This is a family favourite and is so easy to prepare.
4 chicken thighs ( I used deboned chicken breasts)
salt and freshly ground black pepper
about 5 cloves of garlic, chopped
1 onion finely chopped
half a punnet of mushrooms, chopped
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon of parsley
2 teaspoons mixed herbs
1 teaspoon flour (optional)
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.
In a large ovenproof saute pan over medium heat, cook the onions, mushrooms and garlic in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
Increase the heat to medium high and brown the chicken until it is golden brown , about 5 minutes.
Turn the chicken over, sprinkle on herbs.
Turn the heat down and simmer for about 30 minutes until soft.
The sauce can be thickened if needed.
Serve it with rice and veggies.
We celebrated my sister’s BIG birthday with a high tea.
I made the flower arrangement in a teapot to enhance the theme.
I decided to use the Edmond’s Scones recipe for this occasion and it was served with the lemon curd and cream.
- Scones (nowathome.wordpress.com)
- Lemon curd (nowathome.wordpress.com)
Today’s Scone recipe I got from a friend. I am quite happy with the results!
- 2 cups plain flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/4 cup canola oil
- 1/2 cup milk
- Pre-heat the oven to 220 degree C. Combine flour, baking powder and a salt in a large bowl. Using a fork, whisk egg, oil and milk in a jug. Add egg mixture to dry ingredients. Mix until just combined (the less you work the dough, the better), adding a little more milk if required.
- Turn dough onto a floured board and pat out until 2 cm thick. Fold the dough in half and cut out scones. Place on baking tray, allowing a little room for spreading. Bake scones for 10 minutes or until risen and light brown. Serve scones hot with butter and jam.
A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. Wikipedia
Baking scones is a bit of a nemesis to me! I never get them to rise enough or they leave an aftertaste in the mouth or they are just not perfect! My sister asked me to make her some scones for her birthday high tea on Sunday and oh boy the pressure is on. I’ve have tried the Edmond Scone recipe today and the results were not to bad at all. But I am not quite satisfied yet! So here goes! The challenge is on!
This is the classic NZ recipe from the Edmonds cookbook.
3 cups plain flour
6 teaspoons baking powder
1/4 teaspoon salt
75 g butter
1 -1 1/2 cup milk
1 Sift flour, baking powder and salt into a bowl.
2 Cut butter in until it resembles fine breadcrumbs.
3 Add milk and mix quickly with a knife to a soft dough.
4 Knead a few times.
5 Lightly dust an oven tray with flour.
6 Press scone dough out onto this.
7 Cut into 12 even-sized pieces.
8 Leave a 2 cm space between scones.
9 Brush tops with milk.
10 Bake at 220 C for 10 minutes or until golden brown.
My sister blogged this recipe a while ago on http://flippenblog.wordpress.com/2013/05/26/roast-lamb-and-farewell-lunches/ how to make Pumpkin Fritters with a creamy caramel sauce. I used some leftover Butternut.
I served it grilled chicken and a salad.
What a lovely Sunday lunch!