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 to ensure the chicken 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.

RASPBERRY & WHISKEY EASY-BAKE CHEESECAKE , an indulgence

Being able to make this light lovely easy-bake cheesecake 48 hours before needed is a bonus...

Indulgent dark chocolate oats, cloud-like filling & whiskey soaked raspberries.   
'Yummy!!' Tasters

The gorgeous colours of this easy-bake cheesecake with raspberries makes it a natural for Valentine's Day but the addition of whiskey and crunchy chocolate hobnobs adds a touch of Burns Night.

This is not a dessert for vegans.  It's rich with dairy -- cream cheese, yoghurt and soured cream.  It has eggs, too, and more sugar than is usual for 67 desserts, though quantities have been slightly reduced.  

The baked cheesecake produces a fluffy, almost cloud-like body that somehow provides a delicate heft.  Unlike most cheesecake bases, this one is thin and crispy.

Properly chilled, it is unbelievably good.

It is a definite indulgence - calorifically and financially, even if you take advantage of some the cream cheese bargains in the supermarkets.

But it is a dessert intended for special occasions and, with the filling being rather deep, it will go far.

Cost: £6-7
Serves: 10

Base:
    200g/7oz dark chocolate hobnobs
      60g/2.1 oz unsalted butter, melted


Filling:
   480g/17oz full-fat cream cheese (67 used Duchy organic; Philadelphia will be fine)
   160ml plain yoghurt (not too thick)
    1 tsp vanilla extract 
    3 yolks from med free range eggs

     3 egg whites from med free-range eggs, separated
     100g/3.5oz caster sugar
       
Topping:
   250-300ml soured cream

Garnish:
   150gm/5.2oz raspberries, 1/2 mashed, the rest quartered, mixed with a tablespoon or two of sugar & whisky
    
Method:

EXQUISITE HOME-MADE CREAM CRACKERS, egg-free, prep ahead indulgence (Sorry, not yet tested for Dairy-free)

You'll be so happy you made these unbelievably good crackers yourself...

updated 12/2024; 1st posted 2019

Home-made Cream Crackers: utterly worth the effort
'really, really good!' 'a revelation' Tasters

Made-from-Scratch crackers were one of the first never-before-tasted foods the Blogger ate when working in a 5-star kitchen (with a celebrity chef!). The crisp white shards - broken not cut - were a stunning surprise: so far above shop-bought in taste and texture as to be a different animal. 

Based on a classic recipe*, they're as easy to put together as scones; the rolled out cracker dough can be frozen for a month.

The crispy, flaky crackers are perfect for impressing and entrancing guests.  Their unique delicate texture and flavour will enhance a special occasion cheese platter.  The crackers are also wonderful with soup.  

Best eaten fresh but can be stored in an airtight container for 5 days.

(Note: This recipe has not yet been tested for dairy-free ingredients but a follower used schmaltz to replace lard and was blown away.  ) 

Cost: min £3.25'ish, more for diary-free  (12/24)
Makes: lots, especially if broken into shards

Ingred: 

   315gm/10oz plain flour
   2 tsp sugar (opt)
   1-2 tsp salt (pref sea salt if you're not going the frugal route)
   1 tsp coarsely ground black pepper
   
   2 tbsp grated dairy/plant parmesan (or alternatives, below)
   14.8 gm vegetable lard (or schmaltz) 

   14.8 gm cold unsalted dairy or plant butter (67 uses Tomor)
                      
   
    130ml/4.5 fluid oz double dairy or plant cream (separated)

Method:

SPARKLY SWIRLY FREEZER COOKIES, make ahead kids' delight ; spelt option

Christmas biscuits that could stand in for baubles on a tree...older kids will love making them. 

first published as Christmas Swirl Cookies in 2018

A hint of peppermint, a pretty swirl, sparkly bits - kid/ults will love these
'If they came in a packet, I would eat the entire lot in one go'.'Very delicious. Great texture; not dry or hard.'

