Oranges in a Boozy Syrup

January 10, 2020 by Angie In Desserts Tagged oranges, cointreau, grand marnier Leave a comment

Oranges in a Boozy Syrup

A refreshing way to end a rich meal. Slices of juicy oranges, steeped in a caramel sauce, and given an extra kick with the addition of Cointreau or Grand Marnier.

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Oranges in a Boozy Syrup

Prepares: 4 servings

Preparation time: About 30 minutes
Refrigeration time: 2–3 hours
Ingredients
4 medium juicy oranges
110g/4 oz caster sugar/superfine sugar (½ cup plus 1 tbsp)
15ml/1 tbsp Grand Marnier or Cointreau
You will also need a large glass serving bowl or 4 individual glass dishes

Method
Thinly pare the rind from one orange and cut into very thin julienne strips. Place in a small pan and cover with water. Cover the pan and gently cook for 5 minutes until tender. Drain and rinse under cold water. Set aside.
Remove the pith from the orange and peel the remaining oranges. Remove as much pith from the oranges as possible. Then slice them into rounds, reserving any juice and discarding pips. Arrange the slices in the serving bowl or individual dishes.
Place the sugar and 150ml/5 fl oz (⅔ cup) of water in a small heavy based pan and heat gently stirring until the sugar has dissolved. Now bring to the boil and continue boiling until the syrup is a light caramel colour.
Remove the pan from the heat and carefully stir in 25ml/1½ tbsp water and return to a low heat.
Stir in the reserved orange juice and the liqueur.
Leave the syrup to cool for 10 minutes and then pour over the oranges.
Top with the julienne strips.
Then chill in the refrigerator for 2–3 hours.

Updated: January 11, 2020

Crossover Pancakes

January 6, 2020 by Angie In Desserts Tagged maple syrup, pancake, butter Leave a comment

Crossover Pancakes

Small English-sized pancakes that are made with a thicker North American-style batter. These are served one on top the other with sweetened butter and maple syrup poured generously over the top.

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Crossover Pancakes

Prepares: 12 pancakes

Preparation time: about 10 minutes
Standing time: 20 minutes
Cooking time: about 45 minutes
Ingredients
250g (9 oz) plain/all-purpose flour (2 cups)
1 tbsp baking powder
2½ tbsp caster/superfine sugar
2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
475ml (16 fl oz) milk (2 cups)
115g (4 oz) butter (½ cup, or 1 stick)
pinch of salt
To serve
85g (3 oz) butter, softened (³⁄₈ cup)
1 tsp icing/powdered sugar, sifted
maple syrup to pour
You will also need a 20cm (8 inch) nonstick frying pan/skillet.

Method
Melt 85g (3 oz) of the butter and set aside to cool.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Then mix in the sugar.
Next make a well in the centre and gradually whisk in the eggs, milk, and melted butter, incorporating flour from around the edges. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk again until there is a smooth, thick batter.
Leave to rest for 20 minutes.
Preheat oven to 140°C (275°F) (gas 1) and place five plates in the oven to warm.
Meanwhile prepare the sweetened butter In a small bowl beat the softened butter together with the icing/powdered sugar and set aside.
Now to cook the pancakes. Melt the remaining 28g (1 oz) (2 tbsp) butter. in the frying pan /skillet and pour into a small bowl and set aside. Wipe clean the frying pan/skillet with kitchen paper. Get the frying pan/skillet really hot and then reduce the heat to medium. Before cooking each pancake, smear the pan with a little melted butter, using a wodge of kitchen paper, to keep it lightly greased.
For each pancake you will need about ¼ cup of batter. A ladle makes it easy to scoop out the batter and pour into the pan. So for the first pancake, scoop ¼ cup of batter into the ladle and this will be a guide for the rest.
Quickly ladle the batter into the centre of the frying pan/skillet, lifting from the heat, and tipping the pan/skillet from side to side to even out the batter. The batter won’t cover the surface of the pan/skillet but should make an even round pancake. Then return to the heat and cook the pancake for 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden in colour. Flip it over using a palette knife and cook the underside for another 1–2 minutes. Now slide onto one of the warmed plates and cover loosely with foil. Return to the oven to keep warm.
Repeat using the remaining batter, overlapping the pancakes on the warmed plate.
To serve, stack three pancakes on each of the other warmed plates and top each stack with a spoonful of the reserved sweetened butter.
Serve with maple syrup.

