Thursday, April 24, 2014
Saturday, April 19, 2014
Friday, April 18, 2014
Thursday, April 17, 2014
EASTER TREATS: EASTER CHICKEN WITH GARLIC AND TARRAGON WITH HONEY AND THYME GLAZED CARROTS
Invite the family round for a delicious roast chicken this Easter
Serves 4
1.5kg/3lb 6oz oven-ready chicken
2 lemons
1 bay leaf
2tbsp butter, softened
3tbsp finely chopped tarragon leaves
1tbsp olive oil
40 garlic cloves (3-4 bulbs) unpeeled
10 shallots, peeled
150ml (5fl oz) vermouth
250ml (9fl oz) chicken stock
100ml (3½fl oz) double cream
Preheat the oven to 200C°/fan 180C°/gas 6. Remove any string from the chicken and place one of the lemons and the bay leaf inside the cavity. Brush the butter all over the chicken.
Generously season the chicken inside and out with sea salt and freshly ground black pepper. Sprinkle with 1tbsp of the chopped tarragon over all sides. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.
Cut the remaining lemon in half and add to the casserole. Pour over the vermouth and chicken stock.
Cover the casserole with a tight-fitting lid, bring the liquid to a simmer on the hob, then transfer to the oven for 1¼-1½ hours (depending on size), or until the chicken is thoroughly cooked and the garlic is completely softened.
Carefully transfer the chicken, garlic and shallots to a warmed platter and cover with a couple of dry tea towels. Skim off any fat that rises to the surface of the liquid in the casserole and discard. Return the casserole to the hob and stir in the remaining tarragon and the cream.
Bring to a gentle simmer, stirring. Cook for 4-5 minutes. Season to taste and pour into a warmed jug. Carve the chicken and serve with the tarragon cream sauce
These carrots are the perfect accompaniment to the chicken
Honey and thyme glazed carrots
Serves 4
600g (1lb 5oz) Chantenay carrots
2tsp lemon thyme leaves
450ml (14fl oz) orange juice
50g (1¾oz) butter
1tbsp orange blossom honey
Thyme sprigs, to garnish
Trim and peel the carrots and cut any large ones in half so that they all cook at the same time. Place in a shallow pan with the lemon thyme, orange juice, butter and honey.
Cook gently, covered, for around 15-20 minutes, until the carrots are tender and the juice has reduced by at least half to make a nice sauce.
Season well and serve, garnished with the thyme.
ENJOY UR EASTER....RECIPE FROM HERE
HEALTH: MOTHER-OF-TWO WITH BRAIN CANCER WAS GIVEN SIX MONTHS TO LIVE - BUT FOUR YEARS LATER SHE'S STILL ALIVE AND NINE TUMOURS HAVE VANISHED
Rose Bingham was given just six months to live after being diagnosed with cancer - but four years later she's still going strong after her nine tumours disappeared.
Rose, of Stockport, Cheshire, was with husband Garry visiting their eldest son Jack, 24, in the U.S., when she was struck down with agonising head pains.
She was given just six months to live after scans found nine tumours on her brain, but after treatment - including radiotherapy, chemotherapy and Herceptin - they almost miraculously disappeared and Rose has enjoyed four years her family feared she'd never see.
Rose, 55, who had a five hour brain operation in December - yet was out of hospital two days later - said: 'This all started four years ago with breast cancer that spread into my brain, but I had no idea I had it in the first place.
'My advice to anyone who gets the diagnosis is don't give up and don't give in to it - you must not knuckle under, you've got to fight it.
'I call my cancer Fred - he was an obnoxious character from my past.
'When I was diagnosed and given six months my husband Garry burst into tears - I said "what are you crying about? It's not you that has got it".'
'I know I have a terminal condition and one day I will go, but I will fight it all the way.
'I could never just curl up. I've still done stuff with my kids and have had birthdays, Christmases and Easters with my family.
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