Easy Beef Cannelloni with Delia’s Bechamel Sauce

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1 portion! We might have had more later...

The paper is still not written. My partner says I do this every time I have a paper to present -entailing going a bit crazy at the end and then driving him insane. It’s so true…

I have however been able to spend time on more important things such as this blog! And my first ever cannelloni! It’s not that I haven’t cooked much baked pasta before; indeed, one of my favourite dishes is lasagne. Talking of which, if you haven’t ever tried it you should really make Yotam Ottolenghi’s Mushroom Lasagne. Although be prepared for the kilo of cheese and butter he puts in the dish… Healthy it isn’t. Tasty it is.

Anyway back to the cannelloni. I’ve always wanted to make it as when I was a child it was my Mum’s dish that she cooked for special celebrations. Although if I also remember she soon found it a bit of a faff and so probably only cooked it twice! To be honest I didn’t find it that stressful but I did have help in the kitchen. Having browsed the web it seems that most people go for the lasagne sheet methods when trying this, which is certainly something I’d like to try in future. However we had a packet of tubes and with a meat ragu it was easy enough to fill them before baking – although we did use the smallest measuring spoon we had available.

For the cannelloni you need a white sauce and my go to sauce here is Delia’s Bechamel, which infuses your milk with a number of flavours before you make the roux. It just gives it some extra depth. For the cannelloni itself I adapted a recipe from Good Food. Basically I halved it so that it was for 4-6 servings rather than 10-12. But I also added a few more ingredients for flavour as sometimes Good Food recipes can be a little on the bland side.

Recipe adapted from Good Food’s Beef Cannelloni with Delia’s Bechamel Sauce (with one added ingredient!)

Delia’s Bechamel Sauce, which is substantially the same as hers, but with one added ingredient:

425ml of semi-skimmed milk

5-6 flat-leaf parsley stalks (I freeze leftover parsley stalks and use them in recipes)

1 dried bay leaf

a pinch of dried mace

10 black peppercorns

½ small onion

40g or 1½ oz of unsalted butter

20g or ¾ oz of plain flour (the cheapest is fine – for something like this I use Tesco’s Value Plain Flour)

sea salt and freshly ground pepper

75g of Le Roule (a garlic and herb soft cheese – I’m sure any other type of soft cheese would be fine also)

So basically you pour the milk into the pan, and place the next five ingredients in the pan also. Heat up the milk until it reaches simmering point, turn the heat off and leave it to infuse for five or ten minutes. Then strain the milk into a jug and discard the ingredients.

When ready to make the roux you melt the butter in the saucepan. Once melted turn off the heat and add the flour. Mix it up with a wooden spoon – don’t worry it won’t resemble anything nice at the moment. Now bit by bit add the milk. Basically to begin with you want to keep doing this with little amounts of milk. But then you can add more milk and change your wooden spoon for a whisk. When there is more milk than the flour/butter mixture return the pan to the heat and keep whisking and adding milk.

Leave it to heat a bit and keep whisking occasionally – you want to make sure that the flour/butter mixture is incorporated properly into the milk. When its becomes thicker taste it for seasoning and add salt and pepper. I always find that with baked pasta dishes more seasoning is needed for flavour than ordinary pasta dishes so I wouldn’t skimp on this – but equally don’t go over the top – particularly if you’re adding parmesan to the finished product. Eek the salt police are so going to be after me…!

Once the sauce is glossy and thick add the Le Roule cheese. This isn’t necessary but it does taste good.

 Easy Beef Cannelloni:

 1 tablespoon of extra-virgin olive oil

500g/1lb 1oz of beef mince

1-2 small onions (finely sliced)

4-5 garlic cloves (finely sliced)

1 jar of passata (680g)

1 dessertspoon of Worcester sauce

1 stock cube (optional – I added one – I don’t always, but I was cooking this for a mid-week dish and so was not cooking down the sauce as much as I normally would)

1 teaspoon of dried marjoram

a pinch of dried thyme

a pinch of chilli powder

a pinch of golden caster sugar

sea salt and freshly ground pepper

250g dried cannelloni tubes

75g of Extra-Mature Cheddar Cheese (or Parmesan)

This is quick cooking ragu, so you brown the mince first (no oil). Then take out the mince, and add the olive oil, and when hot add the onion. Fry for 5-7 minutes and then add the garlic for an extra minute. Then return the mince to the pan, add the passata and all the other ingredients up to the cannelloni tubes. Bring to a boil and then reduce and simmer for 20-30 minutes.

