Blood oranges are available in the shops at the moment, and at the time of writing Covid-19 has not caused us to panic buy them. They are delicious eaten on their own as one of our five-a-day or baked in a tart or cake, but why not try using them in savoury recipes too?
In this all-in-one-tin dish, the chicken acquires a delicious crisp, caramelised skin and its juices combine with all the other ingredients to make a wonderfully flavourful supper.
I got the idea from a Sainsbury’s recipe by Sarah Randell, but there were quite a few stages to it and in adapting it for the Aga, I realised the process could be made much simpler.
Chicken, fennel and blood orange traybake
- 4 bone in, skin on chicken thighs
- 1 red onion
- 1 fennel bulb
- 2 blood oranges
- 350g Charlotte potatoes (or any waxy type)
- 2 tbsps olive oil
- 6 unpeeled garlic cloves
- 6 small rosemary sprigs
- 1 cinnamon stick, broken in half
- 2 tbsps clear honey
- 100ml Madeira or Marsala
- 35g pistachios
- Quarter the potatoes lengthways
- Peel the onion, halve it and then cut each half into four wedges
- Trim the fennel and slice into thin wedges
- Place the potatoes, onion, fennel, cinnamon, garlic and rosemary in the small Aga roasting tin, season and toss everything in the olive oil
- Season the chicken thighs and tuck them in among everything else in the roasting tin
- Mix the juice of one of the oranges with the honey and stir in the Madeira/Marsala
- Pour about half of this over everything and slide the tin onto the second set of runners in the roasting oven for 15 minutes
- After this time pour over the remaining juice/honey/Madeira mixture and return the tin to the roasting oven for about 25 minutes, but check it after 15
- Quarter the other orange and then chop each quarter in half and add these to the roasting tin for the final 10 minutes or so of cooking
- If you want to slow things down you can place the tin in the simmering oven once the chicken has a good colour, after about 30 minutes, and leave it there until you’re ready to eat
- Meanwhile put the pistachios on the small Aga baking tray and bake in the baking oven for 4-5 minutes until nicely toasted. Leave to cool and then chop roughly. Sprinkle over the finished dish
I served this straight from the tin since it was just the two of us, but you could of course transfer everything to a nice serving dish or platter. Don’t waste any of the delicious juices in the tin and spoon some over each serving. Serve with a green vegetable or salad.
All my favourites in one dish: Diana Henry; a new one tin recipe; chicken thighs; sourdough. This is one of those perfect for the Aga one tin dishes which has the added bonus of using up some of the sourdough I have been making. My sourdough is improving and everyone seems to enjoy eating it but this new pastime has brought out the perfectionist in me and I haven’t yet achieved my ideal loaf. I am beginning to understand what drives people to keep baking sourdough. Part of the enjoyment is reading books about it and watching video demonstrations. I am aspiring to make Chad Robertson’s “basic country bread” as described in his wonderful book “Tartine“. I am reading it avidly and am grateful to my youngest son for leaving it at home when he returned to university this week. The other sourdough book I’m finding invaluable is James Morton’s “Super Sourdough” which my sons gave me for Christmas.
Anyway, back to the chicken recipe. It’s from Diana Henry’s latest wonderful book “From the Oven to the Table” and I hope you find it as delicious, interesting and distinctive as we did. The great thing is it’s very easy to up the quantities, using an additional roasting tin, without much extra work. You would need to allow some extra time in the oven and swap the tins round halfway through to make sure all the chicken pieces achieved that golden brown crispiness.