Crumbly and crunchy, breaking easily for dunking, these are first class American-style freezer cookies for the Christmas season.  

The cookie dough is made in advance, popped into the freezer, then, when needed, sliced (from frozen) in the quantities needed, baked and decorated.  The still-frozen dough goes back into the freezer immediately after slicing for another day.   

The swirly bit on these lovelies takes a teensy bit more work than a standard freezer cookie but hey, it's for Christmas!  

The dough itself is easy; older kids could handle it with ease.  Everyone else will love forming the dough into a spiral and, when cooked, rolling the biscuits in icing and sparkly coloured bits.  

Note that the recipe involves two different coloured doughs; therefore the recipe must be made TWICE in order to achieve the swirl!!

The blog is not a fan of artificial food colouring but Waitrose sells several basic colours without 'E' numbers.  However, the colour is not intense; 67's dough needed a good 2 teaspoons of Waitrose red colouring before it took on a pink hue; even then the finished product didn't show pink at all...

Still, no one noticed!

Cost: £4'ish without decorative flourishes (Nov 24)
Makes: 40-50 (2 good-size freezer rolls)

Ingreds: make this dough TWICE, one plain; one pink (see batches below)

   75gm/2.6oz unsalted dairy or plant butter that's not too cold or too warm; in cubes

   150gm/5.2oz white common flour  
     75gm/2.6oz granulated sugar
     pinch salt

     1 med egg
     1 well-cooked cooked egg yolk (left in boiled water at least 10 mins)

     Batch 1: 1/2 tsp vanilla
     Batch 2: 1/2 tsp essence of peppermint 
                  2-2.5 tsp red food colouring (or until dough takes on pink colour)

Icing:
   1/4 cup powdered sugar
   1 tbsp cherry brandy (adults) or water or dairy/plant milk plus 1/2 tsp water

   coloured sugar or other decorative bits: stars, coloured balls, hundreds & thousands (opt)*

Method:

1. Mix flour, sugar & salt
2. Add butter; roughly process or rub between fingers until mix is the size of peas 
3. Add raw egg, flavouring & well mashed egg yolk; work in with processor or hand mixer until well combined and coming together
4. Wrap in cling film; refrigerate 30 mins
5. Repeat with second batch of dough, colouring it pink 
6. When ready, turn white dough out onto lightly floured large piece of cling film; cover with similar sized cling film
7. Roll out to a thickness of 1/3inch/3mm to an 11x8inch/28x20cm rectangle  - this is your base; return to fridge until 2nd batch of dough is ready 
8. Repeat with pink dough but cut away 1/4inch on all four edges; centre the pink layer on top of white 
9. Roll up tightly along the long edge; wrap in cling film, twisting the ends to help the cookies take on a circular shape OR shape into a square or triangle & wrap in cling film
10. Bake within 3 days or freeze until ready to use
11. When ready to bake, preheat oven to 200c/180fan/375f
12. Cut in 1/4 inch/1cm slices using a sharp serrated knife (the dough can be sliced from frozen with the remainder going back in the fridge)
13. Place on baking sheet lined with greaseproof paper or a silicone mat, leaving a bit of space in between
14. Bake 10 mins, turning tray from back to front if one side browns quicker than the other
15. Cool on a baking rack

When completely cold:

1. Mix icing, spread on a flat plat 
2. Sprinkle coloured sugar on another flat plate
3. Take each cookie; roll the edges only in the icing, then in coloured sugar
4. Place on cooling rack until icing has set

*Waitrose, M&S, Morrisons

Comments:

• 'If these came in a packet, I would eat the entire lot in one go.  Good & crunchy; cute to look at as well.  I like the sparkly things.' Political Agent
• 'Very delicious.  Really good nice sweet biscuit with the sparkly bits adding a contrasting flavour. Great texture; not dry and hard.' Campaign manager.

