Oregano Lemon Chicken

Thanks to Tina of Squirrel Head Manor, I got to make a version of her Oregano Lemon Chicken.  It was easy to do and the result was delicately flavourful.

Ingredients:

Chicken thighs – mine were boneless & skinless

3 tablespoons Lemon Juice + zest of half lemon

2 tablespoons of honey

1 tablespoon of garlic infused oil

2 teaspoons dried oregano

Small amount of diced onion

Salt & pepper

Method:

Mix the marinade ingredients together in a jar.  Pour over the chicken in your cooking dish.  Turn the chicken over a couple of times to coat with the marinade.  Leave to sit for at least 1 hour.   (If it is hot where you are put it in the fridge)

Bake in a moderate oven basting occasionally.  It shouldn't take more than about 35 minutes.  Take it out when the juices run clear – cover with foil and  let it sit for 15-20 minutes.  I find chicken tastes better when it has cooled a bit.

Orange Ginger & Honey Bacon

I'll be doing something like this again soon.  It is calorific so be warned.

Ingredients:

Bacon – thick cut would be best but I used streaky

Zest of an orange

Honey

Brown Sugar

Grated fresh ginger

Sprig of fresh rosemary (I don't think this really added anything)

Method:

Preheat your oven to quite hot say 200 degrees C (approx. 400F)

Put foil on the bottom of your baking dish or tray and then pop a wire rack over that.  This will save you a whole lot of clean up.

Brush each rasher with honey – I heated mine in the microwave so it was runny.

Mix together the zest, sugar and ginger and sprinkle it on each rasher.  Mine clumped a bit but still turned out tasty.

Cook for around 20 minutes until nice and done.  If you had thick cut bacon you might need a little more time.

Honey Duck Again

I used a different technique to cook this Honey Duck – well at least it was new to me.  I had 2 duck breasts (skin on).

The day before I prepared the duck by pricking the skin all over with a sharp wooden skewer and then pouring boiling water over the skin side – you can see the skin tightening up in response.

After draining and drying the duck I then painted a thick paste of honey onto it and left it covered in the fridge to rest overnight.

I roasted this duck in a hot oven until the juices ran clear and the skin was nice and crispy.

I served the duck with a sauce made from honey, soy sauce, hoisin sauce, cayenne pepper and lemon sauce.

And rice of course.

Honey Lemon Chicken with Asparagus

A little chicken dish for you today.

Ingredients:

Chicken Thighs – bone in skin on

Olive oil

Salt

1/3 cup lemon juice

Zest of a lemon

¼ cup of honey

1 tblsp soy sauce

3 slices of white onion, finely chopped

2tblsp of fresh chopped green  hers

Pepper

Lemon slices for garnish

Bunch of thin asparagus

Some chilli (chopped for garnish)

Method:

Heat your oven to about 200C or 400F.

Season the chicken with salt

Combine the lemon juice, zest,  honey soy sauce, onion, halt the herbs, salt and pepper and then heat the mixture very gently (don't boil).

Pour about ¾ of the mixture over the chicken and pop the lemon slices on top.

Pour this over the chicken

Bake for 25 mins (more if the chicken was fridge cold).

Chop the ends of the asparagus and then put them onto the top of the chicken and pour the remaining liquid over the top and bake for another 5 minutes

Garnish with the rest of the herbs and a small amount of finely chopped chili.

Serve on a bed of lettuce.

Honey Duck

I used a new technique to cook this Honey Duck – well at least it was new to me.  I had 2 duck breasts (skin on).

The day before I prepared the duck by pricking the skin all over with a sharp wooden skewer and then pouring boiling water over the skin side – you can see the skin tightening up in response.

After draining and drying the duck I then painted a thick paste of honey onto it and left it covered in the fridge to rest overnight.

I roasted this duck in a hot oven until the juices ran clear and the skin was nice and crispy.

I served the duck with a sauce made from honey, soy sauce, hoisin sauce, cayenne pepper and lemon sauce.  And rice of course.