I watched Gordon Ramsey prepare this seemingly delicious Sticky Lemon Chicken and Potatoes earlier today and thought that you’d like to try his recipe.

Your Ingredients

1 large chicken, cut into 8-10 pieces

sea salt

black pepper

3-4 T olive oil

1 head of garlic, halved horizontally

few thyme sprigs

splash of sherry vinegar

2 T dark soy sauce

3 T honey

1 lemon, finely sliced

bunch of parsley, chopped

Champ

Your Ingredients

approx 2.5 lbs russet potatoes, peeled

sea salt

black pepper

2 T butter

bunch of spring onions (scallions), washed and chopped

about 1/2 cup double cream (heavy)

about 1/2 cup whole milk, plus extra

From Wikipedia, the free encyclopedia

Champ (food) (brúitín in Irish) is a northern Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called “poundies.”Champ is similar to the Irish dish colcannon, which uses kale or cabbage in place of scallions.

Potatoes are generally divided into two categories -waxy or floury (see below), if you are unsure of the variety of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.

Potato - floury varieties and their uses

Floury potatoes are so named because of their low moisture and sugar content. They are high in starch. Floury potatoes are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled. Common floury varieties include - coliban, spunta, russet (pictured), kennebec (this variety makes up 40% of Australia’s potato crop and is largely used for processed chips).

 

Always Enjoy!

This recipe for Carrot Cake ensures a moist, tasty three-layer cake that is sure to please your most finicky eaters!



Your Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
4 eggs
1-tsp pure vanilla extract
1-1/2 cups vegetable oil
1 bag whole carrots (do NOT use the shredded carrot variety!)
1 cup chopped pecans or walnut pieces
16-oz box powdered sugar
8-oz pkg Philadelphia cream cheese
1-stick unsalted butter
1-tsp pure vanilla extract
3 round cake baking tins (not the pie tins)

Directions

Preheat oven to 350-degrees.

Grease the cake pans liberally with vegetable oil, Pam, or butter. Coat the bottom and sides of each pan with flour and shake off. Carrot cake is a very sticky cake.

Shred 3-cups of carrots by hand with a grater. DO NOT use the packaged variety because the recipe will not come out right.

Mix together the flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk together to distribute evenly.

Add vanilla and eggs to bowl and mix thoroughly. It will appear as though there isn’t enough moisture but continue mixing until mixture is the consistency in the video.

Add shredded carrots and vegetable oil. Mix well until the batter is the consistency in the video.

Pour batter evenly between your 3 pans and place into preheated oven. Bake for 30 minutes or until a toothpick comes out dry when inserted into the middle of each cake.

Prepare the Icing

Place powdered sugar, cream cheese, butter, 1-tsp vanilla, and pecans into bowl and mix until thoroughly combined.

Cool cakes on a rack for at least 30 minutes - 1 hour.

After cakes have thoroughly cooled, remove from cake pans and frost per video instructions.

Always Enjoy!

This Strawberry Jam recipe is so easy and delicious that you’ll probably start purchasing Mason jars in bulk and giving these as yummy gifts to all your friends!

Step 1: 

Your Ingredients

1-1/8 lb strawberries, destalked and washed
12-1/2 oz sugar
juice of one lemon
1 tbsp butter

Your Utensils

1 medium saucepan
1 spoon
parchment paper
1 elastic band
1 half-litre jar

Step 2:

Add sugar to strawberries.

Put the strawberries in the pan, sprinkle over all of the sugar and place it into the fridge overnight.

Step 3:

Heat the strawberries.

Place the pan on a medium heat and let the sugar to dissolve. This will take roughly 6 minutes. Do not stir at this point as not to break up the fruit.

Once dissolved bring to a boil and add the lemon juice. Stir briefly and boil rapidly for 8 minutes.

Step 4:

Add butter and cool.

After 8 minutes spoon in the butter and stir in. Take off the heat and allow to cool for 20 minutes.

Step 5:

Transfer into jar.

Spoon the strawberry jam into the jar. Cover it with a small square of parchment paper and seal tightly with an elastic band. Finally, put the jar lid back on, closing it tightly.

The strawberry jam can be kept in a cool, dry place for 2-3 weeks.

Always Enjoy!