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Chicken and apples cooked in cider

Chicken and apples
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Chicken and apples
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Ingredients
Servings:
Instructions
  1. Season the chicken well with salt and pepper, preferably a few hours before cooking.
  2. Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
  3. Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
  4. Stir through the cream, adjust the seasoning and serve with potatoes on the side.
Recipe Notes

recipe is taken from Adam Liaw

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Mango Pancake

 

Mango Pancake
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Mango Pancake
Print Recipe
Ingredients
Pancake batter
Pancake Filling
Servings:
Instructions
Pancake batter
  1. 1. Put all the ingredients in a bowl in the order listed. Whisk vigorously until blended (about 30 seconds by machine standards). Scrape down the sides and bottom of the bowl and beat or blend 15 seconds longer.
  2. 2. let the batter sit for an hour or longer so the starches can absorb. You can make the batter up to a day in advance and keep it in the refrigerator, just bring it up to room temp before you cook it. It should be the consistency of buttermilk. If it’s lumpy you can strain it.
  3. 3. Spray a non stick skillet with a little cooking spray, or brush lightly with a neutral oil and get it hot but not smoking. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!
  4. 4. Return to heat and let cook for 1 to 2 minutes (I used the lowest heat, so it took a lot longer for me- but it meant that the crepes would be smooth!). The thin edges will get crispy and curl up, and the top will mostly set but stay shiny. Flip the crepe around with a spatula (this part is difficult! for me anyways....)
  5. 5. Cook the second side for about 30 seconds, then remoce crepe and place it on a clean, dry and preferably light colored dish towel (I put it on a dish.....)
Pancake Filling
  1. In a large bowl, whisk the cream until slightly thickened then add icing sugar until it tastes sweet enough, and stiff peaks form. Chill while you get the rest of the ingredients ready.
  2. Peel and chip mangoes into long, thin pieces.
  3. Place one crepe on a plate (with the nice side down!) and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango around the whipped cream, then wrap the crepe around it. I do this by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.
  4. Chill in the fridge for at least an hour (the longer the better) before serving
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