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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, March 22, 2013

When Fantasy meets Reality



Pinterest for women is like a man looking at pictures of a playboy bunny and thinking that would be nice!

You look at pretty pictures of tables set in fields, or apple orchards, with linen cloths and dainty china, tiers of little cupcakes, scones and neatly cut sandwiches.  A string of pastel bunting, billowy swags of tulle, wooden table with paper lanterns strung above.

You get an idea.  What if I have a garden party for my friends?  We could all dress in floral, cotton dress's, be carefree and wallow away an entire afternoon, laughing lightly and sipping pink champagne.    I could take the dining table out onto the lawn.  I could quickly sew up some chair covers in calico and tie a pastel pink ribbon to the back, pop in some dried roses.  Cut out triangles of scrap material and string them together.  It will mean a trip to Spotlight, but it wont cost much.



You have a few 'trio's' but need a few more.  You start to watch Ebay for Royal Albert and Royal Doulton.  A few parcels arrive, you think they are a bargain at $35 a set.  You buy a silver sugar dish and polish it.  On holidays you find a pure white linen tablecloth and eight matching napkins.  The shop lady (who was twice your age, well almost) says they will take a lot of ironing.  You laugh, a little too gaily  that you love to iron.  



You attend high teas at a few places, just to get ideas of what food to serve.  You make up a menu, write it out in long hand calligraphy on sepia paper. You make invitations the same way and hand deliver them.  Sunday.  1pm.  4 weeks from now.

You let a week go by, plenty of time, it's just afternoon tea.  Three weeks to go,  you panic.  Four weeks seemed plenty of time when you planed this, but then you make the 'to do' list. It seems endless.

It's real now.  You have to follow through.  You start by going to buy material.  The natural calico ends up costing you $120 for 8 chairs.  The tulle another $40.  The parcel of material sits on the dining table for a week before you have a chance to sew it.  The chair covers are harder than they look.  You make 3, then have a go at the prettier bunting.  By 10pm Sunday night you have made 2 metres, you are pretty pleased with yourself.



The next weekend you find a perfect silver tea set in a second hand store.  You are delighted.  You rush home and spend the next 4 hours polishing it, plus all the little silver cake forks your Grandmother left to you. You now have enough fine china trios for your eight guests.  You wash them all by hand, drying them carefully.  It takes you ages, but you tell yourself that to slow down is a good thing.  The rest of the house is a shambles and don't even think of going into the laundry!

You go online and find a site that sells everything party.  You buy cupcake cases, striped straws, pastel icing, sprinkles, paper lanterns, sugared almonds, candles.  It costs $124 but you tell yourself you will have these things for years.



There is a week to go.  The garden is still a mess.  You haven't picked up the dog poo for a week now and the lawn needed mowing a month ago.  There are dead patches mixed with eye-high grass.  The roses need a good prune, and cooch has invaded the flower beds.  You work like a navvy in the garden, and cajole your husband to help by offering favours you know you will be too tired to grant.  You rush to Bunnings and buy 'potted colour' at exorbitant prices.

The weekend of the garden party.  Saturday.  You want to make everything from scratch, the old fashioned way.  A shopping trip with a toilet roll for a shopping list, which includes a visit to the kitchen shop to get specialised tart trays and a 3 tiered platter.  You get home, exhausted and not at all feeling like cooking.  You poach chicken breasts in tarragon to make sandwiches.  You make cupcake batter and set out 2 dozen pink pokerdot cupcake cases (you want to send everyone home from the party with their own, beautifully decorated cupcake to remind them how wonderful you are). 

You bake and ice and decorate.  Piping bags were never your friend.  At 7pm your husband casually wanders in and wants to know whats for dinner.  You snap at him, 'fucking cupcakes!'  At 8.30pm you are eating Maccers from the kitchen bench as you stir custard.

By 11pm you are exhausted, you have been in the kitchen all day.  You feel a little panicked that you haven't yet cleaned the house or scrubbed the toilet.    But you go to bed satisfied that you have made all the cupcakes, have made the filling for the three sandwiches - smoked salmon mouse, chicken and celery in creme freche and cucumber and sour-cream  there are 10 individual chocolate mouses in shot glasses (2 extra as you broke your deal with the husband and this may get you off the hook), miniature lemon meringue pies, fruit custard pies - you even made the tiny pastry cases and glazed the strawberries with apricot jam.  You sleep, but not well - a to do list for tomorrow running through your head.

