I know I have been completely silent, a dreadful thing for any blogger to do. Stop blogging. Well Did you miss me? Hopefully.
The reason for this silence – well quite simply I had a holiday. I know if you’re a ‘lifestyle’ blogger you are supposed to blog everyday regardless of holidays. I know I probably should have kept you updated on all the wonderful food I was eating and making, but to be quite honest I just wanted a bit of a break and I am sure you appreciated it as well.
That said I didn’t go a whole two weeks with out eating I can promise you that. However I didn’t really do much cooking. For the holiday I played the part of sue ( sous-chef in normal speaker) to my mum or my grandpa and without exception every meal I ate was delicious. So to catch you up I thought I would share a few of my favourites. As I say I was sue so I can’t take much credit but I can share.
SO here goes my mini holiday segment I would like to title: Suppers with Grandpa
- Ginger and Soy Duck
- Apricot and Almond Victoria Sponge
- Mediterranean Chicken with Rice
Lets start with the duck, I forgot to say I was in France for my Holiday so duck was top in my priority lists to have. As always it didn’t disappoint. The inspiration for this came from a stock pile of stem ginger that me and my mum found stashed away in my grandpa’s larder. With four jars of the stuff we decided to use the syrup for the duck and pieces of ginger to make some pretty slapdash but satisfying ginger biscuits.
2 duck breasts
6 tbsp Soy Sauce
6 tbsp Stem Ginger Syrup
- Mix the soy sauce and ginger syrup together in a bowl
- Trim the fat of the duck and place in the fridge
- Add the trimmed duck to the sauce mix, cover and chill in the fridge for an hour
- Once the duck has been marinated fry the duck fat off in a pan
- Then add the duck ,skin side down, and fry for approximately 7-8 mins
- Turn the duck over and cook for a further 7 mins
- Meanwhile pour the marinade into a burn and heat until piping hot
- To serve slice the duck and pour over reduced marinade
My Grandpa loves victoria sponge and really wanted to make him one whilst I was out visiting. However with a fridge stuffed full of freshly made apricot jam it seemed a shame to do the usual victoria sponge. Instead me and my mum decided on an apricot and almond sponge. It was a really nice change and went perfectly with a cup of tea at around 4 in the afternoon.
6 oz butter
6 oz caster sugar
3oz self raising flour
3oz ground almonds
3 tbsp Almond Jam
Icing sugar for dusting
- Preheat the oven to 180 Degrees
- Cream the butter and sugar together
- Whisk the eggs until light and fluffy
- Add the eggs and slowly add the flour
- Then add the almonds and stir until everything is combined
- Pour into round tins and bake in the oven for 30 mins
- Remove from the oven and leave to cool
- Spread the jam on one cake and place the other on top and then dust with icing sugar
Then finally my grandpa’s delicious mediterranean chicken. It is a food memory of holiday, simple, comforting and pure summertime.
2 Chicken Breasts
1 clove of garlic
1 large or 2 small lemons
1/2 inch grated ginger
5 tsp tumeric
2-3 tbsps of olive oil
1. Chop chicken in to chunks and marinate for an hour in lemon juice, chopped garlic, olive oil, ginger, spices
2. Preheat the oven to 180 degrees. Place chicken in the oven and cook for approx 30 mins, stirring occasionally
3. Serve with rice and a generous scoop of greek yogurt
So there we go my delicious suppers all brought to your courtesy of Grandpa.
I hope you enjoy them as much as I did.
I think all thats left to say is Bon Appetite!