Lola and Finn's Mum

Lola and Finn's Mum

Thursday, 13 November 2014

Wonderful in any language - Lemon Pepper Chicken #babel14

I have really looked forward to blogging for #babel14, or DMB14, the Day of Multilingual Blogging. Last year, I blogged in English and French about Banana Cake, and this year I decided to go for something more savoury. I have been watching the wonderful Tom Kerridge on BBC television here in the United Kingdom and I so want to cook everything that he has made so far. I tried his dish for Lush Lemon Pepper Chicken and it tasted absolutely amazing. It was also very easy to make.
I adapted the original recipe by substituting thyme for rosemary. I was also a little concerned that my potatoes wouldn't cook so to make sure I cut some of the bigger ones in half.
I served this with shredded cabbage and leek, which I sautéed in some butter with seasoning. Definitely lush!

There is a French translation of this recipe and you can find it here.
Lush lemon pepper chicken, adapted from 'Best Ever Dishes' by Tom Kerridge
For the marinade
4 tbsp clear honey
2 tbsp Dijon mustard
3 garlic cloves, peeled, grated
3-4 tsp cracked black pepper, to taste  
2 lemons, zest and juice

For the lemon pepper chicken
4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife
4-5 sprigs fresh thyme
1 lemon, thinly sliced
700g/1½lb baby new potatoes
salt and freshly ground black pepper
handful chopped fresh flat leaf parsley leaves, to serve


For the marinade, mix together all the marinade ingredients in a bowl until well combined.

For the lemon pepper chicken, rub some of the marinade into the chicken, getting into the slashes you have made. Then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

Put the sprigs of thyme and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, slicing them in half if necessary if you think there are some that are too big. This will enable even cooking.  Then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.

Roast for 30-35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). 
Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10-15 minutes. Just before serving, scatter over the parsley.


Merveilleux dans toutes les langues - poivre de poulet au citron #babel14

Je l'ai vraiment regardé avant de blogging pour # babel14, ou DMB14, 'Day of Multilingual Blogging'. L'année dernière, je blogué en anglais et en français à propos de Banana Cake, et cette année, je décide de cuisiner quelque chose de plus savoureux. J'ai regardé Tom Kerridge sur la BBC television, ici, au Royaume-Uni et je veux donc faire cuire tout ce qu'il a fait sur l'emission. Je essayé son plat pour citron poulet au poivre et  c'est goûté absolument incroyable. Il était également très facile à faire.

Il y a une version anglaise de cette recette. Vous pouvez le trouver ici.

Je me suis adapté la recette originale en remplaçant le thym pour romarin. Je suis aussi un peu inquiet que mes pommes de terre ne cuisiner, à faire en sorte que je coupe quelques-uns des plus grands de moitié.

Je servi ce chou et le poireau haché, que je sautés dans un peu de beurre avec l'assaisonnement. Certainement luxuriante!

Lush poulet de poivre au citron, adapté de 'Best Ever Dishes' par Tom Kerridge



Pour la marinade

4 cuillères à soupe de miel liquide

2 cuillères à soupe de moutarde de Dijon

3 gousses d'ail, pelées, râpées

3-4 c de poivre noir concassé, au goût

2 citrons, le zeste et le jus

Pour le poulet de poivre au citron

4 os poitrines de poulet sans peau, chaque sein a marqué trois ou quatre fois l'aide d'un couteau bien aiguisé 4-5 brins de thym frais

1 citron, tranché finement

700g / 1½lb bébé pommes de terre nouvelles

sel et poivre noir fraîchement moulu

poignée de feuilles fraîches hachées flatleaf de persil, à server


Pour la marinade, mélanger tous les ingrédients de la marinade dans un bol et bien mélanger.


Pour le poulet de poivre au citron, frotter un peu de la marinade dans le poulet marqué, puis placer les poitrines de poulet dans un bol et verser sur le reste de la marinade. Couvrir le bol avec une pellicule de plastique et réfrigérer au réfrigérateur pendant au moins 10 minutes et jusqu'à deux heures.

Quand le poulet mariné a, préchauffer le four à 200C / 400F / Gas 6.