Updated: January 6, 2020

Banana and Honey Brûlée

January 4, 2020 by Angie In Desserts Tagged nuts, brulée, bananas, honey, yogurt Leave a comment

Banana and Honey Brûlée

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

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Banana and Honey Brûlée

Prepares: 4 servings

Preparation time: 10–25 minutes
Cooking time: 1 minute
Refrigeration time: 2 hours
Ingredients
2 small bananas, well mashed
2 tbsp runny honey
500g carton Greek yogurt
For the topping
2 tbsp hazelnuts or almonds, finely chopped
3 tbsp granulated sugar, if using a chef’s blowtorch
75g (2½ oz) caster/superfine sugar (⅓ cup), if not using a chef’s blowtorch
You will also need 4 × 150ml (5 fl oz) heatproof ramekins

Method
Divide the mashed bananas amongst the four ramekins and smooth the top.
Then drizzle over the honey to completely cover the bananas.
Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.
Now sprinkle over the nuts and gently press them down into the yogurt.
For the topping, using a chef’s blowtorch
Working on one ramekin at a time, sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt. (The sugar needs to cover the yogurt completely.)
Caramelize the sugar under a direct flame.
Now repeat with the other 3 ramekins.
Leave to cool and then refrigerate for two hours before serving.
For the topping, without using a chef’s blowtorch
First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.
Now turn the grill/broiler to high and leave for 5 minutes to get really hot.
The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.
Put the ramekins on a baking tray as close to the heat source as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.
Leave to cool and then refrigerate for two hours before serving.

Updated: January 4, 2020

Mini Ciabatta Pizzas

January 4, 2020 by Angie In Cheese, Lunches and Snacks Tagged cheese, bacon, ciabatta, tomato Leave a comment

Mini Ciabatta Pizzas

These mini ciabatta pizzas are made with ciabatta halves topped with tomatoes, cheese, bacon and onion, cooked in olive oil and garlic. Perfect for a light snack.

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Mini Ciabatta Pizzas

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
4 bacon rashers, cut into strips
2 tbsp olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
2 ciabattas, halved horizontally
1 × 400g/½ × 28 fl oz can chopped tomatoes
115g/4 oz cheese, grated (1 cup)

Method
Preheat the oven to 180°C/350°F/gas mark 4.
Fry the bacon in 1 tablespoon olive oil over a medium heat for 3–5 minutes until crispy. Set aside.
Lower the heat and fry the onion in the remaining 1 tablespoon olive oil until softened, about 5 minutes. Add the garlic and cook for a further minute. Set aside.
Meanwhile, in a small pan, warm through the tomatoes. Then spoon equal amounts over the cut side of the ciabatta halves.
Sprinkle over the cheese and then top with the bacon and onion mixture.
Cook the ciabatta pizza in the oven for 5 minutes or until the cheese has melted.

Updated: January 4, 2020

Bread and Butter Pudding

December 31, 2019 by Angie In Desserts Tagged pudding, sugar, bread, custard, cinnamon, raisins, bread and butter, currants Leave a comment

Bread and Butter Pudding

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

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Bread and Butter Pudding

Prepares: 4 servings

Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 45 minutes
Ingredients
28g (1 oz) softened butter (2 tbsp)
2 slices white bread
2 tbsp currants
2 tbsp sultanas
2 tsp chopped mixed peel
3 eggs, medium (U.K.)/large (N.A.)
1 tbsp caster/superfine sugar
300ml (10 fl oz) full-fat/whole milk (1¼ cups)
1tsp vanilla extract
½ tsp ground cinnamon
2 tbsp demerara sugar
You will also need a 23 × 12cm (9 × 5 inch) shallow ovenproof dish

Method
Butter the bread and cut each slice into quarters.
With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.
Scatter the currants, sultanas and mixed peel on top.
Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.
Strain the custard and then gently pour over the bread.
Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.
Meanwhile preheat the oven to 180°C (350°F) (gas 4)
Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.

Updated: December 31, 2019

Baked Bananas in an Orange Sauce

December 31, 2019 by Angie In Desserts Tagged butter, sugar, bananas, orange juice Leave a comment

Baked Bananas in an Orange Sauce

For a really quick dessert that is prepared and baked in just 15 minutes. Bananas are sliced and coated with butter, sugar and orange juice and baked with a sprinkling of cinnamon.

