Happy Weekend! I hope you're all surviving the rain, hail, wind, snow, more wind, more snow, and more rain; the best thing I can think of to do this weekend is hibernate! But if you do need slightly more inspiration than that, why don't you:
WATCH: MONSTER/CLOCK (Smock Alley Theatre, 2.30pm/7.30pm until March 30th)
Please refer to the article I wrote for This Greedy Pig to see why.
EAT: Sausage Stew
Which tastes even better if you have a couple of chunks of apple along with the veg.
DO: Learn a new song on the Ukulele
LISTEN TO: Hide and Seek - Imogen Heap
A beautiful song to listen to when it's raining outside
MAKE: Roast Chicken Legs with Butternut Squash
(Serves 2. Adapted from Lorraine Pascale's 'Baking Made Easy')
Olive Oil
2 Chicken Legs
Zest of 1 Lemon
4 Cloves Garlic
1/2 Butternut Squash
6 Medium Carrots
Sprig Rosemary
Sprig Thyme
Salt & Pepper to season.
Cornflour
Spinach
Pinch Nutmeg
a Knob of Butter
Preheat the oven to 220. Put the chicken legs in a small roasting tray and drizzle with Olive Oil, then season. Cook for 10 minutes skin side down. Meanwhile, chop the Squash and the carrots into roughly even cubes, then put into a separate roasting tray. Remove the chicken from the oven and coat the chicken and the veg with Olive Oil, seasoning, grated Lemon zest, Thyme, and Rosemary. Flatten the garlic with the flat side of the knife (unpeeled) and whack half the cloves in next to the chicken, and the other half in amongst the veg. Cook for about 20-30 minutes. To keep it moist, shake the veg around in the oil every now and then, and baste the chicken legs with their juices.
When the chicken is cooked through, remove from the oven put on a separate dish and cover with tinfoil. (You can leave the veg until you're ready to serve.) To make a simple gravy put the dish with chicken juices over a very low heat and sprinkle in Cornflour a little at a time until you get the right consistency. You can thin it out with a little water if necessary.
While the gravy is finishing off, boil a big handful of fresh spinach (remember how much it shrinks!) for 2-3 minutes or until it looks just cooked. Drain thoroughly, and stir in a small knob of butter, a pinch of Nutmeg, and seasoning if necessary.
Now all that's left is to plate up, and enjoy!
(Serves 2. Adapted from Lorraine Pascale's 'Baking Made Easy')
Olive Oil
2 Chicken Legs
Zest of 1 Lemon
4 Cloves Garlic
1/2 Butternut Squash
6 Medium Carrots
Sprig Rosemary
Sprig Thyme
Salt & Pepper to season.
Cornflour
Spinach
Pinch Nutmeg
a Knob of Butter
Preheat the oven to 220. Put the chicken legs in a small roasting tray and drizzle with Olive Oil, then season. Cook for 10 minutes skin side down. Meanwhile, chop the Squash and the carrots into roughly even cubes, then put into a separate roasting tray. Remove the chicken from the oven and coat the chicken and the veg with Olive Oil, seasoning, grated Lemon zest, Thyme, and Rosemary. Flatten the garlic with the flat side of the knife (unpeeled) and whack half the cloves in next to the chicken, and the other half in amongst the veg. Cook for about 20-30 minutes. To keep it moist, shake the veg around in the oil every now and then, and baste the chicken legs with their juices.
When the chicken is cooked through, remove from the oven put on a separate dish and cover with tinfoil. (You can leave the veg until you're ready to serve.) To make a simple gravy put the dish with chicken juices over a very low heat and sprinkle in Cornflour a little at a time until you get the right consistency. You can thin it out with a little water if necessary.
While the gravy is finishing off, boil a big handful of fresh spinach (remember how much it shrinks!) for 2-3 minutes or until it looks just cooked. Drain thoroughly, and stir in a small knob of butter, a pinch of Nutmeg, and seasoning if necessary.
Now all that's left is to plate up, and enjoy!
The view from Bray Head, and Bull Island circa 2011
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