Sweet Asian Chicken with honey, sherry, soy & spices: dairy free

Unusual but moreish chicken with a twist....

Testers raved about the moreish sauce on this chicken...
and the chicken too, of course! 

In the blogger's kitchen sweet ingredients like honey, maple syrup and black sugar are usually reserved for dessert and breakfast treats.

Creating a protein main course with honey for a Jewish holiday was unexpected and approached with trepidation.

Dear Reader, there was nothing to fear.  The final version tasted sensational and unbelievably more-ish.  More than one taster was tempted to drink the leftover sauce; instead decorum reigned and soft white bread soaked in the juices, sated diners' appetites.

The recipe is straight forward but has a few steps.  It's best to start prep the night before the dish is needed.

67 used chicken breasts from a whole chicken but honestly,  thighs or whole legs would taste just as good and cost far less.

67 prefers the air fryer for this dish but if you are using the oven, place a dish of water in the bottom of the oven while it cooks to ensure it doesn't dry out.

Cost: £5'ish without sides (9/25)

Feeds: 2 generously; recipe doubles nicely

Ingredients: 

Marinade

3 tablespoons honey or maple syrup

2 tablespoons sherry

1 tbsp soy sauce

juice & zest of small or half medium orange 

1 med slice fresh ginger, 4 cm/1.5 inches long OR 1/2 tsp ground ginger

1/3 teaspoon cardamom seeds smashed, husks discarded OR or 1 tsp ground cardamom (opt)

pinch 5 spice powder (opt) 

1/2 tsp pepper

1/4 cup water or stock

Chicken

2 good-sized boned chicken breasts, skin removed  (to reduce costs, joint a whole chicken, freeze legs & wings for later; save bones for stock)

1 tbsp olive oil

1 tbsp sunflower or other veggie oil OR 2 tbsps of either

Kosher salt and freshly ground black pepper

Garnish: orange slices, fresh parsley

Method: 

Marinade : 

1. Remove chicken skin; save for chicken scratchings
2. Briskly whisk ingredients until thoroughly blended 
3. Place marinade and chicken in a large sealable freezer bag; smoosh chicken in marinade; refrigerate overnight for best flavour, turning when you remember, or min 30 mins at room temperature
4. When ready to cook: preheat oven to 390°F (200°C) OR prep air fryer to 180c/360, Bake function
5. Remove chicken from marinade, set marinade aside
6. Heat oils on medium heat in a frying pan big enough for the chicken to fit comfortably
7. Add chicken top side down, cook 30'ish seconds (one potato, two potato....) without moving, or until golden.  Watch carefully, it will char easily 
8. Remove chicken from pan; pour off all but a generous tbsp of fat
9. Return pan to stove, still on med, add marinade & cook until it bubbles; then add chicken, bottom side down; leave half a minute. Taste. Season generously with salt and more pepper if needed
10. Pour contents into a roasting tin, arranging chicken breasts nicely; cover tightly with foil.
11. Bake 20 minutes in oven OR air fryer.
12. Remove foil; cook 10 mins more or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken. Rest 10 mins. 
13. Remove as much fat as possible from pan drippings; serve poured over breasts & carbs; garnish with orange slices & parsley

Comments:

'I am not a fan of sweet sauces for meat but Jewish New Year is all about sweetness and had a go.  It was a wonderful surprise that the combo of honey and Chinese spices was extraordinarily good, and provided simply amazing moreish flavours.  If sugar intake wasn't a concern, I'd probably plan to make it more often!' Retired writer.

'The chicken was really delicious; I used soft white bread to soak up the leftover gravy and it too was quite delightful.' Octegenarian freelance consultant 

'Loved it.  The gravy was good mixed with the rice and the meat was just as good.' 67 handyman

Tips:

• Serve chicken on a bed of rice OR mashed potatoes OR alongside roasted sweet potato, carrot, parsnip & potatoes 
• Testers swore that white bread dipped in the gravy was ambrosial

Please leave a comment

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

Cooking Rice part 2: Easy-Cook long-grain

Easy-cook rice has been parboiled to speed up the cooking process.  It's the second supermarket rice 67goingon50 has tested since supermarket rices  inexplicably went to pot (sorry!) producing soggy or bone dry results. 

The blog is currently using M&S rices to provide baseline recommendations for getting the best from packaged rice. but in due course Waitrose rices will be under the microscope.  If you can't wait, have a go using 67's methods and report back.  

M&S's easy cook rices are currently (end September early October) at bargain prices -- 80p for 500 gr, £1.25 for a kilo. 

The blog seldom uses pre-cooked rice; they can be rather tasteless.  But they responded surprisingly well to the Chinese method of cooking rice with plump more-or-less separate grains with decent flavour.

