Archive for the ‘Maple Syrup’ Category

Nigella’s Maple Chicken ‘n’ Ribs with sweet potato quarters

Wednesday, December 22nd, 2010

 Sweet potatoes

Now the kids have broken up from school and nursery, it’s handy to have some easy suppers to keep them (and you) happy!  This one from Nigella Express is definitely a winner.

12 pork spare ribs
12 chicken thighs
250ml apple juice
1/2 lemon, juiced
4 tbsp maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 garlic cloves, unpeeled
4 sweet potatoes

Mix all the ingredients apart from the potatoes in a large dish or freezer bag.  Mix really well. Leave to marinate in fridge overnight or up to two days.

To cook, preheat the oven to 200c.  Spread the ingredients over two trays, making sure the chicken is skin side up and cook for an hour and a quarter (or until everything is sticky and browned).   Cut the sweet potatoes longwise into quarters and add to the roasting tins half an hour before the end.

Pancake stack with Bacon, Banana & Maple Syrup

Saturday, February 20th, 2010

Banana
Some are fussy about the bacon, some are weird about the banana and some just want that syrup!  I love it all together, a little bit of each in every mouthful.  Either way, it’s all served on the side, so everyone call fill their boots; even the picky eaters.  These oaty little pancakes make a wonderful weekend brunch.  Takes about forty minutes from start to eat, less if you are nifty with the pancakes.

Pancakes
1 1/2 cups white SR flour
1/2 cup oatmeal (I blend whole, rolled oats into a fine flour for this)
2 eggs
2 tbsp greek yoghurt
250ml milk
pinch salt
butter for greasing pan

To Serve
1 pack dry-cure smoked streaky bacon
3 bananas, sliced
Maple syrup for pouring (make sure it’s the real deal and not maple ‘flavoured’

Put the flour, salt and oatmeal in a large bowl.  Whisk together the milk, eggs and yoghurt.  Mix the two together into a thick, smooth batter.

Heat a large frying pan to sizzling, then turn it down a touch, you want about 3/4 of the full ring heat.  Put the bacon under the grill to crisp.  Switch the oven on low and put a plate to warm in there (you are going to keep the pancakes warm as you make them).

Using a piece of kitchen towel, wipe some butter all over the surface of the frying pan.  Ladle a large serving spoon or small ladle full of batter into the pan to make a small pancake.  When the top looks set, flip it over for a minute or two, then check to see if it is done (look for patches of browned spots).  If the bottom is too dark when you flip it over, you need to turn the heat down a bit.  The first pancake is often a dud.  Eat it and make another.  Depending on size, you should be able to fit three palm-sized pancakes into a large pan at the same time, which will speed up production. 

Scoop the finished pancakes onto the plate in the oven and go again, until all the batter has been used.  Butter the pan each time before adding more batter.  You should end up with a pile of dinky little pancakes.

Serve the plate of warm pancakes with a seperate plate piled with crispy bacon, a bowl of sliced bananas and maple syrup to drizzle over.  Sublime.

Any left-over pancakes can be refried briefly with some grated cheese for a quick toddler supper.