About us

We are two friends, one living in town and one in the country, who love to cook and entertain at home. We share a passion for our gardens and for the easy-going lifestyle of sub-tropical eastern Australia. And, yes, we both have garden ponds teaming with frogs.

Thursday, 21 February 2013

Country picnic

We had a fantastic time at the dam down in the valley - my froglets loved paddling and the storms coming made it more exciting. Lunch was delish: herbed chicken, beetroot and chickpea salads and fruit flan to finish... Town Frog


Serves: 6
Very easy. Cook ahead. Can be frozen.
Time: 10 minutes to prepare; 20 minutes to cook; 10 minutes resting time
Equipment: Sharp knife, cutting board, large plastic box with lid. Cook in oven or pan.
For a picnic, best prepared the day before and refrigerated overnight to ensure meat is well chilled.

12-18 chicken legs (and/or thighs)
1 cup diced fresh herbs (parsley, basil, chives or shallot greens)
1 lemon
2 cloves garlic, crushed
Salt and black pepper to taste

1. Grate lemon rind being careful not to go into white pith as this can be bitter. Combine with herbs and garlic. Juice the lemon.
2. Remove visible fat from chicken with sharp knife; or pull off all the fat and skin, if preferred. (Keep this in food wrap in freezer to make stock.) 3. Place the herb mix on the bottom of a frypan or deep-sided oven dish. Place chicken pieces in. Sprinkle over with lemon juice, then fresh ground pepper (omit pepper if for young children), then cover with remaining herbs. Seal dish with foil or a lid and let stand for 30 minutes.
4. Just before cooking, sprinkle with salt, then turn chicken pieces over and sprinkle again. If the chicken is skinless, cook covered in a moderate oven for 30 min, or in a stovetop frypan. If leaving skin on, cover for the first 15 min to partly poach, then remove lid to brown the skin.
5. After 30 min or when chicken begins to smell cooked, prod with a fork to see if flesh parts easily. A little pinkness against the bone is fine. Remove from heat but leave to sit undisturbed for half an hour or so in the cooling pan juices.
6. Drain most of the juice (freeze or use next day - makes wonderful stock for pasta, soup or risotto), arrange chicken in serving dish and spoon over remaining juice. Juice will turn to a delicious clear jelly once the dish has been chilled. Finish with a sprig or two of fresh parsley.


Potatoes, washed (allow 1 per person)
1 - 2 broccoli stems (the bit most people throw away)
Seeded mustard

1. Cut potato and broccoli into cubes (no need to peel either).
2. Place potato in small saucepan; just cover with water. Put broccoli on top; then lid on. Simmer/steam until potato is softening. Don't over cook, or it will crumble.
3. Drain off water. Let potato and brocolli cool slightly in pot for few minutes (they will continue to cook in contained heat).
4. Then carefully stir in 2 - 3 teaspoons seeded mustard and tip into serving dish.

(Instead of mustard: dress while warm with chopped parsley &/or chives and a splash of olive oil.)

Just three ingredients

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