The manufacturer's boil and drain method was also tested.  Boil and drain is easier  than the Chinese method but 67 made a few changes which took longer but heightened the flavor and texture. 

Here's the recipe for Boil & Drain: 

For 4 (recipe halves nicely):  

1 coffee mug easy-cook long-grain rice 

2 coffee mugs stock (preferred) or well seasoned water 

couple of slices raw ginger

couple of cloves garlic (opt)

a heavy bottomed 20cm'/8 inch ish pan for rice & liquid to sit around 2 inches/4cm high

Method:

1. Rinse rice in cold water a few times, drain
2. Place a medium large deep pan of well seasoned water over high heat with, to one side, a tight-fitting lid; bring to the boil
3. Meanwhile transfer drained rice to a deep medium bowl; part-fill with cold water, agitate the grains, and without losing any of the rice, carefully swirl the water around and drain, using a sieve if necessary.  Do this at least 5 times; until water runs clear.  
4. When water boils, add drained rice.  Drop in a couple of slices of fresh ginger and (opt) garlic.  Return to the boil.
5. Turn heat down to low.  Clamp lid down on pot. Leave for  producer's recommended cooking time; eg M&S - 15-18 mins
6. THEN carefully drain rice, returning pot to stove.  Add a splosh of oil or butter to pan and return drained rice to pot; add lid.  Leave a further 10 mins to dry out.  Grains should be soft and separate but if still a bit wet, leave a few more minutes
7. Take off the heat; run a fork through the rice, add butter if you like and serve.

Comments: 

'Not a great fan of par-boiled rice which can be tasteless but the additional steps improve it no end and will be easier for some households.'  Retired writer

'The rice was good, especially with gravy.' Handyman

Copyright: This recipe and cooking method was developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  

Plum-my Treats

With specials on plums in supermarkets, it's a good time for a look at a few popular Archive recipes using plums.

(Courtesy of public domain pictures.net)

The blogger is not that keen on fresh plums but in a cake or a compote/jam...no contest!

Try one or a all of these for coffee mornings or after-school treats.

Almost Instant Plum & Ginger Jam: 

beautiful flavour with a hint of heat; perfect for weekend mornings

low-sugar, quick & easy, relatively wallet friendly

Here on pancakes; just as tasty on toast 

Simple Swedish Plum Cake

Light beautifully textured cake stuffed with plums - an indulgence for afternoon tea or Sunday lunch 

Plum Streusel Cake with dairy free-option

Nuts, cinnamon & sugar form a crumbly topping & inner layer for yummy 

textures and taste    

See also: 

Cinnamon Plum Swirl Cake with coconut topping 

takes a little longer but is worth every minute

Please leave a comment

These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

Cooking Rice the Chinese Way

Have you been struggling - as 67 has -  to cook the new breed of supermarket rices?

Properly cooked soft rice in separated grains

Is it me or has there been an unexpected change in the way rice is being produced?

Despite an Oriental background and a lifetime of rice as a carb, the dried rice on the shelves these days are producing soggy sorrowful products or rice so dry they could break your teeth.

Are rices now being produced for rice cookers and not a simple stove top?

The usual method of bringing an equal amount of rice and water to a boil, covering the pan, then simmering it for the recommended time no longer works in my kitchen.  Another often used technique - boiling the rice in a large amount of water until nearly done, draining it, and resting the rice in a covered pan off the heat  also doesn't work as it once did   

67goingon50 had nearly given up, until remembering the Chinese method of cooking rice.

It was tested on Marks & Spencer's brown basmati rice and worked beautifully.  There hasn't  been the chance to test it on other brands or types of rice but it's a start.

67 used 1/2 cup of M&S brown basmatic rice (for 2 people) but as long as you follow the proportions of one of rice to two of liquid, you'll be fine.

For 4:  

1 coffee mug raw long-grain rice (not pre-cooked), basmati if budget allows 

2 coffee mugs water or stock

couple of slices raw ginger

couple of cloves garlic (opt)

a heavy bottomed pan, not too wide, for rice & liquid to sit around 2 inches/4cm high

Method:

1. Place rice in a small-meshed sieve over a biggish bowl.  Turn the water tap on and let it run over the rice, making sure all the grains are wet (otherwise they will float off, clog the drain and make your plumber very cross!)  Check the water after a few minutes; it will still be a little cloudy 
2. Drain rice, transfer to a deep medium bowl; part-fill with cold water, agitate the grains, and without losing any of the rice, carefully swirl the water around 1-2 times and drain, using the sieve if necessary.  Do this at least 5 times; at the end of the process the disarded water will run clear.  The process could take up to 5 minutes.  
3. Put drained rice in a heavy-bottomed pot with, to one side, a tight-fitting lid.  Add an equal amount of liquid or stock to the rice and if you like, stir in some vegetable granules like Marigold.  Drop in a couple of slices of fresh ginger and (opt) garlic.  Do not cover.  Do not stir further.  Bring to the boil.
4. Turn heat down half-way between medium and high.  The water should be bubbling but not frantically.  Leave the pot alone for 10'ish minutes or until most of the water has been absorbed and the surface of the rice is pitted with tiny holes, as below.

