My Outdoor Paella (serves 4 hungry people)

I cook outside as much as possible in the summer, particularly when we are away from home. A real family favourite, is my version of Paella, a recipe I’ve adapted over time. I often change the ingredients around, depending what is available, and purists might not approve of some of my ingredients! When I cook this outside, I use a paella pan on top of a barbecue called a CADAC.  The only downside to this dish is the amount of preparation needed. There’s a lot of chopping involved. Not a meal to make in a hurry!
You could, of course, measure and prepare all of the ingredients earlier in the day or find yourself a sous chef who could be chopping as you are cooking! I’m yet to find a willing participant! Continue reading “My Outdoor Paella (serves 4 hungry people)”

Chicken with Lemon and Honey- Serves 4

cut-themustard:

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Like a lot of food lovers, I have a large collection of recipe books lining my bookshelves (bedside table, desk, kitchen shelves, coffee table- you get the picture!)

I tend to use favourite recipes over and over again and unless I’m entertaining, those recipe books remain on the shelves.  I recently vowed to look at all of my books, as I’m sure that there are some recipes that are worthy of joining the favourites list!

I found a book called ‘Food for Living’ by Rachel Allen on my shelves, and thought that I should try some of her recipes instead of just looking at the pictures (in the same kind of way that I ‘watch’ exercise DVD’s!)

I often adapt recipes to either make them gluten free or to use the ingredients I already have.  However some recipes shouldn’t be changed and certainly can’t be improved and Lemon Honey Chicken is one of those.  Not only does it look delicious, it smells wonderful as it is cooking!

4 chicken legs
2 lemons, juiced, save the lemons
2 tbsp. honey
Salt and pepper to taste
2 sprigs of fresh rosemary

  • Preheat the oven to 180C
  • Place the chicken pieces in a baking dish, skin side up.
  • Mix the lemon juice with the honey and pour over the chicken.  Place the remaining lemon in the baking dish with the chicken.
  • Season with salt and pepper and tuck the rosemary sprigs in between the chicken legs.
  • Bake in the oven for 40 minutes until golden.
  • Remove the chicken from the oven discarding the lemons.
  • Serve with rice or roast potatoes and green beans.

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