His newest book Eat is not currently on sale at local bookshops in Florida, but it is available for purchase in England, in Europe and all points more fortunate than us Slater-fans in the USA. So this won’t be a book review because I don’t have my hands on a copy as of yet, BUT I do have an inside source and thus, I present Marmalade Chicken.
My culinary twin (who resides across the Atlantic) received a copy of Eat as a Christmas gift; she very generously hand wrote a couple of recipes for me. This one, as with most all of Nigel’s recipes, is dead simple and palate pleasing. We chose the wrong wine to go with it but in fairness, it was the only bottle left in the wine rack. Ale would have gone better but that’s no reflection on the taste of the meal.
Here is a preview recipe: Marmalade Chicken
From EAT by Nigel Slater
Put 6 large chicken drumsticks on a foil lined roasting pan.
Mix 6 TB of marmalade with 3 TB wholegrain mustard and a grind of pepper.
Spoon over chicken and bake for 30 minutes at 400 F (200 C / 6).
If you prepare this please let me know how you like it…and also what beverage of choice you feel pairs well.
Cheers and thanks to Nigel and Jo!
Hi Tina!
ReplyDeleteLeave it to an English cook to conjure up such deliciousness.
I've often made chicken with apricot preserves but never with Orange Marmalade. Sounds yummy! I think my wine of choice was a pinot grigio but I'm not sure, lol...
The book sounds like my "cup of tea." So sweet of your friend to share the recipes, handwritten! Thank you for sharing, Tina...
Dear Tina, thank you so much for your heartfelt words on today's post. Wishing you and your husband a memorable evening. Enjoy every single moment:)
Thank you, Louise, you are very much appreciated!
ReplyDeleteThe apricot sounds good, I know peach works too, when cooking chicken I mean. Your wine choice sounds better than the red we had. Too clashy!
Honestly, I had never heard of Slater until FnF's hosting of "Toast." I am now working my way through the book. I will have to seek this out when it hits the US. I wonder how this would be with peach jam (since I have a bunch of that)?
ReplyDeleteI like being your "culinary twin" - I love this dish!! We eat it with rice too ... side-dish looks delicious - is it shallots with the beans and mushrooms? Yum! Chilli con pavo here tonight - with surprise* rice!
ReplyDelete* could be any kind of veggie mixture #wink
Debra, peach or apricot would work well. You can modify the amounts of mustard and jam per your taste. Nigel is a prolific writer so, when you can look at Eat, know that it's a fat ol' book!
ReplyDeleteMrs L., of course we are culinary twins :-) The side is a mixture of green beans, mushrooms and olive oil soaked sun-dried tomatoes. Quite a hit. Thanks so much for the recipe.
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