Tips:

• 67 used white common flour & granulated sugar to keep the colours 'clean' but anyone concerned about sugar highs could substitute 75% white flour and 25% wholemeal and use light brown sugar.  The cookies  would also work with spelt flour.
• sadly neither of my guinea pigs could taste the peppermint but the un-iced ones at home had a noticeable peppermint flavour
• small households could make just one batch and divide it into two.
• 67 has not had a chance to test this recipe with plant margarine but has had excellent resuolts in other baking recipes using the plant margarine Tomor.  Work is underway on a spelt flour version of this recipe.

More on NavBar: Recipes I/Cookies

                              Please leave a Comment in the box below 

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. 

SPECIAL OCCASION LEMON DRIZZLE CAKE: Vegan, fat-& egg-free; indulgence, icing has dairy-free option

Easily the best of the vegan cake recipes 67 investigated & tested... 

updated Jan 25; originql 2019

'Delicious! Moist and melt-in-the-mouth. Wouldn't have known it was vegan.' 

This vegan Lemon Drizzle Cake, adapted from an American blogger*, was a lovely surprise.  It tastes like a well-baked conventional cake - very, very more-ish with a moist crumbly texture.  No one will know or care that it's vegan.  

The best thing about it is that it scores highly on the healthy meter: it's fat & oil-free, high in fibre and and fruit, and has no eggs or dairy. 

But a little care is required.  Though simple to prepare with the classic wet- ingredients-into-dry method, what makes the cake rise is the chemical reaction between the fresh lemon juice and the baking soda.  Getting the batter into the pan and the oven as soon as it is mixed will give best results or you could end up with a sunken - but still fabulous tasting - cake.

The cake contains a lot of sweetener in the form of maple syrup.  And that is definitely a financial indulgence.  Most of the maple syrup in the UK is top quality, grade A (the better the quality, the stronger the flavour).   Cheaper grades do exist but it's not easy finding them.  

With pure maple syrups selling at £5-6/200ml in supermarkets, you need to be committed to this cake.  Unless household pockets are deep or the family has shares in a maple syrup producer, 67 recommends the cake - fabulous though it is - is saved for special occasions.  

This is one of those recipes that you can't play around with.

Cost: £7.00 (most of that in maple syrup) (jan 25)
Makes: 1 8x8inch/21x21cm cake, or equiv

Ingredients:
    100gm/3.5oz plain white flour + 3 tbsp baking powder 
       92gm/3.25oz wholemeal flour
      6 tbsp rice flour, white or brown OR ground almonds   
      2 tbsp cornstarch (not polenta, available in supermarkets)
      1.5 tsp baking soda
      1/2 tsp salt

     1/2 cup + 2 tbsp (200ml) maple syrup
     1/2 cup fresh lemon juice + 1 tbsp zest
     120gm/4.25oz applesauce (recipe for fresh below but tinned & drained is ok)
                2 eating apples
                    (if organic, washed; if not, peeled, cored & cut into coarse chunks)
                1/4 cup water
                1/2 tsp cinnamon
                1/8 tsp nutmeg
            Cook together in a saucepan over med heat until broken down; then mash with a potato basher or puree with a stick blender

Icing:
   100gm sifted icing sugar   
   2 tsp lemon juice              
   1-2 tsp milk or water          

Method:

CHRISTMAS SWIRL FREEZER COOKIES, seasonal kid/ult indulgence

So pretty they could stand in for baubles on a tree...

A hint of peppermint, a pretty swirl, sparkly bits - kid/ults will love these
'If they came in a packet, I would eat the entire lot in one go'.'Very delicious. Great texture; not dry or hard.'

Crumbly and crunchy, breaking easily for dunking, this is another of the very handy American-style freezer cookies which sit nicely frozen until you're ready to bake them in the quantities required.  

The dough is made in advance, popped into the freezer, then sliced and decorated when needed.  And, yes, the swirly bit takes a teensy bit more work than a standard freezer cookie but the dough itself is so easy-peasy, older kids could handle it.  