   

   Chinese method of cooking rice.

   
   
5. Tilt the pan.  If liquid is still visible, let the rice cook a little longer until all the water is gone.
6. Turn heat down to low.  Clamp lid down on pot.  (If you like, wrap the lid in a clean tea towel; tying the corners on top of the lid with no part of the cloth  near the heat.  The cloth will absorb steam but be careful; it can help make the grains more separate but could also dry the rice too much.)
7. Leave for the producer's recommended cooking time; for example M&S recommends cooking the rice in a large pot of boiling water 20-25 mins. In 67's recipe, the rice, once boiled as instructed, is instead rested 20-25 mins over gentle heat.  
8. Test with a fork.  Grains should be soft and separate.  If still a bit wet, leave a few more minutes
9. Take off the heat; run a fork through the rice and serve.

Comments: 

Thank goodness this recipe has cracked it!  I was almost ready to give up on cooking rice.'  Retired chef/writer

Copyright: This recipes have  been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  

EASY COOKING FOR MUMS & UNI STUDENTS

It's a busy time of year and most households are looking for easy, healthy dishes to feed body and soul.

The weather is definitely cooling and thoughts of hot soup and fruit crumbles are definitely in the air.  

These recipes from the Archive - some posted as far back as the first year of the blog - will be a joy for the blog's numerous new visitors.  Be assured, they are delicious, not difficult and,even now, still reasonably wallet-friendly.

Even better, some offer infinite variations so that diners won't get bored when the recipes are on repeat.

Some recipes are for small households but easily multiplied.  Other recipes are aimed at families but easily divided.

Enjoy!

Easy-peasy Rich Tomato Soup, multiple variations

Singleton's Tomato Soup Almost Instant: never reach for tinned again

Chinese Ramen Soup Bowl, almost instant meal, deliciously satisfying

White Bean Soup, Creamy: Rich & soothing, Triple Duty, Dairy-free, frugal

Caponata: Mediterranean Dip for kids' palates with a hint of Sweet & Sour; Stovetop, Easy 





'Runny' Hard-boiled eggs in White Sauce: childhood favourite; lower-fat; frugal; easily digested 

Famlily Delight Beautiful Baked Beans, low sugar; made from scratch & much better than tinned; slow cooker

Un-fried Rice:'cleaner' version of Fried Rice without the usual fat.  Soft, easily digested base for Oriental dishes 

7-minute Protein Fried Noodles: triple duty; vegetarian & carnivore options

Cauliflower Cheese with a Surprise Twist:  not as frugal as some recipes but a real delight that - for little veggie-phobes - tastes surprisingly like pasta.

 

Prepare Ahead Apple Crumble: to die for; prepare fruit & crumble separately; re-assemble when needed. 

 

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

UPDATED CREAMY TUNA CASSEROLE WITH CRUNCHY TOPPING: frugal, easy, good fibre, option for dairy-free

SCRUMPTIOUS KIDULT' FOOD, Easy-peasy, wallet-friendly

updated sept 25; first posted 2015

Dairy-free Creamy Tuna Casserole

This is - basically - kids' food but is great for a singleton or an exhausted parent who needs something comforting, quick but not horribly unhealthy.  Very easy to put together, very tasty, iand still relatively wallet-friendly, it is a favourite of many families.

Tinned tuna is one of the tastiest and most popular budget proteins.  Used wisely, a tin of tuna at 80p a pop makes pleasing dishes that will feed 4, though an extra tin will give the casserole a punch.  

Kids love the taste and texture but try not to make a habit of it -- over-fishing is a problem and too much tinned food is not good for the health.  

This recipe uses nutty wholemeal pasta; which is absorbed into the bloodstream more slowly than white, preventing 'carb-doze'.  It also gets the digestive system moving, keeping the bowels regular and preventing the build-up of toxins that cause bad skin and lack of energy.  Luckily. when cooked, the texture of wholemeal pasta is similar to white and the kids won't notice. 

The dairy-free version pictured is below.  Be warned, the dairy-free option is not as flavourful as the conventional recipe but with additions of mustard and chilli flakes holds its own.

The pasta can be made in advance but should not be kept in the fridge more than 3 days, including the day the casserole was cooked. 

The finished dish freezes well.  Reheat gently (steamed or boiled in a bag) with a bit of milk, extra seasoning and a few more crisps.