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Baked Bananas in an Orange Sauce

Prepares: 4 servings

Preparation time: Less than 10 minutes
Cooking time: 8–10 minutes
Ingredients
6 small or 4 large bananas
55g/2 oz butter, melted (¼ cup, or ½ stick)
4 tbsp light muscovado sugar/soft, light brown sugar
1 orange, juice only
ground cinnamon
You will also need a medium size gratin dish

Method
Preheat oven to 200°C/400°F/gas 6.
Thickly slice the bananas and spread over the base of the dish.
Now pour the butter over the bananas, sprinkle over the sugar, then pour over the orange juice.
Finally, add a little ground cinnamon.
Bake in the oven for 8–10 minutes until tender and syrupy.

Updated: December 31, 2019

Raspberry Trifle

December 30, 2019 by Angie In Desserts Tagged cream, raspberry, custard, trifle, sherry Leave a comment

Raspberry Trifle

Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.

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Raspberry Trifle

Prepares: 8 servings

Preparation time: 35 minutes
Standing time: 1 hour
Refrigeration time: At least 30 minutes
Ingredients
4 eggs, large (U.K.)/extra large (N.A.), yolks only
115g (4 oz) caster/superfine sugar (½ cup)
2 tbsp cornflour/cornstarch
300ml (10 fl oz) milk (1¼ cups)
1 tsp vanilla extract
8 trifle sponges or 1 packet lady fingers
4 tbsp raspberry conserve or jam
50ml (2 fl oz) sherry or framboise (¼ cup)
340g (12 oz) frozen raspberries (1½ cups), thawed
360ml (12 fl oz) double/whipping or heavy cream (1½ cups)
3 ratafias or amaretti biscuits
You will also need a large flat bottomed glass dish or 8 individual glass dessert dishes.

Method
First pour the milk into a pan.
Now put the egg yolks, sugar, and cornflour/cornstarch in a bowl and add 2 tablespoons of milk taken from the milk in the pan. Using an electric whisk, whisk until the mixture is pale in colour and has thickened, 2–3 minutes. Set aside.
Stir the vanilla into the milk and bring to the boil. Then slowly pour onto the egg mixture, stirring constantly. When smooth, pour the mixture back into a clean pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
Pour into a bowl and cover the surface of the custard with cling film to prevent it forming a skin. Leave to become cold.
Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve. Now sandwich back together and arrange them in a single layer over the bottom of the glass dish or individual dishes.
Drizzle the sherry or framboise over the sponges.
Now spoon the raspberries on top of the sponges (you may not need all the juice that has come from thawing the raspberries).
Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little and then whisk in the cream until combined. Pour over the raspberries.
Whisk the remaining cream until soft peaks form.
Now to decorate the top. Put dollops of cream around the edge of the trifle in the large glass dish or spoon one dollop on top of the trifles in the individual glass dishes. Chill for at least 30 minutes.
Meanwhile, crush the biscuits into small pieces and, just before serving, sprinkle over the cream.
Note
If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.

Updated: December 30, 2019

Floating Islands with Spun Sugar

December 29, 2019 by Angie In Desserts Tagged meringue, sugar, creme anglaise Leave a comment

Floating Islands with Spun Sugar

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

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Floating Islands with Spun Sugar

Prepares: 4 servings

Preparation time: 40 minutes
Cooking time: 10 minutes
Ingredients
For the crème anglaise
240ml (8 fl oz) full fat/whole milk (1 cup)
180ml (7 fl oz) double cream/heavy cream (¾ cup)
½ tsp vanilla bean paste or vanilla extract
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
85g (3 oz) caster/superfine sugar (⅓ cup)
For the meringues
3 eggs, whites only (reserved from the crème anglaise)
85g (3 oz) caster/superfine sugar (⅓ cup)
For the spun sugar
115g (4 oz) caster/superfine sugar (½ cup)
You will also need a deep sided sauté or frying pan/skillet with lid and four shallow dessert bowls.