- 175g sourdough bread, torn into pieces roughly 5cm square
- 450g small waxy potatoes, cut into chunks
- 1 large onion, peeled and cut into wedges
- 6 thyme sprigs
- 1-2 tsps (according to preference) chilli flakes
- 1 head of garlic, cloves separated but not peeled
- 150g pancetta or bacon, ideally in one piece cut into chunks, but I used rashers which I chopped up
- 8 skin-on bone-in chicken thighs
- 2 tbsps sherry vinegar
- 220ml amontillado sherry
- 5 tbsps extra virgin olive oil
- sea salt flakes and freshly ground black pepper
- 150g spring onions, trimmed
- 50g raisins
- 100g bitter salad leaves such as radicchio or chicory
- 25g toasted pine nuts
- Put the bread, onion, potatoes, thyme, chilli and garlic cloves in the large Aga roasting tin
- Add the pancetta or bacon and the chicken thighs
- Pour on the sherry vinegar, 70ml of the sherry and 4 tablespoons of the olive oil
- Season and toss everything round with your hands, finishing with the chicken thighs skin side up. Make sure the bread isn’t too exposed, or lying at the edges, or it will become too dark
- Slide onto the second set of runners in the roasting oven and roast for 25 minutes, tossing the ingredients round and turning the tin round once. Keep the chicken skin side up
- Mix the spring onions with the last tablespoon of olive oil in a bowl and lay them on top of the tin, adding another 50ml sherry
- Return to the oven for a further 15 minutes
- Pour the remaining sherry into a small pan with the raisins and bring to just under the boil on the boiling plate. Leave these to sit, then add them to the roasting tin for the last 5 minutes of the cooking time
- For us this was a kitchen supper so I served it from the tin and placed a salad bowl of red chicory dressed with balsamic and olive oil on the table. Alternatively, you could transfer everything to a large serving dish and mix in the leaves
- Throw on the pine nuts and serve
I may have mentioned before how much I love recipes where everything is cooked in one tin or pot. The great thing is, Agas are particularly suited to this sort of cooking. At the shop of the beautiful National Trust property Trerice in Cornwall in the summer, I bought Rukmini Iyer’s books The Roasting Tin and The Green Roasting Tin, which are excellent and inspiring. Last night though I had specific ingredients I needed to use up for supper so I made up my own one tin recipe, taking ideas from those books, Jamie Oliver and Meera Sodha.
Cauliflower, Chicken and Potato Traybake
- 1 large cauliflower
- 500g potatoes (I used Charlotte but any waxy potato would be fine)
- 1kg chicken wings
- 6 tbsps rapeseed oil
- 30g bunch coriander
- 2 tsps cumin seeds
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 ¼ tsp salt
- Juice of 1 lemon
- Chop the potatoes into 3cm chunks
- Separate out the cauliflower into smallish florets, about the same size as your potato pieces
- Finely chop the coriander stalks, placing the leafy sprigs in a bowl of cold water to keep them fresh until needed
- Place all of the above in your large Aga roasting tin
- Grind the cumin seeds and mix with the salt, chilli powder, turmeric and rapeseed oil and pour all this over your vegetables in the tin making sure everything is coated in oil. Add a little more oil if you think it’s required
- Slide your roasting tin onto the second set of runners of the roasting oven and roast for 15 minutes
- Season your chicken wings and add them to the tin, nestling them in between your vegetables but if you run out of space just rest them on top
- Return the tin to the roasting oven, this time on the top set of runners for about half an hour but check after 15 minutes and turn everything round a bit so that everything is cooked and some edges are a little charred
- Before serving pour over the lemon juice and garnish with the coriander sprigs
NB You could use chicken thighs for this but then I would add them at the beginning because they need a longer cooking time.
Many years ago my sister-in-law gave me The Silver Palate Cookbook for my birthday. It was written by two American women who had opened a shop in New York selling various foodstuffs and gourmet take-away dishes which they prepared themselves. The shop was a huge success as was this book of its recipes, which gave the owner the sense they were cooking restaurant food in their own homes, but without too much hassle. It felt cool to own this book.
When my children were young I used the book mainly for its baking recipes. There was a period when almost weekly I made the chocolate chip cookies as an after school treat for my sons and their friends. I still make the glazed lemon cake, at his request, for my eldest son’s birthday (he’s 31!)
I don’t think I’m unusual in that I sometimes forget about the cookbooks I own. It doesn’t mean I no longer like them and nor do I ever get rid of books (I’m looking at you, Marie Kondo). I love returning to old favourites and it only takes a newspaper food column or blog post to jog my memory and renew my fondness for a book or recipe.