A word on some of the ingredients:   
Condensed mushroom soup was originally used in this recipe because honestly, there was nothing else like it. But condensed soups are more expensive than garden variety tinned mushroom soups from say M&S or Waitrose which are quite decent in flavour and saves pennies. 

As for the crisp topping - if crisps offend you, use breadcrumbs or don't bother with a topping at all.

Cost: min £4.00'ish (9/25), more for dairy-free
Feeds: 4-6 with sides 

Ingred: (Dairy-free recipe below)

200-250 gm/7-8 oz dried wholemeal pasta
1-2 x 160g/5.6oz tin(s) tuna, mostly drained (1 tin will do but a second tin makes the dish go further)

generous mug of frozen peas

generous handful tinned or frozen corn (opt)
5-6 lightly fried mushrooms, chopped coarsely (opt but lifts flavour)
1 tin condensed mushroom soup (low-salt if possible) or 1.5 tins standard mushroom soup OR 400g/14.1oz light white sauce  

pepper & a little salt (kosher salt needs twice the amount of regular salt)
couple of pinches of dried thyme (opt)
40 gm bag of lightly salted and/or fat-reduced crisps (opt)

Method:

Luxury Layered Blueberry, Brandy & Chocolate Cheesecake Pie: indulgent, no bake-filling, make ahead, lower-fat, alcohol

Luxury Blend of layered Cheesecake and Sponge...

Slightly wonky layers but tastes good!

Most people adore chocolate cheesecake or a delicate chocolate sponge.  Put the two together and you have a luxurious layered 'pie' with the 'Wow!' factor that delights.

Please note: 67 has yet not tested a dairy-free version of the cheesecake but other recipes in the blog have performed well with dairy-free substitutes.  The Blogger will shortly be testing supermarket plant creams   

The cheesecake is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake pie provides at least 12-15 portions.  

Several simple steps are involved in the making and does take organisation.  Parts of it are ideally made ahead to save time and angst on the day.  

The recipe halves nicely.  

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £10.00'ish (recipe halves nicely) 9/2025 

Ingredients: 

1.  Sponge

1 x 1-bowl Easy Chocolate Sponge, baked in a 23.5cm/9.5 inch springform pan, base lined with greaseproof paper, cooled in tin

2.  Berries

1 x 180g/6.3oz punnet blackberries

4 tbsp whisky or brandy 

3.  Cheesecake

300gm/10.5oz cream cheese, non-supermarket or from a kosher deli,  at room temperature

1 pint/600ml double cream 

1.5 x 100g/3.5 oz (i.e. 150g/5.2oz) regular or dairy-free 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tbsp icing sugar

4.  Topping:

150'ish ml whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

remainder of blackberries 

3-5 chocolate coated digestive biscuits, bashed with a rolling pin or whizzed in a food processor, until gravelly (opt) OR

70% chocolate, chilled and grated or peeled (opt)

Method:

Kids' Delight One - bowl Versatile Chocolate Sponge: cake or cupcakes; dairy free option

dit

A gorgeously light and tender cake so easy, children can make it.

(updated 9/2025; first posted 2015 

Easy-Peasy Chocolate Cake 

This cake is not only delicious and easy, it's still - despite the years since posted - relatively wallet friendly.  It is also very versatile.  Choose between an eat-one-layer-now, freeze-one-layer for later for small households, a double layer cake, cupcakes or cake + cupcakers, all with a choice of with various kid-loving toppings.

All that's needed to make it is a bowl, a wooden spoon and something to bake it in.  If you haven't got a cake tin, try a very clean preferably ceramic casserole dish.

Once served, leftovers will probably be in short supply but it's better eaten on on the day anyway. Stale or defrosted cake is perfect for trifle.

The  recipe comes from the late Michael Barry, the head of London's first commercial radio station. 

Cost: £2.50'ish; cream, fruit, jam extra (9/25) more for plant option
Feeds: 4-8

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   1 heaped teaspoon bicarbonate of soda
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml dairy or plant milk
   1 tsp vanilla
        or orange or peppermint essence (opt)
   2 large or 3 small eggs

FILLING:    
    Double dairy or plant Cream
    Fresh fruit or low-sugar jam

Method:

Preheat Oven: 160c /325F

Grease and flour choice of:

1 x round springform tin, 23.5cm/9.5 inch 

(bottom layer must be is flush with sides)

2 x sandwich cake tins, 18cm/7inch

square 23cm/9 inch

rectangle 23x33cm/9x13inch

12 hole cupcake or muffin tinLine chosen tin with greaseproof paper/fill cupcake tin with paper liners

One-bowl wonder yields light, tender crumbed 23.5cm single layer (undecorated)