After simmering check for seasoning and add more if needed. You then need to leave the mixture to cool for a little before you place the ragu into the cannelloni tubes.

To assemble the cannelloni, get a deep-sided oven proof dish and add a few tablespoons ofragu to the bottom. Then fill the cannelloni with the ragu mixture. This should take between 10-15 minutes (see pic 1 below). I had about a dessertspoon of ragu left which I just added on top. Then get your bechamel sauce that you’ve made earlier and add to the cannelloni, making sure to spread out the sauce so that it covers all of the cannelloni. Finally add some cheese! You then bake the cannelloni for about 35-45 minutes depending on your oven at 200C. I would check after 25 minutes to see how its doing (see pic 2 for the finished product). A good easy cannelloni that is reasonably quick compared to some other recipes. We served it with a simple salad of spinach and cherry tomatoes. Yum.

After the tubes have been filled. We had one crackage but it didn't make any difference to the final product.

The finished product - and to be fair it took us at least two days to devour it...


Welsh Crumpets (Yeast Pancakes)

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We'll have these for breakfast in the next couple of days!

So I’m still procrastinating from my paper, and I’m still quite poor. We’re basically working our way through the cupboards, fridge and freezer at the moment. One slightly random thing I decided to make, because I had all the ingredients was something called Welsh Crumpets or yeast pancakes (I’m not sure what they’re called in Welsh…).

The recipe is from Annette Yates’s Welsh Heritage: Food and Cooking. Now I’m not Welsh myself but there is a reason why I have this cookbook. Basically, my parents used to live in a small hamlet called Aberbeeg in Blaenau Gwent, which is the South East of Wales. I can’t say either of my parents picked up any Welsh recipes while they were there, although my Mum did once make me faggots in gravy, something which I would quite like to make one day. I can imagine it’s a messy process though! Anyway, my Mum was given this book as a leaving present and as she never cooks from a recipe book a year later I asked if I could have it. Cheeky I know… ;-)

Anyway, I’m not quite sure how authentic these recipes are, but there are certainly a few that I would like to try in the future. These pancakes/crumpets are however something definitely worth making – they’re not only cheap, but tasty, and good toasted as well. We’ve had them with butter, jam, maple syrup and even a little leftover Boursin!

Recipe adapted (only a very little bit) from Annette Yates’s Welsh Heritage: Food and Cooking (makes about 10 crumpets).

Ingredients:

225g/8oz Strong bread flour (the last of the Shipton Mill flour… sniff)

1tsp of sea salt

2 tsp of quick acting/instant yeast

150ml milk

150ml water

15g/1/2 ounce of butter

1 egg

Olive oil spray

3 or 4 metal rings (measuring about 9cm)

Sift salt and flour into a bowl and mix in the yeast. Then combine the milk and water and butter and heat gently on the hob until the liquid is blood-hot – probably by the time the butter has melted. Take off the heat and whisk in an egg. I was worried something might go horribly wrong here, but as long as the mixture is not too hot, this should go absolutely fine. Then stir this mixture into the flour so that you have a batter.

Heat a frying pan and spray the surface a few times. Also spray the metal rings with olive oil (or melted butter – but I was trying to be good!). Put the rings onto the frying pan and add 2-3 tablespoons of batter into each one. We did this in batches and did about 3-4 crumpets each time. You cook the batter for about a minute or two until the bottom is golden brown. Then remove the rings and turn the crumpets over. This can be a bit fiddly but gets easier with practice! Then brown the crumpets on the other side for a minute or two as well. Remove from the frying pan – voila! We’ve eaten them hot, but they’re absolutely fine stored and then toasted the next day.

Two that I made earlier in the week.

A White Bread Loaf (Easy)

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Tasty!

So I’m still procrastinating with the paper I have to give in about 10 days. Although I’ve planned it – somewhat – there is still quite a bit to be done, before its presentation quality anyway… Oh well – in the meantime I’ve been on a bit of a baking blitz.

