Tonight I’ve been weighing up and mixing the Christmas puddings. I hope to put some up for sale on Saturday at our next farmers market. The recipe is from Delia which is the best I have found and can be taken from Delia online.
I like Delia. Not for her recent packet recipe television series but for her willingness to share her recipies with everybody and to talk about cooking the simple things which are so easy to get wrong.
My blender has taken a turn for the worse and T-W-O has performed a repair, I await to see if it has worked tomorrow but he is not confident it will hold. It is the only working part of my old food processor so I guess it doesn’t owe us anything but I will be sad to see it go and as always it has happened when we can least afford another one but I must replace it as my smooth soups and breadcrumbs depend upon it. Fingers crossed for the repair.
Dinner tonight included a really easy chicken dish that’s done on the hob.
8 chicken thighs, skin removed (just pull it off)
2 tablespoons olive oil for marinade and 1 for cooking
2 onions, sliced
2 carrots, peeled and chopped
a bottle of red wine
2 sprigs of thyme
a sprig of parsley
4 rashers of bacon roughly chopped up.
Place all your ingredients in a tub for as long as you can marinate. The day before is best but even half an hour helps. If you are leaving it for more than hour put it in the fridge.
Put a casserole dish (which has a lid) that can be used on top of the cooker on a medium heat on the hob with a table spoon of olive oil in it.
Strain the wine into a bowl and put everything else into the casserole dish. Cook for ten minutes until the onion softens a bit turning the chicken thighs over half way through.
Pour the wine in and bring to the boil. Turn down the heat to a low simmer and put the lid on.
Cook for about 2 hours, checking and stirring every 20 minutes.
Serve the meat with a little of the wine wine gravy with veg and mashed potoato.