Which is exactly what happened a couple of weeks ago when Debora Robertson wrote a post on her website entitled “You should make Chicken Marbella, you know” and I was prompted to get my Silver Palate book out again. The recipe in the book uses four small chickens (weighing 2 1/2 lbs each), quartered, giving 16 sixteen pieces. This was too much for my purposes (a small family supper) so I scaled down. I could have jointed a chicken but decided to use eight free-range chicken thighs (skin on, bone in) instead. This is what I did:
(This dish involves marinating so start it several hours ahead or even better: the night before)
- 8 chicken thighs, bone in, skin on
- 4 garlic cloves, peeled and crushed
- 2 tsps dried oregano
- Salt and pepper to taste
- 4-5 tbsps red wine vinegar
- 4-5 tbsps olive oil
- 10-12 pitted prunes
- 16 pitted green olives
- 2 tbsps capers with a bit of juice
- 3 bay leaves
- 2 tbsps brown sugar
- 100ml white wine
- 2 tbsps (approx) chopped flatleaf parsley
- In a large bowl or dish combine the chicken thighs, garlic, oregano, seasoning, vinegar, oil, prunes, olives, capers and juice and bay leaves. Cover and leave to marinate in the fridge for a few hours or overnight
- To bring it up to room temperature, take the chicken out of the fridge about an hour before you want to cook it
- Arrange the chicken and other ingredients in the small Aga roasting tin (or any tin measuring approx 32 x 21 cms) spooning the marinade around and over the chicken
- Sprinkle over the sugar and pour in the white wine
- Bake in the roasting oven for about 45 minutes. Or, if you have time, start it off in there for 15-20 minutes and then move to the simmering oven to finishing cooking slowly, allowing the chicken to become supremely tender and sticky and the flavours to develop, until you’re ready to eat
- Sprinkle with the chopped parsley to serve
We ate ours with wholegrain basmati rice and green beans. Broccoli or a green salad would also go well.
I could be wrong but I get the impression fewer people are doing a roast on Sundays these days. Some of my emptynester friends say they only bother when their offspring return home or if they have guests. Even after my youngest went off to university last year I continued to cook a Sunday roast, partly because it’s the one occasion each week when we haul my frail and elderly mother-in-law upstairs from her flat below to join us and partly because, well, it’s delicious. My children tell me they’ve always enjoyed the weekly ritual and this pleases me because it means it’s worth the (not necessarily huge) effort. When I was pottering about in my kitchen, one recent Sunday morning, it struck me that one doesn’t have to spend very long preparing the roast and that simple does not have to mean dull. And of course if you are too busy during the day pursuing the leisure activity of your choice, you and your family can have this meal in the evening rather than try to fit it in at lunchtime.
So this post is about proving that it needn’t be hugely time-consuming or arduous and outlining how I made roast chicken and apple crumble in two hours flat. It is also to show you that not all Aga cooking is long and slow, which is not to say that slow roasting isn’t an excellent way of making the most of an Aga: you can put your joint of meat in the simmering oven before bed on Saturday night or bright and early on Sunday morning and have meltingly tender meat for lunch or supper on Sunday. I did this recently with a pork belly and it was one of the best roasts we’ve ever had.
On this particular Sunday I took the bird out of the fridge about an hour before I wanted to cook it, to let it come up to room temperature, and then, having popped out to buy the Sunday papers, I started on the lunch preparation. I roasted the potatoes around the chicken. They absorbed the buttery garlicky juices and the flavour and texture were superb. I love them done this way (and it saves time and washing-up) but they were not crisp. If you want crisp, you’ll have to par-boil them for 5 minutes and then roast them in very hot duck or goose fat in a tin on the floor of the roasting oven for about thirty minutes.
