Friday, March 23, 2007

Devilled Drumsticks with Cucumber salad

We picked my mom up from the airport today. We’re all really excited about it, this is her first time visiting us out here.This recipe was chosen for it’s ease of preparation, as there was quite enough excitement for the day.

12 chicken drumsticks
2tbsp sesame seeds

2tbsp olive oil
2tbsp White wine vinegar
1tbsp Dijon mustard
1 small onion, quartered
2tbsp dark brown sugar
1 large clove of garlic, crushed
1/4 tsp chili powder
salt and pepper

Put all the coating ingredients into the food processor, and puree until fairly smooth. Make 3 deep cuts in each drumstick, arrange in a single layer, in a shallow oven proof dish, spoon the coating over them, then sprinkle with half the sesame seeds.
Roast at 190c/375f for 30 min, or until they are cooked through. Halfway through, turn and baste and sprinkle with the remaining sesame seeds.

From Mary Berry’s Complete cookbook

Classic Cucumber salad
3 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp sugar
1 hothouse (seedless English) cucumber, unpeeled, cut into 1/8 inch think slices
1/2 red onion, cut in half through the stem, then sliced very thin.

Mix the sugar salt and vinegar till it has all dissolved. Throw in the cucumber and onion and toss to coat.

From Food to Live By

I made this with the Twice Baked Potatoes because you can make them a day in advance.

It was a really quick and easy dinner. I barely had to be in the kitchen. The potatoes were great, and the cucumber was really perfect. So simple, so good, even the boys ate theirs.

The chicken was alright. I have to admit that I didn’t love it. It was very subtly flavored considering the ingredient list, and the sesame seeds were a really good touch. Still, I found them under whelming.

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