And it is Christmas.  And the kids will love them -- both rolling the biscuits in icing and coloured bits.  And the eating of them!

The blog is not a fan of artificial food colouring but, thankfully, Waitrose sells several basic colours without 'E' numbers.  However, the colour is not as intense; 67's dough needed a good 2 teaspoons of W/R red colouring before it took on a pink colour; even then the finished product didn't show pink at all...

Cost: £4 without decorative flourishes
Makes: 40-50 (2 good-size freezer rolls)

Ingreds: make this dough twice, one plain; one pink (see batches below)

   75gm/2.6oz unsalted butter that's not too cold or too warm; in cubes

   150gm/5.2oz white common flour  
     75gm/2.6oz granulated sugar
     pinch salt

     flavouring - see Batches below

     1 med egg
     1 well-cooked cooked egg yolk (left in boiled water at least 10 mins)

     Batch 1: 1/2 tsp vanilla
     Batch 2: 1/2 tsp essence of peppermint 
                  2-2.5 tsp red food colouring (or until dough takes on pink colour)

Icing:
   1/4 cup powdered sugar
   1 tbsp cherry brandy (adults) or water or milk plus 1/2 tsp water

   coloured sugar or other decorative bits: stars, coloured balls, hundreds & thousands (opt)*

Method:

1. Mix flour, sugar & salt
2. Add butter; process or rub between fingers until mix is the size of peas 
3. Add egg, flavouring & well mashed egg yolk; work in with processor or hand mixer until well combined and coming together
4. Wrap in cling film; refrigerate 30 mins
5. Repeat with second batch of dough, colouring it pink 
6. When ready, turn white dough out onto lightly floured large piece of cling film; cover with similar sized cling film
7. Roll out to a thickness of 1/3inch/3mm to an 11x8inch/28x20cm rectangle  - this is your base; set aside
8. Repeat with pink dough; cut away 1/4inch on all four edges; centre pink layer on top of white 
9. Roll up tightly along the long edge; wrap in cling film, twisting the ends to help the cookies take on a circular shape OR shape into a square or triangle & wrap in cling film
10. Bake within 3 days or freeze until ready to use
11. When ready to bake, preheat oven to 200c/180fan/375f
12. Cut in 1/4 inch/1cm slices using a sharp serrated knife (the dough can be sliced from frozen)
13. Place on baking sheet lined with greaseproof paper or a silicone mat, leaving just a bit of space in between
14. Bake 10 mins, turning tray from back to front if one side browns quicker than the other
15. Cool on a baking rack

When completely cold:

1. Mix icing 
2. Sprinkle coloured sugar on flat plate
3. Take each cookie; roll the edges only in the icing, then in coloured sugar
4. Place on cooling rack until icing has set

*Waitrose, M&S, Morrisons

Comments:

• 'If these came in a packet, I would eat the entire lot in one go.  Good and crunchy, and cute to look at as well.  I like the sparkly things.' Political Agent
• 'Very delicious.  Really good nice sweet biscuit with the sparkly bits adding a contrasting flavour.  Great texture; not dry and hard; breaks easily.' Campaign manager.

Tips:

• 67 used white common wheat flour & granulated sugar to keep the colours 'clean' but anyone concerned about sugar highs could substitute 75% white flour and 25% wholemeal and use light brown sugar.  The cookies  would also work with spelt flour.
• sadly neither of my guinea pigs could taste the peppermint but the un-iced ones at home had a noticeable peppermint flavour
• small households could make just one batch and divide it into two.

More on NavBar: Recipes I/Cookies

                              Please leave a Comment in the box below 

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. 

PINEAPPLE BLUEBERRY COCONUT BARS, an indulgence

Fresh pineapple combines with nutty coconut and blueberries for a summery treat of American-style 'bars'...

