1 kg (2 lb) or more mealy potatoes, peeled and sliced
Enough water to cover
1 whole garlic clove
1 sprig of sage
Salt
Olive oil
1 cup or more cream
1 tbsp snipped chives
Boil the potatoes with all the ingredients except the cream and chives. Discard the garlic and sage and strain thoroughly Return the potatoes. to the heat to remove any possible remaining moisture. Before serving pour in the cream stir and check the seasoning. Serve sprinkled with chives and freshly ground black pepper.
12 chicken legs
Marinade:
3 tbsp honey
1/2 cup soy sauce
1/2 cup water
3 tbsp Dijon mustard
Juice of 1/2 a lemon
3 cloves of garlic, peeled and minced
2-3 rosemary sprigs, leaves only finely chopped
2-3 tbsp olive oil
Freshly ground black pepper
Mix the ingredients for the marinade well together and marinade the chicken legs for at least 2 hours..
Arrange the chicken legs in an oven-proof dish in a single layer. Sprinkle with half the marinade, freshly ground pepper, and olive oil Add more marinade if necessary.
, and roast in an oven preheated to 200 C (400 F) for about 1 hour, turning the chicken legs around once.
Serve with mashed potatoes or with a celeriac puree, This dish is a great favorite with children.
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