- 1 whole free-range chicken weighing about 1.5kg
- Unsalted butter
- Several (quantity up to you but a minimum of 8) garlic cloves, unpeeled
- About 8 bay leaves
- A sprinkling, ie to taste, of Lakeland Herb Sea Salt
- Potatoes: one or two per person, peeled and chopped into large chunks. I used these red potatoes on this occasion but any variety will do. In the summer I use new potatoes: just halve the larger ones and there’s no need to peel them
- Place your chicken in a roasting tin with enough room around it for the potatoes
- Spread butter generously all over the bird and sprinkle with the herb sea salt or if you don’t have any, just salt and pepper
- Place one garlic clove and one bay leaf in the cavity
- Slide the tin onto the second rung of the roasting oven and leave it there for 20 minutes before removing it, basting it with the buttery juices and placing the potatoes and remaining garlic cloves and bay leaves around it, turning them to coat them in the butter too
- Return the tin to the roasting oven, this time on the fourth rung, for about an hour. Half way through, turn the potatoes and give the chicken another baste
- The chicken is done when a thigh is pierced with a sharp knife and the juices run clear
- Remove the bird to a large plate or board, keeping it near the Aga and maybe covering it with a clean tea-towel. Discard the garlic and bay leaves and place the potatoes in a serving dish in the simmering oven to keep warm while you make some gravy
- All I do for this is deglaze the roasting tin with some white wine on the simmering plate and then pour all of this through a sieve into a small pan to bubble away for a few minutes, adding more wine or some stock and whatever else you fancy: for example, you could whisk in a little crème fraîche. Decant this into a small jug and keep it warm on the back of the Aga while you get everyone to the table and find someone to carve your bird
- I will leave the choice of accompanying vegetables to you but the other day I served ours with steamed Savoy cabbage tossed with a little butter and lots of black pepper added
You can be making this while the chicken is roasting. This is the basic recipe; feel free to add cinnamon and/or some raisins to the apples; or reduce the amount of apple by 25 per cent and replace with blackberries when in season.
- 4-5 cooking apples
- 110g/4oz unsalted butter
- 110g/4oz plain flour
- 110g/4oz ground almonds
- 110g/4oz golden caster sugar plus an extra heaped tablespoon
- A heaped dessert spoon of demerara
- First make the crumble by placing the butter, flour, almonds and sugar in a large bowl and using your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. You can of course do this in a food processor
- Peel and slice the apples, putting the slices straight into the dish you want to bake the crumble in. Add some lemon juice to stop the apples from turning brown
- Sprinkle the crumble mixture on top, smooth it over and then press it down with the back of a spoon
- To finish, run a fork lightly over the surface and sprinkle over the demerara
- Bake in the baking oven, with the rack on the fourth rung, for about half an hour until golden brown on top and the apples feel soft when a knife is inserted into them
When we had our Aga installed in our new kitchen twelve years ago, we considered making space for a conventional hob and oven so that we could turn the Aga off during the summer months as many Aga owners do. We decided against it though, partly because the kitchen lay-out didn’t really allow for it and partly because I felt that if I was going to be an Aga cook it should be the whole year round. I have not regretted this decision. Until this summer that is. I have found myself occasionally cursing the Aga while melting into a puddle on the kitchen floor. It has just been so hot that the last thing I want to do is stand near the Aga, let alone open its doors and place things in it! If it weren’t for the ability to open wide the large sash windows of our Victorian house, I might have left home by now!
That was a rather long-winded way of explaining that the reason I haven’t posted any Aga recipes lately is because I haven’t been cooking many. Mind you, I don’t think it’s only Aga owners like me who’ve not felt much like cooking during this heatwave. I get the impression we’ve all been making salads and barbecuing. But at some point last week it cooled down a little and even rained. Last Sunday dawned wet and windy: normal summer had returned and I was perfectly happy pottering about in the kitchen “around the Aga” making lunch. I opted to make an old favourite from Delia Smith’s Summer Collection book which was hugely popular when it came out in 1993. All my friends seemed to be cooking from it, whether it was Piedmont Roasted Peppers, Thai Salmon Filo Parcels or Pesto Rice Salad. Some of the ingredients in the recipes (fresh coriander, lemongrass, pesto, chillies, couscous) were new to us or at least not part of our daily repertoire and not always easy to get hold of. The Chicken with Sherry Vinegar and Tarragon recipe is Delia’s Spanish take on the classic French Poulet au Vinaigre, and I’ve adapted it slightly for the Aga.