Midnight.  You wake with fright as you just remembered that you left the fruit custard tarts to cool on the bench and they have custard in them and need to go in the fridge.  You debate if they will be ok, have visions of your lovely lady guests with food poisoning, and get out of bed to find a container they can be stored in and wedge a place in your overflowing fridge.  Its 2am before you finally get to sleep.

8.30am.  You have slept in!  You start yelling at your husband to stop being a lazy bastard and help you.  You make him clean the toilet while you start cutting crusts off two loaves of white and wholemeal bread. He comes back 2 minutes later and says he is done.  You know damn well it wont be done properly and have to do it yourself.  You hate him.  You tell him so.  He takes off to the shed.

You know your hair needs washing, but no time now. You need to get the table set.  Your sister-in-law phones you and asks if you need some help?  You try and keep the panic out of your voice as you casually say no love, all under control, I just want you to come and enjoy yourself.  

You have to go and apologise to your husband, you need him to help you move the dining table onto the lawn.  He helpfully asks if you cant just use the outdoor table?  No you say through clenched and stubborn jaw - the vision is for an extravagant dining table on the lawn.  It's the whole POINT!  He just silently carries one end as you struggle and heave it past door frames.  You take a chunk of plaster out of the wall.  You swear.  He disappears into his shed again.

The linen table cloth, that has been ironed once, still looks like its been slept on by the dog.  You set up the ironing board and try and fix it.  The bloody old bitch at the shop was right.  You hate her too.  You reason that when its covered in plates, glasses, napkins and food, and you have sprinkled rose petals all over you wont notice the wrinkles.  You are wrong.

It's now 11.30am.  The table is set.  It looks pretty.  Now to move all the chairs outside and cover with the calico.  You don't dare ask the husband, you can hear him hitting something pretty hard in his shed.  The covers are fiddly, the bows on the back even more so.  You only got around to making 6 covers, too bad!  You think to hell with dried roses.  

The 2 metres of bunting only goes on one side of the fence.  You had visions of it all the way round.  It looks a bit naff.  The paper lanterns keep falling down from where you have strung them.  It's 12.45 and you still are not showered or dressed and you have scones to make and pots of tea to prepare.  You stuff the very expensive tulle back into your laundry.

You just get in the shower and you hear the door bell.  Shit.  You husband comes to the rescue and starts telling your 8 lady friends what a bad mood you are in, and laughs that you will need a lot of champagne to calm you down.  You get out of the shower, still half wet and throw on the floral dress, that you just remembered you needed to iron. Makeup and hair are forgotten.

Damn them all for being on time  and damn your husband for not taking them straight out into the garden.  Now all the ladies are assembled in your kitchen, which looks like a teenagers bedroom, you look like a bedraggled,  crumpled teenager to suit.  Smile.  Open a bottle of pink champagne and get them to follow you out to the garden.

The oos and ahhs at your elegant, garden, Pinterestque table setting don't take away the exhaustion and despair you are feeling.  You gulp down your champers and fill up the glass again.  A kind friend follows you into the kitchen so you mercilessly put her to work arranging food onto platters.  She asks a million questions of how you want the cakes placed, which platter for the sandwiches, do you want the scones on the top tier or the bottom.  You don't freaking care anymore because the scones are burning.  

It all goes off pretty well considering   The ladies have a great time, you are glad however when it all ends earlier than you fantasied about.  Your husband ventures out of his shed when he hears you have got drunk.  He flirts with your friends, and tells them stories about how much of a bitch you have been preparing for this day and you don't care.  Only your sister-in-law stays to help clean up. You feel bad.  Every Royal Doulton, every silver fork, every crystal platter has to be washed by hand. You can't do it in the dishwasher.  You tell her you will do it all tomorrow.  She tries to insist she will help.  You get cross and tell her to go the hell home.

There is lipstick on most of the linen napkins and pink icing and rose petal stains on the tablecloth. They never come out.

