Opinion

Recipe for (during) disaster

By Andrew Johnston

EVERYONE wants to improve themselves during lockdown in some way.

Be it through exercising or home maintenance, it's an opportunity to do something extra while stuck at home.

But there are few things more enjoyable than cooking.

Judi Gillson of Your Place or Mine is here to help you step up in the kitchen with multiple recipes to attempt before lockdown ends.

Lemon, honey and pepper chicken drumsticks with carrot and thyme couscous

Drumsticks

Ingredients

Eight drumsticks

100ml white wine vinegar

200ml honey

Three tablespoons of wild pepper berries or two tablespoons of cracked black pepper

One lemon

Method

1. Mix vinegar and sugar in a saucepan, bring to boil and reduce until large bubbles disappear.

2. Add honey and pepper, reduce until sticky.

3. Add drumsticks, mix, place in oven-proof dish and bake at 180°C for 20 minutes or until chicken is cooked through.

4. Remove from oven, squeeze lemon juice over, and serve with lemon wedges.

Couscous

Ingredients

Two cups of couscous

Two carrots — grated

One crushed garlic

One tablespoon of butter

One tablespoon of oil

Two cups of boiling water

One tablespoon fresh chopped thyme

Salt and pepper

Method

1. Melt butter and oil in pan, add carrot and garlic and fry until soft.

2. Add water, bring back to boil, add couscous, salt and pepper and thyme.

3. Stir until combined and take off heat and leave covered for five minutes.

4. Stir through with a fork and serve under chicken drumsticks.

Pumpkin, spinach and pine nut flan

Pastry

Ingredients

Two cups of plain flour

125g of butter

One egg

50ml of water

Method

1. Blend butter and flour in food processor.

2. Add egg and water and blitz until pastry forms a ball.

3. Roll out pastry to about 4mm thick and place in flan tin (eight inch).

OR

1. Buy savoury shortcrust pastry sheets.

Filling

Ingredients

One quarter pumpkin

Handful of spinach leaves — chopped

Half a cup of grated cheese

Three eggs

400ml cream

Half a teaspoon ground nutmeg

Salt and pepper

Two tablespoons of pine nuts — toasted

Method

1. Peel and slice the pumpkin, coat in oil and salt and pepper and place on tray and bake in oven until cooked before cooling.

2. In a bowl mix eggs, cream, salt, pepper and nutmeg until combined.

3. Layer pumpkin, spinach and cheese onto pastry, pour over egg mix and top with pine nuts.

4. Bake in moderate oven for 20 to 25 minutes or until egg mix is set.

5. Rest for five minutes and remove from flan tin and serve.