The reason for this is that we recently bought some white bread flour from Shipton Mill, and I have to say I’m particularly impressed with the results so far. I’m very much tempted to at some point in the future buy a few other flours from their range. We had already used the flour for the Pissaladiere which came out very well, but I also wanted to make a loaf so we had some bread for lunches etc. Well the white bread loaf came out very well, and I think I’m going to find it quite hard to go back to normal flour after this…

For this bread I followed to some extent the recipe found at Delia’s website. Instead of using an easy blend dried yeast, I used a yeast which you had to make up a preparation for – in this instance, Doves Farm’s Original Dry Yeast. Again, I think this worked much better than other loafs I’ve tried with the quick instant acting kind of yeast. Basically the bread was delicious – both for fresh sandwiches and after a couple of days toasted with marmite. YUM.

Adapted from Delia’s Plain and Simple White Bread.

For the Yeast Preparation:

150ml of hand-hot water

1sp of sugar

1tbsp of dry yeast

For the White Loaf:

1lb/8oz or 700g of Strong White Bread Flour

1 level tablespoon of Salt (I used Maldon Salt)

275ml of hand-hot water

The first thing I did was get the yeast preparation ready. You just mix the water and sugar together and then add the yeast and mix it well. Then you leave this for ten or fifteen minutes with a cloth over it.

While the yeast was becoming active I followed a tip that Delia gave (I’m not entirely sure why she does this but heck I’m not going to argue with her…) which is to warm the flour in the oven for ten minutes. After this sift the flour and salt, add the yeast preparation and the rest of the water. Mix with a wooden spoon and then use your hands and get dirty. Basically you should make sure that it comes together as a dough – don’t leave any bits in the bowl! Then just knead the dough for 5-10 minutes, after which place the dough in a clean bowl, cover it with a damp cloth and if you’re like me place it in your washing machine – it’s probably the warmest place in my flat.

You then just leave it for two hour, so that you can get on with doing other productive things in the house – I think I just watched TV… After two hours have passed return to the washing machine to see how much your dough has expanded – be amazed. What you do now is punch in the dough and knead it again for three or four minutes. Shape it into a shape that will fit your loaf tin (this should fit a 2lb/900g); I do this by folding a third on the left hand side into the middle, then a third of the right hand side into the middle and then flip it over and place it in the tin. Cover with a damp cloth and leave for another hour.

Pre-heat the oven to 230 degrees celsius about twenty minutes before your hour is up. Then after the hour, add a little flour to tops of the loaves and add them to the oven. We baked them for about 35 minutes, then took it out and turned it around and baked it for a further 10. Then just leave it to cool. I doubt this will last long… I think most of the loaf was consumed in less than 48 hours…

Lentil Dahl: Cheap but Cheerful!

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After its been bubbling away for 40 minutes. Perhaps not the most photogenic of meals, but very tasty.

We need to budget at the moment, so I’m making quite a few dishes with lentils. One of my favourite recipes is Dahl and there are always red lentils in the cupboard. There are also some green ones that I should probably use up at some point, but generally I use the red ones, as I love their texture and colour.

This recipe really is a lifesaver as when it’s been the week before payday we’ve often made a big batch of this and eaten it for a few days. I’ve eaten it on its own, or I have it with brown/white rice, vegetables or simply with naan bread.

The recipe is taken from Natalie Savona’s Wonderfoods – a book that I was given as a present. It has a number of healthy/tasty recipes, but this is the one that I use again and again. The recipe is also easy to adapt – I often add a few different vegetables or spices to the mix. And sometimes I’ve added sausages or chorizo.

Ingredients:

1-2 tsp’s of extra-virgin olive oil

2 small onions (finely chopped)

3-4 small carrots (finely chopped)

5 garlic cloves (finely chopped)

1 tsp of ground coriander

1 tsp of ground cumin

1 tsp of ground turmeric

1 mug of red lentils

3 mugs of cold water

400g canned plum tomatoes (if whole chop up with kitchen scissors in the can)

Salt and pepper

Method

Heat the oil and cook the onions, carrots, garlic and spices for three or four minutes. Add a little water if you need to as you do not want the mixture to burn.

Then add the lentils, the water and the tomatoes. Bring to the boil and then simmer for an hour, stirring occasionally and checking for seasoning. Add salt and pepper if needed.  It’s as simple as that! So easy but so tasty.

15 Things I Want to Cook: Update

So I haven’t made too much progress on the dishes I want to cook but I’m hoping that this month I’ll be able to make some headway with these. I say this, but I’ve got a paper to write for a conference in two weeks, so this might be a bit aspirational!