You and your husband have cupcakes for dinner, you were too drunk to give them out to the ladies as they left.  The kitchen stays like this til morning.

Nope.  The fantasy never lives up to the reality.  Any playboy reading man will tell you that.


Footnote : Pinterest did not have any pictures of the reality ... I wonder why?

Monday, February 18, 2013

New Page on this Blog



Started a new page on this blog for a new little project I am running.

Called : A Year with Thermomix

I am keeping this record for a year, as an experiment, to help with the weight loss tracking, to make the most of the new (expensive) toy and perhaps to be of interest/help readers.


Monday, October 29, 2012

A Story of Seven Summers - Hilary Burden

A book review, with love. 

This book has been a kind of bittersweet affair - I have wanted to read it, but also not wanted to.  So, not one to believe in 'fate' or 'it was meant to be' - I picked this book up last Friday when Strawb and I had a girls day out that started at the match-made-in-heaven Bookcaffe.  After morning tea (which sad to say was ordinary, except for the chai latte) I could not walk out of a bookshop without at least buying one book.  There this book was, begging me to buy her.



Let me explain why this was bittersweet.  I first saw this book review in my favorite magazine Country Style.  I could just tell by the cover alone that it was my kind of book - one that would have me wishing for more in my life, wishing to be somewhere and someone else. Chooks, apples, basket of herbs, a veranda ... yep, my kind of book alright.  Reading the review and the words Tasmania and Writer popped up.  OK, this was becoming like my ultimate fantasy (well the one where I am skinny and rolling about in the hay with a long haired Brad Pitt isn't going to happen anytime soon, so I needed a back-up fantasy).



I wasn't so sure about the red shoes, they don't look they would be much use in a chicken pen, but hey, who am I to judge - it was someone else's biography.  Hilary Burden is actually a very down to earth, warm and talented writer.  She left a career in journalism in London to go back to her home state of Tasmania, buy an old run down farm house, called White Cottage, but what Hilary calls, The Nuns House, as it used to be inhabited by Nuns, to live and thrive on her own.

I love the way she writes with such candor, with a personality and light shone on everyday, ordinary things and places.  It was like I became one of her close neighbours or friends and shared everything with her.  And the bonus at the end of each chapter was a country style recipe. I am going to try each and every one starting with the lemonade as I have an abundance of lemons at the moment.

Although I loved the book, and read it in 2 days, I knew it would stir up feelings of deep longing and frustration that I want to live this lifestyle, but I am stuck where I am for the next 5 years at least.  I have always wanted to go to Tasmania, but I cant bear to go visit - knowing that I will love the place and have to make the tough decision to either come home, or give up my family, friends and life here in WA, to stay.

Mr K has made a joke of it for years, that he won't ever take me to Tassie.  He knows too, that my heart won't come back from there if I go.



So, if you have a stronger constitution than me, do read the book if you get the chance.  It's so well written, uniquely Australian and country.  Hilary has also started a fresh produce business, and this is her blog about it. 

Hilbarn

Wednesday, October 17, 2012

Thai marinated pork chops with chilli dressing - Makes Bob a Good Cook!

This recipe is the discovery of the year... what my Dad calls a real 'Keeper'  And this was the letter I sent into Delicious Magazine to explain why...


You know how they say you can’t teach old dogs new tricks?  Well my dad, along with my back catalogue of Delicious magazines is living proof you can!  I recently had my country parents come to stay with me in the city as my mum needed a hip replacement.  My dad was to take over the cooking duties for her when they got back home.  Doing a bit of homework, he came across my stash of Delicious magazines in my cookbook bookcase.  Each morning, at breakfast, he would read a new magazine, with accompanying yumms, and oohs and ‘oh this looks nice’.  He would carefully write out the list of ingredients of his chosen dish, periodically asking me what things like star anise or mascarpone was.  We would then go shopping, prepare the meal that night and a whole world of food and cooking and delight opened up to him.   When they got home, Dad ordered his own Delicious subscription, reworked the vegetable patch to include lots and lots of herbs and restocked the pantry!  My Mum is now well on the way to recovery and could take back the cooking reins but my Dad, the 75 year old, Old Dog, is having a ball.  So is my Mum!