Disposer les brins de thym et de tranches de citron dans le fond d'un plat à rôtir. Versez les pommes de terre dans le plat à rôtir, puis placer les poitrines de poulet marinées sur le dessus des pommes de terre. Donnez le poulet un revêtement final de la marinade et assaisonner au goût avec le sel et le poivre noir fraîchement moulu.

Rôti pendant 30-35 minutes, ou jusqu'à ce que les pommes de terre et le poulet sont cuits (le poulet soit bien cuit lorsque le jus soit clair quand il est percé dans la partie la plus épaisse avec une brochette).

Couvrir le plat à rôtir avec du papier d'aluminium et mettre le poulet de côté pour se reposer pendant 10-15 minutes. Juste avant de servir, répartissez dessus le persil.

Saturday, 1 November 2014

Cake!!!! Lemon and Blueberry Layer Cake

I don't make enough cakes for this blog, or for anybody or anything, really. And I should, because I have really enjoyed pottering around in my kitchen, whisking and tasting and creating something that looks ever so pretty. And whatever else I make and do, baking is the biggest challenge; it's a scientific thing; no hurling of a bit of this and a bit of that, hoping that something amazing will take place. Oh no, it's 'get the scales out' time. And be prepared to take the consequences if you stray too far from the path.
However, there was a little straying that took place here in terms of the ingredients for this recipe. In my Hummingbird Bakery cook book, this started out as lemon and raspberry, but I decided to ring the changes by turning this into a blueberry cake, for blueberries and cakes are lovely. I'm thinking blueberry muffins, yum.
There are some significant adaptations to the original recipe therefore, and it doesn't really bare too much resemblance to the original. I substituted yoghurt for the original buttermilk, as I have a memory of a lemon cake made with yoghurt which was completely delicious. I also tripled the lemon zest content - If a cake is going to be lemon cake, then it has to be lemon. I don't want you to think that this 'zings' with too much lemon; it doesn't. It 'sings'. Just the way I like it.
I don't like making icing with the usual full fat cream cheese. It's too unstable and I think it turns frosting to liquid without too much sleight of hand. I prefer Mascarpone. It is far more well behaved and I love the creaminess it beings to frosting. The frosting below is ample for this cake -you could frost the sides if you wanted, but I decided on less is more and left the remainder of the frosting to be devoured by a passing Lola, or Finn, or dad.
Lemon and Blueberry Layer Cake
Cuts into 10 - 12 slices
For the sponge
110g unsalted butter, softened
380g caster sugar
320g plain flour
4 tsp baking powder
320ml natural yoghurt
zest of three lemons and the juice of one
3 large eggs
salt to taste
80g blueberry jam
For the frosting:
I tend to eyeball and taste frosting to get it to the consistency that I want, but it goes a little bit like this:
150g unsalted butter, softened
250g mascarpone cheese
500g icing sugar
zest and juice of 1 lemon
To decorate:
Grated zest of a lemon
A handful of blueberries

Preheat the oven to 170 degrees and line two large cake tins with greaseproof paper.
Make the sponge by creaming the butter and the sugar together until light and fluffy.
Add the eggs, one at a time, putting a couple of spoonfuls of flour in with the last egg to prevent the mixture from splitting.
Add the zest and the lemon juice and mix until combined.
Lastly, add the flour and the baking powder and the yoghurt alternatively, taking care not to overbeat. Mix until just combined.
Divide the batter between the two tins and bake for 20-30 minutes until golden brown and an inserted skewer comes out clean.
Meanwhile, make the frosting by gradually mixing the butter, the mascarpone, the icing sugar, lemon zest and juice and together on a low speed with the electric whisk until combined and there are no large lumps of butter and the icing has lost its grainy texture.
Once the sponges are cool, assemble the cake by placing one layer on a large plate.
Spread with a layer of blueberry jam and top with 3-4tbsp of frosting, smoothing out with a palette knife.
Sandwich the second layer on top and frost the top of the cake (and the sides if you want).
Decorate with a few blueberries, some lemon zest and a sprinkling of icing sugar. 


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