Chicken with Sherry Vinegar and Tarragon
- 8 chicken thighs or a whole chicken jointed into 8 pieces
- 150ml sherry vinegar
- 425ml medium-dry Amontillado sherry*
- 12 shallots, peeled and left whole
- 4 cloves garlic, peeled and left whole
- 2 tbsps olive oil
- 2 tbsp fresh tarragon leaves
- 1 heaped tbsp crème fraîche
- Salt and freshly ground black pepper
- A few more sprigs of tarragon to garnish
- Season the chicken pieces and brush with a little of the oil
- Heat a large frying pan or sauté pan on the simmering plate and add the chicken, skin side down, to brown it. You can do this by leaving the pan on the simmering plate, but to stop your Aga losing heat (remember the 80/20 rule which says you should do 80% of your cooking in the ovens and no more than 20% on the hot plates), you can place the pan on the floor of the roasting oven to do this. Once golden brown, turn the chicken pieces over to do the same on the other side
- Remove the chicken to a plate, return the pan to the simmering plate and add the remaining oil followed by the shallots to brown them a little
- Add the garlic cloves to colour them slightly
- Return the chicken pieces to the pan, scatter the tarragon leaves over, then pour in the vinegar and sherry
- Bring it up to simmering point and transfer it to the simmering oven to braise slowly. You know the drill: it will not come to any harm in there. Probably needs about an hour so here so if you want it to cook more quickly I suggest you put it in a hotter oven (baking oven if you have one) for 30 minutes or so. Halfway through the cooking time turn the chicken pieces over
- When you’re nearly ready to eat remove the chicken pieces, shallots and garlic from the pan while you whisk in the crème fraîche. The sauce should be thick by now but you might want to bring it to the boil on the simmering plate to reduce it a little further
- Check the seasoning and then either return the chicken and shallots to the pan (if it’s nice enough to serve it in) or pour the sauce over the chicken in a suitable serving dish
- Garnish with the tarragon sprigs
* As you know, with Aga cooking there is less evaporation meaning that less liquid is required. I have given Delia’s quantities here but in all honestly there was a lot of sauce and I think I could have used about 100ml less sherry.
Following on from my boeuf bourgignon post, here’s another classic recipe. Coq au Vin is in fact just boeuf bourgignon but with chicken. Discuss. Seriously, sometimes I wonder why we keep looking for new ideas when the classic, tried and tested recipes are so good; I mean, there’s a reason they’ve been around for so long. It has not escaped my notice, by the way, that the two I mention here are French.
If you Google “Coq au Vin” you will find many different ways of making it but the ingredients don’t vary much. I based mine on Delia’s recipe. Good old Delia: she provides clear instructions and retains all the essential elements without sacrificing flavour. And because we are Aga cooks, we can be relaxed about the cooking time and leave our dish bubbling gently in the simmering oven for longer than the 40 minutes – 1 hour most recipes recommend. Chatting about this in my “I love my Aga” Facebook group, there was discussion about how to thicken the sauce. You could dust the chicken pieces with flour first, but I rather like the method I give here which is to whisk in a butter and flour paste at the end.
I don’t know if anyone uses the cock bird to make this dish anymore. In fact, I don’t know if it would be possible to get hold of one. A chicken, jointed into 8 pieces has become traditional here and I confess that when I made this recently, I just used good quality chicken thighs I bought from Waitrose.