The granola that I made was good however – the last batch I made with cranberries which was rather yummy. I’ve found that if you leave the mixture (if you can) for a few days the taste is even better. Today I will add to the list Steak and Kidney Pudding – as I saw a recipe in the Guardian which made me drool and it’s one of my partner’s favourite dream dishes.

Pad Thai

Lemon Risotto

Fishcakes

Swedish Cinnamon Buns

Parmigiana

Panzanella

Coq au Van

Thai Green Curry

Devilled Eggs

Bircher Muesli

Meat Cobbler

Poached Eggs (I know! But my
partner always makes them…)

Shakshouka

Fish Pie

Steak and Kidney Pudding

Pissaladiere

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Before it was placed in the oven. There isn't an after picture as we ate it too fast!

I am feeling blog guilt! Recently I’ve been down to Norwich, then had friends up to visit and a trip to Edinburgh, and finally went for a holiday to Prague. This means obviously that I have not had a lot of time to post any blogs, or really do much proper cooking! I did however, before all this running about and holidaying get around to making Pissaladiere and I’m glad I did, because it was a very good dish, which I intend to make more of in the future.

Two changes that I would make in future: first I would marinate the anchovies in milk for 30 minutes to mellow them out and rinse off some more of the saltiness. And secondly I would use the cheap tinned olives rather than marinated ones, as again it does not need the strength of the marinated ones. I also probably make a bit of a faux pas and added a tablespoon of parmesan near the end of cooking, and while some recipes do call for a bit of cheese, I think this might be one of the few ‘pizza’s’ that doesn’t actually need it because it’s already quite rich and tasty.

Recipe:

I looked at quite a few different recipes online and finally decided to adapt a recipe from Delia’s Pissaladiere which I think is the most straightforward of recipes.

For the Dough

8oz/225g Strong White Bread Flour

1 level teaspoon of salt

1 teaspoon of light muscovado
sugar

1 teaspoon of dried yeast

2 tablespoons of flat-leaf
parsley (finely minced)

Black pepper

150ml of water

For the Filling

4 tablespoons of Extra Virgin
Olive Oil

1lb 10oz/750g of Organic Onions

2 fat cloves of garlic (flattened
and then finely sliced)

Salt and Pepper

For the Topping

2oz/50g of anchovies fillets in
oil (don’t forget to marinate them in milk or rinse them before using –
something which I forgot to do!)

A dozen black olives (You’re
supposed to keep them whole but I pitted them and finely sliced them)

1 tablespoon of parmesan cheese

Method:

I made the dough first which is pretty simple, the kneading is quite therapeutic. First get the 150ml of blood-hot water (that was always the expression my mum used anyway) and whisk in the sugar and yeast. I left this for about 15-20 minutes. Meanwhile mix the rest of the ingredients: the flour, salt, pepper and parsley. Then make a well and pour the yeast-sugar-water mixture along with 25mls more of blood-hot water to the flour mixture. Bring the mixture all together and then knead for ten minutes or fifteen minutes. I never normally time this – you normally know when the dough is ready when it becomes more stretchy and smooth.

When this is finished, I pushed the dough out with my fingers onto a lightly oiled tin. I’m not sure whether it was because of the flour I was using but the texture seemed pretty perfect at this point. Then brush the dough with some more oil, cover with a tea towel and leave to rest for twenty/thirty minutes in a hot place – I think I put it on top of the washing machine!

Preheat the oven to about 220c

While you’re waiting cook the onions into gooey deliciousness. In other words, pour the four tablespoons of oil into a wide-deep pan and when hot add the onions and garlic. Cook on a low heat for about thirty minutes until its cooked down and smells and looks gorgeous. Add some salt and pepper.

Finally spread the onion and garlic mixture onto the dough. Add the anchovies in a pretty diamond shaped pattern, and sprinkle the olives on top – and then if you want add some parmesan. Cook for about 20-30 minutes in the oven. As my oven is rather rubbish it needed more time. We served this with salad – twas yum.

Not Really Sloppy Joes

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Obviously serve with red wine!

