%2BBest.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"398\" src=\"https:\/\/1.bp.blogspot.com\/-ncXnZjZwBkE\/WkH5FmBUTCI\/AAAAAAABiYk\/6CB0q6sVBFUIh_pNo22YwQxzjcYHTy4ggCLcBGAs\/s400\/Beef%2BWelllington%2BBest.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\u003Ch3 align=\"left\" id=\"sites-page-title-header\"\u003E\n\u003Cspan dir=\"ltr\" id=\"sites-page-title\" style=\"outline: none;\" tabindex=\"-1\"\u003E\u003C\/span\u003E\n\u003C\/h3\u003E\n\u003Cdiv class=\"sites-canvas-main\" id=\"sites-canvas-main\"\u003E\n\u003Cdiv id=\"sites-canvas-main-content\"\u003E\n\u003Ctable cellspacing=\"0\" class=\"sites-layout-name-one-column sites-layout-hbox\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd class=\"sites-layout-tile sites-tile-name-content-1\"\u003E\u003Cdiv dir=\"ltr\"\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*Beef Wellington*\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\/beef-wellington\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nThis is a bit of a fiddle, but so worth the effort.\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n750g thick beef fillet (1 pound 10 ounce)\u003C\/div\u003E\n2 TBS butter, softened\u003C\/div\u003E\n2 TBS vegetable oil\u003C\/div\u003E\n1 clove garlic, peeled and chopped\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n175g chestnut mushrooms, thinly sliced (6 ounces)\u003C\/div\u003E\n1 TBS chopped fresh sage\u003C\/div\u003E\n350g puff pastry, thawed if frozen (12 ounces)\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Put the beef into a roasting \ntin.\u0026nbsp; Spread with the softened butter and season liberally with salt and\n black pepper.\u0026nbsp; Roast in the preheated oven for 30 minutes, then remove.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the beef is roasting, heat the oil in a saucepan over medium heat. Add \ntheonion and garlic and cook, stirring, for abour 3 minutes.\u0026nbsp; Season to \ntaste with salt and black pepper. Add the mushrooms and sage.\u0026nbsp; Cook, \nstirring frequently, until the mushrooms have softened. Remove from the \nheat and set aside to cool.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll your pastry out on a \nlightly floured surface to a rectangle large enough to enclose your beef\n completly.\u0026nbsp; Place your beef slightly off centre (So that the seam will \nbe a the bottom of one side and not on top.\u0026nbsp; Spread the mushroom mixture\n over top of the meat and down the sides. Bring the long sides of the \npastry over the beef to cover and seal closed with some beaten egg. Tuck\n the short ends over, trimming away any excess and brushing with egg to\u0026nbsp;\n seal.\u0026nbsp; Place on a baking tray, and brush all over with egg.\u0026nbsp; Cut two \nslits in the top.\u0026nbsp; Roll out the trimmings and cut some decorative shapes\n from them and place them on the top in a decorative manner. Brush with \negg also.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nReturn to the oven and roast for 40 minutes.\u0026nbsp; It \nshould be nicely golden brown.\u0026nbsp; Let stand for about 10 minutes, then cut\n into thick slices to serve.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - make sure the \npastry is nice and chilled prior to using so that you get the butter \nlayers puff up nicely.\u0026nbsp; If you find your pastry is browning too quickly \nin the oven, tent loosely with some foil.\u003C\/div\u003E\n\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;I've never been overly fond of duck myself, but they loved it at the Manor.\u0026nbsp; This was often served for dinner.\u0026nbsp; Its very elegant.\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:\/\/4.bp.blogspot.com\/-OqX1Vjv49-w\/WkH5GO0JgaI\/AAAAAAABiYo\/gJrA4eBOvVcRv6d4rEtxFMyZoTEef3CqgCLcBGAs\/s1600\/Duck%2Bwith%2Bblueberry%2Bsauce.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1472\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/4.bp.blogspot.com\/-OqX1Vjv49-w\/WkH5GO0JgaI\/AAAAAAABiYo\/gJrA4eBOvVcRv6d4rEtxFMyZoTEef3CqgCLcBGAs\/s400\/Duck%2Bwith%2Bblueberry%2Bsauce.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\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*Blueberry Sauced Duck Breasts*\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\/blueberry-sauced-duck-breasts\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nVery\n elegant, with\u0026nbsp; delicious sauce.\u0026nbsp; Serve with a selection of your \nfavourite vegetable accompaniments. I like butter herbed new potatoes \nand haricots vert. Plan ahead as the duck needs to marinate for about an\n hour prior to cooking.