Tright here is treasure within the fridge. Items of hen in a darkish, candy and salty marinade able to roast; a bowl of trifle, its layers of sponge, cream and hazelnuts resting quietly – a deal with for later – and a bottle of one thing glowing for tomorrow. None of that is purely for sensible causes. Each the hen and the trifle are all the higher for an evening within the chilly. Time for the soy and mirin marinade to work its magic on the hen; and the trifle, like many different puddings, all the time appears higher when it has had time to assume – the layers merging softly into each other in a single day.
St Valentine’s Day (tomorrow in case you have got forgotten) is hideously industrial these days, however it's what it's, and the center of February looks like the proper time to concoct a celebration. So there will likely be hen, scorching and shiny from the oven, tossed with evenly cooked purple spouting and really a lot the very best of the greens round – adopted by a bowl of trifle beneficiant sufficient to additionally present breakfast the next day.
Spontaneity has lengthy been one among my favorite substances within the kitchen, however coming residence to dinner half ready just isn't dangerous both. I typically marvel why I don’t do it extra typically. That stated, each of at this time’s recipes may be made the day you want them. However giving these layers of mascarpone and delicate sponge, cream and Irish liqueur time to get acquainted will inevitably result in good issues.
Hen, purple sprouting and darkish soy sauce
I exploit giant, free-range thighs right here – they take to marinating properly. For those who choose breast meat then use one giant or two smaller ones per particular person. Be sure you purchase them with the pores and skin on because it provides one thing of the succulence lacking in chicken. If purple sprouting isn’t obtainable, use long-stemmed inexperienced broccoli as a substitute. Shichimi togarashi is out there at main supermarkets, Japanese meals outlets and on-line. Serves 2
darkish soy sauce 2 tbsp
mirin 2 tbsp
toasted sesame oil 1 tbsp
lemon juice 2 tbsp
shichimi togarashi ½ tsp
hen thighs4, giant
purple sprouting 150g
In a mixing bowl, stir collectively the soy sauce, mirin, toasted sesame oil, lemon juice and shichimi togarashi seasoning.
Push the hen down into the marinade. Put aside for an hour or extra. (I depart them in a single day typically.)
Set the oven at 180C/gasoline mark 4. Put the hen and its marinade right into a roasting tin or baking dish, then bake within the preheated oven for 45 minutes. Baste often with marinade and switch the hen over as soon as throughout cooking so both sides will get an opportunity to evenly brown.
Whereas the hen cooks, put a pan of water on to boil. Wash and trim the purple sprouting, drop it into the boiling water and prepare dinner for 3 or 4 minutes till the stems are simply tender, then drain.
Put the items of hen on a serving plate or divide between dishes, toss the purple sprouting within the hen roasting juices, then add, along with any juices from the pan, to the hen. You could possibly sprinkle a bit extra shichimi togarashi excessive if you want.
Espresso cream hazelnut trifle
It's simpler to get an evenly toasted nut by baking quite than toasting them in a pan on the hob, although both manner will work. If the oven is on anyway, then I are likely to bake them. Serves 6
For the praline:
hazelnuts 125g, skinned
caster sugar 125g
For the sponge layer:
plain sponge cake 350g
scorching espresso espresso 150ml
Baileys Irish Cream 150ml
For the cream layer:
double cream 150ml
mascarpone 250g
icing sugar 30g
Baileys Irish Cream 50ml
Preheat the oven to 200C/gasoline mark 6. Put the skinned hazelnuts on a baking sheet and toast within the oven for 10 minutes. They are going to flip a deep gold.
For those who choose, toast them in a shallow pan over a average warmth, commonly tossing them round so that they color evenly. Maintain a detailed eye on the hazelnuts till they're pale gold. Frivolously oil a baking sheet.
When you have baked the nuts, now switch them to a shallow pan. Scatter the sugar over the nuts, decrease the warmth and let it soften. Don't stir – simply watch the sugar soften and turn out to be pale gold in color. Gently transfer the hazelnuts often with a spoon to verify the progress of the sugar, however keep away from an excessive amount of motion within the pan. When the caramel is deep golden, stir the nuts gently and tip them instantly on to the oiled tray. Go away to chill.
Break the sponge cake into small items and put them within the backside of a serving bowl. Pour over the espresso and the espresso cream liqueur and put aside in a cool place for half-hour.
Make the espresso cream: whip the cream till simply thick sufficient to maintain its form. Stir within the mascarpone, taking care to not overmix, then stir within the icing sugar and Baileys Irish Cream.
Take away barely lower than half of the sugared hazelnuts from the tray and blitz them in a meals processor till they seem like coarse crumbs. Fold them into the mascarpone combination, then tip it on prime of the coffee-soaked sponges. Clean the highest, cowl with clingfilm and refrigerate for 5 hours – ideally in a single day.
Set the remainder of the sugared hazelnuts apart. About an hour earlier than you need to eat the dessert, roughly crush the remaining nuts – a texture akin to coarse gravel is about proper – and scatter them excessive.
Observe Nigel on Twitter @NigelSlater
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