Method
For the spun sugar
Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Meanwhile, cover a rolling pin with parchment. When the sugar turns a deep golden-brown remove the pan from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forwards over the rolling pin. (Take care as the sugar will still be very hot.) Gather the strands into a rough ball shape while gently pulling upwards and place on a clean sheet of parchment paper.
For the poaching liquid
This will become the crème anglaise. Pour the milk and cream in the sauté or frying pan/skillet and stir in the vanilla. Then bring to a gentle simmer over a low heat while making the meringue.
For the meringues
In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is thick and glossy.  
Have a glass or jug of water to hand. Then using two metal tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you form them. Cover the pan and, over a very low heat, poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain.  
For the crème anglaise
Strain the poaching milk through a sieve into a large jug.  
In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. 
Gradually stir in the warm poaching milk. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.
To serve
Divide the crème anglaise amongst the dessert bowls and then float a meringue egg on top.

Decorate with a ball of spun sugar.

Updated: December 29, 2019

Apple Snow

December 29, 2019 by Angie In Desserts Tagged apple, yogurt, snow, oatmeal Leave a comment

This Apple Snow dish is based on the traditional version but it does not use raw eggs. The apples are topped with Greek yogurt and sprinkled with roasted oatmeal.

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Apple Snow

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: about 20 minutes
Standing time: 45 minutes
Refrigeration time: 30 minutes
Ingredients
4 small apples suitable for cooking
250g Greek yogurt (1 cup)
1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal
You will also need 4 short glass tumblers

Method
Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for 15–20 minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.
Divide the apple between the glasses and smooth the tops.
Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.
Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.
Just before serving, sprinkle the oatmeal over the yogurt.

Updated: December 29, 2019

Floating Islands Dusted with Cocoa

December 29, 2019 by Angie In Desserts Tagged meringue, creme anglaise, floating, islands, cocoa Leave a comment

Floating Islands Dusted with Cocoa

Floating Islands make a lovely light dessert where poached meringues float on a creamy crème anglaise and are dusted with cocoa powder.

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Floating Islands Dusted with Cocoa

Prepares: 4 servings

Preparation time: 35 minutes
Cooking time: 10 minutes
Ingredients
For the crème anglaise
200ml (7 fl oz) milk (⅞ cup)
200ml (7 fl oz) double cream/whipping or heavy cream (⅞ cup)
½ tsp vanilla bean paste or vanilla extract
 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
55g (2 oz) caster/superfine sugar (¼ cup)
For the meringues
3 egg whites (reserved from the crème anglaise)
85g (3 oz) caster/superfine sugar (½ cup less 1 tbsp)
To serve
Cocoa powder for dusting or grated plain/dark chocolate.
You will also need a large sauté pan or large deep sided frying pan/skillet with lid.

Method
For the meringues
In a large grease-free bowl, using an electric hand whisk on high speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Put to one side while preparing the poaching liquid. 
For the poaching liquid
This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a gentle simmer over a low heat. 
For the islands (also known as quenelles)
Fill a tumbler or jug with water. Now, using two metal tablespoons, shape eggs from the meringue. Dip the spoons in the water between making each egg as this will help in shaping them and keeping them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon or skimmer, carefully transfer them to a wire rack covered with paper towel to drain.  
For the crème anglaise
Strain the poaching liquid through a sieve into a jug.  
Next, in a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes.  
Gradually stir in the poaching liquid. Then pour the mixture into a clean pan and cook over a low heat for 3–4 minutes, stirring continuously, until the mixture is smooth and begins to thicken. When it has become thick enough to coat the back of a spoon, remove from the heat.
To serve
Divide the crème anglaise amongst four shallow individual serving bowls and then float two meringue eggs on top of each one.  
They can then be decorated with a dusting of cocoa powder or a little grated chocolate.

Updated: December 29, 2019

Greek Pasta Bake

December 29, 2019 by Angie In Lamb, Dinners, Pastas Tagged cheese, pasta, lamb, macaroni Leave a comment

Greek Pasta Bake

A tasty baked dish of lamb, pasta and tomatoes covered in a white sauce and topped with grated cheese.