Thai marinated pork chops with chilli dressing (<-- Original Recipe here)
Serves 4

4 eschalots, sliced
1 tbs grated ginger
2 garlic cloves, crushed
Handful coriander, including stems, coarsely chopped
2 tsp soy sauce
1 tbs fish sauce
1 tbs caster sugar
4 (about 200g each) pork cutlets
Olive oil, to brush
1 Lebanese cucumber, cut into chunks
Chilli dressing (recipe below) and mint leaves, to serve

  1. Place eschalot, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper in a food processor and whiz to a paste. Transfer to a shallow, non-metallic dish and add the cutlets. Mix well, then cover and leave to marinate in the fridge for at least 15 minutes.
  2. Preheat a barbecue or chargrill pan to medium-high heat and brush lightly with oil.
  3. Grill cutlets for 3-4 minutes each side or until cooked to your liking.
  4. Serve with cucumber, chilli dressing and mint leaves.

Chilli dressing
Serves 4

2 tbs rice wine vinegar
1 1/2 tbs caster sugar
1 tbs fish sauce
1 long red chilli, finely chopped
1 tbs thinly sliced spring onion
1/4 Lebanese cucumber, seeds removed, finely chopped

  1. Place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved.
  2. Stir in chilli, spring onion and cucumber.

I have done this with lamb chops (Mr K's favorite), beef spare ribs and the pork.  All are equally scrumptious.  The Chilli dressing is also lovely over a salad or grilled vegetables.  Beware however ... once you have had this, you will never want to cook plain chops again!

Would love any feedback if you try it?


Wednesday, October 3, 2012

1910


This is one of my favorite pictures.  I received it last Christmas as a gift from my parents.  It's beautifully framed and sits in my dining room.  When I first opened the wrapping paper and saw the image I thought, WOW, what an awesome picture.  It had everything that appealed to me - old houses, people with character, the era, rural life, sepia photography.  Mum and Dad sure did a good job of choosing this picture for me.

Except they didn't ...choose it that is.  This photo is actually of my own family.  Despite many (as in 25) years of doing my family history, I had never seen these people or this photo before.  The people are Thomas and Harriett Russell, at their home in Blayney NSW. It was taken in 1910.  I wont bore you with the rest of their genealogy, but so you can get your bearings, they are my great great grandparents.

My Dresser where their photo sits with all my other cherished things.
 
The reason I am sharing this with you today is I had this thought while I sat at my dining table reading recipe books (well Delicious magazine actually, what Mr K calls my 'porn') and making a shopping list of ingredients to concoct all the wonderful meals I salivated over.  It dawned on me, as I wiped drool off the pages, and looked at this picture, that my dear great, great grandmother, Harriet, would never have had such a luxury of choosing a recipe and popping down the shops for the ingredients. 

Quite the opposite in fact.  She would have looked at what food was available and thought "What can I make with this?"  She would have had very little I am guessing.  A chicken did not come in neatly packaged Styrofoam trays, with skin removed and boned.  A chicken was killed only for a special occasion (that's why a Sunday roast was so special) and it would make three meals at least - the Roast, leftover meat would be picked off the bone for a chicken and vegetable pie and then the bones used to make chicken soup.  Nothing was wasted, not like today when I cringe when I see a chicken carcass tipped into the bin, the breast and legs pulled off and the rest discarded.  We are so wasteful.  If we went back to the old days where we had to breed and care for that chicken we would understand the value of it.

There was not a rainbow of vegetables to choose from either.  What was available was whatever was in season.  Food could not be grown all year round, we had to eat what the climate and mother nature dictated.  Necessity to preserve means we have yummy things like pickles and preserves and dried fruit and vegetables.  I find when I have to be frugal, I get far more creative in the kitchen.  Even if we don't have to really pinch pennies, I still regularly have a clean out the pantry/freezer challenge and see what I can make with what I have to hand. 

I feel sad sometimes that we dont live like this anymore.  I yearn for a more 'connected' life, one that we have skin in the game in.  I want to feel proud that I grew what I cooked, and feel a sense of satisfaction from this.  We have lost our connection to what it means to be a human at its basic levels.  Sometimes I just have an overwhelming NEED to get my hands in soil and compost. 