I’ve finally finished marking GCSE’s and A-Levels – Yeah! But there is no rest for the wicked. The last few days I’ve been working on my book proposal that has gone from being vague and opaque to argumentative and polemical. I still think the latter is probably better… perhaps…

This means I’ve had very little time to think about food and/or blogging. As such, I’ve been sticking to cooking very simple meals that involve very little preparation or main ingredients. Usually my go-to website for recipes/ideas is BBC Good Food, because there are lots of simple affordable recipes. I needed to use up some minced beef in the freezer and spotted a recipe for a Sloppy Joe that included garlic bread slices – I was immediately sold… ;-)

I have to say however, that I didn’t really follow the recipe as such. The method it gave seemed a bit of a faff. I can see on some occasions why you might want to grate an onion, but normally I think slicing is perfectly fine! The ingredient list did not scream flavour either, so I’ve very much played with/provided my own recipe here. Also, if any Americans read this, I’m not sure they’d be very convinced that this was a ‘sloppy Joe’, but it was certainly sloppy, and more importantly delicious!

Inspired by a recipe for Sloppy Joe Bake at BBC Good Food.

1 tablespoon of groundnut oil

2 small onions (finely chopped)

2 garlic cloves (finely chopped)

1 small carrot (finely chopped)

500g pack of minced beef

100ml of semi-skimmed milk

2 tsp’s of ground cumin

1 and a half tsp’s of paprika

1/3 a tsp of cayenne pepper

½ a tsp of dried thyme

1 tablespoon of Worcestershire sauce

300ml of beef stock

400g can of Italian plum tomatoes

1sp of tomato puree (we use a Polish brand that we found in Tesco’s which is really good)

4 slices of garlic ciabatta slices

1 tablespoon of parmesan cheese

Fry the onions in the groundnut oil for 3-4 minutes on medium, and then add the carrots and garlic and continue to cook for another minute or two.  Add the mince and brown thoroughly; keep stirring so that you do not burn the garlic. Once browned add the milk and cook for five minutes, or until most has been evaporated.

Preheat the Oven to 200C/Gas Mark 6.

Add the spices and herbs to the meat and thoroughly mix it. Then add the Worcestershire sauce, stock, can of tomatoes and puree. Add some salt and pepper. Bring to the boil, and then simmer for thirty minutes. In the final ten minutes put the garlic ciabatta slices in the oven and cook for about 8-10 minutes, turning them over once during that time.

Once the ragu has simmered for thirty minutes, tip this into an ovenproof dish. Add parmesan cheese to the garlic ciabatta and place these on top of the ‘sloppy joe’ mixture. Cook in the oven for about five minutes, or until their nice and crispy. We served this with a simple salad. Twas very tasty.

Corn Tortillas with Mixed Beans and Chorizo

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I’m full of beans. But it is entirely self-inflicted! We’re trying to use up some of the food we have in our cupboards and fridge and this was the result. Although it might seem quite simple it was very tasty and I’m soooo full now – in a good way! I’d thoroughly recommend this as it is full of flavour and cheap as well! Although there are a lot of ingredients it would be easy to play around with this.

1-2 tablespoons of extra-virgin olive oil

1 onion (finely chopped)

2 garlic cloves (finely chopped)

1 red chilli (seeded and finely chopped)

75g piece of chorizo (peeled and sliced)

400g can of whole peeled tomatoes

1 dsp of Worcestershire sauce

1 tsp of cider vinegar

Maldon salt and freshly ground pepper

300g can of black-eyed beans

300g can of cannellini beans

300g can of haricot beans

4-6 corn tortillas  (I have to admit we had three each because we’re greedy)

50g of mature cheddar cheese (grated)

1-2 tbsp of Parmesan cheese (grated)

Spice Mix

1/2 tsp of chilli powder

1/2 tsp of cumin powder

1/2 tsp of dried mint

1/3 tsp of paprika

1/3 tsp cayenne pepper

Heat the olive oil and fry the onion for 3-4 minutes and then add the garlic and chilli for a further minute. Add the chorizo and fry for 1-2 minutes and then add the spices and stir cooking – you got it – for another minute.

Just before I added the spices

Then add the tomatoes (break them apart in the pan), Worcestershire sauce and cider vinegar, along with some seasoning. Bring to the boil, and then reduce the heat to a simmer and cook for ten minutes. Finally add the beans which should have been drained and rinsed. Mix all the ingredients in the pan and simmer for a final 5 minutes.

For the tortillas just warm a frying pan and heat each side for about 20 seconds on each side. At the table I spooned some of the bean mixture on the tortilla and then added some cheese. You might need cutlery – it’s a little messy but very good!

Penne with Peas, Pumpkin Seeds and Goat’s Cheese

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Pasta and Peas

We had already eaten quite a bit at this point!

