So I’ve spoken about it a few times and it really is my favourite and what I like to call my Signature Dish.
Chicken
40 cloves of garlic
1 whole chicken (you can use chicken pieces
100 g butter
100 ml oil
salt and pepper
1 x Bani garni
2 T finally chopped rosemary
450 ml chicken and beef stock mixed
350 ml white wine – I like to cook with whatever I’m drinking as it makes cooking more fun 
Method
Heat a pan with butter and oil
Brown your chicken
Remove from pan and rest
Fry garlic till brown
Add stock, wine and herbs then return chicken to pot
Place lid on and cover with tin foil (if you don’t have a pot you can do that using a baking tray covered with foil)
I am very naughty with cooking and feel it should come from your heart and instinct. Taste your food and make it right for you. I always do add extra wine and stock… make sure your pot/dish is at least halfway full to ensure enough room.
(Please note I don’t seen to have an image of the final dish so this is stoled from Google , its a good representative.)
Bake at 180 degrees in the oven for an hour
Remove chicken, brown and carve for dishing
* be warned – this chicken will fall off the bone, so you actually just pull it apart, not carve it.
Reduce sauce in a small pot and pour into a dish to serve.
Potatoes
Everyone has their own mash recipe, and while in the UK, I was told that most restaurant mash is more butter than mash… and yes, it tastes great and I love butter, but my diet won’t allow it so for a healthier version:
Crushed baby potatoes
20 – 25 baby potatoes
100g butter
Salt and pepper
1 tablespoon of chopped parsley (optional)
Method
Boil potatoes in a pot till soft
Drain and crush don’t mash
Mix in butter and parsley
Season to taste
Honey Glazed Baby Carrots
250g baby carrots
2 tablespoons of butter
2 tablespoons of honey
1 teaspoon lemon juice
Salt and pepper
Method
Bring water to boil in a pot, add salt and then carrots and cook until tender, 5 to 6 minutes.
Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes.
Season with salt and pepper
Salad (I love enjoying all meals with a salad!)
Mixed leaves
Cucumber
Tomato
Strawberries
Nuts
Croutons
Apple
Avocado
Feta
Thin slices of red onion
Slice and layer on a long flat dish. Season and use dressing of choice before serving.
Enjoy… and you be the judge!
Remember
…FOOD IS LOVE …