I wonder if we dont all have this desire inside too?  Is that why there has been such a resurgence of people having backyard veg gardens and chooks.  Is this how we will get the best of both worlds? 







 

Monday, August 20, 2012

Quiche - for real men

When I first started being responsible for myself, I started to cook and to understand that cooking was really just a science experiment - with a whole lot of luck and disasters thrown in.
 
One of the first things that I tackled as a new wife, was quiche.  In Australia, in the early 1980's, quiche (or egg and bacon pie) was only for 'poofta's*'.  Real Men Did Not Eat Quiche.  But they liked a good egg and bacon pie.  Mr K was not a poofter, well if he was he would not have married me, so I knew he was man enough to eat, and ultimately enjoy, quiche.
 


My first attempt at the French Quiche Lorraine was a unmitigated disaster.  Soggy yet at the same time crumbly pastry (took a lot of talent to manage that) egg mixture that had curdled and gone hard (again, how I got two opposing states in one glorious pie is any ones guess) and a watery ooze that really made the whole thing a dogs dinner (literally, the dog got to eat it and even she picked out the bits of bacon and turned her nose up at the rest)
 
Never one to admit defeat, I set about becoming the Queen of Quiche trying the Margaret Fulton recipe over and over again until I could proudly call myself Lorraine!  I have tweaked it and adapted this recipe until it made its way into my recipe book written in Biro (no less)!  It's been a staple meal over the years, always a good impromptu lunch, or dinner with a salad, or when I do mini quiches, catering for the masses.


 
I hadn't made one for ages, and had the urge a few weeks back to make one for lunch.  Tried a few tweaks of the old recipe and I like this one even more.  I have used my favorite Aussie cook, Maggie Beer's sour cream pastry recipe, which is very much like my own pastry I made up, except simpler.  Then a very basic egg and cream mix, add bacon, cheese and any vegies and you are done.  It turns out beautiful everytime, a great one to impress the girls at lunch.
 
 
Here is the original pastry recipe:
 
Maggie Beer - sour-cream-pastry-recipe

Pastry
 
125ml sour cream
250g plain flour
200g unsalted butter, chilled and cubed

Process in a food processor, wrap in cling film and refrigerate for 30mins

I don't blind bake this, just roll it out, put into a pie tin (one with a removable base) then refrigerate until the filling is ready.  When I do bake it, I put the pie dish onto another heavy tray to help cook the bottom.

Cut up 250g packet of rindless bacon into thin slices.  Fry off until just cooked. 

Mix in a bowl -

6 free range eggs -please be kind to hens and use free range.
300ml cream
salt & pepper
chives and/or parsley

Grate -
100g Gruyere cheese or similar

Now assemble the pie.  Spread bacon on the uncooked pastry base.  Then the cheese.  Pour over egg/cream mix.

I sometimes add asparagus, or zucchini.

Bake for 10mins in 200 oven, then turn down to 180 and cook for further 30mins.  It should look cooked but still have a slight wobble.

Cool and serve with a salad.
 

 * No offence intended with this word, I am just using a colloquial term from the era when this was stated. 

Wednesday, July 11, 2012

I am a super woman. NOT!

This morning Mr K invited 2 of our senior staff members over to our house for a meeting.  At 9am.(this is EARLY in our house, I used to be a morning person but then winter and Kindle happened at the same time).   It is to become a regular event, so he can have their undivided attention without the distractions of other staff and modelling agencies near coffee shops (its ok, we had the distraction of dogs and Mr K's army helmet collection to fill the awkward pauses)



 I don't know why, but I had in my head that I would present to the meeting, a just-out-of-the-oven cake and a pot of tea for three (maybe I was still in high-tea fantasy after I found out yesterday that I have a STUNNING silver tea set coming to me!).  The vision was accompanied with the house warm and friendly - it was warm as the heater was on, but not sure that a dirty floor and cobwebs in the windows equates to 'friendly' - then again it was very 'farmhouse' so I guess that's friendly?

I, and my house, would be the vision of Mrs Bucket, except with groovier dress sense.  Not sure why I was wanting this scene for 3 men, on a mission, who could not care less about periwinkle tea cups? Am I really becoming such a recluse with working from home that I would play tea parties with work colleagues?  I had a recipe for a tea cake all ready to assemble (see below) and I had timed the cake making, tidy-up and shower to be finished by 8.50am.



Except ... one chap, lets call him Mr Eager arrived early .. and I mean like 8am early!  I was still in PJ's, as was Mr K (well Mr K does not do PJ's .. he was in daggy grey long johns with obscene flap near the groin area).  The cake making was in full swing, so the kitchen was a mess, as was I.  Mr K dives off and says he will just pop in the shower, arriving back just in time for the next guy to arrive ... Mr Not So Eager But Still Early.  I am, by this time, sweaty (I always sweat when I am stressed), desperate for a shower, but making pots of tea for staff and despondently watching my fantasy morning slip away. I was feeling much more Elizabeth than Hyacinth!

The cake was a hit however!  I even got asked for a copy of the recipe like a real tea party!  Hope you enjoyed it lads :-)



It is in this months (July 2012) Delicious ABC Magazine.  Except I have adapted it to my taste.

Apple, Pecan & NO Ginger Loaf

Set oven to 180c
Grease and line 1.5l loaf pan with baking paper

Put ..
150g unsalted butter
150g brown sugar
150g golden syrup
into a small saucepan and heat gently until combined.  Remove from the heat and add
200ml milk
set aside to cool
In a bowl, sift ..
1 2/3 cups plain flour
1 tsp ground Cinnamon
1 tsp ground ginger
1 1/2 tsp baking powder
Make a well in the centre and add cooled milk/butter/sugar mixture.
Stir with a wooden spoon until combined,
then fold in
2 eggs (beaten)
75g chopped pecans
3 green apples, chopped into 1cm pieces
Pour mixture into lined pan, dust over
Cinnamon and caster sugar
then pop in oven for 50 mins or until a skewer comes out clean.  Cool for 5 mins in tin, then turn out onto a wire rack.

Serve it warm in thick slices, on its own is lovely, but with mascarpone its divine.

The original recipe has 3 pieces of crystallised ginger, chopped, added with the apples but I left this out and added another apple.  Turns out fine.









Sunday, April 29, 2012

Weekend Cooking

Bought a shoulder of lamb yesterday after watching Mr Oliver make a very yummy (but way too quick) roast.  I had in mind something slower and more fall off the bone (must have been all the rain that made it feel like winter).  I went for the recipe on the Coles wrapping the lamb came in.  It had rosemary (of course), thyme, garlic, lots of salt and pepper, tomato paste and tinned tomatoes, red wine and then some celery, carrot and potatoes.  Plonk it all into my red Staub french-oven and cooked for 3.5hrs.  It smelt divine as it cooked and when I lifted the lid, the meat was falling apart and sitting in a rich sauce.  Served it with creamy mashed potato and some steamed green beans.  It was lovely, but a little rich for me. 

One of my favorite pots in the kitchen.


Just had leftovers of this - cooked the mash and meat in a frying pan a-la-bubble&squeak and it was really delicious.  Still have lots leftover, will make a fritata of it tomorrow night.

I later found a Maggie Beer slow cooked lamb recipe, which uses red wine vinegar, she says to cut through the  richness, so next time I will try this .. Slow Cooked Lamb Shoulder




Mr Kirsa was eyeing off tinned rice cream in the shops, something I find very strange and abnormal - to eat a basic creamed rice from a tin.  I persuaded him to not buy tinned stuff when I could easily make the real thing, WITH sultanas and FLAVOUR.  Its such a comforting desert, they even call it Nursery Rice!  1 cup rice, 1.2litres of whole milk, 2/3 cup sugar, vanilla, sultanas and a grating of fresh nutmeg.  Cook, stirring often on low for an hour.  Stir in 300ml cream when cooked.  Yummo, and when the boys are not living at home, we have this for breakfast and desert for many days to come. 

This?


Or this?