Coq au Vin
- A 2kg chicken jointed into 8 pieces or 8 good quality, large chicken thighs, bone in and skin on
- Salt and pepper
- Butter and olive oil
- 225g unsmoked streaky bacon, chopped
- Button onions or shallots, 2-3 per person, peeled and left whole
- 2 cloves garlic, crushed
- A couple of sprigs of fresh thyme
- 2 bay leaves
- Approx. 500ml red wine
- 225g mushrooms, sliced thickly
- A butter and flour paste (beurre manié) made by mashing 1tbsp soft butter with 1tbsp plain flour
- A handful of chopped, fresh parsley
- Season the chicken pieces
- Melt the butter with the oil in a frying pan on the simmering plate and add the chicken pieces, skin side down. Transfer to the floor of the roasting oven for 5-10 minutes to brown
- Take it out, turn the chicken pieces over and return to the roasting oven floor for a further 5 minutes or so
- Remove the chicken and put it in a casserole that has a lid
- Add the onions and bacon to the frying pan making sure they’re coated in the fat and fry until coloured (on the roasting oven floor again)
- Tip the onions and bacon into the casserole and add the garlic, thyme, bay and red wine, which should not cover the chicken completely
- Bring this to simmering point on the boiling plate and then put the lid on the casserole and place it in the simmering oven for two to three hours, turning the chicken pieces over halfway through. If you want it to cook more quickly, I reckon you could put it in the baking oven or maybe even the roasting oven, but I did not try this so I can’t vouch for it
- About 30 minutes before you want to eat, add the mushrooms
- Remove the chicken, bacon, onions and mushrooms and keep them warm
- Place the casserole on the simmering plate and when the wine is bubbling, whisk in the beurre manié and let it simmer until the sauce is thick and glossy. Taste for seasoning
- Return everything to the sauce, sprinkle over the parsley and serve
My husband was in London recently and on a whim, bought a black truffle that had just arrived in a new Italian Deli on the King’s Road and brought it home; he adores truffle. It was expensive (about £7) but you don’t need very much and can make it last for several meals. I wasn’t sure I could do it justice at first but the beauty of this small black nugget of earthy flavour is that you don’t actually have to do anything to it for it to enhance a meal. What made it really expensive was the Affetta Tartufi I bought (see photo below)! I’m always interested in quality when buying for my kitchen.
I made mushroom risotto one night: my husband acted the Italian waiter and with “pennacchio” shaved some of the truffle onto our bowls: delicious.
Then last night I cooked chicken forestière and again, we shaved truffle onto the finished dish. We don’t cook as seasonally as we used to, do we? But I do like to try. For example, I wouldn’t dream of using strawberries in December, even if they were available to buy in the supermarket. I also only cook asparagus when the British version is in season in May/June.
Chicken forestière, with its wild and chestnut mushrooms, feels like the perfect autumnal supper so I’m going to tell you how to make it here (adapted from a Diana Henry – who else? – recipe from her book A Bird in the Hand for my AGA):
- 8 chicken thighs or 4 chicken legs, skin on, bone in
- 20g dried wild mushrooms
- 1 tbsp olive oil
- 1 onion, halved and sliced
- 75ml Madeira (or if you don’t have any, sherry would work)
- A couple of carrots, cut into batons
- 175ml of chicken stock
- 150ml double cream
- 150g whole button or quartered chestnut mushrooms
- 1 tbsp chopped flat-leaf parsley
- Put the dried mushrooms in a bowl and pour over 50ml boiling water. Leave to soak for about 20 minutes
- Meanwhile, season the chicken and heat a sauté pan on the simmering plate and place the chicken in it in a single layer. No need to add oil at this stage.
- Brown the chicken on both sides, taking care not turn the pieces over until they can easily be moved, or the skin will tear
- Remove the chicken from the pan and put it in a dish
- Pour the chicken fat into a frying pan and put this to one side
- Add the tablespoon of oil to the sauté pan and cook the onions (slowly in the simmering oven if you like) until soft
- Deglaze the pan with the madeira and add the carrots, stock, wild mushrooms and their soaking liquor
- Bring to the boil, cover and cook for 10 minutes on the simmering plate or if you have time for 30 minutes in the simmering oven
- Return the chicken to the pan with any juices that have run out of it. Cover and cook, choosing the simmering oven if you have plenty of time (an hour or more) or a hotter oven if you are in a hurry. I wouldn’t leave it in the roasting oven for more than 15 minutes. You could start if off there and then finish it off in the simmering oven
- Stir in the cream and return to the simmering oven for at least 10 minutes with the lid off
- Now place your frying pan on the boiling plate to heat the chicken fat and cook the mushrooms briskly until they are golden brown. Season and add to the chicken, stirring gently to combine everything
- Taste for seasoning and scatter over the chopped parsley
- The addition of the shaved truffle to individual servings is recommended but not essential
We had ours with steamed new potatoes, broccoli and green beans.