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Greek Pasta Bake

Prepares: 4 servings

Preparation time: About 40 minutes
Cooking time: 40 minutes hob, 30 minutes oven
Ingredients
2 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
450g (1 lb) lamb mince/ground lamb
2 tbsp tomato purée/paste
2 × 400g tins or 1 × 28 fl oz can chopped/diced tomatoes
2 bay leaves
150ml (5 fl oz) good beef stock (⅔ cup)
salt and freshly milled black pepper
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) plain/all purpose flour (3 tbsp)
300ml (10 fl oz) milk (1¼ cups)
170g (6 oz) macaroni (1½ cups)
55g (2 oz) Cheddar cheese, grated/shredded (½ cup)
You will also need a 2 litre (3 pint) (8 cup) ovenproof dish.
To serve
Accompany with a green salad

Method
Heat the oil in a large pan and cook the onion and garlic over a medium-low heat for 3 minutes, until softened.
Increase the heat, add the lamb, and stir-fry for 3–4 minutes until browned all over, breaking up any lumps as it is cooking.
Now reduce the heat and stir through the tomato purée/paste and cook for 1–2 minutes.
Then stir in the tomatoes, bay leaves, and stock, and season. Bring to the boil, then reduce the heat and simmer for 35–40 minutes.
minutes before the meat sauce has finished cooking preheat the oven to 180°C (350°F) (gas 4).
Cook the macaroni in boiling salted water as directed on the packet. Drain well.
Meanwhile make the white sauce. Melt the butter in a small pan, then tip in the flour and stir to make a smooth paste. Cook over a low heat for 1–2 minutes. Remove from the heat. Gradually whisk in the milk, stirring continuously, until smooth. Then cook for 4–5 minutes on a low heat, stirring until the sauce starts to thicken.
Spread half the macaroni over the base of the dish. Spoon the meat sauce on top. Then cover with the remaining macaroni.
Pour the white sauce evenly over the top and scatter with cheese.
Bake for 25–30 minutes until the sauce is bubbling around the edges.
Tip
A foolproof way to make a smooth white sauce:
Once the butter has melted, tilt the pan so all the melted butter rests in one corner. Tip the flour onto the pool of butter. It will then be easier to stir to a smooth paste. Also preheat the milk in a microwave, on high, for 1 minute, then gradually whisk it into the roux. Adding warm milk gradually will make a smooth sauce without any lumps.

Updated: December 29, 2019

Spicy Oven Chicken

December 29, 2019 by Angie In Chicken, Dinners Tagged tomatoes, chicken, parmesan, spicy Leave a comment

Spicy Oven Chicken

Succulent chicken pieces with a spicy flour and cheese coating, cooked in butter in the oven and served with sautéed diced tomatoes and a creamy spice sauce.

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Spicy Oven Chicken

Prepares: 4 servings

Preparation time: 30 minutes
Cooking time: 30 minutes (oven 25, hob 5)
Ingredients
140g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
4 tbsp flour
salt and pepper
1 tsp curry powder or chilli powder
4 chicken portions (breasts, legs or quarters, skins left on)
6 tbsp Parmesan cheese, finely grated
150ml (5 fl oz) chicken stock* (⅔ cup)
150ml (5 fl oz) single cream (table cream) (⅔ cup)
4 tomatoes, diced
*The sauce is enhanced by using a good stock. In Canada I can recommend ‘Better Than Bouillon’. It really makes a tasty stock and doesn’t contain a lot of additives. In the U.K. I would choose the organic range.

Method
Preheat the oven to 200°C (400°F) (gas 6)
Mix the flour, seasoning and curry or chilli powder together and spread on a plate. Spread the Parmesan cheese on a second plate.
In a small roasting pan, melt 115g (4 oz) (½ cup, or 1 stick) of the butter in the oven. This will only take about 1 minute. Then remove.
Turn the chicken pieces in the butter, shaking them a little when lifting to remove any excess butter. Coat in the flour mixture and then the cheese. Reserve remaining flour.
Return the chicken to the pan in a singe layer, skin side down. Cover with foil, and bake for 20 minutes.
Remove the foil, turn the chicken and return to the oven for a further 5 minutes to crisp up.
Meanwhile melt the remaining 28g (1 oz) (2 tbsp) butter in a large frying pan/skillet. Add the tomatoes and cook over a medium heat. Shake the pan frequently to keep turning the tomatoes.
Take the chicken out of the pan and keep warm while making the sauce.
Mix the reserved flour into the buttery residue in the pan and stir well, scraping up any sticky bits from the bottom of the pan. Over a low heat, cook for 1 minute. Slowly blend in the chicken stock and then add the cream. Bring to the boil while continuing to stir and then simmer until the sauce has thickened as is smooth. This will only take a minute or two. Remove from the heat.
Serve the chicken with the tomatoes and sauce.
Chunky home fries go well with this dish.

Updated December 29, 2019