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From the Oven to the Table: Simple dishes that look after themselves

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The sherry, sherry vinegar and yes…those raisins…add such an incredible flavour and depth to this dish.

Then, together we mixed all the components in a large serving bowl and I served the dish with warmed flatbread. Didn't have the spicier peppers for the mojo verde so it didn't have the kick it could have with a different pepper mix. Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top. There were recipes that even my 5-year-old daughter helped with, which really helps her to feel some agency about what we're eating. The garlic was delicious, but a bit difficult to eat since it was unpeeled and scattered among the potatoes.

I skipped the final glaze because my sweet potatoes had already charred and were cementing themselves to the pan (d'oh I should have lined the tin with baking paper) and the thighs were "burnished".

Overall Grade (A- F): A (We’d give it an A* but we decided a long time ago to not engage in grade inflation. I cut the potatoes into chunks and parboiled them, then stuck them in the oven alone first (I don't like under-cooked potatoes). I did tinker a little by not browning the chicken thighs, just smooshed them about and into the oven. You could make changes based on what you have available, it's fantastic with cannellini beans, but chick peas and even tinned lentils would work. I got Cumberland Sausages from our most excellent butcher, Dring’s (shoutout to the best butchers in London!Served with Rosemary Potatoes recipe, wasn't able to add to pan for last part of cook time like other people have suggested. I can only get thin sausages, which definitely won't stand up to 1 hour of cooking time, so I skipped the browning step, and added them at the 20 minute mark with the tomatoes and cheese. I think the harissa yoghurt is essential, although I didn't use harissa but some chilli oil from a previous recipe that needed to be used up.

I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top.I only had 2 spring onions so I threw in a zucchini for the last 10 minutes which worked really well. Whether you’re short of time or just prefer to keep things simple, From The Oven To The Table shows how the oven can do much of the work that goes into making great food. We did the reverse and enjoyed it for an autumn lunch, where we reminisced about the now-gone summer. One bag recently I threw away because whenever I cooked it - it took almost double the usual time and still was kinda chalky.

In other words, it’s a compendium of recipes which require you to no more than add ingredients to a roasting tin and shove in the oven. I roasted red onions, eggplant, and red peppers and put them on ciabatta with this and we all loved it. Next time would bake at a higher temperature for the last 15 minutes to achieve crispy brown chicken skin. My only regret was that I didn’t have more of the sage butter, it was so good on both the butternut squash and the chicken. As always, Diana Henry's books are filled with beautiful photographs and delicious sounding recipes, but somehow they never seem like something I want to make.

Made as written, the filling is quite rich but could easily be adjusted by adding sautéed mushrooms, spinach, or other veg to lighten it up. I agree that it’s not very easy or pleasant to try to cut into flubby chicken skin, and around chicken bones, but the flavor is wonderful! Having cooked from this book over several weeks, I find Diana Henry's recipes overly complicated and time consuming, and the flavors muddled with too many spices and textures. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals.

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