Please excuse the pun. I’m tired and I can’t think of anything else right now.
I was looking for an accompaniment to some plain old roast chicken and had a cauliflower and a leek in the cupboard so I adapted a potato and leek al forno recipe. The resulting dish, however would probably serve as a main dish on it’s own (vegetarian if you omit the lardons)
Half a cauliflower, broken up into florets
2 cloves garlic
2 anchovy fillets
2 rashers of thick cut smoky bacon (optional if vegetarian)
500ml double cream
2 slices stale bread
I blanched the cauliflower florets in boiling water and turmeric for about 5 mins then cooled them rapidly under the cold tap. When cooled, slice thickly. The leek was sliced, blanched for 3 mins and drained.
Meanwhile the anchovy fillets and the garlic were chopped and heated in the pan until the garlic had softened. Then add the bacon chopped into small pieces if using. Cook until the lardons are starting to get a bit crispy then add the leeks and sliced cauliflower florets. Cook covered for a further 5 mins on a medium heat. Add the creams, stir, and cover tightly with foil. Place in a hot oven (200C) for 30 mins.
After half an hour, remove from the oven, uncover and sprinkle the parmesan and the bread (crumbed in the food processor) over the top. Return to the oven for 10 mins or until the top is browned.
I served it up with roast chicken and pickled carrots. The carrots were dead easy and took about 5 mins to prepare: Add 1 cup of white or apple cider vinegar, one cup of water, 1 tsp salt and 3 tsps. sugar to a pan. Bring to boil so salt and sugar are dissolved. Using a peeler, cut a couple of carrots into ribbons and place in a bowl with dill and garlic. Pour the vinegar over the carrots and allow to cool. When cold, discard the liquor, dill and garlic and serve.
Home alone this weekend so after chores and shopping I set about getting dinner ready.
Three skin-on, bone in chicken thighs were dusted with Ras El Hanout and roasted at 190C for 25 mins and allowed to drain and cool.
I quartered about 10cm of chorizo and sliced it up along with two onions, a clove of garlic and four plum tomatoes.
When the chicken had cooled I boned and chopped it up. Then set about the rest of the chores.
When it was time to cook I heated a frying pan and heated the chorizo to release the oil. The chorizo was removed and the onions and garlic softened in the oil for about 20mins. I then added the tomatoes and the chorizo to the pan and cooked them gently until the tomatoes disintegrated. Finally the chicken was stirred in and heated through (about 10mins).