Summer Delights: Pineapple, Blueberry & Coconut 'Bars'
'Mmm. Crumbly!  Lovely taste, very very good flavour.' 'Great bars! I loved the texture,  the pineappley flavour & coconut.' Tasters

American 'bars' are a cross between a cookie and a cake, or an English crumble and a biscuit. However you define them, 67's Pineapple, Blueberry, Ginger & Coconut Bar is a knockout summer sweet

Fresh pineapple, low in sugar despite its refreshing sweetness, is a favourite of 67goingon50 especially since ripen-at-home pineapples are available at the ridiculous price of £1 (or less). 

Plain Pineapple Filling
from Crunchy Creamy Sweet

67's recipe was adapted from Crunchy Creamy Sweet and was a delight to test.  67 made one with fresh pineapple and one with tinned.  Fresh came out on top - it had stronger flavour - but the tinned was also good. 
   
Pineapple has plenty of fibre but 67 replaced a bit of the plain flour with wholemeal to add nuttiness.  

The bars are perfectly okay as they are with a plain pineapple filling.

But to add a bit of pizazz, 67 threw in a few blueberries for colour and a little chopped ginger (from syrup) for contrasting layers of sweetness.  Both these changes are optional. 



Cost:£2.50'ish (2022)
Makes: 9 large; 20 small portions
 
Ingredients:
   113gm/4oz unsalted butter 

  187.5gm/6.6oz plain flour, including 3-4 tbsp wholemeal
   85gm/3oz unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.5oz fresh pineapple, crushed & drained, if using blueberries (see  recipe below)
   OR
   315gm/generous 11 oz fresh pineapple, crushed & drained, if not using blueberries
   OR
   1 tin 435gm/143oz tin of crushed pineapple, drained
  
   3 tbsp sugar (67 used 2 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

     2 handfuls blueberries (opt) 
   2 balls ginger from syrup, finely diced (opt)



Method:

1. Line an 8x8inch/20x20cm pan, metal if possible, with greaseproof paper leaving a large overhang
2. Melt butter gently; cool a little; place in fridge 4 mins
3. Preheat oven to 180c/350f
4. Pour coconut into a dry pan; bake in oven 5 mins or until beginning to brown; add to dry ingred in a med bowl; whisk
5. Add cooled butter; mix with a fork until mixture forms crumbs
6. Remove a scant cup of the crumble mix; set aside; pour the rest of the mix into the baking pan and press down to form an even base; smooth out with the back of a measuring cup
7. Mix pineapple, sugar and cornstarch; pour over base, spreading to edges
8. Scatter over blueberries and ginger, if using
9. Cover with rest of crumble mix 
10. Bake in centre of oven 25mins or until deeply browned
11. Cool
12. Remove from tin by lifting greaseproof paper; slice into bars

Jazzed Up (Uncut) Version with Blueberries & Ginger from Syrup

Comments:

• 'Mmm!  This would be ideal in a summer buffet, in cupcake holders because they're very crumbly.  They're nice and sweet; all the flavours work to form a singular whole - no one ingredient dominates.' Political Agent
• 'Great bars! I loved the texture and the pineapple-y flavour. Slight hint of coconut is always a winner as well.  They’re incredibly more-ish!  One of your best for sure.' Campaign Manager
• 'Delicious!' Armed Forces Charity Senior Rep
• 'Gorgeous!' London underground train driver

Tips:

• The coconut in 67's bars were not as dry as those photographed for Crunchy Creamy Sweet, despite toasting the coconut separately in the oven for 5 minutes.  The bars were baked in 67's pyrex/glass baking dish - a metal one might be more suitable.
• See How to...deal with fresh pineapple 

More fruity desserts on NavBar: RecipesI

Please leave a comment in the box below

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

MEAT FEAST: ROAST CHICKEN ORIENTAL STYLE (Archive)

An unexpected treat for the adventurous eater - and even kids like it!

updated  jan 2023

Roast Chicken, Oriental Style 
'Unusual but in a good way' 'Really good; the flesh is very juicy and tender' -Tasters

Classic roast chicken is a joy to behold and is considered one of the ten meals everyone should learn to cook.