This summer our second son is getting married. The excitement is building in the family – it’s the first wedding – and we are all busy in our different ways with preparations. Busiest of all are our daughter-in-law to be and her parents but now that his Part III architecture exams and coursework are out of the way, our son has also got stuck in. He’s been painting signs and designing and printing menus and orders of service. His super-efficient future wife has drawn up lists and rotas so that we all know what we’re doing in the build up to the day. The wedding will be in a church near her family home in Cornwall and the reception in a marquee in the garden. We have rented a cottage nearby so that we can be on hand to help and also have a holiday afterwards. Our son has chosen his brothers as the best men and all being well, they have sorted out a speech and who will deliver it (maybe it will be all three of them, I don’t yet know) and who will be responsible for the ring. Our youngest son is going to read a poem at the service and one of the bride’s sisters will be giving a reading.
My husband has chosen the wines (a tough job but someone’s got to do it, he says) with the help of willing tasters like me: a light and fruity Pinot Noir (Villa Maria Cellar Selection) from Majestic Wine Merchants; a Sauvignon Blanc (Cloudy Bay) from Avery’s, Bristol; and champagne from Waitrose. The caterers are booked, so we’re nearly set.
Every single one of us will be in the marquee on the day before the wedding, laying tables and decorating it with flowers. The logistics of getting everyone to Cornwall have been complicated but we seem to have cracked that now: youngest son will be arriving there on the eve of the wedding from a week’s walking and camping on the Isle of Arran and my sisters-in-law are going to ensure that my somewhat frail 92 year old mother-in-law gets there too.
We haven’t had a “whole family” holiday for three years so I’m looking forward to this one, even though it will not involve much lazing around. It’s a very happy occasion and a great excuse for us all to be together. I’m sure we will eat out (seafood please!) but I will also cook some meals in our rented kitchen. I want to keep these as simple as possible (nothing new there!). I will miss my Aga of course and hope I haven’t forgotten how to cook on a conventional cooker.
I’ve made this delicious chicken dish by Annie Bell a couple of times recently. It is one I can imagine making in Cornwall, provided the kitchen is equipped with big enough roasting tins.
Serves 6 (I made it first for 4 and then for 3, using two pieces of chicken per person and scaling down the other ingredients)
For the chicken
- 2 lemons
- 150ml extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 red onion, finely chopped
- 2 heaped tsps za’atar
- 2 cinnamon sticks, broken in half
- 1.8-2kg free-range chicken thighs and drumsticks
- 50g pine nuts
For the aubergine yoghurt
- 2 aubergines
- 1 small or ½ garlic clove, crushed
- 150g natural Greek yoghurt
- 1 tbsp extra virgin olive oil, plus an extra couple of tbsp to serve
- 1 tbsp lemon juice
- 2 tbsp finely chopped flat-leaf parsley or coriander, plus extra to serve
- Slice one of the lemons, discarding the ends, and juice the other. Combine the lemon juice, olive oil, garlic, onion, za’atar, cinnamon and sliced lemon in a large dish. Add the chicken pieces and coat thoroughly with the marinade. Cover and chill for several hours or overnight.
- For the aubergine yoghurt, preheat a conventional oven to 220ºC. Prick the aubergines all over with a skewer to stop them bursting, and roast for 45-60 minutes (in the Aga roasting oven) until wrinkled, blackened and soft, then leave to cool.