Sunday, March 18, 2012

Chicken Tante Celestine



This is my recipe for Tante (french for Aunt) Celestine's Chicken. I have adapted it from Margaret Fulton's Superb Restaurant Dishes published in 1982, and she was given this recipe from M Jean Delaunay, the demonstration chef of Marnier-Lapostolle of Paris.  Grand Marnier, an orange flavoured cognac, is the star ingredient here and the original liqueur was created in 1880 by Louis-Alexandre Marnier Lapostolle. A delicate blend of fine cognacs and distilled essence of tropical oranges with Marnier-Lapostolle's secret touch. Bitter orange flavours are enhanced by the cognac with nuances of orange marmalade and hazelnuts. The finish is long and harmonious... lovely tasting notes but I am not drinking it yet.. not until I have cooked with it.



This recipe was my tried and tested and well loved dinner party favorite. This was back in the 80's when dinner parties and perms were all the rage. I hadn't cooked it since then, and re-discovered the cookbook recently, nostalgia propelling me to make it again.

It's not a very PC recipe.  The first ingredient calls for chicken pieces with skin on.  Do you know how hard it is to find this?  I tried about 5 different places that sell chicken - everyone of them said that they don't sell chicken with skin on.  A few said, "oh yeah we get asked that all the time".  But I guess the fat police are monitoring them.  Maybe I need to find the black market of chicken that is not destined for the catwalk!  So, without the first ingredient, I had to improvise and get naked breasts .. free range of course.  I use breast meat as I like the whiteness of it and I can cook it very little and keep it moist.

I have to forewarn guests about this dish, just in case they have a heart condition.  I start with the prelude that it is a real french dish.  They nod knowingly that they understand and pop one of their angina pills in anticipation. It has a whole stick of butter, a few cups of cream and of course lots of alcohol.  But I do cheer up their heart surgeon and say its got fruit (apple) and nuts (almonds).  Apart from a little chicken stock, that's the total of the ingredients. 

I don't think it was a French peasant dish, or at least not an everyday peasant dish. I am yet to find the origins of this, maybe it was indeed a recipe devised by the makers of Grand Marnier after all?  A quick search of the net shows me that it is a known recipe, but not very well known.  It has been said that its a perfect date night meal - there is no onion or garlic. 

For my bachelor friend, who sampled this last night and said it would be a good dish to impress a girl, here is the recipe and my notes ..

6 chicken breasts (skin on if you have contacts with the black market)
Flour seasoned with freshly ground black pepper and sea salt
100g of unsalted good butter
6 tablespoons of Grand Marnier
6 tablespoons of chicken stock
2 cups cream

Cut each breast into 3 even pieces.  Put into a bag with the flour and salt and pepper and shake until well coated.

Melt the butter in a heavy based (french if you have it) pan
In batches, fry the chicken pieces until they are browned.  Don't over crowd the pan as they will stew.

When all browned, put all pieces back into the pan and spoon over the Grand Marnier.  It will sizzle in the remaining butter and smell delicious.  I get a little carried away at this stage and often add a few more glugs.  Then do the same with the chicken stock, but leave out the extras.

Turn down to very low, cover tightly and simmer for 25 minutes or until tender.  Remove the chicken to a serving dish and keep warm.

Turn up the heat, add the cream and scrape up all the bits on the pan, stir and simmer until reduced.  Taste for seasoning.  Pour over chicken. 

Garnish with apples and almonds .. see below..

Apple and Almond Garnish - prepare this before you start.

6 granny smith apples
2 tablespoons of Grand Marnier
50 g butter
60g flaked almonds

Peal and core apples.  Cut into bite size pieces and put into a shallow baking dish in one layer.  Melt butter and pour over the apples.  Toss to coat evenly.  Bake in a preheated oven 180c for 15 minutes.  Keep warm.
Toast almonds in a hot dry pan.  Set aside.

Must be eaten with real French wine, however bad.  I serve this with boiled baby potatoes, green beans and steamed carrots.  Its very rich, so serve the vegies very plain. Unless you want an 80's nostalgic moment - serve the carrots with honey, butter and sesame seeds, the beans fried with bacon and onions and potatoes dauphinoise.

Serves 6 .. or 3 greedy people with leftovers the next day.  Also good the next day, heated, for a hangover lunch after all the bad French wine.



I want the serving dish in the picture, copper and very expensive.  Maybe I will charge every person I serve this dish to $20 and I can put this towards buying a copper dish.