Smooth, velvety sauce...
Ingredients
30ml (2 tbsp) extra virgin olive oil
30ml (2 tbsp) butter
4 chicken breasts, without skin, cut in two
Fresh thyme
8 radishes finely chopped
60ml (1/4 cup) white wine
15ml (1 tbsp) honey
60ml (1/4 cup) chicken broth
60ml (1/4 cup) cream
Grounded salt and pepper
Preparation
1. Preheat the oven at 180°C (350°F).
2. In a big skillet pan, heat half of the oil and butter.
3. Season chicken breasts with salt & pepper and sear on both sides.
4. Reserve chicken juices in skillet pan.
5. Place seared chicken breasts in an oven plate and sprinkle with thyme.
6. Cook in oven for 10-12 minutes or until chicken cooked through.
7. Add remaining olive oil and butter into pan with chicken juice. When butter is melted, fry radishes for 1 minute. Deglaze with white wine and add honey.
8. When liquid has reduced to half add broth and cream. Leave it simmer for 2 to 3 minutes or until you get a smooth & thick consistency.
9. Service chicken topped with radish sauce.
Makes 4 servings
Tangy taste...
Ingredients
1 medium head cabbage, shredded
(1 cup) grated carrots
(1 cup) white sugar
(1 cup) white vinegar
(3/4 cup) vegetable oil
(1 tbsp) salt
(1 tbsp) dry mustard
black pepper to taste
Preparation
1. In a large bowl, combine cabbage and carrots.
2. Sprinkle with 1 cup sugar, and mix well.
3. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
4. Let cool before serving.
This is best if made a day ahead to 2 weeks ahead. If you make it far ahead, drain juice prior to serving.
A taste of summer fun...
Ingredients
(4 tbsp) mild or medium (not extra virgin) olive oil
(4 tsp) smoked paprika
(4 tsp) sea salt
8 large or 12 small chicken drumsticks, skin on
Preparation
1. Mix oil, paprika and salt together in a mixing bowl and rub the marinade over the chicken drumsticks. Push back the skin to coat the flesh itself, then pull the skin back to cover the flesh and stop it from drying out under the grill.
2. When all the drumsticks are well coated, cover the bowl and put in fridge for about an hour.
3. Preheat the grill to medium-high and grill the drumsticks for 20 minutes, or until the flesh is no longer pink and the juices run clear. Turn them every 5 minutes or so to colour them on all sides. Towards the end of the cooking period you can turn heat up to high, to crisp up the skin slightly, but monitor them closely to make sure they don't burn.
