So, Dad’s bathroom’s finally reached a stage where he could teach me his lemon chicken recipe, so we made a dinner out of it, and teamed it with mini roasties, and mum’s golden syrup pudding too. So, below are pics and recipes for your perusal! Enjoy!!!
Ingredients – 2 Lemons, 4 Chicken Breasts, Salt, Pepper, Butter
Equipment Needed – Juicer, Grater, Sharp Knife, Cooker, Cup/Jug for Juice, Spoon & Knife
Prepare the Chicken:
- Cut off excess fat and rinse under the tap.
- Cut 3-4 slits into each chicken breast (this will allow the flavour to thoroughly infuse into chicken)
- Grate lemon zest – be careful to only get yellow peel and not white stuff as this is really acidic and horrible!! Set the peel aside for later.
- Juice your lemons, and put juice into a jug / cup for easy use.
- Grind pepper over each chicken breast and onto surrounding plate – how much depends on personal taste, but make sure you use enough to allow taste to come through when covered in juice and cooked.
- Add salt. Don’t need much, but what you put on will both flavour the chicken and add the dark colouring.
- Add some of the lemon juice – pour a small bit into each slit in the chicken breasts, over the top and onto the plate. MAKE SURE YOU SAVE SOME FOR LATER!!
- Leave to marinate for about 2 hours. Every 20 minutes, use a spoon to pour the juices from the plate back over the chicken, including into the slits. During this time the chicken will change colour from pink to a more white colour.
- Prepare the grill by lining the pan with foil, and when ready, pre-heat the grill on full until REALLY hot, then space the chicken breasts out on the rack and pour a bit more marinade on.
- Put the chicken under the grill (middle of grillspace, where applicable) for a couple of minutes to sear the top, then turn the chicken breasts over and repeat.
- Finish by turning back over and reduce heat until cooked through.
- Just before serving, sprinkle lemon rind and lemon juice on top, then return to grill for a final minute.
- Serve with a small knob of butter on top.
Golden Syrup Pudding
Ingredients – 8oz self-raising flour, 8oz sugar, 8oz butter (+ extra to grease bowl), 4 eggs, Golden Syrup
Equipment – Mixing bowl, mixer, dish to cook in, cooker, cooling rack
- Grease the bowl that you’re going to cook the pudding in and put to one side. Pre-heat the oven to 180′ (160′ fan-assisted ovens)
- Cream together the butter and sugar in a bowl.
- Sift in the flour and add the eggs, and mix it all together to form a lovely fluffy cake mix, mixing for about 2 minutes (if using an electric mixer) to ensure light and fluffy.
- Take the greased bowl and put plenty of golden syrup in the bottom (should cover the bottom of it until there is a completely flat, level bottom). Add the cake mix on top until the bowl is about 3/4 full.
- Place the bowl on a baking sheet (this catches any overflow!) and into the centre of the hot oven, to cook for about 30-35 minutes.
- Keep an eye on your pudding whilst it’s baking. You can tell it’s done when the top springs back when poked with a finger. When this is the case, take it out of the oven and stand on the cooling rack for a couple of minutes to cool a bit.
- Turn out your pudding – Place a plate on the top of the bowl, turn upside down, then set down on a flat surface. Ease out of the bowl (if needed, you can help your pudding out of the bowl by carefully inserting a knife up one side, and it should release the pudding, just be careful – it can drop out quickly this way!)
- Serve hot! (with custard if you like it!)