Great rooted blossomers.....

Seems like time spirals away from one. So ensconced in work that I have not had time to cook....

Still. Here's to resolutions, eh?

Below, please note, an eclectic spread prepared for the triumphant return of the Gorgeous C. Mainly lifted from Tessa Kiros's Falling Cloudberries........




Please excuse the photo quality.

To wit, spanakopita, bottom right hand corner. Baked leaks in Bechamel, an eatmedrinkme stalwart. Prawns in chilli and butter. Cous cous salad with oven dried tomatoes, Pepperonata, potato salad, and lemon and Oreganno Chicken.

Creme Brulee to follow, speckled with real vanilla seeds, suspended in evanescent delight.....

Lemon and Oregano Chicken.




Ingredients

One chicken (though I used two, so called chicken oysters)
2 lemons
Handful of dried oregano
Salt and pepper

I differed slightly from the Faling Cloudberries recipe, by not using a full chicken (I used pieces of chicken - legs and thigh from a large free range bird, not the actual oyster, which is a small, dark nugget of meat). Fry the chicken legs and thighs in oil and butter (circa 50g of butter), on a medium heat, and pour over half the lemon juice, and season with salt and pepper. Turn frequently, until the exterior is quite browned, and the skin crispy. Drain the perky little bugger.

Preheat your grill to 180c, and place the chicken in a roasting dish (or, alternatively, barbecue him). rub the oregano between you fingers and coat the chicken with the herbs as they fall. Dot with butter, and pour over the remaining juice. Shove under the grill until cooked. Which could well be longer than you think. I kept turning the blighter to avoid burning, and spooning over the gravy.

Serve with the pan juice as a sauce.

Beautiful. And an honourable end to a proud bird.

More recipes to follow.....