Roasted Lemon Chicken

This is a really easy combo of a Nigella recipe and one I cut out of The Times ages ago.
The lemon chunks left to cook slowly in the oven almost caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat. Sounds like a lot of garlic, but whole and roasted they become sweet and not overpowering.
Add new potatoes to the mix in the tin and you have a one pot meal. Yum.

INGREDIENTS

6-8 chicken legs, cut into drumstick and thigh, skin on
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into eighths
2 red onions peeled and quartered lengthways
Small handful fresh thyme
3 tablespoons olive oil
150ml white wine
Black pepper

METHOD
Serves: 4-6.
Pre-heat the oven to 160°C/gas mark 3.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
Sprinkle over remaining thyme and dish up straight from the pan.


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Tarte Savoyarde

Most recipes call for Reblochon,but this time I crossed a regular tarte Savoyarde and a tarte au Beaufort, rebel that I am!
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins

Scone based pizza

I am too lazy to make pizza dough with yeast, I always leave it too late to allow proving time, but when the children were small I had a cookbook from the milkman which had some great recipes in, including a scone based pizza. Needless to say, I don't have it any more so I looked it upon the Internet and there it was. And here it is:-

Makes I approx 20cm pizza.

Heat oven to 180

110g self raising flour (or 105g plain + 1 tsp baking powder)
25g butter
1 med egg
1 tbsp milk
Salt

50g lardons
1 small onion or shallot sliced
1 clove garlic smashed and chopped
Small splash oil
2 tomatoes, chopped
2 generous squirts of tomato puree
Salt and pepper
Dried oregano
3 slices of green pepper
Large handful grated cheese.

Rub butter into flour until like fine breadcrumbs. Add salt, egg and milk until it comes together. If it is wet dust your surfaces and hands with more flour. Press out onto a greased and floured baking tray, leave a small ridge round the edge to contain the filling.

Fry lardons onion and garlic in the oil, when lardons start to go golden add chopped tomatoes and allow to cook down. Add tomato purée, mix well and add seasonings. Put slices of pepper on top to let them start to soften.
Spread toppings on pizza, keeping back the pepper slices. Sprinkle cheese on top and add green pepper slices.

Bake at 180 for 15 minutes until top starts to colour.