This Oriental version, involving Oriental black beans, was developed by the Blogger many years ago.  It is the main focus of this post but an equally tasty alternative, lemon and thyme, is also offered.  

The Black Bean version impresses and pleases adult males, in particular.  Some kids love it, though it may be more popular with boys than girls. 

The Oriental aspects are preserved black beans (How to Use Preserved Black Beans) and the standard mix of ginger and garlic.  An optional wash of star anise and sherry adds another layer of flavour.

The black beans on their own are well flavoured but their saltiness is muted by rinsing in water and storing in sherry. They are mashed into softened butter and slipped under the chicken skin before it goes into the oven.  The result is not subtle but is not at all overwhelming.  


Those with blood pressure issues should approach this version cautiously.

In the alternative version, the skin is liberally sprayed with a 2:1 solution of olive oil and fresh lemon juice.  A whole lemon in two halves and chunks of a medium onion are inserted into the chicken's cavity with fresh (preferred) or thyme.  Season the cavity and the skin lightly with pepper & salt.  

The roasting method is the same for both versions.

67 normally recommends removing the roasted skin to reduce fat but it's so crispy you may find yourself unwilling to do that.  

Cost: min £7-8; more for high-end chickens (buy the best you can afford)
Serves: 4-6

Ingred:
    1 whole chicken
    2 oz softened butter
    2 generous tsp preserved black beans, mashed
    1 good-sized clove garlic, grated or minced 
    1 1/2 tsp grated or minced peeled ginger 

    1 star anise, left 1/2 hour in 2 1/2 tbsp boiling water (opt)
    1 1/2 tbsp dry sherry or grape juice(opt)

    1 onion quartered
    3-4 unpeeled cloves of garlic
    water

Alternative version: 2 fresh lemons, fresh (preferred) or powdered thyme, onion, garlic cloves (opt)

Method:

Preheat oven to 180c/350f/170fan/gas 4

Oriental Version

1. Mash the beans into a paste; mix into the softened butter with the ginger and garlic, carefully distributing the aromatics throughout the butter 
2. Starting from the top of the chicken breast above the cavity, carefully lift the skin from the chicken, trying not to tear it.  Using your fingertips, gently push the butter under the skin, massaging it toward the back end of the bird and over the thighs.  A slight bulge and darker colour will indicate where the flavoured butter has covered the flesh.  If there's any butter left, rub it over the wings and the legs of the bird. 
3. If using the star anise, remove from liquid & add sherry; brush it liberally over the chicken skin (opt)

 Lemon & Garlic Version

1. Brush chicken generously with a 2-1 mix of olive oil and freshly squeezed lemon juice.  
2. Put lemon, halved, coarsely chopped onion and unpeeled garlic cloves in the cavity with some thyme (fresh if possible) 

Then

1. Place the chicken on a roasting rack in a roasting tin
2. Add 1/2 inch/1 cm water to the pan
3. Cover the breast loosely with foil.
4. Bake according to producer's suggested times
5. (Lemon Version: 40 mins before the end of the cooking time, add new potatoes sprayed lightly with olive oil and pepper & salt on a shelf above or below the chicken.)
6. Remove foil from top of chicken at 2/3 of the cooking time.  Baste the bird with the juices in the bottom of the pan every 10 mins 
7. When the cooking time is up, put a meat thermometer into the thickest part of the thigh (not near bone or fat); it should register 73C/165F.  OR insert sharp knife between thigh and breast; the juices should run clear - if there is any pink, the chicken needs further cooking 
8. Pour the juices into a good-sized jug; add a bit of water to the roasting tin and bring it to a boil, scraping the bottom of the pan.  Add to the jug.  
9. If you prefer a thicker sauce, mix one tablespoon cornflour with 2 tablespoons cold water and add to the pan.  Heat until it thickens. Add to juices in the jug.
10. Remove as much fat as you can.  
11. Serve Oriental version with Unfried Rice and stir-fried mixed vegetables 

Comments on Oriental Version:
    'Oriental or not, it's a really great juicy, tender chicken'.  50+ Political administrator
    'Roasting a chicken Chinese style is a bit unusual but in a good way. I like it.'   20+ Australian-Chinese  
     'It's really tastes good!' 2 female tasters, one older; one younger 

Tips:

How to Carve a Chicken the 67 Way

                            More chicken on NavBar: Recipes I: Chicken

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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.  

