Posted 20 hours ago

From the Oven to the Table: Simple dishes that look after themselves

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While none of Diana Henry's cookbooks are special diet books, I found more than enough vegetarian-based recipes to suit my family. Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top. The saltiness of the sauce really complemented the sweet potatoes, giving them a bit of a glaze but without adding more sweetness to them, and the chicken was very moist and succulent. And I followed her lead and kept the quantity of tomatoes while halving the rest of the ingredients for 2 people.

Easy and delicious - especially as I happened to have a Meyer lemon which I decided to use for this, and can highly recommend! I do find some of the ingredients either a little repetitive (lots of potatoes) and some hard to find. I find blood plums are best and taste your limes to make sure they are sweet enough or not too sour. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.I cooked this as a sheet pan recipe with no packets at 400 - just split the miso dressing up as I would if I had made packets. I don't see what was gained by separating the fillets so next time I'll put them all together in a baking dish. We both really liked this but I think we agree that Melissa Clark's "Harissa chicken with leeks, potatoes and yogurt" from DCTG is still our top choice for this style of dish. I roasted red onions, eggplant, and red peppers and put them on ciabatta with this and we all loved it. Just as in her other cookbooks, she uses fruit to perfection -- sometimes doing nothing more than roasting them.

But if you need to whip up something like, say, Poussins with Black Olive and Anchovy Butter in a jiffy then this book has got you covered. Not sure I will make again, I have made other more strongly flavored Chicken Dijonaise type recipes. In that case I would recommend you start with one of Jamie Oliver "5 ingredients" cookbook just to get a feeling how to deal with food and work in a kitchen. We did them on the barbecue (kettle, lid down, indirect heat) for about 25 minutes and they were perfect as a side dish with chicken legs in a sweet chilli marinade. I cooked the string beans for 10 minutes before adding the salmon because my family likes veggies well-roasted.

FYI, On the last page of the index of the book (239) it specifies the temperature and oven Diana uses for all her recipes.

I did tinker a little by not browning the chicken thighs, just smooshed them about and into the oven.The stuffing was not our favorite because of the sourdough, but next time will try a French or rustic bread. You’ll venture into some uncommon ingredients in this book, but the preparation is really quite simple for most of the dishes, so acquiring the goods might be the most time you’ll spend. Having cooked from this book over several weeks, I find Diana Henry's recipes overly complicated and time consuming, and the flavors muddled with too many spices and textures.

With the help with these kitchen gadgets, the dish was a doodle to make and came together very quickly. Actually I have many, but most of my friends know about this one; I don’t like fruit with savoury dishes. The book has a disclaimer at the back that all recipes were tested in a single convection oven and temperatures were adjusted accordingly.Do this only if you have the knowledge how they behave and interact with the other ingredients in a recipe. In the British version of the recipe it's red peppers baked with the sweet potatoes and a green pepper in the mojo. Not my brightest idea to use baby new potatoes, because it took ages to slice them, but this was really delicious and tasted much lighter and fresher than I was expecting. Fast forward 30 minutes into the cooking and I had to add A BASTING SAUCE which included even more miso and soya sauce. I cut this in 1/2 using 3 sausages of varying heat levels and the result was a delicious one pot dinner.

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