I’ve been going slightly insane with marking at the moment and yesterday I just had to get out and head to the city centre. I also needed a massive caffeine fix as I had not had one for at least three hours – yes, I’m slightly addicted.

I went to the local M&S because I wanted to get some good goat’s cheese. I was in a goat’s cheese mood. But slightly randomly they had no lemons, or fresh herbs! The latter I can understand but no lemons! GRR… It also started to rain heavily as I was in the shop which forced me to head to the cafe, where I was again forced to eat a cheese scone. This reminds me that I definitely want to make some scones soon!

Anyway fortunately Chris picked up my missing ingredients on the way back from work.

The weather has been up and down recently up in the North-East but I wanted a summery dish even if the weather was not… This was just what I needed and really tasty. The combination of peas and pumpkin seeds is something I would never have thought of but it really does work. And although goat’s cheese was not in the original recipe, it really worked well – trust me! I also used dried rather than fresh pasta.

Recipe adapted from Nigel Slater: Real Fast Food

50g of pumpkin seeds

175g of penne pasta

225g of frozen petis pois

4 tablespoons of extra virgin olive oil

1 large clove of garlic (crushed or finely sliced)

50g of creamy soft goat’s cheese

1 tablespoon each of basil and mint

1 tablespoon of Parmesan

1 lemon

Salt and pepper

* To begin with toast the pumpkin seeds for a few minutes under the grill; having placed them on a baking tray.

* Bring a large pan of water to the boil, add some salt and then drop the pasta in he pot.

* Meanwhile place the oil, garlic, peas, herbs and a bit of salt and pepper in a small pot and heat on a low heat for seven minutes. By this point it will smell really good!

* Once the pasta is cooked, drain and add them to a large bowl. Add the pea mixture, the toasted seeds and parmesan and mix. Then break apart the goat’s cheese and mix it in as well. Add a good squeeze of lemon! Enjoy!

This was so good, and only needs a green salad with it!

Marinated Five-Spice Chicken Drumsticks

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Yummy Chicken

Five-Spice Chicken Drumsticks (not the most photogenic of pictures!)

So I should make clear I do not just eat chicken, but they are a very good standby and happens to be cheap as well. I have a guilty confession to make in that I do not always buy free-range. I know… What would Hugh Fernley-Whitingstall say! Saying that, I do try to as much as possible to buy free range (we even have a whole free-range chicken in the fridge) and only ever get free-range eggs. Conscience clear… confession over… let’s get on with the recipe!

Recently, I’ve been building up my stock of Chinese ingredients and fortunately there are a few oriental stores in Sunderland. The reason is because I’ve been checking through the recipes in Ching-He Huang’s Chinese Food: Made Easy, and wanted to try quite a few of them! One recipe that I saw which looked quite manageable to do as a mid-week dinner was a recipe for chicken drumsticks that sounded delicious.

It also tasted delicious as well. I made sure to marinate the chicken the night before. The recipe calls for you to cover the chicken in a bowl with clingfilm but I found that placing 4 or 5 drumsticks in a couple of sandwich bags meant that all of them were able to be covered with the marinade. Because I cooked up 1kg there were loads of leftovers, and my partner was lucky enough to get a few for his lunch. Cold chicken leftovers are so good!

(recipe taken from Ching-He Huang’s Chinese Food: Made Easy)

Ingredients

1 tablespoon groundnut oil

3 garlic cloves chopped finely

2 tablespoons of grated root ginger

1 tablespoon of Shaoxing rice wine

2 tablespoons of light soy sauce

2 teaspoons of five-spice powder (I used Schwartz, which was very good but I might try and make my own at some point)

2 tablespoons of runny honey

1kg of chicken drumsticks with skin

  • The first thing to do is marinate the chicken. Mix the first seven ingredients together in a bowl. Then add the chicken and make sure it’s all mixed up with the marinade. As I said, place the drumsticks into two or three sandwich bags and equally distribute the marinade. Leave this for 24 hours.
  • The next day preheat the oven to 200C. Spread the chicken drumsticks (with the marinade spooned over) onto a baking tray and roast for 30 minutes, or my crappy oven’s case 40 minutes. Check that they are ready by piercing the chicken at its thickest part to see if the juices run clear. The skin should be golden when it’s ready! The chicken will be moist and tasty. I served this with jasmine rice and steamed green beans, and added some of the marinade to the green beans for extra flavour.
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