I love the food blogging community.  I have made some really brilliant friends via this medium.   Sharing food with people has always been like one of the ultimate ways of sharing the love with one another, breaking bread together.

Whilst we may not actually sit together at a table (unless we are very lucky and can afford to travel or live close to each other) we do kind of the same thing with each other when we share our recipes and cooking experiences together.  

 








One of my favourite food blogging friends is April, who has the sweetest blog called Dimples and Delights.  She always calls me her mentor, but I have to say it's always worked both ways because  . . . just as I may have inspired her at times, she always inspires me too.  

I may be old enough to be her mother, but we share so many things in common . . .  the Gospel, our love of family, gardening, travel  and Cockers . . .  and that ultimate loving experience . . .  food and recipes.

I was on her page the other day and she had this fabulous recipe for Baked Honey Mustard Chicken and as soon as I saw it I knew it was something I just had to cook and so I did.  

She was inspired to cook hers by another food blogger . . .  she inspired me to cook it . . . and like all things we always tweak the recipes a tiny bit don't we.   So here is April's inspired recipe tweaked by me into quite a tasty dish indeed.

 








Her's called for cooking some onions and garlic in a bit of olive oil first and then putting them in the casserole dish as a bed for the chicken pieces.   

I am a tad bit lazy and so I just put the onions and garlic in the baking dish, along with the herbs and a knob of butter, cut into bits, covered it with some cling film and microwaved it for a minute or so.   

That way I saved on the washing up and stove mess . . .  and it was all done in the one dish.

 It worked wonderfully.  I lay the chicken on top of it, poured that lovely honey mustard sauce over top, covered it with foil and baked it as per April's instructions.

The end result was utterly fabulous.   Delicious moist chicken, with wonderful pan juices that are fabulous spooned over top  . . . tasting of honey and mustard, with a slight onion and garlic and herby undertone that was oh so delicious.   

I served this with rice and a veg on the side and we were all really pleased with the results, so much so that what I thought was going to last us for two meals only lasted us for one.   Some things are just that tasty.  C'est la vie!!

Remove from the oven and uncover.  Baste the chicken with the honey mixture.  Return to the oven, uncovered and cook for a further 20 to 25 minutes, basting every 8 minutes or so, until the chicken tests cooked through and is nicely glazed.  Serve hot with some of the sauce spooned over top.

1 tsp toasted sesame oil

You will also need:

4 boneless, skinless chicken breasts, cut into bite size pieces

oil for frying  

To make the sauce, whisk together the ketchup, soy sauce, vinegar and both sugars in a saucepan.   Whisk together the water/juice and the corn flour until well blended.   Whisk this vigorously into the ketchup mixture.  Place over medium high heat and cook, whisking constantly until the mixture bubbles and thickens.   Cook for several minutes, then set aside and keep warm.  If you are making it the day before or earlier in the day, pour it into a sealable container and refrigerate.   Reheat gently when you are ready to serve. 

Combine the flour and corn flour for the chicken balls in a bowl, along with the baking powder, soda, seasoning salt, garlic powder and sugar.   Whisk in the water to make a thick batter, whisking vigorously.  You want a thick batter which will cling to the pieces of chicken, but you don't want it too thick., it should flow somewhat.   If you need to you may add a little bit more water at a time to get the right consistency.  It should be like extra tacky glue.  Add the chicken pieces, stirring them in with your hand and making sure that all are well coated with the mixture. 

Heat about 4 inches of oil in a large heavy saucepan or a deep fat fryer, to 190*C/375*F.  Carefully add the coated chicken pieces a few at a time (I add about 12) and fry them in the hot oil, stirring occasionally until they are golden brown, about 4 to 5 minutes.  If they are browning quicker than that your oil is too hot.   Scoop them out onto some kitchen paper toweling and keep warm while you cook the rest. 

For the egg  fried rice, I simply followed this recipe, leaving out the pineapple and the chicken.

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Rice was not something which my mother ever cooked when I was growing up.  I came to love it as an adult and it was something which I used at least once or twice a week when my own family was growing up . . .  steamed and as a side dish, or as a delicious main.  My children love, loved my Quick and Easy Chicken Fried Rice.  And they were oftly fond of Spanish rice as well.  

1 small punnet of cherry tomatoes, cut in half (1 cup)     

Set a pot of lightly salted water on to boil for the pasta.   

Put the flour on a plate.   Put the beaten egg in a shallow bowl.  Put the breadcrumbs onto a place.  Have ready a paper lined baking tray.  Season your chicken pieces all over with salt and pepper.  Dredge them in the flour to coat.   Coat with the beaten egg and then coat them with the bread crumbs, pressing so that they adhere.   Place on the baking tray until you are finished all of them.

Heat a small amount of oil in a skillet.  Once it is hot, add the chicken pieces one or two at a time.  Cook on one side until golden brown, about 4 minutes, flip over and cook until golden on the other side.  Repeat until they are all done.  Drain on paper towelling. 

60ml of extra virgin olive oil (1/4 cup)

fine sea salt and freshly ground black pepper to taste