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 duck breasts, skin left on\u003C\/div\u003E\n4 garlic cloves, peeled and chopped\u003C\/div\u003E\nthe grated rind and juice of one orange\u003C\/div\u003E\n1 TBS chopped fresh parsley\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cb\u003EFor the sauce:\u003C\/b\u003E\u003C\/div\u003E\n150g blueberries (1 1\/2 cups)\u003C\/div\u003E\n240ml Madeira (1 1\/4 cups)\u003C\/div\u003E\n1 TBS red currant jelly\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nCut\n several shallow diagonal cuts in the toskin of the duck breasts.\u0026nbsp; Place \ninto a glass bowl and add the garlic, orange rind and juice and the \nparsely.\u0026nbsp; Season to taste.\u0026nbsp; Turn the duck over in the mixture to coat \nthorougly, then cover and leave in the refrigerator to marinate for \nabout an hour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo make the sauce, put the \nblueberries, Madeira and red currant jelly into a saucepan. Bring to \nthe boil and then simmer for about 10 minutes.\u0026nbsp; Keep warm.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n a large dry, non-stick frying pan over medium heat. Add the duck \nbreasts, skin side down and cook for about 4 minutes without \ndisturbing.\u0026nbsp; Turn them over and cook for a further 4 minutes or \naccording to taste.\u0026nbsp; Remove from the heat, cover the pan and then leave \nto stand for about 5 minutes.\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice the duck breasts and \ntransfer to warmed dinner plates, spooning a portion of sauce over \nheach.\u0026nbsp; Serve immediately with your desired accompaniments.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mother always did a baked Ham for New Years when I was growing up. We loved it, and we loved the homemade pea soup that would make an appearance in the ensuing days!\u0026nbsp; Did you know that a gammon is simply a ham that hasn't yet been cooked?\u0026nbsp; Serve this either hot or cold cut into thin slices with hot English Mustard on the side!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/--LcGpU5KTHg\/WkH5Gvdk_zI\/AAAAAAABiYs\/I_ea5Xhj8G8hgkBMMAbyFvqTzF-nLdYegCLcBGAs\/s1600\/roast%2Bgammon.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1583\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/--LcGpU5KTHg\/WkH5Gvdk_zI\/AAAAAAABiYs\/I_ea5Xhj8G8hgkBMMAbyFvqTzF-nLdYegCLcBGAs\/s400\/roast%2Bgammon.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\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*Glazed Gammon*\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\/glazed-gammon\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nMy\n mother always, always did a baked ham for New Years day.\u0026nbsp; Did you know \nthat after it is cooked, gammon becomes ham. Gammon is merely a ham that\n has not been cooked.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\none 4kg gammon joint (8 1\/4 pound)\u003C\/div\u003E\n1 apple, cored and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n300ml dry cider (1 1\/4 cups)\u003C\/div\u003E\n6 black pepper corns\u003C\/div\u003E\n1 bouquet garni\u003C\/div\u003E\n1 bay leaf\u003C\/div\u003E\n\u003Cb\u003ETo finish:\u003C\/b\u003E\u003C\/div\u003E\nabout 50 whole cloves\u003C\/div\u003E\n4 TBS demerara sugar (turbinado)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the gammon in a saucepan large enough to hold it.\u0026nbsp; Cover with cold \nwater.\u0026nbsp; Bring to the boil. skimming off any foam and scum that rises to \nthe top, and discarding it.\u0026nbsp; Reduce to a simmer, cover and simmer for \nhalf an hour.\u0026nbsp; Drain well and then return to a clean saucepan. Add the \napple, onions, cider, bouquet garni, pepperorns, bay leaf and a few \ncloves.\u0026nbsp; Return to the boil, then reduce the heat, cover and simmer for 3\n 1\/2 hours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003C\/div\u003E\nRemove the gammon from the pan and allow to cool for several minutes. \u003Cb\u003E(Reserve the cooking liquid)\u0026nbsp;\u003C\/b\u003E\n Using a sharp knife, loosen and then peel off the rind and discard, \nleaving a nice layer of fat all over.\u0026nbsp; Score the fat into diamonds with a\n sharp knife. Studd with the remaining cloves decoratively.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6. Place the gammon on a rack in a \nroasting tin.\u0026nbsp; Sprinkle with the sugar.\u0026nbsp; Roast in the oven, basting \noccasionally with the reserved cooking liquid, for about 20 to 25 \nminutes, until nicely glazed.\u0026nbsp; Serve either hot or cold, cut into \nslices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFish is also a nice option for New Years.