A once aspiring domestic goddess, but now a flustered mum that creates the odd flash of cosy domesticity, though progress on that front is being hampered by two growing children, two West Highland Terriers, one better half and the small but not insignificant detail that I have to work for a living. Why not sit down and have a cuppa whilst I share with you my latest cooking exploits and random musings?
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
Ingredients 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.
Jel'aivraiment regardéavantdebloggingpour#babel14, ouDMB14, 'Day of Multilingual Blogging'. L'année dernière, jebloguéen anglais et enfrançaisà propos de BananaCake,et cette année,je décide de cuisinerquelque chose de plussavoureux. J'airegardéTomKerridgesur la BBCtelevision,ici,au Royaume-Unietjeveuxdoncfaire cuiretout ce qu'ila fait sur l'emission.Jeessayéson platpourcitronpoulet au poivreet c'est goûtéabsolument incroyable. Ilétaitégalementtrèsfacile à faire.
Il y a une versionanglaise decette recette. Vous pouvez le trouverici.
Je me suis adaptéla recette originaleen remplaçantle thympourromarin.Jesuisaussiun peu inquietque mespommes de terre necuisiner,àfaire en sorteque jecoupequelques-uns desplus grandsde moitié.
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Lushpouletdepoivre au citron, adapté de'Best Ever Dishes'parTomKerridge
Pour la marinade
4 cuillères à soupede miel liquide
2 cuillères à soupede moutarde de Dijon
3 gousses d'ail, pelées, râpées
3-4cde poivre noir concassé, au goût
2 citrons, le zeste et le jus
Pourle pouletdepoivre au citron
4ospoitrines de pouletsans peau, chaque seina marqué troisouquatre foisl'aide d'uncouteau bien aiguisé4-5brins de thymfrais
Pour la marinade, mélanger tous lesingrédients de la marinadedans un bolet bien mélanger.
Pourle pouletdepoivre au citron, frotter un peudela marinade dansle pouletmarqué, puis placer lespoitrines de pouletdans un bolet verser sur lereste de la marinade. Couvrir le bolavecune pellicule de plastiqueet réfrigérerau réfrigérateur pendantau moins 10 minutesetjusqu'à deux heures.
Quand le pouletmarinéa, préchauffer le four à200C/400F/Gas6.
Disposer lesbrins de thymetde tranches de citrondans le fondd'unplat à rôtir. Versez lespommes de terredans leplat à rôtir, puis placer lespoitrines de pouletmarinéessur le dessusdespommes de terre. Donnezle pouletunrevêtement finaldela marinadeet assaisonnerau goûtavecle sel et lepoivre noir fraîchement moulu.
Rôtipendant 30-35 minutes, oujusqu'à ce que lespommes de terre etle pouletsont cuits(le poulet soit bien cuitlorsquele jus soit clairquand il est percédanslapartie la plus épaisseavec une brochette).
Couvrir leplat à rôtiravec du papier d'aluminium etmettrele pouletde côtépour se reposerpendant 10-15 minutes. Juste avant de servir, répartissez dessusle persil.
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
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.