ROAST CHICKEN LEGS WITH CITRUS ZESTS
A delightful chicken dish with tasty spaghetti
1/2 kg (3 lb) chicken legs, skinned, boned and cut into bite-sized pieces
2 tbsp olive oil
1 lime the grated zest
1 lemon the grated zest
1 orange the grated zest and juice
Lemon juice to taste
Salt and freshly ground black pepper to taste
1 tbsp mustard
1 tbsp honey
1 cup blanched and roasted almonds
Line a roasting tin with baking parchment and place the chicken pieces evenly on top, season with salt and pepper, sprinkle with lime, lemon, and orange zests. Mix the orange and lemon juices with the mustard and honey well together, pour over the chicken and massage it until all the pieces are covered with the sauce. Add the almonds evenly over, drizzle with a little olive oil cover with a piece of wet baking parchment and bake in an oven preheated to 1890 C (350 F) for 35-40 minutes.
Meanwhile, boil the chicken bones in salted water.
SPAGHETTI WITH CHICKEN AND PEPPERS
500 g (1 lb) wholemeal spaghetti boiled al dente in tasty chicken stock
2 tbsp olive oil
1 cup tasty chicken stock
6 spring onions, trimmed and chopped
6 Florina peppers, stemmed, sliced, seeded and chopped
12 asparagus, trimmed, tips removed and reserved the remaining stalks chopped
Basil
Strain the spaghetti and place in a wok. Boil the vegetables in chicken stock until almost tender, strain and add them to the pasta, sprinkle with olive oil, and mix well together. Taste for seasoning and adjust accordingly. Serve the spaghetti with the chicken, sprinkled with basil.
CHICKEN TART
A delicious and interesting tart.
Crust:
250 g (1/2 lb) wholemeal flour
2 tbsp olive oil
2 tbsp Greek yoghurt
2 tbsp cold water
Salt and freshly ground black pepper to taste
Mix all the ingredients well together and line an oiled tart dish. Bake in an oven preheated to 180 C (350 F) for 15-20 minutes.
Filling:
2 chicken breasts, boiled in lightly seasoned water and skinned and cut into bite-sized pieces
Salt and freshly ground black pepper
1 head broccoli, separated into florets and boiled in lightly salted water
6 multicoloured peppers, finely sliced deseeded and boiled in lightly seasoned water
2 cups bechamel sauce with olive oil
Bechamel sauce:
2 tbsp olive oil
1 bay leaf
2 tbsp plain flour
500 ml (2 cups) chicken stock
Parmesan
4 eggs separated whites whipped to soft peaks
Salt and freshly ground black pepper to taste
Grated nutmeg to taste
(Over low heat, place first flour and the bay leaf then pour in the olive oil and cook, stirring for 4-5 minutes. Then pour the chicken stock in three doses and cook gently, each time, until thick and bubbly. Stir in half the Parmesan, then taste and season with pepper and grated nutmeg and a very little salt , if necessary. Then stir in whipped egg yolks and very gently fold in the whipped egg whites)
Mix the chicken pieces with the broccoli, peppers and bechamel, sprinkle with half the Parmesan and spoon evenly into the pastry shell. Sprinkle with the remaining Parmesan and bake for 25-30 minutes or until puffed and golden brown.
LEMON TART
This is a fabulous summer dessert.
500 g (2 cups) plain flour
50 g (1//2 cup) icing sugar
250 g (1 cup) butter at room temperature
1 egg
(Blend all the ingredients together and line an oiled tart dish, Bake in an oven preheated to 180 C (350 F) for 20 minutes)
Filling:
4 eggs
400 g (2 cups) sugar
30 g (1 oz) flour
80 ml (1/3 cup) lemon juice
1 zest of1 lemon
1/2 tsp baking powder
Whip eggs and sugar until pale and stir in the remaining ingredients well together and pour into the hot pastry case and bake for 25 minutes, Serve sprinkled with icing sugar.
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