Friday, 22 November 2013

It works

Well with the Wales v Tonga match on in a few hours, it being a Friday and therefore a need to visit the pub, wanting to try the method for peeling garlic that I posted earlier in the week and finally a desire for a bit of a feast tonight there was only one thing to do.

Out with the bulb of garlic.,crushed under hand to break the bulb up into individual cloves and the cloves popped into one of the two matching steel bowls I have. Next, I shook the bowls for a minute or two and, shock horror, it works like a dream. Now what to do with a dozen or so cloves of peeled garlic.

Out came the Bamix. In went the cloves, a pinch of salt, some basil oil, a handful of parsley and the leaves from a small bunch of lemon thyme. A few minutes later I had a beautiful green paste.Then I rubbed the paste across the entire surface of an organic chicken. I popped a lemon into the cavity and then sealed the chicken into a roasting tin with foil. This then went into the oven at 170C for an hour and a half while I dealt with the visiting of the pub on a Friday night. In the meantime I had prepared some batter for herb Æbleskiver to accompany the pungent garlic and lemon chicken.

Back from the pub and I toasted off the  Æbleskiver  in the oven: served them with the chicken, some baked new potato and some corn. Served off with a nice gravy made with the jus and some blackberry butter and a little blackberry coulis. A nice rounding off of the evening.

The cooked and roasted  Æbleskiver  were good. but I want a lighter bite. I can see a little chemistry with tempura style batter and a few post cooking techniques emerging. Watch this space ;)

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