CHEAT'S BLACK FOREST TRIFLE: an Indulgence, option for dairy-free

Simple, light but ever-so-delicious, with a little help from supermarket friends

Cheat's Black Forest Trifle with cherries, brandy, custard & cream
'Fantastic taste' 'Cream very light' 'Sponge chocolatey but not dense'  

The English are masters of trifle; they have a way of layering fruit, sponge, custard and cream in all the right proportions -- and prettify them in the most apealling  way.  

This is a quick version of trifle

Black Forest Trifle: Aerial View

for households wanting to be stuck in the kitchen less, and out celebrating more with an impressive dessert tucked away for later.

it's not healthy at all but it is delightful.

67 made a really quick chocolate sponge --so easy the kids can make it for you.  Once cooled, it was brushed with cherry juice and  brandy and covered with tinned  cherries.  A layer of quality supermarket custard followed then lashings of whipped cream.  Piping the cream and scattering some nuts or grated white chocolate added eye-appeal. 

Obviously, this can be made with home-made custard or Birds Eye.  

Supermarket sponge can replace the home-made version. 

Cost: £5, less with Bird's custard. (prices 2017)
Feeds: 8-10

Ingred:

Home-made Sponge 
   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
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml dairy or plant milk
   2 large or 3 small eggs

OR one supermarket sponge, vanilla or chocolate

   1 tin cherries in juice, separated OR 2 generous handfuls fresh cherries, stones removed (67 prefers some fresh cherries, if poss)

   1/4 cup cherry or regular brandy OR white grape juice

   2/3 pint dairy or plant whipping cream
   1 1/2 tbsp icing sugar
   1/2 tsp vanilla

   500gm good quality supermarket custard OR home-made OR Birds made with plant milk

Optional Garnishes:   
   toasted flaked almonds (5 mins in a med oven; watch for burning)
   grated baking chocolate, white or brown   
   glace cherries briefly soaked in boiling water (to remove preservatives) then soaked in brandy/grape juice for half an hour 

Equipment:  if making your own sponge: 9x13 inch/23x33cm pan lined with greaseproof paper 
                   large presentation bowl, pref. see-through

Method:

1. Preheat oven to 160c/325f
2. If making own sponge, put all ingred into a big bowl; beat with wooden spoon, whisk or electric beaters until smooth, dark brown & creamy (a few mins with electric beaters; longer by hand). Bake 25 mins; a cocktail stick in the centre should come out clean.  Cool completely; remove greaseproof paper.
3. Line bottom 1/3 of trifle bowl with sponge, cutting pieces to fit
4. Mix 1/2 cup tinned cherry juice & 1/4 cup brandy; brush liberally over sponge (if using fresh cherries, replace with cherry brandy)
5. Scatter half the cherries over sponge, pushing some to the outer edge 
6. Top with half the custard
7. Repeat layers 3-5
8. Whip cream to soft peaks; add vanilla & icing sugar; blend; pipe or drop by spoonfuls onto top of trifle 
9. Scatter a few flaked almonds, chocolate flakes and glace cherries if using
10. Chill a few hours or overnight

Comments from residents at Christmas party: 

• 'Fantastic taste; not too sweet and the cream was very light.'
• 'loved the little bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'
• 'the cherries made it a bit different; you don't often get something so juicy in trifle.'
• 'It reminded me of the days when one always had Black Forest Cake as a treat at a restaurant; lovely'  

Tip:

For a more frugal trifle, try World's Fastest Trifle

   

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.