\u0026nbsp; It cooks quickly.\u0026nbsp; Do be careful not to over cook, remembering that it will continue to cook as it stands.\u0026nbsp; The hollandaise sauce is beautifully flavoured and not as difficult to make as you would suppose, however if you are concerned, do have in a couple of jars of ready made just in case.\u0026nbsp; You could also do a blender hollandaise, which is very simple and pretty fool proof.\u0026nbsp; You can \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blender-hollandaise\" target=\"_blank\"\u003E\u003Cb\u003Efind that recipe here.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-4eSU4q3Bhdw\/WkH5EumQp-I\/AAAAAAABiYg\/8hzvxXrVV9IRR1A9Dv9P66nbkWZ0w9c6ACLcBGAs\/s1600\/Salmon%2Bwith%2BHollandaise.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1419\" data-original-width=\"1600\" height=\"353\" src=\"https:\/\/3.bp.blogspot.com\/-4eSU4q3Bhdw\/WkH5EumQp-I\/AAAAAAABiYg\/8hzvxXrVV9IRR1A9Dv9P66nbkWZ0w9c6ACLcBGAs\/s400\/Salmon%2Bwith%2BHollandaise.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\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ch3 align=\"left\" dir=\"ltr\" id=\"sites-page-title-header\"\u003E\n\u003Cspan id=\"sites-page-title\"\u003E\u003C\/span\u003E\u003C\/h3\u003E\n\u003Cdiv class=\"sites-canvas-main\" id=\"sites-canvas-main\"\u003E\n\u003Cdiv id=\"sites-canvas-main-content\"\u003E\n\u003Ctable cellspacing=\"0\" class=\"sites-layout-name-one-column sites-layout-hbox\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd class=\"sites-layout-tile sites-tile-name-content-1\"\u003E\u003Cdiv dir=\"ltr\"\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*Herbed Salmon Fillets*\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\/herbed-salmon-fillets\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nTender\n moist salmon served with a delicious Hollandaise sauce.\u0026nbsp; Take care not \nto let the bottom of your bowl touch the surface of the water while you \nare making the Hollandaise or your egg yolks will curdle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 salmon fillets, about 6 ounces each, skin removed\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1 TBS each chopped fresh dill and snipped fresh chives\u003C\/div\u003E\n(you will need additional chives to garnish)\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ci\u003E\u003Cb\u003EFor the Hollandaise:\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n3 large free range egg yolks\u003C\/div\u003E\n1 TBS water\u003C\/div\u003E\n225g butter, cut into small cubes (1 cup)\u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the grill (broiler) to medium.\u0026nbsp; Rinse the fish under cold running water\n and then pat dry with some paper kitchen toweling.\u0026nbsp; Season to taste \nwith salt and black pepper. Combine the herbs and the oil in a bowl.\u0026nbsp; \nBrush over the presentation side of the fish.\u0026nbsp; Transfer to the grill and\n cook for 6 to 8 minutes, turning once and Brushing with more of the \nherb oil mixture, until your salmon is cooked to your taste.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo\n make the hollandaise, put the egg yolks in a heatproof bowl over a \nsaucepan of gently simmering water.\u0026nbsp; (Alternately you may use a double \nboiler) Add the water and season to taste with salt and black pepper.\u0026nbsp; \nReduce the heat until the water is barely simmering and then cook, \nwhisking constantly, until the mixture begins to thicken.\u0026nbsp; Whisk in the \nbutter, one piece at a time, until the mixture is thick and shiny.\u0026nbsp; \nWhisk in the lemon juice and then remove from the heat.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the grilled salmon fillets, presentation side up onto each of four \nheated dinner plates.\u0026nbsp; Spoon the sauce over top and garnish with \nadditional snipped chives.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWe like this with purple sprouting broccoli and baby new potatoes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4123155260496512138\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/new-years-eve-mains.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4123155260496512138"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4123155260496512138"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/new-years-eve-mains.html","title":" New Year's Eve Mains"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-8pu3_EKydk0\/WkH49LzLVZI\/AAAAAAABiYc\/PchVNaTwMD4EuXXIc7utUA-sid_jmddLACLcBGAs\/s72-w640-h640-c\/New%2BYear%2BMains.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}}]}});