- Cut off the ends, peel off the skin, halve lengthways and coarsely chop
- Place the flesh in a sieve and press out the excess liquid using the back of a large spoon
- Briefly whizz to a coarse purée with the garlic and some salt in a food processor
- Transfer to a bowl and stir in the yoghurt, olive oil, lemon juice and parsley or coriander. Drizzle over the extra oil and scatter over some more herbs. Set aside
- If you’ve turned it off, switch your oven back on to 220ºC
- Season the chicken pieces and arrange, skin side up in a single layer in two roasting tins (the large Aga ones)
- Option: if you have space you could add halved new potatoes to the tins. I did this
- Drizzle the marinade over everything and tuck the lemon slices in between
- Roast (in the Aga roasting oven) for about 45 minutes, swapping the tins round halfway through and sprinkling over the pine nuts after 15 minutes (I forgot to do this the second time I made this dish; it was still delicious but I recommend you try to remember them)
- Serve with the yoghurt sauce and a green salad
The chicken in its marinade
Yoghurt and aubergine sauce
A simple green salad in vinaigrette
The title for this recipe is very long, isn’t it? It’s another Diana Henry one but I’m making no apologies. I wanted to try freekeh (a cereal food made from unripened wheat which has been roasted and crushed into small pieces) because I’d never used it before so I pored over my various cookbooks and this was the recipe which appealed the most on the day. It’s perfect for the summer weather we’re having now. Instead of cooking the chicken in a griddle pan, you could barbecue it outside.
I’m enjoying the weather. We’ve barbecued twice this weekend, which has been lovely. My husband was supposed to be taking it easy after a small operation on Friday, but was up to standing at the grill while I got on with preparing vegetables and salads.
For the Chicken
- 4 skinless boneless chicken thighs or breasts
- 4 garlic cloves, grated or crushed
- salt and pepper
- juice of 1 lemon
- 6 tbsp olive oil
For the Salad
- 100g dried sour cherries
- 2 preserved lemons
- 200g freekeh
- 1 tbsp olive oil
- 4 tbsp extra virgin olive oil
- 2 tsp honey (or maple syrup)
- 3 tsp white balsamic vinegar
- juice of ½ lemon
- good pinch of ground cinnamon
- laves from 10 sprigs of mint, torn
- 10g chopped flat-leaf parsley
- If you are using breasts and they’re particularly thick, cut them in half horizontally. Marinate the chicken if you have time, even if it’s only for an hour or two. Mix the garlic, seasoning, lemon juice and olive oil in a dish and lay the chicken it it, turning it to coat. Cover with clingfilm and put in the fridge. Bring to room temperature before cooking
- Place your griddle pan on the floor of the Aga roasting oven to get it really hot
- Put the cherries in a small saucepan and add enough water to just cover. Bring to the boil on the boiling plate, then remove from the heat and leave to plump up for 30 minutes
- Remove the flesh from the preserved lemons and discard. Cut the rind into slivers
- Put the freekeh into a saucepan and cover with water, adding the regular olive oil and seasoning well. Bring to the boil on the boiling plate, then cover and transfer to the simmering oven for about half an hour, or until just tender. Drain
- In a serving bowl mix the virgin oil, honey or maple syrup, white balsamic, lemon juice, cinnamon and plenty of salt and pepper. Add the drained freekeh and stir
- Drain the cherries and fork them into the grains with the preserved lemon and most of the herbs
- Place the heated griddle pan on the boiling plate and put the chicken on it (leaving the marinade behind)
- Let it sizzle and splatter for two minutes, then turn it over. At this point you can place the griddle pan back on the floor of the roasting oven and leave the chicken to cook there for about 8 minutes until it’s cooked through. You can keep the griddle plan on the boiling plate and then move it to the simmering plate if you prefer but placing it in the oven minimises the amount of fat splattering everywhere
- Taste the freekeh. You might want to add more lemon juice. The mixture should be moist and well-seasoned
- Divide between four plates and serve the chicken on top or alongside, scattering the remaining herbs over. I served ours with some tzatziki
Our weekend in the garden: